Delmonico Steak
Created between 1840 and 1850, the Delmonico steak is a mystery that perplexes many. What you order in one restaurant may be different in another. Various food critics and food historians have come up with more than several differing opinions about this steak, and whether it is bone-in or -out, sirloin, or some other high-priced cut of beef.
Moreover, while the two original chefs de cuisine of Delmonico Restaurant in New York City have both confirmed the preparation method, they still manage to differ slightly. If you order a Delmonico steak at Delmonico's today, you'll get a boneless rib-eye steak that's brushed with butter and beef fat after it has been taken out of the broiler.
And though there are many debates about the origin of this steak, one thing can be certain: Delmonico steak is synonymous with the best piece of meat you can get when you walk into a restaurant.
Delmonico Steak Authentic recipe
This is the traditional Delmonico steak recipe — rib-eye steak seasoned with only salt and pepper, which, when done, is topped with compound butter (meat butter in the recipe) consisting of butter, bay leaves, thyme, and sea salt. However, unlike in the recipe, at Delmonico's, they serve the steak brushed with a 50:50 mixture of clarified beef fat and butter and topped ... Read more
WHERE TO EAT The best Delmonico Steak in the world (according to food experts)
