/ck/ - Food & Cooking

I’m lazy

>>14399693
Hey anon that picanha was another one of my steaks too :)

>>14393368
Technically no, they’re two different concepts, but the final results can be compared.

Reverse searing means that you put the steak in the oven until it reaches the desired temp at the core, and this means that only the core reaches that temperature because the outside layers would be more cooked. There aren’t home ovens capable of precisely maintaining the temperature of a medium rare steak, and if there are they cost a lot of money.

Sous vide ensures you a 100% uniform doneness because you set the water temperature to the precise temperature you’d like to have your steak and wait until it has reached that temp and is evenly cooked, then you finish it how you like.

The bigger difference is that with sous vide you can keep the steak in the water for hours (for more than 4 hours the temperature must be higher than 54C for safety reasons) and this allows you to alter the texture of though meats or cheap steaks, so you can tenderise garbage steaks if you want.

Another big difference is that since the steak is enclosed in a vacuum sealed pouch you can infuse whatever flavour you like because the juices stays in the bag and are concentrated, so for this very reason you have to lower the amount of salt and pepper and everything else to avoid overpowering the steak.

I do both the methods and for sous vide steaks I prefer aiming at medium doneness because otherwise the steaks leaks juices at medium rare since it’s 100% cooked evenly and I don’t like it, however they taste amazing.

>pic related

>>14387729
This one always sous vide and seared in a cast iron pan.

I always pat the meat dry but I was thinking that it could be a possible solution and it consists of placing the steak on a rack in the ventilated oven set at the minimum temp it can hold or directly at zero temp so the vent inside would just dry the surface. When you’re done transfer immediately to the pan or else.

Ideally if your oven can safely hold the minimum temp (mine reaches 50C min which is 7C lower than my steak doneness) so it both dries the surfaces and keep the steak warm and the latter means a better and quicker Maillard reaction in the pan.

Otherwise choosing not to heat the oven means that the steak will cool inside allowing you to keep it more in the pan without cooking beyond the doneness you achieved SV.

Another hack would be using an hair dryer to dry the meat.

Let your autism shine, it’s up to you.