Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel

This dish showcases a lesser known cut of beef called the delmonico, which comes from a larger cut known as the chuck. In this recipe, the delmonico is sous vide for 24 hours to make the beef really tender. For a less expensive cut of beef, this method of cooking creates a mouth watering piece of beef that can then be seared on the grill and served with vegetables and homemade jus.

Learn more about the delmonico cut here.


  • A cryovac machine or vacuum sealer. Alternatively, some high quality sealable freezer bags and a clip.
  • A sous vide machine. Alternatively, an immersion circulator device and a large pot of water.
  • Char grill or cast iron pan, for finishing


  • 1 x delmonico steak (a cheaper alternative to rib-eye, also known as chuck roll)
  • Some herbed salt to taste (a good quality flake salt, plus a rosemary sprig and a small pinch of pepper)
  • 2 stalks of celery
  • 2 onions
  • 3 to 4 carrots, chopped into chunks
  • 2 potatoes

For the homemade jus:

  • A selection of meaty beef bones simmered for 36 hours


Step 1

Cut the chuck roll to separate the Denver and Delmonico cuts (your butcher should be able to do this for you.)

Step 2

Cryovac or vacuum seal the Delmonico and sous vide it at 130ºF/55°C  for 24 hours.

Step 3

Meanwhile, roast the vegetables in the oven at 350ºF/180ºC for about 45 minutes or until golden brown.

Step 4

After the sous vide process, remove the meat from the bag, pat it dry and let it rest for 10 to 15 minutes.

Step 5

Season liberally on both sides with herbed salt and sear on a ripping hot char grill.

Step 6

Look for the caramelisation of sugars that brown the meat to occur. Then take the meat off the grill.

Step 7

Serve with roasted celery, onions, heirloom carrots and confit potato, and finish with a housemade jus.