Delmonico steak refers to one of several cuts of beef (typically the rib cut) and the method of preparation, that was made by Delmonico’s Restaurant, a steakhouse in New York City, during the mid-19th century. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner
Delmonico’s steak may, now, refer to other cuts and various preparations in different parts of the USA. These wider variety of beef cuts may be broiled, fried or grilled. Some of the steak cuts commonly referred to as Delmonico steak include:
Boneless rib-eye steak: A Delmonico cut rib-eye consists of two heart cuts of rib-eye tied together with butcher’s twine. It resembles a filet mignon in appearance, but is quite large. The Delmonico Steak served by the current Delmonico’s in New York is a boneless rib-eye.
Bone-in top loin steak: (a triangular-shaped, short loin cut, the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak or strip loin steak).
Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club or hotel steak)
- 2 (8-10 ounce) Delmonico (rib-eye) steaks
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- ¼ cup onion, chopped
- 1 teaspoon crushed dried rosemary
- 1 tablespoon steak seasoning
- 1 tablespoon steak sauce (e.g. A-1)
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, rosemary, steak seasoning and steak sauce in a glass dish. Add the steaks and marinate several hours in the refrigerator.
Let the steak sit at room temperature for an hour before grilling.
Preheat an outdoor grill for medium heat or light charcoal and wait until coals are completely white.
Remove the steaks from the marinade and discard the marinade. Lightly oil the grilling surface and place the steaks on the grill. Cover and grill the steaks for about 5 minutes on each side, or to your desired degree of doneness.
It is best to use an instant-read thermometer to check for doneness. A rare steak will be at about 125 to 130 F. Medium rare is 130 to 140 degrees. For medium, you want a temperature of 140 to 150 degrees. Medium well is 150 to 160 degrees and well done is 160 to 170 degrees. Cover the meat with an aluminum foil tent for 5 minutes before slicing.
Blue Cheese Sauce
- 1 tablespoon unsalted butter
- 4 tablespoons minced shallots
- 2 tablespoons white wine vinegar
- 6 ounces crumbled Roquefort or other blue cheese
- Pinch of cayenne
- Freshly ground black pepper
- Minced fresh parsley
Place butter in a small saucepan over medium heat; after the butter melts, add the shallots and cook until soft, stirring occasionally, about 5 minutes.
Add vinegar, stir and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in the cheese, cayenne and a few grindings of black pepper. Stir occasionally until the cheese melts.
Keep warm while the steaks grill.
Porcini and Truffle Butter
A small pat of this butter is outstanding on top of your grilled steak.
Use the flavored butter on grilled meats and fish, under the skin of poultry before you roast it or on steamed or grilled vegetables. It can easily be substituted for butter in most savory recipes.
Because the flavor difference between white and black truffles is subtle, white and black truffle oil may be used interchangeably in recipes. Use truffle oil in small amounts. Drizzle it, do not pour it. Cooking with truffle oil is not a good idea. High heat will compromise the truffle flavor, therefore, truffle oil should be added to cooked dishes or sauces at the end of the cooking process just before serving.
Since truffles are very difficult to find and very expensive, I use dried porcini mushrooms in the butter to enhance its flavor. Truffle butter freezes very well and can be stored for a year or more frozen. Once thawed it should remain refrigerated and should be used within about 3 weeks.
- 2 tablespoons dried Porcini mushrooms
- 8 tablespoons softened unsalted butter
- 1 teaspoon white or black truffle oil
- ¼ teaspoon sea salt
Place the dried porcini mushrooms in a heatproof bowl and pour boiling water over them to cover. Be sure to use boiling water since the mushrooms will not receive any additional cooking.
Allow the mushrooms to stand for 15 minutes, then drain and chop coarsely.
In a small bowl, mix together the butter and truffle oil. Add the salt.
Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, place the butter onto the plastic wrap and form into a log, about 1 inch thick.
Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly.
Place the rolled up butter into the refrigerator to chill until firm. Store the log in a plastic zip top bag in the refrigerator until ready to use. The log may also be frozen.
Tomatoes, Red Onion and Balsamic Sauce
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, chopped
- 4 Roma tomatoes, seeded and chopped
- 1 tablespoon chopped fresh herbs (oregano, basil or parsley)
- ¼ teaspoon each of salt and black pepper
- 1 tablespoon good quality balsamic vinegar
Heat the oil in a small skillet and add the onions. Cook until softened. Add the tomatoes and simmer until the tomatoes are cooked and become saucy.
Stir in the herbs, salt and pepper and heat for a minute or two. Remove the pan from the heat and stir in the balsamic vinegar.
Set aside until the steak is cooked. Serve the sauce over the sliced grilled steak.
Peppers and Onion Topping
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 large sweet onions, halved and sliced
- 4 large green bell peppers, seeded and sliced
- 2 large red or yellow bell peppers, seeded and sliced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Heat the oil in a skillet and add the garlic. After a minute add the onions, peppers, oregano and sprinkle with salt and pepper. Cook until the vegetables are tender, about 10 minutes.
Slice the steaks thinly and serve with the peppers and onions.
Olive and Herb Topping
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves; pressed or grated
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped fresh Italian parsley
- 7-8 oz jar Kalamata olives, drained and halved
- 7-8 oz jar Sicilian green olives, drained and halved
- 1 tablespoon red wine vinegar
Combine all the ingredients in a mixing bowl. Cover and let marinate for several hours before serving. The olive salad can be made a day before and refrigerated overnight. Bring to room temperature before serving. Serve over sliced grilled steak.