Del Monico Ribeye Recipe

Time50m

Serves1

14oz. USDA Angus Filet, Aged 28 Days

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Ingredients

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1
Prepare the Steak
Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even cooking.
2
Season the Steak
Pat the steak dry with paper towels. Season both sides generously with kosher salt and black pepper.
3
Heat the Pan
In a large skillet, heat olive oil over medium-high heat until shimmering. Add the rosemary sprigs and crushed garlic cloves to infuse the oil.
4
Sear the Steak
Add the seasoned ribeye steak to the skillet. Sear for about 4-5 minutes on one side until a crust forms. Flip the steak and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness.
5
Rest the Steak
Remove the steak from the skillet and transfer it to a cutting board. Let it rest for at least 5 minutes to allow the juices to redistribute.
6
Slice and Serve
Slice the ribeye against the grain and serve immediately, optionally garnished with additional fresh rosemary.