Delmonico Steak
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Cooking Delmonico steak brings the flavors of fine dining straight into your kitchen. Known for its gorgeous marbling and rich, beefy flavor, my foolproof method guarantees a golden crust on the outside and melt-in-your-mouth juiciness inside- every time.
When I was in cooking school, we studied the Delmonico cut, and I was instantly hooked. It’s been a favorite of mine ever since- especially when I want to impress friends, family, or my partner with a restaurant-quality meal.
What is Delmonico steak?
Never heard of it? Delmonico steak isn’t one specific cut, but rather a style of preparation made famous by the iconic Delmonico Restaurant in New York City. Typically cut from the loin or ribeye, it’s prized for its tender texture and deep, meaty flavor, making it a top pick for both grillers and pan-sear enthusiasts (which I am both!).
I’ve visited the historic Beaver Street location several times and have been lucky enough to try both their signature Delmonico Ribeye and Delmonico Eye. They were truly unforgettable – rich, buttery, and cooked to perfection – and inspired me to create this version for home cooks.
While plenty of online recipes call for sirloin, I, and even the head chef at my culinary school, always come back to ribeye. The marbling, flavor, and tenderness are unmatched- and it’s the cut that delivers the true Delmonico experience at home.
Table of Contents
Why my Delmonico steak recipe is the MVP
- A steak lover’s dream. Delmonico-style steaks are loved for their rich marbling, which melts at high heat to yield tender, melt-in-your-mouth steak.
- Simple ingredients. All you need are the steaks, simple seasonings, and some fresh herbs.
- Ideal for special occasions. This cut is a bit more pricey than others, but it’s way cheaper to cook at home than to order it at a fancy steakhouse.
Key Ingredients
Find the printable recipe with measurements below.
- Delmonico steaks. I use four ribeye steaks, each about 8 ounces (to feed four adult tummies). They should be 1 ½-2 inches thick, bright in color, and have generous, even marbling.
- Kosher salt and black pepper. The only seasonings you need for a hearty steak like this one.
- Olive oil and unsalted butter. For searing.
- Fresh thyme. For a fresh herbaceous flavor. Fresh rosemary also works.
What are some different cuts of steak I can use?
Because Delmonico is a style and not a single cut, you have options. Boneless ribeye is my top pick for flavor and marbling, but chuck eye steak and New York Strip also work beautifully. Look for steaks that are at least 1.5 inches thick, so you achieve the perfect crust without overcooking the center.
How to make Delmonico steak
This is my method for pan-searing:
Step 1- Prep. Season the steaks with salt and pepper.
Step 2- Heat. Add the olive oil, butter, and herbs to a skillet and simmer until the butter melts.
Step 3- Sear. Turn the heat to high. Once hot, add the steaks and sear for several minutes on both sides. Continue searing until it reaches your preferred doneness.
Step 4- Rest and serve. Remove the steaks from the skillet, drizzle with melted butter, and rest briefly before serving.
Prefer to grill Delmonico steak?
For a true Delmonico experience, cook the steaks on the grill! I do this during the summer or when I’m entertaining:
- Preheat a charcoal or gas grill to high heat and oil the grates well to prevent sticking.
- Season the steaks generously, then sear them over direct heat for 2-3 minutes per side.
- Move them to indirect heat if needed and cook until they reach your preferred doneness (I prefer 135°F for medium-rare).
- Let them rest before slicing.
Pro tips and tested variations
Friends, Delmonico is not a cheap cut, so I want the whole process to be foolproof for you. Here are my top tips:
- Bring the steaks to room temperature. This ensures they cook evenly from edge to center and develop a beautiful crust without overcooking inside – a non-negotiable rule we learned in cooking school.
- Use a heavy skillet. I always recommend cast iron if you have it. It holds heat evenly, sears like a dream, and delivers a steakhouse-worthy crust while keeping the inside juicy. Bonus tip- You can request your steak served in a skillet at Delmonico!
- Cook the steaks to medium-rare. I tested every level of doneness, and medium-rare (about 135°F internal temp) delivers the best beefy flavor and melt-in-your-mouth texture.
- Let the steak rest before serving. This is the #1 mistake I see in home kitchens! Resting allows the juices to redistribute, so they stay in the steak – not on the plate. Five minutes is all it takes.
- Add garlic. For next-level flavor, sauté minced garlic in the butter before adding the steaks. You’ll get a subtle, savory depth that tastes like it came from a steakhouse kitchen.
Frequently asked questions
I recommend using an instant-read thermometer for accuracy. This steak is best served medium-rare (internal temperature of 135°F). Remember, the temperature will rise a few degrees as the steak rests.
You can, but it’s really not necessary. Ribeye has plenty of natural flavor, thanks to its marbling. Also, the steaks served at Delmonico’s are NEVER marinated. If you really do want to, keep it simple: olive oil, garlic, and herbs.
Cool completely, then store the sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 275°F until just warmed through- this keeps it juicy and tender.
Yes! Season your steaks up to 24 hours in advance and keep them covered in the fridge. Bringing them to room temperature before cooking will give you the best sear.
Delmonico Steak Recipe
Ingredients
- 4 Delmonico steaks room temperature Ribeye steaks * See notes
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme
Instructions
- Season the Delmonico steaks with salt and pepper.
- Add olive oil, butter, and fresh thyme to a hot skillet and place it over medium heat until the butter has melted. Turn off the heat and remove half the butter/thyme mixture.
- Turn the heat back on to high. Once hot, place the seasoned steaks into the center of the pan. Sear for 3 minutes, flip, and cook for another 3 minutes, or until the steaks reach an internal temperature of 135°F for medium-rare (the best level of doneness for this steak).
- Remove the skillet from the heat and drizzle with the remaining melted butter mixture. Let the steaks sit for 5 minutes before serving.
Notes
- Steak size and thickness: 8 ounces each and 1 1/2 – 2 inches thick.
- Steak alternatives: Chuck eye steak or New York strip is best.
- Doneness: Medium-rare (135°F) is best for this cut. If you prefer a more cooked texture, aim for 150°F for medium or 160°F for well done.
- Leftovers: Let the steaks cool completely, then store them in an airtight container in the refrigerator for 2-3 days.
- Reheating: Preheat the oven to 275°F and reheat the steaks until just warm.
