What is the key technique / method to achieve the perfect even pink “translucent” level of doneness like these?
Reverse searing is of course one of the best and easily manageable, but are these in picture achieved with sous vide or similar?
They are gorgeous and don't have any of the gray layer
by stingerized
42 Comments
almondbutterbucket
Heating the meat evenly and slowly, then searing the fck out of it for 30 seconds a side. I use 2 methods:
Air fryer (ninja AF300) at 40 or 50 celcius for 1.5 hrs. Sous vide around 1.5-2 hrs at 52C. Pat it dry vigorously before searing.
HOT skillet with tallow, 30 seconda a side.
foundersalldayIPA
As others have said, its probably a sous vide with a reverse sear but i would guess thevy used an infra red grill for the quick sear.
Beneficial_Trip3773
Typically, you’re gonna need plastic and a good painter.
tuchenkep
This can be accomplished without a sous vide. But it takes time patience and talent,
EnvironmentalMix421
Keep flipping
HiSaZuL
There’s no band at all, no gradient, it’s sous vide or a full on professional. Some of us, prefer a gradient. Sous vide doesn’t do it for me personally.
pudding-brigade
Good lighting helps
gloriousbeardguy
Reverse sear?
EzraMae23
A good camera, good lighting and a great cut of steak
Beavis2210
Sous Vide
inmbd
If I freaking read sous vide one more time…
U can do it in the oven , in a pan, in an air fryer..on a bbq everywhere like this. Hooot pan – oil in the beginning or clarified butter ,normal butter only for finish – because of water Very hot- then gentle…let it rest – double the amount u fry it..bammm normal,juicy steak…no magic..
[deleted]
[deleted]
PositivelyNegative69
Sous vide.
distressed_
A lot of restaurants actually do these in a combi oven, but it’s more or less the same process as sousvide
Bjsgang
Probably the vide. Although, you can get a similar effect by continually agitating the meat in a pan then oven. The fallow guys have a really good video about the technqiue.
Daemonero
Sear it for ten seconds on each side. The middle of those is raw
[deleted]
[deleted]
KennyJapan
They look like they weren’t rested at all and would leave a pink puddle on the plate… You should aim for a rare or medium rare that’s rested and leaves no pink juice behind
stingerized
Thank you all for the replies and explanations!
Maybe I’ll dive deeper into the world of sous vide to understand and find that perfect level of doneness for different meats
Mythos_Bre
1) Remove from freezer.
2) Let sit for 20-30 minutes.
3) Serve on large plate so it looks fancy.
4) Charge $100 and say it was a famous chef that cooked it.
Wise-991
Sous vide and sear.
Plastic_Job_9914
Sous vide to just under medium rare. Flash sear in a pan. Let rest. Slice. Charge $100 for 6 oz of meat.
ReturnOfSeq
‘Translucent’?
Loud_Step_9862
That sous vide and a cast iron skillet at 600+ degrees. Makes a fantastic steak.
Rynobot1019
If these are pics from a professional chef I can assure you none were done sous vide.
The first looks like A5 wagyu, in which case it was likely just cooked on a flat top or pan.
For the rest most are probably a combination of grill or pan sear and oven finish.
At home I get the best results by using an oven with a convection setting and a probe thermometer, letting rest until carry over cooking has stopped, then searing in a pan or on the grill (depending on the cut).
Cooking sous vide is pretty fool proof but it’s not always better and is generally way more time consuming.
psychicesp
Sous vide gets you that perfect cross section but a good crust becomes difficult. the faster you create a crust the thinner it is and sous vide just doesn’t leave you a lot of time. You can maybe get a good color but it’s paper thin, so it doesn’t add enough texture or flavor.
The trick I found is similar but to put the meat in a food dehydrator for 20-30 minutes before cooking rather than full reverse sear or sous vide. Meat becomes warm and conforms to the pan well, It feels moist but that is from oils rather than water so it helps with browning, and there is a bit of cook time left so you can get a nice thick crust on it.
Getting the nice even color rather than a brown threshold is, as always, a function of pulling the meat before it’s up to temp and taking it the rest of the way with the carry over cooking
Halomaestro
Don’t tell them if you know chef, they’re gonna bicker and argue over it anyway
Chrispy1939
Sous vide
BrassCanon
Sous vide.
Cereaza
Sous Vide and the hottest pan in existence.
posholglush
Amm.. all the comments ate Sous Vide and not a single one (at the top at least) reverse searing?.. I just had that “perfect even pink” ribeye reverse searing (regrettably didn’t take any pictures to share)
sous-vide plus a gentle spritz of my favorite cooking instrument:
alelan
I suspect sous vide and a torch.
Efficient_Monitor288
Reverse sear
ProfessionalClean832
There are actually people this skilled at cooking that don’t need to use sous vide as a crutch to achieve this
AciusPrime
These probably taste great and are edge-to-edge medium rare. These pictures were carefully angled to show you the inside of the meat and were plated very well with a glossy sauce.
None of these have a good crust. The outside is light brown at most. Some of them have fat on them and the fat you see is barely rendered at all. The smoky grilled flavor will mostly be missing and the texture of the fat will be … suboptimal. The focus here is on super tender meat and a perfect medium rare flavor.
Most commenters have told you this is sous vide. They are correct—these pictures show both the strengths and the weaknesses of sous vide cooking. Perfect pink, zero red or gray, meltingly tender, light brown “crust,” no rendering of the fat. If this is what you want then sous vide is how you get it. Reverse sear is a great method *for people who want a different result* (better fat rendering and crust with a slight gradient), but if you want the result in these pictures, sous vide is it.
dr_fop
Sous Vide.
PointBlankCoffee
Crust looks poor to me, but great medium rare.
Sous vide and Reverse Sear are the two best methods I’ve found.
RetMilRob
This is sous vide. And I’m guessing a very very high temp broiler 1500+
AdvertisingAway9990
Looks to be a gentle sous vide. Gentle cooking usually leads to this, almost ghost like, look. A lot of upscale restaurants will sous vide because it’s easiest to batch prepare. They tend to cook things gently so it’s not to clash with other flavors. I prefer a hard sear, but looks delicious!
42 Comments
Heating the meat evenly and slowly, then searing the fck out of it for 30 seconds a side.
I use 2 methods:
Air fryer (ninja AF300) at 40 or 50 celcius for 1.5 hrs.
Sous vide around 1.5-2 hrs at 52C. Pat it dry vigorously before searing.
HOT skillet with tallow, 30 seconda a side.
As others have said, its probably a sous vide with a reverse sear but i would guess thevy used an infra red grill for the quick sear.
Typically, you’re gonna need plastic and a good painter.
This can be accomplished without a sous vide. But it takes time patience and talent,
Keep flipping
There’s no band at all, no gradient, it’s sous vide or a full on professional. Some of us, prefer a gradient. Sous vide doesn’t do it for me personally.
Good lighting helps
Reverse sear?
A good camera, good lighting and a great cut of steak
Sous Vide
If I freaking read sous vide one more time…
U can do it in the oven , in a pan, in an air fryer..on a bbq everywhere like this.
Hooot pan – oil in the beginning or clarified butter
,normal butter only for finish – because of water
Very hot- then gentle…let it rest – double the amount u fry it..bammm normal,juicy steak…no magic..
[deleted]
Sous vide.
A lot of restaurants actually do these in a combi oven, but it’s more or less the same process as sousvide
Probably the vide. Although, you can get a similar effect by continually agitating the meat in a pan then oven. The fallow guys have a really good video about the technqiue.
Sear it for ten seconds on each side. The middle of those is raw
[deleted]
They look like they weren’t rested at all and would leave a pink puddle on the plate…
You should aim for a rare or medium rare that’s rested and leaves no pink juice behind
Thank you all for the replies and explanations!
Maybe I’ll dive deeper into the world of sous vide to understand and find that perfect level of doneness for different meats
1) Remove from freezer.
2) Let sit for 20-30 minutes.
3) Serve on large plate so it looks fancy.
4) Charge $100 and say it was a famous chef that cooked it.
Sous vide and sear.
Sous vide to just under medium rare.
Flash sear in a pan.
Let rest.
Slice.
Charge $100 for 6 oz of meat.
‘Translucent’?
That sous vide and a cast iron skillet at 600+ degrees. Makes a fantastic steak.
If these are pics from a professional chef I can assure you none were done sous vide.
The first looks like A5 wagyu, in which case it was likely just cooked on a flat top or pan.
For the rest most are probably a combination of grill or pan sear and oven finish.
At home I get the best results by using an oven with a convection setting and a probe thermometer, letting rest until carry over cooking has stopped, then searing in a pan or on the grill (depending on the cut).
Cooking sous vide is pretty fool proof but it’s not always better and is generally way more time consuming.
Sous vide gets you that perfect cross section but a good crust becomes difficult. the faster you create a crust the thinner it is and sous vide just doesn’t leave you a lot of time. You can maybe get a good color but it’s paper thin, so it doesn’t add enough texture or flavor.
The trick I found is similar but to put the meat in a food dehydrator for 20-30 minutes before cooking rather than full reverse sear or sous vide. Meat becomes warm and conforms to the pan well, It feels moist but that is from oils rather than water so it helps with browning, and there is a bit of cook time left so you can get a nice thick crust on it.
Getting the nice even color rather than a brown threshold is, as always, a function of pulling the meat before it’s up to temp and taking it the rest of the way with the carry over cooking
Don’t tell them if you know chef, they’re gonna bicker and argue over it anyway
Sous vide
Sous vide.
Sous Vide and the hottest pan in existence.
Amm.. all the comments ate Sous Vide and not a single one (at the top at least) reverse searing?.. I just had that “perfect even pink” ribeye reverse searing (regrettably didn’t take any pictures to share)
https://preview.redd.it/zkflqgv3f87g1.jpeg?width=612&format=pjpg&auto=webp&s=d184909fab2dd2e42b1e9d8f45e948a65c40abf9
sous-vide plus a gentle spritz of my favorite cooking instrument:
I suspect sous vide and a torch.
Reverse sear
There are actually people this skilled at cooking that don’t need to use sous vide as a crutch to achieve this
These probably taste great and are edge-to-edge medium rare. These pictures were carefully angled to show you the inside of the meat and were plated very well with a glossy sauce.
None of these have a good crust. The outside is light brown at most. Some of them have fat on them and the fat you see is barely rendered at all. The smoky grilled flavor will mostly be missing and the texture of the fat will be … suboptimal. The focus here is on super tender meat and a perfect medium rare flavor.
Most commenters have told you this is sous vide. They are correct—these pictures show both the strengths and the weaknesses of sous vide cooking. Perfect pink, zero red or gray, meltingly tender, light brown “crust,” no rendering of the fat. If this is what you want then sous vide is how you get it. Reverse sear is a great method *for people who want a different result* (better fat rendering and crust with a slight gradient), but if you want the result in these pictures, sous vide is it.
Sous Vide.
Crust looks poor to me, but great medium rare.
Sous vide and Reverse Sear are the two best methods I’ve found.
This is sous vide. And I’m guessing a very very high temp broiler 1500+
Looks to be a gentle sous vide. Gentle cooking usually leads to this, almost ghost like, look. A lot of upscale restaurants will sous vide because it’s easiest to batch prepare. They tend to cook things gently so it’s not to clash with other flavors. I prefer a hard sear, but looks delicious!
sous vide, then torch
100% Sous vide