Delmonico Steak

(2) Delmonico Steaks ~ 1/2 lb. each

High-quality, thick-cut. Known for its tenderness and marbling, characterized by its rich, beefy flavor, and firm texture.

How to cook a Delmonico cut

Heads up: “Delmonico” can vary by butcher (often a ribeye-style cut or chuck eye. Ours is ribeye-style). Either way, it loves high heat + simple seasoning.

Cast Iron Method

- Bring steak to room temp (30–45 minutes).

- Season generously with salt & pepper.

- Heat cast iron very hot with a thin layer of oil.

- Sear 2–3 minutes per side until a deep brown crust forms.

- Add butter, garlic, herbs; baste 30–60 seconds.

- Pull at:

125°F rare Or 130–135°F medium-rare (ideal)

- Rest 5–10 minutes, then slice against the grain.

Grill Method

- Preheat grill to high heat.

- Sear 3–4 minutes per side.

- Finish over indirect heat if needed.

- Rest before slicing.

100% Superior Montana Beef
Non-Hormone Treated Cattle (NHTC)
Processed in a USDA inspected facility