This incredible sous vide steak recipe is slow cooked in a water bath with herbs and garlic that is then pan seared to golden …
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This is the BETTER Way to Cook Steak
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YOOOO I sound country as heck when I say "Sound Good, Let's Cook." Like what the crap was that when I listened to it while editing 😂😂😂😂
Sous vide sucks!!!!!!! It may be tender, but ZERO flavor. It is like eating watered down piece of meat. I do y know what happens to the meat when it sits in the water for all those hours on end, but it is not good. If you know how to cook, you can get that tenderness from traditional cooking methods.
I use olive oil as well never had a problem with it 🥂
I use silicone bags now
100 degrees Fahrenheit is just the temperature of a mild fever or even normal temperature for some animals and conditions. This is not cooking. What gives?
EVERY time I tried it the damn bag leaked
Any vid that Is longer than 10 minuteson how to cook a steak is way off Target
Charcoal searing #1. What's with you Yankees putting so much butter on everything.
Next level, reverse sear in the smoker!!!
Chef, those steaks looked a bit thicker than 1”. At 1”, I find doing a reverse sear, even with a thermometer inserted, makes it difficult to then reverse sear… I do dry the outside and let rest maybe 2 minutes.
Why the pan switch, Chef??
I wonder anyone has bothered to check how carcinogenic is this stupid method is.
Looks over cooked.
The issue with reverse sear compared to regular sear is that it is so easy to overshoot your desired temperature. You undercook it in the over, then sear it until it is the desired temperature. But you need experience to know how long to sear it. With regular sear, getting the desired temperature is extremely easy.
I own a sous vide and have used it a lot to cook steaks. IMO, the sous vide steak doesn’t develop as much flavor as reverse sear. Traditional dry reverse sear seems to develop more caramelized notes throughout the meat vs tasting like a thick piece of shabu shabu from sous vide.
A sous vide temperature of only about 38 °C (100°F) is not safe regarding salmonella. Salmonella is only reliably killed at much higher temperatures: The minimum safe temperature for pasteurization is around 55 °C (131°F) for at least 1 hour, and even safer is 60 °C (140°F) for a shorter time. At 38 °C, there is absolutely no protection against salmonella or other pathogens — in fact, many bacteria can proliferate at this temperature, which actually increases the risk.
Conclusion:
You should never cook steak sous vide below 54–55 °C (129–131°F) to eliminate the risk of salmonella. 38 °C (100°F) is far too low and completely unsuitable from a food safety perspective.
Upon close examination, when you made the final cuts at the end, it felt like the reverse sear was cooked to a slightly higher doneness than the sou vide, i think we need a redo.
Have you tried cutting a chuck roast into steaks, then cooking it sous vide for three or four hours, followed by a sear?
Chuck has a lot of flavor, but it's tough unless cooked for a long period of time. Sous vide gives you those long cooking times while staying medium rare.
And because it's not time sensitive, I can finish sear it when it's convenient.
I still can’t bring myself to eat something cooked in a plastic bag. 🤢
Sous vide and char on a Weber chimney. OhMyGawd….
Sous rules
I don’t have a sous vide device. But I do have a hot tub! 🤔
Does nobody else have my problem with cooking steaks? I love a juicy medium/rare, my wife won't eat without it being well done, and I mean one step short of shoe leather, and to add to the cooking issue she is on a very strict no salt diet.
This is why I stick to the old BBQ and by cooking her's at least twice as long as mine we can both get what we like. Difficult to do this with an oven or a Sous Vide style.
Nice. Sous vide is the only way I do filet mignons now, although I set the water at 122 and then sear it in a pan but without the butter and herbs. Steaks are really good that way. thanks.
Microplastics and chemical leaching yummy
Sous Vide is over hyped and a pain in the ass! Akin to the bread machine!
🤣🤣. And NO! The salt will NOT penetrate to the center of the steak! That’s complete BS!