Delmonico Ribeye Recipe

Step 1: Prepare the Potatoes

Wash and halve the baby potatoes. Set aside.

Step 2: Prepare the Confiting Mixture

In a medium saucepan, combine olive oil, whole garlic cloves, fresh thyme, salt, and black pepper.

Step 3: Cook the Potatoes

Add the halved potatoes to the saucepan and bring the mixture to a gentle simmer over low heat. Cook for about 45 minutes until the potatoes are tender.

Step 4: Drain and Set Aside

Once cooked, remove the potatoes from the oil and drain on paper towels. Keep warm until ready to serve.

Step 1: Prepare the Ribeye

Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Season generously with salt and black pepper.

Step 2: Sear the Steak

In a cast-iron skillet or heavy pan, heat a tablespoon of oil over medium-high heat. Once hot, add the ribeye steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness.

Step 3: Add the Garlic Herb Butter

In the last minute of cooking, add a tablespoon of garlic herb butter to the pan and spoon the melted butter over the steak.

Step 4: Rest the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Step 1: Prepare the Asparagus

Trim the tough ends off the asparagus. Rinse under cold water and pat dry.

Step 2: Sauté the Asparagus

In the same skillet used for the steak, add a little olive oil if needed and sauté the asparagus over medium heat for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.

Step 1: Mix the Ingredients

In a small bowl, combine softened unsalted butter, minced garlic, chopped parsley, chopped rosemary, salt, and pepper. Mix until well combined.

Step 2: Chill the Butter

Transfer the garlic herb butter to a piece of plastic wrap, form into a log, and refrigerate until firm.