SOUS VIDE Rib Eye Steak Vs GRILLED Steak Comparison & Process

Experimenting Sous Vide Steak Vs Grill Steak (Comparison)

Alright fam I’m back with another steak video and these are becoming my favorites to do because I love steak and I want to keep perfecting how well I make them!
-if you love steak shoot me some suggestions, opinions and thoughts in comment section!

I want to give a big thank you to you all for watching me and supporting this channel “Orozcos Kitchen” it means everything to me!

Okay so I’m doing a sous vide comparison with Rib Eye Steaks.
- the main objective of this video is to run an experiment to see if Sous vide is worth it on a quality cut of meat like rib eye or if a grilled steak tastes just as good.

Ingredients:
- Rib Eye
- Garlic
- Salted Butter
- Rosemary
- Montreal Steak Seasoning

Instructions:
1) add all ingredients into vacuum sealed bag and seal.
2) cook sous vide for 2 hours at 125 degrees
3) remove steak from bag, pat dry and season.
4) At 500 degrees SEAR your steak until it reaches 135 internal temp for medium rare.

So in this video the sous vide went over to an internal temp of 140 not quite where I wanted it but I learned that you must be even more diligent with the internal temp and I may consider using the Blackstone next time to sear have a little more control and a better crust. The grill is hot but a griddle will I believe get a better overall crust.

The grilled Rib Eye Did get pulled at 130 and got a much better texture on it.

With all of this being said the sous vide wins because of the softness and tenderness of the meat, it really did make it more enjoyable and satisfying to eat.

I have to make another comparison video but searing it on a Blackstone and I will make one soon and we will circle back to this video and its results.

If you enjoyed this video then give it a thumbs up 👍 so YouTube can help me teach more people about Sous Vide Let’s gooooo fam!

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#food
#steak
#sousvide

[ariessilva]

Ive found that less fatty steak tastes better with sous vide because of the texture issue you pointed out. I eat ribeyes grilled and other less fatty steaks sous vide

[Nazz-bp]

You have to sousvide with minimal herbs and spices. The flavor transfers so well that you'll overdo it quickly. Once you finish it, sear it for a minute each side, butter baste. Done it time and time again. 2.5 in thick, 4 hrs. Prime grade ribeye.

We haven't ever gone back to a steak house.

[Kstephens]

The real game-changer with sous vide is when you cook it for 4-6 hours. That’s when the connective tissue starts to break down, giving you a level of tenderness you just can’t get with a standard grilled steak.

[jonathang]

Cooked the sous vide too long on the grill. All you need to do sear it 30 seconds each side at most in a hot hot cast iron.

[robwagnon]

Most people who say they don't like Sous Vide say it's because of the process not the actual taste.

[PhantomFilmAustralia]

"Fresh garlic" (from a plastic bag) WTF??? 😂😂

[ajgunter]

when you flipped the meat container upside down you contaminated your entire counter

[TexasBestGamer]

Let your steak rest after cooking them atleast for 5-7 mins. Trust me

[darrisgetzbucc]

Why wouldn't you season the steak???

[VANRICKELEN]

That's a lot of unnecessary contamination laying a raw steak on the back of the packaging. I know your going to cook it, but it's like laying it on the floor before you cook it.

[neilbecker]

set the sous vide to 115 degrees instead. It will get an additional 10-15 degrees from the sear and rest

[NE-Explorer]

I thought you should never put garlic in sous vide

[PaulLemars]

I don't grill my sous vide steaks. I get my stove top pans literally smoking hot with a quarter stick of butter and herbs and just sear for color. Your grill is cooking the souse vide steaks which defeats the purpose of sous vide in the first place.

[garth]

F the Morman sponsor. Blocked.
Keep those religious NPC's to yourself.

[razorcade]

The poor cow gave us delicious ribeyes, and this guy goes and cooks them to death.

[tonyn]

you overcooked the sous vide, not fair comparison