safflower oil is my go to, very high smoke point

ghee would be a great option

Firstly I'd suggest not using olive oil. Smoke point too low. Try grape seed or avocado oil and don't use a ton.

Splatter guard may help a tiny bit.

I've just started cooking them using a vast iron pan set on the gas burner that's on my grill. You could invest in a propane outdoor burner if you don't have a grill with side burner.
As good as steak smells it gets to be too much after cooking indoors.

Outdoor propane stove with plenty of BTUs

Bayou Classic Single Burner Patio Stove https://www.amazon.com/dp/B0009JXYQ4..._oDlpxbYW7VFE5


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Remodel your kitchen and install a good hood vent.

Ok, tried the remaining hunks of these with marinade this weekend to see if it would improve the flavor. Just grabbed a packet of marinade mix (basically garlic and some other spices) and added balsamic vinegar and olive oil. The whole steak dinner was a last minute audible, so feel free to LOL at the low quality marinade. Anyway, after googling around, it seems there is large disagreement about whether to sous vide with wet marinade in the bag or to marinade the meat for a while, then remove the meat before the sous vide bath.

I chose to just marinade in the bath, and I think it turned out great. Not only was the flavor much better than the earlier version, but I think it was more tender, too. These cuts were a little irregular shaped, so I had more of a challenge getting a crust on, but still turned out ok:



Not a great interior picture, but whatever:



These were really, really good. Sous vide at 130 for ~6 hours, cast iron pan on propane grill.

Texture of the interior looks strange for some reason but crust looks awesome. Nice job.

cut with a serrated knife?

I like the leanness of top sirloin, but can't get past that they taste like liver.

Not a serrated knife, but almost certainly a dull one.

Right, I also didn't care for the taste in its unadulterated form, but after this experiment I'd happily re-buy and cook in marinade again.

Sirloin - liver!????? Have you had these Costco prime sirloin that we are referencing?

He said top sirloin and yes that taste of eating a penny bothers me.

Wow.com I believe prime sirloin is one of the more tasty cuts, most meaty flavor (limited fat content if you're watching calories). You must not be getting good cuts

That or he doesn't like medium rare meat.

I always cook and order med-rare. Also again, top sirloin and sirloin are not the same.

https://www.google.com/#q=top+sirloin+tastes+like+liver

This is the main reason why I have a Costco membership. Cap steaks @ $18.99lb.

Okay friends, need help. I keep overcooking my steaks during the post sous vide sear + butter sear.

It may be an issue that my steaks are just simply too thin to withstand a proper sear to get a decent crust.

Sous vide at 129 F (have tried 125 F as well) for 1 hour (have also done 1.5-2 hrs as well).

Take out -> Have tried ice bath -> rest, and also freezer for 5 min as well as just regular rest.

Sear in avocado oil at med high/high temp. 30 sec then flip x3 (3min total) (tried only x2 most recently).

Take out and rest for ~5min.

Butter sear at med/med-high temp. 30sec then flip x2 (2min).

All my slight variations have yielded mostly medium with some occasionally being closer to medium rare.

Do I just need to buy thicket steaks or should I adjust my methods (I think most end up being ~.75 inches, probably less as I haven't checked for sure)?

.75 inches is a really thin steak.

Yes, buy thicker steaks. 1.5 to 2 inches probably ideal thickness IME.

The steaks are too thin for that method.

I usually cook any steak less than 1" in a skillet on med/high heat with butter and flip about every minute. It takes about 4-5 mins to cook them to a nice medium rare. Your 2x sear steps would cook the steak enough for medium rare.

I'm not as concerned about a sear/crust on thin steaks b/c most of the time they'll get overcooked trying to get them perfect.

Also should only need about 45 secs/side when searing if pan is hot enough/steak is patted dry.

If im working with thin steaks i love to grill them. Marinade for a few hours and pour it over the steak for a giant fire ball flipping very often to get a nice sear/char.

Tried a different method tonight on some NY strips that I picked up on sale for $6.99(!)/lb
They were each about 18oz or so.

Salted and left at room temp an hour.

Used my small janky portable grill that takes a Coleman propane cannister. It sucks, and is a pain to regulate heat on, but the one redeeming quality is that the actual grilling surface is cast iron and thick, so it does get really hot.

Anyway, turned it up to full high heat and quickly seared the steaks for ~1 minute per side, flipping/turning every 20 secs. Lowered heat, moved off the direct flame and closed lid, flipping once until temp reached ~125. took a few minutes.

Then cranked the heat up to max again, and basted steaks with melted butter, re-searing for another minute per side.

Result was mixed. Decent crust for a crappy little grill, but still too much gray around the edges.I cant quite seem to master part.
Tasted pretty good though.

Why? Why get it to 125 and then baste steaks? seems like you really overcooked them. I've seen the basting technique but it typically overcooks the steak. I'd much rather grill and then bake for a few minutes than baste.

Yea getting them up to temp should generally be the very last thing you do or you are going to overcook them.