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re: Is sous vide really the way to go for steaks?
Posted on 9/17/20 at 9:25 pm to finchmeister08
Posted on 9/17/20 at 9:25 pm to finchmeister08
sous vide is great for pork, especially thicker cuts.
NY strip & Filet are also good for sous vide but I find that the fat and connective tissue of a Ribeye does not yield a favorable outcome when cooked this way.
My favorite cut of beef to sous vide is Flat Iron. It has the tenderness of filet with a rich beef flavor.
NY strip & Filet are also good for sous vide but I find that the fat and connective tissue of a Ribeye does not yield a favorable outcome when cooked this way.
My favorite cut of beef to sous vide is Flat Iron. It has the tenderness of filet with a rich beef flavor.
1
Posted on 9/18/20 at 8:59 am to BigDropper
quote:Mine come out great. The biggest problem for me is, Steak tends to be a last minute decision for me, and I rarely have the time to do it right.
I find that the fat and connective tissue of a Ribeye does not yield a favorable outcome when cooked this way.
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