By Tim Rodgers
I have been conditioned over the past 10 years by my local Grocery store to purchase all my meats “boneless.” Chicken Breasts, Pork Chops, Sirloin… you name it. I mean the Porterhouse is the Filet Mignon and the Strip. The “T-Bone” is just the bone-in strip for crying out loud. At what point did we stop with the bones? Are butchers getting lazy? Typically, leaving the bone in will provide your meat with more flavor.
I was recently at a local butcher and bought these Pork Chops on sale, presumably because they had the thick-juicy-marrowy bone still intact. I grilled those suckers up and I was taken back to my carnivorous roots. Soon after, as fate was almost drawing me towards it, I sat down to an incredible Kona Coffee Encrusted Delmonico Steak. It was decided right then and there as I proclaimed, “From this day forward, all my cuts shall be BONE-IN!”
Some may argue that the original Delmonico Steak served in Lower Manhattan in the 19th century was not a “bone-in” cut, but today, the consensus is that the a Delmonico Cut is a bone-in rib-eye or chuck eye cut. The fact is that nobody can precisely account for how the original Delmonico steak was prepared.
The best historians can surmise are from cookbooks from Chef’s at Delmonico’s Steak house Alessandro Filippini and Charles Ranhofer. My feeling is that the Delmonico steak is done best by keeping it simple, a grilled steak, basted with butter.
So steak fans, I begin my bone-in carnivorous conversion with the Whiskey Goldmine Delmonico Steak Recipe!
You will need.
4 (Rib-eye) Delmonico Steaks
(For the Marinade)
1/4 cup Worcestershire sauce
2 tablespoons of soy sauce
1 tablespoon of orange juice
3 tablespoons of Tabasco sauce
Salt & Pepper to taste
1 tablespoon of rosemary
2 whole garlic cloves
2 sticks of butter
2 tablespoons of minced garlic
1 tablespoon of Thyme
1 tablespoon of basil
First, pound down your steaks with a meat tenderizer. Next, combine your marinade ingredients and blend in a food processor. Submerge your steaks in the marinade, wrap tightly with plastic wrap and allow to sit in your refrigerator overnight.
When you are ready to begin cooking the next day, combine all of your ingredients for your basting butter and melt them into a liquid. Preheat your grill to about 135 degrees. (A tip is to coat your grill with some cooking oil to prevent sticking)
Grill your steaks for 10 minutes on each side, constantly and liberally basting the steaks with your butter.
Allow the steaks to rest for at least 5 minutes and serve with your garnish.
Allow the Cave Man instincts to take over.
Serve with a nice malty German Bock and go to town.