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A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's. The original Delmonico steak, is considered to be a boneless top sirloin that is almost 2 inches thick with delicate marbling and cooked rare to well done, depending on the request of the diner. However, over the years it has generally been considered to be a club steak from the short loin of beef prepared as a boneless, very rare steak considered to be one of the finest, most tender and tasty cuts available in New York. Although Delmonico's steak may now refer to different cuts, prepared different ways, in different parts of the country, it is known to represent a wider variety of beef cuts that may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include: 1) a bone-in top loin steak (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak; 2) a boneless or bone-in rib-eye steak (some insist it is a rib cut closest to the front end of the ribs while others say any rib-eye); 3) a boneless top loin steak (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak); or 4) a boneless top sirloin. In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, that was prepared by making a baked mashed potato-like dish topped with grated cheese and buttered breadcrumbs. The dish was then baked until golden brown and served steaming.
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Delmonico Steak term - Related Content |
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| Simple round steak is made tender and delicious with a tasty wine sauce. Serve over a bed of rice for a complete meal. |
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| Try this terrific marinade the next time you grill steak; it adds so much flavor and helps to tenderize tougher cuts of beef. |
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| A tasty and nutritious red meat enhanced with the flavor of a balsamic marinade. |
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Steaks
Lamb steaks are usually cut from the leg. Small, expensive steaks
are cut from the loin and are ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Pork Steaks
Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston ... |
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| A food that is made from a combination of hearty ingredients that are mixed together in a savory broth. The addition of steak to this soup provides a meaty texture that enhances ... |
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| A knife used for cutting foods served as a main course such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness. Depending on ... |
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| A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk. The mixture is then topped with ... |
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| A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar. It is generally served cold as a condiment and is also used for basting ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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