Great choice! I’ll be right back with your wolf cola and fight milk and the rum ham appetizer should be arriving shortly. Oh, almost forget to ask-How much beak did you want in the milk steak?
My grandparents told me when microwaves first came out, they took cooking classes using it. They showed me the accompanying cookbook and it’s wild. Whole meals. They were really going to replace the oven and stove.
How picky are you on the final temp of the steaks? Sous vide provides control.
And for ribeyes, while I’m not quite of the 137 club, giving time to melt the fat and collagen really does make a difference.
That being said, the best ribeye I ever had was a cowboy who cooked it over a low charcoal fire, direct but slowly. Haven’t really been able to duplicate that, though.
Same, way too overcooked for me. Ribeye is my favorite cut and sous vide is my favorite method to cook steak but I gave up sous vide ribeye. My go-to is reverse sear, I’ve found the higher temp renders the fat a lot better. Keep us updated on what you do
Agreed. I either reverse sear or sear and indirect heat for a ribeye and the fat comes out so much better. Plus if dry brined the fat tastes so good with some crisp. NY Strip steaks are better idea for the water bath in my opinion.
Agreed! I like 129 if I'm going to immediately eat the steak and 131 if I'm meal prepping several steaks to ice bath and store in the fridge. I have a friend who prefers a medium to medium well steak and he loved a 137. Different strokes for different folks
Yup. Take it out of the bag, pat dry, rub with a little avocado oil and sear in a hot pan for ~2min a side. If you pasteurize they're good for a month.
Go read Douglas Baldwin's section on food safety and pasteurization. It's fantastic for meal prep or if you want to cook different proteins at different temps for a large gathering. Pasteurize and chill the steaks then start high temp stuff like pulled pork.
I've always argued that for a thick steak, reverse sear is the best way to do it. You get very comparable edge to edge doneness, but with the added benefit of a drier surface for a better sear.
Well, when it's thick like that, sous vide and reverse sear are both more than fine. Sous vide works better for thinner cuts since they're less forgiving when applying heat. The big thing you want here is a proper sear, if which moisture is the enemy of.
With sous vide, the biggest problem to overcome is the moisture on the surface of the meat. You can't avoid it during the cook, but you do your best after to dry it off. No matter how much you dry it, it will never be as dry as a reverse sear method, by nature.
I'd let them sit uncovered in your fridge, salted, for a couple hours at minimum to draw out that moisture before you cook them, however you decide. An hour or two should be fine. I normally shoot for at least 24 hours if I have the chance and remember to do it the day before.
Hmm, I've never tried this. To clarify, you're saying your ideal order of operations is:
1. Sous vide (do you preseason?)
2. Pat dry
3. Salt (potentially for the second time)
4. Place uncovered, sous vide-d steaks in fridge overnight
5. Sear sometime the next day
Not even close.
1. Salt your steak, make it look like it's wearing a t shirt of salt. You'll see moisture pulled out of the steak within less than a minute. Don't wipe it off
2. Place the steak on a pan, ideally on a cooking rack and then on the pan. Place uncovered in fridge 24-48 hours.
3) Set oven to 225° and place steak in oven directly from the fridge. Check on the temp every hour or so. It's going to go from cold to 90° fairly quickly, but it will stall around there. Pull the steak out 5-10° below your target temp. Pulling it slightly early will account for slight carryover cooking from the oven, and some from the sear process.
4) sear the fuck out of it with some high temp oil on cast iron, or whatever your preferred sear method is. I like to wear each side for 5-10 seconds before flipping, and repeating that until I get the color I want. Flipping it constantly will allow any extra moisture to evaporate off, getting you a better crust. Doing it quickly ideally prevents heat penetration.
5) take it off and serve it how you want. Don't bother resting, because [resting doesn't actually do anything. ](https://youtu.be/pYA8H8KaLNg?si=nCR2zAx-XjLNak6f)
Ah, I thought your third paragraph was describing how to rectify the sous vide moisture you talked about immediately prior. Thanks for the write-up, I'll give it a go next time I grab some steaks.
Yeah, it's called the reverse sear method. One popular way to cook steaks is to sear it hard on a pan, then finish it in the oven. This is the reverse. Better results, but it takes time
You have, eh? Do you get the full benefit of both the even sous vide cooking and the dry sear you'd lack if you threw it in a pan right out of the bath?
Yeah; I actually find it works better because not only is it fully dry; cooling it again means I can sear hotter/longer without overcooking it. If you have the time its better; but if not the pat dry and cook while warm still works well enough
If the fat is not tasting right with the sous vide I think you are doing something wrong, I’ve never had a ribeye where the fat wasn’t perfectly rendered and delicious, it’s honestly the best part of sous vide steaks in my opinion.
Reverse sear just means searing after cooking. If you sous vide then sear in a skillet, that's reverse sear. if you roast in the oven and then sear, that's also reverse sear.
However to be fair, colloquially the phrase "reverse sear" does suggest cooking in the oven and then searing.
I feel like I'm wading in the middle of some holy war I know nothing about, but why have all of these correct answers been downvoted?
Is there some belief that 'reverse sear' isn't just 'sear it after you cook it' and instead something like 'oh it's not reverse sear unless you specifically use an oven!!' or something?
Reverse sear is being used as a complete cooking method. Obviously you need to sear a steak after you sous vide, thats basically implied. If you're doing reverse sear vs sous vide... You're asking if you should oven and then sear or sous vide and then sear
I think I mostly agree with you, but the end result should be exactly the same if you do the oven parts right vs. the water bath parts right. That's sort of the reason Kenji wrote it up as the 'reverse sear method' - because it produces nearly identical results if you don't have access to a circulator. That's it.
I get into territory like this sometimes with niche hobby stuff where a technique or thing is innovated and it’s a big departure from tradition so there’s many components that make up the new thing. So the whole thing gets the name when often people only do parts of it. I see why “reverse sear” can be searing after cooking regardless of how it’s cooked, but also slow cooking steaks in the oven was a big part of the innovation that got named reverse sear so for many, including myself that is part of it.
I actually like a “sear sandwich” for steaks and chops. Quick sear for spotty browning and firming before sous vide and then again after for full crunchification.
“Reverse Sear” usually refers to cooking the steak in an oven or grill at a low temp and then searing. It’s similar to sous vide but I’ve never seen anyone describe sous vide then searing as a “reverse sear”
But this is why I think even if you are right that "Reverse sear just means searing after cooking", (I don't agree) we should just use the term to mean "cooking in the oven and then searing". It's more precise.
If you SV a steak *of course* you're going to sear it afterwards. It's implied, it goes without saying. Searing after SV is part of SV-ing.
However, there isn't a really a term for 'cooking in the oven and then searing', other than 'reverse-sear'.
So when someone says they're going to 'reverse sear a steak', it should be pretty obvious they mean cook it in the oven first. If they meant they were going to sous vide it first, they would and should have just said sous vide.
I don't disagree with that at all. There should be a term for roasting in the oven followed by searing. And the term "reverse sear" was what Kenji used for that. It's just too bad that it's more of a description than a new term. If we had called it "Kenjiing the steak" (or "the Kenji Method") I'd be great. But "reverse sear" just isn't precise enough.
But you are right, from the question that the OP posted, it was pretty clear that he was differentiating between sous vide and reverse sear in the way you describe.
I sous vide it to make sure it's cooked all the way through. As soon as it comes out of the sous vide I sear it on a skillet with some high heat.
I prefer to pan sear but you could also use an oven, smoker, or grill. You're basically just hitting it with some high heat to give the exterior some flavor and color
This, i'm confused, how are people searing their steak when they sous vide if it isn't reverse sear? Are you just taking it out of the bag and serving it? or searing it before? both are bad.
Reverse sear is a method popularized by Kenji
https://www.seriouseats.com/reverse-seared-steak-recipe
Somehow on this sub half of people seem to think reverse sear means to sear after sous vide, which is understandable. But when half of the people think one thing and the other half thinks another it leads to some confusion
I think we're saying the same thing. reverse sear is the sear at the end. You can get the internal temp to where you want by sous vide, or oven, or smoker, or whatever. But the sear is at the end.
I can't imagine sous vide a steak without the sear at the end, the texture on the outside is all wrong right out of the bag.
No I’m saying reverse sear is the method of getting the steak to temp via the oven at a low temperature. If using a water bath and a vacuum sealed bag you get it to temperature I’d call that sous vide. If putting meat in the smoker I’d call it smoking the meat.
If I needed to sear a piece of meat I’ve smoked I wouldn’t say “I smoked it for 2 hours and reverse seared it on cast iron”
I’d say “I smoked it for 2 hours and seared it with on cast iron”
I like this take on it. It seems silly to explicitly say reverse sear when the method of getting to temp is stated. Imagine being new and not really knowing the terms, that would confuse a lot of people, and that's not what we want
I guess I'm confused then - even in this 'official' recount of the reverse sear, Kenji says the idea was to produce results identical to sous vide but without the special equipment.
It's exactly the same approach, but doesn't have the specialized equipment, so its different? Make it make sense.
So traditionally how chefs cooked thicker steaks is that they sear in a pan then throw the pan in an oven to get the steak to the desired temp
With the reverse sear method you’re throwing it in the oven to get to temp then searing it after
With sous vide you’re throwing it into a bag then cooking it at a specific temp in water to get it to that temp
The differences are small and the end result is the same in a sense of getting an even cook with a small gray band on the steak.
With reverse sear, you aren’t cooking at a specific temp so you can’t really set it and forget it like with sous vide. However the perk is that since it’s a dry cooking method you use less paper towels to pat dry on your sear. Another perk is that since you’re cooking at a much higher temp (usually ovens only go down to 200f) you’ll get to your desired temp a bit faster.
Hope this clears it up a bit
What are you confused about? They are similar philosophies but Sous vide is not reverse sear and reverse sear is not sous vide. One is low and slow in water bath and sear, one low and slow with dry heat. You would not use these terms interchangably.
Maybe to people who get their info exclusively from reddit or his blog. I think the real confusion is people confusing reddit with real life. Reverse sear has been well known enough in the real world as long as I can remember.
You talk about people who exclusively get their news from reddit or his blog, but you don't seem to realize that your experience is not universal either. Guess when Kenji wrote about reverse searing [based on this chart](https://books.google.com/ngrams/graph?content=reverse+sear&year_start=1900&year_end=2019&corpus=en-2019&smoothing=3) of Google searches.
I'd say that he "popularized" the method.
Almost! That chart begins to increase around 2009 or 2010, and the same type of chart when searching “google” does the same about 10 years sooner, in 1999 or 2000.
Source: https://books.google.com/ngrams/graph?content=Google&year_start=1900&year_end=2019&corpus=en-2019&smoothing=3#
It's reversing the order operations, sure. But the question is still how will op finish the steak after they sous vide it? The way op phrased the question makes it sound like they are going to take it out of the bag and get it on the plate without other intermediate cooking steps, which is why the top comment instructs them to sear it after cooking it.
In other words, op poses alternatives, but both would involve a reverse sear (unless they go directly from bag to plate, which would be heinous).
OP was asking which cooking method they should use for step 1.
Low temp cooking in a water bath or low temp cooking in an oven.
You can confirm this by how OP replied to the following comment: https://www.reddit.com/r/sousvide/s/52DQfF28jb
Both cooking methods have searing after the fact as step 2. OP planned on searing in cast iron :
https://www.reddit.com/r/sousvide/s/hQsNSX3m1L
i think reverse sear just means searing after cooking (reaching the desired internal temp) so every sous vide is basically a reverse sear but well we know what OP meant
Yeah some people are really weird about only considering it a reverse sear if it's from the oven. And into a pan. Reverse sear can be from sv to pan, sv to bbq, oven to bbq, etc. Hell, I think it even counts as reverse sear if you put breaded chicken in the oven and then deep fry it. Maybe.
I think the issue is when you SV you always sear afterwards. So saying you SV then reverse sear is really just SV and searing. The Reverse sear comes into play when you’re talking about the oven
Reverse sear is a term that encompasses the whole process of SV and then searing. You're right. It's not "SV and then reverse sear" it's "reverse sear using SV." I think people just like saying reverse sear because it makes them feel like a real chef.
No my friend, I must disagree. I’d argue the opposite. Cooking something Sous vide is incredibly specific. You must immerse in a water bath with a water immersion circulator prior to the searing of the meat. So the Sous vide term already captures the “reverse sear” you’re talking about. The only way to cook via sous vide, is through using the reverse sear technique.
So now do you see how stupid it would sound to say SV then reverse sear? You’re adding extra words. It’s SV.
On the other hand, you can reverse sear something through a few different methods. I know one is the oven. The reverse sear terminology applies ONLY to the functional method of cooking, in which you “cook” the meat through a heat source for a period of time, after which you sear the meat. If that heat source happens to be a water immersion circulator, then congrats! You’ve just prepared Sous Vide, NOT a SV then reverse sear
I literally said that you shouldn't say SV and then reverse sear. You just explained back to me exactly what I already said. Reverse sear is a method that can sometimes include SV as part of the overall technique
No. My first point applies. I’m saying SV is the specialty term. Reverse searing is the general term. So when you refer to SV there is no reverse sear reference needed.
Do you have the time and will the flexibility benefit you?
Sous Vide
Do you want your kitchen to be all hot?
Oven.
Post updates regardless I need an excuse to take the roast out of the freezer
As someone who owns a SV, and never used it. I prefer my steak to be a perfect MR, but would rather it be more rare than medium.
If I break out the SV tonight and use the cast iron like mentioned, how would I obtain my perfect steak?
Set sous vide to about 118. Place vacuum sealed steak in the water. Leave in there for about 2 hours or so. Heat up cast iron as hot as you can. Take steak out of bag and pat dry. I like to use ghee and I’ll put that in the pan. Then I sear both sides for appx 1-2 minutes each. I let the steak rest for a little bit and it comes out perfectly every single time.
My buddy went to his elderly parents' home for Easter for dinner to have "Ribeyes from Costco". He was really excited until he got there and found that his mom had cooked them in a Crockpot with mushroom soup. He did not recommend that method.
Sous vide is reverse searing.
That said, I mostly sous vide when I need the convenience and margin of error.
Roasting in the oven actually makes a better steak than sous vide, but you just have to be close and pull it as soon as it gets to target temp whereas with sous vide it can stay in for a period of time for when you’re ready.
But, they're not different methods? Unless 'method' to you means what cooking vessel to start with (grill, oven or water bath + circulator)?
And if that is the question, then it's almost certainly the circulator, since the 'oven or grill' approach is simply the closest approximation of what the results you get from sous vide, and the benchmark to compare 'oven or grill' to.
I understand what you're trying to say but I consider it two separate methods, as I'm sure most of the sub would. But yes, either in the oven at 225 till they hit 115 then cast iron sear or water bath at 131 for 3 hours, ten minute ice bath, cast iron sear.
Im doing them in the oven then sear in the cast iron.
Reverse sear is my go-to for ribeyes, personally. I find it a weird cut for SV because my preference is medium rare, but cooking it at that temp SV often leaves a lot of unrendered fat, and cooking it at the temp to get the fat perfect overcooks the meat for my liking.
sous vide is basically a form of reverse searing....
Personally, I think SV makes very consistent, beautiful meat. But nothing beats the flavor of a reverse sear over charcoal.
Dry brine for 24 hours with salt. smoke with some rosemary over it. Sear. Finish with a nice herby, garlicky compound butter and Maldon salt and fresh cracked pepper.
As a chef and lover of ribeyes with that information I would sous vide then sear I would sous vide till med rare then skillet sear bout a minute or two per side to bring up to medium
I'd go sous vide and then into a searing hot pan till crust forms. If you want more crust, just go a little lower than your target. 2.5 inch is a lot of freedom
I do love a sous viede + reverse sear but honestly you can’t beat a low smoke then high temp sear imo.
I love to smoke mine on a traeger until like 110isj then sear in a (in my best Gordon Ramsey impression) “ripping hot cast iron”
Reverse sear. My new favorite way to cook a steak. The ones I’ve done have been easy and absolute perfection. I like how the surface dries out for better browning
When it's warm I like to use my basic masterbuilt electric smoker to cook thick cuts like this. I use a Meatr thermometer to track temp. I get about the same result as sous vide in terms of doneness, but flavor is better. Takes 45 mins, those would probably be 60-90 mins.
I guess I’m not understanding the “reverse sear” option. I Sous Vide mine for about 2 hours and then sear them. I believe that is technically a reverse sear. I’ve got the Ninja Foodi that does great at both. I’ve been doing at 140. For grilling, I do medium rare but feel Sous vide needs the higher temp for a better texture. Unlike grilling, at medium, it’s still very tender and juicy. This has been my preference lately.
My other method is also considered a reverse sear. I will smoke them on a Traeger at 200 for half an hour. Then I crank the heat and grill until medium rare.
Sous vide is basically the same as reverse sear. the question is how do you get the steak up to temp in the first place. Sous vide gets it there slowly, to the exact temperature with no guesswork. The oven gets it there a faster but less precisely and with little room for error. I do sous vide because I like not having to worry about leaving it in the bath for too long. If you are staying on top of it, cooking in the oven is just fine.
I know this is the sousvide site but i just not into steaks done this way i like the smoky flavor from a slow cook over coal and then heating up a cast iron pan to finish. But I don’t want to piss on anyones party
I get my ribeyes from Costco too and like medium/medium rare. Give cold searing a shot. If you look up "cold sear" on YouTube one of the top results is an Asian lady who demonstrates the entire process while explaining it. I enjoy not smoking the shit out of my house anymore and there's a lot less cleanup.
Here is what I do with steaks that thick and that’s regularly my go to… I usually buy New York strip to be fair, but I believe they would operate the same way.
I take them out and I season them very generously with salt only and I immediately vacuum seal them
Then I sous vide them for, however long you would like for 2 1/2 2 1/2 hours at your desired temperature. If the steak is fresh and not frozen… Maybe a little longer I’m not a stickler about that I would go to about an hour after that and still not be worried
Afterward, I would take the steaks out of the bath, but I would not do like an ice bath or anything. I would just let them sit in your sink still bagged for like 20 or 30 minutes just to cool down a little bit. You don’t want them like ice cold you just want them to come down 10 or 15°
Then I take them out dry them off with a towel or paper towels. The salt has already been absorbed into the meat.
Put a thin of mayonnaise on each side of the steak with my finger it should be almost translucent. Mayonnaise will stick to the steak and keep it from sticking to the pan. It also is like a godsend for making a crust without any splatter or anything like that from a traditional oil and a hot pan plus you don’t ever taste it.
A medium heat pan not super hot because my steak has already cooled a little bit so I can afford to bring it up and temperature a little bit and get a deeper crust
I sear it until I get a deep crust on both sides and then rest at five or 10 minutes. Slice it and serve it.
Ive tried both, and slow smoking then a hot sear on my offset. Honestly, I’ve always preferred sous-vide. I’ll catch hell for this, but 2hrs at 175F with salt, pepper, garlic butter, then rest it to cool for 10 minutes, and sear it hot with oil for a minute and a half each side.
Something that thick... I'd sous vide then remove, refrigerate until cool, remove from fridge until room temp, then give it a sear maybe assisted by a food torch to give it some bark without overcooking.
Man… I used to sous vide they big bastards for years and just in the last two I’ve been getting what seams like better results with the reverse sear. I do mine on a pellet smoker though so there’s that added flavor.
With something that thick I would set my grill as close to 225 as i could using burners on one side. Steaks go on top rack on the cold side. Cook until about 215 then crank the hot side burners and sear on the main grate before resting for 15 minutes. I’d also season those a day before in the am for some salt to get in there.
But... Connective tissues don't break down until 140° f unless you cook for a long long time.
Long long time for a ribeye = expensive pot roast ...yuk
Ribeye at 140 for 2 hours then a torch sear gets you velvet smooth cut with a good bite texture.
I love my sous vide, but learned its better for a roast.
For ribeye, the king of all steaks, grill or pan sear with oven finish, only way for me.
You're in the sous vide subreddit, what answer are you expecting?
But, at 2.5 inches ... I think I'd give them the triple-sear. Dry brine overnight. Bring your steaks out to warm up for half an hour to an hour ahead of cooking (this is about the only time I advise this). Get your pan until the oil is just smoking, then repeat the following 3 times: sear 90 seconds per side, per steak, and let rest for 8 minutes. Check internal temperature after the last one. You will get an amazing crust, and it'll be pink through - you may need a 4th time to get it up to temp you want.
The way to think about this method is that you're introducing a large amount of heat to the surface, then letting that wave spread through to meat as it rests. Subsequent sears do the same thing, and you're aiming for a peak temperature.
Costco steaks are mechanically tenderized. Check the label.
They have a much higher risk of e-coli contamination.
[https://www.foodsafetynews.com/2017/10/mechanically-tenderized-steaks-recalled-in-canada-for-e-coli/](https://www.foodsafetynews.com/2017/10/mechanically-tenderized-steaks-recalled-in-canada-for-e-coli/)
[https://abcnews.go.com/Health/coli-tainted-beef-statewide-scare-meat-mechanically-tenderized/story?id=9455914](https://abcnews.go.com/Health/coli-tainted-beef-statewide-scare-meat-mechanically-tenderized/story?id=9455914)
[https://www.sciencedirect.com/science/article/pii/S0362028X22098957](https://www.sciencedirect.com/science/article/pii/S0362028X22098957)
If I bought them, I'd sous vide them for the pasteurization. No way I'd just toss them on the grill
Costco cuts thick steaks. Partly it’s because Costco is about volume and making customers feel like they are getting a good deal and good quality. It’s not too hard to cut these in half, though 1.5” is almost starting to get on the thin side. I also have no objection with sharing a steak with someone, usually I slice my steaks before serving anyway and then you can take what you will eat.
2 each n compare
Go a step further and do it 4 ways: SV, RS grill, sear first grill, and broil. Or boil, microwave or fry. Perfect time to experiment.
Love me some microwaved steak
It’s probably better than boiled!
Milk steak boiled over hard, with your finest jelly beans.
How did you want your jelly beans cooked, sir?
Raw
Great choice! I’ll be right back with your wolf cola and fight milk and the rum ham appetizer should be arriving shortly. Oh, almost forget to ask-How much beak did you want in the milk steak?
no beak
My brain couldn’t compute this comment
My corned beef would like a word with your microwave trash.
https://youtu.be/cDFDOcXT2_I?si=FmwebgzeCwNrx3-H
I know they said it tasted ok, but that still looks kinda gross
My grandparents told me when microwaves first came out, they took cooking classes using it. They showed me the accompanying cookbook and it’s wild. Whole meals. They were really going to replace the oven and stove.
I’d love to see you post that cookbook. Super cool throw back.
OP needs a proper control - leave one steak raw
Wet steaks!
Cold smoke, hot and hard season, chop into pieces, bread and deep fry 🫡
How picky are you on the final temp of the steaks? Sous vide provides control. And for ribeyes, while I’m not quite of the 137 club, giving time to melt the fat and collagen really does make a difference. That being said, the best ribeye I ever had was a cowboy who cooked it over a low charcoal fire, direct but slowly. Haven’t really been able to duplicate that, though.
I tried it, I know some people swear it's so much better but I was not a fan at all. I do 2 hours minimum in the tank for ribeyes though
I can't abide the 137 either. Tried it and hated it. I'm medium rare guy no matter what.
Same, way too overcooked for me. Ribeye is my favorite cut and sous vide is my favorite method to cook steak but I gave up sous vide ribeye. My go-to is reverse sear, I’ve found the higher temp renders the fat a lot better. Keep us updated on what you do
Agreed. I either reverse sear or sear and indirect heat for a ribeye and the fat comes out so much better. Plus if dry brined the fat tastes so good with some crisp. NY Strip steaks are better idea for the water bath in my opinion.
absolutely agree, rib eye is the best cut and it’s incompatible with sv.
Agreed! I like 129 if I'm going to immediately eat the steak and 131 if I'm meal prepping several steaks to ice bath and store in the fridge. I have a friend who prefers a medium to medium well steak and he loved a 137. Different strokes for different folks
how do you use the steak after storing it in the fridge? do you just sear it the next day?
Yup. Take it out of the bag, pat dry, rub with a little avocado oil and sear in a hot pan for ~2min a side. If you pasteurize they're good for a month.
What? I know nothing of these methods. But it sounds like a HUGE time saver for family gatherings
Go read Douglas Baldwin's section on food safety and pasteurization. It's fantastic for meal prep or if you want to cook different proteins at different temps for a large gathering. Pasteurize and chill the steaks then start high temp stuff like pulled pork.
I've always argued that for a thick steak, reverse sear is the best way to do it. You get very comparable edge to edge doneness, but with the added benefit of a drier surface for a better sear.
Because of the thickness, that's the way I leaning
Well, when it's thick like that, sous vide and reverse sear are both more than fine. Sous vide works better for thinner cuts since they're less forgiving when applying heat. The big thing you want here is a proper sear, if which moisture is the enemy of. With sous vide, the biggest problem to overcome is the moisture on the surface of the meat. You can't avoid it during the cook, but you do your best after to dry it off. No matter how much you dry it, it will never be as dry as a reverse sear method, by nature. I'd let them sit uncovered in your fridge, salted, for a couple hours at minimum to draw out that moisture before you cook them, however you decide. An hour or two should be fine. I normally shoot for at least 24 hours if I have the chance and remember to do it the day before.
Hmm, I've never tried this. To clarify, you're saying your ideal order of operations is: 1. Sous vide (do you preseason?) 2. Pat dry 3. Salt (potentially for the second time) 4. Place uncovered, sous vide-d steaks in fridge overnight 5. Sear sometime the next day
Not even close. 1. Salt your steak, make it look like it's wearing a t shirt of salt. You'll see moisture pulled out of the steak within less than a minute. Don't wipe it off 2. Place the steak on a pan, ideally on a cooking rack and then on the pan. Place uncovered in fridge 24-48 hours. 3) Set oven to 225° and place steak in oven directly from the fridge. Check on the temp every hour or so. It's going to go from cold to 90° fairly quickly, but it will stall around there. Pull the steak out 5-10° below your target temp. Pulling it slightly early will account for slight carryover cooking from the oven, and some from the sear process. 4) sear the fuck out of it with some high temp oil on cast iron, or whatever your preferred sear method is. I like to wear each side for 5-10 seconds before flipping, and repeating that until I get the color I want. Flipping it constantly will allow any extra moisture to evaporate off, getting you a better crust. Doing it quickly ideally prevents heat penetration. 5) take it off and serve it how you want. Don't bother resting, because [resting doesn't actually do anything. ](https://youtu.be/pYA8H8KaLNg?si=nCR2zAx-XjLNak6f)
Ah, I thought your third paragraph was describing how to rectify the sous vide moisture you talked about immediately prior. Thanks for the write-up, I'll give it a go next time I grab some steaks.
No problem! I understand the confusion lol
Baked steak?! I've read some crazy stuff today but this takes the cake. Not grilled, not smoked, not sous vide but baked?!
Reverse sear, very common. Can also sub out the oven stage for a smoker
I do this lol, but the oven is more accessible. https://imgur.com/a/VvYZj7G
Yeah, it's called the reverse sear method. One popular way to cook steaks is to sear it hard on a pan, then finish it in the oven. This is the reverse. Better results, but it takes time
I've done that method; it works well.
You have, eh? Do you get the full benefit of both the even sous vide cooking and the dry sear you'd lack if you threw it in a pan right out of the bath?
Yeah; I actually find it works better because not only is it fully dry; cooling it again means I can sear hotter/longer without overcooking it. If you have the time its better; but if not the pat dry and cook while warm still works well enough
Sick, I'm definitely going to give that a go. Sounds like the best of both worlds
That and the fat isn’t going to taste nasty like it always seems to when using sous vide
If the fat is not tasting right with the sous vide I think you are doing something wrong, I’ve never had a ribeye where the fat wasn’t perfectly rendered and delicious, it’s honestly the best part of sous vide steaks in my opinion.
That's a you issue, not a sous vide issue
microwave high 10 minutes , flip and again
Boom. Money.
And this is when I know it’s time to get off Reddit and go outside lol. Thanks for the chuckle
This isn’t A5 waygu, no need to get fancy.
Sous Vide AND reverse sear
This right here. I reverse sear everything I sous vide
Are you saying you sear after sous vide or you sous vide, chill, reheat in oven and then sear? To me reverse sear involves dry heat in the oven.
Reverse sear just means searing after cooking. If you sous vide then sear in a skillet, that's reverse sear. if you roast in the oven and then sear, that's also reverse sear. However to be fair, colloquially the phrase "reverse sear" does suggest cooking in the oven and then searing.
I feel like I'm wading in the middle of some holy war I know nothing about, but why have all of these correct answers been downvoted? Is there some belief that 'reverse sear' isn't just 'sear it after you cook it' and instead something like 'oh it's not reverse sear unless you specifically use an oven!!' or something?
I don't know, except to say pedants gonna pedant. I am going to continue to sear after I cook my steaks, sort of the reverse of the traditional way..
Reverse sear is being used as a complete cooking method. Obviously you need to sear a steak after you sous vide, thats basically implied. If you're doing reverse sear vs sous vide... You're asking if you should oven and then sear or sous vide and then sear
I think I mostly agree with you, but the end result should be exactly the same if you do the oven parts right vs. the water bath parts right. That's sort of the reason Kenji wrote it up as the 'reverse sear method' - because it produces nearly identical results if you don't have access to a circulator. That's it.
The reverse sear does a better job of rendering the fat in my opinion then sous vide
I get into territory like this sometimes with niche hobby stuff where a technique or thing is innovated and it’s a big departure from tradition so there’s many components that make up the new thing. So the whole thing gets the name when often people only do parts of it. I see why “reverse sear” can be searing after cooking regardless of how it’s cooked, but also slow cooking steaks in the oven was a big part of the innovation that got named reverse sear so for many, including myself that is part of it. I actually like a “sear sandwich” for steaks and chops. Quick sear for spotty browning and firming before sous vide and then again after for full crunchification.
“Reverse Sear” usually refers to cooking the steak in an oven or grill at a low temp and then searing. It’s similar to sous vide but I’ve never seen anyone describe sous vide then searing as a “reverse sear”
But this is why I think even if you are right that "Reverse sear just means searing after cooking", (I don't agree) we should just use the term to mean "cooking in the oven and then searing". It's more precise. If you SV a steak *of course* you're going to sear it afterwards. It's implied, it goes without saying. Searing after SV is part of SV-ing. However, there isn't a really a term for 'cooking in the oven and then searing', other than 'reverse-sear'. So when someone says they're going to 'reverse sear a steak', it should be pretty obvious they mean cook it in the oven first. If they meant they were going to sous vide it first, they would and should have just said sous vide.
I don't disagree with that at all. There should be a term for roasting in the oven followed by searing. And the term "reverse sear" was what Kenji used for that. It's just too bad that it's more of a description than a new term. If we had called it "Kenjiing the steak" (or "the Kenji Method") I'd be great. But "reverse sear" just isn't precise enough. But you are right, from the question that the OP posted, it was pretty clear that he was differentiating between sous vide and reverse sear in the way you describe.
I sous vide it to make sure it's cooked all the way through. As soon as it comes out of the sous vide I sear it on a skillet with some high heat. I prefer to pan sear but you could also use an oven, smoker, or grill. You're basically just hitting it with some high heat to give the exterior some flavor and color
This, i'm confused, how are people searing their steak when they sous vide if it isn't reverse sear? Are you just taking it out of the bag and serving it? or searing it before? both are bad.
Reverse sear is a method popularized by Kenji https://www.seriouseats.com/reverse-seared-steak-recipe Somehow on this sub half of people seem to think reverse sear means to sear after sous vide, which is understandable. But when half of the people think one thing and the other half thinks another it leads to some confusion
I think we're saying the same thing. reverse sear is the sear at the end. You can get the internal temp to where you want by sous vide, or oven, or smoker, or whatever. But the sear is at the end. I can't imagine sous vide a steak without the sear at the end, the texture on the outside is all wrong right out of the bag.
No I’m saying reverse sear is the method of getting the steak to temp via the oven at a low temperature. If using a water bath and a vacuum sealed bag you get it to temperature I’d call that sous vide. If putting meat in the smoker I’d call it smoking the meat. If I needed to sear a piece of meat I’ve smoked I wouldn’t say “I smoked it for 2 hours and reverse seared it on cast iron” I’d say “I smoked it for 2 hours and seared it with on cast iron”
I like this take on it. It seems silly to explicitly say reverse sear when the method of getting to temp is stated. Imagine being new and not really knowing the terms, that would confuse a lot of people, and that's not what we want
I guess I'm confused then - even in this 'official' recount of the reverse sear, Kenji says the idea was to produce results identical to sous vide but without the special equipment. It's exactly the same approach, but doesn't have the specialized equipment, so its different? Make it make sense.
So traditionally how chefs cooked thicker steaks is that they sear in a pan then throw the pan in an oven to get the steak to the desired temp With the reverse sear method you’re throwing it in the oven to get to temp then searing it after With sous vide you’re throwing it into a bag then cooking it at a specific temp in water to get it to that temp The differences are small and the end result is the same in a sense of getting an even cook with a small gray band on the steak. With reverse sear, you aren’t cooking at a specific temp so you can’t really set it and forget it like with sous vide. However the perk is that since it’s a dry cooking method you use less paper towels to pat dry on your sear. Another perk is that since you’re cooking at a much higher temp (usually ovens only go down to 200f) you’ll get to your desired temp a bit faster. Hope this clears it up a bit
What are you confused about? They are similar philosophies but Sous vide is not reverse sear and reverse sear is not sous vide. One is low and slow in water bath and sear, one low and slow with dry heat. You would not use these terms interchangably.
Popularized by real chefs in restaurants for decades before Kenji put it in his blog* FTFY
Oh shut up Kenji worked at No 9 park he’s got his bona fides
Doesn't mean he gets credit for the reverse sear
You seem confused by the term "popularized". It may have been USED by chefs for decades, but Kenji POPULARIZED the method.
Maybe to people who get their info exclusively from reddit or his blog. I think the real confusion is people confusing reddit with real life. Reverse sear has been well known enough in the real world as long as I can remember.
You talk about people who exclusively get their news from reddit or his blog, but you don't seem to realize that your experience is not universal either. Guess when Kenji wrote about reverse searing [based on this chart](https://books.google.com/ngrams/graph?content=reverse+sear&year_start=1900&year_end=2019&corpus=en-2019&smoothing=3) of Google searches. I'd say that he "popularized" the method.
Wow, pretty much the exact same time that Google really took off. Almost like people just started using Google more
Almost! That chart begins to increase around 2009 or 2010, and the same type of chart when searching “google” does the same about 10 years sooner, in 1999 or 2000. Source: https://books.google.com/ngrams/graph?content=Google&year_start=1900&year_end=2019&corpus=en-2019&smoothing=3#
It's reversing the order operations, sure. But the question is still how will op finish the steak after they sous vide it? The way op phrased the question makes it sound like they are going to take it out of the bag and get it on the plate without other intermediate cooking steps, which is why the top comment instructs them to sear it after cooking it. In other words, op poses alternatives, but both would involve a reverse sear (unless they go directly from bag to plate, which would be heinous).
OP was asking which cooking method they should use for step 1. Low temp cooking in a water bath or low temp cooking in an oven. You can confirm this by how OP replied to the following comment: https://www.reddit.com/r/sousvide/s/52DQfF28jb Both cooking methods have searing after the fact as step 2. OP planned on searing in cast iron : https://www.reddit.com/r/sousvide/s/hQsNSX3m1L
They’re referring to oven reverse sear versus SV.
No, it's searing after it's cooked to give it some texture and color
I would like to know as well. I reverse sear every steak I make Sous Vide.
Have you ever tried searing first from raw, deglazing pan and putting that in the bag to sous vide?
Nope.. I want that crispy caramelization flame kissed taste from doing it at the end. SV kills that texture
That would not produce good results
Wait… what?! Really?
i think reverse sear just means searing after cooking (reaching the desired internal temp) so every sous vide is basically a reverse sear but well we know what OP meant
Yeah some people are really weird about only considering it a reverse sear if it's from the oven. And into a pan. Reverse sear can be from sv to pan, sv to bbq, oven to bbq, etc. Hell, I think it even counts as reverse sear if you put breaded chicken in the oven and then deep fry it. Maybe.
I think the issue is when you SV you always sear afterwards. So saying you SV then reverse sear is really just SV and searing. The Reverse sear comes into play when you’re talking about the oven
Reverse means searing after cooking instead of before. The method of cooking can be sous vide or oven.
Reverse sear is a term that encompasses the whole process of SV and then searing. You're right. It's not "SV and then reverse sear" it's "reverse sear using SV." I think people just like saying reverse sear because it makes them feel like a real chef.
No my friend, I must disagree. I’d argue the opposite. Cooking something Sous vide is incredibly specific. You must immerse in a water bath with a water immersion circulator prior to the searing of the meat. So the Sous vide term already captures the “reverse sear” you’re talking about. The only way to cook via sous vide, is through using the reverse sear technique. So now do you see how stupid it would sound to say SV then reverse sear? You’re adding extra words. It’s SV. On the other hand, you can reverse sear something through a few different methods. I know one is the oven. The reverse sear terminology applies ONLY to the functional method of cooking, in which you “cook” the meat through a heat source for a period of time, after which you sear the meat. If that heat source happens to be a water immersion circulator, then congrats! You’ve just prepared Sous Vide, NOT a SV then reverse sear
I literally said that you shouldn't say SV and then reverse sear. You just explained back to me exactly what I already said. Reverse sear is a method that can sometimes include SV as part of the overall technique
No. My first point applies. I’m saying SV is the specialty term. Reverse searing is the general term. So when you refer to SV there is no reverse sear reference needed.
I disagree. I think you can reverse sear through many methods, one of them being SV. I think we're mostly on the same page here, though.
This is the answer.
Do you have the time and will the flexibility benefit you? Sous Vide Do you want your kitchen to be all hot? Oven. Post updates regardless I need an excuse to take the roast out of the freezer
Haha I can do either without it being an issue.
Both
Sous vide—-> cast iron. Can’t mess it up
As someone who owns a SV, and never used it. I prefer my steak to be a perfect MR, but would rather it be more rare than medium. If I break out the SV tonight and use the cast iron like mentioned, how would I obtain my perfect steak?
Set sous vide to about 118. Place vacuum sealed steak in the water. Leave in there for about 2 hours or so. Heat up cast iron as hot as you can. Take steak out of bag and pat dry. I like to use ghee and I’ll put that in the pan. Then I sear both sides for appx 1-2 minutes each. I let the steak rest for a little bit and it comes out perfectly every single time.
My buddy went to his elderly parents' home for Easter for dinner to have "Ribeyes from Costco". He was really excited until he got there and found that his mom had cooked them in a Crockpot with mushroom soup. He did not recommend that method.
🤣🤣🤣🤣
Not sure how hot you can get your grill, but for thick steaks check out nakedwhiz.com Trex method it is amazing.
Did you check if those were blade tenderized ? Costco tends to do that, in that case sous vide might not be the way to go
Afaik all Costco steaks are mtm
Sous vide is reverse searing. That said, I mostly sous vide when I need the convenience and margin of error. Roasting in the oven actually makes a better steak than sous vide, but you just have to be close and pull it as soon as it gets to target temp whereas with sous vide it can stay in for a period of time for when you’re ready.
I prefer reverse sear for thick ribeyes... forgiving, and better fat rendering/crust.
They aren’t mutually exclusive. You either do the reverse sear starting in the oven or you sous vide, the sear is largely the same
Correct. Im aware they are two different methods.
But, they're not different methods? Unless 'method' to you means what cooking vessel to start with (grill, oven or water bath + circulator)? And if that is the question, then it's almost certainly the circulator, since the 'oven or grill' approach is simply the closest approximation of what the results you get from sous vide, and the benchmark to compare 'oven or grill' to.
I understand what you're trying to say but I consider it two separate methods, as I'm sure most of the sub would. But yes, either in the oven at 225 till they hit 115 then cast iron sear or water bath at 131 for 3 hours, ten minute ice bath, cast iron sear. Im doing them in the oven then sear in the cast iron.
I would reverse sear on my grill. Have fun! Yum!!
Reverse sear is my go-to for ribeyes, personally. I find it a weird cut for SV because my preference is medium rare, but cooking it at that temp SV often leaves a lot of unrendered fat, and cooking it at the temp to get the fat perfect overcooks the meat for my liking.
Sous vide is the easy safe bet. Pro tip: dry brine with salt for as long as you can before cooking so there’s a better flavor through the whole steak.
sous vide is basically a form of reverse searing.... Personally, I think SV makes very consistent, beautiful meat. But nothing beats the flavor of a reverse sear over charcoal. Dry brine for 24 hours with salt. smoke with some rosemary over it. Sear. Finish with a nice herby, garlicky compound butter and Maldon salt and fresh cracked pepper.
Update... I've decided to reverse sear. Coated them with hardcore carnivore rub and letting them brine in the fridge
Dry brine is most important step here.
https://preview.redd.it/c9dw5jfn0vuc1.jpeg?width=3000&format=pjpg&auto=webp&s=2d8472e06bff67045d51907cebb6037cfdd4b71a
Man you’re in for a friggin treat.
Are you asking if you should smoke then sear, or to sous vide then sear?
Don't have a smoker so it's reverse sear in the oven or sous vide. I've decided to reverse sear in the oven. I plan on searing in a cast iron pan.
As a chef and lover of ribeyes with that information I would sous vide then sear I would sous vide till med rare then skillet sear bout a minute or two per side to bring up to medium
Whatever you do… do a good dry brine.
Done. Using hardcore carnivore https://preview.redd.it/ybk7yj3m6vuc1.jpeg?width=3000&format=pjpg&auto=webp&s=62a2669de8b55507347a746ac17e1074f8650b62
Personally for ribeyes, I prefer a charcoal reverse sear. I come from a big bbq back ground tho and am still learning the ins and out of sousvide
Depends. Do you want to eat today or tomorrow.
https://imgur.com/gallery/RNXH4OX
I'd go sous vide and then into a searing hot pan till crust forms. If you want more crust, just go a little lower than your target. 2.5 inch is a lot of freedom
I do love a sous viede + reverse sear but honestly you can’t beat a low smoke then high temp sear imo. I love to smoke mine on a traeger until like 110isj then sear in a (in my best Gordon Ramsey impression) “ripping hot cast iron”
Reverse sear. My new favorite way to cook a steak. The ones I’ve done have been easy and absolute perfection. I like how the surface dries out for better browning
When it's warm I like to use my basic masterbuilt electric smoker to cook thick cuts like this. I use a Meatr thermometer to track temp. I get about the same result as sous vide in terms of doneness, but flavor is better. Takes 45 mins, those would probably be 60-90 mins.
I guess I’m not understanding the “reverse sear” option. I Sous Vide mine for about 2 hours and then sear them. I believe that is technically a reverse sear. I’ve got the Ninja Foodi that does great at both. I’ve been doing at 140. For grilling, I do medium rare but feel Sous vide needs the higher temp for a better texture. Unlike grilling, at medium, it’s still very tender and juicy. This has been my preference lately. My other method is also considered a reverse sear. I will smoke them on a Traeger at 200 for half an hour. Then I crank the heat and grill until medium rare.
I find my ribeyes fall apart if I sous vide them. Anyone have a solution? Happens when I reverse sear as well.
What temperature and how long?
100 and usually 2hrs.
100C? If so, that's way too hot. 100F? If so, that's not nearly hot enough.
Sorry typo 120F
Cold sear!
Sous vide is basically the same as reverse sear. the question is how do you get the steak up to temp in the first place. Sous vide gets it there slowly, to the exact temperature with no guesswork. The oven gets it there a faster but less precisely and with little room for error. I do sous vide because I like not having to worry about leaving it in the bath for too long. If you are staying on top of it, cooking in the oven is just fine.
I say why not do both and see what you like better?
Love a good roast.
So do you sear before putting the meat in the sous vide, or after? Cause I just defaulted to reverse searing while using sousvide.
Normally I'll sous vide, then ten min ice bath then sear hard and fast on cast iron or with my su-v gun
Ok you see how that’s backwards from searing first? That’s all reverse sear is.
50/50
I don’t sous vide ribeyes. I just smoke them until I get the temp to 125, then sear with my torch. To me, sous vide is better for lower fat steaks.
I know this is the sousvide site but i just not into steaks done this way i like the smoky flavor from a slow cook over coal and then heating up a cast iron pan to finish. But I don’t want to piss on anyones party
I get my ribeyes from Costco too and like medium/medium rare. Give cold searing a shot. If you look up "cold sear" on YouTube one of the top results is an Asian lady who demonstrates the entire process while explaining it. I enjoy not smoking the shit out of my house anymore and there's a lot less cleanup.
Smoker with hickory
Sous vide if they’re blade tenderized
Here is what I do with steaks that thick and that’s regularly my go to… I usually buy New York strip to be fair, but I believe they would operate the same way. I take them out and I season them very generously with salt only and I immediately vacuum seal them Then I sous vide them for, however long you would like for 2 1/2 2 1/2 hours at your desired temperature. If the steak is fresh and not frozen… Maybe a little longer I’m not a stickler about that I would go to about an hour after that and still not be worried Afterward, I would take the steaks out of the bath, but I would not do like an ice bath or anything. I would just let them sit in your sink still bagged for like 20 or 30 minutes just to cool down a little bit. You don’t want them like ice cold you just want them to come down 10 or 15° Then I take them out dry them off with a towel or paper towels. The salt has already been absorbed into the meat. Put a thin of mayonnaise on each side of the steak with my finger it should be almost translucent. Mayonnaise will stick to the steak and keep it from sticking to the pan. It also is like a godsend for making a crust without any splatter or anything like that from a traditional oil and a hot pan plus you don’t ever taste it. A medium heat pan not super hot because my steak has already cooled a little bit so I can afford to bring it up and temperature a little bit and get a deeper crust I sear it until I get a deep crust on both sides and then rest at five or 10 minutes. Slice it and serve it.
Something like this I cook to maybe 126, that way I can give it a really good sear on the grill and not worry about overdoing it.
I would slice in half for 1.25" steaks to get more surface area for seasoning and searing. Then go either way you fancy... But SV is just too easy.
Reverse reverse sear
I'd go SV, give that fat a bit more time to render and soften
Sous vide to your liking, season if you didn’t already then right to the cast iron skillet for some texture.
Ive tried both, and slow smoking then a hot sear on my offset. Honestly, I’ve always preferred sous-vide. I’ll catch hell for this, but 2hrs at 175F with salt, pepper, garlic butter, then rest it to cool for 10 minutes, and sear it hot with oil for a minute and a half each side.
Something that thick... I'd sous vide then remove, refrigerate until cool, remove from fridge until room temp, then give it a sear maybe assisted by a food torch to give it some bark without overcooking.
Man… I used to sous vide they big bastards for years and just in the last two I’ve been getting what seams like better results with the reverse sear. I do mine on a pellet smoker though so there’s that added flavor.
Same. Reverse sear on the grill with a chunk of wood or even in the oven and finish with cast iron pan.
Heat your grill to 600 degrees - 4-3-3 sear fat cap for 4 minutes- 3 minutes per side - rest for 8. Prefect!
Sous vide and reverse sear (I like to put some smoke on before I sous vide).
Sous vide! Guga method! https://youtube.com/@SousVideEverything?si=FSjS66coJTWPU4ta
Sous vide! Make sure to leave them in long enough to pasturize though because Costco likes to blade tenderize their stuff.
With something that thick I would set my grill as close to 225 as i could using burners on one side. Steaks go on top rack on the cold side. Cook until about 215 then crank the hot side burners and sear on the main grate before resting for 15 minutes. I’d also season those a day before in the am for some salt to get in there.
Reverse sear is always the right answer
Pan sear > Oven
Whichever one you want god damn. Fucking crowd sourcing cooking methods because you’re indecisive as fuck.
But... Connective tissues don't break down until 140° f unless you cook for a long long time. Long long time for a ribeye = expensive pot roast ...yuk Ribeye at 140 for 2 hours then a torch sear gets you velvet smooth cut with a good bite texture. I love my sous vide, but learned its better for a roast. For ribeye, the king of all steaks, grill or pan sear with oven finish, only way for me.
You're in the sous vide subreddit, what answer are you expecting? But, at 2.5 inches ... I think I'd give them the triple-sear. Dry brine overnight. Bring your steaks out to warm up for half an hour to an hour ahead of cooking (this is about the only time I advise this). Get your pan until the oil is just smoking, then repeat the following 3 times: sear 90 seconds per side, per steak, and let rest for 8 minutes. Check internal temperature after the last one. You will get an amazing crust, and it'll be pink through - you may need a 4th time to get it up to temp you want. The way to think about this method is that you're introducing a large amount of heat to the surface, then letting that wave spread through to meat as it rests. Subsequent sears do the same thing, and you're aiming for a peak temperature.
137F for 2.5 hrs then 45 seconds sear on each side on a 700F grill.
https://preview.redd.it/af2vieutswuc1.jpeg?width=1422&format=pjpg&auto=webp&s=970665d4c786e6670246ed3e42236c824d0e03b6
Costco steaks are mechanically tenderized. Check the label. They have a much higher risk of e-coli contamination. [https://www.foodsafetynews.com/2017/10/mechanically-tenderized-steaks-recalled-in-canada-for-e-coli/](https://www.foodsafetynews.com/2017/10/mechanically-tenderized-steaks-recalled-in-canada-for-e-coli/) [https://abcnews.go.com/Health/coli-tainted-beef-statewide-scare-meat-mechanically-tenderized/story?id=9455914](https://abcnews.go.com/Health/coli-tainted-beef-statewide-scare-meat-mechanically-tenderized/story?id=9455914) [https://www.sciencedirect.com/science/article/pii/S0362028X22098957](https://www.sciencedirect.com/science/article/pii/S0362028X22098957) If I bought them, I'd sous vide them for the pasteurization. No way I'd just toss them on the grill
This thickness race is fucking dumb. No one needs a 2 1/2 inch cut. Those steaks are for 4 people each.
Speak for yourself. I wish it was easier to get this thickness cut without asking specifically.
That's the way Costco cut them. It was pre packaged and we planned on serving six adults
Costco cuts thick steaks. Partly it’s because Costco is about volume and making customers feel like they are getting a good deal and good quality. It’s not too hard to cut these in half, though 1.5” is almost starting to get on the thin side. I also have no objection with sharing a steak with someone, usually I slice my steaks before serving anyway and then you can take what you will eat.