This Kitchen Gadget Cooks A Perfect Steak Every time!!
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- čas přidán 7. 09. 2024
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In this video, I will show you the basics to cooking with an Innova Sous Vide Cooking Wand. It helps you cook the perfect steak every time. First, we vacuum seal the steak and then submerge it in a water bath. The steak cooks to the precise temperatures and holds it there for up to 4 hours. What comes out is perfect results every time.
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Tools used in the video:
Anova Sous Vide Cooker: www.amazon.com/...
Rectangular Container: www.amazon.com/...
Cover: www.amazon.com/...
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Careful with heating a non-stick pan that hot. The coatings on them aren't intended to get that hot and can cause issues. If you want to get a good sear with a hot pan just stick with a well seasoned cast iron.
I love this channel. The fight with the fire alarm is hilarious.
Great video. Been using sous vide for a few years now and think our home steaks beat 90% of the restaurants we go to.
Also, sous vide is a great way to defrost things quick. Usually 15-30 mins. We also defrosted our 20 lb. turkey from solid block to thawed in less than an hour.
I am going to have to remember that one. Great tip
I haven't tried a sous vide yet, but I can't imagine having a steak not finished on charcoal. I do all my steaks (and any other food that I can!) on charcoal with flavorful wood chunks where appropriate. The savory smokey taste is just to die for. We even did ratatouille (in cast iron) on the kettle grill -- it's KILLER. Soon I'm gonna try smokey pancakes. There is just no greater cooking device.
I've been using sous vide for several years and love the perfectly cooked steaks. Even perfectly vacuum sealed steaks will sometimes partially float, and you can buy sous vide weights to prevent that, but they're expensive. I went to the thrift store and bought a pile of stainless steel table knives for about 20 cents each. I cut the blades off and use the handles for sous vide weights.
I've been using sous vide for years (early adopter nerd here). You're right. It's the absolute best way to get a perfect steak. I use the same setup as you do. Edited to change a word.
I am glad to hear that. Sous vide is such a game changer. It is so easy now especially with the tech that is readily available.
I just recently learned that alot of the major steakhouses around town (I live near Baltimore), use this tool. Had no clue!
I always season before vacuum sealing... AND, I never discard the juices after the sous vide cook step... makes a GREAT 'au jus' sauce with just a MINIMUM of work. Sous vide is the way to go... especially if you have a big hunk of meat and want that consistent doneness all the way through. Good video and I really appreciate the bulk breakdowns!
I adore my circulator! I bought it 2 years ago and it has been amazing for any meats, mostly use for beef expensive cuts.
Great vid until you seared in a teflon/nonstick pan...health concerns aside, cast iron or carbon steel would have seared better.
At least he didn't use a metal implement in the ... never mind.
And the health concerns about heating your food in plastic for a few hours?
Great video. Why did you take your shirt off when drying off the steak😜🤣🤣🤣
I use the Sous Vide a lot. I do a reverse sear on our grill. They sell a set of weights you can put in the with the steak so it stays submerged.
Lol, i have used the same anova and foodsaver device since 2017. Btw, i suggest using a propane burner outside along with a cast iron pan. The pan has enough mass that it won't drop in temp from a steak or two. Being done outside keeps the smoke and spitting grease from making a mess in the kitchen.
You have me laughing about the fire alarm. I live in an apartment in the basement of a house. I have set off the alarm a few times and my landlord has finally learned I’m not burning down the house. Doing the smoke signal dance with the kitchen towel doesn’t do much to help once it has gotten to that point. Lol 😂
I had to try something
@@ButcherWizardI know. I did the same thing. That’s why I was laughing so hard.
Great timing, I was literally just googling Sous Vide machines 😁. Thank you showing us how to do it 😊.
Thanks for watching
Great video! I’m wondering why didn’t you season the meat before you vacuum sealed it? I usually season with salt and pepper (garlic powder sometimes too).
Anything other than salt will burn when seared at high temps, especially garlic. It’s better to add it after. A compound butter with minced garlic is very good.
You can but have to remember not to put too much.. The vac seal bag allows all the juices to simmer with the meat so can become potent
I use sous vide for nearly all my beef and pork preparation. You can prepare crappy cuts of meat to perfection. I use a cast iron skillet for all my searing, usually with grass fed butter.
The best use for the sous vide device is to take a big thick chuck roast..maybe 3 inches thick..and cook it for 24 hours at 131. It gives you a giant prehistoiric steak that has the taste of a ribeye and the tenderness of filet mignon.
Trick for searing. Put your steak in the fridge for a few minutes before searing. Helps dry the surface and reduces the gray band.
Also, season your meat before you put it in the bag.
If it's an inch or less in thickness just use a cast iron skillet finished in an oven.
Sous vide can easily become a crutch.
That's a relief. Since I have a cooking disability, it's just the crutch I need!
Sous vide! I got the Breville one a couple years ago. Great tool! 😊
Can you put the steak in the sous vide straight from the freezer if it was vacuumed sealed? Or do you need to defrosted it first?
Love the vids!!
😅great video! I always wondered how to use this!
Dude when you threw that steak into the oil and it splashed over the edge, I had major PTSD from father's day this year when I cooked up a ribeye in the pan and dropped it in with tongs, and that burning hot oil got my arm! Still have some minor scarring from almost 3 months ago! Please brother drop them in the pan so the last part to slap down is away from you!
What if I want to sear on my Propane Grill? my grill is pro-sumer and gets to 700F and has think stainless bars.
Thank you for sharing!
great video man ive been watching all your videos A1 content!
This is perfect for a truck driver!
I prefer to use a torch (Amazon $24) to finish off the steak. To keep my smoke alarm happy, I usually torch the steak outside in a pan on the gas grill. I get a better char all around and don't burn myself with splatters of blazing hot oil.
So funny that’s what we do open up my window above my kitchen up I opened up my glass sliding door and I opened up my window in the dining room, and sometimes I’ll even go in the living room and open up that window. Just don’t want smoke on fire sprinklers alarm. Lol
Will this work on a thick fillet?
I've left a tritip in the sous vide overnight before and it was fine. Not mushy or anything.
QUESTION: Don't you worry about eating the plastic that migrates into the fat (when you heat plastic containers)?
Love this channel you are awesome sir
Fire alarms got me crying LOL cool device
why didn't you use a cast iron skillet? isn't that best for the sear? thx
Can we use this machine to cook it as a roast and make it a prime rib?
I always cook my steak outside on a portable induction hob.
Just subbed. Looks like our house when we broil up steaks. 😆
Couple of questions. I fully enjoy all your videos and have learned a lot Thank you
How many steaks can you sous vide at the same time?
How do you render the fat out of the steak if it is in the hot pan for a minute or so on each side?
I treat the sous-vide container like a pan, don't overcrowd it but you can definitely cook multiple at a time. You want to avoid stacking, the steak should be completely surrounded by water. Me personally, at the end I also sear the sides, this would render some of the fat out as well. Also, not sure what level he had the stove at, but I would go Med-High (more towards the high side).
I get the grill at high temp and get some nice 90s on each side and should be goood tooo go. Done!
So a nice sear with teflon right? 👌
Been waiting for this vid!!!
Thanks for watching. More to come.
i think you're keeping the blade cover on?
Thaw first or place in water frozen??
"Do you like perfectly cooked steaks?" showing a steak swimming in a gallon of oil. 😂
Guys, make it easy for yourselves. Get a kitchen blow torch. It will take care of the sear in seconds.
I need to try it. Are they propane?
@@ButcherWizard yes
@@ButcherWizard Mine is Butane but pretty much the same thing.
A blowtorch will deposit partially burned hydrocarbons from the butane fuel on the surface of your steak. Do you really want to eat toxic hydrocarbons?
@@briancampbell6299 mmmm.... toxic hydrocarbons... 😋
I'm surprised you don't have an 'otto wilde' or similar infrared cooker. I don't have one, though I just watched a vid of a friend where he did souvide (undercooking the meat by 40+ degrees), then put them in an otto wilde. My house has natural gas, so I don't use anything that relies on propane (and I don't think I cook out enough steaks to make it worthwhile, but it does look fun to use).
But you can do so much more than meat in sou vide. Mashed potatoes for instance. And with that said & if you have a chamber sealer you can add the milk (or cream), butter, salt, pepper and whatever else you add to yours. Then once cooked to tender you can mash right in the vacuum bag. Just squish & mix throughly right in the bag. You can then cut a corner of the bag and pipe them directly on a dinner plate to make them fancy😉. Glazed carrots are another great thing to sou vide and they won’t ever burn, unless you set the sou vide way too high for carrots. Eggs are another great thing to cook to desired temps, you don’t even need to vacuum seal them, just drop your egg, still in the shell, into your sou vide container. Just remember that (at least what I’ve found through using mine is vegetables usually need a higher temperature than meats to get tender. Check out the youtube channel, “Sou Vide Everything”. Guga is the best teacher of everything & anything sou vide. He’s def my go to for all things sou vide.
@@saltycrow I'll ponder it..sous vide looks useful--it just makes an ugly steak, thus why some do most of the cooking in the sous vide, then finish on a grill.
@@monkeyb1820 since you're ponderin'... if you decide to take the leap, get one that's wifi capable and has a app. Like Joule maybe. It is pricey though. I feel like the lofty price is worth it in the long run and when mine goes out Ima try a Joule. I bought a cheap one cause I wasn't really sure about them. So I got a Avalon Bay, it's nice and works ok, though no wifi, no app and the cooking temp is off by just a few degrees, 2 or 3 maybe. I've checked it many times with a few different instant reads and it's always off by only 2-3°. That's pretty consistent and I can live with that wee bit of discrepancy. It's also pretty big compared to Joule. The Avalon Bay just barely fit under my top cupboards when it sits in it's water container on my counter. So good luck to ya. Hope it all works out in your best interest.🙋♀️
That was a nice meat tenderizer? Any idea where you got it?
I just bought one.
Tip - save your bacon grease for cooking oil
Thoughts on Traeger?
Can you cook several steaks at the same time in the water bath? Thanks
Yes. I've done 4 at once. Worked just fine. Ideally you keep them evenly spaced so the water can circulate evenly around them.
Can you go from freezer straight to sous vide or should you completely defrost first?
You can sous vide from frozen just fine.
@@ButcherWizard So... add an extra hour?
Good videos so far. Can you make some on pork
I have gotten lots of requests for pork videos so I will get some out soon. Thanks for watching.
Appreciate the video. But OMG the cross contamination with touching meat, touching the outside of the bag, not folding the top of the bag when putting the meat in and putting that in your FoodSaver... ugggh. This healthcare provider cringed. But again - thanks for all the tips! Can't wait to use one. :)
Look on the bright side - a potential customer!
Is it possible to grill as opposed to searing?
Yes, but quickly at high temp. It’s just for flavor since the steak is already cooked.
My son uses this method at his frat house. Your bathroom is 1,000,000 times cleaner.
I like the fat rendered more, cause I like to eat it too.
If you had a larger bath, is there any reason you couldn’t do a whole roast this way?
Yes you can do large cuts as well. I would vacuum seal them if you are going to put it in the water bath for 4 hours or longer. The water displacements method is good for short cooks but vacuum sealing is the way to ensure there is no air in the bag. Thanks for watching.
@@ButcherWizard Thanks!
Can I can do multiple steaks at one time
Yes. You can fill up the individual bags. Make sure you let them go for at least an hour. I did 20 filets for a family reunion and it turned out great.
Reverse Sear
Can you cook two steaks at one time?
Yes you can cook as many as you container will fit as long as they are all vacuum sealed.
I sure hope that was not seed oil!!! It's cheaper and much healthier to just use your bacon grease!
....reverse sear steaks don't benefit from resting..
keep your gadget, i got my cast iron for perfection
Is this a sponsored video?
It isn’t an official sponsored video. I am just trying to share a procedure and the brand of appliance that I use. Thanks for watching.
Steak looks terrible. Leave off the pepper until after the steak is seared in a ripping hot cast iron. Don't forget to put a bit of char on the edge fat, it looks pale and unappetizing.
Why are you cooking a thin steak sous vide? You have missed the point of sous vide cooking. The benefits are that you can cook a thick steak uniformly all the way through. Cook a thin steak on the grill or in a pan.
This is america, you have the option to have a steak in any thickness you want.
Works a wonder with the odd-shaped tri-tip roast as well!
You're getting the non-stick coating on that pan way too hot. Regardless of the chemistry of the coating, It's not safe to cook with at that high of a temp. Non-stick pans should only be used for low temp cooking. If you're going to get a pan ripping hot, make sure it's not multi-ply or coated. A cast iron or carbon steel pan will give you a heavenly umami crust even Gordon Ramsey would be proud of.
What is the purpose of this? It looks more like extra work.
well duh. the pay off from the extra work though. its huge asf
❤🥩💧
...in plastic.
Studies showing the heat is migrating the plastic from the bag into the meat now with concerns this is not an all that healthy way to cook. Some are using glass containers vs bags.
I’ve never had one done this way but it looks more done than I prefer. I like mine in red juices vs pink but maybe that’s just how it looks on film?
I tried the glass container, but when I tried to vacuum seal it, it broke and contaminated the meat with glass bits. At least it was crunchy.
@@highjinx6519 Cook at a lower temperature.
@@commentatron first I’d have to convince my very set in his ways significant other to try something new lol. Thank goodness he does a damn good job on the grill. Maybe some day I can talk him into it.
@@highjinx6519 Happy husband, happy life... band...
It's garbage It makes your steak taste like roast beef. I want steak not roast beef Thanks anyway
Absolutely disgusting!