Delmonico steak Crafted for delight
Delmonico steak is one of the most desirable and well known steaks available in New York. Originated in the mid 19th century between 1840 and 1850 its original and authentic recipe is sure to be asking you for more. Delmonico steak has grown over the years and it is mostly referred to one of the several cuts that have been offered at Delmonico’s restaurant in the city of New York.
The originality of the Delmonico steak has been doubted for quite a while now as most people are unsure of which cut was actually used to start this craze. Most people believe it is nothing but the top sirloin; however butchers decide to think differently as they offer a rib eyed cut when asked for a Delmonico steak.
Delmonico steak, right from the earlier times has been a delight to foodies. The recipe has always been kept simple. The steak lightly seasoned with salt, is covered with melted butter and then grilled over the fire. This is usually served with thin, clear gravy and a handful of potatoes. Delmonico steak is served in most restaurants nowadays but all of them have a different cut to the meat. This difference in variety is due to the fact that since the time that Delmonico restaurant had closed down; people started experimenting with various cuts trying to enhance the taste. The reason for the shutdown was due to the fact that they did not feel the need to have alcohol on the menu especially for such long coursed meals. Moreover people preferred having the steak over a glass of wine or any other form of alcohol for that matter, and since Delmonico kept sticking to the fact that mineral water was the best option; people started refusing to come over thus lowering the business.
Delmonico Steak at Arthur's Steak House
Experts say that there are at least 8 different varieties of cuts that have been used to denote the Delmonico steak. These are as follows:
- Last boneless chuck eye steak – Also known as the chuck fillet steak, fish steak or mock tender steak, this cut is obtained from the chuck eye which joins the rib eye. This was founded by Bob Dugas, owner of Lakeside meats. Going by his logic shows us that there are 2 Delmonico steaks available per beef carcass, one at each side.
- Any bone-in rib steak – This steak is obtained by cutting one rib thick and marbling it so that it shapes to around one and a half inches which is ideally the size of the original Delmonico steak.
- Any bone-in rib eye steak – This is the top loin cut of the steak and is different from the any bone-in rib steak.
- Any boneless rib steak – This is a variant of the any bone-in rib steak and is better known as the fillet steak.
- First boneless rib eye steak – This is better known for its richness and its fine quality of fat grain.
- First bone-in top loin steak – This is the meat cut off from the top loin adjacent to the rib.
- Any bone-in top loin steak – this is usually referred to as the club meet and is most popular among the restaurants of New York
- Any boneless top loin steak – This is the bone less version of the top loin meat cut.
