It was date night at my place tonight. My boyfriend loves steak so I wanted to treat him to a fancy steak house dinner at home.  I wanted to make prime rib, however I did not want to be left with tons of left overs, so the butcher recommended this delmonico steak.  There was about two rib-eye bones in this steak.  I didn’t want to ruin this steak so I purchased an oven thermometer for about $20.  I definitely recomment investing in one.

I wanted to make this dish extra special so I made a simple herb butter to melt on top of this steak.  If you are looking to impress somebody, try this recipe. It is guaranteed a winner!

Ingredients:

• 3 – 4 lbs Delmonico Steak
• Fleur De Sel Salt
• Fresh cracked black pepper
• Garlic Powder
• Vegetable Oil

Herb Butter:

• 1/2 stick of unsalted butter
• 1/4 tsp of rosemary finely chopped
• slice of lemon
• 1/2 Tbsp. chopped Italian Parsley
• 1/2 Tbsp. of minced shallot
• 1 garlic clove grated (about 1/2 a tsp.)
• Salt and Pepper to taste

Directions:

Steak:

• Dry your steak and season with salt, pepper, and garlic powder.
• Heat up your cast iron skillet with vegetable oil.
• Preheat your oven to 400 degrees F.
• Sear your steak on all sides.
• Ditch oil in skillet and place steak back in skillet. Bake until desired doneness.
  • Remove from oven at these temperatures:
    • Rare: 130-135 F
    • Medium Rare: 140 F
    • Medium: 155 F
    • Well Done: 165 F
  • Add butter on steak, tent, and let steak rest for 10 minutes. The temperature of the steak will go up while resting.:
    • Rare: 130-140 F
    • Medium Rare: 145 F
    • Medium: 160 F
    • Well Done: 170 F

*I pulled my steak out at 135 F and it went up to 143 F after resting. I love my steaks medium rare, however I knew I was going to have left overs and wanted to cook it closer on the rare side, so I can heat up left overs and the left overs won’t go beyond Medium rare.

Herb butter:

• Mix all ingredients together and leave it in the fridge until about 30 minutes before your steak is ready to be served.
• If you make more batches of this butter, it will keep well in the fridge for about a month.

Video Instruction: