Delmonico Rib Eye Steaks W Parmesan Crust Food

CLASSIC DELMONICO STEAK (WITH HERBED BUTTER)

Steps:

• 1. HERBED BUTTER: In a small bowl, combine the butter, garlic, lemon juice and parsley, and mix thoroughly. Form butter into a log shape and wrap in a sheet of waxed paper, and chill the herbed butter for at least an hour to allow the flavors to combine. (You can keep the butter chilled and slice off pieces as needed.)
• 2. STEAKS: Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
• 3. Preheat a cast-iron skillet over medium heat. Once it's heated, turn the heat to low. Sear the steaks 3-5 minutes each side.
• 4. Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
• 5. Remove the steak from the skillet and allow it to rest 10 minutes.
• 6. While the steaks are resting, slice off two pieces of the herbed butter, and let one slice of herbed butter slowly melt on top of each steak. Serve hot.

THE FAMOUS DELMONICO'S STEAK

Steps:

• 1. Butter: Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery. Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well. Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months. When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.
• 2. Steak: Clean, oil, and preheat the grill. Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper. Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior. Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil. Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer. Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.