Ingredients
Method
- 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.
Nutrition
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.
