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 a grain-fed steak.
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.)
STEAKS: Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
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.
Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
Remove the steak from the skillet and allow it to rest 10 minutes.
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.