Print
Description
Master the art of cooking juicy, tender Delmonico steak with this easy recipe. Perfectly seared, buttery, and restaurant-quality in under 30 minutes!
Ingredients
Scale
- 2 (12-14 oz) Delmonico steaks (1.5–2 inches thick, ribeye cut)
- 2 tbsp olive oil or avocado oil
- 4 tbsp unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
- Kosher salt & black pepper (to taste)
- Optional: 1 tsp smoked paprika (for a bold crust)
Instructions
Prep the Steak:
- Let steaks sit at room temperature for 30 minutes.
- Pat dry and generously season with salt, pepper, and paprika (if using).
Sear to Perfection:
- Heat oil in a cast-iron skillet over medium-high heat.
- Add steaks and sear for 4–5 minutes per side for medium-rare (135°F internal temp).
Butter Baste:
- Reduce heat to medium.
- Add butter, garlic, and herbs.
- Tilt the skillet and spoon melted butter over the steaks for 1–2 minutes.
Rest & Serve:
- Transfer steaks to a cutting board, tent with foil, and rest for 5–10 minutes.
- Slice against the grain and serve!
Notes
- Steak Choice: Delmonico = ribeye or boneless rib cut. Look for marbling!
- Resting: Critical for juicy results—don’t skip!
- Optional: Top with herb butter or a red wine reduction
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Seared/Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 steak (14 oz)
- Calories: ~650 kcal
- Sugar: 0g
- Sodium: 600mg
- Fat: 48g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 100mg