Delmonico Steak
Description
Make great steaks at home on your grill. In just a little bit of time, you will have the best steak that you have ever made. Serve topped with steak butter.
Ingredients
Steak Butter:
3 fresh bay leaves
1 T. fresh thyme leaves
2 T. sea salt
4 sticks unsalted butter, at room temperature
Steak:
six 20 oz. prime rib-eye steaks, at room temperature
sea salt, to taste
freshly ground black pepper, to taste
1/3 c. extra-virgin olive oil
Directions
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Steak Butter:
Grind together bay leaves, thyme, and salt until powdered.
Place butter in a mixing bowl; add powdered mixture, blending using an electric hand mixer. Scrape butter mixture onto center of a sheet of plastic wrap; pull wrap up and over butter; form butter into a roll about 1 1/4 inches in diameter. Wrap tightly; refrigerate up to 1 week or wrap in freezer and freeze for up to 3 months. When ready to serve, unwrap, and cut into 1/2-inch-thick slices, allowing 1 slice per steak.
Steak:
Preheat grill.
Wipe excess moisture from steaks with a paper towel; season top with salt and pepper.
Place steaks on the hot grill, seasoned sides down; grill 3 minutes; season tops with salt and pepper, turn steaks with tongs; grill 3 minutes.
Remove steaks from grill; lightly coat both sides of steaks with olive oil using a pastry brush. Return steaks to grill; cook, turning occasionally, until nicely charred and interior has reached desired degree of doneness on an instant-read thermometer. (Rare steak= an internal temperature of 120° - 125°F; medium-rare - medium= 130° - 150°F; above 150°F, a steak is considered well-done, which does not make a really good steak.This takes around 20 minutes, depending upon the thickness of the steak and the heat.
Remove steaks from grill; place on platter; allow steaks to rest for 5 minutes or so before cutting. The meat will continue to rise a little in temperature while resting.
Serve, topped with a generous pat of steak butter on each steak.