Sous Vide vs. Reverse Sear...
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raider2119 I am doing to do a side by side taste test on preseasoned steak and unseasoned cooked sous vide. The reason for doing this is to get Walton’s to buy me two steaks!
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raider2119 I am doing to do a side by side taste test on preseasoned steak and unseasoned cooked sous vide. The reason for doing this is to get Walton’s to buy me two steaks!
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raider2119 I am doing to do a side by side taste test on preseasoned steak and unseasoned cooked sous vide. The reason for doing this is to get Walton’s to buy me two steaks!
Jonathon but are they getting the wagu for you?
Ok, preseason your traditionally cooked steak… Then do exactly the same seasoning on the SV steak after the SV, and you when you are prepping to sear it… I’m curious what your side by side results with be! -
raider2119 What I was actually thinking was sous vide them both, preseason one and not the other and then season the one before I sear it. I think that would give a more accurate test of when the best time to season would be?
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raider2119 What I was actually thinking was sous vide them both, preseason one and not the other and then season the one before I sear it. I think that would give a more accurate test of when the best time to season would be?
Jonathon Sounds like a plan… eliminates an unnecessary variable from the experiment…
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Jonathon Sounds like a plan… eliminates an unnecessary variable from the experiment…
raider2119 When you season, do you use something to bind the seasoning to the meat, be it oil, mayonnaise, mustard or the like?
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raider2119 you made that comment to yourself, was that intentional or were you asking me or Joe Hell ? If you’re asking me then I do not use anything to bind the seasoning to the meat. I rarely do, even when making ribs or pulled pork I generally find that the meat has enough moisture to keep it on. If I have a dry piece then I feel like I chose poorly!
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raider2119 you made that comment to yourself, was that intentional or were you asking me or Joe Hell ? If you’re asking me then I do not use anything to bind the seasoning to the meat. I rarely do, even when making ribs or pulled pork I generally find that the meat has enough moisture to keep it on. If I have a dry piece then I feel like I chose poorly!
Jonathon My bad, meant to be asking you… I agree, I find that without surface binder I end up with a better, deeper bark… but have seen so many devotee’s of using the surface binder in various forums, I actually questioned if possibly I was doing something wrong since I was not getting a superior result when I did it…
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raider2119 What I was actually thinking was sous vide them both, preseason one and not the other and then season the one before I sear it. I think that would give a more accurate test of when the best time to season would be?
Jonathon I normally just use Italian dressing and then tenderize let sit then grill with my steaks usually ny. strip
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Austin likes to rub regular yellow mustard all over his first. If you are going to use something then this is what I would use as the taste cooks completely out of it. Still, I’ve never had the need for it!
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Austin likes to rub regular yellow mustard all over his first. If you are going to use something then this is what I would use as the taste cooks completely out of it. Still, I’ve never had the need for it!
Jonathon raider2119
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time.–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
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Jonathon raider2119
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time. -
Jonathon raider2119
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time. -
raypete if you cook and chill (place the cooked product in Ice water for at least 20 mins) a piece of meat and retherm at a lower temperature you only have to reheat to around 129 degrees, that where your taste buds will feel comfortable at. During the chill process the meat will rest and retain the juices. So when you retherm at a lower cooking temp you haven’t introduced recooking to make the juices move. Then when you slice it you won’t have liquid on the plate to ruin a sauce you made.
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Joe Hell How long did you end up Sous Videing it and how was it?
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Jonathon I went 24 hours at 130 before pulling it. I then salted and went to the pit boss until it hit 138. The meat turned out great. I only had a couple of bites before I gave it to my folks. The little bit that I had was very tender and packed with flavor. For my dinner I participated in one of two sausage tastings on the day with six different fresh sausages and grilled some chipotle seasoned wings that I finished with scorpion chili honey. It was a good day!
Better Living Through BBQ!
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Jonathon I went 24 hours at 130 before pulling it. I then salted and went to the pit boss until it hit 138. The meat turned out great. I only had a couple of bites before I gave it to my folks. The little bit that I had was very tender and packed with flavor. For my dinner I participated in one of two sausage tastings on the day with six different fresh sausages and grilled some chipotle seasoned wings that I finished with scorpion chili honey. It was a good day!
Joe Hell Jonathon So I currently have a sirloin tip roast sous videing, I pre-seared it as I saw some websites called for presearing the roast (Chef Steps), has anyone else done this, is it a necessary step? I’ll have to report in after I get home tonight, I plan to sear it again once I remove it from the sous vide.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Jonathon So I currently have a sirloin tip roast sous videing, I pre-seared it as I saw some websites called for presearing the roast (Chef Steps), has anyone else done this, is it a necessary step? I’ll have to report in after I get home tonight, I plan to sear it again once I remove it from the sous vide.
Tex_77 I haven’t tried that method but I have seen it referenced. I can’t imagine it not adding extra flavor though. After a quick search online it seems there is great debate on the subject with no definitive answers. lol
Better Living Through BBQ!
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Tex_77 I haven’t tried that method but I have seen it referenced. I can’t imagine it not adding extra flavor though. After a quick search online it seems there is great debate on the subject with no definitive answers. lol
Joe Hell well here’s the results. It was tasty and fork tender!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 first, those looks awesome! I have no idea which side of the pre searing before sous vide I am on. On one hand the whole reverse sear method has proved to be far superior to older methods, so not searing before the cook makes sense. However, when sous vide cooking I have noticed that more juice ends up in the bag than I would have expected, could a pre seat help lock the juice in?
Austin is away so I’m thinking next Monday or Tuesday is ribeyes or kcs for lunch!!
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