Real quick. Is it the board consensus that sirloin steak is the sous vide steak of choice over fattier cuts like ribeye?

It is for me. Sirloin will cook up like a tasty filet. Just get it good and seared afterward and season well.

Season before/after sous vide, before/after sear?

Guessing after sous vide, before sear.

Do you put anything in the bag with it when sous vide cooking?

Definitely before sous vide, especially salt. If you like, drop a smashed garlic clove and herbs in the bag and a small pat of butter.

After sous vide, season with pepper if you want, dry the shit out of the outside and sear.

I put stuff in the bag all the time, it's really the best chance you have to flavor the protein.

Sirloin at 130° - 140° for 2 hrs?

If you want med-rare, go 130 or even a tad shy.

I cook ribeyes, they turn out fantastic.

I did mine at 130°, which Chefsteps I believe called rare.

I was great, flavorful and tender. I was a bit weary of all the blood that pooled on the plate as I ate, with nothing to compare it to, I assumed it's normal, but put it back in anyway.

Used the touch method on the first one, but tried the broiler method on the second. Would probably not do the broiler again as it didn't produce the finish I'm accustomed to.

I will probably use the torch, grill and possibly the stove-top sear for the future. Though I don't like the mess and stink created by the stove-top sear.

Glad you had a better experience this time around. Torch takes forever, IME. I do stovetop with cast iron. Yeah, it makes a mess and smokes things up, but that's the price you pay for a good sear. :)

If you don't want the mess or smoke, do it out side on the grill.

For steak, 120 is rare, 130 is medium rare, 140 is medium, >150 is burnt and no good. So in between any of those to adjust your preferences.

Here's a handy chart:

https://i.imgur.com/toeeVXs.jpg

For me it's more that Sous Vide is wasted on a ribeye.

A ribeye on a hot fire for 6-7 minutes is damn near perfection. It's already flavorful and just tender enough not to need the extra work.

The Sirloins, OTOH, are tougher, less flavorful and just generally lousy. However, Sous vide the things at 130 for 4-6 hours and FMB is right; they're damn near a filet at that point.

It isn't that Sous Vide makes a better sirloin than it makes a ribeye - it's that it just isn't needed for the ribeye so why add the extra step?

^^This

From the ashes of Mythbusters rides "Tested" with Adam Savage. In this episode he seeks the perfect sear. I think you'll all be pleasantly surprised with the simplicity and ease of what they deem to be "the perfect sear".

Sorry FMB, no pan sear included.

Gentlemen. Enjoy.

https://youtu.be/JB1x0O-bhrw

I watched this a few days ago. Good stuff. I do wish they'd have tested a cast iron skillet.

KENJI!!!!

Love that guy.