How to Cook the Perfect Delmonico Steak at Home

If you have ever dined at a historic American steakhouse, you have likely seen the Delmonico on the menu.

It is a cut steeped in nostalgia, evoking images of Gilded Age New York, mahogany dining rooms, and pristine cuts of beef served to presidents and captains of industry.

But what exactly is a Delmonico steak? And how do you bring that legendary steakhouse experience into your own kitchen?

At Milo Locker, we hand-carve premium Delmonico Steaks as part of our signature Butcher's Cut 1/8th Bundle. Here is the fascinating history of this legendary cut and the foolproof method to cook it to absolute perfection.

The History of the Delmonico

The story begins in 1827 in lower Manhattan, where Swiss brothers John and Peter Delmonico opened a small cafe. Over the next several decades, Delmonico's Restaurant grew into the nation's premier dining destination, credited with inventing classics like Eggs Benedict, Lobster Newburg, Baked Alaska, and, of course, the Delmonico Steak.

The original "Delmonico Cut" was a thick-cut, highly marbled steak carved from the short loin or rib. The restaurant demanded the absolute highest grade of beef, which was dry-aged on-site to concentrate its rich, beefy flavor.

Today, while some modern restaurants use the term "Delmonico" loosely, traditional butchers define it as an ultra-thick, heavily marbled, boneless ribeye cut from the best portion of the rib primal (specifically the chuck end, often called the Delmonico Ribeye).

It is characterized by a large "ribeye cap" (spinalis dorsi muscle)—the single most flavorful and tender muscle on the entire animal.

Why the Delmonico is a Griller's Dream

The Delmonico is prized for three reasons:

1. Intense Marbling: Sourced from the rib area, it has a high concentration of intramuscular fat, ensuring the steak remains juicy and tender throughout cooking.
2. Generous Thickness: A proper Delmonico is cut thick—at least 1.5 to 2 inches. This thickness is crucial because it allows you to build a deep, caramelized outer crust without overcooking the interior.
3. The Flavor Profile: The combination of ribeye cap fat and our 10–14 day carcass dry-aging process gives the steak a deep, rich, steakhouse flavor that wet-aged supermarket cuts cannot match.

The Foolproof Cooking Method: The Reverse Sear

Because a Delmonico is so thick, cooking it on a hot grill from start to finish is risky: you will likely burn the outside before the center reaches medium-rare.

The solution? The Reverse Sear.

This method involves cooking the steak slowly at a low temperature first, then finishing with a high-heat sear. It results in a perfectly uniform pink interior from edge to edge with a spectacular crust.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven (or smoker) to 225°F. Remove the steak from the fridge, pat it completely dry, and season generously on all sides with kosher salt and black pepper.
2. The Slow Cook: Place the steak on a wire rack set inside a baking sheet. Insert a digital meat thermometer into the thickest part of the steak. Place it in the oven.
3. Target Internal Temp: Bake until the internal temperature reaches 115°F (for a final medium-rare) or 125°F (for a final medium). This will take about 35–45 minutes. The low heat gently dries the surface, prepping it for an incredible sear.
4. Rest (Briefly): Remove the steak from the oven. Tent it loosely with foil for 10 minutes.
5. The Screaming Hot Sear: Heat a cast iron skillet over high heat until smoking. Add a tablespoon of high-heat oil or beef tallow. Place the steak in the pan and sear for 60 seconds per side until a deep golden crust forms.
6. Butter Baste: During the final 30 seconds, add two tablespoons of butter, smashed garlic, and fresh thyme to the pan. Tilt the skillet and spoon the foaming butter over the steak.
7. Carve and Serve: Because you rested the steak before the sear, you can slice and serve it immediately.

Bring the legendary New York steakhouse experience to your backyard. Order our Butcher's Cut 1/8th Bundle and get hand-carved, dry-aged Delmonico Steaks shipped directly to your door. Find your match now.\n