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Make our Capital Grille Porcini Rubbed Delmonico Steak with Aged Balsamic Recipe at home tonight. With our Secret Restaurant Recipe your steak will taste just like it came from a high-end steakhouse.
Photo by Simon Doggett
The Capital Grille
The Capital Grille is an American restaurant chain of upscale steakhouses owned by Darden Restaurants. The brand has 59 locations in twenty states and the District of Columbia (Updated – as of 2019).
Straight-From-the-Restaurant
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The Capital Grille Porcini Rubbed Delmonico Steak with Aged Balsamic Recipe
Make our Capital Grille Porcini Rubbed Delmonico Steak with Aged Balsamic Recipe at home tonight. With our Secret Restaurant Recipe your steak will taste just like it came from a high-end steakhouse.
Prep Time20 minutes mins
Active Time10 minutes mins
Total Time30 minutes mins
Course: Chef Recipe, Grilling Recipe, Main Course
Keyword: The Capital Grille
Ingredients
- 2 Ribeye, Porterhouse or T-Bone Steaks
- 2 tablespoons Olive Oil
- 2 tablespoons The Capital Grille Porcini Rub (Recipe follows below ad for Morton's Steak Bible)
- 2 teaspoons 8 year Balsamic Vinegar
- 1 teaspoons Extra Virgin Olive Oil
- 1/2 ounce Watercress to garnish
Instructions
Coat the Delmonico steak with olive oil and the porcini rub and allow to rest for five minutes.
Grill the steak on the hottest part of the grill to your desired doneness. (Optional - Sear the steak in the broiler evenly on each side (approximately four minutes per side for medium rare))
Place the Delmonico steak, bone at the 1 o’clock position, in the center of a large round plate
Dot the aged vinegar and extra virgin olive oil around the plate.
Garnish with watercress and serve immediately.
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Morton’s Steak Bible Recipes and Lore from the Legendary Steakhouse
A cofounder of the legendary Morton Steakhouse shares the secrets of preparing a terrific and tasty steak–from how to select the right cuts of meat to broiling and grilling techniques–and offers a full range of delectable recipes for co*cktails, finger foods
Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton’s The Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s The Cookbook brings Morton’s exceptional fare to your home every day.
Click HERE Now to get Morton’s Steak Bible: Recipes and Lore from the Legendary Steakhouse
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The Capital Grille Porcini Rub
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Seasoning
Keyword: The Capital Grille
Ingredients
- 1 cup Dried Porcini Mushrooms ground to powder
- 1/2 cup Kosher Salt
- 2 tablespoons Black Pepper
Instructions
Combine all ingredients.
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Photo of Split Porterhouse is by Simon Doggett and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Simon. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of Executive Chef Brandon Engel from the Capital Grille. Additional Information Courtesy of Wikipedia and is used by permission.
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