Delmonico steak is the ultimate indulgence for steak lovers—richly marbled, tender, and packed with beefy flavor. Grilling brings out its natural juices while creating a caramelized, flavorful crust. With the right seasoning, technique, and timing, you can recreate a restaurant-quality Delmonico steak at home.
This recipe is perfect for backyard grilling, dinner parties, or high-value content that showcases expert tips and steakhouse-level flavor.
Why Delmonico Steaks Shine on the Grill
Delmonico steak (often ribeye, boneless or bone-in, depending on the butcher) is prized for:
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Exceptional marbling, ensuring juicy, flavorful meat
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Tender texture that’s ideal for quick, high-heat cooking
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Versatility, working with simple seasonings or bold marinades
Grilling enhances its flavor naturally, while optional finishing touches like herb butter elevate it to fine-dining quality.
Ingredients
For the Steaks
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2 Delmonico steaks (1½–2 inches thick)
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2 tbsp olive oil
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder (optional)
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1 tsp smoked paprika or chili powder (optional for subtle heat)
Optional Herb Butter
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4 tbsp unsalted butter, softened
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1 clove garlic, minced
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1 tsp fresh rosemary or thyme, chopped
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½ tsp freshly ground black pepper
Step-by-Step Instructions
1. Prep the Steaks
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Remove steaks from the fridge 30–60 minutes before cooking to reach room temperature.
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Pat dry with paper towels.
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Brush lightly with olive oil and season generously with salt, pepper, and optional spices.
🔑 Room temperature steaks cook more evenly and sear better.
2. Preheat the Grill
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Heat grill to high heat (450–500°F / 230–260°C).
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Oil the grates lightly to prevent sticking.
3. Grill the Delmonico Steaks
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Place steaks directly over high heat.
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Grill 4–5 minutes per side for medium-rare, depending on thickness.
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For crosshatch grill marks, rotate steaks 45° halfway through each side.
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Use an instant-read thermometer for accuracy:
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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4. Optional Herb Butter Finish
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Combine softened butter, garlic, herbs, and black pepper.
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Spoon a small dollop over the steaks just before serving to enhance richness and aroma.
5. Rest and Slice
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Transfer steaks to a cutting board and tent loosely with foil.
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Rest 5–10 minutes to allow juices to redistribute.
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Slice against the grain if using larger cuts; otherwise, serve whole.
Serving Suggestions
Grilled Delmonico Steaks pair beautifully with:
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Garlic mashed potatoes or roasted baby potatoes
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Grilled or sautéed vegetables (asparagus, zucchini, mushrooms)
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Creamy polenta or buttered noodles
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A crisp green salad or chimichurri sauce for a fresh contrast
Expert Tips for Steakhouse Results
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Choose thick-cut steaks (at least 1½ inches) for perfect searing control.
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High heat is essential—locks in flavor and juices.
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Rest before slicing—keeps steak tender and juicy.
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Use a meat thermometer for consistent results.
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Herb butter or compound butter adds luxury without extra cooking time.
Why This Recipe Is High-Value Blog Content
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Step-by-step instructions with clear cooking times and temperatures
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Expert tips on seasoning, searing, and resting
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SEO-optimized with keywords: Delmonico steak, grilled steak recipe, steakhouse-style steak, juicy steak
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Perfect for photos, videos, and stepwise tutorial content
Final Thoughts
Grilled Delmonico Steaks are the ultimate indulgence for steak lovers who want a restaurant-quality meal at home. With simple seasoning, high-heat grilling, and optional herb butter, you can create a juicy, flavorful, and tender steak that will impress family, friends, or your food blog audience.
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 1/4 cup minced garlic
- 1/2 medium onion, chopped
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce (e.g. A-1)
- 4 (10 ounce) Delmonico (rib-eye) steaks
First of all combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
And then prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Next is to preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness. Enjoy the grilled steaks !
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