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Max Tucci joins Valerie Bertinelli in the kitchen to talk about his cookbook and share how he cooks his steak "The Delmonico Way"!

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Delmonico&nbsp;steak&nbsp;with Bordelaise Sauce (serves 2)

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Recipe ingredients:

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	1 20-ounce ribeye, 2 inches thick (bone in)&nbsp;&nbsp;
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	Salt to taste&nbsp;
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	Freshly cracked black pepper to taste&nbsp;&nbsp;
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	3 cloves garlic&nbsp;&nbsp;
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	3 sprigs fresh rosemary&nbsp;&nbsp;
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	1 tablespoon salted butter, room temperature&nbsp;&nbsp;
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	1 teaspoon salted butter, room temperature&nbsp;&nbsp;
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	1 teaspoon canola or peanut oil&nbsp;&nbsp;
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	3 sprigs fresh rosemary&nbsp;&nbsp;
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	1 sprig fresh thyme&nbsp;&nbsp;
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	1 small shallot, roughly chopped&nbsp;&nbsp;
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	½ teaspoon herbes de Provence&nbsp;&nbsp;
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	1 cup chicken stock&nbsp;&nbsp;
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	½ cup dry red wine&nbsp;&nbsp;
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	1 tablespoon beef demi-glace&nbsp;&nbsp;
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	2 tablespoons unsalted butter, cut into 4 cubes&nbsp;&nbsp;
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Recipe steps:&nbsp;

Season the steak generously with salt and pepper and leave uncovered at room temperature for 1 hour. Preheat the oven to 400 degrees Fahrenheit. Crush 2 garlic cloves and roughly chop the remaining clove. Strip the leaves from 1 sprig rosemary, mince the leaves, and blend about 1 tablespoon of the minced leaves with the salted butter until combined. Shape the rosemary butter into a cube or disk, wrap, and refrigerate.&nbsp;&nbsp;

Place the canola oil in a large sauté pan or cast-iron skillet over medium heat. Sear the steak for 4 minutes on each side. Add 1 sprig rosemary, thyme, and the crushed garlic to the pan with the steak and roast in the pre-heated oven for 5 minutes. Remove the pan from the oven and base the steak. Return to the oven and cook to desired doneness. Discard the herbs and garlic. Transfer the steak to a cutting board. Slice the salted butter in half and top each steak with a portion of it. Allow to rest for 10 minutes.&nbsp;&nbsp;

Meanwhile, in a small saucepan combine the shallot, chopped garlic, herbes de Provence, stock, wine, and demi-glace. Simmer, stirring frequently, until the liquid is reduced by half, 7 to 10 minutes. Strain into a smaller pot through a fine mesh sieve. Bring the liquid to a simmer and reduce until it coats the back of a spoon. Remove from the heat. Add the cubes of unsalted butter one at a time, stirring to incorporate between additions. Transfer to a small bowl or gravy boat and garnish with the remaining rosemary sprig. When ready to serve, slice the steak against the grain and serve the sauce on the side.&nbsp;&nbsp;

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THE DELMONICO WAY&nbsp;&nbsp;

Do it like the pros and use a digital thermometer inserted in the thickest part of the steak to gauge whether your meat is cooked to your liking. Don’t cook meat over 150 degrees Fahrenheit, as it can get tough or dry, and always let it rest before slicing.&nbsp;&nbsp;

RARE: 130 degrees fahrenheit&nbsp;&nbsp;

MEDIUM RARE: 135 degrees fahrenheit&nbsp;

MEDIUM: 145 degrees fahrenheit&nbsp;

MEDIUM WELL: 150 degrees fahrenheit&nbsp;

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