Delmonico Steak

$45.00 USD
$47.00 USD $45.00 USD
• Per package

4.9 average rating from 12 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Rewards patience. Longer cooking times render connective tissue and marbling into delicious rich flavor
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Deep beefy flavor. Respected by aficionados, careful cooking rewards beef lovers with one of the most flavorful steaks available
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Additional Information

Our grass-finished Delmonico steak is cut from the ribeye/upper rib section—one of the most flavorful areas on the cattle, known for its natural marbling, rich beefiness, and satisfying chew. This cut contains a good amount of intramuscular fat and light connective tissue that render during cooking, making it a favorite among true steak aficionados. 

  • Cut from the rib section for rich marbling and deep, steakhouse-style flavor
  • Naturally tender when cooked properly; with a bold, beef-forward profile
  • Best enjoyed at medium or below to preserve tenderness

For best results thaw your Delmonico steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our Delmonico steaks are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished Delmonico steaks are a favorite among steak aficionados thanks to their rich intramuscular fat, deep flavor, and satisfying chew. This cut has natural connective tissue that becomes beautifully tender when cooked with controlled, moderate heat—avoid taking it past medium (140–145°F) to keep its juicy, steakhouse-worthy texture. A simple 30-minute oil marinade helps promote even browning and gives you a more forgiving cooking window, especially with a thick cut like the Delmonico.

General Tips:

  • Sear over medium—not high—heat to gently render the fat without tightening the lean muscle
  • Because of its thickness and marbling, finish low and slow for even doneness
  • Rest 5–10 minutes to let the juices redistribute
  • Slice against the grain to highlight the steak’s natural tenderness

Grill Tips:

  • Preheat to medium and lightly oil the grates to prevent sticking
  • Sear 2–3 minutes per side over direct heat to develop a flavorful crust
  • Move to indirect heat and close the lid to slowly bring it to temperature
  • Use a thermometer—Delmonicos can rise quickly once the fat begins to render
  • Pull around 130–135°F and rest before serving for ideal texture and juiciness
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