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DelMonico steaks
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Deckhand
Posts: 318
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.
Comments
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Nice cook and nice picColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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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. - Whiskey and steak, because no good story ever started with someone having a salad!
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Yum... and I sure do love grill marks and fire pics! :-bdI'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
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