Delmonico steak


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Related to Delmonico steak: porterhouse steak
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Synonyms for Delmonico steak

small steak from the front of the short loin of beef

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Recommended items: Delmonico steak and chocolate truffle cake.
Recommended items: Soups, rabbit compote, spicy Merguez sausages, duck rillettes, marrow bone, mussels frites, prime New York delmonico steak frites, baby back ribs, duck leg confit, braised skatewing with green cabbage, seafood platters, oysters, cheese plate.
The main course includes a decadent selection of AG favorites including a juicy 8-ounce New York strip, an 11-ounce portion of lamb rack, succulent 10-ounce prime rib, sea trout, light and flavorful salmon, savory pork porterhouse or AG's sizzling signature 10-ounce Delmonico steak.
Delmonico steak and pasta primavera are two popular dishes added to the menu.
Dish: Prime delmonico steak with caramelized onion sauce.
The 8-ounce Delmonico Steak is a deliciously seasoned and butter basted sirloin-cut steak that steak lovers hail for its flavor and quality.
In addition to Kobe and Tomahawk steaks, entrees such as AG's 10-ounce Delmonico Steak, 7-ounce filet mignon, 8-ounce prime rib and 16-ounce pork tenderloin are sure the make dads and sons happy and will be served as part of a 3-course Father's Day Brunch menu that includes starters and sides.
Entrees with assorted vegetables and au gratin potatoes are rack of lamb, sliced breast of duck, roast pheasant, seared peppered salmon or a Delmonico steak with bordelaise sauce.
Dads and sons will also have plenty to choose from, with 7-ounce filet mignon wrapped in Applewood bacon, 8-ounce prime rib, AGs famous 10-ounce Delmonico steak, and a 16-ounce pork tenderloin.
The main course offers eight of Arrowhead Grill's most desirable entrees, including a savory New York strip steak, the famous Delmonico steak, prime rib or a half chicken, the succulent pork porterhouse and a decadent rack of lamb.
For example, the Delmonico steak comes with three suggestions, Northstar's Merlot; Orin Swift's “The Prisoner,” a red blend from the California vintner; and Louis Jadot Gevrey-Chambertin Pinot Noir from the Burgundy region of France.
Schwerd said chefs for years disagreed about how to prepare the original Delmonico steak until he came across the original recipe in The Epicurean, a complete book on the culinary arts written by Ranhofer.