What it is
The Delmonico is one of the most famous steaks in America, and also one of the most misunderstood. Since originating in the famous NYC steakhouse Delmonico's in the 1900's many different cuts have been called a 'Delmonico'.
Where it's from
The Delmonico or boneless ribeye is cut from the Loin Primal cut of the animal. Unlike the classic ribeye, it does not contain a bone. The Delmonico is always of high quality, tender and thickly cut.
How to use it
Grilling, pan-frying, and broiling are your best options for cooking the Delmonico. A cast iron skillet is a great way to cook a high quality steak at home because it give a high and even heat.
Like the Delmonico's restaurant in NYC, you may brush the steak with butter and beef fat after broiling.
One may accompany the steak with 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.
At Green Owl all our steaks and beef is 100% Grass-fed, which means the animal was raised on only grasses and green pasture without grains. Since we source from small family farms and use local processors, we know exactly where our beef is from and how and when it was processed. If choosing to broil, Green Owl has 100% Grass-fed butter and 100% Grass-fed beef fat that will make your steak taste just like Delmonico's in NYC! We also source chemical-free potatoes and 100% Grass-fed cheese for your Delmonico potatoes!