Mushroom Rubbed Delmonico Steak

August 29, 2019

Mushroom Rubbed Delmonico Steak
Serves 2

Delmonico steaks were made famous by the steakhouse of the same name in Manhattan. The term generally means thick-cut steaks, sometimes from the ribeye. Here, we’re going to rub a zero-waste mushroom powder on it and reverse sear it. Most steak recipes will advise you to sear first and finish in the oven. But here, we want to control the exact temperature for the best texture and doneness. The steak starts in a low oven and is then finished with a hot sear.

1 Local Roots Delmonico steak

2 teaspoons sea salt

2 teaspoons black pepper

1 tablespoon mushroom powder (recipe follows)

  1. Preheat oven to 250 degrees F.
  2. Pat the steak dry with paper towels.
  3. Season both sides of the steak generously with the salt, pepper and mushroom powder.
  4. Slow cook the steak in the oven for 40 minutes and check the temperature.
  5. Continue to cook until the desired doneness: 125 F for rare;135 F medium-rare, 145 F medium, and 160 F well done.
  6. Preheat a cast-iron pan or grill top on the highest heat.
  7. Sear the steak for 1 minute on each side.
  8. Slice against the grain and serve.

Zero Waste Mushroom Powder

When you cook with mushrooms, save the stems for broth or this umami-packed powder condiment. Use it to punch up roasts or mix with salt to sprinkle onto anything.

1 pound mushrooms or stems, dirt ends removed

  1. Preheat an oven to 200 degrees F.
  2. Slice the stems as thin as possible.
  3. Place them in a single layer on a silpat, flexible, oven safe surface or dehydrator rack.
  4. Dehydrate for 2 hours or until they are crisp. If you’re using an oven, crack the door open with a wooden spoon to let the moisture out.
  5. Let the mushrooms cool for 10 to 15 minutes.
  6. Remove the mushrooms from the pan.
  7. Pulverize in a mortar and pestle, food processor or clean coffee grinder.
  8. For super fine powder, sift it and use the solids for soup.

Recipe by Local Roots Recipe Champ Jenn de la Vega @Randwiches

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