"Delmonico" redirects here. For the hotel in New York City formerly known as Hotel Delmonico, see Trump Park Avenue. For the Delmonico family restaurant at 2 South William Street in Manhattan, see Delmonico's.
Delmonico steak
Beef Cuts
Alternative names
New York strip steak, Kansas City strip steak, strip loin, shell steak, strip steak, boneless loin, boneless club steak
Type
Strip Steak Short Loin or Rib cut of beef
Delmonico Steak at Delmonico's in New York City's Lower Manhattan
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Delmonico steak or steak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian:[delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century.[1][2]
In the mid 19th century Delmonico’s Restaurant used to serve the original Delmonico steak as the steak that the butcher thought was best that night. The cooking method remained the same, but the cut would change.[3]
A true Delmonico steak is cut from the first 3" of the chuck eye. Some places may use any of various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak.[4]
In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.
^Joe O' Connell. "Delmonico steak: a mystery solved". Retrieved 2007-03-17.
^Derrick Riches. "The Delmonico Steak - New York's most famous steak". Retrieved 2007-03-17.
^Phelps, Nathan. "Delmonico Steak - History, Preparation, & How to Cook". US Wellness Meats. Archived from the original on October 3, 2023. Retrieved April 4, 2024.
^"What Exactly Is a "Delmonico" Steak?". 2017-09-21.
Delmonicosteak or steakDelmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut...
Hotel-Style Steak, Kansas City Steak, Top Loin, Veiny Steak, and New York Steak. Delmonico's Restaurant, an operation opened in New York City in 1827...
a boneless rib eye steak is sometimes called a "Spencer steak". Food portal Beef ribs Cheesesteak Delmonico Entrecôte List of steak dishes Prime rib "The...
center of the roll, sold as Delmonicosteak or chuck eye steak), chuck fillet (sold as chuck tender steak or mock tender steak), cross-rib roast (sold as...
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...
cheese sandwich from Philadelphia Chicken-fried steak – American breaded cutlet dish Delmonicosteak – Preparation of beef popularised in New York City...
Emeril (2005). Emeril's Delmonico: A Restaurant With a Past. New York: William Morrow. p. 172. ISBN 978-0-06-074046-7. "Steak Diane", Cooked. Retrieved...
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a...
names across the rest of Europe, e.g. filet de bœuf in French, "fillet steak" in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan)...
November 2003). "Delmonicosteak: a mystery solved". Steak Perfection. Retrieved 10 June 2021. Tramonto, R.; Goodbody, M.; Fink, B. (2010). Steak with Friends:...
Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of...
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the...
Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak...
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and...
Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from...
A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...
Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries...
beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles...
A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses...
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served...
Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings...
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...
"hamburger steak" without mention of its being a sandwich. The first printed American menu which listed hamburger is said to be an 1834 menu from Delmonico's in...
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