Delmonico steak is a delicious, thick cut of beef often referred to as ribeye steak and is usually cut from the first 3 inches of the chuck eye. This particular cut of beef became popular in the mid-19th century at Delmonico’s restaurant in New York City. The original dish was served with mashed potatoes and topped with buttered breadcrumbs and grated cheese, then grilled until a beautiful golden brown. Delmonico steak can be prepared in various ways to enrich its flavors. In this article, we will look at 5 ways to cook the perfect Delmonico steak with recipes.
Broiling is an easy, quick way to cook Delmonico steak. Be sure to choose a good-quality cut that is well-marbled and about 1-1 ½ inches thick. First, move an oven rack up to the top so that it is close to the broiler, then preheat the broiler. Next, season both sides of the Delmonico steak with ground black pepper and kosher salt. Additionally, you can use your choice of meat rub or other spices. Once the broiler is hot, place the steaks in the oven. After a few minutes, the juices will come to the surface of the steak, and then it’s time to turn them over with a pair of tongs. Once the other side has cooked, remove the steaks from the oven and check for doneness using an internal meat thermometer. For medium rare, the internal temperature should be 135-140 degrees. Once the steaks have reached your desired doneness, remove them from the oven and allow them to rest for 5 minutes before serving.
Degrees of Doneness
- Rare: 140 degrees
- Medium rare: 145 degrees
- Medium: 160 degrees
- Well done: 170 degrees
Oven baking is another quick and reliable method to cook one of the most tender, juicy Delmonico steaks you have ever eaten. Choose a steak that is well-marbled and about 1-1 ½ inches thick. First, preheat the oven to 400°F. Next, brush the steak with olive oil and season with ground black pepper and kosher salt on both sides. Place an empty skillet in the oven to get hot for about 10 minutes. Remove the skillet from the oven and place it over high heat on the stovetop for a few minutes. Sear the steak for about 40 seconds, then turn it over and sear the other side for another 40 seconds. Remember not to touch the steak while it sears. Next, place the skillet in the oven and roast each side for about 3 minutes for medium-rare doneness. Remove from oven and cover with foil. Allow it to rest for 5 minutes before serving.
Grilling a Delmonico steak is one of the most preferred methods of cooking. It is best to allow the steak to reach room temperature before grilling. First, choose a well-marbled, thick cut of 2-3 inches. Next, season generously with kosher salt and ground black pepper. Put a little bit of oil on the grill grates to prevent sticking. Reverse sear (cook low and slow) and smoke with hickory wood until the internal temperature reaches 120 degrees. Then sear until you reach your desired doneness. Allow it to rest for 15 minutes before serving. Note: If your grill is set between 250-275 °F it should take approximately 1 ½ hours from start to finish.
Pan-searing is another great way to cook Delmonico steak. Allow the steak to reach room temperature for about an hour. Choose a marbled cut about 1 ½ -2 inches thick. Heat a cast iron skillet over high heat with a little bit of salted butter. Season your steak with ground black pepper, kosher salt, and other spices of your choice. Next, place the steak in the hot skillet and cook for about 3-4 minutes on each side. For medium rare, the internal temperature should reach about 140 degrees. Remember to use tongs when turning so that you don’t pierce the steak and lose any juices.
Sous Vide is a method of cooking food in a vacuum-sealed pouch at a particular temperature in a water bath. All you need to do is set the temperature and allow it to cook until done. This method is great for steak, vegetables, fish, and chicken. You will achieve perfect results every time. First, allow your steak to sit at room temperature for about an hour. Season with ground black pepper, kosher salt, and any other herbs and spices. Place the steak in a vacuum-sealed food-grade bag free of BPA. For medium-rare, set the water temperature to about 130°F or 140°F. Depending on the thickness, allow the steak to cook for 1-2 hours, then remove the steak from the bag, pat dry, and sear each side on a grill or hot skillet for a few minutes until it gets a nice crust. Slice and serve.
Now that we have covered five ways to cook Delmonico steak, let’s take a look at some delicious recipes you should try when cooking your next Delmonico masterpiece.Print
This delicious and satisfying dish has a combination of richness and the tangy sweetness of balsamic onions.
- 2 teaspoons olive oil
- Kosher salt, ground black pepper, and your choice of steak seasoning
- 4 x 1 inch Delmonico steaks approximately 8-10 ounces each
For the onions:
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
For the steak sauce:
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons olive oil
- 1 cup canned tomato sauce (If you are not a fan of tomato sauce reduce to half)
- 2 chopped cloves of garlic
- 1/4 cup dry cooking sherry
- 1 small white onion chopped
- Black pepper
- First, heat the grill pan over high heat. Add olive oil. For medium doneness, cook the steaks for 6 minutes on each side. Season with ground pepper and kosher salt. Remove from heat and allow to rest on a warm platter.
- Over a medium heat, heat a nonstick skillet. Next, add oil and onions, and cook for 10-12 minutes, stirring occasionally. Then add the balsamic vinegar and turn for 3-5 minutes until the vinegar disappears and the onions are dark brown and glazed.
- In a small saucepan over medium heat, add the oil, onion, and garlic and saute for 5 minutes. Add the sherry, tomato sauce, and Worcestershire sauce, and then season with ground black pepper.
- Top the steaks with onions and drizzle a little steak sauce on top. Serve the rest of the sauce in a small jug to pass around the table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
This recipe is an updated version of the classic Delmonico steak. Upgraded to be covered in a tasty rosemary, tomato, and mushroom sauce, it is sure to be a family favorite.
- 4 x wooden skewers
- Olive oil
- 4 x Delmonico steaks 12-14 ounces
- 4 springs of rosemary (used for garnish)
- Salt and pepper to taste
- 16 mushrooms of your choice (cleaned)
For the sauce:
- Salt and pepper to taste
- 1 cup of beef stock
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1/4 cup shallots minced
- 3 tablespoons chopped ginger
- 1/4 cup diced carrots
- 4 x chopped sun-dried tomatoes
- 1/4 cup diced celery
- First, using a skillet, heat the oil and sauté the celery, sun-dried tomatoes, carrots, and ginger over medium heat. Cook until caramelized and slightly browned. Then slowly pour in the balsamic vinegar. Reduce the mixture to half, and then add the beef broth.
- Next, allow the sauce to quickly boil, and season with salt and pepper. Lower the heat and let the sauce simmer, the vegetables should be tender and the sauce thick.
- Remove it from the heat and let it cool for 10 minutes. Puree the sauce in a blender. Then pour it back into the pot and reheat before serving.
- Then season the Delmonic steaks with salt and pepper. Preheat the grill to medium-high. Add the steaks and cook to your desired doneness. Medium rare should have an internal temperature of 135-145 °F.
- Thereafter, rinse the mushrooms and then thread them through the skewer lengthways, brush with butter or olive oil, and cook for 2-3 minutes. Additionally, you can pan-fry them for a few minutes in a pan.
- Once the steaks are ready, allow them to rest for 3 minutes. Then add the mushrooms, garnish with rosemary, and serve with your favorite side dish.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Calories: 589
- Sugar: 9 g
- Sodium: 258 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Carbohydrates: 14 g
- Protein: 50 g
- Cholesterol: 138 mg
Furthermore, these are a few ways to cook Delmonico steaks to perfection. It is best advised to experiment with each cooking method to discover which one is your favorite.
The image featured at the top of this post is ©Andrei Iakhniuk/Shutterstock.com.