Ingredients with Measurements:
- 4 Delmonico steaks (1 1/2 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare or until the internal temperature reaches 135°F.
6. Remove the skillet from the oven and transfer the steaks to a plate to rest.
7. In the same skillet, melt the butter over medium heat.
8. Add the shallot and garlic and cook for 1-2 minutes until softened.
9. Add the red wine and beef broth to the skillet and bring to a simmer.
10. Stir in the tomato paste and thyme and cook for 5-7 minutes until the sauce has thickened.
11. Season the sauce with salt and pepper to taste.
12. Serve the steaks with the red wine sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 38g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Delmonico steak can be substituted with ribeye or filet mignon.
- Red wine can be substituted with beef broth or chicken broth.
- Shallot can be substituted with onion.
Variations:
- Add mushrooms to the red wine sauce.
- Use a different herb such as rosemary or oregano in the sauce.
- Top the steaks with crumbled blue cheese before serving.
Tips and tricks:
- Let the steaks rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- Make sure the skillet is hot before adding the steaks to ensure a good sear.
Storage instructions:
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the oven at 350°F for 10-15 minutes or until heated through. Reheat the sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the steak and sauce on a large platter with roasted vegetables and mashed potatoes.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the steak is not browning in the skillet, make sure the skillet is hot enough before adding the steak.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the internal temperature of the steak reaches 135°F for medium-rare to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Delmonico steak is a type of steak that originated at the Delmonico's Restaurant in New York City in the mid-19th century. It is a boneless ribeye steak that is cut thick and cooked to perfection.
Flavor profiles:
The Delmonico steak is rich and flavorful, with a tender and juicy texture. The red wine sauce adds a tangy and savory flavor to the dish.
Serving suggestions:
Serve the Delmonico steak with a side of roasted vegetables and mashed potatoes for a classic steakhouse meal.
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