Steak Sauce Delmonico Recipes

GRILLED DELMONICO 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.

DELMONICO POTATOES - THE TRUE AND ORIGINAL RECIPE

Steps:

• The original recipe:
• The recipe for Delmonico Potatoes is set forth in Filippini's book, The International Cook Book, as recipe number 718 at page 204. The exact recipe follows, updated with modern measurements and instructions:
• [Recipe Number] 718. Delmonico Potatoes
• Wash (but do not skin) the potatoes, and quarter them lengthwise (so that, after cooking, they can be grated into the longest shreds possible). Bring 8 cups of water to a boil and then add the potatoes.
• Let boil for 10 minutes so that the potatoes are not cooked through. Immediately submerse the hot potatoes into cold water, and let them cool for at least 30 minutes. Grate the potatoes into long strips.
• Mix together in a bowl the milk, cream, salt, pepper and nutmeg.
• Preheat a large frying pan over medium heat and then add the potatoes and liquid mixture. Fold them together well but gently, without mashing the potatoes, and cook for 10 minutes, mixing lightly occasionally so that they do not burn. Remove from the stove and fold in 1 tablespoon of the cheese.
• Transfer the potatoes into a pre-buttered baking dish and arrange evenly. On top, sprinkle the remaining 1 tablespoon of cheese.
• Preheat the over to 425F. Place the uncovered baking dish into the upper-third of the oven, and bake for 6 minutes or until lightly browned. TFD change - garnish with minced chives.
• Serve immediately.

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.

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 PORK STEAK

Steps:

• Sprinkle the pork steaks with salt and pepper and place in a small dish. Pour the Worcestershire sauce over the steaks and cover with aluminum foil. Place in the refrigerator for 1 hour.
• Heat your grill (or grill pan on the stove) to medium-high heat. Add the steaks and cook until internal temperature reaches 145 F. About 4 to 5 minutes on each side.
• Remove the steaks from the grill and let rest for 5 minutes on a cutting board. Serve hot with steak sauce.

DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE

Steps:

• Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
• Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
• Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
• To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

MICHAEL JORDAN'S STEAK SAUCE IS THE UNDISPUTED GOAT

Steps:

• In a sauce pot, add Worcestershire and corn syrup, bring to simmer, and reduce to half. Then cool and set aside.
• In a separate sauce pot, heat butter until brown, but not burnt.
• In a separate pot, heat heavy cream and reduce until thick.
• Whisk reduced heavy cream and browned butter. Set aside to cool.
• Once Worcestershire and cream are cool, slowly whisk them together with the rendered beef fat until all items are fully incorporated.
• Cool completely and set aside for use.
• In a roasting pan, sweat mirepox, garlic, and ginger.
• Add balsamic vinegar and reduce by half.
• Add chicken stock and veal demi-glace, also reduce by half.
• Finish with salt and pepper.
• Strain the sauce and serve.

STEAK SAUCE DELMONICO

Steps:

• in saucepan combine the ketchup, the butter, the worcestershire sauce, and the lemon juice and cook the mixture over low heat, stirring, until the butter is melted. serve the sauce hot. makes about 2 cups.

DELMONICO STEAK

Steps:

• Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means saute 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 your grill. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs. Place grilled steak on plate. Top with rosemary skewers and sauce. Serve. Recipe Source: 23, Michael Jordan's famous Chicago restaurant

DELMONICO STEAKS WITH BALSAMIC ONIONS AND SAUCE

Steps:

• 1. Steaks: (Note - I actually prefer to do this step AFTER starting the onions and steak sauce) Heat up a heavy grill pan over high heat, and wipe it with olive oil before it gets too hot. Season both sides of your steaks with the steak seasoning or salt and pepper. Cook the steaks for about 4 minutes on each side for medium, 7-8 minutes for medium well. Remove them to a warm platter.
• 2. Onions: Heat a medium nonstick skillet over medium-high heat. Add oil and yellow onions. Cook, stirring occasionally, for about 10-12 minutes, until the onions are soft and sweet. Add balsamic vinegar to the pan and turn the onions until the vinegar cooks away and glazes the onions a deep brown - approx. 3-5 minutes.
• 3. Steak Sauce: Heat a small saucepan over medium heat. Add oil, garlic and white onions and saute for about 5 minutes, until tender. Add the sherry to the pan and combine them with the onions. Stir in the tomato sauce and Worchestershire sauce, and season with black pepper.
• 4. To Serve: Top steaks with onions and drizzle a little steak sauce down over the top. Try to reserve about half of the sauce to pass at the table.