Sous Vide Steak TIME EXPERIMENT - How long should you cook your STEAK?

You ask I deliver, on this video I cook 4 steaks a the same temp. but different times. Does it change anything? Can you overcook a sous vide steak? What is the best time? How long is too much? On this video I answer all these questions an much more.

For this sous vide cook I cooked all steaks @ (135°F / 57.2°C)

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

* EVERYTHING I USE *

* TORCH SET UP *

* SEARING GRATES *

* KNIVES *

* SMOKER AND GRILL *

* OTHERS *

* VIDEO EQUIPMENT *

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

[midihitscom]

Sous vide a chuck steak for 2 hours at 129 F. So tough even my dog wouldn't eat it.. So after watching your video, tried a chuck again for 12 hours at 135 F. What a difference. Tender with flavor.. Had to fight the dog over it! Now I check with your bids before trying anything different. Thanks for being there.

[motorcyclelad]

I ruined most restaurants for myself by improving my cooking skills😢

[matthewstephens]

I did my first sous vide after watching this channel the other day. I used a cool box and a thermometer. Did it for two hours in a zip lock bag. Seasoned with salt, pepper and and garlic granules and I can safely say it turned a bog standard rump steak into the best steak I've ever had. I seared in butter at the end of course. :)

[michaelsteele]

I really wish you would do 3hr, 2.5hr, 2hr, and 1.5hr experiment. It’s more realistic of what people would actually use for cook times

[Lbintab]

I think there is also a difference in the amount of time the seasoning had a chance to work it’s self into the meat prior to cooking. The one you cooked for 2 hours had 22 hours to sit with the seasoning prior to cooking.

[TheTurfDunedain]

I dry brine for 12 hours and dunk it for 3 at 123°. Then sear with cast in butter and rosemary. Perfect every time. 2 to 4 hours is ideal, imo. Bummed I just found you guys cause your videos are fun.

[OVERTEER]

I think pre-seasoning in a long sous vide (like 24hrs) negatively changes the flavor. The meat starts to cure in the salt. Also, the pepper may lose its bite. If you did the experiment the same, except seasoned right before searing, I bet the flavor would be more consistent; then it just comes down to preferred texture.

[underourrock]

For things that you are cooking a long time (6 hours or more) consider adding a little bit of the same seasoning at the end. The longer something cooks the more the flavors cook down / meld / blend together, but they don't taste as strong or as fresh as they once did. Adding a little seasoning at the end (pepper and garlic in this case) can really help make the flavors pop again. The key is not adding too much.



I'd also be interested in seeing the difference between the 2 hour and the 4 hour steak to see what people think. Maybe even 2, 3 and 4 hours just to really see if there is a difference that develops in that time frame.

[jamestomas]

I have a suggestion: Take one of the toughest and inexpensive cuts of beef, put all the bells and whistles on it to try and bring it up to par with a expensive cut without ZERO bells and whistles, a control steak basically. Blindfold ninja and mau mau. Ask them two things : Tenderness, and beefiness and flavor or tastiness?

Example: a bottom round roast, which has almost no fat and very tough. Remember, all the bells and whistles on this one. Sous vide it at 130 degrees for twenty hours. Beef it up with a flavor enhancer, maybe two or three crushed buillon cubes prior to sous viding. Garlic powder, salt, and pepper also. Go all out and Sear it with the flamethrower, then smoke it twice with your miniature smoke gun under your glass dome.


The control steak: Ribeye roast. No bells and whistles cook at 130 to your desired temp, and time whatever you think is appropriate to make it a standard roast. Do the samething, add garlic, salt, pepper, BUT NO BUILLON CUBE. Sear it maybe with searzall, another words normal sear. Then NO SMOKING IT. Remember, this is just a standard controlled cut of meat.

Point of the test: to bring the toughest, one of the cheapest cuts of beef and do everything possible, "all the bells and whistles" to make it taste very close to, equal or even possibly better than a conventionally sous vide cut of beef that is labeled as a superior cut.

[jldantzler]

I love ribeye. 1.5" I cook for just over 2 hours at 52.5°C - very similar to your preference.

[ChunkyMonkaayyy]

AMAZING!! Hey Guga, you should try a “blind taste test” on yourself. You miss out on all the fun and unbiased tasting experience. Perhaps do a blindfolded tasting where the viewer gets to know what you’re eating but you don’t know.

[jamesmorrison]

I just ordered my sous vide cooker yesterday. I'm looking forward to my first sous vide experience.

[martinjavierpantoja]

“Number C” I love it man our South American accents never die it’s like the flavor in a well kept cast iron pan ;)

[anthonycarter]

This is a rewatch for me, let me say you are my all time mentor. Because of you I started Sous Vide three years ago and I’ve never looked back!

[maximilianovilla_]

Something I’ve found out and which explains these results is that the salt starts curing the meat when you cook it that long. That’s why the flavor and texture change so much in the longest cooking ones.
Now, I don’t add any salt in the bag when I am cooking for several hours and just salt the meat when I sear it!

[doubletwist]

Cooked some 1.25" NY Strips with some Adobo Seasoning, 1hr at 135F. Seared on cast iron skillet. Was tender and tasted fantastic.

[brothersalt]

"Ninja likes well done steaks. Comment below" I've never seen someone be thrown to the wolves so smoothly in my life lool

[ArtemusPrime]

I usually do 4-6 hours at 130F and then pan sear with butter and sometimes duck fat and garlic, thyme, and rosemary. Actually, sometimes I render the excess fat (I trim the steak after I've sous vided it) off the steak separately before searing the steak so I get these crunchy delicious fried fat pieces (salt them before eating). The extra beef fat in the pan increases the contact area between the steak and the pan but it does get way too smoky for indoor cooking without a proper exhaust.

[adamcartermi]

Only one issue with the experiment. Time to cook time differed. What i mean is. You seasoned all at the same time. So the 2 hour steak and the 6 hour steak was chillen with salt pepper and garlic for 18 and 22 hours before cooking. I wonder if thats why ninja felt the 6 hour had so much flavor.

[joeywiley]

This is a great experiment. I'm new to Sous Vide cooking and have been wondering how the different cook times affect the results. Thanks for this!