How to Sous Vide Steak | Serious Eats

Propane for plumbing. Not for cooking. Amateur mistake

I dont understand why American still use fahrenheit instead of celsius ...............

If you’re not going to provide the information for medium and we’ll done steaks to accomodate all viewers then don’t make an instructional video. Instructional videos aren’t meant to be about you and your preferences and opinions about what other people should be doing

Great video, what kind of Vac sealer do you have?

Could you theoretically set your sound vide to like 125 instead of 130 to give yourself more room to get a better sear on the outside? Or is that not how that works?

Those stupid torches are a gimmick. A great way to make your expensive meat.☀️ Taste like propane. 🙄🙄🙄

Is it really not save to do it at 128f for 8 -12 hours

DO NOT USE SEED OILS LIKE THIS CLOWN SUGGESTED. BESIDES THAT EVERYTHING HE SAID WAS GOOD!!!!!!

Oh... so you take it out of the bag before searing. That explains a lot.

If you have 4 people eating dinner and 2 like med rare, one med and one well done, how would you do this to have everyone eat at the same time?

So unhealthy... TORCH really?

I read that using raw garlic in sous vide cooking can botulism. Can you please let us know if it's safe to use raw garlic and sous vide cooking? And also are the flavors of the garlic actually released to the food given the relatively low temperature?

You forgot pepper bro

Also


I dont like the idea of cooking food inside hot plastic


Naaa

Someone said it is best method for digestion

But why???

Thank you for this video!

Wow a lot of work

I usually go 5-10 degrees below my desired doneness. So i have room to sear without over cooking.

I ordered one online and it’s coming next week, this video was super helpful! I’m excited to start making perfect steaks every time

You know why couldn’t you do that in a crock pot and a temp probe. That torch right over a pan with oil kinda concerns me with fire. My friend does this kind of cooking and he eats like a king

This is Not Cooking, this is Factory Food
If you can't cook a Steak, then I suggest you buy Take-Away. This is simply not what Steak deserves, yet another Nonsense from the Cookery School of Woke

Confused about temperature for medium rare at 130’. I take mine out of the oven at like 124’ max before searing. Minimum searing and it comes out medium lol so 124’ should be 120’

so 2 entrecote/ribeye steaks 2" thick ,kiss goodbye to €40 or £40 or so what $70!? ......waiting for someone to show me a sous vide steak at 1/2 " thick !!

Note: 130 F for 45 minutes to an hr

That steak is medium!

This is a great video! I am expecting my first sous vide thingy on Wednesday. This video really took the mystery out of using, it was fun listening to the guy cooking the steak, and now I'm even more excited about getting going with this method of cooking. Thanks for making the video!

This is the absolutely the wrong way to cook any steak

No gas taste at all with a Searz all

The fact that you said the word "canola" when canola oil (rapeseed) is actually a SYNTHETIC oil due to the radically long, intense process it undergoes in THE FACTORIES that produce it, makes you less than credible. Plus you talk WAAAAAAAAAY too much before getting to it.

Bro said, let’s season the steak… and proceeded to add only salt…. 😂😂😂

Folks: Be careful of using fresh garlic cloves in the bags. Cases of botulism have been reported!!

This is not legit! Why? Dude forgot the freshly ground black pepper! WTH?@?@??@ 🤣

awesome! by the way, could we sear first before sous vide and then finish with torch? I thought if we sear first, less juice will come out of the beef and plus we can still make crust with torch. what do you think?

Eating uncooked medium rare steaks was pushed on stupid American just like homosexuality.

How do you know when the meat's internal temperature is where you want it? What's the min time? Hour? 2 hours?

Pan wasn't hot enough.

"going above that you're going to medium well..." *the pained look on his face *

thankyou chef 😍😍

Just flip your steak once, better sear and less likely to fall apart.

Might want to invest into a flamethrower for a better sear

I did this yesterday on some decent ribeyea. About 1" thick. Seasoned with salt pepper garlic and onion. 130/1hour. Finished on hit grill to sear. Needed more salt me more time.

Much doneness, just like gavroche said

Tried this yesterday. Seared it too much on my grill. Steak was still good and flavourful but too well done because of over-searing. Going to try again and try to avoid the over-sear.

How much salt did this lad use....

Everything looks amazing.....

or you could just learn how to grill a steak properly

Great idea but looks like a pain vs the smoke/ reverse sear method but interesting for sure.

I knew his pan wasnt hot enough because he put the butter in so early and his butter didnt burn. Proper searing would have that burnt and nasty in 15 seconds. Baste the butter when the final side is down for the sear and take the cast iron off the heat.