Is Reverse Seared Steak better than Sousvide Steak?
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- Опубликовано: 3 июл 2024
- RECIPE: pitmasterx.com/recipe/176/eur...
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0:00 - intro
1:17 - sousvide technique
1:33 - fire up kamado joe grill
2:12 - reverse sear method
2:50 - chimmichurri recipe
4:20 - comparison
5:22 - direct grilling setup
7:10 - final comparison
9:00 - taste test
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk chimmichurri recipe how to grill steak grilled steak recipe BBQ steak beef steak Beef battle Reverse Seared Steak, Sousvide Steak, Steak Cooking Techniques, Steak Challenge, Sous Vide vs. Reverse Sear, Steak Showdown, Grilled Steak vs. Sous Vide, Cooking Steak at Home, Perfect Steak Recipe, Steak Taste Test
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If I'm cooking for company, sous vide is the clear choice. If they arrive a half hour or even two hours late, it will make no difference to the finished product which requires just a couple of minutes of searing before serving. Using a torch to do the sear eliminates the time, work and everything else associated with charcoal. By all means, season before sous vide. Use melted better (even better a compound butter) while searing with the torch and you have a wonderful steak with little fuss. Yes, both require planning ahead, but it's totally stressless and almost completely hands-off with sous vide.
Agreed! Sousvide without seasoning is a waste of the exercise. For the flavour gains by smoking in the reverse sear method, the sousvide gains from the cooking in its own juices with the seasoning. Searing in Cast Iron, in oil, on the Komodo set to full "stun" allows the fat to render on the outside. Butter basting with Rosemary at the end, creates an amazing black crust that can not be had from the BBQ only.
By skipping the these steps and claiming the "I know, but I like it better seasoned this way" there is a confirmation bias created by using a smoking techniques applied to Sousvide.
It always bothers me comparing smoked steak to sous vide. Smoke is an ingredient. That’s like comparing a grilled cheese and a grilled cheese with ham. Reverse searing in the oven and finishing on the grill would be a more fair comparison. Otherwise I use sous vide more often because it is such lower effort. But if I want a really great steak I reverse sear it or smoke it because the dry air over the long period of time really dries the surface of the steak and gives a better crust during searing.
With Sous Vide you should season with salt first because it will dry brine at the low temperatures but also what the Sous Vide is great for is making a choice steak more tender like a prime steak or taking a lower grade of steak like a sirloin and making it like a ribeye texture, otherwise I agree with the flavor of a reverse sear being better
dry brining the steak in the fridge over night and then reverse searing it will produce the exact results in terms of tenderness.
did you not season the meat before sousvide? huge error
I find he has a terrible habit of not seasoning his meat prior to cooking, then dismisses the end result when it doesn't turn out. He should be dry brining that sous-vide steak for 24h; would make a big difference. That being said, i don't think it still compete with that smoke flavour.
@@Schecter1989💯dry brining is the way to go
Sous Vide is done at a lower temperature to bring it up to where you want it, fat rendering is a function of heat and time, lower the heat, the more time required. Perhaps redo this with a longer time for the sousvide and see how long it takes to render the fat similarly? curious what that would look like time wise. Secondly I'm curious if you reverse sear on the grill and long hold in Sous Vide how much better the fat could render, make the steak better or worse?
I always cook reverse sear. I don't even use a thermometer, just low and slow time. It's easier and faster and tastier. Plus fire is more fun than water.
05:00
I want to try this even though I'm not a big steak fan. Looks great
I loved it!.
I truly don't know if I should fear that there's may be a future collaboration with guga later down the road. Known fact, he made a 30 day brisket and dry aged a steak for a whole year.
I agree
Love the video and thanks again for your contribution to help us make the best steak. Having experience with both I do have some advice so we can all find our preference to the best method.
first "dry brining is key" for both method
1-you can smoke a sous vide steak at low temp's especially when dry brined first (use more salt than you would think is necessary with the dry brine) when sous vide process
2-dry brining makes huge difference on both
3-the sous vide finishing method you used isn't the best because you didn't dry-brine first
4-brush sous vide steaks with animal fat.....I prefer wagyu talo prior then finish over direct heat for the "crust"
In a way, they are both reverse seared. Sous vide is delicious, but it takes a long time. So it’s not my go-to method.
You can prepare sous vide steak much earlier :)
The Sous Vide is my go to. I can start it and forget about it until I’m read to sear it. It won’t matter if it’s 2hr later or 4 hours later. It will never burn.
I feel the sous vide method leaves bigger unrendered blobs of fat in the steak. I feel I’m the only that thinks that as well…
Sous vide is a method of reverse sear...
A benefit of SV is that you can cook tougher cuts for a long time to tenderize them before finishing.
Biggest question, what is the difference in weight loss, larger the weight loss the dryer the steak. I sous vide a large quantity and freeze. Defrost and bring to room temperature as needed then its a screaming hot pan, butter and herbs.
If you use leaner cuts like NY strips you may find the sousvide version is tender, based on my years' experiences. However reverse sear is more convenient. BTW, ppl credit Kenji Lopez or even Joe Rogan for inventing the method, that's just absurd. The method has been used for turning prime rib roast to pan seared steak for ages.
I have been cooking sous vide for years, but since buying a meater wireless temperature probe I've started to use the reverse sear method. The technology takes the guess work out of the less precise method. Otherwise it's just guesswork.
You can also smoke the steak after sous vide.
You could always put some smoke in the sous vide steak before putting it in the bath.
You have missed the point of sous vide by putting it on a grill later; the juices will be lost. You want to pan sear it - you can pan sear it in the smokers itself if you want that charcoal flavor.
Then toss garlic or veggies in the fat that is lost from the steak into the pan.
It's intentional cuz they're trying to sell kamado Joe.
Green pepper sauce is very common on steak in Scandinavia. Its very different from yours though.😅
...eurie-shurrie... looks good👍
I’ll always go for a reversed seared steak over sous vide. Nice video. Cheers, mate.
Great video, but a little cheating by both smoking and reverse searing vs sous vide. Would be a little like not using salt on the reverse searing steak done in a normal oven and only salting the sous vide steak. But you make a valid point, that if you have a good smoker then this makes it possible to both smoke and reverse sear, which seems to make a slightly better steak than just sous vide. Anyhow, great content as always!
Delicious looking steaks man
🙋🏻Hey Pitmasterx ! Great job 🍻 At my personal choice there is only One difference: the smoky taste 😋🍖🔥
Exactly, it's a totally different steak, it can't be comparable!
I use the sous vide method a lot, particularly for frozen foods. I am satisfied, but not enthusiastic about this method. But, sous vide is the best method for reheating steaks, pulled pork, and brisket. No question about it. My guests can never tell the difference between fresh from the pit and proteins reheated by sous vide, especially pulled pork.
Sousvide from frozen isn't the best texture, when "sousvide everything" did the comparison. There have been studies about cooking frozen food.... blah blahhh. You get it. In a pinch, or convenience, it is still better than other choices. Best practice: 24 hours in the fridge.
What is the size of your cast iron grate on the kettle joe?
It's all good, bruh! I love all da New School BBQ!
i suggest to make the experiment again seasoning the steaks before cooking. i'm preatty sure that it would be really really difficult to choose a winner.
I make them both.. I prefer souvide fore tenderness..I prefer reverse sear fore flavor, i prefer souvide fore convenience..I prefer bbq fore fun.. so it's a TY 😂
Hello what’s the name of that stove and I like how you make it
Can't go past a reverse sear getting that smoke wood flavour through the meat Cherry Wood for me 👌🏾👌🏾🤤
I thought you had the steaks on a roomba at first! 😂🥩🥩🥩
Hey Roel, those steaks look awesome good I gone try this. But what do you would you use as a good rub ? Not that this is a important thing to do to this delicious steaks❤
Great video!
But.. I think taking the Sous Vide to 130 is way too high.
I would target 105 or 110 degrees. This allows you to get much more browning.
nit picking.. yes.. both looked great!
I’ve done Sous vide and reverse sear, and both work great, but lately I’m on a forward sear kick.
SV is great if you have 5, 6 or more for dinner and want to do steaks, AND give yourself flexible cocktail hour…. Two SV tubs - one for Med and one for med rare - and you are good to go anytime you want. Get the steaks to perfect temps in 2 or 3 hrs, then BAM onto the super hot charcoal grill for a crust. Convenience for sure. Me, I go with reverse sear, unless I am in the mood to break out the cast iron griddle. I have ten boxes of Japanese charcoal of various grades, and if it is just me and the wife, I will use that to reverse sear after a regular lump charcoal bringing to temps. So much fun to grill, whether on a rusty old Weber or the priciest ceramic Kamado…..
You can always add liquid smoke to the bag before going into the sous vide
What a perfect size steak. I haven't a clue why folks get 1.5 when they can get 2.
whats wrong with the shelves on the Komado Joe?
Wonder about the end Weight between them. Sous vide seems to be heavier.. commercialy ineresting but in my opinion it is not bbq/grill
The sous vide steak is 90% easier to cook, there for it’s the winner
Plus, if you pan fry it, the crust will look just as good as the reverse seared. Only downside to sous vide is how long it takes.
@@BeachJedi101pan fryed steaks are the absolute worst thing you could do to a beautiful slab of meat
Wassen’t the sousvide steak more tender?And I was a bit dissapointed the camera guy didn't taste. 😊
Nice steaks, how much are these ribeye's each?
SousVideMasterX
Sous vide to tenderize AND flavor…
And keep on grilling
Why not put liquid smoke in the sous vide bag and let the flavor mingle in the bath? However the reverse cooked steak looked better.
9:53 ChimichEuro
You start with the reverse sear steak and then you try the reverse sear? 😮
I’ve got the new name for the green sauce…
CHIMEURIE
HOOOOLD UP!!
You didn't season before Sous Vide? You didn't vacuum seal?
Cmon X, you need to season first, then vacuum seal, that forces all that seasoning flavor into the steak, trust me it makes a difference
Full disclosure... what did each steak cost in Euros?
Reverse sear is better if you add smoke wood to smoke the steak.
Not a fair comparison. Most people reverse sear in the oven, then grill. They don't smoke it. Smoking adds flavor that was not added to the Sousvide method.
It's all in your last remark... biased position. But compliments for what you show us!
Technically, you reverse seared both steaks since you seared them both at the end after they were done. What you're really comparing is a smoked steak versus a sous vide steak.
I have a sous vide cooker and rarely use it. It works fantastic but in the end I think they are for beginners who struggle to get a steak done to their preference or possibly I could see a restaurant using them to have steaks of a certain level of cooking ready for a quick sear and plating . For this, they rule. It is basically impossible to overcook or undercook the steak if it is set up properly. Me I prefer it cooked on the grill or even pan seared with butter and I want to eat it asap!
If you're cooking for guests you might wanna do sous vide for time saving
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
You must cook with Guga foods
I'm with you on the reverse sear being the better method. The fat on that steak actually rendered and you can enjoy it with your bite. The sous vide steak suffers from the fat not rendering, and I imagine it would be unpleasant (if for no other reason how it looks) to eat that steak without trimming all the fat off first. Which would suck, because a great steak is about 80% perfectly cooked meat and about 20% perfectly cooked fat.
I cooked ribeye steaks last weekend using Sous Vide method, rested then browned them over coals. They ended up a bit dry, I did use salt, pepper and garlic in the bag. I prefer smoked and seared.
If it was dry then your temp was off. Sous vide is always more moist unless your temperature is too high. Did you go medium or well on the sous vide?
sousvide was set at 120F for 2 hours. It takes a lot of heat to sear the meat after cooking, I used coals. I still prefer the flavour of seared and smoked. @@richarddeanandresen
It's not really a fair compare. While you add flavor to the smoke steak with the smoke you just put that sous vide steak naked in the bag instead ad something like seasoning, herbs or marinade which is totally the strength of sous vide.
Guga won't be happy with you now haha
You can sous vide steak and then smoke it, try out
“Sous vide” is French for “under vacuum,” ,, im not picking on you i love your channel so much , but its my understanding , that its not just putting a steak ( or whatever your cooking ) in a bag, it needs to be vacuum sealed. you would have to compare a steak thrown in a bag, and a steak put under vacuum and sealed, and do the same cook and compare them to know if it made a difference.,
Hello Pitmasterx, I believe that how u like your steaks is a personal choice. Everyone is entitled to their own opinion, but I don't believe your comparisons were equal. First of all sous vide is better if you sous vide the steaks with the seasonings so that the seasoning can penetrate the entire piece of meat and yes I know you didn't season the reverse seared steak until the end either, but you did smoke it which added a lot of flavor and could be considered a seasoning on the other hand your sous vide steak was cooked bland as all get out. Everyone has their preferred method of cooking, but I just don't think you should discourage a whole genre of cooking especially if you didn't utilize that method to bring out its optimal characteristics and taste. Like your videos this one just fell a bit flat bc the steaks weren't treated equally. U flavored the reverse sear with wood and smoke and didn't do anything to the sous vide steak. One of the big reasons to sous vide is to season with salt and pepper to let that steak cook in its own fat and juices so the whole piece of meat takes on that flavor . I will prob get some hate, but I just don't think you did a fair comparison. Love your vids and keep on bbqing
^^^ THIS ^^^ A big part of sous vide is to impart flavor deep into the meat by seasoning and vacuum sealing it before putting it in the water. What you did here was essentially gently boiling a steak which, I think everybody would agree, sounds gross. :) Both methods can result in an outstanding steak, and I do and like both. That said, you need to use each method properly to achieve the best results.
love this channel but why would you season any meat after its cooked and the best way to sear sous vide steak is to put the bag is ice cold water and then let it air dry in fridge that way you will have a better sear great video
Chimicheuro
Your Sou Vide method is wrong, you're supposed to vacuum seal it and use a proper SousVide probe which constantly circulates the water at the temp you set around the meat. Sorry X I've done plenty of sousvide steaks and they are awesome. BTW your suppose to season the sousvide steaks before they are are vacuum sealed and cooked not afterwards.
The reverse seared looks sooo much better..... on the grill is the best way for me personally.
Kassler mit Sauerkraut.
. .
NO SEASONING!!!!!!
OUCH 🤢
A smoked steak looks and tastes different than a non-smoked steak? Say it isn’t so! This isn’t a fair comparison of sous vide versus reverse sear…
This is exactly what I was thinking... most people reverse sear in a home oven. In that case ..Sous Vide would win. I know this because I have done both. This was totally unfair.
👊🍻🍺🥩🫒
You smoked the steak!! OF COURSE it tastes better. This was kind of unfair and labeled wrong. Most people reverse sear in a home oven, not a smoker. In the case of it being reverse seared in an oven, Sous Vide would win everytime! I know this because I have done them both. I think you might want to add the word "SMOKED" into the video title.
Dumb comparison... of course the smoke will add flavour... A proper comparison would be a steak straight on to the grill vs. a sous-vide steak on to the grill. OR do it the restaurant way - cook 10 raw steaks of each at the same time... 10 steaks straight on the grill vs. 10 sous-vide on to the grill - and time it, and see which is faster and more consistent (from the time they hit the grill.)
You are comparing bananas and oranges = an absolutely pointless exercise. There is no point to sous-vide ONE steak. It's a cheat to speed up the cooking process of a great number (hundreds!) of steaks - it's a restaurant 'cheat', if you will.
CHIMIEURIE
Really?!? First off, how about doing the sous vide steak correctly. No one only dose it for two hrs especially for a steak that thick. Try at least 5 hrs. Preferably 10+. It would taste live butter. Second how about some flavor?!? Give it some herbs salt and pepper? Third seal and vacuum out the damn air. You take the time to smoke the other steak and completely ignore the flavor profile of the sous vide steak. This is a comparison of a soaked steak to a very poorly sous vide steak. I know you don’t know much about how to do is a good sous vide steak, but I challenge you to do some research and try this again. Both methods have merit, but they should be fairly compared.
souvide just rubs me the wrong way. something so off-putting about pulling out that sopping wet, nasty looking, grey piece of meat out of a plastic bag.
Sous vide = meat hot tub.
I think there might be a collab with guga on this!! Say it’s so!@Gugafoods
Your hair is longer. I do NOT like change
🤣 got it fixed yesterday