Porterhouse Steak—Stove-Top Sous Vide

Chef John from foodwishes.com inspired me to cook Sous Vide (French for "under vacuum," so i've heard).

The great thing about this method is that you can never overcook the meat. you reach the correct temperature to get it all to medium rare, without ever drying it out.

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[imzardoz]

ahh! gravy on a steak?? I eat em with a little bit of salt only! lol. Sometimes butter with salt, and pepper in the bag.Try a few chunks of ice to keep the temp down if it gets too high. Keep it up! this is a great way to cook, we all need more input.

[iamafractal]

@imzardoz I don't usually put gravy on, but i had all that extra juice... now when i have juice like that, i use it for chinese mixed vegetables or other purposes, but that steak sure came out so good. since then i got a $3 used dazey fryer that actually works nicely for sous vide when you simply turn the knob to the right spots. I might have to, though, splurge for a PID controller once and for all.

[Bacteria33]

Love it!! Am I coming over for dinner?

Daaaave?

[iamafractal]

@Bacteria33 probably

[bishlabadoo]

Thanks so much for this, I had no idea of poor mans sous vide. I'm going to try this tomorrow. @ those who think its rare: that's often the impression with sous vide because you're not used to seeing perfect color edge-to-edge, but that is precision of water cooking. Mine will have red wine redux pan sauce or Bernaise sauce.

[myaclick]

show tits

[massimino222]

Yeah, I gotta call fail on putting flour gravy on that beautiful steak. Saute mushrooms in butter with a sprig of thyme, pour that juice in and reduce, then finish with more butter.

[allanjianghaoyuan]

this is raw, the cow is fucking walking <===gorden ramsy

[breezeaire]

wow great video! What a great way to cook on a sunny day too.

[MrDev1605]

Thank you chef Dave,

for making me realize that food fetishes aren't a myth.