Should You Use Thick Or Thin Cuts For Sous Vide Steak?

Sous vide is the secret to perfect steak ... period. As far as many chefs are concerned, this technique can make something that is as good as what you'll get at a steakhouse, or even better. That's thanks to the complete control that the steakmaster has over the cooking process. Precise, even cooking in a vacuum-sealed bag dropped in a low-temp bath of circulating water is the benefit of sous vide, and, as long as you monitor the temperature of the water, you can accurately gauge exactly how much time you need to get the meat to the perfect doneness.

If you are new to sous vide steak, you may be wondering what level of thickness works best. Let's break down the mystique: Thicker steaks will always be better than thinner ones for this method of cooking because you will better maintain your control of the doneness. A thin steak, when seared at the end after immersion cooking, can get overdone too quickly and turn tough and chewy. On the other hand, even an affordable cut of steak tastes like a $200 tomahawk when treated gently in a water bath followed by a quick, hard sear, provided it's thick enough to withstand a hot grill pan.

J. Kenji López-Alt swears that a steak between 1.5 to 2 inches thick is ideal for sous vide. When in doubt, he added, go with a bigger steak and split it between two people, as opposed to cooking two smaller cuts: This will yield better results. Seasoning your protein well will set you up for a delicious final product. You can use your spendy sous vide machine to make infused olive oils that, in turn, will be the perfect vehicle for carrying flavor into your meat. 

Keep in mind that the vacuum-sealed bags in which you sous vide will produce deep, concentrated flavor. The reason that steak tastes different at restaurants is that they know exactly how to season the meat. Until you have developed the ideal blend of spices that you prefer, refer to the pros and feel free to experiment until you come up with a highly-rated sous vide rub.

With a nice, thick steak, you will ensure that the meat is tender and juicy both when it emerges from the water bath and after you finish it on the grill for a good, crisp sear. Save the thin steaks for a different cooking method!