Herb Roasted Delmonico with Shallots

By Chef Geoffrey Zakarian

Just for insiders, Chef Geoffrey Zakarian shares his recipe for Herb Roasted Delmonico with Shallots, a great way to make wonderfully savory ribeye for a special occasion. The herbs and caramelized shallots are quite savory, so let them hold hands with the red fruit stylings of a Malbec like our Finca Los Olmos Malbec from Mendoza, Argentina.

Yields: 2 servings

Cooking Time: 45 Minutes

INGREDIENTS

2 16-ounce prime beef ribeye, 1.5” thick, tied with two pieces of twine to keep a round shape

¼ cup Zakarian meat spice blend

2 tablespoons canola oil

4 sprigs rosemary

10 sprigs thyme

½ head garlic cloves, smashed

4 ounces butter, unsalted

5 shallots, halved

2 tablespoons aged balsamic vinegar

Fresh cracked pepper

Kosher salt

Fleur de sel

DIRECTIONS

Preheat an oven to 450°F.

Bring the ribeyes to room temperature, about 1 hour outside of the fridge.

Season the ribeyes with the meat spice blend.

Heat the canola oil in the 12” Cast Iron Skillet over a medium-high flame until you see white smoke. Add the ribeyes and begin to caramelize, reducing the head to medium. Cook on one side for around 4 minutes. Flip to repeat.

When the second side has seared, add the butter, rosemary, thyme, and garlic cloves. Reduce the heat to medium-low and baste with the butter as it begins to brown, without burning.

Transfer the meat to a rack and roast to an internal temperature of 120°F for medium rare. Allow the meat to rest for 20 minutes before slicing. While the meat is resting, clean the pan of most of the butter, leaving a small amount behind.

Add the shallots, cut side down, and roast in the oven for 20 minutes.

Finish the meat with sea salt and a drizzle of aged balsamic and olive oil.

Serve with the roasted shallots and watercress, if desired.

Related Products

2020 Finca Los Olmos Selección Especial Malbec
Sale
2020 Finca Los Olmos Selección Especial Malbec

Argentina

25% Off

$23.99