The Famous Delmonicos Steak Food

DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE

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

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.

MICHAEL JORDAN'S 23 DELMONICO STEAK

Steps:

• Gather the ingredients.
• Combine ginger, shallots, carrots, and celery in a saucepan over medium-high heat. Sauté until browned slightly.
• Slowly pour in balsamic vinegar , stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
• Meanwhile, preheat grill. Season steaks on both sides and place on grill . Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and cook mushrooms until tender. Remove everything from the grill.
• Cut mushrooms into small triangles. Skewer mushroom pieces with sun-dried tomatoes onto rosemary sprigs.
• Place grilled steak on a plate. Top with rosemary skewers and sauce. Serve.

DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE

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.

DELMONICO POTATOES

Steps:

• Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux. Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees F. (205 degrees C.) until cheese is golden brown.