Hey there, I’m Eliza Russo, and I believe everyone deserves a steak that tastes like it came from a high-end restaurant… without needing a chef’s hat or a post-dinner nap.

This whole thing started because I couldn’t get one meal out of my head: a Delmonico steak I had years ago at a tiny, no-name spot. It was buttery, tender, ridiculously good. And I remember thinking, “Why can’t I make this at home?”

So, I tried. And failed. And tried again. Eventually, I figured out how to recreate that magic, not just for myself, but for my friends (who now ask if I do catering, I don’t, by the way).

That’s when I realized: it doesn’t take a culinary degree to make incredible meals. It just takes a little curiosity, a few smart swaps, and a deep love for garlic.

On my blog, you’ll find:
🥩 Simple, steak-forward recipes
🌿 Healthier takes that don’t taste “healthy”
🍷 Sides and sauces that make any dinner feel special
🔥 Tips to master the perfect sear (no fancy pan required)

If you love real food, bold flavor, and meals that feel like a treat without the food coma, you’re going to feel right at home here.

Pull up a chair. Let’s cook something amazing.

Eliza _ Creator of AllOnRecipes.com

Why Dry-Aging Matters

Let’s clear something up: Dry-aging isn’t just steak snob showmanship. It’s a transformation. It’s what turns a good cut into something people close their eyes for after the first bite.

So, what actually happens during dry-aging? Think of it like controlled time travel for meat. Over 30, 45, even 60 days, two beautiful things happen: moisture leaves the meat, and natural enzymes start breaking down the connective tissue. The result? A steak that’s more tender, more concentrated, and layered with deep, nutty, almost cheesy undertones. You’re not just eating beef , you’re tasting the passage of time.

The Delmonico is built for this. It’s thick, richly marbled, and holds up to long aging without drying out or turning weirdly gamey. Once it hits the grill, that dry aged crust chars up like a dream, and the center stays plush and beefy. People online call it “meat butter” for a reason.

And if you’ve ever wondered whether it’s worth it , whether that dry aged funk is all hype , here’s the truth: it’s not for everyone. Some folks prefer the cleaner flavor of a fresh ribeye. But if you’re into bold flavor, a little funk, and a lot of chew-in-silence satisfaction, dry-aging changes the game.

What’s the ideal aging time for a Delmonico steak?

Anywhere from 30 to 45 days is the sweet spot , enough time to deepen flavor without pushing into overly funky territory. Go 60+ if you’re chasing that bold, blue-cheese edge.

Choosing the Right Cut and Aging Time

You ever bite into a steak that makes you pause mid-chew and just… reevaluate your life choices? That’s the goal here. But to get there, you’ve got to start with the right foundation, the cut, the fat, the time.

For a dry aged Delmonico, the ribeye is where the magic happens. Not because it’s trendy or photogenic, but because it’s structurally perfect. Thick, marbled, and loaded with intramuscular fat that keeps it tender even after losing moisture. This isn’t the time for lean or dainty. You want something unapologetically beefy.

Thickness is non-negotiable. I’m talking 1½ to 2 inches, minimum. Anything less, and you’re not giving the aging process enough to work with. I’ve tried thinner cuts out of impatience, spoiler, they come out dry, cranky, and hard to love. Thick is safer. It holds on to its soul.

Bone-in or boneless? Here’s my take: bone-in gives you more flavor and a little drama on the plate. But if you find a boneless cut with great marbling, go for it. It’s not wrong, it’s just a different route to delicious.

Now, about aging time, this part is personal.

28–35 days is the intro track, mild funk, richer flavor, still steak for the masses.
45 days adds complexity, earthy, nutty, like your steak spent a semester abroad.
60+ days? That’s deep-end territory. Funky, borderline wild, but unforgettable if you’re into that kind of intensity.

Ask your butcher what they’ve got aging. Or better yet, taste across the spectrum. It’s like learning to love bold coffee or stinky cheese; your palate adapts, and suddenly you’re chasing the funk.

Bone-in or boneless: which one works best for dry aging?

Bone-in ribeyes tend to age more evenly and retain moisture better during longer hangs. But a well-marbled boneless cut, thick and fatty, can still deliver stunning dry aged results without the bone drama.

Cooking Method: Reverse-Sear, Ree-Style

There’s something a little intimidating about holding a dry aged Delmonico in your hands. Like, this steak has been aging for weeks. It’s not just dinner, it’s a commitment. And the fear of ruining it? Real.

That’s why I swear by reverse-searing. It’s not flashy. It doesn’t make for a great TikTok. But it works, and it works every time. You’re gently warming the meat from the inside out, then finishing with fire. It’s the steak version of “slow down to go fast.”

Here’s how I treat mine:

Dry it. No shortcuts here. I’ll leave it in the fridge, uncovered, overnight if I can. If not, paper towels and patience. The drier the surface, the better the crust. No steam, no slip.
Low cook. Oven at 225°F. Steak on a rack. Don’t bury it in foil or fat, just let it breathe. It should take about 35–40 minutes to reach 115°F internal. You want that gentle warm-up, not a shock.
Let it rest. I used to skip this and always wondered why my sear leaked juice. Ten minutes off heat, no exceptions. It makes a difference you can taste.
Sear like you mean it. Cast iron, screaming hot. A glug of neutral oil first, then a knob of butter, garlic, thyme. Press the steak down and listen. You want that hiss. Not sizzle, hiss.

Flip it once. Spoon the butter. Seal the edges. Then get out of the way. That crust, that smell, this is where dry aged steak flexes.

Is reverse-sear really better than sous vide?

For a dry aged cut? Yeah. Sous vide is great for control, but you lose that primal crust. The reverse-sear gives you the best of both, a tender middle and a char that makes your neighbors jealous.

Flavor Finishers and Pairings

Here’s the part where the steak stops being just meat and starts becoming an experience. Because after weeks of aging and a careful cook, this isn’t the moment to toss on frozen fries and call it a night. The right finish, a dab of compound butter, the perfect side, a drink that earns its spot, ties everything together like the last scene in a movie.

Start with butter. Not just any butter, your butter. I mash softened butter with garlic, herbs, sometimes a splash of bourbon or a pinch of smoked salt. Let it melt over that crusty Delmonico and tell me it doesn’t taste like your best decision all week.

Wines? Sure. A dry aged steak like this wants something bold, a Syrah, a Cab, or even an earthy Zinfandel. But honestly? A crisp whiskey neat, or a rich porter, hits different. It’s less about the rules, more about the ritual.

As for sides, keep them dialed in. You don’t want distractions. You want contrast. Something green, something crunchy, something that doesn’t compete. Here’s my go-to trio:

Charred Brussels sprouts with a balsamic glaze or lemon zest
Crispy smashed potatoes roasted with rosemary and sea salt
A simple salad with peppery greens and vinaigrette that bites back

And if you’re feeling wild? A silky bone marrow sauce or a splash of aged balsamic drizzled over the sliced steak works like edible punctuation, not necessary, but definitely memorable.

Do I really need butter or sauce on a dry aged Delmonico?

Not at all. A well-seared dry aged steak can stand on its own. But a finishing butter or light sauce can lift the flavor without masking it, think accent, not disguise.

Troubleshooting: Common Mistakes and How to Fix Them

Cooking a dry aged Delmonico can feel like high-stakes steak science, and yeah, the margin for error is smaller. But here’s the truth: most mistakes aren’t deal-breakers. They’re fixable. You just have to know what went sideways.

Mistake 1: The Funk Is Too Funky

You unwrapped it, gave it a whiff, and suddenly questioned everything. Dry aged steak has a smell, earthy, nutty, sometimes borderline cheesy. But if it’s overpowering or straight-up offensive? It probably aged too long or wasn’t trimmed properly.

Fix it: Trim deeper. If the outer crust looks dark or waxy, slice past it until the fat looks fresh and clean. And when in doubt, sear harder. Heat tames the edge.

Mistake 2: Gray Bands After Cooking

That sad little ring of overcooked meat just beneath the crust? That’s the gray band. Happens when the sear is too long or the inside cooks too fast.

Fix it: Reverse-sear. That’s your insurance. If you went the hot-and-fast route, back off next time. And make sure you rest before and after cooking. Yes, both.

Mistake 3: Steak Tastes… Off

Not rotten, not bad, just “meh.” Flat flavor, chewy texture, missing the magic. Usually means the cut was too thin, too lean, or didn’t age long enough.

Fix it: Go thicker next time. Minimum 1½ inches. And don’t be afraid of fat, it carries flavor through the aging process. A lean Delmonico is just a sad ribeye in disguise.

Mistake 4: Overthinking It

You read five forums, bookmarked three temp charts, watched eight videos, and now your steak is cold while you second-guess everything.

Fix it: Just pause. Seriously. The steak’s not going anywhere. The crust doesn’t care if you took a second too long. The butter isn’t judging your timing. Honestly, it’s more forgiving than we give it credit for. Get your pan ripping hot, then let your senses do the rest. If it looks good, smells right, and sounds like a sear, that’s your green light. You don’t need a spreadsheet.

How do I know when a dry aged steak is “ready”?

You’ll know, not in a scientific way, but in that low-key gut feeling kind of way. The surface should feel dry, like rough paper, but not brittle or cracked. It’ll smell… richer. Nutty, maybe a little cheesy, but not funky in a bad way. You’ll get it. And when you trim it, the meat underneath should be tight, deep-colored, kind of burgundy. If anything feels slimy or sour or just weird, don’t overthink, trust the signal. Good beef doesn’t play games. It tells you when it’s ready.

Final Tips + Quick At-a-Glance Recipe Recap

You’ve made it this far, which means one thing, you’re not just cooking dinner, you’re building a moment. Dry aged Delmonico isn’t the kind of steak you throw on a Tuesday night without thinking. It’s intentional. It asks for time, for care, and maybe a little butter therapy at the end.

Here’s the quick-and-dirty version to bring it home:

Quick Recipe Recap

Cut: 1½ to 2-inch thick dry-aged ribeye (bone-in if possible)
Prep: Pat dry or air-dry in fridge overnight, season with salt day-of
Cook:
- Oven at 225°F
- Cook on wire rack until internal hits ~115°F
- Rest 10 min
- Sear in hot cast iron with oil, butter, garlic, herbs
- 1½ min per side, including edges
Finish: Let it sit. Slice against the grain. Don’t drown it, just add a little compound butter if you’re feeling it.
Pairings: Crispy potatoes, charred Brussels, bold red wine or smoky bourbon

Last thought before you light the pan…

Don’t over-perfect it. This steak’s already done the hard part. You’re just giving it heat and a little love. And when you cut into it, crust crackling, steam rising, take a second. That’s time, flavor, and a little bit of magic, right there on your plate.

Dry Aged Delmonico: Why It’s the King of Steaks