Date Night at Home - Seared Delmonico + the “fixins”
Everyone knows the cost to go out to eat anymore is astronomical in general, and when you consider going to even a mid-level steak house, that price just becomes out of reach for most. But, to make a full steak dinner at home to treat yourself and a loved one to something special is more attainable and not as hard to whip up as it may seem. All of the sides can be made in standard pots and pans and baking dishes, but the key for the steak if possible is to sear it in a stainless-steel pan. I use this one from All-Clad - expensive but if treated with care will last literally forever. You can also use a more adorable stainless pan for less cost commitment; Amazon Basics has a reasonably priced one with decent reviews! That is how you get that great sear and crust which leads to an impressive steak.
Mix up the sides as you wish but I always like a starch and a veg with my steak and I love a mushroom and onion topper, it just makes for the perfect bite. The steak I used for this meal I got from our local butcher and cost $26 for a 1lb steak, which made two large portions for my husband and I. Altogether, this full meal cost under $50 which would have been double or more if we ordered it out somewhere.
Give this dinner a try, you will impress yourself and the person you are cooking for!
Delmonico Steak with Herby Risotto, Maple Bacon Carrots & Mushrooms
A proper dinner party plate — butter-basted delmonico, creamy pecorino and mascarpone risotto, maple-glazed bacon fat carrots, and silky sautéed shiitakes with caramelized onion. Every component pulls its weight.
Method
Boil the carrots
Bring a pot of salted water to a boil. Add the carrots and cook for 8–10 minutes until just tender but still holding their shape. Drain and pat dry.
Roast the carrots
Preheat oven to 425°F. Toss the par-boiled carrots in bacon fat and season with salt and black pepper. Roast for 20–25 minutes, turning once halfway, until caramelized and golden. In the last 2 minutes, drizzle with maple syrup and return to the oven. Garnish with fresh parsley before serving.
Start the risotto
In a wide saucepan over medium heat, sauté the shallot in a splash of olive oil until soft. Add the arborio rice and toast for 1–2 minutes. Pour in the white wine and stir until absorbed.
Build the risotto
Add warm chicken stock one ladle at a time, stirring frequently and only adding more when the previous addition is absorbed. Continue for 18–22 minutes until the rice is creamy and al dente.
Finish the risotto
Remove from heat. Stir in the pecorino, mascarpone, and fresh herbs. Season with salt and pepper. Cover and rest while you finish the steak.
Caramelize the onion & mushrooms
In a large skillet over medium-low heat, cook the onion in butter with a pinch of salt for 20–25 minutes, stirring occasionally, until deeply golden. Add the garlic and cook 2 more minutes. Push to one side, increase heat to medium-high, and add the shiitakes. Sear without stirring for 2–3 minutes until golden, then toss everything together.
Sear the steak
Pat the delmonico completely dry and season generously with salt and pepper. Heat a stainless steel pan over high heat until smoking. Add the steak and sear undisturbed for 3–4 minutes. Flip, then add the butter, smashed garlic, and thyme. Tilt the pan and baste continuously for 2–3 minutes until your desired doneness.
Rest and slice
Transfer steak to a cutting board and rest for at least 5 minutes. Slice against the grain and serve over the risotto, topped with the mushroom and onion mixture, with the maple bacon carrots alongside.
Cook's Notes
The risotto can be started before the steak and held — just add a splash of warm stock and stir to loosen before serving. For the carrots, bacon fat from a jar works perfectly here. The maple glaze goes on at the very end so it caramelizes without burning. Steak doneness: 130°F for medium-rare, 135°F for medium.
