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The Delmonico Steak is one of the most desirable and well-known steaks on the market. It originated between 1840 and 1850 as the house cut at Delmonico's Restaurant in lower Manhattan. However, there is a problem with the modern name "Delmonico Steak": no one seems to remember the
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A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's. The original Delmonico steak, is considered to be a boneless top sirloin that is almost 2 inches thick with delicate marbling and cooked rare to well done, depending on the request
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Make salad dressing: In a medium bowl, stir together ¼ teaspoon chili powder, ¼ teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside. Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and
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From License to Grill by Chris Schlesinger and John Willoughby. Serves 6 If you have ever seen green onions (aka spring onions), you know that they look like large scallions with a bulb about the size of a golf ball. These babies are just plain awesome on the grill. In Mexico, where they are
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Recipe By : License To Grill by Chris Schlesinger In a small bowl, combine the first seven ingredients and mix well to make a paste. Sprinkle the steaks with salt and pepper. Reserve about 1/4 cup of the spice paste, and rub the steaks generously with the remaining amount. Place the steaks on the
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Heat large sauté skillet. Press green peppercorns into Delmonico steak. Sprinkle with salt and pepper. Sear steak in well ventilated area 3 minutes on one side. Flip steak over and deglaze pan with brandy away from open flame. Add stock and cream, reduce by half and serve.
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How to Cook a Delmonico Steak