Traveling Through Steak The Delmoncio’s Way

Few dishes hold as much universal appeal as cooked-to-perfection steak. (Ok, I admit that French fries and pizza may be on par!).

While steak holds the title of being one of the most popular dishes and a culinary favorite to enjoy any time of year, it’s a favorite for summer grilling and a mainstay that brings families and friends together.

It’s also a symbol of celebration in the United States, especially for July 4, as well as destinations around the globe.

The legendary New York restaurant Delmonico’s is an institution that’s famous for the best steaks to be had anywhere, and the eatery’s executive chef, Edward Hong, is a culinary master who’s well versed in the various interpretations that exist globally.

“Steak’s popularity isn’t limited to a specific region or culture,” he told me. “Its flavor and versatility make it a staple dish in culinary traditions around the world. Steak has the ability to adapt to different cooking styles and cultural references. You can travel the globe and enjoy different cuts, flavors, and preparation of steak — many cultures have their own stand-out techniques for everything from how they raise cattle to how they prepare steak.”

Below, Hong shares four different iterations of steak that allow you to hop the globe without leaving home. And, he let’s us in on his easy recipe for making Delmonico’s crowd pleasing 18 oz steak at home.

United States of America

Hong says that America invented the dry aging technique and is known for its high-quality beef, cattle ranches, farming and historic steakhouses like Delmonico’s.

The country’s flavorful, grain-fed steak stands out for its marbling, which contributes to tenderness and flavor. Top-quality cuts and popular steakhouse choices include ribeye, filet mignon and New York strip.

“While it’s known for its high-quality beef, the U.S. is a melting pot of culture which in turn offers a wide variety of global steak experiences and dishes,” Hong says.

“As for the Delmonico steak, it’s a cut of beef that originates from the rib section of the cow. It is known for its tenderness and high quality, typically being a thick steak,” he says. “Diners appreciate the Delmonico steak for its exceptional tenderness, juiciness, and rich flavor profile due to the generous marbling.”

Since 1837, Delmonico’s in lower Manhattan has been a respected culinary innovator behind iconic steakhouse dishes such as Eggs Benedict, Lobster Newburg, creamed spinach and, of course, the Delmonico Steak, one of the country’s most popular steaks.

Japan

Japan is revered for its exceptional Kobe beef (A5) with some of the best marbling you can find on a steak. Kobe beef is a type of Wagyu derived exclusively from distinct breeds of Japanese cattle.

Hong says that these cattle are fed high-quality grains and even the odd beer to produce that tender, highly marbled beef with a distinct umami flavor. Kobe cattle also receive massages to enhance their tenderness.

“Kobe beef is one of Japan’s most famous exports and really elevates any steak dining experience,” Hong says.

Brazil

Brazil is home to the churrasco tradition of cooking steak. Hong says that this entails skewering large cuts of beef and slowly roasting them over open flames, allowing the meat to baste in its own juices.

“Brazilian cuts include picanha, a sirloin cap with the fat layer still attached, and fraldinha, a flank steak,” Hong says. “Picanha is lesser known in the U.S. but is a specialty in Brazilian steakhouses and can be incredibly tender when prepared correctly — even more tender than ribeye.”

France

According to Hong, French steak dishes often use simple ingredients to let the quality of the beef shine. One of the most popular renditions is Steak Frites- a pan-seared or grilled ribeye or sirloin served with crispy French fries. Another popular French steak dish is Steak au Poivre, where a filet mignon or stripling is coated with crushed peppercorns and served with a creamy pepper sauce.

“I appreciate that French cuisine typically uses simple, classic ingredients when preparing steak – butter, pepper, salt. It’s always a homerun when the steak flavor is the star of the dish,” Hong says.

How to Cook the Perfect Steak

Delmonico’s Signature Steak, 18oz, Wet Aged

· Set oven to 500 degrees.

· Season both sides of the meat generously with salt and pepper.

· Sear both sides in a cast iron on medium-high heat

· Add cast iron to oven and cook for about 5-6 minutes for medium rare flipping halfway through.

· Use meat probe to determine accuracy with temperature. Allow to rest for at least 10 minutes.

Temperature guide-

120F Rare

125F-130F Medium Rare

135F-140F Medium

145F-150F Medium Well

155F-160F Well Done