Delmonico Steak

Ingredients

• Ribeye steak (2 (1-inch thick, well-marbled))
• Olive oil (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Dried thyme (1/2 teaspoon)
• Unsalted butter (2 tablespoons)

Instructions

1. Preheat your grill or a cast-iron skillet over high heat. Ensure it is very hot for a perfect sear.
2. Pat the ribeye steaks dry with a paper towel. Rub them generously with olive oil on both sides.
3. Season the steaks with salt, black pepper, garlic powder, and dried thyme. Make sure to coat them evenly.
4. Place the steaks on the grill or skillet, cooking for 4-5 minutes per side for medium-rare. Adjust cooking time based on your desired doneness—use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
5. Once cooked to your liking, remove the steaks from the heat and let them rest for 5 minutes. This allows the juices to redistribute.
6. While the steaks are resting, melt the unsalted butter in a small saucepan over medium heat until bubbly but not browned.
7. Drizzle the melted butter over the steaks generously just before serving to enhance flavor and richness.
8. Serve the Delmonico steaks with your favorite sides, such as garlic mashed potatoes, grilled asparagus, or a fresh garden salad.