Grilled Delmonico Steak | Napoleon Grill
You can’t go wrong with this classic grilled steak right on your grill at home. We are going to show you how to get a great seared steak in minutes featuring our Napoleon Grill.
We used a Delmonico steak, which is a prime cut that you can’t go wrong with grilling. Any loose pieces of fat or flesh that you see hanging off of your steak, just trim these off. They would just burn up on the grill.
Rule of thumb with every protein: pat these steaks dry to get the initial first layer of moisture off the outside. This will let your seasonings stick better and provide a more even cook. Brush each side with olive oil to add richness. We’ll season this with ¼ teaspoon of Montreal steak seasoning, and ¼ teaspoon of garlic powder to compliment the steak flavors. Don’t forget to also season the sides.
You could do a brine on these in advance, make sure the brine is only on overnight. If you leave this on for too long, it can draw out too much moisture and dry out the steak. It can become too salty, and even change the entire texture of the steak. If you wanted to do a wet brine like a marinade overnight, you can do something like that as well.
Before you cook just make sure to take either the wet or dry brine off since the meat is porous and absorbent and this could just lead to a huge mess on your grill. Keep in mind you want to also bring this to room temperature for at least 15 to 20 minutes before cooking. If your steak is really cold when you put it on, this can cause an uneven cook. The best time to season your steak is right before you cook it.
If you season it before cooking, it should only be 2 to 4 hours beforehand. Anything more than this will create a cap in the moisture, and you won’t get as good of a sear. After you season your steak, it’s ready for the grill. On the Napoleon we have the high sear zone on high. If you aren’t on this type of grill, just keep one area of the grill on high. We’ll use the area that is off to carry over cook the steak after we pull it off the heat.
This will take about 2 to 3 minutes depending on the thickness of your steak. You can leave the top open on your grill, this will just let more heat escape. If you want these to cook the same temperature and more quickly, then keep the lid down.
After a few minutes, we’ll place the steaks on the cool side to carry over cook them for a few minutes until they reach the desired sear. If you want your steak to be more done, leave them on for longer, and vice versa for a more pink center.
Let them rest for a few minutes to build up the juices and flavors, or if you can’t wait, cut right into these, and serve them up. Grilling your steak gives them a great charred flavor, and a tender and juicy texture. Try making steaks on your grill the next time you make them.
Ingredients:
- Steak of your choice
- 1 tsp olive oil
- ¼ teaspoon Montreal steak seasoning
- ¼ teaspoon garlic salt
Method:
- Preheat your grill on high until reaching 300 degrees
- Pat your steak dry then brush all sides with olive oil
- Season with Montreal steak seasoning and garlic salt
- Cook on one side of the grill on high for 3 – 5 minutes
- Pull off the heat on the cool side of the grill and carry over cook for an additional 3 minutes
- Let sit or serve right away
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