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

Key Takeaways

Bake meatloaf at 350°F for about an hour, and start checking at 50 minutes.
Meatloaf is done at 160°F (beef, pork, or a mix) or 165°F (turkey or chicken).
A Delmonico is a style, not one cut: choose a thick, well-marbled steak.
Steak is a personal call: pull it at 135°F for medium-rare, or 145°F if you follow USDA guidance.
Always rest your meat before slicing. It’s the step everyone skips.

Why Temperature Beats the Timer

A recipe’s cook time is a good estimate, but it can’t know how cold your meat was, how hot your oven really runs, or how thick your steak is. Temperature is the only thing that tells you the truth.

It’s also about safety. Raw meat has to reach a minimum internal temperature before harmful bacteria are knocked out, and different meats have different targets. That’s why a thermometer is the most useful thing you can own for either dinner below.

Meatloaf: The Numbers That Work

Set your oven to 350°F, no matter what kind of ground meat you’re using. A loaf made with two pounds of meat, which is what most recipes call for, takes about an hour. Start checking around the 50-minute mark, because ovens vary.

Slide your thermometer into the center of the loaf without poking all the way through. You’re looking for:

160°F for ground beef, pork, or a combination
165°F for ground turkey or chicken

The pan doesn’t change the timing, either. A baking sheet, a loaf pan, and a Bundt pan all cook in about the same time. For a visual cue, look for a browned top and a loaf that pulls away from the edges of the pan. Then let it sit for 10 to 15 minutes before slicing. Want a recipe to try? Here’s our favorite meatloaf.

What Is a Delmonico Steak, Really?

Here’s the funny thing: nobody agrees on what a Delmonico actually is. Some say boneless strip loin, others swear it’s ribeye, and a few throw filet mignon into the argument. The name comes from Delmonico’s, a New York restaurant that opened in 1827 and became the place to dress up for. Over the years the name spread and the definition blurred.

So think of it as a style: thick, well-marbled, cooked simply, and treated with respect. Ribeye is the most common cut today, but a thick strip steak works too. Skip anything too lean, or you’ll lose that buttery bite.

How to Cook a Delmonico at Home

You need two boneless steaks (1.5 to 2 inches thick), kosher salt, cracked black pepper, 2 tablespoons of high-heat oil, 2 tablespoons of unsalted butter, a crushed garlic clove or two, and a sprig of rosemary or thyme if you have it.

Take the chill off. Pull the steaks from the fridge about an hour ahead so they cook evenly.
Dry and season. Pat them very dry, then season generously. Don’t dust it on like powdered sugar.
Get the pan hot. Cast iron is ideal, stainless works. Wait until the oil shimmers and just starts to whisper smoke.
Sear and leave it alone. Lay the steak down and resist the urge to poke it. That’s where the crust comes from. Flip and repeat.
Baste. Add the butter, garlic, and herbs, tilt the pan, and spoon the butter over the steak.
Finish in a 375°F oven until it reaches your target temperature.
Rest 8 to 10 minutes. Yes, it feels endless. Do it anyway.

It’s summer and the grill is hot? Sear over the flames, then move the steak to the cooler side to finish. Same idea, just with more smoke. For ideas on what to serve alongside.

Why Ground Meat Needs More Heat Than Steak

This is the question I get asked most: if meatloaf has to hit 160°F, why can a steak come off the heat so much earlier?

On a whole steak, bacteria mostly live on the surface, and a hard sear takes care of them. Grinding changes that. The surface gets mixed all the way through, so the center of a meatloaf needs to get hot enough to be safe. That’s why the USDA sets ground meats at 160°F and ground poultry at 165°F.

Steak Doneness Chart

Rare: about 125°F
Medium-rare: about 135°F
Medium: about 145°F
Medium-well: about 155°F

A quick honesty note: I pull my steak at 135°F, but that’s a preference. The USDA recommends 145°F for whole cuts of beef, so if you’re cooking for kids, older relatives, or anyone with a weakened immune system, aim for 145°F. Your steak, your call.

The Step Everyone Skips: Resting

Cut into meat straight from the heat and the juices run out onto the board instead of staying in the bite. Rest your steak for 8 to 10 minutes and your meatloaf for 10 to 15. Both will be juicier, and the temperature will even out as they sit.

Common Questions

Is a Delmonico the same as a ribeye? Not exactly. Ribeye is a popular choice, but Delmonico is more about style than a single cut.

Can I skip the butter? You can use olive oil, but you’ll lose some of that velvety finish.

Is steak diet food? No, it’s an indulgence. A 12-ounce ribeye cooked with butter lands somewhere around 750 calories and 65g of protein. Pair it with greens or roasted vegetables and it feels more balanced.

Cook With Confidence

Whether it’s a Tuesday meatloaf or a Saturday-night steak, the secret isn’t a fancy trick. It’s a thermometer, a few numbers, and a little patience at the end. Once you stop guessing, dinner gets a lot more relaxing.

Which are you making first? Tell me in the comments, and if you want more no-stress cooking guides, browse our recipe collection.

2 Inch Steak Cast Iron Cook Time Guide