When you hear “Delmonico steak,” you might picture a thick, juicy, luxury-level cut. And you’re not wrong—but the truth about the Delmonico is a little more complicated (and way cooler) than just being a fancy ribeye.
What is a Delmonico Steak?
At its core, the Delmonico steak is about quality and richness, not a specific, universally agreed-upon cut. Historically, it’s been described as a thick-cut steak, well-marbled, tender, and full of beefy flavor.
At Lady Jaye, we believe the true Delmonico spirit lives in a great piece of chuck steak, specifically the first few inches of the chuck eye. It’s like a mini ribeye—loaded with marbling, super tender when cut right, and deeply flavorful. It’s one of those “butcher’s best-kept secrets” that, when treated properly, competes with far more expensive cuts.
Where Did the Name “Delmonico” Come From?
The name traces back to Delmonico’s Restaurant in New York City, one of America’s first fine-dining establishments, founded in the early 1800s. Delmonico’s was the place for high society to dine—and their signature offering was a rich, tender steak.
The original Delmonico steak was rumored to be a specific cut from the rib section, but historical menus and accounts also suggest that it varied depending on what the butchers had available that day. It was less about the exact anatomy and more about the steak being thick, flavorful, and perfectly prepared.
Do Other Restaurants Serve a Delmonico?
Yes—but with some variation. Depending on where you are in the country, “Delmonico” could mean:
- A ribeye (often bone-in, sometimes boneless)
- A chuck eye steak
- A New York strip (less common, but it happens)
- A sirloin or even top loin steak
There’s no USDA standard for what a Delmonico has to be. It’s more about honoring the tradition: a well-marbled, flavorful steak that’s thick-cut and cooked right.
East Coast vs. West Coast Delmonicos
- East Coast (especially New York): Traditionally tied to the ribeye or rib section—closer to the classic Delmonico’s Restaurant roots.
- West Coast: You’ll often see it used for an ultra-high-quality chuck eye or other creative butcher’s cuts. It’s more flexible and driven by the philosophy of “best eating steak for the money.”
At Lady Jaye in Seattle, we proudly lean into the first part of the chuck eye—because we believe that’s where the magic happens.
What Cut Did Delmonico’s Feature Originally?
Historians believe Delmonico’s Restaurant in the 19th century used a cut from the first few ribs of the beef (essentially an early ribeye)—often cut thick and bone-in. But again, it depended on availability. What mattered more was:
- It was thick
- It was tender
- It was richly marbled
- It was cooked perfectly and consistently
The Delmonico was a promise—not just a cut.
Why We Love It
We love the Delmonico because it celebrates craftsmanship over labels. It’s a cut built around flavor, butcher knowledge, and smart cooking—not hype. At Lady Jaye, that means taking the time to find the right chuck eye, trim it just right, and serve it with the respect it deserves.
Stay hungry. Stay curious. Stay beefy.
