Want the BEST steak? Sous vide VS. Reverse sear steak on the Kamado Joe comparison. Which is best?

"Sous vide is the best" or "Reverse sear is the best”. Time to settle it... Sous Vide vs. Reverse sear! Which is the best method to render fat on a tough flat iron steak.

I put my bias to the test in this video. From the day I got my first large Big Green Egg over 10 years ago to my Kamado Joe Classic I’ve been touting that reverse seared steaks are WAY better than sous vide steaks. I often said "Sous vide is for restaurants or hotels where they need to cook for the masses, but a steak cooked over a charcoal fire done right is hands down the best steak".

Well those are some fighting words, but for most of the last decade I didn’t even own a sous vide machine, and it wasn’t until recently when I finally bought one and realized the competition might be closer than I imagined. I told my butcher Peter that I wanted a cut of beef that only the best method could make awesome and he suggested the flat iron steak as while its flavourful and well marbled, it has a large band of gristle running right through the middle that we need to render out.

👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏

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Resources to Help Make BETTER Barbecue
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Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
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FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.


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Gear I’ve used in videos without a discount
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