Delmonico Steaks



You deserve to have a steak for the running of the Belmont Stakes. It is so “New York”.

First run in 1867, it is the oldest of the Triple Crown of Thoroughbred Racing, making it the longest continuously run race in North America, predating the Kent9428330.jpgucky Derby by eight years and the Preakness by six years. The Belmont Stakes is held every June at Belmont Park in Elmont, New York, just outside of New York City. The race, nicknamed The Test of the Champion and The Run for the Carnations, is the third and final leg of the Triple Crown and is held five weeks after the Kentucky Derby and three weeks after the Preakness Stakes, on a Saturday between June 5 and June 11.

And like most spectator sports, horse racing, at the Belmont Stakes and the Triple Crown are all about traditions, food and drinks. The Kentucky Derby is famous for it’s Mint Julep and Hot Browns Bibb Salads, while the Preakness Stakes is known for its Maryland Crab Cakes and Black Eyed Susans.

There are so many iconic food associated with New York City. And what comes to mind for me is a nice juicy steak, like the ones served at the legendary Delmonico’s Restaurant. Delmonico’s opened in Manhattan’s financial district in 1837 and it broke new ground in the American dining industry. It was the first establishment to go by the French term, “restaurant,” and the firsts did not end there.

del.jpegDelmonico’s was ahead of its time, allowing female patrons to dine without the accompaniment of a male escort. It was the first restaurant to have a printed menu, offer a separate wine list, use tablecloths and also the first to have diners sit at private tables.

Delmonico steak (or steak Delmonico) was one of several cuts of beef (usually the ribeye), with a thick-cut preparation popularized by Delmonico’s restaurant in New York City during the mid-19th century. A Delmonico steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. The term “Delmonico steak” might refer to any thick-cut steak. In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.

With that being said, no other dish, but the Delmonico Steak would be the prefect meal serve to your guest on race day, with the accompaniment of side dishes like Dauphinoise Potatoes and Creamed Spinach or Green Beans .

Serves 6

Six 20-ounce boneless prime rib-eye steaks, at room temperature
Sea salt, to taste
Coarsely ground black pepper, to taste
1/3 cup extra-virgin olive oil

For the Herb Butter:
3 fresh bay leaves
1 Tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

For the Herb Butter:
Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well.

Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.When ready to serve, unwrap the herb flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.

For the Steaks:
Clean, oil, and preheat the grill.Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.

Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.

Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.

Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.

Remove from the grill and let rest for 5 minutes before serving with a generous pat of Herb Butter.

Cook’s Notes:
Alternatively, you can also cook the steaks by pan searing.Sprinkle each steak with the pepper and salt; then rub each steak with a small amount of olive oil.

Pre-heat a cast-iron skillet over high heat; then place each steak in the skillet. Uncovered, sear on one side of the steak for 5 minutes then turn the steak over and sear the other side for 3 minutes.Reduce the heat and cook for an additional 8 to 10 minutes or until the internal temperature is 145 º F for medium doneness.

Serve each steak topped with slice of the chilled herb butter.


It is recommend to use an instant-read thermometer to check the doneness. Rare steak will have an internal temperature of 120 º to 125 ºF; medium-rare to medium should read 130 º to 150 º F. This should take somewhere near twenty minutes, depending upon the thickness of the meat and the heat. Above 150 º F, a steak is considered well-done, which is not a desirable temperature for a really good steak! A steak should sit for five minutes or so before cutting, so remember that it will continue to cook as it sits when you gauge the internal temperature.

Cooking temperatures and times and may vary for your oven, broiler stove top or grill.

The Belmont Jewel Cocktail


The Belmont Stakes is will be held on Saturday, June 8, 2019 at Belmont Park in Elmont, New York and horse racing fans will need a signature drink to sip during the big festivities.

The Belmont Jewel is the official drink of the final leg of the Triple Crown, combining bourbon, lemonade, pomegranate juice and orange zest.

in 2017, the Belmont Stakes had over 100,000 spectators in attendance and encountered every racing track’s worst nightmare: they ran out of alcohol. The track limited ticket sales to 90,000 this year and added additional drink stations to make sure the Jewels keep flowing.

The drink is relatively new to the Belmont Stakes. The Belmont Breeze was the race’s signature drink for years until the Jewel became the official beverage in 2011. The Breeze’s recipe also included bourbon but was a bit lighter with orange and cranberry juices and a splash of sherry.

The Belmont Jewel has a stronger bit of whisky to the taste, and with that being said,  here’s how to make the Belmont Jewel……..

Makes 1 Drink

1.5 ounces of bourbon
2 ounces of lemonade
1 ounce of pomegranate juice

Pour all the ingredients into a cocktail shaker and add ice. Shake and pour into a rocks glass and garnish with a cherry or lemon.


Belmont Stakes Cocktails


Horse racing and whiskey cocktails go hand-in-hand and every race has their own official cocktail.

For all of you horse racing fans looking for a great drink, these drinks are worthy of the5552327_orig.jpg status associated with the Belmont Stakes, the  last leg of horse racing’s Triple Crown.These cocktails are top shelf classics along with the Mint Julep and the Black-Eyed Susan. Among the three horse races, the Kentucky Derby is the only race that has stuck with a single drink over the years and though the bourbon of choice has changed based on sponsorship, the Mint Julep has remained the drink to have while watching the Derby.

This is not the case for the other two races. The ‘official’ cocktails change regularly and, oddly enough, they often keep the same name. We have seen it with the Black-Eyed Susan and the Preakness Stakes and the same can be said of the Belmont.

The Belmont Stakes has had a number of ‘official’ drinks.

It all began with a little-known cocktail called the “Belmont Park” (Bacardi rum, port, one egg and a teaspoonful of powdered sugar) apparently existed in the 1920s and might have been the first cocktail of the Belmont racetrack.The Belmont Park was followed by  a  drink called “Big Apple”, which briefly preceded “White Carnation” as the official drink in 1976. “The Belmont Breeze” , the White Carnation’s successor in 1997,  was replaced as the official drink in 2011 by the “Woodford Reserve Belmont Jewel”.

The Belmont Park Cocktail may have appeared  in various  social  circles of the upper class  as early as 1890. And then  there is “Belmont Cocktail” with gin, raspberry syrup and cream from 1916. However, the Belmont Park Cocktail was first published 1925 in a book entitled  – Americana: Eight Cocktail Napkins, Hand Blocked, with Recipes and the Histories of Eight Famous Drinks ,whose publishers found a way around the Volstead Act of 1920. They added a shot of humor to the drink recipes. And what can be found in prohibition era book is  that  the authors poked fun at the Eighteenth Amendment. Non-alcoholic liquors and ‘flavorings’ were used as ingredients in the eight cocktails which included the Alabama, Barbary Coast, Belmont Park, Blue Blazer, Deadwood Dick, Manhattan, New Orleans Drip and the Rip Van Winkle Sleeper.

Frank Tynan, general manager of Belmont Park concessions for the Harry M. Stevens Company, told the New York (NY) Times June 8, 1975 Edition that the Belmont was working on an official drink to be called the “Big Apple.” And in 2015 Tynan told Newsday, that, “fruit juice, an apple liqueur and rum, I think,” may have been the ingredients found in the original “Big Apple” cocktail.

There is an interesting side note about The White Carnation, once a rather popular mixed drink, simple and tasty  the cocktail has the flavor of an orange cream soda. The ingredients are all pretty standard in the average bar.  It was the official drink of the Belmont Stakes from the 1970s until it was replaced in 1997 by Dale DeGroff’s variation of it, The Belmont Breeze. Although the White Carnation has lost some of its notoriety in recent years, it  still remains a fun drink to revisit.

In 1997, according to DeGroff, he set out to invent a great whiskey punch and wanted a spirit that had significance to New Yorkers, so he chose rye whiskey, since New York has always been a big rye town. Rye was one of the first spirits to be distilled in quantity in America and by none other than George Washington and Thomas Jefferson. He also wanted a drink that would appeal to a wide audience, so he introduced the sherry to temper the Rye: he finished with a combo that forms the base of the most popular drinks in the last ten years, cranberry and citrus. He also chose seasonal strawberry and mint as garnish, with a squeeze of lemon to cut the sweet. The New York Racing Authority loved the idea of a special whiskey cocktail for the Belmont that would appeal to a wider and younger  audience. The Belmont Breeze was thus born, and has been ‘official’ drink at the Triple Crown Race every year since with great success!

The Belmont Breeze is very similar with the exception of the whiskey, sherry, and cranberry, which contribute a note of sophistication to this newer drink.

Recently, DeGroff updated the Belmont Breeze recipe and it is fantastic as well. The recipe is also tells given below.

Another ‘official’ drink served at the Belmont Stakes  is the Woodford Reserve Belmont Jewel that  was published in 2011. It  features the smooth flavor of Woodford Reserve. The drink is simple and delicious. It is a mix of bourbon whiskey with lemonade and pomegranate juice and it is perfect for any occasion with uses far beyond the June race. It is also an easy recipe to transform into a punch and serve by the pitcher-full to a thirsty crowd.

Original Belmont Park Cocktail (1925)

Makes 1 Drink
½ Bacardi (non-alcoholic)
1 Egg
1 Teaspoonful Powdered Sugar
2/3 Port (non-alcoholic)

Directions:  Add ice, shake well and strain into cocktail glasses.

Big Apple Modern Cocktail 


Makes 1 Drink
1½ ounces Blade and Bow Bourbon
¾ ounce Berentzen Apple Liquor
pinch of ground cinnamon
sparkling or hard cider for topping
apples for garnish

Directions:  Slice the top third of an apple off and set aside for garnish.In a wide low-ball glass, add in the bourbon, apple liquor and cinnamon then stir.Top with sparkling cider and apple for garnish.

The White Carnation Cocktail (1976)

Refreshing and an creamy color to match the white carnations of the winner’s white carnation blanket.
Makes 1 Drink

2 ounces Vodka
1/2 ounces Peach Schnapps
2 ounces Orange Juice
1/2 ounces Soda or Club Soda (more if you prefer)
Splash of Cream
Crushed ice

Directions:  Stir liquors, orange juice and soda together and pour over ice in a highball glass. Splash cream over top. Garnish with an orange slice.

The Original  Belmont Breeze (1997)

Recipe created by Dale DeGroff, head bartender at Manhattan’s Rainbow Room/Windows on the World

9783583_orig.jpgMakes 1 Drink
1 1/2 ounces Seagram’s 7 whiskey
3/4 ounces Harveys Bristol Cream Sherry
1/2 ounces fresh lemon juice
1 ounce Simple Syrup*
1 1/2 ounces Fresh orange juice
1 1/2 ounces Cranberry juice
Club Soda


Shake first six ingredients with ice, then top with half 7-Up and half club soda. Garnish with fresh strawberry, a mint sprig and a lemon wedge.

*For the   Simple Syrup: Dissolve two cups sugar in one cup water, and boil. The longer water boils, the stronger the syrup.

The Belmont Breeze* #2

Here is Dale DeGroff’s 2013 update on the original he created in 1997.

Belmont-Breeze2-LR.jpgMakes 1 Drink
1.5 ounces Rye Whiskey
0.5 ounces Pedro Ximenez Sherry
0.5 ounces Fresh lemon juice
1 ounce Fresh orange juice
1 dash Dale DeGroff’s Pimento Bitters (click here )
4 Mint leaves
1 Mint sprig
1 Orange slice

Directions: Assemble the first six ingredients in a goblet filled with ice.

Garnish with a mint sprig and an orange slice.
Optional: top with Soda and / or 7UP.


The Woodford Reserve Belmont Jewel (2011)

Makes 1 Drink
1 1/2 ounces Woodford Reserve Bourbon Whiskey
2 ounces Lemonade
1 ounce Pomegranate juice
Lemon wedge or cherry for garnish

Directions:  Combine the ingredients in a cocktail shaker with ice.Shake vigorously.Strain over ice into a double old-fashioned glass. Garnish with a lemon wedge or cherry. Parenting Team FC Contributor

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