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  • Reverse Sear vs. Sous Vide

    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!

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    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

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    Shop waltonsinc.com for Ultimate Steak and Roast Rub Shop waltonsinc.com for VacMaster SV1 Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Walton's 12 in Meat Slicer Walton's Slicer Walton's 8.7 in Meat Slicer Walton's Slicer

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  • Meat Hacks: Making Bone Marrow Burgers

    Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

    I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.

    Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.

    Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.

    Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.

    So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.

    I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Patty Makers Shop waltonsinc.com for Patty Seasonings Subscribe to WaltonsTV on YouTube Broil King Baron 420 Broil King Grill South of the Border Cheddarwurst Bratwurst Seasoning

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  • F

    I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
    Thanks for the education on how to use my salt block, great video.

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