Once you sous vide, you don’t go back…it guarantees perfection every single time 🥩👌 Here’s the breakdown: ⭐️What is sous vide? - A cooking technique that utilizes precise temperature control to deliver consistent, resturant quality results. ⭐️ What do you need? - The main things allows you to achieve this is a circulator which bring the water the precise temperature and holds it. It can be a bit pricy, but is it the only real equipment you’d need to get and can last you years on end….In addition to that: you need a vessel (I just use a large pot), and either a vacuum sealed bag or a ziplock that you manually seal the air out of. ⭐️The process? - For a lean filet like the one I’m making in the video, all you have to do is season the paper towel dried steak, place it in a bag with aromatics (I used rosemary and garlic) and little bit of butter. Feel free to ask any other questions you have about sous vide and Ill try my best to answer ☺️
Sous vide cooking has changed my life. I have ADHD and the fact that I can get my food to the perfect temp and leave it there for (up to a couple of hours) allows me to fix it and forget it. I can make a big batch of proteins and then sear them off without any anxiety of getting the timing right. They’re perfect every time. I’d love to know what kind of vacuum sealer you’re using. I don’t love the bulky machine and just keep using ziploc bags.
When the meat in in that bag, how long can it stay there, it sounds like I could do this for meal preps. I've been trying to eat more meat and it's kind of hard to prepare it.
I never considered the option of using it as a meal prep. That's actually genius!!! Thank you for your feedback This comment solely has convinced me that it will be worth it for me to buy one.
Sous vide is an AMAZING cooking technique that EVERYONE should use!! It’s so easy to do and there’s literally no work, no dirty dishes involved and that’s MY kind of cooking!! Not to mention you get THE MOST perfectly cooked and the most juiciest steak EVER!! Holy, I’m drooling 🤤 just thinking about it..
i genuinely don’t understand why some people hate that i like my steak well-done. it’s what i grew up with and i would prefer my food to not be able to walk off of my plate /j edit: btw i’m african american so i’ve grown up eating well done/medium well so that might have influenced my opinion, but i’ve never had so many people yelling at me because im “wasting money” or “have bad taste”. i think it tastes perfectly fine, and it’s not chewy edit 2: btw you’re beefing(pun intended) with a literal teenage girl. guess y’all have nothing better to do ¯\_(ツ)_/¯
@jamiethebee5270 we hate it because it's a waste of perfectly good meet, you clearly don't like flavor or juices and love chewing for hours I guess. Why not have Jerky at that point. Grow up and ear your steak the proper way
We heard about the sous vide when a family friend had cancer and it was very helpful for making sure all of the meat was cooked perfectly when she was going through chemo
@@TheCarbunkleofTruth it's not boiled. There's no contact between the water on the outside and the steak. Water is only used because the temperature of water bath is very easy to finely control at low temperatures
the steak does look perfect, however we do not use these in kitchens pan sear finish in oven, every steak has exact same thickness and takes exact same time, (Vast Okc) but sous vide is good for inconsistant cuts of meat, and GREAT for home chefs
Do not put butter in your sous vide bags as it removes flavor from the meat actually. Guga did a test on this, and they concluded that not adding butter is better.
@@user-id8cl5zd9ethat’s what I’ve always done. Remove the steak from the bag, pat dry, then rub oil and add salt and pepper. Hot pan and only add room temp butter, thyme and garlic when flipping.
@@WeirdSmellyManif you use butter for the sear it’ll burn the butter. High smoke point fat like beef tallow, ghee or oil. Sear drop the heat add butter and butter base with rosemary and garlic
I get u want to put butter in there to add fat to the fillet. But you are better off putting a disc of compound butter on top as a finisher. I find butter in the bag diminishes beefiness.
Found a hack online. Boil a pot of water. Once it's boiling put the sealed steak in. Immediately kill the heat, leave it in with the lid on for 45 min to an hour. Tried it. It was good.
You can achieve nearly the same wall to wall even cooking with the reverse sear method and a nice probe thermometer. Usually faster than sous vide too!
My thoughts exactly. Good luck doing this in a busy restaurant. You don't need to go through all of these excessive steps to make a good steak. I'll pass. On the griddle or the grill, most of us can do the same with less effort. Just another way of cooking, not "THE" way.
It's benefits are greater for larger kitchens because you can essentially set and forget the steaks while they approach the exact temperature you want.
Takes 20-40 minutes depending on what kind of meat is sous-vide and maybe 3-5 minutes on the pan and 5-10 to rest which on a fine dining setting is good timing for the main course. Also good for weddings where everyone’s getting the same thing so you can do it ahead of time. And on steak houses (I certainly hope not) they wont use these.
I think maybe they sous vide many pieces at once and set it a side before the restuarant open And when customer order them They just take it out and just sear
Still no matter how much you perfect cooking in a pan. You will never get the same wall to wall doneness. It's just basic thermodynamics. You can make a great steak but not a sous vide steak. The only way to get close is to reverse sear in an oven but that takes about the same amount of time as sous vide. It becomes a bigger problem the thicker the steak is.
@@poppoopoper It depends on the cut there’s no universal right way in my opinion. But for fillet I like it black and blue quick sear. For normal steaks an inch and under just cooking medium rare on a cast iron is good. When steaks get to thicker than 2 inches I always reverse sear or sous vide otherwise you’re wasting a good steak with a thick gradient.
Love sous vide cooking, I’ve had a circulator for about 7 years now. One tip I’d give to people who are new to sous vide steaks is to NOT add an oil, butter, or other liquid to the bag. All the flavor in the bag will go into the steak and any liquid so the more liquid you have, the more diluted the flavor will be inside the steak. Also, the sous vide gun is a cool twist on a blowtorch that makes searing a steak even easier!
that’s actually medium. medium rare would have red in the middle. rare is mostly red and some pink on the edges, blue rare is seared on the edges and red throughout, cold in the middle, and raw is uncooked.
Amazing and I'm not a Steak Person, But you changed my mind... Anyways, love your Channel, I loved watching your school videos. Thank you for the cooking lesson videos, We/I appreciate them😊😊😊
This makes sure you have a proper level of doneness, every time. It’s delicious! That final trip to the pan is super important. Skip the butter in the bag, it dilutes the flavor. I would just do salt, and a bit of pepper. Butter bast the steak while searing with the herbs - it’ll be amazing!
Chefs are not using sous vide in the professional kitchen, only people who struggle to cook steaks use it. Not hating, its a fantastic way to cook and you'll get great results! It takes too long and you can get the same if not better results with a simple pan when you know what you're doing.
@@zachb1706 Not really, it takes too long and there's no reason to parcook steak. Some chefs might decide to sous vide because it offers great consistency but they are the minority, generally only places with reservations and a set menu go this route. Sous vide isn't commonly used in professional kitchens for cooking steaks. A simple pan or grill and broiler is the go to.
I worked in a lot of restaurants and in a fine dining french place, and when they cook Filet Mignon, they sear it on a stainless steal pan and then put that pan in the oven to finish it.
''Sous vie '' (there you're saying life)😁❌ ''Sous vi-D'' Like the 1st "D'' in David or Duck 😎☑️ And there, you know how to say it like a real french chef !
I never got on board with sous-vide because I hated the thought of having to use single-use plastic. Those little reusable bags are nice! I might give sous-vide a shot after all.
@@jobbie7898 if I may interject a comment or an opinion. It’s because it takes time to learn how to properly cook a steak with various techniques. Obviously, this one being the easiest. And least likely to screw up even if you’ve been binge drinking all day, you can still show off in front of your friends with perfectly cook steaks as long as you don’t mess them up when you go to finish them…. So basically they’re saying learn how to cook a steak properly to begin with and then you can use this cheat/hack. Myself can cook steak in various different ways and I love sous vide because I don’t have to think about it or someone else can throw them in the water bath for you and you get home from work and finish them off. Bonus information, you can cook off X amount of steaks let them cool off on the counter put them in the fridge and when you get home the next day open them up pack them dry season them however you like, and put the color on it in the pan, quick easy because all you’re doing is reheating at that point, and putting the sear on the meat PS I use voice to text so don’t come at me with punctuation spellcheck or none of the other stuff. Hope you have a wonderful day. 😅🎉
@@davidduckett8063 haha I'm not going to come at you for anything. I asked because I was hoping for a genuine answer, so thank you for your reply and explaining why people have that opinion.
You can also get the perfect cook by searing it in ripping hot heat on both sides, sticking in a 350 oven until the internal temp is 140 degrees and let it rest for a couple minutes. It’s cheaper to buy a thermometer than buying a sous-vide machine with vacuum seal bags.
If you don’t have a sous vide you can get similar results by cooking it in the oven until it reaches an internal temperature of 125° then sear and baste both sides for 30-35 seconds ea
As a pro chief I can assure you all, that no restaurant use sous vide for stakes. Also the end result is different in terms of texture. I do love the zip bag. Where do I get one?
Only thing I would do differently is add the butter at the end and baste. Not put it in the bad with the steak. With my experience a butter baste after searing is the best way to get that flavor in the meat.
I sous vide a lot. Steaks, lobster, chicken, shrimp. It looks nasty when you first take it out, but once you sear it then it’s magical. Lobster tails are amazing and nice and soft.
@@DuncanMcintyre-jk3qbI agree. You aren't getting this when you go to a steak house. It's annoying when people take something like this and say it's the only way to get a good steak. BS. I'm no chef but can make a mean steak on my grill without all this bullshit.
Sous vide is great for steaks, especially ribeyes. It really lets you render the fat. One tip though is don’t waste garlic by throwing it in the bag. The temp in the bath isn’t going to get hot enough to cook the garlic and release any flavor. Instead just salt in the bag (no butter or herbs). Once it’s ready for searing THEN add the butter herbs and garlic while basting it for that perfect crust.
I've done the same with another older technique - braising. As long as the water temperature isn't too high, you can braise the beef until temp, then dry and sear. Same result without investing in more equipment but honestly not worth the effort. I just sear in a hot CI skillet and transfer to oven to temp.
I remove it at 110, sear both sides in cast iron and pull it at 120. The resting stage for 15 min or so always carries it over to 127/8 which is how I like mine.
You have to cool it down quickly, make it rest and reheat with the roner at a slightly lower temperature before searing it. Otherwise it will lose a lot of juices (just like on your cutting board) when you cut it. It changed the way I make sous vide, it's a bit time consuming but the final result is 100x better.
I literally can’t eat steak or beef in general when it’s pink 😭 it’s sad bc people are always making faces and stuff when I order a steak well, but I literally throw up when I eat pink beef☹️💀
@@poinguin420It can't bleed though, that's the thing. Those are meat juices. Blood comes from your veins, not your muscle tissue. They remove the veins, trust me you wouldn't want to eat those. They are rubbery. It is cooked when it reaches a certain internal temperature. Not when it's brown. That's like cooking a cake well done. It goes from perfectly fluffy and delicious to meh. For both of you it's a psychological problem. You obviously don't understand steak or what cooked looks like.
@@KarasuJiruwow i thought this was gonna be some nice explanation on how pink steak is considered cooked but you had to go and insult these people and tell them they have psychological problems about a FOOD PREFERENCE. Sheesh
As a line cook on the meat section we don't use sous vide for meat cuts We use souse vide for our duck and chicken The Meat we check the temp with our finger by pressing on it (comes with experience ) we know what's the temperature inside
If you really want to amp that wall to wall paper thin “gray-dation” I recommend using a torch or chilling it for 3 minutes in the fridge after patting it dry so when heat applied doesn’t continue to cook the meat after you pull it
I might be doing it wrong, but every time i reverse sear a steak i have to get internal temps 10-15 below what i want it to actually be, the sear always overcooks😅
Youre doing great and this food looks amazing! I just wanted to let you know since i also cook and speak fluent french that the correct pronounciation comes with the DE. Su-vi-de. No hate towards anyone, just wanna share my knowledge!
Don't salt and pepper before sous vide. Add the herbs and garlic and maybe a little salt. Then after you remove the steak and pat dry, salt and pepper liberally just before searing. Keeps more on the steak and seasons better.
I bought a sous vide cooker about three years ago and I have only used it once. I mean the steak was perfect but I had to let it simmer for almost half a day.
![[UA] Team Vitality проти NAVI | IEM Cologne 2024](http://i.ytimg.com/vi/wttO1zVRTC0/mqdefault.jpg)
Once you sous vide, you don’t go back…it guarantees perfection every single time 🥩👌
Here’s the breakdown:
⭐️What is sous vide? - A cooking technique that utilizes precise temperature control to deliver consistent, resturant quality results.
⭐️ What do you need? - The main things allows you to achieve this is a circulator which bring the water the precise temperature and holds it. It can be a bit pricy, but is it the only real equipment you’d need to get and can last you years on end….In addition to that: you need a vessel (I just use a large pot), and either a vacuum sealed bag or a ziplock that you manually seal the air out of.
⭐️The process? - For a lean filet like the one I’m making in the video, all you have to do is season the paper towel dried steak, place it in a bag with aromatics (I used rosemary and garlic) and little bit of butter.
Feel free to ask any other questions you have about sous vide and Ill try my best to answer ☺️
You need to establish Affiliate Marketing Links in Your Videos, it's A revenue stream within the videos... For example the vacuum seal bag, etc.
can we get a link on the sous vide bags you have there?
How much does the whole thing cost? And what internal temp for fully Cooked meat? I like overcooked even but j don't like the burned outer crust
When do you know its ready? Do you just get it out after some time and measure the internal temperature?
@darkside1234444 the standard rule on sous vide is one hour on whatever you want the internal temp to be. for medium rare steak its about 135F.
Sous vide cooking has changed my life. I have ADHD and the fact that I can get my food to the perfect temp and leave it there for (up to a couple of hours) allows me to fix it and forget it. I can make a big batch of proteins and then sear them off without any anxiety of getting the timing right. They’re perfect every time. I’d love to know what kind of vacuum sealer you’re using. I don’t love the bulky machine and just keep using ziploc bags.
When the meat in in that bag, how long can it stay there, it sounds like I could do this for meal preps. I've been trying to eat more meat and it's kind of hard to prepare it.
You should see a doctor
I never considered the option of using it as a meal prep. That's actually genius!!! Thank you for your feedback This comment solely has convinced me that it will be worth it for me to buy one.
@@xXx18King18xXxfor what?
Sous vide is an AMAZING cooking technique that EVERYONE should use!! It’s so easy to do and there’s literally no work, no dirty dishes involved and that’s MY kind of cooking!! Not to mention you get THE MOST perfectly cooked and the most juiciest steak EVER!! Holy, I’m drooling 🤤 just thinking about it..
"How was your steak sir"
"I don't know I think it ran away"
i genuinely don’t understand why some people hate that i like my steak well-done. it’s what i grew up with and i would prefer my food to not be able to walk off of my plate /j
edit: btw i’m african american so i’ve grown up eating well done/medium well so that might have influenced my opinion, but i’ve never had so many people yelling at me because im “wasting money” or “have bad taste”. i think it tastes perfectly fine, and it’s not chewy
edit 2: btw you’re beefing(pun intended) with a literal teenage girl. guess y’all have nothing better to do ¯\_(ツ)_/¯
@@delanyadebet u are still chewing your first steak then.
This made me laugh so hard I nearly spat out my food 😂😅
@jamiethebee5270 we hate it because it's a waste of perfectly good meet, you clearly don't like flavor or juices and love chewing for hours I guess. Why not have Jerky at that point. Grow up and ear your steak the proper way
@@kbm2333 this man gets it !
We heard about the sous vide when a family friend had cancer and it was very helpful for making sure all of the meat was cooked perfectly when she was going through chemo
Thats one way, but in most kitchens we wont do this. But that did look cooked perfectly
I bet it didn't taste even close to perfect
@@TheCarbunkleofTruth😂 why not?
@@zachb1706 Looks boiled or water soaked. No thanks
Don't do this. It was probably like chewing gum
@@TheCarbunkleofTruth it's not boiled. There's no contact between the water on the outside and the steak.
Water is only used because the temperature of water bath is very easy to finely control at low temperatures
That looked awesome, perfect cook
We went through a sous vide phase but at the end of the day, cooking the steaks on the stove with a thermometer was always so much better.
my dad has been doing this for years now so good
Okay I’m obsessed with your bag and sealer. I got rid of my setup because I couldn’t justify all the plastic. This is a great alternative!
Any ideas where to source them from?
@@TheGoatFish No. I was hoping commenting would get me that info though 😂
I found it is the SealVax system for sous vide or reusable food saving. No affiliation! :)
@@tarahines9931Thanks for that info.❤
the steak does look perfect, however we do not use these in kitchens pan sear finish in oven, every steak has exact same thickness and takes exact same time, (Vast Okc) but sous vide is good for inconsistant cuts of meat, and GREAT for home chefs
Do not put butter in your sous vide bags as it removes flavor from the meat actually. Guga did a test on this, and they concluded that not adding butter is better.
YES I'M GLAD I FOUND THIS BECAUSE I WAS ABOUT TO COMMENT THE SAME
Exactly. Just hit it with a compound butter before serving if you want butter flavor.
Sous-vide meat tastes off, so maybe the butter masks the whiff of rancid.
It was more like you don't need a lot of butter to add more butter flavor so butter basting in unnecessary
Butter is a fat which would absorb fat-dissolving nutrients and flavours. Don't add liquid fat to the sous vide batch, add it after.
I could watch someone make steaks all day….. like dang I love it so much.
If restaurants told customers how their food was prepared, they eventually wouldn’t be called a restaurant
Sous vide took 12 hours to repair; no restaurants do that, and if they do, it adds 20 to 50 dollars to the bill.
@@khangphantruongthis is just false
as a Chef that worked with many other high quality chefs that also never sous vide, it was just skill.
Guga from Sous Vide Everything found added fat in the sous vide bag would dilute the protein’s flavor and made the meat less flavorful.
Woah i didn't know that. So you think its better to add the fat later?
@@user-id8cl5zd9ethat’s what I’ve always done. Remove the steak from the bag, pat dry, then rub oil and add salt and pepper. Hot pan and only add room temp butter, thyme and garlic when flipping.
Some chefs are so good that when i order a medium rare steak, they give it to me well-done. They just know what I need rather than what I want.
Not everyone who works in a kitchen is a chef. It's usually a cook who is fucking up your order.
No fat in the bag. It dilutes the steak flavor. Finish with butter after the sear
Yes. Butter should only be used in the end for the sear.
She did put in butter n the bag
@@pistolen87as I said, don't put butter or other fats in the bag. Finish with butter in the pan. If you really want to know sous vide watch Guga
@@iblong9505 Ok, I misunderstood you, I thought you wanted her to put butter in the bag.
@@WeirdSmellyManif you use butter for the sear it’ll burn the butter.
High smoke point fat like beef tallow, ghee or oil. Sear drop the heat add butter and butter base with rosemary and garlic
I get u want to put butter in there to add fat to the fillet. But you are better off putting a disc of compound butter on top as a finisher. I find butter in the bag diminishes beefiness.
That looks delicious! 🤤
Everyone’s so creative! 🎉😂
Most chefs just grill it or pan fry it then pop it in the oven
Reverse sear works just as well and is way way easier
Found a hack online. Boil a pot of water. Once it's boiling put the sealed steak in. Immediately kill the heat, leave it in with the lid on for 45 min to an hour. Tried it. It was good.
Love your tips please 🙏 keep them coming
We have known this for a while now bruh
No. Most chefs do not use sous vide.
Thank you 👏 👏 👏 👏 👏
I was like wtf. I'm a chef and no I do not do this.
Thank you! I was sitting here thinking of how long it would take a busy kitchen to sous vide EVERY steak. No. No, no, no. 😂
@@Candismaher🧢
She didn't say all chefs.
woww ty for teaching us! looks so yummy
You can achieve nearly the same wall to wall even cooking with the reverse sear method and a nice probe thermometer. Usually faster than sous vide too!
I have never wanted a bite of a steak more in my life… perfection!
In a restaurant you don’t do that imagine having 30 tickets
My thoughts exactly. Good luck doing this in a busy restaurant. You don't need to go through all of these excessive steps to make a good steak. I'll pass. On the griddle or the grill, most of us can do the same with less effort. Just another way of cooking, not "THE" way.
@@maytag_man_i_am_3379 amen brother
It's benefits are greater for larger kitchens because you can essentially set and forget the steaks while they approach the exact temperature you want.
Takes 20-40 minutes depending on what kind of meat is sous-vide and maybe 3-5 minutes on the pan and 5-10 to rest which on a fine dining setting is good timing for the main course. Also good for weddings where everyone’s getting the same thing so you can do it ahead of time. And on steak houses (I certainly hope not) they wont use these.
I think maybe they sous vide many pieces at once and set it a side before the restuarant open
And when customer order them
They just take it out and just sear
i literally live with two people who went to culinary school. they do not sous vide every steak. they just learn how to cook it right 😅
My son went to culinary school and uses the sous vide method quite a bit
Thank you...
Still no matter how much you perfect cooking in a pan. You will never get the same wall to wall doneness. It's just basic thermodynamics. You can make a great steak but not a sous vide steak. The only way to get close is to reverse sear in an oven but that takes about the same amount of time as sous vide. It becomes a bigger problem the thicker the steak is.
@@Ren-lx8wv Personally i like my steaks done quickly and charred
@@poppoopoper It depends on the cut there’s no universal right way in my opinion. But for fillet I like it black and blue quick sear. For normal steaks an inch and under just cooking medium rare on a cast iron is good. When steaks get to thicker than 2 inches I always reverse sear or sous vide otherwise you’re wasting a good steak with a thick gradient.
For the normal person just reverse sear at 225* until 10-15 degrees below your wanted temp
"Perfect cook" that bit raw💀
My guy are you blind
I go eat at my Mom's place. Perfection every time. Woman knows how to cook a steak. XD
I love it. With my steaks I do a reverse sear and works perfect every time!
Love sous vide cooking, I’ve had a circulator for about 7 years now. One tip I’d give to people who are new to sous vide steaks is to NOT add an oil, butter, or other liquid to the bag. All the flavor in the bag will go into the steak and any liquid so the more liquid you have, the more diluted the flavor will be inside the steak. Also, the sous vide gun is a cool twist on a blowtorch that makes searing a steak even easier!
If that’s medium rare then I wonder what rare is like 😭
that’s actually medium. medium rare would have red in the middle. rare is mostly red and some pink on the edges, blue rare is seared on the edges and red throughout, cold in the middle, and raw is uncooked.
Thank you my thoughts exactly lol
@@based854 Don't take the person with a gtag pfp seriously.
Just because you don’t know what medium rare looks like doesn’t mean you’re right.
No its medium
Amazing and I'm not a Steak Person, But you changed my mind... Anyways, love your Channel, I loved watching your school videos. Thank you for the cooking lesson videos, We/I appreciate them😊😊😊
That's the cutest sous vide bag I've ever seen 😭
This makes sure you have a proper level of doneness, every time. It’s delicious! That final trip to the pan is super important.
Skip the butter in the bag, it dilutes the flavor. I would just do salt, and a bit of pepper. Butter bast the steak while searing with the herbs - it’ll be amazing!
Cooked perfectly. What a beauty.
Chefs are not using sous vide in the professional kitchen, only people who struggle to cook steaks use it.
Not hating, its a fantastic way to cook and you'll get great results! It takes too long and you can get the same if not better results with a simple pan when you know what you're doing.
Many do
@@zachb1706 Not really, it takes too long and there's no reason to parcook steak. Some chefs might decide to sous vide because it offers great consistency but they are the minority, generally only places with reservations and a set menu go this route.
Sous vide isn't commonly used in professional kitchens for cooking steaks. A simple pan or grill and broiler is the go to.
For anyone that doesn’t want to drop the money on a sous vide machine just look up reverse sear method, not quite as good but still amazing results
Its looks "bloody" brilliant
I worked in a lot of restaurants and in a fine dining french place, and when they cook Filet Mignon, they sear it on a stainless steal pan and then put that pan in the oven to finish it.
''Sous vie '' (there you're saying life)😁❌
''Sous vi-D'' Like the 1st "D'' in David or Duck 😎☑️
And there, you know how to say it like a real french chef !
I never got on board with sous-vide because I hated the thought of having to use single-use plastic. Those little reusable bags are nice! I might give sous-vide a shot after all.
Fabulous Chef Alessandra ❤
I would suggest never adding fat to the bag when doing sous vide, it actually makes the flavor of everything weaker and more dilute
Nice copy / paste of guga. Im sure you never tried it yourself.
@@damkmankm3755 I have no idea what you are talking about... This is from my own experience.
@@DigitalSteel it is not.
My opinion as a chef is that, before you can sous vide you have to perfect it on a pan, then you are allowed to use sous vide
Why do you hold that opinion?
@@jobbie7898 if I may interject a comment or an opinion. It’s because it takes time to learn how to properly cook a steak with various techniques. Obviously, this one being the easiest. And least likely to screw up even if you’ve been binge drinking all day, you can still show off in front of your friends with perfectly cook steaks as long as you don’t mess them up when you go to finish them…. So basically they’re saying learn how to cook a steak properly to begin with and then you can use this cheat/hack. Myself can cook steak in various different ways and I love sous vide because I don’t have to think about it or someone else can throw them in the water bath for you and you get home from work and finish them off.
Bonus information, you can cook off X amount of steaks let them cool off on the counter put them in the fridge and when you get home the next day open them up pack them dry season them however you like, and put the color on it in the pan, quick easy because all you’re doing is reheating at that point, and putting the sear on the meat
PS I use voice to text so don’t come at me with punctuation spellcheck or none of the other stuff. Hope you have a wonderful day. 😅🎉
@@davidduckett8063 haha I'm not going to come at you for anything. I asked because I was hoping for a genuine answer, so thank you for your reply and explaining why people have that opinion.
This isn’t how most chefs cook steaks, they are good enough at cooking to just cook it perfectly on an oven top
Can literally feel the temps with your fingers based on the tenderness. Gl doing this during a rush 😂
You can also get the perfect cook by searing it in ripping hot heat on both sides, sticking in a 350 oven until the internal temp is 140 degrees and let it rest for a couple minutes. It’s cheaper to buy a thermometer than buying a sous-vide machine with vacuum seal bags.
140!!! lol
⚠️PLEASE TELL ME WHERE U GOT THE BAG FROM⚠️
I wanna know too!!!❤
I looked it up. It seems like the bags are from SealVax, made from TPU.
@@missrachel9291 tysmmm x
@@nahidronica😂
You can get them from ikea
That steak looks perfect
The steak is so raw a good vet can bring it back to life
Tips on seasoning lions mane? 👩🏽🍳
The mushroom?
@@Lil_BeanDipNah, like the hair 😂
@@juliadesoto7374just salt and pepper
Google it ? Idiot
the d is not silent! „su vid“, not „su vi“ ❤
Exactly. The e at the end means the d is pronounced!
We gatekeeping words and pronunciation now?
@@Dctctx It's not a difficult word to pronounce.
Why not pronounce it correctly?
@@Dctctx gate keeping would be not telling her the correct pronunciation
@@DctctxNah, it just sounds funny to a native speaker.
If you don’t have a sous vide you can get similar results by cooking it in the oven until it reaches an internal temperature of 125° then sear and baste both sides for 30-35 seconds ea
131°F = 55°C
Like for support the use of units that actually make sense
Where did you find those reusable vacuum bags?!?! And what are they called??
waiting for a reply.
Amazon. Just crawl out from under a rock?
As a pro chief I can assure you all, that no restaurant use sous vide for stakes. Also the end result is different in terms of texture.
I do love the zip bag. Where do I get one?
Only thing I would do differently is add the butter at the end and baste. Not put it in the bad with the steak. With my experience a butter baste after searing is the best way to get that flavor in the meat.
I sous vide a lot. Steaks, lobster, chicken, shrimp. It looks nasty when you first take it out, but once you sear it then it’s magical. Lobster tails are amazing and nice and soft.
Most restaurants don’t use sous vide. They just know when the meat is done.
Sometimes all it takes is ability and practice-no need for sous-vide
Yeah but work smarter not harder
@@florianhinsch4912 or be good at your job
@@DuncanMcintyre-jk3qbI agree. You aren't getting this when you go to a steak house. It's annoying when people take something like this and say it's the only way to get a good steak. BS. I'm no chef but can make a mean steak on my grill without all this bullshit.
Sous vide is great for steaks, especially ribeyes. It really lets you render the fat. One tip though is don’t waste garlic by throwing it in the bag. The temp in the bath isn’t going to get hot enough to cook the garlic and release any flavor. Instead just salt in the bag (no butter or herbs). Once it’s ready for searing THEN add the butter herbs and garlic while basting it for that perfect crust.
I've done the same with another older technique - braising. As long as the water temperature isn't too high, you can braise the beef until temp, then dry and sear. Same result without investing in more equipment but honestly not worth the effort. I just sear in a hot CI skillet and transfer to oven to temp.
Sous-viDE, please
The secret is graduate at a culinary school and perfect your craft for many years..
PSA for people who dont want to waste a bunch of money: reverse searing in an oven is both more effective and cheaper than sous vide
I remove it at 110, sear both sides in cast iron and pull it at 120. The resting stage for 15 min or so always carries it over to 127/8 which is how I like mine.
If I cut off the crust it’s a new steak
Underrated comment😂
Look at that meat, if you do CPR is going to scream mooo :/
Its pink. Not red
@@yujin1468it's heavily undercooked
@Tantejay its literally not though. That's about a medium I'd say and I've seen people eat it waaaaay more rare then this.
@@Tantejayjust cause you like your steaks cooked to fuck doesn't mean that's how they are meant to be enjoyed 😂
Don't suck the blood from it, half of the taste is in the blood💯❤️🔥😉
I mean cooking a good steak is fairly easy. Even with just a regular pan. Most restaurants don’t do this by the way.
You have to cool it down quickly, make it rest and reheat with the roner at a slightly lower temperature before searing it. Otherwise it will lose a lot of juices (just like on your cutting board) when you cut it. It changed the way I make sous vide, it's a bit time consuming but the final result is 100x better.
the “perfect steak” keeps saying MOOOOO at me
I literally can’t eat steak or beef in general when it’s pink 😭 it’s sad bc people are always making faces and stuff when I order a steak well, but I literally throw up when I eat pink beef☹️💀
Same!!! People always judge if the meat isn’t bleeding red. I think it tastes better cooked through
@@poinguin420It can't bleed though, that's the thing. Those are meat juices. Blood comes from your veins, not your muscle tissue. They remove the veins, trust me you wouldn't want to eat those. They are rubbery. It is cooked when it reaches a certain internal temperature. Not when it's brown. That's like cooking a cake well done. It goes from perfectly fluffy and delicious to meh. For both of you it's a psychological problem. You obviously don't understand steak or what cooked looks like.
It's not blood. Its mostly water with a bit of myoglobin. It's perfectly safe, and it tastes amazing
@@KarasuJiruwow i thought this was gonna be some nice explanation on how pink steak is considered cooked but you had to go and insult these people and tell them they have psychological problems about a FOOD PREFERENCE. Sheesh
@@zachb1706 I didn’t say it was blood, I said pink. I literally can not eat it. I throw up every time I even attempt to.
That isn’t even rare at that point… that steak is legendary
As a line cook on the meat section we don't use sous vide for meat cuts
We use souse vide for our duck and chicken
The Meat we check the temp with our finger by pressing on it (comes with experience ) we know what's the temperature inside
That looks so good but i think the steak is still moo-ing 😭😭😭
They're finding out that plastic leeches into the meat.
plastic leeches into everything. our water is full of microplastics. just enjoy the steak.
Damn Ale knows what she’s doing ! Subbed!
If you really want to amp that wall to wall paper thin “gray-dation” I recommend using a torch or chilling it for 3 minutes in the fridge after patting it dry so when heat applied doesn’t continue to cook the meat after you pull it
“It’s f*cking Raw” gordon
Finally a woman who cooks
I might be doing it wrong, but every time i reverse sear a steak i have to get internal temps 10-15 below what i want it to actually be, the sear always overcooks😅
Youre doing great and this food looks amazing! I just wanted to let you know since i also cook and speak fluent french that the correct pronounciation comes with the DE. Su-vi-de. No hate towards anyone, just wanna share my knowledge!
Perfect!? That thing's still GRAZING IN THE FIELDS
not even close to being raw.
“How’s your steak, ma’am?”
“…Well…….”
“It keeps mooing, how do I get it to be quiet?”
It’s restaurant standard for a reason
When I order my steak I say it every time, I want it Rare and I want it to moo💯❤️🔥😉
Wrote this while trying to chew his well done steak that has less flavour and is harder than a stone
@@BlueA if it tastes like that you don’t know how to cook
@@BlueAgotta get that sigma jaw. Keep going
Don't salt and pepper before sous vide. Add the herbs and garlic and maybe a little salt. Then after you remove the steak and pat dry, salt and pepper liberally just before searing. Keeps more on the steak and seasons better.
I'm a chef and we are not going to sous vide a random number of steaks every day as prep. Sous vide takes too long to keep up with an active service.
That's raw.
Edit: For me, that's raw.
Why don't you people respect other preferences??
Nope
not even close to being raw. that’s a perfect medium.
Me, who is a vegetarian, “i see I see”
Me: I want my steak cooked to temp, but without any flavor.
Ale: I got you, fam.
How is this less flavor than pan frying?
Guga said it’s better if you don’t use oil/butter inside the bag but after. He’s the maters
I bought a sous vide cooker about three years ago and I have only used it once. I mean the steak was perfect but I had to let it simmer for almost half a day.
Chefs get the perfect cook on steak because they are very good at cooking steak among other things
Yummmm! I don't eat red meat often or frequently, but that looked so frickin good ❤
sous vide is expensive and pan seared steak is just fine.
Sous vide butter police is COMING FOR YOU