Reverse-Seared Delmonico Steak
Season the SRF Gold Delmonico Steak on all sides with SRF x Jacobsen Salt Co. Garlic and Black Pepper Salt. Let the steak sit at room temperature for 40-60 minutes.
Preheat the grill, smoker, or oven to 250°F.
If available, insert a probe thermometer horizontally into the center of the steak, avoiding the bone. Alternatively use an instant read thermometer to check internal temperatures.
Place the SRF Gold Delmonico Steak directly on the grill grates, or in a cast iron pan if using the oven. Cook to an internal temperature of 110-115°F, about 50-60 minutes.
Remove from grill, or oven and set aside. Meanwhile, preheat cast iron skillet over medium heat.
Add 1-2 tablespoons of grapeseed oil to the pan. Add the SRF Gold Delmonico Steak, and sear on all sides, until the internal temperature reaches 130°F for medium-rare, or desired doneness.
Remove the SRF Gold Delmonico Steak from the heat and let rest on a cutting board for 10-15 minutes before slicing and serving. Enjoy!
Gouda Gratin Gold Potatoes
Preheat the oven to 400°F.
Peel the potatoes and place in a large bowl of ice water.
In another large bowl, combine the heavy cream and garlic.
Using a mandolin or sharp knife, thinly slice the potatoes 1/8-inch-thick. Place the sliced potatoes into the cream mixture as they are sliced. Toss to combine.
Grease a small baking dish with butter. Layer 1/3 of the potatoes evenly in the bottom of the baking dish, and drizzle with 1 tablespoon of melted butter, a pinch of salt and pepper, if desired, and top with 1/3 of the gouda cheese. Repeat with the remaining potatoes, butter, and gouda, drizzling the garlic cream mixture over the potatoes. Cover with foil.
Place in the oven to bake for 1 hour, until the potatoes are tender, and mixture is bubbling.
Remove the foil and continue to cook for 15 minutes until the top is nicely browned.
Remove from the oven and let sit for 5 minutes before serving. Enjoy!
Chilled Asparagus with Dijon Lemon Butter Sauce and Crispy Breadcrumbs
For the Asparagus: In a large bowl, prepare an ice bath. In a large pot of boiling water over medium-high heat, add the salt and return to a rolling boil. Add the asparagus and cook for 3-6 minutes, depending on the thickness, until bright green, tender, and al dente. Immediately place the asparagus into the ice bath to stop the cooking. Drain the water from the pan, and return to the stovetop for the sauce.
For the Crispy Breadcrumbs: In a small skillet over medium-low heat, add the butter and cook until melted. Add the panko breadcrumbs, parsley, and lemon zest, and season with salt, and pepper, as desired. Cook stirring constantly until golden brown and toasted. Remove from heat and set aside.
For the Dijon Lemon Butter Sauce: Just before serving, in the saucepan add the butter and cook over low heat until melted. Whisk in the lemon juice and Dijon mustard. Sauce will thicken as it cools and break. If necessary, warm again over low heat and whisk until smooth.
For serving: Remove the asparagus from the ice bath and dry slightly with a clean kitchen towel or paper towels. Place on a serving dish and drizzle with Dijon lemon butter sauce and top with crispy breadcrumbs. Asparagus can also be served warm, if desired. Enjoy!
