Sous vide has removed so much anxiety from holidays. After ruining 2 prime ribs cooking them the conventional way, I started using sous vide. It’s been 8 years straight of perfect prime ribs now and reduced stress infinitely. Long live sous vide
I used to be a huge sousvide fan, but I just started doing the reverse sear method instead. It’s about as foolproof as sousvide (especially if your oven gets to like 150F or below), but you get a better crust and avoid cooking on plastic. I’ve left steaks between 45-60minutes and had perfect results, if you need to wait longer just sear the steak when your guests arrive.
The view from that steak chair is amazing 😂. I cook this sort of steak every New Year’s Eve for the past 3 years. I have not used my sous vide for this….somehow thought the filet would be too tender for that. Now I will try ❤️
Tried this method today for Christmas dinner. Phenomenal. I was a skeptic going in that searing twice plus cooking to 126 wouldn’t overcook the beef, but I decided to take a risk and try it and it turned out perfectly medium rare. (I made a different sauce/wine reduction, but the tenderloin I followed to a T.) Would definitely recommend this method to anyone.
I’m cooking any steaks in sous vide for the last 10 years. But I cut them and pack before cooking and don’t presear. After 2 hours in 57 celsius water I sear each with the kitchen torch. Perfect every time.
@NOTANOTHERCOOKINGSHOW Hi Stephen Thank you for all the delicious recipes you have brought to the table in 2024, I wish you and all your family and friends a Merry Christmas and a prosperous New Year 2025. Best regards from Copenhagen / Denmark Cas
I've got 2 immersion cookers. 1 for protein and 1 for veg. Recently added a vacuum chamber to the mix and it's amazing for quick marinades. Literally pushes the flavours into the meat. Prefer a searzall to a pan, but that's more personal preference. Definitely the best way to cook protein. Always tender and juicy. Even a well done steak is still juicy.
Hi mate, just wanted to say I've been subbed and a fan for years, since 40k. Your old pasta videos were great and I've shown plenty of friends. Hope you're doing well. Merry Christmas!
I've tried sous-vide-ing steaks before, and although they were good, I wasn't too into it. Something about the texture wasn't right. I never tried searing before, though. And adding herbs, aromatics, and fat in the bag just looks like it would so flavorful! I'll try this method out. Thanks for showing it!
I just got a sous vide machine for my birthday and been learning about it, I'd love to see more videos like this with tips and tricks. And meal prep tricks of reheating vide from frozen if that is something you'd be willing to do
Thanks for another holiday series, Steve. Just a quick note that your printed recipe doesn’t match the video. The print version mentions tomato paste and peppercorns for the Madeira sauce. I’ll stick to the video and I am sure it will come out great. Always glad to support your channel.
It looks fabulous, but a couple of years ago you turned my husband and I onto portioning the turkey into pieces before we cook it, and we have not looked back since! Plus, my wonderful turkey dressing just wouldn't go as well with steak. 😉Wishing you Happy Holidays!
Love this, I got introduced to this back in 2016. One suggestion, avoid using fatty liquids while cooking. Contrary to belief, it makes the protein have a blander taste. 🍻
I know I know, su vid machine yadda yadda I love it,But what I really loved was how you made that sauce, where do you get that fat separator? Holy crap! Where the heck do I get that tool..manno, been needing this tool for ivah!
It's interesting to me how you made the tallow. I was always taught to put all those trimmings into water and then slowly cook it that way. So you avoid the entire mayard reaction
I don’t understand the anxiety episode have with cooking traditionally during the holidays. I’ve cooked meat in my smoker (a real smoker, with fire), in the oven…all while enjoying the festivities and it always turns out great. You just need to practice and be prepared.
Something left too long....um....that reminds me of the turkey splitting open & light wisps of steam & smoke puffing out in National Lampoons Christmas Vacation when Clark Griswold began slicing into the dried up turkey or Mr Bean confusedly turning himself about with a massive turkey on his noggin 🤣
Is it me or do those Garlic cloves look HUGE? XD Besides that, great video, definitely gonna use this video as a guide and write down some of these tips. Thanks for sharing the knowledge!
Ok, so was that container specifically made for that sous vide machine. You said you could use any container or pot, but how do you put a lid on those to stop evaporation?
foil works. Covering isn't a critical piece though. You'll just lose more water to evaporation and the machine will have to work a little harder to maintain temp.
An entier beef tenderloin for your self, now thats a treeat ! Should be at least 1 KG of beef no ?? Looks amazing, would cook it a bit less but as you say its up to everyone's taste. Thanks for the video
Why do you need to sear it twice, can't you do just one? I know visually on a video the meat looks weird if it is not seared the first time but I am cuious.
I'm sorry, but if I need a specific, sponsored piece of equipment like a Joule to follow the recipe, this is a commercial, not a cooking video. You should really give time and temp if you want anyone to actually follow along with a non-Joule SV. Your deli chicken one was the same, although I figured it out, and it came out pretty great. It was okay to wing it with the chicken, but not really with a $100+ holiday roast.
I wish you could sous vide without ending up with microplastics in your food. Love the method/recipe, but I'm pretty sure it's not safe to eat food cooked in plastic regularly.
cooking in plastic...I don't know, but this doesn't seem like a healthy idea. And I have worked in several very high-end restaurants who use sous vide. Think people will come around to cooking old school again in more natural surfaces that are not so potentially bad for you like heated plastic.
Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/1224-notanothercookingshow
got a link for the sous vide machine you got ?
There’s something that’s become nostalgic about these videos, even when they’re new. Maybe just for me, but I love it
The scenery lol
Agreed
I agree
Sous vide has removed so much anxiety from holidays. After ruining 2 prime ribs cooking them the conventional way, I started using sous vide. It’s been 8 years straight of perfect prime ribs now and reduced stress infinitely. Long live sous vide
What temp and time in the sous vide for the result?
the level of detail you give in these steps is why i consider you the best YT chef at this moment.
That’s why it’s Not another cooking show 😬
A comfortable chair is good for the beef's lumbar. Very thoughtful.
I'm so happy to see you come around to Sous-Vide lately. It's a foolproof method to cook things perfectly and is great for those with a busy lifestyle
I used to be a huge sousvide fan, but I just started doing the reverse sear method instead. It’s about as foolproof as sousvide (especially if your oven gets to like 150F or below), but you get a better crust and avoid cooking on plastic. I’ve left steaks between 45-60minutes and had perfect results, if you need to wait longer just sear the steak when your guests arrive.
Do tell. Where do I find this method, beside a random RUclips search.
The view from that steak chair is amazing 😂. I cook this sort of steak every New Year’s Eve for the past 3 years. I have not used my sous vide for this….somehow thought the filet would be too tender for that. Now I will try ❤️
You can also keep the tail ends and tie it back to the roast. This will make the roast completely uniform.
Tried this method today for Christmas dinner. Phenomenal. I was a skeptic going in that searing twice plus cooking to 126 wouldn’t overcook the beef, but I decided to take a risk and try it and it turned out perfectly medium rare. (I made a different sauce/wine reduction, but the tenderloin I followed to a T.) Would definitely recommend this method to anyone.
I’m cooking any steaks in sous vide for the last 10 years. But I cut them and pack before cooking and don’t presear. After 2 hours in 57 celsius water I sear each with the kitchen torch. Perfect every time.
Great idea with the torch! I hadn't thought of that before. I'll try that with my next steak.
Thanks for the suggestion.
For this method, I would brown the butter and flavor it with thyme/rosemary and garlic, then pour it over the sliced steak.
I love to Sous Vide! I hope you do more of these type videos showing all you can do with it. BTW..I can almost taste the filet!
Lawd.. Love watching you cook
@NOTANOTHERCOOKINGSHOW
Hi Stephen Thank you for all the delicious recipes you have brought to the table in 2024, I wish you and all your family and friends a Merry Christmas and a prosperous New Year 2025. Best regards from Copenhagen / Denmark Cas
Thank You, Steve! We've been using Sous Vide for a decade - it's the ONLY way to assure perfect cooking!
I've got 2 immersion cookers. 1 for protein and 1 for veg. Recently added a vacuum chamber to the mix and it's amazing for quick marinades. Literally pushes the flavours into the meat. Prefer a searzall to a pan, but that's more personal preference.
Definitely the best way to cook protein. Always tender and juicy. Even a well done steak is still juicy.
Hi mate, just wanted to say I've been subbed and a fan for years, since 40k. Your old pasta videos were great and I've shown plenty of friends. Hope you're doing well. Merry Christmas!
Sous Vide rules. I just bought my 2nd cooker to give me more cooking options at different temperatures and different foods for the same meal.
I've tried sous-vide-ing steaks before, and although they were good, I wasn't too into it. Something about the texture wasn't right. I never tried searing before, though. And adding herbs, aromatics, and fat in the bag just looks like it would so flavorful! I'll try this method out. Thanks for showing it!
You GOTTA sear them ! Sous vide + sear = perfection!
Love my Sous Vide for Steaks 🥩 and especially for Duck Confit 🦆 😋
Looks like I finally get the point of sous vide. This looks amazing!
I’m going to look for more of your sous vide videos. Thank you
I just got a sous vide machine for my birthday and been learning about it, I'd love to see more videos like this with tips and tricks. And meal prep tricks of reheating vide from frozen if that is something you'd be willing to do
can't wait to try it!!
Sous-vide is a great way to cook ! THANKS ! I have one !
Thanks for another holiday series, Steve. Just a quick note that your printed recipe doesn’t match the video. The print version mentions tomato paste and peppercorns for the Madeira sauce. I’ll stick to the video and I am sure it will come out great. Always glad to support your channel.
It looks fabulous, but a couple of years ago you turned my husband and I onto portioning the turkey into pieces before we cook it, and we have not looked back since! Plus, my wonderful turkey dressing just wouldn't go as well with steak. 😉Wishing you Happy Holidays!
Amazing job!
That is absolutely how I like my filet too. Can’t go too rare on it.
man...this is so perfect
Love this, I got introduced to this back in 2016. One suggestion, avoid using fatty liquids while cooking. Contrary to belief, it makes the protein have a blander taste. 🍻
Top tier!
Sorry chef, I’m too Mexican to make tallow out of scraps. That’s like 50 tacos and guisada for the family 😭😭😭
I need some comfy food tube. Things be hard.
I know I know, su vid machine yadda yadda I love it,But what I really loved was how you made that sauce, where do you get that fat separator? Holy crap! Where the heck do I get that tool..manno, been needing this tool for ivah!
Looks perfect!!!
Cooking beef on a chair? That’s a new one! Looks like a stress-free way to make a perfect steak.
It's interesting to me how you made the tallow. I was always taught to put all those trimmings into water and then slowly cook it that way. So you avoid the entire mayard reaction
Pretty fancy digs there Stevie. Good for you! 🇺🇸😎🇺🇸
Sous vide is awesome.
Beautiful ❤️
Looks delicious.
I don’t understand the anxiety episode have with cooking traditionally during the holidays. I’ve cooked meat in my smoker (a real smoker, with fire), in the oven…all while enjoying the festivities and it always turns out great. You just need to practice and be prepared.
Bought mine two years ago, and haven’t looked back.
This is a really good video. Great job.
That’s such a nice looking apartment. Why is it so cold in there that he needs to where a wool cap in doors?
Great video! Horizon is not cream though... super pasteurized :)
How much of the wine are you adding? Just enough to deglaze or are you using a lot of the bottle for flavor?
So you specifically pick this wine because of its cooking properties? Had to look it up, reading it’s suited for sauces…
My parents just did this with 2 tenderloins and a giant roasting pan last week
Something left too long....um....that reminds me of the turkey splitting open & light wisps of steam & smoke puffing out in National Lampoons Christmas Vacation when Clark Griswold began slicing into the dried up turkey or Mr Bean confusedly turning himself about with a massive turkey on his noggin 🤣
I want a warm dinner roll to sop up a bit of beef tallow.
Just one, shoot I'd even split it with someone.
what size is this carbon steel pan? 10 or 12 ? or is that the wok ?
Is it me or do those Garlic cloves look HUGE? XD
Besides that, great video, definitely gonna use this video as a guide and write down some of these tips.
Thanks for sharing the knowledge!
I need to make this wow!! Been following you..btw what camera do you use to get the stove shots?
Why i season my chair and not my beef
What plastic container are you using with the joule?
Ok, so was that container specifically made for that sous vide machine. You said you could use any container or pot, but how do you put a lid on those to stop evaporation?
foil works. Covering isn't a critical piece though. You'll just lose more water to evaporation and the machine will have to work a little harder to maintain temp.
But does it fill the kitchen with the kitchen with the Aroma of the Roast?
The second step does.
An entier beef tenderloin for your self, now thats a treeat ! Should be at least 1 KG of beef no ?? Looks amazing, would cook it a bit less but as you say its up to everyone's taste. Thanks for the video
What sous-vide and tub does anyone recommend ?
When letting it sit post cooking is the sous vide off?
No, you leave it on at the original temp you set it to.
Mmm so good! But, a fat separator?? This just got complicated... think I'll just come over to your place for dinner instead!
someday I will be here
Thanks For this! Love your content ❤❤❤
Souve vide < potato ricer
Only problem is the time it takes to finish
Christmas time is here. time for everyone to sell gadgets
Why do you need to sear it twice, can't you do just one? I know visually on a video the meat looks weird if it is not seared the first time but I am cuious.
You don't need it, it just ensures that the edge is heated twice and therefore overcooked
Don't sear the meat before sous vide.
Don't add fett in the bag when sous vide.
Dry the meat with paper towel bevor sear in Beef Tallow.
Hehe, stress free steak that takes 3 days :D
There's a certain irony that you removed muscular fat and replaced it with milk fats when making the sauce.
I'm sorry, but if I need a specific, sponsored piece of equipment like a Joule to follow the recipe, this is a commercial, not a cooking video. You should really give time and temp if you want anyone to actually follow along with a non-Joule SV. Your deli chicken one was the same, although I figured it out, and it came out pretty great. It was okay to wing it with the chicken, but not really with a $100+ holiday roast.
The time and temperature are specified and you can prepare it with any sous vide device
It’s called an immersion circulator. Sous vide is the method.
I wish you could sous vide without ending up with microplastics in your food. Love the method/recipe, but I'm pretty sure it's not safe to eat food cooked in plastic regularly.
My only issue with this method of cooking is the meat is being cooked in literal plastic. Micro plastics in balls is a no go
I bet you wear a mask in the car when you're by yourself.
@@allieandbo you lost the “bet.” Where is my coin?
You can use a silicon bag
@@briankoebele2549 silicon is still plastic, dude 🤣
First. ❤
You're a child
Made-in is overpriced.
SLOPPY STEAKS
cooking in plastic...I don't know, but this doesn't seem like a healthy idea. And I have worked in several very high-end restaurants who use sous vide. Think people will come around to cooking old school again in more natural surfaces that are not so potentially bad for you like heated plastic.
Boiled meat, mmmm, I'll pass.
Why still the hat? Your hair is still there!
to wondrful
So you cooked two tenderloins just to show us how to cook tenderloins. They look fantastic but you could have just cooked one.
i still dont understand why people cook in plastic....
With you on that. I like the idea of sous vide but the plastic chemicals aren’t worth it.
Paper won’t hold up.
@@adamyoung480 that’s not a plausible counter argument 🤓
You can use a silicon bag
@@briankoebele2549 thanks
Younare nothing but a gimmick.
Stu’s just north of Yonkers I know where this guy gets his meat now