Dry Aged 20oz Delmonico Recipe
au poivre, 25 days wet – aged 21 days dry aged bone – in rib steak flame moody sauce blue cheese
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Ingredients
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Steak
Flame Moody Sauce
Blue Cheese Topping
Method
Preparing the Steak
- 1
Step 1: Season the Steak
Generously season the Delmonico steak with kosher salt and coarsely ground black pepper on both sides. Allow it to rest at room temperature for 30 minutes before cooking.
- 2
Step 2: Preheat the Grill
Preheat your grill to high heat (around 450-500°F).
- 3
Step 3: Grill the Steak
Place the steak on the grill and sear it for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Use a meat thermometer for accurate results (130°F for medium-rare).
- 4
Making the Flame Moody Sauce
- 5
Step 1: Sauté Shallots
In a saucepan over medium heat, melt the unsalted butter. Add the finely chopped shallots and sauté until they are translucent, about 2-3 minutes.
- 6
Step 2: Add Red Wine
Pour in the red wine and bring it to a simmer. Reduce by half, about 5-7 minutes.
- 7
Step 3: Add Broth and Seasonings
Add the beef broth, Worcestershire sauce, and chopped fresh thyme. Simmer for an additional 5 minutes to thicken the sauce slightly.
Preparing the Blue Cheese Topping
- 8
Step 1: Mix Cheese and Cream
In a bowl, combine the crumbled blue cheese and heavy cream. Mix until well combined and creamy.