The name Delmonico originally applied to steaks served at New York City’s Delmonico’s Restaurant in the 1800s. Today, you’ll see the name used to label chuck, sirloin and rib cuts, depending on which part of the country you are in. There is no definitive agreement as to what constitutes a Delmonico steak. The contemporary Delmonico’s in New York City uses a rib-eye steak. The grilling method described here works with other cuts as well. Delmonico steak is an excellent source of protein and iron. Although the meat is low in sodium, it is high in saturated fat and cholesterol and should be eaten in moderation.
