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Delmonico Steak and Potatoes

Delmonico Steak and Potatoes

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 min
  • Yield: 4 servings 1x
  • Category: Main



For the herbed butter:

  • 1/2 cup unsalted butter, room temperature
  • 2 cloves garlic, finely minced
  • 1 teaspoon lemon juice
  • 2 teaspoons fresh parsley, finely chopped

For the steak:

  • 4 (12-ounce) ribeye steaks
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • Olive oil

For the potatoes:

  • 4 medium potatoes, unpeeled
  • 1/2 cup milk
  • 1/4 cup heavy whipping cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 12 ounces aged cheddar cheese, shredded
  • 1/3 cup dried bread crumbs


To prepare the herbed butter:

  1. In a small bowl, mix the butter, garlic, lemon juice and parsley. Roll the butter into a log shape. Wrap the butter in a sheet of wax paper.
  2. Refrigerate until cool throughout, at least 1 hour.

To prepare the steaks:

  1. Sprinkle the steaks with the salt and pepper. Brush each steak with olive oil.
  2. Preheat a cast-iron skillet over medium heat. Immediately reduce heat to low. Sear steaks for 3-5 minutes per side.
  3. Continue to cook steaks over very low heat until reaching desired level of doneness.
  4. Transfer cooked steaks to a cutting board, and allow to rest for 10 minutes.
  5. Serve with a dollop of herbed butter.

To prepare the potatoes:

  1. In a large saucepan, cover potatoes with water. Bring water to a boil. Reduce heat. Cover potatoes and cook until tender, about 40 minutes. Drain potatoes, and refrigerate at least 1 hour.
  2. Preheat oven to 350 degrees F.
  3. Peel potatoes. Coarsely shred potatoes. In a saucepan over medium heat, heat the milk, cream, salt, mustard and pepper until bubbles form at the sides of the mixture. Stir in shredded potatoes.
  4. Lightly grease an 8×8-inch baking dish. Transfer shredded potato mix to the prepared dish. Sprinkle cheddar cheese and bread crumbs over the potatoes.
  5. Bake the potatoes until cheese topping is browned, about 45 minutes.