Delmonico (Chuck Eye Steak)

Delmonico steak, also known as Chuck Eye Steak, is a delicious and affordable cut of beef that's often overlooked. Let's take a closer look at what makes Delmonicos so special, how they're different from other cuts of beef, and how you can cook them to perfection.

Delmonicos are steaks cut from the Rib end only of the Chuck Eye Roll, which is located in the shoulder of the cow. While they may not have the same level of marbling as more expensive cuts like the Ribeye or New York Strip, they still offer a rich, beefy flavor and a tender texture that's perfect for grilling or broiling.

One of the great things about Delmonicos is their affordability. Because they're cut from a less expensive section of the cow, they're a great option for home cooks who want to enjoy a delicious steak without breaking the bank. At the same time, they offer a lot of the same flavor and tenderness as more expensive cuts, making them a great value for your money.

When it comes to cooking Delmonicos, there are a few things to keep in mind. Because they're a relatively lean cut of beef, it's important not to overcook them, or they can become tough and dry. Instead, aim for a medium-rare to medium doneness, which will allow the steak to retain its moisture and tenderness.

To cook Delmonicos, start by preheating your grill or broiler to high heat. Season the steak generously with salt and pepper, and any other seasonings you prefer. Grill or broil the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing and serving.

Delmonico steak is a delicious and affordable alternative to more expensive cuts like the Ribeye or New York Strip. With its rich, beefy flavor and tender texture, it's a great option for home cooks who want to enjoy a delicious steak without breaking the bank. So next time you're at the our store, be sure to ask for some Delmonicos and give them a try!