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

What Is a Delmonico Steak, Really? (History + Mystery)

Here’s the funny thing: nobody can quite agree on what a Delmonico steak actually is. Some say it was a boneless strip loin, others swear it was ribeye, and I’ve even heard filet mignon tossed into the debate. That’s the charm and the headache of chasing food history, it’s a mix of fact, myth, and a little marketing magic.

The name comes from Delmonico’s, a New York City restaurant that opened in 1827 and quickly became the kind of place you dressed up for. Think oysters on silver trays, velvet banquettes, and the city’s first printed menu. Their “Delmonico steak” wasn’t just dinner, it was a statement: thick-cut beef, seared hard, served with a kind of confidence that said, this is how steak should be done.

Over time, the name spread, and the definition got blurry. In New York, you might get one cut; in Chicago, something else. And yet the idea stuck: if it’s called Delmonico, it better be top-tier, thick, juicy, and treated with respect.

“…Some say it was a boneless strip loin, others swear it was ribeye…”

Is a Delmonico steak the same as ribeye?

Not exactly. A ribeye is one of the most common cuts used today for a Delmonico, but historically, it wasn’t locked to one cut. The “Delmonico” is more about style, luxurious, generously portioned, cooked simply but perfectly, than about strict anatomy.

Ingredients for a Classic Delmonico Steak

One of the best things about a Delmonico steak is that it doesn’t need a mile-long shopping list. The cut itself is the star, everything else is just there to make it shine. Here’s what you’ll want on the counter before you heat up the pan:

2 boneless ribeye or strip steaks (about 1.5–2 inches thick, well-marbled)
Kosher salt (don’t skimp, big flakes work best for crust)
Freshly cracked black pepper
2 tablespoons vegetable oil (or another high-heat oil)
2 tablespoons unsalted butter
1–2 garlic cloves, lightly crushed
A sprig or two of fresh rosemary or thyme (optional, but they add a great aroma)

A Note on the Cut

If you can, buy from a butcher instead of a plastic-wrapped pack at the supermarket. Look for marbling (those little white streaks of fat). That’s where the flavor lives. And honestly, if the steak feels heavy for its size, that’s usually a good sign.

Look for marbling (those little white streaks of fat). That’s where the flavor lives.

Can I use a different cut if I can’t find ribeye or strip?

Yes. A Delmonico has never been about one official cut. Go for the best thick, well-marbled steak you can get your hands on, just avoid anything too lean, or you’ll lose that indulgent, buttery bite.

Cooking a Delmonico Steak Without Overthinking It

Here’s the thing, steak isn’t complicated. People make it complicated because they panic about timing or fuss over tricks. A Delmonico just needs heat, seasoning, and a little confidence. Here’s how I’d do it if you were standing next to me in the kitchen.

First off, get the steak out of the fridge early. I usually give it about an hour, sometimes longer if I forget and it just sits on the counter. Cold steak straight into a hot pan? It cooks unevenly, burnt edges, raw middle. Not fun.

Then dry it off. This matters more than people think. Paper towels, pat-pat, no moisture. Once it’s dry, hit it hard with salt and pepper. Don’t sprinkle like you’re dusting sugar, coat it like you actually mean it. A Delmonico should taste bold.

Now comes the scary part: the pan. Cast iron if you’ve got it, stainless if not. Heat it until you almost think it’s too hot. A drop of oil should shimmer, maybe whisper smoke. That’s when you lay the steak down. And here’s the rule: don’t poke at it. Don’t shift it. Leave it be for a couple minutes. That’s when the crust happens.

Flip, repeat. After that, toss in a couple knobs of butter, a smashed garlic clove, and maybe a sprig of rosemary. Tilt the pan and spoon that butter back over the steak. This is the moment your kitchen will smell like an old-school steakhouse.

Finish it in the oven, 375°F works, until the inside temp hits your sweet spot (I like 135°F, medium-rare). Then, and I cannot stress this enough, let it rest. Ten minutes feels like forever when you’re hungry, but cutting too soon drains all the juice onto the board instead of into your mouth.

Quick Doneness Check (Internal Temps)

Rare: about 125°F
Medium-rare: about 135°F
Medium: closer to 145°F
Medium-well: 155°F or so (I won’t judge, but it hurts me a little)

Can you just grill it instead?

Yes, and honestly, if it’s summer and the grill’s hot, do that. Sear it over the flames, then move it to the cooler side to finish. The idea’s the same: high heat for crust, gentle finish for tenderness.

Variations & Substitutions for Delmonico Steak

Not every store or butcher has the “perfect” Delmonico cut waiting for you. And honestly? That’s fine. Here’s how you can swap things around without losing the spirit of it:

Cut swaps. Can’t find ribeye or strip? Go thick and go fatty. Sirloin will work in a pinch, though it won’t melt in your mouth the same way. Filet mignon is tender, but too lean, it’s like trying to make hot chocolate with skim milk.
Bone-in vs. boneless. Bone-in ribeye looks dramatic and tastes incredible, but it takes longer to cook evenly. Boneless is simpler for first-timers. I’ll admit, I like the caveman feel of bone-in, but when I want consistency, boneless wins.
Butter upgrades. Regular butter works. Compound butter (butter mashed with garlic, herbs, maybe a little lemon zest) works better. Sometimes I’ll make a batch and keep it in the freezer, slice off a round, and let it melt over the steak like a chef-y garnish.
Herb swaps. Rosemary is classic, thyme is reliable, sage feels a little holiday-ish. No fresh herbs? Don’t panic. Skip them. Salt, pepper, and butter alone can carry the whole dish.
Cooking method. Pan + oven is my go-to, but a hot grill makes magic too. If you’ve got charcoal, even better, the smokiness feels almost unfair in how much flavor it adds.

Bone-in ribeye looks dramatic and tastes incredible, but it takes longer to cook evenly.

Can I make a Delmonico steak without butter?

Technically yes, but why would you? Butter doesn’t just add richness, it helps carry the garlic and herbs into the steak. If dairy’s the issue, olive oil can step in, but you’ll lose that velvety finish.

Nutrition Information (Per Serving)

Here’s the part where I have to admit: a Delmonico steak isn’t diet food. It’s indulgence. That said, knowing what you’re getting into can help you plan the rest of your meal. These numbers are for one 12-ounce boneless ribeye, cooked with butter:

Calories: ~750
Protein: ~65g
Fat: ~52g
Saturated Fat: ~22g
Carbs: 0 (steak is gloriously carb-free)
Sodium: depends how heavy-handed you are with the salt, but roughly 500–600mg

A Note on Perspective

Yes, that fat number looks high, but most of it is monounsaturated (the same “good fat” in olive oil). And you’re not eating this every night… unless you are, in which case, I envy your grocery budget. Pair it with greens or roasted veggies, and suddenly it feels balanced enough.

Pair it with greens or roasted veggies, and suddenly it feels balanced enough.

How big should one serving of Delmonico steak be?

Traditionally, Delmonico portions were massive, think 12–16 ounces. At home, you can easily split one steak between two people if you’re serving hearty sides. Or don’t split it at all. No judgment here.

Bringing the Delmonico Steak Home

So that’s it, the Delmonico, finally demystified. No fancy dining room, no bow-tied waiter hovering over you, just you, a hot pan, and a piece of beef that earns the spotlight. The funny thing is, once you cook it yourself, you realize it’s not intimidating at all. It’s just steak, steak done right.

let the steak rest 8–10 minutes.

For me, the magic isn’t only in the bite (though yeah, that first bite will stop you mid-chew). It’s the whole lead-up: waiting for the pan to get dangerously hot, hearing the crackle when meat hits metal, that smell of butter and garlic sneaking through the kitchen. It feels a little ceremonial, even if you’re standing there in sweatpants, glass of wine balanced on the counter.

So give it a go. Buy the thickest cut you can find, crank the heat until you second-guess yourself, and let the steak do what it was always meant to do. And if you try it, I’d honestly love to hear, because every Delmonico turns into a story, and yours might just make someone else brave enough to cook theirs.

How to Make a Perfect Delmonico Steak at Home