Delmonico Steaks

Yield: 4 rare to medium steaks

 

 

Ingredients:

 

4 12-16 ounce, nicely marbled Delmonico steaks (New York Strip), cut 1 ½ – 2” thick

 

2 teaspoons salt

 

1 ½ teaspoons table grind black peppercorns

 

2 tablespoons grapeseed oil

 

4 tablespoons cold, unsalted butter

 

4  3” thyme sprigs, basil leaves, sage leaves, or 3” parsley sprigs ( per your taste preference)

 

1 clove garlic, peeled and grated

 

1 teaspoon coarsely ground black peppercorns

 

 

Steps

 

Day 1

1. Pat steaks dry.
2. Combine salt and pepper.  Mix well.
3. Evenly sprinkle the salt and pepper over edges and both sides of the steaks.
4. Place steaks on a plate and dry cure them in the icebox, uncovered, for 24-48 hours.

 

Day 2

1. Remove steaks from icebox 45 minutes before cooking to allow the steaks to come to room temperature.
2. Place butter in a small saucepan. Melt over medium heat. Do not brown. Add thyme and grated garlic. Set aside for 45 minutes. Strain and discard solids. If butter has solidified, reheat herb butter over low heat so that it can be strained.
3. Preheat oven to 350°F.
4. Heat a cast iron skillet, large enough to hold at least two steaks, with handle cover, over high heat.
5. Add oil and swirl pan to distribute oil evenly across the bottom of the skillet.
6. Steaks should be prepared to the individual’s desired degree of doneness. Prepare the steaks that will be cooked to medium or well done first.
7. Add steaks to skillet using a tong. Do not puncture steaks.
8. Sear steaks for 2-3 minutes on every edge or until all edges are crusty brown.
9. Turn steaks on their side. Sear each side for approximately 3 minutes (turning (with a tong) the steaks over every minute) or until both sides are crusty brown.
10. Tilt pan on edge and place 1 tablespoons of the strained herb butter per steak in the bottom end of of the tilted pan.
11. Baste steaks by spooning herb butter over them for 2 minutes.
12. Test internal temperature of steaks (115° F. for rare, 125 ° F. for medium-rare, or 135° F. for medium).
13. Place in oven, if necessary, to bring the steaks to desired temperature.
14. Remove steaks from skillet and place on serving platter. Tent with foil for 10 minutes. Temperatures should reach 125°-135° F. for rare to medium-rare and 145°F for medium.
15. Place butter in a serving dish.
16. Repeat procedure until all steaks are tented.
17. Plate steaks.
18. Garnish with coarsely ground pepper, herb butter and fresh sprigs of the herb used to make the herb butter.
19. Serve.