For perfect, succulent steaks, Chef Avi sous vides tender Delmonico steaks and finishes them over flames for some extra smokiness. 

Ingredients:

• 2 KOL Foods 100% grass-fed Delmonico Steaks
• Kosher Salt
• Granulated Garlic
• Cracked Black pepper
• Brown Sugar
• Fresh Rosemary
• 1 Lemon

Season the steaks with salt, garlic, black pepper, brown sugar, and a few sprigs of fresh rosemary. Put the steaks and seasonings into either a vacuum seal bag or a zipper bag. Make sure you either vacuum seal it or get all the air out of the bag.

Put the bag into a warm sous vide bath. We recommend using a sous vide circulator in order to accurately maintain the water temperature, but you can also do this stove top in a large pot. If you do, make sure you use a thermometer and check and adjust the heat in order to make sure that you keep a steady temperature. We recommend 135 for medium rare and keep the steaks submerged for at least an hour and a half. Remember the steaks are in a bag and should not come in direct contact with the water.

Once out of the bath, it’s best to cool the steaks for about 15-20 minutes in the freezer. This will keep the steaks from overcooking when you sear them. Once out of the freezer, remove from the bag, dry the steaks off and re-season with salt and perhaps a bit more brown sugar.

Heat a wood burning grill as hot as possible. We recommend using a fire starter chimney, filled about 3/4 full with hardwood lump charcoal with some hickory or cherrywood added. Place the chimney on bricks or another fireproof surface and top with a grill grate and heat for a minute or so. Carefully sear the steaks on the grill, a few minutes on each side.

Rest the steaks on more fresh rosemary. Top with lemon zest and rest for 5-10 minutes.