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this post was submitted on 16 Aug 2024
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For steaks, they're excellent. About the only thing I haven't been able to do over a good steakhouse restaurant is an extremely crisply outer layer. There's some techniques there that I haven't learned yet that might fix that. Everything else about the juiciness and taste is easily the same or better.
You're basically taking all the art of out it that you would have to learn to become a top steak grill master, and replacing it with precision.
Make sure you dry your steak extremely well, and then basically shallow fry it in a cast iron or other heavy pan. Don't need to deep fry it, but if you really want it as crispy, you want a real layer of oil.
One strength of sous vide is you can get even normal steaks much more tender than otherwise possible, just by extending your sous vide time up to two or three hours.