Blind Triangle Test Settles the Sous Vide vs. Reverse Sear Steak Debate

Chris Young (Modernist Cuisine, ChefSteps) pits sous vide against reverse sear on two-inch porterhouse steaks, rigorously comparing temperature control, cooking speed, juice retention by weight, crust quality, and flavor via a blind triangle taste test. The results reveal surprisingly little difference between the two methods, with nuanced guidance on when each technique actually has the edge.