A few years in, I continue to believe leaner cuts (sirloin, strip, etc.) tend to come out better than fattier cuts like ribeyes.

While it is hard to screw up and overcook something with SV, and people prone to or scared of overcooking might find comfort in that, I’ve found myself doing less and less SV for steaks and far more reverse sear. With a good instant-read thermometer like a Thermapen Mk4, the risk of overcooking is still extremely low. I’ve found I like the texture and crust better as the outside of the steak dries in the oven and promotes a better Maillard reaction when it hits the cast iron skillet, while the inside remains juicy and a perfect temp edge-to-edge - one of SV’s biggest selling points. For a while I also liked SV when having guests over because the steaks could hold indefinitely. But it actually became much more of a pain when guests prefer different temps. With reverse sear I can put steaks in the oven at different times to have them all finish around the same time and at everyone’s preferred temp, while the resting period still provides some flexibility in serving times.

For chicken, even though you can cook to a much lower internal temp when using SV due to the duration of the bath, my wife was weirded out by the texture and we kept upping the temperature until we ended back up in the low-to-mid 150’s.