I was just gonna say the exact same thing … SV and reverse sear usually turns out pretty well.I know that for most cheaper strip steaks I find sous vide and reverse sear to be the best way to get a tender steak. I've had nicer strips pretty tasty just grilled though.
Strips just always seem dry and tough even cooked rare.been scanning steak sales with the throwdown and they had some real pretty NY strips. I don't know if its just me but I've never had real good luck making those, regardless of the cook style.
Luckily tri-tips were 5.99/lb
Depends on the time. Can make tough cuts incredibly tender with longer times, still at low temps. Have done it even with top and bottom round.As of late, my method is to cook steak so rarely that ANY steak tastes good no matter what.
jcam222 and others using SV. I basically view SV for steaks like training wheels. I know how to cook steaks. Is there real merit to it? Some kind of break down happens?
I think it's useful for cheap cuts of meat that aren't tender otherwise. I don't do it often though. I usually do ribeye, chuckeye or filets.As of late, my method is to cook steak so rarely that ANY steak tastes good no matter what.
jcam222 and others using SV. I basically view SV for steaks like training wheels. I know how to cook steaks. Is there real merit to it? Some kind of break down happens?