The Delicious Legacy of the Delmonico Steak: What It Is, Where It Comes From, and How to Cook It Perfectly

When it comes to steak, few cuts are as legendary or as delicious as the Delmonico steak. With its rich history, mouthwatering flavor, and tender texture, the Delmonico has earned its place as a favorite among steak lovers. But what exactly is a Delmonico steak, where does it come from, and how can you cook it to perfection? Let’s dive in.

What Is a Delmonico Steak?

The term "Delmonico steak" can be a bit confusing because it doesn’t refer to a single specific cut of beef. Instead, it’s a name that has been historically associated with several different cuts, depending on the region and the butcher. Traditionally, a Delmonico steak is a thick-cut, high-quality piece of beef, but the exact section of the cow it comes from can vary.

At Midwest Prime Farms, our Delmonico Steak is cut from the chuck section of the beef. This particular cut is prized for its rich marbling and deep flavor, offering a tender and juicy eating experience that’s perfect for steak lovers who appreciate a more robust, beefy taste.

In the summer months, when beef roasts aren’t as popular to cook, we adapt to the season by cutting our chuck section into steaks, including Delmonico, Flat Iron, Ranch, Denver, and Sierra steaks. This is our way of making the most of the entire beef while providing you with a variety of delicious options year-round.

Where Did the Delmonico Steak Come From?

The Delmonico steak traces its roots back to the mid-19th century, originating at the famous Delmonico's Restaurant in New York City. Delmonico's was one of the first fine dining establishments in America, and it quickly became renowned for its luxurious cuisine. The restaurant served a variety of beef cuts under the name "Delmonico steak," each one selected for its superior quality and flavor.

Over time, the Delmonico steak became synonymous with a premium steak experience, and its popularity spread across the country. Today, the name continues to evoke images of fine dining and gourmet satisfaction.

How to Cook a Delmonico Steak

Cooking a Delmonico steak is all about honoring the quality of the meat with simple, but precise, techniques. Here’s how to get the best results:

1. Bring the Steak to Room Temperature

Before you start cooking, allow your Delmonico steak to sit at room temperature for about 30 minutes. This ensures even cooking throughout the steak.

2. Season Generously

A good Delmonico steak doesn’t need much in the way of seasoning—just a generous sprinkle of salt and freshly cracked black pepper on both sides will do the trick. If you’re feeling adventurous, you can add a touch of garlic powder or smoked paprika for an extra layer of flavor.

3. Sear Over High Heat

For the perfect crust, preheat your grill or skillet to high heat. Sear the steak for 3-4 minutes on each side, or until you achieve a beautiful brown crust. Don’t be afraid to let the steak develop a good sear—that’s where the flavor lives!

4. Finish to Your Desired Doneness

After searing, you can continue cooking the steak on a lower heat (around 400°F) until it reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of about 130°F.

5. Rest, Slice, and Serve

Once your Delmonico steak is cooked to perfection, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making for a juicier steak. Slice against the grain and serve immediately.

Where to Get Your Delmonico Steak

Ready to try your hand at cooking this legendary steak? We’ve got you covered. Our Delmonico Steak at Midwest Prime Farms is sourced from the chuck section of our farm-raised beef, ensuring you get the best quality every time. You can find it here.

Whether you’re cooking for a special occasion or just treating yourself to a top-tier steak dinner, the Delmonico steak is sure to impress. Give it a try, and taste the legacy for yourself!