I just got a sous vide supreme today and cooked a delicious ribeye steak, which is my favorite cut to grill.
Then, I read the following, over at
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html :
"The really expensive cuts of beef—NY strip, rib eye, Porterhouse, T-bone, Filet (tenderloin)—have historically been prized for their extreme tenderness, not particularly for their flavor. On the other hand, more flavorful cuts like hanger, blade, or flatiron steak are much more difficult to cook correctly—even a tad over or undercooked, and you're left with a tough, stringy, chewy mess. But cooked properly, they can be every bit as tender as the more expensive cuts, and with more flavor to boot!"
So my question for y'all is: What's your favorite cut of beef, cooked sous vide without seasoning (I've got tons of food sensitivities and like to eat as simply as possible)?
(I just threw some 100% grass-fed short ribs, brisket, and back ribs in the cooker this afternoon. 72 hours, 143 degrees later, I'll get to see which tastes the best.)
Prior to getting my immersion circulator, we always bought triple a strip loins or, when we could get it, prime grade strip loins. Since getting my IC, I cooked one of those srtip loins and really liked it. BUT, I then got some USDA prime boneless braising ribs and cooked them sous vide for 48 hours. They were wonderful-full of beefy flavour and very tender. Once we clear the backlog of strips out of our freezer there is no doubt in my mind that the braising ribs will replace strip steaks, they are that good.
