Delmonico steak

"Delmonico" redirects here. For the hotel in New York City formerly known as Hotel Delmonico, see Trump Park Avenue.

Delmonico steak
Beef Cuts
Alternative names	New York strip steak, Kansas City strip steak, strip loin, shell steak, strip steak, boneless loin, boneless club steak
Type	Strip Steak Short Loin or Rib cut of beef

Delmonico steak

Steak
Part of a series on

Main articles Steak Beefsteak Fish steak Pork steak List of steak dishes Steakhouse
Steak dishes Asado Beef Manhattan Beef Wellington Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bollito Misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Prawn cocktail, steak and Black Forest gateau Roast beef Italian beef Salisbury steak Sha cha beef Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak
Cuts Cuts of beef Forequarter cuts Hindquarter cuts
Preparation Barbecue Braising Meat chop Curing (food preservation) Frying Aging Marination Pickling Poaching (cooking) Roasting Salt-cured meat Smoked
Related topics List of beef dishes Meat on the bone Restructured steak Steak knife Steak sauce

Delmonico steak (or steak Delmonico) is a particular preparation of one of several cuts of beef (typically the ribeye) originated by Delmonico's restaurant in New York City during the mid-19th century.^[1] Controversy exists about the specific cut of steak that Delmonico's originally used.^[2]

Delmonico's steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. Some of the steak cuts now commonly referred to as Delmonico steak include:

Boneless ribeye steak: A Delmonico cut ribeye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of ribeye may be because it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye.^[3]

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).

Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak)

In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.

References

↑ Joe O' Connell. "Delmonico steak: a mystery solved". Retrieved 2007-03-17.
↑ Derrick Riches. "The Delmonico Steak - New York's most famous steak". Retrieved 2007-03-17.
↑ "Delmonico's Restaurant Group". Retrieved 17 February 2013.

This article is issued from Wikipedia - version of the 10/20/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Delmonico steak

See also

References