Delmonico Steak and Potatoes, Rib Steak vs Strip or Stripped Loin Steak.

What are you talking about? Do you really have any idea,

 at all?

While the fat is NOT of the best quality(off colour. probably from a retired dairy cow), note the marbling of this Stripped Loin steak; then compare it with the marbling in your small in circumference, boneless--which, by definition, it must be--"rib-EYE", or images there of, steak.While the amount of marbling(depending on quality of both cuts) will be approximately the same; there will be less waste fat content with the stripped loin--and surprise, surprise, while in the rib-eye they are much smaller, you have exactly the same muscle groups. But, (all "mad-men", marketers, greedy supermarkets, and greedy politicians rejoicing) we must also remember that a goodly number of you(I can not include myself, as to rib cuts)-"lovers of Good Meat" and Rib-eye steak"have no idea-what ever-of what either is. According to the common thinking, any meat that has been taken from the rib section, boned and tied, (some of you will, of course, disagree that it should be tied); can then be, simply, sliced into Rib-Eye Steaks.

The strip loin (stripped loin) steak is a cut of beef steak. Incorrectly, in the United States of the Americas, it is called a club steak (note the excellent marbling, fat density and colour and the red interior bone colour of the linked image). Likewise, in the United States and Canada it may also be known, on occasion, as the mood suits, by various other names such as New York strip, shell steak, or Kansas City strip steak.

 I have heard it claimed that in Australia(why do they so often choose Australia for such far out BS claims?) it is, again, very, very, incorrectly, known as a porterhouse steak or boneless sirloin (boneless sirloin-this is possible, because it does come from, and is part of, the short loin). It is cut from the stripped (tenderloin striped off)short loin, the strip steak consists of a muscle (actually muscles) that does little work, and so it is particularly tender although not so tender as the nearby rib eye(same muscle group, the "rib-eye" is just smaller) or tenderloin (fat content of the strip is somewhere between these two cuts).” Unlike the nearby tenderloin, the short loin is a sizeable muscle, allowing it to be cut into the larger portions”-- again an erroneous statement, in reality, the tenderloin is a part of the short loin and also constitutes a portion of all T-bone and porterhouse steaks.

“When still attached to the bone, and with the tenderloin still in place, the strip steak becomes THE SHORT LOIN--T-bone steaks or a Porterhouse steak, the difference being that the Porterhouse is the first cut and  has the larger (equal to the Chateaubriand fillet cut) portion of tenderloin. As a whole, this bone in cut is known as the short loin and is, if you can ever find one, by far, the best roasting cut available. 

“The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.” 

I assume (would greatly hope) that the original author of this quote was referring to the United States of the Americas only.

Delmonico steak (alternately steak Delmonico) refers to a method of preparation from one of several cuts of beef (typically, but, definitely not always; a rib cut) prepared Delmonico style, made world-famous-more precisely, to some North Americans--well the USA at least--by Delmonico's Restaurant in New York City during the mid-19th century.

As with most things coming out of United States of the Americas,(there exists a real problem with functional literacy in the ENGLISH language) there is still, considerable, controversy as to exactly which original steak recipe was  copied  and renamed by Delmonico's Restaurant. There are at least eight different recipes (most commonly Steak Diane but other sources claim the so called Delmonico steak was just a lazy North American broiler, or line cooks, concept of a Chateaubriand or Fillet Mignon) which are claimed to be the origin of the Delmonico steak.

According to some sources, the original Delmonico steak was a boneless top sirloin (while top sirloin, of course is sirloin and does come from the long loin primal cut, it is not part of the SHORT LOIN [see above]; again, I assume, that this statement actually refers to a striped loin steak, almost two inches (like all really "good" steaks) thick with delicate marbling and cooked to the preference of the diner.

Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently (of course) in different parts of the USA. This wider variety of beef cuts may be baked, braised, broiled, fried, roasted, or even grilled. Some of the steak cuts now commonly referred to as Delmonico steak include: “Boneless rib-eye steak”—rib-eye steak, by definition and terminology, must always be boneless—“ A Delmonico cut rib-eye consists of two heart cuts of rib-eye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a rib-eye, is moister".What is a HEART cut of rib-eye? Where is the heart?The modern rarity of the Delmonico cut of rib-eye may be due to the fact that it renders the remaining pieces of rib-eye unsalable as anything but stew meat, and the profit to be made from a pair of choice rib-eyes is almost always more than that of a single Delmonico. The Delmonico steak served by the current iteration of Delmonico's in New York is a rib-eye, which is different than the original French entrecote.

Bone-in top loin steak: (A USA attempt at reinvention  supposedly consists of a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, Kansas City steak, shell steak,).

Boneless top loin strip steak: (also known as a New York strip steak, , strip loin, ambassador, boneless club, hotel or veiny steak[only in the USA, I would guess: but, I sure don't know why, ])

In addition to the steak, the original meal also included a potato dish, known (in the USA only as Delmonico's potatoes-elsewhere as Potatoes Au Gratin), prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.
©Al (Alex-Alexander) D Girvan. All rights reserved.