I was ready to try this but backed off when I seen the price of the ribeyes. A pack of two that would be big enough to just piss me off costs around $22. Anyway, any cheaper steaks that work well with his method?

steaks aren't cheap... that's just how it is.

NY strip steaks might work, but obviously, you'd need to play with the cook times.

Ive done it with a porterhouse when I was only cooking for myself and didnt want to drag out the grill.

I do New York strips and add an extra minute for the med rare. Those were about $26 for 5 of them at Sam's Club.

It works reall well for the cheaper tri-tip steak cuts too.

They are if you buy it straight from the source.......1.87ish a lb...

The reason this method works so well with ribeyes is because of their fat content...the top half of the steak is very well marbled.

NY Strips will work, but will take longer to cook.

Personally, I just poor-mans sous vide the steak, and after it's done to my comfort level (usually 130-135 at 2 hours), I just throw it in the pan for an ultra-quick sear (30-40 secs a side MAX) and that's it. It works with pretty much every single cut of meat out there. You just need to have a good vacuum sealer and a drink cooler.

http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

http://www.lifehacker.com.au/2010/04/use-a-cooler-to-cook-your-meat-sous-vide-on-the-cheap/

I'm lucky in that the water out of my tap comes out at about 135..I don't start adding hot water until it hits 129. 132 is my aiming point, but up to 135 is ok. If you brim the cooler with water to temp, it holds onto the temp much longer. I usually only have to add water once, maybe twice, during a 2 hour cook. I usually check the water temp every 45 minutes, give or take. Starting with a steak just out of the fridge will require more maintenance than a steak that's at room temp before throwing it into the bath; in that case, I'd check every 20 minutes until it came to temp (around 45 minutes ot so)

I didn't say it was faster...just that it was better and required less maintenance from you :)

try some chuck eye,  usuallly well marbled but might not be available thick like you want so adjust cook times...

Flat iron works well, but make sure to adjust cook time accordingly.



Just be careful, most of arfcom will call you gay for eating it.

I've done it with T-bone, New York strip and last week the store had top sirloin on sale so I did it with that.  All delicious.

Top round - 1 minute a side.

did this tonight, pretty good, little more done than i liked. i'd say medium(little to no pink) was about 35min in the oven at 350