FOOD NEWS
Sous Vide Vs. Reverse Sear: Which Method Yields The Better Steak?
BY MATTHEW SPINA
Two relatively simple cooking methods, sous vide and the reverse sear, are considered some of the best ways to cook a perfect steak. However, they each have their pros and cons.
Sous vide and the reverse sear are actually quite similar. They both involve cooking the steak slowly at low temperatures for ultimate tenderness and an even doneness inside.
Sous vide submerges the steak in warm water to cook. Using a gadget like an immersion circulator, you can control the water’s temperature and keep it there.
The advantage of this method is precision. Though the process can take hours, sous vide allows home chefs to reach their ideal level of doneness with no temperature fluctuations.
Meanwhile, the reverse sear method cooks the steak in an oven set to around 250 degrees to slowly raise the meat's temperature. Then, the steak is seared in a pan.
Sous vide offers more control with less maintenance, and you'll need to babysit a reverse sear steak a little bit more while it's in the oven to avoid overcooking it.
However, the reverse sear produces a better, deeply browned, flavorful crust. As it roasts, the meat's exterior dries out in the oven, then crisps up beautifully in the pan.
The reverse sear is ultimately the better method for steak with a tender interior and perfect crust. However, if you're all about control and consistency, you might like sous vide.