There’s something magical about grilling a thick, juicy steak over charcoal. The Delmonico steak, with its unique cut, is a must-try for every barbecue enthusiast. While cooking a thick steak may seem daunting, with careful attention to temperature, timing, and resting, you’ll be rewarded with an incredible meal. So, let’s dive into the art of grilling a Delmonico steak and savor its rich flavors.
What Makes a Delmonico Steak Special?
A Delmonico steak is cut from the loin section, right where the Ribeye ends and the New York Strip begins. Served as a thick cut, measuring around 2-3 inches, it’s a unique and rare gem. In fact, only two such steaks can be sourced from each cow, one from each side. Delmonico’s restaurant in New York City popularized this steak during the mid-19th century.
I recently grilled a Delmonico steak that was nearly three inches thick and boasted beautiful marbling. The result? A tender, flavorful delight that easily satisfied four hungry souls. Its advantages include being leaner than a Ribeye, more affordable per pound, available in thick cuts, and can be enjoyed bone-in or boneless. On the flip side, it’s slightly less tender than a Ribeye, and its intense flavor may not suit everyone’s palate. Moreover, finding this cut can be a challenge.
Grilling a Delmonico Steak: Tips and Tricks
Reverse Sear: The Key to Success
Given the steak’s thickness, reverse searing is the ultimate technique to master when grilling a Delmonico. Unfamiliar with this method? Reverse searing involves cooking the steak over indirect heat first and then searing it to perfection. Directly grilling a thick steak is a recipe for disaster, as the outside will burn while the inside remains undercooked.
Patience is a Virtue
Remember to factor in a longer cooking time when grilling a Delmonico steak. The temperature at which you reverse sear will determine the duration. For my cook, I maintained a grill temperature between 250-275°F and it took approximately 1½ hours from start to finish. To ensure you’re on the right track, keep an instant-read thermometer handy as each steak varies in cooking time.
Resting for a longer period is crucial when dealing with larger, thicker steaks. While a thinner steak may require only 5-10 minutes of rest, a Delmonico cut should be given 15-20 minutes. Additionally, bear in mind that during resting, the steak’s internal temperature can rise by as much as 10°F, so adjust your calculations accordingly.
Let’s Get Grilling!
1. Seasoning the Steak
Generously season your Delmonico steak with kosher salt and freshly ground black pepper. Allow it to sit and come to room temperature for best results.
2. Preparing the Grill
For this cook, I used my trusty PK360 grill with Fogo charcoal. Set up your grill for two-zone cooking, placing the lit charcoal on one side. Once the grill reaches 275°F, adjust the vents to maintain the temperature. Position the Delmonico steak on the opposite side of the coals to initiate the reverse searing process. To infuse a hint of smokiness, I added a small chunk of hickory wood during the cooking process.
The steak will take about 1½ hours to reach an internal temperature of 120°F. At this point, open the lid to let the coals heat up. Sear the steak directly over the flames, flipping it several times to achieve a flavorful crust. Once the internal temperature reaches 130°F, remove the steak from the grill to allow it to rest.
4. Resting and Savoring
To rest the steak, loosely tent it with foil and wait for about 15-20 minutes. Remember, the thicker the steak, the longer the resting time needed. During this period, the steak will continue cooking and its temperature will rise. Once it has properly rested, cut along the bone to remove it and slice the steak against the grain for a perfect, tender bite.
Explore More Grill-Worthy Cuts
If you’re a fan of big, meaty grilling projects, why stop at the Delmonico steak? Here are a few more mouthwatering options to add to your repertoire:
- Smoked Prime Rib Roast
- Brisket in the Electric Smoker
- Smoked Rack of Pork
- Twice Smoked Spiral Ham
- Competition Style Pork Butt
- Smoked Whole Turkey
Next time you fire up the grill, let the Delmonico steak take center stage. Its thick, juicy goodness, combined with the smoky flavors from the charcoal, will create a culinary experience that’s second to none. So, grab your tongs, prepare your grill, and embark on a grilling adventure with the Delmonico steak at the helm.
For more grilling inspiration and tips, visit Ekilove – your ultimate destination for all things barbecue.
