I prefer sous vide because I always overcook on the stove. With sous vide it’s practically impossible to mess up. And using a torch or skillet to give it that top off just makes life simple for my cooking. I don’t think it creates a better or more flavorful experience, just less chance to ruin a good steak or pork
Glen, back during the default world, I bet you were the best host. Great video. I don't have a dry ager, but it's still fascinating watching you go through this whole process. Your attention to detail makes it that much more fun as well.
Considering he put multiple references to Guga in the key words in the description, I'm going to say yes. I also want to see Guga's reaction to this video, because Glen nonchalantly just said, "Yeah, the sous vide really didn't do much."
@@DanielMartinez-lz3ot There are a few things it's really nice for, like mashed potatoes or something, but steak is not one of those things that benefits from sous vide.
Less moisture results in a better flavor? Inconceivable! Everybody knows that steak becomes inedible as soon as you lose the tiniest amount of moisture
This is more likely an effect of the dry aging process, it does intensify the beef taste but that effect doesn't evenly distribute across the beef. Different areas of dry age beef will give different tastes.
I have two Anova sous vide rigs, and after years of use I'd say that what they produce is not necessarily better, but it's easier. For proteins, setting the stick to and away you go is "fire and forget" (as long as you don't completely forget) and allows you to deal with other things. HOWEVER - I have yet to find a method that beats sous vide carrots.
It would be fun to meet someone who has a dry ager in their kitchen right next to their refrigerator versus in a shed in the backyard. I wouldn't imagine a lot of people keep them in their kitchens.
LOVE THIS SERIES! YOU have a professional dry ager; most folks who dry age at home use a refrigerator and a less-controllable environment. I have used sous vide controllers for five years: they truly do tenderize tougher cuts through low and slow heating of the sort that renders collagen. They also keep meat at medium-rare doneness if that is what you aim for. Maybe it takes Glen's level of professional skill to pan-fry a steak evenly from edge-to-edge. His results here certainly impressed ME! Maybe the induction cooktop provides finer control and more even heating than a gas burner or an electric eye that is 'on' all the time.
I think you highlighted the issue. "If you can nail the pan fry......" It is easy to not nail with the pan fry and oven method, it is difficult for the average cook to screw up sous vide. That is the only difference. I have nailed pan fry and oven but never consistently. Sous vide, all the time. Great video.
*Gouga foods steps into the chat* Lol but for real, starting with such amazing product, I don't think you can cook that steak incorrectly, except to overcook it. Amazing job Glen and Jules!
The wine to be paired with a 71 day aged steak? White? Red? Blue cheese/Gorgonzola? MMmmmmmm!!! You just so rock the cooking world Glen (and Julie)!😎👍👍
I love seeing the direct comparison, and now having something to point to when my friends say that "my laziness is giving me a lesser experience" for not using a sous vide, and just keeping an eye (and thermometer) on a pan instead
Hi Glenn, those trimmings make a fabulus broth. Saute lightly first, no additionsl oil, then slow cooker with your favorite herbs and 1/3 more water than meat in grams, reduced by half. Not a Sue Vide fan either. It has to be great, no doubt, for that amount of age time. Thanks for this from east Texas.
Picked up a dry aged Prime Rip roast for new years dinner this year and cooked it sous vide and then seared it like a steak. It was the most tender steak I've had, but the flavor was just ok. No better than it would have been w/o the dry age. Burgers from the dry age skin, now that was something that was out of this world. Was afraid to do anything with them, so just had it with some cheese, and carnalized onions. Just an intense beefy flavor, and mouth feel.
Come on Jules!! I'm counting on you to speak your mind, we know what Glen is going to say, we need your opinion! Great video Glen :) Keep up the great work. Cheers from Argentina. Fede
The great thing for me with sous vide is the freedom. I'll put a roast in the bath early, and ignore it. A few minutes before the meal, I take it out and sear. It's always ready on time.
If you want the funky flavor, my experience is that it happens more often with ribeye than strip, and that it is a serendipitous thing at home. The best example I’ve done was aged 70 days then slow roasted at 200F in a salt crust before a final sear. That was a prime rib with amazing roquefort/mushroom/umami beefiness. I’ve also done strip loin out to 240 days however, that was intensely concentrated to the point of being almost bresaola-like, But no funk.
My mother used to to work at the Detroit Golf Club. The DGC didn't allow their loveliest pre-cooked steaks and pastries to be wasted, so they were shared out to staff to take home to their families. Every once and a while she'd bring home top quality aged, 1" thick, strip steaks, cooked to pink medium rare perfection. I've had flavorful home cooked steaks my whole life; but none better tasting than the DGC's aged strip steaks!
When the first cut was made, and the end came off, that first view of the meat, made me think it looked more like a bresaola. Jules to herself: Finally something that isn't fried chicken or cake
lol wut have you been watching his videos. why the fuck would she be saying that to herself? are you dumb? he hasn't even touched fried chicken in 2 weeks even longer for cake you must be stupid.
For me a sous vide steak is more about having freedom from the clock. There's a large enough window between when the steak has come to temperature and when it starts to take on an unpleasant texture that I'm able to stress less about everything being ready at the same time.
Sous vide is generally a very simple technique that you can't mess up. Hands free, idiot proof and flexible timing. Exactly repeatable, albeit harder to understand to predict when testing. Yep, if you are a really great cook, it makes no difference at all. Maybe the gray ring, but that's often negligable. It would never make a difference when it comes to flavour. Anything I do sous vide, I could do with conventional techniques. But it's especially convenient with more complex dishes, larger scale or when cooking several courses at a time. The one thing it does do better than simply pan frying is ribeyes. The fat just gets a lot more tender, so to me the only acceptable medium rare ribeye is a reverse seared or SV ribeye.
"I'm not a fan of sous vide...a solution looking for a problem". Wise, wise words, my Canadian friend! It's why the collected nerds of the interwebs love. It's complex, it sounds fancy, and grants the nerds their most favourite boon of all: the ability to use complicated, expensive gadgetry to compensate for a lack of basic life skills...
Such a random video to come across. I have 3 parts of a costco striploin in Umai bags for final dinner at deer camp; and its going to match up perfectly with the other "pull from dry age" number of days from your previous videos. I was thinking of pulling out early and just letting the last 2/3 go to 50 or 55 days. Now i'm all in. Salut from Gatineau(ish)!
On the note of special sous-vide equipment. Before I had an actual sous-vide appliance, a crock-pot and an Inkbird temperature controller made some really nice sous-vide steaks and chicken.
The benefit of Sous Vide is that you are essentially guaranteed that the steak is going to come out perfectly. If you pan fry it comes down to your own personal skill, and it is much easier to ruin the steak.
It's just hard for me to get consistently good results pan frying, especially with cuts that aren't super thick. Reverse sear with a leave-in thermometer is pretty bullet proof.
I use my sous vide when I am busy and don't have time to really tend to things. Like I will put on a roast 20 hrs ahead of eating and just do a quick sear when ready to eat. I basically use it as a slow cooker but I like it better.
This is so neat! I'm usually on team reverse wear when I make a steak, I find it to have the biggest margin for error when you're aiming for a particular doneness. I've gotta say though, the purely pan-seared one is the best looking exterior you've got there.
When I buy $100-$200 Prime Choice Rib Eye/ other expensive cuts of meat, I always reverse sear when I use those expensive cuts. If you do it right it locks in the moisture if you cook it in low temps. The problem is that people reverse sear in high temps in the oven as well as not resting the steaks after they are properly cooked.
The reason I cook sous vide a lot is just because it's a lot lower-effort and a lot less sensitive to timing. It's nice being able to toss some pre-portioned steak into the water bath and then a few hours later sear it off when I'm hungry. But I"m also prone to distraction.
I thought that method looked interesting as well. The trick is to have an oven that will reliably maintain a 200F temperature to allow for even cooking edge-to-edge.
Depending on when the meat was packaged it might be aged closer to 100 days, wet aging(aging it in a vac sealed package) has appreciable benefits in terms of texture and flavour for up to a month
A few years ago I cooked a dry-aged tomahawk sous vide and it tasted like red wine. That's the first and last time I ate dry-aged beef or cooked a steak sous vide.
i think i primary reason to why you are not feeling any blue cheese tastes is that the people who likes their dry age to taste that way usually cultivate different molds in their dry aging environment to get a certain flavor. Ive seen countless posts about not using uv sterilizers and that a dry ager is worthless for the first months atleast before you have gotten the correct flora in the chamber. I have also seen people saying that any mold on dry aged meat for steaks is a failure so i bet that just depends on what you like out of your dry ager.
I'm very much enjoying the dry aging series and I'm curious if you have tried any of the aging methods Lennox Hastie has developed at Firedoor? I'm curious as to how much difference they would make or don't make.
On just a visual level, the sous vide steak seemed like it flexed more when you grabbed it and had more give while cutting, and the reverse seared one was the opposite and looked like the "toughest". With reverse sear, it's a drier cook and a higher heat throughout the steak so you get a little more fat rendering than the other two methods. For me, I'll always prefer reverse sear. It's the most fool proof that's easily accessible of the bunch.
Did you feel like there was a noticeable difference in flavour between the 30 to 40 dry age and the 71 dry age. It would be awesome if, at the end of this experiment, you would do a flavour and texture profile on each stage. Thanks. Love your videos. KC native. Go Chiefs
Hey Glen, could you tell me what knife you used for cutting the steak? Im looking for a similar shaped kitchen/chefs knife since i dont have a proper one yet. Or is there anything else you could suggest? I want a fancy looking knife hehe
My butcher offers 35 day dry aged bone in ribeye and it has a wonderful blue cheese taste. I wonder if it's because of the bone? Maybe because their dry age locker has been in use for much longer and has different bacteria?
I would have guessed that the sous vide steak would taste different because it appears you fried it in the pan with fond left over from the first steak. Interesting!
No problems with getting Canadian beef at Costco. It is usually pretty good. They do have an annoying tendency to mechanically tenderize some roast. That makes it a super bad idea to dry age them. I am sure you know that but I had a friend who bought a nice prime rib roast and was dry aging it. It was totally ruined after about 10 days.
The sous vide steak was definitely softer. You could clearly see that when you picked it up with your tongs. It's true though that sous vide does not complement every steak. Nonetheless, sous vide can produce some amazing food
Yeah, it takes some time to set up, but it lets you do other things in the kitchen without worrying about it. Then you quickly sear and no resting needed. I don't care if it doesn't taste better.
