📝 About This Recipe
Hailing from the storied Delmonico's Restaurant in 19th-century New York, this iconic steak represents the pinnacle of American steakhouse luxury. Traditionally a thick-cut ribeye or top loin, the Delmonico is celebrated for its incredible marbling, buttery texture, and deep, beefy flavor. Our version is pan-seared in cast iron and basted with an aromatic herb butter to achieve a perfect mahogany crust and a melt-in-your-mouth interior.
🥗 Ingredients
The Steak
- 2 pieces Delmonico Steaks (Ribeye or Top Loin) (1.5 to 2 inches thick, at room temperature)
- 1 tablespoon Kosher Salt (more or less to taste)
- 2 teaspoons Coarsely Cracked Black Pepper (freshly ground)
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil for high-heat searing)
Maître d'Hôtel Butter
- 4 tablespoons Unsalted Butter (high-quality, softened)
- 1 tablespoon Fresh Parsley (very finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Shallot (minced into a paste)
Aromatics for Basting
- 3 tablespoons Unsalted Butter (cold)
- 3 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
👨🍳 Instructions
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1
Remove the steaks from the refrigerator 45 minutes before cooking to allow them to reach room temperature; this ensures even cooking throughout the thick cut.
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2
Prepare the Maître d'Hôtel butter by combining 4 tablespoons of softened butter, minced parsley, lemon juice, and shallot paste in a small bowl. Mix until smooth, roll into a log using plastic wrap, and chill in the freezer for 15 minutes.
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3
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good crust.
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4
Season the steaks aggressively with kosher salt and cracked black pepper on the tops, bottoms, and the thick vertical edges.
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5
Place a heavy cast-iron skillet over high heat until it begins to wisps of smoke appear.
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6
Add the neutral oil to the pan and swirl to coat. Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter.
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7
Sear the steaks without moving them for 3-4 minutes until a deep, dark brown crust has formed.
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8
Flip the steaks using tongs and sear the second side for another 3 minutes.
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9
Using tongs, hold the steaks on their sides to render the fat cap and sear the edges for about 1 minute per side.
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10
Reduce the heat to medium-low and add the 3 tablespoons of cold butter, smashed garlic, thyme, and rosemary to the skillet.
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11
Tilt the pan slightly so the melting butter pools at the bottom with the aromatics. Use a large spoon to continuously baste the steaks with the foaming butter for 2-3 minutes.
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12
Check the internal temperature with a meat thermometer. Remove the steaks at 125°F (52°C) for medium-rare, as the temperature will rise during resting.
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13
Transfer the steaks to a warm plate or cutting board and pour the remaining pan juices over them. Let them rest undisturbed for at least 10 minutes.
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14
Top each steak with a thick slice of the chilled Maître d'Hôtel butter and allow it to begin melting before serving.
💡 Chef's Tips
Always use a cast-iron skillet; its heat retention is vital for the signature Delmonico crust. Don't skip the resting period—cutting into the steak too early will cause all the juices to run out, leaving the meat dry. If the garlic in the pan starts to turn dark brown or black, remove it immediately to prevent a bitter taste in the butter. For an extra-thick steak (over 2 inches), you may need to finish it in a 400°F oven for 4-5 minutes after the initial sear. Use a high-smoke point oil like avocado oil; olive oil will burn and become acrid at the temperatures required for this sear.
🍽️ Serving Suggestions
Pair with classic Delmonico Potatoes (potatoes au gratin with a parmesan crust). Serve alongside creamed spinach or grilled jumbo asparagus for a steakhouse feel. A glass of bold Cabernet Sauvignon or an earthy Bordeaux cuts through the rich marbling perfectly. Start the meal with a classic Wedge Salad with blue cheese dressing and crispy bacon. Offer a side of fresh horseradish cream for those who enjoy a bit of heat with their beef.