Dry Aged 18 Oz Delmonico Recipe

Cooking Instructions

1. 1

   Prepare the Compound Butter

   In a mixing bowl, combine the softened unsalted butter, chopped cilantro, minced garlic, lime juice, and salt. Mix until well combined. Place the mixture on a piece of plastic wrap, shape it into a log, and refrigerate until firm.

2. 2

   Make the Chimichurri

   In a bowl, combine chopped parsley, finely chopped red bell pepper, red wine vinegar, olive oil, minced garlic, red pepper flakes, and salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

3. 3

   Prepare the Steak

   Take the dry-aged Delmonico steak out of the refrigerator and let it come to room temperature for about 30 minutes. Season both sides with salt and black pepper.

4. 4

   Cook the Steak

   Preheat a grill or cast-iron skillet over high heat. Add the steak and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5-10 minutes.

5. 5

   Serve

   Slice the steak and serve with a dollop of cilantro compound butter on top and a generous drizzle of red pepper chimichurri.