Neil Perry tells how to cook the perfect steak
Uploader Comments (warrentwd)
All Comments (28)
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Doesnt he actually turn it 90 degrees, not 45? Or am I wrong?
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Neil is a fantastic cook and a friend of a friend but dude needs to lay off the salt.
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@jaykeeps1 Depends on the meat, but I like it as rare as can be with sufficient collagen-gelatin changes. We never go above 52 degrees, and usually hover just under 50 degrees for between 24 to 40 hours, then sear in a satanically hot pan for about 20-30 seconds. I think 54-55 degrees is common for medium-rare, but that's for wimps. That's cool about your uncle; is it an Aussie factory? Didn't think sous vide was *that* popular here yet. Want my own sous vide machine so bad.
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@Zarathustra06 My uncle owns an industrial scale sous vide factory so i know quiet a bit about sous vide. I admit, i've never sous vide a steak before. What tempreature do you do it at and how long for? Any other details such as cut and thickness of steak?
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@jaykeeps1 A pal of mine has a SousVide Supreme, so, yes, when I can I sous vide a steak. You still caramelise the outside through searing at an obscenely high heat, but the inside is juicier, tastier and more flavoursome than Perry's way. It does take a few days, admittedly. Look into it!
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@Zarathustra06 you sous vide steaks?
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I followed this a few times now, and man, Awesome steak, best info on youtube and on the net.
I really like the grill marks. I forgot to rest it the first time. And we have also used the salad dressing since. Thanks for the video.
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I followed this a few times now, and man, Awesome steak, best info on youtube and on the net.
I really like the grill marks.
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I followed this a few times now, and man, Awesome steak, best info on youtube and on the net.
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neil perry is such a wanker loves himself so much cut ya hair ya fag
Rockpool rocks!
warrentwd 3 years ago