Essential Bone-In Ribeye Steak, Delmonico-Style

Instructions

• 1

  Attach the HydroPro to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the steak in a large vacuum seal bag. Add the salt and oil and seal under full vacuum, according to the manufacturer’s instructions.

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your Delmonico steak(s), bone-in. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 

• 6

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and rest for a couple of minutes. Repeat as necessary to cook all steaks. 

  Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
• 7

  Transfer the steak to a serving board or plate. Slice and sprinkle with sea salt and freshly ground pepper.