The Secret of the Epic Delmonico Steak at Prime Grill

Finely mince the shallots.

Slice the scallions finely for garnish.

Toast black and pink peppercorns in a sizzle platter to release aroma.

Add extra light olive oil to the pot.

Add minced shallots and peppercorns to the pot and cook until fragrant.

Deglaze the pan with cognac off the fire, allowing the alcohol to cook out.

Add red wine and reduce by half.

Incorporate demi-glace and let it cook on low for about an hour and a half.

Finish the sauce with parve cream cheese for a creamy texture and let it simmer for another 20 minutes.

Season the Delmonico steak with kosher salt, avoiding pepper since the sauce has it.

Dredge the steak in a mixture of panko breadcrumbs and peppercorns.

Pan-sear the steak in a hot pan with oil, ensuring it doesn't burn due to the breading.

Flip the steak to achieve even caramelization and color.

Transfer the pan with the steak to a preheated oven at 450 degrees to finish cooking.

Equipment Needed

Spice Level:

Dietary