Delmonico Steak vs Ribeye
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- Опубликовано: 17 июл 2023
- A Delmonico Steak, is sometimes referred to as a chuck eye steak or a "poor man's ribeye". The Delmonico is a cut of beef that comes from the chuck primal, which is located in the shoulder area of the cow. It is a flavorful and tender cut that closely resembles the ribeye in terms of taste and texture. However, the Delmonico, or chuck eye, is often more affordable than the ribeye because it is not as well-known or in as high demand as the ribeye. Due to its similarities in taste and tenderness, the Delmonico is sometimes recommended as a more budget-friendly alternative to the ribeye.
Directions:
1 add salt to the steak and place in the refrigerator several hours to a day before cooking
2 remove steak from the refrigerator and let "temper" on the counter for about an hour to bring up to room temperature
3 place in an oven that has been preheated to 250 degrees F
4 Remove the steak from the oven when it has reached about 116 - 118 degrees F for medium rare ( see chart below for different levels of doneness)
5 sear in a pan or on a griddle at high heat until it reaches about 125 degrees F. Flip the steak about every 30 seconds until finished
6 let the steak rest for about 5 minutes. Finish seasoning to taste and slice
7 serve
Internal Temperature Chart for Steak
Rare remove from heat @ 118 degrees for final temperature of 120
Medium Rare remove from heat @ 125 for final temp of 130
Medium remove from heat @ 136 degrees for final temperature of 140
Medium Well remove from heat @ 143 degrees for final temp of 150
Well Done remove from heat @ 154 degrees for final temp of 160
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Looks absolutely delicious brother! Just need a baked potato with a GENEROUS PORTION OF BUTTER! Mushrooms and onions and yummy city! Gunner barked to help you not to forget him! The whipped cream bandit strikes again! Love what you do brother! Oh yeah, my son lives in Austin Texas now.
That looks good 😊
Sup, I butcher a lot of game in RI, I love Delmonico steak but always thought a chick roast cut? Idk? Then figured it's regional? Lots of steak ave different names.. heard it called a California steak? In RI that's far away lol. Tyvm
Chuck lol not chick.. that be different story lol.. I did have very thin and was tough, but 1/2" med rare perfect.. sad stores don't have butchers anymore, big difference in deer and cow lol.
Thanks for the comments. Your right, this cut does go by different names. It's a little tough to find here in Dallas, TX.
@@jamesradford5799 yes, I buy the whole roast and get the cuts, even stew, burger.. it's cheaper too. I butchered lots of game, brother and I used to get a whole clod or even half cow, good deals through butcher, and we gave him lots of venison. Not many butchers left, in RI atleast. We found one but no deals lol. Enjoy summer, heatwave down there. 👍
@@jamesradford5799 wish could hunt as much as did these days, prices insane lol. Now fork going up to 🤷
Awesome info try hanger steaks
Great idea...if I can find one.
Delmonico steaks aren't chuck eyes they are the next couple over on the rib section.
If someone's putting out chuck eyes as Delmonicos they are cheating you.
The shop i work at Chuck eyes are $8.50/lb, ribeyes(Delmonico primal section) are $18.50/lb for choice grade.