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 a few names, including boneless chuck filet steak and English steak, per the Cattlemen's Beef Board and National Cattlemen's Beef Association. It's a great alternative to the juicy rib-eye if you're looking to spend a little less cash on your steak dinner.
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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.
Things You'll Need
3/4- to 1 1/2-inch-thick Delmonico steak
Nonstick cooking spray
Spices of choice
Instant-read meat thermometer
1 tbsp. water or broth
Preparation and Handling
Remove the Delmonico steak from the refrigerator 30 minutes before broiling it to let it get 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, including salt and pepper, 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 and place it in the oven.
Broil a 3/4-inch-thick steak for 4 to 5 minutes, then flip it using tongs and broil the other side for the same amount of time. Broil a 1-inch-thick steak for 6 to 7 minutes per side and a 1 1/2-inch-thick steak for 9 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 the bone.
Cook the steak until it reaches an internal temperature of 145 degrees Fahrenheit, according to the USDA. If needed, return the steak to 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 stovetop, add 1 tablespoon of water or broth to the hot drip pan and then stir and scrape the bottom of the pan to loosen pan drippings. Pour the deglazing liquid over the Delmonico.
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.