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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

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

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

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

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

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