Common Questions About Delmonico Steak

What exactly is a Delmonico steak?

A Delmonico steak is a boneless ribeye cut from the eye of the forerib, prized for its rich marbling, exceptional tenderness, and deep beefy flavor. Without the bone, it's easier to handle and versatile for everything from grilling to slicing for salads.

How do I cook Delmonico steak?

Delmonico steak works beautifully whether you're grilling, pan-searing, or broiling. We love grilling it with chimichurri sauce or pan-searing it in a cast-iron skillet with garlic butter. Because of the natural marbling, it stays juicy across cooking methods. For best results, bring the steak to room temperature for 20-30 minutes before cooking so it cooks evenly throughout.

Is Delmonico steak the same as ribeye?

Yes. Both cuts come from the rib primal and share exceptional marbling, tenderness, and flavor. The Delmonico simply has the bone removed.

What's the best way to season Delmonico steak?

Keep it simple to let the natural beefy flavor shine through. A generous sprinkle of coarse salt and freshly cracked black pepper is often all you need for grass-fed Delmonico. If you want to add more depth, try garlic powder, smoked paprika, or fresh herbs like rosemary and thyme. The rich marbling means this cut doesn't need heavy seasoning; the meat speaks for itself.

Is grass-fed Delmonico steak healthier than conventional?

Grass-fed beef contains higher levels of omega-3 fatty acids and CLA (conjugated linoleic acid) compared to grain-finished beef. Our cattle are raised on regenerative pastures without hormones, antibiotics, or GMOs, giving you clean protein that's better for your health and the environment.

How is Delmonico different from New York strip?

Delmonico (boneless ribeye) comes from the rib section with generous fat marbling, making it richer and more tender. New York strip comes from the short loin with less fat, delivering a leaner, firmer bite. If you prefer buttery tenderness, go with Delmonico; if you want a beefier chew, choose strip.

What temperature should Delmonico steak be cooked to?

For grass-fed beef, we recommend medium-rare (130-135°F internal temperature) to preserve tenderness and maximize flavor. Use an instant-read thermometer and remember that the steak will continue cooking a few degrees after you remove it from heat. Let it rest for 5-10 minutes before slicing so the juices redistribute throughout the meat.

Can I freeze Delmonico steak?

Yes, you can freeze Delmonico steak for up to 12 months in a properly sealed freezer. Your steak will arrive frozen and vacuum-sealed in BPA-free packaging, so you can place it directly into your freezer. For best results, thaw slowly in the refrigerator overnight on a plate.