Title: Delmonico Steak: History, Preparation, & How to Cook
Headings: Delmonico Steak: History, Preparation, & How to Cook
Delmonico Steak: History, Preparation, & How to Cook
What Is a Delmonico Steak?
Are Delmonico Steaks Dry-Aged or Wet-Aged?
How to Cook Delmonico Steak
Delmonico Steak Recipes
1. Broiled Delmonico Steak with Herb Butter
2. Grilled Delmonico Steak with Herb Butter
3. Michael Jordan’s 23 Delmonico Steak
Where to Buy Delmonico Steak
Storing Delmonico Steak
The Bottom Line on Delmonico Steak
Nathan Phelps

Content: Many restaurants emulate this cooking method when serving a Delmonico. It’s also common to top Delmonico steaks with a compound herb butter, and while it’s more traditional to broil a Delmonico, many chefs will grill them as well. In the end, the focus should be on the meat. While some restaurants deck out their Delmonico steaks with sauces and lots of toppings, we prefer to keep it simple. Are Delmonico Steaks Dry-Aged or Wet-Aged? While dry-aged steaks are in vogue these days, Delmonico steaks are traditionally wet-aged. This means they are usually vacuum-sealed in plastic and aged for 4-10 days as opposed to dry-aging, where butchers hang cuts just above freezing for weeks or even months to get rid of water content and concentrate the flavor. Both forms of preparation are delicious in their own right, but if you want the traditional Delmonico experience, it needs to be wet-aged. That’s because wet-aged steaks are juicier, which is what we associate with Delmonicos. Most steaks you buy are wet-aged anyway, so unless they specifically say dry-aged you will be getting a wet-aged steak.