This is the BETTER Way to Cook Steak
Vložit
- čas přidán 7. 03. 2024
- This incredible sous vide steak recipe is slow cooked in a water bath with herbs and garlic that is then pan seared to golden brown perfection for the ultimate meal. Once you try this method of cooking steak, there is no going back.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/sous-vide...
→ Ingredients
• 2 1-pound New York Strip Steaks
• 8 garlic cloves
• 20 sprigs fresh thyme
• 1 tablespoon olive oil
• 1 peeled shallot
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste
Watch more recipe videos:
Steak Frites: • Classic Steak Frites R...
Steak Fajitas: • We Can’t STOP Eating T...
→ Follow Me On:
• My Website: billyparisi.com
• Instagram: / chefbillyparisi
• Facebook: / chefbillyparisi
• Pinterest: / chefbillyparisi
• LinkedIn: / billyparisi
Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together! - Jak na to + styl
YOOOO I sound country as heck when I say "Sound Good, Let's Cook." Like what the crap was that when I listened to it while editing 😂😂😂😂
You Rock Brother!
Ha! I didn't hear it because I always say it with you! Love the videos as always!
I thought it was awesome
I say that now…….😂
I started saying that about everything LOL
Sous vide *ROCKS* --- what else needs to be said?
I recently cooked a dry brined *round steak* at 136 for 24 hours, then seared it on heat-shield reentry hot cast iron for 1 minute per side. It was tender, juicy, pink inside, and so much juicier and more tender than a braised round steak that my daughter couldn't believe that it *was* a round steak.
Sous vide for the win!
I know what I'm having for dinner tonight! I love sous vide. My favorite way to cook it is to finish it on top of my charcoal chimney. Best of both worlds!
Thanks for watching!
Oh yes, i love the Sous vide methode... you can prepare your Steaks and they are ready on time when guests arrive... And as you mentioned, they are super tender and delicious!
that's what's so great about it. You can hold that temp all day!
I have gravitated to your channel (and subscribed) because of your methods of teaching. You offer options and don’t come across as thinking we are beneath cooking great food. It’s because of your videos that I’ve grown in my cooking confidence.
I’ll be online shopping for a Sous Vide heater.
You make cooking fun and not pretentious.
Thanks for taking the time and effort to show us we can cook. (Usually)
youtube is the only place where you find people complaining about too much butter on their steak..
I find people just have really strong opinions no matter what because they like their food a specific way or their favorite chef or creator does it different. There are so many techniques used in cooking and a myriad of ways to produce delicious food. I also realize I’m a bit older than the average CZcams food guy and am a bit more old school and see things as both and where people today only see things one way because they’ve been told it has to be only that way or else it’s not right.
I’ve been doing sous vide for my A5 Wagyu BMS 12 steaks and it’s been unbelievable
Sounds 🔥🔥
I’ve been cooking both of these scenarios for years. I’ve tweaked my recipe many many ways. Finishing in a pan of drawn butter (not oil) is my favorite.
That said, my favorite style for a Rib Eye is straight from dry aging in refrigerator for a few days to charcoal grill. It’s just the best flavor!!!
Nice!
Like your cooking Chef Billy. Enjoy the videos
Thanks for watching!
I've done both and reverse sear can produce excellent results--but there's still some guesswork getting the temp perfect (I don't have remote temperature probes so I'm constantly pulling the steak out to temp it with my thermapen). Not so with sous vide. It's perfect every single time. Also, the only way I can get sous vide-like results with reverse sear is if I temper the steak at room temp for at least an hour. And if I'm going to wait that long I might as well go sous vide and guarantee perfection.
I clicked on this video out of curiosity because I'm doing steak sous-vide for only the second time. My partner just got a new Instance Pot with a sous-vide mode and I've been curious about the method for years but just didn't think I'd bother buying the equipment to do it.
I love steaks and I think I can come close to what I like either on the BBQ, broiler or pan frying. But there have always been the odd time when I didn't quite get my steaks right. I usually target the internal temp of my steaks to be between 120 and 125. I've learned that these temperature, taken by a meat thermometer can vary widely depending on where you take the temp readings.
When I did sous-vide, I set the temperature at 120 and cooked a frozen solid steak for about 2 hours. Then I pan seared it in ghee. Wow! Best steak I've had for a while.
Yes, it takes more time, but when you sous-vide your "window" for cooking is almost wide-open. I let my 1 1/2 inch, frozen steak sous-vide for about 2 hours before pan-searing, but I'm told you can leave it under sous-vide for up to four hours.
I'm retired and it's rare (no pun intended) that I have to cook a steak with short notice. It works for me.
Thanks for sharing your story with sous vide, I appreciate it. Also Thanks for watching!
@@convincedquaker I just checked it out! Wow! Credible, informative and helpful! Many thanks for the reference.
youd get less of an overcooked grey band with a shorter hotter sear and sous vide at final desired temp.
How much impact do you believe that 1 cm grey ring has and flavor and moisture? Feel free to look at the high res pics on my site, it’s not nearly as much as it seems to be to you all. I’m also willing to negotiate for that in favor of a good sear and flavor.
Enough that I could taste the difference. Why settle for the middle of the steak being done to my preferred temp vs 100% edge to edge done to my preferred temp? It's the primary reason I do sous vide vs a different technique. And you can still get an amazing sear, it's not mutually exclusive. @@ChefBillyParisi
But then, pushing it past that medium rear stage, which I’m not willing to negotiate. I’d rather have a perfect crust and maintain a medium, rare internal temp, then be medium and a perfect pink and the end.
It doesn't cook any more and you dont end up medium. It's why avocado oil is popular for the sear. (or just a grill) You get another 100 degrees before it smokes so you only need 45-60 seconds a side, that perfect crust, and zero additional cooking. Some people enjoy an ice bath for 5 minutes, or remove from bag and freezer it on a tray for 10 before the sear. that does two things, dries it out because of the low humidity of the freezer, and gives you 2 minutes a side before you run into the grey band. Drying it out gives you a better sear because you waste less energy boiling off moisture.@@ChefBillyParisi
I’m definitely familiar with a complete chill. One of the restaurants we used to work at is we would bring it all up to 100° leave it in the bag and just chilled it until we’re ready to sear it on the grill or in a pan. I’ll have to do some more testing, the hard part about being a restaurant dude like myself is you kind of just know what you know. Not always lots of time for experimentation in what I do now. I have tested avocado oil and olive oil ad nauseam and between the time of sear and flavor, I find the crusts to be identical within the same time frame and the olive oil to have a much richer flavor. Could be my biased Sicilian loins.
Great video
I have a vacuum sealer but never use it for sous vide. The water displacement method works just fine and you don't risk squeezing juices out of the steak which happens with a vacuum sealer.
My sealer has a wet or dry setting so it doesn’t pull the liquid out very bad
I sincerely appreciate your sharing your expertise via CZcams videos. Always a delightful experience ❤❤❤
My pleasure! I appreciate the support!
Hmmm….fundamental mistake? From experience, I know that with the reverse sear method, the temperature continues to rise a good 5 to 10 minutes after being removed from the oven. Because the sous vide was brought to 100° will immediately begin to fall in temperature. Therefore, immediately pan searing your reverse seared steak will probably overcook it and produce less than optimal result. The key here is the let the temperature drop by leaving your thermometer in the meat and monitoring it then you can send the final wave of heat through the meet and have it end at the correct temperature. Rare to medium rare. Sous vide is quicker since it can be seared immediately, but in a home kitchen, you are not necessarily under the time pressure that occurs in restaurant kitchen. As a result, you do not need the specialized equipment that sous vide requires.
I use all the methods above. Sous vide is also great, cause you can throw it in straight from the freezer. We each have personal taste, but my favourite is still the reverse sear of a thick piece of meat on a grill nicely smoked. If done properly it just adds that note of flavour you can't recreate in a pan - although the crust is better on a pan seared steak. Great video 👍
Thanks for watching!
Thanks Chef , I have used your recipes/ techniques now the family comes to eat and WON’T leave ! Great cooking information !
That's hilarious. Thanks for watching!
Suggestion for your next experiment:
Sous Vide two steaks.
Dry brine one of them, then bag it for cooking.
The other, bag with the same amount of salt immediately and put it in the fridge for the same amount of time.
Hypothesis: Does dry brining does anything more than doing it in a bag if you're not going directly to the grill with it? You don't need the pellicle and I don't know that being in the open air does anything to increase the rate of salt absorption, and sous vide is going to wreck any pellicle you may have created in the open fridge air.
Also, don't use the extra flavoring like the flavored butter for this, since we're trying to highlight the flavor of the salt having penetrated the meat, and that could mask it.
Thank you, Chef. Both for the video and your willingness to comment here. I never thought much about the different searing times with different techniques but it all makes sense.
I’ll pay more attention to developing a consistent searing technique and watch the temp increase from initial cooking. I do both reverse sear and sous vide, so this sounds like a fun set of experiments, that should take me several months of research. Maybe a year or two.
You cannot rush this. lol!
@ChefBillyParisi can you upload a recipe on pumpkin spice flan, with a base of cream cheese.
That is exactly our opinion! Sous Vide is the way to go!
Yes indeed! So good!!
Is there a special bag that can come up to temperature like this? Do you have to get sous vide bags or will any vacuum seal bag due?
I love my steaks on the grill grates. Bbq using restaurant quality charcoal. Finished off with a knob of butter mixed with bone marrow melt. 😋
If it ain’t broke don’t fix it!
Restaurant quality charcoal? Never heard of such a thing. Don’t believe I’ve ever been to a restaurant that uses charcoal
@@DanielJohnson-ec8rk My dad had a Greek restaurant for 30 years. He used tons of Hardwood charcoal, direct from the guy who made it. Some of the chunks were so big I used a special pick to split it. A lot of DIY store bought charcoal isn’t hardwood and tends to be tiny little bits that burn too quick.
@@nickkambitis5340 charcoal briquettes far exceed lump charcoal in performance these days. Buying a high quality briquette like Royal Oak I would put against any other charcoal in performance, taste and especially cook time
@@DanielJohnson-ec8rk Ah! It all depends on the skill of the chef. If you’ve cooked with charcoal all your life and consider yourself pretty expert then lump wood charcoal shouldn’t be a barrier to top quality cooking over fire in comparison to the chemically produced stuff. I can tell you’re a Connoisseur my friend. Good luck to you. 🤩
Several years ago I switched over to Sous-Vide for a few different items at home (I'm telling you that this is the answer for ham, confit beef cheeks, Char Siu),
Clean-up is a breeze and instead of ziplock bags, I've been using re-usable vacuum seal ziplock esque bags that I can pump the air out of - if I can't get the bag air-lock gets tired, I re-use them for certain freezer bag items - well worth a go.
I did a sous vide smoked pork butt a few years back it was absolutely incredible. Still probably the best one I've done.
@@ChefBillyParisi- exact same logic on the beef cheeks (I do red wine and beef broth rather than tallow) and oh my! Now I want to try Mississippi Pot Roast this way
Nice
@@convincedquaker that might explain the nervous twitch, but as I have been using them for over 10 years now without an issue (aside from the occasional seal leaking), I highly recommend them. I'm not sure where you live, but they are actually sold in the UK as "20/35/65pcs Vacuum Food Bags, Reusable Vacuum Food Bags For Food Storage And Sous Vide" if the fine print says otherwise, someone needs to adjust the title
The steaks looked great, but though i believe i would enjoy your Garlic, butter lemon spread, i think for this testing purpose, your steaks should not need it to taste good after all the pre-seasoning you did etc.
I cook steaks on a flat-Iron, pan, on propane grill, with Wood and or charcoal and with my recipe, they always rock. Each cooking option brings a little different taste to the table.
Really enjoy watching your channel.
I just love your videos. Not only for the cooking, but maybe even more for your joie de vivre, kind heart, incredible energy, and how you infuse videos with your own personality. It's lovely seeing you with your family from time to time, but not intrusively. You are a strong and good person and family man.
If okay, may I please ask a question? Genuine; and not implying criticism. Is it safe to use plastics as they do with sous vide? I read about microplastics, BPA, etc. and so on, and just don't know what to think. A sous vide device is not in the cards for me, just I still am curious. I do use zip bags for freezing food, no question - and wash and reuse them at lower water temps, then food safe disinfectant, followed by thorough rinsing. Thank you for all you share here 😊.
Well, The vacuum bags that I use are BPA free and it never exceeds 100 F so for me that is ok. My kitchen sink's hot water sits at around 120 so to me this is ok. Thanks for watching!
@ChefBillyParisi Thank you ever so much 😊. I didn't expect your response, just hoped maybe in case. You are so gracious to answer; and it makes complete sense to me. Thank you, Chef.
I’d love to hear your thoughts: In a cut with less marbling/IM fat like filet mignon, which of the three would you think is best? Sous vide because there is no fat to help with moisture, or old school because you are not needing to render so much internal fat, or other?
Oh that’s a great question. What you could do is incorporate different flavors a little bit better with sous vide into a fillet with the use of herbs, roasted, garlic, caramelized, onions, etc. Would it be worth it though, not sure. I need to give that one a test.
Thank you!@@ChefBillyParisi
Question about your vacuum sealer. What brand and model is it?
I have had 3 'Food Saver' brands and they have not held up for me.
Failed seals = wasted food.
I have ditched them and am using zip lock bags.
I really like sous vide cooking. It just takes a little more planning & a time commitment. Well worth it to me.
I don’t know the model, but it’s made by a company called MEAT
how about cold sear method?
Best result for sous-vide steak after cooking bath you should rapidly cool down to 3C and keep it in refrigerator for 24 hours then you proceed to dry it, sear it and brig it to 52C at core.
That’s honestly the way we did it at one restaurant we would sous vide to hold it at around 100° and we would just keep them in the refrigerator until we needed to cook them
Well I know many chefs following different ways to cooking souls-vide. I’ve tried several methods however after following the guide of the Italian chef Pirotta who wrote a wonderful book “CBT 2.0” I think the best and ultimate results I’ve obtained this way:
no presalt, salt&pepper and little butter in the bag, cooking 52C 1h30m (steak 1,5 inches thick) chill down at 3C, rest in fridge for 24 hrs in its cooking bag (part of juice will return into the meat) then usual searing till core desired temperature.
Thank you for your dissemination work
1:15 If you're not going to sear the meat immediately, is it worth the trouble to pat the meat dry? As you show, 2:15, the salt is going to bring more moisture out of the meat anyway.
When you _do_ cook the steaks, the hot oven dries that one thoroughly before searing, while the sous-vide one will be cooking in its juices, and will need to be patted dry again.
I wonder if you got more flavor out of the sous vide steak because you cooked it with the garlic and herbs.
Just when you thought you'd exhaused all the ways...
Around 2 years ago, I bought my BIL a torch with the Searzall attachment. I just bought a set for myself but not tried it yet. I did engage the flame and it was exactly as I remembered on the definitive sous vide Channel on CZcams, Sous Vide Everything.
I've been using the sous vide method for ~ 4 years (Anova/app) with a 10-qt plastic container. To 129°. No more. It's 100° from now on. I learned a lot from this video. I pinned your compound butter recipe. I can't wait to try it. Beef is a rare treat, to be enjoyed.
What do you think of the Searzall method, if anything at all?
Thanks for watching! I appreciate the support! The only issue I've ever had with the torch is that it leaves almost like a fuel/butane like taste on the crust that I've never cared for. I like how it can further enhance the mailliard, but I don't prefer it.
Chef, I just saw an influencer sous vide their steak for 3 days. The comment section was in SHAMBLES! The steak looked GROSS as hell. I just wanted to share this because it was such a coincidence that I watched your video and then an ad for the sous vide wand was on my timeline
They’re watching and listening 😂😂
@@ChefBillyParisi Lol always
How does Sous Vide beef do on a gas grill?
For the sear? Excellent.
Don’t listen to the naysayers chef your recipes and technique is always right on!
It’s always so crazy how everyone is an expert on CZcams, kind of starting to remind me of Twitter. Everything I do is wrong completely, not even slightly. When I finally hear what I did wrong it’s something as minute as it cooked for 3 minutes too short, or you used sea salt instead of kosher salt so I’m discredited. And there is always someone who can do it way better. I’m not here competing with everyone else. I’m here sharing what I’ve learned. It’s always just so wild to me, the constant negativity. My hair is wrong, I don’t breathe right, I can do nothing right. I literally did a video hundreds of people requested from the last one, but still, it never seems to be good enough. Le sigh.
Come on man, should have used the same pan! Control your variables!
Carbon, steel and cast-iron are incredibly similar. Carbon steel actually is mostly iron and only 2% carbon.
Use Anova Oven for sous vide without the bag!
I'm not familiar with that?
It’s good but in no way is it better than a water bath.
♥
Thanks for watching!
🌟
Thank you so much!
You need to review Helen Rennie's detailed weejo on thickness, times & temps for reverse sear, then repeat the test. Also, consider Lan Lam's cold pan technique. Just sayin'
Just sayin what? Why would I need to review it? I do plan on doing a cold sear soon. I’ve done it before and honestly it’s ok, but not my favorite way to prepare.
Raw garlic is not so good in sous vide because temperature is way too low to cook it. Powder works fine
Interesting note. I didn’t find that to be an issue. Thanks for sharing
@@ChefBillyParisi That's because you used garlic on the pan too to finish the steak. Got the flavors from there
But I still didn’t have any raw garlic flavors, it’s just simply there to enhance further.
@@ChefBillyParisi I have learned from Sous Vide Everything channel that garlic powder works best in sous vide. With raw garlic there is even small risk of botulism if you use lower temperatures
its a botulism risk not a flavor thing.@@ChefBillyParisi
Too much butter - never heard of it! (As Chef J.P. say We looove butter)
😂😂
Ya, that’s too much work for me personally 🤷🏼♀️
All good. Thanks for watching!
you overcooked them, i can see grey bands on both ends
Overcooked because of some grey on an outside edge?? They’ve been reverse seared and sous vide in heat for an hour. The protein on the outside is naturally going to begin elevating in temperature and then not too mention seared in 400° oil on all sides. I'd much rather have that maillard then worry about 1 cm of grey around the outside. They’re probed at 125 in the center of both when finished searing. If that’s overcooked to you then I don’t know what to tell you.
Way too many variables. Pre-cooked at different temperatures and final sear in different pans.
They were both pre-cooked to 100. There’s not a lot of difference between a carbon steel and a cast-iron steel pan. In fact, carbon steel is mostly iron and only 2% carbon.
I like you Billy but you use far too much garlic, i can't stand the stuff, is this unusual?? 😊😊😊
Regular people don't have the time, equipment or inclination to go through all that. While your meat is being pampered in it's whirlpool bath, I've finished eating mine and ready for desert.🤪
Cooking sous vide is as much fun as getting your teeth cleaned.
It’s mundane but man that first bite makes it all worth it!
Why does everyone insist on using SO MUCH damn salt??? There are plenty of other seasonings, You don't have to use all that salt!🤢 If I add salt to anything, it's just a pinch and THAT'S IT!
Just using salt IS NOT seasoning, it's just SALTING🤢
Remind me not to eat at your house
Whoever masters sous-vide cooking salt the steak ONLY when cook it. Pre-salt the steak is a technique for reverse searing or conventional bbq.
That's a bit of incorrect info. But hey, if it works for you, then keep doing it!
plastic and boiling water , hell no
Not sure the water was ever boiling unless you consider 100° F boiling...
Dear oh dear. SMH
Use BPA free plastic, it’s fine. By the way every piece of meat you have ever eaten was packaged in plastic at some point.
Dumb comment on your part
Chef, you’re way off on your sous vide technique.
indeed
what is way off? Like I need a crazy amount of reason why this is WAY off. When I hear statements like this, it means 75% or more of the procedures are incorrect? I can tell you this is how many chefs, including a restaurant I've worked and staged at do it. The only difference is we would chill after holding at 100 and then pull directly from the the fridge as needed to sear. The issue I have nowadays is that most folks have a CZcamsr that they love, and everything they say is gospel so if something else comes along that looks different than it is completely wrong and WAY off. Let me be the first to tell you, in cooking there can be some nuances to achieve delicious food. It may look slightly different than what you're used to, but that should never diminish the final results of tasty food. I really apologize as I do not mean to vent and pound on you, so my apologies there.
No, he’s not. Having cooked in professional kitchens, this is exactly how it’s done. Before CZcams channels like Chef’s Steps and SousVideEverything made sous vide mainstream, we did this in kitchens going back to the 90s. It’s called par cooking or we referred to it as a water bath. It was typical to bring the temp up to 100-110 degrees if searing in a pan as the searing process raises the internal temperature of the meat. The only time you want to cook to 120-127 is if you’re working with a 900 degree flattop, where the high heat can sear the outside before raising the internal temperature. Can’t tell you how many home cooks are kidding themselves thinking they’re eating medium rare steak that is most likely medium, with a gray mantel and a dull, pink bloom instead of the cooler red center that a medium rare steak should be.
Typical CZcamsr, taking a jab at a creator without offering up a constructive argument as to why.
Relax folks; he’s just trying to catfish you into an argument. He’s being sarcastic because sous vide is near impossible to screwup. You took the bait and became his catch.
You’re probably right…
Sous vide. A must for lovers of food… POISONING
You lost me at “pan searing.” Its charcoal grill or nothing!
Sounds like a personal preference. I implore you to do what you love. For me, I’m pan sear over everything.