If you are a meat eating human like myself and you have not made an attempt to find the best steak possible, I suggest you start right now by checking out the following recipe that originated way back in 1837! I came across this about 10 months ago while trying to find a classic American recipe that had some originality and flare. I have always loved cooking outdoors over a wood fire. When I learned about Delmonico’s steak and the simplicity of this recipe thats over 150 yrs old I knew I had to give it a shot. Delmonico’s Restaurant is world famous and over the years they have served several distinguished guests including Abraham Lincoln whose supposed favorite was the Nutmeg Potatoes and Ribeye Steak. This legendary steak has a great concept using a choice cut of meat seasoned with salt, basted with butter while flame grilled over a wood fire. The steak is served with a clear gravy and mashed potatoes seasoned with nutmeg.
Inspired by this legendary recipe, I made my version of Delmonico’s steak using grass fed grass finish rib eye and fillet mignon from Massa Natural Meats. This recipe highlights the light smokey flavor from the wood fire and natural fat marbling of the great cuts of beef. I added my own twist on the gravy and made an Au Jus from a bone marrow broth base, yeahhh!!! If you don’t know about bone marrow broth well maybe this recipe will turn you on to one of the best things on earth. This Au Jus is really good and is full of amazing nutrients for your body! I also decided to mix it up a little and serve it with collard greens which brings you good luck, then finished the dish with carrots cooked in butter to compliment the nutmeg potatoes. This dinner is fun to make with your family, friends or loved one. Get some oak wood, make a fire, grab your barbecue grill and get creative!! Have fun and I hope you all enjoy this classic recipe with a new twist. New York baby! Delmonico’s in your backyard baby! Bone marrow Au Jus oohhh yeahh!!!!!
The steaks cook real fast over open flame so get some good coals going and then keep some assorted sized pieces of burning oak set to the side so you can keep your desired flame height. While the steaks are cooking you may have to make adjustments to the fire to keep your cooking temperature right. Rare to med-rare usually takes around 4-5 minutes per side depending on temps and steak thickness!!
- Liberally salt both sides of steak Ribeye, Fillet,or Top Sirloin
- Cook over a live fire to desired temp 4-8 minutes per side
- Bast with melted grass-fed butter or ghee while cooking
Bone Marrow Au Jus
3/4 lb beef knuckle bone
1 tablespoon apple cider vinegar
6 cups water
4-6 garlic cloves, whole
1 tablespoon minced white onion
1 teaspoon black pepper
1 tablespoon rosemary
1 teaspoon sea salt
- Season the knuckle bones lightly with salt and pepper
- Roast the beef knuckle bones in the oven uncovered at 400 degrees for 30-40 minutes or until brown
- Add the roasted bones to 6 cups water also add garlic, onion, salt, pepper, and rosemary and cook in a pressure cooker for 30 40 min or slow simmer for 4-6 hours on the stove top, adding more water as needed. I used a pressure cooker and the Au Jus was fantastic but the true way to make bone marrow broth takes all day. So if you like doing things the right way start early.
- Strain the ingredients from the Au Jus with a fine strainer and you did it! Bone marrow Au Jus!!! Have you ever heard of such a thing?? Awesome….
Mashed White Sweet Potatoes
2.5 lbs. peeled cubed white sweet potatoes
1/4 cup butter
4 tablespoons coconut milk or heavy cream
1 teaspoon ground white pepper
1 teaspoon sea salt
Ground nutmeg to taste while serving
Sarah Fragoso’s duck fat sweet potatoes are the best and I used her concept for this one! I love Sarah and everything she does for me. Sarah has taught me so much about life and has changed my world forever by introducing me to so many things including the paleo lifestyle, bone marrow broth, not to wash farm fresh eggs, duck fat sweet potatoes, and how to squat properly in the gym!! I dont know how she has time for everything but she’s always finds time to cook awesome food. When I come in the kitchen and she’s making bone marrow soup or duck fat sweet potatoes its on!!!! I always steal some bone marrow broth before its completely done!
- Boil the cubed potatoes for 20 minutes or until tender
- Strain the water then add all the ingredients except the nutmeg and whip with a power mixer until smooth
- Sprinkle the sweet potatoes lightly with nutmeg before serving
5 cups chopped collard greens
1 teaspoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 tablespoon bacon grease
1/4 cup water
- Heat bacon grease in sauce pan at med high heat
- Add collard greens, salt, pepper
- Saute 10 minutes then deglaze with lemon juice
- Continue cooking until green are soft but be careful not to let them go to long, I like my greens fully cooked but not soggy and limp