Recipe and cut (I know it´s beef :-D) for Delmonaco Steak?

Question

My son keeps raving about how great the Delmonaco Steak was he had 2 years ago - too bad he has no clue what part of the cow and what seasoning was used.. lol.. just that it was sooo juicy and tender.. slober slober.. ha ha
So PLEASE, let me know if you have any clue what a Delmonaco Steak is and what cut is used???? Thanks!

Answer 1

Rib Eye.Grill it you don't need much seasoning.Have grill hot too sear it and watch flames.Fatty cut.

Answer 2

The seasoning for a Delmonico is the easy part. A Little salt, a little pepper, cook, and top with butter when done.
The hard part is figuring out what, exactly, is a Delmonico. In a restaurant I once worked at, a Delmonico steak was a 2 inch thick top sirloin steak, while at another restaurant i worked at , it was a 2 and a half inch bone in rib-eye.
I have since given up cheffing, and am now a butcher. It only gets worse. Where i work now, they call a Kansas City strip (basically a new york strip with the bone left on) a Delmonico. A number of other places say it is a thick boneless rib-eye.
the names meaning varies with where you are, but it is always a very thick, well marbled cut of meat from the loin area.
Not a very informative answer, sorry.

Answer 3

No need for all of this confusion. Delmonico is just a thin (1/2 inch to 1 inch) ribeye steak. (some also say it's top loin) Ribeye is fatty so it is best cooked to at least medium so the fat will melt and crisp up a bit. Season with black pepper or any "Grill" seasoning out there today....but traditonally just a bit of salt is used.

Before serving melt just a bit of butter on the top so it wont be too dry or use the pan drippings to make a THIN gravy if you broil or pan fry.

The name Delmonico comes from the restaraunt in NYC where this steak became popular, not so much as the cut of beef that is used.

Answer 4

I like fillet mignon also, however the best time would be to have the entire tenderloin and cook as chateaubriand for a big group of friends!

Answer 5

It's spelled "Delmonico". This should help you do an Internet search

http://en.wikipedia.org/wiki/Delmonico

Answer 6

Here are the eight different cuts which various authorities claim to be the original, authentic cut for the Delmonico Steak, starting with the cut closest to the beef's head (anterior) and moving back (posterior).

1. Last boneless chuck-eye steak
Bob Dugas owns Lakeside Meats in Carlsbad, New Mexico. Bob is a real butcher and is one of Danny Gaulden's meat suppliers. Bob has researched the question and believes that the original, authentic Delmonico steak is the first 3" steak cut from the chuck eye, where it joins the rib-eye (i.e. the first steak cut from the extension anterior of the rib-eye).

Thus, according to Bob, there are only two Delmonico Steaks per beef carcass -- one per side.

The chuck eye steak has several other names:

mock tender steak
chuck fillet steak
chuck filet steak
beauty steak
chuck tender steak
fish steak

2. Any bone-in rib steak
According the Fabulous Foods Cooking School, the Delmonico Steak is a bone-in rib steak (not to be confused with the bone-in rib-eye steak, which is a different cut, as described below).

Made famous at Delmonico's Restaurant in New York, this is a large steak that is usually cut one rib thick and has a fair amount of marbling. A bone-in cut, Delmonicos are usually between one and two inches thick. Id.

3. Any bone-in rib-eye steak
Emeril Lagasse, the well-known chef who has started a chain of Delmonico Restaurants in several cities, refers to the Delmonico Steak as a bone-in rib-eye steak. See his recipe for Delmonico's Dry Aged Rib-Eyes.

The CalBeef website agrees but says that the term is used both for the bone-in rib-eye steak as well as the bone-in top loin steak.

4. First boneless rib-eye steak
According to Art in Steaks, the Delmonico steak is the first cut (nearest the chuck or front end) of the boneless rib-eye:

Delmonico is the eye of the rib (called ``Rib-Eye" in meat circles). It is known, generally, for its richness; because of the greater quantity of fine fat grains -- especially in the outer part of the eye and especially when cut nearer to the chuck end. Some people mistake this outer section for ``tail" or flank, but it is absolutely the sweetest and juiciest of beef eating (in our opinion) in the world. Id.

5. Any boneless rib-eye steak
California's Harris Ranch uses the term Delmonico steak for either a boneless rib-eye steak (also called a fillet steak) or a boneless top loin steak (also called a strip, shell or club steak ). See Harris Ranch Popular Beef Cuts. Prince Meat Company's Entrees to Excellence also equates the Delmonico steak and the boneless rib-eye steak.

Chris Schlesigner, co-author of License to Grill, uses the term for a rib eye. See his recipe for "Grilled Delmonico Steak Adobo" here and also here. See also the BestBeef.com recipe for Delmonico. Steven Raichlin, author of How to Grill, refers to the Delmonico steak as a rib-eye steak in a story entitled "Steak of the Union". Other sites, including restaurant websites, seem to use Delmonico steak as a synonym of the boneless rib-eye steak. See, e.g., Gallagher's menu and many other restaurants that will be found with a routine web search of "Delmonico steak."

In a telephone conversation on September 24, 2001 at 3:45 PM PDT (2245 GMT), the manager of Delmonico's Restaurant in New York City, Corrado, said that the Delmonico steak is a boneless rib-eye cut from any part of the rib-eye. The Delmonico chef, Angelo Panageas, agrees.

Foodies.com tips says,

"Delmonico" is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast. Id (citing the National Cattlemen's Beef Association source).

According to the official Canadian government's food inspection website, Delmonico steak means a rib-eye steak. Even Julia Child (Child at 191) and Martha Stewart agree that the Delmonico Steak is a rib-eye cut.

Finally, the well-known barbecue site, Barbecuen.com, claims in "Meat Cuts & Tenderness" that the Delmonico steak is an ordinary rib-eye steak.

6. First bone-in top loin steak
According to the Culinary Cafe, the Delmonico steak is also called a club steak, but both names refer to Delmonico's Restaurant and refer to the first cut of the bone-in top loin, adjacent to the rib section. The steak is triangular, but smaller than a T-bone. See the Culinary Cafe Glossary.

7. Any bone-in top loin steak
The Gourmet Emporium says,

The Delmonico Steak is simply a New York Strip Steak with the bone left in, giving this already delicious steak an extra boost of flavor. Id.

Similarly, the Gourmet Sleuth Guide to Beef Cuts says that the Delmonico Steak means either a bone-in top loin or a rib-eye.

The famous Pacific Dining Car Restaurant in Los Angeles agrees on its menu, saying that the Delmonico steak is a "turn-of-the-century favorite . . . a New York strip steak with the bone still in for the sweetest taste of beef." See, also, the Official Pacific Dining Car website menu and the CitySearch Review here.

According to the authoritative Lobel's butcher in New York, its "Beef: A Primer on Steaks" says:

Club Steak -- Also called Delmonico, after the famed 19th century New York dining club that served this steak exclusively. The club steak is rectangular in shape. It is smaller than the T-bone but has the same large "eye" section with no tenderloin. The club is cut from the short loin, next to the rib end. This is a delicious and tender steak when properly cut. When you buy a club steak, take a good look at the steak's "eye." The meat should be fine in texture with delicate marbling. If the meat seems coarse and contains fat chunks, you will know this is not the quality you want. Id.

Greg's Quality Market http://www.mwt.net/~ghmahveh/has almost exactly the same description (except only that the shape is described as triangular):

Club Steak -- Sometimes called Delmonico, after the famed 19th century New York dining club which served this steak exclusively, the club steak is triangular in shape. It is smaller than the T-bone but has the same large "eye" section with no tenderloin. The club is cut from the short loin, next to the rib end. When cut properly, this is a delicious and tender steak. When you buy a club steak from a new butcher, take a good look at the steak's "eye." The meat should be fine in texture with delicate marbling. If the meat seems coarse and contains fat chunks, you will know it is not the quality you want. Id.

8. Any boneless top loin steak
According to the FoodTV Encyclopedia for Delmonico Steak, the Delmonico steak is a boneless top loin steak, which is also called a New York strip steak and a Kansas City strip steak. (With the bone in, it is usually called a club steak.)

InfoPlease article on food names agrees and says that the Delmonico steak is a boneless top loin, also called the New York strip and Kansas City strip. See also the Learning Network. The AllRecipes entry for Delmonico steak agrees, as does the Epicurious dictionary entry for Delmonico steak and the American Heritage Dictionary (at Bartleby) for Delmonico steak, but which also says that it is synonymous with club steak.

California's Harris Ranch uses the term Delmonico steak for either boneless top loin steak (also called a strip, shell or club steak ) or a boneless rib-eye steak (also called a fillet steak). See Harris Ranch Popular Beef Cuts.

Conclusion
An exhaustive analysis of authorities identifies eight cuts as being the cut used in the original, authentic Delmonico Steak. None of these authorities is correct!