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Reverse Sear vs Sous Vide
Comments
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I like the flexibility that SV gives in terms of pre-cooking, but I definitely prefer the results I get with reverse sear better for steaks.
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Meeeshigan22 said:jtcBoynton said:Meeeshigan22 said:I just don’t get the sous vide thing, I want to as I bought one. But it just doesn’t compare to reverse sear for me. It’s not terrible, but I wouldn’t call it good.
I do like it for veggies, eggs, and re-warming meat cooked on the egg.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
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No one is yelling. Just a discussion about the use or mis use of a specific cooking term.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
So I did reverse sear chicken breast using the SV for the low heat portion and the broiler to sear cause I didn’t feel like firing up the egg.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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130° for 3 hours and then a hard sear.....
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jtcBoynton said:Meeeshigan22 said:jtcBoynton said:Meeeshigan22 said:I just don’t get the sous vide thing, I want to as I bought one. But it just doesn’t compare to reverse sear for me. It’s not terrible, but I wouldn’t call it good.
I do like it for veggies, eggs, and re-warming meat cooked on the egg.Highland, MI
L BGE, Primo, and a KJ Jr -
Except numerous comments on this discussion make a clear distinction between SV and reverse sear as if they are different. More precise language would be helpful. It’s hard sometimes to read a comment and decide if they mean what they actually say or if they mean what I think they should have said.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I'm cooking on the Egg to get some smoke into the meat. I want it to taste of BBQ, so RS for me. Don't own a SV and never will, it holds no interest as a cooking method.
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RajunCajun said:RajunCajun said:Last weekend a friend invited us over for sous vide beef tenderloin. My opinion? Meh! It was different, it was good, it was tasty, but it wasn't reverse sear good. Sorry, JMO. The same group had reverse seared ribeyes at our place a few weeks ago which was accompanied by a compound butter. The overwhelming majority sided with me, reverse sear is the winner.
Happy Friday, stay safe, good luck to ya whether you are in the "mask" or "no mask" side of the equation.
Peace out folks!Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
Late in the day I pulled some think rib-eyes out of the freezer. Dropped them in the SV for about 3 hours at 126. Dried them off, light coat of evoo, salt & pepper. Used my spider to get the grate down a bit closer to the coals. I think a total of about 4 minutes on the egg. Just right. Sorry for the absence of a cut shot - I was busy and forgot.
Maryland, 1 LBGE -
I must be odd, I just cook the d@mn thing at 500-600 on my minimax for about 4min per side and end up with a nice juicy medium-rare to medium depending on thickness of the steak. I almost always get a nice perfect pinkish red edge to edge. I guess I’m missing something with the fancy cooking methods. I’ve tried reverse sear a few times and found no noticeable difference except the time it’s taken to cook a steak.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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JohnEggGio said:Late in the day I pulled some think rib-eyes out of the freezer. Dropped them in the SV for about 3 hours at 126. Dried them off, light coat of evoo, salt & pepper. Used my spider to get the grate down a bit closer to the coals. I think a total of about 4 minutes on the egg. Just right. Sorry for the absence of a cut shot - I was busy and forgot.
For the ribeyes I have cooked Sous Vide, I have been really disappointed. I have found that the fat content of the ribeyes has worked against me in SV. To me a ribeye really benefits from cooking over a high temp fire. The high heat renders out the excess fat.
Your finishing cook time is considerably longer than I typically do. I'm usually one minute per side. I see that you do four minutes total, the longer cook time I bet really helps render the excess fat.
I plan to do your four minute time on the next ribeyes I cook with the SV.
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@GregW. I lowered the bath temperature a few degrees in order to allow for a little more time on the grill. These were thick at 1.5”+, so I knew they could handle a little more time without getting over done. I think the longer time in the bath helped break the fat down too.Maryland, 1 LBGE
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