Delmonico Steak takes thick ribeye with a delicious marinade, and makes a steakhouse worthy dish for an impressive meal at home.
Turn a steak house favorite into an at-home dinner recipe with this step-by-step guide. For more Steak Recipes, make Marinated Flank Steak and Steak Au Poivre.
Sabrina’s Delmonico Steak Recipe
Although this Delmonico Steak recipe is a great main dish for a special occasion, it’s also quite easy to make. After prepping in a homemade marinade to add extra moisture and flavor, you can easily grill it. This cooking method creates a browned outer layer with a tender center that you can keep rare, or cook to well done depending on your personal preferences. Serve with comforting classics like Creamy Mac and Cheese, Mashed Potatoes, and Garlic Butter Mushrooms. This recipe cooks to medium doneness, but read the chef’s note below for rare and well done temps.
Recipe Card
Ingredients
- 1/3 cup low sodium soy sauce
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup A-1 Steak Sauce
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon coarse ground black pepper
- 4 ribeye steaks , 2" thick
Instructions
- Mix soy sauce, olive oil, Worcestershire sauce, A-1 Sauce, garlic powder, onion powder, thyme, rosemary, oregano and black pepper together in a ziplock bag.
- Add in the ribeye steaks and turn to coat.
- Refrigerate for up to 8 hours.
- Grill steak on high heat, indirectly, for 5-6 minutes on each side for medium doneness.
- Discard excess marinade.
- Let rest for 5 minutes before slicing against the grain in ½ thick slices.
- Top with herb butter.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
How long you should grill this steak depends on the level of doneness you prefer. For medium, you’ll grill the steak for 5-6 minutes on each side, or until a meat thermometer reads an internal temperature between 140 and 150 degrees. For rare, decrease the cooking time by a minute or two and check the temperature for 125-130 degrees. Cook longer for well-done, steak and check for an internal temperature between 160 and 165.
Table of contents
Can this be made ahead of time?
This recipe is best enjoyed fresh, especially if you prefer your steak in the ranges from rare to medium rare. However, if you do make this steak in advance, be aware that it will be closer to well done when reheated. Follow the directions in the How to Store section below for reheating.
How to Store
- Serve: Don’t leave the steak recipe sitting at room temperature for more than two hours after the cooking time.
- Store: Keep in an airtight container in the fridge for 3-4 days. To reheat the steak, let the steak come to room temperature and preheat your oven to 250 degrees. Place the steak on a foil-lined baking sheet or cast iron skillet in the oven for 15-20 minutes until heated through.
- Freeze: Let the steak cool completely before sealing it in a freezer bag or another freezer-safe container to keep it fresh for up to 3 months. Let thaw in the fridge before reheating and serving.
FAQs
The answer to this may vary depending on who you talk to. However, for the most part, it is made with thick-cut ribeye steak or chuck eye steak. It can also be cut from between the ribeye and strip steak. Ultimately, you need thick-cut beef with plenty of marbling.
Delmonico steak isn’t a specific cut of meat, but a way to prepare thick-cut steak. The name came from the New York City restaurant that made this dish famous. Delmonico’s restaurant popularized this style with it’s marinade.
Since it’s typically cut from the section between the ribeye and strip steak, this chuck eye steak has a rich, beefy flavor. The marbled fat throughout ensures that the meat is tender and juicy. Following this grilling method, the meat maintains that moisture for a tender, savory, and rich cut of meat.
Related Recipes
Perfect At-Home Steaks
