The pros and cons of cooking steak sous vide, butter-basted, and reverse-seared.
Is there one single way to cook a steak that's better than all others? That's the question I attempt to answer here and in the video above. After all, who doesn't want to live a superior life full of excellence and efficiency? If I had it my way, everything I did would be optimized for quality and ease, from storing tomatoes to brushing my teeth .
The answer, as is the case with many things in life, is this: It depends. The best way to cook steak hinges on personal preferences and the context in which you'll be cooking. Do you value a more perfectly even gradient of doneness from edge to edge or a deeper, crustier sear on the exterior? Will you be making just one or two steaks, or are you feeding a crowd? And just how adept of a cook are you? The answers to these questions will often lead you to a different steak-cooking conclusion.
Let's take a closer look. Before we continue, though, a couple of necessary qualifiers. First, I excludedfrom this showdown, instead limiting my analysis to"indoor" cooking methods that involve finishing the steak on a stovetop, since grilling opens up a wider set of variables that are harder to parse . Still, it's worth noting that both sous vide and the reverse-sear can be finished on the grill, something that isn't true of the butter-basting method.
Second, this analysis pertains to thicker steaks, ones that are least 1 1/2 inches thick. That's because thinner steaks cook more quickly, often hitting their ideal doneness in about the same time it takes to get a decent sear on each side, rendering the three methods examined here more or less unnecessary—if searing alone yields a perfect steak, there's little need for additional techniques to get you there.
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