CLASSIC DELMONICO STEAK (WITH HERBED BUTTER)

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Classic Delmonico Steak (with Herbed Butter) image

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...

Provided by Vickie Parks

Categories     Steaks and Chops

Time 1h35m

Number Of Ingredients 10

STEAK
2 grass-fed steaks, 1-inch thick (new york strip, rib-eye or sirloin)
1/2 tsp black pepper
1 tsp sea salt
olive oil
HERBED BUTTER
1/2 c unsalted butter, room temperature
2 clove garlic, finely minced
1 tsp lemon juice
2 tsp fresh parsley, finely chopped

Steps:

  • 1. 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.)
  • 2. STEAKS: Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
  • 3. 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.
  • 4. Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
  • 5. Remove the steak from the skillet and allow it to rest 10 minutes.
  • 6. 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.

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Dgjchg Xcvhhg
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Followed the recipe exactly and the steak turned out great. Will definitely make this again.

M zubair Wasli
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This steak was amazing! The herbed butter really made it.

UMAIR HUSSAIN
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I've been cooking for years, and this Delmonico steak recipe is one of the best I've ever tried. The steak was cooked to perfection, and the herbed butter was the perfect complement. I served it with roasted potatoes and asparagus, and it was a meal

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