4 ms·
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). Edi
by 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 agoAgree, that really helps!
- balfirevic 5y agoIncidentally, 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...