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Delmonico steak or steak Delmonico (, ) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century.
A true Delmonico steak is cut from the first 3" of the chuck eye, Some places may use any of various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak.
In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.
Delmonico steak or steak Delmonico (, ) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century.
A true Delmonico steak is cut from the first 3" of the chuck eye, Some places may use any of various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak.
In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.
See also
* List of steak dishes *List of regional dishes of the United States
The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States.
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Regional dishes of the United States
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References
{{DEFAULTSORT:Delmonico Steak Beef dishes Cuts of beef