Delmonico steak is world-famous, first introduced by Delmonico’s Restaurant in New York City in the mid-1800s. Over the years, Delmonico has applied to 8 different cuts of beef, though it’s generally accepted to refer to a top grade of beef (such as rib-eye, New York, or sirloin steak). This recipe is a classic method of preparing a quality Delmonico steak by slowly pan-searing the beef until it’s sizzling hot, and then topping it with a pat of garlic-herb butter for added flavor. Try to buy grass-fed beef. Grass-fed steak is leaner and has about 100 fewer calories than grain-fed steak.
Cook time: 20 Min Prep time: 1 Hr 15 Min Serves: 2
Ingredients
STEAK
2 grass-fed steaks, 1-inch thick (New York strip, rib-eye or sirloin)
1/2 tsp black pepper
1 tsp sea salt
olive oil
HERBED BUTTER
1/2 c unsalted butter, room temperature
2 clove garlic, finely minced
1 tsp lemon juice
2 tsp fresh parsley, finely chopped
Directions
1. HERBED BUTTER: In a small bowl, combine the butter, garlic, lemon juice, and parsley; mix thoroughly.
2. Form the butter into a log shape and wrap it in a sheet of waxed paper. 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.)
3. STEAKS: Sprinkle the steaks with salt and pepper. Then rub each steak with a small amount of olive oil.
4. Preheat a cast iron skillet over medium heat. Once it’s heated, turn the heat to low. Sear the steaks for 3-5 minutes on each side.
5. Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature.
6. Remove the steak from the skillet and allow it to rest for 10 minutes.
7. While the steaks are resting, slice off two pieces of herbed butter. Let one slice of herbed butter slowly melt on top of each steak. Serve hot.
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