Delmonico Steak Recipe

By Todd Martin July 22, 2024 6 mins read 114 Views

This recipe showcases a modern take on the traditional Delmonico steak, the classic dish that started it all. Ribeye steaks are grilled and then topped with a delectable mushroom, tomato, and rosemary sauce. This steak dish continues to be a beloved favorite of many and could win you over as well!

Why is Delmonico’s famous?

In 1837, the Delmonico brothers opened the first modern restaurant in New York City. It was the first eatery where customers could order what they wanted instead of what the chef had prepared that day. What started as a small café grew into a full-service restaurant and became the hippest place to eat in New York. It is rumored that Abraham Lincoln was particularly fond of the Delmonico Potatoes, a delectably creamy potato casserole.

Delmonico Steak Recipe — “Delmonico’s” by C R is licensed under CC BY-SA 2.0.

The Delmonico “Steak Cut” Debate

Steak first appeared on the menu in 1850. There still remains some debate over which beef cuts were offered. However, over the years, a total of nine different steaks were used for the Delmonico steak recipe. Steers were butchered on-site, which allowed the chef to pick and choose which cuts looked best for that day. Today, people insist that it’s the top sirloin, but if you go to a well-educated butcher and order a Delmonico Steak, you will likely leave with a large ribeye steak. Most steak connoisseurs argue that the ribeye is the perfect blend of flavor and tenderness, and therefore one, if not the best, steak to eat. Regardless of which cut is attributed to the Delmonico steak, It would have been a sizable and flavorful portion of beef, even by nineteenth-century standards.

The original Delmonico steak recipe called for simple ingredients that produced delicious results. The steak was lightly seasoned with salt, basted with melted butter, and grilled over a live fire. This dish paired well with a thin, clear gravy and a good helping of potatoes. To this day, it remains the perfect restaurant steak.

Key ingredients in the Delmonico Steak Recipe

Steaks: This recipe calls for 4 ribeye steaks, about 6-7 ounces each. With beef prices on the rise, you can opt for a cheaper cut like chuck or chuck-eye steaks. You can also use New York strip steaks if preferred.
Broth jus): Store bought broth is the easiest option. However, I’ve found that homemade beef bone broth works well with this dish.
Mushrooms: This recipe calls for the cremini variety, but you can use a white button or chopped portabella as well. The recipe also calls for the mushrooms to be threaded onto rosemary sprigs, but you can use wooden or metal skewers for the job. The rosemary adds flavor but also serves as a lovely presentation piece for the final plating of the dish. If you choose to use wooden skewers, soak them in lukewarm water for 30 minutes before using them.

Shopping list

4 rib-eye steaks 24-28 ounces total
Cremini mushrooms cleaned
Fresh rosemary sprigs (sub with thyme)
4 skewers (wooden)
Olive oil (sub with unsalted butter)
Beef broth (or jus)
Balsamic vinegar
Shallots (sub with garlic)
Carrots
Celery
Sun-dried tomatoes
Fresh ginger
salt and black pepper

Making Delmonico Steak sauce

Heat olive oil in a skillet.
Add veggies: Sauté ginger, sun-dried tomatoes, shallots, carrots, and celery over medium heat. Caramelize or cook until slightly browned.
Add the liquid and reduce: pour in balsamic vinegar while stirring. Reduce the mixture by half, then add the beef broth. Bring the sauce back to a quick boil—season with salt and pepper to taste. Reduce heat to low and let the sauce simmer until thick enough to coat the back of a spoon. Vegetables should be tender.
Remove the sauce from the heat, cool for 10 minutes, then puree the sauce in a blender. Pour the sauce back into the pot and cover—rewarm the sauce right before serving.

Grilling and Assembling a Delmonico Steak

Preheat your grill to medium-high heat (400 degrees F).
Season steaks with salt and black pepper.
Grill steaks to the desired doneness. We recommend medium-rare (an internal temperature of 130-135 degrees F).
Clean the mushrooms with a damp cloth to remove debris from the surface.
Thread 4 mushrooms onto each skewer lengthwise, from stem through the top. Brush with olive oil and season with salt and pepper.
Place the mushrooms on the grill and cook for 2-3 minutes; turn and cook for another 3-5 minutes or until tender.
Remove steaks from the grill and let them rest. Meanwhile, remove mushrooms from skewers and slice them into smaller pieces.
Plate: For a visually stunning finish, top each Delmonico steak with a drizzle of warmed sauce, a generous serving of sliced mushrooms, and a fresh rosemary sprig for a pop of color.

Recipe tip

For best results, remove the steaks from the refrigerator and let them stand at room temperature for 30 minutes before grilling. Also, keep a reliable meat thermometer nearby to pull the steaks at the right time!