How to Cook Delmonico Steak | Grill, Pan and Oven Guide

A Delmonico steak is prized for its buttery texture, rich marbling, and classic beef flavor. Whether you cook Delmonico steak as a ribeye or boneless cut, it shines when prepared with precision and care, delivering a tender, flavorful result every time.

🔥 Master the Art of Cooking a Delmonico Steak

If you’ve ever wondered how to grill, pan-fry, or oven-roast this iconic steak to steakhouse perfection — you’re in the right place. In this guide, you’ll learn three proven methods, step-by-step techniques, and chef tips to help you cook Delmonico steak exactly the way you like it.

(Transition: To begin, let’s understand why your cooking method actually matters.)

🧠 Why the Cooking Method Matters

The Delmonico’s beauty lies in its marbling — those thin streaks of fat running through tender meat. Because marbling melts differently under heat, the method you choose influences both flavor and texture.

• Grilling brings smoky depth and a flame-kissed crust.

• Pan-searing builds an irresistible golden crust in a cast-iron skillet.

• Oven-roasting ensures even cooking for thicker steaks.

(Transition: Now that you know what’s at stake — let’s cook it three ways.)

🔥 Method #1: Grilled Delmonico Steak — Flame-Kissed Perfection

Grilling brings out the Delmonico’s natural richness while sealing in moisture with a beautiful char.

Ingredients

• 2 Delmonico steaks (1½ to 2 inches thick)

• 1 tbsp olive oil

• Kosher salt and cracked black pepper

• Optional: garlic powder, smoked paprika

Step-by-Step Instructions

1. Preheat the Grill: Heat one side of your grill to high and the other to medium (two-zone setup).

2. Prepare the Steaks: Pat dry, brush lightly with olive oil, and season generously.

3. Sear Over High Heat: Grill for 2–3 minutes per side until golden crust forms.

4. Move to Medium Heat: Continue cooking for 4–6 minutes more, depending on thickness and desired doneness.

5. Check Temperature: Use a thermometer — 130°F for medium-rare, 140°F for medium.

6. Rest and Serve: Let the steak rest for 5 minutes before slicing.

Chef’s Tip

For deeper flavor, finish with a quick brush of garlic butter or a pinch of flaky salt.

(Transition: When outdoor grilling isn’t possible, pan-searing offers steakhouse magic right in your kitchen.)

🍳 Method #2: Pan-Seared Delmonico Steak — Cast-Iron Perfection

Pan-searing is ideal for cold nights or small kitchens. A heavy cast-iron skillet locks in flavor and delivers that signature steakhouse crust.

Ingredients

• 2 Delmonico steaks (1½ inches thick)

• 1 tbsp high-heat oil (canola or avocado)

• 2 tbsp butter

• 2 garlic cloves, crushed

• 1 sprig of rosemary or thyme

Step-by-Step Instructions

1. Preheat the Skillet: Heat cast iron on high until it just starts to smoke.

2. Sear Hard: Add oil, then steaks. Sear 2–3 minutes per side.

3. Butter-Baste: Reduce heat slightly, add butter, garlic, and herbs. Tilt the pan and spoon melted butter over the steak for 1–2 minutes.

4. Check Doneness: Use an instant-read thermometer for accuracy.

5. Rest Before Serving: Rest for 5–7 minutes to let juices redistribute.

Chef’s Tip

For restaurant-quality results, use unsalted butter — it allows you to better control the seasoning.

(Transition: For thicker steaks, oven-roasting delivers an evenly cooked, melt-in-your-mouth experience.)

🔔 Method #3: Oven-Roasted Delmonico Steak — Low & Slow Perfection

The oven method works best for extra-thick Delmonico cuts (2 inches or more). It’s gentle, reliable, and ideal for the reverse-sear technique.

Ingredients

• 2 thick-cut Delmonico steaks

• Olive oil

• Sea salt and cracked pepper

Step-by-Step Instructions

1. Preheat Oven: Set to 275°F (135°C).

2. Season Generously: Coat with olive oil and season both sides.

3. Roast Slowly: Place steaks on a wire rack over a baking sheet and roast for 20–30 minutes, or until internal temp reaches 120°F.

4. Sear to Finish: Quickly sear each side in a hot skillet for 1 minute to form crust.

5. Rest Before Slicing: Wait 10 minutes before serving for juicier results.

Chef’s Tip

This method gives you full control. You can cook several steaks at once with consistent doneness.

(Transition: Let’s now compare the three methods to help you decide which suits your style.)

⚖️ Method Comparison: Grill vs Pan vs Oven

(Transition: As you can see, each method has its strengths — so choose based on your time, tools, and taste.)

🧑‍🍳 Universal Chef Tips for Cooking Delmonico Steak

• Bring to room temperature before cooking.

• Pat the surface dry for better searing.

• Don’t overflip — one or two flips are enough.

• Use a thermometer for perfect doneness.

• Rest the steak before slicing to lock in juices.

• Slice against the grain for tenderness.

(Transition: Next, let’s answer some of the most common questions home cooks have.)

❓ FAQs about Cooking Delmonico Steak

• What’s the best doneness for a Delmonico steak?

Medium-rare (130°F) delivers optimal juiciness and flavor.

• Should I marinate a Delmonico steak?

Not necessary — the marbling provides natural tenderness.

• How long do I rest a grilled steak?

About 5–7 minutes is ideal.

• Can I pan-sear without butter?

Yes, use avocado or canola oil for high-heat stability.

• Is oven-roasting better for thick cuts?

Absolutely. It ensures even internal temperature.

• What’s the best pan for searing?

Cast iron retains heat and builds the perfect crust.

• How do I get grill marks?

Leave the steak undisturbed for 2 minutes before rotating 45°.

• Can I grill from frozen?

Not recommended — it will cook unevenly.

• What internal temperature for medium?

Around 140°F (60°C).

• Do I need to oil the grill grates?

Yes, to prevent sticking and ensure a clean sear.

• What is the best way to cook a Delmonico steak?

The best way to cook a Delmonico steak is to grill or pan-sear it over high heat to develop a rich crust, then finish at lower heat for even doneness. The reverse-sear technique gives perfect tenderness and flavor.

• How long do you cook a Delmonico steak on the grill?

Grill a 1½-inch Delmonico steak for about 4–5 minutes per side over medium-high heat for medium-rare (130°F). Always use a meat thermometer to ensure ideal temperature and avoid overcooking.

• Is a Delmonico steak better grilled or pan-seared?

It depends on your flavor preference. Grilled Delmonico steaks have smoky depth, while pan-seared versions develop a buttery crust. Both methods highlight the steak’s marbling and tenderness when cooked properly.

• What temperature should I cook a Delmonico steak to?

For perfect doneness, cook Delmonico steak to an internal temperature of 130°F (medium-rare) or 140°F (medium). Always let the steak rest for 5–7 minutes before slicing to keep juices sealed in.

• Can I oven-roast a Delmonico steak instead of grilling?

Yes — oven-roasting works great for thick Delmonico cuts. Preheat the oven to 275°F, cook until internal temperature reaches 120°F, then sear in a hot skillet for a golden crust. This reverse-sear method ensures tenderness.

🧭 Final Takeaway

Cooking a Delmonico steak perfectly isn’t complicated — it’s about heat control, timing, and patience. Grilling brings smoke and char, pan-searing builds buttery crust, and oven-roasting keeps every bite tender and juicy.

Whichever method you choose, start with a quality cut, cook with confidence, and always let the steak rest before slicing.

Key takeaway: A Delmonico steak rewards attention and care. Choose your method, follow your thermometer, and enjoy steakhouse flavor right at home.