So *should* you sous vide steaks coated in peanut butter, or nah?
, although it seems the technique has waned in popularity of late. Is that because it was merely a gimmick? Because the gag has run its course? Who knows?!The main claim that I was interested in investigating was that this method increased the tenderness of the steaks. While sous vide enthusiasts go on and on about tenderness, as if the apogee of gustatory pleasures is eating mush, this method did not require bathing your bagged steaks in tepid water for extended periods of time.
Keep in mind that my relatively strong opinions about sous vide steak, and sous vide meats generally would not influence the test, as I was not going to participate in the tasting. My role was solely to ensure that the above testing procedure was followed closely. I purchased four strip steaks from Paisano's, a beautiful butchery shop in Brooklyn, all of them cut from a single, non-dry-aged strip loin displayed in the case.
I then proceeded to sear each steak for 45 seconds per side in separate cast iron pans. Here's what they all looked like after the sear. After tallying up their notes, it was clear that steak #2—the steak cooked sous vide with just salt—was the winner, not just in terms of tenderness, but overall. All but one of the tasters explicitly stated that steak #2 was the most tender, and every single taster preferred the steak's texture and flavor over all the others.
That being said, it is worth noting that the steak coated in Skippy ended up coming in second place overall of all the steaks tasted, and this was despite the fact that a few tasters were put off by the noticeable peanut butter flavor.
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