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Delmonico Steaks With Balsamic Onions and Steak Sauce

There’s something about the sizzle of a steak hitting a hot pan that instantly transports me back to my childhood. I remember summer evenings spent in my grandfather’s backyard, the smoky aroma of the grill filling the air as he meticulously prepared Delmonico steaks. He always said a good steak, simply seasoned and cooked to perfection, was a celebration of the simple things in life. This recipe, with its tangy balsamic onions and savory homemade steak sauce, is my way of honoring those cherished memories and sharing a truly special meal with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Gluten-Free (check Worcestershire sauce)

Ingredients

4 (10-12 ounce) Delmonico steaks, 1-inch thick
2 teaspoons extra virgin olive oil
McCormick’s Montreal Brand steak seasoning

For the Onions:

1 tablespoon extra virgin olive oil
2 large yellow onions, thinly sliced
1⁄4 cup balsamic vinegar

For the Steak Sauce:

1 1⁄2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1 small white boiling onion, chopped
1⁄4 cup dry sherry
1 cup tomato sauce
1 tablespoon Worcestershire sauce
fresh ground black pepper

Equipment Needed

Heavy grill pan or griddle pan
Medium nonstick skillet
Small saucepan

Instructions

Begin by heating a heavy grill pan or griddle pan over high heat. Once the pan is screaming hot, carefully wipe it with 2 teaspoons of extra virgin olive oil. This will prevent the steaks from sticking and ensure a beautiful sear.
Place the Delmonico steaks onto the hot grill pan. Cook for 4 minutes on each side for a medium doneness. If you prefer your steak medium-well, cook for 7-8 minutes on each side. Use a meat thermometer to ensure accuracy; an internal temperature of 130-135°F is ideal for medium-rare, 135-140°F for medium, and 140-145°F for medium-well.
After cooking, generously season the steaks with McCormick’s Montreal Brand steak seasoning. Don’t be shy – this seasoning is key to that classic steakhouse flavor! Transfer the seasoned steaks to a warm platter and tent loosely with foil to allow them to rest. Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful final product.
Now, let’s move on to the onions. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon of extra virgin olive oil to the skillet.
Add the thinly sliced yellow onions to the skillet. Cook and stir them for 10-12 minutes, or until they become soft, sweet, and translucent. Stir frequently to prevent burning and ensure even cooking.
Pour in the 1⁄4 cup of balsamic vinegar. Continue to cook the onions, stirring constantly, until the vinegar cooks away and the onions are glazed a deep brown color, approximately 3-5 minutes. The balsamic vinegar adds a wonderful tanginess and depth of flavor to the onions.
For the steak sauce, heat a small saucepan over medium heat. Add 1 1⁄2 teaspoons of extra virgin olive oil to the saucepan.
Add the minced garlic and chopped white boiling onion to the saucepan. Sauté for 5 minutes, until the garlic is fragrant and the onion is tender. Be careful not to burn the garlic, as this will impart a bitter flavor to the sauce.
Pour in the 1⁄4 cup of dry sherry and stir to combine. Allow the sherry to simmer for a minute or two, reducing slightly to concentrate the flavors.
Stir in the 1 cup of tomato sauce and 1 tablespoon of Worcestershire sauce. Season generously with fresh ground black pepper to taste.
Bring the steak sauce to a simmer, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
To serve, place the rested Delmonico steaks on plates. Top each steak with a generous portion of the balsamic onions.
Drizzle a little of the homemade steak sauce over the top of the onions and steak, reserving half of the sauce to pass at the table. This allows your guests to customize the amount of sauce they prefer.

Expert Tips & Tricks

For an even sear on your steak, ensure it’s patted dry with paper towels before cooking. Moisture is the enemy of a good sear.
If you don’t have Montreal steak seasoning, you can make your own by combining salt, pepper, garlic powder, onion powder, paprika, and a pinch of red pepper flakes.
To make the steak sauce ahead of time, prepare it up to a day in advance and store it in the refrigerator. Simply reheat it gently before serving.
If your balsamic vinegar is too acidic, add a teaspoon of brown sugar to the onions while they are cooking to balance the flavors.
For a richer steak sauce, add a tablespoon of butter at the end of cooking.

Serving & Storage Suggestions

Serve these delicious Delmonico steaks immediately after cooking, while they are still hot and juicy. They pair perfectly with roasted potatoes, steamed asparagus, or a crisp green salad.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, being careful not to overcook it. The balsamic onions and steak sauce can also be stored separately in the refrigerator for up to 3 days.

I don’t recommend freezing the cooked steak, as it can become dry and lose its texture. The steak sauce, however, can be frozen in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	967.1 kcal	N/A
Calories from Fat	630 kcal	65%
Total Fat	70.1 g	107%
Saturated Fat	26.6 g	132%
Cholesterol	192.8 mg	64%
Sodium	528.2 mg	22%
Total Carbohydrate	17.2 g	5%
Dietary Fiber	2.2 g	9%
Sugars	7.6 g	30%
Protein	51.5 g	102%

Variations & Substitutions

For a spicier kick, add a pinch of red pepper flakes to the steak sauce.
If you don’t have dry sherry, you can substitute it with dry red wine or beef broth.
Instead of yellow onions, try using red onions for a slightly sweeter flavor.
For a lower-carb option, serve the steak with cauliflower mash instead of potatoes.
To make this recipe dairy-free, ensure your Worcestershire sauce is dairy-free. Many brands contain anchovies, which may be processed with dairy.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak for this recipe?
A: Absolutely! While Delmonico steaks are delicious, you can also use ribeye, New York strip, or sirloin steaks. Adjust the cooking time accordingly based on the thickness of the cut.

Q: How do I know when my steak is cooked to the correct doneness?
A: The best way is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Refer to the internal temperature guidelines mentioned earlier for your desired doneness.

Q: Can I grill the steaks instead of using a grill pan?
A: Yes, grilling the steaks is a great option! Preheat your grill to high heat and cook the steaks for the same amount of time as indicated in the recipe.

Q: What if I don’t have balsamic vinegar?
A: You can substitute it with red wine vinegar, although the flavor will be slightly different. Add a teaspoon of brown sugar to mimic the sweetness of balsamic vinegar.

Q: Can I make the steak sauce without sherry?
A: While sherry adds a unique depth of flavor, you can omit it or substitute it with beef broth.

Final Thoughts

I hope you’ll try this recipe for Delmonico Steaks with Balsamic Onions and Steak Sauce. It’s a dish that’s perfect for a special occasion or a simple weeknight dinner. The combination of tender, flavorful steak, tangy onions, and savory sauce is truly irresistible. Don’t be afraid to experiment with the recipe and make it your own. And please, share your feedback – I’d love to hear how it turns out for you! Consider pairing this dish with a robust red wine, such as a Cabernet Sauvignon or Merlot, to elevate the dining experience. Enjoy!

Delmonico Steaks With Balsamic Onions and Steak Sauce Recipe