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.
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.
Sustainably Raised
Namesake Brand
Grass Fed, Grain Finished
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.
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.
Details
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.
Cooking Tips
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.
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.
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
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RANCHING
CATTLE FEEDING
BEEF PROCESSING
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.
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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.
Overall rating: 4.695652 / 5 from 23 reviews.
AI Generated Review Summary
Summary topics
Review topics: ["flavor","cut","steak"].
Review highlights
Reviews
delmonico steak
"Not exactly what I expected. It was good however I never had that cut of beef before."
— Michael R. (4/5)
good flavor
"I like the thickness."
— Adam E. (4/5)
DelMonico steak
"super tender and full of flavor"
— Marilyn P. (5/5)
Delmonico Steak
"Excellent"
— Randolph P. (5/5)
The Best
"This steak was one of the best I have had!"
— Charles B. (5/5)
Delmonico Steak
"Worth it! Don't be cheap."
— Paul A. (5/5)
Consistently Excellent
"I got two prime Delmonico steaks and two prime filets with this purchase. I have previously reviewed your filets, and these were once again really excellent steaks. The Delmonico’s were huge and just as good as the filets. I grilled them over very hot charcoal on my Blaze Kamado, and they came out perfect. I really appreciate ordering online, scheduling the delivery for a day that is convenient for me, and the steaks arriving frozen to be defrosted and grilled when weather permits."
— James W. (5/5)
I haven't had a delmonico
"I haven't had a delmonico cut steak in many years and steak was super tender and delicious, better than expected."
— Alan A. (5/5)
Surprise flavor
"First time having Delmonico steak and I never knew what incredible flavor a steak could have. This is now my favorite steak. Thank you!"
