Delmonico Steak

A Delmonico steak on a wooden cutting board with a meat fork resting beside it.

This is, to us at Delmonico’s, the one and only Delmonico steak. We use a boneless, 20-ounce, prime rib eye steak that’s been aged for at least 6 weeks. Extremely tender yet unbelievably flavorful, this steak is cut from the center of the rib section. To finish it, we top the sizzling steak with a bit of what we call “meat butter,” a herbaceous compound butter that’s easy to make and simple to keep on hand.–Judith Choate and James Canora

LC Fire! Note

Okay, let’s talk fire. As in, the fire beneath the skillet in which you sear this lovely steak. As the authors explain, “Because fires vary in degree of heat, it’s difficult to estimate the length of time it will take a steak to cook. Since restaurant stoves are so much hotter than those in most homes, we’ve given instructions for grilling on a gas grill heated to medium-hot.” The idea being that you can attain higher temperatures on a grill than you can on a standard stovetop. At home you can grill a steak on the stovetop using a heavy-duty grill pan (the authors’ suggestion) or a cast-iron skillet (our suggestion). “It makes a mess of the stovetop because the grease splatters, but it cooks a pretty good steak,” cede the authors. Agreed.

Delmonico Steak

  • Quick Glance
  • (1)
  • 20 M
  • 25 M
  • Serves 6
5/5 - 1 reviews
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  • For the meat butter
  • For the steak


Make the meat butter

Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

Place the butter in a large bowl. Add the powdered herb mixture and, using a hand­held electric mixer or a wooden spoon, blend well. Scrape the butter mixture onto the center of a sheet of plastic wrap. Pull the wrap up and over the soft butter and, using your hands, form the butter into a roll about 1 1/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week or tuck in a resealable plastic bag, label, date, and freeze for up to 3 months. When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.

Make the steak

Preheat the grill on medium-high or place a grill pan or cast-iron skillet over medium-high heat until hot but not smoking.

Wipe any excess moisture from the steaks with a paper towel. Season the top with salt and pepper.

Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side with salt and pepper and, using tongs, turn the steaks and grill for 3 minutes.

Remove the steaks from the grill and, using a clean brush, lightly coat both sides of each steak with olive oil. Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer. (Rare steak will have an internal temperature of 120° to 125°F (48° to 52°C) and medium-rare to medium should read 130° to 150°F (54° to 65°C). This should take somewhere near 20 minutes, depending upon the thickness of the meat and the precise heat. Above 150°F (65°C), a steak is considered well-done, which is not a desirable temperature for a really good steak.

Remove the steaks from the grill and let rest for 5 minutes. Top each steak with additional salt and pepper, if desired, and a generous pat of herb butter.

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    T-shirt Variation

    • Everyday Delmonico Steak
    • T-shirt variation

      ​We’re all for steak on special occasions. Actually, we’re all for steak on everyday occasions, too, which is why we tend to ignore the part of the above ingredient list that specifies “6 20-ounce prime rib eye steaks.” We simply buy several smaller steaks, or fewer bigger steaks, and adjust the time in the skillet according to thickness.

    Recipe Testers Reviews

    Make this recipe for your family. The steak is just a basic grilled steak, but it's the butter that puts it over the top. I was shocked to see this calls for six 20-ounce rib eye steaks. That amount would feed my family for a week. I used regular rib eye steaks from the store. I cooked them according to the recipe, but in much less time as they weren't as thick as a 20-ouncer. It took about 10 minutes to get the medium-rare I like. I picked the bay leaves off my tree and the thyme from my garden. I was generous with my thyme and used a heaping tablespoon. I like putting herbs in a spice grinder (mine is a coffee grinder turned into a spice grinder) to powder the mixture. I just mixed the herbs and butter with a wooden spoon, and it went pretty quickly. We used some for our steaks and the rest went in the freezer for the next time we grill steaks.


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    1. Is there anything better than a properly grilled Ribeye steak? Just the right amount of lean to fat ratio, quickly cooked. We prep ours with a mixture of coarse salt, white and black pepper, garlic and touch of sweet Hungarian paprika. Medium rare, please!

      1. Dennis, in response to your question—intended as rhetorical, I know—I have to say, no. There is nothing better than a properly grilled ribeye. Nothing. And yes, medium-rare! You just described my ideal dinner. Nothing but the perfect steak on a plate.

    2. How much time should pass between removing the steaks from the refrigerator and slapping them onto the grill? Thanks!

      1. Beth, different folks have different theories about this. From a food safety perspective, maybe 30 minutes. But honestly? I leave mine on the counter (pushed waaaaaaaay back toward the wall so the dog can’t snatch it) for literally hours. The muscle fibers in the steak relax and when we pull it off the grill the texture is so wobbly and luscious and perfect it makes me go weak in the knees just thinking about it. Or you could opt for something in between. Sorry, but there’s really not one answer that fits all.

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