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cookinwithclint OP t1_jbpph4x wrote

Reply to comment by Tejon_Melero in [Homemade] Prime Ribeye by cookinwithclint

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.

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medfreak t1_jbq9bzg wrote

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.

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cookinwithclint OP t1_jbqnjmn wrote

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

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medfreak t1_jbqre2i wrote

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.

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JulieTheGenius t1_jbrv6y0 wrote

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. 🤞🏼👩🏻‍🍳

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