The Best Way to Sear Sous Vide Steak | ChefSteps
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- Опубликовано: 26 авг 2024
- There are several advantages to presearing some foods before cooking them sous vide. Presearing builds flavor; it produces better browning and a more robust crust; it can reduce the possibility of overcooking your perfectly cooked meat after it comes out of the sous vide bath; it can reduce the risk of foodborne contamination; and it makes for better looking food.
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I love how chefs say "add a little bit of butter" and then throw down nearly a whole stick
I've had really great and consistent results with salting the exterior the day before and leaving uncovered in the fridge for 24 hours to slightly ham the exterior before using the Cold Sear method. It's slower than traditional methods, quicker than sous vide or reverse sear methods, and produces a wildly crispy crust. It also prevents my stove top from becoming an oily mess. It's only really useful in a home kitchen
How the pendulum swings. A Chefsteps video from a long time ago incorporated double searing (from which I got good results), then they dropped the pre-sear. And now it's back!!
Would recommend to turn the heat down from ripping to medium when adding the butter. He in effect achieves this by lifting the pan off the burner. Otherwise, you'll want to drop the temp a bit so it bubbles but does not burn.
Great point!
I wonder if using ghee instead of whole butter would allow the high heat? I make my own ghee, so I think I’ll try it.
@@sarabush1961 you can use ghee, but then you won't have that foamy, nutty brown butter basting your steak, which I think is preferable and is actually one of the main benefits of basting. Also important to point out that the basting is a finishing step -- it is not the main way the steak cooks...so max heat is not needed.
Having to cook ribeyes for 10 guests, I opt for a hot charcoal sear. My guests were amazed!! For one steak, inverted charcoal chimney. BUT I am now addicted to SHORT RIBS!!! Sear those as if you were grilling... 145/24... salt only... One of the best cuts...
I know it don't look that good right now.... but watch this!
Alright Guga! LOL.
I actually like to pre-sear steaks from frozen when possible. That allows for longer contact and deeper crust, without cooking the inside at all. Then bag, waterbath cook, rest, post-sear for 30s, serve.
Makes sense. But is there any point or advantage of waterbat steaks when you can just reverse sear? Much quicker and just as effective.
@@alexandermirakyan6148 convenience. Reverse searing means putting in a low oven, but it’s still much hotter than the desired final temperature (e.g. 100°C for an internal 54°C), so it still needs some “babysitting”. With waterbaths, you can hold the steak or joint for as long as needed, with zero risk of overcooking. At least as long as you don’t exceed the time by 50% or more than originally intended (e.g. you shouldn’t leave a single ribeye steak at 60°C for 24h). It’s not a huge difference in care if you’re doing a single dish with one side, but if you’re doing multiple dishes with multiple sides and/or you need to use the oven for something else (roast potatoes, dessert, etc), having the option to leave the meat in a circulator or water oven is a lifesaver.
@@gab.lab.martins that’s true. What’s your favorite method/application of cooking a good quality cut of steak in a restaurant setting?
@@alexandermirakyan6148 it really depends on the cut, the dish, and the service. In terms of just flavour, having a whole muscle in a low temp woodfire barbecue until it reaches the desired doneness, then pan-searing to finish it is unbeatable. But it’s also a lot of work, and pre-cooking a huge piece of meat only works if you know you’ll sell the whole thing, and serve it as soon as possible. For single-serve steaks, either traditional pan-searing or grilling - flipping it every 30 seconds - if there’s a dedicated and competent meat cook, or waterbath if there isn’t.
Nowadays I tend to use my circulator for things that really need specific temperatures, like custards, liver pâté, fish roulades, etc., and cook red meat more traditionally for the deepest crust possible. Even chicken breast, infamously “bland, dry, and tough”, if you butterfly it, use enough oil (or better yet schmaltz), look after the internal temperature, add spices, and finish with citrus, it can be the most delicious and juicy dish of the night. Even without a sauce. I’ll only bring out my Anova for convenience, as I mentioned before. In the time it takes to heat up the water and cook the meat, I can cook 20 steaks and make myself a cup of coffee.
@@gab.lab.martins Right, I agree with a lot of your philosophies. Based on my practices plus R&D, I just think reverse sear is great for cooking various red meats. It yields a tender product (even with some cheap cuts, not all) and result is a perfect cook similar to sous vide. Yes it does require keeping track and periodically checking up on it, but saves a lot of time and effort compared to cooking it in a traditional sense a la minute and flipping it every 30 secs. When you can just finish searing it hard & fast. How do you feel about this compared to the traditional approach as you mentioned?
A hot cast iron pan/griddle or pizza steel will always give you the best looking sear... but I will ALWAYS stand by a charcoal/gas grilled finish for that char flavor you can't get with a pan. Something about the flame and hot drippings vaporizing imparts a flavor that takes it from a 9/10 to a 10/10.
Sure, but you can do a smoke and sear for even better flavor.
Doing a load of charcoal just to sear a steak or two both a hassle and incredibly wasteful. To each their own, but it never set right with me personally so I prefer a pan sear(or cast iron griddle in my case).
i am brand new to Sous vide cooking, my question is......i am planning a steak supper for 5 days from now, can I post sear my steaks, immediately vacuum seal, then ice bath the steaks in the bags, then refrigerate till the day of sous vide cooking?
I came across a great way to get a better sear. Once cooked in the Joule bath, I pat dry my protein then place it in the Joule Breville oven in keep-warm mode at 125F and my protein gets pretty dry on the surface. All I have to do after is finish it in a pan with some ghee.
Do you also use a Breville pan? 😉
@@aerundel No I put the protein on a sheet pan in the oven to dry it out and I use a cast iron pan with ghee on medium heat to sear.
Did you write this comment from your Breville phone?
Yer presentation and knowledge are so fine.
Glad you think so!
For some reason I never thought of putting the aromatics from the bag into the pan after. Good stuff!
won't all the flavours of the aromatics be completely depleted? I always add the same ingredients, but fresh ones
Just curious what temperature did you sous vide the steaks at?
Way too high from the looks of it.
Ya, there is a whole lot of particulars he did not touch on. Beside temperature, length of time in the bath and what kind of steak is that??? And why isn't his smoke alarm going off?🤔
Спасибо за отличный рецепт стека, завтра так сделаю, уверен будет превосходно.
Holy lil butter you must work for Ruths Chris 🙂
Do you temper the steaks before pre-searing?
just wondering if you can sous vide proteins ahead, cool down, freeze, and take out to sear as needed for the week(s)
yes, you can and should do it. the meat is going to be more tender.
Pan is better for flavor but sets off the smoke alarms. I just use a torch on a butter coated steak, no strong smells or smoke alarms. Always prefer to seat on charcoal if possible.
I have a pan burner on my outdoor grill for heating up sauces but it works great for searing.
If you like to have a non-smoking kitchen, then use a stainless steel pan instead. Heat it up without oil. The Oil would just smoke and make a mess in your kitchen. Add the steak to the very hot stainless steel pan (it's hot enough when you add a drop of water to the pan and it starts to dance rather than evaporate directly) and you will have a nice maillard reaction without a lot of the disadvantages of the procedure shown in the video
What's the temperature of the pan on tbe pre-sear?
What Oil are you using?
Just sous vide it at 130F if you like medium rare to medium cause when you post sear it will increase the internal temp more
What and where can I get that (glass?) pot/container you are cooking in please? I love it
Not the same but look up Pyrex vintage clear flamewear. But fyi it’s hard to keep the bottom looking clean if you have a flat top stove & it won’t work with induction.
Would you pre-sear if you’re post sous vide grilling the steaks?
Smart!
1:04 a rapid pan you say. Where can I get one of these rapid pans?
You jest, but the most rapid pan would probably be a copper core skillet the likes of a Mauviel or an All-Clad Copper Core. Definitely don't go for cast iron if you want responsiveness.
Someone might disagree, but I wouldn't rub my steak all over the pan like he has done here. Unless it's been dry brined before hand, you're going to rub off all of your seasoning. You already lose seasoning while cooking so I don't believe the rubbing of the steak all over is going to help that. Just pat it dry, and lay the steak in there and flip every 30 seconds or so.
Wow how hot is the water?
In my experience, after sous vide, i'm pre-sear by torching it to give it a good pre-color/pre-crust, and then time for sear.
That is not pre-searing, that is a two-step post-searing. The pre- in pre-searing refers to the searing that is done prior to the sous vide step.
there are experiments online that say searing after sous vide works best.
Everything up to the point of cutting the steak was impressive
Time and temperature?
Depends on cut and thickness. Most steaks 1-2 hours at an inch of thickness
Using Joule Sous Vide, the app will guide you through the cook and tell you exactly how long and at what temp to sous vide your steak to perfection!
Love this technique! What is the brand of the pan?
should be darto!
Looks like a Darto saute pan.
I can't buy a JOULE in europe anymore - a shame.
Import from the US is not useful as we need 220 Volt on the continent and can't use a 110 Volt appliance.
Any Idea?
Second: My old Jule does not connect to a 5Ghrz WLAN - does the new turbo Jule work on 5 Gigahertz WLAN?
I didn't catch the details of the post sear. Looks like he seared both sides, added butter and then seared again while basting....?
Also the pre sear was short 30s. Same period for the post sear...? Or longer?
I like to remove my steaks after I'm done searing, and turn the heat off. The residual heat from the pan will melt the butter without burning it and I can add my steak back in after the butter is melted to baste without further cooking the steak. Not sure if this was done here, I know some chefs turn the heat to low instead.
That pan he’s using to sear is beautiful anyone know what brand it is, it’s driving me crazy
Looks like a Darto saute pan.
@@mediocreman2 What is it made of? They talk about seasoning, which makes me think of either cast iron or carbon steel, but it has a directional grain that I haven't seen before
nvm it says in the middle of the description 100% carbon steel.
what type of steak was used here?
Looks like a New York Strip.
is this correct? 60 minutes in the Sous Vide? if so seems like a long time to cook a steak.
Guga needs to try this
On Sous Vide Everything channel Guga tested that you should not add any fat to the bag when cooking steaks sous vide. Any reason why you add fat to the bag?
why no fat?
@@Wombat7777777 I think Guga described it as oil 'dilutes' the flavour of the steak. In my personal experience, I've not pre-seared steaks before sous vide but I will try it for the comparison. I have used both methods of adding a bit of olive oil for smaller (and usually cheaper) steaks in a ziplock for a 'quick' jobs, but I usually vacuum seal for larger cut and longer cooks. Also I've post-seared in cast iron and on charcoal which are both very good. This week I am trying a big propane torch/flamethrower like Guga.
I ran that test for myself and I was super convinced with the results. I cooked two steaks, one with and one without butter. Steak with butter tasted like butter. Steak without butter tasted like steak.
I trim the thick fat cap off my steaks (since they barely render in sous vide anyway) and render it in the pan and use the fat for both pre and post searing. Sometimes a bit of butter at the end of the post sear too, depending on what flavor you're looking for.
Aromatics in the bag do nothing, it’s not hot enough to cook them at all.
I pre-sear and post grill lol
So much missing information. What oil? What temp? How long in the sous vide? The clock was not clear. What aromatics did you use? Was the steak at room temp before you started?
darto - drool
Can't trust a guy that pops fat in the sous vide process, it dilute the flavors
When do you season it?
Before the pre-sear.. He literally showed himself doing it. Unless you're trying to comment that he didnt season it enough and in which case not everything needs 5 gallons of garlic powder and bullshit to make something taste nice.
You can`t be serious.Really?
@@francinecorry633 what?
@@deftpro849 Obviously you did not watch the video when it clearly shows him seasoning.That`s what.
@@francinecorry633 what are you even talking about? Thats what I just told the guy I replied to.. can you even read?
I prefer to remove the fat cap. If you sous vide the steak you shouldn’t need the help from the fat.
lol he still had gradient
all that and he still makes the amateur mistake of adding oil and garlic into the bag. The oil leeches flavor from the steak and the garlic doesnt get to a high enough temperature to do anything and can actually be dangerous in certain scenarios. How can you mess up this basic aspect of sous vide?
How is the garlic dangerous?
Using a perfect automated cooking robot has become a lot of work.
Idle time is not work
Lost me when you put raw garlic in the sous vide. At temps below 130 or so, none of the allicin is being released, much better to use the garlic at the end for the saute.
Allicin is created when the cell walls in fresh garlic are disrupted, as when it is cut, minced, or crushed. Heat does not produce it, and actually deactivates it. Roasting garlic inhibits the enzyme alliinase from converting alliin into allicin. When garlic cloves are heated whole the alliin instead transforms into other, larger molecules with softer, sweeter, and buttery flavors. There is more to garlic than allicin.
Interesting how much science and factual know-how actually goes into cooking. Like you could be talented, but there are things you won't know unless you actually know them.
You can use a garlic-infused olive oil and skip the cloves.
Who said it’s below 130..
Who makes that pan!?
Looks like a Darto carbon steel.
100% Darto Carbon Steel as the guy above mentioned. Can confirm since i got one.
“ a LITTLE bit of butter” ?
Most of it stays in the pan. You want enough to baste easily.
I'm not sure about this method. The sear on this looks unnatural. My favorite method is using the searaall.
@gugafoods knows best. Give me baby Daenerys.
Guga.
Way overcooked
First!
*sigh*… look. All you have to do is sous vide the steak (to medium rare, or whatever - basically just pasteurize and tenderize), then refrigerate. Take the steak out of the fridge, out of the sous vide bag, pat dry, and then sear it over high heat while it is COLD. This will give you the ability to get a good sear on it without cooking it very much. It’s so simple! How have the experts still not figured this out after all of these years?
If you want REALLY good results, CUT your cold (fully cooked) steak into bite sized cubes before you sear all of the cubes in a ripping hot pan. The more surface area gets seared, the tastier Maillard flavors and more crispy edge bits you get. Slabs of steak are stupid.
Umm…no
pre AND post sear is so unnecessary.
This!!
Cool. Except I could have told you that 5-6 years ago when we met. I've known about this and other things not mentioned in this video like using stock from Chef Greg Easter (cookinginfinland) and pre-tenderising using a Jaccard device. Look for his video on transforming cheap cuts. It's called - EYE OF ROUND Steak & Sous Vide improvised method for tenderizing.
Still, thanks for keeping everyone posted whenever finding new improvements.
They've ran videos about this method years ago as well.
@BravingTheOutDoors Thanks so much for creating your channel and sharing your extensive knowledge with all of us! Oh, wait....
soy vide