1 hour + 1 hr per inch = 3:30 hr @ 128F for even Medium Rare.
No messing around with a Delmonico 🥩. Going beyond MR would be a sacrilege IMHO Nothing else but generous special salt (Redmond, Fleur de Sel or Pink Himalayan) & freshly milled pepper.
A short time in the fridge or freezer. Super patting dry prior to quick searing et voilà.
7 Comments
137° for two hours. Dry after, throw in fridge for a bit, then sear. After that? Enjoy with a glass of your favorite adult beverage.
Everybody knows Delmonico!
I like 133 for 3h on something like that
I’d go 126 for 2.5 hours
I usually do the tomahawks @ 133-134 for 5ish hours. I see 137 comments but there doesn’t look to be a lot of marbling in there.
If you like medium steak then go 137. If you don’t, then I wouldn’t go over 130ish.
[this is the way to go](https://www.sweetteaandthyme.com/sous-vide-tomahawk-steak-recipe/)
1 hour + 1 hr per inch = 3:30 hr @ 128F for even Medium Rare.
No messing around with a Delmonico 🥩.
Going beyond MR would be a sacrilege IMHO
Nothing else but generous special salt (Redmond, Fleur de Sel or Pink Himalayan) & freshly milled pepper.
A short time in the fridge or freezer.
Super patting dry prior to quick searing et voilà.
Enjoy the Anticipation
Bon Appétit