Begin by heating a cast-iron skillet over medium-high heat. Cast iron is ideal for this recipe because it retains heat well, helping you achieve that perfect sear. Let the pan get hot—really hot. This is essential for a crispy, caramelized crust.

While the pan is heating, generously season both sides of the Delmonico steak with kosher salt and freshly ground black pepper. Make sure the seasoning is evenly distributed to enhance the steak's natural flavor.

Once your pan is hot, add 1–2 tablespoons of high-heat oil (like olive or avocado oil). Swirl the oil to coat the bottom of the skillet, ensuring it's evenly distributed. You should hear a satisfying sizzle as the oil hits the pan.

Place the Delmonico steak in the hot pan and don’t touch it for about 4-5 minutes. The steak needs time to form a golden-brown, crispy crust. Avoid moving the steak around, as this could prevent the sear from forming. If you’re unsure, gently lift the steak with tongs to check—it should release easily from the pan.

After 4-5 minutes, flip the steak over. You should see a beautifully seared crust. Sear the second side for another 4-5 minutes. For a medium-rare finish, this timing should work perfectly, but feel free to adjust for your preferred doneness.

If you’re going for an extra luxurious touch, add 2 tablespoons of unsalted butter, along with a few sprigs of fresh thyme or rosemary, during the last minute of cooking. As the butter melts, tilt the pan slightly to spoon the butter over the steak. This basting technique infuses the steak with rich, savory flavors.

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Adjust your cooking time based on your preferred doneness:

Rare: 120-125°F (49-52°C)

Medium: 140-145°F (60-63°C)

Well-done: 160°F (71°C)

When the steak reaches your preferred doneness, take it out of the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring each bite is as tender and juicy as possible.