The way I do it is to start with THICK cuts. I have the butcher cut the steaks 1½ inches thick. Then I cook them on low, indirect charcoal heat. Using a high quality digital meat thermometer, I keep track of the internal temperature and move the steaks around as needed. I also turn them when I see liquid starting to bubble to the surface. When they are within 10 degrees of my goal temperature, I sear them over the coals, turning them so they don't turn black, until they are at the temperature I want. The whole process takes about an hour and they come out PERFECT. There is no way to improve upon them with suis vide, and they wouldn't have the same mouth feel. Suis vide gives meat the mouth feel of filet mignon, which to me is not as satisfying as a good New York or t-bone steak.
I'm getting hungry.
Some days I crave the ‘crunch’ of a NY, some days the butter of a ribeye, but I prefer all steaks, actually ALL cuts of animals, bone-in.
Interesting!
I like cooking the steaks, especially NY strip, sous vide, season and finish them on the grill at VERY high temps or even using a torch (easier if you’re only cooking a few).
I like starting with the best cut of meat available. If I want to “rescue” a cheaper cut of meat I use the smoker (weber bullet, charcoal equipped with a controller)- low and slow.
I’ve found the best way to cook steaks on the grill is to hit them with as much heat as quickly as possible. I watch the internal temp with a probe. There’s more variation in the profile than sous vide or your slow method. But still tasty and “traditional.”
One cool advantage of sous vide is that you can cook the meat and let it set in the bath until you’re ready to finish it. Another advantage is that you can cook a lot of steaks and they will all come out perfect, which I find much harder to do on the grill (I don’t have your level of experience). Finally, of course, the profile is more homogeneous (medium rare all the way through) like your grill method.
A pleasure sir. Now you made me hungry! :0)
The other day I was watching a television show and they were talking about a Denver steak that comes from a different part of the cow. Ever heard of that?