How to Sous Vide a Steak the Cowboy Way | No Machine Needed

Sous Vide is a French method of cooking meat to make it extra tender and juicy. Typically you need extra equipment, but we're showing you how to do it outdoors with a cooler and torch.
#sousvide #steak #builtforthewild

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs

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[russellh.]

Hello Kent, I'm guessing that your YouTube page is getting hacked. I received a message saying that I was among a short list of winners and to contact you through Telegram. After looking at some of the other comments, I see this a lot. Also you said a week and it's only been a few days. Hope you are well and I'm loving the entertainment you provide!

[BeauMonday]

There's a trick to purging the air from a ziplock bag without a vacuum sealer: close the bag with just a little bit open, and slowly dunk the bag into the water. The water pressure will push the air out the top of the bag and gives a great seal when you close the bag. I like my steak medium rare (131 degrees is what I usually use)

[kevinfarmer]

Medium rare is how it should be done. The rebuild on the wagon is impressive! I do appreciate this channel. It's an oasis to come here and watch you two real people that share my values! Thanks so much!

[johnbhend]

Medium rare is the way to go. That cooking style is absolutely ingenious. Using an everyday item to do something fancy is cool. Thank you very much.

[chipdollason]

Thank You Kent! As an old retired vet with a cowboy spirit, I absolutely love your videos. You somehow manage to reach my inmost western spirit and I look forward to the day when I am fully retired and can live out in the country and survive off what I kill and you're cooking skills have taught me. God Bless you and your family.

[jeribrown]

A GREAT BIG THANKS to Kent and Shannon Rollins for your weekly videos and tips! For all you folks do. It's such a joy just to watch you all, it makes my week! By the way, I like my steaks cooked medium to medium well. Thanks again, Jason Brown

[nerfboyify]

I got my whole family watching cowboy Kent my mom and I love his recipes and I love a good rare to medium rare steak with a nice compound herb butter and potatoes ❤️❤️❤️

[arminjesersky]

As a South African we love to "braai" and the amount of tips and tricks I get from your videos is astonishing. Thank you Kent as always, me and my wife we love our steaks medium rare.

[sheilasaveragelifeeveryday]

Sous vide steak and meat in general is delicious! Never thought to use a Yeti!! GENIUS!!!! Personally I like a medium rare but military hubby likes his medium. Thank you for always recognizing and tipping your hat to our men and women who serve this country. Means a lot as a military spouse to see the love and support you and Shannon give each and every time. Also, the dance!!! Find myself watching and waiting to see how the food makes you feel!

[loufolse]

Kent, first and foremost, the wagon renovation looks so incredible! Ya'll did an incredible job congrats! I love my steaks medium rare, all cuts, 135 degrees. I like how you did the twist on the Sous Vide method - I personally have not used that method but my bother swears by it. I would use the heck out of that Yeti cooler so please consider me a candidate. I loved how the pups ran when you fired up the torch! LOL! So glad you shared the steak with the lovely Shannon who deserves tastes just like the pups! Love the channel and keep up the great work as always! From LA to OK sending the love!

[Blunderosa]

I love my steak medium. I never liked cooking much, but you make it a lot more fun and it certainly has improved the quality of our meals! My husband appreciates it too! Thank you!

[noahhadder]

Kent and Shannon are so wholesome, even their dogs know they are loved. God bless you both and thank y’all for all of the videos over the years. I will be trying this soon and cooking mine medium rare!

[michaelfischer]

I would like to thank you Kent for being the inspiration for many of my outdoor recipes... smoked jerky, smoked vegetables including sweet potatoes, but after smoking sweet potatoes I realized that I could make a smoked sweet potato pie. I also make pizza on a fairly regular basis, I even purchased my current smoker because it is more portable... I went with the Masterbuilt Thermotemp XL propane... the thermotemp gas regulator keeps it at a constant temperature... but still requires wood chips to be added every 30 minutes. Set a clock/timer for 30 minutes and add wood chips.. no power so I take it camping with me.
Nothing like showing up on a camping outing with a 6 burner grill and a smoker. Eating like a king, with those around you whom you hold dear.

[mimi]

Grew up raising grass fed beef in OK. A well-seasoned medium rare steak with a crusty cast iron sear in beef tallow and butter is my favorite! Loved learning how to sous vide in a Yeti cooler! Thanks, Kent and Shannon!

[jamesjones]

When Ken just passed the meat onto the truck, I actually snorted. Love this guy. He knows he's going to kill all the bacteria when he cooks it. And anything that could survive the flame is probably something he's already caught as a kid.
Edit: forgot to say how I like my steak. Medium, unless it's somewhere I've never eaten. If it's a new place, I always get medium rare to test the quality of the dish.

[kendavis]

Kent, thanks as always. Being a nerd, I did a home-built sous vides thing years ago using an inexpensive temperature controller, two ends cut from an extension cord, and a crock pot. My son felt I was being a bit too hillbilly, so he bought me one of the fancy contraptions for Christmas a decade or so back. And yes, I even used the zip lock bag and a straw (I would pick up some of the small hollow twizzle sticks when I bought coffee) to suck the air out of the bag. It's a great way to cook things to your desired doneness, and then put the color on afterwards. Great demonstration, and should I be the fortunate winner of the Yeti, I'll actually get a NY Strip steak or two and try it out over the fancy store-bought gear.

[lqueso]

Hi Kent and Shannon. Definitely medium rare for me and little to no rub except salt and coarse black pepper. I always regarded sous vide as too "oo la la" but you just showed us a very practical way to get it done. Thanks!

[KodiakKen]

Medium rare for me. I've been doing the sous vide thing for about 5 years now and it is really the way to go for cooking tougher cuts of meat like chuck roast. When I see chuck roast on sale I buy a couple and cook them at 132 degrees F for 36 hours. That's right, 36 hours. The texture is amazing - like a high dollar steak. Pork roast cooked sous vide is fantastic. Using a combination of BBQ and sous vide makes some of the best, most tender ribs and pulled pork you ever tasted, guaranteed. If you want to learn more about sous vide I highly recommend the "Sous Vide Everything" YouTube channel.

[keithstehling]

Outstanding! Probably the best way to "reverse sear" a steak but without the worry of over cooking it. I would prefer do grill it for a wee bit on a extremely hot fire to get a nice char and grill marks on it. Thanks for the constant inspiration Kent and Shannon. Peace

[nancyhailey]

I always learn a new twist on cooking just about anything from you. I use the original seasoning on just about everything. Haven’t ever tried sous vide. Another trail to explore. We like our steaks medium rare. Thanks for expanding our pallets.