Sous vide vs Reverse sear ?
Sous vide vs Reverse sear ? is a medium American recipe that serves 2. 800 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 15 min | Cook: 2 hrs 57 min | Total: 3 hrs 27 min
Cost: $19.70 total, $9.85 per serving
Ingredients
- 2 pieces Ribeye Steak (about 12 oz each, 1.5‑inch thick, room temperature)
- 2 tsp Kosher Salt (for generous seasoning on all sides)
- 2 sprigs Fresh Rosemary (adds aromatic flavor to sous vide bag)
- 1 large Garlic Clove (crushed, added to sous vide bag)
- 1 tbsp Unsalted Butter (small pat placed in sous vide bag for richness)
- 2 tbsp High Smoke Point Oil (canola, avocado, or grapeseed oil for searing)
- 1 tbsp Beef Tallow (optional, adds beefy flavor to sear)
Instructions
Season the Steaks
Pat the ribeye steaks dry, then sprinkle 1 tsp kosher salt on each side of both steaks. Let rest for 5 minutes to begin drawing out surface moisture.
Time: PT5M
Bag the Sous Vide Steak
Place one seasoned steak in a vacuum bag with 2 sprigs rosemary, the crushed garlic clove, and 1 tbsp unsalted butter. Vacuum‑seal (or use the water‑displacement method) to remove air.
Time: PT5M
Sous Vide Cook
Attach the immersion circulator to a large pot of water, set to 54°C (129°F), and submerge the sealed bag. Cook for 2 hours.
Time: PT2H
Temperature: 54°C
Preheat Oven for Reverse Sear
While the sous vide is running, preheat the oven to 120°C (250°F).
Time: PT10M
Temperature: 120°C
Reverse Sear Steak in Oven
Place the second seasoned steak on a wire rack set over a baking sheet. Insert an instant‑read thermometer into the thickest part and bake until the internal temperature reaches 46°C (115°F), about 32 minutes.
Time: PT32M
Temperature: 120°C
Remove and Pat Dry
Take both steaks out of their cooking vessels, discard the bag, and pat each steak completely dry with paper towels.
Time: PT2M
Heat Cast Iron Skillet
Place the cast iron skillet over high heat. Add 2 tbsp high smoke point oil (or a mix of oil and beef tallow). Heat until the oil just begins to shimmer, about 3 minutes.
Time: PT3M
Sear Both Steaks
Lay each steak away from you in the hot pan. Sear 2 minutes on the first side, then flip and sear another 2‑3 minutes until a deep brown crust forms. Use tongs to press the fat cap against the pan for extra rendering.
Time: PT5M
Rest the Steaks
Transfer the seared steaks to a cutting board, loosely tent with foil, and let rest for 5 minutes before slicing.
Time: PT5M
Serve and Compare
Plate the reverse‑seared steak and the sous‑vide steak side by side. Taste the texture and flavor differences, then enjoy.
Time: PT0M
Nutrition Facts
- Calories
- 800
- Protein
- 60 g
- Carbohydrates
- 0 g
- Fat
- 60 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York Strip, Sirloin
- Instead of Kosher Salt: Sea Salt
- Instead of Fresh Rosemary: Thyme
- Instead of Garlic Clove: Garlic powder (1/4 tsp)
- Instead of Unsalted Butter: Beef tallow, Olive oil
- Instead of High Smoke Point Oil: Beef tallow, Clarified butter
- Instead of Beef Tallow: Unsalted butter, high smoke point oil
Equipment Needed
- Sous Vide Immersion Circulator
- Vacuum Sealer or Zip‑Lock Bag
- Cast Iron Skillet
- Oven
- Instant‑Read Thermometer
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Season steaks evenly with salt.
- Seal the sous vide bag without air.
- Maintain precise water temperature (54°C) for sous vide.
- Achieve target internal temperature (46°C) in the oven for reverse sear.
- Pat steaks completely dry before searing.
- Sear on a screaming‑hot cast iron pan for a proper crust.
Chef Tips from the Video
- Use a meat thermometer for both methods to hit exact internal temperatures; this removes guesswork.
- Let the steak come to room temperature before seasoning to ensure even salt distribution.
- For extra flavor, finish with a pat of herb‑butter (mix softened butter, minced garlic, and chopped rosemary) just before serving.
Troubleshooting
Steak is not browned enough after searing.
Make sure the pan is fully pre‑heated and the surface of the steak is completely dry. Add a little more high‑smoke‑point oil if the pan looks dry.
Sous vide steak is overcooked (too soft or mushy).
Check the water temperature with a separate thermometer; calibrate the circulator. Reduce cooking time to 1½ hours for a thinner cut.
Fat cap does not render and remains rubbery.
During searing, press the fat cap against the pan with tongs for an extra minute per side, or render it separately in the pan before adding the steak.
Storage
Refrigerator: Store cooked steaks in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently before searing.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Sous vide the steak up to 24 hours in advance, then chill rapidly in an ice bath and store refrigerated. Finish with a hot sear just before serving.
- Season the steaks and keep them uncovered in the fridge for up to 2 hours to develop a dry‑brine.
Frequently Asked Questions
What is the cultural significance and history of reverse sear steak in American cuisine?
The reverse sear method grew popular in the United States among barbecue enthusiasts and upscale steakhouses as a way to achieve an evenly cooked interior with a deep crust, combining low‑and‑slow cooking with a high‑heat finish.
What are the traditional regional variations of sous vide steak in French cuisine?
French chefs originally used sous vide for precise temperature control in haute cuisine, often pairing the steak with classic sauces like béarnaise or bordelaise, and sometimes cooking it in butter for added richness.
How is reverse sear steak traditionally served in American steakhouse culture?
In American steakhouses, a reverse‑seared steak is typically rested, sliced against the grain, and served with simple sides such as roasted potatoes, creamed spinach, or a light salad, allowing the meat’s flavor to shine.
What occasions or celebrations is sous vide steak traditionally associated with in modern American dining?
Sous vide steak is often featured at special occasions like birthdays, anniversaries, or holiday dinners where home cooks want restaurant‑quality precision without the need for a professional kitchen.
What makes reverse sear steak special or unique in American steak cooking?
The reverse sear creates a uniform pink interior while preventing the overcooked outer layer that can happen with traditional high‑heat searing, delivering a tender, juicy bite with a caramelized crust.
What are the most common mistakes to avoid when making reverse sear steak at home?
Common errors include not allowing the steak to reach the target low‑temperature before searing, searing too early, and not patting the steak dry, which all lead to a weak crust or uneven doneness.
Why does this reverse sear steak recipe use a low oven temperature of 120°C instead of a higher temperature?
A low oven temperature gently brings the steak up to the desired internal temperature without overcooking the outer layers, ensuring a consistent medium‑rare throughout before the final high‑heat sear.
Can I make the sous vide steak ahead of time and how should I store it before searing?
Yes, you can sous vide the steak up to 24 hours in advance, then chill it quickly in an ice bath, store it sealed in the refrigerator, and give it a hot sear just before serving for optimal texture.
What texture and appearance should I look for when searing the sous vide steak?
You should see a deep, caramel‑brown crust forming within 2‑3 minutes per side, with the fat cap rendered and slightly bubbling, while the interior remains uniformly pink and juicy.
How do I know when the reverse sear steak is done cooking in the oven?
Insert an instant‑read thermometer into the thickest part; when it reads 46°C (115°F) you have reached the target for a medium‑rare finish before the final sear.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on practical cooking experiments, technique comparisons, and straightforward home‑cooking tutorials that help viewers master classic and modern recipes.
How does the YouTube channel Andy Cooks' approach to steak cooking differ from other cooking channels?
Andy Cooks emphasizes side‑by‑side method testing—like reverse sear versus sous vide—providing clear visual results and concise explanations, whereas many channels focus on a single technique without direct comparison.
Last updated: August 24, 2026
