Sous vide vs Reverse sear ? 

How do I block this garbage videos??? I dont know why keeps popping in my feed. I hate his videos

I need sample first!

Microplastic

Oven one was done in oven one was done in 32 mins. Of course it was tighter. It's been waiting for 2 hour one to be done

Try sous vide with or without tallow. You might get more flavour without.

I feel apprehensive about sous vide and micro plastics. I know you can get safe plastics but idk seems like we’ve justified it

You are not pronouncing sous-vide right. Are you a chef?

No food in plastic! Thats how you get microplastic in the body and makes you ill after some time.

Reverse sear on the grill/smoker is better. Oven doesnt compare.

Neither

sous vide is basically reverse aearing but more accurate

Reverse sear is better if you cook it on charcoal. Love that taste you get from the coal

realistically it's an uneven playing field here due to the wagyu fat & rosemary you've added to the vac packed meat yet the reverse sear I just thrown in the oven. seriously.....

Great video I love you

Sous vide is a winner especially if you marinate the meat for several hours. The meat will be very tender.

Oof, rosemary steal so much of the beef flavour, I’m definitely not a fan.

Ok so using your bbq to cook your steak too easy?

It's the same thing...

You cheated by adding beef tallow

I pretty much exclusively sous vide steaks but that was kinda unfair for the reverse sear. Wagyu tallow for the sous vide does so much for the beef flavour

I love not watching your vids for a month or 2 so I can binge em for like 30 minutes or more

Remember when you just cooked it on a grill till it was done? ...and it didnt cost 70 bucks for a steak?

Straight on the pan is my,preference. I hate plastic. It contaminates the food with toxins/ chemicals

Sous vide is the lazy cooking style imo. No fun in that

U should do a colab with guga bro for real

I didn’t taste any so I can’t give an honest opinion on both 😂

They are both reverse seared.

Reverse sear over charcoal for the win

Reverse sear the sous vide steak?

The sous vide press and force the favour inside the steak which the reverse sear don’t. But it’s take longer and the sear may not look so good. I also heard that sous vide with fat is a no no as fat rendering create too fattiness for the meat unless it’s fish which has no fat

Garlic should not be used in sous vide! It's a botulism risk!

Mmmmm hot water meat. For people that can’t cook imho

I've been trying to find one of those water cooking things for meat. I can't find em anywhere

Tallow, rosemary and garlic on one - nothing on the other. I wonder which will taste better? 🤔

But that isn’t a crushed garlic clove?

As a carnivore that only eats beef and lamb I’ve eaten a huge number of steaks. I mean a lot. I have the means and have tried just about every method you can think of to keep the food interesting. For me nothing beats a searing on a charcoal grill then finishing indirect. I also find as long as you get the steak out the fridge a couple of hours first, reverse searing isn’t better than searing in the skillet first and finishing in the oven. Sous vide is tender, but I’m still not sold on it being better. I do use the sous vide cooking method but usually not for steak. When you eat 200+ steaks a year I’m a tiny bit concerned about cooking in plastic. If you don’t have a grill I recommend dry brining then cooking in a skillet and finishing with butter, just don’t over burn the butter. I used to season with garlic and pepper too but I’m not convinced that’s better either,particularly if it’s dry aged. But man they look like some high quality steaks, that’s the most important part, as long as you don’t overcook them that are going to be awesome.

I love a reverse sear on the grill. That's where the technique really shines since you really get a smoky charcoal flavor.

I used my brewing bench to sous vide steaks. I was really enjoying it but something was different. Finally sous vide one and reverse seared the other at the same time. It came down to texture! The sous vide had a texture I didnt care for over the revese seared.

Andy, you could at least have done a separate sear with an herb and butter baste for the reserve sear one come on, and reverse sear wins because you don't have to buy a sous vide bath and vacuum sealer

Guga says no added fat during suis vide.

I don’t believe adding fat to the souse vide bag improves the flavor

Question, do chefs start the sous vide at the start of service, as it takes 2 hours?

Switch your fresh garlic and tallow with garlic powder and no added fat and you'll improve your sous vide game. Watch the garlic and butter experiments from several years ago on Sous Vide Everything. Save the whole garlic and herbs for your reverse sear.

Reverse searing is ok, but my big problem with it is the lack of plastics used in the process

You added extra beef flavor in the tallow and say the other doesn’t taste as “beefy”. Right….

That boiling looks hideous.

Do you know have to make burgers and fries

Please dont bash me, im just an Asian dude with a passion for cooking, i dont use fancy stuff. *Why not just sous vide and finsh the cook with a reverse sear?* Wouldn't you get the best of both worlds because the vaccum sealed bag keeps the juices locked into the steak, while its also being soaked by butter in there, giving off extra juices to play with. Youd be able to then throw it in the oven to complete the cook, finally on the stove for a sear, locking in the juices and giving a nice crust on the steak? Im looking to learn, any help or advice is much appreciated 😊

Poor comparison mate……one got a bath in tallow and herbs.

I see you're completely disregarding front sear

So one piece of meat gets all kinds of flavor, and the other one just gets pan fried? Good comparison 👍🏻

One of the biggest problems when you did sous vide Is that You put tallow In the bag while you were cooking it. You do not put any sort of oils or fat. That's not already on the meat in a sous vide bag when cooking it. Then when you sear it, the reverse sear will taste better. The oil will drown out the seasonings

Stop adding fat to sousvide! It takes flavor from the meat!

Is it just me or do sous vide steaks always taste grainy

Not a fair fight. No tallow or herbs on both and try it again

How do I let you know what I think I don't have all that shit to make that hahahaa tell me what you think

Not a fan of sous vide. Prefer reverse sear, basting with lots of herb-butter....

Just ruined both steaks...

It's not really a fair comparison when you add Wagu tallow to one and not the other.

Not a fair comparison- cook both with same flavours or rather without any - make it a Neutral test! Else for sure Sous Vide has nire time to absorb flavours

I have no idea what this was all about.

As an American I hate the metric system

Sous vide is great! I mean, who doesn't want to wait 2-3 hours before eating?

Fun fact: sous vide means under vacuum. So it's necessarily the tallow that makes it taste beefier, its the fact that the steak is cooking in its own juices.

Sorry, but lose the mustache.

personally I don't like the texture of sous vide cooked meat. Also adding vague tallow made this comparison pretty unfair

I didn't get to taste it, so I don't know which is better.

Both are great, but I much prefer reverse sear, solely for the fact I do not need any non-standard equipment. Just an oven. Also, that extra beefiness? You can get that by doing a shallow confit in the tallow as part of the reverse-sear process. Best of all worlds.

How much does that section of short loin usually cost?

Please do a steak video with Guga!!! Would love to see him visit Australia and you guys collaborate.

Additional challenge, do the reverse sear in a smoker. Yes it changes the challenge entirely but it's also the best way to have your beef. Trust me, take a nearly froze steak (from chilled to freezer for 20-40 minutes) put it in the smoker at 225 F until internal is 80 F. Let rest on baking sheet while smoker comes up to 450 F. Steak should be around 85-90 F after the rest, place back on the smoker for about 4-6 minutes, flipping half way or around 110F. This will happen very VERY quickly. Try it out, I recommend mesquite for the wood.

it's the same shit but you added more flavor to the sous vide steak. also i'm not buying all that extra shit for a steak

wouldnt rendering the fat get you enough fat for the pan sear? not a fam of beef tallow.

I mean you chose the sous vide bc the flavor, specifically the flavor of what you added, but you essentially seasoned tf out of that one and did nothing to the reverse sear. You added the goat addition as well in freakin WAGYU tallow haha. You could have and should have cooked the other steak in those flavors too

You added more flavor to the sou vid steak so of course it would taste better

I mean they are practically the same thing

46 degrees that shit raw AF!

At least you can reverse seer without owning a sous vide that’s good for many so another positive for that

Yellow chopping board with meat.😅

Is this not a fail off the bat as he changed how the steaks started, water cooked plus flavour, vs oven cooked and itzelf

Sous vide:”definitely has a beefier flavor” lol well you also sous vide it with WAGYU TALLOW. Of course it tastes better 😂

reverse sear deserves to go in a smoker not oven

wow the one you literally added more too wins

People cook sous vide and go on about how tender the meat is, if I wanted fatty tender meat I’d save $10/lb and get a chuck roast

There’s a reason why he doesn’t do it blind. Because he’s a fake hack

For many people I’d probably go with the sous vide, but the ease of reverse sear wins it for me.

Reverse seared but on the smoker instead of the oven first is the way!

Sous vide always had too much of a spongy texture for my liking

Reverse

I want to buy a larger Sousvide option for resting my brisket at 150f for 12 hrs. Some smoked waygu beef talo, all the jazz, just in da bag.

I hate sous vide, and people who use sous vide. Plastic crap

So without the beef tallow, same?

I like the reverse sear on a grill, the smoke elevates the beef, but can't go wrong with beef tallow, rosemary, and garlic in the bag

do it again without the extra fat lol. thats a cheat

I switch back and forth between the 2 methods. I find reverse sear has a better crust simply because the outside is drier and better for the final sear. Sous vide steaks are too watery, both for the final sear and the internal meat texture.

Well, since I can’t afford a sous vide…

quietly the same thing...

Expert tip if you do not have sous vide , just microwave on high for 3 minutes fed for 250 grams of steak 🥩.

I don't sous vide as much any more, but on a work day, after work, it is nice to pop a frozen steak or something in a bag and drop it in the sous vide bath for an hour and fry it in bacon fat for a couple minutes each side for a tiny bit of char. Really makes a quick steak or something while a potato roasts or bit of rice cooks.

Dumb content.