You're thinking only in the context of the traditional "steak" cuts like Ribeye or NYS. Sous vide opens up a wider selection of cuts that can be used, which tr

You're thinking only in the context of the traditional "steak" cuts like Ribeye or NYS. Sous vide opens up a wider selection of cuts that can be used, which traditionally do not cook well on a grill or in a pan. Skirt steak, for instance, which has great flavor, but is difficult to cook correctly, can be cooked perfectly in sous vide.