Ingredients
- Four 10 To 12 Oz Papas Blancas Medianas Hervidas (Y Peladas)
- ½ C Olive oil
- ¼ C Cassava
- 6 TB Cloves Garlic
- ¼ C Ramitas Tomillo
- ½ Sal, Pimienta Y Oliva
- 2 TB
- 1 TB
- 1 TB Dory Fish Fillet
- 3 TB Oil For Frying
- 3 TB A-1 Or Your Favorite Steak Sauce Fat Removed
Directions
A Delmonico steak, also known as a New York strip steak, is a classic and flavorful cut of beef that’s well-marbled and typically boneless. It’s a popular choice at steakhouses and restaurants. Here’s a description of a Delmonico steak:
A Delmonico steak is a top-quality beef steak that is cut from the short loin section of a cow. It is renowned for its tenderness, marbling, and rich flavor. While the term “Delmonico steak” is often used, it can refer to various cuts, with the New York strip steak being one of the most common.
Here are some key characteristics of a Delmonico steak, particularly the New York strip version:
- Cut: A Delmonico steak, when referring to a New York strip, is typically a boneless cut of beef. It is taken from the short loin of the cow, located just behind the ribs. This cut is known for its excellent balance of tenderness and flavor.
- Marbling: One of the defining features of a Delmonico steak is its abundant marbling. Marbling refers to the intramuscular fat within the meat. The marbling in a Delmonico steak adds both flavor and moisture to the meat, resulting in a juicy and tender steak when cooked properly.
- Thickness: Delmonico steaks are often cut to a thickness of about 1 to 1.5 inches (2.5 to 3.8 centimeters). This thickness allows for a good sear on the outside while maintaining a juicy interior.
- Seasoning: Delmonico steaks are typically seasoned with simple ingredients like kosher salt, freshly ground black pepper, and sometimes a touch of olive oil. This minimalist approach allows the natural flavor of the beef to shine.
- Cooking: Delmonico steaks are often grilled, pan-seared, or broiled to perfection. Cooking times may vary depending on the thickness of the steak and the desired level of doneness, but medium-rare to medium is a popular choice to enjoy the steak’s tenderness and flavor fully.
- Serving: A cooked Delmonico steak is typically served as a standalone main course. It may be accompanied by side dishes such as mashed potatoes, vegetables, or a salad. Some diners prefer to enjoy it with a simple sauce or compound butter for added richness.
The Delmonico steak, particularly the New York strip version, is a prime choice for steak enthusiasts who appreciate a well-marbled cut with a balance of tenderness and beefy flavor. Whether enjoyed at a steakhouse, prepared at home, or cooked on an outdoor grill, a Delmonico steak is a classic and indulgent beef experience.
Steps
1 Done | Combine The Olive Oil, Worcestershire Sauce, Soy Sauce, Garlic, Onion, Salt, Pepper, Rosemary, Steak Seasoning And Steak Sauce In A Blender And Blend |
2 Done | Pour Half Of The Steak Sauce Mixture In A Shallow Dish, Lay The Delmonico Steaks In The Dish And Pour The Other Half Of The Mixture On Top. Cover And Refrigerate At Least 3 Hours Or Overnight. |
3 Done | Preheat Kong To 400 Degrees And Put Down Your Grill Grates And Get Them Very Hot. If You Do Not Have Grill Grates, Then Cook Directly On The Grates Of Your Grill. |
4 Done | Rotate The Steak 90 Degrees, Sear For Another 3 To 5 Minutes. Once You Have Good Grill Marks, Flip The Steak Over And Repeat. Cooking 6 To 10 Minutes Per Side Should Yield A Solid Medium-Rare To Medium On Each Steak. |
