My First Sous Vide Steak

Let me know if you have any sous vide recipes I should try!
Purchased the ribeye from Local Pig in KC!
/ localpigkc
#SousVide #steak #ribeye #SousVideSteak #cooking

[@LisaNguyen]

Should I try a bigger cut of steak?

[@Myriamghariani]

Yes of course !!

[@livietate]

Day 12 of asking Lisa which is her favourite Ariana Grande song 💖😭😭😭😭

[@asimplewhale545]

Bread

[@Preppyxxmoon1085]

Yes ofc

[@iamhshai2992]

Yes! maybe a tomohawk livestream?

[@MrPenntrack]

One tip to save some time: start with hot water. That way you only have to go up a couple degrees to your desired temp for most steaks, etc.

[@joeduru7582]

Fake news

[@liquefied4332]

Definitely helps save time. Reminds me of the one scene from S01 of Hell's Kitchen; contestant was running behind on pasta orders and having trouble getting the water up to a running boil: Ramsay: "Why'd you put cold water in instead of hot water?" Chef: "I thought cold water was supposed to boil faster than hot water" Ramsay: "Whaaaat....?"

[@rooks786]

For sous vide it's fine, but I've heard hot water can contain more contaminants from the pipes, so it's best to drink or cook with initially cold water.

[@katelamb4073]

@@liquefied4332 lol. Indeed!! I remember that. Hilarious. 🤣🤣💯💕

[@katelamb4073]

@@joeduru7582 how?🤔 Do you not know how heating works?🤦🏼‍♀️🤣

[@Ghumieable]

With sous vide steaks I try to sear for as little time as possible like 20-30 seconds on the highest heat, some people even just blowtorch the outside if you really want it rare/medium rare, you have to baste really fast. Still looked absolutely delicious!

[@LisaNguyen]

That’s a good tip! Definitely going to sear less next time!

[@HowieDoIt93]

@@LisaNguyen maybe you can invest in a flame thrower like Guga! I always see him just torching the steak after he sous vides it!

[@shanel7707]

Yes, just sear it directly in butter, skip basting.

[@tjofrasse]

Another tip is to let the meat cool down between sous vide and searing, i put it in an ice-bath, and sometimes in the fridge. That way you can get more sear without cooking "the middle".

[@Dani-yd5mb]

@@shanel7707 butter will burn

[@霊]

My roommate just got a Sous Vide, I'm super excited to start using it LOL

[@me2468]

😂😂

[@xgreeny1963]

😂😂

[@EkoroHackenslash]

Lmao. . 😂🤣😂🤣

[@ImaLilMonster2]

I honestly don’t even really like steak and seafood that much, I just genuinely enjoy your energy and personality! It’s fun seeing you try all different types of food

[@sus425]

How come? Steak I can get but just ‘seafood’ encompasses so many things

[@nikethsivani9217]

@@sus425 some people just hate the smell, like one of my friend. She literally vomits on the mildest smell of seafood

[@purkissed]

I don't like seafood too. I just can't stand it's taste and smell. I only like chicken when it comes to meat

[@Quranic_Quests]

@@purkissed same

[@gonk5386]

i think you just havent tried good steak before

[@pew4808]

Vacuum sealer pro here. Make sure you cut the bag long enough, there has to be space for the lid to shut completely while the edge of the bag is in the space it needs to be. A double seal is recommended (one on top of the other), incase there was a wrinkle in the bag or it didn’t seal completely the first time. Once the vacuum button is pressed, the air should be sucked out in seconds and it should seal on its own. If you want to leave some air in, you can interrupt the vacuum by pressing seal. If you want to suck more air out, seal it partially (a few seconds) and then repeat the vacuum process. Again, it should only take seconds. If it’s taking up to ten minutes, the bottom seal most likely isn’t sealed all the way or the lid isn’t able to shut all the way.

[@mattmccrum1]

So AWESOME!!! Love your channel! You always leave me smiling and happier after watching an episode!!! Thank you so much Lisa!!!

[@Shaniiyy]

Lisa I’ve asked this before but please try Pakistani food, get Haleem and Nihari, Thanks 🙏🏻

[@Lobotomymesitrr]

Yesss!!!

[@Steampunkk]

Haleem is delicious

[@neonarose6209]

But What is Haleem ? I don't think We don't get it here 😭

[@trustme9401]

That'll be awesome!

[@hank561]

Nihari isn't specifically Pakistani, I have seen many Muslims calling it nihari in my country aswell..... It's most probably a South Asian food which includes other countries aswell.... I could be wrong though

[@ericsantawi6669]

Looks really good! One trick that I recommend is to chill the steak in ice bath after sous vide for a few minutes if you want to sear it for a longer time to prevent overcooking.

[@rooks786]

Yeah that's actually smart. I've always preferred to sear my burgers from frozen, they end up so crispy and juicy.

[@philmccracken2534]

This is perfectly cooked!! I always think your steaks are way too rare but this is exactly how I would want to eat it!!

[@bjn-e-]

I'm really satisfied when she do all food videos, it even make my tummy rumbled too!

[@yxxng1z943]

everything you cook always looks so good omg

[@hameemmaster586]

Good morning Lisa! You posted a video and my day is made.

[@LisaNguyen]

Good morning!

[@hameemmaster586]

@@LisaNguyen I really appreciate you responding, have a great day.

[@kydin409]

Hi Lisa could you try making blue corn meal and frybread? I'm Navajo and I never really seen food creaters make this before or tried it.

[@turkeyman631]

As someone who always tries new recipes in the kitchen, it's nice to see someone experimenting in their videos every now and then. Gives me a little more confidence to try these methods or recipes out for myself.

[@mentalillness9185]

Ayo... this looks bomb. I’d eat that. I’ve only recently started to eat medium-ish steak cuz all my life my parents have told me that it needed to be well done or else it would have bacteria in it???

[@note_456]

even if the middle is red you’re completely fine.

[@mentalillness9185]

@@note_456 I wish I knew that when I was younger. It was hard trying to eat it pink in the middle at first but now I’m getting better at it, it’s a habit that I’ve almost gotten over

[@tinytornadomg]

My parents say that in the Bible it states that you can't eat meat with blood still in it because life is in the blood. And I do not believe that for one minute. Because it doesn't actually insinuate that. Also my mouth waters at medium rare steaks too! We are in the same ocean but not the same boat my friend.

[@razaghani93]

@@tinytornadomg even if that were true theres no blood in a steak. its myoglobin. they bleed the cow out when they kill it.

[@jaydenfriesen]

@@tinytornadomg as a Christian myself, they’re only referring to the Old Testament laws before Jesus came. In the New Testament, Paul has a vision where God tells him it’s not sinful to eat certain animals anymore. Thank you Jesus that we can eat pork haha!

[@princessbubblegum3832]

🌹 Thank you for your videos. You really inspired me and continue to inspire. Not only to step out of my comfort zone but to explore foods, spices and techniques. It's a challenge it's an experience.

[@dacmister]

For Sou Vide, typically you wanna also hit lower than your target temp. I usually set my Sou Vide at around 127. I haven't used it in a while, but when you mentioned 130, that sounded too high. 130 is the floor of medium rare target. It still comes up to temp like you would normally cook it.

[@LisaNguyen]

I’ll try that next time. Thanks!

[@naurrr]

I thought 130 was rare af

[@Mike00107]

@@naurrr 130 is medium rare but you still need to sear it and stuff so it will go up a little

[@dartmerrill8200]

Yeah if I am shooting for a medium rare then I do 120 or 125 depending on thickness. The butter basting will raise temp a lot as will resting.

[@benrosen5902]

@@dartmerrill8200 the fat wont render at 120

[@abeer2290]

I Never in my life thought I would be excited for a steak video

[@DrooliusFilms]

That’s a good looking sous vide steak! Can’t wait to see the next one 🤤🔥

[@katelamb4073]

Wow. Looks delicious as always. And yes…. It never hurts to read the manual. 🙌🏻🙌🏻💯💕

[@carolinessnackadventures]

Wow that looks delicious!! Great video!

[@Preppyxxmoon1085]

Yummy

[@deesh6378]

If you cook something with bones I recommend putting something soft over the part of the bones that stick out, like a food-safe heat-resistant cap, because the bones can poke the bag and ruin the entire steak. Also, I recommend double sealing just to be safe as well.

[@cupcakemcsparklebutt9051]

Ah

[@zhenliu2958]

You can crush the garlic, brown the butter in a pan and then pour those two together with the thyme all into the Sous Vide bag. I noticed you have the Anova Sealer PRO which I have as well and it is quite good at handling liquids and wet marinades for Sous Vide. One tip I can give is that you needed way more head room in your Sous Vide bag to ensure that a thick cut with bone can be sealed very tight. Also big Sous Vide plastic clear containers are readily available and for quite cheap on Amazon. Great work for your first Sous Vide experience.

[@obnoxiousnamegaming5715]

LOVE YOUR VIDEOS SOOOO MUCH!

[@clay-r15]

My mom actually sent me the same unit for Christmas, so far I cooked. 1 steak and sweet potatoes and it was great. My plan is the vac seal and freeze a bunch of stuff as a meal prep so all I have to do is throw it in water before work and can enjoy when I get home

[@shawndamccormick278]

Yes! I was so happy to wake up and see that you broke your new toy out. I hope you try everything in it!

[@ashleymarie2770]

I'm going to try to cook this,try is better then not trying,looks great,good job girl.

[@Vesper778]

I couldn’t afford a sous vide (or never justify the need to get one, stingy me!) So what I did was just season the steak and throw it in 215 degree oven until internal temp is 15-20 degree lower than what I would like then sear it on very, very high heat. By the time it got a nice sear the internal temp would go up a little bit thus reaches my desired doneness. But I do think sous vide might capture the flavor better since the whole time juices were just retained within the steak.

[@hank561]

Hi Lisa's sibling 😀😀...... Jk

[@chashubokchoy8999]

that’s a reverse sear, and is honestly preferred by many chefs to sous vide! no need to splurge on a machine

[@alexiz0013]

@@chashubokchoy8999 Oh? Interesting!

[@verlicity6144]

Ngl your food always looks good

[@Feelingabitgoofy]

That looks so good!!

[@megan-im2ny]

looks delicious!!!

[@remus-lj9ih]

Mmmm that looks amazing great job

[@TheMoistTowel]

your videos are the gosh darn reason I be spending too much on steak at the store... dont stop though haha

[@riaranta3150]

LISA! Please do longer videos! I’d totally watch every second ❤️

[@AmsKitchen]

Yummy ! Im your fan since I watch your video at first Im so inlove with you shorts video even

[@Sonny1065LV]

Wow looks delicious!!

[@BaduyMc]

Bro this looks so good..

[@blase1856]

Make sure to plug the sous vide in AFTER you put it in the water. If you plug it in while it's out of the water, it might break/burn out.

[@annz3hhh127]

Lisa: "I don't need this big thing to cook one stake" The stake: "Ha! You thought!"

[@madelinejones9745]

looks really delicious 😋

[@ksplayz1454]

I have Maggie making(eat with broth) recommendation I really hope you try it.. 1) Take the rawman put it in 1 cup of water on medium heat, don't worry about the water consistency. 2) Take the masala packet in a bowl, add red chilli powder (according to your spice), add soy sauce, little bit of tomato sauce(hardly two drops). 3) Then mix that in the boiling rawman. Wait for 5 mins but keep stirring and done! I really hope you try this

[@sainnn14]

@Thucc I spent 2 minutes wondering the same thing, even googled😶😶😂, then figured that maybe she means ramen!

[@muhammadahmad2279]

@Thucc indian noodless LOL

[@teri3585]

@Thucc what the titans eat in aot

[@roseritchie6363]

Looks great!!!!

[@AmRealityInc]

That looks perfect

[@danielbell2207]

I love how you announce your mistakes! I do this all the time in my head!

[@christhaali3n420]

Watches as I eat my soup 🍜 👁👅👁.

[@kernie4859]

everything about this video just made me go LISSSAAAAAAA😭😭😭

[@karthikaajith4763]

I really want to try ur foods one day😭💜

[@naurrr]

I recommend trying 137° sometime because it renders more of the fat! I also recommend refrigerating the steak a little before searing because it prevents overcooking on the sear.

[@AJdarkfire]

I'm a firm believer as well of the 137. You can still get a nice medium to medium rare but the difference is that the fat renders so much better and doesn't make the areas around the fat raw.

[@thebroskis7860]

I WANT THAT NOW!!!😋

[@alondrac7170]

Watching your videos always makes me crave some steak 🥩 😂

[@maddiecavin6597]

Your voice is so comforting 🥰

[@deejaydaniel4154]

That looks perfect for me

[@elijahpick5554]

For your vacuum sealer, try out the newer food savers! I love mine and rarely ever have issues with suction compared to others I've had, like ninja brand. It's also great for sealing things that have moisture or are dry and powdery, which food saver is the only one I've tried that didnt break from sealing flour/marinating meats/etc. 🤗

[@elijahpick5554]

Also sorry if your brand is food saver...my phone is running like a potato and the brand you were using looked like ninja to my blind eyes..🤣

[@briankendalll2093]

I won’t cook steaks any other way! I have a Joule immersion wand and the Anova vacuum sealer. Love the process. I use a second cast iron pan to weigh the steaks down to create a really even sear.

[@gustavgurke3389]

This is literally the perfect doneness for me

[@shwetadeshmukh3682]

Smooth like butter~

[@cottagecreeche8852]

lol it's always the instructions that get ppl I think. As soon as I get one suddenly I can't read, congrats on the Sous vide 👍

[@LisaNguyen]

Everytime 😂

[@rooks786]

Lisa, try using a blowtorch to sear the steak. They are like 15 bucks on amazon (get a decent size one) and you can buy butane at the grocery store.

[@arandomname5013]

You make food look so good I wish I could get paid to eat

[@benjaminwelkens8118]

Dude what a journey

[@Paddlina_]

I feel like we need a Lisa and Guga vid after watching this!

[@tracywells13]

Ribeye my favorite I think you did pretty good 👍

[@Pkouchu]

If you want a longer sear for better crust, after taking it out of the sous vide, pat the steak dry and rest it for 5-10 minutes in the fridge to let the internal temp decrease. Then sear it afterwards- and by the time you get the sear to where you want it, it’ll have come back up to the desired temp.

[@mdavila2k11]

Chicken & pork is where sous vide really shows it’s potential 💪

[@blase1856]

After the steak is cooked, put the steak (while it's still in the bag) in a pot of water to cool it down. It prevents overcooking the steak.

[@DarthNoshitam]

I put my bag in the fridge for 5 min, this also makes it easier to sear w/o overcooking

[@blase1856]

@@DarthNoshitam I Used to do that, but it barely even cools off in 5 minutes. i'll put my steaks in around 26C water to let it cool down to room temp. It cools off in around 10 minutes.

[@danteleeseberg]

Lisa is going to add the leftover steak to her ramen 👀

[@sharifb507]

perfect!!

[@alohatvj]

The steak Looks absolutely 💯 Delicious 😋 😋 😋 😋 😋

[@NoHandle44]

Looks delicious

[@numberunorunner]

It came out perfect!! Imo

[@nicoleleos3675]

What girl that’s perfectly cooked.

[@Belgarathe]

Great job. Couple of notes. You don’t need to vacuum seal if you doing less time. Quick dirty way is just make lip of bag is above water secured with big paper clip. Now some advantages of sous vide. You can infuse whatever you sous vide with flavor such as pork chops lambs etc. also try sous vide eggs getting that perfect running cook egg. Sous vide fish is perfect for two reason infused flavor and knowing you cook it. You can also make mayonnaise that safe in terms of using sous vide egg. After you do this maybe get torch to sear the steak. Intimidating but really impressive on video. Also maybe a smoke gun

[@WoonamIU]

Day4!! Lisa, you should try this recipe thats going crazy here in S.Korea! Its called Fire Enoki Mushrooms! You mix one tablespoon each of these ingredients : Gochujang(red pepper paste) Soy sauce Sugar Fire noodle sauce(Buldak sauce) And grill your enoki mushrooms in oil after tearing them up into bite sizes!! pour in the sauce when you think the mushroom is soft textured! Mix a bit more, if you want crunchy texture you can grill it a bit more. It goes beautifully well with both ramen and rice, please try it lisa 😢

[@Rosko_de_Soul]

That’s far from overdone, it’s perfect 😂

[@aznbabeeo]

Sous vide steaks can look less pink than ones cooked traditional methods. The only way to get the real temp is by a thermometer. They can look less red or pink because of lack of oxygen in the bag kind of like reverse oxidation. You can also put your steak in a cold bath before taking out of the bag to make sure it doesn’t get too hot while searing.

[@TBlacky]

I love cooking this method, all you’ve gotta get down is time, the temp of the water is literally the temp the meat will be

[@phoenixr6811]

I did my first sous vide steak a few weeks ago. I was to scared to make it medium rare but was good.

[@chuckery5177]

Congrats on that sois vide!

[@heyitsjustme.680]

Lisa being me every time I cook.

[@FakeExotic]

Yum

[@marta1022]

Yummy!

[@Reena2cool]

Mmmmm yum yum 😋

[@coffeefromhell3206]

Also onsen eggs. They go well with Korean instant ramen with Spam and white American cheese 👍😁

[@HQplayzdrums]

Hey Lisa, you should try salmon it is perfect for the sous vide and all you have to do is it get the skin crispy after you cook it to like 135 or so

[@nickypoo52]

How was the steak texture? I have heard salting before hand can give a weird texture, but would have more salt penetrating meat

[@bithikasarma1088]

Lisa try Malaysian fried rice, I haven't tasted it but I heard that it's super spicy, might as well help you in your spice tolerance

[@sk98ification]

That looks amazing for your first time with a sous vide! But you gotta read the full directions, the first minute nearly gave me an anxiety attack xD

[@Isveniquxvn]

Lisa, often do you eat Ramen? 🍜 🍜

[@LisaNguyen]

Bout to be 30 days in a row

[@rachelstuff4231]

Interesting Experiment!

[@hutch6728]

Big fan Lisa!

[@theestallion5047]

At least you tried👏

[@justinlin7645]

I don't really sous vide, so nicely done! Since medium rare is 130, I think setting the sous vide for 130 is probably too high because when you sear, you raise the temp from 130. So maybe do 120 or 125. Is your idea reverse searing? I think oven reverse searing is better if you have a thermometer -- less moisture on steak, you know what the steak temp is without taking it out of the paper, less time you take, same great results. Maybe oven it up to 125 or so and then sear like you would the sous vide.

[@BestSomebodyNA]

"Almost like a Prime Rib" Lisa if that's USDA Prime, it technically already is 😂

[@Tax_Evader0208]

hey lisa try making rendang (is simply a indonesian steak)

[@coffeefromhell3206]

Sous vide a few steaks, say four, then cool down in ice-cold water for 20 mins, finish one and enjoy. The other three, well, throw in the fridge for another day. It'll hold for about a week unopened.

[@fioe06t6]

Looks great imo

[@yuliasakharyuk7542]

NICE

[@WeebClipper]

Lisa and I are very similar we both don't read the instruction manual 😅