How to make a Sous Vide and Seared Filet Mignon

On this episode of Steak University TV, you will learn how to make a sous Vide, prepare and cook your steaks. Don’t forget to subscribe to our CZcams channel and we’ll see you next time on Steak University TV!
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[@nateroo]

Thanx for the no-nonsense, no time-wasted intro/monolog and just getting right to it. I often just exit a video when there's too much talk before getting to the intent of the vid. You got right to the meat of the vid ('scuze the pun).
Wow, the filet(s) looked really perfect and delicious! Thanx very much!!

[@rickdavid1795]

Looks amazing

[@robhaskins]

wow: minus the spices (i only used salt), I did exactly what you did; after the sear, they were clearly well done. Maybe my filets aren't as thick.

[@user-nr9os1pe6f]

how much time in the sous vide bath for 6 filets? Same 1.5 hours?

[@Aspartame69]

As long as the sous vide maintains temp, and theres space between the bags for the water, it should be the same. The heater will just have to work harder to maintain temp.

[@BitesAndBytes]

String is just for shape? Nothing else? 🤔

[@keithjorgensen8991]

With Sous Vide, the vacuum seal can smash it down. the string helps prevent this. Also, it presents better taller.