Beef

Grilled Delmonico Steaks

It’s a nice summer evening and it is time for some steaks on the grill

Delmonico Steaks to be precise

Delmonico steaks are cut from the front section of the short loin of beef

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I’m going to season these with a sprinkle of kosher salt, ground black pepper, garlic powder, onion powder and chili powder

Make sure you get both sides

We use these Wilton Sheet Pans

Let the steaks rest a few minutes to really allow the spices to flavor the meat

While they are resting we are going to make a compound butter to put on the steaks when they are done cooking

Compound butter is basically butter that you add some herbs or garlic too, or in this case both

I’m using 1 stick of softened butter, 1 sprig of rosemary, 2 sprigs of oregano and 2 garlic cloves

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Add the softened butter to a bowl.  Remove the rosemary and oregano leaves from the stems

Chop the herbs and garlic and add it to the softened butter and mix to incorporate

Scrape the mixture into some plastic wrap and roll into a log, then chill in the refrigerator until solid again, 10-15 minutes

When I think of steak I think of a tasty side of mushrooms and onions

Lets start with one 8 ounce package of baby portabella mushrooms (brush any dirt off with a dry paper towel), 1 large vidalia onion, 2 tablespoons of butter and 1 tablespoon each of Worcestershire Sauce and brown sugar

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Peel and slice your onions, also slice your mushrooms

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Add your butter along with 2 tablespoons of extra virgin olive oil in a large pan

We prefer to use Lodge Cast-Iron pans

Allow the butter to melt then add in in your onions, season with a sprinkle of kosher salt and ground black pepper and cook 5-6 minutes

Add in your mushrooms, Worcestershire Sauce and brown sugar and cook 10 – 12 minutes, allowing everything to caramelize

Remove from the heat and set aside

Heat your grill to 400 F and place your steaks over direct heat (meaning all the burners are on)

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Cook for 5 minutes then turn (not flip)

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Cook for 3 minutes then flip

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Turn (not flip) and cook another 1-2 minutes or until a meat thermometer reads around 150 F

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Remove to a sheet pan and allow the meat to rest at least 10 minutes before serving

While the meat rests, top each steak with a 1/2 inch slice of the chilled compound butter

The butter will melt as the steaks sit

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We served these steaks family style over a bed of our caramelized mushrooms and onions, drizzled with the pan juices

Can you say yum?

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Enjoy!!!

Simply Sundays! ~ Grilled Delmonico Steaks

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

For the steak

4 delmonico steaks

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1 tablespoon of chili powder

For the compound butter

1 stick of softened butter

1 sprig of rosemary

2 sprigs of oregano

2 garlic cloves

For the mushrooms and onions

One 8 ounce package of baby portabella mushrooms

1 large vidalia onion

2 tablespoons of butter

1 tablespoon of Worcestershire Sauce

1 tablespoon of brown sugar

Directions

Season the steaks with a sprinkle of kosher salt, ground black pepper, garlic powder, onion powder and chili powder.  Make sure you get both sides.  Let the steaks rest a few minutes to really allow the spices to flavor the meat

Add 1 softened stick of butter butter to a bowl.  Remove the rosemary and oregano leaves from the stems.  Chop the herbs and garlic and add it to the softened butter and mix to incorporate.  Scrape the mixture into some cling wrap and roll into a log, then chill in the refrigerator until solid again, 10-15 minutes

Slice 1 – 8 ounce package of baby portabella mushrooms (brush any dirt off with a dry paper towel), peel and slice  1 large vidalia onion. Add  2 tablespoons of butter to a large pan along with 2 tablespoons of extra virgin olive oil.  Once the butter is melted add in your onions,  season with a sprinkle of kosher salt and ground black pepper and cook 5-6 minutes.  Add in your mushrooms, Worcestershire Sauce and brown sugar and cook 10 – 12 minutes, allowing everything to caramelize.  Remove from the heat and set aside

Heat your grill to 400 F and place your steaks on over direct heat (meaning all the burners are on).  Cook for 5 minutes then turn (not flip).  Cook for 3 minutes then flip.  Turn (not flip) and cook another 1-2 minutes or until a meat thermometer reads around 150 F

Remove to a sheet pan and allow the meat to rest at least 10 minutes before serving.  While the meat rests, top each steak with a 1/2 inch slice of the chilled compound butter.  The butter will melt as the steaks sit.  Serve the steaks over a bed of our caramelized mushrooms and onions, drizzled with the pan juices

© Simply Sundays 2016
All rights reserved

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