Quote:
Originally Posted by Inmem58
You can have a good looking pink steak, but flavor wise? Which is better?
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I haven't cooked enough sous vide to properly answer your question. The best steak I've eaten that I can remember was the sous vide sirloin from a few weeks ago. It was a prime cut, but sirloin typically isn't in my top 4 cuts.
I've grilled many strip steaks better than the sous vide strip I made. I've also screwed up several strips in that time frame on the grill or iron/oven. I think if the fat content is low sous vide is the best method, but if you have a ribeye you need the constant high heat.