Sink Your Teeth into This Juicy Delmonico Steak Recipe
There’s just something magical about slicing into a juicy, sizzling steak, isn’t there? Especially when it’s melty-tender on the inside with that perfect caramelized crust on the outside, pure happiness on a plate. That’s exactly what you’re getting with this Delmonico Steak Recipe!
I actually stumbled onto this gem by accident during a backyard BBQ fiasco (let’s just say… not every “grill master” deserves the title). After a little trial, a few errors, and a LOT of hungry friends breathing down my neck (much like my first attempt at this hanger steak recipe), I finally nailed a version that’s not just crazy good but crazy easy too.
You’re going to love this recipe for a few big reasons:
- Simple prep: No complicated techniques.
- Fast cook time: Dinner’s on the table in about 30 minutes.
- Family-friendly flavor: Even picky eaters dig it.
If you’ve tried my Garlic Butter Ribeye from last month’s post, you’ll notice some delicious similarities, but the Delmonico has its own rich, buttery character that totally steals the spotlight.
Get ready: you’re about to make steak night legendary. 🥩🔥
What is Delmonico Steak Recipe?
Ever wonder what makes a Delmonico Steak Recipe so special? I mean, is it a secret cut of beef? A fancy cooking style? Some steak sorcery passed down from ancient chefs?
The truth is… nobody really agrees! Some say it’s a specific thick-cut ribeye, others claim it’s just any super tender, well-marbled steak cooked to perfection. Either way, it’s the stuff dreams (and very happy bellies) are made of.
Legend has it, this steak was first served back in the 1800s at Delmonico’s Restaurant in New York, one of the first fine dining spots in America, much like the epic presentation needed for a tomahawk steak recipe. Talk about setting the bar very high, right? As they say, “the way to a man’s heart is through his stomach”… and honestly, after one bite of this buttery beauty, you’ll be winning hearts left and right.
So why not roll up your sleeves and channel your inner 19th-century steakhouse chef? Trust me, this one’s too good to miss.
Why You’ll Love This Delmonico Steak Recipe
If you’re looking for a steak that feels like a splurge without the scary price tag, this Delmonico Steak Recipe is your golden ticket. Here’s why it’s about to become your new go-to:
- Big, bold, buttery flavor: Thanks to a simple seasoning and a hot sear, every bite is juicy, rich, and ridiculously satisfying. Plus, the marbling melts into the meat like magic, no complicated tricks needed.
- Save serious cash: Why shell out $50 at a steakhouse when you can whip up this restaurant-quality masterpiece at home? Bonus points if you catch it on sale and stock up your freezer (pro tip: you’ll want to).
- Special touches, next-level taste: A sprinkle of garlic butter, a hint of rosemary, maybe even a little smoky char from the grill, the simple add-ons are where the flavor party really gets wild.
If you’ve already fallen for my Pan-Seared Sirloin with Herb Butter, you’ll definitely love how this Delmonico version takes things up a notch in tenderness and richness.
Long story short: this steak is pure happiness, and you deserve it. 🥩✨
Let’s get cooking!
How to Make Delmonico Steak Recipe
Quick Overview
Making a Delmonico Steak Recipe at home is way easier than you might think.
You don’t need a fancy grill, a culinary degree, or even a ton of time, just a good cut of beef, a hot pan or grill, and a few pantry staples.
Here’s the quick rundown:
- Prep time: 10 minutes
- Cook time: 15-20 minutes (depending on thickness)
- Total time: Around 30 minutes
- Flavor: Juicy, rich, and packed with buttery goodness
- Texture: Crisp seared outside, melt-in-your-mouth inside
Whether you like it rare and ruby-red or well-done and smoky, this steak plays nice with everyone. Let’s dive into the essentials!
Key Ingredients for Delmonico Steak Recipe
Here’s what you’ll need to create steak-night magic:
- 2 Delmonico steaks (1.5 to 2 inches thick, ribeye or boneless strip works beautifully)
- 2 tablespoons olive oil (or melted butter for even richer flavor)
- Salt and black pepper (lots, don’t be shy)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped (optional but highly recommended)
- 2 tablespoons butter (for basting at the end)
- Optional: A splash of Worcestershire sauce or a pinch of smoked paprika for extra flavor
Step-by-Step Instructions
1. Bring steaks to room temperature:
Take the steaks out of the fridge about 30-45 minutes before cooking.
(Cold steak = uneven cooking = sad face.)
2. Season generously:
Rub both sides with olive oil, then shower them with salt, pepper, and a little garlic.
3. Preheat your pan or grill:
Get it smoking hot, like, you should hear a sizzle the second the steak touches the surface.
4. Sear, baby, sear:
Cook the steaks for about 3-4 minutes per side for medium-rare. Don’t poke them constantly, let that gorgeous crust develop.
5. Baste with butter and herbs:
In the last minute, toss in the butter and herbs. Tilt the pan and spoon the melted goodness all over the steaks.
6. Rest before slicing:
Let your steaks chill out for 5-7 minutes. (They’ve been through a lot.)
7. Slice and serve:
Cut against the grain, drizzle with leftover buttery juices, and enjoy every juicy bite.
What to Serve Delmonico Steak Recipe With
You’ve got this gorgeous, juicy Delmonico Steak Recipe sizzling hot and ready, now let’s make it a full-on feast.
Here are a few epic pairings to round out your plate, or, if you want to veer into cozy comfort food, check out my Tinies Mac and Cheese recipe for a rich, creamy side that pairs beautifully.
- Creamy Garlic Mashed Potatoes:
Fluffy, buttery, and the perfect mellow sidekick to all that savory steak goodness. (P.S. Drizzle a little of that steak butter over the potatoes… chef’s kiss.) - Grilled Asparagus with Lemon:
Bright, crisp, and just the right pop of green to balance the richness. Plus, you can toss it on the grill next to your steaks! - Buttery Dinner Rolls:
Perfect for sopping up every last drop of steak juices. Don’t fight it, embrace the sauce. - Bold Red Wine:
A glass of Cabernet Sauvignon or a peppery Syrah is basically steak’s BFF. If wine’s not your thing, a cold amber ale is also a very good idea.
Pro tip: If you loved pairing my Herb Butter Ribeye with truffle fries, you might want to go a little fancy here too. Homemade fries + Delmonico = next-level steakhouse vibes.
Top Tips for Perfecting Delmonico Steak Recipe
Want to make sure your Delmonico Steak Recipe comes out so good that people start calling you the “Steak Whisperer”? Here’s how to nail it every single time:
- Don’t skip the room temp rule:
If your steak is still chilly when it hits the heat, it’ll cook unevenly, cold centers and burnt outsides are not the vibe. Give it that 30-45 minute head start on the counter. - Use a screaming hot pan or grill:
High heat = killer sear. You want that golden-brown crust, it’s where all the flavor hides. If you’re worried about smoke, turn on a fan, crack a window, and stay strong. It’s worth it. - Basting is your secret weapon:
A little butter, a few fresh herbs, and a quick spoon-over while cooking? Boom, instant steakhouse flavor at home. Don’t skip it! - Let it rest:
Seriously. Those five minutes of resting time mean juicy meat instead of a sad, dry steak puddle. Be patient (hide the steak from hungry family members if needed). - Ingredient swaps:
No fresh herbs? Use a pinch of dried rosemary or thyme.
Out of olive oil? Butter or avocado oil are delicious stand-ins.
No cast iron skillet? A heavy-bottomed stainless steel pan does the job too.
P.S. Common mistake to avoid:
👉 Overcrowding the pan. If you’re making more than two steaks, cook in batches. Give those steaks their personal space like it’s 2020 again.
Storing and Reheating Tips
So you conquered the grill, devoured half your Delmonico Steak Recipe, and now you’re staring at leftovers.
First of all, congrats on your self-control. 🍽️ (If you’re looking for more ways to love your beef leftovers, you’ll also dig this beef kielbasa crockpot recipe). Here’s how to make sure those extra steaks stay just as drool-worthy tomorrow:
- Storage:
Wrap cooled steak tightly in foil or place it in an airtight container.
Pop it into the fridge and it’ll stay fresh for about 3-4 days. - Freezing:
Yes, you can absolutely freeze it! Wrap each steak individually in plastic wrap, then in foil (double protection = no freezer burn).
Tuck them into a freezer bag, squeeze out the air, and label them. They’ll be good for up to 3 months. - Reheating:
Forget the microwave (unless you like rubbery steak, no judgment but… please don’t).
Instead:- Preheat your oven to 250°F.
- Place steak on a wire rack over a baking sheet.
- Heat slowly for 20–30 minutes until warmed through.
- Optional (but delicious): Give it a quick sear in a hot skillet for 1 minute per side afterward to bring back that glorious crust.
Frequently Asked Questions
Should I marinate tomahawk steak?
Honestly? With a beautiful cut like a tomahawk, less is more. You can marinate if you want to infuse extra flavors (think garlic, rosemary, or soy), but it’s definitely not necessary.
A simple seasoning of salt, pepper, and a buttery baste will let that natural beefy goodness shine, and trust me, it’s worth letting the steak speak for itself.
How to grill a 3-inch tomahawk steak?
Three inches of pure steak glory? Sign me up.
Here’s the deal:
- Sear the steak over high heat for about 4–5 minutes per side to build that crust.
- Move it to indirect heat (or a cooler part of the grill) and let it cook slowly until it hits your target temp (around 125°F for medium-rare).
- Rest for at least 10 minutes before slicing.
Big steak = big patience.
Why put foil on tomahawk steak?
Great question! Wrapping the tomahawk bone in foil while grilling keeps it from turning black and burnt-looking.
It’s mostly for presentation points, because let’s be real, when you drop that monster steak on the table, you want it looking like a king’s feast, not a burnt marshmallow.
Why is my tomahawk steak tough?
Ugh, so frustrating, right? If your tomahawk steak turned out tough, it usually means:
- It was overcooked (watch that temp carefully).
- It didn’t rest properly after cooking (juices escaped too soon).
- It wasn’t a well-marbled cut to start with (fat = tenderness). A meat thermometer is your best friend here. Pull it a few degrees before your target temp because it keeps cooking as it rests!
Ready to Master the Perfect Delmonico Steak Recipe?
There you have it, a Delmonico Steak Recipe that’s rich, juicy, and seriously impressive without being a kitchen nightmare.
Whether you’re cooking for a date night, a family feast, or just flexing your steak skills (maybe after mastering my mini meatloaf recipe), this recipe is pure gold.
I can’t wait to hear how your steaks turn out! 🥩💬
If you try this recipe, please leave a comment below, rate it, and share your delicious success stories, it seriously makes my day hearing from you guys.
Also, don’t forget to snap a pic of your finished masterpiece! 📸
Tag it on Instagram (#SteakNightGoals) so we can all drool together.
Now go fire up that pan (or grill), your Delmonico steak destiny awaits!
Delmonico Steak Recipe: How to Cook a 3-Inch Steak Like a Pro
Equipment
- Cast Iron Skillet
- Tongs
- Meat Thermometer
Ingredients
Main Ingredients
- 2 Delmonico steaks 1.5 to 2 inches thick
- 2 tbsp olive oil or melted butter
- salt and black pepper to taste
- 2 cloves garlic minced
- 1 tbsp fresh rosemary or thyme chopped
- 2 tbsp butter for basting
- optional splash of Worcestershire sauce
- optional pinch of smoked paprika
Instructions
- Remove steaks from fridge and let them come to room temperature for 30-45 minutes.
- Rub steaks with olive oil, then season generously with salt, pepper, and minced garlic.
- Preheat a cast iron skillet over high heat until very hot.
- Place steaks in the hot skillet and sear for 3-4 minutes per side without moving them.
- During the last minute of cooking, add butter and herbs, then baste steaks continuously with the melted butter.
- Remove steaks from skillet when internal temperature reaches 125°F for medium-rare.
- Let steaks rest on a cutting board for 5-7 minutes before slicing against the grain and serving.