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Pan-Seared Delmonico Steak with Garlic Butter

A restaurant-quality pan-seared Delmonico steak with garlic butter that delivers a rich, buttery flavor, a crisp crust, and a tender medium-rare interior in under 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American Steakhouse
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 Delmonico steaks each 1.5 inches thick (about 12 ounces each)
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper freshly cracked
  • 2 tablespoons high-smoke-point oil avocado or vegetable
  • 4 tablespoons unsalted butter
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • Fleur de sel for finishing optional but recommended

Equipment

  • 12-inch cast iron skillet or heavy stainless steel pan
  • Instant-read meat thermometer
  • Paper towels
  • Tongs
  • Small saucepan
  • Cutting board

Method
 

  1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 to 40 minutes.
  2. Pat the steaks dry on all sides with paper towels.
  3. Season both sides of each steak with kosher salt and cracked black pepper about 5 minutes before cooking.
  4. Heat the skillet over medium-high to high heat for 3 to 4 minutes until it is smoking hot.
  5. Add the oil to the pan and swirl to coat.
  6. Place the steaks in the pan and sear the first side undisturbed for 3 to 4 minutes.
  7. Flip the steaks with tongs and sear the second side for 3 minutes.
  8. Reduce heat to medium-low, add butter, smashed garlic, and thyme, and baste the steaks with the melted butter for 2 to 3 minutes.
  9. Check the internal temperature with a meat thermometer and remove the steaks at 125 to 130°F, then transfer to a cutting board.
  10. Let the steaks rest for 5 minutes before serving and finish with a sprinkle of fleur de sel if desired.

Notes

Use a thermometer to ensure perfect doneness and rest the steak before slicing for maximum juiciness.