SRF BLOG

Unlock the savory secrets of sirloin with Snake River Farms. Premium beef, direct to your door. Explore now!

It’s (much) easier than you think to add a little surf to your turf this season. Photographer and Instagram influencer Chad Montano has the perfect way to elevate your holiday meal in less than five minutes: JUST ADD SEAFOOD. "The seafood Snake River Farms is sourcing is all really good," Chad says. Whether you choose a surf-and-turf box of filets mignons, ribeyes, and seafood, or pick a standalone fish or shellfish delivery that can be added to any meal, SRF seafood unlocks a new level of flavor. “The classic is lobster tail and filet mignon because they go together really well,” he says. “Even though filets are lean, you still get a very rich texture from them. And when they’re cooked right, they’re mouthwatering with a nice crust and perfectly medium rare inside. “That’s amazing,” he says. “But when paired with seafood, your taste buds go wild.” SRF seafood amplifies meals with great texture, sweetness, and fresh flavors, Chad says, and they’re versatile enough to fit any menu or cooking style. As an avid griller from Southern California, where it’s almost never a bad day to cook outside, he’s adept at preparing seafood hot and fast over an open flame. It’s easy to cook shrimp, scallops, or lobster tails while your beef is resting. Shrimp and scallops cook in under five minutes and you can judge their doneness by sight. But for lobster, Chad recommends pulling out a quick-read thermometer, like the Thermoworks Super-Fast Pocket Thermometer, to test the internal temperature. He swears by 140°F. “That’s been the sweet spot for me,” he says.  “Usually people recommend cooking to 145°F, but carry-over cooking after you pull it off the heat will bring it up to that temperature. At 140°F, it’s perfect — nice and succulent and not chewy or overcooked.” If you’re not blessed with sunny San Diego weather, it’s just as easy to get perfect results with a cast iron skillet and a stovetop. “I really like scallops cooked in a pan with a little bit of oil to get a hard sear, and once they’re flipped, maybe a little bit of butter or some aromatics, and that’s it,” Chad says.  However you choose to bring seafood to your holiday table this year, Chad says it will make your gathering just a little more special without a lot of fuss. “It’s so good, and so simple, and you really don’t need to do much to let the flavors shine through,” he says.

Ribeyes are often called the steak lover’s steak. Snake River Farms American Wagyu ribeye steaks are a steak lover’s dream. Beautiful marbling infuses each American Wagyu ribeye steak with complex flavor and juiciness.

Steak enthusiasts are well-acquainted with the prestigious "Big Three" – ribeye, filet mignon, and strip steaks. These cuts are sought after and renowned for their sumptuous flavor and tender texture. All three originate from the rib and loin sections, often referred to as the "middle meats" due to their location.

Three acclaimed chefs — Hugh Acheson in Athens, Georgia; Carlo Lamagna in Portland, Oregon; and Alex Lee in Old Westbury, New York — share their best tips for turning out restaurant-worthy meals in your own kitchen. Now, it’s time to put all those new ideas to work!

The Delmonico – A Steak of Aristocratic Proportions Walk into a high-end steakhouse, and you might spot the elusive "Delmonico" on the menu—but what exactly is it? Ask one chef, and they’ll tell you it’s a ribeye. Another might swear it’s a New York strip. The truth? There’s no universal agreement, and that’s part of its intrigue. What we do know is that the Delmonico is a thick, well-marbled steak with a rich history. Some say it was first served at Delmonico’s, America’s original fine-dining restaurant in the 1840s. But with no official record of the exact cut, the legend of the Delmonico steak lives on.  In this article, we’ll unravel the mystery, explore its origins, and show you the best way to cook this legendary cut. Table of Contents  A Brief History of the Delmonico  What Cut Is a Delmonico?  The Delmonico’s Rich Flavor Profile  The Best Way to Cook a Delmonico: The Reverse Sear Method   Other Methods  Our Favorite Delmonico Pairings and Recipes  A Brief History of the Delmonico  The Snake River Farms Delmonico is a very rare and exclusive steak with a history of its own. John Kosmidis, COO of Prime Food Distributor (our dry-aging and specialty cut partner), worked in his uncle’s butcher shop as a boy and gave us background into the history of the Delmonico steak as was told to him when he was 11 years old.  "The Delmonico steak is a story of high-quality, large-format beef—something unique and truly special. Over the years, I’ve come to love that story, and it’s the one I always share. To this day, when someone asks for a Delmonico steak, I’m proud to tell them about the true cut and its rich history." - John Kosmidis | SRF Partner & COO of Prime Food Distributor The head butcher at his uncle’s shop had worked at The Waldorf Astoria in New York City. Known for elegance and outstanding customer service, the Waldorf maintained its own butcher shop. One of the hotel’s most esteemed guests was the Prince of Monaco. At that time, as it is today, a visit to NYC was not complete without a lavish steak dinner. The Waldorf’s in-house butchers would prepare for the Prince’s visit by sourcing the finest beef subprimals they could find.  Using the full striploin, the special steak was cut from the 13th rib. This is the only rib bone within the striploin complex. This very specific location yielded a steak that was highly marbled, possessed a distinctive texture, and weighed more than two pounds.  The loosely translated French name for this cut is de Monaco or del Monaco in Italian. Assuming these were starting points, we can postulate that over time the name evolved to simply Delmonico.  What Cut is a Delmonico Steak? The Delmonico steak is cut from the longissimus dorsi muscle where the rib primal and loin primal converge. Each beef animal has 13 ribs, numbered from 1 at the front to 13 at the rear. Ribs 6 through 12 (7 total ribs) are associated with the rib primal. The 13th rib is part of the loin and this is specifically where the Delmonico is sourced.  The loin primal is where New York strip steaks are cut so the Delmonico resembles a large strip steak. At this point, the spinalis dorsi (or cap of ribeye) and internal swath of fat ends, leaving a solid rectangular section of well-marbled beef.  Because the Delmonico is a cut from the loin, only two Delmonico steaks can be sourced from each cow, one from each side.    The Delmonico’s Rich Flavor Profile  The Delmonico has a flavor that is rich and delicious. Since it is cut from the section between the ribeye and strip steak, it has a deep beefiness and is exceptionally juicy from its intense marbling. The texture is very similar to a great strip steak – firm and satisfying.  It does not contain the swath of fat that is found in a ribeye, so it is more uniform. This is a bone-in steak, so the meat on the bone side is insulated from the heat and stays very juicy and tender.  Ready to experience the rich, juicy flavor of a premium Delmonico steak? Order now from Snake River Farms and enjoy the perfect balance of marbling, tenderness, and bold beefy taste—delivered straight to your door!      The Best Way to Cook a Delmonico: The Reverse Sear Method  The Delmonico is a thick, beautifully marbled cut that’s perfect for a reverse sear. This technique allows you to achieve a perfectly even cook with a gorgeous crust, whether you're using an oven and skillet indoors or setting up a two-zone grill outdoors.  Another excellent approach is sous vide, which, like the reverse sear, ensures precision cooking while locking in flavor and tenderness. And for those looking to replicate a high-end steakhouse experience, the classic steakhouse method delivers outstanding results.  As American Wagyu Beef experts, we’ve perfected each of these methods. Let’s break down the best ways to cook a Delmonico steak, so you can bring out its full potential.  Reverse Sear  This is the preferred cooking method for steak fanatics and is an outstanding way to prepare a cut of this significant weight and thickness. The lower starting temperature cooks the meat slowly and evenly, so it is ready for a perfect final sear.  How to reverse sear the Delmonico steak:  Heat oven to 250°F to 275°F degrees. Lower temperatures will take longer but provide a more even cook.  Season steak with kosher salt, pepper and/or your favorite rub. Line a rimmed baking sheet with foil and place a metal rack on top. Set the steak on the rack. The idea is to elevate the steak from the pan so heat can circulate freely.  Place the pan, grill and steak in the oven. Bake until the steak reaches the temperature that matches your preference (rare - 110°F, medium-rare - 120°F, medium - 130°F) using a meat thermometer. Check the temperature in the center of the thickest part of the steak. This will take anywhere from about an 1 hour to 1.5 hours. Since every oven is different, start checking the temperature after 45 minutes. Do not overcook!  Once your steak hits your desired target temperature, remove it from oven, loosely cover with foil and allow to rest for 10 to 15 minutes.  Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on each side for 60 to 90 seconds to form a beautiful crust. Also sear the fat cap. Remove from the pan, slice against the grain and serve.  Other Methods The Steak House Method  This classic high-heat technique is perfect for achieving a beautifully seared crust on a Delmonico steak. By starting with intense heat, the outside caramelizes quickly while the inside stays tender and juicy—delivering a steakhouse-quality experience at home.  How to cook the Delmonico steak using the Steakhouse Method:  Heat oven to 350°F Generously season the Delmonico on both sides with kosher salt or your favorite steak rub. Since this is a very thick steak, season the sides.  Heat a heavy skillet over medium-high heat. Add a light coat of neutral vegetable oil, like grapeseed or canola.  Place the steak in the hot skillet and sear for 4 minutes on each side. Also, sear the edge with the fat cap for about 2 minutes.  Place the Delmonico and skillet in the heated oven. After 5 minutes, flip the steak. Let bake another 4 minutes and check the temperature. A steak of this size may show a good deal of temperature variability so test the temperature in multiple spots.  When the steak reaches your desired temperature (rare - 110°F, medium-rare - 120°F, medium - 130°F) remove from the oven, pull from the skillet, set on a cutting board and let it rest. Loosely cover with foil to help retain heat. As noted many times, this is a very large steak and the resting period is more important than with smaller cuts. Let it rest at least 10 minutes. 15 minutes is better. This allows time for the ample juices to be reabsorbed and to let the temperature throughout the entire steak.  Slice and serve. To make slicing easier, cut the bone from the steak. The grain of the Delmonico changes direction from one end of the steak to the other. Find the section where the grain changes direction and cut the steak at that point so you have two pieces. Slice each section of the steak against the grain at a 90 degree angle. This shortens the muscle fibers and makes each bite provide a more tender slice.  Sous Vide  This is a very precise way to cook your Delmonico but requires minimal effort for a perfect steak. This requires an immersion circulator and a water bath container.How to sous vide the Delmonico Steak: Set your immersion circulator to desired temperature (see chart below) and heat water bath. The temperatures for sous vide are higher than for other methods but are proven to work best for this method. Season the Delmonico with salt and pepper and seal with a food sealer or place in a zip lock freezer bag and remove excess air by placing open bag in water bath and then sealing. Doneness Temp Range Time Range Rare 122° to 125°F 1.75 to 2 hrs. Medium Rare  125° to 130°F 2 to 2.5 hrs. Medium  130° to 135°F 2 to 2.5 hrs. 3. Place sealed bag into the sous vide tank. See above chart for cooking time range. It's fin to cook the steak for up to 3 hours. 4. Remove steak from the bag, place on a cutting board or rack and remove excess moisture with paper towels or clean kitchen towel. Season with salt. 5. Place a cast iron or other heavy skillet on burner. Add neutral vegetable oil and heat over medium high heat until the oil starts to smoke. 6. Add the steak to the pan and sear on all sides so that the entire cut has a nice brown crust. Since the steak is already cooked, the goal is to get a savory brown crust on all surfaces as quickly as possible. 7. Remove from the skillet, allow to rest for a few minutes. 8. Slice against the grain and serve.  Grilling Grilling a Delmonico steak is a favorite for its bold, smoky flavor and beautiful char. The open flame enhances the steak’s rich marbling, while using both direct and indirect heat ensures a perfect crust and a tender, juicy center. How to grill the Delmonico steak:   Season the Delmonico liberally with kosher salt. You can also add your favorite rub, like the Snake River Farms Steak Seasoning. Set your grill up for two-zone cooking. For charcoal grills, arrange the hot coals to one half of the grill. For gas grills, turn the burner on one side to a medium low setting. The idea is to turn the covered grill into an oven. If your grill has air vents, close them to about half to keep the temperature lower. Place the Delmonico on the cool side and close the lid. Check the internal temperature of the steak frequently. Flip the steak each time you check. The cool side of a grill radiates heat from the bottom and occasional turning will cook the steak evenly. When the steak reaches the desired temperature (rare -110°F, medium-rare - 120°F, medium - 130°F), remove it from the grill. Lift the lid and open the vents to get the grill up to high heat. For gas grills, turn the heat to its highest setting. Rest the steak on a cutting board for at least 10 minutes while the grill comes to temperature. Quickly put a final sear on the steak on the hot grill. Remove and allow to rest for a few minutes. Slice against the grain and serve.   Some of Our Favorite Delmonico Pairings and Recipes When you come across a cut as special as the legendary Delmonico steak, you want to do it justice. Fortunately, we’ve found that the Delmonico fits perfectly into any of our renowned ribeye or NY strip recipes.  Here are some of our favorite meals featuring the Delmonico steak:  Steakhouse Delmonico With Potatoes and AsparagusThe Delmonico is a steakhouse legend with a storied history. Team SRF member Mandy Tanner has created an awe-inspiring dinner that features the SRF Gold Grade Delmonico. Mandy elevated the classic side dish potatoes au gratin with Yukon Golds and the nutty richness of gouda cheese. To round out the meal, Chef Tanner offers up chilled asparagus with a Dijon lemon butter sauce. To add texture, the veggies are topped with crispy breadcrumbs. > Learn More. Sous Vide Delmonico (or NY Strip) With Truffle ButterAs you might guess from its name, the NY strip is one of the last steaks cut from the striploin end and has collagenous material that can be a little tough. Chef Emmanuel Baiden (@mannyeasts on Instagram) developed a recipe that uses sous vide cooking to help soften the chewy bits. As an elegant touch, the steak is finished with a special compound butter made with shallots, garlic and real truffles. This is a great final touch to try on other steaks. This recipe requires an immersion circulator (sous vide machine).  > Learn More.  Steakhouse Delmonico (or Ribeye): Restaurant Steaks at HomeHere's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. Sarah Kelly is a Boise native and self-taught chef with broad restaurant experience in restaurant from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. Together they moved back to Boise, opened the local legend, Bleubird, closed it in 2017 and opened Petite 4, a French-inspired restaurant which is a cornerstone of the Boise culinary scene. > Learn More.  Get a USDA Prime Delmonico Steak delivered directly to your door and prepare yourself for a meal fit for royalty.   Experience Similar Cuts  While our Delmonico steak has been retired, we encourage you to explore other premium cuts with similar flavor, texture, and quality: Bone-In New York (USDA Prime) – A deeply marbled, bone-in cut with robust flavor. Bone-In NY Strip Steak – A thick, juicy strip steak that offers a classic steakhouse experience. Dry-Aged Bone-In Ribeye – A rich, intensely flavored ribeye with the depth that dry-aging provides. We invite you to discover these exquisite alternatives and continue enjoying the exceptional quality of Snake River Farms.    

 Our team loves to cook steaks. And we cook a lot of them - in skillets, ovens and on grills. We'd love to share a few of the things we've learned.Get insider tips on selecting, cooking and presenting American Wagyu beef with class and confidence from the epicureans and beef experts at Snake River Farms. 

Let’s get into the juicy details about ribeyes, one of our most popular American Wagyu steaks.

 Learn more about the filet mignon, including where it comes from and how to cook it in this article.