Classic Delmonico Steak (with Herbed Butter)
Try to buy grass-fed beef. Grass-fed steak is leaner and has about 100 fewer calories than a grain-fed steak.
Featured Pinch Tips Video
- grass-fed steaks, 1-inch thick (new york strip, rib-eye or sirloin)
- 1/2 tsp
- black pepper
- 1 tsp
- sea salt
- olive oil
- 1/2 c
- unsalted butter, room temperature
- 2 clove
- garlic, finely minced
- 1 tsp
- lemon juice
- 2 tsp
- fresh parsley, finely chopped
1HERBED 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.)
2STEAKS: Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
3Preheat a cast-iron skillet over medium heat. Once it's heated, turn the heat to low. Sear the steaks 3-5 minutes each side.
4Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
5Remove the steak from the skillet and allow it to rest 10 minutes.
6While 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.