Grilled Delmonico Steaks
This recipe features succulent Delmonico (rib-eye) steaks marinated in a savory blend of olive oil, Worcestershire, soy sauce, and aromatic spices. The robust marinade deeply infuses the beef, preparing it for high-heat grilling. The process ensures tender, flavorful steaks with a beautiful char, perfect for a satisfying main course.
Equipment
- 1 Large Mixing Bowl
- 1 Shallow Dish or Large Zip-Top Bag For marinating the steaks
- 1 Grill Gas or charcoal
- 1 Tongs For handling steaks on the grill
- 1 Cutting Board For prep and resting steaks
Ingredients
Main
- 0.5 cup olive oil
- 0.25 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce e.g. A-1
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 12 cloves garlic roughly chopped
- 0.5 medium onion chopped
- 4 10 ounce Delmonico (rib-eye) steaks
Instructions
- Roughly chop the garlic cloves and half a medium onion as specified in the recipe.
- In a large mixing bowl, combine the olive oil, Worcestershire sauce, soy sauce, steak seasoning, steak sauce, salt, pepper, crushed dried rosemary, chopped garlic, and chopped onion. Whisk thoroughly until all ingredients are well incorporated.
- Place the Delmonico steaks into a shallow dish or a large, sealable plastic bag. Pour the prepared marinade over the steaks, ensuring they are completely coated.
- Cover the dish or seal the bag and refrigerate for at least 3 to 4 hours. For optimal flavor penetration, marinate the steaks overnight (up to 24 hours).
- Approximately 30-60 minutes before you plan to grill, remove the steaks from the refrigerator to allow them to come to room temperature. This promotes more even cooking.
- Preheat your grill to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Remove the steaks from the marinade, allowing any excess marinade to drip off. Discard any remaining marinade.
- Place the steaks on the hot grill. Sear for 2-4 minutes per side to develop a flavorful crust, then continue cooking, turning occasionally, until they reach your desired internal temperature (e.g., 130-135°F for medium-rare).
- Transfer the grilled steaks to a clean cutting board and let them rest for 5-10 minutes before slicing or serving whole. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak.
- Serve immediately and savor your perfectly grilled Delmonico steaks.
Notes
This marinade is potent, designed to infuse deep flavor and tenderize the robust Delmonico steaks. For best results, use fresh garlic and onion, finely minced to maximize flavor release. Marinate for a minimum of 3-4 hours, or ideally overnight (up to 24 hours), ensuring the steaks are fully submerged. Before grilling, allow the steaks to come to room temperature for about 30-60 minutes to promote even cooking. Preheat your grill to high, achieving a strong sear to develop a beautiful crust. Cook to your desired internal temperature (e.g., 130-135°F for medium-rare), using a reliable meat thermometer. Crucially, rest the steaks for 5-10 minutes after grilling to allow juices to redistribute, ensuring a tender, moist result. Consider finishing with a sprinkle of flaky sea salt or a pat of compound butter for added richness.