Is Reverse Seared Steak better than Sousvide Steak?

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0:00 - intro
1:17 - sousvide technique
1:33 - fire up kamado joe grill
2:12 - reverse sear method
2:50 - chimmichurri recipe
4:20 - comparison
5:22 - direct grilling setup
7:10 - final comparison
9:00 - taste test

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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk chimmichurri recipe how to grill steak grilled steak recipe BBQ steak beef steak Beef battle Reverse Seared Steak, Sousvide Steak, Steak Cooking Techniques, Steak Challenge, Sous Vide vs. Reverse Sear, Steak Showdown, Grilled Steak vs. Sous Vide, Cooking Steak at Home, Perfect Steak Recipe, Steak Taste Test

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Thank you so much for watching see you on the next video!

[WZen]

If I'm cooking for company, sous vide is the clear choice. If they arrive a half hour or even two hours late, it will make no difference to the finished product which requires just a couple of minutes of searing before serving. Using a torch to do the sear eliminates the time, work and everything else associated with charcoal. By all means, season before sous vide. Use melted better (even better a compound butter) while searing with the torch and you have a wonderful steak with little fuss. Yes, both require planning ahead, but it's totally stressless and almost completely hands-off with sous vide.

[jamesbrandon]

With Sous Vide you should season with salt first because it will dry brine at the low temperatures but also what the Sous Vide is great for is making a choice steak more tender like a prime steak or taking a lower grade of steak like a sirloin and making it like a ribeye texture, otherwise I agree with the flavor of a reverse sear being better

[rowdyyates]

I always cook reverse sear. I don't even use a thermometer, just low and slow time. It's easier and faster and tastier. Plus fire is more fun than water.

[TheCharles]

It always bothers me comparing smoked steak to sous vide. Smoke is an ingredient. That’s like comparing a grilled cheese and a grilled cheese with ham. Reverse searing in the oven and finishing on the grill would be a more fair comparison. Otherwise I use sous vide more often because it is such lower effort. But if I want a really great steak I reverse sear it or smoke it because the dry air over the long period of time really dries the surface of the steak and gives a better crust during searing.

[KingBjord]

Sous Vide is done at a lower temperature to bring it up to where you want it, fat rendering is a function of heat and time, lower the heat, the more time required. Perhaps redo this with a longer time for the sousvide and see how long it takes to render the fat similarly? curious what that would look like time wise. Secondly I'm curious if you reverse sear on the grill and long hold in Sous Vide how much better the fat could render, make the steak better or worse?

[parkersdadtyler]

Love the video and thanks again for your contribution to help us make the best steak. Having experience with both I do have some advice so we can all find our preference to the best method.
first "dry brining is key" for both method
1-you can smoke a sous vide steak at low temp's especially when dry brined first (use more salt than you would think is necessary with the dry brine) when sous vide process
2-dry brining makes huge difference on both
3-the sous vide finishing method you used isn't the best because you didn't dry-brine first
4-brush sous vide steaks with animal prefer wagyu talo prior then finish over direct heat for the "crust"

[MrJoepeps]

did you not season the meat before sousvide? huge error

[jameslogan]

I want to try this even though I'm not a big steak fan. Looks great

[devonsatchell]

I truly don't know if I should fear that there's may be a future collaboration with guga later down the road. Known fact, he made a 30 day brisket and dry aged a steak for a whole year.

[vaazig]

I have been cooking sous vide for years, but since buying a meater wireless temperature probe I've started to use the reverse sear method. The technology takes the guess work out of the less precise method. Otherwise it's just guesswork.

[BeachJedi]

In a way, they are both reverse seared. Sous vide is delicious, but it takes a long time. So it’s not my go-to method.

[davestevens]

A benefit of SV is that you can cook tougher cuts for a long time to tenderize them before finishing.

[RiazUddin-skuw]

I’ll always go for a reversed seared steak over sous vide. Nice video. Cheers, mate.

[larsaxelsen]

Great video, but a little cheating by both smoking and reverse searing vs sous vide. Would be a little like not using salt on the reverse searing steak done in a normal oven and only salting the sous vide steak. But you make a valid point, that if you have a good smoker then this makes it possible to both smoke and reverse sear, which seems to make a slightly better steak than just sous vide. Anyhow, great content as always!

[travisjohnson]

Hello Pitmasterx, I believe that how u like your steaks is a personal choice. Everyone is entitled to their own opinion, but I don't believe your comparisons were equal. First of all sous vide is better if you sous vide the steaks with the seasonings so that the seasoning can penetrate the entire piece of meat and yes I know you didn't season the reverse seared steak until the end either, but you did smoke it which added a lot of flavor and could be considered a seasoning on the other hand your sous vide steak was cooked bland as all get out. Everyone has their preferred method of cooking, but I just don't think you should discourage a whole genre of cooking especially if you didn't utilize that method to bring out its optimal characteristics and taste. Like your videos this one just fell a bit flat bc the steaks weren't treated equally. U flavored the reverse sear with wood and smoke and didn't do anything to the sous vide steak. One of the big reasons to sous vide is to season with salt and pepper to let that steak cook in its own fat and juices so the whole piece of meat takes on that flavor . I will prob get some hate, but I just don't think you did a fair comparison. Love your vids and keep on bbqing

[bourbakis]

If you use leaner cuts like NY strips you may find the sousvide version is tender, based on my years' experiences. However reverse sear is more convenient. BTW, ppl credit Kenji Lopez or even Joe Rogan for inventing the method, that's just absurd. The method has been used for turning prime rib roast to pan seared steak for ages.

[oktrevor]

Biggest question, what is the difference in weight loss, larger the weight loss the dryer the steak. I sous vide a large quantity and freeze. Defrost and bring to room temperature as needed then its a screaming hot pan, butter and herbs.

[vaazig]

Green pepper sauce is very common on steak in Scandinavia. Its very different from yours though.😅

[ameyaphatak]

You have missed the point of sous vide by putting it on a grill later; the juices will be lost. You want to pan sear it - you can pan sear it in the smokers itself if you want that charcoal flavor.

Then toss garlic or veggies in the fat that is lost from the steak into the pan.

[brifo]

🙋🏻Hey Pitmasterx ! Great job 🍻 At my personal choice there is only One difference: the smoky taste 😋🍖🔥