Soylent Pudding posted:

I'm going to preach the virtues of sous vide. My girlfriend got me a really nice one about a year ago. It was a good investment on her part because I've been making perfectly tender and juicy steaks, chicken breasts, and pork chops for a year now. Because you're holding constant temperature for so long you can cook the meat much rarer than could could ever be safe on a grill.

Kenji wrote a bunch of sous vide articles for serious eats breaking down different meat types and cuts complete with time and temperature charts.

The one thing souse vide can't do is caramelize or sear. So when I pull it out I'll heat a cast iron skillet till just barely smoking, throw some ghee in it, and then sear about 30 seconds per side for a perfect crust.