Reverse Sear Process Opinions / Thoughts

JohnGW99

I have an idea I'd like some feedback on before I try it. When doing a reverse sear steak the timing of veggies and whatever else needs to go on can be somewhat challenging. Here's what I want to attempt: at the end of a slow cook put one one or more seasoned steaks on for the low temp run. Remove at the appropriate temp, cool, vac pac, and freeze for future use. When ready; thaw, sous vide at 105 degrees to heat through. Get sides, veggies and whatever on and off then bring the temp up for the sear to finish the steaks. Plan on trying this in the near future but wonder if I'm completely off base. Thanks for the input.

SonVolt

That seems like a lot of work. 

Webass

Since your process already includes sous vide, why not just sous vide with temp for your desired doneness and then sear.  You'll know when your sous vide'd steaks are ready for searing and that'll give you the schedule for your side fixins' That's what I do and it's nice to get perfectly done steaks every time with no worry.

Foghorn

1) Welcome aboard.
2) I don't have a sous vide but I'm not sure what the first low temp cook adds to the process, other than additional effort.

DainW

I don’t have a sous vide, but I almost always reverse sear steaks when I cook them. If I’m doing veggies on the grill as well, I’ll usually throw those on while the steak is resting. Veggies shouldn’t take more than 8-10 minutes especially if you’re throwing on a hot grill you just seared a steak on. 8-10 minutes is about right for rest time on a steak. I think with your idea, the issue that I could see running into is that once they veggies are off, they would get cold waiting for the steak to sear and rest. 

SonVolt

Same. All my veggies go on hot and fast while the meat's resting. 

jtcBoynton

Cook the veggies first then sear the steak. No need to rest the steak. Eat it while it’s still warm - directly off the grill. 

SonVolt

and sop up all that pooled steak juice on your plate with a Hawaiian role.