Long, slow sous vide cooking will take all the tough ... Thick steak I like thick-cut steak for this recipe, 1 ½ to 2 inches thick. Try to get at least a 1-inch thick steak so it doesn't overcook ...

I use this to my advantage with tough cuts of meat like my [Sous Vide Chuck Steak (24 hours) recipe]. For tender steaks like porterhouse (which is a New York strip and a tenderloin on the bone), I ...

Use Wagyu, well-marbled New York strip steaks, or flank steak for this recipe from 2019 F&W Best New Chef Caroline Glover. As for the panzanella, a crusty, high-quality sourdough will stand up to ...