The Best Way to Sear Sous Vide Steak | ChefSteps

There are several advantages to presearing some foods before cooking them sous vide. Presearing builds flavor; it produces better browning and a more robust crust; it can reduce the possibility of overcooking your perfectly cooked meat after it comes out of the sous vide bath; it can reduce the risk of foodborne contamination; and it makes for better looking food.

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[gamersruin]

I've had really great and consistent results with salting the exterior the day before and leaving uncovered in the fridge for 24 hours to slightly ham the exterior before using the Cold Sear method. It's slower than traditional methods, quicker than sous vide or reverse sear methods, and produces a wildly crispy crust. It also prevents my stove top from becoming an oily mess. It's only really useful in a home kitchen

[gregac]

I love how chefs say "add a little bit of butter" and then throw down nearly a whole stick

[ucdbnxt]

Having to cook ribeyes for 10 guests, I opt for a hot charcoal sear. My guests were amazed!! For one steak, inverted charcoal chimney. BUT I am now addicted to SHORT RIBS!!! Sear those as if you were grilling... 145/24... salt only... One of the best cuts...

[bababooey]

Sear one time. After sous vide. Double sear slightly diminishes flavor and texture. Everyone should try all aspects and learn what works best for them. That is what makes cooking fun. Thank you for the video.

[ask]

Would recommend to turn the heat down from ripping to medium when adding the butter. He in effect achieves this by lifting the pan off the burner. Otherwise, you'll want to drop the temp a bit so it bubbles but does not burn.

[timetravellist]

What's the temperature of the pan on tbe pre-sear?

[gab.lab.martins]

I actually like to pre-sear steaks from frozen when possible. That allows for longer contact and deeper crust, without cooking the inside at all. Then bag, waterbath cook, rest, post-sear for 30s, serve.

[thequantaleaper]

A hot cast iron pan/griddle or pizza steel will always give you the best looking sear... but I will ALWAYS stand by a charcoal/gas grilled finish for that char flavor you can't get with a pan. Something about the flame and hot drippings vaporizing imparts a flavor that takes it from a 9/10 to a 10/10.

[JesseMiller-zqbw]

Just curious what temperature did you sous vide the steaks at?

[AsherWilde-zw]

How the pendulum swings. A Chefsteps video from a long time ago incorporated double searing (from which I got good results), then they dropped the pre-sear. And now it's back!!

[bmorepanic]

Yer presentation and knowledge are so fine.

[Sand_Bank_]

If you like to have a non-smoking kitchen, then use a stainless steel pan instead. Heat it up without oil. The Oil would just smoke and make a mess in your kitchen. Add the steak to the very hot stainless steel pan (it's hot enough when you add a drop of water to the pan and it starts to dance rather than evaporate directly) and you will have a nice maillard reaction without a lot of the disadvantages of the procedure shown in the video

[pristinemirage]

1:04 a rapid pan you say. Where can I get one of these rapid pans?

[kkz]

just wondering if you can sous vide proteins ahead, cool down, freeze, and take out to sear as needed for the week(s)

[omgitsjulian]

For some reason I never thought of putting the aromatics from the bag into the pan after. Good stuff!

[Robot-Overlord]

Salting and uncovering the 24hrs before only to stick your steak in a bag and cook for 1-4 hours seems excessive for the slight improvement in crust seems to be way past the level of diminishing returns for the normal family.

Wouldnt it make more sense to vacuum seal, throw in sous vide, pull out of sous vide and sear, then eat?

I eat it that way and it turns out fantastic. Only difference is when you sear you heat the pan on medium-high heat till its collected enough heat, then while that heats up, you pat the steak dry, throw in pan after flip lower heat, while it sizzles throw in butter and rosemary or whatever, baste a bit, then serve.

[garyv]

I know it don't look that good right now.... but watch this!

[MickaelC]

I came across a great way to get a better sear. Once cooked in the Joule bath, I pat dry my protein then place it in the Joule Breville oven in keep-warm mode at 125F and my protein gets pretty dry on the surface. All I have to do after is finish it in a pan with some ghee.

[AlikKra]

Спасибо за отличный рецепт стека, завтра так сделаю, уверен будет превосходно.

[CowboyFate]

Someone might disagree, but I wouldn't rub my steak all over the pan like he has done here. Unless it's been dry brined before hand, you're going to rub off all of your seasoning. You already lose seasoning while cooking so I don't believe the rubbing of the steak all over is going to help that. Just pat it dry, and lay the steak in there and flip every 30 seconds or so.