The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment: pork loin went in today. › Re:Experiment: pork loin went in today.
Yes, sous vide (hot tubbing — steaks are pretty forgiving and cheaper setups than controlled sous vide are fine for steaks) is one way to prepare a great steak. But it’s only one.
I’m sure there are steakhouses that soar to extreme pinnacles of the art and science, but Mahogany Steakhouse in Oklahoma City presents a very good wet-aged ribeye. Very, very good. I had a chance to tour the kitchen and they don’t do anything fancier than butter, salt, pepper, and a very very very hot broiler. No sous vide. No oven (actually, if someone asks for well-done they probably have to use the oven).
My point is that, for steak, there are many paths to bliss. I would bet that most steakhouses do NOT use sous vide for the beef steak. Sous vide works for me, especially for less expensive cuts of beef. But I bet that most steakhouses established their techniques before sous vide arrived on the scene, and don’t use that method.