I've been COOKING Steaks WRONG all this time? WHAT!?

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I been cooking steaks for a long time. Usually sous vide steaks takes 2 hours to cook. But when I found out that you can have better results by cooking steaks in less time but higher temp I had to give this a try to find out. Here are the surprising results.

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#Steak #SousVide #Recipe

[SousVideEverything]

It will be all about shorts, side dishes, food experiments, your suggestions, food review, BBQ equipment, Sous Vide equipment, cooking gadgets, vlogs, restaurant review and much!

Mainly you control everything. Your suggestion will all be made into a video, long format or short. You are the BOSS! Let me know what you want to see.

[MaxtheMeatGuy]

It was such an honor having the chance to be on your video! Guys, Guga and his team are some of the best people I’ve had the chance to meet, I had a blast 😃

[joshuasteele]

I'd like to see a test against the reverse sear. The biggest advantage of sous vide to me is the ease. If I wanted to break out thermometers and constantly monitor the thing I'd just reverse sear on lump coal on the grill.

[BrandonDearden]

Awesome video Guga!! Such an honor to be featured on this channel !! 💯🔥

[dannywinget]

Woah what an experiment! I will try this express Sous Vide method this week. Thanks Guga!

[Propane_Acccessories]

I think if you're going to use sous vide in this alternate way, you might as well just do reverse sear on the grill to get that extra flavor. Having to put a thermo pen in when you sous vide defeats the point in my opinion.

[Jirekianu]

Looking at both, I'd say just do a reverse sear normally instead of a "express sous vide" style of steak. Because as others have stated. Part of the point of sous vide is to tenderize cheaper cuts, and getting an even cook on bigger/uneven cuts of meat. The other part is to take the guess work out of a good steak. If you want the steak to have a little more chew to it to avoid the softness of excess sous vide time. Just sous vide the steak for less time.

[HiddenSteelWire]

I think the "sous vide express" method is basically reverse sear in water bath. It takes away the benefits of both sous vide (prolonged cooking time without overcooking) and reverse sear (slow cooking with dry surface).

[PeaKaeCee]

I wonder if the results would've been different if he followed the chef's directions completely, and Instead of taking it all the way to 135F like GF did, he pulled it out at 130-ish F and then seared, like the chef mentioned, because of the carry-over heat. There's a reason it's taken out at a lower temp than 135F when cooking at a higher temp, whether sous vide or reverse searing.

[bboy]

I gotta say, I always love the Flamethrower time-lapse and watching the steaks change shape as the pull together to form that crust. Always enjoyable

[sljorge]

I think the quality of beef plays a huge role here! If you have "Prime" strips or filets, the fast-hot method makes sense and would probably taste better. But, "in these inflationary times", if you can only afford "Choice", then 2-3 hours at 135°F actually helps the meat become more tender. To me, this is the beauty of sous vide: making ordinary meat taste fantastic!

[gigioleao]

I agree with Max. Time will always make things softer if you don't overcook it, that's why some thicker cuts need to be roasted/baked/smoked/slow cooked, but steak cuts are already a lot more tender, so you need to go for flavor with high temperatures and short cooking time, which is why grilling is king.

[mnichols]

This kinda defeats the whole purpose of sous vide cooking. I don't want to have to worry about letting it sit over too long and over cooking.

[Taigatot]

This was a particularly interesting experiment, especially after watching your sous vide journey for years. I appreciated what Max had to say because I share a similar opinion. Due to the lack of moisture loss with a vacuum sealed water bath cooked stead, sous vide steaks tend to be far more tender than if you cooked the same quality and cut with traditional methods. I like the concept of increasing the temperature of the water bath to attempt to replicate those more traditional cooking settings, while also still maintaining the moisture content that only sous vide can provide. As for my personal preferences for meat, nothing will ever top the hot sear on a charcoal fire followed by indirect finish of a steak for me. This was a fascinating one and it would be awesome to see Guga and the gang play around with the idea of a higher temperature sous vide on various cuts some more!

[ABigFingShark]

Just seems like more effort than it’s worth. I just like sealing it up and knowing it’s cooked to the correct temperature without babysitting it. Might as well just grill it…

[mnichols]

If you want a quicker steak, don't choose sous vide. Use a grill.

[convincedquaker]

The "express" method is called Delta-T cooking (ΔT-cooking). Interesting that the textures and juiciness are noticeably different.

[Chris-zdcs]

That method really seems to defeat the purpose of sous vide. Don't overcomplicate. If people wanted to time things and use internal thermometers, I don't know why they would purchase a precision cooker.

[civil_villain]

While some may prefer the texture of the "express sous vide" method, isn't the small difference in texture outweighed by removing the ease and flexibility traditional sous vide affords?

[YungEBT]

Respect that Guga took the opinion right on the chin and didn't get defensive or let his feeling come out! Respect Boss!