The ULTIMATE Guide to Sous Vide Ribeye | 4K Perfect Steak

[@ITTEA]

When's the last time you had a perfect steak? 😋

[@stevenmonstop]

Sorry the video didn't get big but I truly appreciate the effort, production, and knowledge that went in to making this!

[@ITTEA]

We appreciate that you watched it :D

[@hectorgalindo3491]

The production value is through the roof. Great job! I just discovered you BRAVOOOO

[@ITTEA]

appreciate the feedback! thanks for watching :D

[@mssavedin92]

Doing this right now! Can hardly wait....I set temp at 126 F for 2 hrs...Will do a quick high heat 1 minute per side sear. Should be great...thankyou

[@Chasecka]

Man this deserves more views! Great job! Thanks so much!

[@ITTEA]

Much appreciated! thanks for watching!

[@GiantGreenGecko]

Amazing, your channel deserves more recognition

[@ITTEA]

Appreciate the ❤️

[@snailnslug3]

This probably the most beautiful video and executed steak I’ve ever seen. ❤ thanks for the experience!

[@DennisCW]

DamNNNNNNNNN production level over 9000

[@ITTEA]

thank you so much!! ☺

[@nancyl.3607]

This looks AMAZING!! Can't wait to eat it!

[@ITTEA]

anytime! 😆

[@flying_pig4243]

Just bought a Sous Vide machine and am cooking a sirloin at this very minute. So I'm doing some research while i wait. Nice vid

[@ITTEA]

very nice :D thanks for watching!

[@yussefg7267]

Very Nicely done! Bravo!

[@517piper]

Perfect - This is going to be my sunday recipe to follow - Yum Yum. Many Thx

[@SirJohnRobert]

Awesome steak! Thanks for the great video.

[@yen-denannchan102]

Do you deliver? It looks so delicious; it makes me hungry😋😋😋

[@ITTEA]

why yes, for you we will deliver 😇😄😋

[@deltaf222]

fantastic

[@shotdog1980]

WOW! Great work, camera/lighting flow, post production All the above ✅✅✅ Though I’ve been on SV cooking for a few years you’ve given me heaps of extra pro tips🙏🙏🙏 So when can you deliver.... to Perth Australia??? 🤤

[@ITTEA]

Glad you enjoyed the video and thanks for the support! And yes we'll deliver 😆😇😛

[@mssavedin92]

I noticed you cooked it at a real low temp...it is recommended 125 F for rare steak but yours was only 120. Did you do that at 120 to make up for the extra sear time in the pan?

[@MervsAdventuresReviews]

Now that's a great steak!

[@ITTEA]

You've got a good eye for the good food :D

[@MervsAdventuresReviews]

@@ITTEA HAHA! I try!

[@paperman3480]

How are you liking the Joule?

[@ITTEA]

It’s great! Probably the best sous vide unit I’ve tried so far. Do you have one or thinking about getting one? 😄

[@FrogLedood]

gotta get me a sous vide now

[@ITTEA]

awwww yeahhhh!

[@SavorySichuan]

Hey, what camera are you using?

[@ITTEA]

Hey Tao, I'm using the Sony a7siii and I'm a big fan of sigma art lenses. This is the first video with the new camera and it's been a great experience so far. Let me know if you have any questions!

[@SavorySichuan]

@@ITTEA Thank you! I just started out, so I'm using my old camera (Nikon D5200). Awesome video btw and subscribe :).

[@ITTEA]

Thank you so much! Keep on making those videos, they're looking great 😄

[@SavorySichuan]

@@ITTEA Thank you!! I will and improve 😊

[@yen-denannchan102]

I am coming over to eat the juicy steak😋😋😋😋😋

[@steelsteez6118]

How many minutes on each side on the cast iron?

[@ITTEA]

It really depends on the thickness of the steak and the temperature in the pan. I would use a thermometer to be sure. It's impossible to time out how long for a steak just knowing that it's a steak and a cast iron skillet. Make more steaks, eat more steaks and soon you will be able to cook a steak like it's no big deal. I think that sounds like a good deal to me

[@BrodyYYC]

I'm confused because 120 is rare not medium rare. I tried this last night and it came out rare. Which in hindsight makes perfect sense. Tonight I'm going to try them at 129.

[@ITTEA]

The temperature should rise as it rests, however if indoor temp is a bit low or you don't cover it as it rests then the temperature will not rise as much

[@BrodyYYC]

@@ITTEA ya of course that's the case with direct heat but it will not continue to rise with sous vide.

[@petruambros7813]

​@@ITTEAthen why did you say "no need to wait for the meat to rest"?

[@ITTEA]

Sorry! I just checked with Ming, he's the one with the sous vide, you are correct and the temp should be 130. Our mistake. - Sam

[@ITTEA]

Sorry, I should have checked with Ming first before responding. You are correct that the temp will not rise. The video has an error in the temp.

[@cknumbaone11]

dry brining a dry aged steak???

[@chingespejo]

I didn’t see how the seared steak looks inside. Only showing the burnt outsides.

[@roadglidechief8594]

Sorry, but pepper is NOT fruity.

[@88michaelandersen]

It is if you grind fresh peppercorns.