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Rockin' Ribeye Grilled Delmonico Steak Recipe

The Delmonico steak is a great steak by pretty much any account. If you are more of a purest, then skip all the ingredients and just put a liberal coat of high quality salt and pepper on your steak and toss them on the Kong kamado grill. This grilled Delmonico steak recipe is for those looking to kick up their backyard charcoal grill a bit.


  • Four 10 to 12 oz. ribeye steaks
  • ½ C olive oil
  • ¼ C Worcestershire sauce
  • 6 TB soy sauce
  • ¼ C minced garlic
  • ½ medium onion, chopped
  • 2 TB salt
  • 1 TB black pepper
  • 1 TB dried rosemary
  • 3 TB Montreal steak seasoning
  • 3 TB A-1 or your favorite steak sauce


Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning and steak sauce in a blender and blend until well blended. Using a fork, prick the flesh of the steaks on both sides.

Pour half of the steak sauce mixture in a shallow dish, lay the Delmonico steaks in the dish and pour the other half of the mixture on top. Cover and refrigerate at least 3 hours or overnight.

Preheat Kong to 400 degrees and put down your Grill Grates and get them very hot. If you do not have Grill Grates, then cook directly on the grates of your grill.

Remove the steaks from the marinade, lightly oil the grates and sear the steaks for 3 to 5 minutes.

Rotate the steak 90 degrees, sear for another 3 to 5 minutes. Once you have good grill marks, flip the steak over and repeat. Cooking 6 to 10 minutes per side should yield a solid medium-rare to medium on each steak.

A Brief FYI About the Delmonico Steak

Are you confused as to what a Delmonico steak actually is? Consider yourself part of the crowd. Said to be named after a famous NYC restaurant called Delmonico’s, this cut of steak does not come from a specific part of the cow.

What does that mean for you as a pitmaster? When you shop for a Delmonico steak, you do not need to look for the word “Delmonico” on the label. Just go for a nice, big, healthy looking piece of meat with tons of marbling. If it seems tender and grill-worthy, buy it. If not, keep looking because another one will be right around the corner. As this post’s name suggests, we chose a ribeye for this Delmonico steak recipe, which gives you a good starting point.

Tips for Grilling Delmonico Steak

First time making a rockin’ ribeye? Take these tips to heart:

  • Give your meat enough time to sit in the steak sauce. It makes a huge difference if you stop marinating after just an hour.
  • Consider purchasing grill grates to get those beautiful sear marks and a super seared texture on your ribeye Delmonico.
  • Allow your meat to rest for several minutes after cooking. You will be amazed at the taste and texture when your grilled Delmonico has gotten a break before serving.

Why wait? Grab the ingredients for our Delmonico steak recipe and get fired up about firing up your Silverbac or other Grilla Grills wood pellet smoker grill.

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