![]() ![]() Even a high end thermocouple one is cheap if you don’t specifically need the name brand. ![]() You do need a good thermometer or oven probe, but you should already own one if you like to cook at all seriously. More importantly, the evaporated moisture leaves behind concentrated beefy goodness so you can taste more of the nuances of the steak: the grassfed, humanely raised, beer massaged (actually an urban myth) sustainable happy cow that you are eating.Īny steak, no matter the size, can be reverse seared. Unlike sous vide which traps the steak’s moisture in and creates a soggy grey mess that won’t sear, this technique dries out the surface of the steak just enough that you get a great sear while still being juicy in the middle. Today sous vide isn’t an issue and you can get sous vide machines that link up to your phone for under $100, so why even bother with this reverse sear thing?īecause reverse sear produces a better tasting steak than sous vide. When we did the original ghetto sous vide technique, the only sous vide machines on the market were the $3000+ sciency ones. Then, when the steak is just about at your desired doneness, take it out and sear it on a blisteringly hot pan, and boom: perfect steak every time. Set your oven to as low as it can go, throw your seasoned steak inside, and wait a while. Reverse sear is arguably the best way to cook a large steak (or any steak). And, when facing a giant, expensive piece of meat like the tomahawk shown below, it’s a foolproof method that ensures you don’t mess up your high dollar meat-investment. I wish I had known then what I know now because reverse sear is the real sous vide replacement (at least when it comes to meat) and it’s way better than even real proper sous vide. It involved setting your tap water to a specific temperature and then running into a pot or bowl so that your meat comes to temp, just like a sous vide machine but actually way way worse. A long time ago Steph and I cooked through the Momofuku cookbook, and in it were a couple of recipes utilizing an odd technique that David Chang probably invented at the behest of his editors called ghetto sous vide. ![]()
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