DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 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 oil and onions and cook, stirring occasionally, 10 to 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 to 5 minutes.
- Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire 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.
GRILLED DELMONICO STEAKS
Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling.
Provided by MACAW06
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 3h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
- Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
- Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
- Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 14.8 g, Cholesterol 100.5 mg, Fat 53.6 g, Fiber 1.6 g, Protein 33.7 g, SaturatedFat 14.4 g, Sodium 7322.3 mg, Sugar 3.1 g
PAN ROASTED BEEF DELMONICO WITH SWEET GREEN PEPPERCORN SAUCE AND BROWNED VEGETABLES
Steps:
- For the vinaigrette, drain and roughly chop the green peppercorns. Place them in a steel mixing bowl with the vinegar. Whisk in the olive oil, and then the honey. Place the mixture in a small sauce pot with the tarragon and warm over medium heat. Do not boil. Cook for about 5 minutes. Remove from heat and cool.
- For the steaks, season heavily with salt and fresh cracked pepper. Warm 1 tablespoon of vegetable oil in a heavy bottom pan. Pan sear the steak on each side for about 4 minutes. Add 3 tablespoons whole butter, 1 bay leaf and chopped shallots to the pan and baste the steaks with the browning butter. Remove the pan once the steaks are at the desired temperature.
- For the vegetables, peel and then cut (if necessary) the vegetables to similar sizes. In a heavy bottomed skillet gently brown the vegetables until golden brown and tender. Season with salt and pepper.
- To serve place the steak on a large dinner plate. Add some of the vegetables, and finally, spoon some of the vinaigrette over the beef and vegetables. Serve immediately.
DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE
Make and share this Delmonico Steaks With Balsamic Onions and Steak Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a heavy grill pan or griddle pan over high heat; wipe pan with olive oil.
- Cook steaks 4 minutes on each side for medium, 7-8 minutes for medium-well.
- Season with steak seasoning and remove to a warm platter.
- Make the onions: heat a medium nonstick skillet over med-high heat; add in oil and sliced yellow onions; cook/stir 10-12 minutes, until onions are soft and sweet.
- Add in balsamic vinegar and turn onions until vinegar cooks away and glazes onions a deep brown, 3-5 minutes.
- Make the steak sauce: heat a small saucepan over medium heat; add in oil, garlic, and white onions; saute 5 minutes, until tender.
- Add in sherry; stir to combine; stir in tomato sauce and Worcestershire; season with pepper.
- To serve: top steaks with onions and drizzle a little steak sauce down over the top, reserving half to pass at the table.
Nutrition Facts : Calories 967.1, Fat 70.1, SaturatedFat 26.6, Cholesterol 192.8, Sodium 528.2, Carbohydrate 17.2, Fiber 2.2, Sugar 7.6, Protein 51.5
DELMONICO (RIB EYE) STEAKS W/ PARMESAN CRUST
Can you say GARLIC?? Don't fear, when you pan roast the garlic in olive oil you get this wonderfully sweet mellow flavor... then you have this bonus of roasted garlic olive oil to use later! I got this idea from Michael Chiarello on the food network but have made it my own.
Provided by CHRISSYG
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Starting in a cold pan, add peeled garlic cloves and oil. Slowly bring the temperature of the oil up to medium low (do not jack up the heat, gentle roasting in oil is the goal).
- Stir garlic once or twice to ensure even browning. When all the cloves are evenly golden, remove them from the oil (You can re-use the oil in cooking other dishes).
- Smash garlic and the salt with the back of a fork until a paste forms. (there should be a few small pieces left) Add rosemary to garlic paste and mash that in as well.
- Preheat grill to high.
- Smear the remaining olive oil over the steaks and massage in the salt and pepper.
- Grill steaks approximately 3 1/2 minutes per side. Remove from grill and coat with the garlic paste, then press parmesan cheese into the garlic paste.
- Return to the grill for about 1-1/2 minutes per side again, to finish cooking meat to Med/Med-Rare and brown the parmesan crust.
- Allow meat to rest about 5 minutes before cutting.
Nutrition Facts : Calories 358.6, Fat 32.1, SaturatedFat 8.9, Cholesterol 29.3, Sodium 584.7, Carbohydrate 4.8, Fiber 0.3, Sugar 0.4, Protein 13.5
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