Thread: Food and Drink New cooking methods ... sous vide
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Old 05-31-2016, 12:18 PM   #611
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Quote:
Originally Posted by aturnis View Post
Real quick. Is it the board consensus that sirloin steak is the sous vide steak of choice over fattier cuts like ribeye?
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?
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