Sep 02 2026
Restaurants›RARE Steak and Seafood›Delmonico Recipe

Delmonico Recipe

Inspired by RARE Steak and Seafood
Time1h 5m
Serves1

14oz boneless ribeye, richly marbled and known for its bold, beef-forward flavor

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Ingredients

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Steak & Seasoning

Basting & Finish

Resting & Serving

Method

Steak & Seasoning

  1. 1

    Bring steak to room temperature

    Remove the ribeye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off (this helps cook evenly).

  2. 2

    Season

    Just before cooking, brush both sides of the steak lightly with the vegetable oil. Evenly season both sides with kosher salt, freshly ground black pepper, and garlic powder, pressing the seasonings gently into the meat.

Searing & Basting

  1. 3

    Preheat pan

    Place a heavy skillet (cast iron preferred) over high heat and let it preheat until very hot, about 5 minutes. The pan should be smoking lightly when ready.

  2. 4

    Sear first side

    Lay the steak in the dry, hot skillet away from you to avoid splatter. Sear without moving for 2½–3 minutes to form a deep brown crust.

  3. 5

    Sear second side

    Flip the steak and sear the second side for 2 minutes. Reduce heat to medium-high if pan is excessively smoking.

  4. 6

    Add butter and aromatics

    Add the unsalted butter, smashed garlic cloves, thyme, and rosemary (if using) to the pan. Let the butter melt and foam.

  5. 7

    Baste

    Tilt the pan slightly and, using a spoon, continuously baste the melted butter and aromatics over the top and edges of the steak for 1½–2 minutes while the steak finishes cooking. This builds flavor and helps reach the desired internal temperature.

  6. 8

    Check doneness

    For medium-rare, the internal temperature should be 125–128°F (52–53°C). Use an instant-read thermometer inserted into the thickest part of the steak to check. If it needs more time, continue basting and cook in 1-minute increments until 5–7°F below your target, as the steak will carryover cook while resting.

Resting & Serving

  1. 9

    Rest the steak

    Transfer the ribeye to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

  2. 10

    Finish & slice

    If desired, sprinkle the steak with a pinch of coarse finishing salt. Slice against the grain into thick slices and serve immediately with the pan juices spooned over or alongside your chosen sides. Offer a lemon wedge or steak sauce if desired.

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