Delmonico Varieties

• The eight steaks typically found in this category and frequently called Delmonico steaks are a mix of bone-in and boneless varieties. The bone-in types on the list include rib steak, rib-eye steak, top loin and first top loin. Boneless steaks that are frequently called Delmonico are last boneless chuck eye, first boneless rib eye, rib eye and top loin. The terms first and last in these descriptions refer to how near or far away the cut is from the chuck or front of the beef carcass.
  
  

Characteristics

• Whether or not the designated Delmonico steak has a bone or is boneless, it is generally accepted that the steak must be at least 1-inch thick, although certain steak experts insist 3-inch thickness is the best. Most culinary sources also cite marbling as a distinguishing characteristic of this type of steak. Marbling refers to the streaks of fat in lean meat that most meat experts agree enhances the flavor and juiciness of the meat.
  
  

Cooking Delmonico Steaks

• The preferred doneness for a Delmonico steak is commonly medium rare. Most recipes caution against overcooking the steak, as it typically causes it to lose a significant amount of flavor, juiciness and tenderness. Popular seasonings for steak generally include salt, pepper or special spice blends designed to accent the tastes of beef, all of which should be added after the steak is cooked to prevent them from drawing out the moisture of the beef and making it dry.
  
  

History

• The steak's name comes from a man with the surname Delmonico who owned and operated Delmonico's Restaurant in New York City around the mid-1800s. Delmonico's was one of the first restaurants in the country to serve a la carte entrees where customers could choose what they wanted instead of receiving whatever was prepared that day. Delmonico's also had a classic potato dish on the menu that bore the restaurant's name. The original Delmonico's Restaurant closed in 1923. There are still Delmonico's Restaurants in New York that serve boneless rib-eye steaks. Celebrity chef Emeril Lagasse owns and operates several Delmonico Restaurants around the country, all of which exclusively serve bone-in rib-eye steaks.