Delmonico steaks

Plutonium

I'm not exactly sure what my local butcher shop defined a "Delmonico steak" as, but they looked like ribeyes when raw. These were $1/lb less than the proper ribeyes, but looked better in the case. Online sources show mixed definitions of what a Delmonico steak is. After I vacuum sealed them, they kind of resembled strip steaks though. 

Sous vide at 130F with SPG, butter (2 dabs on both sides of steak), and some fresh picked rosemary sprigs:


Let them go for about 2 hours at 130F for a perfect edge to edge medium rare:


Then seared off in the LBGE at about 650F, came out amazing:



Sorry no sliced picture, I couldn't put the knife and fork down. These were some of the best steaks I've had in a long time. Probably rated top 5 in my life, will definitely be doing them this way routinely! Need to give some cheaper cuts a shot too.