I’ve tried Bob’s Steakhouse and Nick and Sam’s plus various other popular steakhouses in Dallas. My favorite steak so far is Capital Grille’s Porcini Crusted Delmonico with 8 year aged Balsamic. I’ve had it twice now and brought friends along to try it too. Everyone so far has loved it. I came across the very simple recipe yesterday and wanted to blog it before the site goes away or I forget about it. Can’t wait to try this with my aged balsamic vinegar that I brought back from Napa Valley! (The picture above is from the second time I went to Capital Grille and ordered the delmonico.)
Executive Chef Brandon Engel from the Capital Grille shares a recipe for Porcini Crusted Delmonico ( Ribeye).
- 1/2 cup Kosher Salt
- 2 Tbsp. Black Pepper
- 1 cup Porcini Powder
- Combine all ingredients.
Preparing the Delmonico
- 22oz Delmonico( ribeye) Steak 1 each
- 2 Tbsp olive oil
- 2 Tbsp porcini rub
- 2 tsp 8 year Balsamic 2 tsp
- 1 tsp extra virgin olive oil
- 1/2 oz watercress garnish
- Coat the delmonico steak with olive oil and the porcini rub and allow to rest for five minutes.
- Sear the delmonico in the broiler evenly on each side (approximately four minutes per side for medium rare)
- Place the delmonico steak, bone at the 1 o’clock position, in the center of a large round plate
- Dot the aged vinegar and extra virgin olive oil around the plate.
- Garnish with watercress and serve immediately.