How to Make Perfectly Cooked Steaks Using Sous Vide

Test cook Dan Souza makes Bridget Sous Vide Seared Steaks.

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[mgweir]

This is the primary reason I bought a sous vide years ago. Perfect steaks all the time. I also use it to cook rack of lamb and lobster tails. It is so hard to overcook expensive proteins using this method. The only difference in finishing the steak is I use cast iron and a fat with a high smoke point like avocado oil or ghee. A perfect crust every time.

[jimmypchacko]

I've been using a sous vide for a while now and while people do get carried away with using it in inappropriate applications it's been great for holiday dinners with large roasts. Such a full proof method. The tradeoff is that it requires planning and time but the results are amazing

[hey-its-me-bobby-D]

If you really want to do it right, sear the sides as well. I usually sear the fat side first; so that the fat renders. If you do it that way; you don't need as much or any oil and you get a better font for your sauce

[hastingb]

I sous vide some rib eye steaks for New Years Eve dinner with Au Poivre sauce. Seriously, it was the best steak I ever had.

[tom_something]

Dan: "So this doesn't look very good right now..."
Guga: "But watch this!"

[johnscanlan]

My family gave me a complete Sous Vide cooking set for Christmas and I am now totally obsessed with cooking as many types of food as I can in Sous Vide. I first focused on cooking different cuts of beef and just last night I made chicken breasts and chicken thighs in Sous Vide. The chicken came out far better than I was expecting!!!

[tjnaevans]

I always sear the sides as well Love this channel

[jrsteffen]

Sear the edges as well... Makes it even more yummy!

[markgeist]

I just got my sous vide circulater and have not used it yet. The video you just showed really answered all my questions on how to use it. Wonderful, thank you.

[corinnavillalobos]

At the end, my mouth was watering when I saw the steak cuts. Mmm mmm

[rdjrh]

I know they don’t look that good right now, but watch this!

[skipgeel]

Wow! Now I want to try it! The steak looked great. One thing though, Dan said there is no point to adding salt earlier; salting tough meat an hour ahead of cooking will dissolve the connective tissue (collagen), which tenderizes the meat.

[Tungoon]

Best kitchen appliance I’ve ever had ! It changed my life !

[RichardLasquite]

A couple of things that go against Sous Vide norm.

1. Kenji (and others) have found that fat in the bag leeches flavor out of the steak.

2. It's generally recommended to only use freezer grade zip bags (or vacuum bags)

3. Dry Brining still helps with the flavor of the steak.

[Jcewazhere]

I use a cheap cooler as my container, I cut a hole in the lid big enough to stick the heater in. It works great without wasting tons of electricity.
I use a $20 electric heat gun to sear the food once it's done. A propane would be faster, but they're like $100 for the right nozzle. Butane can leave a funny smell/taste on the meat. Grilling works well, but if you're getting the grill out anyway might as well cook them entirely on that. The last methods are the broiler or the stovetop, both work but they have a good chance of smoking up your house. Though the broiler is good if you're doing more than a couple steaks.

[peterbrink]

Wish I had seen this before!! Thanks very much for doing this video

[JimNQL]

I put my stock pot full of water on my stove and turn it on to heat up the water faster. When it gets close to 130 degrees I turn the burner off and let the circulator do the rest of the job!

[davidcapron]

Tender, beautifully cooked and after 8 minutes of cold !

[cfrith]

The only thing I would do differently is brown the sides of the steak for a few seconds.

[skookum]

I did a chuck roast at 132 degrees for 24 hours, it came out like prime rib! So tender and juicy.