Butter-Basted Delmonico Steaks with Smothered Cremini and Sweet Onions

Steps

1. Step 1

   Pat the steaks dry with paper towels. Season them all over, including the edges, with the kosher salt and cracked pepper. Set them on a rack or plate and leave uncovered at room temperature for 45 minutes, or refrigerate uncovered up to 24 hours (pull them out 45 minutes before cooking).

   45 min, hands-off

   • 2 boneless ribeye (Delmonico) steaks, about 1 1/2 inches thick (12–14 oz each)
   • 2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Heat the oven to 250°F and set a rack in the middle. Slice the onion and mushrooms now so they're ready, and have the garlic, thyme and butter next to the stove.

   10 min · 250°F

   • 1 large sweet onion, such as Vidalia
   • 10 oz cremini mushrooms
3. Step 3

   Set a large cast-iron skillet over medium-high heat for 4–5 minutes, until a drop of water skitters and vanishes. Add the oil and swirl to coat. Lay in the steaks and sear without moving them for 3–4 minutes, until a deep brown crust forms. Flip and sear 3 minutes more, then stand them on their fat edge for a minute to brown it.

   8 min

   • 2 boneless ribeye (Delmonico) steaks, about 1 1/2 inches thick (12–14 oz each)
   • 1 tbsp neutral oil, such as canola or grapeseed
4. Step 4

   Lower the heat to medium. Add the 3 tbsp butter, the garlic and the thyme. As the butter foams, tilt the pan and spoon it over the steaks continuously for 1–2 minutes. An instant-read thermometer in the thickest part should read 120°F for medium-rare or 130°F for medium; keep basting a minute or two longer if it's low.

   3 min

   • 3 tbsp unsalted butter
   • 4 cloves garlic
   • 4 sprigs fresh thyme
5. Step 5

   Move the steaks to a rack or platter, spoon the garlic and thyme over them, and put them in the 250°F oven to rest while you make the smother. Pour off all but about 1 tbsp of fat from the skillet, leaving the browned bits behind.

   2 min · 250°F

   • 2 boneless ribeye (Delmonico) steaks, about 1 1/2 inches thick (12–14 oz each)
6. Step 6

   Return the skillet to medium-high heat and add the 2 tbsp butter. Add the onions, mushrooms and 1/2 tsp salt and cook, stirring every minute or two, until the mushrooms have given up their liquid and everything is deeply browned and soft, 10–12 minutes.

   12 min

   • 2 tbsp unsalted butter
   • 1 large sweet onion, such as Vidalia
   • 10 oz cremini mushrooms
   • 1/2 tsp kosher salt
7. Step 7

   Pour in the sherry and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Let it bubble away until the pan is nearly dry, about 1 minute. Add the Worcestershire and broth and simmer until the mixture is glossy and just loose, 2–3 minutes. Taste and add pepper, and salt if it needs it.

   4 min

   • 1/4 cup dry sherry
   • 1 tbsp Worcestershire sauce
   • 1/4 cup low-sodium beef broth
   • black pepper
8. Step 8

   Slice the steaks against the grain about 1/2 inch thick, pour any resting juices into the skillet and stir them in, then pile the mushrooms and onions over the steak. Sprinkle with parsley and serve.

   5 min

   • 2 boneless ribeye (Delmonico) steaks, about 1 1/2 inches thick (12–14 oz each)
   • 1 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026