Delmonico Steak with Forager’s Vinaigrette Blue Lake Beans and Roasted Marble Potatoes

Pan-Seared Delmonico Steak

A hard sear develops the ribeye’s crust, while a brief oven finish cooks the thick center evenly. Resting before slicing keeps the meat juicy.

Ingredients

• 2 boneless Delmonico steaks, about 1 pound each and 1½ inches thick
• 8 g kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp ghee

Instructions

1. Pat the steaks dry and season with salt. If time allows, refrigerate uncovered for 1–24 hours; otherwise season just before cooking.
2. Heat the oven to 425°F. Pat the steaks dry again and season with pepper.
3. Heat a large ovenproof skillet over medium-high heat. Add the ghee, then the steaks, leaving space between them; use two pans if needed.
4. Sear for 2–3 minutes per side until deeply browned. Hold the fatty edges against the pan for 30–60 seconds to render and color them.
5. Transfer the skillet to the oven and cook for approximately 4–8 minutes, checking early with an instant-read thermometer. Pull at 125–130°F for a final medium-rare temperature of approximately 130–135°F after resting.
6. Rest on a warm platter for 10 minutes, then slice across the grain into thick strips. Save any resting juices for the mushroom topping.

Notes

• Delmonico can describe several cuts; ask for thick boneless ribeye for this version.
• For USDA-recommended doneness, cook whole beef steaks to 145°F and rest at least 3 minutes.

Blue Lake Beans with Forager’s Vinaigrette

Brief blanching preserves the beans’ snap and green color. Dressing them while warm lets the vinaigrette coat them without requiring a heavy sauce.

Ingredients

• 1¼ lb Blue Lake green beans, stem ends trimmed
• 3 tbsp Noma Projects Forager’s Vinaigrette, shaken well
• to taste kosher salt

Instructions

1. Bring a large pot of generously salted water to a boil.
2. Add the beans and cook for 4–6 minutes, until bright green and tender with a little bite.
3. Drain thoroughly and let steam dry for about 1 minute.
4. Toss the warm beans with the Forager’s Vinaigrette. Taste before adding salt, and serve warm rather than piping hot.

Notes

• If preparing ahead, chill the blanched beans in ice water, drain and dry well, then briefly rewarm before dressing.
• Use the named bottled vinaigrette as the finished dressing; shake thoroughly so its oil and acidic elements are evenly distributed.

Roasted Marble Potatoes

Dry surfaces, generous spacing, and cut-side contact with a hot tray give these small potatoes browned edges and creamy centers.

Ingredients

• 1½ lb mixed golden and purple marble potatoes
• 2 tbsp olive oil
• ¾ tsp fine sea salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F with a heavy rimmed baking sheet inside.
2. Scrub and thoroughly dry the potatoes. Halve the small ones and quarter any larger ones so the pieces are roughly 1 inch across.
3. Toss with olive oil, salt, and pepper. Carefully arrange on the hot baking sheet, cut sides down, leaving room between pieces.
4. Roast for 30–40 minutes, turning only once if needed, until the cut surfaces are golden and a knife slides easily through the centers.

Notes

• Purple potatoes will brown less visibly than golden varieties; judge them by tenderness and crisp edges.

Browned Mushrooms, Shallots, Garlic, and Thyme

Browning the mushrooms before adding the aromatics prevents steaming and builds a savory topping. A little butter and the steak’s resting juices bring everything together.

Ingredients

• 8 oz mixed oyster and cremini mushrooms, torn or thickly sliced
• 2 small shallots, peeled and cut into slender wedges
• 4 garlic cloves, peeled and lightly crushed
• 1 tbsp ghee
• 1 tbsp unsalted butter
• 4 small thyme sprigs
• 1 tbsp water, plus more if needed
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms in a loose layer and leave undisturbed for 2–3 minutes, then turn and cook until browned on several sides.
2. Lower the heat to medium. Add the shallots and garlic and cook for 4–5 minutes, stirring occasionally.
3. Add the butter, thyme, and water. Cover for 2–3 minutes to soften the garlic and shallots, adding another splash of water if the pan becomes dry.
4. Uncover and let excess liquid evaporate. Season with salt and pepper.
5. Just before serving, stir in the steak’s resting juices over low heat. Remove woody thyme stems and spoon the topping over the sliced beef.

Notes

• Keep the mushrooms in a single layer while browning; use a second batch rather than crowding the pan.

Overall Timing / Workflow

The potatoes take the longest and share their oven temperature with the steak finish. Cooking the beans during the steak’s rest brings everything to the table together.

Instructions

1. Ahead of time: Salt the steaks and refrigerate uncovered if dry-brining.
2. 0:00 — Heat the oven and baking sheet to 425°F. Prepare the potatoes, beans, mushrooms, shallots, and garlic.
3. 0:10 — Put the potatoes in the oven. Set a pot of salted water over high heat for the beans.
4. 0:20 — Start the mushrooms in one skillet. Heat a separate ovenproof skillet for the steaks.
5. 0:25 — Sear the steaks, then transfer them to the oven. Finish the mushroom aromatics and keep warm.
6. 0:35 — Begin checking steak temperature and potato tenderness. Remove each as ready and rest the steaks for 10 minutes.
7. During the rest — Blanch, drain, and dress the beans. Add the steak’s resting juices to the mushrooms.
8. 0:45–0:50 — Slice the steaks and plate immediately.

Notes

• Use temperature and tenderness rather than the clock as the final guide; steak thickness and potato size can shift the schedule.

Plating

Separate groups keep the beans glossy and the potatoes crisp while allowing the mushroom juices to mingle with the beef.

Instructions

1. Arrange a generous bundle of dressed beans along one side of each warm plate.
2. Place the golden and purple potatoes together at the top, with browned cut faces visible.
3. Fan thick slices of steak beside the vegetables and spoon the mushrooms, shallots, garlic, and their juices over the beef.
4. Keep the mushroom juices away from the potatoes’ crisp surfaces.

Leftover Path

Separate storage and gentle reheating protect the steak from overcooking and keep the vegetables from becoming soggy.

Instructions

1. Refrigerate the steak, mushroom topping, beans, and potatoes in separate airtight containers within 2 hours. Use within 3–4 days.
2. Recrisp potatoes in a 425°F oven for 10–15 minutes.
3. Warm the mushrooms in a covered skillet with a splash of water. Add thinly sliced steak over low heat just long enough to take off the chill.
4. Serve leftover beans at room temperature or rewarm briefly; prolonged cooking will soften them and dull their color.
5. For another meal, make a warm steak-and-potato salad with the beans, mushrooms, and a little more Forager’s Vinaigrette.