What cut is a Delmonico steak?

Typically a ribeye , but could also be chuck eye or NY strip depending on the chef.

How is it different from ribeye?

Delmonico often is ribeye — the difference is in the preparation and presentation .

A cast iron sear followed by an oven finish yields the best results.

Both! Start with oil for searing, and finish with herb butter for richness.

Most recommend medium-rare for maximum tenderness and flavor.

Scale

2 ribeye steaks (bone-in or boneless, about 20 oz each)

Kosher salt

Freshly ground black pepper

2 tbsp canola-olive oil blend

½ cup unsalted butter, softened

¼ cup chopped chives

1 small shallot, minced

Juice from ½ lemon

Pinch of kosher salt

Fresh ground pepper to taste

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Let the meat rest at room temperature for 30–45 minutes.
Preheat oven to 450°F (232°C).
Make the herb butter: Mix softened butter, chives, shallots, lemon juice, salt, and pepper. Shape into a log, wrap in plastic, and chill for 30 minutes.
Season the steaks generously with kosher salt and pepper.
Sear steaks in a hot cast iron skillet with oil over medium-high heat, 3–4 minutes per side, including edges.
Transfer skillet to oven and roast:
Rest steaks for 10 minutes after removing from oven.
Top with sliced herb butter just before serving.