ANDY! You should really try using roasted garlic in the bag. A problem many people experimenting with sous vide encounter is that garlic tastes a bit funny och sharp. The temperature you normally sous vide your steak in is nowhere near what you need to cook and develop the flavors of garlic. It usually just ends up warm. Test it out and you’ll see the difference 😊. Thank you for a great YT channel. Simon of Sweden
@@Kara-kx1lbjust dice up some garlic and fry it real quick in hot oil for like 3-4 minutes then remove the garlic from the oil and then put the roasted garlic into the bag. Or make garlic kalufe or sme (idk how to spell it) but basicslly u get 1 cup of oil & 8-10 peeled garlic & place both in a oven safe cup or dish @ like 375* F for like 20-25 min & repeat the process of removing garlic & putting it into the steak bag for sous vide
So sous vide gets rosemary, garlic and beef tallow, but the reverse sear doesn't get anything extra. How can you really compare the taste? For a fair comparison I think the reverse sear would need to at least be basted with butter, garlic and rosemary.
Definitely recommend putting the sous vide steak in the fridge for about 15-30 minutes after lightly patting it dry. It drys out the surface for a great sear and it prevents the inside from cooking during the sear. Don’t worry, the meat won’t be cold after searing!
@ashhong what a great idea about placing roasting fridge . I’ve been sous vide for years and this is a keep idea! I’ve got a prime rib roast for Christmas dinner and I’m doing this! Thanks!!
@@newmo81 oh man…what a success. Obviously starting out with such a superior primal cut was almost a no brainer but, after a 20 minute sear centre of the roast was room temp! Absolutely the way to go. This method is locked in. I’m so glad for you tube lol
the sear is so quick it would not effect the end result of cooking if you know what your doing & putting it in th fridge makes no sense at all for this chefs point of view.
I find this hard to believe since I took my steak out of the sous vide bag straight onto a rack, pat it dry with paper towels, immediately took it to my patio to sear with a flamethrower which did the job in a whopping 20 seconds per side, then brought it back in, sliced it up and plated it and the damn thing was ice cold. If I stopped the process to put it in the fridge for 15-30 minutes then it would truly be cold steak.
Additional challenge, do the reverse sear in a smoker. Yes it changes the challenge entirely but it's also the best way to have your beef. Trust me, take a nearly froze steak (from chilled to freezer for 20-40 minutes) put it in the smoker at 225 F until internal is 80 F. Let rest on baking sheet while smoker comes up to 450 F. Steak should be around 85-90 F after the rest, place back on the smoker for about 4-6 minutes, flipping half way or around 110F. This will happen very VERY quickly. Try it out, I recommend mesquite for the wood.
The real way to cook any steak is cook it to rare in the middle, then use a 1500f+ oven/pizza oven/broiler to get a consistent crust all the way through. Grill mark steaks are nasty because they have very little crust. At the end, you should have a nice medium-well steak, with solid crust on both sides. People claim wall-to-wall red is medium rare but it's only medium rare because it got cooked in a sous vide. Anything less than a true medium-well has juices that taste like water, and haven't rendered the collagen and even the fat well. You want them both rendered to the max. Your best bet is to have the steak be in thirds: Top third crust + well done Middle third medium Bottom third well done plus some crust. If your medium-rare steaks taste like they're seasoned well, they have so much seasoning that anyone who's 40+ will be dying from acid reflux later from your over-seasoning that they won't ever want to eat another. On top of that, it'll also be so over-seasoned that they won't taste the savory flavor of the beef. Beef jerky is a hit for a reason, the same reason that they love the crust on any beef.
Recovering FOH Manager here... Your kitchen is off the charts. It looks incredible. I would be showing that show kitchen off to the customers any chance I got. AWESOME!!!
Man, just invested in a smoker a few years ago. Then I learned reverse sear in my oven yields comparable results (minus smoke flavor). Now I'm learning sous vide produces amazing result... I don't know what to believe anymore. It seems that cooking by temperature probe is superior to any timed recipe, but there are some cold, rainy/snowy days when I don't feel like running out to the smoker to monitor my meats. Damn you. For Christmas this year, I'm getting myself a sous vide cooker and vacuum sealer for those days that are just too cold/unpleasant to monitor my pellet smoker 😠 HOWEVER, I believe you need a warning with your "high heat" on pan searing. My gas range reaches 400+ degrees Fahrenheit under 1/4 low heat, as measured by an IR heat gun. Every time I tried to reverse sear a steak, I burned the butter and seasonings because high heat on my gas range is WELL beyond the smoke point of any cooking oil, let alone butter. My steaks were well below rare inside and burned on the outside when trying to baste on high heat.
The best thing about sous vide is you can prep the steak, vacuum seal it and then put the package in the deep freezer. Any time you want a good steak, pull out your frozen package and cook it in th sous vide as normal. This is a great way to store food. I do this with soups and other meats or foods.
Vacpacking for sous vide works really well trapping all the flavours and aroma's. I like to sous vide overnight take it out in the morning and pop the bag in the fridge to be ready and waiting when we return from work. Vacpacking raw meat for freezing protects the proteins from freezer burn and extends there storage life, allowing you to stock up when there are offers. I also vacpack stews as my vacuum sealer has a soft vacuum option for packing liquids.
@@nickchivers9029you literally cannot screw up steak with sous vide, it comes up at desired doneness every time. If you buy high quality steak, you can make it as good as almost any restaurant. I say almost, because ofc there are, really expensive steakhouses that focus on small details that can make a difference. But if we are talking just the steak itself, you absolutely can make restaurant quality steak at home with sous vide.
@hisdud3ness93 I prefer using chuck for the fat and a mild acid so the connective tissue is tender. It's an amazing steak for almost the same price as a burger.
I don't sous vide as much any more, but on a work day, after work, it is nice to pop a frozen steak or something in a bag and drop it in the sous vide bath for an hour and fry it in bacon fat for a couple minutes each side for a tiny bit of char. Really makes a quick steak or something while a potato roasts or bit of rice cooks.
It's all reverse sear for me, for two reasons: first, I reflexively object to cooking in plastic no matter what anybody says. And second, more importantly, the reverse sear uses simple equipment that a normal home kitchen has
sous vide is absolutely foolproof and you can just forget about it, reverse sear has me standing in the kitchen for an hour before i eat my steak. also the aromatics you can add to sous vide are better imo. one tip i would give: salt season and vacuumpack the day before you put it in the waterbath, if you have a good scale add 1,5% of the weight of your steak in salt, that way it will penetrate the whole steak and it will retain more moisture during cooking.
doesn't salt draw the moisture out of the meat, though? I've never kept meat salted for so long... I remember that they used salt to preserve the meat, to dry/cure it.. but now whdn I think again about your comment -> probably the amount makes the difference .. 1,5% is not a lot, really 🤔 if the steak was 500g then the salt would be 7-8g 🤔 but still... I'd think that juices would be released 🤔 have to try it at some point thanks and have a great day 👍 💪
Have you done a blind taste test? I don't think the time would matter because of the pressure of the vacuum seal and time the sous vide. Usually you dry brine (or wet brine) for so long because under atmosphere pressure and refrigerator temps it takes a long time for salt and whatever else, to penetrate deeply. All those variables change when you sous vide
Please dont bash me, im just an Asian dude with a passion for cooking, i dont use fancy stuff. *Why not just sous vide and finsh the cook with a reverse sear?* Wouldn't you get the best of both worlds because the vaccum sealed bag keeps the juices locked into the steak, while its also being soaked by butter in there, giving off extra juices to play with. Youd be able to then throw it in the oven to complete the cook, finally on the stove for a sear, locking in the juices and giving a nice crust on the steak? Im looking to learn, any help or advice is much appreciated 😊
I sous-vide all my red meat with aromatics and garlic, once bag is sealed I usually leave it in the fridge overnight too, the flavor is just so nice and uniform. I also recently learned that when cooking very lean pieces (venison leg for instsance), it seems to be better to leave the meat cooking longer than otherwise needed to get a nicer texture..
I like both. For taste definitely sous vide due to the ability to marinate before searing, but reverse sear is so much simpler, more cost effective in terms of equipment, and faster. Sous vide is great for meal prep though since you can go direct from freezer to water bath.
A while ago I bought some ribeyes from the butchers and cooked them sous vide and seared over charcoal, finished with a bit of butter and it was absolutely insanely good. It was like eating for the first time
Also with the sous vide you can cook up five or six steaks at a time put them in the fridge or in the freezer and then pull out individual steaks as you need them making it far more convenient in the end
As a carnivore that only eats beef and lamb I’ve eaten a huge number of steaks. I mean a lot. I have the means and have tried just about every method you can think of to keep the food interesting. For me nothing beats a searing on a charcoal grill then finishing indirect. I also find as long as you get the steak out the fridge a couple of hours first, reverse searing isn’t better than searing in the skillet first and finishing in the oven. Sous vide is tender, but I’m still not sold on it being better. I do use the sous vide cooking method but usually not for steak. When you eat 200+ steaks a year I’m a tiny bit concerned about cooking in plastic. If you don’t have a grill I recommend dry brining then cooking in a skillet and finishing with butter, just don’t over burn the butter. I used to season with garlic and pepper too but I’m not convinced that’s better either,particularly if it’s dry aged. But man they look like some high quality steaks, that’s the most important part, as long as you don’t overcook them that are going to be awesome.
Sous vide is great if you have a machine to do it otherwise reverse sear is great. Though do find it easier to get a crust on the reverse sear since it’s a bit drier.
The sous vide was rarer. Which instinctively would be my preference, maybe. One question, to what temperature did you bring each steak initially, how long did you let them cool/rest, were they both at room temperature before you flashed/seared them??
I used my brewing bench to sous vide steaks. I was really enjoying it but something was different. Finally sous vide one and reverse seared the other at the same time. It came down to texture! The sous vide had a texture I didnt care for over the revese seared.
Both are great, but I much prefer reverse sear, solely for the fact I do not need any non-standard equipment. Just an oven. Also, that extra beefiness? You can get that by doing a shallow confit in the tallow as part of the reverse-sear process. Best of all worlds.
Been using sous vide for years and haven't ordered a steak at a restaurant since I started. I like 54° for a low fat cut, like eye fillet and 56 maybe 57° for a porterhouse or scotch fillet. Then dry thoroughly before a quick sear. You just can't stuff it up!
Andy, what kitchen are you in? Also, could the garlic & rosemary be combined with the tallow and applied to the meat like a rub for a few hours if using reverse sear?
Wonderful Aussie kitchen chemist, enjoy this very much mostly because u never lost the intrigue to keep learning new stuff. Reverse sear over fire for me, only cause don't have sous vid machine
I prefer reverse sear, I always have but it's hard to beat the flavor and texture of a sous vide, I don't like the bag, though. I also think if you allow the reverse sear to reach temp with the oven and use all grass fed, grass finished meat including the talo with higher marble. You may get the same ir better response.🤷♂️
Buying a sous vide was a great decision for me. Now I can make cheaper cuts as tender as the pricey ones! It won't make a shoulder roast a filet but they're really awesome. Use it for fish amdany other things as well...
@@sadhappy8860 It's not pointless; it's rage bait to get you to comment. It worked on me too, but he can't make money on shorts, and I'm not dumb enough to watch any of his vids after some BS like this.
I switch back and forth between the 2 methods. I find reverse sear has a better crust simply because the outside is drier and better for the final sear. Sous vide steaks are too watery, both for the final sear and the internal meat texture.
I've found that reverse sear tends to create a better crust with the drying process. Sous vide is insanely moist and you can get it spot on time after time. I'm not sure. So close, I might just lean towards the oven/reverse. Andy, where do you work?
I think they weren’t actually comparable ie not controlled. Rosemary and garlic for sous vide and salt only for reverse sear. If the same, I feel reverse sear produces the better steak. Some people swear by sous vide but I’m also bias to fire (charcoal) which makes everything better.
I pretty much exclusively sous vide steaks but that was kinda unfair for the reverse sear. Wagyu tallow for the sous vide does so much for the beef flavour
In a way they are both kinda the same, slight difference in texture but i think sous vide wins especially in a professional kitchen consistency is much better, i use thyme instead of rosemary but both works really well
Switch your fresh garlic and tallow with garlic powder and no added fat and you'll improve your sous vide game. Watch the garlic and butter experiments from several years ago on Sous Vide Everything. Save the whole garlic and herbs for your reverse sear.
Sous vide took 4x as long & was cooked with garlic/thyme/tallow. I do understand that being able to infuse those flavors with sous vide so simply is an advantage. I just feel that going for a 1:1 comparison, it shouldn’t have had all that extra help.
Andy, you could at least have done a separate sear with an herb and butter baste for the reserve sear one come on, and reverse sear wins because you don't have to buy a sous vide bath and vacuum sealer
If you want to compare the flavor of the two steaks, the only thing that should change is how they're cooked, not the ingredients used. It would have been a truer test had the sous vide been just seasoned, bagged, and put in the bath -- no garlic, rosemary, or wagyu tallow. That said, i do reverse sear with smoke: 30-40 minutes at 225F with some hickory, then rest while I get the fire up, then sear off. Way more to my taste than the sous vide one, even if the sous vide has garlic, rosemary, and tallow added.
The reverse sear does a much better job at rendering fat. Sous vide will leave traces of inedible white fat or connective tissue that isn’t edible. I’ve tried both methods several times, and the reverse sear is better every time for the reason mentioned above.
Rev sear gf ribeye in pellet smoker to 43c then ci pan in gf beef tallow to 53c, wins every time 👍. I don't order steak in restaurants in Aus any more as most suck at steak. Keen to try Texas though 😁👍.
Fun fact: sous vide means under vacuum. So it's necessarily the tallow that makes it taste beefier, its the fact that the steak is cooking in its own juices.
sous vide is probably easier to control too, but i imagine not everyone is interested enough in steak to invest in a vacuum packer and sous vide machine, so reverse searing is probably more practical for the home cool
I like using sous vide but I do feel like the deck was stacked with adding tallow and rosemany. It's there a way to improve the reverse sear method and add flavor?
The sous vide press and force the favour inside the steak which the reverse sear don’t. But it’s take longer and the sear may not look so good. I also heard that sous vide with fat is a no no as fat rendering create too fattiness for the meat unless it’s fish which has no fat
Sous vide is more repeatable, accurate, fool proof, etc. But, reverse searing has one advantage. No special equipment. But, really, aye, both are good. Invest in a GOOD instant read thermometer.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
ANDY! You should really try using roasted garlic in the bag. A problem many people experimenting with sous vide encounter is that garlic tastes a bit funny och sharp. The temperature you normally sous vide your steak in is nowhere near what you need to cook and develop the flavors of garlic. It usually just ends up warm.
Test it out and you’ll see the difference 😊. Thank you for a great YT channel. Simon of Sweden
Note taken. Good idea.
I would love to find out how to roast garlic,
@@Kara-kx1lbjust dice up some garlic and fry it real quick in hot oil for like 3-4 minutes then remove the garlic from the oil and then put the roasted garlic into the bag. Or make garlic kalufe or sme (idk how to spell it) but basicslly u get 1 cup of oil & 8-10 peeled garlic & place both in a oven safe cup or dish @ like 375* F for like 20-25 min & repeat the process of removing garlic & putting it into the steak bag for sous vide
@@BV4551Pl thank you very much. I'll try this.
Garlic creates a risk for botulism I have heard.
So sous vide gets rosemary, garlic and beef tallow, but the reverse sear doesn't get anything extra. How can you really compare the taste? For a fair comparison I think the reverse sear would need to at least be basted with butter, garlic and rosemary.
exactly
@@keras_ He's not complaining hes literally saying it how it is.
@@keras_ it's feedback, chill lmfao 😂
@@keras_If you're just going to say something braindead then just don't say anything at all
Agreed
Definitely recommend putting the sous vide steak in the fridge for about 15-30 minutes after lightly patting it dry. It drys out the surface for a great sear and it prevents the inside from cooking during the sear. Don’t worry, the meat won’t be cold after searing!
@ashhong what a great idea about placing roasting fridge . I’ve been sous vide for years and this is a keep idea! I’ve got a prime rib roast for Christmas dinner and I’m doing this! Thanks!!
@@ginglyjoe2659 hell yeah how did it go?
@@newmo81 oh man…what a success. Obviously starting out with such a superior primal cut was almost a no brainer but, after a 20 minute sear centre of the roast was room temp! Absolutely the way to go. This method is locked in. I’m so glad for you tube lol
the sear is so quick it would not effect the end result of cooking if you know what your doing & putting it in th fridge makes no sense at all for this chefs point of view.
I find this hard to believe since I took my steak out of the sous vide bag straight onto a rack, pat it dry with paper towels, immediately took it to my patio to sear with a flamethrower which did the job in a whopping 20 seconds per side, then brought it back in, sliced it up and plated it and the damn thing was ice cold. If I stopped the process to put it in the fridge for 15-30 minutes then it would truly be cold steak.
Additional challenge, do the reverse sear in a smoker. Yes it changes the challenge entirely but it's also the best way to have your beef. Trust me, take a nearly froze steak (from chilled to freezer for 20-40 minutes) put it in the smoker at 225 F until internal is 80 F. Let rest on baking sheet while smoker comes up to 450 F. Steak should be around 85-90 F after the rest, place back on the smoker for about 4-6 minutes, flipping half way or around 110F. This will happen very VERY quickly. Try it out, I recommend mesquite for the wood.
The real way to cook any steak is cook it to rare in the middle, then use a 1500f+ oven/pizza oven/broiler to get a consistent crust all the way through.
Grill mark steaks are nasty because they have very little crust.
At the end, you should have a nice medium-well steak, with solid crust on both sides.
People claim wall-to-wall red is medium rare but it's only medium rare because it got cooked in a sous vide.
Anything less than a true medium-well has juices that taste like water, and haven't rendered the collagen and even the fat well. You want them both rendered to the max.
Your best bet is to have the steak be in thirds:
Top third crust + well done
Middle third medium
Bottom third well done plus some crust.
If your medium-rare steaks taste like they're seasoned well, they have so much seasoning that anyone who's 40+ will be dying from acid reflux later from your over-seasoning that they won't ever want to eat another.
On top of that, it'll also be so over-seasoned that they won't taste the savory flavor of the beef.
Beef jerky is a hit for a reason, the same reason that they love the crust on any beef.
@@jonslg240 wise words.
Recovering FOH Manager here... Your kitchen is off the charts. It looks incredible. I would be showing that show kitchen off to the customers any chance I got. AWESOME!!!
Man, just invested in a smoker a few years ago. Then I learned reverse sear in my oven yields comparable results (minus smoke flavor). Now I'm learning sous vide produces amazing result...
I don't know what to believe anymore. It seems that cooking by temperature probe is superior to any timed recipe, but there are some cold, rainy/snowy days when I don't feel like running out to the smoker to monitor my meats.
Damn you. For Christmas this year, I'm getting myself a sous vide cooker and vacuum sealer for those days that are just too cold/unpleasant to monitor my pellet smoker 😠
HOWEVER, I believe you need a warning with your "high heat" on pan searing. My gas range reaches 400+ degrees Fahrenheit under 1/4 low heat, as measured by an IR heat gun. Every time I tried to reverse sear a steak, I burned the butter and seasonings because high heat on my gas range is WELL beyond the smoke point of any cooking oil, let alone butter. My steaks were well below rare inside and burned on the outside when trying to baste on high heat.
Both. Both is good.
The best thing about sous vide is you can prep the steak, vacuum seal it and then put the package in the deep freezer. Any time you want a good steak, pull out your frozen package and cook it in th sous vide as normal. This is a great way to store food. I do this with soups and other meats or foods.
Vacpacking for sous vide works really well trapping all the flavours and aroma's. I like to sous vide overnight take it out in the morning and pop the bag in the fridge to be ready and waiting when we return from work. Vacpacking raw meat for freezing protects the proteins from freezer burn and extends there storage life, allowing you to stock up when there are offers. I also vacpack stews as my vacuum sealer has a soft vacuum option for packing liquids.
Ever since I purchased my Sous Vide I find it hard ordering steaks in restaurants because I feel like mine are better.
They aren't
@@nickchivers9029you literally cannot screw up steak with sous vide, it comes up at desired doneness every time. If you buy high quality steak, you can make it as good as almost any restaurant. I say almost, because ofc there are, really expensive steakhouses that focus on small details that can make a difference. But if we are talking just the steak itself, you absolutely can make restaurant quality steak at home with sous vide.
@@nickchivers9029 gay
If you use a mild acid or alcohol in your marinade, even chuck is better than any steak I can afford at a restaurant.
@hisdud3ness93 I prefer using chuck for the fat and a mild acid so the connective tissue is tender. It's an amazing steak for almost the same price as a burger.
I don't sous vide as much any more, but on a work day, after work, it is nice to pop a frozen steak or something in a bag and drop it in the sous vide bath for an hour and fry it in bacon fat for a couple minutes each side for a tiny bit of char. Really makes a quick steak or something while a potato roasts or bit of rice cooks.
would love to try them to decide🤤
Hmm the steak with rosemary, beef tallow, and garlic tasted better than the one without, who knew?
It's all reverse sear for me, for two reasons: first, I reflexively object to cooking in plastic no matter what anybody says. And second, more importantly, the reverse sear uses simple equipment that a normal home kitchen has
I slightly prefer reverse sear because I think you end up with a deeper, and crispier sear
I'm very interested in a lower temp reverse sear versus sous vide. obvious the tallow will help the sous vide flavor a lot
Sous vide for the win… I’m a fan of the reverse sear on a pellet grill… adds smoke to the overall… that would win the day for me! Love your content!
sous vide is absolutely foolproof and you can just forget about it, reverse sear has me standing in the kitchen for an hour before i eat my steak. also the aromatics you can add to sous vide are better imo. one tip i would give: salt season and vacuumpack the day before you put it in the waterbath, if you have a good scale add 1,5% of the weight of your steak in salt, that way it will penetrate the whole steak and it will retain more moisture during cooking.
doesn't salt draw the moisture out of the meat, though? I've never kept meat salted for so long...
I remember that they used salt to preserve the meat, to dry/cure it..
but now whdn I think again about your comment -> probably the amount makes the difference .. 1,5% is not a lot, really 🤔 if the steak was 500g then the salt would be 7-8g 🤔 but still... I'd think that juices would be released 🤔
have to try it at some point
thanks and have a great day 👍 💪
Have you done a blind taste test? I don't think the time would matter because of the pressure of the vacuum seal and time the sous vide. Usually you dry brine (or wet brine) for so long because under atmosphere pressure and refrigerator temps it takes a long time for salt and whatever else, to penetrate deeply. All those variables change when you sous vide
Can still completely F it up during searing.
@@Naraku1987that applies to both sous vide and reverse sear, though, but you’re right, not completely foolproof.
@@peteroz7332I THINK that if you give it enough time, the moisture the salt draws out then gets absorbed by meat. Basically dry brine
Andy - "Let me know what you think in the comments below"
Me - Eats phone.
Please dont bash me, im just an Asian dude with a passion for cooking, i dont use fancy stuff.
*Why not just sous vide and finsh the cook with a reverse sear?* Wouldn't you get the best of both worlds because the vaccum sealed bag keeps the juices locked into the steak, while its also being soaked by butter in there, giving off extra juices to play with. Youd be able to then throw it in the oven to complete the cook, finally on the stove for a sear, locking in the juices and giving a nice crust on the steak?
Im looking to learn, any help or advice is much appreciated 😊
I sous-vide all my red meat with aromatics and garlic, once bag is sealed I usually leave it in the fridge overnight too, the flavor is just so nice and uniform. I also recently learned that when cooking very lean pieces (venison leg for instsance), it seems to be better to leave the meat cooking longer than otherwise needed to get a nicer texture..
I like both. For taste definitely sous vide due to the ability to marinate before searing, but reverse sear is so much simpler, more cost effective in terms of equipment, and faster. Sous vide is great for meal prep though since you can go direct from freezer to water bath.
reverse sear can also be marinated
A while ago I bought some ribeyes from the butchers and cooked them sous vide and seared over charcoal, finished with a bit of butter and it was absolutely insanely good. It was like eating for the first time
Also with the sous vide you can cook up five or six steaks at a time put them in the fridge or in the freezer and then pull out individual steaks as you need them making it far more convenient in the end
As a carnivore that only eats beef and lamb I’ve eaten a huge number of steaks. I mean a lot. I have the means and have tried just about every method you can think of to keep the food interesting. For me nothing beats a searing on a charcoal grill then finishing indirect.
I also find as long as you get the steak out the fridge a couple of hours first, reverse searing isn’t better than searing in the skillet first and finishing in the oven. Sous vide is tender, but I’m still not sold on it being better. I do use the sous vide cooking method but usually not for steak. When you eat 200+ steaks a year I’m a tiny bit concerned about cooking in plastic. If you don’t have a grill I recommend dry brining then cooking in a skillet and finishing with butter, just don’t over burn the butter. I used to season with garlic and pepper too but I’m not convinced that’s better either,particularly if it’s dry aged. But man they look like some high quality steaks, that’s the most important part, as long as you don’t overcook them that are going to be awesome.
I love a reverse sear on the grill. That's where the technique really shines since you really get a smoky charcoal flavor.
Sous vide is great if you have a machine to do it otherwise reverse sear is great. Though do find it easier to get a crust on the reverse sear since it’s a bit drier.
The sous vide was rarer. Which instinctively would be my preference, maybe. One question, to what temperature did you bring each steak initially, how long did you let them cool/rest, were they both at room temperature before you flashed/seared them??
I used my brewing bench to sous vide steaks. I was really enjoying it but something was different. Finally sous vide one and reverse seared the other at the same time. It came down to texture! The sous vide had a texture I didnt care for over the revese seared.
Both are great, but I much prefer reverse sear, solely for the fact I do not need any non-standard equipment. Just an oven.
Also, that extra beefiness? You can get that by doing a shallow confit in the tallow as part of the reverse-sear process. Best of all worlds.
Wanna amp it up even further? Try PreSearing before you sous Vide. Give it another quick sear when you pull it out.
Been using sous vide for years and haven't ordered a steak at a restaurant since I started.
I like 54° for a low fat cut, like eye fillet and 56 maybe 57° for a porterhouse or scotch fillet. Then dry thoroughly before a quick sear. You just can't stuff it up!
Andy, what kitchen are you in? Also, could the garlic & rosemary be combined with the tallow and applied to the meat like a rub for a few hours if using reverse sear?
Wonderful Aussie kitchen chemist, enjoy this very much mostly because u never lost the intrigue to keep learning new stuff. Reverse sear over fire for me, only cause don't have sous vid machine
I like the reverse sear on a grill, the smoke elevates the beef, but can't go wrong with beef tallow, rosemary, and garlic in the bag
Lower temp on the reverse sear for longer and brush with the tallow half way through.
I prefer reverse sear, I always have but it's hard to beat the flavor and texture of a sous vide, I don't like the bag, though. I also think if you allow the reverse sear to reach temp with the oven and use all grass fed, grass finished meat including the talo with higher marble. You may get the same ir better response.🤷♂️
Buying a sous vide was a great decision for me. Now I can make cheaper cuts as tender as the pricey ones! It won't make a shoulder roast a filet but they're really awesome. Use it for fish amdany other things as well...
Outstanding comparison
Sous vide - consistency and absolutely delicious.
Of course the one you soaked in wagyu tallow is better how is this a fair side by side lmfao
yeah not a true comparison
My thoughts exactly
Makes this video absolutely pointless
@@sadhappy8860 It's not pointless; it's rage bait to get you to comment. It worked on me too, but he can't make money on shorts, and I'm not dumb enough to watch any of his vids after some BS like this.
I’ll never have any beef tallow so is the canned wagyu tallow ok/good to use or a waste of money? Love your channel!!!
I switch back and forth between the 2 methods. I find reverse sear has a better crust simply because the outside is drier and better for the final sear. Sous vide steaks are too watery, both for the final sear and the internal meat texture.
So did the reverse sear wait for the sous vide to be ready?
Doesn’t change something?
Would be interested to see you talk about meat with Guga.
Please do a steak video with Guga!!! Would love to see him visit Australia and you guys collaborate.
I've found that reverse sear tends to create a better crust with the drying process. Sous vide is insanely moist and you can get it spot on time after time. I'm not sure. So close, I might just lean towards the oven/reverse. Andy, where do you work?
You are without doubt a legend! Just... That.... Aren't these both reverse sered still.?
I want to buy a larger Sousvide option for resting my brisket at 150f for 12 hrs. Some smoked waygu beef talo, all the jazz, just in da bag.
I think they weren’t actually comparable ie not controlled. Rosemary and garlic for sous vide and salt only for reverse sear. If the same, I feel reverse sear produces the better steak. Some people swear by sous vide but I’m also bias to fire (charcoal) which makes everything better.
I pretty much exclusively sous vide steaks but that was kinda unfair for the reverse sear. Wagyu tallow for the sous vide does so much for the beef flavour
If you didn’t have tallow could you substitute butter or something else to go with the rosemary & garlic?
🥩 🥩 🥩
Question, do chefs start the sous vide at the start of service, as it takes 2 hours?
Can we all take a minute to appreciate the marbling on those two steaks. I think we can all agree its perfect.
Good info. I do both and can never decide.
In a way they are both kinda the same, slight difference in texture but i think sous vide wins especially in a professional kitchen consistency is much better, i use thyme instead of rosemary but both works really well
I'll take both thank you very much!
Switch your fresh garlic and tallow with garlic powder and no added fat and you'll improve your sous vide game. Watch the garlic and butter experiments from several years ago on Sous Vide Everything. Save the whole garlic and herbs for your reverse sear.
Sous vide took 4x as long & was cooked with garlic/thyme/tallow.
I do understand that being able to infuse those flavors with sous vide so simply is an advantage. I just feel that going for a 1:1 comparison, it shouldn’t have had all that extra help.
Andy, you could at least have done a separate sear with an herb and butter baste for the reserve sear one come on, and reverse sear wins because you don't have to buy a sous vide bath and vacuum sealer
How much does that section of short loin usually cost?
What cutting board is that?
But you didn't cook them exactly the same you added beef tallow to one and not the other
Both methods use reverse sear. Bring meat to temp slowly then seat at the end.
Sous vide definitely wins because it’s cooking in all those seasonings and tallow. It seals in all those flavors
This guy is awesome
Reverse grill is best. Put in oven on low for a bit, they finish it on the grill.
Somebody needs to give Andy his flowers already, man puts in serious work on his craft
If you want to compare the flavor of the two steaks, the only thing that should change is how they're cooked, not the ingredients used. It would have been a truer test had the sous vide been just seasoned, bagged, and put in the bath -- no garlic, rosemary, or wagyu tallow.
That said, i do reverse sear with smoke: 30-40 minutes at 225F with some hickory, then rest while I get the fire up, then sear off. Way more to my taste than the sous vide one, even if the sous vide has garlic, rosemary, and tallow added.
Wonder how it would be with sous vide and then cooking over charcoal
May I know what kind of meat it is? It looks lovely🤤🤤
Looks like a Rib Eye.
@@melanp4698More importantly it's dry aged Australian rib eye.
Strip, not rib eye. Not dry aged, either, straight from the package (no one repackages dry-aged beef into plastic).
I think it looks more lika a picanha, but i’m not sure.
The reverse sear does a much better job at rendering fat. Sous vide will leave traces of inedible white fat or connective tissue that isn’t edible. I’ve tried both methods several times, and the reverse sear is better every time for the reason mentioned above.
Agreed. The texture of sous vide just isn't as good
Both. Yum!
What about a classic cooking
Straight on the pan ?
That is the less ideal option, proven many times.
Cast iron > using a pan.
Nothing wrong with it, nice hot cast iron pan, thin salt layer and a press for maximum contact.
@@Paulstrickland01 That there're better options, doesnt mean there's anything wrong with it :)
Rev sear gf ribeye in pellet smoker to 43c then ci pan in gf beef tallow to 53c, wins every time 👍. I don't order steak in restaurants in Aus any more as most suck at steak. Keen to try Texas though 😁👍.
Come and git it! We have a few good steak places left. 🙂
Fun fact: sous vide means under vacuum. So it's necessarily the tallow that makes it taste beefier, its the fact that the steak is cooking in its own juices.
Reverse sear on a Weber Kettle with a bit of smoke. Not terribly fond of pan or oven cooked steak.
make "gajar ka halwa" its great
sous vide is probably easier to control too, but i imagine not everyone is interested enough in steak to invest in a vacuum packer and sous vide machine, so reverse searing is probably more practical for the home cool
I reverse seared on my smoker and WOW! Can't beat it
Where do you work?
I like using sous vide but I do feel like the deck was stacked with adding tallow and rosemany. It's there a way to improve the reverse sear method and add flavor?
Using a smoker helps
I feel like it it cheating to add more flavors to the bag. Should have been nothing but salt.
@@andy_cooks so for your next challenge reverse sear smoker vs sous vide please
For me sous vide is simplicity but I would like to know the ultimate way of a steak
Also follow up why was the reverse sear pulled at a lower temp then sous vide. Did you chill one before sear?
Before making a decision, I think I would need to taste each one as cooked by Andy. 😊
The sous vide press and force the favour inside the steak which the reverse sear don’t. But it’s take longer and the sear may not look so good.
I also heard that sous vide with fat is a no no as fat rendering create too fattiness for the meat unless it’s fish which has no fat
I love using my Sous Vide stick at home.
Depends on the preference of the customer?
honestly a ripping hot charcoal grill works the best
I love my sous vide. It helps with everything from mashed potatoes to fish and steak.
He way off topic here u got any quick vids or recipes of ravioli and homemade ricotta ?
You never salt your meat when Sous vide, the osmosis extracts more liquid (juice) than you want. Slat always before final searing or after.
What type of cast iron pan is that?
I've been trying to find one of those water cooking things for meat. I can't find em anywhere
Brother, Gugas whole channel is about this lol. Andy you are an amazing cook please don't hurt me
sous vide changed my world. the ability to have the best steak with the least worry makes it a no brainer
Sous vide is more repeatable, accurate, fool proof, etc. But, reverse searing has one advantage. No special equipment. But, really, aye, both are good. Invest in a GOOD instant read thermometer.
No plastic waste for the rubbish dump either
You need to do a video with Guga!
You need reverse sear over charcoal to get the best out off it
Andy, could you use duck fat instead of tallow?
Thank you nobody says temperature in the videos what time to takeout n what temperature to put in
I love not watching your vids for a month or 2 so I can binge em for like 30 minutes or more
Should have wrapped the stake im foil for the reverse sire 👌🏾