How to Make Perfectly Cooked Steaks Using Sous Vide

[@tjnaevans]

I always sear the sides as well ................... Love this channel

[@saraloke949]

Only used about 6 times so far but food turning out great. kzbin.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 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.

[@corinnavillalobos3930]

At the end, my mouth was watering when I saw the steak cuts. Mmm mmm

[@madthumbs1564]

They weren't edge to edge. -Not bad but not what they claimed.

[@3rdjrh]

I know they don’t look that good right now, but watch this!

[@madthumbs1564]

Sous Vide Everything / Guga Foods reference.

[@hxhdfjifzirstc894]

I thought Dan was going to say that.

[@jrsteffen4898]

His recipes are great his narrative/dialogue is horrible... And he loves loves loves his torch... Much better with a grill/ pan sear..

[@NeonKue]

Les dewiiit!

[@chuckfox5496]

Just click on Sous Vide Everything and your search for the perfect steak is DONE!

[@cfrith8963]

The only thing I would do differently is brown the sides of the steak for a few seconds.

[@xX.D3DP00L_Xx]

He cooked it on too low of a temperature for that, but otherwise I agree.

[@Nynex]

Agree. The fat side needs a crispy texture

[@Soupy_loopy]

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.

[@wl4446]

@@Soupy_loopy Mmmm…plastic…😋

[@kconrad5893]

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.

[@hey-its-me-bobby-D]

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

[@danm8004]

Top tip.

[@cakesteak]

Also, eat the bag.

[@danm8004]

@@cakesteak eat your own bag.

[@therealfinn1839]

I agree 100 percent that is what i do with sous vibe

[@Jh0ac]

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.

[@KyleCarey-f6y]

My favorite cooking channel

[@michaelvegas107]

I’m not sure which one is juicier... That steak or Dan Souza!?!

[@HunterBidenCocaineBag]

Nothing is juicier than a man with nicely cut fingernails! Dan - 1, Steak - 0!

[@lenovovo]

@@Layput I'm sure that it is Layput :-)

[@mgweir3252]

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.

[@skotg406]

i did a 48hr corned beef in mine, best i ever had.

[@MikeKilo1969]

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! 😂

[@brianharder7714]

beef stock has an overpowering flavor and is typically quite salty if you're using off the shelf varieties.

[@MikeKilo1969]

@@brianharder7714 true, unless you buy the low sodium variety.

[@convincedquaker]

Exactly!

[@christophermiranda3404]

That Dan Souza looks delish

[@lenovovo]

Yes he does Christopher, and I bet he taste even better :-)

[@tom_something]

Dan: "So this doesn't look very good right now..." Guga: "But watch this!"

[@Juice1984]

DUN dun, d-dun d-dun...

[@tom_something]

@@Juice1984 du DUN du DUN derdily DUN.

[@Dominikmj]

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?

[@Juice1984]

@@Dominikmj everything in grams.

[@rusack7174]

@@Dominikmj Guga is entertaining, along with the regular other two, especially Ninja's reaction to his first bite.

[@bill4485]

why not add the drippings from the sous vide bag to the pan sauce?

[@stuartlevy9437]

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.

[@theheadsn]

A good question and great answer

[@jbrown7441]

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.

[@jbrown7441]

@@stuartlevy9437 Wouldn't the same thing happen to the 1/2 cup of chicken broth as well?

[@mastod0n1]

​@@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.

[@billyholdeman-bass4280]

I just love everything Dan does! Delicious! :D

[@lenovovo]

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 :-)

[@kendawa2918]

I was thinking the very same thing.

[@suziesword5561]

Agreed! Dan is the man

[@Sanholomc]

Vegetable oil not for me avocado oil or butter

[@creambee404]

No restaurants open, better learn to make steaks at home ;)

[@iamchillydogg]

They are in my state. I went to Outback last night.

[@madthumbs1564]

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.

[@NWGR]

@@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.

[@ideoformsun5806]

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.

[@ScottWilliamson]

What should I season my cut up bags with before eating them? Asking for a friend.

[@dashmo37]

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.

[@madthumbs1564]

I think you mean the meat's fat? The flavor of oil on properly seared meat is almost nothing. -It's no longer oil.

[@Paelorian]

The oil adds nothing of value and absorbs flavor from the meat. So it's a waste of oil and steak flavor.

[@djbone604]

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

[@whpalmer4]

@@djbone604 You hit the seal button when the oil approaches the sealing bar. Piece of cake.

[@toddellner5283]

There is no reason to add oil to the bag. It doesn't aid cooking. It doesn't improve the flavor or texture.

[@H2THEP33]

Dont need oil

[@iamchillydogg]

Guga says no oil!

[@ninja5624]

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.

[@madthumbs1564]

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.

[@ninja5624]

@@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 KZbin 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.

[@markbeiser]

@@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.

[@LoverofAllThingsGood]

Lawd there's gonna be some crazy person eating plastic bags lol...you know it

[@robertlee5456]

She said we could.

[@creambee404]

I've always wondered if pepper goes bitter when seared, I usually just stick to salt before cooking and pepper after

[@asdfrozen]

That's why I season my board, not my steak

[@finalbossd]

asdfrozen I prefer to season my tongue directly as I’m eating instead of my board.

[@robertschneider1977]

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.

[@TeddyWinny]

Nice Adam Ragusea references 😆

[@msr1116]

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.

[@vendetta989]

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.

[@SteveMillerhuntingforfood]

Yes! He should have done that, agreed.

[@marionpaulamiles7767]

THANK YOU .

[@imari2305]

The steaks turned out perfect. I've got to get a sous vide machine.

[@madthumbs1564]

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.

[@hxhdfjifzirstc894]

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.

[@Paelorian]

@@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.

[@Ebits21]

Sous vide is pretty foolproof. Highly recommend.

[@brahtrumpwonbigly7309]

@@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.

[@JimN5QL]

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!

[@SteveMillerhuntingforfood]

a great idea

[@RichardLasquite]

Jim Clark, N5QL - I sometimes let an electric kettle start it off.

[@hxhdfjifzirstc894]

Oh yeah, buddy? Well, I installed a special hot water tap that has water at exactly 130°F, all day, every day. LOL

[@shorttimer874]

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.

[@ZonalJump97]

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

[@kyubi0716]

Absolutely true

[@sizzleradio]

you literally took the words right out of my mouth.

[@EVMANVSGAS]

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.

[@creambee404]

"If you think I they look good now, watch this"

[@edchun1]

Creambee, Guuuuuga!

[@robertschneider1977]

Guga would hate the oil put in the bag though lol.

[@aaronbeckett4862]

@@robertschneider1977 HAHAHH. That my FIRST thought!

[@EdgeOfFate]

Guga! Guga! Guga!

[@emotionalfish1181]

That plastic bag looks delish

[@jimmypchacko]

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

[@bereasonable8018]

Yes, but on the other hand, you can start SV from frozen steak by just adding a couple hours to the cook.

[@alfredliggins8510]

"fool proof"

[@EarlHayward]

@@bereasonable8018 Speak English…

[@ARMYStrongHOOAH17]

"I know...it doesn't look that good right now. But watch this!"

[@randyh4610]

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.

[@hastingb]

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.

[@SteveMillerhuntingforfood]

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.

[@skookum86]

Steve Miller Actually, you can.

[@futureaceone3971]

This is the third time in a year that ATK has posted this same video as if it were new each time. They pull down the previous posting of this video, and all the comments previously posted with it. Then they post the same "new" video but all the previous comments are gone. WHY ARE YOU DOING THIS ATK?

[@whpalmer4]

Trying to get more views. You could beat them at their game and not watch it… But I notice you commented a year ago and yet your comment is still here, so…

[@matthewposton3243]

Bridget’s face in the thumbnail doesn’t look nearly as happy as she was eating those steaks

[@georgevenckus]

Sous vie is best for really cheap tough cuts with a lot of connective tissues , try chuck or brisket, shank

[@Dominikmj]

I am extremely disappointed, about this "performance" of American Test Kitchen. Even though I like Dan - he really messed up with this sous vide: He should have first of all researched the topic for example by watching the guys at @sousvideeverything . They mostly know how to do it right: 1) OIl - several tests of several sous vide experts showed, that fat are "washing out" flavor in a sous vide bag. Never use any fat in a sous vide cook! Even flavorful fats (like compound butter, lard, rendered beef fat etc.) will not result in better flavors of the sous vide cook (especially when it comes to meat - fish is a little bit a different subject - so are vegetables. 2) Time: Dan is right, when it comes to temperature. But these two steaks don't even need more than 1 hour to cook through! But also: you can easily cook the steaks for more than 3 hours. It depends on the meat - is the meat very tender to begin with (e.g. tenderloin), a cook more than 3 hours might result in a slightly more powdery texture. But a strip steak can easily be cooked for 4 or 5 hours without issues. 3) Temperatures: 130ºF (55ºC) is slightly too low for a steak like striploins. In tests, most people (even though they might want to order medium-rare to rare) prefer temperatures of 57ºC (about 135F). And as sous vide steaks have no "bullseye" - you get really a perfect steak as the temperature of your choosing. Most people who are choosing steaks on the rarer side are preferring a rare center to a too overcooked outer ring - which isn't a factor in sous vide cooking. 4) The frying: the pan was definitely too cold. You could see a small overcooked ring, if Dan would have fright it at a higher temp, he wouldn't have had this (chilling the steak in ice water for some time, also would have brought the outer temp lower, so it would not overcook). Also he didn't fried the fat on the sides (which becomes really delicious because it has been precooked in the sous vide cook). I would also have used a cast iron pan! 5) instead of using chicken stock, he could have used the meat juices which he had in the bag! Overall this isn't really the American Test Kitchen I used to like...

[@nonirichen6117]

After cooking sous vide for about a year, I agree with everything you said!

[@Bovine_Intervention]

This is exactly what I came here to say. I would also add I would like to see a shock in an ice bath after processing to prevent overcooking, and that anything other than salt in the bag is a waste, as it really doesn't add much to the meat. You're better off seasoning before the final sear.

[@Dominikmj]

Darrin Emery hm... seasoning in the bad is quite controversial. SVE swears on salt, pepper, garlic powder. I am between things- it really spielende on the cook. Especially for long cooks and fatty meats (lamb, beef ribs/ heels) I definitely like to use mustard powder (it will prevent fats from oxidizing and your meets will taste amazing and not too gamey). And Lately i am experimenting with Shio-Koji, which ,add some of the most unforgettable cooks ever (and at sous vide temps, the enzymes in the Koji are active and improve the cook. But I never use fats with proteins...

[@Bovine_Intervention]

@@Dominikmj The Baldwin guides tell us that salt is the only thing that is going to penetrate a protein matrix, so everything else ends up being a surface treatment, and a good portion of that ends up in the purge.

[@Dominikmj]

@@Bovine_Intervention That's true. But there are different points: a) even the surface does make a difference! And if you are seasoning after sous viding the seasoning is likely to "fall off". Also: surface isn't surface. Smoke with rather large molecules are penetrating a couple of mm into the meat. I assume, that other molecules would do the same. This is a huge flavor component after all. b) Spices and other seasonings aren't that expensive. And you can use the "seasoned meat juice" anyway by making a nice pan sauce.

[@jackdarcy6294]

great video, my bag was delicious.

[@stevenobrien3763]

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👍👌

[@Belgarathe]

Personally I wouldn’t add that much oil into the pan. Add directly to steak and you will have less grease splatter so less cleaning. Use high point oil means more crunchy crust.

[@karentaylor2160]

you missed the point they made....

[@madthumbs1564]

@@karentaylor2160 Their point was invalid.

[@Lead_Foot]

@@madthumbs1564 No, the steak will start to tighten up and you can end up with parts of the steak that aren't touching the pan. More oil can fill in that gap between the pan and the steak.

[@jrsteffen4898]

Sear the edges as well... Makes it even more yummy!

[@firearmsstudent]

Those paper towels are probably worth more than the steaks :D

[@madthumbs1564]

I've cooked steak and burned the outside without paper towels or sous vide or baking soda and got real edge to edge medium in an All-Clad. -They didn't get edge to edge.

[@KrDha68]

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.

[@dalesmth1]

Score the fat and silver skin, and leave during Sous Vide. This adds flavor to the steak when searing.

[@ALT3REDB3AST]

I knoooow they don't look good right now, BUT WATCH THIS!!!

[@michaelcummings2590]

Dan forgot to sear the edges. "So let's do it."

[@Passionforfoodrecipes]

I'd make a sous vide joke, but I don't want to land myself in *hot water!*

[@BakersBiscuit]

That's a pun that should be bagged.

[@skipgeel]

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.

[@brahtrumpwonbigly7309]

What he means is the salt can actually do that while in the sous vide because it is "cooking" at such a low temperature.

[@ronsrox]

Overnight dry brining is even better.

[@johnstuartsmith]

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.

[@thavvolf9157]

If you don’t have a vacuum sealer you can cheat and place a straw in the bag then partially close the ziplock and suck the last of the air out while withdrawing the straw and sealing.

[@NeonKue]

Sounds like a good idea until you accidentally slurp some raw Steak juice

[@RichardLasquite]

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.

[@madthumbs1564]

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.

[@banksta3]

@@madthumbs1564 Absolute ignorance at it's finest. Just say you're afraid of change.

[@johnstuartsmith]

If you put oil into a vacuum that you are going to vacuum seal, the vacuum sealer will suck the oil into the vacuum part of the vacuum sealing machine, making a big mess, and the oil on the inside of the bag will keep the bag from sealing. Don't put oil in a bag that you are going to vacuum seal.

[@dalesmth1]

Yep, big no no.

[@bravofoxable]

I don't know... Interesting, but I'd rather stick with pan fry or bbq. Steak looks good though... Thanks for sharing this

[@brucefulton]

Once you try it, you'll never go back.

[@etherdog]

Watch Spus Vide Everything for real methodology,

[@drewct64]

I would be tempted to slightly under cook the steak before searing

[@brahtrumpwonbigly7309]

You can sous vide the steak to your desired temperature to appropriately break down the meat fiber, rendering the fat and locking in the moisture, and then you just let it sit and cool down a bit before searing. You'll end up with a perfect sear that doesn't overcook the meat and it will have enough time to reabsorb any moisture lost in the initial cook before going in the pan or over the fire.

[@whpalmer4]

Better yet is to briefly chill the steak in the freezer, just enough to allow the outside to sear but not produce any appreciable further cooking inside.

[@3rdjrh]

Guga says don’t add oil 😳😳😳😳

[@hxhdfjifzirstc894]

I think Guga knows a thing or two about Sous Vide.

[@Jcewazhere]

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.

[@bamascubaman]

I use an old style styrofoam cooler for my larger stuff like pork loins. Works fantastic.

[@banksta3]

I just use a weed burner to seer the steaks. Literally 10 seconds per side. Sear*

[@chrisharrison5126]

The absolute best way to cook a steak

[@madthumbs1564]

It wasn't edge to edge, wasted a lot of plastic and took a lot of time. -It could be better!

[@hxhdfjifzirstc894]

@@madthumbs1564 You sure do cry a lot. Must be a Democrat.

[@Paelorian]

Reverse-sear über alles.

[@danl2073]

Can you finish on a grill instead of pan?

[@shenanigans-jn9kr]

I’m sure you could! 😊

[@dianedurawa6016]

Can I brown steaks on my gas grill instead of pan searing

[@HeidiJohnson01]

The sauce surprised me. I would have made it for chicken, not beef.

[@scatteredparts296]

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.

[@johnstuartsmith]

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.

[@johnscanlan9335]

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!!!

[@papasmurf9146]

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.

[@ajbfwb]

Adding vegetable oil is a terrible idea, both in the bag, AND the pan. If you insist on oil in the bag, use a high quality EVOO, or 🥑 oil. I generally don't find a need for oil in the pan, with a well marbled steak, but avocado oil or real butter are great choices.

[@dalesmth1]

EVOO has a low smoke point, and will give it a bitter flavor. Otherwise, you are correct.

[@ajbfwb]

@dalesmth1 Yes, when olive and avocado are the 2 choices, I would only use avocado oil in the pan, but either would be fine in the bag.

[@adampetersen2047]

TIP: If you use a straw you can suck almost all the air out of the bag.

[@Angelica169]

Please don’t get rid of the steak juice

[@PlayAcousticDrums]

How to ruin a good steak...Add mustard sauce...or any sauce. Prime steak, salt, pepper, heat...done

[@darius8214]

I know it doesn't look good right now, but watch this.

[@firearmsstudent]

Dah dum dah da da da ala Guga Foods

[@cheftomsd]

I love the results. I have been a professional chef for 40 years. My only concern is 130° is in the danger zone and would like to see the science that says this is a safe cooking method.

[@brianharder7714]

Somehow I doubt any of the critters are going to survive that sear.

[@alfredliggins8510]

Google is your friend...

[@ronagee8987]

The best mashed potatoes you will ever have is done by sous vide.

[@markgeist9237]

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.

[@RedRocket415]

If you've not yet checked out the "sous vide everything" channel, do so now.

[@annapoliswhiskeyclub]

I love sous vide and I understand that it is safe, but I try to limit it. We were all once told lead was safe and asbestos was safe, even cocaine for babies to deal with crying. Cooking with plastic just seems like a problem we'll discover in the future.

[@alfredliggins8510]

Don't go outside...too much air will delete you

[@davidcapron]

Tender, beautifully cooked and after 8 minutes of resting..... cold !

[@Geo-oe8ce]

EXACTLY!

[@TheLosamatic]

I've seen a chuck steak cooked in the bag for 24 hours what's the deal?

[@obcmissions]

I did that. Tender like a filet.

[@jberkhimer]

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.

[@seannforce2690]

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?

[@Appleblade]

It's not his fault... or any cook's fault really... but cooking a lovely piece of meat in vegetable oil is such a sin. There is delicious tallow available for cooking meat... or the meat can just cook in its own rendered fat (I guess the meat in this video was pretty lean, so back to tallow). Also, vegetable oils are highly oxidized and also highly unnatural (we did not evolve eating vegetables oils with their high linoleic acid content )... eat animal fats... 2 million years of adaptation can't be wrong.

[@nabilmasud4086]

I'm genuinely confused after seeing them put fat in the bag. I figured they would have done the tests on whether fat in the bag is good or bad because at this point most sous vide users will tell you steaks taste better without fat in the bag during cooking.

[@jackwebb437]

nabil masud I agree. I would not have added the oil into the bag.

[@dashmo37]

I agree

[@uluvr1c3]

They’re not always right. Quite surprised too

[@nabilmasud4086]

@@uluvr1c3 oh yeah nobody's perfect of course!

[@drd8251]

I've never gotten the Pavlov's dog reaction while watching a video before. You broke the barrier!

[@man_of_many_pants]

More Dan pls

[@skookum86]

I did a chuck roast at 132 degrees for 24 hours, it came out like prime rib! So tender and juicy.

[@ERPRocks]

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.

[@toddellner5283]

Covering the cooking vessel reduces evaporative heat loss

[@chrismemphis8062]

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.

[@hxhdfjifzirstc894]

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.

[@alfredliggins8510]

if you want to suck chicken juice into your mouth...you just invented McChicken Juice Shake

[@philipsmith6424]

I think that one of the major advantages to this method is the flexibility in time You’re not prisoner to time ?

[@kevinmullins4919]

What happened to the juice from the bag? I would have used it in the sauce!!!

[@alalducente]

i dont have some steak here... im just gonna eat the bag

[@hudsonriverlee]

No cheap vegetable oil. Yuck. Olive oil and clarified butter. The body needs fat. Chicken broth on steak? There is beef broth or beef stock. The thing that Kills this for me is the vegetable oil. The way they make vegetable oil. I tossed out my vegetable oil. Also no Browning of the edges,

[@FamilienFerdosi]

What became of the meat juice inside the bag?

[@seikibrian8641]

"Reverse searing"? What a stupid term. If searing is using high heat to put a crust on meat, "reverse searing" would be removing the crust. This is just searing. The only difference is whether one sears before or after the internal cooking. If one needs a specific term to describe the timing, "pre-searing" and "post-searing" would be the proper terms.

[@ladye6907]

I would never use just any kind of plastic bag. The chemicals from that plastic leeching slowly into the meat… plus a toxic vegetable oil it’s the perfect combination.

[@JohnDoe-xr5is]

Boil a steak in a bag for two hours? I'd rather have some charcoal and a 6 pack of beer.

[@JHNielson4851]

You can sear the steak on the grill for flavor or use a blow torch. Your not boiling it but cooking it at the temperature you want the steak to be when it's done.

[@shakubob]

Chef, you’re creating a wonderful dish. Please consider searing in ghee as opposed to disease promoting vegetable oil. Natures nutrition.

[@DEEPCYCLEGARAGE]

Why "vegetable oil"? What is the top shelf choice? Avocado oil? Olive oil?

[@ph11p3540]

I found out my InstantPot MAX sous vide function was a gimmick that never worked properly since it does not circulate the hot water, so I purchases their dedicated sous vide water heater circulator and have that sit in a spare InstantPot inner pot liner

[@rusack7174]

I agree, the only way we cook our proteins. Pork Chops are fantastic also.

[@genefromnc1814]

Lord stop with the vegetable oil or any seed oil. Olive, Avocado, Grass fed Lard or Tallow only!!!

[@user-dy2ok6km2u]

Veg oil really yuck

[@haydest]

Great recipe details, as always! Can you finish off the steaks on a bbq?

[@brucefulton]

Yes, but you get a better sear in the pan, and then you can make the pan sauce.

[@bamascubaman]

Why in the hell didn't you use the juices from the steak in the bag to make the pan sauce? What a HUGE waste!

[@sodawaterlime]

I think 110 is a better temperature personally.. but to each their own

[@hxhdfjifzirstc894]

130° is Medium Rare, so 110° must be blood rare.

[@sodawaterlime]

@@hxhdfjifzirstc894 after you sear and rest you're looking at 130. Do you cook food?

[@ERPRocks]

@@sodawaterlime That is one of the difference between sous vide and standard cooking, the meat never gets hotter than the water bath. No need to rest other than to dry before searing. Unlike standard cooking methods, the meat only gets cooler during the rest period.

[@sodawaterlime]

@@ERPRocks you're definitely supposed to rest your steak after you sear them. I work in a professional kitchen.

[@Shelsight]

@@sodawaterlime sure you do... And the guys on America’s Test Kitchen don’t?!