GRILLED DELMONICO STEAK WITH BÉARNAISE SAUCE
 

INGREDIENTS

BÉRNAISE SAUCE

1 Tbs.

½ Tsp.

1 Tbs.

3 oz.

3 oz.

4 oz.

6

12 oz.

2 Tbs.

1 Tbs.

½ tsp.

Pinch

Shallots, finely chopped

Whole black peppercorn, fresh cracked

Dried tarragon leaves

Tarragon vinegar

Dry white wine

Water

Egg yolks

Clarified butter, warm

Fresh tarragon, finely chopped

Chervil, finely chopped

Salt to taste

Cayenne

DELMONICO STEAK

4

2 Tbs.

1-1/2 Tsp.

1 Tsp.

Rib-eye steaks, 8 ounces each

Fresh parsley, roughly chopped

Sea salt

Fresh ground pepper
 

Serves:  4

 

Recommended Blodgett Equipment:

Heavy Duty 6 burner range and charbroiler

 

Preheat:  Charbroiler on high for 30 minutes

  

BÉRNAISE SAUCE

  1. Combine the shallots, peppercorn, dried tarragon, vinegar and wine in a 2 quart sauce pot. Place on the Blodgett 6 burner range top and reduce until the liquid has just about disappeared.

  2. Add water to the liquid and strain.

  3. Combine the reduction and the egg yolks in a stainless steel bowl. Whip over a bain-marie until the yolks form ribbons and triple in volume. They should be light but firm.

  4. Add the clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles.

  5. Add the chopped tarragon and chervil. Adjust the seasoning to taste with salt.

Serve over the steak or on the side. Yield, 20 ounces

 

DELMONICO STEAK

  1. Season meat with salt, pepper and parsley, rubbing all the ingredients into the meat.

  2. For a rare steak cook for 3 to 4 minutes on each side.
    For medium cook for 4 to 5 minutes each side.
    For well done cook for 5 to 6 minutes each side.

Grilling Tips

Be sure to let your Blodgett Charbroiler preheat on medium high for 30 minutes, this will give you beautiful grill marks.

Whenever grilling, either inside or outdoors, let meat rest outside the fridge at room temperature for 10 minutes. This will help prevent the meat from sticking to the grids.

For a juicier cut of meat, allow the product to rest for 8 to 10 minutes after grilling. This gives the meat a chance to redistribute its juices.
 

Grilling Temperatures
Rare:         125°F-135°F
Medium:     140°F-145°F
Well Done: 150°F-160°F