Ultimate Guide to Grilled Delmonico Steaks: Recipes, Tips & Techniques

The Delmonico steak, a cut celebrated for its rich flavor and tender texture, is a grilling enthusiast’s dream. This guide provides everything you need to master the art of grilling Delmonico steaks, from selecting the perfect cut to achieving that coveted perfect sear and juicy interior. We’ll explore various recipes, techniques, and tips to ensure your Delmonico steak is always a culinary masterpiece.

What is a Delmonico Steak?

The Delmonico steak’s origins are shrouded in a bit of mystery, but it’s widely believed to have originated at Delmonico’s Restaurant in New York City in the mid-19th century. While the exact cut varied over time, it was generally a thick-cut, bone-in ribeye or top sirloin. Today, the term “Delmonico” is often used more generically to refer to a thick-cut steak, usually boneless, and often cut from the ribeye or chuck eye roll. Its defining characteristics are its generous thickness, rich marbling, and robust flavor.

Choosing the Perfect Delmonico Steak

Selecting the right Delmonico steak is crucial for grilling success. Here’s what to look for:

• Marbling: Look for steaks with abundant intramuscular fat, or marbling. This fat renders during grilling, contributing to the steak’s flavor and tenderness. The more marbling, the better. Prime grade steaks will have the most marbling, followed by Choice.
• Thickness: Aim for steaks that are at least 1.5 to 2 inches thick. This thickness allows for a good sear on the outside without overcooking the inside. Thicker steaks are more forgiving on the grill.
• Color: The steak should have a bright red color. Avoid steaks that look brown or dull, as this may indicate they are not fresh.
• Firmness: The steak should feel firm to the touch, not mushy or slimy.
• Cut: While ribeye is a common Delmonico cut, chuck eye is another option. Chuck eye is more economical and can be just as flavorful when cooked properly.
• Source: Consider the source of the beef. Grass-fed beef tends to be leaner and have a more intense flavor, while grain-fed beef is often more tender and has more marbling. Choose based on your preference.

Essential Grilling Equipment

Having the right equipment makes grilling Delmonico steaks easier and more enjoyable:

• Grill: A gas grill, charcoal grill, or even a kamado-style grill can be used. Charcoal grills tend to impart a smoky flavor, while gas grills offer more precise temperature control.
• Tongs: Use long-handled tongs to flip and move the steaks. Avoid using a fork, as it can pierce the meat and release juices.
• Instant-Read Thermometer: A reliable instant-read thermometer is essential for determining the internal temperature of the steak and ensuring it’s cooked to your desired doneness.
• Grill Brush: Keep your grill grates clean with a sturdy grill brush.
• Chimney Starter (for Charcoal Grills): A chimney starter makes lighting charcoal much easier and faster.
• Heat-Resistant Gloves: Protect your hands from the heat of the grill.
• Cutting Board: Use a sturdy cutting board to rest and slice the steak.
• Aluminum Foil: For resting the steak.

Preparing the Delmonico Steak for Grilling

Proper preparation is key to a perfectly grilled Delmonico steak:

• Thawing: If the steak is frozen, thaw it in the refrigerator for 24-48 hours. Do not thaw at room temperature, as this can promote bacterial growth.
• Patting Dry: Use paper towels to pat the steak dry. This helps to create a better sear.
• Trimming (Optional): Trim away any excess fat, but leave a thin layer for flavor.
• Scoring (Optional): Lightly score the fat cap in a crosshatch pattern. This helps the fat render and prevents the steak from curling up during grilling. Be careful not to cut into the meat.
• Seasoning: Season generously with salt and pepper at least 30 minutes before grilling, or preferably up to 24 hours in advance (dry brining). The salt will help to draw out moisture, which will then be reabsorbed, resulting in a more flavorful and tender steak.

Delmonico Steak Recipes

Here are a few delicious Delmonico steak recipes to try:

Recipe 1: Classic Salt and Pepper Delmonico

This simple recipe highlights the natural flavor of the Delmonico steak.

Ingredients:

• 1 (1.5-2 inch thick) Delmonico steak
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon olive oil (optional)

Instructions:

1. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper. If desired, lightly brush with olive oil.
2. Preheat the Grill: Preheat your grill to high heat (450-550°F). If using a charcoal grill, arrange the coals for direct heat.
3. Grill the Steak: Place the steak on the hot grill grates. Sear for 3-4 minutes per side, until a deep crust forms.
4. Reduce Heat: Reduce the heat to medium (350-450°F) or move the steak to a cooler part of the grill.
5. Continue Grilling: Continue grilling for another 4-6 minutes for medium-rare (130-135°F), 6-8 minutes for medium (135-145°F), or 8-10 minutes for medium-well (145-155°F). Use an instant-read thermometer to check the internal temperature.
6. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes before slicing.
7. Slice and Serve: Slice the steak against the grain and serve immediately.

Recipe 2: Garlic Herb Butter Delmonico

This recipe adds a flavorful garlic herb butter to enhance the steak’s richness.

Ingredients:

• 1 (1.5-2 inch thick) Delmonico steak
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)

Instructions:

1. Prepare the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, and chopped herbs. Mix well and set aside.
2. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper.
3. Preheat the Grill: Preheat your grill to high heat (450-550°F). If using a charcoal grill, arrange the coals for direct heat.
4. Grill the Steak: Place the steak on the hot grill grates. Sear for 3-4 minutes per side, until a deep crust forms.
5. Reduce Heat: Reduce the heat to medium (350-450°F) or move the steak to a cooler part of the grill.
6. Continue Grilling: Continue grilling for another 4-6 minutes for medium-rare (130-135°F), 6-8 minutes for medium (135-145°F), or 8-10 minutes for medium-well (145-155°F). Use an instant-read thermometer to check the internal temperature.
7. Add Garlic Herb Butter: During the last minute of grilling, place a tablespoon of garlic herb butter on top of the steak. Let it melt and baste the steak with the butter.
8. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes before slicing.
9. Slice and Serve: Slice the steak against the grain and serve immediately, topping with the remaining garlic herb butter.

Recipe 3: Bourbon Marinated Delmonico

This recipe uses a bourbon marinade to infuse the steak with a sweet and savory flavor.

Ingredients:

• 1 (1.5-2 inch thick) Delmonico steak
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the bourbon, soy sauce, olive oil, brown sugar, minced garlic, ground ginger, and black pepper.
2. Marinate the Steak: Place the steak in a resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. Remove from Marinade: Remove the steak from the marinade and pat dry with paper towels. Discard the marinade.
4. Preheat the Grill: Preheat your grill to high heat (450-550°F). If using a charcoal grill, arrange the coals for direct heat.
5. Grill the Steak: Place the steak on the hot grill grates. Sear for 3-4 minutes per side, until a deep crust forms.
6. Reduce Heat: Reduce the heat to medium (350-450°F) or move the steak to a cooler part of the grill.
7. Continue Grilling: Continue grilling for another 4-6 minutes for medium-rare (130-135°F), 6-8 minutes for medium (135-145°F), or 8-10 minutes for medium-well (145-155°F). Use an instant-read thermometer to check the internal temperature.
8. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes before slicing.
9. Slice and Serve: Slice the steak against the grain and serve immediately.

Grilling Techniques for Delmonico Steaks

Mastering these grilling techniques will elevate your Delmonico steak game:

• Direct Heat vs. Indirect Heat: Direct heat is used for searing the steak and creating a flavorful crust. Indirect heat is used for cooking the steak to the desired internal temperature without burning the outside.
• Reverse Sear: The reverse sear method involves cooking the steak at a low temperature (around 250°F) until it reaches about 10-15°F below your desired doneness. Then, sear it over high heat for a minute or two per side to develop a crust. This method results in a more evenly cooked steak with a perfect sear.
• Two-Zone Grilling: Create two zones on your grill: one with high heat and one with low heat. Sear the steak over high heat, then move it to the low-heat zone to finish cooking. This allows you to control the cooking process and prevent the steak from burning.
• Proper Searing: To achieve a good sear, make sure your grill is hot and the steak is dry. Don’t overcrowd the grill, as this will lower the temperature. Avoid moving the steak around too much while it’s searing, as this can prevent a crust from forming.
• Temperature Control: Maintaining consistent temperature is crucial for even cooking. Use a grill thermometer to monitor the temperature and adjust the vents or burners as needed.

Determining Doneness

Use an instant-read thermometer to accurately determine the internal temperature of the steak:

• Rare: 125-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155°F and above (not recommended for Delmonico steaks, as they can become dry)

Remember that the steak’s internal temperature will continue to rise by a few degrees as it rests, so remove it from the grill when it’s a few degrees below your desired doneness.

Resting the Steak

Resting the steak is crucial for retaining its juices. After grilling, place the steak on a cutting board and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. If you skip this step, the juices will run out when you slice the steak, leaving it dry.

Slicing and Serving

Always slice the steak against the grain. This shortens the muscle fibers, making the steak easier to chew. Use a sharp knife and slice the steak into thin, even slices. Serve immediately with your favorite sides.

Side Dish Suggestions

Here are a few side dish ideas to complement your grilled Delmonico steak:

• Roasted Potatoes: Toss potatoes with olive oil, herbs, and spices, then roast in the oven until tender and golden brown.
• Grilled Asparagus: Grill asparagus spears with olive oil, salt, and pepper until tender-crisp.
• Creamed Spinach: A classic steakhouse side dish.
• Mac and Cheese: A comforting and indulgent side.
• Salad: A fresh green salad with a vinaigrette dressing.
• Grilled Corn on the Cob: Brush corn with butter and grill until tender and slightly charred.
• Mashed Potatoes: Creamy mashed potatoes are always a hit.

Tips and Tricks for Grilling Delmonico Steaks

• Don’t Overcook: Overcooked steak is dry and tough. Use an instant-read thermometer to monitor the internal temperature and avoid overcooking.
• Use a Meat Thermometer: Take the guesswork out of grilling by using a reliable meat thermometer.
• Let the Steak Come to Room Temperature: Allow the steak to sit at room temperature for about 30 minutes before grilling. This helps it cook more evenly.
• Keep the Grill Clean: Clean grill grates prevent sticking and ensure even heat distribution.
• Use High-Quality Ingredients: The quality of the ingredients will directly impact the flavor of the final dish. Choose high-quality Delmonico steaks, fresh herbs, and good-quality butter and oil.
• Experiment with Flavors: Don’t be afraid to experiment with different marinades, rubs, and sauces to find your favorite flavor combinations.
• Don’t be Afraid of the Smoke: Smoke adds a lot of flavor to the steak.

Troubleshooting Common Grilling Problems

• Steak is Burning: Reduce the heat or move the steak to a cooler part of the grill.
• Steak is Not Searing: Make sure the grill is hot enough and the steak is dry.
• Steak is Tough: Avoid overcooking the steak. Also, be sure to slice it against the grain.
• Steak is Dry: Don’t overcook the steak, and be sure to rest it before slicing.

Conclusion

Grilling Delmonico steaks is a rewarding experience that can elevate any meal. By following these tips, techniques, and recipes, you can consistently create perfectly grilled Delmonico steaks that are tender, juicy, and full of flavor. Whether you prefer a classic salt and pepper seasoning, a flavorful garlic herb butter, or a bold bourbon marinade, there’s a Delmonico steak recipe for everyone. So fire up your grill and get ready to impress your family and friends with your newfound grilling skills!