Delmonico Steak-- Cooks like a ribeye but is cheaper!
Meet Delmonico steak, the steak you have probably never heard of. Also known as chuck eye steak, this juicy, rich cut comes from the shoulder region. Once cooked, the taste and texture are nearly identical to a ribeye. In this recipe, Delmonico steaks are tenderized in an herby, aromatic marinade, then, cooked in a cast iron skillet with garlic, shallots and butter. Simple and delicious!
Equipment
- 1 12 inch Cast Iron Skillet
Ingredients
- 2 All Grass Farms Delmonico steaks (6oz each)
- 1/4 cup parsley chopped
- 3 garlic cloves smashed. divided
- 1 tbsp EACH Worcestershire sauce and Balsamic vinegar
- 1/2 tsp EACH salt pepper, thyme, rosemary and oregano
- 1 tsp coconut sugar
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 shallot diced
Instructions
- Combine in a resealable bag, parsley, 2 garlic cloves, Worcestershire sauce, Balsamic vinegar, salt, pepper, thyme, rosemary, oregano, coconut sugar and olive oil.
- Add steaks (patted dry) to marinade. Marinade in fridge 3-4 hours. Be sure to press all air out of bag and distribute marinade well.
- An hour before cooking, take steaks out of fridge to take the chill off.
- Heat a dry cast iron skillet (12-inch cast iron skillet fits both steaks) on high. Remove steaks from marinade, letting excess marinade drip off. Sear on one side, 4-5 minutes.
- Flip. Turn heat to medium/low. Add butter, 1 garlic clove and shallots. Baste continuously, occasionally flipping to sear all 4 sides. Cook until meat thermometer reads 135F-140F when in the center of the meat.
- Let rest on a cutting board, loosely tented with foil.
- Cut into thin strips, against the grain, on a 45-degree angle for maximum tenderness.