These Grilled Delmonico Steaks are marinated in olive oil, soy sauce, garlic, and Worcestershire sauce for a tender, flavorful steak you’ll love.
I’ll be honest—grilling used to intimidate me. Flames, smoke, that whole “is it cooked enough or am I serving shoe leather?” thing. But everything changed when I discovered this Grilled Delmonico Steaks recipe.
It all started when my husband declared we were hosting a backyard BBQ…for his entire extended family. No pressure, right? I wanted to impress (because, you know, family opinions stick forever), so I decided to go all in with these marinated Delmonico steaks.
I was a bit skeptical at first. Soy sauce? Worcestershire? Wasn’t that too much? But once that garlic-loaded marinade hit the hot grill—wow. The smell alone had people peeking over the fence. My father-in-law, the self-declared “grill master,” actually paused mid-bite and said, “Okay, you’ve got to share this recipe.”
So here we are. If you want a steak that’s bold, juicy, and tastes like you actually know what you’re doing on the grill—this one’s for you.
Why You’ll Love This Grilled Delmonico Steaks Recipe?
Look, I know there are a million steak recipes out there, but here’s why this one hits different:
- That Marinade Though: The soy sauce and Worcestershire combo gives you this deep, savory, almost smoky flavor.
- Tender as Heck: Seriously, the steaks are so juicy you can cut them with a fork. (Okay, maybe not literally, but close!)
- Ridiculously Easy: Mix. Marinate. Grill. It’s basically foolproof.
- Big Flavor, Minimal Effort: Perfect for impressing guests without stressing.
- Versatile: Fancy enough for date night, easy enough for a casual BBQ.
Ingredient Notes:
Here’s what you’ll need to make these Grilled Delmonico Steaks unforgettable:
- Delmonico Steaks: Sometimes called rib-eyes—super tender, marbled, and perfect for grilling. If you can’t find Delmonico, rib-eyes or New York strips work too.
- Olive Oil: Helps the marinade cling to the steak and keeps things juicy.
- Soy Sauce: The secret weapon. Adds a salty, umami punch that balances out the richness of the meat.
- Worcestershire Sauce: Tangy, slightly sweet, and a must for a killer steak marinade.
- Steak Seasoning: Use your favorite blend! Mine has a little paprika, salt, and black pepper—simple but effective.
- Steak Sauce: Like A-1, for a tangy, slightly bold finish.
- Garlic & Onion: Fresh, chopped, and adding all the flavor.
- Dried Rosemary: Earthy and slightly piney. It works beautifully with beef.
- Salt & Pepper: Don’t skip them! They make everything pop.
Pro Tip: Want even more flavor? Add a splash of balsamic vinegar to the marinade for a tangy twist.
How To Make Grilled Delmonico Steaks?
Ready to fire up the grill? Let’s break this down.
Step 1. Make the Marinade:
Toss olive oil, soy sauce, Worcestershire, steak seasoning, steak sauce, garlic, onion, rosemary, salt, and pepper into a food processor. Give it a whirl until smooth. If you don’t have a food processor? No worries. Just mince the garlic and onion finely and whisk everything together.
Step 2. Prep the Steaks:
Lay your Delmonico steaks on a cutting board and gently prick both sides with a fork. This helps the marinade seep into every inch of the meat. (Trust me, it works!)
Step 3. Marinate:
Place the steaks in a glass dish and pour the marinade all over. Flip them a few times to coat completely, cover, and refrigerate for at least 3 hours—overnight if you can. More time = more flavor.
Step 4. Preheat the Grill:
When you’re ready, heat your grill to medium (around 350°F). Oil the grates lightly—because nothing’s worse than a steak that sticks.
Step 5. Grill the Steaks:
Take the steaks out of the marinade, letting the excess drip off. Lay them on the grill and close the lid. Cook for about 8-10 minutes per side. For medium-rare, aim for an internal temp of 130°F. Medium? Shoot for 140°F.
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Step 6. Rest the Meat:
This part’s hard, but important. Let the steaks rest for 5 minutes so the juices redistribute.
Step 7. Serve:
Slice against the grain and serve hot. Maybe with some extra steak sauce if you’re feeling fancy.
Storage Options:
So, you actually have leftovers? Lucky you. Here’s how to keep them delicious:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap in foil or a freezer-safe bag and freeze for up to 2 months.
- Reheating: Warm gently in a skillet over low heat with a splash of broth or butter to keep things juicy.
Variations and Substitutions:
Feeling adventurous? Try these twists:
- Spicy Kick: Add a teaspoon of crushed red pepper flakes to the marinade.
- Fresh Herbs: Swap rosemary for thyme or oregano.
- Sweeter Twist: Mix a tablespoon of brown sugar into the marinade for a sweet-savory vibe.
- No Grill? No problem. Use a cast iron skillet on the stove. Same great flavor.
What to Serve with Grilled Delmonico Steaks?
These steaks are bold and rich, so lighter sides balance them beautifully:
- Grilled Asparagus: Simple and fresh.
- Garlic Mashed Potatoes: Creamy, buttery goodness to soak up the juices.
- Delmonico Potatoes: Because double Delmonico is never a bad idea.
- Corn on the Cob: Sweet, buttery, and perfect for summer BBQs.
- Crisp Garden Salad: Fresh greens, tangy dressing—so good with steak.
Frequently Asked Questions:
What makes Delmonico steak special?
Delmonico steaks are essentially rib-eyes known for their incredible marbling and tenderness. Perfect for grilling!
Can I cook these indoors?
Absolutely! Use a cast iron skillet for a perfect sear—just get it nice and hot first.
How do I know when my steak is done?
Grab a meat thermometer! Medium-rare is 130°F, medium hits 140°F, and well-done (if you must) is around 150°F.
So, there you have it—my go-to recipe for Grilled Delmonico Steaks that never fails to impress. It’s bold, juicy, and loaded with flavor, yet simple enough for a laid-back summer evening.
Try it out, fire up that grill, and let me know—did you get “fence peekers” too?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grilled Delmonico Steaks
Ingredients
- 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 black pepper
- 1 tablespoon crushed dried rosemary
- 12 cloves garlic roughly chopped
- ½ medium onion chopped
- 4 10-ounce Delmonico (rib-eye) steaks
Instructions
Prepare the Marinade:
- In a food processor, combine olive oil, Worcestershire sauce, soy sauce, steak seasoning, steak sauce, salt, black pepper, crushed rosemary, garlic, and chopped onion. Process the mixture until smooth and well blended.
Tenderize the Steaks:
- Place the Delmonico steaks on a clean cutting board. Using a fork, gently prick both sides of the steaks to allow the marinade to penetrate more deeply.
Marinate the Steaks:
- Arrange the steaks in a large glass baking dish. Pour the prepared marinade over the steaks, ensuring they are evenly coated. Flip the steaks a few times to ensure all sides are covered. Cover the dish with plastic wrap and refrigerate for a minimum of 3 hours, or ideally overnight for enhanced flavor.
Preheat the Grill:
- When ready to cook, preheat an outdoor grill to medium heat (approximately 350°F to 400°F). Lightly oil the grates to prevent sticking.
Grill the Steaks:
- Remove the steaks from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the steaks directly on the preheated grill grates. Close the lid and cook for approximately 8-10 minutes per side. For medium doneness, the internal temperature should reach 140°F (60°C). Adjust the cooking time based on preferred doneness.
Rest the Steaks:
- Once fully cooked, transfer the steaks to a clean plate. Allow them to rest for 5 minutes to let the juices redistribute evenly throughout the meat.
Serve:
- Slice the steaks against the grain and serve immediately with your preferred sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
