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 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.
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!
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.
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.
To sear the sides of the steak I just prop it up against the side of the skillet.
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.
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.
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!
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 (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!
- 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
- Preheat oven to 450 degrees F.
- Season steak on all sides with salt and pepper.
- Heat a cast iron (or oven-safe skillet) over high heat.
- Add olive oil when skillet is very hot.
- When oil is extremely hot add steak to skillet.
- 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).
- Move skillet to oven and cook until steak is about 5 degrees below the desired temperature (140 degrees F for medium rare).
- Remove steak from skillet and let rest for 10 minutes.
- Slice and serve with a baked potato and vegetable.