re: Dry Heat or Sous Vide: The Reverse Sear Saga (now with concise title)

quote:

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Ruzil - I appreciate the comparison with sous vide. That is a method I have contemplated trying, but will probably wait until my kids are out of school (I have 3 teenagers) and I have time to experiment.

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Don't sweat it. The RS was so good that I probably won't employ sous vide for steaks in the future. I really prefer the nice sear that I get with the RS and this method is less messy without having to use the vac sealer and dry the steaks. It takes about the same time to prepare the steaks with either method.

One possible advantage of SV is the ability to cook several steaks at different levels of doneness. If you want your's rare and your spouse likes it medium, you would simply put the medium one in first at the appropriate temp and then lower the temp for rare and add that steak in separately for the appropriate time. The medium steak will hold while the rare steak is cooking at it's temp. When done and dried, the steaks can then be seared together.

I don't think it would be possible to do this with the RS method unless you have a double oven. (please disregard)