January 8, 2009
City Hall Steaks
How to make City Hall's signature Delmonico steak
4 14-ounce 21-day aged ribeye steaks
Coarse sea salt
Cracked white pepper
Preheat broiler and lift the rack to the highest setting.
Tie the steak with butcher's twine to maintain a consistent shape
Season the steak liberally with salt and pepper
Broil on one side until the steak is nicely caramelized (about 4 minutes). Turn steaks and broil for another four minutes for rare. Turn the temperature down and cook for an additional 2 minutes for medium.
Remove from oven and allow to rest for three minutes
Top with Maytag blue cheese butter
Maytag Blue Cheese Butter
1/2 stick butter
10 ounces Maytag blue cheese
Put the cheese into a mixing bowl and cream it
Slowly add the butter until it is completely incorporated into the cheese
Spread the cheese onto a piece of parchment apper or plastic warp and roll into a log (the diamtere should be about the size of a quarter)
Cool in the freezer until firm and cut into 1/2-inch slices
Place one piece atop each steak and run quickly under broiler to warm cheese
Mixx it!
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