Delmonico steak, named after the famous lower-Manhattan restaurant that popularized it in the 1850s, is cut from the little-exercised short-loin group of muscles. It goes by many names, including beef top loin, Kansas City, New York Strip, shell and club steak. Lean but tender, Delmonico steak is suited for dry-cooking methods, such as grilling, frying and broiling. Its full flavor stands on its own, so you don’t need to marinate it or season it heavily. Delmonico becomes less moist and tender as you cook it beyond medium-rare, so keep a close eye out as you broil it.
Preparation and Handling
Remove the Delmonico steak from the refrigerator 30 minutes before broiling it to let it warm to room temperature. This helps reduce the cooking time and the loss of moisture that occurs during cooking.
Position the broiler pan so it is 2 to 3 inches from the broiler flame for cooking a 3/4-inch-thick steak and 3 to 4 inches from the flame for 1- to 1 1/2-inch-thick steak.
Preheat the oven to “Broil.” Coat the broiler pan with nonstick cooking spray.
Pat the Delmonico dry with paper towels.
Massage any spices your recipe calls for into the surface of the Delmonico. Apply olive oil to both sides of the steak immediately before you broil it.
Place the steak in the middle of the broiler pan. Broil a 3/4-inch-thick steak for four to five minutes, then flip it using tongs and broil the other side for the same amount of time. Broil a 1-inch-thick steak for six to seven minutes per side and a 1 1/2-inch-thick steak for nine to 10 minutes per side.
Check the temperature of the steak using an instant-read meat thermometer. Stick the thermometer horizontally into the side of the steak so that the tip is in the middle of the Delmonico, away from bone. Cook the steak to 120 degrees Fahrenheit for rare, 130 degrees for medium-rare and 140 degrees for medium. If needed, return the steak the broiler and broil it for an extra minute or two per side or until it reaches the desired doneness.
Transfer the Delmonico to a serving plate using tongs. Tent it with foil and let it rest for 10 minutes. This improves the flavor, moistness and tenderness, as the proteins uncoil and the juice redistributes to the edges of the steak.
Deglaze the drip pan if you wish. Heat the drip pan on the stove top. Add 1 tbsp. of water or broth to the hot drip pan. Stir and scrape the bottom of the pan to loosen pan drippings. Pour the deglazing liquid over the Delmonico.
Things You'll Need
Delmonico steak, 3/4- to 1 1/2-inch-thick
Nonstick cooking spray
Fresh ground pepper
Spices of choice
Instant-read meat thermometer
Determine doneness with a meat thermometer and judge when the steak is fully cooked by checking its internal temperature, rather than relying on the time it is cooked. Check the temperature early, as you can always cook the Delmonico more, but you can’t undo an overdone steak.
- Beef Culinary Center: Beef Top Loin (Strip) Steak aka Strip Steak, New York Strip Steak (Boneless), Kansas City Steak, Shell Steak (Bone-in), Club Steak (Boneless or Bone-in)
- Beef it’s What’s for Dinner: Know Your Cuts and How to Cook Them
- Inland Meats: Beef Cuts
- Steak Perfection; Delmonico Steak: A Mystery Solved; Joe O’Connell; Nov. 2003
- The Meat Source: Strip Loin Steak