delmonico steak

Name: Delmonico Steak
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 6 - 20-ounce prime rib-eye steaks, at room temperature; - sea salt and coarsely ground black pepper to taste; 1/3 cup(s) fine quality olive oil; - meat butter; MEAT BUTTER:; 3 - fresh bay leaves; 1 tablespoon(s) fresh thyme leaves; 2 tablespoon(s) sea salt; 1 pound(s) (4 sticks) unsalted butter, at room temperature

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Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

In 1834 the Delmonicos bought a farm in present day Williamsburg to grow produce for the restaurant. In Appetite City, author William Grimes notes that an 1838 menu offered squab, hare, quail, pheasant, grouse, venison, and wild duck as well as salmon, mackerel, artichokes a la Barigoule, salsify au jus, eggplant and more. The famous Delmonico steak was added to the menu in 1850, and Delmonico's potatoes, mashed potatoes covered in cheese and breadcrumbs, were a favorite of Abraham Lincoln. Posted for Culinary Quest 2016.

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yield 6 serving(s)

prep time 10 Min

cook time 10 Min

method Grill

Ingredients For delmonico steak

6

20-ounce prime rib-eye steaks, at room temperature
sea salt and coarsely ground black pepper to taste
1/3 c

fine quality olive oil
meat butter
MEAT BUTTER:
3

fresh bay leaves
1 Tbsp

fresh thyme leaves
2 Tbsp

sea salt
1 lb

(4 sticks) unsalted butter, at room temperature

How To Make delmonico steak

1
Clean, oil, and preheat the grill. Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.

2
Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.
3
Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.
4
Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.
5
Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.
6
MEAT BUTTER:
7
Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery. Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well.
8
Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.
9
When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.
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