How to Cook a Delmonico Steak in the Oven: A Perfect Sear, Every Time
Achieving a restaurant-quality Delmonico steak in your oven is possible with the right technique. This guide details how to get a perfect crisp sear followed by even cooking in the oven for a juicy and flavorful steak.
What Exactly is a Delmonico Steak?
The Delmonico steak, named after the famed Delmonico’s Restaurant in New York City, isn’t a specific cut, but rather a way of preparing and presenting a prime cut of beef. Traditionally, it was a ribeye steak, but today, it can also refer to a boneless cut from the chuck eye or short loin. The key is a thick, well-marbled piece of beef – ideally 1.5 to 2 inches thick – that lends itself to searing and oven finishing. This allows for a deep, flavorful crust while maintaining a tender interior.
Why Cook Your Delmonico in the Oven?
While grilling and pan-searing are popular methods, oven-cooking a Delmonico steak offers several advantages:
- Even Cooking: The oven provides a consistent, ambient heat that cooks the steak evenly, preventing the dreaded overcooked exterior and raw center.
- Controlled Temperature: Precise temperature control allows you to dial in your desired doneness with greater accuracy.
- Less Mess: Oven cooking minimizes splattering and smoke compared to stovetop searing.
- Hands-Off Approach: After the initial sear, the oven allows you to focus on other aspects of your meal, like preparing side dishes.
The Oven-Cooking Process: Step-by-Step
Here’s a detailed guide to cooking a perfect Delmonico steak in the oven:
Preparation is Key:
- Pat the steak dry with paper towels. This is crucial for achieving a good sear.
- Season generously with salt and pepper. Don’t be shy – season at least 45 minutes before cooking.
- Allow the steak to sit at room temperature for at least 30 minutes (up to an hour). This helps it cook more evenly.
Searing the Steak:
- Preheat your oven to 400°F (200°C).
- Choose an oven-safe skillet. Cast iron is ideal for its heat retention.
- Heat a high-smoke-point oil (like canola, avocado, or grapeseed) in the skillet over high heat until shimmering.
- Carefully place the steak in the hot skillet.
- Sear for 2-3 minutes per side, creating a deep, golden-brown crust. Use tongs to turn the steak, not a fork.
Oven Finishing:
- Transfer the skillet (with the steak inside) to the preheated oven.
- Roast until the steak reaches your desired internal temperature (see chart below).
Resting and Serving:
- Remove the steak from the oven and transfer it to a cutting board.
- Tent it loosely with foil and let it rest for at least 10 minutes. This is essential! Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice the steak against the grain and serve immediately.
Internal Temperature Guide
Use a meat thermometer to ensure your steak is cooked to your liking. Insert the thermometer into the thickest part of the steak, avoiding bone.
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 145-155°F (63-68°C) |
| Well-Done | 155°F+ (68°C+) |
Common Mistakes and How to Avoid Them
- Not Drying the Steak: Moisture inhibits searing. Patting the steak dry is critical for achieving a beautiful crust.
- Insufficient Seasoning: Don’t be afraid to use plenty of salt and pepper. It enhances the steak’s natural flavor.
- Crowding the Pan: If cooking multiple steaks, sear them in batches to avoid lowering the pan temperature.
- Skipping the Resting Period: This is the most common mistake. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Using the Wrong Oil: Low smoke point oils (like olive oil) will burn at high temperatures. Choose a high smoke point oil like canola, avocado, or grapeseed.
Adding Flavor with Herbs and Butter
For an extra layer of flavor, consider adding herbs and butter during the oven-roasting phase:
- Herb Infusion: Place sprigs of thyme, rosemary, or oregano in the skillet alongside the steak. The heat will release their aromatic oils, infusing the steak with flavor.
- Butter Basting: Add a knob of butter to the skillet during the last few minutes of cooking. As the butter melts, spoon it over the steak to create a rich, flavorful glaze. You can also add minced garlic or shallots to the butter for extra complexity.
Frequently Asked Questions (FAQs)
Why is resting the steak so important?
Resting the steak allows the muscle fibers to relax and reabsorb the juices that were pushed out during cooking. Cutting into the steak immediately after cooking will cause these juices to spill out, resulting in a drier, less flavorful steak. A proper rest period ensures a juicier and more tender final product.
Can I use a broiler instead of searing on the stovetop?
Yes, you can broil the steak to achieve a similar sear. Preheat your broiler on high, and place the steak on a broiler pan. Broil for 2-3 minutes per side, watching carefully to prevent burning. Then, proceed with the oven-finishing process as described above. Broiling requires very close monitoring to avoid charring.
What if I don’t have a cast iron skillet?
While cast iron is ideal, any oven-safe skillet can be used. Stainless steel or a heavy-bottomed skillet will work well. Avoid using non-stick skillets at high temperatures as the coating can break down and release harmful chemicals.
How can I tell if my oven temperature is accurate?
Oven temperatures can vary. Use an oven thermometer to verify the accuracy of your oven. If your oven runs hot or cold, adjust the cooking time accordingly. It’s always best to rely on a meat thermometer for doneness.
Can I use this method for other cuts of steak?
Yes, this method can be adapted for other thick-cut steaks, such as ribeye, New York strip, or porterhouse. Adjust the cooking time based on the thickness of the steak. Always use a meat thermometer to ensure proper doneness.
What sides pair well with Delmonico steak?
Classic pairings include mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, or carrots), creamed spinach, or a simple green salad. A rich red wine, such as Cabernet Sauvignon or Merlot, complements the steak beautifully.
Can I marinate the steak before cooking?
While not traditional, marinating can add extra flavor and tenderness. Avoid marinades that are too acidic, as they can toughen the meat. If marinating, pat the steak dry before searing to ensure a good crust. Limit marinating time to no more than 2 hours.
How long should I cook a 1.5-inch thick Delmonico steak to medium-rare?
After searing, a 1.5-inch thick Delmonico steak typically takes about 6-8 minutes in a 400°F (200°C) oven to reach medium-rare (130-135°F). However, always use a meat thermometer to ensure accuracy.
Can I cook a frozen Delmonico steak using this method?
It is strongly recommended to thaw the steak completely before cooking. Cooking a frozen steak will result in uneven cooking and a tough texture. Thaw the steak in the refrigerator overnight for best results.
What’s the best way to reheat leftover Delmonico steak?
To reheat without drying out the steak, wrap it in foil and reheat in a low oven (250°F or 120°C) until warmed through. You can also sear it briefly in a hot pan with butter. Avoid microwaving the steak, as this can make it tough and rubbery.
Is it necessary to use an oven-safe skillet?
Yes, absolutely. Using a skillet that’s not oven-safe could damage the skillet or even be a safety hazard. Always check the manufacturer’s instructions before placing a skillet in the oven.
Can I add garlic and herbs to the oil while searing?
Yes, you can add whole garlic cloves and sprigs of herbs to the oil during searing for added flavor. Be careful not to burn the garlic or herbs; remove them if they start to brown too quickly. This adds a subtle but noticeable flavor infusion to the steak.