Delmonico steak, with its rich marbling and tender texture, is a true steakhouse favorite. But you don’t need a fancy restaurant to enjoy this delicious cut! This guide will walk you through exactly how to cook a Delmonico steak in your oven, achieving perfectly cooked results every time.
### What is Delmonico Steak?
First things first, let’s clarify what we mean by “Delmonico steak.” The term itself can be a little confusing because it isn’t a specific cut like a ribeye or New York strip. Originally, Delmonico steak referred to a thick-cut boneless ribeye served at Delmonico’s Restaurant in New York City during the 19th century. Today, the name “Delmonico” can be used to describe various cuts, often a boneless ribeye or a chuck eye steak.
Regardless of the exact cut, a true Delmonico steak should be well-marbled, meaning it has streaks of fat running through the meat. This marbling is key to a flavorful and juicy steak.
### Ingredients You’ll Need
* **Delmonico Steak:** Look for a steak that’s at least 1-inch thick, preferably closer to 1.5 or even 2 inches. This helps prevent overcooking.
* **Salt & Pepper:** Simple but essential. Use freshly ground black pepper for the best flavor.
* **Oil:** A high-smoke-point oil like avocado, canola, or grapeseed oil is ideal.
* **Optional Flavor Boosters:** Garlic powder, onion powder, smoked paprika, fresh herbs like thyme or rosemary, butter.
### Equipment
* **Oven:** Your trusty kitchen companion.
* **Oven-Safe Skillet:** Cast iron is the gold standard, but any heavy-bottomed, oven-safe skillet will work.
* **Meat Thermometer:** This is crucial for accurate cooking. Don’t skip it!
* **Tongs:** For flipping the steak.
* **Plate:** For resting the cooked steak.
### Step-by-Step Cooking Guide
**1. Prepare the Steak:**
* **Pat it Dry:** Use paper towels to thoroughly pat the steak dry. This is key to achieving a good sear. Moisture is the enemy of browning.
* **Season Generously:** Season the steak liberally with salt and pepper on both sides. Don’t be shy! This is your chance to build flavor. If using garlic powder, onion powder, or smoked paprika, add them now as well.
* **Let it Rest:** Allow the steak to sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.
**2. Sear the Steak:**
* **Preheat Your Skillet:** Place your oven-safe skillet in the oven and preheat it to 450°F (232°C). This ensures the skillet is screaming hot when the steak hits it. Be careful when removing the hot skillet!
* **Add Oil:** Once the skillet is hot, carefully remove it from the oven and place it on the stovetop over medium-high heat. Add the oil to the skillet. The oil should shimmer and almost smoke.
* **Sear it Well:** Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side, or until a deep brown crust forms. Don’t move the steak around during searing; let it develop that beautiful color.
**3. Oven Finish:**
* **Return to the Oven:** After searing, immediately transfer the skillet (with the steak still in it) to the preheated oven.
* **Cook to Desired Doneness:** Cook for approximately 5-10 minutes, depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to check the internal temperature.
**4. Temperature Guide:**
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C) – *This is often recommended for Delmonico steak*
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
* **Well-Done:** 155°F+ (68°C+) – *Not recommended, as the steak will likely be dry.*
**5. Rest is Key!**
* **Rest Time:** Once the steak reaches your desired temperature, remove the skillet from the oven and transfer the steak to a clean plate. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step!
* **Optional Butter Baste:** During the last few minutes of cooking, you can add a knob of butter and some fresh herbs (like thyme or rosemary) to the skillet. As the butter melts, spoon it over the steak for added flavor and richness.
**6. Serve and Enjoy!**
* **Slice Against the Grain:** After resting, slice the steak against the grain to maximize tenderness.
* **Serving Suggestions:** Delmonico steak is delicious on its own, but it also pairs well with classic steakhouse sides like mashed potatoes, roasted vegetables, asparagus, or a simple salad.
### Tips for Success
* **Choose a Good Steak:** Start with a high-quality Delmonico steak with good marbling. The better the steak, the better the results.
* **Don’t Overcrowd the Pan:** If you’re cooking multiple steaks, make sure there’s enough space between them in the skillet. Overcrowding will lower the temperature of the pan and prevent proper searing.
* **Use a Meat Thermometer:** Relying on guesswork can lead to overcooked or undercooked steak. A meat thermometer is the most accurate way to ensure your steak is cooked to perfection.
* **Adjust Cooking Time:** Cooking times are approximate and will vary depending on the thickness of the steak and your oven. Use the meat thermometer to determine when the steak is done.
### FAQ
**Q: Can I cook a frozen steak in the oven?**
A: It’s best to thaw the steak completely before cooking for even results. Cooking a frozen steak directly can result in a tough exterior and an undercooked interior.
**Q: What if I don’t have an oven-safe skillet?**
A: You can sear the steak in a regular skillet on the stovetop and then transfer it to a baking sheet to finish cooking in the oven.
**Q: Can I use a broiler instead of baking?**
A: Yes, you can broil the steak after searing it. Keep a close eye on it as broilers can cook very quickly. Position the steak a few inches below the broiler and flip it occasionally to ensure even cooking.
**Q: How do I know if my skillet is hot enough for searing?**
A: The oil should shimmer and almost smoke when it’s hot enough. You can also test it by flicking a drop of water into the skillet; it should sizzle and evaporate immediately.
**Q: What if I don’t have time to let the steak rest at room temperature before cooking?**
A: While it’s ideal to let the steak rest, you can still cook it if you’re short on time. Just be aware that it may take slightly longer to cook evenly.
**Q: What are some other seasonings I can use on my Delmonico steak?**
A: In addition to salt, pepper, garlic powder, onion powder, and smoked paprika, you can also try using dried herbs like rosemary, thyme, or oregano. A sprinkle of red pepper flakes can add a touch of heat.
Enjoy your perfectly cooked Delmonico steak! With a little practice, you’ll be able to create a restaurant-quality meal right in your own kitchen.