Delmonico Steak– Cooks like a Ribeye but is Cheaper!
Meet Delmonico steak, the steak you have probably never heard of. Also known as chuck eye steak, this juicy, rich cut comes from the shoulder region of the cow. Once cooked, the taste and texture are nearly identical to a ribeye. In this recipe, Delmonico steaks are tenderized in an herby, aromatic marinade, then, cooked in a cast iron skillet with garlic, shallots and butter. Simple and delicious!
Delmonico vs. ribeye steak.
Delmonico steak is usually thicker, around 2 inches thick. A ribeye is around 1.5 inches thick.
Again, Delmonico steak is cut from the shoulder region while ribeye’s are cut from the rib area. Due to the rib area not being worked as much, cuts from this region are typically more tender. Which leads to the next difference between Delmonico steak and ribeye: Cost.
Demonico steak is cheaper. Yay! Ribeye’s have more marbling, making them extra tender and juicy, resulting in them costing more. HOWEVER, my Delmonico steak from All Grass Farms was very well marbled. All Grass Farms is a “pasture” farm in Northern Illinois. They raise 100% grass fed beef, along with pastured poultry, pork, and eggs. Their farm store is packed with local, seasonal goodies. If you are ever in the Dundee, Illinois area I highly recommend stopping in!
Delmonico steak marinade.
A simple marinade helps tenderize this cut of steak while imparting rich, umami flavor. Herbs and aromatics brighten the steak up. Gather the following ingredients:
Parsley. Italian flat leaf parsley adds a brightness and earthiness that pairs well with the steak.
Garlic. The aromatic that was made for steak.
Thyme, rosemary and oregano. Warm, earthy herbs impart flavor and depth.
Coconut sugar. A little sugar balances acidity.
Worcestershire sauce and balsamic vinegar. Umami flavor and acidity. The acid aids in tenderizing the meat.
Olive oil. To help retain moisture and emulsify marinade.
Salt and pepper. Brings out flavor.
How to cook Delmonico steak.
Delmonico steak can be cooked on the grill, broiled, reverse seared or cooked in a cast iron skillet. I opted for the cast iron skillet.
I began with a dry cast iron skillet. I recommend pulling the steaks out of the refrigerator an hour or so prior to cooking to get the chill off. This will help them cook more evenly.
Remove the steaks from their marinade, allowing excess to drip off. Make sure none of the garlic is sticking to the steaks.
Sear one side of the steak. Typically, 4-5 minutes. Flip and add butter, shallots and garlic. Since garlic was added to the marinade, I choose to throw in a smashed garlic clove for a milder taste. The heat of the cast iron needs to come down a notch to make sure the steaks don’t burn. These steaks are thick, so I recommend searing on all 4 sides and basting with the garlic shallot butter on a low/medium heat until they reach 135F- 140F degrees. I enjoy Delmonico steak medium rare. 140F degrees is perfect.
Be sure to allow the steaks to rest under a loose tent of foil. Cut against the grain. I recommend thin slices cut at a 45-degree angle to increase tenderness.
Delmonico Steak– Cooks like a ribeye but is cheaper!
Equipment
- 1 12 inch Cast Iron Skillet
Ingredients
- 2 All Grass Farms Delmonico steaks (6oz each)
- 1/4 cup parsley chopped
- 3 garlic cloves smashed. divided
- 1 tbsp EACH Worcestershire sauce and Balsamic vinegar
- 1/2 tsp EACH salt pepper, thyme, rosemary and oregano
- 1 tsp coconut sugar
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 shallot diced
Instructions
- Combine in a resealable bag, parsley, 2 garlic cloves, Worcestershire sauce, Balsamic vinegar, salt, pepper, thyme, rosemary, oregano, coconut sugar and olive oil.
- Add steaks (patted dry) to marinade. Marinade in fridge 3-4 hours. Be sure to press all air out of bag and distribute marinade well.
- An hour before cooking, take steaks out of fridge to take the chill off.
- Heat a dry cast iron skillet (12-inch cast iron skillet fits both steaks) on high. Remove steaks from marinade, letting excess marinade drip off. Sear on one side, 4-5 minutes.
- Flip. Turn heat to medium/low. Add butter, 1 garlic clove and shallots. Baste continuously, occasionally flipping to sear all 4 sides. Cook until meat thermometer reads 135F-140F when in the center of the meat.
- Let rest on a cutting board, loosely tented with foil.
- Cut into thin strips, against the grain, on a 45-degree angle for maximum tenderness.
