Description
Delmonico Steak – Emperors Cut
Experience the unparalleled flavor of an American Akaushi Wagyu Delmonico steak, a butchers secret. This thick-cut steak, sourced from the chuck, boasts a robust flavor characteristic of the shoulder area. The superb marbling of Akaushi Wagyu infuses each bite with a harmonious blend of lean muscle and rich, buttery fat. Treat yourself to a truly unforgettable dining experience with the this exceptional cut of Wagyu beef.
The Delmonico Steak is expertly cut to deliver a perfect balance of tenderness and robust taste, making it ideal for any occasion. Its fine marbling ensures a juicy and flavorful profile, while its thick cut allows for even cooking and a beautifully seared crust. Whether pan-seared, grilled, or broiled, this steak delivers restaurant-quality results right in your kitchen.
Perfectly versatile, the Delmonico Steak pairs beautifully with a variety of side dishes, from creamy mashed potatoes to grilled asparagus. Its exceptional quality makes it a standout choice for dinner parties, special occasions, or even a luxurious weeknight treat.
A Delmonico steak is a thick-cut steak that can come from a chuck roast and has the robust flavor typical of the shoulder area. The Akaushi Wagyu Delmonico steak is well-marbled, with a balance of lean muscle and fat that delivers a satisfying, hearty beef flavor and buttery texture when cooked.
Cooking Instructions:
Grilling Method:
- Prepare the Steak: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
- Season: Generously season both sides of the steak with kosher salt and freshly ground black pepper. You can also rub a little olive oil on the steak to help with searing.
- Preheat the Grill: Preheat your grill to high heat.
- Sear: Place the steak directly over the hottest part of the grill and sear for 2-3 minutes per side.
- Cook to Desired Doneness: Move the steak to a cooler part of the grill and continue cooking until it reaches your desired internal temperature (120°F for rare, 125°F for medium-rare, 135°F for medium). Use a meat thermometer to check the temperature.
- Rest: Remove the steak from the grill and let it rest for a few minutes before slicing.
Pan Sear/Oven Method:
- Prepare the Steak: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
- Season: Generously season both sides of the steak with kosher salt and freshly ground black pepper.
- Sear: Heat a small amount of butter or olive oil in a cast iron skillet over medium-high heat. Sear the steak for 2-3 minutes per side, until a golden-brown crust forms.
- Oven Finish: Transfer the skillet to a preheated oven at 400°F (200°C). Cook for another 5-8 minutes, depending on your preferred level of doneness (120°F for rare, 125°F for medium-rare, 135°F for medium). Use a meat thermometer to check the temperature.
- Rest: Remove the steak from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
Serving:
- Slice: Slice the steak against the grain for maximum tenderness.
- Serve: Serve immediately. The Akaushi Wagyu Delmonico steak pairs beautifully with simple sides like roasted vegetables, mashed potatoes, or a fresh salad.
Tips:
- Use a meat thermometer for accurate temperature control.
- Don't overcook the steak. Akaushi Wagyu is best served rare to medium.
- Allow the steak to rest properly for optimal tenderness and juiciness
