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Dinner · Beef

Delmonico Steak with Parsley Butter

A thick sirloin steak, salted, brushed with butter and broiled, served with lemony parsley butter. Ranhofer’s plain steak, the way Delmonico’s served it.

⏱ 30 min (10 min prep, 15 min cooking, 5 min waiting) 🍽 Serves 4 · about 5 oz of steak quickleftovers gluten free
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ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Steak

  • 2 Top sirloin steak, about 1 1/4 inches thick
  • 1 tsp Table salt
  • ½ tsp Ground black pepper
  • 1 tbsp Olive oil

  • Parsley butter (maître d’hôtel butter)

  • 4 tbsp Butter, unsalted, softened
  • 1 tbsp Fresh parsley, finely chopped
  • 1 tsp Lemon juice (bottled)
  • 1 pinch Table salt

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

📜 Where it comes from

Charles Ranhofer (1836–1899), Delmonico’s, New York (chef 1862–1876 and 1879–1896).

The Epicurean (New York: Charles Ranhofer, 1894), No. 1375, p. 424: “Delmonico Sirloin Steak of Twenty Ounces, Plain”.

“Cut from a sirloin slices two inches in thickness; beat them to flatten them to an inch and a half thick, trim nicely… salt them on both sides, baste them over with oil or melted butter, and broil them on a moderate fire.”

The original text, quoted as printed; it is in the public domain.

Which cut a “Delmonico steak” means has been argued about for more than a century: today it may be sold as a boneless rib eye or a strip steak. Ranhofer’s book calls for a thick sirloin steak.

What we changed: Ranhofer gives times for rare to well done; we cook to 145°F with a 3-minute rest, USDA’s safe minimum for steak.

Delmonico’s closed in 1923, before Michelin awarded its first stars (1926), so no star ratings apply.

Internet Archive scanHathiTrust recordCharles RanhoferDelmonico steakMore from the great kitchens →

Steps

You’ll need: broiler pan, grill or heavy skillet, instant-read thermometer, tongs.

  1. Mash the butter with the parsley, lemon juice and a pinch of salt. Shape into a log on plastic wrap and chill.
  2. Pat the steaks dry, season both sides with the salt and pepper, and brush with the oil. Let them sit while the broiler, grill or skillet heats.
  3. Broil 3 to 4 inches from the heat, or cook on a hot grill or skillet, 5 to 7 minutes per side, until an instant-read thermometer in the center reads 145°F.
  4. Rest the steaks 3 minutes, then slice and top with coins of the parsley butter.

🌡 Safe temperaturesBeef steaks 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMake the parsley butter up to 1 week ahead (or freeze it for 2 months).
↺ LeftoversRefrigerate within 2 hours; use within 3 to 4 days, sliced cold on salads or sandwiches or reheated to 165°F.
🧒 With kidsSlice kids’ portions thin across the grain.
Dairy-free swapSkip the parsley butter and serve with lemon and olive oil.

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Fresh vs. dried herbs Food Safety Basics

Our own adaptation of a public-domain recipe, in our own words. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.