Delmonico Steak

History: The name "Delmonico" comes from Delmonico’s Restaurant, one of New York City’s first fine dining establishments, founded in the 1830s. The restaurant's chefs were known for creating high-quality, unique dishes, and Delmonico steak became one of their signature offerings. The restaurant’s influence on American cuisine was so great that the name “Delmonico steak” became synonymous with premium cuts of beef.

Cooking Delmonico Steak:

• Grilling or pan-searing are the most common methods for cooking Delmonico steaks.
• A common seasoning is just salt and pepper, but you can also use garlic, rosemary, or thyme for added flavor.
• Because the Delmonico cut is well-marbled, it’s best cooked to medium-rare or medium to preserve its juiciness and tenderness.

Simple Recipe for Pan-Seared Delmonico Steak:

1. Ingredients:
   • 1 Delmonico steak
   • Salt and freshly ground black pepper
   • 1 tbsp olive oil or butter
   • 2-3 cloves garlic, smashed
   • 2-3 sprigs fresh rosemary or thyme
2. Instructions:
   • Let the steak rest at room temperature for about 30 minutes before cooking.
   • Season the steak generously with salt and pepper on both sides.
   • Heat a cast-iron skillet or heavy pan over medium-high heat and add the oil or butter.
   • Once the pan is hot, add the steak. Sear for about 4-5 minutes on each side for medium-rare, or longer if you prefer a more done steak.
   • Add garlic and herbs during the last minute of cooking and baste the steak with the melted butter/oil to infuse flavor.
   • Let the steak rest for 5-10 minutes before serving.

Delmonico steak is often served with classic sides such as mashed potatoes, creamed spinach, or a wedge salad, and makes for a hearty, indulgent meal.