Sous-Vide Prime Delmonico Steaks

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

• The timing applies only to thawed steaks 1½–2 inches thick. Thicker steaks need different timing.