Although other cuts are frequently utilized, such as the New York strip, bone-in top loin steak, or sirloin, the consensus today is that a Delmonico steak is a thick, 1 12 inch, boneless rib-eye steak. The steak is first pat dried, then salt and pepper are sprinkled on just one side, and then it is placed seasoning side down onto a hot grill. The top side of the steak is seasoned with salt and pepper after three minutes, and it is then turned over and cooked for an additional three minutes.The steak should be removed off the grill after three minutes, coated with oil on both sides, and then put back on to cook until the appropriate internal temperature is attained, ideally 130-150°F (approximately 57°C) for medium-rare to medium doneness. After the steak has rested, it is often served with fried onion sticks on top and coated with a 50:50 mixture of clarified beef fat and butter.
Principal Ingredients
1. Beef 🍖
2. Butter 🧈
3. Salt 🧂
4. Black pepper 🌶️
5. Olive oil 🫒
6. Bay leaf 🍀
7. Thyme
COOKING ADVICE
The steak
Since the first years of Delmonico's slaughtering were done on the spot, the best piece of beef that was available that night was used to make the Delmonico steak. Even though there are still debates concerning the original beef cut used, Delmonico's prefers to utilize boneless rib-eye steak, while Emeril Lagasse's Delmonico restaurants prefer to use aged, bone-in rib-eye steak. Other restaurants might serve boneless or bone-in New York strip steaks, bone-in top loin steaks, sirloin, or even two chuck steaks tied together, which are inferior cuts of this steak when compared to the ones mentioned above. The steak should be thick-cut in any case, often measuring between 1 1/2 and 2 inches thick.
METHOD
Take note to remove the steak from the refrigerator on time, usually an hour before you're ready to start preparing it, as it must reach room temperature before being grilled. The steak can be seared in a skillet in addition to being grilled. In order to ensure that the middle of the steak cooks through evenly, some recipes even suggest grilling the steak first before finishing it in the oven.Ideally, you should always have an instant-read thermometer on available to monitor the doneness of Delmonico steak. When a steak is done, the internal temperature should be between 120 and 125°F (about 52°C) for a rare steak and 130 to 150°F (about 57°C) for a medium-rare to medium steak. Anything above that is not suggested if you want a truly nice steak. Additionally, bear in mind that even after you remove the meat from the heat, it will continue to cook as you check the interior temperature.Always allow the steak to rest for 5 minutes before serving it to allow the juices to pool in the middle.
SERVING
At Delmonico's, the steak is coated with a half-and-half mixture of clarified beef fat and butter before being rested for five minutes prior to serving to allow the fluids to come to the center. Fried onion sticks are then placed on top of it. But in the past, Delmonico potatoes—a casserole of potatoes, milk, and whipped cream, seasoned with salt, pepper, and nutmeg, and topped with cheese—were frequently served alongside Delmonico steak. Another common way to serve Delmonico steak is with a pat of compound butter on top.
Beef Delmonico
READY IN 25 MINUTES,
20 MINUTES TO COOK
This dish, which can be seen at abcnews.go.com, was taken from Dining at Delmonico's: The Story of America's Oldest Restaurant. Delmonico's serves the steak with fried onion sticks on top and a 50:50 blend of clarified beef fat and butter, contrary to the recipe.
INGREDIENTS
Six 20-ounce (567-gram) rib-eye steaks.
coarsely powdered black pepper and sea salt, to taste
Extra-virgin olive oil, 1/3 cup (79 ml)
ANIMAL BUTTER
three new bay leaves
fresh thyme leaves, 1 tablespoon
2/TBS sea salt
4 sticks of unsalted butter weighing 1 pound (454 grams), at room temperature
PREPARATION
Step 1
Making the beef butter is the first step. Salt, bay leaves, and thyme should all be added to a spice grinder and ground until powdered. In a bowl, combine the butter and the spice mixture. Blend thoroughly. The butter mixture should be wrapped in cling film before being manually rolled into a log that is 114 inches (3,2 cm) in diameter. Keep for up to a week in the fridge or three months in the freezer. When it's time to serve the steaks, take off the plastic wrap and cut each steak into a single slice that is 12 inch thick.
Step 2
Pat the steaks dry and season them with salt and pepper, but just on one side, after preheating the grill.
Step 3
Put the seasoned side of the steaks on the hot grill. After three minutes of grilling, season the tops with salt and pepper and flip them with tongs. The opposite side should be grilled for three minutes.
Step 4
The steaks should be placed on a dish after being lightly brushed with olive oil on both sides.
Step 5
Reposition the steaks on the grill and cook until the outsides are browned but the interiors are done.
Step 6
Take off the grill and place plates. Five minutes should pass while the steaks rest before being served with a slice of meat butter on top.
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