What is the best way to cook Delmonico steak?

The best way is pan-searing in cast iron , followed by grilling or reverse-searing for thick cuts. High-heat searing creates the best crust.

Does Delmonico steak need to be marinated?

It depends on the cut. Ribeye-style Delmonico steaks do not need a marinade. However, leaner cuts like top loin or chuck eye benefit from a marinade to enhance tenderness.

Is Delmonico better than ribeye?

It depends on preference. Ribeye has more marbling , making it juicier, while Delmonico steak varies by cut , offering different textures and flavors .

What are the best side dishes for Delmonico steak?

Steakhouse classics like mashed potatoes and creamed spinach work well. Low-carb options include cauliflower mash and roasted Brussels sprouts.

Can I cook Delmonico steak in the oven?

Yes, but it’s best to sear it first in a hot pan. Then, finish in the oven at 375°F until it reaches the desired doneness.

How do I know when my steak is done?

Use a meat thermometer : Rare: 120-125°F Medium-Rare: 130-135°F Medium: 140-145°F Well-Done: 160°F+

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

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.

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)

Instructions

1. Preparation:

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

2. Cooking Methods:

Method 1: Pan-Searing (Steakhouse Style)

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

Method 2: Grilling (For a Smoky Flavor)

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

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

Preheat the oven to 225°F.
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.
Heat a cast-iron skillet over high heat and sear the steak for 1-2 minutes per side for a crispy crust.
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