Delmonico Steak and Mushrooms


Tonight was a good night.  This steak is melt in your mouth good.  This cut was from my last meat share, a Delmonico steak.

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I left this in a marinade for 4 hours, turning every hour.  I showed this steak some love.  Take a look at the marinade:

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Rub the steak with olive oil and place it in a dish.  Pour on 1/4 cup Worcester sauce and 5 Tablespoons of soy sauce.  Finely mince 3 cloves of garlic from your share and spread on the steak itself.

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Sprinkle with black pepper and Rosemary.

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Then give it a nice massage so the flavors start doing their thing.  After 3 1/2 hours of sleeping in the marinade, turning every hour, preheat your oven to 400 degrees and take the steak out of the fridge and allow it the last half hour to come to room temp.

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During that last half hours you can gently clean your mushrooms and cut them in half or quarters depending on their size.

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Melt a few Tablespoons of butter in the pan and in the mushrooms go, stirring constantly.  Sprinkle on a little salt and let them cook until they release their liquid.  In the last few minutes I add a few Tablespoons of homemade beef stock, which adds to their rich meaty flavor.

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Time to sear your steak.  You need a screaming hot grill pan and a dry steak.  So, put the pan on to heat up and pat your steak dry with a paper towel.

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Place the steak on the pan, it should be a serious sizzle when it hits the pan. Let it sit there.  Don’t touch it, try to move it, check it etc.  Let it sit and sear.  When the steak is ready it will fully release itself from the pan.

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Sear both sides and return the steak to the pan with the leftover marinade and put it into the preheated oven until it reaches an internal temperature of 140 degrees.  Take the steak out and let it rest on the counter.

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Put it all together and you have some serious goodness.  This steak should melt in your mouth and be very rich in flavor.  enjoy!

 


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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