Sous Vide & Griddled Steak

Sous Vide & Griddled Steak
Like I always say there are a lot of ways to skin a cat when it comes to cooking. That is especially true with steak. We have recipes & videos on how to grill steaks over an open fire, reverse sear steaks, etc. However, in this video we will use a very popular restaurant technique using a circulator to get the meat very tender and then a griddle to sear to take advantage or the maillard reaction to get an awesome crust on the meat.

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #Steak #SousVide

[robertmullen]

Been doing sous vide for a few years now. Simple Anova setup. Love to use my Schwank infrared for the sear. Once you nail this you won't want to eat at a steak house ever again. BTW - my puppers cried when you toweled up those juices. The bag gravy goes over his dry food and he gets the drippings from the cutting board too. Doggy heaven!

[Dodgerhr]

Mad respect, Matt! My family of BBQ/Grill guys have given me s*#T for years about Sous Vide. “Don’t feed me that bag of boiled crap!” I was excited to see that a highly reputable force in BBQ showed that Sous Vide is the play to make every now and again. Thanks, Bruddah!!!

[vinniemartinez]

Matt i just came across this video and I wanted to thank you very much for telling about 44farms. Love the selection of steaks they sale. I'm definitely going to be buying some steaks from thier and I'm also going to be buying some of meat church seasonings also. I've been watching your shows for the past couple months now. And I'm really impressed by your cooking. Definitely going to be cooking some of your rib recipes also your steak recipes also. Glad to have found your channel here on YouTube. Your one of the top YouTube grilling shows on here. Keep up your great work Matt. You rock 🤘😎🥃🍺🍻🔥🥩🫑🍄🌰🧅🐟

[Smackdade]

I love this method - I can nail temp and sear every time and so many compliments to the chef after!!

[walterkopriva]

We love the sous vide method especially on a 2” thick filet. I cold smoke mine first using my pellet tube and then sous vide. Finish on a screaming hot grill. Another great segment!

[bearallen]

That seasoning combination in a cast iron on the stove with a garlic herb butter basted finish is amazing.

[biz]

Holy cow is such a great steak/ beef rub use it all the time love how pepper forward it is. Really a great all around rub

[jurgenhadley]

Watching this video convinced me to get a sous vide cooker and try out steaks. Cooked 2 inch thick NY Strip Steaks for 2 hrs at 132, and 1 inch thick sirloins for 90 mins at 132. The Sirloin came out really solidly Medium, and NY Strip was much closer to Rare. But both were absolutely terrific texture, and the NY Strip was VERY juicy. The sirloins were less juicy, but not dry at all.

Definitely a game changer, just need to find the middle ground between the two!

[FerretLve]

I was just talking with my wife trying to justify getting a Sous Vide machine, and searing it on the griddle has been my go-to idea! So glad you made this!!

[dwaynewladyka]

You can't go wrong with that steak. The crust is on point, and the inside is nice and pink. It's perfect. Cheers! 👍👍✌️

[larypoole]

Love that cutting board. As thank you...think I need to do this as enjoy the day with the family

[ScubaRepublic]

I love this method. We’ve been doing ours this way followed by a quick trip over the PK. No need to rest a steak that’s been sous vide. Wait 30 seconds after you cut a sous vided steak and it will turn even more pink. It’s called blooming.

[karma]

Ok, I'm convinced. Sous vide is worth a try. Can't argue with those results.

[SirPartyRoc]

don't sleep on sous vide technique. this is a great method. great video and use of different tools.

[baltburns]

Beef + Meat Church Holy Cow + Souv Vide = Perfection. You cannot go wrong. It's my family's favorite way to do steak and when you let it go 4+ hours it's super tender.

[pyrorg]

Sous vide is awesome. I'm glad you're posting this video actually, the level of control is unprecedented in the barbecue world. Doesn't matter if you have a traeger, z grill, recteq, nothing is as consistent for temp as a sous vide.

[MBroadus]

I always sous vide a tenderloin for Christmas dinner and its a huge hit. And I can do other things while its cooking.

[dfwroadkill]

I have used the sous vide for all my steaks for a long time. I've known that this is the method used by high end steak houses for years. It's the only way they could keep up and insure quality. Thanks for demonstrating to the naysayers that this is a great way to do steak.

[Remster]

Thank you for sharing your skills with us! I can see why God has Blessed you! I would Love to meet you one day!

[paulburkey]

Love your videos Matt Sous vide is a game changer I like to do tri tip @130f for 7 hr.'s and thick cut ribeye 129f for 2 hr.'s comes out excellent every time, I sear using my Ninja smart XL 6 in 1 air fryer grill on 500f broil but first I let the meat cool down a couple degrees internal right in the bag before I air fry, once it reaches 131f, I flip it and continue searing up to 134f internal, I found placing the probe in the thinnest part of the meat helps keeps it from over cooking as the meat temp rises by around 5f during the resting period. wish I could have a grill and smoker but that's a no go in my apartment complex. I like to dry brine my meat over night with just pink Himalayan salt then season it just before I vacuum seal it, then freeze it if I'm not cooking it right away, goes straight from frozen into the sous vide and allows me to stock up on meat when it's on sale instead of buying it the day I want to cook it.