Sous vide vs Reverse sear ?

What's your favourite way to cook a steak?
- Sous vide - Water bath set to 54°C/129°F, steak in for 2 hours, then sear.
- Reverse sear - Oven at 120°C/250°F. Cook the steak to an intern temp 46°C/115°F - Rest and sear
#howto #cooking #steak #sousvide #foryou #food #viral #cookingrecipes #shortsvideo #shots

[@simonengmalm1034]

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

[@tylerbell6796]

Note taken. Good idea.

[@Kara-kx1lb]

I would love to find out how to roast garlic,

[@BV4551Pl]

@@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

[@Kara-kx1lb]

@@BV4551Pl thank you very much. I'll try this.

[@garrettd.6215]

Garlic creates a risk for botulism I have heard.

[@SEgrin28]

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.

[@seanstapelfeld2192]

exactly

[@seanstapelfeld2192]

@@keras_ He's not complaining hes literally saying it how it is.

[@maozedong115]

​​@@keras_ it's feedback, chill lmfao 😂

[@tingispingis]

​@@keras_If you're just going to say something braindead then just don't say anything at all

[@nuce79]

Agreed

[@Ashhong1]

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!

[@ginglyjoe2659]

@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]

@@ginglyjoe2659 hell yeah how did it go?

[@ginglyjoe2659]

@@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

[@nickhybner8485]

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.

[@joe_davola1085]

Ever since I purchased my Sous Vide I find it hard ordering steaks in restaurants because I feel like mine are better.

[@nickchivers9029]

They aren't

[@MrMTGPsycho]

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.

[@alexhndr]

Both. Both is good.

[@InnGuy]

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!!!

[@beemer_hubb]

Andy - "Let me know what you think in the comments below" Me - Eats phone.

[@iwasadeum]

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.

[@peterheinzo515]

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.

[@peteroz7332]

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 👍 💪

[@johnandbuddy]

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

[@Naraku1987]

Can still completely F it up during searing.

[@springera8888]

@@Naraku1987that applies to both sous vide and reverse sear, though, but you’re right, not completely foolproof.

[@Ashhong1]

@@peteroz7332I THINK that if you give it enough time, the moisture the salt draws out then gets absorbed by meat. Basically dry brine

[@CheeseLover23]

I slightly prefer reverse sear because I think you end up with a deeper, and crispier sear

[@pistol80]

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.

[@OMK-_-96]

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

[@darwinb718]

would love to try them to decide🤤

[@somedayDefect]

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.

[@kaihamasaki9307]

Sous vide definitely wins because it’s cooking in all those seasonings and tallow. It seals in all those flavors

[@toranas1500]

I love a reverse sear on the grill. That's where the technique really shines since you really get a smoky charcoal flavor.

[@samuelsmith6804]

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.

[@Bo_3rd]

You should try to make the experiment as controlled as possible. I think the only thing i would change is beaf tallow, it adds flavor like you said, we want to see how both methods taste and adding tallow to one will make a difference.

[@drengr2759]

I've never seen this guy before and I've made sure I'll never see him again. He didn't even try to control variables. He made his "experiment" as unbalanced as possible. I hope he has far more dislikes than likes because this is ridiculous.

[@AB-fw8qw]

Sous vide - consistency and absolutely delicious.

[@richardharker2775]

Both. Yum!

[@dab_saget]

Of course the one you soaked in wagyu tallow is better how is this a fair side by side lmfao

[@CheeseLover23]

yeah not a true comparison

[@joshuah.4496]

My thoughts exactly

[@sadhappy8860]

Makes this video absolutely pointless

[@drengr2759]

@@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.

[@andrewwhite262]

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!

[@frankpavlovic3833]

Sous vide is such a good technique for steak!!!!

[@danlee27]

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

[@petergreenwald9639]

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.

[@_BigWillyWonka]

Before making a decision, I think I would need to taste each one as cooked by Andy. 😊

[@TheronLewis]

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.

[@alistairmills7608]

Outstanding comparison

[@nevinhill960]

Somebody needs to give Andy his flowers already, man puts in serious work on his craft

[@tpthelen123]

Love Andy's narations...😊

[@PiotrMys]

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..

[@ginsengaddict]

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.

[@chaywarburton3488]

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.

[@rosechris9936]

Both methods use reverse sear. Bring meat to temp slowly then seat at the end.

[@mrdude88]

I love using my Sous Vide stick at home.

[@timothylloyd4625]

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.

[@byJASSY]

Genuinely thought he said white Nutella when adding the tallow 😂😂

[@Adam-ty2cg]

Reverse sear but smoke it for that added flavour instead of oven

[@SeniorDankyKang]

I love not watching your vids for a month or 2 so I can binge em for like 30 minutes or more

[@davidgreeniecaps]

I'm very interested in a lower temp reverse sear versus sous vide. obvious the tallow will help the sous vide flavor a lot

[@TF-Times]

Good info. I do both and can never decide.

[@royhi1809]

Sous vide for consistent texture and taste

[@Hoigwai]

I'll take both thank you very much!

[@jonathansmith3129]

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.

[@patrickpedra1774]

That sous vide is still mooing 😂😂😂

[@AndersHanche]

For many people I’d probably go with the sous vide, but the ease of reverse sear wins it for me.

[@nichevo1]

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??

[@marcsmith2656]

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

[@philliprowland2161]

I love my sous vide. It helps with everything from mashed potatoes to fish and steak.

[@ejchaves75]

Please do a steak video with Guga!!! Would love to see him visit Australia and you guys collaborate.

[@johnfurr8779]

sous vide changed my world. the ability to have the best steak with the least worry makes it a no brainer

[@AidansCars]

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 😊

[@Boopyboppy2655]

Great video I love you

[@wilsoncoleb1]

46 degrees that shit raw AF!

[@richardhaselwood9478]

Celcius numbskull

[@billyboy8888]

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.

[@notold37]

We Sous Vide our steaks, best way

[@Ax1oM11oo]

I sous vide my steak, my chicken breast and my salmon. Yeah, nothing beats sous vide. It’s just perfection everything and super juicy.

[@scotttocs]

The one cooked with flavouring tasted better? No way!

[@lajohnson1ly]

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?

[@rickbourn971]

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!!!

[@RamboUnchained]

Reverse seared but on the smoker instead of the oven first is the way!

[@potc0161]

Should have wrapped the stake im foil for the reverse sire 👌🏾

[@mrbeaman06]

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

[@FreshDougan]

Gorgeous steaks.

[@KeithJDavies]

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.

[@Bobbyblue22]

Reverse grill is best. Put in oven on low for a bit, they finish it on the grill.

[@mich9665]

The reason it beefier, is because it sits there cooking in its own juices

[@lorenzodsilva4820]

You are without doubt a legend! Just... That.... Aren't these both reverse sered still.?

[@skippynj1979]

I do it both ways... Sometimes I say screw it . Directly on the coals of my outdoor fire .. love variety..

[@legodude666]

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

[@mdamaan0508]

make "gajar ka halwa" its great

[@santiagocruz9426]

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.🤷‍♂️

[@creativechimp03]

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?

[@droy333]

I'll let you know what i think, I think you should cook me both steaks and I'll try them then I can feel qualified to state my opinion. Spoiler, both are delish!

[@jameskatu6339]

That Sous Vide looks soft succulent & juicy

[@WlLKO]

Sous Vide all the way!!!

[@ashrowan2143]

It looks like the sous vide also has a slightly more consistent colour internally

[@mikey7450]

You need to do a video with Guga!

[@mattirae4191]

Sous vide is a winner especially if you marinate the meat for several hours. The meat will be very tender.

[@user-rk8yv2pq2e]

Wagyu teller tells there shouldn't be any discrimination to my flesh 😅

[@Dr.Sortospino]

Sous vide allows to gain time in the organization, and be totally safe and mistake free in the hurry before the plating. I'll take sous vide all day

[@pranaykavathekar3026]

Oven one was done in oven one was done in 32 mins. Of course it was tighter. It's been waiting for 2 hour one to be done

[@USAUSAM82]

Reverse sear on charcoal would be better! Almost as good as Mitch getting his chitterlings! 😊🙏

[@grahamwhatling1871]

Reverse sear over charcoal for the win

[@AB-nv7bz]

I smoke mine at 225* until 120F. Then crank the grill and sear

[@sidesw1pe]

The best method is the one you prefer.

[@In0centz]

You need reverse sear over charcoal to get the best out off it

[@hevytimes]

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.

[@andrewfyfe8986]

No plastic waste for the rubbish dump either

[@markwhitton8785]

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 😁👍.

[@mariankay6482]

Come and git it! We have a few good steak places left. 🙂

[@michaelle5722]

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

[@cvfx2062]

I see a lot of people complaining about sous vide because you’re using warm plastic. I don’t own one but wanted to know what people thought ab this

[@eduran777ify]

More of these type vids

[@BrotherAlpha]

Sous vide is cooking on easy mode. And I say that as someone who loves my sous vide machine, BECAUSE it is cooking on easy mode.

[@VexanaNabi]

Yum

[@themurderbotfeed7688]

I reverse sear cuz I dont have the gear to sous vide and I dont eat enough steak to buy it, but id love to try it

[@zachzmolik4532]

You added more flavor to the sou vid steak so of course it would taste better

[@RocketJSykes]

sous vide is basically reverse aearing but more accurate

[@singlecauseiampoor]

Hi a big fan i am mike can you make rattle snake jerky

[@reyrex4938]

How much does that section of short loin usually cost?