Delmonico

  • delmonico_rg

Delmonico

Description:
Known as the First Cut of the Rib, the Delmonico Steak is great on the grill or in the broiler. Tender until the last bite and preferred by steak lovers for its rich texture.

Packaging:
Individually packaged.
4 (10oz.) USDA Prime steaks when purchased in the Platinum Reserve Steak Pack
6 (10oz.) USDA Choice steaks when purchased in the All Natural Steak Pack

Recommended Wine Selection:
Cabernet or Merlot

Category:

Product Description

Grilling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes.

1. Preheat grill to HIGH or prepare coals.
2. Remove thawed steaks from packaging and place on plate. Season with ¼ teaspoon Natural Seasoning.
3. Place steaks on preheated grill and cook for 3- 4 minutes.
4. Flip steaks and continue cooking for 2 – 3 minutes. Remove steaks from grill to a clean plate.

Broiling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes
.
1. Preheat Broiler and position top rack 3 – 4 inches from broiler.
2. Remove steaks from packaging and place on broiler pan. Season using ¼ teaspoon Natural Seasoning.
3. Place broiler pan in oven and broil for 4-5 minutes.
4. For medium steaks, flip and continue broiling for 4 – 5 minutes.
6. Remove steaks from oven and plate

Serving Size 10oz
Servings/Container 6
Calories 543
Calories from Fat 315
% Daily Value
Total Fat 35g 54%
Saturated Fat 15g 75%
Trans Fat 0g %
Cholesterol 127mg 42%
Sodium 405mg 17%
Protein 50g
Vitamin C 0% . Calcium 2%
Iron 44% .

Delmonico Steaks with Balsamic Onions and Steak Sauce

A delicious alternative to ordinary steak sauce, this sweet yet tangy recipe is sure to become a popular dish on your dinner rotation. If you can’t find Delmonico steaks, ask your butcher for an alternative cut.

 

Ingredients

  • 4 Delmonico steaks, 1-inch thick (8-10 ounces each)
  • 2 teaspoons extra virgin olive oil (EVOO)
  • Steak seasoning blend, such as McCormick brand Montreal Steak Seasoning, or coarse salt and pepper

Onions:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 large yellow skinned onions, thinly sliced
  • 1/4 cup balsamic vinegar (eyeball it)

Steak Sauce:

  • 1 1/2 teaspoons extra virgin olive oil (EVOO)
  • 2 cloves garlic, chopped
  • 1 small white boiling onion, chopped
  • 1/4 cup dry cooking sherry (eyeball it)
  • 1 cup canned tomato sauce (8 ounces)
  • 1 tablespoon Worcestershire sauce (eyeball it)
  • Black pepper

Preparation

Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with EVOO. Cook steaks six minutes on each side for medium doneness, eight minutes for medium-well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.

Heat a medium nonstick skillet over medium-high heat. Add EVOO, about one turn of the pan, and onions and cook, stirring occasionally, for 10-12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3-5 minutes.

Heat a small saucepan over medium heat. Add EVOO, a half turn of the pan, garlic and onions and sauté five minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire sauce and season with black pepper.

To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

 

 

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