Featured Recipe

Featured Chef Paul Zweben’
Pan-Seared Delmonico Steak with Poblanos, Onions and Garlic


Serves 4


4 bone-in Delmonico steaks (8 oz each)
2 Poblano chiles*
1 red onion, sliced
1 white onion, sliced
8 garlic cloves, chopped
3 Tbsp olive oil
2 limes

*Be careful when working with Poblano chiles. After touching the chiles, keep your hands away from your eyes, nose, mouth and any other part of the body that can be affected by the chiles’ heat.
Heat olive oil in a sauté pan. Caramelize the garlic, onion and Poblano chiles. Add salt and fresh cracked black pepper to taste. Set aside.

Preheat a large sauté pan and coat with olive oil. Sear the seasoned Delmonicos steaks on each side until golden brown. It takes about 12 minutes to get the steaks to medium rare.

Once the steaks are at the desired temperature, remove them from the pan and let them rest for about 5-6 minutes. This will prevent the steaks from bleeding and getting dry.

Serve the Delmonicos with the onion, garlic and Poblano chile mixture on top of the meat and squeeze the juice of 1/2 of a lime over the veggies and steak.