Going to Capital Grille and besides the usual Porterhouse and Filet. They list both Delmonico and Sirloin steak. What the difference? I usually get a Rib Eye when available.
Based on regional differences, this is always a difficult question. I will offer up what I consider to be the cuts in question.
Porterhouse: Big steak that has both the tenderloin and striploin attached to a central bone. The filet side is markedly large.
T-Bone: The smaller cousin of the porterhouse that has both the tenderloin and striploin, but the filet portion is smaller than the porterhouse.
Strip Steak: This is what is fabricated from the shell roast primal or the entire strip loin…both names are interchanged without issue. Whether bone-in or bone-out a strip steak might be called a NY Strip, KC Strip, Shell Steak, Strip Steak or Strip Loin. These are all fabricated from the primal that is attached to the whole tenderloin as well and should not be confused with a top loin or sirloin.
Rib-Steak: This is the steak that is fabricated from the standing rib roast primal…the “prime rib”. When a steak is cut, having the bone-in, you will encounter the term Rib-Eye, Cowboy Steak, Delmonico Steak, Bone-In Rib-Eye and Rib-Steak. Without the bone it can be called a Rib-Eye or Rib-Steak. This is all regional and can vary greately as to what is being presented on a menu. I would specifically ask if you are concerned, but I would bet that the Capital Grille’s Delmonico Steak is a 20oz Bone-In Rib-Eye…and that is what I order when I go to a steak house.
Sirloin Steak: Comes from the top sirloin primal that is nearer the hind quarters of the cow. Very flavorful, but a much more cheaper piece of cow. You’ll see any number of names for this that involve “loin”, “sirloin”, etc. Not to be confused with tenderloin or striploin. Again, I would be that CG’s menu item is not this cut, but rather the striploin. I would ask to be certain what is on the menu.
Though I second Tex on the 20-ounce bone-in ribeye, in these parts this is sometime referred to as a Delmonico. It’s a ribeye seamed out with the internal fat removed. This is one I did last night.
Looks yummy. Thanks for the info. It seems many people use Delmonico to describe many different cuts.
Bill, good description.
Bob, great looking piece of beast.
Porterhouse - T-bone steak - Wikipedia" onclick="window.open(this.href);return false;
Delmonico - Delmonico steak - Wikipedia" onclick="window.open(this.href);return false;
Strip Steak - Strip steak - Wikipedia" onclick="window.open(this.href);return false;
Sirloin - Sirloin steak - Wikipedia" onclick="window.open(this.href);return false;
When we dine at CG Wife tends to get Delmonico and I usually get the “Dry Aged Sirloin Steak”.
FYI - Try the Lobster Mac n Cheese.
Thank you, John. It was fabricated from $4 per pound ribeye in Cryovac from my local Winco Foods, a bag-your-own place known for canned and boxed food bargains. The only beef I buy from their “regular” stock is short ribs.
Here’s the original product.