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On The Other Hand
On AmazingRibs.com we are strong advocates of a method called reverse sear, a.k.a. “redneck sous vide,” and we recommend it for most foods more than 1” thick. Even baked potatoes. The concept is simple. As with sous vide, we cook the inside and outside separately. But instead of searing the outside first and then letting the surface heat cook the center as in normal grilling, we reverse the process. We start by gently warming the food to cook the center at a low temperature in a 2-zone setup in indirect warm convection airflow. Then we finish by subjecting the exterior to intense infrared energy over flame or glowing coals to create a great crust.
Way back in 2013 when Meathead got his first sous vide machine, he pitted the two methods against each other. He cut two thick bone-in ribeye steaks from the same prime rib roast. He started one in a sous vide bath at 131°F and after a few hours, placed the other on the indirect side of a charcoal grill at 225°F. When the grilled steak hit 131°F, he placed both steaks directly over hot coals to sear them. Here are results.
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