This incredible sous vide steak recipe is slow cooked in a water bath with herbs and garlic that is then pan seared to golden …
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This is the BETTER Way to Cook Steak
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YOOOO I sound country as heck when I say "Sound Good, Let's Cook." Like what the crap was that when I listened to it while editing 😂😂😂😂
I’d like to see reverse sear but smoking it on a charcoal grill like a bge, vs a sous vide
Regarding pre-salting – I've personally found that it does lead to a dryer and tougher steak and the difference is very noticeable. These days I just cut my steak and season the slices after cooking for a much juicier result.
Maybe sous vide compensates for this given the moisture in the technique whereas reverse sear gets too dry at the end? Would be interesting to control for this factor.
I'd still want to pre-salt bigger slow cooked cuts though since they can handle it.
There is no such thing as TOO much BUTTER!
Sous vide will never out-flavor a smoked, reverse-seared ribeye — plus, to me, sous vide is not worth the investment just to bump up the tenderness of a steak. Just another appliance to keep around.
Hmmm….fundamental mistake? From experience, I know that with the reverse sear method, the temperature continues to rise a good 5 to 10 minutes after being removed from the oven. Because the sous vide was brought to 100° will immediately begin to fall in temperature. Therefore, immediately pan searing your reverse seared steak will probably overcook it and produce less than optimal result. The key here is the let the temperature drop by leaving your thermometer in the meat and monitoring it then you can send the final wave of heat through the meet and have it end at the correct temperature. Rare to medium rare. Sous vide is quicker since it can be seared immediately, but in a home kitchen, you are not necessarily under the time pressure that occurs in restaurant kitchen. As a result, you do not need the specialized equipment that sous vide requires.
The steaks looked great, but though i believe i would enjoy your Garlic, butter lemon spread, i think for this testing purpose, your steaks should not need it to taste good after all the pre-seasoning you did etc.
I cook steaks on a flat-Iron, pan, on propane grill, with Wood and or charcoal and with my recipe, they always rock. Each cooking option brings a little different taste to the table.
Really enjoy watching your channel.
Suggestion for your next experiment:
Sous Vide two steaks.
Dry brine one of them, then bag it for cooking.
The other, bag with the same amount of salt immediately and put it in the fridge for the same amount of time.
Hypothesis: Does dry brining does anything more than doing it in a bag if you're not going directly to the grill with it? You don't need the pellicle and I don't know that being in the open air does anything to increase the rate of salt absorption, and sous vide is going to wreck any pellicle you may have created in the open fridge air.
Also, don't use the extra flavoring like the flavored butter for this, since we're trying to highlight the flavor of the salt having penetrated the meat, and that could mask it.
Why does everyone insist on using SO MUCH damn salt??? There are plenty of other seasonings, You don't have to use all that salt!🤢 If I add salt to anything, it's just a pinch and THAT'S IT!
you changed more than one thing so the testing is compromised
had you not added the herbs to the sous vide and cooked it in a different pan, your results would not be skewed
thankfully it's all about the steak and not anything else so no one cares that you are skewing we only care about the STEAAAAAAAAAAAAAAAAAAAAAAAAAK! lol
How does Sous Vide beef do on a gas grill?
how about cold sear method?
Sous vide. A must for lovers of food… POISONING
Great video
I have gravitated to your channel (and subscribed) because of your methods of teaching. You offer options and don’t come across as thinking we are beneath cooking great food. It’s because of your videos that I’ve grown in my cooking confidence.
I’ll be online shopping for a Sous Vide heater.
You make cooking fun and not pretentious.
Thanks for taking the time and effort to show us we can cook. (Usually)
Is there a special bag that can come up to temperature like this? Do you have to get sous vide bags or will any vacuum seal bag due?
I like you Billy but you use far too much garlic, i can't stand the stuff, is this unusual?? 😊😊😊
@ChefBillyParisi can you upload a recipe on pumpkin spice flan, with a base of cream cheese.
Sous vide ROCKS — what else needs to be said?
I recently cooked a dry brined round steak at 136 for 24 hours, then seared it on heat-shield reentry hot cast iron for 1 minute per side. It was tender, juicy, pink inside, and so much juicier and more tender than a braised round steak that my daughter couldn't believe that it was a round steak.
Sous vide for the win!
I’ve been doing sous vide for my A5 Wagyu BMS 12 steaks and it’s been unbelievable
Cooking sous vide is as much fun as getting your teeth cleaned.
Regular people don't have the time, equipment or inclination to go through all that. While your meat is being pampered in it's whirlpool bath, I've finished eating mine and ready for desert.🤪
Thank you, Chef. Both for the video and your willingness to comment here. I never thought much about the different searing times with different techniques but it all makes sense.
I’ll pay more attention to developing a consistent searing technique and watch the temp increase from initial cooking. I do both reverse sear and sous vide, so this sounds like a fun set of experiments, that should take me several months of research. Maybe a year or two.
You cannot rush this. lol!
Chef, I just saw an influencer sous vide their steak for 3 days. The comment section was in SHAMBLES! The steak looked GROSS as hell. I just wanted to share this because it was such a coincidence that I watched your video and then an ad for the sous vide wand was on my timeline
I wonder if you got more flavor out of the sous vide steak because you cooked it with the garlic and herbs.
I love my steaks on the grill grates. Bbq using restaurant quality charcoal. Finished off with a knob of butter mixed with bone marrow melt. 😋
I have a vacuum sealer but never use it for sous vide. The water displacement method works just fine and you don't risk squeezing juices out of the steak which happens with a vacuum sealer.
I've done both and reverse sear can produce excellent results–but there's still some guesswork getting the temp perfect (I don't have remote temperature probes so I'm constantly pulling the steak out to temp it with my thermapen). Not so with sous vide. It's perfect every single time. Also, the only way I can get sous vide-like results with reverse sear is if I temper the steak at room temp for at least an hour. And if I'm going to wait that long I might as well go sous vide and guarantee perfection.
1:15 If you're not going to sear the meat immediately, is it worth the trouble to pat the meat dry? As you show, 2:15, the salt is going to bring more moisture out of the meat anyway.
When you do cook the steaks, the hot oven dries that one thoroughly before searing, while the sous-vide one will be cooking in its juices, and will need to be patted dry again.
I’d love to hear your thoughts: In a cut with less marbling/IM fat like filet mignon, which of the three would you think is best? Sous vide because there is no fat to help with moisture, or old school because you are not needing to render so much internal fat, or other?
Like your cooking Chef Billy. Enjoy the videos
I use all the methods above. Sous vide is also great, cause you can throw it in straight from the freezer. We each have personal taste, but my favourite is still the reverse sear of a thick piece of meat on a grill nicely smoked. If done properly it just adds that note of flavour you can't recreate in a pan – although the crust is better on a pan seared steak. Great video 👍
youtube is the only place where you find people complaining about too much butter on their steak..
Chef, you’re way off on your sous vide technique.
Just when you thought you'd exhaused all the ways…
Around 2 years ago, I bought my BIL a torch with the Searzall attachment. I just bought a set for myself but not tried it yet. I did engage the flame and it was exactly as I remembered on the definitive sous vide Channel on YouTube, Sous Vide Everything.
I've been using the sous vide method for ~ 4 years (Anova/app) with a 10-qt plastic container. To 129°. No more. It's 100° from now on. I learned a lot from this video. I pinned your compound butter recipe. I can't wait to try it. Beef is a rare treat, to be enjoyed.
What do you think of the Searzall method, if anything at all?
That is exactly our opinion! Sous Vide is the way to go!
I just love your videos. Not only for the cooking, but maybe even more for your joie de vivre, kind heart, incredible energy, and how you infuse videos with your own personality. It's lovely seeing you with your family from time to time, but not intrusively. You are a strong and good person and family man.
If okay, may I please ask a question? Genuine; and not implying criticism. Is it safe to use plastics as they do with sous vide? I read about microplastics, BPA, etc. and so on, and just don't know what to think. A sous vide device is not in the cards for me, just I still am curious. I do use zip bags for freezing food, no question – and wash and reuse them at lower water temps, then food safe disinfectant, followed by thorough rinsing. Thank you for all you share here 😊.
You lost me at “pan searing.” Its charcoal grill or nothing!
I’ve been cooking both of these scenarios for years. I’ve tweaked my recipe many many ways. Finishing in a pan of drawn butter (not oil) is my favorite.
That said, my favorite style for a Rib Eye is straight from dry aging in refrigerator for a few days to charcoal grill. It’s just the best flavor!!!
I clicked on this video out of curiosity because I'm doing steak sous-vide for only the second time. My partner just got a new Instance Pot with a sous-vide mode and I've been curious about the method for years but just didn't think I'd bother buying the equipment to do it.
I love steaks and I think I can come close to what I like either on the BBQ, broiler or pan frying. But there have always been the odd time when I didn't quite get my steaks right. I usually target the internal temp of my steaks to be between 120 and 125. I've learned that these temperature, taken by a meat thermometer can vary widely depending on where you take the temp readings.
When I did sous-vide, I set the temperature at 120 and cooked a frozen solid steak for about 2 hours. Then I pan seared it in ghee. Wow! Best steak I've had for a while.
Yes, it takes more time, but when you sous-vide your "window" for cooking is almost wide-open. I let my 1 1/2 inch, frozen steak sous-vide for about 2 hours before pan-searing, but I'm told you can leave it under sous-vide for up to four hours.
I'm retired and it's rare (no pun intended) that I have to cook a steak with short notice. It works for me.
You need to review Helen Rennie's detailed weejo on thickness, times & temps for reverse sear, then repeat the test. Also, consider Lan Lam's cold pan technique. Just sayin'
youd get less of an overcooked grey band with a shorter hotter sear and sous vide at final desired temp.