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Decadent Delmonico – a tender and savory cut

By Andy Mueller

One of the great debates among chefs, butchers and food historians revolves around one of the most delicious steaks money can buy – the Delmonico. 

The argument not only stems from where and when did it first appear on a menu, but exactly what cut of beef is it?  

Some say it’s a smaller version of a T-bone, more would say it’s a New York strip, and the majority of the rest say it’s a ribeye.

But that house is divided on whether it’s bone-in or boneless. 

Confusing as it may be, I tend to follow the lead taken by the famous New York steakhouse with the same name – Delmonico’s.

On their menu, the Delmonico steak is a center-cut boneless ribeye, and that’s good enough for me.

It should be mentioned that whichever steak you decide to label Delmonico, it should be at least an inch thick.

Few circles will accept a cut thin enough to put on a sandwich.

If that were allowed, a Philly steak with shaved ribeye could technically be called Delmonico.

There has to be a few rules for steak sake.

Regardless of the cut, it needs to be well-marbled, preferably choice or prime grade, and it absolutely must be cooked with high and dry heat like grilling, pan frying or broiling.  

I’ll take a ribeye over any other cut of steak every time.

It’s the best balance of tenderness, fat and flavor – top it with this bleu cheese panko crust and elevate your Delmonico to a level of decadence.


Bleu Cheese and Panko for Delmonico Steak

In a mixing bowl, add:

• 1 cup cream cheese, softened

• 1 cup crumbled bleu cheese

• 1 teaspoon chopped fresh garlic

• 2 teaspoons red wine vinegar

• 1 green onion, diced

• 1 teaspoon Worcestershire sauce

Mix to combine, set aside.

The Delmonico steak is a center cut boneless ribeye. Andy Mueller Photo

For the Panko crust, in a mixing bowl combine:

• 1 cup Japanese bread crumbs (Panko)

• 1 tablespoon melted butter

• 2 tablespoons grated parmesan cheese

Mix together ,making sure ingredients are blended thoroughly.

Sear boneless ribeye on both sides until desired temperature is achieved.

Spread a layer of bleu cheese mixture on top of the steak to cover.

Evenly sprinkle the bread crumb mixture on top of bleu cheese.

Broil for 30 seconds to a minute to brown the bread crumbs.

Let steak rest for five minutes to allow juices to settle back into the meat, and enjoy.

Chef Andy Mueller is owner/chef of Galley 57 Supper Club in Bellevue – galley57.com.

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