Delmonico Steak

Name: Delmonico Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: United States
Ingredients: 4 boneless ribeye or New York strip steaks, each about 10 oz (280 g) and 1½ inches (4 cm) thick; 2 tsp kosher salt (or 1 tsp fine sea salt); 1 tsp coarsely ground black pepper; 2 tbsp (30 ml) vegetable oil or other high-smoke-point oil; 4 tbsp (½ stick / 57 g) unsalted butter, softened; 2 tbsp finely chopped fresh parsley; 1 tsp fresh lemon juice; Pinch of fine sea salt

Delmonico Steak Say it: del-MON-ih-koh

By the Passport Plate editors. Published November 2, 2026.

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Delmonico steak is a thick, juicy, well-marbled beef steak associated with Delmonico's restaurant in New York City, one of America's most famous historic fine-dining establishments. The term usually refers to a boneless cut from the rib or strip loin, cooked simply to highlight the beef. It is typically seasoned with salt and pepper, seared or broiled over high heat, and finished with a pat of parsley-lemon maître d'hôtel butter, which melts into a rich, bright sauce.

Delmonico Steak

Pronounced del-MON-ih-koh

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min
Level: Easy

Gluten-free

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 boneless ribeye or New York strip steaks, each about 10 oz (280 g) and 1½ inches (4 cm) thick
2 tsp kosher salt (or 1 tsp fine sea salt)
1 tsp coarsely ground black pepper
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil or other high-smoke-point oil
4 tbsp (½ stick / 57 g)½ stick / 57 g (4 tbsp) unsalted butter, softened
2 tbsp finely chopped fresh parsley
1 tsp fresh lemon juice
Pinch of fine sea salt

Method

Pat the steaks dry with paper towels and let them sit at room temperature for about 30 minutes. Season both sides generously with the kosher salt and black pepper.
Preheat the oven to 400°F (200°C). Place a large cast-iron skillet over high heat and let it get very hot, until just starting to smoke.
Add the oil to the skillet and swirl to coat. Carefully lay the steaks in the pan without crowding, working in batches if needed.
Sear the steaks for 2–3 minutes per side without moving them, until a deep brown crust forms and the edges crisp.
Transfer the skillet to the preheated oven and cook until an instant-read thermometer inserted into the thickest part registers 125°F (52°C) for medium-rare, about 4–6 minutes. For medium, cook to 135°F (57°C).
While the steaks cook, make the maître d'hôtel butter: in a small bowl, mash the softened butter with the parsley, lemon juice, and a pinch of fine sea salt until well combined.
Remove the steaks from the oven and let them rest on a warm plate or board, loosely tented with foil, for 5–10 minutes.
Top each hot steak with a slice of the parsley-lemon butter and serve immediately, spooning any melted butter and juices over the top.

Regional variants

Some versions use a bone-in ribeye or a top loin steak; the exact cut historically varied by butcher. A charcoal grill can replace the skillet and oven for a smokier crust.

Cook's notes

Use an instant-read thermometer for the most accurate doneness; the temperature will rise a few degrees as the steak rests.
Do not move the steaks during the first sear—this helps develop a deep, even crust.
If the pan is not large enough for all four steaks without crowding, sear in two batches and return all steaks to the pan for the oven step.

Serve with

Classic Delmonico's-style sides like potatoes Delmonico, creamed spinach, or a simple green salad.

Make ahead and storage

Steaks are best cooked just before serving; leftover steak can be refrigerated and thinly sliced for sandwiches or salads.

Delmonico Steak