The Worldâs Best Steak - Sous Vide with Anova & Seared by Ooni Pizza Ovens
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- Äas pĆidĂĄn 19. 07. 2020
- Ooni ambassador, Josh Tahan (@truecraftbbq), combines the precision of sous vide with the searing flames in Ooni pizza ovens to fire out two mind-blowing steaks: a massive Tomahawk steak and a smaller cut. Is this the perfect steak? No doubt. For instructions and full recipe please follow - bit.ly/3hfn0XO .
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Ooni Ambassador Josh Tahan - / truecraftbbq
*Ooni Pizza Ovens are designed and approved for outdoor cooking only. Even though it might seem that in this video the chef is cooking indoors, it's actually an open outdoor porch area.
#OoniPizzaOvens #OonixAnova #OoniKoda16 - Jak na to + styl
Here is a simple and cheap way to get a bit more of a pronounced crust. Do the sous vide like you said. But then put a small cooking grate on top of a charcoal chimney and fill it up. When the charcoal chimney is going full blast its like a jet engine. 1 minute a side on top of that and your crust is pretty perfect.
Try the smooth side of grizzler for 100% contact
The big one is great, but 4 minutes is way to long for the thinner one...
Great job, Josh, and what a presentation!! :)
Itâs even better if you reverse sear on a grill. Set grill for low heat ~250 degrees Fahrenheit and pull steaks about 10 degrees below target temp, Trent with foil, heat up ooni, and then sear per your directions. Better texture and better taste due to charcoal during low cook. Sous vide just doesnât cut the mustard if you want the perfect steak. I love my immersion cooker, but I never use it for steak. Iâve done side by side with reverse sear and sous vide and I havenât had a single person that preferred the sous vide steak over the reverse sear.
Thank you for the feedback - that's a great inputđ„
I've done that in Fyra and it works! Very hot and quick in there. It will burn the seasoning off of the outside of the cast iron. I did this last night with thick pork chops - very good! Also, note in the video the board under his cast iron is warped. Mine warped on first use - cast iron is just too hot for those boards.
crust was lacking... No cap.
Amazing
Yep, you got it right dude
Great video. But what temp is the Ooni? I put mine in at 900 degrees, and 2 minutes brought it to way overdone. Could you share that detail?
Dave please check the full recipe here: ooni.com/blogs/recipes/the-world-s-best-steak-sous-vide-with-anova-seared-by-ooni đ
Great concept but definitely need to perfect the crust. Wasnât good enough IMO.
Thanks for the feedback â€ïžâš
Not sure how often I've had to cook up a "dinosaur bone" and a filet . . . but I imagine it might happen and sous vide solves this particular problem. Look - I've used sous vide off and on for several years. I cook and grill on some combination of my Weber kettle, a Lynx propane grill and a Mak pellet smoker . . . . . all of them are great tools - for certain situations. What I've learned that sous vide is really good for is getting a LOT OF FOOD - almost ready so that - come dinner time - I can serve up a WHOLE BUNCH OF FOOD - in very short time AND on no particular schedule. . . . . . (my wife LOVES to change up "dinner time" at the last minute. I can have twelve or thirteen ribeyes all "idling" at rare and leave them there for plus or minus an hour with no consequence - - - - and in about 10 or 15 minutes, when she says she's ready to stop sipping her glass of wine and ready to sit down to dinner - get everything seared up and cooked to everyone's liking on a "standard" sized Weber kettle. Dont get me wrong - there's lots of other ways of getting this much food ready and delivered on time but it takes some skill and a great deal of practice AND you dont have the ability to "delay" service thirty minutes when everyone's having a nice time on a summer evening when we'd rather just chitty chat for another half hour til the sun sets. Having a sous vide bath sitting and "idling" - literally ANYBODY can produce a great deal of food on a highly variable schedule A N D done very nicely in a very little time - with very little practice. Like all of the other gadgets - it's a great tool for a specific situation. TIP FOR THE DAY: You DONT have to buy everytyihng that says "sous Vide" . . . . .. MY water bath is a large plastic tub I purchased at a commercial restaurant supply joint and which I modified to let my Anova circulator clamp to the side. . . . . a couple of towels underneath and on top and I'm good to go. It was half the price of a "sous vide" tub.
Thanks for your insight and for sharing your Sous Vide experience with us!
Difference between rare and medium rare only 3 degrees, since when?
@@Oonihq 60ÂșC is medium. Rare is 49-51ÂșC
. . . prob meant med-rare to medium in degrees C. And yet the video was solid. So, go and created something amazing.
I wish it had a higher lip. Concerned about the fat dripping on the stone.
We haven't run into this issue, but if you were to have any problems with your stone after using the Ooni Dual-Sided Grizzler, please send us a message at socialteam@ooni.com and we can help!
Do we have a method to make the sous-vide a day before the sear? Let say I am going camping !
@Marc, no problem to keep these Sous Vide cooked stakes in the fridge for at least several days. On the day you intend to dear them I would recommend taking them out of the fridge ahead of time, and even possibly put them into the Sous Vide bath again, although for a shorter period of time. Just to raise the temperature of the meat. Otherwise you might overcook when you sear, or your stake ends up being on the cool side. Experiment a bit, and see what you like.
@@bgoldverg great thanks ! I will try soon!
Bro you gotta watch Guga more
So really the only necessary piece of equipment would be a food saver vacuum bagger? Because I can put it in a pot of water on the stove and maintain 130° then sear it off on a charcoal grill or a cast-iron pan on the stove, right? Thanks for the info Iâll have to try it this way,
Sous vide systems maintain exact temperatures, your stove will not and a sous vide system circulates water around the food as well.
Jay Getz what stove would that be, I donât recall you being in my house to see my series 5 Viking stove, what itâs features are or isnât capable of doing,
@@mattheww8059 Jay is correct. You could theoretically sous vide with a hand mixer, pot of water, stove, and thermometer. But holy Jesus what an endeavor. That would require cooking skill and patience beyond compare. I would rather spend the $100 and save myself the time, money, and embarrassment of such an endeavor...
Dirk RRango easily could easy overcomed by A simple immersion blender
Dirk RRango the guy just wants to be argumentative. The internet is full of those.
There is almost no sear on this pizza. It's hard to tell from the purposely skewed camera angle and shaking, but it looks like the outside was grey
That sear was in no way better than a cast iron pan. And it wasted a whole bunch of gas.
Considering that I always set off the fire alarm, I will gladly do it outside on the Uuni.
Felix Cervantes why? The seat wasnât good and it didnât even sear the fat on the side. Why? Because it canât. Useless.
@@FelixCervantes hahaha everyone right here too! I definitely need a better range hood vent or this!
Ironic because he uses a cast iron pan.
... or, reverse sear and then finish off a proper fire/coals, the way a tomahawk should be. đ
Ooni makes great products, but they should stick to baking...
Donât ruin your Uni pizza oven with beef grease, get a souvee gun and sear the steaks.
2 minutes too long, those were pushed to medium or medium well
Not impressed with the color on those steaks. Just being honest it could be much better.
Hey Johann! You are more than welcome to cook your steaks to your own preference! đ
@@Oonihq You mean properly? Yeah no problem. Admit it; what happened is you didnât get the ideal result but instead of adjusting your method, cracking that coin purse for another tomahawk or two and try again, you pass this hack off like youâre on the same caliber as good CZcamsrs. Good Channels makes mistakes and then try again before posting. Donât quit your day job. Ray Charles can see that thereâs barely a sear on that steak and the small one is overdone. Sticking anything in a 700-900 oven for 3-4 minutes is not just giving it a sear youâre overcooking it.