 Hey all welcome back to the fire and water cooking channel. I'm Darren. Today we're going to do reverse sear rib eyes versus sous vide rib eyes. So everybody always wants to know what's better reverse sear or sous vide. We're going to find out today. So I'll be right back. All right guys kind of this is going to be a really simple test. I have these rib eyes that I cut up from the prime rib roast video that I've eye card here above. When I showed you how to cut these up in the steaks when there were such good deals on the prime rib roasts and rib roasts over the holidays. So these have been in the freezer. I did season them before I put them in the freezer so they do have some seasoning on them. It was just my salt pepper garlic but I'm going to use a little bit of my steak rub that I use which has a little bit of coffee salt pepper garlic onion powder and a little coffee espresso coffee. I'm going to season these all the same and two of these I'm going to put in the sous vide bath and one of them one and a half because we've got one and a half steaks here. We're going to do the reverse sear on which means we're going to cook it first on the grill on a lower temperature and then we're going to sear it after the fact and we'll sear these both at the same time. So first these are going to go in the sous vide bath at 131. We're going to put them in there for about three hours. I already have my anova nano heating the water up which is almost there. So and what I'm going to do with this these two pieces here is let them sit in the refrigerator while those are cooking in the sous vide with the rub on them so they can actually do a little bit of a dry brine while they're waiting for these to get done in the sous vide. So I'm going to go ahead and bag these two up and put this in the refrigerator but first of all let me just put a little seasoning on here. I'll put my coffee steak rub in the description below just so you guys can know what it is but this is a really different and really good rub for steaks that coffee really brings out the beefiness of the steaks. So I'm going to put just a little bit like I said these were seasoned before they were frozen so there is some seasoning on it already but I'm just going to put a little bit of this. It's giving it a little bit more of that salt pepper garlic onion and the espresso coffee is going to bring out really good flavors to this meat so that's it. I'm going to just put a little bit on there. I'm going to get these two bagged up and this one's going to go in the refrigerator so we're ready to sear them up. I'll be right back. I'm going to show you how we're going to set this up today on the Kamado Joe Classic II. The Kamado Joe charcoal basket that's an accessory for these actually has a divider in it so you can actually set up the fire on one side of the basket which is really great for this type of cook because we're going to get the fire on the left side here and we're going to cook really slow like the 25 to 250 initially so we're going to set up our heat deflectors on the right side but this charcoal basket lets us have a fire just exactly on one side of the of the grill so that's going to work out really great for while this is still lighting. I was showing you how I got it set up. I got my heat deflector on this side here so that we can keep this side rather cool. I got my this grate up higher so we're going to do our reverse sear to start it out and then I got the grate lower all the way down right over the flame is for when we're going to do our searing. So all right I'm going to get this set up to where we can do some low and slow cooking before the reverse sear and I'll see you in a little bit. All right guys I got my Kamado Joe Classic II just up past 200 degrees and I'm going to go ahead and put the ribeye on. I'll put it right here on this indirect side and then what we're going to do I'm just going to kind of put them close here so that's keeping both the same temp. I'm going to use my instant read thermometer to monitor the internal temp of this because I don't want it to go past 129 so I'm going to let this cook on here for about 45 minutes to an hour until that temperature gets up to about 129 to 128 or so internal. All right guys it's been on here for a little bit let me kind of check the internal temp here looks like we're pushing right about 127, 126, 127 right in between there on the bigger one here yeah and we're right at about 129 on the smaller piece here. So I'm going to go ahead and move these off got a nice little mahogany on there I did not use any smoking wood on this I didn't really want to have any smoked flavor to these because I'm really just I don't want to compare a smoked steak to just a sous vide and seared steak I want it pretty much to be even so I'm going to let this get up hot we're going to let this other steak here this seared steaks kind of sit here for a minute and rest while this gets up to hot it's up to 500 it shouldn't take it very long to get hot so and that's going to give me some time to pull the other steaks out of the sous vide bath and get them ready so I'll be right back. All right guys while the reverse seared steaks are resting I pulled the sous vide steaks out of the sous vide bath and we got them all padded down we're going to put just a little bit more of the seasoning and my steak seasoning on these on both of these steaks just so that we can have a nice good coverage of that all right and we're going to get these both out to sear in just a second don't know if you guys can see that but it's up over 400 almost 450 already and that's just from this dome temperature but that fire is hot and I'm actually going to move you over to the side a little bit so I can have better access to the fire and I'm going to put sous vide one on first you can hear that sizzle as soon as it hits another sous vide one on on the reverse sears on and my little piece of reverse sear all right and we're going to sear these for about a minute or so on each side and close that up I might even just take this top piece off just so we can get a little bit hotter see how that works that'll let that air flow push right through the top and give that a chimney effect just wanted to show you this guys I have to head it down there for 30 seconds yet and you can see the flames coming out of the top of that Kamado Joe so I'm going to go ahead and flip these over it looks like they're getting seared pretty good and it hasn't even been a minute yet it's that fat melt in there and we don't want to overcook these so we're just wanting to sear them give that another minute and we'll be back all right guys there you go can you tell which one is which I don't know here's your reverse sear and here's your sous vide the uh you can definitely tell the reverse sear has a little bit more color to it because it was cooking at a higher temperature so you can definitely tell and it did have a little bit of over cooking to it because of that I'm going to go ahead and cut these right in the middle so I can see how they turned out and that's definitely still medium rare still definitely medium rare you can see that but you can see it does have a little bit of a gray area there cut this one right in half as well and you can tell this one's a little bit actually a little bit more medium rare it's a little bit more juicy a little bit less of that gray area but what we're kind of going to look and see is if which one is more tender half first I want to get a kind of picture of that see that see how that looks how does that look so I'm going to take a taste okay I'm going to get a taste right here of the reverse sear it is nice and juicy looking really tastes of salt and pepper garlic it's very good let's go with the sous vide and one thing I can tell just from cutting this was a little bit tougher to cut through than the sous vide one so that three hours in the sous vide bath at 131 tenderize that tell just by cutting it but you just get a close up on that so you can see it's medium rare definitely more tender both of them good both have a good flavor searing it really hot helps out with that but I would say the sous vide gets just a little bit more of an edge than the reverse sear they're both very good if I would have put some smoking wood on for the reverse sear it may have tipped it over the top from having a more smoky flavor but going head to head just sear to sear without any kind of additional smoke I would say the sous vide has just a little bit more tenderness to it than the reverse sear and you can tell it you know it's more medium rare from end to end but there you go guys both are great both are good methods make sure you like subscribe follow us on facebook instagram twitter make sure you check out all our other videos that I posted up on top here and the cards and I'll see you on the next video thanks guys