How to Pan-Fry a Delmonico Steak
HTML-код
- Опубликовано: 17 фев 2020
- In this video, Glenn will show you how he likes to pan-fry our new Alderspring dry-aged grass fed organic delmonico steak. Note that this is also the method we use for a ribeye or a New York when a grill isn't available!
Cooking Specifics:
Turn the burner to medium heat, add butter (or olive oil if you prefer) to a cast iron pan (cast iron here is important!). Place the completely thawed steak on the pan, sprinkle on a healthy dose of salt and pepper. Wait about a minute, then flip and add more salt and pepper to the other side. Continue to cook on medium heat, flipping frequently to prevent burning but allow caramelization, for about 10-12 minutes. After 10-12 minutes, turn off the burner completely and allow the steak to continue to cook. This is why cast iron is important, because it holds heat! Cook, flipping often, for about another 5 minutes for a total cooking time of around 15-17 minutes. The steak is done when both sides are well caramelized and a nice even, deep but not burnt brown. You can at this point use the "finger test" to determine donness, or do a temperature check.
Remove from heat and allow to rest, uncovered, for about 2 1/2 minutes.
Slice steak with a sharp knife against the grain. Note that in the delmonico, there are several different grains. Watch the end of the video to see the best way to slice this steak!
Lol , you gotta be a farmer or butcher! Looks delicious. Trying my first tonight.
Nicely done, thanks very much for the details, especially about the necessity of air circulation by using a paper towel as a cover, & the importance of multiple flipping & a lower heat so that it carmelizes, instead of a making a crispy crust.
I think people need to realize that he's showing how he like to cook this steak. He's no declaring that this is the "right" way as we can all see something that are uncommon like stabbing the steak with a fork or multiple flipping. Throughout the video, he says "I think" which indicates that this is simply his method that he wants to share for anyone who wants to think outside the norm. Let's not all act like we're 5 star chefs in the comments, thank you.
Was beautiful and it certainly passed my test lol. It was just the way I loved mine cooked. I remember back in the day my husband and I had many discussions to stab or not to stab lol.
OH man! I followed your guide and yesterday night I prepared a Delmonico steak!
JUST DELICIOUS!!!! THANKS A LOT!
I'm going to cook this right now. Enjoyed the video
Great video! Thanks!
Perfection! That looks so delicious! It’s been so long since I’ve been able to enjoy a beautiful steak like that but I clearly remember that taste and smell!
Great video! I'm going to use this technique.
Wow! I’ll try that.
wow thanks for explaining whats what and how to do this i didn’t know how to cook this steak 🥩
That’s quite an educational video.
This Delmonico cut looks really yummy. The result of your cooking appears done on the outer sections, and medium rare to done on the inner cut.
I usually season a half hour on each side before throwing in the pan. This gives the salt and seasoning a chance to soak into the meat a little. For a Porterhouse I like to turn the pan up to ten and get a nice char crust on the outside, flip it once and char the other side, while keeping the inside rare (center purple). To each his own.
Looks great! Might prefer an unbleached paper towel (brown one) to avoid consumption of bleach.
Best Delmonico Steak i ever had.. Thank you.. You gotta Sirloin Recipe?
That fork flip makes me cringe a little, shouldve used tongs to keep in the juices
Also to keep the outside bugs from getting inside.
Too bad it’s too late in the day to thaw steak and throw it in the pan.
Here is my pan fry technique:
Preheat a cast-iron frying pan and a bacon press to about 400-450°. Put in a little butter or leftover beef fat in the frying pan. Throw on the steak and set the bacon press on top. In 2-3 minutes it’s ready to eat.
PS. I like Alderspring flavor so much I only use salt.
I’ve noticed you guys use”cast iron” skillets with your bare hands. I guess I’m old school iron through and through. 😄
Looks amazing!!! Will you come over and cook me one please😂🙏🏾
This steak will be too well done.
I like mine quite rare.
I use a baking sheet over my pay and let it vent is that still good?
I have a splash guard; generally works well.
Are electric stoves hotter than gas stoves?
The steak is ready to turn when the pan releases it
I put a Del Monico on the grill last night. Had never cooked one, and when it came off the grill, it was obvious I had no idea what I was doing. Chewy, gristly, about the worst steak I'd ever grilled. Grilled it 5 minutes each side. Had to put it back on for another 3 minutes each side. Same results. Somebody tell me where I went wrong.
I personally reverse sear them. put them in the oven at 200° until it reaches about 120-125 internal temp. Then take it out and put on a hot cast iron with avocado oil for about a minute on each side to get a nice crust. Take off at 130-135 internal. Perfect every time
@@CallMeSlavik Thank you, Jake. I grilled one a few weeks back and it was damn near inedible. I ended up putting most of it in a slow cooker. I just need to be more careful where I buy meat. I appreciate your advice.
I’m in the middle of eating one right now. My jaw hurts from all the chewing… I may have done something wrong or maybe delmonico isn’t that good….
Separation of church and state
Butter on my steak is second only to butter in my coffee.
This guy couldn't cook his way out of a paper bag.
well no that would cause a fire
over cooked, under seared. ironic.
Tongs please, no fork.
Overcooked
You flipped way too soo.
who the fck covers thier steak with a lid??!!!!! when cooking it!!!
You have no idea what you are doing
I'm sorry but this dude cannot cook a steak. Never rip a steak away from the Pan trying to flip, it'll damn near flip itself when it's ready to
Bro you ruined that steak