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Perfect Delmonico Steak Recipe
Serves : 2 hungry legends
Ingredients
- 2 Delmonico steaks 1.5-2 inches thick, ribeye or boneless depending on preference
- 2 tbsp olive oil
- 4 tbsp unsalted butter optional but makes it next-level
- 4 garlic cloves, smashed
- 3 sprigs fresh rosemary or thyme or both,
- Coarse salt kosher or sea salt
- Freshly cracked black pepper
- Optional: A pinch of smoked paprika or garlic powder for a little extra flair
Instructions
1. Bring to Room Temperature
Take the steaks out of the fridge at least 30 minutes before cooking. Trust me, this is crucial for even cooking and that perfect sear.
2. Season Like a Boss
- Pat the steaks dry with paper towels (dry steak = better crust).
- Generously season both sides with salt and black pepper. For bonus points, sprinkle on a little smoked paprika or garlic powder if you want some extra flavor depth.
3. Preheat the Heat
Heat a cast-iron skillet over high heat until it’s smoking hot. (No, not warm, I mean blazing.) Add a tablespoon of olive oil and swirl it around to coat the pan.
4. Sear It Like You Mean It
Add the steaks to the pan. Sear for 3-4 minutes on the first side without touching them. Don’t even think about flipping until you’ve got a deep brown crust.
5. Flip and Butter Bath
Flip the steaks and reduce the heat to medium. Add the butter, smashed garlic, and herbs to the pan. Baste the steaks continuously by tilting the pan and spooning the melted butter over the top. Sear for another 3-4 minutes for medium-rare, longer if you like it more done.
6. Temp Check Don’t Guess
- Use a meat thermometer to check doneness:
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Anything beyond that… well, we won’t talk about it.
7. Rest, Baby, Rest
Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes. This locks in all those glorious juices.
8. Serve Like a Pro
Slice against the grain if you’re sharing. Top with a final spoonful of the herby garlic butter from the pan. Serve alongside roasted veggies, mashed potatoes, or just devour it straight