# Continuing confusion **URL:** \ **Category:** First Cook Essentials\ **Created:** [July 16, 2020, 4:29pm UTC](https://community.anovaculinary.com/t/continuing-confusion/26489 "2020-07-16T16:29:40Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![rogertb](https://avatars.discourse-cdn.com/v4/letter/r/90ced4/32.png) [@rogertb](https://community.anovaculinary.com/u/rogertb)\ **Post date:** [July 16, 2020, 4:29pm UTC](https://community.anovaculinary.com/t/continuing-confusion/26489/1 "2020-07-16T16:29:40Z")
So chaps I’m a bit of a newbie but am totally confused, so if I want to cook a sirloin steak I can follow this for 10 hours: > **[How to Cook Prime Cuts Sous Vide](https://www.greatbritishchefs.com/how-to-cook/how-to-cook-sirloin-sous-vide)** > > Learn how sous vide is used to get the very best out of prime cuts of meat such as sirloin steak in our handy How To video or this for 1 hour: > **[Sous Vide Sirloin Steak with Smashed Yukon Gold Potatoes](https://recipes.anovaculinary.com/recipe/sous-vide-sirloin-steak-with-smashed-yukon-gold-potatoes)** > > Picture perfect steak, and ready in an hour! Pair it with a buttery smashed potato side for an updated twist on meat and potatoes. what do I do ? I have tried dozens of thicknesses and cuts … some good results some not, I really think I’m going to dump the thing and just give a bit of fillet a quick fry. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [July 16, 2020, 5:08pm UTC](https://community.anovaculinary.com/t/continuing-confusion/26489/2 "2020-07-16T17:08:45Z")
Welcome Roger, you may be surprised to discover both sets of instructions are correct. Since dozens of cooking events with uneven results have left you totally confused, give up and enjoy your fried filet. For this cook, frying (sautéing) is always the superior cooking method for filet mignon. By attempting to understand the SV technique you are obviously wasting your time, efforts, and expensive food. SV cooking isn’t suitable for all cooks. Seasoned Community members will immediately recognize the folly of comparing cooking times of sirloin steak to a sirloin roast and not recognizing the distinct difference and resulting cooking times. ---
**Author:** ![rogertb](https://avatars.discourse-cdn.com/v4/letter/r/90ced4/32.png) [@rogertb](https://community.anovaculinary.com/u/rogertb)\ **Post date:** [July 16, 2020, 5:37pm UTC](https://community.anovaculinary.com/t/continuing-confusion/26489/3 "2020-07-16T17:37:08Z")
Thank you chatnoir, I tend to agree … I bought a couple of nice sirloins today, reduce by 30% so £8 … a little thin so I’ll through them in a hot pan ! ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [July 16, 2020, 5:38pm UTC](https://community.anovaculinary.com/t/continuing-confusion/26489/4 "2020-07-16T17:38:29Z")
Enjoy, - and keep well.