Restaurants›LA Prime Steakhouse›Bone-in Delmonico Ribeye Recipe

Bone-in Delmonico Ribeye Recipe

Inspired by LA Prime Steakhouse
Time1h
Serves2

A prime cut of beef sourced from Chicago stockyards.

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Ingredients

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Beef

Seasoning

Optional

Method

Preparation

1

Season the Steak

Take the bone-in Delmonico ribeye out of the refrigerator and let it come to room temperature for about 30-45 minutes. Pat the steaks dry with paper towels. Season generously on both sides with kosher salt, freshly ground black pepper, and garlic powder.

2

Preheat the Grill or Pan

Preheat your grill to high heat or heat a large cast-iron skillet over high heat. Add olive oil to the skillet if using.

Cooking

3

Sear the Steak

Once the grill or skillet is hot, place the ribeye steaks on the grill or skillet. Sear for about 4-5 minutes on one side without moving them.

4

Flip and Finish Cooking

Flip the steaks and cook for another 4-5 minutes for medium-rare, depending on the thickness. For added flavor, you can add butter and herbs during the last minute of cooking.

5

Check for Doneness

Use a meat thermometer to check the internal temperature; aim for 130°F (54°C) for medium-rare. Adjust cooking time as necessary.

Resting

6

Let It Rest

Remove the steaks from the heat and let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.

7

Serve

Slice the ribeye against the grain and serve with your favorite sides.