Bistecca Delmonico (ribeye) Recipe

Bring steak to room temperature

Remove the 14 oz ribeye from the refrigerator 45–60 minutes before cooking and pat dry thoroughly with paper towels.

Season

Generously season both sides of the steak with kosher salt (about 1 to 1.5 tbs distributed) and then sprinkle the black pepper and garlic powder evenly. Press seasonings lightly into the meat.

Preheat pan

Place a heavy cast-iron skillet over high heat until smoking hot, about 5 minutes. Meanwhile add 1 tablespoon neutral oil to the pan and swirl to coat.

Sear

Add the steak to the hot skillet and sear without moving 3–4 minutes to develop a deep brown crust (for medium-rare; adjust time ±1 minute for desired doneness). Flip the steak and sear the other side 3 minutes.

Baste

Reduce heat to medium-high. Add 2 tablespoons unsalted butter, the crushed garlic cloves, rosemary and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 1–2 minutes, until internal temp reaches your target (125–128°F for medium-rare).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. Reserve pan juices for finishing if desired.

Cook potatoes

Place the peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm dairy and cook garlic

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts. Add the minced garlic to the warm milk to gently soften and infuse flavor for 1–2 minutes; do not boil.

Mash

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Slowly add the warm milk-butter-garlic mixture, mixing to reach desired creaminess. Stir in the optional cream if using.

Season

Season mashed potatoes with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.

Prep and cook

Trim the woody ends from 8 asparagus spears. Toss spears with 1 tablespoon olive oil, 1/4 tsp kosher salt and a pinch of black pepper. Heat a large skillet over medium-high heat and add the asparagus in a single layer.

Sear and finish

Cook, turning occasionally, until bright green and just tender with slight char, about 4–6 minutes depending on thickness. Squeeze the lemon wedge over the asparagus just before removing from heat.

Slice the rested ribeye against the grain into 3/4-inch slices or serve whole. Spoon any reserved pan juices and a little of the butter-baste over the steak. Plate a scoop of garlic mashed potatoes and arrange the asparagus alongside. Garnish with the rosemary sprig if desired and serve immediately.