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??? 🤤
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
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!
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.
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
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
When's the last time you had a perfect steak? 😋
Sorry the video didn't get big but I truly appreciate the effort, production, and knowledge that went in to making this!
We appreciate that you watched it :D
The production value is through the roof. Great job! I just discovered you BRAVOOOO
appreciate the feedback! thanks for watching :D
DamNNNNNNNNN production level over 9000
thank you so much!! ☺
Amazing, your channel deserves more recognition
Appreciate the ❤️
Man this deserves more views! Great job! Thanks so much!
Much appreciated! thanks for watching!
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
very nice :D thanks for watching!
This looks AMAZING!! Can't wait to eat it!
anytime! 😆
Perfect - This is going to be my sunday recipe to follow - Yum Yum. Many Thx
Very Nicely done! Bravo!
Do you deliver? It looks so delicious; it makes me hungry😋😋😋
why yes, for you we will deliver 😇😄😋
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??? 🤤
Glad you enjoyed the video and thanks for the support! And yes we'll deliver 😆😇😛
fantastic
Now that's a great steak!
You've got a good eye for the good food :D
@@ITTEA HAHA! I try!
I am coming over to eat the juicy steak😋😋😋😋😋
gotta get me a sous vide now
awwww yeahhhh!
I didn’t see how the seared steak looks inside. Only showing the burnt outsides.
How are you liking the Joule?
It’s great! Probably the best sous vide unit I’ve tried so far. Do you have one or thinking about getting one? 😄
How many minutes on each side on the cast iron?
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
dry brining a dry aged steak???
Hey, what camera are you using?
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!
@@ITTEA Thank you! I just started out, so I'm using my old camera (Nikon D5200). Awesome video btw and subscribe :).
Thank you so much! Keep on making those videos, they're looking great 😄
@@ITTEA Thank you!! I will and improve 😊
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.
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
@@ITTEA ya of course that's the case with direct heat but it will not continue to rise with sous vide.
@@ITTEAthen why did you say "no need to wait for the meat to rest"?
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
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.
Sorry, but pepper is NOT fruity.