Pan-seared Delmonico Steak

We don’t have steak very often. But when I get my hands on a thick steak I’m in red meat heaven! I don’t like to mask the flavor of the meat with a lot of seasoning. When Mr. C got a really thick Delmonico steak I just had to prepare it simply! I made Pan-seared Delmonico Steak and the result was wonderful!

Pan-seared Delmonico Steak

Pan-seared Delmonico Steak lets the flavor of the steak shine!

I’m not anti-seasoning for steak. From time to time I season steaks with Bam’s Spice Mix or any other combination of spices and herbs. But for this Delmonico (a.k.a. rib eye) I wanted the flavor of that well-marbled meat to really shine.

Pan-seared Delmonico Steak

The steak is nice and thick and has a good layer of fat on the side! That fat is going to make this steak so flavorful and juicy!

Pan-seared Delmonico Steak

Because I want the steak to be the star I’m seasoning it with just salt and pepper. And I’m careful to also season the sides of the steak. When I sear it I’m going to sear every side of the steak.

Pan-seared Delmonico Steak

First I get my cast iron skillet screaming hot then add olive oil. For this steak I’m using about 1/4 cup of oil. When the oil is really hot I add the steak and start searing it. Now, the common advice is not to flip the steak more than once but I flip it frequently.

There’s a reason for this method. By flipping the steak I know it’s cooking evenly through. It doesn’t affect how well seared it ends up. I just keep searing until all the sides are seared and I have that dark brown, crusty surface I want.

Pan-seared Delmonico Steak

To sear the sides of the steak I just prop it up against the side of the skillet.

Pan-seared Delmonico Steak

 

I kept the aromatics to a minimum for this Pan-seared Delmonico Steak

Once the steak is seared perfectly I add a couple of cloves of smashed garlic and a good knob of butter. Sometimes I add a sprig of fresh rosemary or thyme (or both). This time the only aromatic I’m using is the garlic.

Pan-seared Delmonico SteakPan-seared Delmonico Steak

 

I tip the skillet and baste the steak with the oil and butter. There are no pictures of me basting the steak because, as I learned, it’s impossible to tip the skillet, baste the steak, and take pictures. Instead I ended up splashing scorching hot oil all over my chest and face when the skillet slipped out of my fingers.

Pan-seared Delmonico Steak

 

After I got through cussing and fussing I finished basting the steak and put it in the oven at 425 degrees F to finish cooking through. I check the temperature often and pull the steak from the oven when it’s about 140 degrees. Then I let it rest for about 10 minutes to come to temperature and redistribute the juice.

 

And there it is! A perfectly Pan-seared Delmonico Steak!

Pan-seared Delmonico Steak

 

I served my Pan-seared Delmonico Steak with baked potatoes and broccoli & cheese. We were dining like royalty!

Pan-seared Delmonico Steak

Pan-seared Delmonico Steak

Pan-seared Delmonico Steak

Yield: 2 generous servings

Serving Size: 1/2 steak

Pan-seared Delmonico Steak

Pan-seared Delmonico Steak (a.k.a. rib eye) is tender, juicy, and delicious! The brown, crusty sear gives this steak amazing flavor. You'll feel like royalty dining on Pan-seared Delmonico Steak and it's easy to make!

Ingredients

  • 1 Delmonico steak (rib eye) approximately 11/2 – 1 3/4 lbs.
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 1 1/2 tablespoons butter

Instructions

  1. Preheat oven to 450 degrees F.
  2. Season steak on all sides with salt and pepper.
  3. Heat a cast iron (or oven-safe skillet) over high heat.
  4. Add olive oil when skillet is very hot.
  5. When oil is extremely hot add steak to skillet.
  6. Sear, flipping frequently, until steak is dark brown and crusty on all sides (prop steak against side of pan to sear the sides and ends).
  7. Move skillet to oven and cook until steak is about 5 degrees below the desired temperature (140 degrees F for medium rare).
  8. Remove steak from skillet and let rest for 10 minutes.
  9. Slice and serve with a baked potato and vegetable.
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6 thoughts on “Pan-seared Delmonico Steak

  • September 17, 2017 at 9:07 am
    Permalink

    Ouch! I could do one of those steaks

    Reply
    • September 17, 2017 at 2:34 pm
      Permalink

      It’s easy to make if you’re not trying to act as though you have 5 hands! lol

      Reply
  • September 17, 2017 at 12:53 pm
    Permalink

    Ouch! That burn looks painful. I’m glad you were able to enjoy your steak.

    Reply
    • September 17, 2017 at 2:37 pm
      Permalink

      Thank you. It was so delicious. And I actually burned myself on 4 spots on my chest and three on my face. Geez, I’m a doof!

      Reply
  • September 17, 2017 at 7:14 pm
    Permalink

    Those burns hurt to look at! The steak dinner looks delish though. Yum, yum.

    Reply
    • September 17, 2017 at 10:03 pm
      Permalink

      Oh, Camie it was so good! The burns were starting to really hurt when my new daughter-in-law showed up with burn cream. I didn’t have any and neither did she so she went to Walmart! Bless her ‘lil heart! And the stuff was GREAT!

      Reply

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