Sous Vide Steak • ChefSteps
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- čas přidán 7. 09. 2024
- Here we show different temps and associated doneness when cooking a sous vide steak. www.chefsteps.c...
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*🤪🤪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.*
if you would like to add presearing, it will be best to do the basting during the presearing. If you're a big fan of thyme, add some to the bag before cooking as well
i ate sous vide steak for the first time about 2 months ago, best friggen steak i've ever had, we didn't pansear it though, we used a hibachi on very high heat and seared each side for exactly 30 sec, we also seasoned the steaks BEFORE the sous vide so that it would seep into the meat. while it was cooking... god i need to buy a sous vide.
Daaang sounds good
Do it, Best investment we ever made
0:56 Coat the steak with olive oil.
*The bottle says canola*
Prob This Is A Clickbait recipe orr he ran out of olive oil bc it tooks lots of take
@Misha A Budget cut Canola Oil is more expensive instead of olive oil
@Misha A Umm I dunno last time i bought in the supermarket the price tag is higher
Poison!!! 😂
I have only had this product for one mont czcams.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 so I cannot speak to its durability. I have cooked items for as little as an hour and a half and as much as 39 hours. The results? I did a pork loin for 10 hours that was quite good. Flavorful and somewhat tender, but it could have been better. I did a chuck roast for 39 hours that was pretty great, but still did not blow my socks off. I was a bit uncomfortable leaving it cooking overnight and having to add water about every eight hours, but the machine came through. The one that I least expected to rock is chicken breasts. An hour and a half at 150 and then throw it under the broiler with some barbecue sauce or just throw it in a frying pan.. This chicken is by far the most tender and flavorful I have ever had!I was a little worried getting the smaller sized nano as I did not want to under buy. But so far this thing is awesome. I would recommend it to a friend.
Through August 4th, just $20 to enroll in our Tender Cuts class! Chef-instructor Grant Crilly demonstrates nine simple steps for cooking almost any meat to perfection with minimal equipment. Our method involves pre-searing and low-and-slow cooking, to give you near-perfect control of doneness. Enroll today! chfstps.co/1z9yscb
Tried this for the first time tonight, turned out amazing! Thanks for the inspiration guys
+Will Randel Awesome! So glad to hear it!
That's it, I'm buying a Sous Vide for the gf this christmas! I'm going to be so happy for it!
Can you guys do a tutorial on how to sous-vide crippling social anxiety?
Seal anxiety in bag with liquor and good times. Cook till it’s lit.
How about a tutorial on chewing with your mouth closed?
Clay Maguire thank you! Jesus that guy pissed me off. And he didn’t even answer the damn question.
Butter, lots of butter
For searing it shouldn't matter, just a captioning mistake. Sorry for the confusion.
go to chefsteps and searck 'improvised'. We have a few techniques you can do without buying extra equipment
I can't find this soundtrack at soundcloud... Really good, this one. I like how it's repetitive and suddenly, when you add the thyme sprig, the song changes the repetitiveness and turns itself into something amazing. Like the thyme is a game changing move in a repetitive steak. Awesome. I love songs with some twists on it. This song goes really well with this video.
Thank you! We will get our in house composer Hans, to throw this track on Soundcloud when he can grab his old hard drive. :)
ChefSteps It would be awesome!!!
0:56 that is NOT olive oil.
its freaking canola oil :(
It does say olive oil in the video while the bottle clearly reads canola oil but, I would never use olive oil when searing on a hot pan anyway since it's best to use one with a higher smoke point
Who cares? Olive oil is a meme oil.
Depends what kind of olive oil.
1) the whole smoking point thing, is pretty much debunked nowadays.
2) if you are using light olive oil or refined olive oil, it would have anyway a higher smoking point - only extra virgin or virgin have lower smoking points.
3) if you are using expensive olive oil to sear your meat, you cannot be helped anymore :)
Whatever
Was that a non stick pan you seared it in? Wouldn't it be better to use a different pan so you can get the searing temp much higher without worrying about the coating?
Just tried sous vide for the first time last night with a cut of chicken and it was amazing. Thanks go to you and Mr. Ferriss. My question is this: At what temperature do you need to worry about toxins leeching from the plastic? Does it vary by brand, thickness, or lubrication used (butter, oil, etc.)? Is this even a concern?
+Ryan Ceciliani no, most plastics don't break into polymer chains on high heat
Tried this for lunch... very easy and tasty. Easy and hassle free. Although pan frying the steaks aren't really that hard either, but the sous vide step made it foolproof.
I tried the sous vide steak and I loved it. A bit more work and time to cook but well worth the effort. It retained the juice and was medium rare evenly.
I've seen advice to cut off the extra fat, and add thyme, rosemary, pepper, and salt to the bag before vacuum ealing, and differing opinions on adding butter to the mix as well. I think it's time to do some experiments!
I love the comparison of various temperatures at the start of this video. The beef spectrum!
they all look the same except for the most well-done ones.
the baste step has clear grey bands if that makes a difference to some
I discovered you through my Apple TV on a certain channel. I am beyond happy to subscribe to your website and CZcams! So simple yet so delicious. Thank you for your videos!
yes, that was a caption mistake
Hey guys. Another great video. But could you guys do more entire recipe videos? I am into this kind of molecular gastronomy and I love food and to cook. So please could you make more entire reicpes.
Tried it and it was the best steak I’ve ever had.
no prob!
I know it's about consistency. But after a few years behind the grill, any decent cook can make that edge to edge pink steak with no grey every single time. No sou vide needed.
Some people don't feel like practicing for a few "Years" to get a perfect steak .
Question: In the temps/times guide on the website, you list 1 1/2 hours as a good amount of time, but this video says 45 minutes? Is there a reason for the difference? Different assumed thickness?
just curious as to why it gets seasoned so late in the cooking process? I know if it gets seasoned pre circulation the texture will be affected, but I feel like if can benefit from seasoning sometime during the sear.
Hi, how would you use it on busy steak-house serving 290 Coverts from 19h to 22h with 12 different cuts? Thank you!
The big sous vide question I have is with the cooking times. I have four different recipe apps on my phone, and the cooking times at different temps are drastically different depending on the app. So in this video you say to cook the steak at 54C for 45 minutes, however, in the Polyscience app a steak at this temp and thickness would need to be cooked for 3.5 hours to be pasteurized to the core. 0:45 vs 3:30 is a big time difference. The other apps I have fall in between those two times. What guide are you using at ChefSteps to determine how long at what temps makes for a safe steak? I am not a pro cook and I'm new to sous vide (just picked up a Sansaire unit a few days ago), I just want to make good food that is safe.
This is like the best video
after sous vide will the steak stay at temp and not over cook when you apply the sear?
I prefer to incinerate my steak with an oxy-acetylene torch then add the thyme butter.
like you ever did that -_-
***** Not if you use medical grade gases.
***** Never heard of an unnatural fire before
SailfishSoundSystem "Medical grade" acetylene? Hahahaha! Oxygen, yes. Nitrous oxide, yes. But acetylene? No.
Lol these guys acting like they know how to cook and so on. funny thing is that they have never ever set foot in a restaurant kitchen in their lives, and probably never will.
You have choices. Cheapest choice: Get a probe thermometer and a few ziplock bags. Put food in ziplock bag, immerse in water, squeeze out air bubbles, then put in water of the desired temperature for as long as your cooking process takes. This is doable for anything up to about 4 hours.
Anything longer, you'll want automated temperature control. You could get something like the small, inaccurate ht335 hotpot or an STC-1000+a rice cooker (or slow cooker).
I've tried experimenting with sous-vide steak when there was a lot of buzz about it 6-7 years ago. Steak tastes better on a grill. That smokiness from fat drizzling on charcoal has more flavor than a cooking technique that requires less time on direct heat to preserve the medium rareness of the edges. A marinade won't help. Instead of the marinade becoming one with the meat, it will have a rawness to it. The marinade needs to mix with the juices, reduce, caramelize, infuse with smoke. It doesn't get to do that. It sure looks pretty though. Don't take my word for it. Do a side by side test at home.
I have found rib of beef cooked for 5+ hours at 53 then put on a roaring hot charcoal bbq to provide an EXCELLENT steak. Far better than just BBQing the steak on its own.
I like them both, they both have their pros and cons
I think it is not one or the other - it is both.
Marinade: I never liked raw garlic in sous vide steaks (it becomes even green). You are right, that it seems to be kinda raw tasting. But you can “cook” an oil marinade (funny enough, the microwave is perfect for it). And use it then. Other marinades are there to tenderize steaks, which is clearly not needed, if sous vide is applied.
Smoke: I like at times to cold smoke my meats with a smoking gun. Depending on the level of smokiness, 5 minutes to 2 hours will give a quite smoky edge.
But yeah - there is far more things you can do with it. I like coals to sear the steak after sous viding. Next thing, I will try is a “dirty sous vide steak” (directly on the coals).
Is 53ºC not too low? All what I read is, you should not leave anything in sous vide below 54.4ºC for longer than 2 hours...
I have tried a lot of methods too. Including hardwood charcoal on a ceramic grill but sous vide pan seared is the winner for me. It’s subjective though.
Hey, thanks for the guide on what temperature is good for what kind of steak. It was really helpful! :D
You guys use the same IKEA pots and pans I use!
0:07 I HAVE to print that image out.
But i really do recommend seasoning before packaging.
Great response, I appreciate it -thank you.
i want to ask.. after sous vead sone meat or vegetable.. can we keep that in the cooler?
could you sou vide a turkey and then deep fry it? how long and at what temperature would you sou vide at?
Rather than cooking the meat when basting, why not introduce the ingredients into the bag when sous-vicing? Naturally there is a difference, but how much would you say between the two methods?
Isn't olive oil a bad idea for searing as it has a very low smoke point?
What kinds of pans are used in your videos?
is the taste better to grill mark it before or after the sous vide ???
must...not...lick...screen...
+Andrea Tharp LOOOL
Andrea Tharp to
that looked incredibly delicious. good job
Which sous vide system do you personally use?
you seasoned the steak after you cooked it?
Yeah even I thought that's weird. Almost all chefs season their steak just before searing it. Their method is definitely unorthodox.
Yeah, if u add salt before cooking, the salt starts to push all the meat natural juices out. So after the sous videe the vacum package is just full of meat juices and steak is dry.
Can i season it before i bag it to SousVide?
You've recommended pre-searing in another video, could you pre-sear with the basting or leave that until post-searing when utilising the pre-sear method?
Now I'm hungry !!!
This is a silly question but can you use the same pan to baste all the steaks? Like wipe it out in between? New to cooking.
Yes
Are you concerned about the outgassing from the PTFE coating on your pan when searing?
any suggestion for sous vide at home? (equipment wise)
Can you defrost a frozen steak in sous vide and cook right after with the app? Or do you have to defrost fully than cook?
+Jeff DaChef I`m not a chef but I am confident you can put it in the sous vide while it's still frozen, it will obviously take longer to heat up and cook, but in sous vide.. that doesn't matter. You could theoretically leave it in sous vide at the right temperature all day, and it will not overcook. i would however use some logic in that I would pressure seal THEN freeze the steak. NOT freezing the steak, then pressure sealing it and cooking.
Hi, I would like to know the brand of the fry pan you used in this video, thx!
Looks like IKEA Oumbarlig
How come you didn't pre-sear this time? Is it because of the cut?
Do we need to rest the meat if we use sous vide and sear?
No need to rest with sous vide because the temperature gradient is already even! Serve instantly
can u leave it in fridge after the sous vide overnight? and when u want to cook u can take it out?
yes, keep it in the same sous vide bag. you can reheat it with sous vide, lower temperature at 20 mins to warm it before searing.
Why not season before you sear to encourage the maillard reaction?
+theBraxil: You can sprinkle it with salt. However, the super-hot pan needed for good searing caused the black-pepper to scorch and produce a burnt/nasty taste. You are better off seasoning after the searing step. Also, adding pepper doesn't boost the maillard reaction. Maillard reactions involve the reaction of proteins with sugars under high heat. At such temperatures, the pepper tends to get burnt.
May I ask why not presearing on this? Since I just finished watching the presearing topic from you guys. And one more question. Should I dry up the surface when once I removed the steak from the bag? Some people told me the liquid is full of protein , which will help the browning goes even faster and better.
Yes, you should dry the surface before searing. Otherwise the water will turn to steam, and steaming the steak won't give as crisp a crust. Also, the "browning" is from the Maillard reaction, which occurs from around 284 to 329 °F (140 to 165 C); water on the meat will hold the temperature to 212°F (100 C) until it has all boiled off, slowing the browning, not making it "faster and better."
Thank you for answering!
Wouldn't a really good searing also cook the centre of the steak a little bit?
Or is the sear generally finished before the heat reaches the centre of the meat, if the steak is as thick in this video?
BenRangel You want to sear sous vide steak for 60 sec on each side, no more. on a really hot skillet (I prefer cast iron). This is just to create a crust on the surface.
I think i like this channel
how long till avaliable in Australia!?
How long should you sear it after sous viding. im always afraid of overcooking it when i sear it
+MrPieman00 Season steak generously with salt and pepper. Heat a pan on the stove until it’s hotter than Hades. Add ample butter or oil. Place steak in pan and sear until it develops a golden-brown crust, about two to three minutes per side. Transfer to a warm plate and serve. chfstps.co/1mRaocN
its there a diference in flavor in using reverse searing vs searing???
This is the most confusing part... timing the sear. I hear a lot of conflicting info. I guess I will have to try it myself!
@@braziliangator i tried one minute each side and i overcooked it. I'm going to try 50 seconds on one side and just 10 seconds the other side next time.
How much time does the steak spend in the pan after the 45 min. in the water?
My guess would be about one minute on each side just to give it some color and a slight taste of fried meat. As you can see when he cuts the steak, its only the top/bottom 1-2mm that has gotten grey/well-done. This tells me that the amount of time the steak spended on the pan was very short.
What I'm saying is that if you are going on a crusade to reduce plastic waste, you should either be 'stating facts' to someone with more influence/footprint or talk to everyone else in America.
I'm guessing you personally don't use plastic, justifying your self-righteousness.
hello, thank you for the video.
One question, if i warm up the steak in water but after i don't want cook it anymore, can i put it back in fridge and warm up in water bath again the day next?
Example, if in the restaurant i prepare one steak in sous vide but after i don't sell it, how can i do?
It is highly inadvisable to put refrozen warm meat or defrozen meat. It will pose a serious health hazard.
+waakid007
Never spoke about frozen, but yes..It will go from 50 degree to 2 and isn't the best thing.
That's why I asked how it could be done. But I prefer an answer from the video maker or someone who doesn't speak English as a first language.
Is quite impossible find a solution talking with someone who only knowns English.
The answer will be incomplete or just full of adjective, but no solution.
English can talk only with English, Not with normal people.
Thanks anyway
Can't perfect a NY Strip at 129/1. 😢 Needs more time! (And, definitely some kosher salt!)
Can you sous vide the steak. Refrigerate it overnight. Bring to room temp. And then sear it in the pan? Thinking about cooking ahead ideas.
you'd probably end up with a mostly room temp steak then. The searing won't heat it internally much.
Now I know how to cook and finish a steak.
perfect👍👍👍👏👏👏
When doing sous vide on a budget, it's important to suck the air out with a straw before closing the zip-lock, right? And you say about 45 minutes for a 1-inch steak but 1 hr or a bit more will not cause damage either, right?
Not with a straw.... Just lowering the bag in water will displace the air enough, just lock it before it's fully submerged
That shouldn't be enough time to go very deep into the steak. Might want to check the calibration of your sous vide equipment.
Also should be noted that when the steak comes out of sous vide it will appear a bit brown from lack of oxygen, this will bloom back to red after resting open for some time.
One hour? Nah!
whats with seasoning the meat AFTER you've cooked it?
Yeah, I prefer to salt my steaks beforehand. I suppose one possible reason for only seasoning afterward is that putting salt on meat draws out moisture.
Maybe to avoid burning the seasoning, especially since you're searing at such high tempratures. Just a guess tho, no educated opinion here.
The directions say use olive oil, but it appears you are using canola at 0:56. Does using olive oil specifically make much of a difference?
147° F looks amazing and it's in line with USDA regulation for safe temp of cooking meat. Can't wait to try!
Boil-n-bag meals, when they came out in the fifties people loved them. Glad they never went away, try the chicken ala king on toast. Still waiting for the meal in the tube like the astronauts have but its coming I can feel it.
Some people vacuum seal the steak, others don't. Is there a difference in the result?
why not seasoning when u add butter ????
the 90°C looks so ugly
Yeah, too well done
I can't see a difference with the baste step as opposed to without basting @1:34..what am I missing
Basting with hot butter gives a crisper crust that get into all the nooks and crannies of the meat where contact with just the hot pan might miss. Also, since the butter picked up essential oils from the thyme it imparts another layer of flavor. (I like to use rosemary instead of thyme sometimes for a different taste.)
Can you leave the steaks, like 8 hours in the water? Would the inside still be the same?
I think you should take them out after 3 h at the latest, but I really don't know why since the can't overcook
Gabriele Pumo
Because at longer then that the texture does become less firm and more mushy. Generally a little less lovely
nice
Why not salt before it goes in? I always dry season my steaks with salt/pepper, maybe garlic powder. Let em rest for a few hours to soak it up. Sous Vide with a sprig of rosemary or Thyme, and then seat. I'd imagine salting after cooking and searing just... just misses the mark.
because this is only 1 person's version, not an authoritative declaration of how to make the best steak.
How to keep the water temperature constant???
Anyone can help asap! plS!
Many people who don't have sous vide circulators use a beer cooler or something similar. This is what I use.
I just mix tap water and boiled water together to get it to 52c (use a thermometer to measure this) and I add a quarter cup of boiled water whenever the temperature drops a little. You'd probably have to do this two or three times depending on the size of your cooler.
I already paid $300 for a sous vide cooker... Now I have to pay more for a vacuum sealer?
No, by dipping the bag in water it will push the air out. Then seal the bag once all the air is out. Use Ziplock bags.
I like baste step
Cool vid
Olive or canola oil?
Quite a bit less than you will find in a supermarket
I feel like searing first then sou vide'ing works better.
The steak will be the same inside regardsless of what you do. By searing the steak after the sous vide the crust will be a lot nicer. I tried both and searing the steak first makes for a not very nice crust due to it soaking in juices for an hour or more depending on the cut of meat used.
can you sous vide the steak with thyme in the bag?
Yes, you can add herbs and spices to the bag, and it will infuse the meat with flavor over the whole cooking time. Just don't over do it. A little goes a long way.
that stache though
I love chefsteps/Sousvide but the pix of the meat at various temps are silly - they all look the same on this vid.
Should I be concerned about BPA leeching into the food?
super duper, all I need :-)
is it possible to have the pan TOO hot for the sear step?
+Jason Huynh If hobbits are rushing at you to try to throw a golden ring into it, it's too hot. Otherwise, for me, I use a cast iron skillet and I get that thing glowing (figuratively) this way, I only need to leave it on for a few seconds and then I finish it off with a torch.
+John Doe I'm using a seasoned carbon steel pan myself, and I find I get slightly burnt patches right at the start of cooking if the pan is too hot. is this a matter of the oil burning? (I'm using canola) or is it possibly due to inadequate seasoning of my carbon steel?
Jason Huynh It could be. My cast iron skillet only has a thin sheen of oil on it for protection but for my steaks, I don't add any extra oil, when I seal my steaks for sous vide, I add a pat of butter inside it on both sides. I intend to look into getting a searzall and just skipping the pan completely.
THis is so beautiful!
I wonder if you the steak would still be moist and juicy if you were to sous vide it well done? Anyone care to shed some light?
No it wouldn't because the higher temp the steak is cooked up to the most juice is lost. If you want a good example of this check out this article www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html and scroll down to "how to select the right temperature". Happy cooking!
Thanks for that! Had that question on my mind for a while