This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Monday, January 25, 2016
GRILLED DELMONICO STEAKS
Delmonico Steaks are grilled 1½ to 2
inch rib-eye steaks. Don't marinade the steaks for more than 20
minutes because the bourbon will cook the steaks. You don't have to go to
Delmonico's Restaurant in New York City to have their famous steak and my
version of Delmonico Potatoes. To test steaks for doneness, use an instant-read thermometer. Medium-rare - 140 degrees F Medium - 155 degrees F Well-done - 165 degrees F
2 (8-oz) bone-in or boneless rib-eye steaks
Marinade for Steaks
3 T bourbon
1 clove garlic, minced 1 T extra-light olive oil
1 T honey
2 t Worcestershire sauce
Sea salt and freshly ground black pepper
Mix marinade ingredients together in a
Place steaks in a shallow bowl, fitted
with a top.
Pour marinade ingredients over steaks
and let marinade on your counter top for 20 minutes.
Turn the steaks over after 10 minutes.
½ stick unsalted butter,
½ t minced chives
½ t minced parsley
½ t minced thyme
¼ t minced rosemary
1 T lemon juice
½ small shallot, minced
Salt and freshly ground black pepper
Place all of the herb butter ingredients
in a small bowl and mix thoroughly.
Place on wax paper in a row and roll
into a log, twisting the ends closed.
Refrigerate until ready to use and then
cut a pat for each steak.
You can do this in the morning or a
couple of days before you grill the steaks.
The butter also freezes well for furture
If using a charcoal grill, prepare a
pile of coals on one side of the grill.
Sear the steaks over the hot coals for 2
minutes on each side.
Move them to the cooler side of the
grill and continue to cook for another 10 to 12 minutes.
Do not flip over again.
When done, place on a platter and cover
with aluminum foil for about 5 minutes.
Place the steaks on plates and pour the
accumulated juices over each.
Add a pat of Herb Butter on top of each
steak and serve.