Delmonico Steak

W

W. Hilditch

Active member
This is my Delmonico steak. Well marbled with fat that melts at 110°, aged 27 days, trimmed, pounded to 1 1/2” and ready for the skillet.



I was ready to grill it my 1906 Griswold #7 when I lifted it up and felt how thin it was. This steak deserved more, so the Griswold was traded for the BSR RM #7. Better.

In the latter half of the 19th century Delmonico’s Restaurant became world famous for this steak in New York. Chances are this does not look like a Delmonico steak to you. That is because in different areas of the country, different chefs, and different restaurants decided what cut of beef they would call a Delmonico steak. There are even very few butchers in the country that know what cut is correct. Just ask. If you are interested in more of the story, click here. There is a lot more on line.

http://s866.photobucket.com/user/Hilditch/media/Camp Inn/Delmonico Steak1.jpg.html

The BSR came through again. (I shared the missing piece with my SO.)



Hilditch
 
Interesting. Where did you get your information from, and how did you determine which was true and what wasn't? And how does today's beef compare to the longhorn (or other?) beef available back then?
 
Scott, it is my heaven. I’m not going there so I’m getting the best I can now!


Dan, most of my information came from reading hundreds of Google hits. Joe O’Connell went much further including getting and reading two cookbooks from two chefs that worked at the restaurant at the end of the 1800’s as well as interviewing all he could find in NYC that had links to Delmonico’s. I didn’t find the answer like Joe did, but I’d learned enough about cuts of beef, Delmonico’s store, reputation, and BS to narrow the field down with the help of written diners accounts of their experiences; all I’ve read and growing up in NY state. They served many cuts of beef, but for THE steak, one didn’t ask the price. Flavor and texture was what counted.

True or false in print? Keep researching, evaluate the sources and the truth will normally rise to the top. With people? Questions will lead to truth or BS and then lies. More questions will lead to truth or babble. Once you get them to babble stage, back off ‘cause their only option is fight or flight. Cynicism - I consider it an asset.

Common sense tells me they did not get their meat from Texas. Although no grading system like today was available I suspect they only bought the best beef locally and knew who and how it was raised. One slice through the top loin would tell the quality. The fact that they pounded it from 2” down to 1 1/2” tells me it was equivalent to todays choice steak. My prime steak tonight was pushed down with my fingers and I put the clean mallet back in the drawer. Many people in NY and NJ raised steers in the 19th and 20th centuries. There is a reason chili and low and slow cooked beef is so popular in Texas. Longhorns.

I think you used up your question allotment for the day.

Hilditch
 
Dan Farmer said:
Interesting. Where did you get your information from, and how did you determine which was true and what wasn't? And how does today's beef compare to the longhorn (or other?) beef available back then?
Click to expand...

We used to have a place in town that sold free range, grass fed beef http://rancherswifeaz.com/ but not anymore. It is very pricey. The flavor and texture of the meat is different. The only way to find out the difference between the way it was back then and the way it is now is to throw one on the grill and try it for yourself. This store might ship it to you.
http://www.alderspring.com/
 
Bonnie Scott said:
We used to have a place in town that sold free range, grass fed beef http://rancherswifeaz.com/ but not anymore. It is very pricey. The flavor and texture of the meat is different. The only way to find out the difference between the way it was back then and the way it is now is to throw one on the grill and try it for yourself. This store might ship it to you.
http://www.alderspring.com/
Click to expand...
Oh, I get PLENTY of quality beef around here (prime, American Wagyu, and sometimes just really good choice). No problem there! But the old longhorn, while certainly free-range, and arguably grass-fed, was apparently as tough as jerky even after cooking it for a fortnight. Or, so I've read.
 
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