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USDA Prime Dlemonico Steak on pan

Delmonico Steak

DOUBLE R RANCH

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.
Select Grade: Prime
Select Size: 1.5 lbs.
Sustainably Raised

Sustainably Raised

Namesake Brand

Namesake Brand

Grass Fed, Grain Finished

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. 

For more tips, see our Steak Guide. 

Snake River Farms American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling Score Gold Plus 11-12
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. 

For more tips, see our Steak Guide. 

Beef Grading

Snake River Farms American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

  • Ranching

    Ranching

    Carefully raised American Wagyu on Northwest ranches.

  • Cattle Feeding

    Cattle Feeding

    Extended feeding programs create rich marbling and flavor.

  • Beef Processing

    Beef Processing

    Hand-trimmed, expertly prepared, and shipped directly to your door.

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. 

beef-diagram

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

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!"

— Mary D. (5/5)

Yummy

"Yummy"

— Alyson H. (5/5)

Q&A

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