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DelMonico steaks

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.  


  • ChubbsChubbs Posts: 5,684
    Nice cook and nice pic
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Ragtop99Ragtop99 Posts: 1,383
    looks good.
    Cooking on an XL and Medium in Bethesda, MD.
  • 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. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Yum... and I sure do love grill marks and fire pics!  :-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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