DelMonico steaks

Deckhand

Same as rib eye only a little farther forward (or back, I don't know).  Named for a NY Steakhouse that featured them .... long, long ago.

Sous Vide at 120° for two hours. (One hour would have been plenty).  On the cast iron grid 1 minute per side (30 sec would have been enough).

Pink to within 1/8" of the surface.  No plated pics.  I ate it too fast... all one pound of it.  

 

Chubbs

Nice cook and nice pic

Ragtop99

looks good.

Skiddymarker

Nice cook, this is why I refer to reverse sear as the poor man's sous vide. Low and slow to 115 internal, then flame the heck out of it for 30-60 seconds a side. 

NecessaryIndulg

Yum... and I sure do love grill marks and fire pics!  :-bd