How to Sous Vide Steak | Serious Eats
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- čas přidán 24. 06. 2019
- Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Jak na to + styl
If I was cooking sous vide, I'd have that pan ungodly hot, oil smoking, then add a little more seasoning to get that crusty sear, then leave steaks down for 1 minute, whilst adding butter ,garlic, and thyme, then flip, baste, 30 secs later, take steaks out, let them rest for 1 minute, and they're perfect for me, just a tad over medium rare, but utterly delicious. It such a personal thing though, so experiment with what works best for you, and enjoy.
Perfect steak EVERY TIME,100% agreed!
I was totally expecting Daniel to play the Sous Vide Everything rocking electric guitar theme when using the Searzall. Maybe you two should team up sometime :)
Can confirm from a terrible cook.
He didn't let the steak rest......
@@randomdude6136 🤣🤣🤣🤣
Gugga, does your steaks taste oily?
I prefer my cast iron pan hotter than that, I usually let it smoke for at least a minute first. Then I sear the fat cap first to get some oil in the pan. I also prefer oiling the meat, I feel like that gets it darker
Same same except I've never seared the fat cap first, that's a good tip.
Yes, yes, and yes
100% agree ian!
I also recommend putting the whole bag directly into an ice bath after it comes out of the water, get it cold so it stops the cooking process, then get is super dry before getting your pan rip ass hot before you sear it, if your smoke alarm isnt going off, youre doing it wrong
You've lretty much nailed it mate.
Don't want to turn into a keyboard warrior but seriously watching this video can probably put people off sous vide and people can potentially burn their kitchens with that blowtorch idea over a pan of grease 🤦.
I can't understand why his pan wasn't ripping hot to "flash fry" the steak. He had it on a medium heat hence lack of sizzle and also kept turning it every 15 seconds. How does he expect a sear that way? All you achieve is mild browning and overcooking your steak; making the sous vide process absolutely pointless.
Funnily enough he admits the steak is already cooked anyways making his searing process even more bizarre!
Deserves a second face-palm. 🤦♂️
I know it doesn’t look good right now. But watch this
NemanjaaVidic Let’s dew et!
Deeeeeeeelisious
Guuuuga
Can I do multiple steaks
I like number A
I ordered one online and it’s coming next week, this video was super helpful! I’m excited to start making perfect steaks every time
You can do sous vide with thinner steak if you dunk the bag in ice water for about 30 seconds to lower the exterior temperature before searing, and also use a hotter searing application like a charcoal chimney starter. For non aged steaks you can give them a dry brine (about 1/2 a tsp of course salt per pound of meat) overnight in the fridge on a rack and it will do amazing things for their tenderness. You can even salt steaks and freeze them in the sous vide bag (or a ziplock bag) using a bowl of hot water to seal them.
Only used about 6 times so far but food turning out great. czcams.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
This guy has a great personality and comes across very well.
Thabk u
This is a great video! I am expecting my first sous vide thingy on Wednesday. This video really took the mystery out of using, it was fun listening to the guy cooking the steak, and now I'm even more excited about getting going with this method of cooking. Thanks for making the video!
3months later how did it taste was it actually good
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
To get a much better sear, let the steaks dry and rest in the fridge for 8-10mins before searing - gives it more time to sear, less greyness, more juices.
in or out of bag
molomosk123 out of the bag considering it won’t dry inside the bag.
molomosk123 it also helps if you sit the steak up on its side, or on a rack in the refrigerator to evenly dry out both sides.
What if you just put them in tte oven at a low temp? Most ovens are fitted with a 100 F setting on dehydrator mode. You could also drop them in cold water before that, to giwe yourself a temperature buffer.
@@SimonWoodburyForget The oven temp is likely off in various parts of the oven, so you'd have to use a meat thermometer and adjust the oven temp to get it just right. It would be tricky.
Everything looks amazing.....
Great video! The immersion circulator being used looks like a Joule not an Anova though?
I just got me one at Costco on sale, can’t wait to use it
Thank you for this video!
Awesome thanks for sharing. Subbed!
Coleman makes a support plastic ring stand to stabilize the propane tanks. I have one for my camp cooking small propane canister that I screw a burner top onto..
What fuel are you using for the torch? Not propane is it?
I cooked this way also.. expect after sous vide I leave it in the bag and then sear and torch it and let the bag melt right off the meat.. sometimes u get some excess plastic taste but it’s still better then eating dog food I guess.
😂
I did this yesterday on some decent ribeyea. About 1" thick. Seasoned with salt pepper garlic and onion. 130/1hour. Finished on hit grill to sear. Needed more salt me more time.
When u pulled out the blow torch I hit the subscribe button 💯🤣👍🏾
That torch over the pan full of grease looks like a good way to set your home on fire.
Exactly! Not to mention, who the hell has one of those anyways.
Jack H me 🤷🏻♂️
@@jackh577 a lot of people with a sous vide have one myself included. I never use it though, I prefer my cast iron or grill.
@@uhN0id You don't use it because you realized it was a frivolous item
@@lnopia if you say so. I like it and it does a very good job of making a quick and consistent sear after a sous vide. Have you actually used it or are you making assumptions?
Instead of a Searsall, I use a heat gun and dont worry about patting it dry. Water on the surface layer evaporates quickly when the heat gun is real close and on high. I just sear it that way till the right color is reached which is a dark brown with crispy burnt edges where the fat is located. I like to keep the hear gun longer on the fatty parts.
Looks great! Can I cook the steaks Sous Vide to 125...then finish in the pan or on the grill?
Yes, absolutely. I don’t sous vide much anymore, but you absolutely can. I suggest setting the sous vide 5 degrees less than your target temp. No matter what your steaks will come up in temperature when the hit a hot pan. I tend to reverse sear far more often, because it’s easier to get a better sear from my experience.
thankyou chef 😍😍
Could you essentially cook it to a lower degree to seat it a little longer or at least a little hotter?
steak cooking techniques are a frought subject with many passionate purveyors 😬
good luck with the series!
@1:50 thats how taking an 8th of shrooms feel like hahaha Cheers man
Tried this yesterday. Seared it too much on my grill. Steak was still good and flavourful but too well done because of over-searing. Going to try again and try to avoid the over-sear.
When I’m putting fresh garlic in the bag to sous vide for I need to cut it up? Or can I just leave it whole? Asking for a friend.
Do you need to let the steaks warm up a bit outside the refrigerator before dropping into the sous vide bath?
no
Perfect 👌 yummmm I want an open steak sandwich
awesome! by the way, could we sear first before sous vide and then finish with torch? I thought if we sear first, less juice will come out of the beef and plus we can still make crust with torch. what do you think?
If you sear before sous vide, your crust will become soft. If you dont mind, you can try but to me, searing after is way better. And you can sear your meat with a torch only if you stay 2 to 4 inches away from the steak, it will not taste like gas. It's unburnt gas that give a taste. The searzall can be closer because all the gas combustion appear in the attachement.
Great video, what kind of Vac sealer do you have?
Do you need to bring the steak to room temperature before immersion or can you do it straight from the fridge ? If from the fridge do I have to extend the cooking time to allow for this ?
If you put the steak in as the water is heating up to temp, you don't have to extend cooking time. Straight from the fridge is generally fine, though not from the freezer (that greatly increases internal cooking time).
Straight from the fridge to the bath is fine. Straight from the freezer to the bath is also fine, just remember that you'll need to let it cook longer. Remember that when cooking sous vide your food is "done" once it has reached temperature equilibrium - meaning that the food is the same temperature throughout - so it just takes longer if you start from frozen.
My two cents, I've gotten the biggest compliments, but your mileage may vary. You always want to bring a steak to room temperature. If I am cooking nice filets or any steak at 6 p.m., at noon, I take my meat out of the package, put it on a platter with a couple of paper towels underneath and generously put ground sea salt on it. I then cover it with another paper towel and let it sit on the bar for 4 to 5 hours before starting the sous vide process. In addition to the sea salt, all I add is cumin (this may surprise some people but it works like nothing else), and fresh ground black pepper. Just before I put them down on the hot skillet i very lightly brush on melted real butter ( I do this because I use a square iron skillet with raised surface lines that gives it a grilled look and if just put butter in the pan, it wouldn't even touch the surface of the steak). You will find that by letting the steak stay at room temp for this long and absorbing that sea salt, the steak kind of seals itself and locks the flavor inside (and natural juiciness) and makes the surface caramelize perfectly when you do your sear.
@@stanyoungblood1879 your first sentence is strange.
@@stanyoungblood1879 salt the refrigerate it overnight ,then sous vide
I feel there's a lot wrong with this. No point in the Sears all as well as the cast iron. 15 seconds and flip? I'd Let the crust form for longer. Also no basting the butter over to get the flavour from the herbs and garlic? Hhmm
What is the point of basting if you flip it every 15 seconds, lol)
Damnn can he cook in his own wayy ?? Geesh... You guys cook your food how you want to.
@@aldaziadegraffenreid4751 anyone’s more than welcome to cook how they like, but this is a ‘how to’ video. Can’t take the heat, get out the kitchen 😂
@@chrisbaker7027 this is a video on how HE COOKS, not how you guys want it to be cooked. your ass probably cant even cook and thats why your on here to learn HOW HE sous vide his steak, when you know the basics then youll end up doing your own little recipes or Whatever in your OWN WAY.
@@aldaziadegraffenreid4751 yeah I learn and... 😳 but if you post a 'how to' video that makes no sense then I'm entitled to say so. I've learnt enough and cooked enough to know this method makes no sense. If you can be bothered to research then you just have to look at how other well established chefs do it and the reasons why. Plenty of videos out there. Idiot sandwich. 😂
I read that using raw garlic in sous vide cooking can botulism. Can you please let us know if it's safe to use raw garlic and sous vide cooking? And also are the flavors of the garlic actually released to the food given the relatively low temperature?
Could you theoretically set your sound vide to like 125 instead of 130 to give yourself more room to get a better sear on the outside? Or is that not how that works?
SOOOOoooo, what's the sous-vide temp and time for Medium-Rare Rib-Eye steaks before searing. My preference is to smoke, sous-vide, then sear.
I feel that salting after the sous vide helps the meat keep the juices more??
what oil do you use? I typically dont like avocado cause of flavor what is your opinion
5:49 LAST STAGE, FINAL BOSS FIGHT
Great idea but looks like a pain vs the smoke/ reverse sear method but interesting for sure.
Using the torch alone can be tricky. If you only use the yellow part of the flame and not the blue part you won’t get that gas taste.
It’s actually the opposite. A yellow or orange color means the fuel is not fully combusted, where a blue flame indicates full combustion.
throw the meat in the fridge for 15 min and you can get a better sear without messing with the internal temps.
Stupid question from a novice....in or out of the bag?
@@SJO2112 probably in the bag just so it's sitting in juices during the 15 mins
Wouldn't that make the steak colder inside even after searing ?
@@gameaccount1612 yes it will
@@redners11 Out of the bag to get rid of surface moisture.
This might be a dumb question but do you let the water come up to temp and then put the steaks in, or can you put the steaks in as the water is coming up to temp.
Let the water come up to the temp first. Then put the steaks in. (:
7:15 *gufa ENTERED THE chat*
i Knooooo it doesnt look that good RIGHT NOWWWW but watch this!!
commander sus Gunner Guga*
Can you do this with a slow cooker instead of the immersion heater?
If I want a steak to 133 for example should I sous vide to 128 and then sear it harder?
If you place the steak in the fridge for 10 minutes, you can sear the steak 2x longer on the cast iron pan without overcooking the inside.
Andrew Le right after I bring it out from the water or do I let it sit for a while?
Coringa Gamer Right after you bring it out of the water, pat dry with really well with paper towel then put it in the fridge
Ok I had to pause this to advise people NOT to use the broader tanks actually, those green tanks will damage your torch if you tilt it during use, that's actually why you should be using the tank he is, those are made for use by plumbers so the torch isn't damaged when they have to turn it all different angles. I went through 2 torches before I finally realized the green tanks were what was messing them up.
At 2:01, Does cooking a very rare steak in sous vide kills the surface bacteria?
If you have 4 people eating dinner and 2 like med rare, one med and one well done, how would you do this to have everyone eat at the same time?
What's the purpose of using the torch if you're already cooking it in a pan?
Looks cool. Plus men like fire.
How do you know when the meat's internal temperature is where you want it? What's the min time? Hour? 2 hours?
7:52 to improve sear without overcooking, let the meat rest out of the sous vide (i do this in the bag/juices), drop temp to 120-124, this will give you more time in the pan to establish a crust. During the sear, you’ll essentially be bringing the meat back to 129 -130
That’s the wrong way to sear steak. Hot pan with high smoking oil on both sides first before butter goes in with some pasting. He seared and added butter in for 1 side, the other side will never get seared with crush.
K.. buying one right now
James Mason how did it go
......uh good to know?
@@zgSH4DOW wow that'll show him to comment
What brand of plastic vacuum bag are they using? Because it looks to be reusable.
I find that if you're going to sear them in a pan or on a regular grill, giving them a quick cool-down first helps maintain the even doneness. For one steak, I'll just run it under the cold tap for a few minutes before de-bagging. An ice bath works well for multiple steaks. That will give you a bit more time in the pan before creating the gray band and allows for a good sear. I tend to prefer the extra hot methods like Searzall or using my charcoal chimney as a makeshift "rocket stove".
Personally, I don't find the Searzall causes the meat to taste like fuel at all. Since that's exactly what it was designed to eliminate, I'm not at all surprised. I get right up on it, too, blistering the fat and creating a hint of char. I have one of the most sensitive senses of smell of anyone I know, and all I taste or smell is clean meat. Grilling over charcoal or even a propane grill imparts way more fuel taste (not that that's always a bad thing).
Such a clever idea! I think I need to try this. This will solve my problem of "british steaks are too thin" problem. I also agree with the torching the meat - its fine, especially if you've got it burning clean!!
trying this tonight! great idea!
@@ILik3PH0T0 So how did it go?
I use a searzall to light up my cigar.
I don't understand.... you said "my steaks have been chillin in this hot water bath"? Lol. Good vid mate!
Everything before the searing info was great.
Everything about the searing was super counter productive and remarkably dangerous!
Just got one for Christmas. Can't wait to try it.
Sound got way lower at 3:50.
Great vid. ❤
Can I use a zip lock bag to cook my steak? Do I really need a vacuum sealer and expensive bags? Thanks!
If you look at other sous vide examples on youtube, you'll see people using ziplock bags to do it. I've done both. I like the vacuum bags because it gets just about all of the air out so the steaks don't float, but if you use a ziplock, then you can clip it to the side or something to make sure that the meat stays put and the zipper doesn't submerge and accidentally come open. Also make sure you use freezer bags as the plastic is thicker and better suited for this kind of thing.
Yep, use the water displacement method. So much cheaper than buying a big ol’ vacuum sealer thing and works 98% as well
Might want to invest into a flamethrower for a better sear
After seasoning the steak it's best to first put the steak back into the fridge for an hour (at least 20 minutes) before putting it into the sous vide machine.. or the oven or the grill for that matter.. Reason is that the salt will initially draw out the moisture from the steak and only after about that time the steak will have pulled that salt-brine (if you want to call it that) back in for accepting the flavor of the salt and other herbs..
Confused about temperature for medium rare at 130’. I take mine out of the oven at like 124’ max before searing. Minimum searing and it comes out medium lol so 124’ should be 120’
Try patting the steaks dry and throwing them in the fridge uncovered for a bit. This drops the internal temperature of the meat down a few degrees, and buys you some extra time to develop your sear without overcooking your meat.
The torch is fine on its own. Especially with the searz-all
I don't know about that, I get a heavy butane taste which isn't nice. I use a rack ontop of a charcoal chimney to sear after having the lump charcoal get up to temp for 30 mins.
@@Leaptab I have never tried the chimney starter idea but it sure looks like the best way to go.
Isnt raw garlic at risk for botulism? Heard its better to use garlic powder as the spore is destroyed in the process.
Oh... so you take it out of the bag before searing. That explains a lot.
why not souvide then deepfry in 10 sec intervals ... get perfect crust and perfect inside i think
So is sous vide basically poaching to the desired temperature?
No poaching is when the food contacts water. This is more like pasteurization
What is that flame thing called on top
What vacuum sealer is that
"going above that you're going to medium well..." *the pained look on his face *
Curious why on the serious eats website all the tips are " from 1 to 2/3/4 hours". No guidelines for weight so wtf is the range for.
i find typically the range comes from the amount of time you can hold it at a particular temperature without affecting the outcome, especially for things like steak
Because after 45 min to 1h (actual time to cook) it can stay there for few more hrs without problem. It doesnt change anything. It's useful to know when you're busy cooking other stuff at the same time and you just let it sit there till youre ready to come back to finish searing. Also I left home once while I was sousviding and I just took care of things within 2 hrs.
I've personally found the reverse sear makes a better beef steak than sous-vide.
Steaks are one of the few things that SV let me down. Most everything else is great though. Carrots, delicate sauces, pork loins, ribs.
What are the reason(s) that cooking steak sous vide let you down? I'm curious.
The biggest problem with the standard reverse sear is that it's time inflexible. When you are doing a dinner party for 8 (or for restaurants), you need the flexibility of being able to let them alone til you are ready to sear. Otherwise, I've done both and can see or taste little difference if the steak out of the sous vide is dried sufficiently to get a good sear.
Nah... they both are great.
Why not give slight seer first before cooking?
Seems like a lot of extra work. But this dude has a natural comedy to him. Won’t ever use this method but wouldn’t definitely watch this guy more often.
Thought garlic was a no no in sous vide? Instead use garlic granules?
sous vide the steak to slightly less than your ideal temp and then sear away. the temp rise will put it in the perfect zone.
Yes but by doing that, by searing the meat longer you are creating banding,(the gray zone under the crust) which defeats the purpose of sous vide
The sweetspot for me is at 57C
I find the time it takes is a bit long. No doubt, it probably is tender but if anything, on a low rolling boil for half the time and finishing it off in the broiler for 10 minutes seems fair.
I think this method would be great for doing 2+ inch cuts, where you could spend just a little more time working on that good sear.
I usually go 5-10 degrees below my desired doneness. So i have room to sear without over cooking.
I wonder if you could have a marinade in that bag with the meat! I would think so?
Yup, done all the time.
Why don't you cool down the steak before searing? Surely dumping it into some room temp water would provide a temperature buffer before searing.
Thanks, watch at 1.5 playback speed though
My understanding is that the Searzall doesn't cause torch taste. Anyone have experience using it?
Is it really not save to do it at 128f for 8 -12 hours
This dude is like Paul Rudd if he were a chef. Love it!
Why salt it beforehand? Doesn’t that start to cure the meat?
Why oh why would you think to use a Searzall next to hot oil like that....
It was butter
Sear is good. another option is an ice bath (or pop in the fridge and do the 2nd step at a later point), and then smoke for 45 min (it needs to be cooler to take the smoke). Sous Vide que and you will never go back.
Something I've never understood about sous vide and that everyone says the internal temperature of the meat will not rise above the temperature of the water. Why is it then, that when I take chicken out at 155 (from an oven - not sous vide) and it rises above to 160 sitting at room temperature? Is it because the outer layer of the meat is like 170-180 and it's heating the inside?
Miniac u mean sous vide chicken at 155 turns out 160 while sitting?
The temperature of the bath was 155 and when you took it out, the internal temperature of the meat was 155 and rose to 160 while sitting on the counter? That violates the laws of thermodynamics. More likely the calibration of your thermometer either in the circulator or the meat thermometer is off. The only way the temperature would rise is if the external temperature of the meat is higher than the internal which could be a calibration issue or you're using some nonstandard set up with the food too close to the heating element so the local temperature is higher than the bath thermometer is measuring. Also 160 is an unusual temperature when for white meat you should be between 140 and 147 while for dark meat usually you're at 165ish. If you're in a bath that's 165 and the internal temperature is 155, then the internal temperature will rise when you take it out because the outside meat temperature is closer to 165 and not in equilibrium. The temperature not rising when out of the bath only applies to equilibrium conditions so leave it in longer, say 3 hours and try again.
@@RiamsWorld edited the question
@@Miniac well that's the reason it only applies to sous vide. The oven air temperature isn't 155F. If you put it in a 300 degree oven, and the internal temperature isn't 300 degrees (minus evaporative effects), the outside will be hotter than the inside. The thicker it is, the higher the temperature and the shorter the cook time, the higher it will rise after you take it out.
Same principle as brines actually. Differentials cause carryover effects.
You basically answered your own question the outside is still hotter when you cook in an oven or pan that's how you get carryover cooking. When you take it off the outside is still cooking the inside thats why when you use a thermometer you notice if you read middle compared to the outer edge it is at a higher temp.
With sous vide you won't get that since the whole thing was set at the temperature it was placed in. The searing if done right will only raise the internal temp by a little bit since it's quick.
After suvi, I would season the steak just before the sear. A minute on each side. Add butter and place cast iron pan into a 450 degree oven for 2-mins. Good video, thanks for sharing.
👍👍👍
why not cook it sous vide then throw it onto a super hot charcoal grill, e.g. Big Green Egg? 1 min/ side.
Yup. Or if you don’t have a grill that gets that hot, you can put some charcoal in a chimney like you’re getting it ready for the grill, then put a grate over the chimney and sear it there. It gets raging hot bc the charcoal is so concentrated. Just make sure it’s good charcoal, don’t want that lighter fluid flavor.
Seems like a lot of work- how often do you cook this way?
@@cindykeller7279 Quite a bit and it's very little work. and super easy cleanup.
@@steelsteez6118 No work at all
what is the name of the plastic?