Delmonico Regular Cut Recipe
Hand Cut From Aged CAB Prime Rib
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Resting & finishing
Method
Steak
- 1
Bring steak to room temperature
Remove the Delmonico steak from the refrigerator 45–60 minutes before cooking (up to 2 hours if very thick) so the center approaches room temperature. Pat the steak very dry with paper towels—dry surface helps form a good crust.
- 2
- 3
- 4
Sear the steak
Add the neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan away from you (it should sizzle loudly). Sear without moving for 2½–3½ minutes until a deep brown crust forms. Flip and sear the second side 2½–3½ minutes. For a 1½–2 inch thick Delmonico aiming for medium-rare, target an internal temperature of 125–128°F (52–53°C) before resting; for medium target 135°F (57°C).
- 5
Baste with butter and aromatics
Reduce heat to medium-low, add the unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter and pan juices over the steak continuously for 1–2 minutes to build flavor and encourage even cooking. If the crust is darkening too quickly, lift the steak briefly to avoid burning.
- 6
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak (avoiding bone) to check internal temperature: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. If the steak needs more time, transfer the skillet to a preheated 375°F (190°C) oven for 3–6 minutes depending on thickness, then recheck temperature.
Resting & finishing
- 7
Rest
Remove the steak from the pan and place on a cutting board. Tent loosely with foil and rest for 8–12 minutes (longer for thicker cuts). Resting allows juices to redistribute so slices remain juicy.
- 8