Saturday, December 22, 2018


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.
Rare - 125-130 F
Medium-rare - 130-140 F
Medium - 140-150 F
Medium well - 150-155 degrees F

2 (6-8 oz) bone-in or boneless rib-eye steaks

Marinade for Steaks
3 T bourbon
1 clove garlic, minced or pressed
1 T extra-light olive oil or avocado oil
1 T honey
2 t Worcestershire sauce
Sea salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.
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.

Herb Butter
½ stick unsalted butter softened
½ t minced chives
½ t minced parsley
½ t minced thyme
¼ t minced rosemary
1 T minced shallot
Sea 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 future use.

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.

Serves 2 to 4 (if thickly sliced into pieces)

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