Delmonico Steak Recipe

Bring steak to room temperature

Remove the 12 oz rib-eye from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes.

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place the steak in the pan; you should hear a loud sizzle. Do not move for 3–4 minutes to develop a brown crust.

Flip the steak and immediately add 2 tablespoons butter, the smashed garlic cloves, and thyme sprigs to the pan.

Tilt the pan and use a spoon to baste the steak continuously with the melted butter and cooking juices for another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time +/- for desired doneness: about 2–3 minutes per side for rare, 5–6 minutes per side for medium.

Remove the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute before slicing.

After resting, slice the steak against the grain into ½"–¾" thick slices. Spoon any pan juices over the slices when serving.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.

If your baby potatoes are not uniform size, halve the largest so pieces roast evenly. Pat potatoes dry.

In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Spread potatoes cut side down (if halved) on the prepared baking sheet in a single layer. Roast for 25–30 minutes, shaking the pan once halfway, until potatoes are golden and tender when pierced with a fork.

While potatoes roast, cook the bacon until crisp (pan-fry or bake). Crumble and set aside. Finely mince the shallot and mince the garlic.

About 5 minutes before potatoes are done, melt 2 tablespoons butter in a small skillet over medium heat. Add the minced shallot and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds more until fragrant. Remove from heat.

When potatoes are roasted, transfer them to a large bowl. Add the shallot/garlic butter, 3 tablespoons crème fraîche (or sour cream), 3 oz shredded sharp cheddar, 2 oz shredded gruyère (if using), crumbled bacon, and 2 tablespoons chopped chives. Gently toss to combine so the hot potatoes melt the cheese slightly and the cream coats them.

Taste and adjust seasoning with additional salt and pepper if needed. Return to the baking sheet and place under a broiler for 1–2 minutes if you want cheese more melted and golden—watch closely to prevent burning.

Transfer to a serving dish and sprinkle with chopped parsley and extra chives for garnish.