Grilled Delmonico Steaks Recipe

This is my third time trying out this marinade recipe, and I have come to the conclusion that no additional salt is necessary. The soy sauce and steak seasoning already provide enough saltiness. Finally, I have perfected it! The flavor is delicious. I personally don't like rosemary, so I used a combination of tarragon and thyme instead. I should have checked the reviews before making it though, as it turned out to be way too salty. I could feel the effects of the salt overload. Perhaps reducing the salt to 2 teaspoons instead of 2 tablespoons would be better, especially considering the saltiness of the soy sauce. Despite this, I will definitely make it again, adjusting the salt content next time.

The recipe called for 2 tablespoons of salt, which turned out to be excessively salty. Using just one teaspoon would have likely been sufficient.

Fantastic marinade! I omitted the salt and had to skip the onions due to a recent recall, but it turned out amazing. In fact, I think it was even better without the salt. In my view, there's no need for the food processor, simply whisk the marinade ingredients together. I'll definitely be using this on all premium cuts in the future.

I prepared a quarter of this recipe yesterday and marinated a large NY strip steak for about 9-10 hours. Our steak weighed almost a pound, but the quarter portion of the marinade was sufficient. Despite following advice from previous reviewers by omitting salt and using light soy sauce, we found the marinade to be too salty, even though we enjoy salty flavors. I used fresh rosemary and blended the marinade with my immersion blender, which made the process quick and easy. I will definitely make this again, skipping the salt and reducing the amount of steak seasoning by half as it is quite salty. The marinade enhanced the meat's flavor harmoniously without overpowering it.

I was on the verge of giving up on my steak-making skills until I stumbled upon this recipe (and I consider myself a pretty good cook). I am so grateful that I found it just in time for the 4th of July weekend. I marinated my Angus Rib-Eyes on Saturday night and cooked them on Sunday early evening, allowing them to marinate for almost 20 hours. Despite the recipe calling for 40 oz of steak, I used 58 oz and only added one tablespoon of salt and one tablespoon of steak sauce. The result was unbelievably juicy and beautifully cooked steaks, addressing the two main reasons I was considering giving up on cooking steaks at home. I started by pan-searing them for 3-5 minutes per side, adjusting the time based on each steak's size as I was serving both adults and kids with varying preferences. After that, I grilled them over low fire with ashen coals for about 15-20 minutes until they reached a medium-well doneness of 170 degrees. The outcome was nothing short of perfect!

Cooking the steak for 10 minutes on each side will overcook it and result in a charcoal-like texture. For a medium rare doneness, aim for 4 to 5 minutes per side, depending on the thickness of the steak. To avoid making the steak too salty, limit the marinating time to no more than 1 hour, using a mixture of soy sauce and olive oil. Pair it with brandy-flambéed Portobello mushrooms sautéed in a blend of butter and olive oil for a delicious combination.

This steak marinade has become my absolute favorite out of all the ones I've tried. Ever since discovering it a couple of years ago, I rarely use anything else! The blend of flavors in this recipe is just right for my taste buds. The first time I made this marinade, it was fantastic. However, like many other reviewers have mentioned, it can be too salty due to the steak seasoning and soy sauce. Since then, I've omitted the salt each time. Despite the initial saltiness, I've made this marinade at least a dozen times over the years. While the original recipe is excellent, I've made a few tweaks to some ingredient quantities. I use 1 1/2 tablespoons of McCormick's Montreal Steak seasoning, around 2-3 tablespoons of A1 sauce (the only thing I use A1 for!), 2 tablespoons of dried rosemary, several large cloves of garlic (I don't measure these), and one whole medium yellow onion. I maintain the same amounts of oil, Worcestershire sauce, and soy sauce. This marinade consistently produces a tender, juicy steak with beautiful grill marks, even when using my electric grill! For tonight's 1" New York strips, I marinated them for 2 hours (all the time I had) and cooked them to a perfect medium-rare. It was absolute perfection! Thank you for such a fantastic recipe!

Absolutely incredible just the way it is! After reading numerous reviews claiming that this recipe was too salty, I decided to give it a try anyway. I followed the recipe precisely and the outcome was truly amazing. I marinated Delmonico steaks for 8 hours, then cut them into kebab-sized pieces and marinated them for an additional 2 hours. While I enjoy salt, my boyfriend does not. I made him 2 steaks, assuming I would use one for sandwiches the next day. To my surprise, he devoured both steaks and mentioned it was the best marinade he had ever tasted. The key to this recipe is understanding osmotic pressure. Allowing the salt to draw out the juices from the steaks and then infusing them back in is crucial for flavor (there are resources online to explain this process). My only minor complaint is that the recipe simply calls for salt. It is essential to use coarse kosher or sea salt; table salt would make it overly salty. I happened to use some delightful coarse maplewood smoked salt, which added a lovely smoky undertone to the dish. The steaks were incredibly tender and practically melted in the mouth. Typically, we do not marinate our steaks, but after this experience, we will certainly be making this dish again and again. What an impressive recipe!

I modified this recipe to make 2 servings and had to make slight changes due to missing steak seasoning. I used 1 tablespoon of Lawry's seasoned salt, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder instead. I also included fresh garlic and onion as called for in the original recipe. We let it marinate for over 24 hours, more like 31 hours, which I believe enhanced the flavor even more :-) Even before trying the steak, my husband kept praising the marinade, and he thoroughly enjoyed the final dish. This is my second time making this recipe; the first time I followed it precisely, but without a food processor, the ingredients weren't well blended, resulting in just an "okay" taste. We will definitely be making this again, ensuring everything is blended thoroughly next time!!

This recipe is a game-changer! I couldn't wait to try it again. I was feeling a bit lazy and didn't feel like washing my food processor, so I decided to finely chop the onions by hand and mix all the ingredients in a plastic container for a 24-hour marinade. My husband usually isn't a fan of marinades on steak, but he always orders the Delmonico at our favorite steakhouse. I was thrilled when he absolutely loved my "at home" version.

I wasn't sure what to expect since I'm not a fan of onions and this recipe requires quite a few, but I must say it turned out to be incredibly delicious. It was perfectly seasoned without the need for any additional salt. We omitted the rosemary, as we're not fans of it, and the dish turned out just fine. Serving it over white rice makes it super convenient to store in the freezer and reheat the day before. Grilling it also helps to keep the house cool during the summer, which is a bonus. We used a more affordable cut of meat, round steaks, which was a bit tough but still tasty. UPDATE: When we made this dish with ribeye steaks (as the recipe suggests) from Costco, the results were truly out of this world.

Absolutely delicious taste!! Without a doubt, the best marinade I have ever tried!!

This has become my go-to method for cooking rib eye steaks! It was absolutely fantastic. The steak turned out incredibly tender and packed with flavor. Simply loved it!!!!

Absolutely delicious steaks! Can't wait to grill some New York strips next.

This recipe is fantastic! I omitted the salt and substituted thyme for rosemary based on recommendations, and it turned out delicious.

The dish was absolutely delicious, it didn't require any steak sauce at all. It was bursting with flavor and incredibly tender. I will definitely be making it again.

Oh my goodness! I have always thought of myself as a skilled cook. The one dish I struggled to make delicious was steak, until I came across this recipe! Juicy and bursting with flavor! Thank you so much!

This place is terrible!

This meal was absolutely scrumptious!

This marinade is amazing! Grilling steaks just isn't the same without it!