Test cook Dan Souza makes Bridget Sous Vide Seared Steaks.
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The best mashed potatoes you will ever have is done by sous vide.
2 hours for steaks????
You had the cooking juices… and yet you added chicken stock to the sauce…
Always trim excess fat and silver skin from steaks. The silver skin left intact causes the flesh to tighten up during the reverse sear and resting doesn't necessarily reverse the issue.
This is the "This Old House" of cooking!
T/t6
"Woke" Backward Cooking. Steaks in 15 mins opposed to 2 hrs.- 3 hrs. Get home by 6 have dinner by 9pm. Is that stupid or what?
How many steaks can you put in at a time? No steak tasting gravey. Why not beef broth.
Ive had steak prepared in this way. Not very flavorful. Meat was tender like amy other. Meat prepared on the grill.
Chef, you’re creating a wonderful dish. Please consider searing in ghee as opposed to disease promoting vegetable oil. Natures nutrition.
Or you could throw them on a hot grill and have nice, properly cooked steaks… rather than boiled garbage. If you can’t cook a steak properly, buy a thermometer. There’s nothing more disgusting than boiled meat.
Let pan cool a bit. Butter will break if pan is over 200 degrees.
Sous vie is best for really cheap tough cuts with a lot of connective tissues , try chuck or brisket, shank
Vegetable oil not for me avocado oil or butter
No idea if anyone reads comments on 3 year old videos 😅 but — you've done steak sous vide, and you've done steak from frozen; have you guys looked at (or could you, if you haven't) doing steaks sous vide from frozen? Say, vac-seal prior to freezing and then sous vide vs freezing and then vac-sealing just prior to starting preparation and if either compares quality-wise to sous vide or from-frozen steaks?
Instead of chicken stock for the sauce, just use the juices from the bag.
🤪🤪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.
he needs a more interesting cohost – she’s flat and boring
Wait, cut up a plastic bag and eat it? got it! Really though, great crust on those steaks. I've been sous vide-ing for years now and it's a failsafe way to cook many things, especially steak.
Can some of these recipes be MORE complicated?
Oh my. That disclaimer kills me 😅
Can I brown steaks on my gas grill instead of pan searing
fennel and tarragon just ruined that steak.