Wet marinade steaks will do better on the grill, especially if they’re under 1.5″ thick
lunkwill451
Sous vide first, then place on a hot grill for 10 seconds to get some grill marks. Then, use a butane torch to finish off the crust.
t-beast1
Smoke then grill. Perfect reverse sear scenario. To 110-120 on smoker, then a high sear. I did this with ribeyes, and it was beautiful. Pics before the sear and after. Mind my hole please, don’t look at it
Isn’t the general consensus to bring to just under temp then reverse sear?
turok_dino_hunter
I always grill my protein if I have a chance.
Aggravating-Bug1769
Reverse sear. , salt and pepper then set low temperature in the oven of 120*C and leave steak in oven until 50*C internal (about 30min in oven) and then remove and grill at a very high temperature for the perfect seer , cover and rest for 20 minutes. You should have a medium-rare tender steak.
R5Jockey
Both.
AR15ss
Grill.
Ultraquist
Why is the “or” ?
QuestionTop3963
always grill.
i fucking hate sous vide. cooking in plastic should be illegal.
murphyat
Reverse sear
Tatsandacat
Both? I regularly buy cheaper cuts of beef, cook in the sous vide then finish in the cast iron or grill.
Duff-Guy
Sous vide then sear on super hot grill for a nice crust
14 Comments
Both really
Wet marinade steaks will do better on the grill, especially if they’re under 1.5″ thick
Sous vide first, then place on a hot grill for 10 seconds to get some grill marks. Then, use a butane torch to finish off the crust.
Smoke then grill. Perfect reverse sear scenario. To 110-120 on smoker, then a high sear. I did this with ribeyes, and it was beautiful. Pics before the sear and after. Mind my hole please, don’t look at it
https://preview.redd.it/8qv9rw3l6rrd1.jpeg?width=4000&format=pjpg&auto=webp&s=d725d3582e06c04b7e665a318537326effe21d8c
Isn’t the general consensus to bring to just under temp then reverse sear?
I always grill my protein if I have a chance.
Reverse sear. , salt and pepper then set low temperature in the oven of 120*C and leave steak in oven until 50*C internal (about 30min in oven) and then remove and grill at a very high temperature for the perfect seer , cover and rest for 20 minutes. You should have a medium-rare tender steak.
Both.
Grill.
Why is the “or” ?
always grill.
i fucking hate sous vide. cooking in plastic should be illegal.
Reverse sear
Both? I regularly buy cheaper cuts of beef, cook in the sous vide then finish in the cast iron or grill.
Sous vide then sear on super hot grill for a nice crust