Village Tavern: Delmonico Ribeye

Village Tavern: Delmonico Ribeye


2 Tablespoons Canola Oil

14 oz. wt. Delmonico Ribeye

Kosher Salt

Black Pepper Mix

Butter, melted


1. Oil steak completely, then season with kosher salt and pepper mix.

2. Place on clean grill, and mark on both sides.

3. Brush with melted butter, season with kosher salt and pepper mix.

4. Place cooked steak on plate. Add desired side dish.



1 Tbsp. Olive Oil

1 cup Shallots, sliced 1/8″

1 cup Red Wine

1 Tbsp. Beef Base

4 cups Heavy Cream

¾ tsp. Kosher Salt

¼ cup Brandy

¼ cup Cognac


1. Pre-heat sauce pot with oil. Then cook shallots until tender and translucent.

2. Deglaze with red wine and reduce to 2 Tbsp.

3. Next, add beef base and heavy cream.

4. Reduce by 1/4.

5. Finish sauce with Kosher salt, brandy and cognac.

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