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The Bone In Delmonico Steak

bone in delmonico steak 300x300 The Bone In Delmonico SteakBone In Steak Recipe: The Lost Art of the Bone In Butchery

By Tim Rodgers

I have been conditioned over the past 10 years by my local Grocery store to purchase all my meats “boneless.”   Chicken Breasts, Pork Chops, Sirloin… you name it.  I mean the Porterhouse is the Filet Mignon and the Strip.  The “T-Bone” is just the bone-in strip for crying out loud.  At what point did we stop with the bones?  Are butchers getting lazy?   Typically, leaving the bone in will provide your meat with more flavor.

I was recently at a local butcher and bought these Pork Chops on sale, presumably because they had the thick-juicy-marrowy bone still intact. I grilled those suckers up and I was taken back to my carnivorous roots.  Soon after, as fate was almost drawing me towards it, I sat down to an incredible Kona Coffee Encrusted Delmonico Steak.  It was decided right then and there as I proclaimed, “From this day forward, all my cuts shall be BONE-IN!”

Rib Eye Steak on the Bone 1 300x233 The Bone In Delmonico SteakSome may argue that the original Delmonico Steak served in Lower Manhattan in the 19th century was not a “bone-in” cut, but today, the consensus is that the a Delmonico Cut is a bone-in rib-eye or chuck eye cut.  The fact is that nobody can precisely account for how the original Delmonico steak was prepared.

The best historians can surmise are from cookbooks from Chef’s at Delmonico’s Steak house Alessandro Filippini and Charles Ranhofer.   My feeling is that the Delmonico steak is done best by keeping it simple, a grilled steak, basted with butter.

 So steak fans, I begin my bone-in carnivorous conversion with the Whiskey Goldmine Delmonico Steak Recipe!


You will need.

4 (Rib-eye) Delmonico Steaks

(For the Marinade)

1/4 cup Worcestershire sauce

2 tablespoons of soy sauce

1 tablespoon of orange juice

3 tablespoons of Tabasco sauce

Salt & Pepper to taste

1 tablespoon of rosemary

2 whole garlic cloves

(Basting Butter)

2 sticks of butter

2 tablespoons of minced garlic

1 tablespoon of Thyme

1 tablespoon of basil



First, pound down your steaks with a meat tenderizer.  Next, combine your marinade ingredients and blend in a food processor.  Submerge your steaks in the marinade, wrap tightly with plastic wrap and allow to sit in your refrigerator overnight.

 When you are ready to begin cooking the next day, combine all of your ingredients for your basting butter and melt them into a liquid.  Preheat your grill to about 135 degrees.  (A tip is to coat your grill with some cooking oil to prevent sticking)

 Grill your steaks for 10 minutes on each side, constantly and liberally basting the steaks with your butter.

Allow the steaks to rest for at least 5 minutes and serve with your garnish.

Allow the Cave Man instincts to take over.

Serve with a nice malty German Bock and go to town.





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2 comments to The Bone In Delmonico Steak

  • Pauly

    If I eat steak it’s gotta be a bone in ribeye.. The bone in prime rib at The Prime Rib in Philly is the best steak in the world btw…


    Matt Goldstein Reply:

    It’s all about bone in. No question about it. Prime Rib in Philly eh? We’re gonna have to review that joint. Straight to the WG expense account.


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