Classic Delmonico Steak With Herbed Butter Recipes

HERB BUTTER SERVED ON STEAKS

Steps:

• Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
• Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
• Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
• Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
• Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
• To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
• Butter: .

DELMONICO STEAK

Steps:

• Steak Butter: Grind together bay leaves, thyme, and salt until powdered. Place butter in a mixing bowl; add powdered mixture, blending using an electric hand mixer. Scrape butter mixture onto center of a sheet of plastic wrap; pull wrap up and over butter; form butter into a roll about 1 1/4 inches in diameter. Wrap tightly; refrigerate up to 1 week or wrap in freezer and freeze for up to 3 months. When ready to serve, unwrap, and cut into 1/2-inch-thick slices, allowing 1 slice per steak. Steak: Preheat grill. Wipe excess moisture from steaks with a paper towel; season top with salt and pepper. Place steaks on the hot grill, seasoned sides down; grill 3 minutes; season tops with salt and pepper, turn steaks with tongs; grill 3 minutes. Remove steaks from grill; lightly coat both sides of steaks with olive oil using a pastry brush. Return steaks to grill; cook, turning occasionally, until nicely charred and interior has reached desired degree of doneness on an instant-read thermometer. (Rare steak= an internal temperature of 120° - 125°F; medium-rare - medium= 130° - 150°F; above 150°F, a steak is considered well-done, which does not make a really good steak.This takes around 20 minutes, depending upon the thickness of the steak and the heat. Remove steaks from grill; place on platter; allow steaks to rest for 5 minutes or so before cutting. The meat will continue to rise a little in temperature while resting. Serve, topped with a generous pat of steak butter on each steak.

THE FAMOUS DELMONICO'S STEAK

Steps:

• 1. Butter: Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery. Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well. Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months. When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.
• 2. Steak: Clean, oil, and preheat the grill. Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper. Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior. Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil. Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer. Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.

CLASSIC DELMONICO STEAK (WITH HERBED BUTTER)

Steps:

• 1. HERBED BUTTER: In a small bowl, combine the butter, garlic, lemon juice and parsley, and mix thoroughly. Form butter into a log shape and wrap in a sheet of waxed paper, and chill the herbed butter for at least an hour to allow the flavors to combine. (You can keep the butter chilled and slice off pieces as needed.)
• 2. STEAKS: Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
• 3. Preheat a cast-iron skillet over medium heat. Once it's heated, turn the heat to low. Sear the steaks 3-5 minutes each side.
• 4. Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
• 5. Remove the steak from the skillet and allow it to rest 10 minutes.
• 6. While the steaks are resting, slice off two pieces of the herbed butter, and let one slice of herbed butter slowly melt on top of each steak. Serve hot.

PAN SEARED STEAK WITH PORCINI AND HERB BUTTER

Steps:

• To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
• Strain out mushrooms and press with a paper towel to press out the extra liquid.
• Slice mushrooms and set aside.
• Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
• To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
• Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.
• Preheat oven to 475 degrees F.
• Liberally season both sides of the steaks with salt and pepper and set aside to rest.
• Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
• Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
• Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
• Bake about 5 minutes, then check doneness with a meat thermometer.
• Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
• Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
• Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.

MICHAEL JORDAN'S 23 DELMONICO STEAK

Steps:

• Gather the ingredients.
• Combine ginger, shallots, carrots, and celery in a saucepan over medium-high heat. Sauté until browned slightly.
• Slowly pour in balsamic vinegar , stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
• Meanwhile, preheat grill. Season steaks on both sides and place on grill . Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and cook mushrooms until tender. Remove everything from the grill.
• Cut mushrooms into small triangles. Skewer mushroom pieces with sun-dried tomatoes onto rosemary sprigs.
• Place grilled steak on a plate. Top with rosemary skewers and sauce. Serve.

DELMONICO STEAK

Steps:

• Mix all the ingredients well with a spatula and keep in fridge until your steaks are ready.
• 1. Pour the olive oil on your steak and rub properly. 2. Then rub the steak with minced garlic 3. Generously season the steaks with salt and cracked black pepper. 4. Flip the meat and repeat on the second side. 5. Pre-heat your grill to at least 500 F for searing. 6. Sear for 1-2 minutes per side . 7. Turn the steak 1/4 turn to create the cross hatch grill marks. 8. Flip the steaks and repeat on the second side. 9. Reduce the heat to medium high and continue cooking your steak. 10. Flip steak once to allow for even cooking. 11. Use a meat thermometer to check for internal temperature of your liking: • 130-135 F for Rare • 140- 145 F for medium rare • 155-160 F for medium 12. Take it off the grill and serve it by adding 1 tablespoon for your herb butter on top. 13. A simple and succulent Delmonico Steak is ready. Enjoy!