USDA Prime Dlemonico Steak on pan
USDA Prime Dlemonico Steak on pan
Plated sliced Delmonico Steak with Rosemary
Raw steak on pan
raw Delmonico steak on rack and pan

Delmonico Steak

Double R Ranch

$99.00

A luxurious bone-in steak that’s derived from the area between the ribeye and New York strip. Hand-cut to a generous thickness from USDA Prime beef, the Delmonico is a steak experience worth exploring.

Grade:
Beef Grading
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Sustainably Raised

Sustainably Raised

Namesake Brand

Namesake Brand

Grass Fed, Grain Finished

Grass Fed, Grain Finished

Details

Cooking Tips

Beef Grading

The USDA Prime Delmonico is a steak that’s unlike any other. Carefully procured from the area where the ribeye ends and the NY strip begins, this steak has the richness of a ribeye with the firm texture of a strip steak. Cut from USDA Prime grade beef from the Northwest, this is a steak with the bountiful marbling expected from the top 4% of all beef graded to the USDA’s standards. Hand-cut to a plentiful thickness, the rib bone is left attached to the steak for a high-end dining experience.

The Delmonico is a thick-cut, highly marbled steak. Here are a few tips for a great experience.

Be sure to completely thaw your steak before cooking. 

Reverse searing (cooking at a low temp, then finish searing) is an excellent method for this steak. 

Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor. 

Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed. 

Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch. 

For more tips, see our Steak Guide. 

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

What is a Delmonico steak?

There's general agreement the Delmonico is a large, well-marbled, thick-cut steak. A popular theory is it was served at Delmonico’s, known as the first fine dining restaurant in the U.S. Since the restaurant operated in the 1840s, there is not a record of the exact cut that was the Delmonico. Today, the Delmonico steak is cut from the longissimus dorsi muscle where the rib and loin primals converge. Learn more about the Delmonico steak.

How to cook Delmonico steak

Make sure your steak is fully defrosted before you start cooking.

Reverse searing, which involves cooking the steak at a low temperature before giving it a final sear, is a great technique for this cut.

The best way to determine if your steak is cooked to the desired level is by checking its internal temperature with a reliable thermometer (135 degrees F for medium rare).

Allow your steak to rest for at least 10 minutes before serving to let the internal temperature even out and the juices to be reabsorbed.

To enhance presentation and add a satisfying salty crunch, finish your steak with a light sprinkle of flaky salt.

What is the difference between a ribeye and a Delmonico steak?

A ribeye steak is cut from the ribeye primal. 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 Delmonico is sourced where the rib and the loin primal converge at the 13th rib. This is the only rib bone within the striploin complex. This very specific location yields a steak that’s highly marbled and possesses a distinctive texture and flavor.

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