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8PM – Sous Vide Sweet and Tangy Delmonico Steak


Ever since I got my sous vide immersion circulator, I’ve been obsessed with it. It cooks the meat perfectly, with very little effort.  You’re probably thinking right now that you have too many kitchen gadgets, and you don’t want another one sitting in your cabinet. But trust me, if you get a sous vide immersion circulator, you will use it at least once a week. Whether for chicken, meat, fish, vegetables—or even eggs, the sous vide method of cooking enables the food to be cooked properly at a uniform temperature throughout. All you need is a large pot, the immersion circulator, and the food placed in a zip-lock bag (with all the air pressed out).


If you’re looking for a recipe for cooking delmonico steak the more traditional way, see Delmonico Steak and Roasted Asparagus with Mushrooms and Basil Chiffonade.




Rinse and dry meat and place into zip-lock bag.


In a bowl, combine canola oil, soy sauce, honey, black pepper, salt and garlic powder and mix well.


Pour the mixture into the bag with the meat and seal the bag well. Refrigerate for 6-12 hours.



Set the sous vide temperature to 131 degrees Fahrenheit.


Prepare a large pot and fill with cold water and place it on a counter with an outlet. Place the circulator in the large pot and turn it on.


When the temperature reaches the 131 degrees Fahrenheit, place the bag with the meat inside the pot.


Let it cook for two hours in the pot.



Heat a large frying pan over high heat. Sear the meat for two minutes on each side.


After two hours, remove the bag from the pot, and take the meat out of the bag.


Allow to rest 10 minutes before slicing.


Photography: Rina Schiffman