Beef Delmonico Steak
This Delmonico steak comes from Angus cattle raised at McBride Angus Farm in Tennessee. The herd is grass-fed through the growing season, then grain-finished to build the intramuscular fat that makes a boneless ribeye-area cut worth cooking over high heat. No breed specification was provided beyond the ranch name, so confirm the exact genetics with McBride directly if that matters to your sourcing decision. The Delmonico is cut from the front end of the longissimus dorsi, a muscle that does relatively little work, which keeps the texture fine and the fat distribution even. Because the cattle are grain-finished, expect visible marbling that renders well under direct heat. Bring the steak to room temperature for 30 minutes before cooking. Sear in a cast-iron pan or over hardwood coals at 450°F — roughly three to four minutes per side for medium-rare. Pull at an internal 130°F and rest five minutes before slicing.
About this cut
This Delmonico steak comes from Angus cattle raised at McBride Angus Farm in Tennessee. The herd is grass-fed through the growing season, then grain-finished to build the intramuscular fat that makes a boneless ribeye-area cut worth cooking over high heat. No breed specification was provided beyond the ranch name, so confirm the exact genetics with McBride directly if that matters to your sourcing decision. The Delmonico is cut from the front end of the longissimus dorsi, a muscle that does relatively little work, which keeps the texture fine and the fat distribution even. Because the cattle are grain-finished, expect visible marbling that renders well under direct heat. Bring the steak to room temperature for 30 minutes before cooking. Sear in a cast-iron pan or over hardwood coals at 450°F — roughly three to four minutes per side for medium-rare. Pull at an internal 130°F and rest five minutes before slicing.
- Cut
- Beef Delmonico Steak
- Category
- Steaks
- Raising
- Grass-fed, Grain-finished
- Breed
- Origin
- Manchester, TN
- Packaging
- Vacuum-sealed, flash-frozen