Delmonico Steak Recipe
16oz ribeye steak seasoned with only salt and pepper, then topped with herb compound butter
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Ingredients
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Steak
Herb Compound Butter
Method
Steak Preparation
Season the Steak
Remove the ribeye steak from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
Cook the Steak
Preheat a grill or heavy skillet over high heat. Once hot, add the seasoned ribeye steak. Cook for about 4-5 minutes on one side until a good sear forms. Flip the steak and cook for an additional 4-5 minutes for medium-rare, or longer if desired, depending on the thickness of the steak.
Rest the Steak
Remove the steak from the heat and let it rest for at least 5 minutes to allow the juices to redistribute.
Herb Compound Butter Preparation
Make the Compound Butter
In a small bowl, combine the softened unsalted butter with chopped parsley, chives, thyme, and minced garlic. Mix until well combined. You can use a fork or a small spatula for this. Season with a pinch of salt if desired.
Shape the Butter
Transfer the mixed butter onto a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, about 30 minutes.