How to Make Perfectly Cooked Steaks Using Sous Vide

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.

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!!!

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

Only used about 6 times so far but food turning out great. youtube.com/post/UgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJL… 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.

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

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

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.

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.

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

Love everything Dan!

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

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

Great video! It inspires me to use my Sous Vide cooker even more.

Definitely going to try this!!!

I always sear the sides as well ................... Love this channel

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

Thanks for the recipe.

Good job Dan!!!!

This looks fantastic

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.