Originally Posted by Extra Point
FMB, did the sous vide approach soften the band of grissle on the edge of the strip, well enough? I usually trim it off.
Poor man's sous vide:
Buy the strips in bulk, trim off the grissle and most the fat, throw 2 strips in a food storage bag, pour 1 oz. of teriyaki sauce in each bag, squeeze out the air, throw them in the freezer.
Take out the steaks you want the next day, put them in the fridge section. Noon, the next day, put the steaks in lukewarm tap water, for cooking that night.
For pan searing, Maker's Mark during the cook is good. Makes for a good au jus, with some water after the steak has cooked, that's good in boiled tater chunks or rice.
To each his own.
The gristle won't ever render, if I'm not mistaken. I trimmed some of it off after I cooked it.
I've read that you don't want to use meat that has a lot of fat (marbled is OK; hunks of fat, not OK) because the low temperature doesn't render fat very well. It'll render the collagen in brisket or a roast, but not the other stuff.