DELMONICO STEAK MARINADE RECIPES RECIPES

Name: Delmonico Steak
Prep time: 5 min
Cook time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 20-ounce (567g) rib-eye steaks; sea salt and coarsley ground black pepper, to taste; 1/3 cup (79ml) extra-virgin olive oil; MEAT BUTTER; 3 fresh bay leaves; 1 tbsp fresh thyme leaves; 2 tbsp sea salt; 1 pound (4 sticks) (454g) unsalted butter, at room temperature

DELMONICO STEAK AUTHENTIC RECIPE | TASTEATLAS

Delmonico Steak Authentic Recipe | TasteAtlas image

Accessed via abcnews.go.com, this recipe is adapted from Dining at Delmonico's: The Story of America's Oldest Restaurant. However, unlike in the recipe, at Delmonico's, they serve the steak brushed with a 50:50 mixture of clarified beef fat and butter and fried onion sticks on top.

Provided by TasteAtlas

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 20-ounce (567g) rib-eye steaks
sea salt and coarsley ground black pepper, to taste
1/3 cup (79ml) extra-virgin olive oil
MEAT BUTTER
3 fresh bay leaves
1 tbsp fresh thyme leaves
2 tbsp sea salt
1 pound (4 sticks) (454g) unsalted butter, at room temperature

Steps:

First, you need to make the meat butter. Add the bay leaves, thyme, and salt to a spice grinder, then grind until powdery. Add the spice mixture and the butter to a bowl, then blend until well combined. Wrap the butter mixture in cling film, then hand roll it until you get a log that's 1¼ inches (3,2 cm) in diameter. Keep in the refrigerator up to a week, or in the freezer up to three months. When it's time to serve the steaks, remove the cling film, and cut crosswise into ½-inch-thick slices — a slice per steak.
Preheat the grill, then pat dry the steaks, and season them with salt and pepper, but only on one side.
Place the steaks seasoned side down, on the hot grill. Grill for three minutes, then season the top parts with salt and pepper and turn using tongs. Grill for three minutes on the other side.
Place the grilled steaks on a platter, then brush each side sparingly with olive oil.
Place the steaks back on the grill, and cook until charred on the outside, but done on the inside.
Remove from the grill and onto plates. Allow the steaks to rest for 5 minutes, then top each with a slice of meat butter and serve.

DELMONICO STEAK AUTHENTIC RECIPE | TASTEATLAS

Delmonico Steak Authentic Recipe | TasteAtlas image

Accessed via abcnews.go.com, this recipe is adapted from Dining at Delmonico's: The Story of America's Oldest Restaurant. However, unlike in the recipe, at Delmonico's, they serve the steak brushed with a 50:50 mixture of clarified beef fat and butter and fried onion sticks on top.

Provided by TasteAtlas

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 20-ounce (567g) rib-eye steaks
sea salt and coarsley ground black pepper, to taste
1/3 cup (79ml) extra-virgin olive oil
MEAT BUTTER
3 fresh bay leaves
1 tbsp fresh thyme leaves
2 tbsp sea salt
1 pound (4 sticks) (454g) unsalted butter, at room temperature

Steps:

First, you need to make the meat butter. Add the bay leaves, thyme, and salt to a spice grinder, then grind until powdery. Add the spice mixture and the butter to a bowl, then blend until well combined. Wrap the butter mixture in cling film, then hand roll it until you get a log that's 1¼ inches (3,2 cm) in diameter. Keep in the refrigerator up to a week, or in the freezer up to three months. When it's time to serve the steaks, remove the cling film, and cut crosswise into ½-inch-thick slices — a slice per steak.
Preheat the grill, then pat dry the steaks, and season them with salt and pepper, but only on one side.
Place the steaks seasoned side down, on the hot grill. Grill for three minutes, then season the top parts with salt and pepper and turn using tongs. Grill for three minutes on the other side.
Place the grilled steaks on a platter, then brush each side sparingly with olive oil.
Place the steaks back on the grill, and cook until charred on the outside, but done on the inside.
Remove from the grill and onto plates. Allow the steaks to rest for 5 minutes, then top each with a slice of meat butter and serve.

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