Unpopular opinion: sous vide beats cast iron for steaks every time

I tried a 2-inch ribeye from my local butcher side by side last Saturday and the sous vide one came out way more tender with zero gray band. Why do so many chefs swear by the reverse sear when the texture difference is so obvious?

2 comments

2 Comments

lewis.troy25d ago

Chefs swear by reverse sear because they like standing over a hot stove for 20 minutes like they're performing a ritual sacrifice. Man, I did the same side by side test last month with a couple of NY strips and the sous vide one was just softer all the way through. That gray band everyone talks about? Yeah, it's basically gone with sous vide. I think the reverse sear crowd is just stubborn about changing their ways. You can't argue with a steak that's perfectly pink from edge to edge.

anderson.david25d ago

Oh man, I tried reverse sear once and spent the whole time feeling like a wizard casting a fire spell... turned out I just burned the hell out of my arm hair instead.