Delmonico (Rib Eye) Steaks W/ Parmesan Crust

The scent of sizzling garlic always transports me back to my grandmother’s kitchen. She had a way with simple ingredients, transforming them into culinary masterpieces. I remember one particular summer evening, the air thick with humidity, when she slow-roasted garlic cloves in olive oil. The aroma permeated the entire house, a promise of the deliciousness to come. Later that evening, she used the roasted garlic oil and the mellowed garlic itself to elevate a simple grilled steak, creating a flavor profile that was both sophisticated and comforting. This recipe, inspired by those cherished memories and a touch of Michael Chiarello’s genius, brings that same warmth and deliciousness to your table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 3
• Dietary Type: Keto

Ingredients

• 20 garlic cloves, peeled
• 1/2 cup olive oil
• 1/4 teaspoon kosher salt
• 3 tablespoons fresh roughly chopped rosemary
• 3 thick rib eye steaks (about 2 to 2 1/2-inches)
• Salt & freshly ground black pepper, to taste
• 2 -3 tablespoons olive oil, for coating the steaks
• 2 cups fresh finely grated parmesan cheese

Equipment Needed

• Large skillet or pan
• Fork
• Grill

Instructions

1. Begin by gently roasting the garlic. In a cold pan, add the peeled garlic cloves and 1/2 cup of olive oil. Gradually increase the heat to medium-low. It’s crucial to avoid rushing this process; the goal is a gentle roasting of the garlic in the oil.
2. Stir the garlic once or twice to ensure even browning. Continue cooking until all the cloves are evenly golden.
3. Once the garlic is perfectly golden, carefully remove the cloves from the oil. Reserve the roasted garlic-infused olive oil for later use in other dishes.
4. In a small bowl, smash the roasted garlic with the 1/4 teaspoon of kosher salt using the back of a fork. The mixture should form a paste, but it’s okay to have a few small pieces remaining for added texture.
5. Add the 3 tablespoons of fresh rosemary to the garlic paste and continue to mash it in, ensuring the rosemary is well incorporated.
6. Preheat your grill to high heat. This will give you a nice sear and help to create that delicious parmesan crust.
7. While the grill is heating, prepare the rib eye steaks. Smear the 2-3 tablespoons of olive oil over each steak, massaging it in well. Season generously with salt and freshly ground black pepper.
8. Place the steaks on the preheated grill and grill for approximately 3 1/2 minutes per side. This will give you a good sear and start the cooking process for a medium-rare steak. Adjust the time depending on your preferred level of doneness.
9. Remove the steaks from the grill and evenly coat the top of each steak with the prepared garlic paste.
10. Immediately press the 2 cups of freshly grated parmesan cheese into the garlic paste, ensuring a thick and even layer of cheese.
11. Return the steaks to the grill for approximately 1-1/2 minutes per side to finish cooking the meat to medium-rare or medium, and to beautifully brown the parmesan crust. Watch carefully to avoid burning the cheese.
12. Remove the steaks from the grill and let them rest for about 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Expert Tips & Tricks

• Don’t overcrowd the pan when roasting the garlic. This can lower the temperature of the oil and result in steamed, rather than roasted, garlic. Work in batches if necessary.
• Use high-quality parmesan cheese. Freshly grated parmesan will melt more evenly and create a superior crust.
• For a deeper flavor, add a pinch of red pepper flakes to the garlic paste.
• If you don’t have a grill, you can achieve a similar result by searing the steaks in a cast-iron skillet on the stovetop and then broiling them in the oven with the parmesan crust.
• To test for doneness, use a meat thermometer. Medium-rare is 130-135°F, medium is 135-145°F.
• The garlic-infused olive oil can be stored in the refrigerator for up to a week and used for sauteing vegetables, drizzling over salads, or dipping bread.

Serving & Storage Suggestions

Serve the Delmonico steaks immediately after resting. They pair perfectly with roasted vegetables, a simple green salad, or mashed potatoes. For an elegant presentation, slice the steak against the grain and fan it out on a plate. Garnish with a sprig of fresh rosemary.

Leftover steak should be stored in an airtight container in the refrigerator. It will last for up to 3 days. To reheat, gently warm the steak in a skillet over low heat or in a preheated oven at 300°F. Avoid microwaving, as this can make the steak tough and dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	60g	92%
Saturated Fat	25g	125%
Cholesterol	150mg	50%
Sodium	700mg	30%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Herb Variations: Experiment with different herbs in the garlic paste, such as thyme, oregano, or sage.
• Cheese Variations: Try using a different type of cheese for the crust, such as Pecorino Romano or Asiago.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic paste for a spicy kick.
• Wine Reduction: Create a flavorful pan sauce by deglazing the pan with red wine after searing the steaks.
• Vegetarian Option: Portobello mushrooms can be substituted for the steak. Grill or pan-sear the mushrooms and top with the garlic paste and parmesan crust.

FAQs (Frequently Asked Questions)

Q: Can I use dried rosemary instead of fresh?
A: While fresh rosemary is preferred for its superior flavor, you can substitute dried rosemary. Use about 1 tablespoon of dried rosemary for every 3 tablespoons of fresh rosemary.

Q: How do I prevent the parmesan crust from burning on the grill?
A: Keep a close eye on the steaks while they are on the grill. If the parmesan crust starts to brown too quickly, move the steaks to a cooler part of the grill or reduce the heat.

Q: Can I make the garlic paste ahead of time?
A: Yes, you can make the garlic paste up to 2 days in advance and store it in an airtight container in the refrigerator.

Q: What is the best cut of steak to use for this recipe?
A: While this recipe calls for rib eye steaks, you can also use other cuts such as New York strip or sirloin. Choose a thick cut of steak for best results.

Q: How do I ensure the steaks are cooked to my preferred level of doneness?
A: Use a meat thermometer to check the internal temperature of the steaks. Medium-rare is 130-135°F, medium is 135-145°F, and medium-well is 145-155°F.

Final Thoughts

This Delmonico steak with parmesan crust is a culinary adventure waiting to happen. The combination of the sweet roasted garlic, the savory parmesan cheese, and the perfectly grilled steak is simply divine. I urge you to give this recipe a try and experience the magic for yourself. Don’t be afraid to experiment with different herbs and cheeses to create your own unique version. And most importantly, share your culinary creations with loved ones and enjoy the delicious journey together!