Delmonico Steak

Store raw steak in its original packaging or tightly wrapped in plastic wrap/freezer paper. Once cooked, refrigerate within 2 hours.

Let the steak come to room temperature for about 30-60 minutes before cooking for more even cooking.

Season generously with salt and pepper just before grilling or searing.

Use a meat thermometer to ensure your desired doneness. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.

Rest the steak for 5-10 minutes after cooking before slicing to allow juices to redistribute.

Classic steakhouse sides like mashed potatoes, roasted asparagus, or creamed spinach.

A bold red wine such as Cabernet Sauvignon or Malbec.

Garlic butter or a compound herb butter.

Cooking a cold steak straight from the refrigerator, leading to uneven cooking.

Overcrowding the pan or grill, which lowers the temperature and prevents a good sear.

Cutting into the steak immediately after cooking, resulting in a loss of juices.