Delmonico Steak

This is, to us at Delmonico’s, the one and only Delmonico Steak. We use a boneless, 20-ounce, prime rib eye steak that has been aged for at least six weeks. Extremely tender yet unbelievably flavorful, this steak is cut from the center of the rib section. To finish it, we top the sizzling steak with a bit of what we call “Meat Butter,” a herbaceous compound butter mix that is easy to make and simple to keep on hand.


  • For the meat butter
  • 3 fresh bay leaves
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons sea salt
  • 1 pound (4 sticks) unsalted butter, at room temperature

For the steak

  • Six 20-ounce prime rib-eye steaks, at room temperature
  • Sea salt and coarsely ground black pepper, to taste
  • 1/3 cup extra-virgin olive oil

Make the meat butter
1. Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.
2. Place the butter in a mixing bowl. Add the powdered mixture and, using a hand­held electric mixer, blend well. Scrape the butter mixture onto the center of a sheet of plastic wrap. Pull the wrap up and over the soft butter and, using your hands, form the butter into a roll about 1 1/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week or wrap in freezer wrap, label, date, and freeze for up to 3 months. When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.
Make the steak
3. Preheat the grill.
4. Wipe any excess moisture from the steaks with a paper towel. Season the top side with salt and pepper.
5. Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side with salt and pepper and, using tongs, turn the steaks and grill for 3 minutes.
6. Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil. Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer. (Rare steak will have an internal temperature of 120° to 125°F (48° to 52°C); medium-rare to medium should read 130° to 150°F (54° to 65°C). This should take somewhere near 20 minutes, depending upon the thickness of the meat and the precise heat. Above 150°F (65°C), a steak is considered well-done, which is not a desirable temperature for a really good steak. A steak should sit for 5 minutes or so before cutting, so remember that the meat will continue to rise a little in temperature as it rests.)
7. Remove the steaks from the grill and let rest for 5 minutes. Top each with a generous pat of meat butter

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