Flamethrower Sear! Sous Vide Ribeye Cap Steak - A New Way to Reverse Sear Sous Vide Steak
HTML-код
- Опубликовано: 21 авг 2020
- Flamethrower Sear? Did I really just hit that Wagyu Ribeye Cap Steak with a Flamethrower Sear?
After cooking it Sous Vide? Of course, I did! OMG, EVERY MAN NEEDS THIS! If you liked this one, check out Reverse Seared Ribeye Caps on a BGE • The Best Part of the R...
In this video, I use an Anova Precision Cooker Pro to sous vide cook a Snake River Farms Wagyu Gold Grade Ribeye Cap - and then I sear it with a Su-V Gun from Grillblazer. Trust me, you don't want to miss this one! Sous Vide Steak is surprisingly delicious - especially Sous Vide Ribeye Cap!
↓↓↓↓There are links below to almost everything we used in this video.↓↓↓↓
Here are some other wagyu beef and steak videos you should watch:
● The Best Part of the Ribeye - Smoked and Reverse Seared Ribeye Caps on a Big Green Egg • The Best Part of the R...
● Is Wagyu Beef Worth It? Ribeye Battle: Wagyu vs Prime vs Choice • American Wagyu Ribeye ...
● Wagyu Beef Tomahawk Steak on a Weber Kettle Grill: The Best Steak on a Cheap Grill • American Wagyu Tomahaw...
● Cowboy Ribeye Steak - 3 Secrets to the Perfect Steak! • Cowboy Ribeye Steak - ...
● Dry-Aged Steak At Home - What's the Best Steak to Dry Age? Prime vs Choice Experiment • Dry Aged Steak At Home...
● Is Wagyu Beef Worth It? NY Strip Battle - Wagyu vs Prime • American Wagyu NY Stri...
Here's where you can get the stuff you saw in this video (affiliate links*):
SRF Wagyu Gold Cap of Ribeye: bitly.4emv.com/SRF_GoldCap
SRF Wagyu Black Cap of Ribeye: bitly.4emv.com/SRF_BlackCap
Anova Pro Precision Sous Vide Cooker (The one I use): bitly.4emv.com/AnovaPro
Anova Pro Precision Sous Vide Cooker (Cheaper model): bitly.4emv.com/AnovaSVCooker
Anova Culinary Sous Vide Tub: bitly.4emv.com/AnovaTub
GrillGun and Su-V Gun from GrillBlazer: emv4.me/GrillBlazer
(Use code EMV10 for a Discount just for Eat More Vegans Fans!)
ThermoWorks ThermaPen MK4 - bitly.4emv.com/MK4
Dalstrong Gladiator Series Knives: amzn.to/3iIvM1j
John Boos Butcher Block Table: amzn.to/2PR6aD7
John Boos Care Kit for Boards & Blocks: amzn.to/2PSPkUr
Baking Sheet & Rack for Dry-Brining: amzn.to/2Cs9r8D
Here's the equipment we use to shoot these videos:
Overhead & Side Cameras: Panasonic Lumix G85: amzn.to/2Yd6sbL
Overhead Cam Lens: PanasonicVario 45-150mm Lens: amzn.to/3az5YSv
Side Cam Lens - Panasonic Vario 45-200mm Lens: amzn.to/2Yfb80T
Front Camera: Panasonic Lumix G7 w/ 14-42mm Lens: amzn.to/3kVOnbX
Studio Lights (6 Total): amzn.to/2YenExJ
On-Camera Mics: Rode Videomic Pro+: amzn.to/3azIIDI
Audio Recorders: Tascam DR-60DMKII: amzn.to/2EhkGRO
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, e are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).
#sousvidesteak #flamethrowersteak #RibeyeCap #BestSteak #snakeriverfarms #wagyu #Steak #Ribeye #BBQ #anova #anovafoodnerd #sousvide #bbqporn #thecowwasvegan 
Хобби
Which did you like more - the wagyu steak? The Sous Vide machine? The Flamethrower? Tell me in a comment! Oh - and if you liked this one, check out Reverse Seared Ribeye Caps on a BGE ruclips.net/video/NKaCQ3C1-ZU/видео.html
It did! And it was FUN!!!!!! 😎
That look on her face when she took a delicious bite. Her eyes literally rolled back in her head. 💕💕💕💕
Lol you’re right - and as a cook that’s almost as big a win as it is as a dad! Thanks for watching, Candy!
Will definitely try this. Amazing video and fun way to learn a new recipe 👍
Hungry Man enjoy - and let us all know how it turns out! Thanks for watching!
I’m excited to see this channel grow. This is top tier content.
You make me blush!
Nicely presented. I just ordered my sous vide gun today and Iam very excited about all the venison to be seared this deer 🦌 season
Love your logo
Thanks, Robert!
Awesome video! Just bought the cap steak!
Thanks! Now you gotta get the flamethrower! 🔥🔥🔥
Hi,i follow same procedure,only when i start searing with my flamemachine i put some melted butter on the meat. Makes it tast extra tender and crispier
Ooooh that sounds good!
The cap is the absolute best cut of steak. I got an a5 Japanese wagyu rib cap and it was the best thing I’ve ever eaten.
OMG A5 Cap? #jealous
@@BehindTheFoodTV yes from crowd cow. It was easily one of the best cuts of steak I’ve ever had. Salt pepper bit of garlic powder. Great crust, very juicy. You would love it. I will say it’s really rich though and I probably shouldn’t have eaten the whole cut by myself lol
Great channel. I recently got a sous vide mainly because they're inexpensive, very small, easy to use, can leave it unattended, can hold your steak at perfect temp hours on end until you want to eat it and they're almost fool proof. Hard to beat for average person.
Thanks, Adam! I wish my audience liked sous vide content more. I use mine almost as often as my smokers!
Came for your oyster recipe, then stayed and found this flamethrower video. DAYUM! Subscribed!
You made my day man! GO BEARS!!!!
@@BehindTheFoodTV It's tough to admit to being a Bears fan these days. Another year of Trubisky... ugh....
Also a Cubs fan. So......NEXT YEAR!
oh that's how you say *_sue vee_* !
Hahaha - I have to be careful now that we moved to NC. If I say it too loud the hogs will come running!
Love it. Also, you can use a smaller torch indoors or on the balcony.
Smaller torch. Hmmmmmmmmmmm. You live in Chicago - if they see you on your balcony with a flamethrower, Mayor Lightfoot might come for you!
Eat More Vegans flame on!
Nice video…does it cause propane taste or burnt flavor? Thanks
Thanks, Howard! The torch burns at over 3,000°F (400,000 BTUs) - all of the propane is incinerated completely. I actually did an experiment that will be published on Friday 1/7 where I tested this - watch for it. Thanks for watching and taking the time to comment! -Al
Your sidekick is awesome and I agree with her. Too much smoke takes away from the beef flavor. Sous vide plus flame thrower is much better imo too 👌
Yours is a refined palate, Hmmmmmm! Thanks for watching! -Al
@@BehindTheFoodTV looking forward to more content from you. been experimenting and trying to learn how to cook for myself and finding youtube vids like yours very helpful.
@@hmmmmm2555 awesome! If there’s something you’re struggling with please don’t hesitate to ask!
Can you try sous vide with lots of liquid smoke and then flame thrower
Is that a 20l or 12
Al, YOU HAD ME AT "RIBEYE CAP"... not sure my butcher would accommodate. Please do a vid on if I got the whole Ribeye Roast, what to do with the other piece?!
That’s a great idea, Andrea! I will head to Costco this week and get a whole rib roast so I can show you.
@@BehindTheFoodTV Al, hoping you can suggest how to reheat smoked Beef rib rack. What internal temp should I take it to? (wrapped, and on the grill bc hubby doesn't want to put oven on.) its on now!
Hey Andrea. Keep the grill at 250F. You want the ribs wrapped tightly in foil, and take them to an internal temp of 145F. They will be as good as the first time!
@@BehindTheFoodTV ps, pls don't do the roast with bacon... I don't eat piggies... ;P
For you, my newest super fan, I won’t use bacon in that video. But you should know - piggies are delicious! How did the beef ribs turn out?
how is the flamethrower still work?
The flamethrower is AMAZING! If you want one of your own, you can save 10% with coupon code EMV10 at emv4.me/Su-VGun - let me know how you like it!
I heard that u not suppose to use blue flame too close to steak causing propane tastte?
Good question. Actually the opposite is true. In complete combustion with a blue-colored flame, the temperature of a propane flame is 3,596° F. There's no propane left by the time that heat hits the surface of the food I promise you :-)
Love the 24hr dry brine - How very Meathead (not enough people include this step)
Hey Chris so sorry for the late reply - I thought I did but I don’t see it now. I’m really glad you understand the power of the dry brine. It’s SO important! If you want to see something really cool - I did a 3 day dry brine in this video! Cowboy Ribeye Steak - 3 Secrets to the Perfect Steak!
Hey Chris - thought of you today when I smoked a hot & fast brisket that I dry brined to lock in the moisture :-).
Those are good guns but I don't like that they don't stand up on their own, and need a stand. There are other alternatives that sear meat just as well, are more useful in other applications, and cost way less.
Sounds like you copied gugas music choice, maybe I’m wrong. Either way steak looks AMAZING
Thanks for watching CJ! I think we have similar music, but not exactly. Maybe I should go listen to make sure!!! So glad you liked the steak. It really was something special!
@@BehindTheFoodTV ya I didn’t mean it in a negative way, just reminded me of his. I’m gonna subscribe, keep the good food comin.
@@LuckyLobster305 awww thanks man! I cherish every subscriber! And I looked at who you follow I'm honored to be in their company!!!!!
10 1/2 hours until the next great food video goes live! Let me know what you think of that Leg of Lamb! (Oh wait was I supposed to tell? lol)
@@BehindTheFoodTV man I just Sous vide some awesome rack of lamb about 3 days ago, I’ll be sure to check it out.
sorry, 400,000 btu's?
Yessiree, Joe! It's HOT! I did a detailed video on the two tools from GrillBlazer with some more info if you want to watch that one too: ruclips.net/video/g-VVeDIosVs/видео.html
are you sure this is not raw??
LOL Yes - I'm sure! This method of cooking ensures that the meat is evenly cooked all the way through. That bright color you see comes from both the quality of the beef, and the fact that sous vide keeps it from overcooking on the edges like traditional grilling does. Make sense?
@@BehindTheFoodTV Thanks for you reply. I judge doneness with my eyes. I guess I need to buy sous vide machine experiment with it. Do you recommend searing before or after cooking?
ALWAYS sear after unless you’re doing a stew where you need the browning. Even if you’re grilling steaks - low and slow until you’re within 15 degrees Fahrenheit of your target doneness, then sear the rest of the way. This video will explain why: ruclips.net/video/mdkmyb7daeI/видео.html
@@BehindTheFoodTV Thanks for the tip. Does it also apply to chicken breast too?
Thanks
Absolutely. Fish, poultry, beef, pork, lamb, wooly mammoth - whatever you’re cooking! Slow first and hit and fast at the end. Searing first doesn’t allow the flavors to penetrate after the sear. Try reverse searing my new friend - you will never go back!
FYI for you people who don’t know it you have a cow and chicken on your roll picture for eat more vegans thumb nail. for anyone who has ever raised chickens know they are far from vegan. In fact, the bugs as her main food not corn and less that’s all they can find you throw a mouse in a chicken coop. It will be gone in seconds you throw any dead animal in there, it will be scavenged and the bones and all will be eaten with them days. So just wanted to say chickens are not vegans they would prefer I think to eat bugs in the meat over the corn or grains, that we normally feed them!!!
So other than that you enjoyed the video?