Delmonico steak (/dɛlˈmɒnɪkoʊ/) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century.[1][2] The term applies to the cut, not its preparation.
 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 |
In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak.[3] It was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until browned.
A Delmonico steak is often considered to be cut from the first 3" of the chuck eye.[citation needed] In practice, various other cuts of steak are called Delmonico, with regional variation in the United States. It may simply be any thick-cut steak.[4]
See also
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References
edit- ^ Joe O' Connell. "Delmonico steak: a mystery solved". steakperfection.com. Retrieved 2007-03-17.
- ^ Sabrina Baksh. "The Delmonico Steak - New York's most famous steak". derrickriches.com. Retrieved 2007-03-17.
- ^ Phelps, Nathan. "Delmonico Steak - History, Preparation, & How to Cook". discover.grasslandbeef.com. Archived from the original on October 3, 2023. Retrieved April 4, 2024.
- ^ "What Exactly Is a "Delmonico" Steak?". thedailymeal.com. 2017-09-21.