4 ms·

I'm impressed but disappointed the "reverse sear" is missing. If you haven't tried, it, it's a pretty amazing way to cook a steak and it scales up to lots of st

I'm impressed but disappointed the "reverse sear" is missing. If you haven't tried, it, it's a pretty amazing way to cook a steak and it scales up to lots of steaks at the same time. It's awesome [1] https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...

QuotedForTruth 8y ago
Just make your own. Or click "as text" and paste this in: 3cm Steak starts at 23°C 110°C and 110°C for 2:00 23°C and 230°C for 0:15 230°C and 23°C for 0:15 23°C and 23°C for 20:00
- n_plus_one 8y ago
  2 minutes of cooking for reverse sear? In practice, a 3cm steak would probably need 20-25 minutes at 100C before sear. This model seems way off at this temp range, but seems closer for sous vide.
  - QuotedForTruth 8y ago
    Yeah I just flipped the sear then cook low and then adjusted it to medium rare. It seemed short to me too.
- halbritt 8y ago
  I tend to do something around 75-80c for an hour on a 3-4cm thick steak. The slower one goes, the easier it is to make up for errors in probe placement, multiple steaks, etc.
- sgc 8y ago
  The chart on that page reads: Temperature and Timing for Reverse-Seared Steak For 1 1/2–Inch Steaks in a 250°F (120°C) Oven Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes
ThomPete 8y ago
Yeah great tip. Btw: Serious Eats is the hacker news for cooking.
- deleted 8y ago
  [deleted]
rootusrootus 8y ago
One thing to note is that reverse sear was his answer to sous vide being too expensive. He does note that there are upsides and downsides to both, but the world has changed and these days precision sous vide circulators are dirt cheap.
- halbritt 8y ago
  I've tried both and much prefer the reverse sear to a sous vide steak. Getting a good sear on a wet steak is pretty difficult. I will say that sous vide steaks make good camping food. I get vacuum sealed ones, cook 'em in the bag, toss 'em in my cooler and when it comes time, they can be dried with a few paper towels that then get tossed in the fire, some salt and pepper, and put a steak on a spit like a marshmallow.
  - steve19 8y ago
    That's a great idea!
- tptacek 8y ago
  Kenji Alt has gone into some depth on the tradeoffs between reverse-sear and circulators. There isn't much downside to reverse-sear; you get superior browning (the same quality browning on a circulated steak will give you a grey band), and basically just trade off not having to keep track of time.

QuotedForTruth 8y ago

Just make your own. Or click "as text" and paste this in: 3cm Steak starts at 23°C 110°C and 110°C for 2:00 23°C and 230°C for 0:15 230°C and 23°C for 0:15 23°C and 23°C for 20:00

n_plus_one 8y ago
2 minutes of cooking for reverse sear? In practice, a 3cm steak would probably need 20-25 minutes at 100C before sear. This model seems way off at this temp range, but seems closer for sous vide.
- QuotedForTruth 8y ago
  Yeah I just flipped the sear then cook low and then adjusted it to medium rare. It seemed short to me too.
halbritt 8y ago
I tend to do something around 75-80c for an hour on a 3-4cm thick steak. The slower one goes, the easier it is to make up for errors in probe placement, multiple steaks, etc.
sgc 8y ago
The chart on that page reads: Temperature and Timing for Reverse-Seared Steak For 1 1/2–Inch Steaks in a 250°F (120°C) Oven Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

ThomPete 8y ago

Yeah great tip. Btw: Serious Eats is the hacker news for cooking.

deleted 8y ago
[deleted]

rootusrootus 8y ago

One thing to note is that reverse sear was his answer to sous vide being too expensive. He does note that there are upsides and downsides to both, but the world has changed and these days precision sous vide circulators are dirt cheap.

halbritt 8y ago
I've tried both and much prefer the reverse sear to a sous vide steak. Getting a good sear on a wet steak is pretty difficult. I will say that sous vide steaks make good camping food. I get vacuum sealed ones, cook 'em in the bag, toss 'em in my cooler and when it comes time, they can be dried with a few paper towels that then get tossed in the fire, some salt and pepper, and put a steak on a spit like a marshmallow.
- steve19 8y ago
  That's a great idea!
tptacek 8y ago
Kenji Alt has gone into some depth on the tradeoffs between reverse-sear and circulators. There isn't much downside to reverse-sear; you get superior browning (the same quality browning on a circulated steak will give you a grey band), and basically just trade off not having to keep track of time.