Delmonico Recipe

Bring to room temperature

Remove the 16 oz boneless ribeye from the refrigerator and pat dry with paper towels. Let rest, uncovered, at room temperature for 30–45 minutes to ensure even cooking.

Season

Generously season all sides of the steak with the kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly. Press the seasonings into the meat so they adhere.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot for 5 minutes. Add 1 tablespoon vegetable oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear the steak

Carefully place the ribeye in the hot pan. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2½–3 minutes. For a 16 oz thick ribeye (about 1¼–1½ inch), this yields medium-rare to medium depending on thickness.

Baste with butter and aromatics

Reduce heat to medium. Add the 3 tablespoons butter, smashed garlic cloves, rosemary sprig, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1½–2 minutes while the internal temperature approaches target (see temperature guidance).

Check temperature & rest

Use an instant-read thermometer inserted into the thickest part of the steak. Target temps: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. When 5°F (3°C) below desired final temp, remove steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow carryover cooking and juices to redistribute.

After resting, optionally sprinkle flaky sea salt over the steak and slice against the grain into ½-inch slices. Serve with any accumulated juices spooned over or with steak sauce/au jus on the side.