Delmonico Steak Recipe
Juicy, flavorful Delmonico steak made at home! This foolproof method delivers a golden crust and tender, melt-in-your-mouth center every time.
Servings 4 servings
Calories 375kcal
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.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 1g | Protein: 46g | Fat: 25g | Sodium: 70mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 4mg | NET CARBS: 1g