Ingredients with Measurements:
- 4 Delmonico steaks (1 inch thick)
- 1 head of garlic
- 4 shallots, peeled and quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the top off the head of garlic and place it on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and wrap the garlic in the foil. Place it on a baking sheet and roast for 30-40 minutes or until the garlic is soft and fragrant.
3. While the garlic is roasting, season the steaks with salt and pepper on both sides.
4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the quartered shallots and cook for 5-7 minutes or until they are caramelized and tender. Remove the shallots from the skillet and set aside.
5. In the same skillet, cook the steaks for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be 135°F.
6. Once the garlic is done roasting, remove it from the oven and let it cool for a few minutes. Squeeze the roasted garlic cloves out of the head and mash them with a fork.
7. To serve, top each steak with a spoonful of the mashed roasted garlic and a few caramelized shallots.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 44g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Sodium: 150mg
Substitutions for ingredients:
- Delmonico steak can be substituted with ribeye or strip steak.
- Shallots can be substituted with red onions or sweet onions.
Variations:
- Add a splash of balsamic vinegar to the caramelized shallots for a tangy flavor.
- Top the steak with crumbled blue cheese for a rich and savory twist.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.
- To make the roasted garlic ahead of time, it can be stored in the refrigerator for up to a week.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the steak, place it in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with chopped fresh herbs such as parsley or thyme.
Pairings:
Pair with a bold red wine such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Mashed potatoes or sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the steak is not cooked to your desired level of doneness, return it to the skillet and cook for an additional 1-2 minutes on each side.
- If the garlic is not soft after 30-40 minutes of roasting, return it to the oven and check it every 5-10 minutes until it is done.
Food safety advice:
- Use a meat thermometer to ensure that the steak is cooked to a safe internal temperature.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
The Delmonico steak is a cut of beef that originated in the mid-19th century at Delmonico's Restaurant in New York City. It is a boneless ribeye steak that is known for its tenderness and rich flavor.
Flavor profiles:
The roasted garlic adds a sweet and nutty flavor to the steak, while the caramelized shallots add a savory and slightly sweet flavor.
Serving suggestions:
Serve the steak with a side salad or a crusty bread for a complete meal.
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