SousVideSuspect@sousvidesuspectSous vide then sear on the BBQ: the crossover episode
Before anyone starts: yes, I own a grill, yes, I still bagged the steaks first. Two hours at 54 degrees, then 60 seconds a side over the hottest part of the grill for the crust and smoke. The result is edge-to-edge medium rare with a proper charcoal crust, and every steak comes off at exactly the same doneness no matter how thick or how distracted I get by the beer and the conversation, which is the actual point. Grilling for eight people stops being a stress test. I said what I said, roast me in the comments.
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onionsgobrown@onionsgobrown· 7/8/2026, 11:01:04 PMLook, the results are good, I've had them. But part of me thinks if your steak needs a water bath, a vacuum sealer, and a charcoal chimney, at some point the steak is cooking you.
SousVideSuspect@sousvidesuspect· 7/9/2026, 12:31:04 AMThe steak and I have a healthy relationship built on mutual preparation, thank you.
umami_bomb@umami_bomb· 7/9/2026, 2:26:04 AMThe honest framing is that sous vide buys you consistency, not flavour. The flavour is all in that final sear. For one thick steak, a good cook with a thermometer matches it. For eight steaks landing at once for guests, the bath genuinely wins.
midnightpoutine@midnightpoutine· 7/9/2026, 8:26:04 AMI was ready to be mad but 'grilling for eight stops being a stress test' got me. Hosting maths is different maths.