The Famous Delmonico's Steak
For this dish, you will need a boneless, 20-ounce, prime rib-eye steak that has been aged for at least six weeks . Serving it with an easy to make herbaceous compound butter.
We recommend using an instant-read thermometer. Rare steak's internal temperature will be 120 degrees to 125 degrees F, medium-rare to medium should read 130 degrees to 150 degree F.
Steak needs to sit for five minutes before cutting, as it continues to cook as it sits.
·six 20-ounce prime rib-eye steaks, at room temperature
·sea salt and coarsely ground black pepper to taste
·1/3 cup extra-virgin olive oil
·3 fresh bay leaves
·1 tablespoon fresh thyme leaves
·2 tablespoons sea salt
·1 pound (4 sticks) unsalted butter, at room temperature
How to Make The Famous Delmonico's Steak
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.
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.
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.
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.
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.
Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.
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.
Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.