Pan-Seared Delmonico Steak Perfection

The Delmonico steak is a premium cut of beef known for its rich marbling and buttery tenderness. It originated in the 19th century at Delmonico's Restaurant in Manhattan, New York. The name is used for several different cuts of beef, but it is often a ribeye. Delmonico steaks are typically thicker than ribeyes, with a substantial heft, and they are known for their generous marbling. This cut of steak is extremely versatile and can be adapted to different recipes, cuisines, and personal preferences. One popular way to cook a Delmonico steak is to pan-sear it.

Choosing the right steak

Type of Steak

Delmonico steak is typically associated with ribeye, a tender and well-marbled cut of beef that can be sold boneless or bone-in. Cooking it with the bone will add more flavour and moisture to the meat. Other suitable options include New York strip steak and filet mignon. These boneless cuts are ideal for pan-searing due to their quick-cooking nature.

Steak Quality

When selecting your steak, look for one with ample marbling, which will result in a juicier and more flavourful steak. For the best marbling, juiciness, and flavour, choose traditional or conventional beef. If you prefer, you can opt for grass-fed steak, but keep a close eye on doneness as it cooks faster and is less forgiving if overcooked. For the highest quality, choose Choice grade or Prime beef.

Steak Thickness

For pan-searing, select steaks that are between one and one-and-a-half inches thick. Thicker steaks, such as filet mignon, may require a combination of pan-searing and finishing in the oven to ensure a perfect cook throughout. If your steak is too thin, you may struggle to achieve a good sear and crust.

Steak Preparation

Before cooking, remove your steak from the fridge at least an hour beforehand, and up to two hours for more even cooking and maximum juiciness. Blot the steak dry with paper towels to remove excess moisture, which can interfere with the searing process. Generously season both sides of the steak with salt and pepper just before cooking, as salt will draw out moisture from the meat.

By choosing the right type of steak, considering its quality and thickness, and properly preparing it, you'll be well on your way to creating a delicious pan-seared Delmonico steak.

Preparing the steak

Firstly, ensure your Delmonico steak is at room temperature before cooking. Take it out of the refrigerator and let it sit, covered, for about 30 minutes to an hour. This step is important for even cooking.

Next, prepare your seasoning. A simple mixture of salt and pepper is often recommended, but you can also experiment with other seasonings like steak seasoning blends or a fall spice rub. Be sure to season generously on both sides of the steak.

After seasoning, it's time to add some oil. Rub a small amount of olive oil or another high-smoke-point oil onto the steak. This will help with the searing process and enhance the flavour.

Now, heat your skillet. Use a heavy skillet or a heavy-duty, non-stick skillet, preferably cast iron. Preheat it over high heat until it's very hot.

Once your skillet is hot, it's time to sear the steak. Add a thin film of oil to the skillet, and then place the steak in the pan. For a medium-rare steak, sear for about 3-6 minutes on one side until a golden-brown crust forms. Then, flip the steak and sear the other side for a further 3-6 minutes.

If you're cooking a thicker cut of Delmonico steak, you may need to finish cooking it in the oven for a more gentle cook. For a medium-rare finish, cook the steak to an internal temperature of 135°F (57°C). Alternatively, you can cook it to 140°F (60°C) for medium-rare or 145°F (63°C) for medium.

Finally, let the steak rest. Transfer the steak to a warm plate or platter and cover it loosely with foil. Let it rest for at least 5 minutes before slicing or serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavourful.

Pan-searing the steak

To pan-sear a Delmonico steak, first, bring the steak to room temperature. This should take about 30 minutes. You can also leave it covered at room temperature for an hour.

Heat a heavy skillet, preferably cast iron, over high heat until very hot. Season the steak generously with salt and pepper and rub with a small amount of olive oil.

Add a small amount of high-smoke-point oil to the pan, then place the steak in the skillet. Sear for about 3-6 minutes on one side until a golden-brown crust forms. Flip the steak and sear the other side for 3-5 minutes.

For a medium-rare finish, continue cooking in the pan, frequently flipping for an even crust, until the desired doneness is reached—about 135°F (57°C) for medium-rare. You can also finish thicker cuts in the oven; place in a 375°F (190°C) oven for a more gentle cook.

Let the steak rest on a warm plate for at least 5 minutes before cutting into it.

You can also make a butter mixture to serve on top of the steak. Combine and mix butter, parsley, lemon juice, and garlic. Form the mixture into a log shape on a piece of wax paper and chill for half an hour. After it has chilled, slice it into four even pieces. Keep chilled to serve on top of each steak.

Finishing the steak

Once you've seared your Delmonico steak on both sides, it's time to finish cooking it to your desired level of doneness. The timing will depend on the thickness of your steak and your preferred level of doneness.

For a medium-rare finish, continue cooking the steak in the pan, flipping it frequently to ensure an even crust. Do this until the internal temperature reaches 135°F (57°C). You can use a meat thermometer to check this. Alternatively, you can cook it to 140°F (60°C) for medium-rare or 145°F (63°C) for medium.

For thicker cuts, you have the option to finish the steak in the oven. Simply preheat your oven to 375°F (190°C) and cook the steak gently until it reaches your desired level of doneness.

Once your steak is cooked to your liking, remove it from the heat and let it rest on a warm plate for at least 5 minutes. This resting period is crucial, as it allows the juices to redistribute, ensuring each bite is moist and flavourful.

Finally, top your steak with a slice of chilled butter mixture or a traditional garnish of maitre d'hotel butter—a pat of butter mixed with lemon juice and chopped parsley.

Serving the steak

Once your steak is cooked to your liking, transfer it to a platter or a warm plate and let it rest for at least 5 minutes. This is an important step as it allows the juices to redistribute, ensuring each bite is moist and flavourful.

While the steak is resting, you can prepare a pat of maitre d'hotel butter, a traditional garnish for Delmonico steak. To make this, simply mix butter with lemon juice and chopped parsley. You can also add a clove of garlic, finely minced, to the mixture. Form the butter mixture into a log shape on a piece of wax paper and chill it for half an hour. After it has chilled, slice the log into four even pieces.

Finally, place each steak on a plate and top with a slice of the chilled butter mixture. For a more casual presentation, you can simply serve the steak on a cutting board with a small dish of the butter on the side.

Some side dish suggestions to accompany your Delmonico steak include creamy mashed potatoes, grilled asparagus, or a bold Caesar salad. A full-bodied red wine will also elevate your dining experience.

Frequently asked questions