From my experience using Meater bluetooth thermometer, I've collected a temp data of reverse-sear steak. The result was, "resting increases internal temp by 3~4C almost every time" When u take ur steak out of oven, 5 min rest will increase internal temp by 3-4C After u sear ur steak for 45 seconds per each side, 5 min rest will increase internal temp by 3-4C. Of course it would vary depending on a lot of variables, but it means you have to consider this variable when u reverse-sear. These days I'm dissapointed that Seriouseats lost its advantage over other websites. It lost "Serious". No more data graph, No more additional experiment to check previous theory, No more eccentric twist challenging orthodox.
if cooking at home I perfer the carbon steel pan, give a nice sear and don't get a uniform texture or doneness which i think is ideal. If doing a dinner for a party i'll doing reverse sear, since i can get a lot of steak done quickly and on a time table well still get similar result to just the pan. But if doing business sales for dinner time, i'll use sous vide since that way the steak is ready to go and i can add more heat if thats what the customer wants. Also with sous vide i can pretty much ensure from order to hand off the time frame is 5 minutes or less.
honestly, even with the butter basting method there was very little gradient. i used to be a die-hard sous-vide person, but i've also come to greatly appreciated the more pronounced crust that just pan-searing and butter-pasting gets on a steak.
I wish you’d address the effect on the fat content for each method. Personally, I find that a good fatty cut of meat comes out worse with the sous vide because the gentle cooking doesn’t render the fat properly. Sous vide is great for chicken but for steak... nothing beats butter basting.
I feel the same way. I got a Joule a couple of months ago and have been a little bit disappointed with everything except chicken. For some reason, it just makes chicken taste amazing. But steak and pork seem to taste better (at least to me), cooked the more conventional way. I think you're right; there's something odd going on with the fat rendering for sous vide.
With any of the three methods the internal temperature would/should not pass the temperature for your doneness-level. So if the max temp is the same for all three, why would the fat render more on one method than another?
@@xandrios I'm not totally positive, and my comment stems solely from my personal experience. I would imagine there is a difference for the same reason that eggs turn out different if you cook them slowly vs dropping them into a ripping hot pan. I wish I had a better answer for you :/
@@xandrios My guess is that flavor and texture are probably functions of not only temperature, but also time. The only way the interior of the meat is heated is via conduction, but the rate of heat transfer can vary based both upon the substance itself (fat vs muscle) and the temperature of the thermal reservoir (either the water bath, air, or a pan surface). I imagine there are also some secondary effects due to how much moisture can evaporate that may more or less alter the concentration of flavor.
Don't know when the definitions changed but medium rare to me is 130-135 F final temp. And, depending on the oven temperature, the thermal carryover is sometimes less than you would think. For steaks 1-1.5" thick, I would estimate only 3-5 F post-oven increase tops.
ya 130-135 F is medium rare, as for carry over thats more a skill since sometimes i'll begin rest at 110 F and other times 125 F. Though I'd agree if heating in the oven at say 300F ish, 3-5 temp increase is pretty accurate for that size if it's a wide cut like ribeye but if it's a narrower cut like a newyork i'd say it would be more like 5-7 F.
I like sous vide & to finish with a bbq seared if I didn’t live in an apartment .... but since I do I pan seared finish and sometime blow torch a bit more to add more char.
Charles Bardforth I cook steak every weekend for the past 1 year after getting my sous vide device....got to try this method once my broken jaw heals 😕
Because I like Medium Rare to Medium (depending on the cut and grade), my favorite for thick cuts is the reverse sear method (oven at 250*F to cast-iron pan). I get it to about about 10*F under my target temp, then sear it over high-medium-high (so between medium high and high) for a butter-baste. It works so damn well and gets me some incredible steak. You 100% need a leave-in thermometer for this method to be accurate, though. I also have an oven thermometer that I leave in the oven to monitor its temp. Both tools really help to get me consistent results about... 99% of the time (the 1% being my own errors). Hoping your oven's thermometer is accurate and relying on time is fine... but you won't get consistent results.
Why that high in the oven? I go 129 and it mimics the sou vide method without making it wet, Then I sear but What ile like much more is blowtorch it it gives a little bit like burn charcoal flavour and very hard crust which I love.
@@mightylordkuba Which oven do you have? Most ovens cannot hold a temperature very precisely at all. +/- 30 F is common. The Breville smart oven air is one of the few consumer grade ovens that can maintain temp to within 5 F, but it's also PID controlled.
Though he said in Sous Vide method, you don't need to let steak rest after cooking, according to my experiences, you should let steak rest after cooking in water and on the stove. Then the temperature is maintained and much less juice comes out.
For sous vide, I followed Helen Rennies (of yt channel with same name) advice of cooling back the meat (still sealed in water for a few minutes) before searing so it doesn't overheat. I also used really hot (≥270c/520f carbon steel) pan and no oil or butter (or pepper) as that would instantly burn. That gives a great crust (way better than shown in this vid), and the steak was awesome. If you want extra flavours beside salt, you would have to make a sauce though.
Cooling down could be done by putting the steak in icewater. That would quickly cool down the exterior of the seat, while maybe retaining a little heat in the middle. Searing it hard would re-heat the exterior. Would be a bit tricky to get the cool-down timing right though.
why not cook it sous vide , dry it , put it in the fridge to cool down ( over night if you plan ahead) . when you are ready to go, take it out , pat it dry , sear it and add butter, garlic and thime. By the time you get a good sear the steak is nice and worm in the center. No need to rest. 😀 That's how I do it.
At the begining of the video you mentioned personal preference when cooking. However, you abaondonded it when referring to doneness of steak. I get the industry standard of cooking steak in rare degrees; nevertheless, their are cultures, including mine, where people cook steak well done, moist, and delecious. So, it's really biased when cooks/chefs like yourself project this way on to others when the whole world does not eat rare steak due to beliefs and traditions or preference. Food for thought to consider beyond the status quo.
Actually, as with most of the people, the explanation with sous vide is wrong. Just to be precise, when cooking sous vide and then caramelizing the outer layer, you get a very high gradient on the boundary (!) that is, near the surface, and practically no gradient in the middle. And as with the butter basted: you get practically a very low temperature (as you refer to it: doneness, whatever that is) gradient.
Cool, thanks. Guga Foods must challenge (his is grilled with brazil's favorite cow part picanha something) w/ a little fat cheat for added flavor- butter and some steak fat management. God bless, Rev. 21:4
The last method requires your undivided attention, great to show off on date night, not practical for large families or parties. Reverse searing will have your oven running for half an hour or longer, depending on number of steaks and desired doneness...sous vide is by far easiest and most convenient. Step 1: Dump a kettle of boiling water into cooler half full of tap water to raise temperature faster. Step 2: Set a dozen steaks in cooler with your favorite seasonings a few hours before party. Step 3: Sit back, relax and enjoy a few cold ones as your steaks cook to perfection. Step 4: Slap steaks on an open flame grill as your guests arrive for optimum steak eating experience. Step 5: Bask in your glory as your guests praise your steak cooking skills.
Originally I wanted to buy the circulator for sous vide, but then realized I didn't want to heat up the plastic touching my food. Plus all that waste...
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From my experience using Meater bluetooth thermometer, I've collected a temp data of reverse-sear steak.
The result was, "resting increases internal temp by 3~4C almost every time"
When u take ur steak out of oven, 5 min rest will increase internal temp by 3-4C
After u sear ur steak for 45 seconds per each side, 5 min rest will increase internal temp by 3-4C.
Of course it would vary depending on a lot of variables, but it means you have to consider this variable when u reverse-sear.
These days I'm dissapointed that Seriouseats lost its advantage over other websites.
It lost "Serious".
No more data graph, No more additional experiment to check previous theory, No more eccentric twist challenging orthodox.
if cooking at home I perfer the carbon steel pan, give a nice sear and don't get a uniform texture or doneness which i think is ideal. If doing a dinner for a party i'll doing reverse sear, since i can get a lot of steak done quickly and on a time table well still get similar result to just the pan. But if doing business sales for dinner time, i'll use sous vide since that way the steak is ready to go and i can add more heat if thats what the customer wants. Also with sous vide i can pretty much ensure from order to hand off the time frame is 5 minutes or less.
Under cooking sous vide by 5-10degrees for 2 hours, then searing and basting with butter and aromatics should’ve been shown..best steak you’ll make
honestly, even with the butter basting method there was very little gradient. i used to be a die-hard sous-vide person, but i've also come to greatly appreciated the more pronounced crust that just pan-searing and butter-pasting gets on a steak.
I wish you’d address the effect on the fat content for each method.
Personally, I find that a good fatty cut of meat comes out worse with the sous vide because the gentle cooking doesn’t render the fat properly. Sous vide is great for chicken but for steak... nothing beats butter basting.
I feel the same way. I got a Joule a couple of months ago and have been a little bit disappointed with everything except chicken. For some reason, it just makes chicken taste amazing. But steak and pork seem to taste better (at least to me), cooked the more conventional way. I think you're right; there's something odd going on with the fat rendering for sous vide.
With any of the three methods the internal temperature would/should not pass the temperature for your doneness-level. So if the max temp is the same for all three, why would the fat render more on one method than another?
@@xandrios I'm not totally positive, and my comment stems solely from my personal experience. I would imagine there is a difference for the same reason that eggs turn out different if you cook them slowly vs dropping them into a ripping hot pan. I wish I had a better answer for you :/
@@xandrios My guess is that flavor and texture are probably functions of not only temperature, but also time. The only way the interior of the meat is heated is via conduction, but the rate of heat transfer can vary based both upon the substance itself (fat vs muscle) and the temperature of the thermal reservoir (either the water bath, air, or a pan surface). I imagine there are also some secondary effects due to how much moisture can evaporate that may more or less alter the concentration of flavor.
Don't know when the definitions changed but medium rare to me is 130-135 F final temp. And, depending on the oven temperature, the thermal carryover is sometimes less than you would think. For steaks 1-1.5" thick, I would estimate only 3-5 F post-oven increase tops.
ya 130-135 F is medium rare, as for carry over thats more a skill since sometimes i'll begin rest at 110 F and other times 125 F. Though I'd agree if heating in the oven at say 300F ish, 3-5 temp increase is pretty accurate for that size if it's a wide cut like ribeye but if it's a narrower cut like a newyork i'd say it would be more like 5-7 F.
I like sous vide & to finish with a bbq seared if I didn’t live in an apartment .... but since I do I pan seared finish and sometime blow torch a bit more to add more char.
I double sear. Sear before when it's cold, than sous vide, than finish the sear after. This was you get less grain for more crust
Charles Bardforth I cook steak every weekend for the past 1 year after getting my sous vide device....got to try this method once my broken jaw heals 😕
John Tan
Ouchie.
Because I like Medium Rare to Medium (depending on the cut and grade), my favorite for thick cuts is the reverse sear method (oven at 250*F to cast-iron pan). I get it to about about 10*F under my target temp, then sear it over high-medium-high (so between medium high and high) for a butter-baste.
It works so damn well and gets me some incredible steak.
You 100% need a leave-in thermometer for this method to be accurate, though. I also have an oven thermometer that I leave in the oven to monitor its temp. Both tools really help to get me consistent results about... 99% of the time (the 1% being my own errors). Hoping your oven's thermometer is accurate and relying on time is fine... but you won't get consistent results.
Why that high in the oven? I go 129 and it mimics the sou vide method without making it wet, Then I sear but What ile like much more is blowtorch it it gives a little bit like burn charcoal flavour and very hard crust which I love.
@@mightylordkuba Which oven do you have? Most ovens cannot hold a temperature very precisely at all. +/- 30 F is common. The Breville smart oven air is one of the few consumer grade ovens that can maintain temp to within 5 F, but it's also PID controlled.
Well you can easily tell he didn't care about the Sous Vide method lol
Though he said in Sous Vide method, you don't need to let steak rest after cooking, according to my experiences, you should let steak rest after cooking in water and on the stove. Then the temperature is maintained and much less juice comes out.
For sous vide, I followed Helen Rennies (of yt channel with same name) advice of cooling back the meat (still sealed in water for a few minutes) before searing so it doesn't overheat. I also used really hot (≥270c/520f carbon steel) pan and no oil or butter (or pepper) as that would instantly burn. That gives a great crust (way better than shown in this vid), and the steak was awesome. If you want extra flavours beside salt, you would have to make a sauce though.
Cooling down could be done by putting the steak in icewater. That would quickly cool down the exterior of the seat, while maybe retaining a little heat in the middle. Searing it hard would re-heat the exterior. Would be a bit tricky to get the cool-down timing right though.
Great tips, but what about using a gas grill for steaks
why not cook it sous vide , dry it , put it in the fridge to cool down ( over night if you plan ahead) . when you are ready to go, take it out , pat it dry , sear it and add butter, garlic and thime. By the time you get a good sear the steak is nice and worm in the center.
No need to rest. 😀
That's how I do it.
Not a fan of the sous vide method at all for steaks that have any amount of fat in them. Works great for really lean cuts like sirloin etc. though.
Great vid. I prefer to sous vide mine for now.
In a styrofoam box. Totes hacky, but it works.
Yes. Yes. Yes. Next month will be a steak-a-then. Each method.
At the begining of the video you mentioned personal preference when cooking. However, you abaondonded it when referring to doneness of steak. I get the industry standard of cooking steak in rare degrees; nevertheless, their are cultures, including mine, where people cook steak well done, moist, and delecious. So, it's really biased when cooks/chefs like yourself project this way on to others when the whole world does not eat rare steak due to beliefs and traditions or preference. Food for thought to consider beyond the status quo.
Actually, as with most of the people, the explanation with sous vide is wrong. Just to be precise, when cooking sous vide and then caramelizing the outer layer, you get a very high gradient on the boundary (!) that is, near the surface, and practically no gradient in the middle. And as with the butter basted: you get practically a very low temperature (as you refer to it: doneness, whatever that is) gradient.
That knife rack is giving me anxiety
Some times for butter basting?!!
No seasoning the meat before butter basting?
He might have done a dry brine
How many times has SeriousEats made this video?
I like the 4th method♨️
6:21 *Guga has entered the chat*
Let's do it
I ate the steak today but the steak is really good !!!! ^^ :)
Cool, thanks. Guga Foods must challenge (his is grilled with brazil's favorite cow part picanha something) w/ a little fat cheat for added flavor- butter and some steak fat management.
God bless, Rev. 21:4
You could have done the same sear on the sous vide steak as you did one the reverse sear.
how about bluefin tuna?
I like mine boiled with milk
The last method requires your undivided attention, great to show off on date night, not practical for large families or parties. Reverse searing will have your oven running for half an hour or longer, depending on number of steaks and desired doneness...sous vide is by far easiest and most convenient.
Step 1: Dump a kettle of boiling water into cooler half full of tap water to raise temperature faster.
Step 2: Set a dozen steaks in cooler with your favorite seasonings a few hours before party.
Step 3: Sit back, relax and enjoy a few cold ones as your steaks cook to perfection.
Step 4: Slap steaks on an open flame grill as your guests arrive for optimum steak eating experience.
Step 5: Bask in your glory as your guests praise your steak cooking skills.
What if I’m vegan??
3
Why are your utensils in water???
To let the corona virus swim around
The last steak is no way medium rare, more rare
Dude you need more herbs and mash that garlic some
He took off his coat, finally!
Indonesian subtitle, please...
Originally I wanted to buy the circulator for sous vide, but then realized I didn't want to heat up the plastic touching my food. Plus all that waste...
In conclusion, "steak"
The guy's eyes are eye brows are moving too crazy
There is no "best" way - it's whatever the person eating it prefers.
What’s the best way....? None of the above. Learn how to grill a steak. That’s the best way!