Delmonico Steak

[nverland]

Delmonico Steak
Serves 6 Total Time under 1 hour


Ingredients

Six 20-ounce prime ribeye steaks, at room temperature
Sea salt and coarsely ground black pepper to taste
1/3 cup extra virgin olive oil
3 fresh bay leaves
1 tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

Instructions

Meat Butter: Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.
Place the butter in a mixing bowl. Add the powdered mixture and, using a handheld electric mixer, blend well.
Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1¼ inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.
When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into ½-inch-thick slices, allowing one slice per steak.
Steak: Clean, oil, and preheat the grill.
Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.
Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.
Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.
Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.
Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.