Sumac and Fresh Herb-Marinated Delmonico Steak Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
6 minutes
Servings:
4 Servings
Ingredients
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped parsley
  • 2 tablespoons chopped rosemary
  • 2 tablespoons thyme sprigs
  • 2 teaspoons dried sumac
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 6 cloves garlic, minced
  • 4 Delmonico steaks
  • 2 tablespoons high-smoke point oil, such as grapeseed
Directions
  1. Make the marinade: In a bowl, whisk the olive oil, lemon juice, Worcestershire sauce, Dijon mustard, chopped parsley, chopped rosemary, thyme, sumac, salt, pepper, and garlic together until fully combined.
  2. Add steaks to a large zip-top bag and cover with marinade. Massage to fully incorporate marinade into the steaks. Marinate in the refrigerator for 1 to 3 hours.
  3. When ready to cook, remove the steaks from the bag, brushing off excess marinade. Bring the steaks to room temperature for 20 minutes.
  4. Add grapeseed oil to a cast iron skillet over medium high heat. Heat until very hot; oil will be glassy, but not quite smoking.
  5. Add the steaks, working in batches as needed. Cook for 5 to 6 minutes, flipping once, until exterior is deeply browned. Do not overcook.
  6. Let steaks rest for 5 to 10 minutes on a plate tented with foil.
  7. Serve immediately after resting.