re: you dont need a gimmick to cook a steak

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They both achieve medium rare and a good crust.

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One achieves a higher percentage of medium rare, the other contains much more gray.

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One takes 10-15 mins, the other takes over an hr. Some people dont have time to bullshite around for over an hr to get the same results.

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The actual time of active cooking is actually probably less for a reverse sear, and you get better, more consistent results with less attention paid.



I "reverse seared" a prime rib for Christmas Dinner last year, and this is what came out:



It was amazing.




I think the two errors people make with the reverse sear, is getting to thin of a steak (also a problem with the high and fast method) and they also roast the meat at too high of a temperature which creates more gray and eliminates the benefit of the reverse sear and they don't think it's worth it.

Sous vide-reverse seared steaks are probably the best cooked steak you can do IMO.