Sous Vide or Reverse Sear Steak Method? #shorts
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Sous vide is the bomb. Veggies, eggs, meat you can do it all. When you sous vide a steak it sits at a set temp for hours, sometimes days. While doing that it gets more and more tender and the spices work their way into the meat. Then sear it on a high heat grill or cast iron, mmmmmm perfection
I never tried this but I can already taste the plastic.
Where was your comparison? Reverse sear from what? You only showed a sous vide steak that has to be seared after vs what? Did you bake one?
Where did you get that steak?!
Why not both?
But my toaster oven is already on the counter, a 10 oz NY strip gets up to 125°F in 20 minutes, by that time my iron pan is up to temp to sear and im eating 10 minutes later. 30 min start to finish.
SV method pasteurizes, is infinitely repeatable and can be held at temp without drying out – what's not to love?
Full video is so informative