Recipe: The perfect New York steak or Delmonico by Chef Charlie Abowd
August 28, 2018
Today I am going to share how to grill the perfect New York Steak, or "Delmonico," a bone-in strip steak made famous by Delmonico's Steakhouse, deemed the oldest restaurant in New York City.
For those of us fortunate to live in Carson City, Douglas County and surrounding areas, finding "perfect" is only as far away as locally-raised beef, readily found in various boutique butcher shops and farmers markets.
The steak I am cooking today is from Bently Ranch Butcher Shop, located at 1350 Buckeye Road, Minden. I am also using Washoe Valley garlic raised by my friends Arnold and Rusty Carbone at Glorious Garlic Farm.
You can also find Bently Ranch meat in Carson City on Saturdays at the now famous 3rd & Curry St. Farmer's Market, recently named one of the Top 10 in the nation. Imagine! Right in our community. Good job, Linda Marrone.
Even the beverage recommendations at the end are local, as we know using fresh, locally-sourced products yields better quality and more flavorful meals, and in the process, allows us to reconnect with the tradition of supporting our local farmers and ranchers. Support Made in Nevada and Nevada Grown!
Now, let's get grilling!
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The Perfect New York Steak or Delmonico
Serves as many as needed; simply provide a steak for each person.
Maldano's flake sea salt
1 head garlic
1/2-pound unsalted butter
Approximately a half hour before grilling, remove steaks from the refrigerator and let rest, coming to room temperature.
Fire up the grill to hot. If you are using a charcoal grill, charcoal must be white-hot.
Now while everything is coming to perfect temperature, we're going to season the steaks by simply sprinkling with salt. I like using Maldono's flaked sea salt.
Garlic and pepper will not be necessary at this point, as we will be finishing the steaks with a fire-roasted garlic butter.
When the grill is ready, place the steaks on the grill at a 45-degree angle for three minutes. Then, take the steaks and rotate them the opposite direction, again at a 45-degree angle for another three minutes.
Flip the steaks and repeat the 45-degree process. This will give you the professional diamond pattern seen at restaurants and will yield the perfect medium-rare steak.
For those who like their steak more medium, add one minute total to each side, for a total of seven minutes per side. This timing works for steak that is 1 1/4-inch thick.
For the garlic butter:
This part of the prep can be done either two days in advance, which I prefer, or very early on the morning of your gathering. The butter has to be cold, not soft, when it comes time to use it.
Roast a whole head of garlic on the grill for about 10 minutes for each side (top and bottom), for a total of 20 minutes. Then remove and wrap tightly in foil and place the garlic back on the grill for another 10 minutes per side (top and bottom).
Remove from the grill and let cool to room temperature, leaving it wrapped in the foil, and then place in the refrigerator to chill.
After three hours or overnight, unwrap and cut off the top and root sides of the garlic head. Gently pull the cloves apart and squeeze each between your thumb and index finger, popping the garlic out of its skin, into a small bowl. Set aside.
About two hours before service, take 1/2 pound unsalted butter, soft-ripened (not hard and not super soft) and place in your food processor or blender, adding garlic, fresh ground pepper and two dashes of Worcestershire sauce.
Gently pulse ingredients to a paste. Using a spatula, clean the sides of the processor cup, place in a bowl and set aside.
Right as you take the steaks off the grill, season with fresh-ground pepper, and by that, I mean from a pepper mill, if possible.
Let the steaks rest about 10 minutes. When ready to serve, place approximately 1 tablespoon of butter on each steak, allowing it to melt into the meat.
I prefer using European, Irish or Amish-style butter.
For the perfect addition, I recommend serving one of Shoe Tree Brewing Company's wonderful beers. Go by their location at 1496 Old Hot Springs Road and pick up a growler or two to share.
Another delicious pairing would be the Cabernet Sauvignon offered by the Dewitt Family of Dayton. Theirs is a long history of wine making, which they brought with them when they moved to Nevada in 2006. Wine can be purchased via their web site at dewittfamilywine.com.
Now, sit back and enjoy what remaining summer evenings we have, paired with family, friends, tasty food and libations!
Chef Charlie Abowd co-owns Café at Adele's with his wife Karen Abowd. His recipes are online at Charlie's Recipes, http://www.charlieabowd.com. At 1112 N. Carson St., Café at Adele's is open daily at 8 a.m. for breakfast. Lunch is served from 11:30 a.m. to 3 p.m. and dinner from 5 to 9 p.m. For information or to makes reservations, call 775-882-3353, or visit adelesrestaurantandlounge.com.
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