Demonico steak, local roasted potatoes and salad/Sarah W. Caron
Recently, I have been making my way through meats from Ox Hollow Farm, a local farm that produces beef, pork and chicken. Their kabob beef, normally a tough cut, was a surprisingly tender and juicy cut that made me head back for more.
This past weekend, I picked up a Delmonico steak from Ox Hollow Farm's booth at the Bethel Farmers Market (looking for local farmers' markets in the Danbury area? Click here).
The well-marbled steak was about an inch and a half thick and big, enough to feed the whole family. But it was also pricey, running about $22/pound.
To cook this steak, I heated the grill on its hottest setting and then lowered the heat to medium. I rubbed sea salt and pepper onto both sides of the meat. Then I placed it on the hottest part of the grill and let it cook for 10 minutes. Beware of flareups, as the fat marbeling can make the flames go crazy. Then I flipped it and cooked it for an additional six or seven minutes to obtain and medium-rare doneness.
Then I served it with a pat of herb butter that melted on top. Simply delicious.
Would I splurge on this again? Absolutely. The steak was brimming with flavor. The marbeling helped to create a fine taste and texture. And each piece just melted in the mouth. Totally worth it -- as a splurge.
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