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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A two‑stage method that sous‑vide cooks steak to a precise core temperature then reverse‑sears it for a Maillard‑rich crust.
Origin: French (1970s) — France
See full technique reference →Sous‑vide at 55–60 °C for 1–4 h denatures 70–80 % of muscle proteins while preserving moisture, establishing a uniform core. A brief high‑heat sear at 120–130 °C triggers rapid Maillard reactions, forming melanoidins, aldehydes, and ketones that create the characteristic crust without overcooking the interior.
Primary Reaction
Maillard reaction and protein denaturation
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