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From someone with no knowledge of reverse sear: Why does that seem like a mistake? 130F is how you get medium rare with a sous-vide setup. If you're talking lon

From someone with no knowledge of reverse sear: Why does that seem like a mistake? 130F is how you get medium rare with a sous-vide setup. If you're talking long and slow using an oven, it seems reasonable to me that you'd aim for the same internal temp as sous-vide.

karlshea 5y ago
The original reverse sear recipe is 115° for med-rare, 125° for med, assuming you’re gonna pump a lot more heat into it getting the crust (plus carryover). Edit: to maybe answer your actual question, I think sous vide has a different goal. Different final textures, maybe more refined? Reverse sear is more fixing the common “the outside looked good but the inside is raw” problem if you don’t have a lot of steak experience. I think if you were going to crust up a sous vide steak on a charcoal grill you’d probably want to cook it at 115-125 as well.
- mandeepj 5y ago
  > the outside looked good but the inside is raw make sure you don't start cooking it right away after taking out from the refrigerator. I normally let it rest for 30-45 mins, sometimes even an hour.
  - karlshea 5y ago
    Agree, that really helps!
  - balfirevic 5y ago
    Incidentally, that does almost nothing according to this article by... Kenji Lopez! https://www.seriouseats.com/old-wives-tales-about-cooking-steak https://www.seriouseats.com/old-wives-tales-about-cooking-st...
mhb 5y ago
From his Cook's Illustrated recipe: Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes. https://www.cooksillustrated.com/recipes/3564-pan-seared-thick-cut-strip-steaks https://www.cooksillustrated.com/recipes/3564-pan-seared-thi...
rootusrootus 5y ago
> 130F is how you get medium rare with a sous-vide setup This also depends on what cut the steak is. 138F is a better target for something with more fat, like ribeye, because 130F won't really break it down.
- tptacek 5y ago
  I don't think this is true. Fat does start to render at 130, but "rendering" is a collagen conversion process, and has as much to do with time as with temperature (for the same reason, you can't just turn the temperature up to cook a pot roast faster). You probably shouldn't cook your steaks to medium (unless that's how you like them) just to try to render more fat. I think the best way to handle the fat in a ribeye is to hit it hard with high heat after you've brought it up to temperature, in either a hot pan with barely-smoking oil in it, or over a lit chimney starter in your grill. (You're still not going to render all the fat into oil, but you will make it crispy and delicious).

karlshea 5y ago

The original reverse sear recipe is 115° for med-rare, 125° for med, assuming you’re gonna pump a lot more heat into it getting the crust (plus carryover). Edit: to maybe answer your actual question, I think sous vide has a different goal. Different final textures, maybe more refined? Reverse sear is more fixing the common “the outside looked good but the inside is raw” problem if you don’t have a lot of steak experience. I think if you were going to crust up a sous vide steak on a charcoal grill you’d probably want to cook it at 115-125 as well.

mandeepj 5y ago
> the outside looked good but the inside is raw make sure you don't start cooking it right away after taking out from the refrigerator. I normally let it rest for 30-45 mins, sometimes even an hour.
- karlshea 5y ago
  Agree, that really helps!
- balfirevic 5y ago
  Incidentally, that does almost nothing according to this article by... Kenji Lopez! https://www.seriouseats.com/old-wives-tales-about-cooking-steak https://www.seriouseats.com/old-wives-tales-about-cooking-st...

mhb 5y ago

From his Cook's Illustrated recipe: Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes. https://www.cooksillustrated.com/recipes/3564-pan-seared-thick-cut-strip-steaks https://www.cooksillustrated.com/recipes/3564-pan-seared-thi...

rootusrootus 5y ago

> 130F is how you get medium rare with a sous-vide setup This also depends on what cut the steak is. 138F is a better target for something with more fat, like ribeye, because 130F won't really break it down.

tptacek 5y ago
I don't think this is true. Fat does start to render at 130, but "rendering" is a collagen conversion process, and has as much to do with time as with temperature (for the same reason, you can't just turn the temperature up to cook a pot roast faster). You probably shouldn't cook your steaks to medium (unless that's how you like them) just to try to render more fat. I think the best way to handle the fat in a ribeye is to hit it hard with high heat after you've brought it up to temperature, in either a hot pan with barely-smoking oil in it, or over a lit chimney starter in your grill. (You're still not going to render all the fat into oil, but you will make it crispy and delicious).