One huge bone-in ribeye for your consideration. I’m in analysis paralysis hell over how to cook it tonight. Sous vide? Reverse sear? Please help me decide, internet strangers.
by Mossbrae
23 Comments
booglywooglyyyy
I know this is a sous vide sub but… reverse sear lol.
Relative_Year4968
It does not matter. Both are great.
But salt it right now! 1.5%-ish by weight excluding bone!
PARANOIAH
Dry brine. Sous vide. Mayo sear. Herbed brown butter.
GrantMeThePower
They are the same thing. Do you want to use air or water?
The only real advantage to sous vide is you don’t have to worry about over cooking.
The disadvantage is more equipment to set up? Vacuum seal, and have to chill before sear.
IdiocracyToday
Has anyone ever considered a reverse sous vide? Sear first then sous vide?
eMotive11
reverse sear without a doubt.
wuphatty
reverse sear with a smoker…that is my dinner plan tonight and i’m pumped!
m_adamec
Whichever you’re more comfortable with. Doesn’t matter
britinsb
Boil it in milk and serve with a side of jelly beans.
PotentialAd7322
What temp/doneness are you aiming for?
Acct-404
With reverse sear you have the variable of when it’s ready to be seared. With sous vide you have more wiggle room.
Interesting_Race_111
Sous vide
BitterAd4149
sous vide. way easier to get perfect doneness edge to edge with no gray band and a good sear.
reverse sear is much harder to hit the exact temp you want with no overshoot and no gray band.
ConsiderationSad6521
I personally don’t like to sous vide meats that would benefit from rendering the fat, so between the 2 I would reverse sear (but I have my own method for these).
pajama_jesus
Reverse sear with an oven safe probe thermometer is superior to sous vide for big steaks. But if you dont have one of those, sous vide may be better. Just dont expect as good of a sear, no matter how you dry it.
Attention_Deficit
I have had better results from reverse searing with this cut. Salt 12-48 hours in advance, if still possible.
whiskybizness516
Reverse sear. Pellet grill on low temp for an hour or two to get that wood smoke flavor if you’ve got the option
jsullivanj
Reverse sear. My pellet smoker is drooling right now, confirmed
Ericbc7
I save sous vide for marginal cuts, good cuts don’t benefit as much.
Mossbrae
Thank you everyone for the input! Given I don’t actually have a bag big enough for this monster (whoops) and Kenji posted the video yesterday on reverse-searing a very similar steak, I shall sally forth with that method.
GrouchyName5093
Reverse sear
SomeStoner23
Ooooh! I’d reverse sear it for a minimum of 4 hours and blast it with a flame thrower to finish! Could get it nice and crispy and still perfect!!!
23 Comments
I know this is a sous vide sub but… reverse sear lol.
It does not matter. Both are great.
But salt it right now! 1.5%-ish by weight excluding bone!
Dry brine. Sous vide. Mayo sear. Herbed brown butter.
They are the same thing. Do you want to use air or water?
The only real advantage to sous vide is you don’t have to worry about over cooking.
The disadvantage is more equipment to set up? Vacuum seal, and have to chill before sear.
Has anyone ever considered a reverse sous vide? Sear first then sous vide?
reverse sear without a doubt.
reverse sear with a smoker…that is my dinner plan tonight and i’m pumped!
Whichever you’re more comfortable with. Doesn’t matter
Boil it in milk and serve with a side of jelly beans.
What temp/doneness are you aiming for?
With reverse sear you have the variable of when it’s ready to be seared. With sous vide you have more wiggle room.
Sous vide
sous vide. way easier to get perfect doneness edge to edge with no gray band and a good sear.
reverse sear is much harder to hit the exact temp you want with no overshoot and no gray band.
I personally don’t like to sous vide meats that would benefit from rendering the fat, so between the 2 I would reverse sear (but I have my own method for these).
Reverse sear with an oven safe probe thermometer is superior to sous vide for big steaks. But if you dont have one of those, sous vide may be better. Just dont expect as good of a sear, no matter how you dry it.
I have had better results from reverse searing with this cut. Salt 12-48 hours in advance, if still possible.
Reverse sear. Pellet grill on low temp for an hour or two to get that wood smoke flavor if you’ve got the option
Reverse sear. My pellet smoker is drooling right now, confirmed
I save sous vide for marginal cuts, good cuts don’t benefit as much.
Thank you everyone for the input! Given I don’t actually have a bag big enough for this monster (whoops) and Kenji posted the video yesterday on reverse-searing a very similar steak, I shall sally forth with that method.
Reverse sear
Ooooh! I’d reverse sear it for a minimum of 4 hours and blast it with a flame thrower to finish! Could get it nice and crispy and still perfect!!!
Reverse sear for sure! Enjoy