Tejon_Melero t1_jbpopl7 wrote on March 10, 2023 at 7:32 PM

I like stumbling across OP posts because there are always people telling him to reverse sear and sous vide and he clearly thinks they are inferior strategies for the specific dishes.

Steak looks great, the coloration issue on doneness could be simply shading on the pic.

I'd want to see the deckle for rendering check, but it looks great without the need.

cookinwithclint OP t1_jbpph4x wrote on March 10, 2023 at 7:37 PM

Thank you

Regarding Sous Vide, I got an ANOVA for Christmas 2015 and literally cooked every meal for about 8 months with it. I was brainwashed I thought it was the best way to cook. My brother asked me to try a few of my traditional methods again and I haven't touched it since.

I have played around with reverse sear quite a bit but I find the slow render makes the steak eat more like a roast then a steak.

I definitely don't want to seem like I am dismissing them, it's just that I prefer my method for steak.

medfreak t1_jbq9bzg wrote on March 10, 2023 at 9:48 PM

I don't see how Sous Vide tastes like Roast unless you are keeping your meat for very long hours under high temps. Either way to each their own.

cookinwithclint OP t1_jbqnjmn wrote on March 10, 2023 at 11:28 PM

Reverse sear tastes like roast, SV makes the meat soft muddles the flavors and lacks overall texture. I have tried everything from 30 minutes to 8 hours, I have faux, aged, warm aged, did the 103 followed by 120, you name it, I have done it. Literally hundreds of steaks

medfreak t1_jbqre2i wrote on March 10, 2023 at 11:56 PM

I have tried every steak preparation method both by myself and at some of the so called "best restaurants". To me nothing tastes better than a properly seared steak after 60-90 minutes sous vide. Again to each their own.

JulieTheGenius t1_jbrv6y0 wrote on March 11, 2023 at 5:39 AM

What is your sous vide method?

I’ve just gotten one and cooked 1 steak. It was ok but definitely have room for improvement. My post sous vide sear was too brief and I needed to up my seasoning but for first run, it was very passable.

I’m planning to sous vide a London broil tomorrow. 🤞🏼👩🏻‍🍳