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Grilled Delmonico Steaks

Make this Delmonico steak recipe and your friends and family will come running! The marinated rib-eyes are so tender you can cut them with a fork.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3190.5 kcal

Equipment

  • 1 Food Processor For blending marinade ingredients
  • 1 Large Glass Baking Dish For marinating the steaks
  • 1 Outdoor Grill For cooking the steaks
  • 1 Instant-Read Thermometer For accurately checking steak doneness
  • 1 Grill Tongs For safely handling steaks on the grill

Ingredients
  

Main

  • ½ cup olive oil
  • ¼ 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
  • ½ medium onion chopped
  • 4 10 ounce Delmonico (rib-eye) steaks

Instructions
 

  • Combine oil, Worcestershire sauce, soy sauce, steak seasoning, steak sauce, salt, pepper, and rosemary in the bowl of a food processor. Add garlic and onion; process until well blended.
  • Prick steaks on both sides with a fork, then place into a large glass baking dish. Pour marinade over steaks, and flip steaks several times to coat. Cover and refrigerate for at least 3 hours, or overnight.
  • When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove steaks from marinade and shake off excess. Discard remaining marinade.
  • Place steaks on the preheated grill; cover and cook until beginning to firm and are hot and slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Notes

1. Marinade Depth: While 3 hours is acceptable, an overnight marinade (12-24 hours) will yield significantly deeper flavor and tenderness. Ensure steaks are fully submerged or flip periodically. 2. Pat Dry for Sear: Before grilling, lightly pat steaks dry with paper towels. This promotes a superior sear and crust, preventing steaming. 3. Resting is Crucial: Allow grilled steaks to rest for 5-10 minutes. This redistributes juices for a more tender and moist steak. 4. Temperature Precision: Rely on the instant-read thermometer. For medium, pull steaks off the grill when they hit 135-138°F, accounting for carryover cooking.