If you want to know how to cook a delmonico steak in the oven, you’ve come to the right place. This method is perfect for when grilling outside isn’t an option, and it delivers a fantastic, restaurant-quality meal right from your kitchen.
The Delmonico steak is a classic cut known for its rich flavor and tenderness. It’s actually named after the famous Delmonico’s Restaurant in New York. While the exact cut can vary, it’s typically a boneless ribeye or a cut from the short loin. Cooking it in the oven, often with a sear on the stove first, gives you incredible control over the final doneness.
This guide will walk you through every step, from picking the perfect steak to letting it rest before slicing. You’ll learn the secrets to a great crust and a juicy interior.
How to Cook a Delmonico Steak in the Oven
This is the core method we’ll be using, often called the “reverse sear” or a simple oven finish. The goal is to cook the steak gently to your desired temperature inside, then create a beautiful, crispy crust at the end. It’s a nearly foolproof technique.
What You’ll Need
- 1 Delmonico steak, 1.5 to 2 inches thick
- High-heat cooking oil (avocado, grapeseed, or canola)
- Kosher salt and freshly ground black pepper
- Fresh herbs like thyme or rosemary (optional)
- 2-3 cloves garlic, smashed (optional)
- Butter (optional, for basting)
- An oven-safe skillet (cast iron or heavy stainless steel is best)
- Instant-read thermometer (this is essential)
- Tongs
- Wire rack (helpful, but a plate works)
Step-by-Step Cooking Instructions
1. Prepare the Steak
Take your steak out of the refrigerator at least 30-45 minutes before cooking. Letting it come closer to room temperature helps it cook more evenly. Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear.
Generously season all sides with kosher salt and pepper. Don’t be shy here; a good crust needs good seasoning. You can do this while it’s coming to temperature.
2. Preheat Your Oven and Pan
Preheat your oven to 275°F (135°C). This low temperature is key for gentle cooking. Place your oven-safe skillet on the stove, but don’t heat it yet. You’ll use it later.
3. The Oven Phase (Low and Slow)
Place the steak on a wire rack set over a baking sheet. This allows air to circulate all around it. Put it in the preheated oven. Cook until the internal temperature is about 10-15°F below your final target. This is where your thermometer is vital.
- For Rare: Remove at 105-110°F
- For Medium-Rare: Remove at 115-120°F
- For Medium: Remove at 125-130°F
This process can take 20-40 minutes depending on thickness and your oven. Just trust the thermometer.
4. The Searing Phase (Hot and Fast)
Take the steak out of the oven and let it rest on the rack for about 10 minutes. Meanwhile, heat your skillet over high heat on the stove until it’s very hot. Add a tablespoon of high-heat oil and swirl to coat.
Carefully place the steak in the hot skillet. Sear for 60-90 seconds per side, including the edges, until a deep brown crust forms. In the last minute, you can add butter, garlic, and herbs to the pan and baste the steak for extra flavor.
5. Rest and Serve
Transfer the steak to a clean cutting board or plate. Let it rest for a full 10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you skip this step, those juices will end up on your plate instead of in the steak.
After resting, slice against the grain and serve immediately.
Alternative Method: Sear First, Then Oven
Some cooks prefer to sear first and then finish in the oven. It works well too. Here’s how:
- Preheat oven to 400°F (205°C).
- Heat your skillet on the stove until very hot.
- Sear the seasoned steak for 2 minutes per side to develop a crust.
- Transfer the entire skillet to the hot oven.
- Cook until the internal temperature reaches your desired doneness (usually 5-8 minutes for medium-rare).
- Rest and serve as directed above.
Checking for Doneness: Temperature Guide
Always use an instant-read thermometer inserted horizontally into the thickest part of the steak for the most accurate reading.
- Rare: 120-125°F (bright red center)
- Medium Rare: 130-135°F (warm red center)
- Medium: 140-145°F (warm pink center)
- Medium Well: 150-155°F (slightly pink center)
- Well Done: 160°F+ (little to no pink)
Remember, the temperature will rise about 5 degrees during the rest, so pull it out a bit early.
Choosing the Best Delmonico Steak
Your results start at the store or butcher. Look for a few key things. First, choose a steak that’s at least 1.5 inches thick. Thinner steaks are harder to cook properly with this method and can easily overcook.
Look for good marbling—those thin white streaks of fat within the muscle. This fat melts during cooking, basting the steak from the inside and making it juicy and flavorful. The color should be a bright, cherry red, not a dull brown.
If you can, ask your butcher for a boneless ribeye cut from the rib primal, as this is often labeled as a classic Delmonico. Don’t be afraid to ask for their recomendation.
Essential Tips for Success
- Dry the Surface: A wet steak steams instead of sears. Always pat it bone dry.
- Season Early: Salting 40 minutes before cooking helps it penetrate deeper.
- Use a Thermometer: Guessing leads to overdone steak. It’s the single best tool for perfect results.
- Let it Rest: Don’t cut into it right away! Those 10 minutes make a huge difference in juiciness.
- Slice Against the Grain: Look for the lines of muscle fibers and cut perpendicular to them. This makes each bite much more tender.
Common Mistakes to Avoid
There’s a few pitfalls that can trip up even experienced cooks. Using a cold steak straight from the fridge will give you uneven cooking. Not preheating your skillet enough means you won’t get that perfect crust.
Moving the steak around too much in the pan during searing prevents a good crust from forming. Leave it alone for a full minute before checking. Overcrowding the pan lowers the temperature to much, leading to a gray, steamed steak.
And finally, slicing the steak immediately after cooking. It’s tempting, but it lets all the flavorful juices escape. Be patient.
Serving Suggestions
A great Delmonico steak can stand on it’s own, but the right sides make it a meal. Classic pairings include a loaded baked potato, creamy mashed potatoes, or crispy roasted potatoes. For something green, try sautéed mushrooms, asparagus, or a simple arugula salad.
A compound butter melting on top is a simple way to add extra flavor. Try mixing softened butter with garlic, herbs, or a bit of blue cheese. A drizzle of good balsamic glaze can also be wonderful.
FAQ Section
What cut of meat is a Delmonico steak?
Traditionally, it’s a boneless cut from the ribeye or short loin section. Today, the name often refers to a thick, high-quality boneless ribeye. It’s known for being well-marbled and tender.
Can I cook a frozen Delmonico steak in the oven?
It’s not recommended for this method. For best results, thaw the steak completely in the refrigerator first. Cooking from frozen will give you uneven results and make it hard to get a good sear without overcooking the inside.
How long to cook Delmonico steak in oven at 400 degrees?
If using the sear-first method, after searing for 2 minutes per side, a 1.5-inch steak will take about 5-8 minutes in a 400°F oven to reach medium-rare. Always use a thermometer to be sure, as oven temperatures can vary.
What’s the difference between a ribeye and a Delmonico?
A Delmonico is usually a specific, thick-cut style of ribeye. All Delmonicos are ribeyes, but not all ribeyes are cut and sold as Delmonicos. The Delmonico is typically a premium, center-cut portion known for its consistent shape and excellent marbling.
Do I need to marinate a Delmonico steak?
No, it’s not necessary. This cut is already very flavorful and tender due to its marbling. A simple seasoning of salt and pepper is all you need to highlight its natural taste. A marinade can actually mask the beefy flavor.
What if I don’t have an oven-safe skillet?
You can sear the steak in a regular skillet, then transfer it to a preheated baking sheet or dish for the oven phase. Just be careful when moving it, and know that you might lose some of the crust when transferring.
Storing and Reheating Leftovers
Leftover steak? Let it cool completely, then wrap it tightly or place it in an airtight container. It will keep in the refrigerator for 3-4 days. For longer storage, you can freeze it for up to 3 months.
To reheat, avoid the microwave—it will make the steak tough. Instead, place it on a wire rack over a baking sheet in a 250°F oven until just warmed through. You can also slice it thin and use it in salads, sandwiches, or omelets without reheating it much.
Cooking a Delmonico steak in the oven is a reliable way to get a fantastic result. The low-and-slow approach followed by a hot sear gives you incredible control. With a good cut of meat, a thermometer, and a little patience, you can make a steak that rivals any steakhouse. The key steps are simple: season well, cook gently to temperature, sear hard, and rest thoroughly. Give it a try next time you want a special meal at home.