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
- The Prime Delmonico Ribeye: Is That Even a Real Cut? – August 21, 2025
- A Big Steak, a Hot Grill, and a Tex-Mex Rub That Actually Works – August 11, 2025
- Three Steak Marinades That Actually Work – August 8, 2025
I’ll be honest, when I grill a Delmonico, I’m not going for subtle. I want fire. I want smoke. I want a thick, seared crust and enough flavor in the rub that I don’t even need sauce. That’s where this Tex-Mex dry rub comes in.
It’s smoky, a little spicy, and it sticks to the steak like it means business. And when it hits that hot grate? It does what it’s supposed to do. Let’s get into it.
Pick the Right Steak
“Delmonico” can mean a few different things depending on who you ask: ribeye, strip, even a top loin sometimes. Doesn’t matter. What you’re looking for is a thick cut with solid marbling.
I go for at least 1½ inches. Anything thinner and it’ll cook too fast on the grill. You want time for the rub to crust up without turning the inside into gray cardboard.
The Rub
This is what I throw together, no measuring spoons, just eyeball it. You’re not baking here.
- Smoked paprika (a big spoonful)
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Dried oregano
- Brown sugar (just a little)
- Kosher salt
- Black pepper
- Cayenne if you want heat
Mix it all in a bowl. Taste it with your finger. Add more of whatever it needs. You’ll know.
Pat your steak dry. Then coat it, not dust, not sprinkle, coat it. Let it sit for at least 20 minutes, or up to a few hours in the refrigerator if you have time. Just pull it out and let it warm up before grilling.
Grilling thick steak? Understanding doneness helps you pull it at the right time.
Set Up the Grill Right
Charcoal is best. Gas works, too. Either way, set it up for two-zone cooking, with the hot side for searing and the cooler side for finishing.
Get the grill hot. Like rip-your-arm-hair-off hot. You want the grates sizzling when the steak hits.
Sear First, Then Move
Lay the steak down on the hot side and don’t move it. You’re building crust. Two to three minutes per side, depending on thickness.
Once you’ve got color, move it to the cooler side. Shut the lid and let it ride until the internal temp hits where you want it. Use a thermometer, don’t guess.
Pull at:
- 125°F for medium-rare
- 130–135°F for medium
Let it rest at least 8 minutes, longer if it’s thick.
Don’t wait until you slice it to know. Here’s how to tell if you’ve gone too far, or not far enough.
Slice and Serve
Cut against the grain. Thin slices. Serve it up with grilled corn, maybe a spoonful of guacamole, or roasted potatoes if that’s more your speed.
And that crust from the rub? It holds up. Smoky, spiced, and charred just right.
A Quick Note on Leftovers
This steak makes a killer taco the next day. Just saying.
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