How to Make Perfectly Cooked Steaks Using Sous Vide
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- Опубликовано: 31 июл 2024
- Test cook Dan Souza makes Bridget Sous Vide Seared Steaks.
Get the recipe for Sous Vide Seared Steaks: cooks.io/2SFJjLy
Buy our winning sous vide machine: cooks.io/2Dw6HpU
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This is the primary reason I bought a sous vide years ago. Perfect steaks all the time. I also use it to cook rack of lamb and lobster tails. It is so hard to overcook expensive proteins using this method. The only difference in finishing the steak is I use cast iron and a fat with a high smoke point like avocado oil or ghee. A perfect crust every time.
i did a 48hr corned beef in mine, best i ever had.
If you really want to do it right, sear the sides as well. I usually sear the fat side first; so that the fat renders. If you do it that way; you don't need as much or any oil and you get a better font for your sauce
Top tip.
Also, eat the bag.
@@cakesteak eat your own bag.
I agree 100 percent that is what i do with sous vibe
An advantage of starting with the fat cap is if your fat cap is thicker than your steak, searing it will reduce it's size a bit so that when you begin to sear the main surfaces of your steak, the fat cap will not block the edge of the steak from searing.
I know they don’t look that good right now, but watch this!
Sous Vide Everything / Guga Foods reference.
I thought Dan was going to say that.
His recipes are great his narrative/dialogue is horrible... And he loves loves loves his torch... Much better with a grill/ pan sear..
Les dewiiit!
Just click on Sous Vide Everything and your search for the perfect steak is DONE!
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.
I've been using a sous vide for a while now and while people do get carried away with using it in inappropriate applications it's been great for holiday dinners with large roasts. Such a full proof method. The tradeoff is that it requires planning and time but the results are amazing
Yes, but on the other hand, you can start SV from frozen steak by just adding a couple hours to the cook.
"fool proof"
@@bereasonable8018 Speak English…
Best kitchen appliance I’ve ever had ! It changed my life !
I just got my sous vide circulater and have not used it yet. The video you just showed really answered all my questions on how to use it. Wonderful, thank you.
If you've not yet checked out the "sous vide everything" channel, do so now.
I always sear the sides as well ................... Love this channel
I sous vide some rib eye steaks for New Years Eve dinner with Au Poivre sauce. Seriously, it was the best steak I ever had.
Love everything Dan!
Great video! It inspires me to use my Sous Vide cooker even more.
My family gave me a complete Sous Vide cooking set for Christmas and I am now totally obsessed with cooking as many types of food as I can in Sous Vide. I first focused on cooking different cuts of beef and just last night I made chicken breasts and chicken thighs in Sous Vide. The chicken came out far better than I was expecting!!!
You can look beyond the entrees. The best cheesecake I've had has been sous vide; and chocolate pot de creme is outstanding (and then of course there is layering the chocolate pot de creme on top of the cheese cake ... and then adding cherry pie filling). For myself, I need to start looking at side dishes more.
Dan: "So this doesn't look very good right now..."
Guga: "But watch this!"
DUN dun, d-dun d-dun...
@@Juice1984 du DUN du DUN derdily DUN.
So I read through the comments (after my rather nasty bit) and cannot believe, that there are so many other nerds like me, who are following Sous Vide Everything... Chef Steps someone?
@@Dominikmj everything in grams.
@@Dominikmj Guga is entertaining, along with the regular other two, especially Ninja's reaction to his first bite.
Definitely going to try this!!!
At the end, my mouth was watering when I saw the steak cuts. Mmm mmm
They weren't edge to edge. -Not bad but not what they claimed.
Thanks for discussing the safety of the bags and plastic. I'm trying this today with my Instant Pot.
Thanks for the recipe.
Good job Dan!!!!
This looks fantastic
Love it !!!
Sear the edges as well... Makes it even more yummy!
Wow! Now I want to try it! The steak looked great. One thing though, Dan said there is no point to adding salt earlier; salting tough meat an hour ahead of cooking will dissolve the connective tissue (collagen), which tenderizes the meat.
What he means is the salt can actually do that while in the sous vide because it is "cooking" at such a low temperature.
Overnight dry brining is even better.
You are salting the steak, putting it a sealed bag, and cooking it for several hours. The salt and heat are going to have time to work their magic. The sous vide method does a fantastic job of tenderizing meat. A brisket that has been kept at 155F in a sous vide bath for 72 hours isn't going to require a lot of heavy chewing.
Certainly enjoying the new lady hosts, the chef's who demonstrate are more relaxed, I realize filming is probably not happening but just the same, keep up the good work everyone!
I've never gotten the Pavlov's dog reaction while watching a video before. You broke the barrier!
The only thing I would do differently is brown the sides of the steak for a few seconds.
He cooked it on too low of a temperature for that, but otherwise I agree.
Agree. The fat side needs a crispy texture
I just wish I didn't cut up the bag and eat it. Too bad I didn't watch this video before I cooked my steak.
@@Soupy_loopy Mmmm…plastic…😋
I feel like you actually run the risk of the steak becoming overdone when you insist on browning all sides. Besides, I actually like the texture of having two crispy sides with a soft middle.
I just love everything Dan does! Delicious! :D
Me too Billy, and I just have to add that Dan is one HANDSOME guy and his boyfriend is one lucky guy, well to be fair, they are lucky to have each other :-)
I was thinking the very same thing.
Agreed! Dan is the man
Some lemon juice and fresh thyme is amazing with steak. Garlic as well and all of that in the pan sauce. It's something that I picked up doing in the UK when I lived there.
I did a chuck roast at 132 degrees for 24 hours, it came out like prime rib! So tender and juicy.
great video, my bag was delicious.
The absolute best way to cook a steak
It wasn't edge to edge, wasted a lot of plastic and took a lot of time. -It could be better!
@@madthumbs1564
You sure do cry a lot. Must be a Democrat.
Reverse-sear über alles.
More Dan pls
I love my sous vide! Seriously, they are the best steaks I have ever made! I cook mine a little closer to medium for my son who is just now starting to appreciate steaks that are not well done (baby steps!) but I can cut it with a butter knife it's so tender.
Hi there. How many hours do you cook in water? And at what degree?
@@illuminatistboy For a lean cut, like tender loin that will have little fat or marbling, I would cook 129-130f. For a fatty cut like a ribeye I would cook 135. Those are rare and medium rare. Medium rare breaks down fat the best so you want that on a fatty cut. 145 would be medium and 155 would be well done. I suggest at least 2 hours, up to 3 hours for cooking. That's where sous vide shines because at those cooking times it breaks down the meat fiber really well.
I use a cheap cooler as my container, I cut a hole in the lid big enough to stick the heater in. It works great without wasting tons of electricity.
I use a $20 electric heat gun to sear the food once it's done. A propane would be faster, but they're like $100 for the right nozzle. Butane can leave a funny smell/taste on the meat. Grilling works well, but if you're getting the grill out anyway might as well cook them entirely on that. The last methods are the broiler or the stovetop, both work but they have a good chance of smoking up your house. Though the broiler is good if you're doing more than a couple steaks.
I use an old style styrofoam cooler for my larger stuff like pork loins. Works fantastic.
I just use a weed burner to seer the steaks. Literally 10 seconds per side. Sear*
THANK YOU .
Tender, beautifully cooked and after 8 minutes of resting..... cold !
EXACTLY!
I put my stock pot full of water on my stove and turn it on to heat up the water faster. When it gets close to 130 degrees I turn the burner off and let the circulator do the rest of the job!
a great idea
Jim Clark, N5QL - I sometimes let an electric kettle start it off.
Oh yeah, buddy? Well, I installed a special hot water tap that has water at exactly 130°F, all day, every day. LOL
Even better for getting over 180 F for veggies, unfortunately my every day machine is a Mellow, since it takes up so little counter space we leave it out, and the Mellow won't start if it thinks the water is too hot, what a strange decision.
This is the "This Old House" of cooking!
That Dan Souza looks delish
Yes he does Christopher, and I bet he taste even better :-)
A couple of things that go against Sous Vide norm.
1. Kenji (and others) have found that fat in the bag leeches flavor out of the steak.
2. It's generally recommended to only use freezer grade zip bags (or vacuum bags)
3. Dry Brining still helps with the flavor of the steak.
I tried reading Kenji's book. -He's and idiot. The best thing he's done is shown heat distribution in cast iron with pics (flour test). In regards to 2.: How about using no bags? -I've gotten better results without paper towels or sous vide. 3. - I roll my eyes at this one. -Most if not all people are going to buy pre-brined meats. -Why? -Because they weigh more at minimal cost and produce better results for everyone (most people) not following ATK.
@@madthumbs1564 Absolute ignorance at it's finest. Just say you're afraid of change.
More Sous Vide stuff please!
Check out the "Sous Vid Everything" channel here on RUclips.
I’m not sure which one is juicier... That steak or Dan Souza!?!
Nothing is juicier than a man with nicely cut fingernails! Dan - 1, Steak - 0!
@@Layput I'm sure that it is Layput :-)
Wow, those are beautiful steaks!
You simply don't know better. I would never call that edge to edge.
mad thumbs whaahhhhhhh. take your mad thumbs and go cry on another channel. making negative comments on everybody’s post. so sad a life you live.
I agree, the only way we cook our proteins. Pork Chops are fantastic also.
I love Dan's Mary Sanderson lip
Dan is YUMMY!
Great recipe details, as always! Can you finish off the steaks on a bbq?
Yes, but you get a better sear in the pan, and then you can make the pan sauce.
I don’t use oil in the bag since I’m using oil later to cook in the pan. I also use garlic and onion salt before i put them in the bag. Oil in the pan, sear, add butter and baste after flipping. Make sure to render the fat side down.
jberkhimer I’ve heard that raw garlic ends up tasting metallic or just off after being cooked sous vide, so I generally use granulated garlic. Has that off taste been your experience?
I tried cutting up the bag and eating it.I found it to be better than the cat food I’ve been eating
I've noticed my instant pot has a sous vide button. So you have any videos using the instant pot? I'd love detailed instructions! Thanks for the great videos.
why not add the drippings from the sous vide bag to the pan sauce?
You can add it to a flour gravy, or use as is at the cooking temperature. BUT, if you heat it to boiling, protean in the juice will coagulate and not look good.
A good question and great answer
I wouldn't hesitate to add just the juices instead of chicken broth (or combined with chicken broth to equal the 1/2 cup) just make sure to strain off most of the oil that was put in the bag first and only use the 1 TBS he mentions in the recipe.
@@stuartlevy9437 Wouldn't the same thing happen to the 1/2 cup of chicken broth as well?
@@jbrown7441 chicken broth and the drippings in the bag are not really the same thing. I work in a place that smokes meat and we use the drippings for jus but they do not behave the same way as broth or stock does. They both have separate uses. I wouldn't use the drippings for a pan sauce.
Dan/Bridget, What is your opinion on using a Searzall vs a hot pan for the final sear?
I've done both, and the Searzall does a great job, less to clean up but not as fast and you can't do two at the same time.
Steve Miller Actually, you can.
i wish i was creative enough to use a sous vide recirculator for other things, cuz this looks like a great idea!
Chicken breast at 150° (yes, 150° Fahrenheit) for 2 hours is quite good (juicy, too).
Down load the Anova app for cooking guides. It's the best method for doing fish, ribs, eggs, vegetables or anything you want to eat. I also use it to sanitize my CPAP mask, tubing and water tank.
If you have a sous vide circulator you can turn the temp down to 32, so it doesn't heat at all, and use it to defrost your meat quickly in the circulating water. It defrosts much faster than just water alone.
Put the meat in a ziploc bag and then in cold tap water. Add ice cubes if it doesn't drop down low enough after 15 mins or so to be safe during the defrost period. I like to make sure the water is 42F or cooler.
The steaks turned out perfect. I've got to get a sous vide machine.
Lol, no. They were not edge to edge. I've done edge to edge in All-Clad with burned edges and no paper towels or plastic. You don't need Sous vide to get better results.
You'll love it. It's also worth getting a vacuum sealer, so you can just pull stuff out of the freezer and drop it into the water. That is, if you're as lazy as I am. Also no risk of getting water on your steak, if it's sealed. I got my Foodsaver for about $10 at Goodwill or Salvation Army. With new gaskets, it's as good as new.
@@madthumbs1564 Preach. I've made steaks as evenly cooked vide using only a skillet, but I could never do it consistently: it requires a lot of experience and technique. Reverse-sear is the way to go for most people. It's arguably more foolproof than sous vide, since searing a dry steak is so much easier. No special equipment, no plastic bags. Put the steak in a rack and pan in a low oven, take it out when it reaches sear-ready temperature (use a thermometer). Takes about as long as sous vide, offers even better results.
Sous vide is pretty foolproof. Highly recommend.
@@Paelorian there is no other method that compares to sous vide. A steak left to rest at 135f for 2 hours is infinitely better than a purely pan seared or grilled steak. They are far more tender while being just as juicy. The fat render that occurs while it slow cooks is beyond compare.
Actually looks like a great storage method more than cooking
...more temperature control
Bridget’s face in the thumbnail doesn’t look nearly as happy as she was eating those steaks
No restaurants open, better learn to make steaks at home ;)
They are in my state. I went to Outback last night.
You can get better results without sous vide. They say edge to edge, but what they showed was a failure or the results I'd get if I was in a rush.
@@madthumbs1564 You can get equal results either way. I like cooking my steaks sous vide, but sear them at a higher temp for less time. No gray ring.
It's basically slow cooking without actually boiling it in water. You could use a device that pulls the air out of a container and use Pyrex or a canning jar to hold the steaks while they cook in a cooker with a thermometer that is to keep the water to 130 degrees for 1 1/2 to 3 hours, at accurate temperature.
“Oh yeah! You’re going all the way in there”
What should I season my cut up bags with before eating them? Asking for a friend.
"I know...it doesn't look that good right now. But watch this!"
Love when Dan is in the kitchen. Have you all done an equipment review of the Sous Vide devices available?
They did yes. Joule came out on top I believe.
@@aaronbeckett4862 Joule was a Chef Steps product when introduced a few years ago. Under $200 and the smallest of the sous vides at the time. I use the Anova and it's great too.
*John Adams* They tested sous vide devices a few years ago, and updated the test last year. They don't recommend the so-called sous vide "ovens," but recommend several immersion circulators. The Joule was the winner of the most-recent test of seven models. The only "Not Recommended" model in the test was the Gourmia GSV130 Digital Sous Vide Pod.
They didn't achieve edge to edge. -I have burned a steak and got real edge to edge medium in an All-Clad without paper towels, baking soda, sous vide, etc. Most home users have no real use for Sous Vide. -It replaces Sous Chefs in restaraunts.
"Doot doooo, dun doo da dooo, doot dun do, do doo, dunh doot dah doo"
I cut up the bag and ate it, just like she said to. Now I have a tummy ache. I'm scared to go #2.
I've always wondered if pepper goes bitter when seared, I usually just stick to salt before cooking and pepper after
That's why I season my board, not my steak
asdfrozen I prefer to season my tongue directly as I’m eating instead of my board.
No. The pepper survives it fine. Toasted pepper is great. Burnt pepper is not. Takes longer and hotter to burn. Your steak would be a burnt hockey puck by then.
Nice Adam Ragusea references 😆
For me, a well-seared steak cooked to medium rare needs only a light sprinkle of salt right before cutting into it. The caramelized crust contrasts wonderfully with the salt.
Wow, I don’t usually have criticism for ATK but in this case I think they really missed the mark in several places.
1. Salt the meat several hours ahead of time to allow for osmosis to carry the salt into the steak.
2. Don’t use man made seed oils, use olive or avocado oil for taste and health.
3. Don’t add oil in the bag, it does nothing for the steak. The chef even stated that he only added it to displace the air.
4. If possible use a vacuum sealer to ensure even cooking and safe storage.
5. Again use butter, ghee, olive, or avocado oil for searing, avoid man made oils.
6. Baste!! And add flavor with rosemary and garlic.
7. Sear the sides, especially the fat cap! Because he didn’t the fat cap was rubbery and less rendered.
8. I’m not sure why he used chicken stock and white wine to make a pan sauce for a steak. One would think beef stock and red wine would be more appropriate.
Otherwise, great job! 😂
beef stock has an overpowering flavor and is typically quite salty if you're using off the shelf varieties.
@@brianharder7714 true, unless you buy the low sodium variety.
Exactly!
Dan, what grade were your steaks: select, choice or Prime? Would you sous vide a kobe beef steak? They have a lot of fat.
Dont need oil
Thanks for this, bought a sous vide cooker and really didn't know what to do with it....
Waste plastic and pollute the earth and get inferior results like they show.
Watch sousvideeverything for what does and doesn't work for protein (pork chops are amazing).
Try some searches for other ideas, I pasteurize eggs that I can still whip the whites for ice cream, for corn on the cob, that sweat potato/marshmallow thing, baby carrots that I glaze with honey in a pan afterword(veggies required at least 183 F), cold brew coffee in two hours, I've seen things made with small canning jars like culturing yogurt or crack free cheese cake, and someone used one for cooking the mash to make beer.
Oh man. My favourite is thicker cuts of meat. Sous vide is the only way to cook a 3" thick pork chop for me. Turns out perfect every time.
@@madthumbs1564 you've obviously never experienced a sous vide steak. As for your plastic misinformation, the US only attributes about 3% of the world's plastic pollution, which is essentially nothing. You are worried about Asia and Africa, which attribute over 80%. We could double our plastic usage as a nation and there would be minimal, noticeable impact on the environment unless we focused it on an extremely small area, but that still wouldn't effect anywhere else in the long run as it would be purely localized.
I would not add oil to the bag if I were using a sealer machine to seal. I want to taste the meat not the oil.
I think you mean the meat's fat? The flavor of oil on properly seared meat is almost nothing. -It's no longer oil.
The oil adds nothing of value and absorbs flavor from the meat. So it's a waste of oil and steak flavor.
Agreed. My Food Saver would draw the oil up out of the bag while trying to seal it. Then an oily partial seal results. Displacement works better for liquids but get the air out using a cold water pot first. Then drop it into your heated sous vide. No burned skin
@@djbone604 You hit the seal button when the oil approaches the sealing bar. Piece of cake.
I am somewhat knew to Sous Vide, is the temperature of the finished product based on time and weight? In other words if I was doing a a 4 pound beef roast to be 135 degrees how long do I know it will take to reach that temp? Its not like you can probe it with a thermometer? Thank you for the guidance.
Just set your sous vide circulator to 135F. Unlike cooking on a grill or in an 350F oven, where it's easy to overcook meat, you can't overcook meat if you leave it in after the time that it hit 135F all the way through. You could undercook if you don't leave it in long enough, but once you've cooked it "long enough" the roast isn't going to change that much if you left it at 135F for an extra couple of hours. Being in a sealed bag, it isn't going to dry out.
After having finished the steak SousVide I put the steak in the fridge at 4 Celsius for later use.
How long should I put it back to the bath to heat it again?
How long can I hold a SousVide prepared steak in the fridge at 5 Celsius?
If you adhered to a correct temperature table in order to pasteurize the steak, then it should last longer in the fridge than a raw steak. You could eat it without pasteurizing it again in the next few days, just heat until warm. If you're going to sous vide to reheat, you can pasteurize again if you want, for maximum food safety.
I've reheated leftover steak sous vide, but since reheating takes about as long as cooking it's more practical to make the steak as you eat it.
If I'm pressed for time at all, maybe even if I'm not, I would reheat the steak directly in the pan, like I'm searing it again. I also don't sous vide any more since I got into reverse-searing which is easier and gives me better results. I just cook the steaks in the oven at low heat around as long as I'd sous vide them, then I sear them. They are evenly cooked and the dry exterior makes a fast, great sear and crust. A fast sear is important for preserving the evenly cooked meat, sear too long and you'll overcook the steak. I've done that several times with perfectly sous vided steaks.
Lawd there's gonna be some crazy person eating plastic bags lol...you know it
She said we could.
Could you use clarified butter in the sous vide bag? And in the skillet when searing?
Butter in the bag on steak? No. See this ruclips.net/video/hNtqr8x_u7I/видео.html
You can learn much more from his Sous Vide videos and experiments.
I love using the sous vide method. But I would have seared the steak on all Sites. You could also use a torch to sear it.
Yes! He should have done that, agreed.
I wonder if you could use a crock pot to do the same thing as a joule gadget? Set it to “low” and set the timer. any opinions?
Pot on burner takes way more monitoring than hot water circulator, really defeats the purpose
"If you think I they look good now, watch this"
Creambee, Guuuuuga!
Guga would hate the oil put in the bag though lol.
@@robertschneider1977 HAHAHH. That my FIRST thought!
Guga! Guga! Guga!
What brand/model knife is he using?
If you don’t like vegetable oil can you substitute it for extra virgin olive oil?
Loads of butter, aromatics and garlic cloves in the pan is the best way to sear the steak. Whilst searing the steak pour over the butter, garlic cloves and aromatics every time you turn the steak and cast iron the way to go👍👌
I think that one of the major advantages to this method is the flexibility in time You’re not prisoner to time ?
Sous vie is best for really cheap tough cuts with a lot of connective tissues , try chuck or brisket, shank
I love how she warns you not to eat the bags hahqhahaha
If you were going with the water displacement method anyway, there was zero need to squeeze the bag like that. Adding grease to the bag before sous vide is a definite no-no as well since it negatively affects the flavor of the steak. The rather thick gray band also indicates that your searing method was ineffective. Much better to do a high temp sear using either a torch or a cast iron skillet preheated to the highest temperature your oven will allow since it has much greater heat capacity than a dinky skillet with oil on a stovetop.
They didn't have edge to edge results. I've burned steak in All-Clad with edge to edge medium. Their sear was much more even than anything I've seen from cast iron using only the stove top. The flavor of the oil when used to sear becomes a whole different thing (it's not oil anymore). Follow science; not romanticism.
@@madthumbs1564 Which is why you wouldn't use the stovetop alone on cast iron, but preheat it in the oven instead.
Adding grease to the bag for sous vide dissolves any fat-soluble flavor compounds in the steak and weakens its flavor. This has been tested by Sous Vide Everything and confirmed by my own experience.
Coating that skillet in oil also reduces the maximum temperature that that skillet can reach, since you're limited by the smoke point of the oil (at most 450 degrees). Use a searzall or a ripping hot preheated cast iron skillet instead. Speaking from experience, I've both seen and done much better than what is shown in this video. Don't listen blindly to what a random video on RUclips tells you, no matter what testing methodology (that isn't shown) they espouse. Frankly, don't listen to me either. Just go out and try it.
@@ninja5624 Agreed, I use a Searzall most of the time, sometimes a 500ºish cast iron pan if I want that little extra bit of flavor, but not regularly.
I only use oil for searing when I do it in a pan, always avocado oil, "vegetable" oil doesn't exist in my home, the stuff is poison.
Just use the hydrostatic pressure to drive out the air. You do not need oil or waste time by forcing air out of the dry bag. And seal the water with plastic, not needed. And you do want to spend a little time searing the edges.
Covering the cooking vessel reduces evaporative heat loss
I don't know... Interesting, but I'd rather stick with pan fry or bbq. Steak looks good though... Thanks for sharing this
Once you try it, you'll never go back.
I use a 50 quart coleman cooler, heated water from the stove, a plastic bag and straw to suck the air out, a digital thermometer and a propane torch to sear. Stuff I already own, last thing I need i another $100 kitchen gadget.
I made my own Sous Vide (actually a 'water oven', I think) from a counter top roaster oven ($10 at Goodwill), a digital temperature controller, and a small DC water pump. It works extremely well (keeps waster within about 1° of target temperature), but I think I'll eventually get a Sous Vide circulator such as the Anova just for the convenience of it.
if you want to suck chicken juice into your mouth...you just invented McChicken Juice Shake
Can I brown steaks on my gas grill instead of pan searing
I know it doesn't look good right now, but watch this.
Dah dum dah da da da ala Guga Foods
Been doing this for about ten years now.
Can you finish on a grill instead of pan?
I’m sure you could! 😊
"or just say Hello".... Hello!
Guga says no oil!
Chef, you’re creating a wonderful dish. Please consider searing in ghee as opposed to disease promoting vegetable oil. Natures nutrition.
No idea if anyone reads comments on 3 year old videos 😅 but -- you've done steak sous vide, and you've done steak from frozen; have you guys looked at (or could you, if you haven't) doing steaks sous vide from frozen? Say, vac-seal prior to freezing and then sous vide vs freezing and then vac-sealing just prior to starting preparation and if either compares quality-wise to sous vide or from-frozen steaks?
Yes you can do it this way. I tried seasoning the steak before freezing it and it did not work well. Your best bet is to add roughly an extra hour on the cook when you put it in frozen and when it's done really season it well before and after searing. The hardest thing about sous vide cooking is getting seasoning into the meat. It cooks it perfectly but can be lacking in flavor if you are shy with the seasoning.
I have a sous vide machine and mainly cook steaks. I only salt and pepper then sear in a screaming hot cast iron with #Baconup #Bacongrease and my temp I like is 135° Fahrenheit
'cast iron' - Did you not see the results from All-Clad? -Not edge to edge like they say, but I've burned the edges and got real edge to edge in All-Clad. Cast iron skillets are for idiots.
@@madthumbs1564 ...and you're insulting people for what reason? To feel better about yourself?
Always trim excess fat and silver skin from steaks. The silver skin left intact causes the flesh to tighten up during the reverse sear and resting doesn't necessarily reverse the issue.
Score the fat and silver skin, and leave during Sous Vide. This adds flavor to the steak when searing.
Theoretically, can one make sure that the steak is covered in a neutral oil and finish it over a grill of charcoal and wood to infuse it with those flavors?
Yes! I use many methods for the sear, cast iron fry pan or griddle, kitchen torch (because I can), top rack of the oven on broil, grill, or right on the coals depending on how we're cooking the other dishes.
You might experiment on doing this before or after, I have one of those small smoker gadgets and it seems to work better if I use it before bagging.
That thumbnail 🤣
Don't use oil in the bags, oil pulls flavors away from the steak during the sous vide process into the juices
Also, since you're doing sous vide, just put the bag in the water with the zip top up and have the water push the air out the bag, just seal it when before you completely submerge the bag
Absolutely true
you literally took the words right out of my mouth.
Yeah he went overboard worrying about the air and smashing the streaks down really hard. He could have just let the displacement method do it without adding any oil or pre-smashing it. Unless you leave a huge air pocket around the meat it will not be a problem.
Would like to see your input on. Induction.
As a welder used to preheat steel. Amazing stuff. What used to take days to heat with ceramic heaters shaved to hours. And precise and uniform.
When I say steel I'm talking 3 ft wide 30 ft long and 4 inches thick.
Ambient temperature of 40 degrees to 200 f. In short order. And temp precise.