Given the success I had yesterday with my steak, tonight I decided to try out a chicken breast, which I always seem to overcook. I put two large boneless/skinless chicken breasts in a heavy plastic zip bag and poured in a variety of ingredients for a marinade (citrus fruits, orange balsamic vinegar, canola oil, salt, pepper. I let it marinade in the fridge for only 30 mins, took it out 20 mins before cooking. I put it in my pot, marinade and all, and cooked 55 mins at 158 degrees. i just pulled it out, patted it dry with paper towel, and seared it in a super hot cast iron pan. It's so tender and moist! I can't believe what a difference cooking this way makes on cuts of meat that can easily be overcooked, and I am so glad to try this with chicken. Success!!
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
didnt dry before searing; didnt sear the side; moving steak around in pan, stopping good crust forming; using fork to rotate; slicing too thin causing lost of juice And youre calling this the best way to cook a steak
If you want a good char, it HAS to be dry..... I get the char first in cast iron, then finish in the oven. I did marinade last time, with Dale's seasoning, & it turned out awesome....
I guess I can't get over the "babysitting the steak all night" comment. You get a room temperature steak, season it, place it on a hot pan, drink some beer and in 2 1/2 minutes you flip it over. Drink some more beer, get your sides ready then add butter and baste. Remove from pan, place on cutting board to temper for about 5, get your sides on the plate, add steak to plate, spoon over the butter and sit down and scarf....get up for another beer. Find the remote...easy peasy! Life is good!
Gentlemen's Edge Dude you're going to upset the little fairy hipsters... they don't know what you mean by beer. You have do break it down Barney Style and say IPA and odds are they too busy drinking their soy lattes to even drink an IPA
Season steak with salt and pepper...then wash off all seasoning with olive oil. Hey, here is a tip: Lightly coat steak with olive oil, THEN add pepper and salt.
There are 3 kinds of people reaction to a steak video 1. My steak is better 2. It's a sin to cook other than medium rare 3. That steak is raw, it has blood.
Hour for a boiled steak. Just knowing how it was cooked would change the taste for me mentally even if it really tasted good because it didn't look very tasty when he pulled it out of the bag. I like your way better:)
We have been cooking sous vide for several months now. Our favorite, a cross rib roast cooked for 24 hours and then blow torched. We find it as good or better than prime rib at 134 degrees and it melts in your mouth. Also $ 2.79 a pound, beat that!
+shaverlocal That's awesome! We the same principle with our Honey glazed ham recipe: www.chefsteps.com/activities/homemade-honey-glazed-ham Turning a tough and inexpensive cut of meat into a completely delicious and tender meal with sous vide.
+fnhs902 So why swirl it then? The reason not to agitate the steak is because it does nothing, and to a regrettable extent drives the lovely lipids out from under your steak - and remember, they serve a cooking function there, both regulating temperature and interacting with the meat during cooking.
theres three reasons you shouldnt move a steak when searing 1. if you move it a lot you break the crust in a lot of tiny pieces making the crust pointless since it has no way of holding the juices or flavor 2. respect the heat and the steak, the crust that forms on the steak prevents it from sticking to the pan and tearing it apart 3. the microbreaking in the crust generates a way for heat to enter easily into the steak making it to release more juices and drying your meat (also cooks the steak a little bit more, making the sous vide useless at this point)
I don’t see how using the newest cooking technology is “hipster”. By definition, the hipster thing to do would to cook in a clay pot over coals or something.
What did they used for searing???? And actually in the past with out runners chefs used the stove, a thermometer and ice cubes to regulate temperature of their Sous Vide baths
Uhh, I actually have a propane torch stored under my kitchen sink... I have seared sous vide burgers with it... So perhaps +rai Zor argument is more valid than I first thought. Damn I forgot about it
Don't worry. It'll bother him too later when he has to rush to the toilet from getting food poisoning. All outer regions of steak should be cooked properly to kill off bacteria...the inside can go rare if he so chooses.
+ChefSteps Traditionally you'd normally leave the meat to rest before serving/carving. Can you get away with skipping the resting stage when cooking sous vide?
+Tele C You are only raising the temperature internally to the core temperature you desire. Normally with traditional cooking methods, you heat above the core temperature to achieve your doneness, but have to let it rest to hit an equilibrium internally. When you throw the sous vide steak into a pan, you are just searing it long enough to really effect the external temperature. You can also let it rest in the bath at equilibrium for much longer before it starts to to effect the internal doneness and texture. Here is much, much more info for you as well! chfstps.co/1mRaocN
When you use a fork you cause the beef to lose its juices. Well to me its perfectly fine because you don't spoil the whole steak with a few small holes, just that its not perfect anymore.
When you use a fork you puncture a couple of 'tiny water balloons', but your mouth barely detects it. But it is still not 'perfect' because you poked it
A bold statement... But you are backing it up. We filmed a lot if sous-vide before so I know it makes things easy and but the Joule app really brings it to the next level!
You don't seem to know much about "us people", we eat meat every day. I invite you to Argentina so you can try some asado - you can pick whenever cow part most fancies you and we'll make it taste like heaven.
ive actully had doubts about this cooking method 2~3 months ago when i first watched this video while searching for ways to cook the best steak on youtube. i watched this video and like many people here in the comment section, i highly disagreed with this method called sous vide. i work at a sushi restaurant and a customer who comes everyday brought us some steak to try and i tried the steak. it was medium rare, cooked very evenly. it tasted AMAZING so i asked the customer his cooking method he said he uses the technique 'sous vide'. i search up on youtube and boom this video comes up. a video i watched 2~3 months ago. thank God for this cooking method because the steak i tried today was the best steak EVER. ive been to many famous steakhouses here in LA and no steaks tops the steak i had today. so if anyone is gonna make fun of this video and call the chef a hipster for using a different method, try for yourself and see how it turns out.
The reason why everyone is making fun of this video is mainly that the sous vide takes out the fun in cooking, and its pretty much not cooking anymore. It's almost like making steak in a microwave to put it in simple terms. And plus, the machine is hella expensive compared to a pan and tongs.
what matters here is taste . if it is great then just do it …. salt … pepper... garlic... ect to your liking …. if this method saves me from over cooking 1 steak it has paid for itself in my opinion..... I cook great steaks in a pan … but once in a while I screwup …. I hate when that happens ….
I'm going to get one for Christmas. If I don't, I'm going to buy it. People don't understand, the most important thing about cooking a steak for each individual person is getting it right. When you fry, grill, oven, you name it, you can't get it right every time. With Sous Vide, you can. I can't wait to try it!!!
I enjoy eating meat every once in a while, but you people make it sound gross: "poke the meat with fork and cutting muscle fibers.." Doesn't sound so tasty anymore...
@@scottelectronic what are you talking about? Grilling in the backyard on your grill is the best way to cook a steak nothing like doing it yourself and doing it the way you want it. As for the lemon pepper you can't judge if you haven't tried it mr "steak expert" lmao you make me laugh with your ignorant comment. Just so you know I by no means am an amateur I've been cooking my whole life and I'm 25 yo fyi and I've been bbqing since I was a kid
@@Thrasher- Cool story. Nobody that’s been cooking steak their whole life would put lemon pepper on it. As for the grilling part, pretty easy to disagree there. You get absolutely no crust on a grill, and if you were a steak guy, you’d want crust. Cast iron pan or gtfo as far as I’m concerned.
So much respect for traditional cooking methods. But I recently gave in a tried sous vide. It blew any steak I’ve made out of the water. Change is frustrating. Anyone can make a perfect steak now, no excuses.
You dont HAVE to vacuum pack seal everything you Sous Vide.. Even in this video, he didnt vacuum seal it... just make sure the top of it is not submerged and clipped firmly above the water.. There was even an episode where you dont even need a Sous Vide machine to Sous Vide... just have a thermometer firmly clipped on the pot that is on the stove and have the stove maintain temperature and you're set!
My steak would be done, consumed, and the pan cleaned before all that effort was set up. The video is called "the best way to cook a steak" And I firmly believe that is complete nonsense.
@Mathias Waever You have the wrong idea... Its not meant to cook anything on the fly, or when you just decide to eat when you're hungry... Its for people who like to prep cook ahead of time before a planned meal or event. Cooking for your family before they get home? Just throw your steak or whatever into the bag to sous vide and when they get home, just flash sear it and you're done in seconds. Some restaurants also do this, Prep cook your steak or chicken or whatever into Sous Vide and when the order comes in, just flash sear it on the grill and it comes out faster than throwing it on the grill when its raw.. Plus it makes it easier for people who normally don't cook that want their steaks rare/medium get their preferred doneness easier... But whatever, its not for everyone..
He says to sear it 2-3 mins either side at the end and look at that raw steak, literally cook it 3-4mins properly in a pan either side and it would be done better than he just showed... Instead of hours its done in 8 mins
It's not even new.. top end class restaurants have been using this since the 70's.. it's just that the price has come down so more people can afford good circulators..
When he said that with traditional methods, you have almost no control over done-ness, I knew this idiot has no idea how to cook a steak. One of my favorite date plans is to show a girl how well I can reverse sear a 2 inch bone-in ribeye and watch her wow over the taste. I would be literally too embarrassed to drop a steak into a bag and boil it with a phone app. That's not cooking and she will be laughing at you on the inside even if the steak comes out fine. If I had to do this, I'd rather take her to a restaurant and just say I don't know how to cook...
Looks great, but you'll get a much better sear if you don't sear it moist. Just wrap it in a tea towel for 1 minute tightly, unwrap, salt, then immediately into the high heat pan.
At first I thought you were commenting on us watching this on the RUclips app.. then I realized this clown used an app to... I don't know what the hell he did...
I see this being applicable in restaurant environments. There is a burger place near where I live that uses this method for their patty cooking. It's designed for cooking in bulk, just like it's ancient predecessor "boiling" without losing flavor. You seal like 12-18 of these per pack, and you can churn out pretty fast steaks or burgers.
it won't be applicable in a restaurant environments. how would you like to go to longhorn and order your steak and the waitress tell you "your steak will be ready an about an hour or so"
Dave C you can cook that same steak in a pan in under 8 or 9 Mins. I cook my steaks perfectly every time in minutes in a frying pan, by just touching the steak you can know exactly what temp it's at.
I have tried the sous veide method and I think you lose a lot of that flavor from not seering and basting. In fact, last night I had a great ribeye, that I simply seered then basted with butter and garlic and fresh herbs and it was delicious.
Yeah that's what I do too. If you want it blue, 5 minutes in oven. But it takes 1-2 minutes per face of the steak at a temperature that won't smoke the oil and then ten minutes in the oven to get something just a little more than rare. Unless you got you're oven set to 550 degrees, in which case might as well eat jerky even at medium rare. So either you're cooking quarter inch steaks or you're sensationalizing.
great way to cook a steak. Reverse searing is the way to go. Those who commented negatively should actually try this technique instead of assuming it's a terrible idea. That was a perfectly cooked piece of beef! Great job~!
I knew you were selling something in the first minute. Nothing about cuts of beefs, nothing about cooking technique, saying "doneness". Just "buy out $229 product and use this phone app and your food cooks itself perfectly every time (until it breaks in a month). I have an idea, why don't I save my $229 and actually learn to cook? You can get the exact same result by reverse-searing a steak, which is just putting it in the oven raw on a low temperature til it's cooked how you want, then putting it in a pan and searing the outside. It's literally exactly what you're doing, it just doesn't shut itself off automatically.
+Astafar13 Pretty much yes, tho a sous vide cooks slightly more evenly because it's at a lower temperature. Anyway you're right, there's absolutely no reason to buy this tool.
the whole point is to get even, low temperature in water. You can't achieve that in an oven or through boiling water because the heat source is coming from one direction - outside the water. Tools like this are designed to heat the water to one temperature and then keep it at that temperature for a prolonged period of time, which is very difficult if not impossible to do with conventional cooking methods.
Which is completely irrelevant. You can flip a steak and all that matters is the internal temperature for how rare/pink the meat is. Whether it has an extra millimeter of brown on one side or the other is makes absolutely no difference considering you're going to slice off a piece to put in your mouth and immediately start chewing. You don't experience layers of the steak. Your mouth can't tell nuances like you're describing. Professional chefs often pan-roast steaks because it gets a better crust and develops the flavor. Swirling it in a pan with a bay leaf for a minute after you basically blanch it doesn't develop that kind of character. This tool is a gimmick for consumers. This channel is selling tools.
No, it's not blanching. Blanching requires boiling water. Sous vide is all about hitting the desired core temperature without hitting boiling point. This isn't even a recent invention, for chrissakes. It's been in use since the 70's. Professional kitchens use them; hell, Michelin-starred chefs use the technique in their fancy gourmet restaurants.
+Daniele Zhao We are utilizing the principle of water displacement with this technique. Here is more information for you on sous vide packaging as well! chfstps.co/1kGv7Kr
its called vacuum sealed. Boiling is setting it in water and that would be disgusting. Plenty of people are ignorant and don't like new things. Sous Vide is a great way to cook a steak. I do it all the time.
+LMT the technique is not new, on the contrary was used since the 18th century... Was different back then. It was in the 1970's (question of test) when it was first used in France... But it has a few years to be worldwide adopted... And FYI on the beginning back in the 70's they used the gas stove, a thermometer and ice cubes to regulate (manually) the temperature.
+LMT promoting their own sous vide product on their own channel where they promote their own brand. that's some next level shillery m8 way to spot the sellouts
I remembered what guga's said about sous vide. When you sous vide steak, don't put oil or butter for sous vide because it will wash the beefy flavor, just use oil or butter for searing.
"Perfection" is in the eye (and mouth) of the person eating. Some people like their steaks raw, some like them cooked, others somewhere in between. No one can say that is wrong.
According to J. Kenzi Lopez-Alt from The Food Lab at Serious Eats: "A steak is not a water balloon," notes Kenji. "It's more like a series of tiny water balloons." That is, if you stick your fork in it, you might puncture one or two, but it's not like you've opened the floodgates.
He's definitely a hipster cooking from his boyfriends kitchen in California. But he isn't wrong with cooking sous vide. I do it all of the time and in fact I'm cooking a prime rib right now on mine. It's better to NOT reverse sear from my experience when doing sous vide though.
I watched your video and decided to try this method to cook a beef filet steak today for lunch. It turned out really good. I used my candy thermometer to check the temp ;) I thought after I seared both sides it would overcook, but that wasn't the case at all. Super tender and juicy, cooked the same from side to side. Can't wait to try other cuts of meat, pork, chicken, and I have a couple of nice frozen salmon steaks I'm going to thaw and prepare this way. Thanks for the easy and entertaining lesson!!
It's one of the most accurate ways of cooking basically ANYTHING. Getting a fish or meat at the exact ideal temperature you want, which cannot be done over charcoal or your stove top. People have the misconception that sous vide is a pretentious way for cooking and it's for 'lazy' or 'unskilled' people. But they don't really know what they're talking about. Own a sous vide machine and talk to me again, or Joule, which is a much cheaper option for homecooks. Direct cooking over wood gives the food the flavour of whatever wood you are using, which is great, but unless you've cooked over wood for 10 years, you cannot be 100% accurate all the time. You can't control the temperature of the fire, which sous vide can achieve. Direct cooking is faster, which is what most people use because sous vide take a slower time to cook. However, if you do own a smoke gun, any food can instantly have the flavour of e.g applewood chips. It's the 21st century, let's explore other ways of cooking and further our technological advances. Not hating on direct cooking or anything, I just find that sous vide/smoking are wonderful ways of cooking.
1 - Cigarette in one hand, tongs in one hand. 2 - Make pan very hot then add steak and butter. 3 - Make steak very hot all sides using tongs. 4 - Steak done when cigarette is done.
Welp I've pre-ordered the Joule Sous Vide cooker. You guys are now responsible for me spending $530 in new cooking gear ever since I've subscribed to your channel. But I have to say I've tried the Crispy Creme donuts and crispy waffles recipes and you guys have done me well.
That's great to hear! We look forward to helping you out with more ideas, and getting some milage out of your new investment. Keep cooking and learning everyday!
I’m more of a “cook it on a rock over a campfire” kinda guy, but to each his own. I am actually going to try this method before criticizing it too much. Also, to all the haters: where’s your RUclips channel showing how you cook? Don’t knock this hipster too much til you try it.
I agree with you. Sous vide is about cooking the steak perfectly. These other commenters that think they are so smart are all saying that you can cook the steak better one way or the other but his point is you won't be able to cook it perfectly 100% of every time doing it by their method.
these people criticising the chef are so god damn ignorant. high end professional restaurant use sous vide all the time, be it to cook steak, fish, eggs, etc. why? preparations are easier when they're in rush hour, just leave it there until you need it, touch it all up a little and you got a dish in under 10 minutes. secondly, perfect temperature control is something only sous vide could provide. no matter how good you are at cooking steak, you won't and can't get that edge-to-edge pink with a lovely golden brown sear.
Angela Sojan Muthunny it’s a matter of preference, it’s perfectly safe to eat meat cooked like that, and many people find it enjoyable, if you don’t then that’s great, cook your steaks well, no harm done
Actually famous game developer Gave Newell helped this product financially a few years ago when he won a raffle for a meal and he really liked the chef's food. In fact it even helped his son get into cooking and now there is a special variation of the tabletop taunt in team fortress 2.
The way I like the best is broiling (heat from above), a room temp koshered Porterhouse with a dash of shoyu and crushed red pepper turned once served midrare.
I like to watch my steak cook , its part of the experience of cooking imo. I love the smell, the sizzle, and as perfection , that depends on the person eating it.
it's meant for making more; if you have to feed 8+ people it gives you time to prepare the other dishes, etc. and once the steaks are done cooking you just have to sear the surfaces and get the same result every time. If you cook your steak as you're searing it it's a way riskier process because if your pan has hot spots (most skillets do) you can have uneven doneness. You don't have to use sous vide, but it's very handy
brwi1 You'd be searing the meat afterwards which puts the crust on the meat but puncturing it after you just made the crust would make the juices flow out since heat is also escaping through that hole.
I’m these comments, people who didn’t watch to see the result at the end saying this the wrong way to cook a steak even though they’ve never tried it. No one can deny that steak was cooked perfectly and all he had to do was pop it in a bag, take it out and fry it for 2-3 minutes.
+gizanked They've advocated for both (on the same steak) pre-searing and post-searing in their past videos. I think it was the tenderloin video a few weeks ago where they showed the advantage of pre-searing the meat so the second sear is quicker and doesn't cook too deeply into the perfectly cooked steak.
+S2paRoTti I think this was more of an approach for people who cook at home, are new to sous-vide and want their food as delicious and fast as possible. Pre-searing is optional and it takes more effort and time. (A)
gizanked Yeah, and that's why you refresh the sear after it's been done sous vide. Pre sear- Sous Vide - Finishing sear+extra aromats+butter=pan sauce. (J)
I like how this talks about sous vide like it's easy and convenient, when it takes more steps, requires specialized equipment, and takes way more time. All of this, and it doesn't actually produce any better results than someone who knows how to properly cook a steak. I could use this expensive and fussy method, sure, or I could just grill the damned thing and have it done in ten minutes without having to drop $100 on a pointless cooking accessory.
+Hrothgar If you work in a restaurant, you can prep the steaks 45 minutes beforehand, and they are ready to go at all moments. This is helpful for flexible cooking planning, and can simplify food prep for a menu. If you cook in traditional fashion, it requires most off your attention for the whole of 10 minutes. If you are cooking for yourself, either way makes sense, but clearly you don't want to wait 45 minutes for a food prep. And the sous-vide isn't just used for steaks, it can cook most meats to specific done-ness. It's definitely not a Uni-tool. And if you have an expensive cut, and don't have the time to risk mis-cooking the done-ness, then it's nice to have the tool that will assuredly get it there. It's always been shown that a lot of variables play into pan heat; pan thickness, stove heat, environment, meat temp, etc. So getting a repeatable level of done-ness in pan is achievable, but finicky when you are cooking many things at once.
+Colby Paradiso down side in restaurant is that you need one for every doneness and they don't cost 200 but rather like 500-3000. Also, in a none reservation only restaurant you don't really know the sale of the day until you actually get the money, so you will likely have extra left and they can't stay in the bath for over 4 hours depending on the quality and thickness of the steak or the texture ruined imo. then you have to ice bath and cold keep it till reheat again for the next round. Greater start up cost, space, plastic waste and cost and other stuff. Good for high end expensive restaurant. Also some marinade don't work well in sous vide. there are some other method that can produce an almost sous-vide quality steak without sous vide. Just apply the same concept of sous vide. Crust and interior. Hot pan sear and low temp oven. or do the low temp oven and then sear in hot pan. or the same thing on grill, direct heat and then low or indirect heat.
It has it's advantages for sure but it's definitely not faster if you're making just one steak. But it can be a good way to make two dozen steaks all done to the perfect temperature if you use a large water container, trying to grill two dozen steaks to the exact same doneness at home not only takes forever but it's a pain to time every steak correctly. I usually just pan fry my steaks with a cast iron pan since you can get fantastic results without needing the time, but I use the sous vide for either breaking down tougher cuts over really long cooking times and for bulk cooking meat to the exact doneness. You can have two dozen steaks all at medium rare then just plop them on the grill for a sear when guests arrive.
+Hrothgar "Specialized equipments"? Just hot water and a plastic bag. Basic cooking furnitures meanwhile a grill can only be used to grill things, when the weather outside allows it. LOL
My first rule with steaks is I never freeze them. Rules get broken. So if for some reason I end up with way too many steaks and have to freeze them I vacuum pack them. Can I add salt/pepper/herbs/oil/butter before frozen? Can I put my frozen steak in the water bath frozen then bring up to temperature? Does the timer start after you hit temp? A room temp steak, does it go in the bath once it hits temp? Does the clock start over when it gets back up to temp. BTW, my family prefers a rare steak..
Im no steak expert, but I wouldn't freeze them with anything else. The salt actively changes the meat. So i'd bring it back up to temp in the fridge when you're ready, then pull it out and season, and reseal it. Just seems logical considering what salt does to the steak.
Actually if you sous vide the steak first, then for a finishing sear use lump charcoal in a charcoal starter chimney and sear your steak directly over the chimney...it's incredible. Absolutely incredible.
Irene Ortiz I'm not sure about the bay leaf myself??? I never tried cooking a steak like this! I'm going to give it a go and see how a steak works with a bay leaf.
I find the bay leaf the most pointless herb in the kitchen. No matter how many you use it makes not a jot of difference to the flavour of the finished dish. Many (if not most) professional cooks chuck a few into a dish without first even trying to consider why they are doing it. I'm sure most think that "it's the done thing". I simply cannot see the point of them.
@@maniswolftoman I eat steak VERY rarely, and when I do, it’s pretty expensive (thick, local, aged, NOT Angus, like 30+dollars a steak from my local butcher). Unpopular opinion? Pork kicks beef’s ASS for half the money, especially if you smoke it. That said: I’ve made steaks this way, and they were fantastic. Incredibly tender and with a surprisingly good flavor to boot. I’ve made the same steaks on a hot iron/steel flat top, too. Nobody I’ve served them to can detect a difference. Maybe we’re all plebeians who wouldn’t know a standing rib roast from a standpipe, but I don’t think so. I think this is just a fad like so many other fads that have come our way over the years. Maybe if you like your steaks blue rare, this serves a purpose. I like mine medium, and most folks I know like them medium, too (though they think medium is mid-rare, haha!).
@@maniswolftoman TL:DR, you know what you’re doing. I just like to cook/eat. I’ve been a professional cook for half my life. I’ve been an electrician for the other half. You’re probably not wrong. I’m almost certainly not wrong (you know, since it’s my opinion), haha!
I have a few problems with these instructions: 1. You washed off the rub by pouring olive oil over the steak. This oil will not add additional flavor, and now the salt distribution is ruined. 2. You didn't dry the steak before searing. You can see the water in the steak mix with the oil in the pan causing splash back. This also causes the steak to initially steam before searing, resulting in more time on the heat. 3. You seared on a low temp with butter. 2-3mins per side will cook the steak and create a noticeable grey line. This is evident during slicing. The outer of the steak is well done. Not drying the steak made matters even worse. 4. The butter did not brown and the opportunity to add flavor was missed. You could have seared in oil on a high temp for 45sec - 1min on each side using a dry steak to have virtually no grey line. Then, baste in garlic herb butter to add wonders to the flavor profile.
Can’t believe how many idiots are here who have never even tried sous vide. Sous vide eliminates the gray ring of meat that traditional cooking leaves on a steak. Sous vide also fully renders the fat marbling in a way even traditional methods don’t adequately accomplish when there’s as thick a fat cap as the steak shown in this video. The only method that comes close is the reverse sear with an oven and that also takes about as much time as sous vide. I would have swapped the bay leaf for rosemary or thyme and ditched the nonstick in favor of cast iron or carbon steel (or clad stainless if I wanted to have fond to make a pan sauce afterwards) but otherwise the sous vide method is sound. I’ve cooked a steak both traditionally searing it from raw and sous vide, sous vide wins every time. You also don’t need a fancy sous vide machine (although it certainly helps) and you don’t need a vacuum sealer. A thermometer and water displacement method with a ziplock bag are all you strictly need.
yeah, sous vide and then searing is 100% the best way to cook a steak. I'm astounded by the amount of people who disliked or commented negatively on something they never even tried before. If you care more about the "hipsterness" of a cooking video than the ACTUAL method of cooking, then you need to reevaluate yourself.
He's missed the top level chef steps. First, that's the wrong pan. He needs cast iron to hold a hot temperature. And it needs to be literally smoking hot before adding oil and the steak. Second, he should have patted the steak dry before placing it in the oil. What he did here was boil the damn steak. Third, he didn't fry the fat strip at all. It's just boiled fat... He missed all that caramelized goodness. Fourth, sous vide is completely unnecessary to make a perfect steak. Just let it get to room temperature and cook for about 5 minutes total. Use a high smoke point oil, finish with butter -you don't start with it!!! That's idiotic, it just burns. And a bay leaf??? Might be good, actually. That's fine. But he fucked up a lot of basic things here.
You get home, you throw the steaks in the water bath, prepare the veg, get a beer, check emails, zap steaks with gas flame, and enjoy your amazing life. If you think it can't get any better, then try sous vide salmon.
Why do in an hour what I can do in less than 15 minutes? I can season my meat a d set it to marinate in 5 minutes roughly. Then cook it and serve it in 10 minutes, if we're talking salmon and or steak. And I take my steak medium.
@ChefSteps I have a doubt, I bought one joule and I made an amazing chicken breast. However, when I tried to make the steak I messed up, in the moment of searing I put the pan really high as you said, I put the butter and the steak, the butter started to burn (before the steak got sear), so I just took the steak out because it started to look black instead of brown. And at the moment that I cut my steak, it was totally overdone and really lack of flavour (and I did use an amazing steak so that was not the problem). I would like to have an advice, What did I do bad? - Should I wait a little bit between I get out the steal of the bag to low down the temperature? because I didn´t. - What can I do to give more flavour to the steak, because it tasted as if I had done it boiled. Feel free to comment if you really know how to solve this or if it happened to you... Thanks..!
I once cooked a steak using as low tech as you can get. Lit some Lump charcoal in a chimney,. When the lump was at it’s hottest, I poured it out of the chimney and blew the ashes off. Then threw the seasoned steaks right on on the lump (no grill grate). My favorite method now is to smoke the steaks at 190 degrees until it reaches 125 degrees, stoke the fire until I get the temp to 800 degrees, and finish it off. No gray band and perfectly medium rare.
here is the key to flavor: buy a choice or prime steak. make sure its got proper marbling. cook it to medium rare. end of instructions. if you put vegetables or sauce on a steak you should be executed
Given the success I had yesterday with my steak, tonight I decided to try out a chicken breast, which I always seem to overcook. I put two large boneless/skinless chicken breasts in a heavy plastic zip bag and poured in a variety of ingredients for a marinade (citrus fruits, orange balsamic vinegar, canola oil, salt, pepper. I let it marinade in the fridge for only 30 mins, took it out 20 mins before cooking. I put it in my pot, marinade and all, and cooked 55 mins at 158 degrees. i just pulled it out, patted it dry with paper towel, and seared it in a super hot cast iron pan. It's so tender and moist! I can't believe what a difference cooking this way makes on cuts of meat that can easily be overcooked, and I am so glad to try this with chicken. Success!!
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
didnt dry before searing;
didnt sear the side;
moving steak around in pan, stopping good crust forming;
using fork to rotate;
slicing too thin causing lost of juice
And youre calling this the best way to cook a steak
I agree it bothered me a lot when he kept spinning the steak and not searing the sides
I think adding a butter before searing is also a mistake. And a fat instead of olive oil would be much better.
This is the worst way to cook a steak PEROID.....
No wonder he thinks the pan steaks are terrible he is just garbage
If you want a good char, it HAS to be dry..... I get the char first in cast iron, then finish in the oven. I did marinade last time, with Dale's seasoning, & it turned out awesome....
That little bay leaf had to go everywhere the steak went.
Even the deep fryer 😂
John Mauney Just like Little Bo Peep’s sheep.
😂😂😂😂
The steak hates when his bay leaves
@@Cole_Douglas so underrated hahaha
I guess I can't get over the "babysitting the steak all night" comment.
You get a room temperature steak, season it, place it on a hot pan, drink some beer and in 2 1/2 minutes you flip it over. Drink some more beer, get your sides ready then add butter and baste. Remove from pan, place on cutting board to temper for about 5, get your sides on the plate, add steak to plate, spoon over the butter and sit down and scarf....get up for another beer. Find the remote...easy peasy! Life is good!
Gentlemen's Edge Dude you're going to upset the little fairy hipsters... they don't know what you mean by beer. You have do break it down Barney Style and say IPA and odds are they too busy drinking their soy lattes to even drink an IPA
Perfectly said. I would add a soft moderate baking if its too thick. Then sear. Or viceversa.
Seems about right to me. Nowhere have I ever heard of boiling a steak. Nowhere.
Navy Corpsman it’s not boiling if the water temperature is 129 degrees Fahrenheit....
Gentlemen's Edg
i hate the word doneness
😂
***** I'll take words over emoji's. I'm thankful my circle doesn't use eggplants in their messages.
What's wrong with doneness?
its a non word. food is done or it is not.
Except you can eat steak raw, so technically it's always done, no matter how long you cook it right?
Season steak with salt and pepper...then wash off all seasoning with olive oil. Hey, here is a tip: Lightly coat steak with olive oil, THEN add pepper and salt.
There are 3 kinds of people reaction to a steak video
1. My steak is better
2. It's a sin to cook other than medium rare
3. That steak is raw, it has blood.
4. A hipster cooking a steak
5. Aka me, "is it a dead animal? Gimme"
How about 4. $200 for that boiling gadget? No thanks.
nik nikos pfff thats wack
Also, he didn’t rest the steak.
2-3 minutes a side? That 6 minutes alone would have cooked your steak to the same level of "doneness". With, "no fuss".
+Voodoo Melon I was thinking the exact same thing. Haha. Why waste 45 minutes when you can have arguably the same results in 6 minutes?
+Voodoo Melon Bingo! Thinking the exact same thing. I never have a problem getting my steak to that doneness with a nice crust.
+Voodoo Melon This is obviously just an advertisement
Hour for a boiled steak. Just knowing how it was cooked would change the taste for me mentally even if it really tasted good because it didn't look very tasty when he pulled it out of the bag. I like your way better:)
tennisbuddys777 -- Who in his right mind would boil a steak for an hour? It would be over-done and have the texture of shoe leather. Yuck.
We have been cooking sous vide for several months now. Our favorite, a cross rib roast cooked for 24 hours and then blow torched. We find it as good or better than prime rib at 134 degrees and it melts in your mouth. Also $ 2.79 a pound, beat that!
+shaverlocal That's awesome! We the same principle with our Honey glazed ham recipe: www.chefsteps.com/activities/homemade-honey-glazed-ham Turning a tough and inexpensive cut of meat into a completely delicious and tender meal with sous vide.
+shaverlocal Totalllyyyyyyyyyyyyyy
shaverlocal
Ain't nobody got time for that
shaverlocal
Because
why you swirling it so much in the pan, let that crust form homie
Couldn't agree more!
Crust is all about temperature (maillard reaction), not that it sits in one spot all the time
+fnhs902 So why swirl it then? The reason not to agitate the steak is because it does nothing, and to a regrettable extent drives the lovely lipids out from under your steak - and remember, they serve a cooking function there, both regulating temperature and interacting with the meat during cooking.
theres three reasons you shouldnt move a steak when searing
1. if you move it a lot you break the crust in a lot of tiny pieces making the crust pointless since it has no way of holding the juices or flavor
2. respect the heat and the steak, the crust that forms on the steak prevents it from sticking to the pan and tearing it apart
3. the microbreaking in the crust generates a way for heat to enter easily into the steak making it to release more juices and drying your meat (also cooks the steak a little bit more, making the sous vide useless at this point)
Agreed. This guy looks like a complete newb.
I don’t see how using the newest cooking technology is “hipster”. By definition, the hipster thing to do would to cook in a clay pot over coals or something.
His overly sassy tone gives out the hipster vibe though.
And have made the clay pot yourself.
Not to mention...a hipster would never eat a steak...not without at least having a funeral for the cow.
Look at him....he's definitely a hipster.
It isnt even new
i wonder if chefsteps have a regular stove somewhere in the kitchen.
What did they used for searing????
And actually in the past with out runners chefs used the stove, a thermometer and ice cubes to regulate temperature of their Sous Vide baths
How else would they sear it? ;)
+Vlad Shumov on a hot plate lol
Uhh, I actually have a propane torch stored under my kitchen sink... I have seared sous vide burgers with it... So perhaps +rai Zor argument is more valid than I first thought. Damn I forgot about it
He didn’t sear the side, it’s kinda bothering me🧐
Me too....
@Aidansreviews Productions I use dried leaves i get from the bay too! :D so much better to use the dried ones.
Only a real "steak master" would sear the side of the steak to cook all that delicious marble
Don't worry. It'll bother him too later when he has to rush to the toilet from getting food poisoning. All outer regions of steak should be cooked properly to kill off bacteria...the inside can go rare if he so chooses.
hi
Packed with flavor. Predictably perfect. No babysitting required. Make this life-changing steak tonight: chfstps.co/1mRaocN
+ChefSteps Traditionally you'd normally leave the meat to rest before serving/carving. Can you get away with skipping the resting stage when cooking sous vide?
+Tele C You are only raising the temperature internally to the core temperature you desire. Normally with traditional cooking methods, you heat above the core temperature to achieve your doneness, but have to let it rest to hit an equilibrium internally. When you throw the sous vide steak into a pan, you are just searing it long enough to really effect the external temperature. You can also let it rest in the bath at equilibrium for much longer before it starts to to effect the internal doneness and texture. Here is much, much more info for you as well! chfstps.co/1mRaocN
+ChefSteps Thanks for that :)
Anytime!
+ChefSteps Hey Grant, the video said "up to 2 hours". What happens after 2 hours?
But where's the garlic
J_s92 He is Vampire.
lll kit 😭😭I’m cryinggg
Hipsters don't use garlic,it spoils their minty breath!
No.
Many people dislike it so..
"How to cook the perfect steak"
Proceeds to flip steak with a fork and puncturing it....
When you use a fork you cause the beef to lose its juices. Well to me its perfectly fine because you don't spoil the whole steak with a few small holes, just that its not perfect anymore.
No, this has been debunked as an old myth. Please don't reply on cooking discussions without spending a few hours and not a few seconds. Thanks bbg!
When you use a fork you puncture a couple of 'tiny water balloons', but your mouth barely detects it. But it is still not 'perfect' because you poked it
+Leonard Tan the meat didn't touch the water. So there's no "soup"
+Eddy Sarmiento the way he was stirring the steak bro
A bold statement... But you are backing it up. We filmed a lot if sous-vide before so I know it makes things easy and but the Joule app really brings it to the next level!
+the plate Thanks guys! We look forward to getting one to you.
Come to Argentina, we'll teach you how to cook meat properly
4c00h excuse you, Uruguay does it better, smh learn your lesson Argentinean
Sure buddy
4c00h "Sure buddy" yeah back down from your "throne" and let the master of cooking meat do their work. Ha, you people are all bark and no bite.
You don't seem to know much about "us people", we eat meat every day.
I invite you to Argentina so you can try some asado - you can pick whenever cow part most fancies you and we'll make it taste like heaven.
4c00h I don't need to taste your crap, I'm Uruguayan, the best of the best, back down you fool!
ive actully had doubts about this cooking method 2~3 months ago when i first watched this video while searching for ways to cook the best steak on youtube. i watched this video and like many people here in the comment section, i highly disagreed with this method called sous vide. i work at a sushi restaurant and a customer who comes everyday brought us some steak to try and i tried the steak. it was medium rare, cooked very evenly. it tasted AMAZING so i asked the customer his cooking method he said he uses the technique 'sous vide'. i search up on youtube and boom this video comes up. a video i watched 2~3 months ago. thank God for this cooking method because the steak i tried today was the best steak EVER. ive been to many famous steakhouses here in LA and no steaks tops the steak i had today. so if anyone is gonna make fun of this video and call the chef a hipster for using a different method, try for yourself and see how it turns out.
The reason why everyone is making fun of this video is mainly that the sous vide takes out the fun in cooking, and its pretty much not cooking anymore. It's almost like making steak in a microwave to put it in simple terms. And plus, the machine is hella expensive compared to a pan and tongs.
agreed Stanley
what matters here is taste . if it is great then just do it …. salt … pepper... garlic... ect to your liking …. if this method saves me from over cooking 1 steak it has paid for itself in my opinion..... I cook great steaks in a pan … but once in a while I screwup …. I hate when that happens ….
I'm going to get one for Christmas. If I don't, I'm going to buy it. People don't understand, the most important thing about cooking a steak for each individual person is getting it right. When you fry, grill, oven, you name it, you can't get it right every time. With Sous Vide, you can. I can't wait to try it!!!
Alright how much did they pay you
NEVER pierce meat with a fork to turn it.
,
/
.
I enjoy eating meat every once in a while, but you people make it sound gross: "poke the meat with fork and cutting muscle fibers.."
Doesn't sound so tasty anymore...
.
Has anyone here ever tried seasoning their ribeye in rosemary garlic and lemon pepper and then grilling their steak? Literally the best
Moses Diaz no but I’ll try it! Cheers
Exactly
Sounds like the way every person that doesn’t know how to cook a steak would do it. Lemon pepper? Grilled? Very amateur.
@@scottelectronic what are you talking about? Grilling in the backyard on your grill is the best way to cook a steak nothing like doing it yourself and doing it the way you want it. As for the lemon pepper you can't judge if you haven't tried it mr "steak expert" lmao you make me laugh with your ignorant comment. Just so you know I by no means am an amateur I've been cooking my whole life and I'm 25 yo fyi and I've been bbqing since I was a kid
@@Thrasher- Cool story. Nobody that’s been cooking steak their whole life would put lemon pepper on it. As for the grilling part, pretty easy to disagree there. You get absolutely no crust on a grill, and if you were a steak guy, you’d want crust. Cast iron pan or gtfo as far as I’m concerned.
Wow! Do you also use an app to set the length and intensity of your hard-ons as well?
Phas Low you could be onto something there brother!
Where have you guys been?? I use an app to control the speed and strokes.🤣
Phas Low HAHAHAH omgggggg
So much respect for traditional cooking methods. But I recently gave in a tried sous vide. It blew any steak I’ve made out of the water. Change is frustrating. Anyone can make a perfect steak now, no excuses.
Def false. It's a gimmick
"blew it out of the water" I see what you did there...
The thing is not everyone has vacuum pack machine and water bath with temperature regulator at home. But almost everyone has a pan.
Yingxun Zhou but not everyone has the skill to do it
You dont HAVE to vacuum pack seal everything you Sous Vide.. Even in this video, he didnt vacuum seal it... just make sure the top of it is not submerged and clipped firmly above the water..
There was even an episode where you dont even need a Sous Vide machine to Sous Vide... just have a thermometer firmly clipped on the pot that is on the stove and have the stove maintain temperature and you're set!
My steak would be done, consumed, and the pan cleaned before all that effort was set up. The video is called "the best way to cook a steak" And I firmly believe that is complete nonsense.
@Mathias Waever
You have the wrong idea... Its not meant to cook anything on the fly, or when you just decide to eat when you're hungry... Its for people who like to prep cook ahead of time before a planned meal or event. Cooking for your family before they get home? Just throw your steak or whatever into the bag to sous vide and when they get home, just flash sear it and you're done in seconds. Some restaurants also do this, Prep cook your steak or chicken or whatever into Sous Vide and when the order comes in, just flash sear it on the grill and it comes out faster than throwing it on the grill when its raw.. Plus it makes it easier for people who normally don't cook that want their steaks rare/medium get their preferred doneness easier...
But whatever, its not for everyone..
He says to sear it 2-3 mins either side at the end and look at that raw steak, literally cook it 3-4mins properly in a pan either side and it would be done better than he just showed... Instead of hours its done in 8 mins
Reading the comments and noticing that people will turn the simplest things in life into full fledged nuclear physics.
Marqus Booker how to cppk lamb chop
More like a nuclear war down there.
I was noticing this, too. Never thought I'd see people get so heated over which way is best to warm up meat.
People on here are highly judge mental of a cooking technique. 🤦🏻♂️
Try something new and stop criticizing. Its something new and many chefs love it.
It's not even new.. top end class restaurants have been using this since the 70's.. it's just that the price has come down so more people can afford good circulators..
r/boneappletea
When he said that with traditional methods, you have almost no control over done-ness, I knew this idiot has no idea how to cook a steak. One of my favorite date plans is to show a girl how well I can reverse sear a 2 inch bone-in ribeye and watch her wow over the taste. I would be literally too embarrassed to drop a steak into a bag and boil it with a phone app. That's not cooking and she will be laughing at you on the inside even if the steak comes out fine. If I had to do this, I'd rather take her to a restaurant and just say I don't know how to cook...
Looks great, but you'll get a much better sear if you don't sear it moist. Just wrap it in a tea towel for 1 minute tightly, unwrap, salt, then immediately into the high heat pan.
This is starting to get ridiculous...... Cooking steak shouldn't be a hard process, especially one where you have to open an app on your phone.
At first I thought you were commenting on us watching this on the RUclips app.. then I realized this clown used an app to... I don't know what the hell he did...
Well I know it’s 7 years later , but an app ?
Seriously man , what the fudge !
Don’t pay attention, this is for hipsters and those who can’t wipe their a** without app on the phone.
So you want to take a perfect steak that takes about 6 minutes to cook and make it take an hour?
plus the rest time in a busy restaurant, could be a hassle.
I see this being applicable in restaurant environments. There is a burger place near where I live that uses this method for their patty cooking. It's designed for cooking in bulk, just like it's ancient predecessor "boiling" without losing flavor. You seal like 12-18 of these per pack, and you can churn out pretty fast steaks or burgers.
+BLaCkKsHeEp Sous vide steak is already rested.
Aerundel that's why i said, doing this would be faster compared to the conventional way.
it won't be applicable in a restaurant environments.
how would you like to go to longhorn and order your steak and the waitress tell you "your steak will be ready an about an hour or so"
No fuss? You need 300 dollars worth of equipment and 2 hours. That's a better mouse trap
just get a pot, thermometer and a safe plastic bag like that 1 in the video and u should b good. use the right temp for the steak temperature u need.
+NoXiOuS LoTuS and it's worth it, i use this method to cook my chickens and the results are just divine!
I could make you a temperature setting modification for any electric stove/ hotplate with a thermester, an arduino, and some wire for less than $30
You want fast? Go to McDonalds. Some things are worth waiting for, and it's not like you sit there staring at the steak cook.
Dave C you can cook that same steak in a pan in under 8 or 9 Mins. I cook my steaks perfectly every time in minutes in a frying pan, by just touching the steak you can know exactly what temp it's at.
Do you dry the steak before putting it in the pan? Also after searing it, do you let it rest?
Yes and no. You don’t need to rest anything sous vide.
>Best steak
>Plastic bag
Choose one.
+Alejandro Medina
>Stake
>Steak
Choose one.
+2egey
>green meme arrows
>youtube
choose one
+2egey
>ok
>ok
+Julian Apostate >green meme arrows
go back to your stupid 4chan website.
45 mins?! usually i take 2-4 minutes. wtf?
+MrInsaneCranium Right?!
I have tried the sous veide method and I think you lose a lot of that flavor from not seering and basting. In fact, last night I had a great ribeye, that I simply seered then basted with butter and garlic and fresh herbs and it was delicious.
You can cook a tender steak in 2 minutes. Da faq?
+Naram B pan sear and finish off in oven... 5 min cook time at most...
Yeah that's what I do too. If you want it blue, 5 minutes in oven. But it takes 1-2 minutes per face of the steak at a temperature that won't smoke the oil and then ten minutes in the oven to get something just a little more than rare. Unless you got you're oven set to 550 degrees, in which case might as well eat jerky even at medium rare. So either you're cooking quarter inch steaks or you're sensationalizing.
Well either do this or learn how to cook a steak
The Dorkly Lion channel 🤣👍
Ok cool but if this method works for you why not do it
Well said, Dorkly Lion.
great way to cook a steak. Reverse searing is the way to go. Those who commented negatively should actually try this technique instead of assuming it's a terrible idea. That was a perfectly cooked piece of beef! Great job~!
You are 100% correct. I love reading the comments from all the internet chefs. LMAO. I'll be getting a Sous Vide cooker for Christmas. I can't wait.
I knew you were selling something in the first minute. Nothing about cuts of beefs, nothing about cooking technique, saying "doneness". Just "buy out $229 product and use this phone app and your food cooks itself perfectly every time (until it breaks in a month).
I have an idea, why don't I save my $229 and actually learn to cook? You can get the exact same result by reverse-searing a steak, which is just putting it in the oven raw on a low temperature til it's cooked how you want, then putting it in a pan and searing the outside. It's literally exactly what you're doing, it just doesn't shut itself off automatically.
+Astafar13 Pretty much yes, tho a sous vide cooks slightly more evenly because it's at a lower temperature. Anyway you're right, there's absolutely no reason to buy this tool.
Niels Rasmussen That's fair. It would make sense being submerged in heated water. But right, I don't need an expensive tool to do that.
the whole point is to get even, low temperature in water. You can't achieve that in an oven or through boiling water because the heat source is coming from one direction - outside the water. Tools like this are designed to heat the water to one temperature and then keep it at that temperature for a prolonged period of time, which is very difficult if not impossible to do with conventional cooking methods.
Which is completely irrelevant. You can flip a steak and all that matters is the internal temperature for how rare/pink the meat is. Whether it has an extra millimeter of brown on one side or the other is makes absolutely no difference considering you're going to slice off a piece to put in your mouth and immediately start chewing. You don't experience layers of the steak. Your mouth can't tell nuances like you're describing. Professional chefs often pan-roast steaks because it gets a better crust and develops the flavor. Swirling it in a pan with a bay leaf for a minute after you basically blanch it doesn't develop that kind of character. This tool is a gimmick for consumers. This channel is selling tools.
No, it's not blanching. Blanching requires boiling water. Sous vide is all about hitting the desired core temperature without hitting boiling point.
This isn't even a recent invention, for chrissakes. It's been in use since the 70's. Professional kitchens use them; hell, Michelin-starred chefs use the technique in their fancy gourmet restaurants.
Sous-vide is a vacum sealing cooking process, so why didn't you seal it?
+Daniele Zhao We are utilizing the principle of water displacement with this technique. Here is more information for you on sous vide packaging as well! chfstps.co/1kGv7Kr
lol that's the only thing you see wrong here?
there is not a single thing wrong there
Daniele Zhao
Alexander Trefz Remind me not to eat at your house.
That was painfull to watch!
can't agree more
painful how?
its called vacuum sealed. Boiling is setting it in water and that would be disgusting. Plenty of people are ignorant and don't like new things. Sous Vide is a great way to cook a steak. I do it all the time.
@@weaverpsu - so do. And they always turn out perfectly medium rare. I love it.
@Photo Art You ARE aware this method is used in many of the world's most prestigious kitchens, right?
3. The crust has to be on point. Time is irrelevant. That’s why I love Sous Vide.
Man, you better not put a bay leaf near my steak
ooohh! burn! lol
Why?
Ryan Because it's not a good seasoner, period
i use thyme
Russell Pitts agreed thankyou
I think ChefSteps has become an ad platform for Sous Vide. This is the 3rd video I think? :/
+1
+LMT the technique is not new, on the contrary was used since the 18th century... Was different back then. It was in the 1970's (question of test) when it was first used in France...
But it has a few years to be worldwide adopted... And FYI on the beginning back in the 70's they used the gas stove, a thermometer and ice cubes to regulate (manually) the temperature.
+LMT promoting their own sous vide product on their own channel where they promote their own brand. that's some next level shillery m8 way to spot the sellouts
I remembered what guga's said about sous vide. When you sous vide steak, don't put oil or butter for sous vide because it will wash the beefy flavor, just use oil or butter for searing.
Yes, Guga is correct (as always). He is the sous vide steak God.
Sous Vide: A plastic bag per meal.
Planet Earth: Thank you.
"Perfection" is in the eye (and mouth) of the person eating. Some people like their steaks raw, some like them cooked, others somewhere in between. No one can say that is wrong.
The funny thing is, you can do all those ways sous vide. Just change the temperature of the sous vide machine.
the funny thing is, you can do all of those things without a waste of technology.
Give me a beer and my charcoal grill. You keep cooking with your warm water and bay leaf you steak-hipster.
+Micah Ellenbrand I'm sure there was a similar sentiment when this method was created, and yet it has endured since the late 1950's/early 1960's
+B Martin Yeah yeah yeah. That's why every top steakhouse cooks their meat in warm water, right?
Not every one. Then again, not every "top steakhouse" has an identical menu either.
+B Martin I think it's safe to say most of them have grilled steak on their menu.
+Micah Ellenbrand this is a statement i would agree with
ermergerd grant's got a beard. nice.
also sexy steak.
Thank you, for the way you cook your steak. Looks Delicious!
Baby sitting = the act of COOKING. Something I love to do. Yeah, I "waste" my time basting in butter, too.
The true waste of time was me watching this video.
If something takes longer to cook than it does to eat then it isn't worth cooking.
Boomer
According to J. Kenzi Lopez-Alt from The Food Lab at Serious Eats: "A steak is not a water balloon," notes Kenji. "It's more like a series of tiny water balloons." That is, if you stick your fork in it, you might puncture one or two, but it's not like you've opened the floodgates.
The hipster is strong with this one.
HAHAHAHHAHAHAH Bro you killed med
No he's not. Maybe he's a dousche bag but sous vide or reverse sear is the best way to cook a steak.
He's definitely a hipster cooking from his boyfriends kitchen in California. But he isn't wrong with cooking sous vide. I do it all of the time and in fact I'm cooking a prime rib right now on mine. It's better to NOT reverse sear from my experience when doing sous vide though.
@@mjethier "He's definitely a hipster cooking from his boyfriends kitchen in California" i guess you're his boyfriend then?
You have my respect as an amazing chef 👨🍳 could you be kind enough to tell me the program you use for your yielding? Donna
I watched your video and decided to try this method to cook a beef filet steak today for lunch. It turned out really good. I used my candy thermometer to check the temp ;) I thought after I seared both sides it would overcook, but that wasn't the case at all. Super tender and juicy, cooked the same from side to side. Can't wait to try other cuts of meat, pork, chicken, and I have a couple of nice frozen salmon steaks I'm going to thaw and prepare this way. Thanks for the easy and entertaining lesson!!
LinYouToo was it really good? How was it compared to other methods, like direct cooking in the pan or bbq style.
It's one of the most accurate ways of cooking basically ANYTHING. Getting a fish or meat at the exact ideal temperature you want, which cannot be done over charcoal or your stove top. People have the misconception that sous vide is a pretentious way for cooking and it's for 'lazy' or 'unskilled' people. But they don't really know what they're talking about. Own a sous vide machine and talk to me again, or Joule, which is a much cheaper option for homecooks.
Direct cooking over wood gives the food the flavour of whatever wood you are using, which is great, but unless you've cooked over wood for 10 years, you cannot be 100% accurate all the time. You can't control the temperature of the fire, which sous vide can achieve. Direct cooking is faster, which is what most people use because sous vide take a slower time to cook. However, if you do own a smoke gun, any food can instantly have the flavour of e.g applewood chips. It's the 21st century, let's explore other ways of cooking and further our technological advances. Not hating on direct cooking or anything, I just find that sous vide/smoking are wonderful ways of cooking.
@Siignification
If only everyone else yapping their mouths off would read your comment, maybe it would shed some light on their ignorance.
You never had real steak before then.
A tasty steak in just 55 FREAKING MINUTES! OH what time to be alive!!!
You're asking for dislikes if you put "The best" on your title.
Best video everrrrr
1 - Cigarette in one hand, tongs in one hand.
2 - Make pan very hot then add steak and butter.
3 - Make steak very hot all sides using tongs.
4 - Steak done when cigarette is done.
+ʕ´• ᴥ •`ʔ A very hot pan will burn the butter unless it's clarified butter.
That looks sear-iously tasty.
Welp I've pre-ordered the Joule Sous Vide cooker. You guys are now responsible for me spending $530 in new cooking gear ever since I've subscribed to your channel. But I have to say I've tried the Crispy Creme donuts and crispy waffles recipes and you guys have done me well.
That's great to hear! We look forward to helping you out with more ideas, and getting some milage out of your new investment. Keep cooking and learning everyday!
+ChefSteps Oh yeah - problem is my commute from Providence to Boston means I don't get to cook that often. But the weekends - watch out.
+ChefSteps And when I do make it out west I'd love to visit you guys.
+kd1s Feel free to drop by anytime. We are right in the Heart of the Pike Place Market! pikeplacemarket.org/
Oh very nice! Yeah I'm learning all sorts of new tricks from your videos.
Did you say which cut of steak in demo? Seems crucial..,
I’m more of a “cook it on a rock over a campfire” kinda guy, but to each his own. I am actually going to try this method before criticizing it too much. Also, to all the haters: where’s your RUclips channel showing how you cook? Don’t knock this hipster too much til you try it.
I agree with you. Sous vide is about cooking the steak perfectly. These other commenters that think they are so smart are all saying that you can cook the steak better one way or the other but his point is you won't be able to cook it perfectly 100% of every time doing it by their method.
these people criticising the chef are so god damn ignorant. high end professional restaurant use sous vide all the time, be it to cook steak, fish, eggs, etc. why? preparations are easier when they're in rush hour, just leave it there until you need it, touch it all up a little and you got a dish in under 10 minutes. secondly, perfect temperature control is something only sous vide could provide. no matter how good you are at cooking steak, you won't and can't get that edge-to-edge pink with a lovely golden brown sear.
I've made this steak exactly how you told me, it looked exactly how you made it, everybody preferred my traditional steak
Sous vide is the worst way you can cook a steak if you actually know how to grill a steak
at this point, might as well just bake the steak and sear it after.
Oh good job, you've managed to slightly toast the outside and leave the inside bloody at the same time!
Cooking on point..
Angela Sojan Muthunny it’s a matter of preference, it’s perfectly safe to eat meat cooked like that, and many people find it enjoyable, if you don’t then that’s great, cook your steaks well, no harm done
then we ask them politely, yet firmly, to leave
Its not blood
Actually famous game developer Gave Newell helped this product financially a few years ago when he won a raffle for a meal and he really liked the chef's food. In fact it even helped his son get into cooking and now there is a special variation of the tabletop taunt in team fortress 2.
Gamer 59 medium Rare is the bomb idiot
The way I like the best is broiling (heat from above), a room temp koshered Porterhouse with a dash of shoyu and crushed red pepper turned once served midrare.
I like to watch my steak cook , its part of the experience of cooking imo. I love the smell, the sizzle, and as perfection , that depends on the person eating it.
Absolutely.
I can make my steaks perfect in 10 minutes... So why would I spend over an hour?
Because the waiting gives you time to lug an old fashioned typewriter into a Starbucks and pretend to write a screenplay. Duh!
don't forget to add another layer of wax to your handlebar mustache.
it's meant for making more; if you have to feed 8+ people it gives you time to prepare the other dishes, etc. and once the steaks are done cooking you just have to sear the surfaces and get the same result every time. If you cook your steak as you're searing it it's a way riskier process because if your pan has hot spots (most skillets do) you can have uneven doneness. You don't have to use sous vide, but it's very handy
Kathi B damn Kathi coming in and making comments that make all kinds of sense.
atl3630 - Yeah! We we trying o be immature! How dare you! :)
Please, don't use a fork to turn the steak ffs..
I do it all the time I'm to lazy to wash dishes
MartinCL why?
You'll puncture the steak and the juices flow out.
sous vide doesn't require resting the meat therefore no juices to flow
brwi1 You'd be searing the meat afterwards which puts the crust on the meat but puncturing it after you just made the crust would make the juices flow out since heat is also escaping through that hole.
I’m these comments, people who didn’t watch to see the result at the end saying this the wrong way to cook a steak even though they’ve never tried it. No one can deny that steak was cooked perfectly and all he had to do was pop it in a bag, take it out and fry it for 2-3 minutes.
butter and salt in a frying pan only is way better than anything else. This cooking in the bag will take away the taste of the meat
Chefsteps, why didn't you guys pre sear this time?
This is called reverse searing. If you pre-sear and then immersion cook you lose that crust you get from searing.
+gizanked They've advocated for both (on the same steak) pre-searing and post-searing in their past videos. I think it was the tenderloin video a few weeks ago where they showed the advantage of pre-searing the meat so the second sear is quicker and doesn't cook too deeply into the perfectly cooked steak.
+S2paRoTti I think this was more of an approach for people who cook at home, are new to sous-vide and want their food as delicious and fast as possible. Pre-searing is optional and it takes more effort and time.
(A)
+gizanked thanks, good answer :P
gizanked
Yeah, and that's why you refresh the sear after it's been done sous vide. Pre sear- Sous Vide - Finishing sear+extra aromats+butter=pan sauce. (J)
Agreed! I bought my sous vide cooker after watching your video. Cant agree more with you! All my family and my neighbor in love!
I like how this talks about sous vide like it's easy and convenient, when it takes more steps, requires specialized equipment, and takes way more time. All of this, and it doesn't actually produce any better results than someone who knows how to properly cook a steak.
I could use this expensive and fussy method, sure, or I could just grill the damned thing and have it done in ten minutes without having to drop $100 on a pointless cooking accessory.
+Hrothgar Have you tried a steak cooked with sous vide?
+Hrothgar If you work in a restaurant, you can prep the steaks 45 minutes beforehand, and they are ready to go at all moments. This is helpful for flexible cooking planning, and can simplify food prep for a menu. If you cook in traditional fashion, it requires most off your attention for the whole of 10 minutes. If you are cooking for yourself, either way makes sense, but clearly you don't want to wait 45 minutes for a food prep. And the sous-vide isn't just used for steaks, it can cook most meats to specific done-ness. It's definitely not a Uni-tool. And if you have an expensive cut, and don't have the time to risk mis-cooking the done-ness, then it's nice to have the tool that will assuredly get it there. It's always been shown that a lot of variables play into pan heat; pan thickness, stove heat, environment, meat temp, etc. So getting a repeatable level of done-ness in pan is achievable, but finicky when you are cooking many things at once.
+Colby Paradiso down side in restaurant is that you need one for every doneness and they don't cost 200 but rather like 500-3000. Also, in a none reservation only restaurant you don't really know the sale of the day until you actually get the money, so you will likely have extra left and they can't stay in the bath for over 4 hours depending on the quality and thickness of the steak or the texture ruined imo. then you have to ice bath and cold keep it till reheat again for the next round. Greater start up cost, space, plastic waste and cost and other stuff. Good for high end expensive restaurant. Also some marinade don't work well in sous vide. there are some other method that can produce an almost sous-vide quality steak without sous vide. Just apply the same concept of sous vide. Crust and interior. Hot pan sear and low temp oven. or do the low temp oven and then sear in hot pan. or the same thing on grill, direct heat and then low or indirect heat.
It has it's advantages for sure but it's definitely not faster if you're making just one steak. But it can be a good way to make two dozen steaks all done to the perfect temperature if you use a large water container, trying to grill two dozen steaks to the exact same doneness at home not only takes forever but it's a pain to time every steak correctly. I usually just pan fry my steaks with a cast iron pan since you can get fantastic results without needing the time, but I use the sous vide for either breaking down tougher cuts over really long cooking times and for bulk cooking meat to the exact doneness. You can have two dozen steaks all at medium rare then just plop them on the grill for a sear when guests arrive.
+Hrothgar "Specialized equipments"? Just hot water and a plastic bag. Basic cooking furnitures meanwhile a grill can only be used to grill things, when the weather outside allows it. LOL
My first rule with steaks is I never freeze them. Rules get broken. So if for some reason I end up with way too many steaks and have to freeze them I vacuum pack them. Can I add salt/pepper/herbs/oil/butter before frozen? Can I put my frozen steak in the water bath frozen then bring up to temperature? Does the timer start after you hit temp? A room temp steak, does it go in the bath once it hits temp? Does the clock start over when it gets back up to temp. BTW, my family prefers a rare steak..
Im no steak expert, but I wouldn't freeze them with anything else. The salt actively changes the meat. So i'd bring it back up to temp in the fridge when you're ready, then pull it out and season, and reseal it.
Just seems logical considering what salt does to the steak.
Idk if its just me but i like to use fire.🔥🔥
You still can lol
Actually if you sous vide the steak first, then for a finishing sear use lump charcoal in a charcoal starter chimney and sear your steak directly over the chimney...it's incredible. Absolutely incredible.
A steak pun is a rare medium well done.
Why is everybody hating so much on the bay leaf?
Irene Ortiz I'm not sure about the bay leaf myself??? I never tried cooking a steak like this! I'm going to give it a go and see how a steak works with a bay leaf.
Irene Ortiz because haters got to hate
Vegetarians
it hardly makes a difference in terms of the flavor, i once tried making a bay leaf concentrate, took a lot of bay leaf. for a tiny bottle of flavor
I find the bay leaf the most pointless herb in the kitchen. No matter how many you use it makes not a jot of difference to the flavour of the finished dish. Many (if not most) professional cooks chuck a few into a dish without first even trying to consider why they are doing it. I'm sure most think that "it's the done thing". I simply cannot see the point of them.
At what internal temperature you pull out the steak when searing it?
Look for Guga Foods! That man knows how to cook a steak 🥩
yea better than this clown
Amen brother, Who in the world likes a steak that is dry as shoe leather, not me!!!
This comment section is full of unexperienced home cooks
Salt Pepper Garlic hot skillet butter save your $ for beer
finally a chef that is straight to the point! none of that fancy useless talking “the perfect texture and moisture”
Sous vide steak: for when you want to eat a steak in three hours. It does look good, though.
@@maniswolftoman I eat steak VERY rarely, and when I do, it’s pretty expensive (thick, local, aged, NOT Angus, like 30+dollars a steak from my local butcher). Unpopular opinion? Pork kicks beef’s ASS for half the money, especially if you smoke it. That said: I’ve made steaks this way, and they were fantastic. Incredibly tender and with a surprisingly good flavor to boot. I’ve made the same steaks on a hot iron/steel flat top, too. Nobody I’ve served them to can detect a difference. Maybe we’re all plebeians who wouldn’t know a standing rib roast from a standpipe, but I don’t think so. I think this is just a fad like so many other fads that have come our way over the years. Maybe if you like your steaks blue rare, this serves a purpose. I like mine medium, and most folks I know like them medium, too (though they think medium is mid-rare, haha!).
@@maniswolftoman TL:DR, you know what you’re doing. I just like to cook/eat. I’ve been a professional cook for half my life. I’ve been an electrician for the other half. You’re probably not wrong. I’m almost certainly not wrong (you know, since it’s my opinion), haha!
I have a few problems with these instructions:
1. You washed off the rub by pouring olive oil over the steak. This oil will not add additional flavor, and now the salt distribution is ruined.
2. You didn't dry the steak before searing. You can see the water in the steak mix with the oil in the pan causing splash back. This also causes the steak to initially steam before searing, resulting in more time on the heat.
3. You seared on a low temp with butter. 2-3mins per side will cook the steak and create a noticeable grey line. This is evident during slicing. The outer of the steak is well done. Not drying the steak made matters even worse.
4. The butter did not brown and the opportunity to add flavor was missed. You could have seared in oil on a high temp for 45sec - 1min on each side using a dry steak to have virtually no grey line. Then, baste in garlic herb butter to add wonders to the flavor profile.
He didn’t sear the fatty edge, either.
Can’t believe how many idiots are here who have never even tried sous vide. Sous vide eliminates the gray ring of meat that traditional cooking leaves on a steak. Sous vide also fully renders the fat marbling in a way even traditional methods don’t adequately accomplish when there’s as thick a fat cap as the steak shown in this video. The only method that comes close is the reverse sear with an oven and that also takes about as much time as sous vide. I would have swapped the bay leaf for rosemary or thyme and ditched the nonstick in favor of cast iron or carbon steel (or clad stainless if I wanted to have fond to make a pan sauce afterwards) but otherwise the sous vide method is sound. I’ve cooked a steak both traditionally searing it from raw and sous vide, sous vide wins every time. You also don’t need a fancy sous vide machine (although it certainly helps) and you don’t need a vacuum sealer. A thermometer and water displacement method with a ziplock bag are all you strictly need.
Nothing like cooking your food in plastic.
What du u expect. For average low IQ joe ignorance is bliss and yesterdays norm is todays norm.
@@PipenFalzy Nice generalisation. Those r cooking grade. Traditional clay pots can contaminate food with heavy metals.
I'll stick to my reverse sear method with my Wagner cast iron.
yeah, sous vide and then searing is 100% the best way to cook a steak. I'm astounded by the amount of people who disliked or commented negatively on something they never even tried before. If you care more about the "hipsterness" of a cooking video than the ACTUAL method of cooking, then you need to reevaluate yourself.
Which knife is used in the end of the video, when cutting the steak?
Misono UX10 petty
Dude, what the hell is up with poking it with your fork?
meats cooked in sous vide for that long doesnt need to rest. poking at it with a fork will not release any juices
it was cooked and rested by that time is it didn't make a difference
So that he can check if it's cooked
SilverTooth666 he did it while searing
Yeah but when you sear you don't actually cook, it was already cooked from the sous vide by then. Searing like that only affects the surface.
damn thats a good looking steak
Cooked to perfection? Relax Applebee's....
Derek Goodger LMFAOOOOO 😂😂😂😂😂😂😂😂😂😂😂😂
I went to Applebee’s recently. I resonate with your comment.
Bwahahahahaha!!
I had to sign in for this one lmfaooo
How do you keep the water at 129 f for 45 to 120 mins exactly? Is that a special thermo control thing sticking out of the pot?
Video posted 2 years ago
No one:
RUclips: it’s rewind time
Bahahahahahaha
He's missed the top level chef steps.
First, that's the wrong pan. He needs cast iron to hold a hot temperature. And it needs to be literally smoking hot before adding oil and the steak.
Second, he should have patted the steak dry before placing it in the oil. What he did here was boil the damn steak.
Third, he didn't fry the fat strip at all. It's just boiled fat... He missed all that caramelized goodness.
Fourth, sous vide is completely unnecessary to make a perfect steak. Just let it get to room temperature and cook for about 5 minutes total. Use a high smoke point oil, finish with butter -you don't start with it!!! That's idiotic, it just burns.
And a bay leaf??? Might be good, actually. That's fine. But he fucked up a lot of basic things here.
You get home, you throw the steaks in the water bath, prepare the veg, get a beer, check emails, zap steaks with gas flame, and enjoy your amazing life. If you think it can't get any better, then try sous vide salmon.
Why do in an hour what I can do in less than 15 minutes? I can season my meat a d set it to marinate in 5 minutes roughly. Then cook it and serve it in 10 minutes, if we're talking salmon and or steak. And I take my steak medium.
I hate sous vide salmon
Crayon Jambe no one asked you
Asking To Pierce The Sirens it tastes like crap
@ChefSteps I have a doubt, I bought one joule and I made an amazing chicken breast. However, when I tried to make the steak I messed up, in the moment of searing I put the pan really high as you said, I put the butter and the steak, the butter started to burn (before the steak got sear), so I just took the steak out because it started to look black instead of brown. And at the moment that I cut my steak, it was totally overdone and really lack of flavour (and I did use an amazing steak so that was not the problem). I would like to have an advice, What did I do bad?
- Should I wait a little bit between I get out the steal of the bag to low down the temperature? because I didn´t.
- What can I do to give more flavour to the steak, because it tasted as if I had done it boiled.
Feel free to comment if you really know how to solve this or if it happened to you...
Thanks..!
do not put butter into a pan without oil, or else the butter will burn, the oil keeps the butter from burning
@@LJYG02 Thanks! I'll try that!
Do you know if it's necessary to wait until the temperature of the steak low down a little bit??
A steak flew around my pan before you came 3:45
Wait, 45 minutes to cook a steak?
That's what i'm saying. This is bullshit!
Back to McDonalds you two.
Zack Sheppard if you're that impatient then you shouldn't be on a cooking channel
It takes less than 10 minutes to cook a steak though in a pan.
no silly. 45minutes in water...then into the pan to cook
will you guys just give me one? lol. I'm in college 😩😩😩😂😂😂😂😂😂😂. But seriously, I'm going to get one, some day.
+Septmbr oh man, we have been there. Keep your head down, and good luck! We would love to get a Joule to you soon.
@@chefsteps up*
I once cooked a steak using as low tech as you can get. Lit some Lump charcoal in a chimney,. When the lump was at it’s hottest, I poured it out of the chimney and blew the ashes off. Then threw the seasoned steaks right on on the lump (no grill grate). My favorite method now is to smoke the steaks at 190 degrees until it reaches 125 degrees, stoke the fire until I get the temp to 800 degrees, and finish it off. No gray band and perfectly medium rare.
To be honest, this steak looks amazing. If you really like steak you wouldn't mind it this way or any other way.
"so sad you cant taste this. Coz, I cant taste it neither."
What's up with the leaf man?
Danial AA It's a bay leaf, it gives flavor, he talks about it in the video
yes it does just adding a 1 sprig of fresh rosemary adding great flavors to a steak
I like my food to have some taste so I usually double or triple what most recipes call for.
here is the key to flavor: buy a choice or prime steak. make sure its got proper marbling. cook it to medium rare. end of instructions. if you put vegetables or sauce on a steak you should be executed
There are different sauces for steaks used in reputable michelin restaurants... But I'm sure you're better than them ron swanson.
Its Art.
Yes Its Boiled 1st at Different Restaurants, then Grilled All the way thru as usual when Raw.