Club steak
| [[File:|frameless|alt=]] | |
| Alternative names | Delmonico steak |
| Type | |
| Course | Main course |
| Place of origin | United States |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Beef (specifically from the short loin) |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Club steak, also known as Delmonico steak, is a type of beef steak cut from the beef short loin nearest the rib. Prized for its tenderness and flavor, the club steak is similar to the ribeye steak but typically has less fat and a bone attached, which enhances its flavor during cooking.
Description[edit | edit source]
The club steak comes from the upper rib portion of the short loin, making it a particularly tender cut. It is characterized by its marbling and a small "T-shaped" bone that separates the larger part of the steak from a smaller piece of muscle known as the tenderloin. The presence of the bone can add flavor and moisture to the steak during the cooking process.
Cooking[edit | edit source]
Club steaks are best cooked using high-heat methods such as grilling, broiling, or pan-searing to develop a flavorful crust while keeping the interior tender and juicy. They are often seasoned simply with salt and pepper to highlight the natural flavors of the meat. Cooking times vary depending on the thickness of the steak and the desired level of doneness.
Culinary Uses[edit | edit source]
Club steak is a popular choice in steakhouses and is often served with classic steakhouse sides such as baked potato, steamed vegetables, and sauces like béarnaise sauce or peppercorn sauce. It can also be sliced and used in salads, sandwiches, and other dishes where high-quality beef is desired.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
