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


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


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.

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