Saturday, March 27, 2010

Atten Foodies and Grass Fed Steak Fans! Delmonico Beef made easy!

This pan seared steak preparation is topped with a garlic and herb compound butter, resulting in a piece of beef that just melts in your mouth.

Delmonico Background

According to Wikipedia, the term Delmonico Steak refers to both a cut of beef and a presentation of steak dinner prepared from it, made world-famous by Delmonico's Restaurant in New York City during the mid 1800s.

Over the years, the term Delmonico has been applied to at least 8 different cuts of beef including Club, Strip Loin, Ribeye and Sirloin. And to this day, there are plenty of die hard foodies who still like to debate which cut was used in the original preparation. However, for the rest of us, the term Delmonico steak is used to describe what the general public would regard as "a top grade steak". When a restaurant advertises a Delmonic steak, it could be prepared any number of different ways. The recipe below is for a pan seared steak topped with a garlic and herb compound butter.


  • Ingredients:

Grass Fed Steaks cut about 1 inch thick (Ribeye, NY Strip or Sirloin)

1/4 teaspoon cracked black pepper

1/2 teaspoon kosher sea salt

  • Compound Butter (see below)


Compound Butter Ingredients:

wax paper

1/4 cup Organic, unsalted butter (Room Temperature)

1 clove garlic, finely minced

2 tablespoon lemon juice

1 teaspoon finely chopped fresh parsley

Compound Butter Preparation

1. In a small mixing bowl, combine the butter, parsley, lemon juice and garlic. Mix thoroughly.

2. Put the butter mixture on a piece of wax paper and form into a log shape.

3. Chill the butter log for at least one-half hour to allow the flavors to combine.

You can keep this butter chilled and just slice off pieces as needed.

  • Steak Preparation

1. Sprinkle your grass fed steaks with the pepper and salt; then rub each steak with a small amount of olive oil.

2. Pre-heat a cast iron skillet or grill pan over medium heat; once it is preheated, turn the temperature down to low.

3. Sear the steak on both sides (3 - 5 minutes per side)

4. Reduce the heat to as low as it will go and slowly cook until it reaches your desired internal temperature (see our cooking temperature guidelines for cooking grass fed beef)

5. Pull the steak off the skillet and allow it to rest for 10 minutes!

6. While it is resting, slice off a piece of the compound butter and let it melt on top of the steak.

Recipe courtesy of

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