USDA Choice ANGUS DELMONICO STEAK (450-500g)

• USDA ANGUS (Choice)
• source: USA
• 1" thick cut
• approx 450-500g
• Vacuum Sealed

 While "Delmonico" isn’t a precise cut (it's more of a historic restaurant term)

Alternative Names / Related Cuts

1. Chuck Eye Steak – Most widely considered the modern equivalent of a Delmonico.

2. Boneless Ribeye (from chuck end) – When cut near the chuck, ribeyes may be sold as Delmonico.

Delivered within 48hrs upon receipt of order.
Shipped by seller's in-house rider.
Assured cut in a state of the art, clean, sanitized facility.

How to Cook Your USDA Angus Delmonico Steak

Because the Delmonico is a generous 1-inch thick cut with rich marbling, high-heat pan-searing or the reverse-sear method delivers steakhouse-quality results at home.

Method 1: Pan-Sear & Butter Baste (Cast-Iron Skillet)

1. Thaw & Rest: Thaw the steak inside the refrigerator overnight. Bring it out 30–45 minutes before cooking so it reaches room temperature.
2. Dry & Season: Pat the surface completely dry with paper towels (moisture prevents a crust from forming). Season generously with coarse salt and freshly cracked black pepper.
3. Get It Screaming Hot: Heat a cast-iron skillet over high heat until lightly smoking. Add 1 tablespoon of high-smoke-point oil (avocado, canola, or beef tallow).
4. Sear: Lay the steak in the pan. Sear for 2 to 3 minutes without moving it until a deep golden-brown crust forms. Flip and sear the other side for another 2 minutes.
5. Butter Baste (Arrosé): Lower the heat to medium. Add 2 tablespoons of unsalted butter, 2 crushed garlic cloves, and fresh rosemary/thyme into the skillet. Tilt the pan and use a spoon to continuously baste the melted butter over the steak for 1–2 minutes.
6. Rest: Transfer the steak to a warm cutting board and let it rest for 5 to 7 minutes before slicing against the grain. This locks the juices inside.

Chef's Doneness Guide (Internal Temperature):

• Medium Rare (Recommended): Pull at 130°F (54°C) → Rests to ~135°F
• Medium: Pull at 140°F (60°C) → Rests to ~145°F

Frequently Asked Questions (FAQ)

What cut is a Delmonico steak?

Historically named after Delmonico's Restaurant in New York, the cut refers to an exceptionally tender, thick-cut steak. In modern butchery, it is typically cut from the chuck eye or the first cut of the boneless ribeye. It offers nearly identical tenderness and rich, beefy flavor to a traditional ribeye at a much better value.

Is this USDA Choice or Prime grade?

This cut is USDA Choice Angus, sourced directly from the USA. USDA Choice cuts feature prominent marbling, ensuring a tender, juicy, and flavorful steak experience.

How should I store and thaw the meat?

Keep the steak frozen in its original vacuum packaging until ready to use. For best texture and flavor, thaw it slowly in the refrigerator for 12 to 24 hours. If you are in a rush, submerge the sealed vacuum pack in a bowl of cold tap water for 30–40 minutes.

How thick and heavy is this cut?

Each steak is cut to approximately 1 inch thick and weighs between 450g to 500g, making it ideal for a very hearty individual meal or easily shared between two people.

How does delivery work?

All orders are dispatched from our sanitary cutting facility via our dedicated in-house riders within 24 to 48 hours to ensure the cold chain is maintained right to your doorstep across Metro Manila.