Buffalo Style Delmonico

Season 2 Delmonico Steaks liberally on both sides with Montreal Steak Seasoning. (You can use any kind of steak, but the grease content in a Delmonico does something extra special when mixing with the hot sauce and melted blue cheese.)

Grill the steaks until they are ALMOST done the way you like them (this is a twice-cooked item, so if you grilled the steaks as long as you normally would, they will be overcooked.)

For Hot Sauce – The amounts listed here are an approximate. Basically you need just enough to liberally dredge both sides of both steaks. Being from WNY I use Frank’s Hot Sauce, you can use any kind you would like but to have a true authentic “Buffalo Style” taste then Frank’s is it. Tip: when it comes to flavor – more butter less heat, less butter more heat, so prepare to taste.

While steaks are grilling, prepare your hot sauce and butter mixture by heating together on the stove top until butter is melted and mixed into the hot sauce. I do this on a metal sizzle platter so I can just pop it right under the broiler when ready.

When the steaks are “almost” done, take off the grill and dredge both sides of each steak in the hot sauce till thoroughly coated.

Leave steaks in the pan with hot sauce, top with Blue Cheese and put under the broiler until the cheese is nicely melted, all brown and bubbly. Take out of the oven, put on plate and if desired, pour residual Hot Sauce mixture over the top. Then dig in and enjoy.