Delmonico Steak Recipe: How to Cook the Perfect Steak at Home

A perfectly cooked Delmonico steak is a culinary masterpiece—rich in flavor, beautifully marbled, and incredibly juicy. Whether you’re a seasoned home cook or a steak enthusiast looking to elevate your grilling skills, this guide will provide everything you need to prepare a restaurant-quality Delmonico steak recipe at home.

We’ll explore:

By the end, you’ll have all the knowledge and confidence to cook this steakhouse classic to perfection.

What is a Delmonico Steak? The Truth Behind the Name

Few steaks have as much mystery surrounding them as the Delmonico steak. Unlike ribeye or filet mignon, which are clearly defined cuts, the term “Delmonico” refers to a style of preparation rather than a single cut of beef.

The History Behind the Name

The Delmonico steak dates back to the mid-1800s at Delmonico’s Restaurant in New York City. This legendary steakhouse, one of the first fine-dining establishments in America, served a thick, high-quality steak, often cut from the rib or short loin.

Because different butchers and chefs have used the term over the years, Delmonico steak can come from various parts of the cow, including:

• Ribeye (most common today) – Tender, well-marbled, and flavorful
• Top Loin (New York Strip) – Firmer texture with a rich, beefy taste
• Chuck Eye Steak – Budget-friendly with decent marbling

While opinions vary, a true Delmonico steak is always thick-cut, well-marbled, and cooked to juicy perfection.

Best Way to Cook Delmonico Steak: Top 3 Methods

The secret to an exceptional Delmonico steak is high-heat searing, which locks in juices while creating a golden-brown crust. Below are the top three cooking methods that will help you achieve steakhouse-quality results.

1. Pan-Searing: The Steakhouse Method

Pan-searing in a cast-iron skillet is a tried-and-true way to cook a Delmonico steak. It creates a deep, flavorful crust while keeping the inside succulent and juicy.

How to Pan-Sear a Delmonico Steak

1. Bring the Steak to Room Temperature – Let the steak sit for 30-45 minutes before cooking to ensure even cooking.
2. Preheat a Cast-Iron Skillet – Heat the skillet over high heat until smoking hot.
3. Season Generously – Coat the steak with coarse salt and freshly cracked black pepper.
4. Sear Each Side – Add a tablespoon of olive oil, then sear the steak for 3-4 minutes per side.
5. Baste with Butter & Aromatics – In the last minute of cooking, add butter, minced garlic, and fresh rosemary, then spoon the melted butter over the steak.
6. Rest Before Serving – Let the steak rest for 5-10 minutes to allow the juices to redistribute.

2. Grilling: Perfect for Smoky Flavor

Grilling is another fantastic method for cooking Delmonico steak, adding a delicious smoky char while preserving its natural juices.

Step-by-Step Grilling Guide

1. Preheat the Grill – Heat to 450-500°F for direct high-heat cooking.
2. Season the Steak – Apply olive oil, salt, and pepper generously.
3. Sear Over Direct Heat – Cook for 4-5 minutes per side, flipping only once.
4. Move to Indirect Heat (if needed) – If the steak is very thick, finish cooking over indirect heat for 3-5 more minutes.
5. Use a Meat Thermometer – For a perfect medium-rare, remove the steak at 130°F (it will rise to 135°F while resting).
6. Let It Rest – Always rest for 5-10 minutes before slicing.

3. Reverse Sear: Best for Thick-Cut Steaks

If your Delmonico steak is extra thick (1.5 inches or more), the reverse-sear method ensures perfect doneness edge-to-edge.

How to Reverse Sear a Delmonico Steak

1. Preheat the Oven – Set to 225°F.
2. Slow Cook the Steak – Place it on a wire rack over a baking sheet and cook until it reaches 115°F (about 30-45 minutes).
3. Sear for a Crispy Crust – Finish in a blazing-hot skillet for 1-2 minutes per side.
4. Rest and Serve – Let the steak rest for 5 minutes before cutting.

This method provides unmatched control over the final doneness, making it ideal for thick Delmonico steaks.

Do You Need to Marinate Delmonico Steak?

Many people wonder if Delmonico steak needs a marinade. The answer depends on the cut.

• Ribeye-style Delmonico – Naturally flavorful due to its high fat content. A simple salt-and-pepper seasoning works best.
• Top Loin or Chuck Eye Delmonico – Leaner cuts benefit from marinating to enhance tenderness and moisture.

Best Marinades for Delmonico Steak

If you choose to marinate, consider these options:

1. Classic Garlic & Herb Marinade

• ¼ cup olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp fresh rosemary
• ½ tsp black pepper

Marinate for 30 minutes to 2 hours for best results. Avoid longer marination, as acidic ingredients can break down the steak’s texture.

2. Bold & Spicy Steakhouse Marinade

• ¼ cup balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• 1 tsp honey

Perfect for those who love a bold, slightly spicy flavor.

Ingredients and Step-by-Step Recipe

Common Mistakes to Avoid When Cooking Delmonico Steak

Even the best home cooks can make mistakes when preparing Delmonico steak. To ensure a perfect steak every time, avoid these common pitfalls.

1. Overcooking the Steak

One of the biggest mistakes is overcooking the steak. Since Delmonico steak is a thick cut, it’s easy to leave it on the heat too long, leading to a dry and tough texture. To prevent this:

• Use a meat thermometer to check for doneness.
• Remove the steak from the heat 5°F before your target temperature, as it will continue to cook while resting.
• Aim for 130°F for medium-rare or 140°F for medium.

2. Skipping the Resting Period

Resting the steak is non-negotiable. When steak comes off the heat, the juices are pulled toward the center. Cutting into it too soon causes those flavorful juices to spill out.

• Always let the steak rest for 5-10 minutes before slicing.
• Tent it loosely with foil to keep it warm.

3. Using the Wrong Pan

For the best sear, use a cast-iron skillet instead of nonstick pans. Cast iron retains heat better, allowing for a rich crust that locks in flavor.

4. Not Drying the Steak Before Cooking

A wet steak won’t develop a proper sear. Always pat the steak dry with a paper towel before seasoning.

Is Delmonico Steak Better Than Ribeye?

The Delmonico steak vs. ribeye debate is common among steak lovers. While both cuts are flavorful, they have distinct characteristics.

Which One Should You Choose?

• Pick Delmonico steak if you prefer versatility and want a thicker cut.
• Pick ribeye if you want a guaranteed rich, buttery texture.

Best Side Dishes for Delmonico Steak

A great Delmonico steak deserves equally delicious side dishes. Here are some classic and modern pairings.

Classic Steakhouse Sides

• Garlic Mashed Potatoes – Buttery, creamy, and perfect for soaking up juices.
• Creamed Spinach – A rich, velvety balance to a meaty steak.
• Roasted Asparagus – Adds a crisp, earthy contrast to the steak’s richness.

Low-Carb and Keto-Friendly Sides

• Cauliflower Mash – A healthy alternative to mashed potatoes.
• Grilled Brussels Sprouts – Crispy, caramelized, and packed with flavor.

Creative Side Dish Ideas

• Truffle Parmesan Fries – A luxurious take on classic fries.
• Blue Cheese Wedge Salad – Adds a tangy contrast to the steak’s richness.

Pro Tips & Variations

If you want to elevate your Delmonico steak, try these expert tips and variations.

1. Try Compound Butter

Topping your steak with flavored butter adds an extra layer of richness. Here’s an easy recipe:

Garlic Herb Compound Butter Recipe:

• ½ cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp chopped parsley
• ½ tsp black pepper

Mix ingredients, roll into a log, and chill. Slice and place on hot steak before serving.

2. Experiment with Different Seasonings

• Montreal Steak Seasoning – Bold, peppery flavor.
• Coffee & Cocoa Rub – Adds a rich, slightly smoky taste.
• Smoked Paprika & Garlic Blend – Enhances the steak’s natural smokiness.

3. Serve with a Steak Sauce

While Delmonico steak is flavorful on its own, a good sauce can elevate it further. Try:

• Classic Béarnaise Sauce – Rich and buttery with a hint of tarragon.
• Peppercorn Cream Sauce – A bold, creamy complement.
• Chimichurri Sauce – Adds a fresh, herbaceous contrast.

FAQs

Conclusion

Cooking a Delmonico steak at home is easier than you think. With the right cut, proper seasoning, and the best cooking techniques, you can achieve steakhouse-quality results every time.

Whether you choose pan-searing, grilling, or reverse-searing, the key is to let the natural flavors shine. Pair it with classic steakhouse sides, try new seasonings, and don’t forget to rest your steak before slicing.

Now that you know how to cook the perfect Delmonico steak, it’s time to fire up your grill or skillet and enjoy a restaurant-quality meal at home!

Delmonico Steak Recipe: How to Cook the Perfect Steak at Home

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• Author: Mery
• Total Time: 15 minutes
• Yield: 1 perfectly cooked Delmonico steak

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Description

A perfectly cooked Delmonico steak is a culinary masterpiece—rich in flavor, beautifully marbled, and incredibly juicy. This recipe will guide you step-by-step to achieving a restaurant-quality steak at home using simple techniques. Whether you prefer pan-searing, grilling, or the reverse-sear method, this guide ensures a golden crust and tender, flavorful interior.

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Ingredients

• 1 (12-16 oz) Delmonico steak (thick-cut, preferably ribeye or top loin)
• Salt & black pepper (to taste, use coarse salt for a better crust)
• 1 tbsp olive oil (for searing)
• 2 tbsp unsalted butter (adds richness and enhances flavor)
• 2 cloves garlic, minced (optional, for extra aroma)
• 1 sprig fresh rosemary (optional, for basting)

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Instructions

1. Preparation:

1. Remove the Delmonico steak from the refrigerator 30-45 minutes before cooking to bring it to room temperature.
2. Pat the steak dry with a paper towel to ensure a perfect sear.
3. Season both sides generously with coarse salt and freshly cracked black pepper.

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2. Cooking Methods:

Method 1: Pan-Searing (Steakhouse Style)

1. Heat a cast-iron skillet over high heat until it is smoking hot.
2. Add 1 tbsp olive oil, then place the steak in the pan.
3. Sear for 3-4 minutes per side, flipping only once, until a deep brown crust forms.
4. Reduce heat to medium-low, add 2 tbsp butter, garlic, and rosemary.
5. Tilt the pan and use a spoon to baste the steak with the melted butter for 1 minute.
6. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Method 2: Grilling (For a Smoky Flavor)

1. Preheat the grill to 450-500°F (high heat).
2. Brush the steak with olive oil and season with salt and pepper.
3. Sear over direct heat for 4-5 minutes per side, flipping once.
4. If using a thick cut, move the steak to indirect heat for an additional 3-5 minutes until it reaches your desired doneness.
5. Remove from the grill and let it rest for 5-10 minutes before serving.

Method 3: Reverse-Sear (For Thick-Cut Steaks)

1. Preheat the oven to 225°F.
2. Place the steak on a wire rack over a baking sheet and cook until it reaches 115°F (for medium-rare)—this takes 30-45 minutes depending on thickness.
3. Heat a cast-iron skillet over high heat and sear the steak for 1-2 minutes per side for a crispy crust.
4. Let it rest for 5 minutes before slicing.

Notes

• Choosing the Cut: Ribeye is the most common and flavorful, but New York Strip or Chuck Eye can be used.
• Marinating: If using a leaner cut, marinate for 30 minutes to 2 hours to enhance tenderness.
• Doneness Guide:
  • Rare: 120-125°F
  • Medium-Rare: 130-135°F (recommended)
  • Medium: 140-145°F
  • Medium-Well: 150-155°F
  • Well-Done: 160°F+
• Serving Suggestions: Pair with garlic mashed potatoes, grilled asparagus, or a classic steakhouse salad.

• Prep Time: 5 minutes
• Cook Time: 8-10 minutes
• Category: Lunch
• Cuisine: American

Nutrition

• Calories: 650 kcal
• Fat: 48g
• Carbohydrates: 1g
• Protein: 50g