A commonly debated topic. Sous Vide vs Reverse Sear. I have use both methods for many year with excellent results. Sous Vide is an extremely easy way to cook a steak or many other meats. You simply vacuum pack or zip-lock the meat, set your temp and drop it in. In about 2-3 hours, you are ready to sear or grill steak to perfection. Reverse Sear is the same idea as Sous Vide but instead of a water bath, you set you oven to a low temperature of 250 degrees and slowly raise the internal temp of your steak to your desired doneness before searing or grilling to perfection.

For this experiment, I used 30 day dry aged prime Ribeye steaks from the same rib roast.

They both were seasoned with Coarse Kosher Salt, Fresh Black Pepper, and Garlic Powder.

They also had a 8 hour dry brine prior to cooking.

For one of the steaks, I used the Anova Sous-vide machine set to 129 degrees Fahrenheit and cooked the steak for 2 hours.

The other was in indirect heat in the Kamado Joe Big Joe

They were both grilling to a doneness of 135 degrees Fahrenheit in the Kamado Joe.

Since the reverse sear steak is in a low moister environment, the steak did dry out a little at a 135. We were also using dry aged steaks which have a lower moisture content to begin with. For this type of steak I would recommend the Sous Vide method.

Hope you try this one and let me know what you think.

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