Should I sear meat before sous vide (reverse sear) or after, and why?

Question

Should you sear your meat before sous vide (reverse sear) or after? Compare the pros and cons of each method to see which gives the best result.

Answer 1

Searing meat *after* sous vide is generally preferred because the meat is already cooked to the desired internal temperature, allowing you to focus solely on developing a flavorful crust without overcooking the interior. Searing *before* can lead to a less even cook and potentially a tougher exterior.

Detailed Explanation:

The sous vide process involves cooking food in a precisely temperature-controlled water bath. This ensures the meat reaches the exact doneness you desire, edge-to-edge. Searing, on the other hand, is a high-heat, short-duration cooking method primarily aimed at creating a Maillard reaction – the browning that gives meat its rich flavor and appealing texture.

If you sear *before* sous vide, you introduce several potential issues:

1. Loss of Sear Quality: The sear you achieve before sous vide can soften during the water bath, negating the initial effort.

2. Uneven Cooking: The pre-seared surface can insulate the meat, potentially affecting the evenness of the sous vide cook.

3. Smoke Point Issues: Some fats used for searing may not be suitable for prolonged sous vide cooking at higher temperatures.

Searing *after* sous vide eliminates these problems. The meat is already perfectly cooked, so you can focus entirely on achieving a beautiful, flavorful crust in a very short amount of time. This minimizes the risk of overcooking the interior and maximizes the impact of the sear.

Pro Tip:

Before searing after sous vide, thoroughly pat the meat dry with paper towels. Excess moisture will inhibit browning and result in steaming instead of searing. A dry surface is crucial for achieving a good crust.