How to Cook a Delmonico Steak in the Oven

When it comes to indulgent cuts of beef, the Delmonico steak often tops the list. Known for its rich marbling, bold flavor, and mouthwatering tenderness, this steak has earned its place among premium cuts served in upscale steakhouses. But here’s the good news you don’t need a fancy grill or a restaurant reservation to enjoy a perfectly cooked Delmonico steak. With the right techniques, you can make this culinary masterpiece right in your oven.

In this guide, we’ll walk you through everything you need to know about how to cook a Delmonico steak in the oven from preparation and seasoning to searing and finishing temperatures. Whether you’re cooking for a special occasion or just treating yourself, this method guarantees juicy, flavorful results every time.

What is a Delmonico Steak?

Before diving into the cooking process, it’s important to understand what a Delmonico steak really is. The term “Delmonico” doesn’t refer to a single specific cut of meat but rather to a style of steak that originated at Delmonico’s Restaurant in New York City in the mid-1800s. Over time, the name has been associated with various cuts, depending on the butcher or region.

Most commonly, a Delmonico steak refers to a thick-cut ribeye or chuck eye steak. Some interpretations also use sirloin or strip steak. Regardless of the exact cut, the hallmark of a Delmonico steak is its thickness (often over 1 inch), superior marbling, and bold beefy flavor.

Ingredients & Tools You’ll Need

Ingredients:

• 1 Delmonico steak (1 to 1.5 inches thick)
• 2 tablespoons olive oil or melted butter
• Kosher salt
• Freshly ground black pepper
• Optional: garlic powder, rosemary, thyme, or steak seasoning blend

Tools:

• Cast iron skillet or oven-safe heavy-bottom pan
• Tongs
• Meat thermometer (instant-read recommended)
• Aluminum foil
• Baking sheet (if using reverse sear method)
• Wire rack (optional for better air circulation)

Preparing the Steak: The Key to Success

Proper preparation sets the foundation for a great steak. Here’s how to get your Delmonico ready for the oven:

1. Bring to Room Temperature

Take your steak out of the refrigerator at least 30-45 minutes before cooking. A room-temperature steak cooks more evenly and sears better than a cold one.

2. Pat Dry Thoroughly

Use paper towels to pat the steak dry on all sides. Moisture on the surface will prevent a good sear and can cause steaming instead of browning.

3. Season Generously

Sprinkle a generous amount of kosher salt and freshly ground black pepper on both sides. You can also add garlic powder, crushed rosemary, or a steak seasoning blend to enhance the flavor.

4. Optional Marinating or Dry Rub

If you prefer a stronger flavor, marinate the steak in olive oil, herbs, and garlic for 2–4 hours, or use a dry rub and let it rest overnight uncovered in the fridge for a dry-aged effect.

Cooking Methods: Choose Your Style

There are two popular oven methods to cook a Delmonico steak: the Sear-Then-Bake (Classic) and the Reverse Sear. Both are excellent, but they cater to slightly different preferences and kitchen setups.

A. Sear and Finish in the Oven (Classic Method)

This method is ideal if you want a crisp crust with minimal effort. It involves searing the steak on the stovetop first and then finishing it in the oven.

Step-by-Step Instructions:

1. Preheat Oven to 400°F (204°C): Get your oven hot so the steak finishes cooking efficiently after searing.
2. Heat Skillet Over High Heat: Place your cast iron skillet on the stovetop and let it get smoking hot. Add a tablespoon of oil to prevent sticking.
3. Sear the Steak (2–3 Minutes Per Side): Sear the steak for 2-3 minutes on each side without moving it around. You should see a rich brown crust form.
4. Transfer to Oven: Move the entire skillet (or transfer the steak to an oven-safe dish) into the preheated oven.
5. Cook Until Desired Internal Temperature:
   Use a meat thermometer to check internal doneness (refer to temperature guide below). This typically takes 5–10 minutes, depending on thickness.

B. Reverse Sear Method

This method is perfect for achieving an edge-to-edge even cook with a perfectly crisp crust at the end. It’s slightly more time-consuming but worth the effort for steak perfectionists.

Step-by-Step Instructions:

1. Preheat Oven to 250°F (121°C): Lower heat ensures a more gradual and even cook.
2. Place Steak on Wire Rack Over Baking Sheet: This allows air to circulate evenly and prevents sogginess.
3. Slow Cook to 10–15°F Below Target Temperature:
   For medium-rare, remove the steak from the oven at around 120°F. This usually takes 25–35 minutes.
4. Sear in a Hot Skillet (1–2 Minutes Per Side): After slow roasting, sear the steak in a hot pan with butter or oil to create a crisp crust.

Doneness Temperature Guide

Always rely on a meat thermometer rather than guesswork. Here’s a simple internal temperature chart:

Doneness	Internal Temp (Remove from Oven)	Final Temp (After Resting)
Rare	120°F	125°F
Medium Rare	125–130°F	130–135°F
Medium	135–140°F	140–145°F
Medium Well	145–150°F	150–155°F
Well Done	155–160°F	160°F+

Let It Rest: The Most Overlooked Step

Resting your steak is not optional it’s essential. After removing the steak from the oven, tent it loosely with aluminum foil and let it rest for at least 5–10 minutes. This allows the juices to redistribute inside the meat rather than spilling out when you cut it. You’ll get a juicier, more tender bite every time.

Serving Ideas: Elevate the Experience

Once your Delmonico steak is rested and ready, it’s time to plate it like a pro.

• Top with Garlic Herb Butter: A dollop of compound butter melts beautifully over the hot steak.
• Serve with Roasted Vegetables or Creamed Spinach: Classic steakhouse sides add depth and balance.
• Pair with a Bold Red Wine: Cabernet Sauvignon or Malbec complements the richness of the steak.
• Slice Across the Grain: If you’re serving it pre-sliced, cutting across the grain ensures tenderness in each bite.

Pro Tips for Steakhouse-Level Results

• Use High Heat for Searing: Don’t be afraid to let your pan get hot it’s the secret to a great crust.
• Don’t Overcrowd the Pan: If cooking multiple steaks, sear them one at a time for better browning.
• Finish with Butter Baste: During the last moments of searing, add a knob of butter, garlic, and thyme for extra flavor.
• Try a Dry Brine: Season the steak with salt and leave it uncovered in the fridge overnight. It enhances tenderness and flavor.

Common Mistakes to Avoid

• Cooking Cold Steak: Always bring it to room temperature.
• Skipping the Sear: The crust adds flavor and texture.
• Guessing Doneness: Always use a thermometer.
• Neglecting the Resting Time: It makes or breaks the final result.
• Overseasoning: Let the meat’s natural flavor shine with simple seasoning.

Conclusion

Cooking a Delmonico steak in the oven isn’t just possible it’s downright impressive. With the right preparation, tools, and techniques, you can turn your kitchen into a steakhouse and serve a masterpiece worthy of a fine-dining menu.

Whether you choose the classic sear-then-bake method or the precision-driven reverse sear, one thing is certain: a well-cooked Delmonico steak delivers robust flavor, juicy tenderness, and a truly satisfying eating experience. So next time you’re craving a gourmet steak night, skip the restaurant and fire up your oven you’ve got this.