Delmonico.
The most confusingly named cut on the cow. Not a muscle — a style. Always ask the butcher which muscle they're cutting before you buy. Usually a thick boneless ribeye today. Sometimes not.
- Origin
- Varies · Ask
- Marbling
- Depends On Cut
- Difficulty
- Medium · Confirm First
- Sweet Spot
- Med-Rare
A Name, Not a Muscle.
Here's the honest version: Delmonico is a marketing name, not an anatomical one. It originated at Delmonico's restaurant in New York City in the 1830s — one of the first fine-dining restaurants in America — where a signature thick-cut steak was served with a specific pan-fry preparation. The exact cut used at Delmonico's has been debated for over a century. Records from the era suggest it was probably a thick boneless ribeye. Some historians argue it was a bone-in ribeye. Others say it was top loin. There's no consensus.
The restaurant closed in 1923 and reopened multiple times under different owners across the 20th century. The specific cut used shifted with each reopening. Regional butchers picked up the name and applied it to whatever thick premium steak seemed appropriate in their market. The result: today, "Delmonico" at your butcher shop could mean any of the following:
Thick boneless ribeye (most common in modern usage — East Coast and steakhouse tradition) Bone-in ribeye (some old-school shops) Top loin / thick NY strip (Midwest usage) Chuck eye (some rural / budget shops, essentially fraud) Ribeye cap / spinalis (some high-end butchers who identify it as the "true" Delmonico)
The practical takeaway: always ask which muscle the butcher is cutting before you buy a Delmonico. The name alone tells you almost nothing about what you're getting or how to cook it. A Delmonico is not a cut — it's a menu item with a story.
The Facts
- PrimalVaries — Rib, Short Loin, or Chuck
- MuscleVaries — Longissimus or Others
- Most Common TodayThick boneless ribeye
- Typical Thickness1.5" – 2"
- Named AfterDelmonico's, NYC (est. 1837)
- Buyer RuleAlways ask the butcher first
Flavor Profile
- Beef FlavorDepends on cut — usually rich
- TendernessDepends on cut — usually high
- MarblingDepends on cut — usually excellent
- JuicinessDepends on cut — usually very high
- TextureDepends on cut
- The Money BiteDepends on cut. See a pattern?
Salt & Pepper. Then Butter.
Because Delmonicos are usually thick premium cuts (regardless of exact muscle), heavy rubs would be criminal. Salt, pepper, and a butter baste finish is the traditional Delmonico's-style preparation. The historical menu at the original restaurant leaned toward this — Franco-American steakhouse cooking with clean flavors on top of good beef.
Salt & Pepper.
Overnight dry brine. Thick cuts especially benefit — the salt needs time to penetrate. Pepper right before the sear. Trust whatever muscle you're working with.
- 01Kosher salt, generous — heavier for thick cuts
- 02Coarse cracked black pepper
- 03Dry brine overnight uncovered on a rack
- 04Pepper right before the sear
Restaurant Finish.
The historical Delmonico's move — sear the steak plain, then finish in a pan with generous butter, thyme, and shallots. Spoon the butter over the top. The added fat and aromatic butter is what made the original Delmonico famous.
- 01Delmonico: salt + pepper only
- 026 tbsp unsalted butter (thick cuts, more butter)
- 034 sprigs fresh thyme
- 042 shallots, sliced thin
- 054 cloves garlic, smashed
- 06Spoon butter over top for 90 seconds
Match the Cook to the Cut.
This is where the Delmonico ambiguity actually matters. Thickness is the key variable — most Delmonicos are 1.5" to 2" thick, which puts them in reverse-sear territory. Direct heat alone on a 2" steak will torch the outside before the interior hits temp.
Ask the butcher two things: (1) which muscle, and (2) how thick. Adjust cook accordingly. If you're in doubt, treat it like a thick ribeye — reverse sear, then finish with a butter baste. That's the safest bet for the eating experience Delmonico was historically famous for.
Reverse Sear (Thick)
For Delmonicos 1.5"+ thick: two-zone grill or 275°F oven until internal hits 115°F, then hard sear both sides plus edges. This is the traditional restaurant approach for thick premium cuts.
- Roast Temp
- 275°F indirect
- Sear Temp
- 600°F+ direct or 500°F cast iron
- Roast Time
- 30–50 min to 115°F
- Sear Time
- 2 min per side after roast
Cast Iron + Butter (Under 1.5")
If your Delmonico is 1"–1.25", direct heat is fine. Cast iron with butter baste for the historical Delmonico's-style finish. Sear both sides, add butter/thyme/shallots, spoon over for 90 seconds.
- Pan Temp
- 500°F+
- Fat
- Neutral oil, then butter baste
- Sear Time
- 3–4 min per side
- Bonus
- Baste 90 seconds with butter, thyme, shallots
Fire Setup. By Rig.
Assumes a 1.5"–2" Delmonico requiring reverse sear. For thinner cuts, skip the indirect phase.
Kettle Two-Zone
Coals banked to one side. Roast on cool side lid closed. When 115°F internal, rake coals flat for direct sear.
Roast + Sear Zone
Roast at 275°F. Crank to max sear when internal hits 115°F. Wood smoke bonus.
3+ Burner Gas
One burner on low for 275°F ambient, rest off. When ready to sear, crank all burners high.
Indoor Classic
Historically the Delmonico's method — oven roast, then screaming cast iron with butter baste. The traditional approach.
Med-Rare. Same Rules As Ribeye.
Regardless of which muscle you actually have, most Delmonicos are ribeye or ribeye-adjacent, meaning they have good marbling and forgiving fat. Medium-rare is peak. Medium is serviceable. Past medium is where the marbling stops saving you.
Steakman Picks · Medium-Rare
Rare
Cool red. Marbling underrenders on marbled cuts.
Med-Rare
Warm pink. Fat renders, juice holds. Delmonico sweet spot.
Medium
Still juicy if marbling is real. Serviceable upper limit.
Med-Well
Whatever muscle you have, this range isn't its friend.
Well Done
Delmonicos don't reward this. Cook something braisable.
Carryover cook: Depends on thickness. A 1" Delmonico carries over 5°F. A 2" Delmonico carries over 8–10°F. Adjust your pull temp accordingly — pull earlier for thicker cuts. Rest 10–15 minutes loosely tented for thick cuts, 8 minutes for thin ones.
Six Steps. Every Time.
Delmonico's whole trick is understanding what you actually have before you cook it. Confirm the muscle, confirm the thickness, then apply standard technique for that specific configuration. If it's a thick boneless ribeye (most likely), reverse sear + butter baste is the traditional and correct move.
- 01
Confirm What You Have
Ask the butcher: which muscle is this cut from? Ribeye? Top loin? Something else? Also confirm the thickness. This is the entire Delmonico game — everything else depends on the answers to these two questions.
- 02
Overnight Dry Brine
Kosher salt both sides, generous. Uncovered on a rack in the fridge overnight. Thick cuts especially need this — the salt has more distance to travel.
- 03
Room Temp Rest
45 minutes on the counter before the cook for a 1.5"+ Delmonico. Cold interior + high heat = uneven cook.
- 04
Reverse Sear If Thick
1.5"+ Delmonicos: 275°F indirect to 115°F internal. Then a hard sear over screaming direct heat. 1"–1.25" Delmonicos: skip the roast phase, go straight to a hot cast iron with butter.
- 05
Butter Baste Finish (Historical)
The traditional Delmonico's move. Add butter, thyme, shallots, garlic to the pan (or a small pan alongside the grill). Spoon melted butter over the top of the steak for 90 seconds. This is the Delmonico finish.
- 06
Pull at 128°F, Rest 10–15
Longer rest for thick cuts. Instant-read into the thickest part of the meat. Serve whole with the pan sauce spooned over, or slice against the grain for family-style plating.
Gear We'd Actually Use.
Delmonicos are usually thick, so the gear leans toward reverse-sear tools and a well-seasoned pan for the butter baste finish.
ThermoWorks Signals
Leave-in probe for the reverse-sear roast phase, instant read for the sear. Thick Delmonicos demand accurate temps.
Lodge 12" Skillet
The historical Delmonico's pan. Roomy enough for a thick steak plus butter, shallots, and herbs.
Kerrygold Unsalted
The butter baste is the Delmonico finish. Better butter matters here — spend up.
2-Zone Setup
Pellet + kettle combo ideal for thick Delmonicos. Roast smoky, sear hard.
An Honest One
Not every shop labels Delmonicos honestly. A butcher who tells you exactly what muscle you're getting is worth their weight in ribeye.
The Delmonico FAQ.
What is a Delmonico steak, actually?
Depends who you ask. Delmonico is a name, not a specific muscle. It originated at Delmonico's restaurant in New York City in the 1830s, where a signature thick-cut steak was served with a specific pan-fry preparation. The exact cut used at Delmonico's has been debated for over a century — records suggest it was probably a thick boneless ribeye, but some sources say bone-in ribeye, others say top loin, others say chuck eye. Modern butcher usage varies wildly. Ask the butcher which muscle they're cutting before you buy.
What cut is most commonly sold as Delmonico today?
In most modern American butcher shops, a Delmonico is a thick (1.5–2 inch) boneless ribeye — often the first cut, with the spinalis cap prominent. Some butchers use Delmonico specifically for a thick top loin (strip), and some Midwest shops use it for chuck eye. The safest read: "Delmonico" probably means "a thick premium steak, cooked steakhouse style, at a higher price point than a plain ribeye."
Why is the Delmonico name so confusing?
Because it's a marketing name, not an anatomical one. The original Delmonico's restaurant closed in 1923 and reopened multiple times under different owners. The specific cut used shifted with each incarnation and with regional imitators. Butchers picked up the name and applied it to whatever thick premium steak seemed appropriate to their market. Result: "Delmonico" means "nice thick steak, historical vibes" more than any specific muscle.
Should I buy a Delmonico?
Only if you know what muscle you're getting. Ask the butcher: "Is this a ribeye, a top loin, or a chuck cut?" If it's a thick ribeye, you're paying a premium for the same eating experience as a well-cut ribeye — sometimes worth it, sometimes not. If it's a chuck cut, you're paying ribeye prices for chuck-eye eating. Know before you buy.
What did the original Delmonico's steak taste like?
By historical accounts, rich and beefy with a pronounced buttery flavor from the pan-fry finish. The restaurant was famous for cooking with generous amounts of butter and clarified fat — the beef flavor was layered under a French-influenced restaurant finish. That preparation style is more distinctive than the specific muscle used. If you want to eat a "real" Delmonico, focus on the butter-baste technique more than tracking down the exact original cut.
What Delmonico Might Actually Be.
The cuts that Delmonico could be, depending on the butcher. All worth knowing individually.
Ribeye
The most common cut sold as Delmonico today. Thick boneless ribeye = 90% of modern Delmonicos.
New York Strip
Sometimes labeled Delmonico in Midwest markets. Top loin muscle, same short-loin primal.
Chuck Eye
Occasionally passed off as Delmonico. Not a fair swap — chuck eye is much cheaper.
Tomahawk
Both are thick premium ribeye variants. Tomahawk keeps the bone-in drama; Delmonico goes boneless.