Sous Vide 101: A beginner's Guide To The Perfect Sous Vide Ribeye Steak with a Charcoal Grill Sear

Imagine a tender steak cooked perfectly from edge to edge, bursting with flavor and so tender it practically melts in your mouth, then it must be Sous Vide. Whether you prefer your steak rare, medium-rare, or something in between, cooking sous vide ensures that every bite is just as you like it. Don’t worry, we still grill around here. After these steaks have slowly cooked and absorbed all the herby, garlicky goodness, we’ll get them on the grill for a final sear. If you’re ready for the most perfectly cooked steak of your life, then let’s jump in.
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[@mikelary88]

2” NY Strip seasoned with salt, pepper & garlic powder, @ 128.5 degrees for 4hrs. Sear in a cast iron skillet for 1-1.5min each side and finish with butter, garlic & thyme. Serve thinly sliced with a red wine reduction (mushroom, onion, garlic, butter) sauce. Wins every-single-time.

[@orional1977]

Been doing this for a few years. Only difference is I add a pat of butter on each side before vacuum sealing the steak. I also use a large SS stock pot vs the Anova container.

[@SinisterMD]

No doubt the best way to reheat BBQ leftovers. The steaks that come out of the bath are indeed unappetizing but look great once seared. Multiple methods of searing also. I think it works extremely well if you have a very thick cut of meat, i.e. filet or cowboy ribeye, because you can get that perfect temp and texture on the inside without overcooking.

[@lylenielsen958]

I use Sous Vide to do Prim Rib. You can cook it for hours without worrying about it getting over cooked. Then when company arrives, just pull it out and put under the broiler for 5 - 10 minutes to create a crust.

[@almostgem]

Susie, Thanks I have cooked steaks, chicken, but mostly fiish and seafood in the sous vide. Perfect when the fillet is different thicknesses throughout. Also great for super thick steaks that are almost impossible to get right all the way through. Most of the time I like my pellet grill for steaks- crank it to 750, and about 90 seconds first side and another 90 seconds second side make an incredible steak. between 125 and 130 after resting. These are the steaks I get at Wild Fork that are about 1 1/4 in thick. Love all you do ! That will be Thursday night. Tonight is .99 cent drumsticks on the grill at 350 - were marinating all day in Greek Yogurt, and indian style spices. Going to be killer !

[@0dumping]

Double bag. By using a freezer bag first, you can use liquids as part of your seasoning. You can remove the air from the freezer bag by immersion, then use one of the vacuum bags,

[@elliothuntington8980]

Or just get a chamber vacuum sealer so you can use liquids in the 1 bag. That's what I use and it works great.

[@guybowers9094]

My youngest son introduced me to this method of cooking a steak. When he first talked about it, I was like um ok we will see. However, I will say that it was one really tender, juicy, and tasteful steak.

[@debanej]

I love to sous vide every meat. A key is to season the meat before vacuum sealing it and then putting it in the water bath. Many pressure cooker/slow cooker/air fryer devices now days have a sous vide setting so buying a specialty sous vide device is not necessary.

[@MakeItMeaty]

I've been kinda interested in trying out sous vide, but haven't for the reasons you mentioned about the equipment being space consuming. I also didn't think I'd get enough use to make the cost and storage worthwhile, but when you mentioned reheating BBQ that way, it now becomes more compelling.

[@Heygrillhey]

Yeah it's probably the best way to reheat bbq!

[@davekragness4725]

I watched a video on a steakhouse in Vegas that Sous Vide steaks directly (no bag) in clarified butter at different temps for rare, med rare, and med and then just popped them in their 900 degree salamander broiler to crust up. Looked amazing!

[@fandibus]

I'm eating a pork loin right now that I sous vide. Best i've ever made!

[@philipraimondo]

Also great for seafood - Veggies are awesome and perfect. Usually stick with Tenderloins filets. Love the Sous Vide but need to use it more.

[@lancedean5987]

I so love having a vacuum sealer, I’m on my second one, I missed having one after my first one went kaput, never how much you miss having one until it quits on you

[@walkaboutclive]

Been doing that for a year now .. its a great tool for any kitchen

[@slideoff1]

I do my steaks to 135 sous vide, then the grill gun....perfect!

[@captjim97]

I use sous vide a lot. It’s great for reheating proteins

[@paul756uk2]

Ive got a sous vide setting on my neff oven which uses steam do i dont have to buy any other equipment. Have used it but what id like to get is an Otto wilde grill which sears at really high temperatures and use it in conjunction with my pellet grill. Just can't seem to get them here in the uk but personally i think thats the best combination. Smokey flavour, perfectly cooked meat with a caramelised sear.

[@FireWaterCooking]

What the Heck? LOL! Maybe I can come over and show you and Todd how to use that thing.. LOL

[@MadPick]

Good stuff! I have that same Anova setup; one of the things that I use it for is doing a long holds on a brisket after it comes off the smoker.

[@colmmurphy5480]

Hi when you sous vide vegetables and freeze what is the best or quickest way to reheat them without sous vide them again thanks

[@matthewleonard8283]

Sear fist to get that flavor cooking in during the sous vide then cool a bit after sous vide and sear again. Much better. I smoke brisket to 160 degrees then sous vide the brisket for 24 + hours at 155 degrees for a perfect amazing brisket done when I want it done.

[@roger80465]

I love cooking sous vide. I find it best suited for proteins that are quite lean such as pork loin roast, chicken breast, eye of round roast, etc. It is my absolute favorite way to cook my Thanksgiving turkey (143 degrees for 12 hours, with the bird parted out and seasoned to your preference). And, yes, that temp is fine as long as it holds that temp for at least 30 minutes. The turkey is the most juicy and tender and flavorful bird you will ever taste. Also great for salmon where the difference between done and dry is about 3 seconds. Another interesting idea is to sous vide a brisket to medium rare for 24 hours and eat it like a steak. It will be incredibly tender and juicy. As for reheating, a piece of leftover prime rib can be brought back to original temp in under an hour and it will taste exactly as it did the day it was cooked.

[@BadlyDubbed]

I never considered using sous vide for reheating leftover bbq - vac seal is a nice way to make it last longer

[@franksheiness5961]

You probably don't want to put raw garlic in the bag. It doesn't get hot enough to cook it. Use cooked garlic or just the powder.

[@WayneBurnett-c1y]

Spare ribs, the best I have ever had. Seasoned and set in the sous vide for 24 hours at 140 and then basted with sauce and seared over charcoal. Heavy smoke on a Kamado.

[@edgarcardona4172]

I’m gonna try it..what type/model food saver are you using? Thanks

[@Heygrillhey]

It's an FM5460!

[@stonerscravings]

That method makes the juiciest chicken breast in the world. You should totally do chicken next

[@RogerMekka]

Can you Sous Vide a Beef Brisket first and then smoke it? What temperature would you use?

[@Heygrillhey]

I would reverse those two processes, but yes! Totally doable. I don't have any experience with sous vide and briskets but there's a ton of videos on KZbin about it.

[@MJA6995]

The only way I make steak anymore is sous vide. BEST STEAK EVER

[@elliothuntington8980]

No link for the Anova sous vide machine in the video description?

[@Heygrillhey]

Here’s the container: classic.avantlink.com/click.php?tool_type=cl&merchant_id=74d1ed77-1e70-456a-af95-a4fb36035fea&website_id=f8ae3409-e96c-4962-9fc9-89c2d6a78a77&url=https%3A%2F%2Fanovaculinary.com%2Fproducts%2Fanova-precision-16l-container Here’s the cooker: classic.avantlink.com/click.php?tool_type=cl&merchant_id=74d1ed77-1e70-456a-af95-a4fb36035fea&website_id=f8ae3409-e96c-4962-9fc9-89c2d6a78a77&url=https%3A%2F%2Fanovaculinary.com%2Fproducts%2Fanova-precision-cooker-3 Sorry for the long links.

[@MarkKnightasElvis]

Are you using a bbq indoors?

[@Heygrillhey]

No. It's an outdoor kitchen.

[@justinsreef120glowironpenn7]

How many of the top 10 steakhouses use this method? And why don’t they?

[@MrJoyboii]

Can l have link for suvee cooker

[@jrmotorsports5532]

Juicy and tender, but would still stick with old school grilling.

[@calinursingable]

Gugafoods is on his way over for a collab video.

[@Heygrillhey]

I wish! Guga is awesome!

[@shannonlynn488]

sous vide under 130 degrees you will never ever start breaking down the fat, also as unlikely as it is it can still happen but when you sous vide raw garlic you can well get botulism

[@edwardcowburn2632]

Cool idea, but my wife would kill me if I bought another kitchen tool.

[@theteamtodd]

ok, but no thanks

[@justinsreef120glowironpenn7]

Sous vide sucks, don’t waste your time.

[@mcampbell6651]

I really used to like your show but you've changed the format and substance. Sorry to say this but unsubscribing

[@joaomaciel3312]

Sous vide for 1.00 hour ???? You have no clue whatsoever. Stop giving the wrong information just for money.