Sous Vide Beef Steaks

Douglas Baldwin --- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html --- demonstrates how he cooks steaks sous vide.

First Douglas vacuum seals a rib-eye steak. Then he puts it in a 130F water bath for 45-60 min. In the meantime, he grills an identical steak to compare sous vide with grilling. Then he removes the steak from the water bath and blowtorches. He also removes and blowtorches a chuck blade steak he cooked for 1-2 days at 130F. He then compares the three steaks.

Category:

Howto & Style

Tags:

• sous vide
• steak
• rib-eye
• rib steak
• chuck steak
• beef
• recipe
• cooking
• clamp-style vacuum sealer
• vacuum sealer
• SousVide Supreme

[houghton101]

how long does the searing with the blow torch take

[MathematicalChef]

@houghton101 Any one spot isn't seared for more than 10–15 seconds. A whole steak takes about a minute.

[thexbigxgreen]

@TheJethrotull32 It's not 1.5 hours of active cooking time. You can use that time to prepare your sides or to watch a good movie! For a tender steak cut I would probably grill/sear it and finish in the oven, but for roasts or tougher cuts sous-vide totally offers a more elegant solution.

[amything]

Great video, thanks.

[cliffcox66]

@Tokow1 Use the arrow cursor to forward the video. This way you can get the info you want without causing you to post needless dribblings about a good video.

[robbabcock1969]

Great video! BTW, I'll be getting your book along with my new Sous Vide Supreme as soon as I have my tax refund in my grubby little hands! So far as I can tell yours is the definitive tome on the subject- nice work, Mr. Baldwin!

[laleelay]

@TheJethrotull32 wait til u try it. then u'll never go back.

[TheJethrotull32]

so an hour and half for a steak ? id rather grill it for 4 min per side

[vneuman921]

Fascinating video. I'm visiting my brother in law and he showed me his new Sous Vide Supreme machine last night. He offered me a delicious Pork chop cooked Sous Vide and then showed me how he was preparing a Chuck roast which is now cooking for 3 days. Can't wait to taste it. He also has your book Sous Vide for the Home Cook and it's extremely interesting reading. Looking forward to viewing some more video to learn more. I see Thomas Keller has one..think I'll check that out next. Nicely done.

[Tokow1]

toooooooooooooooooooo much explenation for me....