Learn about Reverse Searing and Sous Videing with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Reverse Sear vs. Sous Vide
We decided to see which method gives you a more perfectly cooked steak, Reverse Sear or Sous Vide Cooking. We are going to rate these on taste, tenderness and appearance and let you know which was our favorite.
Sous Vide Method - We vacuum sealed a Waygu steak that set our Sous Vide Cooker at 125° and let it sit there for 2 hours. Then we are going to pull it out and sear both sides on our grill that we will get as hot as we can.
Reverse Sear Method - We set our grill at 225° and put our steak on until it was an internal temperature of around 120°, then we are going to take it off the grill and loosely cover it in foil for 5 minutes while the grill gets to max temperature and then sear it for a few minutes a side.
Taste - The taste was exactly the same for each method. This was expected, there wasn’t going to be any identifiable taste difference as we were cooking them to the same temp, using the same seasoning and it was the same cut and type of steak. So this was a tie.
Tenderness - They were both really nice and tender, you aren’t going to go wrong with either of these. However, the Sous Vide method was so tender I could have cut it with the plastic fork if I had wanted too. The Sous Vide won this round.
Appearance - This was a resounding win for the Reverse Sear method in my mind. The sous vide one took longer to get any bark on it and even when it did it didn’t have a nice firm crust, it was mushier. Once you cut them open the Sous Vide was perfectly pink all the way through where the Reverse Sear had a centimeter or so of darker meat down into the pink.
So the winner, in my opinion, was the reverse sear method! I just liked the appearance more and anyone can do it, it doesn’t require any special equipment, just either a grill or an oven and a cast iron pan and you are capable of cooking the perfect steak!Subscribe to WaltonsTV
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