Grilling and sous vide cooking are two different techniques that can yield distinct results when cooking steak. The main difference lies in the cooking temperatures and the cooking methods themselves.
- Cooking temperatures:
Grilling: When grilling steak, you typically expose it to high direct heat. The temperature of the grill can vary depending on the type (gas, charcoal, etc.) and the setup, but it usually ranges from 400°F to 600°F (204°C to 315°C). Grilling results in a Maillard reaction, which is the browning and caramelization of the surface of the steak, creating a flavorful crust.
Sous vide cooking: Sous vide involves cooking the steak in a vacuum-sealed bag immersed in a water bath at a precisely controlled temperature. The temperature used for sous vide steak cooking is usually lower and more precise than grilling, typically ranging from 120°F to 135°F (49°C to 57°C) for rare to medium-rare doneness.
- Cooking methods:
Grilling: Grilling is a fast and direct cooking method. The steak is placed directly over the heat source and cooked for a relatively short period, usually a few minutes on each side, depending on the thickness of the steak and the desired doneness.
Sous vide cooking: Sous vide is a slow and precise cooking method. The steak is cooked at a consistent temperature for a longer time, often hours, to achieve the desired internal doneness evenly throughout the meat. After the sous vide process, the steak can be seared briefly on high heat to develop a crust.
Comparison of Results:
Grilling: Grilling produces a steak with a well-developed crust and a smoky flavor from the grill. The interior of the steak tends to have a more significant temperature gradient, with a well-done outer layer, a medium section, and a rarer center.
Sous vide cooking: Sous vide results in a steak that is evenly cooked from edge to center. Since the temperature is precisely controlled during the entire cooking process, the steak can be cooked to the exact desired internal temperature consistently. However, the steak won't have the same pronounced crust as a grilled steak, so it's common to sear the steak after sous vide to enhance the outer texture.
In summary, grilling produces a steak with a crusty exterior and a more significant temperature gradient inside, while sous vide cooking creates a tender and evenly cooked steak with less variation in internal doneness. Both methods have their merits and can be used based on personal preferences and desired outcomes. Some cooks even use a combination of both techniques, known as "reverse searing," by starting with sous vide and finishing with a quick sear on the grill for the best of both worlds.