If I was cooking sous vide, I'd have that pan ungodly hot, oil smoking, then add a little more seasoning to get that crusty sear, then leave steaks down for 1 minute, whilst adding butter ,garlic, and thyme, then flip, baste, 30 secs later, take steaks out, let them rest for 1 minute, and they're perfect for me, just a tad over medium rare, but utterly delicious. It such a personal thing though, so experiment with what works best for you, and enjoy.
I was totally expecting Daniel to play the Sous Vide Everything rocking electric guitar theme when using the Searzall. Maybe you two should team up sometime :)
I prefer my cast iron pan hotter than that, I usually let it smoke for at least a minute first. Then I sear the fat cap first to get some oil in the pan. I also prefer oiling the meat, I feel like that gets it darker
I also recommend putting the whole bag directly into an ice bath after it comes out of the water, get it cold so it stops the cooking process, then get is super dry before getting your pan rip ass hot before you sear it, if your smoke alarm isnt going off, youre doing it wrong
You've lretty much nailed it mate. Don't want to turn into a keyboard warrior but seriously watching this video can probably put people off sous vide and people can potentially burn their kitchens with that blowtorch idea over a pan of grease 🤦. I can't understand why his pan wasn't ripping hot to "flash fry" the steak. He had it on a medium heat hence lack of sizzle and also kept turning it every 15 seconds. How does he expect a sear that way? All you achieve is mild browning and overcooking your steak; making the sous vide process absolutely pointless. Funnily enough he admits the steak is already cooked anyways making his searing process even more bizarre! Deserves a second face-palm. 🤦♂️
Only used about 6 times so far but food turning out great. ru-vid.comUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
You can do sous vide with thinner steak if you dunk the bag in ice water for about 30 seconds to lower the exterior temperature before searing, and also use a hotter searing application like a charcoal chimney starter. For non aged steaks you can give them a dry brine (about 1/2 a tsp of course salt per pound of meat) overnight in the fridge on a rack and it will do amazing things for their tenderness. You can even salt steaks and freeze them in the sous vide bag (or a ziplock bag) using a bowl of hot water to seal them.
Instead of a Searsall, I use a heat gun and dont worry about patting it dry. Water on the surface layer evaporates quickly when the heat gun is real close and on high. I just sear it that way till the right color is reached which is a dark brown with crispy burnt edges where the fat is located. I like to keep the hear gun longer on the fatty parts.
To get a much better sear, let the steaks dry and rest in the fridge for 8-10mins before searing - gives it more time to sear, less greyness, more juices.
@@SimonWoodburyForget The oven temp is likely off in various parts of the oven, so you'd have to use a meat thermometer and adjust the oven temp to get it just right. It would be tricky.
7:52 to improve sear without overcooking, let the meat rest out of the sous vide (i do this in the bag/juices), drop temp to 120-124, this will give you more time in the pan to establish a crust. During the sear, you’ll essentially be bringing the meat back to 129 -130
That’s the wrong way to sear steak. Hot pan with high smoking oil on both sides first before butter goes in with some pasting. He seared and added butter in for 1 side, the other side will never get seared with crush.
Coleman makes a support plastic ring stand to stabilize the propane tanks. I have one for my camp cooking small propane canister that I screw a burner top onto..
Tried this yesterday. Seared it too much on my grill. Steak was still good and flavourful but too well done because of over-searing. Going to try again and try to avoid the over-sear.
I did this yesterday on some decent ribeyea. About 1" thick. Seasoned with salt pepper garlic and onion. 130/1hour. Finished on hit grill to sear. Needed more salt me more time.
I cooked this way also.. expect after sous vide I leave it in the bag and then sear and torch it and let the bag melt right off the meat.. sometimes u get some excess plastic taste but it’s still better then eating dog food I guess.
I feel there's a lot wrong with this. No point in the Sears all as well as the cast iron. 15 seconds and flip? I'd Let the crust form for longer. Also no basting the butter over to get the flavour from the herbs and garlic? Hhmm
@@chrisbaker7027 this is a video on how HE COOKS, not how you guys want it to be cooked. your ass probably cant even cook and thats why your on here to learn HOW HE sous vide his steak, when you know the basics then youll end up doing your own little recipes or Whatever in your OWN WAY.
@@aldaziadegraffenreid4751 yeah I learn and... 😳 but if you post a 'how to' video that makes no sense then I'm entitled to say so. I've learnt enough and cooked enough to know this method makes no sense. If you can be bothered to research then you just have to look at how other well established chefs do it and the reasons why. Plenty of videos out there. Idiot sandwich. 😂
Could you theoretically set your sound vide to like 125 instead of 130 to give yourself more room to get a better sear on the outside? Or is that not how that works?
This sounds like a heck of a way to make burgers and breaded poultry pucks. (patties) Once they're pulled from the bath, just give 'em a quick pass or two with a kitchen torch, and they're perfect.
After seasoning the steak it's best to first put the steak back into the fridge for an hour (at least 20 minutes) before putting it into the sous vide machine.. or the oven or the grill for that matter.. Reason is that the salt will initially draw out the moisture from the steak and only after about that time the steak will have pulled that salt-brine (if you want to call it that) back in for accepting the flavor of the salt and other herbs..
I find that if you're going to sear them in a pan or on a regular grill, giving them a quick cool-down first helps maintain the even doneness. For one steak, I'll just run it under the cold tap for a few minutes before de-bagging. An ice bath works well for multiple steaks. That will give you a bit more time in the pan before creating the gray band and allows for a good sear. I tend to prefer the extra hot methods like Searzall or using my charcoal chimney as a makeshift "rocket stove". Personally, I don't find the Searzall causes the meat to taste like fuel at all. Since that's exactly what it was designed to eliminate, I'm not at all surprised. I get right up on it, too, blistering the fat and creating a hint of char. I have one of the most sensitive senses of smell of anyone I know, and all I taste or smell is clean meat. Grilling over charcoal or even a propane grill imparts way more fuel taste (not that that's always a bad thing).
Such a clever idea! I think I need to try this. This will solve my problem of "british steaks are too thin" problem. I also agree with the torching the meat - its fine, especially if you've got it burning clean!!
@@lnopia if you say so. I like it and it does a very good job of making a quick and consistent sear after a sous vide. Have you actually used it or are you making assumptions?
Try patting the steaks dry and throwing them in the fridge uncovered for a bit. This drops the internal temperature of the meat down a few degrees, and buys you some extra time to develop your sear without overcooking your meat.
Ok I had to pause this to advise people NOT to use the broader tanks actually, those green tanks will damage your torch if you tilt it during use, that's actually why you should be using the tank he is, those are made for use by plumbers so the torch isn't damaged when they have to turn it all different angles. I went through 2 torches before I finally realized the green tanks were what was messing them up.
This is a great video! I am expecting my first sous vide thingy on Wednesday. This video really took the mystery out of using, it was fun listening to the guy cooking the steak, and now I'm even more excited about getting going with this method of cooking. Thanks for making the video!
Yes, absolutely. I don’t sous vide much anymore, but you absolutely can. I suggest setting the sous vide 5 degrees less than your target temp. No matter what your steaks will come up in temperature when the hit a hot pan. I tend to reverse sear far more often, because it’s easier to get a better sear from my experience.
Confused about temperature for medium rare at 130’. I take mine out of the oven at like 124’ max before searing. Minimum searing and it comes out medium lol so 124’ should be 120’
I find the time it takes is a bit long. No doubt, it probably is tender but if anything, on a low rolling boil for half the time and finishing it off in the broiler for 10 minutes seems fair.
I don't know about that, I get a heavy butane taste which isn't nice. I use a rack ontop of a charcoal chimney to sear after having the lump charcoal get up to temp for 30 mins.
awesome! by the way, could we sear first before sous vide and then finish with torch? I thought if we sear first, less juice will come out of the beef and plus we can still make crust with torch. what do you think?
If you sear before sous vide, your crust will become soft. If you dont mind, you can try but to me, searing after is way better. And you can sear your meat with a torch only if you stay 2 to 4 inches away from the steak, it will not taste like gas. It's unburnt gas that give a taste. The searzall can be closer because all the gas combustion appear in the attachement.
Do you need to bring the steak to room temperature before immersion or can you do it straight from the fridge ? If from the fridge do I have to extend the cooking time to allow for this ?
If you put the steak in as the water is heating up to temp, you don't have to extend cooking time. Straight from the fridge is generally fine, though not from the freezer (that greatly increases internal cooking time).
Straight from the fridge to the bath is fine. Straight from the freezer to the bath is also fine, just remember that you'll need to let it cook longer. Remember that when cooking sous vide your food is "done" once it has reached temperature equilibrium - meaning that the food is the same temperature throughout - so it just takes longer if you start from frozen.
My two cents, I've gotten the biggest compliments, but your mileage may vary. You always want to bring a steak to room temperature. If I am cooking nice filets or any steak at 6 p.m., at noon, I take my meat out of the package, put it on a platter with a couple of paper towels underneath and generously put ground sea salt on it. I then cover it with another paper towel and let it sit on the bar for 4 to 5 hours before starting the sous vide process. In addition to the sea salt, all I add is cumin (this may surprise some people but it works like nothing else), and fresh ground black pepper. Just before I put them down on the hot skillet i very lightly brush on melted real butter ( I do this because I use a square iron skillet with raised surface lines that gives it a grilled look and if just put butter in the pan, it wouldn't even touch the surface of the steak). You will find that by letting the steak stay at room temp for this long and absorbing that sea salt, the steak kind of seals itself and locks the flavor inside (and natural juiciness) and makes the surface caramelize perfectly when you do your sear.
i find typically the range comes from the amount of time you can hold it at a particular temperature without affecting the outcome, especially for things like steak
Because after 45 min to 1h (actual time to cook) it can stay there for few more hrs without problem. It doesnt change anything. It's useful to know when you're busy cooking other stuff at the same time and you just let it sit there till youre ready to come back to finish searing. Also I left home once while I was sousviding and I just took care of things within 2 hrs.
I read that using raw garlic in sous vide cooking can botulism. Can you please let us know if it's safe to use raw garlic and sous vide cooking? And also are the flavors of the garlic actually released to the food given the relatively low temperature?
Yup. Or if you don’t have a grill that gets that hot, you can put some charcoal in a chimney like you’re getting it ready for the grill, then put a grate over the chimney and sear it there. It gets raging hot bc the charcoal is so concentrated. Just make sure it’s good charcoal, don’t want that lighter fluid flavor.
I've personally found the reverse sear makes a better beef steak than sous-vide. Steaks are one of the few things that SV let me down. Most everything else is great though. Carrots, delicate sauces, pork loins, ribs.
The biggest problem with the standard reverse sear is that it's time inflexible. When you are doing a dinner party for 8 (or for restaurants), you need the flexibility of being able to let them alone til you are ready to sear. Otherwise, I've done both and can see or taste little difference if the steak out of the sous vide is dried sufficiently to get a good sear.
At 130F, what do you think that those garlic cloves and thyme sprigs are doing? Their cellulose cell walls don't break down until reaching about 183F, so whatever flavor they have staying in their cells and doesn't interact with the meat.
You know why couldn’t you do that in a crock pot and a temp probe. That torch right over a pan with oil kinda concerns me with fire. My friend does this kind of cooking and he eats like a king
Seems like a lot of extra work. But this dude has a natural comedy to him. Won’t ever use this method but wouldn’t definitely watch this guy more often.
so it looks like the issue about sous vide steak is getting nice crust of traditional steak while not rising internal temp we set using the method. 2 solutions for this, drying surface thorough and using a lot of oil to keep heat retention. For the first method, i use air dry method in fridge. Drying moisture and keep internal temp low so it wont reach beyond 130F while bulding nice thick crust.
Kenji shows that the surface of the steak has lots of crevices and the pan is relatively flat. You need oil to reach those spots or they can't sear those spots.
@@raymond2966 makes sense cuz actually sous vide also renders its fat partly so it can be seared on its own fat, and its fat likely to be extracted fast as its cooked already. good good.
DO NOT PUT A FLAME TO OIL. That is exactly how you start a grease fire, which can’t be put out with water. You’d think a guy worried about food safety would also care about fire safety.
Sear is good. another option is an ice bath (or pop in the fridge and do the 2nd step at a later point), and then smoke for 45 min (it needs to be cooler to take the smoke). Sous Vide que and you will never go back.
@William Wilkins Even on thicker cuts you can pan sear on a cast iron and finish it off in the oven in the same cast iron until you get the desired internal temp
This might be a dumb question but do you let the water come up to temp and then put the steaks in, or can you put the steaks in as the water is coming up to temp.
the real question can be found at 7:59. Why'd you cook it sous vide? There are a lot of answers to that question, but none of them are "because it tastes good."
Can you elaborate about the danger of cooking at 130 degrees? You alluded to a health risk problem, but did not provide the exact details of what the problem could be.
In all food safety courses, it's a universal understanding that food that is kept between 5° to 60°C have got bacteria multiplying. So above 60°C is widely deem as a safe temperature where bacteria cannot grow.
