Grill vs Sous Vide vs Oven: What Works Best for Each Cut

Beef isn’t one-size-fits-all, and neither are the cooking methods we use to bring out its best. Whether you’re preparing a marbled ribeye, a slow-braising chuck, or a thick-cut sirloin, the way you cook it matters just as much as the cut you choose.

At Matangi, our range includes everything from quick-sear steaks to long, slow-cook cuts — each benefiting from its own approach. In this guide, we’ll break down when to grill, when to sous vide, and when the oven is your best friend — so you get the most out of every bite.

 

When to Use the Grill

Best for: Thin to medium cuts with marbling and flavour that benefit from high-heat cooking and a charred exterior.

Great cuts to grill:

• Ribeye
  
  

• Sirloin
  
  

• Picanha (rump cap)
  
  

• Flat iron steak
  
  

• Skirt steak
  
  

• Flank steak
  
  

• Lamb loin chops
  
  

These steak cuts shine when seared quickly over direct heat. The grill enhances caramelisation and adds smokiness that brings Matangi’s grass-fed flavour to life.

You’ll find ideal grilling options in our Top Steak Cuts collection, which features thick, premium steaks ready for weekend BBQs or summer weeknight dinners.

Tips:

• Always bring meat to room temp before grilling
  
  

• Season generously and let the natural fats render
  
  

• Rest for 5–10 minutes after cooking to retain juices
  
  

 

When to Use Sous Vide

Best for: Thick premium cuts, steaks with uneven thickness, or when you want total control over doneness without overcooking.

Ideal sous vide candidates:

• Eye fillet
  
  

• Ribeye (boneless or bone-in)
  
  

• Bavette
  
  

• Hanger steak
  
  

• Dry-aged sirloin
  
  

Sous vide allows you to cook meat precisely, edge to edge, to your desired temperature — then finish with a sear for texture. This is a great match for our dry aged beef, where moisture loss and flavour precision are crucial.

Tips:

• Vacuum seal or tightly bag your beef with herbs or butter
  
  

• Cook at 54°C for medium-rare, 2–3 hours depending on thickness
  
  

• Pat dry before searing to avoid steam during crust formation
  
  

Sous vide cooking also helps busy home chefs prep ahead — just chill and sear when ready to serve.

 

---

 

When to Use the Oven (or Low & Slow)

Best for: Tougher or collagen-rich cuts that need time to break down, such as roasts or braising meats.

Perfect oven or slow-cook cuts:

• Chuck
  
  

• Brisket
  
  

• Shin
  
  

• Short rib
  
  

• Tri-tip
  
  

• Lamb shoulder or shanks
  
  

Our Low & Slow collection was built with these methods in mind. These cuts shine when given time and moisture — think Sunday roasts, casseroles, or winter warmers.

Tips:

• Cook low and slow (130–160°C) for tenderness
  
  

• Use a covered dish, Dutch oven, or slow cooker
  
  

• Add stock, wine, or aromatics to build depth and moisture
  
  

• Always rest large roasts before carving
  
  

Low-temperature oven cooking develops that melt-in-your-mouth texture — especially important with cuts high in connective tissue.

 

---

 

Bonus: Pan-Searing (Quick Stove Cooking)

While not in the title, pan-searing deserves a mention for its versatility and control — especially for quick midweek meals.

Best cuts to pan-sear:

• Mince (bolognese, stir fry)
  
  

• Sirloin
  
  

• Flat iron
  
  

• Eye fillet medallions
  
  

• Lamb leg steaks or cutlets
  
  

Searing is also the final step in sous vide or reverse-sear methods. When you want a golden crust and fast results, this is your go-to.

 

 

Match the Method to the Cut — Every Time

To make the most of your Matangi beef, think about:

Final Thoughts

Each cut of beef deserves the right technique — and when you match the two well, the result is always worth it.

At Matangi, we craft every product — from tender eye fillet to richly marbled brisket — with care, so it’s ready for whatever cooking method you choose. Whether you're searing a ribeye on the BBQ, slow-cooking a lamb shoulder, or precision-cooking a dry-aged steak sous vide, start with the right cut, and the rest falls into place.

Explore our full range of Premium Angus beef, available online or from our Butchery and Showroom in Heretaunga Street East, Hastings, and get cooking with confidence.