What is a Delmonico Steak?

The Delmonico steak is one of the most iconic and debated dishes in American culinary history. Named after Delmonico’s Restaurant, which opened in New York City in the 19th century, this steak quickly became synonymous with luxury, indulgence, and fine dining. What makes the Delmonico steak particularly unique is its ambiguous identity—unlike other steaks such as ribeye or filet mignon, the term Delmonico steak does not refer to one specific cut of beef. Instead, it represents a style of preparation that emphasizes quality, thickness, and tenderness.

Over the decades, the Delmonico steak has taken on many forms, depending on regional preferences, chef interpretations, and butcher practices. Whether it’s a ribeye, chuck eye, or top sirloin, one thing remains constant: the Delmonico steak is celebrated for its rich flavor and tender texture. It is often cooked using simple seasonings like salt, pepper, and butter, allowing the natural quality of the beef to shine through.

In this article, we will explore the origins of the Delmonico steak, what makes it unique, the various cuts associated with its name, and the best methods for preparing it. Additionally, we’ll provide tips for choosing high-quality meat and serving the perfect Delmonico steak. For those interested in a similar premium steak experience, the Cowboy Steak provides another exceptional bone-in ribeye option, offering deep flavor and impressive presentation.

History of the Delmonico Steak

The story of the Delmonico steak begins with the opening of Delmonico’s Restaurant in 1827 in New York City. Founded by Swiss brothers John and Peter Delmonico, the restaurant was groundbreaking for its time, offering fine dining experiences inspired by European culinary traditions. At a time when American eateries were often modest and informal, Delmonico’s brought elegance, sophistication, and a focus on high-quality ingredients to the dining scene.

The Birth of the Delmonico Steak

One of the highlights of Delmonico’s extensive menu was a thick-cut steak that quickly gained a reputation for its tenderness, flavor, and superior quality. This steak, now known as the Delmonico steak, was a premium offering that symbolized indulgence and luxury.

However, the exact cut of beef used in the original Delmonico steak has remained a mystery. Some food historians believe the steak came from the ribeye section, prized for its marbling and tenderness. Others argue it may have been a boneless top sirloin or even a chuck eye steak. Regardless of the cut, Delmonico’s chefs ensured the steak was always thick, tender, and perfectly cooked, served with simple but delicious seasonings.

Delmonico’s Impact on American Dining

Delmonico’s Restaurant played a crucial role in shaping the modern American steakhouse experience. It introduced innovations that were groundbreaking at the time, including:

• À la carte menus: Allowing diners to order individual dishes rather than fixed meals.
• A focus on premium-quality beef: The Delmonico steak set a standard for selecting and preparing high-quality cuts of meat.
• An emphasis on European-inspired fine dining, which elevated American cuisine.

The success of the Delmonico steak contributed to Delmonico’s reputation as one of the finest dining establishments in the United States. The steak became so popular that it eventually spread to other restaurants and regions, where it was often recreated with local variations and interpretations.

The Mystique of the Delmonico Steak

Part of the enduring appeal of the Delmonico steak lies in its ambiguity. Unlike clearly defined steaks like ribeye or filet mignon, the term Delmonico steak does not specify one single cut of meat. Instead, it refers to a steak that meets certain characteristics:

• Thick cut
• High-quality beef
• Perfectly tender and flavorful

This lack of a standardized definition has sparked debate among chefs, butchers, and food historians for over a century. Depending on where you dine, a Delmonico steak might be a ribeye, a sirloin, or even a chuck eye steak. Despite these variations, the Delmonico steak’s reputation for excellence remains intact, making it a cherished part of American culinary tradition.

What Makes the Delmonico Steak Unique?

The Delmonico steak stands out among other cuts of beef due to its focus on quality, preparation, and flavor. While the exact cut may vary, there are certain key characteristics that define a Delmonico steak and distinguish it from other types of steak.

1. Premium Quality

The Delmonico steak is traditionally made from high-quality beef, often from well-marbled cuts like ribeye or sirloin. The marbling (thin streaks of fat within the meat) ensures the steak remains tender, juicy, and flavorful as it cooks. Chefs and butchers often select USDA Prime or Choice-grade beef for Delmonico steaks to maintain the highest standard of quality.

2. Thick Cut

A defining feature of the Delmonico steak is its thickness. Unlike thinner cuts of beef that may cook unevenly or dry out, the Delmonico steak is cut to a thickness of at least 1 to 2 inches. This allows for a perfect sear on the outside while keeping the interior tender and juicy, especially when cooked to medium-rare or medium doneness.

3. Simplicity in Seasoning

The Delmonico steak is often seasoned simply and classically to highlight the natural flavor of the beef. Common seasonings include:

• Kosher salt
• Freshly ground black pepper
• Butter or olive oil
• Fresh herbs such as rosemary or thyme

This minimalist approach ensures that the steak’s natural richness and beefy flavor take center stage.

4. Versatile Cooking Methods

Delmonico steaks can be prepared using various cooking methods, each bringing out different flavors and textures:

• Grilling: Adds a smoky, charred flavor while maintaining tenderness.
• Broiling: Creates a crispy crust while evenly cooking the steak.
• Pan-searing: Produces a beautiful caramelized crust when cooked in a cast iron skillet with butter and herbs.

Regardless of the method, the goal is to achieve a perfect sear on the outside while keeping the inside tender and juicy.

Cuts of Meat Commonly Called Delmonico

One of the most fascinating aspects of the Delmonico steak is its lack of a single, definitive cut. Over the years, different regions, butchers, and chefs have referred to various cuts of beef as Delmonico steaks, leading to both confusion and intrigue. Despite this ambiguity, the key to a Delmonico steak lies in its thickness, tenderness, and quality, rather than the specific cut itself.

Here are the most common cuts associated with the Delmonico steak:

1. Ribeye Steak

The ribeye steak is one of the most popular cuts associated with the Delmonico steak. Taken from the rib section of the cow (specifically ribs 6 through 12), ribeye steaks are known for their exceptional marbling, tenderness, and rich beefy flavor.

Why Ribeye Fits the Delmonico Tradition

• Marbling: The generous fat content keeps the steak juicy and flavorful as it cooks.
• Tenderness: The ribeye is naturally tender because it comes from a part of the cow that doesn’t bear much weight.
• Thick Cut: Ribeyes can easily be cut to the thickness that characterizes a traditional Delmonico steak (1 to 2 inches).

Best Cooking Methods:

• Grilling
• Broiling
• Pan-searing with butter and herbs

Ribeye is often considered the closest cut to the original Delmonico steak served at Delmonico’s Restaurant.

2. Chuck Eye Steak

The chuck eye steak is often referred to as the “poor man’s ribeye” because it shares many qualities with ribeye but comes from the chuck section of the cow (near the shoulder). Chuck eye steaks are typically more affordable while still delivering a tender texture and deep flavor.

Why Chuck Eye Works as a Delmonico Steak

• Similar to Ribeye: The chuck eye steak comes from a region close to the ribeye, giving it comparable marbling and tenderness.
• Rich Flavor: Chuck cuts have a robust, beefy flavor due to their higher fat content.
• Cost-Effective: Chuck eye steaks are more budget-friendly while still meeting the Delmonico standards of thickness and quality.

Best Cooking Methods:

• Pan-searing
• Broiling
• Quick grilling

Although slightly less tender than ribeye, a properly cooked chuck eye steak can serve as an excellent Delmonico steak alternative.

3. Top Sirloin Steak

The top sirloin steak, sourced from the sirloin section of the cow, is another popular cut often labeled as a Delmonico steak. Top sirloin is leaner than ribeye but still offers great flavor and tenderness when cooked correctly.

Why Top Sirloin Qualifies

• Leaner Option: Top sirloin has less fat than ribeye, making it a healthier option for some diners.
• Versatile: It can be cut thick and cooked in a variety of ways while maintaining its texture.
• Affordable: Top sirloin is more economical than premium ribeye cuts.

Best Cooking Methods:

• Grilling
• Broiling
• Searing in a cast-iron skillet

While not as marbled as ribeye, top sirloin can deliver a flavorful and satisfying Delmonico steak experience when prepared properly.

4. Boneless Rib Steak

Another variation of the ribeye, the boneless rib steak is essentially a ribeye without the bone. It retains all the characteristics of a ribeye, including its marbling, tenderness, and rich flavor.

Why Boneless Rib Steak Fits

• Convenience: Without the bone, it’s easier to cook evenly and slice.
• Marbling: The fat content ensures a juicy and flavorful steak.
• Thick Cut: Like ribeye, boneless rib steaks are ideal for Delmonico-style preparation.

Best Cooking Methods:

• Grilling
• Pan-searing
• Broiling

Boneless rib steaks are widely available and are one of the most common choices for Delmonico steaks today.

Compared to the famed Filet Mignon, which is known for its buttery texture, the Delmonico steak tends to have a richer, beefier flavor due to its marbling. It also differs significantly from tougher cuts, like those described in What is the Toughest Cut of Steak?.

5. New York Strip Steak

The New York strip steak, also called the strip loin or shell steak, is another cut that has been associated with Delmonico steaks. Sourced from the short loin of the cow, the New York strip is prized for its balance of tenderness and bold beefy flavor.

Why New York Strip Works

• Balance of Fat and Lean: The strip steak has less fat than a ribeye but remains tender and juicy.
• Flavorful: Known for its deep, beefy taste, it satisfies steak lovers.
• Thick Cuts Available: Strip steaks can be cut thick, aligning with Delmonico traditions.

Best Cooking Methods:

• Grilling
• Broiling
• Searing in a skillet

The New York strip offers a leaner, slightly firmer option while still capturing the spirit of the Delmonico steak.

Why the Debate Over Cuts?

The confusion over which cut represents a true Delmonico steak stems from the lack of a standardized definition. Historically, the chefs at Delmonico’s Restaurant focused on quality, thickness, and flavor, rather than strictly defining the specific cut of meat.

As the popularity of the Delmonico steak spread across the United States, regional preferences and interpretations emerged, leading to variations like ribeye, chuck eye, and sirloin being labeled as Delmonico. Regardless of the cut, the hallmarks of a Delmonico steak remain:

• Thick, premium-quality meat
• Tender texture
• Simple yet perfect seasoning

Check out What is the Most Expensive Steak? to learn about luxury cuts and what sets them apart.

FAQs About Delmonico Steak

1. What is the best cut for a Delmonico steak?

The ribeye steak is often considered the best and closest cut to the original Delmonico steak due to its exceptional marbling, tenderness, and rich flavor. However, depending on regional or personal preferences, cuts such as chuck eye, top sirloin, or New York strip may also be used.

Ultimately, the best cut depends on achieving the defining characteristics of : a thick cut, tender texture, and a juicy, flavorful bite.

2. Is a Delmonico steak the same as a ribeye?

While the ribeye is one of the most popular cuts used for Delmonico steaks, the two terms are not synonymous. Ribeye refers specifically to a cut of meat from the rib section, while historically refers to a style of steak preparation and does not always specify a single cut.

Some restaurants use ribeye as the Delmonico steak because of its marbling and tenderness, but others may use chuck eye or sirloin, depending on the chef’s preference.

3. Why is it called a Delmonico steak?

The Delmonico steak is named after Delmonico’s Restaurant, which opened in New York City in 1827. The restaurant was a pioneer in fine dining and became famous for its luxurious menu, including its thick-cut, tender steak.

Although the exact cut used at Delmonico’s remains a mystery, the name has endured as a symbol of high-quality beef and classic American cuisine.

4. How do you cook a Delmonico steak for the best results?

To achieve the best results when cooking :

1. Select a Thick Cut: Ensure the steak is at least 1 to 2 inches thick.
2. Season Simply: Use kosher salt, freshly ground black pepper, and a drizzle of olive oil or butter to highlight the natural flavor.
3. Choose Your Cooking Method:
   • Grilling: Sear on high heat for a smoky flavor.
   • Pan-Searing: Cook in a cast-iron skillet with butter, garlic, and herbs for a caramelized crust.
   • Broiling: Use the oven’s broiler to create an evenly cooked steak with a crispy exterior.
4. Rest Before Serving: Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute evenly.

Cooking the steak to medium-rare (internal temperature of 130°F to 135°F) is ideal for maximum tenderness and juiciness.

Conclusion

The Delmonico steak is a symbol of American culinary history, renowned for its rich flavor, tenderness, and versatility. Originating from the iconic Delmonico’s Restaurant in 19th-century New York City, this steak has stood the test of time, evolving into a classic dish celebrated by chefs, steak enthusiasts, and diners alike.

Despite ongoing debates about the specific cut that qualifies as a Delmonico steak, the steak’s defining traits—thickness, high-quality beef, and superior preparation—remain consistent. Whether it’s made from a ribeye, chuck eye, or top sirloin, is a testament to the simplicity and brilliance of well-cooked beef.

By selecting premium cuts of meat, using straightforward seasonings, and mastering traditional cooking methods like grilling, broiling, or pan-searing, anyone can recreate this iconic dish at home. Pairing the steak with timeless side dishes, such as mashed potatoes, creamed spinach, or roasted vegetables, ensures a restaurant-quality experience that captures the essence of the original.