Sous vide vs Reverse sear ?

What's your favourite way to cook a steak?

- Sous vide - Water bath set to 54°C/129°F, steak in for 2 hours, then sear.
- Reverse sear - Oven at 120°C/250°F. Cook the steak to an intern temp 46°C/115°F - Rest and sear

#howto #cooking #steak #sousvide #foryou #food #viral #cookingrecipes #shortsvideo #shots

[simonengmalm]

ANDY! You should really try using roasted garlic in the bag. A problem many people experimenting with sous vide encounter is that garlic tastes a bit funny och sharp. The temperature you normally sous vide your steak in is nowhere near what you need to cook and develop the flavors of garlic. It usually just ends up warm.
Test it out and you’ll see the difference 😊. Thank you for a great YT channel. Simon of Sweden

[SEgrin]

So sous vide gets rosemary, garlic and beef tallow, but the reverse sear doesn't get anything extra. How can you really compare the taste? For a fair comparison I think the reverse sear would need to at least be basted with butter, garlic and rosemary.

[Ashhong]

Definitely recommend putting the sous vide steak in the fridge for about 15-30 minutes after lightly patting it dry. It drys out the surface for a great sear and it prevents the inside from cooking during the sear. Don’t worry, the meat won’t be cold after searing!

[MrMTGPsycho]

Additional challenge, do the reverse sear in a smoker. Yes it changes the challenge entirely but it's also the best way to have your beef. Trust me, take a nearly froze steak (from chilled to freezer for 20-40 minutes) put it in the smoker at 225 F until internal is 80 F. Let rest on baking sheet while smoker comes up to 450 F. Steak should be around 85-90 F after the rest, place back on the smoker for about 4-6 minutes, flipping half way or around 110F. This will happen very VERY quickly. Try it out, I recommend mesquite for the wood.

[joe_davola]

Ever since I purchased my Sous Vide I find it hard ordering steaks in restaurants because I feel like mine are better.

[iwasadeum]

Man, just invested in a smoker a few years ago. Then I learned reverse sear in my oven yields comparable results (minus smoke flavor). Now I'm learning sous vide produces amazing result...

I don't know what to believe anymore. It seems that cooking by temperature probe is superior to any timed recipe, but there are some cold, rainy/snowy days when I don't feel like running out to the smoker to monitor my meats.

Damn you. For Christmas this year, I'm getting myself a sous vide cooker and vacuum sealer for those days that are just too cold/unpleasant to monitor my pellet smoker 😠

HOWEVER, I believe you need a warning with your "high heat" on pan searing. My gas range reaches 400+ degrees Fahrenheit under 1/4 low heat, as measured by an IR heat gun. Every time I tried to reverse sear a steak, I burned the butter and seasonings because high heat on my gas range is WELL beyond the smoke point of any cooking oil, let alone butter. My steaks were well below rare inside and burned on the outside when trying to baste on high heat.

[InnGuy]

Recovering FOH Manager here... Your kitchen is off the charts. It looks incredible. I would be showing that show kitchen off to the customers any chance I got. AWESOME!!!

[peterheinzo]

sous vide is absolutely foolproof and you can just forget about it, reverse sear has me standing in the kitchen for an hour before i eat my steak. also the aromatics you can add to sous vide are better imo. one tip i would give: salt season and vacuumpack the day before you put it in the waterbath, if you have a good scale add 1, 5% of the weight of your steak in salt, that way it will penetrate the whole steak and it will retain more moisture during cooking.

[patrickryan]

For you that can afford great meat reverse sear. For the rest of us, sous vide chuck with a mild acidity marinade is the best steak we will ever have. Delicious and the fat can spread like butter. The connective tissue breaks down, making the texture great.

[pistol]

The best thing about sous vide is you can prep the steak, vacuum seal it and then put the package in the deep freezer. Any time you want a good steak, pull out your frozen package and cook it in th sous vide as normal. This is a great way to store food. I do this with soups and other meats or foods.

[timothylloyd]

I like both. For taste definitely sous vide due to the ability to marinate before searing, but reverse sear is so much simpler, more cost effective in terms of equipment, and faster. Sous vide is great for meal prep though since you can go direct from freezer to water bath.

[wolfman]

Vacpacking for sous vide works really well trapping all the flavours and aroma's. I like to sous vide overnight take it out in the morning and pop the bag in the fridge to be ready and waiting when we return from work. Vacpacking raw meat for freezing protects the proteins from freezer burn and extends there storage life, allowing you to stock up when there are offers. I also vacpack stews as my vacuum sealer has a soft vacuum option for packing liquids.

[ProZombieVeteran]

A while ago I bought some ribeyes from the butchers and cooked them sous vide and seared over charcoal, finished with a bit of butter and it was absolutely insanely good. It was like eating for the first time

[Bo_rd]

You should try to make the experiment as controlled as possible. I think the only thing i would change is beaf tallow, it adds flavor like you said, we want to see how both methods taste and adding tallow to one will make a difference.

[beemer_hubb]

Andy - "Let me know what you think in the comments below"
Me - Eats phone.

[CheeseLover]

I slightly prefer reverse sear because I think you end up with a deeper, and crispier sear

[Kai_soze]

Sous vide definitely wins because it’s cooking in all those seasonings and tallow. It seals in all those flavors

[samuelsmith]

As a carnivore that only eats beef and lamb I’ve eaten a huge number of steaks. I mean a lot. I have the means and have tried just about every method you can think of to keep the food interesting. For me nothing beats a searing on a charcoal grill then finishing indirect.
I also find as long as you get the steak out the fridge a couple of hours first, reverse searing isn’t better than searing in the skillet first and finishing in the oven. Sous vide is tender, but I’m still not sold on it being better. I do use the sous vide cooking method but usually not for steak. When you eat 200+ steaks a year I’m a tiny bit concerned about cooking in plastic. If you don’t have a grill I recommend dry brining then cooking in a skillet and finishing with butter, just don’t over burn the butter. I used to season with garlic and pepper too but I’m not convinced that’s better either, particularly if it’s dry aged. But man they look like some high quality steaks, that’s the most important part, as long as you don’t overcook them that are going to be awesome.

[dtroutmann]

Also with the sous vide you can cook up five or six steaks at a time put them in the fridge or in the freezer and then pull out individual steaks as you need them making it far more convenient in the end

[AidansCars]

Please dont bash me, im just an Asian dude with a passion for cooking, i dont use fancy stuff.
*Why not just sous vide and finsh the cook with a reverse sear?* Wouldn't you get the best of both worlds because the vaccum sealed bag keeps the juices locked into the steak, while its also being soaked by butter in there, giving off extra juices to play with. Youd be able to then throw it in the oven to complete the cook, finally on the stove for a sear, locking in the juices and giving a nice crust on the steak?

Im looking to learn, any help or advice is much appreciated 😊