I’ve attempted Bob’s Steakhouse and Nick and Mike’s plus many other popular steakhouses in Dallas. My personal favorite steak to date is Capital Grille’s Porcini Crusted Delmonico with 8 year aged Balsamic. I’ve been with them two times now and introduced buddies along to test it too. Everybody to date has loved it. I stumbled upon the simple recipe yesterday and desired to blog it prior to the site disappears or I be done with it. Can’t wait to do this with my aged balsamic vinegar which i introduced away from Even Caribbean Cruises! (The image above comes from the 2nd time I visited Capital Grille and purchased the delmonico.)
Executive Chef Brandon Engel in the Capital Grille shares a recipe for Porcini Crusted Delmonico ( Ribeye).
- 1/2 cup Kosher Salt
- 2 Tablespoons of. Pepper
- 1 cup Porcini Powder
- Combine all ingredients.
Preparing the Delmonico
- 22oz Delmonico( ribeye) Steak 1 each
- 2 Tablespoons of essential olive oil
- 2 Tablespoons of porcini rub
- 2 teaspoon 8 year Balsamic 2 teaspoon
- 1 teaspoon extra virgin essential olive oil
- 1/2 oz watercress garnish
- Coat the delmonico steak with essential olive oil and also the porcini rub and permit to relax for 5 minutes.
- Sear the delmonico within the broiler evenly on every side (roughly four minutes per side for medium rare)
- Put the delmonico steak, bone in the 1 o’clock position, in the heart of a sizable round plate
- Us dot the over 60's vinegar and additional virgin essential olive oil round the plate.
- Garnish with watercress and serve immediately.