Reverse Sear, Sous Vide, Cold Grate, Grill marks - let's settle the steak debate

Okay. I did a steak using the cold grate method, and it was pretty damn good, but I made some mistakes. I decided to tweak it a little, because this just wasn't good enough.


So, I decided to tweak it a bit. I've been interested in sous vide, but I don't have the proper equipment. So, I decided that instead of putting the steak in a plastic sack and inserting it into hot water, I would put the water in a a plastic sack and insert it into a hot steak. Like this.

I call this technique, "Reverse Sous Vide".


Now, the concept is pretty simple.

Bernoulli's Theorem tells us that the hotter, faster moving gas above the steak exerts less pressure on the top of the steak than the cooler, denser air underneath the meat. This principle, along with the irregular shape of the meat leads to hot spots inside the meat, which can lead to areas of the meat cooking at a slower temperature. The idea is to insert an IV into those hot spots and even out the temperatures. Just make sure your IV tube can handle temperatures up to 350 degrees. Trust me on this one.

Obviously, we find where the hot spots are by triangulating the distance between the three separate probes and using the delta in temperature to calculate the coordinates of the hottest area of the steak. This is where we insert our IV. You need to move the IV 2 or 3 times during the cooking of the steaks. If the delta in temperatures between the 3 probes exceeds 2 pi, it's time to move the IV.

One of you nerds should write an app.

Anyway, after I got the temperature of the steak to 110 degrees, I used the cold grate to sear the steak.


Once I took the steak off:


Money Shot. Instead of turning the steak, I moved around to the other side and took it with the light behind it.


The Reverse Sous Vide is going to be the next big thing in steak preperation...