Here at DLM, we simply have the best steaks in town. Why go out and spend twice the amount of money for mediocrity? With one bite of our DLM Natural Beef, whether it’s our juicy U.S.D.A. Prime DLM Rib-Eye Steak, a thick-cut New York Strip Steak, or the versatile Skirt Steak, you can taste the difference. This summer, stake your claim to become the best place to eat steak—right at home! Although our steaks are great seasoned simply, here are three easy ways to elevate your Summer Steakcation!
With a U.S.D.A. Prime DLM Rib-Eye Steak, you're on the right path already by choosing a high-quality cut packed with flavor. This recipe adds an herby twist from summer garden staples. Heat pan with DLM Pure Olive Oil and sear steak along with fresh rosemary sprigs, 2 minutes per side. Then, add a cleaned and trimmed bunch of radishes and 2 Tbsp of DLM Shallot & Herb Butter. Place pan in oven and roast at 450°F, basting every couple of minutes until steak is done to your liking. Let rest for 10 minutes before slicing and serving.
Our U.S.D.A. Prime DLM New York Strip Steak is a well-marbled, tender cut that's prized for its rich flavor. With this recipe, first generously season with Kosher salt and freshly ground pepper, letting it sit at room temperature for 1 hour. Heat a skillet, preferably cast iron, and add 2 tsp vegetable oil, adding steak once oil is smoking. Turn every two minutes until a deep, brown crust forms and internal temp is a little below your desired doneness. Add butter, fresh thyme, rosemary, and garlic to skillet. Tilt pan to pool butter and use a spoon to continually baste steak with butter. Continue until butter begins to brown. Transfer steak to a cutting board and let rest for 10 minutes before slicing. Finish with a flaky sea salt.
First, make your rub by pulsing the following in a food processor: Fresh herbs (try basil and parsley), sliced scallions, fresh thyme, garlic cloves, red chili flakes, and zest and juice from 1/2 a lemon. Slather both sides of skirt steak with rub and let sit at room temp for at least 30 minutes or up to one hour. Use a paper towel to pat steak dry and grill or broil on high until char appears and steak is medium rare, about 3-5 minutes per side. Let rest for 5 minutes before slicing against the grain.