Flat Iron Steak Was Invented Way More Recently Than You Think

Table Of Content

• It was the first restaurant reviewed by the New York Times
• Keens Steakhouse
• Eating at Delmonico's was a grand experience
• Delmonico’s Original Baked Alaska

The swanky retro-design with luxurious furnishings and romantic mood lighting makes you feel as if you are in a 1950's Manhattan Supper-Club. Conveniently located in the center of Northeast Ohio at the bustling crossroads of Rockside Road and Interstate 77, Delmonico’s is the perfect place to connect with friends, family, or colleagues. Thin, crispy “prosciutto chips” are arranged around the chunk of lettuce, as if shielding it from view during a costume change. It sits on a bed of extra tangy bleu cheese from New Zealand, and comes with yuzu honey vinaigrette. If you weren’t already looking at a picture of it, this crab cake would surprise you. Lump Maine crab meat is wrapped up inside a mound of crispy potato strings woven together like a basket.

It was the first restaurant reviewed by the New York Times

With the earnings from their café, the Delmonico brothers took over the adjoining store and opened a restaurant in 1831. As such, dining here was an entirely unique experience; the public had only ever experienced taverns and coffee houses. In these spaces, all patrons were crammed together at large tables and food was served family-style at a specific hour. Aside from hosting prestigious balls, Delmonico's also catered for them.

Keens Steakhouse

Both this steak, and the 12 oz Eye of Delmonico are consistently the restaurant’s best work. Get some crispy fries and creamed spinach on the side, and you’ve got your Delmonico’s starter pack. Regardless, this month, the latest iteration of Delmonico’s is being revealed. There’s a new menu, by chef Edward Hong, a former Aureole acolyte, and a light refurbishment of the rooms.

Eating at Delmonico's was a grand experience

That being said, Delmonico's was unique thanks to the quality of its food and drinks, especially the pastries. These pastries were European in style and, due to Pietro's skills, soon became the talk of the city. In a short period, Delmonico's became so profitable that the brothers were able to entertain the idea of opening America's very first restaurant. The Delmonico brothers started their empire by opening a café in 1827 and went on to open numerous restaurants.

The rumors are true—Delmonico’s is back and better than ever. It’s been through brotherly feuds, avocado import taxes, and Wall Street crashes, but those Corinthian columns still beckon us in. We’re still here to trade dry jokes with their buttoned-down servers, eat our potatoes just the way Lincoln liked them, and maybe meet Mark Twain’s ghost in the pub room downstairs. There are a lot of rumors out there about Delmonico’s, most of them started by Delmonico’s.

Elizabeth Taylor, Marylin Monroe, and even Abraham Lincoln ate there. An early Delmonico’s chef invented eggs Benedict and baked Alaska. And with that, instead of riding off into history, the city’s oldest restaurant zooms into the future.

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The big-bellied, bewhiskered Ranhofer was arguably the first to bring truly fine dining to the shores of America. Delmonico's, America's first steakhouse, was opened by two brothers, Giovanni and Pietro Delmonico, in New York during 1837. This restaurant offered a dining experience that was unlike anything else in the United States. The dining room was grand, the menu expansive, and the clientele exclusive. Eating at Delmonico's was a truly majestic experience that many steakhouse aficionados would love to experience today, quirks and oddities included.

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Rock Hudson, he tells me, used to arrive with his beard, Elizabeth Taylor.

This was due to a pair of marble pillars that stood sentinel by the front door. Although it hasn't been proven, it's long been suggested that these pillars — which are still in use — were taken from the Ancient Roman city of Pompeii. Old Homestead has been around since 1868, and still serves some of the best steaks in the city. From the 100-year-old classics to some newer spots that live up to the hype, here are our favorite places to eat a medium-rare porterhouse (and other cuts). Keens is a classic Midtown steakhouse filled with historical artifacts.

This marked the beginnings of America's obsession with French cuisine, an obsession that lasts to this day. If they’re to be believed, patrons have been eating this strange, layered mound of banana gelato, walnut cake, and apricot jam since 1867. It has a charming retro quality, but we can’t say we love it outside of the novelty. If you’re into any of these flavors though, it is a nicely executed dish worth trying once.

If patrons ordered the former, the cut they got depended on what was available in the kitchen. As a result, customers' experiences of Delmonico's steak varied widely with some given succulent, tender cuts while others received those of a less desirable nature. It was only after the standardization of beef cuts, which occurred in the latter half of the 20th century, that diners could be sure of exactly what they were ordering. Executive Chef Joe Stauffer brings you a re-imagined take on Modern American Steakhouse Cuisine. Featuring a selection of hand-cut prime steaks, the absolute freshest seafood and timeless Mediterranean classics, the extensive Delmonico’s menu is certain to please. The term "Delmonico steak" stuck and steaks carrying this name are still ordered across the United States today.

As a result, having the ability to order à la carte was a revelation that gave Delmonico's patrons an unprecedented control over their dining experience. The Delmonico steak was added to Delmonico's menu in 1850 and quickly became a popular item. As was the norm at this time, diners ordering the Delmonico did not know what cut of meat they were getting; the chef simply cooked and served whatever they felt was best that night. The fact the steak became so popular despite this ambiguity indicates how much faith the patrons had in Delmonico's kitchen team. In contrast to modern steakhouses, patrons did not choose from multiple cuts of meat.

Thankfully, such prices were warranted, as the food at Delmonico's was deemed to be superb. But for decades, each new iteration still drew in the city’s glitterati. Dubbing the result the flat iron steak for its resemblance to an old fashioned flat iron (broader at one end and tapered at the other), the NCBA went on a press blitz to popularize the new creation. The results were almost immediate, with flat iron rapidly becoming one of the top ten steak cuts in America both by volume and total sales over the next two decades.

While their biggest hit, flat iron steak wasn't Calkins and Johnson's only success — if you've ever wondered what a Denver steak is or how you should cook it, that was another discovery of theirs. It may seem odd that "meat scientist" is an actual career, but it's true — at least for Chris Calkins of the University of Nebraska and Dwain Johnson of the University of Florida. In the late '90s, they put that title to good use when the NCBA gave them a $1.5 million grant to find an entirely new cut of steak. The pair tested 5,600 muscles to try to find something to fit the bill, and while they ultimately narrowed it down to 39 possibilities, there was one that stood head and shoulders above the rest. Feel free to view the menu using our Dinner, Bambino, and Desserts buttons above.