Delmonico Roast Recipe Oven

DELMONICO POTATOES

Steps:

• Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
• Heat cream and milk in a medium saucepan.
• Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
• Heat and stir until cheese is melted and mixture is creamy.
• Pour cheese mixture over potatoes.
• Do Not Stir!
• Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
• This recipe may be prepared ahead of time and refrigerated until ready to bake.

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.

DELMONICO ROAST WITH RED WINE AND ONION GLAZE

Steps:

• Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
• Combine the Roast ingredients in a small bowl. Wash and dry Delmonico roast and place in a nine x 13 (23x33 centimeter) pan. Lightly season the roast with onion powder, seasoned salt, garlic powder and paprika. Smear the entire roast, top and bottom with the rub.
• Place roast in oven and bake uncovered for approximately 1 hour and 20 minutes, or when meat thermometer reads 130 degrees for medium-rare doneness. (Bake additional time for medium-well done.)
• Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.
• While your roast is cooking, prepare red wine and onion glaze.
• Place three tablespoons oil, sliced red onions, salt, and pepper into a four quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.
• Add two cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).
• Meanwhile, place honey, red wine vinegar, and lemon juice and zest in two-quart pot. Turn on a medium-low flame, and stir constantly with a wooden spoon until your honey glaze begins to simmer.
• Once it simmers, stop stirring and allow the mixture to simmer an additional two minutes. Pour the honey glaze mixture into the onion mixture and then add the apricot jam. Raise the heat to a boil, then reduce to medium-low again. Allow mixture to cook about 30 minutes, until it thickens slightly. Turn off heat.
• Slice roast. Serve with onion glaze poured over slices, or serve the glaze in a bowl and each person can pour the glaze over the meat individually.

THE PERFECT RIB EYE ROAST RECIPE

Steps:

• Gather ingredients.
• Place a large cast iron skillet in the center of the oven. Heat the oven to 500 F. Once the temperature reaches 500 F, let the skillet heat for 15 minutes. Meanwhile, in a small bowl, combine the pepper, salt, and garlic.
• Rub the mixture all over the roast. Truss the roast if it's uneven in places. Trussing makes the meat compact and uniform which helps it cook evenly.
• Carefully, with potholders or oven mitts, remove the skillet to heat-proof surface. Put the roast in the skillet, fat side up.
• Return the skillet to the oven and roast for 25 minutes. Reduce the heat to 325 F without opening the oven door. Continue to cook until a thermometer inserted in the center of the roast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours.
• Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Remember that the roast's internal temperature will continue to rise by 5 to 10 degrees as it rests.
• Carve and serve.

DELICIOUS DELMONICO ROAST

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Season brisket with half a tablepoon salt, pepper, garlic powder, and half a tablepoon paprika. Rub in the seasonings. Spread tomato paste over brisket and rub in. Set aside in a nine- by 13-inch tin (or larger one if your meat is bigger).
• Heat a pan over medium heat. Add oil and sauté the onions. Then, add the garlic, carrot, and celery and sauté together.
• Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well.
• Sprinkle on half a tablepoon salt, half a tablepoon paprika and the thyme. Cover the meat tightly with foil.
• Bake at 350 degrees Fahrenheit for two hours. If serving right away uncover the meat, baste and continue to brown for 15 minutes.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ROBUST RUB BONELESS DELMONICO RIB EYE ROAST

Steps:

• Combine coriander, mustard seed and caraway seeds in a heavy-duty zipper-locking bag; place on a cutting board. Using a meat mallet or rolling pin, crack seeds until all have been coarsely broken. Combine with remaining spices.
• Season all sides of roast with rub, cover with plastic wrap and refrigerate for at least one hour, overnight preferred.
• Preheat oven to 450°F. Place rib roast in a roasting pan or on a wire rack in a sheet pan; roast for 15 minutes. Reduce heat to 325°F and roast for 1 3/4 to 2 hours or to internal temperature of 125°F for a deep pink interior.
• Allow to rest 15 minutes before slicing.

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.