I helped develop and style a series of 5 recipes for Local Roots to help showcase their meat CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.
Mushroom Rubbed Delmonico Steak
Delmonico steaks were made famous by the steakhouse of the same name in Manhattan. The term generally means thick-cut steaks, sometimes from the ribeye. Here, we’re going to rub a zero-waste mushroom powder on it and reverse sear it. Most steak recipes will advise you to sear first and finish in the oven. But here, we want to control the exact temperature for the best texture and doneness. The steak starts in a low oven and is then finished with a hot sear.
Things you'll need: | |
1 Local Roots Delmonico steak 2 teaspoons sea salt | 2 teaspoons black pepper 1 tablespoon mushroom powder (recipe here!) |
Preheat oven to 250 degrees F.
Pat the steak dry with paper towels.
Season both sides of the steak generously with the salt, pepper and mushroom powder.
Slow cook the steak in the oven for 40 minutes and check the temperature.
Continue to cook until the desired doneness: 125 F for rare;135 F medium-rare, 145 F medium, and 160 F well done.
Preheat a cast-iron pan or grill top on the highest heat.
Sear the steak for 1 minute on each side.
Slice against the grain and serve.
Let me know if you try these recipes out!
Love mushrooms? Check out these other posts.
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