{"product_id":"buy-usda-angus-delmonico-steak","title":"USDA Choice ANGUS DELMONICO STEAK (450-500g)","description":"\u003cul\u003e\n\u003cli\u003eUSDA ANGUS (Choice)\u003c\/li\u003e\n\u003cli\u003esource: USA\u003c\/li\u003e\n\u003cli\u003e1\" thick cut\u003c\/li\u003e\n\u003cli\u003eapprox 450-500g\u003c\/li\u003e\n\u003cli\u003eVacuum Sealed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e While \"Delmonico\" isn’t a precise cut (it's more of a historic restaurant term)\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAlternative Names \/ Related Cuts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eChuck Eye Steak\u003c\/strong\u003e – Most widely considered the modern equivalent of a Delmonico.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBoneless Ribeye (from chuck end)\u003c\/strong\u003e – When cut near the chuck, ribeyes may be sold as Delmonico.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cblockquote\u003eDelivered within 48hrs upon receipt of order.\u003cbr\u003eShipped by seller's in-house rider.\u003cbr\u003eAssured cut in a state of the art, clean, sanitized facility.\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003ch2\u003eHow to Cook Your USDA Angus Delmonico Steak\u003c\/h2\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\n\u003ch3\u003eMethod 1: Pan-Sear \u0026amp; Butter Baste (Cast-Iron Skillet)\u003c\/h3\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw \u0026amp; Rest:\u003c\/strong\u003e Thaw the steak inside the refrigerator overnight. Bring it out 30–45 minutes before cooking so it reaches room temperature.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e Pat the surface completely dry with paper towels (moisture prevents a crust from forming). Season generously with coarse salt and freshly cracked black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGet It Screaming Hot:\u003c\/strong\u003e Heat a cast-iron skillet over high heat until lightly smoking. Add 1 tablespoon of high-smoke-point oil (avocado, canola, or beef tallow).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Baste (Arrosé):\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer the steak to a warm cutting board and let it rest for \u003cstrong\u003e5 to 7 minutes\u003c\/strong\u003e before slicing against the grain. This locks the juices inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Doneness Guide (Internal Temperature):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Rare (Recommended):\u003c\/strong\u003e Pull at 130°F (54°C) → Rests to ~135°F\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium:\u003c\/strong\u003e Pull at 140°F (60°C) → Rests to ~145°F\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat cut is a Delmonico steak?\u003c\/h3\u003e\n\u003cp\u003eHistorically 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 \u003cstrong\u003echuck eye\u003c\/strong\u003e or the \u003cstrong\u003efirst cut of the boneless ribeye\u003c\/strong\u003e. It offers nearly identical tenderness and rich, beefy flavor to a traditional ribeye at a much better value.\u003c\/p\u003e\n\n\u003ch3\u003eIs this USDA Choice or Prime grade?\u003c\/h3\u003e\n\u003cp\u003eThis cut is \u003cstrong\u003eUSDA Choice Angus\u003c\/strong\u003e, sourced directly from the USA. USDA Choice cuts feature prominent marbling, ensuring a tender, juicy, and flavorful steak experience.\u003c\/p\u003e\n\n\u003ch3\u003eHow should I store and thaw the meat?\u003c\/h3\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow thick and heavy is this cut?\u003c\/h3\u003e\n\u003cp\u003eEach steak is cut to approximately \u003cstrong\u003e1 inch thick\u003c\/strong\u003e and weighs between \u003cstrong\u003e450g to 500g\u003c\/strong\u003e, making it ideal for a very hearty individual meal or easily shared between two people.\u003c\/p\u003e\n\n\u003ch3\u003eHow does delivery work?\u003c\/h3\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47700165099838,"sku":"","price":650.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_b2_delmonico.png?v=1761063279","url":"https:\/\/butcherssecrets.ph\/products\/buy-usda-angus-delmonico-steak","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}