If you’re craving a steak that feels restaurant-worthy but is easy to make at home, this Delmonico Steak recipe is the perfect choice. Known for its rich flavor, generous marbling, and tender texture, Delmonico steak is ideal for a special dinner, weekend grilling, or whenever you want to turn an ordinary meal into something memorable.
The secret to an excellent Delmonico steak is simple: start with a quality, well-marbled steak, season it generously, cook it over high heat to create a beautiful crust, and finish it with butter and aromatics. Whether you prepare it on the grill, in a cast-iron skillet, or with a combination of stovetop and oven cooking, you can achieve a juicy steak with a deeply browned exterior and flavorful center.
What Is a Delmonico Steak?
A Delmonico steak is a thick, flavorful cut of beef associated with the historic Delmonico’s restaurant in New York City. The term can refer to different cuts depending on the butcher or region, but it is generally known for being a substantial, tender steak with excellent beefy flavor and marbling.
Because the name is not tied to one universally standardized cut, you may see Delmonico steaks cut from the rib section or other well-marbled portions of beef. When shopping, look for a thick steak with visible marbling throughout the meat.
For the best results, choose a steak that is at least 1 to 1½ inches thick. A thicker steak is easier to develop a deeply browned crust without overcooking the center.
Why You’ll Love This Delmonico Steak Recipe
This recipe is designed to bring out the natural flavor of the beef rather than cover it up with complicated ingredients.
- Rich, beefy flavor
- Crispy, beautifully browned crust
- Juicy and tender center
- Simple pantry-friendly seasoning
- Ready in about 20–30 minutes
- Perfect for grilling or cast-iron cooking
- Great for special occasions or easy steak dinners
The combination of high heat, proper seasoning, and finishing butter creates a steak that tastes far more complicated than it actually is.
Ingredients for Delmonico Steak
For two generous servings, you’ll need:
- 2 Delmonico steaks, about 1 to 1½ inches thick
- 1½ tablespoons olive oil or another high-heat cooking oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, lightly crushed
- 1–2 sprigs fresh rosemary
- 1–2 sprigs fresh thyme
You can keep the seasoning simple because a well-marbled steak already has plenty of natural flavor.
For an extra savory finish, you can add a small pinch of smoked paprika, garlic powder, or steak seasoning. However, avoid using too much seasoning because it can overpower the beef.
How to Make Delmonico Steak
1. Bring the Steak to Room Temperature
Remove the steaks from the refrigerator about 30–45 minutes before cooking. Pat them thoroughly dry with paper towels.
Drying the surface is important because excess moisture can prevent the steak from developing a deep, caramelized crust.
Do not leave raw meat at room temperature for an extended period. The goal is simply to take the chill off while preparing your cooking equipment.
2. Season Generously
Season both sides of the steaks with kosher salt and freshly ground black pepper. Make sure to season the edges as well.
For even better flavor, salt the steaks several hours ahead of cooking and refrigerate them uncovered. This allows the seasoning to penetrate more deeply while the surface dries.
If you did not plan ahead, seasoning immediately before cooking still works beautifully.
3. Heat Your Pan
For stovetop cooking, a cast-iron skillet is an excellent choice because it holds heat extremely well.
Place the skillet over medium-high to high heat and allow it to become very hot. Add the oil once the pan is heated.
You want the oil to shimmer but not smoke heavily.
4. Sear the Delmonico Steak
Carefully place the steak in the hot skillet. You should hear an immediate, strong sizzle.
Sear the first side for approximately 3–4 minutes, depending on the thickness of the steak and your preferred doneness.
Flip the steak and cook the second side for another 3–4 minutes.
Avoid constantly moving the steak. Leaving it undisturbed allows the surface to develop a rich brown crust.
5. Add Butter and Aromatics
Reduce the heat slightly and add the butter, crushed garlic, rosemary, and thyme.
As the butter melts, carefully tilt the skillet and spoon the foaming butter over the steak repeatedly. This technique adds incredible flavor while helping finish the steak gently.
Continue cooking until the steak reaches your preferred internal temperature.
6. Check the Internal Temperature
For the most reliable results, use an instant-read meat thermometer.
Approximate temperatures are:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
Remember that the internal temperature can continue rising slightly while the steak rests, so remove it from the heat just before it reaches your final target temperature.
For a tender and juicy Delmonico steak, medium-rare to medium is often an excellent choice.
7. Let the Steak Rest
Transfer the cooked steaks to a cutting board or warm plate and let them rest for about 5–10 minutes.
Resting gives the juices time to redistribute throughout the meat. Cutting immediately can cause more of those flavorful juices to run onto the plate instead of remaining in the steak.
How to Grill Delmonico Steak
Delmonico steak is also fantastic on the grill.
Preheat your grill to high heat. Pat the steaks dry and season generously.
Place the steaks directly over the hottest part of the grill and sear for several minutes per side. Then move them to a cooler area of the grill if they need additional cooking.
Use a thermometer to check the center rather than relying only on cooking time.
For attractive grill marks, rotate the steak about 45 degrees halfway through the first side before flipping.
Once the steak reaches your desired temperature, remove it from the grill and rest it for 5–10 minutes.
A small pat of herb butter added during resting makes an especially delicious finishing touch.
Tips for the Best Delmonico Steak
Choose a Well-Marbled Steak
Marbling is one of the biggest contributors to flavor and tenderness. Look for fine streaks of fat distributed throughout the steak rather than large areas of solid fat.
Dry the Surface
Moisture is the enemy of a good sear. Pat the steak dry before seasoning and cooking.
Get the Pan Very Hot
A hot skillet helps create the flavorful browned crust that makes a steak so appealing.
Don’t Press the Steak
Avoid pressing down on the steak with a spatula. Doing so can force flavorful juices out of the meat.
Use a Meat Thermometer
Cooking time varies depending on thickness, starting temperature, pan temperature, and desired doneness. A thermometer is much more reliable than the clock.
Rest Before Slicing
Give the steak several minutes to rest before serving. This small step can make a noticeable difference in juiciness.
What to Serve With Delmonico Steak
Delmonico steak pairs beautifully with classic steakhouse side dishes. Try serving it with:
- Creamy mashed potatoes
- Crispy roasted potatoes
- Garlic butter asparagus
- Sautéed mushrooms
- Creamed spinach
- Roasted vegetables
- Grilled corn
- Fresh green salad
- Crispy onion rings
For sauce, you can serve the steak with garlic herb butter, peppercorn sauce, mushroom sauce, or a simple pan sauce.
If you want the steak itself to remain the star, a spoonful of melted herb butter is all you need.
How to Store Leftover Steak
If you have leftovers, allow the steak to cool and place it in an airtight container. Refrigerate within the recommended food-safety timeframe and use it within a few days.
For reheating, avoid blasting the steak at very high heat because it can quickly become dry. Gently warm it in a skillet or oven and finish with a little butter.
Leftover Delmonico steak can also be sliced thinly and added to salads, sandwiches, wraps, tacos, or steak-and-egg breakfasts.
Final Thoughts
This Delmonico Steak recipe proves that an impressive steak dinner does not require complicated preparation. With a quality cut of beef, plenty of seasoning, high heat, aromatic butter, and careful temperature control, you can create a juicy steak with a deeply browned crust and irresistible flavor.
Whether you cook it in a cast-iron skillet or fire up the grill, keep the process simple and focus on the fundamentals: dry the steak, season it well, sear it properly, cook it to temperature, and let it rest.
Serve your Delmonico steak with your favorite classic sides, and you’ll have a restaurant-style dinner that is perfect for date nights, celebrations, holidays, or a satisfying weekend meal.
