Grilled Delmonico Steaks Recipes

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

MICHAEL JORDAN'S 23 DELMONICO STEAK

Michael Jordan's 23 Delmonico Steak image

23 is Michael Jordan's famous Chicago restaurant. This is their recipe for the Delmonico Steak. A fantastically grilled rib-eye.

Provided by Derrick Riches

Categories Entree Dinner

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

4 (14-ounce) rib-eye steaks
2 portobello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
Kosher salt
Freshly ground black pepper
Steak Sauce:
1 cup beef stock
1/2 cup/ balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 59 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 141 mg, Sugar 7 g, Fat 0 g, ServingSize 4 steaks (4 servings), UnsaturatedFat 0 g

GRILLED DELMONICO STEAKS WITH GARLIC-ROSEMARY OIL

Grilled Delmonico Steaks With Garlic-Rosemary Oil image

I'm not certain from where this recipe originated, but it is one of my husband's and my favorites. This past Valentine's Day, which happened to be on the day of a blustery snowstorm, he actually made this recipe on the outdoor grill. Now that's love!

Provided by MarthaStewartWanabe

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 Delmonico steaks (or cut of preference)
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 garlic clove, minced
2 teaspoons rosemary, dried
3 tablespoons olive oil

Steps:

Preheat grill to medium-high heat.
Tenderize steaks and season on both sides with salt and pepper.
With two layers of aluminum foil cut into a square, make a sack-like shape (rounded on the bottom and pinched in the middle) and do not seal just yet.
Place garlic, rosemary and oil in the sack and swish from side to side to combine.
Tightly seal the sack.
Place sack on top rack of grill (as not to be too close to the flame, which may burn the garlic).
Grill steaks on bottom rack for 5-8 minutes on each side or until desired doneness. Close grill cover between flipping of steaks.
Remove foil sack from grill at the same time as steaks.
Plate steaks, open foil sack slightly and drizzle oil over steaks. If desired, spoon garlic and rosemary from sack onto steaks as well.

Nutrition Facts : Calories 182.5, Fat 20.3, SaturatedFat 2.8, Sodium 291.6, Carbohydrate 0.7, Fiber 0.2, Protein 0.1

GRILLED DELMONICO STEAKS

Grilled Delmonico Steaks image

Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling.

Provided by MACAW06

Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes

Time 3h30m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup olive oil
¼ cup Worcestershire sauce
6 tablespoons soy sauce
¼ cup minced garlic
½ medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks

Steps:

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Nutrition Facts : Calories 675.6 calories, Carbohydrate 14.8 g, Cholesterol 100.5 mg, Fat 53.6 g, Fiber 1.6 g, Protein 33.7 g, SaturatedFat 14.4 g, Sodium 7322.3 mg, Sugar 3.1 g

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