Description
A classic American steak recipe born in 1800s New York, featuring thick-cut ribeye, butter-basted herbs, and a rich Delmonico sauce.
Ingredients
2 boneless ribeye steaks (16 oz each)
1 tablespoon kosher salt
1½ teaspoons ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 small shallot, diced (optional)
1 teaspoon Worcestershire sauce (optional)
1 teaspoon Dijon mustard (optional)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Remove steaks from the fridge and let them sit at room temperature for 30 minutes.
2. Pat dry and season both sides generously with kosher salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat. Add olive oil and swirl to coat.
4. Sear steaks 3–4 minutes per side until golden brown. Sear the edges for 30 seconds.
5. Lower heat to medium. Add butter, garlic, rosemary, thyme, and shallots to the pan.
6. Tilt the pan and baste the steaks with the melted butter for 1–2 minutes.
7. Transfer skillet to a 400°F (205°C) oven and cook for 5–7 minutes to desired doneness.
8. Remove steaks from the pan and let rest under foil for 5–10 minutes.
9. Prepare Delmonico butter sauce in the same pan. Add mustard, Worcestershire, and parsley. Stir and spoon over steaks before serving.
Notes
For medium-rare, internal temperature should reach 130°F.
– Chuck eye or strip loin can be used as substitutes for ribeye.
– Don’t skip the resting stage—it’s key for juicy, tender steak.
– The pan sauce can be strained for a smoother finish or left chunky for rustic style.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 0g
- Sodium: 1120mg
- Fat: 58g
- Saturated Fat: 22g
- Unsaturated Fat: 36g
- Carbohydrates: 1g
- Protein: 55g
- Cholesterol: 160mg