After years of sous vide, went back to a reverse sear.
As much as I love sous vide, I don’t think I can go back. Reverse sear just has such a superior texture and taste.
by what_is_a_redditor
24 Comments
Slight_Outside5684
This looks amazing!
Oliver_Klosov
Welcome back!
MonsteraBigTits
sous vide gang disagrees
hibernatingcow
That is one high-quality piece of meat!
mantawolf
Isnt searing it after a sous-vide still basically a reverse sear?
Jim_in_tn
I’ve done sous vide and reverse sear, but for a standard thickness steak I think I just prefer a hot charcoal grill.
Top-Elephant-724
I’d stick with it, too! That thing looks amazing!!
angst_after_20
Looks like it worked out – nice!
Crushasaurus187
I never had sous vide. Is it worth it?
SobrietyDinosaur
Yum!
yourtherapisttherapy
What kind of ribeye is that? Looks like some Aussie wagyu
Ok_Cattle_3018
Looks like the sear temp was a bit on the low side
Corporate-Scum
Nothing beats coarse salt and a hot flame. The rest is just foreplay.
Equivalent-Collar655
What did you learn?
DeltaTule
A lot less plastic in your future diet now. Congrats
Jnizzle510
I like the texture of the meat so much more with reverse sear opposed to sous vide.
Ecstatic-Engineer-23
I had some sous vide pork tenderloin and it was amazing, but I imagine veal needs a different care and attention. Sure you could infuse it with rosemary, thyme, sage, in a buttery blend and then fry it on a pan, be it steel, copper, cast iron or non-stick, dry or in oil or butter, or cleared butter at that. But do any of you use a propane torch for the finishing touch? It gives the steak the higher temp flavors of the [maillard ](https://i0.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1)effect without having to start a whole batch of charcoal on a grill.
spkoller2
I think some people haven’t really learned to cook and other people really enjoy technology cooking. Kitchen gadgets are popular
My parents loved their George Foreman grill and a million people said it was the best, others insist on a press and I met a guy who put steaks in an Instapot. Now men make boil in bag steaks.
Oxygen and breathing are important parts of cooking
It’s tough beating a great wood fire, charcoal or hardwood lump grill but a good cook can pan fry a delicious steak. Meats have sugars and other elements that love exposed air. When I was getting divorced my roommate begged for Steak Dianne because I could cook it both well done and tender
johnny_moist
someone correct me if i’m wrong in thinking maybe i just don’t want to boil any food im eating in plastic?
AtlasReadIt
Why not a regular sear, as in sear then finish in the oven?
MeasurementDue5407
I pretty much just sous vide frozen meat, Fresh me mostly when it is a less tender cut that benefits from extra hours in the water.
Background_Panda_187
I don’t think you need to do either for steaks of this thickness.
enigmaticpeon
Looks killer. After using nothing but reverse sear for the last several hundred steaks, I was in a rush one night and just used the cast iron. Ribeye maybe 1.25-1.5” thick. I could not believe how great it turned out, and I’ve not gone back in the last ~10 steaks.
Give this a try team: cast iron medium/high heat. 90 seconds each side. Then 30 seconds each side until it hits about 110 (8 mins total for thick ribeye). It will come up to 135 over the next 10 mins. And the crust is insane. And no grey band. Please just try it yall!
F50Guru
I never got the sous vide hype. I mean, I’m sure sous vide is actually great with food that you steam. But anything where you are looking for caramelization, and that can make or break the dish. I’d rather not.
24 Comments
This looks amazing!
Welcome back!
sous vide gang disagrees
That is one high-quality piece of meat!
Isnt searing it after a sous-vide still basically a reverse sear?
I’ve done sous vide and reverse sear, but for a standard thickness steak I think I just prefer a hot charcoal grill.
I’d stick with it, too! That thing looks amazing!!
Looks like it worked out – nice!
I never had sous vide. Is it worth it?
Yum!
What kind of ribeye is that? Looks like some Aussie wagyu
Looks like the sear temp was a bit on the low side
Nothing beats coarse salt and a hot flame. The rest is just foreplay.
What did you learn?
A lot less plastic in your future diet now. Congrats
I like the texture of the meat so much more with reverse sear opposed to sous vide.
I had some sous vide pork tenderloin and it was amazing, but I imagine veal needs a different care and attention. Sure you could infuse it with rosemary, thyme, sage, in a buttery blend and then fry it on a pan, be it steel, copper, cast iron or non-stick, dry or in oil or butter, or cleared butter at that. But do any of you use a propane torch for the finishing touch? It gives the steak the higher temp flavors of the [maillard ](https://i0.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1)effect without having to start a whole batch of charcoal on a grill.
I think some people haven’t really learned to cook and other people really enjoy technology cooking. Kitchen gadgets are popular
My parents loved their George Foreman grill and a million people said it was the best, others insist on a press and I met a guy who put steaks in an Instapot. Now men make boil in bag steaks.
Oxygen and breathing are important parts of cooking
It’s tough beating a great wood fire, charcoal or hardwood lump grill but a good cook can pan fry a delicious steak. Meats have sugars and other elements that love exposed air. When I was getting divorced my roommate begged for Steak Dianne because I could cook it both well done and tender
someone correct me if i’m wrong in thinking maybe i just don’t want to boil any food im eating in plastic?
Why not a regular sear, as in sear then finish in the oven?
I pretty much just sous vide frozen meat, Fresh me mostly when it is a less tender cut that benefits from extra hours in the water.
I don’t think you need to do either for steaks of this thickness.
Looks killer. After using nothing but reverse sear for the last several hundred steaks, I was in a rush one night and just used the cast iron. Ribeye maybe 1.25-1.5” thick. I could not believe how great it turned out, and I’ve not gone back in the last ~10 steaks.
Give this a try team: cast iron medium/high heat. 90 seconds each side. Then 30 seconds each side until it hits about 110 (8 mins total for thick ribeye). It will come up to 135 over the next 10 mins. And the crust is insane. And no grey band. Please just try it yall!
I never got the sous vide hype. I mean, I’m sure sous vide is actually great with food that you steam. But anything where you are looking for caramelization, and that can make or break the dish. I’d rather not.