I like this article because it's based on blind tests, not on what "seems" like it should work best.
Anyway, here's what I got out of it.
For sous vide steaks, 130F (medium rare, round abouts) results in the best flavor because (and I'll put quotes around text from the article)
: The meat has begun to turn pink,
and is significantly firmer. Moisture loss is still minimal, at around
4%. Intramuscular fat has begun to render, which not only lubricates the
meat, making it taste juicier and more tender, but it also delivers
fat-soluble flavor compounds to the tongue and palate—beef at this
temperature tastes significantly "beefier" than beef at 120°F. When
tasted blind, even self-proclaimed rare meat lovers preferred this one,
making it the most popular selection."
Don't bother with the pre-sear—you develop plenty of flavor with just the single, post-water bath sear."
Aromatics are fine, but leave out the butter if you want to maximize their flavor."
"The really expensive cuts of beef—NY strip, rib eye, Porterhouse, T-bone, Filet (tenderloin)
historically been prized for their extreme tenderness, not particularly
for their flavor. On the other hand, more flavorful cuts like hanger,
blade, or flatiron steak are much more difficult to cook correctly—even a
tad over or undercooked, and you're left with a tough, stringy, chewy
mess. But cooked properly, they can be every bit as tender as the more
expensive cuts, and with more flavor to boot!
That's why those cuts are commonly referred to as "chef" cuts or
"restaurant" cuts—chefs love them because they are cheap, and with
proper preparation, delicious.
Well, with a sous-vide cooker, anyone can properly cook those tricky chef cuts.
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone