Sous-Vide Prime Delmonico Steaks

Three thick prime Delmonico steaks, cooked sous vide and finished with a hot sear. Reconstructed default: medium-rare at 134°F; allow bath preheating time as well.

Ingredients

• 3 prime Delmonico steaks, about 3.3 lb each and roughly 1½–2 inches thick, as originally recorded
• Salt and black pepper, to taste
• 3 tablespoons neutral oil, divided for searing

Instructions

1. Confirm the steaks are thawed and 1½–2 inches thick; this timing is based on thickness, not the recorded weight. Heat the water bath to 134°F (about 57°C).
2. Season and seal each steak in its own sous-vide bag. Submerge completely, leaving room for water to circulate around every bag. Cook 2 hours.
3. Remove from bags and dry thoroughly. Heat a heavy skillet with 1 tablespoon oil over high heat. Sear one steak at a time, turning every 15–30 seconds until browned, about 1½ minutes total, then brown the edges. Repeat with remaining oil and steaks.
4. Serve immediately.

Notes

• Planned May 9, 2026.
• Reconstructed September 7, 2026 with owner authorization. The original temperature, timing, and finish remain unknown; this sourced medium-rare version awaits an owner kitchen check.
• For thicker steaks, consult the source rather than applying this timing unchanged.

Source

Adapted from Anova’s Sous Vide Steak Guide.