There’s steak. And then there’s good steak. And when it comes to a Delmonico, thick, rich, fat in all the right places, where you buy it matters.
I’ve picked up steaks from grocery stores, butcher shops, online, farmers’ markets, all over. Some were great. Some looked great, then cooked like boot leather. You live and learn.
Here’s what I’ve figured out about sourcing a Delmonico that actually delivers.
Grocery Store Meat: The Hit or Miss Option
You can absolutely find a decent steak at the grocery store. But you’ve got to look hard, and know what you’re looking at.
What to watch:
- Thickness. Half-inch steaks don’t count. Walk away.
- Marbling. You want little white veins running through the meat. Not just a big fat cap.
- Packaging. Anything vacuum-sealed with too much liquid in the tray? Nope.
One easy way to avoid getting ripped off is to know what thickness and fat content to look for.
Look for USDA Prime if it’s there. Choice is fine. Anything marked “Select” isn’t worth the time.
If they have a meat counter, ask questions. “Where’s this from?” “Can I get it thicker?” If they look annoyed, leave. They don’t care about meat, and it’ll show.
Butcher Shops: Where Things Get Real
This is where I go when I want it done right.
A good butcher will:
- Cut to order
- Tell you where the beef came from
- Let you pick your thickness
- Actually know what a Delmonico is
You’ll pay more. But you’ll get more too. And it’s worth it, especially if this is a once-a-week kind of meal, not your Tuesday dinner-for-one.
Local butchers often source from nearby farms, which means less time in transit and usually better flavor. You might even be able to pick your exact cut and have it portioned on the spot.
Online Meat Boxes: The Convenience Play
I’ve tried a few of these. Some were solid, some felt overpriced. But for certain cuts, including Delmonico, it’s not a bad way to go, especially if you live somewhere without a decent butcher nearby.
Look for:
- Grass-fed or grain-finished? Flavor’s different. Decide what you like.
- Dry-aged or wet-aged? Dry has deeper flavor, but also costs more.
- Sourcing info. If they won’t tell you where the beef came from, don’t buy.
And check shipping policies. Last thing you want is to drop $150 on steaks that show up half-thawed and gray.
Farmers’ Markets and Local Farms
Some of the best steak I’ve ever had came from a cooler in the back of a truck.
If there’s a small farm nearby that raises beef, especially one that finishes on grain for better marbling, it’s worth checking out.
They may not label it Delmonico. Just ask for ribeye or top loin, and make sure it’s thick. These cuts tend to go under different names depending on the butcher’s habits.
Bonus: you’re supporting someone local, and you can usually ask how the animal was raised. That matters more than labels sometimes.
A Few Quick Tips That Saved Me Money and Regret
- Don’t buy thin steaks. They cook fast and don’t let you control doneness.
- Look for steaks with even marbling, not just one blob of fat.
- If it’s been sitting in the meat case too long and looks gray, pass.
- Trust your gut. If the shop feels sketchy, the meat probably is too.
Final Thought
You don’t need to be a steak snob to get this right. But if you’re going to spend good money on a Delmonico, don’t cut corners on the source. Where it came from, and who cut it, is half the flavor.
Ask questions. Pay attention. And when you find a spot that does it right? Stick with them. That’s your steak hookup now.
Once you’ve brought it home, let it warm up before cooking for an even sear.
I grew up in a house where red meat was practically a love language. Sundays meant steaks on the grill, buttery potatoes on the side, and someone yelling, “Who wants the corner cut?” It was delicious… but not exactly light.
Years later, I found myself craving those meals, but also trying to eat a little cleaner, less heavy, less guilt, fewer naps after dinner. I tried swapping things out, but the flavor just didn’t hit the same. I didn’t want less, I wanted better.
That’s when I got curious. What if I could cook steakhouse-style meals with a few smart changes, still rich, still indulgent, but just a little more balanced?
Spoiler: you totally can. And that’s what this blog is all about.
Here on All On Recipes, you’ll find my take on the classic Delmonico steak, plus side dishes, marinades, and healthier spins that won’t make you miss the original. I use real ingredients, skip the fuss, and aim for flavor that punches way above its prep time.
This isn’t a salad blog (though I love a good salad with my steak). It’s a space for anyone who loves bold food, simple cooking, and maybe sneaks a little extra garlic in every recipe.
So whether you’re a seasoned home cook or want to finally get that perfect crust on a steak, I’ve got you.
Now, grab a pan. Let’s make something that smells amazing.
– Ree
- The Smart Shopper’s Guide to Buying a Delmonico Steak – August 16, 2025
- How Do You Know When a Steak Is Done? – August 4, 2025
- The Steak Tools I Actually Use (and Why They Matter) – August 2, 2025
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