When preparing steak the sous vide way, the first step is to pick the piece of meat that you think is juiciest and tastiest.
In as much as steak may look the same from the surface, you have to keep in mind that there may be a slight difference in taste and texture depending on the part of the animal from which the meat was cut.
With that being said, there are a variety of steak cuts that you can choose from, so it will be up to you to select the one that matches your preference.
To help you out in choosing the best steak cut, we have sourced some of the highly raved pieces of meat that you can consider using on your next sous vide session.
Regardless of the steak cut that you choose, the sous vide cooking technique will provide you with the most flavorful steak as long as you apply the right temperature and timing.
Without further ado, let’s talk steak;
Best Steak Cut for Sous Vide
Before we start, you should know that the pieces of meat listed below are arranged randomly, so you should not assume that the first steak cut is better than the last.
As the name suggests, ribeye is a steak cut that is obtained from the rib area of a cow.
This type of steak is rich in intramuscular fat, which gives makes the steak appear marbly before it is fully cooked.
In addition to this, the fat adds flavor to the meat and also gives it a juicy appearance.
The fact that it comes from the rib section means it can be prepared with the bone (bone-in) or the regular way.
Filet Mignon has an excellent texture and tends to be very juicy when cooked rare. It is obtained from the loin area where the meat is lean and soft.
Porterhouse steak cut is obtained from the rear side of the loin region, so it is mainly made up of filet and contains a large amount of tenderloin.
Derived from the rear backside of the cow, sirloin is not only tender but also low in fat. However, this does not mean that it is not juicy since it one of the highly prized parts.
Moreover, it makes good meat for sous vide cooking, so you can prepare it without worrying about anything.
This type of steak cut is mainly made of longissimus fibers, a unique muscle that is adjacent to the semispinalis muscles. What makes this steak special is that is tender and rich in flavors.
You can make your strip steak even more flavorful by adding spices and aromatics of your liking.
Flat Iron Steak
The Flat Iron Steak has a mouth-watering beefy flavor, which will leave you asking for more. It is derived from the shoulder region, commonly known as the chuck.
Just like the steak cut before it, the Flat Iron Steak is tender and juicy, making it a suitable choice for sous vide.
T-Bone steak is often confused with Porterhouse because they look almost the same and are both obtained from the short loin.
However, the two are not the same because T-bone steak is cut from the front side of the short loin while Porterhouse is derived from the rear portion.
T-Bone steak has less tenderloin compared to its counterpart, but it tastes just as great and is equally tender and juicy.
Flank steak comes from the abdominal region or lower chest area of the cow. It tends to be tougher compared to the options that we have listed above.
The temperature for cooking the pieces of meat that we have just listed may vary from one steak cut to another, so ensure that you are familiar with the sous vide requirements of each steak to get the best outcome.
Benefits of using sous vide to cook steak
Sous vide preserves the natural flavors of the steak
One of the main advantages of using the sous vide cooking technique is that it protects the steak from dehydration, so all the flavors will be retained even when the meat is cooked for long hours.
Precise Temperature Control
When cooking steak, the temperature that you apply has a direct effect on the quality of meat that you will get.
And since sous vide allows you to use the most appropriate temperature for the meat, you can rest assured that your steak will come out tasty and full of flavors.
Plus, the doneness that you will get also depends on how hot the water bath is, so always ensure that you use the correct temperature.
Sous vide delivers consistent results
The good thing with this procedure is that you are assured of getting top-class results every time provided that you do everything correctly.
This means that at no time will your steak be undercooked or overcooked because that is exactly what sous vide prevents.
These are just but some of the advantages since sous vide provides you with a long list of nutritional benefits that will help you get all the nutrients from your steak.
Can I sear sous vide steak?
Yes. Searing will not only improve the appearance of your steak but will also give the outer layer an amazing crunchy texture.
In addition to searing, you can season your steak to give the flavors an extra punch.
Sous vide is an effective cooking technique, but its success highly depends on the type of steak that you use.
From the options that we have covered, you can see that each steak cut is unique in its own way.
Whereas some are extremely tender, others are tough and also contain more muscle fibers. These are the factors that will determine the texture of your steak in the long run.
In addition to this, some pieces of meat contain more fat, while others are lean. As such, the final decision will be yours to make.