How to Make Sous Vide Seared Steaks and Soft-Poached Eggs
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Test cook Dan Souza makes Bridget Sous Vide Seared Steaks. Equipment expert Adam Ried then reviews his top pick for sous vide machines, and test cook …
I wanted to buy the immersion sous vide machine that you guys talked about. it's way more expensive using the link that you provided than the amount that you set it cost on the video? do you get it from somewhere else? Is it just more expensive because it's associated with a test kitchen?
A few things:
•pre-sear your steaks. It shortens the amount of time you need to get a good crust on the post-sear, and it’s a better crust overall.
•use the displacement method from the start, or better yet, buy a vacuum sealer. It’s not expensive and it doesn’t take up too much room.
•USE BUTTER. NOT FUCKING OIL. USE BUTTER. OR BEEF FAT. DO NOT USE NEUTRAL OIL. OIL IS NEUTRAL. IT HAS NO FLAVOUR. YES THAT MADE ME PISSED.
•steaks are not the best thing to cook in a water bath. Tough cuts are. Take something with a lot of chew, that you would normally smoke or braise, and cook it at a steak temperature for 12 to 48h (depending on the cut). Voilà, bold beef flavour, steak texture. Also, confit duck legs. Also, potatoes for mash (so they don’t absorb water). Also, creme brulée. Etc. Steaks work fine, but they’re not the best use of a circulator.
Why not brown the sides? Better color, more fond. Why not add meat drippings in bag to the pan sauce? I've tried your slow oven/reverse sear technique and found that to be quick and highly satisfactory. What's the advantage here?
How to spend $80 to $300 to boil things in a plastic baggie.
Elle needs more screen time.
Mmmm plastic
Link says $250, not $179.
8:20 on these thick steaks he should have seared the sides as well.
I would love to make a bunch of those eggs the night before and then reheat in a quick sous vide bath or something in the morning. I’ll have to play around with reheat temps and timing so I don’t cook them any further… If anyone has already had success with this, please let me know!
I love my Gourmia, I don't want to hook up my Sous vide stick to my smartphone, what am I gonna do, leave a steak in water unrefrigerated for a day and start it up on my way home from work? Joule likely paid for this video (commercial)
Where’s Lisa?? I miss Lisa!!!
wish you could show how to make a well done steak that is tender please
If I want the yolk a little less runny, is it better to cook another minute, or increase the temp a degree or 2, or don’t put in the ice bath right away?
This video was originally posted about a year ago. Why is it being reposted now with all the previous comments removed?
Love the look of the steaks but not sure if the added time and equipment expense is worth it. Equipment reviews are great but while you show the cost of the machine was under $200 with your link to Amazon the list price was over $250. Thanks for all the recipes and suggestions.
When it comes to sius vide and steak I think it's best to not add any oil. It dilutes the flavour. To ensure shape of food w vacume seal use plastic wrap first to shape the food then put it in vacume bag. Freezer bags are great too. It would have been great to see some technique to weight the bag down like tape a cutlary to the bottom. Coolers are great for large cookoffs. Show an example of large roast in a cooler. Last would have been great to see some tourch searing too
Could you please send link to the sous vide container used for eggs?
Love my Joule, but still working on the eggs with it. Your technique helps, but its still not there. I followed your instructions to the letter, but the whites turned out under done. Again. Is there an altitude correction? Per Google Boston is at 141, Grapevine, TX is at 640. Would I add additional time or raise the temp or both. Plus, I really like my eggs a bit more done…something like those you showed us. Thanks for all the help ATK team provides. I'll keep trying.
4:16 Why not just use a vacuum food saver? :/
Everyone from sous vide everything knows, NO OIL in the bag! Oil absorbs the flavour therefore decreasing the flavour of the steak.
I know they don't look good right now…….
I learned to reverse-sear my steaks at low temperature a few years ago (bake 170-200°F, then sear) and haven't sous vided a steak since. The sous vide may cook perfectly evenly unlike an oven, but the wet exterior means the sear takes much longer (since the moisture has to fully evaporate before browning begins) which reintroduces a temperature gradient. I get a thinner band of overcooked meat with reverse-sear and it's much easier.
I let my seasoned 1" steak rest on a rack in the refrigerator overnight and then roast at 170°F for 90m (or 200°F for around an hour if I'm in a rush), flipping halfway. Then it hits my thick heavy hot pan with a dry exterior, turning each side beautifully brown with less than a minute (I estimate about 30-45 seconds) sear per side. The result is my steak is even more medium-rare (or medium) and juicy than my sous vide steaks. And no dealing with plastic bags, paper towels, or hair dryers and heat guns! Better results with easier setup and cleanup. I just use a little stainless steel toaster oven rack and pan that fits one steak. That goes in the dishwasher and I clean my skillet. That's the entire cleanup. The steak takes five minutes of labor to make, including cleanup.
Can't you just make the old 3 1/2 minute boiled egg instead of all the sous vide stuff?
Arrrr! Runny eggs!
Can ANYONE tell me how to get perfectly medium eggs? Yolks that are NOT runny but still a jewel-like translucent?
I'm surprised they didn't see the fat cap on those steaks
So if you put your food in in the morning and go to work and start the machine over wifi remotely on your way home, etc., you're okay leaving your food sitting at room temperature for 8-10 hours? I never understand that suggestion. NO ONE does that.
The egg recipe was very educational.
What if you want the meat a little more done than that? I've got people who would not eat that, and demand I cook it more 'done' than that.
The part when she cracked the egg… jesus. All I wanted was it to be time for breakfast.
Put it in the water with a small unsealed part above the water. 99% of the air will come out as the water perfectly presses from all sides… No need for the initial focusing on getting air out
Or, if raw meat hasn't touched the edge, use your mouth to suck out the air from a small unsealed part at the top.
1:58 "You can use any storage bag you have at home…"
No! You really shouldn't! Some bags have plastics that should not be heated with your food and can release carcinogens into your food.
Also, many cheaper bags will split and ruin your food.
Poor advice, ATK! I would expect better of you.
i eat my sous vide bags with ranch
Use a towel or similar to insulate the container and prevent heat loss through the sides and bottom.
In before everyone cuts up the bag and eats it lol
When I wanted to buy a Sous vide device the Joule looked great but it wasn’t available here in Canada. Anova was. I’ve had my Anova for about three years and love it
That's not a Poached Egg… 👎