Classic Delmonico Steak With Herbed Butter 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.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

DELMONICO (RIB EYE) STEAKS W/ PARMESAN CRUST

Steps:

• Starting in a cold pan, add peeled garlic cloves and oil. Slowly bring the temperature of the oil up to medium low (do not jack up the heat, gentle roasting in oil is the goal).
• Stir garlic once or twice to ensure even browning. When all the cloves are evenly golden, remove them from the oil (You can re-use the oil in cooking other dishes).
• Smash garlic and the salt with the back of a fork until a paste forms. (there should be a few small pieces left) Add rosemary to garlic paste and mash that in as well.
• Preheat grill to high.
• Smear the remaining olive oil over the steaks and massage in the salt and pepper.
• Grill steaks approximately 3 1/2 minutes per side. Remove from grill and coat with the garlic paste, then press parmesan cheese into the garlic paste.
• Return to the grill for about 1-1/2 minutes per side again, to finish cooking meat to Med/Med-Rare and brown the parmesan crust.
• Allow meat to rest about 5 minutes before cutting.