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Delmonico Ribeye with Herb Butter

Updated: Jul 22, 2022

The nice people at Eat This! Not That! asked me for an old-fashioned steak recipe story. Link here.


So here goes! The recipe's old-fashioned because it differs only a bit from the way the country’s first fine-dining restaurant, NYC’s Delmonico’s, makes their legendary ribeye today.

In fact, when I was working on this recipe for my cookbook, I sat down with Delmonico’s renowned Executive Chef Billy Oliva in his dining room specifically to talk steak. His storied institution, older than the Statue of Liberty, is the birthplace of Lobster Newburg, some say Baked Alaska, Eggs Benedict, and, of course, the Delmonico Ribeye.


Here are Chef Billy and me.

And below is his beautiful dining room at Delmonico's. Photo by Nick Solares for Eater.com.

And lest you think it a recent development, the Delmonico brothers were pioneers of the farm-to-table restaurant model we know today when they first opened their business in the 19th century. The following is my take on Delmonico's crowd-pleasing recipe.


 

Delmonico Ribeye with Herb Butter

Makes 2 to 4 servings (It's a lot of food.)


Two 20-ounce ribeye steaks

1/2 cup (1 stick) fresh unsalted butter, softened

1/4 cup chopped chives

1/2 small shallot, minced

A few squeezes of fresh lemon juice

Canola olive oil blend

Kosher salt and freshly ground pepper


Let the meat sit out for 30 to 45 minutes before you season. Heat oven to 450°F.


While steaks sit, in a small bowl, combine butter, chives, shallots, ground pepper, lemon juice, salt and pepper to taste. Roll into small log, cover in plastic, put in freezer to firm up (but not freeze solid), about 30 minutes. Salt and pepper steaks generously all over, set aside.


In cast iron or other heavy oven-proof skillet, add a few tablespoons oil over medium-high heat. Using tongs, sear all over, including sides, about 7 minutes total.


Place pan with steaks in upper half of oven, about 5 minutes each side (flip once) for medium rare, 8 minutes each side (flip once) for medium. Ovens may vary.


Rest out of oven for 10 minutes.


Cut butter in half if serving 2 persons, or more, depending. Top steaks with butter.


Heat butter on top of steaks in oven for 1 minute, serve.

 

And here it is! That's old-fashioned GOOD!

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