I’m about to make a bold statement. A very bold statement, but I think this Copycat Capital Grille Porcini Rubbed Delmonico with Balsamic Glaze might have been the BEST at home steak I have ever made.
Capital Grille Copycat Recipe
The idea came from good old Capital Grille and their famous Porcini Rubbed Delmonico with 12-Year Aged Balsamic.
While some beef fanatics might argue that a truly good piece of meat needs to no rub, crust or drizzle (and they may be correct), the porcini rubbed delmonico has won the hearts of food critics everywhere.
And now you might even see it grace the Capital Grille menu as the porcini rubbed ribeye, strip steak or even t-bone.
What is a Delmonico Cut?
The dish originates from the Delmonico Steak, which actually refers to the method of preparation rather than the cut. Made famous by Delmonico’s in Manhattan, there is still much controversy as to what cut of beef was actually used.
Fast forward to today and it is most commonly from the short loin section. A New York strip is cut from the short loin so it is the perfect choice for this dish, but really any cut of beef will do. You can even do a tenderloin or T-bone, like I’ve used here.
You will see the same terminology and preparation at the famous steakhouses of Chicago, which are often the toughest of critics.
Now that Capital Grille makes a porcini rubbed bone-in ribeye, I supposed it is totally acceptable to use the same rub on just about any cut of beef you wish. It probably tastes equally as tasty on a thick cut bone-in pork chop too!
Sweet, spicy and salty all combine and play well together to form a mouth watering entree worthy of a special occasion. And while even serving this dish at home is above my average “weeknight budget” is still less than what I’d pay at the restaurant, making me the winner.
Capital Grille uses dried porcini mushrooms and grinds them to a fine dust, which is the obvious part. I grilled (pun intended) my last server into sharing all of his secrets of what goes into the rest of the delectable crust.
If you have trouble finding dried porcini mushrooms, give dried portobello or oyster mushrooms a whirl.
When grinding the dried mushrooms, make sure to let the powder sit and settle before opening your food processor. Take it from me- you’ll end up with a mushroom dust that will make you sneeze like crazy!
Some dried mushrooms can still be a little damp. If they don’t grind all the way, take out the large bits by hand or run it through a colander. A few larger pieces won’t hurt the recipe. No worries.
After making the rub, gently press it into the steak and allow it to sit so it cakes on using the natural juices of the steak to make a paste. Some might fall off when you pick it up, that is fine.
Aged balsamic is another item that your run-of-the-mill grocer may not stock. Twelve year aged balsamic is delicious and packed with sweet flavor, but will run you $30 for a small bottle.
Instead I used a middle grade balsamic vinegar and made a reduction which intensifies the flavor, but saves your wallet. Don’t get sucked into the $13 bottle of premade reduction at the grocery store, it is ridiculously overpriced and how often are you really using an aged balsamic?
When most individuals associate steak with the grill, but in actuality, you won’t find Chef de Fancy Restaurant out back flipping your steak on a Weber with his “Kiss the Cook” apron.
They are either pan fried, cooktop grilled or broiled. A properly seasoned cast iron skillet allows the taste of the crust/rub to remain without being overpowered by the char of a grill. If you don’t have time to season your own and want the care to be a little simpler, buy a Le Creuset pre seasoned pan.
I have both. I love both. The only difference in mine is size (and price). If you aren’t in the market for cast iron you can always broil, grill or use a large frying pan.
How to Pan Fry
The secret to pan frying steak is to have a really HOT pan with a really DRY steak.
You are taking advantage of the Maillard reaction, a chemical process of browning which changes the flavor profile of your meat. Use little to no oil in order to make this happen.
The crust (bark) of the porcini rub will burn a little since it has sugars in it. Trust me when I say, this is what you are looking for. A burnt crust with a ruby red medium rare interior.
If you prefer your steak well done, choose a thinner cut or place it in the oven after the initial sear. If you like it rare or medium rare, then you’ll be fine with a thicker cut.
Sear on each side for 3-4 minutes, 5 if it is super thick. Don’t touch it, then flip. At the end and after being removed from heat, top with butter to moisten and rest.
How to Cut A T-Bone
Many restaurants will just serve you a t-bone on a plate and that is fine, but the really fancy ones will present you with the cut and then carve it for you either tableside or in the back.
The smaller side contains a tenderloin filet and the larger side, a NY strip.
- Allow your steak to rest fully before carving.
- On the large side, cut along the bone to remove the NY strip side.
- Cut into strips along the grain.
- On the smaller side, carve off the filet and serve it whole.
- Plate in a fan fashion along the bone to display the full cut.
What to Serve With Steak
Here are some other fabulous side dishes to try:
- Crunchy Baked Broccoli
- Twice Baked Potatoes
- Glazed Carrots
- Garlic Dill Mashed Potatoes
- Red Wine Vinegar Broccolini
- Creamed Spinach
Capital Grille Porcini Rubbed Steak
- Place dehydrated porcini mushrooms into your food processor and grind until they are nothing but dust. Word to the wise… allow to sit for a few minutes before opening or else you might get a mushroom dust bomb in your kitchen.
- In a small bowl combine ground porcini mushrooms with sea salt, pepper, crushed red pepper and sugar, mix to make the rub.
- Remove steaks from the fridge. Rub into steaks evenly and on both sides. Allow to rest and marinate for 20 minutes so it forms a paste and sticks well.
- When ready to cook, heat seasoned cast iron to just before smoking point. Depending on the size you might need to cook steaks two at a time to avoid overcrowding the pan. Heat over HIGH heat and turn on the fans to prevent the smoke detector from going off.
- Sear on each side for 3 (medium rare) to 8 (well done) minutes depending on desired temperature and thickness of meat. These were 1 1/2 inches and rare- I cooked them for 3 1/2 minutes per side. When cooking do not move the steak around, keep it in the same place except to flip. In contrast to cooking other pieces of meat in cast iron, do not baste with the butter. Basting will wear away at that beautiful crust you worked so hard on. If you have someone that requests "no pink", you might be better off baking at 400 for 4-5 minutes instead of searing for the full 8 minutes. You don't want the outside to burn.
- About 1 minute before you remove the steaks, add 1 tablespoon of butter directly to the top to melted over meat. If you add it too early, it can burn, so wait until right before are ready to remove it.
- Remove steaks from the skillet and allow to rest for at least 5 minutes. Meat holds heat well so do not worry about them getting cold. Resting helps the juices (and flavor) to reabsorb back into the meat instead of ending up on your cutting board.
- When plating, drizzle with balsamic reduction sauce and serve.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings.