When you’re searching for a rich, flavorful steak recipe that captures the heart of fine American dining, beef Delmonico steak recipes are exactly what you need. This iconic dish — with roots dating back to the 19th century — delivers a restaurant-level steak right from your home kitchen.
Table of Contents
What Exactly Is a Delmonico Steak?
The term Delmonico steak can be confusing. Originally served at the historic Delmonico’s Restaurant in New York, this cut isn’t one specific piece of beef. Most chefs agree: today’s Delmonico is typically a well-marbled ribeye, though some versions use chuck eye or NY strip.
The secret? Generous marbling and a perfect pan-seared crust — finished in the oven or grill to seal in juices.
A true Delmonico steak is more about the preparation and quality than the precise cut.
The History Behind the Steak
Delmonico’s Restaurant, which opened in 1837, wasn’t just the first fine-dining restaurant in America — it also introduced some of the most beloved dishes of all time. Think Eggs Benedict, Lobster Newburg, and yes, the Delmonico Steak.
As The Infinite Feast highlights in their interview with Chef Billy Oliva, the Delmonico brothers were pioneers of the farm-to-table movement long before it was trendy.
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Beef Delmonico Steak Recipes
A rich, juicy beef Delmonico steak pan-seared to perfection and finished in the oven, topped with homemade herb butter. A steakhouse classic you can master at home.
- Total Time: 60 minutes
- Yield: 2–4 servings 1x
Ingredients
2 ribeye steaks (bone-in or boneless, about 20 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp canola-olive oil blend
½ cup unsalted butter, softened
¼ cup chopped chives
1 small shallot, minced
Juice from ½ lemon
Pinch of kosher salt
Fresh ground pepper to taste
Instructions
- Let the meat rest at room temperature for 30–45 minutes.
- Preheat oven to 450°F (232°C).
- Make the herb butter: Mix softened butter, chives, shallots, lemon juice, salt, and pepper. Shape into a log, wrap in plastic, and chill for 30 minutes.
- Season the steaks generously with kosher salt and pepper.
- Sear steaks in a hot cast iron skillet with oil over medium-high heat, 3–4 minutes per side, including edges.
- Transfer skillet to oven and roast:
- Rest steaks for 10 minutes after removing from oven.
- Top with sliced herb butter just before serving.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared + Oven-finished
- Cuisine: American Steakhouse
- Diet: Gluten Free
Choosing the Right Cut for Your Delmonico Steak
While ribeye is the most common cut used in beef Delmonico steak recipes, other chefs use:
- Chuck eye steak (a more affordable option)
- New York strip
- Boneless or bone-in options
Tips for selection:
- Look for prime-grade beef (or at least choice)
- Choose highly marbled cuts for flavor and tenderness
- Buy from a trusted butcher for consistent quality
If you’re exploring other beef cuts for quick meals, this Mexican ground beef skillet recipe is an excellent weeknight option.
Preparing the Steak: Room Temperature is Key
Before any seasoning or searing, you must let the meat rest at room temperature for 30–45 minutes. This prevents tightening and moisture loss.
Seasoning Tips:
- Use kosher or sea salt (not iodized)
- Freshly ground black and white pepper
- Optional: sprinkle of garlic powder or smoked paprika
Cooking Method: Pan-Sear + Oven Finish
The most consistent and flavorful way to prepare a Delmonico steak is the stovetop + oven method.
Here’s how:
- Heat a cast iron skillet until smoking hot
- Add a canola-olive oil blend
- Sear steak on all sides (including edges) — about 3–4 minutes per side
- Place pan in preheated oven at 450°F
- 5 minutes per side for medium-rare
- 8 minutes for medium
- Remove and let the steak rest for 10 minutes
“Resting is the number one thing people don’t do,” says Chef Oliva.
Herb Butter: The Flavor Secret
Finish your steak with a dollop of homemade herb butter. It melts into the meat, adding richness.
DIY Herb Butter:
- ½ cup unsalted butter (softened)
- ¼ cup chopped chives
- 1 minced shallot
- Squeeze of lemon juice
- Pinch of sea salt and black pepper
Roll into a log, chill it, then slice and melt on the steak just before serving.
Pairing Your Delmonico Steak: Sides That Shine
Make it a feast with vibrant, flavorful sides.
Try these:
- Cold tortellini salad with pesto and cherry tomatoes
- Roasted root veggies (beets, carrots, sweet potatoes)
- Basil-tomato salad with balsamic glaze
- Buttery mashed potatoes or creamy polenta
Drink pairing? Try sparkling pomegranate mocktails or lemon-thyme iced tea for a refreshing touch.
Chef Tips to Elevate Your Steak Game
Chef Billy Oliva offers priceless advice:
- Never cook meat straight from the fridge
- Use European-style butter for basting
- Flip only once to ensure crust formation
- Finish with a pinch of finishing salt and floral peppercorns
For adventurous cooks, try out techniques from this bold and flavorful Crying Tiger beef guide — it’s another great way to bring out intense flavor in beef.
Avoid These Common Mistakes
- Skipping the rest time
- Using table salt
- Not drying the steak before searing
- Overcrowding the pan
- Under-seasoning
Stay mindful of your timing, especially when finishing in the oven — a couple of minutes can make or break that perfect medium-rare.
FAQs About Beef Delmonico Steak Recipes
What cut is a Delmonico steak?
Typically a ribeye, but could also be chuck eye or NY strip depending on the chef.
How is it different from ribeye?
Delmonico often is ribeye — the difference is in the preparation and presentation.
What’s the best way to cook it?
A cast iron sear followed by an oven finish yields the best results.
Should I use butter or oil?
Both! Start with oil for searing, and finish with herb butter for richness.
What’s the ideal doneness?
Most recommend medium-rare for maximum tenderness and flavor.
Conclusion: The Best Steak You’ll Ever Cook
The Delmonico steak is a celebration of beef at its finest — marbled, juicy, and full of flavor. With just a few smart techniques and a respect for quality, you can bring this historic steakhouse recipe into your own kitchen.
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