Delmonico steak
Delmonico steak is a traditional American steak name associated with Delmonico’s restaurant in New York City and used for several different cuts of beef.
Delmonico steak is a traditional American steak name associated with Delmonico’s restaurant in New York City. The term does not have a single universally accepted definition; in modern usage it often refers to a thick-cut ribeye or other rib or short-loin steak. The name was popularized in the mid-19th century and remains a standard in steakhouse dining.
Origin and history
Delmonico steak is linked to Delmonico’s restaurant, a famous New York City dining establishment that helped popularize the name in the 19th century. The term became associated with upscale steakhouse dining and has remained in use ever since.
Meaning of the term
The phrase Delmonico steak is ambiguous and has been applied to several different beef cuts. Sources describe it variously as rib steak, strip steak, club steak, ribeye, or other thick steaks from the rib or short loin. Britannica notes that the original cut used by Delmonico’s remains debated.
Preparation and serving
Traditional descriptions emphasize a thick cut cooked by dry heat such as broiling or grilling. It is commonly seasoned simply with salt and pepper and may be served with butter or herbed butter, sometimes alongside Delmonico potatoes. It is often served as a large, thick steak, sometimes two inches or more in thickness.
Modern restaurant usage
In contemporary menus, Delmonico steak often denotes a thick ribeye, including at Delmonico’s itself. Outside that context, the term may vary by butcher, region, or restaurant. The steak is also found on North American menus, including in Canada, where it appears in steakhouses, grocery stores, and culinary references.
Key facts
- Delmonico steak is a term popularized by Delmonico’s restaurant in New York City in the mid-19th century.
- There is no single universally agreed cut that defines a Delmonico steak; it has been used for ribeye, strip steak, club steak, and other rib/short-loin cuts.
- Modern usage often describes it as a thick-cut ribeye, but historical definitions vary.
- Traditional preparation involves dry-heat cooking (broiling or grilling) with simple seasoning and butter.
- The term is part of American steakhouse culture and appears on North American menus, including in Canada.
Delmonico steak appears on North American restaurant menus and in butcher terminology, so Canadian readers may encounter it in steakhouses, grocery stores, or culinary references. The term is part of American steakhouse culture rather than a distinctly Canadian dish.
Frequently asked questions
What is a Delmonico steak?
Is Delmonico steak one specific cut?
Where does the name come from?
How is Delmonico steak usually cooked?
Is Delmonico steak the same as ribeye?
References
- Wikipedia — https://en.wikipedia.org/wiki/Delmonico_steakSupports: States that Delmonico steak is a name used for several cuts of beef and that Delmonico’s restaurant popularized the term; notes current restaurant usage as thick-cut ribeye.
- Britannica — https://www.britannica.com/topic/Delmonico-steakSupports: Describes Delmonico steak as a thick steak made famous by Delmonico’s in New York, notes disagreement over the original cut, and mentions typical preparation and Delmonico potatoes.
- Merriam-Webster — https://www.merriam-webster.com/dictionary/Delmonico%20steakSupports: Defines Delmonico steak as club steak and shows one dictionary usage of the term.
- Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/delmonico-steakSupports: Provides a dictionary definition describing it as a small/thick steak cut from the back of the animal.