How to Pan-Fry a Delmonico Steak

Introduce Delmonico steak and explain its unique characteristics.

Heat a well-seasoned cast iron pan to a medium heat (4 on the scale).

Add a little salted butter to the pan and let it melt.

Place the Delmonico steak in the pan and listen for a light sizzle.

Season one side of the steak with black pepper and Redmond sea salt, patting it in.

Flip the steak gently to avoid leaving any material in the pan, and season the other side with black pepper and sea salt.

Use the butter in the pan to prevent sticking and tearing of the steak.

Flip the steak multiple times (six flips in total) to allow for even cooking and caramelization.

Turn off the burner to continue building crust without burning the steak.

Cover the steak with a breathable surface instead of a lid to avoid boiling the meat.

Perform a finger test to check the doneness of the steak, feeling for gelatinous texture beneath the surface.

Spin the pan to ensure the heat is not too high and to avoid burning.

Look for a golden brown patina on the steak, indicating flavor formation through caramelization.

Check the firmness of the steak by palpating it; it should feel like the tip of your nose when done.

Let the steak rest for about 2.5 to 3 minutes after cooking.

Use an interior probing thermometer to check for an internal temperature of around 133°F for optimal doneness.

Cut the steak against the grain to ensure tenderness, highlighting different muscle groups.

Equipment Needed

Spice Level: