Delmonico Steak

The steak that made New York's Delmonico's famous: a thick boneless ribeye seared hard in a hot skillet, finished with garlic herb butter. Serves 2.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

A thick seared boneless ribeye sliced to show a pink center, topped with herb butter, with a baked potato and creamed spinach
  • Prep 10 min
  • Cook 15 min
  • Total 1 hr
  • Yield 2 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Delmonico's, opened in lower Manhattan in the 1830s, is often called America's first fine-dining restaurant, and its most famous dish was the Delmonico steak. Historians still debate which cut the original was; today the restaurant serves it as a thick, well-marbled boneless ribeye, and that is what most steakhouses mean by the name.

The method is simple: salt the steak ahead, sear it hard in a very hot cast-iron skillet, rest it, and top it with a slice of garlic and herb butter. Serve it with a baked potato and creamed spinach for the full steakhouse plate.

Ingredients

Steak

  • 2 boneless ribeye steaks, about 1 1/2 inches thick (14 to 16 ounces each)
  • Kosher salt and coarsely ground black pepper
  • 1 tablespoon vegetable oil

Herb butter

  • 4 tablespoons unsalted butter, softened
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme

Instructions

  1. Season ahead. Pat the steaks dry and season them generously with the salt and pepper. Let them sit at room temperature for 30 to 45 minutes.
  2. Make the herb butter. Mash the softened butter with the garlic, parsley and thyme. Set it aside.
  3. Sear. Heat a cast-iron skillet over high heat until it just begins to smoke, then add the oil. Lay in the steaks and sear without moving them for 4 to 5 minutes, until a deep brown crust forms.
  4. Finish. Turn the steaks and cook 4 to 5 minutes more, until an instant-read thermometer reads 125°F in the center for medium-rare.
  5. Rest and serve. Move the steaks to a board, top each with a spoonful of the herb butter and rest 5 minutes. The temperature rises a few degrees as they rest.

Nutrition per serving (estimated)

1430Calories
1 gCarbohydrates
0 gFiber
1 gNet carbs
74 gProtein
125 gFat

Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Tips

  • A heavy cast-iron skillet holds the heat best for a steakhouse crust; turn on the vent fan.
  • Pull the steak 5 degrees below your target: 120°F for rare, 125°F for medium-rare, 135°F for medium. See our steak doneness chart.
  • Salting the steak a few hours ahead, or even overnight uncovered in the refrigerator, seasons it more deeply and dries the surface for a better sear.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

What cut is a Delmonico steak?
Today it is usually a thick boneless ribeye, the cut Delmonico's in New York serves under the name. Food historians debate what the original nineteenth-century cut was.
How long do you cook a Delmonico steak?
For a 1 1/2-inch steak, about 4 to 5 minutes per side in a very hot skillet for medium-rare (125°F), then 5 minutes of rest.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold lager, or an off-dry Riesling. Wine pairing guide

Part of our famous hotel and restaurant recipes, from Boston's Parker House to Delmonico's in New York and Antoine's in New Orleans.

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