Sous Vide & Griddled Steak
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- Опубліковано 28 вер 2024
- Sous Vide & Griddled Steak
Like I always say there are a lot of ways to skin a cat when it comes to cooking. That is especially true with steak. We have recipes & videos on how to grill steaks over an open fire, reverse sear steaks, etc. However, in this video we will use a very popular restaurant technique using a circulator to get the meat very tender and then a griddle to sear to take advantage or the maillard reaction to get an awesome crust on the meat.
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Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Steak #SousVide
I was just talking with my wife trying to justify getting a Sous Vide machine, and searing it on the griddle has been my go-to idea! So glad you made this!!
Awesome!
You can't go wrong with that steak. The crust is on point, and the inside is nice and pink. It's perfect. Cheers! 👍👍✌️
Thank you Dwayne!
Sous vide is awesome. I'm glad you're posting this video actually, the level of control is unprecedented in the barbecue world. Doesn't matter if you have a traeger, z grill, recteq, nothing is as consistent for temp as a sous vide.
Well said!
Guga would be proud
Guga is a dork
Beat me to it. Matt goes full Guga.
I mainly focus on doing full length outdoor cooking how to videos to help our amazing customers.
If your product gets mentioned in the same breathe with Guga your doing something right. I smell a collab coming down the pipe. Anyone else hungry for some Picanha!
Quick tip, vac-seal a weight in the bag, even separate from the meat if you like. Then it stays down and not float. Some even vac-sealed still float. Is it the fat content? Nice job on the video!
Nice!!!
Pulling out that loco griddle! I want one so bad!!
I play your videos in my salon and I was JUST telling a client that you needed to do a sous vide video.
Thank you-it’s as if you read my mind.
I try. :)
I love my sous vide. i’m on my fourth one, three water bath Joules, one Cinder Grill. Nothing beats sous vide when you know what you’re doing.
Awesome feedback!
Lean cuts like filet or strip are so good in a sous vide. I need one of those vacuum seal machines!! Great video
Thanks Brent!
Love that cutting board. As thank you...think I need to do this as enjoy the day with the family
I'm trying to figure out a way to download your videos into a 3-D printer so I can just press a button and a beautifully cooked steak will magically appear that looks exactly like that one. Keep on Cooking. I'm hungry ...
Been doing sous vide for a few years now. Simple Anova setup. Love to use my Schwank infrared for the sear. Once you nail this you won't want to eat at a steak house ever again. BTW - my puppers cried when you toweled up those juices. The bag gravy goes over his dry food and he gets the drippings from the cutting board too. Doggy heaven!
I agree, this is the only way I make steaks at home... there are VERY few restaurant places we'll eat steak... Making the trek to Meat Church home base this week!
sous vide is our favorite way to cook steaks in our house.
Hard to beat!
The garlic and herb seasoning takes any store bought spaghetti sauce to the next level. A must add in our household.
It’s underrated IMO. I need to talk about it more.
Hear a lot about this but never seen it done before. Thank you!
Welcome!
Seasoning so heavily going into the Sous Vide is not done as just salt and pepper. Not that it is “wrong.” But what I love to do is to butter heavily on each side immediately after each side sear and then season heavily then. The crust (sear) on seasoning crust is amazing.
Nice Matt. You may want to try steaks at 127.5F and that gives you a little more wiggle room on a reverse sear or direct sear so you end up about 130F for the finished steak. Cheers!
I do a lot of diff temps, but chose 129 for the masses for vid. Thanks for watching!
Man, this guy got all the toys.. Great video Matt
Turned my hobby into a job. 😁
Where do you get sous vide bags large enough to hold a brisket. Near as I can tell, there are none available.
This is so neat. Could you do a video for Sous Vide BBQ chicken leg quarters 😎👍
Did u try it on a charcoal griller with garlic butter? Won't b mad!
after a 5 hour smoke, how long would you sous vide a pork butt?
I love to sous vide my steaks and pork tenderloin
Could you do a bath then smoke or smoke then bath?
Looks so good
I converted a cooler for my sous vide. It was a game changer.
A co-worker back in my IT job years ago turned me on to this as well.
I would have like to see you sear on that traeger induction side burner with a pan of course.
Looks like traeger will add a Sous Vide to the other side next and pop the price tag up to $7k.
@@stevemulcahy5014 🤣
You can sear on what you like. :)
@@MeatChurchBBQ duh I know that... aren't the grills and smokers there for you to showcase the potential?
@@hinds90 We were also filming a BBQ video on the Timberline XL at the same time.
I used to always think sous vide = boiled meat crap. However, having tried it on a company fishing trip a few years ago, and it was THE best steak I've ever had!!!
Just can't convince the family to go that route, though. 😕
It took me a while to get the wife on board as well.
Just wanted to say that Traeger in the background isn't what I was hoping it would be when I saw it at an Ace Hardware. For as flimsy and thin as the metal is and for the price, I ended up going with a Yoder Smoker instead.
Looks delicious Matt!!
Thanks!
More sous vide please!
Deal.
Are yall in oklahoma?
Looks delicious!! How are you liking the Made w/ Meat Chamber Sealer? I'm looking hard at it.. Got the 1 hp grinder and the 440 digital scale from them and have been pleased so far.
I love it if the size works for you. It’s too small for a brisket but great for most home cooks. Works fantastic.
So so good. Now I need to bust out my sous vide.
My man.
Holy cow with a little extra pep is the goat seasoning
Love that!
Another pro for Sous Vide you can take your meat from frozen. Whatever time your protein takes add an additional half of your cook and finish how you choose.
I need to do a video on this for sure. Once I did that I was blown away.
Can we get more information on the steak press? Thanks!
It's an Irongrove Tool Co.
Maybe a chuck roast next?
I mean...I guess doing it like that is cool. I have never done sous vide, so my opinion is just that. but it seems to be kind of more work than needs be for a good steak. anyway, looked good. good job Matt. great looking finished steak...seasonign on point too.
It's definitely something you plan for. When I'm hosting people and cooking I'll do sous vide because I can let the steaks cook and just get all the sides ready and just sear at the end. You just don't get the tenderness any other way of cooking.
Unless you've cooked a steak with a circulator you wouldn't understand. The extra work is worth it. The breakdown and rendering of fat over a 2-6hr span of slow cooking you can not get with any other method especially while never over cooking. I personally would've only cooked the steak to 120° then Seared. His was def not med rare. More like med
Give it a shot then lemme know what you think. It's fun to try all the different methods. This is also great when you can't watch over the meal the entire cook.
@@MeatChurchBBQ well I’m always willing to learn and try new methods, so I’ll see what can do. Now I’m on the hunt for sous vide….
2 questions- thoughts on putting butter in the vacuum bag with the steak while it’s bathing.
Thoughts on super long sv bathes, like 18ish hours.
Thank you sir
Both questions are answered on sous vide everything channel.
Butter dilutes the steaks flavor
Cooking times for long hours make the steak more like a roast.
Check guga his channel is amazing. He has been doing sous vide experiments for 5 years or more.
The butter in the bag is a hot topic but I’ve learned it’s basically a no no.
You don’t wand to sous vide that like it changed the texture of the meat and you won’t like it. That’s why in the video I mentioned there is a point that is too long.
What kind of vac seal is that ?
Made with Meat. Link in the description.
That's what I'm talking about. Omnomnom
would that machine work to rest a brisket over night at 150?
Yes, but I typically don't rest in one. I reheat in them. Might be a great video test!
I ain't mad at that 🤣🤣🤣
NOPE!
Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thanks for being here!!!
What model is that sous vide? Thanks
Made with Meat. Link in the description.
Sous vide all the way. Best part is the meat doesn’t need to rest even after searing. I know you did 10 min to let that butter melt but all you first timers out there no rest needed
Agreed with that!
Sous vide is the way most haute cuisine execute their dishes otherwise you would be there for 8 hours. I find sous vide best with chicken because it doesn’t dry out anything
Came to see if 137° mafia was in here bein loud
They are lol.
@@MeatChurchBBQ I'm still a 129 guy myself
Ain't nothing wrong with that!
Nope.
@@MeatChurchBBQ on a side note. Smoked BBQ meatloaf based off your video last week. I'm not a meatloaf fan...and love it!
@@lx2nv THAT IS AWESOME!!
I’m going to guess you get absolutely no rendering, so you will miss some flavor. Fat for me is flavor when it renders or I cut around it.
Probably as much as you get cooking it for 6-8 minutes over charcoal
If you had a steak at a restaurant, you've had a SousVide Steak. sorry... its just the truth.
They don't all sous vide
My brain just can't wrap around using a Sous Vide.
Super good super tender super easy super whatever. I love the meat church Chanel but please, enough with adding “super” 4,5,6 times a video. It sounds too much like my kids talk lol
malyard reaction...lol
Well to med well, not medium imo
He wasn't making beef jerky
It's all in personal preference!
Mad respect, Matt! My family of BBQ/Grill guys have given me s*#T for years about Sous Vide. “Don’t feed me that bag of boiled crap!” I was excited to see that a highly reputable force in BBQ showed that Sous Vide is the play to make every now and again. Thanks, Bruddah!!!
Man its great. And like I say in the video, if you have been to fine dining, you have had it!
Holy cow is such a great steak/ beef rub use it all the time love how pepper forward it is. Really a great all around rub
Thank you!
He should make a Cajun holy cow
Sous vide your steaks ahead of time and let them cool down, then you can sear them longer and not over cook them
I love this method - I can nail temp and sear every time and so many compliments to the chef after!!
We love the sous vide method especially on a 2” thick filet. I cold smoke mine first using my pellet tube and then sous vide. Finish on a screaming hot grill. Another great segment!
Thanks for that feedback Walter!
hi man, love your vids, watched loads, but just done my first steak, it was sirloin 1 inch thick done for 2 hours at 131, it was very nice, but not melt in the mouth, and more medium then rare, please any advice thanks, from UK,
Reply
Whenever I do a ribeye sous vide, the fat never renders. It’s always tough and rubbery but the meat is spot on. Usually let them sit for 2 hours at a medium/medium well temp. Is this method just not long enough to render? Leave it in for longer? Cut the fat off before I vac seal? Any tips on that? Thanks! Love the videos
Would love if y’all did experiments/cooks with sous vide. Possibly overnight rests and cooks like smoke then sous vide briskets or pulled pork.
Something to think about for sure.
I pretty much do all my brisket cooks via SV now. Separate the point and flat and SV the flat at 155F for 36 hours. Chill it in an ice bath and refrigerate and low and slow it the next day until it reaches about 150F internal. Good tender smokey flat. The point I smoke hole and cube for burnt ends. That's my plan pretty much every time since I'm not cooking prime briskets but rather choice and they come out really nice.
Love your videos Matt Sous vide is a game changer I like to do tri tip @130f for 7 hr.'s and thick cut ribeye 129f for 2 hr.'s comes out excellent every time, I sear using my Ninja smart XL 6 in 1 air fryer grill on 500f broil but first I let the meat cool down a couple degrees internal right in the bag before I air fry, once it reaches 131f, I flip it and continue searing up to 134f internal, I found placing the probe in the thinnest part of the meat helps keeps it from over cooking as the meat temp rises by around 5f during the resting period. wish I could have a grill and smoker but that's a no go in my apartment complex. I like to dry brine my meat over night with just pink Himalayan salt then season it just before I vacuum seal it, then freeze it if I'm not cooking it right away, goes straight from frozen into the sous vide and allows me to stock up on meat when it's on sale instead of buying it the day I want to cook it.
What city is the lake house in? If I may ask
love your channel, but you don’t need to flip the lid lever up on the vacuum sealer. the vacuum holds the lid down and lid automatically raises when done. the lever is for storage.
You can use ziplock using water dispersion Leave the bag open Ans hanging over lid
Just finding out about this method. Will be trying it out. I need a cutting board the size of the one in the video. What size is that one.
I can respect that you had a glove on one hand and consistently grabbed the steak with the ungloved hand. That’s something I would totally do.
Dang glove police out here are real lol.
@@MeatChurchBBQ 🤣🤣🤣
@@MeatChurchBBQ bro. Everyone wears gloves when they are cooking for their family at home 😂😂😂
No way would I rest that on a cutting board. That would be on a plate to catch all those drippings. That’s roll sopping sauce right there!!
Matt Pittman the GOAT!
HAHA, thank you!
Where can I find that Meat Church cutting board?
I currently have 4 steaks in a sous vide set to 126 so when I go to sear them the carry over heat won't push them past the 128 mark.
Exactly! I run at 127.5 and finish on a reverse sear so I end up about 130F.
I've got a buddy who does steaks like that. It's def legit.
Why does he wear gloves? Fresh beef is safe to handle
137° gang here, lol.. Guga showed why.
Great video, but if you try it again Matt experiment with a 2" thick steak and 137°. I promise I'm not crazy!
137 gang reporting in. Amazing on fatty cuts.
Guga the sous vide GOAT
Steak Press how to get
Man I love that awesome
Guga and you should get together once
My god, its beautiful.
I'm curious the benefit of using a vac sealer like that vs one of the smaller ones. Does it do something way better to justify being so bulky?
Chamber vacuum sealers evacuate air from the chamber, leaving the air pressure equal both inside and outside the pouch and keeping liquids securely inside the pouch. The chamber vacuum sealer does not use any suction, which allows you to vacuum package soups, stews, marinades and other liquids.
sous vide is amazing for reheating BBQ. like 95% as good as fresh. I cook like 40 pounds of pork butt and I have left overs for months
100% agree. It's my preferred method.
If you work in restaurant business ,you'll know that sous vide been around for at least a couple decades now.nothing wrong with a water bath to cook my protein 👍🏽👍🏽👍🏽
My friend swears by it. Unfortunately I was not as impressed. To each his own. 129 is not medium rare by a long shot. Still love the channel and rubs
Medium rare is 130 - 135 which is why we sous vide at 129 then sear to get the final temp in that range. Thanks for watching!
Someone using your image for spam!!
Happens a lot. Scum of the earth people. :(
Watching this video convinced me to get a sous vide cooker and try out steaks. Cooked 2 inch thick NY Strip Steaks for 2 hrs at 132, and 1 inch thick sirloins for 90 mins at 132. The Sirloin came out really solidly Medium, and NY Strip was much closer to Rare. But both were absolutely terrific texture, and the NY Strip was VERY juicy. The sirloins were less juicy, but not dry at all.
Definitely a game changer, just need to find the middle ground between the two!
Thanks Matt..... This was ALL new to me. Very impressive..... JK
Great video. What kind of gloves do you use?
Cotton string gloves with nitrile gloves pulled over them.
Hey Matt, what machine and food container, also what size container? Thanks and blessings!🇺🇸🇺🇸
Sir, you did a very good presentation! I discovered sous vide only about 2 1/2 years ago! And I have been so pleased with how it allows you to make a perfect steak without overcooking! I also wanted to complement your video skills, the music you added in and the way that you made everything easy to understand. You did a very good job, thank you! What lake was that that you are on? Because next time you have a cookout, I want to get an invite!
What meat press are you using?
Irongrove Tool Co.
I love cooking sous vide. Here's another use: You just smoked a pork shoulder (or 2) and have way too much to eat. Go ahead and shred it all, immediately filling bags with desired serving sizes, vacuum seal and stack in the freezer. Months later (I've gone a year), pull a bag out and toss in the circulator to warm. When you cut the bag open the pork smells and tastes like you just smoked it, really. A fast way to produce some pulled pork during the week.
More Sous vide videos Matt!
Yessir!
I love this method. We’ve been doing ours this way followed by a quick trip over the PK. No need to rest a steak that’s been sous vide. Wait 30 seconds after you cut a sous vided steak and it will turn even more pink. It’s called blooming.
LOL, Sous vide seems so completely opposite of you and Meat Church. But hey, great video anyways.
Ok, I'm convinced. Sous vide is worth a try. Can't argue with those results.
With this crazy Texas heat, has anyone built a solar-powered sous vide cooker (like the old solar hot dog cookers built in science class in middle school)? Might as well put the miserable weather to good use.
I always sous vide a tenderloin for Christmas dinner and its a huge hit. And I can do other things while its cooking.
Thank you for sharing your skills with us! I can see why God has Blessed you! I would Love to meet you one day!