Grilled rib eye (delmonico). Premium Ribeye Cuts Delivered To Your Home. Rib-Eye Steak Grilled Delmonico Steaks Grilled Delmonico Steaks. Rockin' Ribeye Grilled Delmonico Steak Recipe The Delmonico steak is a great steak by pretty much any account.
First thing you'll need for this recipe is our Steak Seasoning, part of our new Griddle & Grill Pack.
This coarse mixture of spices is the perfect seasoning to accentuate a grilled steak, especially a Delmonico or Ribeye.
Grill for three minutes, then season the top parts with salt and pepper and turn using tongs.
You can have Grilled rib eye (delmonico) using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Grilled rib eye (delmonico)
- Prepare 1 of steak.
- You need 3 tbsp of montreal steak seasoning.
- Prepare 1 tbsp of thyme.
- You need 2 tsp of rosemary.
- Prepare 2 dash of parsley.
- Prepare 2 tsp of salt.
- Prepare 3 tsp of pepper.
The contemporary Delmonico's in New York City uses a rib-eye steak. The grilling method described here works with other cuts as well. Delmonico steak is an excellent source of protein and iron. The ribeye steak refers to only the rib cut of the cow, whereas various cuts are included as the Delmonico steak.
Grilled rib eye (delmonico) step by step
- First things first. For a great tasting steak you need a great cut. I like to use a 1 and a 1/2 inch thick delmonico (rib eye) cut with a nice marbling in the flesh. Also it really helps a ton if you let your meat become room temp before cooking. Don't be afraid of letting your raw steaks set out for an hour..
- Go ahead and fire up your grill or broiler. Set it to 500 or high..
- Seasoning the beef. I like to use montreal steak seasoning, thyme and rosemary for my "crust." First break it down to a powder in a mortar and pestal, add the thyme, mince the Rosemary and add that too. Then i sprinkle it along the side of a plate in a line and kind of roll and dab the edges of my steak until its completely covered. This will make a wonderful crust that will carry flavor into the meat. I then use salt, pepper and parsley to season the faces of the steak. Remember, the longer your steak sits after adding the spices the more it will permeate into the meat..
- Grilling. Ok so lets take that bad boy out to the grill. Throw it on! Wait 2 minutes, rotate the steak 45 degrees and wait 2 more minutes. Flip it and repeat the last step for wonderful sear and grill marks. Remember when you flip it to move it to a hot spot to ensure even grill marks. This should take a total 12 minutes or less. If you keep opening your grill it will take longer to cook and you will over char the meat. So remember keep the grill closed. To avoid excess flame up turn the grill down or use salt on the grill Shields..
- Meat temps. If you want it better than medium rare you need to check your steak either with a thermometer or by look and touch. 130°F is where i like it. If it seeps blood its moving passed rare. If it seeps clear juice you are passing medium. Taste the love. Enjoy!.
- Remember those poached mushrooms from my other recipie? Throw those right on top, sauce and all. Delish! https://cookpad.com/us/recipes/346664-butter-poached-mushrooms.
The Ribeye meat is tender and juicier, so it doesn't compulsory needs the addition of vinegar and marination. Contrary to this, Delmonico is tougher, so it requires proper marination and addition of the vinegar. You can't beat the flavor of a ribeye. If you're not familiar with how to cook this cut of beef, it's simple on a gas grill. Follow the steps below to cook the perfect ribeye at your next backyard barbecue.