Description
A two‑stage method that sous‑vide cooks steak to a precise core temperature then reverse‑sears it for a Maillard‑rich crust.
Technical
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.
Science
Primary Reaction
Maillard reaction and protein denaturation
Sensory Profile
Aroma ()
caramelizedbutterysmokynuttymeatyroastedherbaceous
Origin & History
Civilization
French