The thin layer of crust and same color/temp through the whole steak looked perfect. Needs more final review and somthing a lil cheaper than ribeye lol love ya Kosmo.
Sous vide is great, a couple of things you did "wrong" imo. Definitely put the seasoning on after you take them out of the sous vide and pat those suckers dry. I also prefer searing them on a cast iron vs a torch. As others have pointed out the big benefit is you can just toss them in, go drink beers and play lawn games, fall asleep for a few hours, and they will still be perfectly cooked no matter what. Definitely a lot of work when you vacuum seal and have to bring a special tub of water upstairs, but toss them in a ziploc, throw it in a pot of water and you have plenty of time to get the rest of your dinner ready and deal with the kids and not have to worry about your charcoal.
I liked that you thought it was a lot of work.... I agree. Next time should be a side by side comparison of sous vide cheap ribeye and cheap ribeye on charcoal kettle (quick and easy)... I'd love to get your opinion there.
I've been doing sous vide for years now and I love it. As another contributor has said, gotta pay them dry to get a good sear. I like to sear on a cast iron plate that's been sitting over charcoal, but if you're in a hurry... Get yourself a good torch. I have the GrillBlazer Grill Gun and SU-V Gun and they are freaking awesome. Crazy powerful for both searing and starting charcoal. Sous vide shines through on tough cuts of meat. I honestly believe that what separates an "ok" steak from a good steak is that crust from the sear no matter how you cook them. A really good sear on those steaks would probably have made them ten times better.
Have you cooked a stuff pork loin with cream cheese, boudin sausage( sorry if I miss spelled it), shredded cheese, and chopped up jalapeños on the inside and wrapped with bacon on the outside? If not you should give it a try on any smoker I use an offset smoker
Living in a apartment where I cannot have a Grill sous vide has been awesome. Searing on a cast iron skillet is another option. Need to Sous Vide a good steak and do a video with @sousvideeverything.
I like that you were willing to give it a fair shot. If you ever do it again get 2" thick ribeyes. Cook at 137. Dry it off. Sear in smoking ass hot cast iron. Thick ribeyes are wear sous vide can really shine.
Sous Vide is a lot of work - but there are two main areas where it shines. #1 thick cuts of meat can be cooked perfectly to a specific doneness perfectly evenly all the way through, and it will help break down tougher meats like rabbit or duck without otherwise drying out or using a braising method which can substitute or sacrifice flavour. #2 is that marinades and seasonings penetrate far deeper into the meat when done Sous Vide, rather than jus coating the outer edges, which goes hand in hand when cooking thicker cuts of meat. You can cold smoke a brisket at a incredibly low temp, then Sous Vide to bring the smoke flavour right through to the core of the brisket and finish with a reverse sear for a fantastic bark.
The real benefit of the Sous Vide is that you can keep your steaks fully cooked and ready to go for an indefinite period of time. If you are having a dinner party and some guests are late, no problem. Throw them on a charcoal or gas grill at high heat for about 90 seconds a side and you are done in 3 minutes. I marinate mine overnight before bagging. Also, the rack is designed to be used vertically, so that each divider acts as a shelf to keep the meat under water. I’m not sure how it would tenderize anything though. That would depend more on the marinade. I keep some of your Ghost Pepper Wing Dust in a salt shaker to bring things to life!
@@ryanwatson6911 I don't know what he's talking about -- he definitely had it in correctly but the added height from the rack at the bottom (unnecessary -- that height is built into the rack he was dropping in) and the low water level in his container were the issue.
Gotta agree. I tried toSouse Vide some steaks tonight since we are at -5. Not even close to your homemade steak version. Usually my daughter devours your steaks. Tonight she could even finish them. Even used your seasonings but o think they can off in the skillet.
The whole sous vide making a cheap steak good thing is to use a tough cut and make it tender, not make a select ribeye taste like prime. Try something like a sirloin or eye of round and sous vide for 6-8 hours to break down tough connective tissue. If you go much more than that it can even get mushy.
Sous Vide is great when you have the time and have some chores to do and don't want to spend time cooking. Chicken, fish and steak always come out perfect. I sear mine in a cast iron pan with a little oil and baste it with some butter. No brainer. Good video!
Kosmos, just started watching your channel. Absolutely love it, I have a propane grill but since I binged 20 or more of your videos in the last two days. I am wanting a wood burner/charcoal grill. From what I have seen so far I think you like the Master built. You want the big one! Anyway keep up the awesome e videos you were made for TV!
In order to get the tenderness out of a cheap cut, you have to sous vide for WAY longer than 2 hours (depending on the thickness). After about 24-36 hours, a 1-2 inch chuck steak can have the tenderness of a ribeye.
When doing SV, temp=doneness. Time=tenderness. Had you taken them to 3-4 hours, they would have been way more tender. I would have run them to 129, then used high temp grill grates to finish.
Interesting method. I think I personally will be a hard pass on trying this method. Like you said if I going sear on grill I am gonna cook on grill....
sous vide is for tenderizing. For flavor sear it on your charcoal chimney with the dragon. more work because its a cheap steak. prime steak just season grill and good to go.
Great job, have a look at gugas latest video of stingray tomahawk. In the video it looked like he seared it on both sides at the same time. On top with a torch and underneath with charcoal. Maybe that's the right recipe to both get a good sear and char flavour
I thought the point of the video was to see if Sous Vide would keep a cheap cut of meat tender. No comment on that? Also would have been interesting to see if you could have cooked the perfect medium rare on charcoal by eye and whether the same steak is as tender when grilled.
Love any n everything kosmos cooks,,,🤲down. Have every sauce,dryrub,i N injection ma bbq buddy has ta offer,not ta mention,hats n teees,tht im always ast about..im in gibson Island md,n teaching quite a few folks,lessons learned from ya brutha..share ur vids alot..keep doin watcha r OK..this virus crap,has made ur vids infamous👊
It seems like every video he mentions that mythical "somebody in the comments". If you really don't care what they think then quit mentioning them. One other thing he does that almost every cooking/grilling RUclipsr does is say; "this seasoning/technique/ingredient is what I like, you can use what you want". We know that. We watch your videos because we want to see how you do it. I'm sure any sane person knows that they are free to use what they like. I don't feel compelled to use some fancy Himalayan crocus smoked sea salt just because the video guy was using it.
Jeremy Anderson indeed. That Cow Cover and Texas Beef combo has been my go to for beef now. I just smoked some beef ribs yesterday and used that combo and they came out great. I usually mix my own rub for beef ribs but I don’t know if I’m going back.
Love the video, but since when are ribeye cheap? Blade at 125 Degrees, overnight sous vide and it will be as good as any ribeye, provided you choose steaks with plenty of fat through the tissue. Great enthusiasm in your videos.
Pat them dry next time and then sear or just sear off on the grill. Also, do one Sous vide and one grill next time, also, their ribeyes, cast iron sear with BUTTER!
I would add a capful of Liquid Smoke for that kiss of smoke flavor. I mean if we are going to cheat we might as well cheat all the way! When do we see a review of all the bourbon's on the back shelf?
The comments are hilarious. These jokers telling the guy that won a steak championship how to season/cook a steak... relax dummies. No clue why anyone choose to cook with one of those
Put a little butter in the bag next time and/or some herbs. Then sear on hot charcoal. Definitely a lot of work but you can get a perfect cook and is very tender.
Interesting video I'll give you that. Regardless of how they came out, that aint happening in this house. Can't teach an old dog new tricks when it comes to grillin. .
Sous vide is like microwave for grill goons who wear a man bun. Learn how to reverse sear like an American. 🇺🇸🇺🇸🇺🇸 (not you, Kosmo.... the grill goons.... lol)
🤔 My theory, is that this convoluted method of cooking meat was invented by a vegetarian French Chef that didn’t want to smell the meat cooking, and sold it too the world as the ultimate in “Convenience” cooking. Now he just sits in his garden sipping wine and eating Hummus, witch is just fancy Bean dip.
![FNAF vs TF2 - Episode 2 [SFM]](http://i.ytimg.com/vi/z5b3V2-VLb0/mqdefault.jpg)
I like the honest reaction at the end.
The thin layer of crust and same color/temp through the whole steak looked perfect. Needs more final review and somthing a lil cheaper than ribeye lol love ya Kosmo.
Sous vide is great, a couple of things you did "wrong" imo. Definitely put the seasoning on after you take them out of the sous vide and pat those suckers dry. I also prefer searing them on a cast iron vs a torch. As others have pointed out the big benefit is you can just toss them in, go drink beers and play lawn games, fall asleep for a few hours, and they will still be perfectly cooked no matter what.
Definitely a lot of work when you vacuum seal and have to bring a special tub of water upstairs, but toss them in a ziploc, throw it in a pot of water and you have plenty of time to get the rest of your dinner ready and deal with the kids and not have to worry about your charcoal.
I just want to say that i love your videos. Thank you for being real and awesome and staying true to yourself with your social media platform.
I liked that you thought it was a lot of work.... I agree. Next time should be a side by side comparison of sous vide cheap ribeye and cheap ribeye on charcoal kettle (quick and easy)...
I'd love to get your opinion there.
I've been doing sous vide for years now and I love it. As another contributor has said, gotta pay them dry to get a good sear. I like to sear on a cast iron plate that's been sitting over charcoal, but if you're in a hurry... Get yourself a good torch. I have the GrillBlazer Grill Gun and SU-V Gun and they are freaking awesome. Crazy powerful for both searing and starting charcoal. Sous vide shines through on tough cuts of meat. I honestly believe that what separates an "ok" steak from a good steak is that crust from the sear no matter how you cook them. A really good sear on those steaks would probably have made them ten times better.
Have you cooked a stuff pork loin with cream cheese, boudin sausage( sorry if I miss spelled it), shredded cheese, and chopped up jalapeños on the inside and wrapped with bacon on the outside? If not you should give it a try on any smoker I use an offset smoker
Living in a apartment where I cannot have a Grill sous vide has been awesome. Searing on a cast iron skillet is another option. Need to Sous Vide a good steak and do a video with @sousvideeverything.
I like that you were willing to give it a fair shot.
If you ever do it again get 2" thick ribeyes. Cook at 137. Dry it off. Sear in smoking ass hot cast iron. Thick ribeyes are wear sous vide can really shine.
Sous Vide is a lot of work - but there are two main areas where it shines. #1 thick cuts of meat can be cooked perfectly to a specific doneness perfectly evenly all the way through, and it will help break down tougher meats like rabbit or duck without otherwise drying out or using a braising method which can substitute or sacrifice flavour. #2 is that marinades and seasonings penetrate far deeper into the meat when done Sous Vide, rather than jus coating the outer edges, which goes hand in hand when cooking thicker cuts of meat. You can cold smoke a brisket at a incredibly low temp, then Sous Vide to bring the smoke flavour right through to the core of the brisket and finish with a reverse sear for a fantastic bark.
The real benefit of the Sous Vide is that you can keep your steaks fully cooked and ready to go for an indefinite period of time. If you are having a dinner party and some guests are late, no problem. Throw them on a charcoal or gas grill at high heat for about 90 seconds a side and you are done in 3 minutes. I marinate mine overnight before bagging. Also, the rack is designed to be used vertically, so that each divider acts as a shelf to keep the meat under water. I’m not sure how it would tenderize anything though. That would depend more on the marinade. I keep some of your Ghost Pepper Wing Dust in a salt shaker to bring things to life!
wait so the rack goes opposite of how he originally had it?
@@ryanwatson6911 I don't know what he's talking about -- he definitely had it in correctly but the added height from the rack at the bottom (unnecessary -- that height is built into the rack he was dropping in) and the low water level in his container were the issue.
Gotta agree. I tried toSouse Vide some steaks tonight since we are at -5. Not even close to your homemade steak version. Usually my daughter devours your steaks. Tonight she could even finish them. Even used your seasonings but o think they can off in the skillet.
The whole sous vide making a cheap steak good thing is to use a tough cut and make it tender, not make a select ribeye taste like prime. Try something like a sirloin or eye of round and sous vide for 6-8 hours to break down tough connective tissue. If you go much more than that it can even get mushy.
Sous Vide is great when you have the time and have some chores to do and don't want to spend time cooking. Chicken, fish and steak always come out perfect. I sear mine in a cast iron pan with a little oil and baste it with some butter. No brainer. Good video!
Thank you SilbarPR
Kosmos, just started watching your channel. Absolutely love it, I have a propane grill but since I binged 20 or more of your videos in the last two days. I am wanting a wood burner/charcoal grill. From what I have seen so far I think you like the Master built. You want the big one! Anyway keep up the awesome e videos you were made for TV!
Thank you Michael Mullins.
I use this method from time to time. I cook ribeyes at 135 then sear over a charcoal chimney. 135-137 renders fat to my liking with sous vide.
never thought about jsut using the chimney to sear holy crap.
Same for me. Not a bad way to cook a steak. I’ve even cooked prime, dry aged this way.
Never had sous vide but those steaks look fing awesome!
You should do a blind taste test of the same "bad steaks", one SVed, one on pure charcoal...
Charcoal will win every time. I’m sorry but sous vide is bland and flavorless.
In order to get the tenderness out of a cheap cut, you have to sous vide for WAY longer than 2 hours (depending on the thickness). After about 24-36 hours, a 1-2 inch chuck steak can have the tenderness of a ribeye.
👊🏼💥
Im not a crazy fan of the sous vide, BUT you throw a piece of Salmon or Rack of Lamb in the sous vide it turns out awesome. nice video Kosmo!
Thank you Your Behind BBQ
Where did you get that cutting board
Hello Emily Lambrecht. I had a friend make it
When doing SV, temp=doneness. Time=tenderness. Had you taken them to 3-4 hours, they would have been way more tender. I would have run them to 129, then used high temp grill grates to finish.
that should be a thing... to but your shirts with or without sleeves haha cheers, brother!
Interesting method. I think I personally will be a hard pass on trying this method. Like you said if I going sear on grill I am gonna cook on grill....
Use freezer bags get a big torch and it will take 4 min to cook
What’s the best temp probe to buy for the at home cooker.
Hello UsPLUSFive, check out www.thermoworks.com/TX-1002X-NP
Looking good bro 💪🔥
Did you pat them dry
i like these experiment vids
Thank you BattleThumbs
You can also just use a Ziploc bag. Its not that much work. Also, 2 hours to whenever your ready....
I'll put my Weber kettle against sous vide any day. "If I'm going to sear it on charcoal, I'm going to cook it on charcoal". That says it all
sous vide is for tenderizing. For flavor sear it on your charcoal chimney with the dragon. more work because its a cheap steak. prime steak just season grill and good to go.
Sear on weber is right!!!
Sous vide is awesome trust me
Nice!!!
Great job, have a look at gugas latest video of stingray tomahawk. In the video it looked like he seared it on both sides at the same time. On top with a torch and underneath with charcoal.
Maybe that's the right recipe to both get a good sear and char flavour
I bet you can make some killer Turkey Legs! Would love to see you make a turkey leg video.
I thought the point of the video was to see if Sous Vide would keep a cheap cut of meat tender. No comment on that? Also would have been interesting to see if you could have cooked the perfect medium rare on charcoal by eye and whether the same steak is as tender when grilled.
Does anyone use this in comp?
I don't think so Big-Wig - Okie
LOOK GOOD KOSMO YOU ALREADY KNOW THAT 😋😋😋
Thank you Eric Evans
How hot was the water
130 farenheit
Love any n everything kosmos cooks,,,🤲down.
Have every sauce,dryrub,i
N injection ma bbq buddy has ta offer,not ta mention,hats n teees,tht im always ast about..im in gibson Island md,n teaching quite a few folks,lessons learned from ya brutha..share ur vids alot..keep doin watcha r OK..this virus crap,has made ur vids infamous👊
Very cool
Kosmo’s life is literally controlled by comments
It seems like every video he mentions that mythical "somebody in the comments". If you really don't care what they think then quit mentioning them. One other thing he does that almost every cooking/grilling RUclipsr does is say; "this seasoning/technique/ingredient is what I like, you can use what you want". We know that. We watch your videos because we want to see how you do it. I'm sure any sane person knows that they are free to use what they like. I don't feel compelled to use some fancy Himalayan crocus smoked sea salt just because the video guy was using it.
That Cow Cover is money.
Jeremy Anderson indeed. That Cow Cover and Texas Beef combo has been my go to for beef now. I just smoked some beef ribs yesterday and used that combo and they came out great. I usually mix my own rub for beef ribs but I don’t know if I’m going back.
You didn’t need the weights I’m lmao cause I remember by first SV cook
Ribeyes are usually too greasy for me. I like New York strips better.
Hey Kosmo’s I’m wanting to know how did you start you cooking business? And what advice would you give me to starting one?
Hello Anthony reyes, Check out ruclips.net/user/KosmosQsearch?view_as=subscriber&query=State+Qunion
Love the video, but since when are ribeye cheap? Blade at 125 Degrees, overnight sous vide and it will be as good as any ribeye, provided you choose steaks with plenty of fat through the tissue. Great enthusiasm in your videos.
Hahaha well when we filmed this one, they weren't nearly as expensive as they are today
Pat them dry next time and then sear or just sear off on the grill. Also, do one Sous vide and one grill next time, also, their ribeyes, cast iron sear with BUTTER!
More like you took the sleeves off to go into Walmart. Good stuff as always.
LOL Thank you Moe Esco
Dry those stakes off before sear!!!
10.47 A LB IS NOT A CHEAP STEAK IN MY BOOK
Nice 👍
"Hi this is Kosmo,
This week we are cooking quiche Lorraine and mimosas". Please turn in your SCA and man card immediately!
Peace Luke T
It’s a lot of work because you’re making it more work than it has to be.
I would add a capful of Liquid Smoke for that kiss of smoke flavor. I mean if we are going to cheat we might as well cheat all the way! When do we see a review of all the bourbon's on the back shelf?
The comments are hilarious. These jokers telling the guy that won a steak championship how to season/cook a steak... relax dummies. No clue why anyone choose to cook with one of those
Put a little butter in the bag next time and/or some herbs. Then sear on hot charcoal. Definitely a lot of work but you can get a perfect cook and is very tender.
It's been proven time and time again that putting butter in the bag dilutes the flavor and is a horrible idea.
Marty Kirby ok dude 🙄
DK, why wouldn't you sear them on grill gates on a Kettle? Sheesh!
Ext time I will
Guga guga!
Dollar tree sells “steaks” for $1. Let’s see what you can do! Also oil that old glory butcher block.
Thank you for confirming what I thought. Who cooks steak for 2 hours??
Ribeye is cheap? Damn I thought it was a good cut. Not cheap where I buy it. Someone please clarify
Guga food is a guy that did what you did for you steaks in this video on his other channel which is called sou vide foods I believe
Bro you know you watched sous vide e everything Haha
2 best channels Haha
You can use your dishwasher to achieve the same thing. Just put your vac steak in the dishwasher with No soap and run it on its longest setting.
Lol haven't ever tried that probably won't. I would rather reverse sear great video
Thank you Shawn Lasswell
Man props to your editor Cosmos. I still dig your JD steak marinade. I live 10 miles north of Lynchburg so it hit home for me.
I'll go head to head with you....my sous vide steaks has my dads approval...and we know meat(retired cattle ranchers)
Meh !! I'll take charcoal fired !!
But that's me !,I DO NOT USE PROPANE OR PROPANE ACCESSORIES !!
We wanna see Kosmo's Restaurant!
Should have seasoned them the night before, but it should be great
Not bad if you can get a sear on that bad boy..
Hold on..a torch..just to set it on fire would be cool
Interesting video I'll give you that. Regardless of how they came out, that aint happening in this house. Can't teach an old dog new tricks when it comes to grillin.
.
You’ll never cook any other way again
I don’t think I’ll be doing that anytime soon. I agree, it’s too much “kitchen” work.
Might as well eat tofu!
Watch Sous Vide Everything on RUclips
whoohoo #300 on the likes
This has already been done by Guga.....
2 late 2 the party pal!
Sous vide is like microwave for grill goons who wear a man bun. Learn how to reverse sear like an American. 🇺🇸🇺🇸🇺🇸 (not you, Kosmo.... the grill goons.... lol)
i do not like Sous Vide. i do not like in in a box. i do not like it in on a rock.
Fun video!!!
LOL Thank you Bryan Colliver.
Waiting for guga
🤔 My theory, is that this convoluted method of cooking meat was invented by a vegetarian French Chef that didn’t want to smell the meat cooking, and sold it too the world as the ultimate in “Convenience” cooking. Now he just sits in his garden sipping wine and eating Hummus, witch is just fancy Bean dip.
Love your vids man! Trump 2020, make 'Merica' great again 🇺🇸
Collab with Guga Foods? 🤷♂️
Man! You are the last person I would expect to do sous vide, damn, you seemed to nail it tho. Trump 2020 🇺🇸
Just changing it up Charly Austin.