Rockin' Ribeye Grilled Delmonico Steak Recipe
The Delmonico steak is a great steak by pretty much any account. If you are more of a purest, then skip all the ingredients and just put a liberal coat of high quality salt and pepper on your steak and toss them on the Kong kamado grill. This grilled Delmonico steak recipe is for those looking to kick up their backyard charcoal grill a bit.
- Four 10 to 12 oz. ribeye steaks
- ½ C olive oil
- ¼ C Worcestershire sauce
- 6 TB soy sauce
- ¼ C minced garlic
- ½ medium onion, chopped
- 2 TB salt
- 1 TB black pepper
- 1 TB dried rosemary
- 3 TB Montreal steak seasoning
- 3 TB A-1 or your favorite steak sauce
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning and steak sauce in a blender and blend until well blended. Using a fork, prick the flesh of the steaks on both sides.
Pour half of the steak sauce mixture in a shallow dish, lay the Delmonico steaks in the dish and pour the other half of the mixture on top. Cover and refrigerate at least 3 hours or overnight.
Preheat Kong to 400 degrees and put down your Grill Grates and get them very hot. If you do not have Grill Grates, then cook directly on the grates of your grill.
Remove the steaks from the marinade, lightly oil the grates and sear the steaks for 3 to 5 minutes.
Rotate the steak 90 degrees, sear for another 3 to 5 minutes. Once you have good grill marks, flip the steak over and repeat. Cooking 6 to 10 minutes per side should yield a solid medium-rare to medium on each steak.
Honoring the History and Legacy of Beef Jerky
Long before we published our beef jerky recipe with bourbon, humankind had a need. What was the need? Essentially, to preserve their fresh meat. Without refrigeration, meat spoils rapidly unless it is slowly smoked and cooked.
Smoke and heat removes the moisture from the meat, turning it tougher while retaining its inherent flavor. Plus, it can be kept for a long time.
No one is sure which long-gone civilization first “invented” beef jerky. However, we are sure they would applaud Shane’s Kentucky bourbon beef jerky made on any wood pellet smoker grill like the Silverbac or Chimp.
Should You Get Your Bourbon Jerky Main Ingredient Pre-Sliced?
The DIY pitmaster often likes to have a hand in every aspect of making a finished product. Nevertheless, we recommend asking your butcher to slice the meat for your bourbon beef jerky recipe, at least the first time you make it.
What’s the value of pre-sliced beef? Basically, its uniform appearance and size. Being able to cook your beef jerky recipe pieces and know they will finish at the same time adds peace of mind. Plus, it takes away the guesswork. When one slice of Kentucky bourbon beef jerky is done, they are all probably done.
By all means, feel free to slice your beef jerky meat if you want. Just know that having it pre-sliced can be a thing of beauty because it allows you to focus on other aspects of this recipe.
Need a Non-Alcoholic Bourbon Substitute?
Want to switch up this bourbon beef jerky recipe by removing and replacing the adult beverage? Mix equal parts pure vanilla extract and water, or try peach or another fruity nectar, as a great swap.