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Steak is one of the most popular food choices when cooking sous vide, and for good reason. While other methods require careful attention and crafted technique to prevent overcooking or undercooking, with little effort a sous vide steak comes out perfectly every single time.
When you experience the beauty of sous vide steak, there’s a good chance you’ll skip the fancy steakhouse since you know you can cook your steak as well, if not better than the restaurant will!
But with so many cuts of steak out there, what is the best steak for sous vide cooking? It can get confusing when you’re standing at the meat counter with so many different options.
Let’s go steak cut by steak cut to find out the details of various steaks and how to cook each one. We generally guide to cooking to a medium rare steak temp.
The Filet Mignon is the most tender cut of steak, while still being lean. The tenderloin filet is the among the most expensive steak cuts, but offers a melt in your mouth texture.
Sous vide steak is an absolute game changer. This revolutionary method allows you to make perfectly juicy, tender steak,every single time.Time to say goodbye to the days of overcooked steak, and hello to that brilliant edge to edge medium-rare.
In this recipe, we will walk you through everything you need to know to make the best steak of your life. From what the best steak to sous vide is, to how long to sous vide steak, to different searing methods, this recipe has it all.
The truth is, there is no such thing as a bad steak for sous vide. By cooking any cut sous vide, you are practically guaranteeing a tender, juicy steak with perfect edge to edge doneness.
However, not all steaks are created equal. The best steak to cook sous vide is one with great marbling (streaks of white fat within lean section of steak) and proper thickness (1 ½ inches or more).
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