Mastering Delmonico Steak in the Oven

Ever wondered how to get that perfectly cooked, incredibly juicy steak without needing a fancy grill? The oven is your secret weapon, especially when it comes to a magnificent cut like the Delmonico. Known for its rich marbling and superb flavor, a Delmonico steak deserves to be cooked with care to unleash its full potential. Combining a quick sear with oven roasting delivers restaurant-quality results right in your own kitchen! Let’s dive into making a show-stopping Delmonico steak that’s tender, flavorful, and cooked just right.

What Exactly is a Delmonico Steak?

The name “Delmonico” implies a standard of quality rather than a specific cut. Historically from Delmonico’s Restaurant, today it typically refers to a thick-cut, high-quality steak, often a boneless ribeye, sometimes a top sirloin or chuck eye. Key characteristics include generous marbling – those beautiful streaks of fat – and thickness, contributing to its incredible tenderness and rich, beefy flavor. It’s a cut designed for indulgence!

Why Cook Your Delmonico Steak in the Oven?

Oven-cooking offers unique advantages for a thick Delmonico:

• Even Cooking: Consistent heat cooks thick steaks evenly from edge to edge.
• Hands-Off Time: After an initial sear, the oven takes over, freeing you up.
• Perfect Finish: Combining searing with oven roasting creates a coveted golden-brown crust and a perfectly cooked interior.
• Less Splatter: Most cooking is contained, potentially reducing stovetop mess.

Getting Ready: Essential Prep & Tools

What You’ll Need:

• Delmonico Steak: 1.5 to 2 inches thick.
• High Smoke Point Oil: Grapeseed, canola, or avocado oil.
• Seasonings: Coarse sea salt, freshly ground black pepper, garlic powder (optional).
• Aromatics (Optional): Fresh rosemary or thyme sprigs, smashed garlic cloves, butter for basting.

Tools:

• Oven-Safe Skillet: Cast-iron is ideal for stovetop-to-oven transfer.
• Meat Thermometer: Essential for precise doneness.
• Tongs: For easy handling.

The “Before You Cook” Checklist:

• Room Temperature: Let steak sit out for 30-60 minutes for even cooking.
• Pat It Dry: Thoroughly dry with paper towels to ensure a good sear.
• Season Generously: A thick steak needs ample salt, pepper, and garlic powder.

Step-by-Step Guide: How to Cook Delmonico Steak in the Oven

1. Preheat Oven & Skillet

Preheat oven to 400-425°F (200-220°C). Place your oven-safe skillet on high stovetop heat for 5-10 minutes until screaming hot.

2. Sear for That Perfect Crust

Add 1 tbsp high smoke point oil to the hot skillet. Carefully place the seasoned steak in. Sear undisturbed for 2-3 minutes per side until a deep, golden-brown crust forms. Resist moving it!

3. Add Aromatics & Butter (Optional)

Reduce stovetop heat to medium-low. Add butter, smashed garlic, and fresh herbs. Tilt the pan and baste the melting butter over the steak for 30-60 seconds to infuse flavor.

4. Transfer to the Oven

Carefully move the entire skillet (with steak and aromatics) to your preheated oven. Use oven mitts!

5. Bake Until Perfect Doneness

Cook in the oven, checking internal temperature with your meat thermometer. Cooking time varies by thickness and desired doneness. Pull the steak a few degrees before your target temperature to account for carryover cooking.

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-135°F (54-57°C) – *Often ideal*
• Medium: 135-140°F (57-60°C)
• Medium-Well: 140-145°F (60-63°C)
• Well-Done: 150°F+ (65°C+)

6. The All-Important Rest

Remove the skillet from the oven. Transfer the steak to a cutting board or wire rack. Loosely tent with foil and rest for 5-10 minutes. This crucial step redistributes juices, ensuring tenderness.

7. Slice & Serve

After resting, slice your Delmonico steak against the grain. Serve immediately with your favorite sides!

Pro Tips for an Unforgettable Delmonico Steak

• Don’t Rush Room Temp: Essential for even cooking.
• Dry is Key for Sear: Ensures a crispy crust.
• Season Boldly: Thick steaks need generous seasoning.
• Screaming Hot Skillet: Achieve the best sear.
• Use a Thermometer, Always: Guarantees perfect doneness.
• Never Skip the Rest: Non-negotiable for juicy steak.

Flavor Boosters & Serving Ideas

• Compound Butter: Top with herb garlic butter for extra luxury.
• Pan Sauce: Deglaze the skillet with red wine or beef broth for a quick sauce.
• Perfect Pairings: Mashed potatoes, roasted asparagus, a fresh salad, or mushroom risotto.

Common Questions & Troubleshooting

“My steak is tough!”

Usually due to overcooking or insufficient resting. Use a thermometer and always rest. Slice against the grain.

“It’s cooked unevenly.”

Likely causes: not at room temperature or skillet wasn’t hot enough. Even steak thickness helps.

“I didn’t get a good crust.”

Skillet not hot enough or steak not dry enough before searing. High heat and dry surface are crucial.

“Can I use a marinade?”

Delmonico steaks are flavorful enough that simple seasoning is often preferred. If marinating, keep it short (30-60 minutes).

Storing & Reheating Leftovers

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in a low oven (around 250°F/120°C) to avoid drying it out, or quickly pan-sear to revive the crust.

Cooking a Delmonico steak in the oven can become your favorite method. With these tips and a little practice, you’ll be creating mouth-watering, perfectly cooked steaks that will impress everyone at your table. Happy cooking!