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.