#blackstone #griddle #steak #sousvide

For this cook, we vacuum sealed our steaks and cooked them sous vide at 129° for 2 hours.

We chose a Delmonico steak because the Delmonico has a flavor that is rich and delicious. Since it is cut from the section between the ribeye and strip steak, it has a deep beefiness and is exceptionally juicy from its intense marbling. The texture is very similar to a great strip steak – firm and satisfying.

When they were cooked, we pulled them out and patted them dry. After dried, we topped them generously with ‎@BlackstoneGriddles Blackened Steak Seasoning.

We set the Griddle to High to get an immediate sear, placing the steak seasoning side down on an oiled surface. Since they are already cooked, we just need a minute per side to sear the juices in and get a nice crust.

I like to use a metal pan and place butter to melt. This allows me to control the butter and the flavors as I cook.

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