The Ultimate Guide to Grilling a Delmonico Steak

There’s something magical about grilling a thick, juicy steak over charcoal. And if you’re a true pitmaster, you have to experience the Delmonico steak at least once. This unique cut is a true delight for the senses.

Unveiling the Delmonico Steak

The Delmonico steak is a cut taken from the loin section, where the Ribeye ends and the New York Strip begins. It’s known for its thickness, usually measuring around 2-3 inches. Only two Delmonico steaks can be sourced from each cow, making it a rare and exclusive cut.

Back in the mid-19th century, Delmonico’s restaurant in New York City popularized this extraordinary steak. Today, it remains a sought-after choice for those who appreciate a flavorful and tender meal.

Delmonico Steak

Pros and Cons of the Delmonico Steak

Let’s take a moment to weigh the pros and cons of grilling a Delmonico steak.


  • Leaner than a Ribeye
  • More affordable per pound
  • Available in thick cuts
  • Can be bone-in or boneless


  • Not as tender as a Ribeye
  • The flavor can be intense for some
  • Can be challenging to find

Mastering the Art of Grilling a Delmonico Steak

To truly bring out the best in a Delmonico steak, follow these essential tips:

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1. Reverse Searing: A Must-Try Technique

Due to its thickness, reverse searing is the ideal method for grilling a Delmonico steak to perfection. This process involves cooking the steak over indirect heat first and then searing it to finish. The direct heat of grilling a thick steak would risk burning the outside while leaving the inside undercooked.

2. Factor in a Longer Cook Time

Grilling a Delmonico steak requires patience. The cooking time will vary depending on the temperature you use for reverse searing. As a general guideline, plan for 1½ hours from start to finish, considering a grill temperature between 250-275°F. An instant-read thermometer will be your best companion to ensure you achieve the desired internal temperature.

3. The Importance of Resting

Bigger and thicker steaks like the Delmonico require a longer resting period. While a thinner steak might only need 5-10 minutes, the Delmonico should rest for 15-20 minutes. During this time, the internal temperature continues to rise by as much as 10°F. So be mindful of this when planning your cooking time.

Grilling Steps: From Seasoning to Plating

Now, let’s dive into the practical steps of grilling a Delmonico steak to perfection:

1. Seasoning

Begin by generously seasoning your steak with kosher salt and freshly ground black pepper. Allow the steak to sit and come up to room temperature, allowing the flavors to penetrate the meat.

2. Fire up the Grill

Prepare your charcoal grill, such as the PK360, with Fogo charcoal for optimal results. Set it up for two-zone cooking, positioning the lit charcoal on one side. Once the grill reaches 275°F, adjust the vents to maintain the temperature. Place the Delmonico steak on the opposite side of the coals, ready for the reverse sear.

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3. Reverse Searing and Searing

During the reverse searing process, your aim is to cook the steak slowly and gently. It’s always a good idea to add a small chunk of hickory wood to infuse a delicate smoky flavor. Keep a close eye on the internal temperature with your instant-read thermometer. Once it reaches around 120°F, it’s time to open the lid and let the coals get hot.

Now, sear the steak directly over the flames, flipping it several times to create a beautiful crust. The steak should reach approximately 130°F before you remove it from the grill.

4. Resting for the Perfect Bite

To allow the flavors to settle, loosely tent the steak with foil and let it rest for 15-20 minutes. Remember, the thicker the steak, the longer the resting time required. During this period, take into account that the internal temperature may rise by up to 10°F.

After the rest, it’s time to savor the fruits of your labor. Cut along the bone to remove it and then slice the steak against the grain for the perfect, tender bite.

Explore More Flavorful Grilling Adventures

If you’re hungry for more big pieces of meat to grill, here are some exciting options to try:

  • Smoked Prime Rib Roast
  • Brisket in the Electric Smoker
  • Smoked Rack of Pork
  • Twice Smoked Spiral Ham
  • Competition Style Pork Butt
  • Smoked Whole Turkey

For those seeking an unforgettable grilling experience, the Delmonico steak is an absolute must-try. Its unique blend of flavor, tenderness, and rarity makes it the perfect choice for any pitmaster’s culinary adventures.

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Are you ready to take your grilling skills to the next level? Visit Rowdy Hog Smokin BBQ for more mouthwatering recipes and expert tips.