Delmonico Steak Recipe Pan Seared |

Delmonico steak recipe pan seared in a hot skillet with oil. Baste with butter and herbs, then rest before slicing.

A Delmonico steak usually means a thick-cut ribeye. Butchers may also use the name for other cuts, including chuck eye or New York strip.

The best results come from three controls: dry meat, strong pan heat, and a thermometer. This method builds a browned crust while protecting the center from overcooking.

Quick recipe facts

• Prep time: 10 minutes.

• Optional dry-brining time: 6 to 8 hours.

• Cook time: 6 to 12 minutes.

• Resting time: 5 minutes.

• Serves: 2.

• Best steak thickness: 1½ inches.

• Best pan: cast iron.

• Main method: stovetop pan sear.

• Equipment: instant-read thermometer.

What is a Delmonico steak?

Delmonico steak does not have one universal cut definition. It commonly means a thick-cut ribeye, but the label can also describe chuck eye or New York strip.

The name connects to Delmonico’s Restaurant in New York City. Ask your butcher which muscle the steak comes from before buying.

Delmonico steak versus ribeye

Many Delmonico steaks are ribeyes. However, “Delmonico” can describe a style or label, while “ribeye” identifies a recognized beef cut.

Ingredients

• 1 Delmonico steak, about 1½ inches thick.

• 1 teaspoon kosher salt.

• ½ teaspoon freshly cracked black pepper.

• 1 tablespoon avocado, canola, or vegetable oil.

• 2 tablespoons unsalted butter.

• 2 garlic cloves, lightly crushed.

• 2 sprigs fresh rosemary or thyme.

Use high-smoke-point oil for the first sear. Add butter later, because intense heat can burn milk solids.

Before cooking

Pat the steak dry with paper towels. A dry surface browns faster and develops a firmer crust.

Salt the steak 6 to 8 hours ahead for optional dry brining. Otherwise, season it immediately before cooking.

Keep a dry-brined steak uncovered in the refrigerator. Remove it before cooking and pat away any surface moisture.

How to pan-sear Delmonico steak

1. Season the steak

Season every surface with salt and pepper. Season the edges, too, especially on thick steaks.

2. Heat the skillet

Place a cast-iron skillet over medium-high heat. Heat it until very hot, with the oil shimmering or lightly smoking.

Add the oil just before adding the steak. Swirl it across the cooking surface.

3. Sear the first side

Place the steak in the skillet away from your body. This reduces the risk of hot-oil splashes.

Sear without moving the steak for about 3 minutes. This timing suits a 1½-inch steak, but temperature matters more than time.

4. Sear the second side

Flip the steak with tongs. Cook the second side for about 3 minutes.

Turn the steak every 30 to 60 seconds if the crust darkens too quickly. Frequent turning can help thick steaks cook more evenly.

5. Add butter and herbs

Lower the heat to medium. Add butter, crushed garlic, and rosemary or thyme.

Tilt the skillet slightly. Spoon the foaming butter over the steak for 30 to 60 seconds.

Remove the garlic if it begins to darken. Burnt garlic can make the butter bitter.

6. Check the temperature

Insert an instant-read thermometer into the thickest center. Avoid touching bone or the skillet.

USDA guidance recommends 145°F, or 63°C, for whole beef steaks, followed by a 3-minute rest.fsis.usda+1

Many recipes target about 135°F for medium rare. Explain that culinary preference and official safety guidance differ.thebigmansworld+1

7. Rest the steak

Transfer the steak to a warm plate or cutting board. Rest it for at least 5 minutes.

Thicker steaks may need up to 10 minutes. Resting helps the temperature settle and keeps more juice inside the steak.

8. Slice and serve

Slice the steak against the grain. Spoon the browned butter and pan juices over each portion.

Cooking times by thickness

Use these times as starting points only. Steak shape, pan temperature, bone structure, and starting temperature change cooking speed.

One Reddit report used 4 to 5 minutes per side for chuck Delmonico steak. Another reported 12 to 15 minutes in a cast-iron skillet. These differences show why a thermometer beats a fixed timer.reddit+1

Temperature and doneness

For official food safety, whole beef steaks should reach 145°F, or 63°C, and rest for 3 minutes.fsis.usda+1

Use a thermometer rather than judging doneness by color alone.

How to cook a 2-inch Delmonico steak

A 2-inch steak needs gentler heat before its final sear. Direct high heat can brown the outside before the center cooks.

Reverse-sear method

1. Season the steak with salt and pepper.

2. Place it on a rack over a baking sheet.

3. Cook it in a 250°F, or 121°C, oven.

4. Remove it several degrees below the desired final temperature.

5. Heat a skillet until very hot.

6. Add high-smoke-point oil.

7. Sear for about 60 to 90 seconds per side.

8. Add butter and herbs briefly.

9. Rest for 5 to 10 minutes.

10. Slice against the grain.

A Reddit discussion used low-temperature cooking before a brief skillet sear for a 2-inch steak.reddit

How to cook Delmonico steak without an oven

Use a two-stage stovetop method for steaks up to 1½ inches thick. Sear both sides over medium-high heat, then lower the burner.

Continue turning the steak every 30 to 60 seconds. Add butter after the skillet cools slightly, then check the center often.

Common mistakes

Starting with a wet steak

Surface moisture creates steam before browning begins. Pat the steak dry before seasoning.

Using butter for the first sear

Butter can burn over high heat. Start with avocado, canola, peanut, or vegetable oil.

Using a cold skillet

A cold pan produces weak browning and can make the steak stick. Preheat the skillet before adding oil.

Following time alone

Steaks differ in thickness and shape. Use an instant-read thermometer for the center.

Burning garlic

Garlic burns faster than steak browns. Add it with butter after the first crust forms.

Cutting immediately

Cutting too soon can release juices onto the cutting board. Rest the steak before slicing.

Pressing constantly

One gentle press can improve contact. Repeated pressing can force juices out of the steak.

Overcooking thin steaks

Thin steaks respond quickly to heat. Check their temperature earlier than thick steaks.

Oil choices

Garlic-butter variations

Rosemary butter

Use butter, garlic, and rosemary for a savory, woodsy finish.

Thyme butter

Use butter, garlic, and thyme for a lighter herbal flavor.

Compound butter

Mix softened butter with garlic, rosemary, salt, and pepper. Chill the mixture, then place a slice on the rested steak.

Red-wine pan sauce

Remove the steak and lower the heat. Add red wine, beef stock, and demi-glace.

Simmer until the liquid reduces. Strain the sauce, then whisk in cold butter off the heat.

Best side dishes

• Mashed potatoes.

• Crispy roasted potatoes.

• Sautéed spinach.

• Roasted vegetables.

• Green salad.

• Creamed spinach.

• Charred asparagus.

• Garlic mushrooms.

• Roasted carrots.

• Pan-fried potatoes.

Potatoes and spinach appeared together in a Reddit Delmonico discussion.reddit

Frequently asked questions

Is Delmonico steak the same as ribeye?

Many Delmonico steaks are thick-cut ribeyes. The name can also describe other cuts, so confirm the muscle with your butcher.thebigmansworld

How long do you pan-sear Delmonico steak?

A 1½-inch steak often needs about 3 minutes per side before temperature checking. Thicker steaks may need oven finishing or reverse searing.

What temperature should Delmonico steak reach?

USDA guidance recommends 145°F, or 63°C, followed by a 3-minute rest for whole beef steaks.fsis.usda+1

Should Delmonico steak be marinated?

Marinating is usually unnecessary for a well-marbled steak. Dry brining gives seasoning time to penetrate the surface.

What pan is best for Delmonico steak?

A cast-iron skillet retains strong heat and supports browning. Stainless steel also works when properly preheated.

Can I cook Delmonico steak on an induction stove?

Yes. Use an induction-compatible skillet and adjust the burner carefully. Cast iron retains heat after lowering the setting.

Should I butter-baste steak?

Yes. Add butter after the initial sear, when the pan is slightly cooler.

Why did my steak overcook?

The pan may have stayed too hot, or the steak may have cooked beyond its target during resting. Check the temperature earlier.

What is the best substitute for Delmonico steak?

Use a thick ribeye when available. Chuck eye and New York strip can also work, with different marbling and tenderness.

Can I reverse-sear Delmonico steak?

Yes. Reverse searing works well for steaks at least 2 inches thick. Cook gently first, then sear briefly over high heat.

Serving suggestion

Serve sliced steak with rosemary butter, mashed potatoes, and sautéed spinach. Add a sharp green salad for contrast. In other words, the best way to pan-sear Delmonico steak is to sear it hot, baste it with butter, and check its temperature.

Image alt text

• “Raw 1½-inch Delmonico steak seasoned with salt and black pepper.”

• “Delmonico steak searing in a hot cast-iron skillet.”

• “Butter, garlic, rosemary, and thyme basting a pan-seared steak.”

• “Instant-read thermometer checking Delmonico steak doneness.”

• “Sliced pan-seared Delmonico steak resting on a wooden board.”

• “Garlic-butter Delmonico steak served with mashed potatoes and spinach.”

Regional notes

Use Fahrenheit first for the United States and Canada. Add Celsius beside each temperature.

Use Celsius first for Australia, the United Kingdom, and Europe. Keep Fahrenheit in parentheses.

For China, describe the cut as American-style ribeye or thick-cut beef steak. Add induction-cooktop instructions and metric measurements.

Suggested title and meta

Title: 7-Minute Pan-Seared Delmonico Steak: Cast-Iron Garlic Butter

Meta description: Pan-seared Delmonico steak with garlic butter, exact temperatures, thick-cut timing, and cast-iron tips. Cook steakhouse flavor at home.

Author and review notes

Use the same author name across the article, author page, About page, and social profiles.

Record testing details, including steak thickness, pan type, burner setting, oil, and thermometer.

Add a culinary reviewer with a visible profile when available.

Internal links

Link to:

• Ribeye steak cooking guide.

• Steak temperature chart.

• Reverse-sear steak method.

• Cast-iron skillet care.

• Garlic butter recipe.

• Pan sauce guide.

• Steak side-dish guide.

• Dry-brining guide.