Sous Vide Or Reverse Seared Steaks? - Smokin' Joe's Pit BBQ
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- Опубліковано 28 чер 2024
- Thank you for watching my Sous Vide Or Reverse Seared steaks video. One this video, I test out what method of cooking a steak is better, sous vide or reverse seared? I was really surprised on both the flavor and texture between both steaks.
Thanks for watching
Smokin' Joe
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People who haven't gotten on board with sous vide are missing out. Just because something is easy doesn't make it less than. Sous vide steaks are absolutely amazing.
I agree. Thanks for watching 👍
Yup use mine for everything
Good video Joe! I think SV shines brightest on tougher cuts of meats like a tritip. As I understand you can SV beef extended periods for increased tenderness. I did a tritip 4 hours... was great. Keep up the good work.
I do 9-hour tri-tips in the sous vide. Drop it in the morning and it's done when I get home. Sear it off and slice thick for steaks, or thin for french dip sandwiches.
reverse sear is my go to with some wood chunks in there but the tenderness of sous vide is incredible
*Smokin' Joe's Pit BBQ* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
Thanks for watching👍
When you ask me whether I want a ribeye or prime rib...my answer is yes!!!
🤣 love it!
Been cooking SV for almost 7 years. No turning back. Depending on the cut... 3hrs to 48hrs say for chuck roast. Pork ribs are TOO easy cooked SV. Next I am ordering 2 plate ribs from SRF. I LOVE Short Ribs!!! Also, cooking ribeye's for 10... SV to the rescue AND the guests went CRAZY!!!
I'm sure I could hear angels singing when we were looking at those steaks at the end there. 😀
Whenever I'm feeling ambitious, my favorite thing to do with a thick ribeye is to reverse sear at a real low temp for 30-45 minutes, just long enough to get some of that smoke flavor on the ribeye and then put it in a sous vide for 2 hours. The sous vide will then get the ribeye that tender that only a sous vide can provide while also intensifying the smoke flavor. Then of course finish with a Pittsburgh style crust.
GOOD MORNING JOE
IM FROM SOUTH TEXAS
I ENJOY SEEING YOUR VIDEOS 💯
🙏 BLESSINGS 🙏
Good morning! Thank you so much for watching. 👍
Sous vide is perfect every time.
I'm definitely doing this more often. Thanks for watching
I’m all about the reversed steak baby! But I’ll eat them both 😁🔥👍
Heck yes! Thanks for watching brother. 🤘
Good morning Joe. Really enjoy your videos. Need a road trip to El Paso. God bless everyone.👍
Thank you Chris!👍
I've sous vide a brisket / pork butt / ribs. Definitely outshines any other method, 2nd for me is Psi cooking
Excellent video
12" Slicer/Clever Hybrid! Dalstrong baby! Always drybrine everything! Tender is always best but it has to have a good crust. I just got my Vanova Sous Vide machine a month ago? I haven't tried steak yet!
Loved the video!
sou vide is just easier and you can start searing at your leisure. You miss the reverse sear timing by a few minutes you just moved up to the next meat temperature level
Thanks for watching. They were so thick that the reverse seared steak was a little trickier. Thanks for watching 👍
Rib Eye Steaks -Luis 8)
I did a sous vide ribeye years ago where I left it in for quite a long time at a lower temp then finished it off on the grill. I just about pulled it apart getting it out of the vacuum bag. It didn't have any mouthfeel, so it was definitely too tender. I like a little more bite. The smoke on the true reverse sear is great too. They're both wonderful options depending on what you like. Thanks for the comparison Joe.
I think 2 maybe 3 hours would be perfect. Thanks for watching 👍
Totally agree 12+ hours is overkill to me for a good ribeye just like you described above. However, flank steak in for 24 hours comes out amazing. The other thing I just can't pull off reverse searing or pan finishing, if you like adding herb flavors to the meat, sous vide is the only way to go. The best reason I love sous vide though, straight from freezer to cooking, go to work, come back and wrap up making an awesome dinner.
They both look amazing! 🥩🔥🍻
This is super interesting
This was a great comparison. Both steaks look amazing to me. A nice cook. Cheers, Joe! 👍🏻👍🏻✌️
Thanks buddy. They were really tasty. 👍
Great side by side video. I love Sous vide for catering large steak dinners. I prefer reverse sear at home.
What time is supper, I'll be right there! Medium rare, 2" thick, with salt and pepper only. Sous vide is the best steak ever, even pour quality meat is out of this world.
I love Both
What about a cold smoke, then sous vide, then sear…….that might be the ultimate right there
For steaks, I prefer the strip, so I'll take prime rib over the rib-eye steak.
Great comparison, Joe. I thought reverse sear would have won. Next time, I'll go sous vide.
Sous vide for the win at my house. After trying it a few years ago, it’s the best way to cook steak or chicken (145F for 3hrs). It can make a low grade choice steak better than any steak house under $100 a plate. I still do a reverse sear from time to time, but sous vide is the way to go. I normally just use a torch to sear it so I don’t have to get a grill going or smoke up the house with a smoking hot pan.
I almost went crazy because I almost ran out of pellets, like almost running out of garlic. There's no beating smoked anything. I rigged up my Weber gas to be a smoker ($10 pellet smoker insert.) -- The electric smoker is a lawn tool locker these days. I'm with your daughter on this one Joe. Thanks for the vid.
Great video and content Joe!
You should try a combo of all three, smoke for 20-30 mins, vac seal & sous vide, then sear it off, best of all three worlds! (Maybe, you’ll have to let us know)
Have you tried combining both methods? Smoke for about an hour then sous vide for 90 minutes to 2 hours. Get smoke flavor with sous vide tenderness.
I'll have to try that at a much lower temperature. 👍
I smoke pork ribs pre SV 3hrs and will do so on beef plate ribs. Yes, I have a PB Vertical and I combo the two.....
Great video. Can you do a sous vide rested brisket vs an over night heated rest brisket. Sous vide is my go to and turns out great results.
I bet it's juicier holding it in a sous vide. 👍
I own a pretty good selection of cutlery from Henckels, Victorinox, Dalstrong, and Chicago Cutlery, but watching you unroll all that cutlery put me in full drool mode. I've done quite a few sous vide steaks and they are really the best if you have the time to invest. In my household things get pretty fast and furious in the kitchen a lot, and most of my family considers a steak cooked enough if it doesn't try to crawl away from the knife when you cut it.
Thanks for the video Joe. I'm interested in the setting of the SV @ 135f and only letting it go for 2 hrs. How about a lower setting say, 115f ( or ?) for 3 to 5 hours? When you reverse seared both steaks the same, what was the IT of both steaks before the final 2 minute sear?
Both are delicious, but I prefer the reverse sear. Probably has something to do with cooking meat in a plastic bag.
Joe I was wondering if you can tell me when you're going to cook something on your bison besides biscuits are you practicing or what it could take a setup but I know it won't be worth it you got the right tool
👌👌👌👌
Hey Joe! Love the videos! Do you have a preference between the Vevor chamber vac and the MEAT one?
Both are very similar. I like the oil less MEAT Chamber Vac. I have a video coming out soon on all 3 MEAT Chamber vacs.
I love prime rib but I'll take ribeyes all day long because you have the salty crust on every bite!
Same for me. Thanks for watching 👍
And that was with the reverse seared steak having an unfair advantage of the smoking.
I know right. I knight be the first to say reverse seared is overrated.
lets get salivating!
Prime rib
Prime rib every time when it has been treated right. The marbling of the 1855 meat was outstanding. I think sous vide is what our local prime rib house does to their roasts. The texture is just amazing. Keep the support crew fed and happy
Where did you get those tongs at ? I have been looking for some just like you used turning your steaks. If you could put a link on where to get them I would appreciate it, thanks.
Here you go. Search BBQ Tools. They go out of stock fast so get them if they're available. Best I've ever used. dalstrong.com/?ref=4399498.837
smoked steak looks alot better. has the nice red color..
Both are awesome however I’d definitely try searing with the grill gun and say let’s do it next time 😮😂
Bro, I almost did. 🤣
prime rib
Sous vide is how the restaurant do it
I’ve done both many times.
That being said, Sous Vide will make a strip as tender as a Filet.
Beef turns bright red when exposed to oxygen, that’s why the vacuum sealed Sous Vide method turned darker,
The both looked darn good Joe. Don't have a sous vide so never had one that way. That said, either of those steaks would have went great with my eggs, now I feel cheated with my pathetic steakless egg breakfast.
🤣 thanks for watching Troy!👍
It’s not too expensive to buy. They’re around $100 for a decent one, and if you don’t have a container you can always just use a pot. I bought a container and lid for mine. I think it was around $30. Well worth the investment, and not only for steaks. I’ve cooked vegetables in it too. Corn was amazing. Of course, you also need a vacuum sealer, but that’s an essential kitchen item anyway. Helps save a lot of money over time.
Man my mouth was watering like Pavlov's dog.
I personally prefer the reverse sear because I like my steaks "bloody rare". However, a family member wanted her steak well done, so I would sous vide her steak to 160, then sear it with the rest of the steaks. (I'm happy to report that she has since become enlightened and now prefers her steak medium rare.)
That's awesome. That just gave me an idea for another video. 🤘
What sous vide machine did you use?
Meat brand. meat-your-maker.pxf.io/9WKAJY
Sous vide steaks are actually just another type of reversed seared anyway 🤷♂️
First one ❤️🫵🏼
SV tastes like mush
You might be over doing it.