Capital Grille’s Porcini Crusted Delmonico with 8 year aged Balsamic

I’ve tried Bob’s Steakhouse and Nick and Sam’s plus various other popular steakhouses in Dallas. My favorite steak so far is Capital Grille’s Porcini Crusted Delmonico with 8 year aged Balsamic. I’ve had it twice now and brought friends along to try it. Everyone so far has loved it. I came across the very simple recipe yesterday and wanted to blog it before the site goes away or I forget about it. Can’t wait to try this with my aged balsamic vinegar that I brought back from Napa Valley! (The picture above is from the second time I went to Capital Grille and ordered the delmonico.)

http://www.9news.com/news/article.aspx?storyid=17532

Executive Chef Brandon Engel from the Capital Grille shares a recipe for Porcini Crusted Delmonico ( Ribeye).

Porcini Rub  

• 1/2 cup Kosher Salt
• 2 Tbsp. Black Pepper
• 1 cup Porcini Powder

1. Combine all ingredients.

Preparing the Delmonico

• 22oz Delmonico( ribeye) Steak 1 each
• 2 Tbsp olive oil
• 2 Tbsp porcini rub
• 2 tsp 8 year Balsamic 2 tsp
• 1 tsp extra virgin olive oil
• 1/2 oz watercress garnish

1. Coat the delmonico steak with olive oil and the porcini rub and allow to rest for five minutes.
2. Sear the delmonico in the broiler evenly on each side (approximately four minutes per side for medium rare)
3. Place the delmonico steak, bone at the 1 o’clock position, in the center of a large round plate
4. Dot the aged vinegar and extra virgin olive oil around the plate.
5. Garnish with watercress and serve immediately.

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