Name: Havens 24oz Bone-In Dry-Aged Delmonico Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 24 oz Bone-in dry-aged Delmonico steak; 1 tbs Kosher salt; 1 tbs Black pepper; 2 tbs Olive oil; 2 sprigs Fresh rosemary; 4 cloves Garlic cloves

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Indulge in our 24oz Bone-In Dry-Aged Delmonico, a true carnivore's delight. This beautifully marbled steak is expertly dry-aged to enhance its rich, beefy flavor and tenderness. Grilled to perfection, each bite offers a savory, juicy experience that’s complemented by a hint of smokiness. Served with your choice of sides, this is a steak that promises to satisfy even the most discerning palate.

Remove the Delmonico steak from the refrigerator and let it come to room temperature, about 30-45 minutes before cooking. This ensures even cooking.

Prepare the Steak

Generously season both sides of the steak with kosher salt and black pepper. Make sure to rub the seasonings into the meat.

Season the Steak

In a large cast-iron skillet, heat the olive oil over medium-high heat until it shimmers. Add the garlic cloves and rosemary to infuse the oil.

Heat the Pan

Once the oil is hot, place the steak in the pan. Sear for about 4-5 minutes on each side for medium-rare, adjusting time as needed for desired doneness.

Sear the Steak

During the last minute of cooking, tilt the pan and use a spoon to baste the steak with the hot oil and juices, continuing to infuse flavor.

Baste the Steak

Remove the steak from the skillet and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve with your favorite sides.

Serve

Bone-in dry-aged Delmonico steak

Kosher salt

Black pepper

Olive oil

Fresh rosemary

Garlic cloves

24oz Bone-In Dry-Aged Delmonico

Indulge in the exquisite Glacier 51 Sea Bass, an oceanic delight that boasts a delicate, buttery texture and a mild, sweet flavor. This sustainably sourced fish is expertly pan-seared to perfection, enhancing its natural richness, and is served atop a bed of vibrant seasonal vegetables drizzled with a zesty citrus beurre blanc. Each bite transports you to the pristine waters where this remarkable catch was sourced, making it a must-try for seafood lovers.

Glacier 51 Sea Bass

brown butter bern's sazerac 6yr rye, praline liqueur, nux walnut alpina, maple pecan cordial

Pie O' Rye Old Fashioned

tinkerman's citrus gin, berneroy fine calvados, nux walnut alpina, pear, barrel aged maple syrup, lemon

Fallen Fruit

crop organic meyer lemon vodka, genepy, lemon, sage

Sage Against the Machine

ilegal mezcal, st. germain, aperol, lime, apple cider, maple

Smoky Grove

giffard apertif, lemon, fever tree blood orange

SOHO Spritz

Make 24oz Bone-In Dry-Aged Delmonico Recipe in just 1h . Indulge in our 24oz Bone-In Dry-Aged Delmonico, a true carnivore's delight. This beautifully marbled steak is expertly dry-aged to enhance its rich, beefy flavor and tenderness. Grilled to perfection, each bite offers a savory, juicy experience that’s complemented by a hint of smokiness. Served with your choice of sides, this is a steak that promises to satisfy even the most discerning palate.

24oz Bone-in Dry-aged Delmonico Recipe

Ingredients