Once I discovered the reverse sear I never went back. I also butter baste the steak while searing which helps a crust develop better while infusing herb and garlic aromatics with the melted butter.
Traditional sear is the way to go. People don't know how to reverse sear properly. It's important to under cook your steak 10-15 degrees below desired temp to get the desired doneness. Watch any RUclips video and you'll see overcooked steaks left and right when reverse searing.
This is a terrific video, but I was surprised to see you didn't salt the beef before cooking? Or add any additional rubs or seasoning, which can magnify the flavor. Was oil added prior to searing the beef? I cooked a nice, thick ribeye yesterday using the traditional approach to a great result. I have used the reverse sear previously (the joy of cooking is experimenting), but I agree that the traditional approach makes the chew and texture better.
Yes the steaks were salted in advance, we recommend at least 1 hour before cooking, preferably the day before. Oil was added to the preheated pan prior to searing both steaks.
Been doing reversed sear for a long time until steaks got boring. learned about traditional sear at the same time realized reverse sear are overrated lol. Do traditional sear right and you’ll get reversed sear tenderness with real texture and bbq flavor.
Traditional sear, finishing in the oven, all day. I've tried reverse sear using sous vide, and, no thanks. It *was* more tender, but didn't taste the same and I didn't like the texture, and developing the crust I like as well is almost impossible without overcooking the interior and defeating the purpose.
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Traditional sear or reverse sear? Tell us your go-to method for the perfect steak and why.
Traditional Sear!
TERRIBLE CUSTOMER SERVICE the BOT feature is worthless, have emailed them with no response, and phone number to call
Once I discovered the reverse sear I never went back. I also butter baste the steak while searing which helps a crust develop better while infusing herb and garlic aromatics with the melted butter.
Your whole comment is delicious
I just like the reverse sear. You don't have to let it rest. You can cut right into it when it's done.
Traditional sear is the way to go. People don't know how to reverse sear properly. It's important to under cook your steak 10-15 degrees below desired temp to get the desired doneness. Watch any RUclips video and you'll see overcooked steaks left and right when reverse searing.
I like to reverse sear after smoking a steak. That is the only time i reverse sear.
I’m all about that traditional sear🤤
Thank you!!! I must purchase the carbon steel pan!!! I love my steaks medium rare.❤
It’s a tossup for me depending on how much time I have, but you can never go wrong with a traditional sear!
The best way to cook a nice thick steak is sous vide with a quick sear afterwards.
What probe was used for this? Great video. Steak for dinner tonight! Yum!
Meater. They're great
@@nitefish121 Thank you!😀
I've always preferred traditional sear but I kinda want to test it out now!
Reverse sear but I only take it to 100 degrees and then I can put a better sear on it.
Agree, it gives more time to sear.
This is a terrific video, but I was surprised to see you didn't salt the beef before cooking? Or add any additional rubs or seasoning, which can magnify the flavor. Was oil added prior to searing the beef? I cooked a nice, thick ribeye yesterday using the traditional approach to a great result. I have used the reverse sear previously (the joy of cooking is experimenting), but I agree that the traditional approach makes the chew and texture better.
Yes the steaks were salted in advance, we recommend at least 1 hour before cooking, preferably the day before. Oil was added to the preheated pan prior to searing both steaks.
Reverse! It's so tender and since I don't care for a crispy crust on my steak, it's perfect!
How thick are your steaks?
These were 2" thick.
Been doing reversed sear for a long time until steaks got boring. learned about traditional sear at the same time realized reverse sear are overrated lol. Do traditional sear right and you’ll get reversed sear tenderness with real texture and bbq flavor.
Traditional sear, finishing in the oven, all day. I've tried reverse sear using sous vide, and, no thanks. It *was* more tender, but didn't taste the same and I didn't like the texture, and developing the crust I like as well is almost impossible without overcooking the interior and defeating the purpose.
reverse here!
Traditional sear…because I’m impatient and hungry 😊
Reverse sear!!
I like the traditional sear because I’m lazy 😊
Love traditional sear
Reverse sear!!!!!❤❤❤
I prefer thinner steaks. Thinner steaks have a better ratio of crust to interior meat...
Traditional sear for sureeeee
Her crust wasn't as good because you need to pat it dry with some paper towels before you sear it, less moisture=better sear
Team traditional sear!
Medium rare with crusty sear
Traditional sear all the way 😎
traditional sear please 🙋♂
Awesome 🥩 video! For steak, I'm definitely on team traditional sear. 🤌🏻