Sous Vide & Griddled Steak
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Sous Vide & Griddled Steak Like I always say there are a lot of ways to skin a cat when it comes to cooking. That is especially true …
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I need to try the garlic and herb. That looks great man. Thanks for all the tips.
This is a method I've not tried yet. I'm curious to give it a go eventually though. I've learned a lot from your videos and things have turned out great, so I don't see why this one wouldn't.
Would never do sous-vide. I hate the colour….and the last thing I need is another contraption in the kitchen. Frying pan…or outdoor bbq do steaks just fine by me. Biggest factor is the quality of meat you are cooking…and not what contraption you use. The whole idea is a turn-off…essentially boiling a steak…and then searing it.
Hear a lot about this but never seen it done before. Thank you!
I'm curious the benefit of using a vac sealer like that vs one of the smaller ones. Does it do something way better to justify being so bulky?
Can you make a video on a smoke & sous vide pork butt? I’d love to see how you’d do that!
Looks delicious Matt!!
What meat press are you using?
I was just talking with my wife trying to justify getting a Sous Vide machine, and searing it on the griddle has been my go-to idea! So glad you made this!!
I love cooking sous vide. Here's another use: You just smoked a pork shoulder (or 2) and have way too much to eat. Go ahead and shred it all, immediately filling bags with desired serving sizes, vacuum seal and stack in the freezer. Months later (I've gone a year), pull a bag out and toss in the circulator to warm. When you cut the bag open the pork smells and tastes like you just smoked it, really. A fast way to produce some pulled pork during the week.
Matt love the content !!! Been a follower since day 1 !! Would love to see a video on texas hot links🤘
So so good. Now I need to bust out my sous vide.
don't sleep on sous vide technique. this is a great method. great video and use of different tools.
My friend swears by it. Unfortunately I was not as impressed. To each his own. 129 is not medium rare by a long shot. Still love the channel and rubs
Great video. What kind of gloves do you use?
I agree, this is the only way I make steaks at home… there are VERY few restaurant places we'll eat steak… Making the trek to Meat Church home base this week!
Sous vide is the way most haute cuisine execute their dishes otherwise you would be there for 8 hours. I find sous vide best with chicken because it doesn’t dry out anything
Talked to a buddy from Wisconsin and he is also all about the meat church vids. Crazy to see a local guy being watched all around the nation. Keep it up boss!
Meat! Just sent these things to everyone. Way to do a promo! 👌
after a 5 hour smoke, how long would you sous vide a pork butt?
I love to sous vide my steaks and pork tenderloin
Sous vide is awesome. I'm glad you're posting this video actually, the level of control is unprecedented in the barbecue world. Doesn't matter if you have a traeger, z grill, recteq, nothing is as consistent for temp as a sous vide.
I ain't mad at that 🤣🤣🤣
I have used the sous vide for all my steaks for a long time. I've known that this is the method used by high end steak houses for years. It's the only way they could keep up and insure quality. Thanks for demonstrating to the naysayers that this is a great way to do steak.
Can we get more information on the steak press? Thanks!
Nice Matt. You may want to try steaks at 127.5F and that gives you a little more wiggle room on a reverse sear or direct sear so you end up about 130F for the finished steak. Cheers!
Beef + Meat Church Holy Cow + Souv Vide = Perfection. You cannot go wrong. It's my family's favorite way to do steak and when you let it go 4+ hours it's super tender.
With this crazy Texas heat, has anyone built a solar-powered sous vide cooker (like the old solar hot dog cookers built in science class in middle school)? Might as well put the miserable weather to good use.
Another great video Matt. Just got my Holy Cow and voodoo seasoning.
What model is that sous vide? Thanks
would that machine work to rest a brisket over night at 150?
I really don't care how ya cook it, ya can't beat a Rib Eye steak…. 😋
Did u try it on a charcoal griller with garlic butter? Won't b mad!
Could you do a bath then smoke or smoke then bath?
I like 137 for ribeyes, 133 for other cuts like ny strip or filet. Makes a big difference.
I used to always think sous vide = boiled meat crap. However, having tried it on a company fishing trip a few years ago, and it was THE best steak I've ever had!!!
Just can't convince the family to go that route, though. 😕
Guga and you should get together once
Maybe a chuck roast next?
Looks delicious!! How are you liking the Made w/ Meat Chamber Sealer? I'm looking hard at it.. Got the 1 hp grinder and the 440 digital scale from them and have been pleased so far.
The garlic and herb seasoning takes any store bought spaghetti sauce to the next level. A must add in our household.
Wow! New sub here! I recently made Steak Kabobs on my page too and your dish looks amazing! Hope to stay connected! 😀
Looks so good
2 questions- thoughts on putting butter in the vacuum bag with the steak while it’s bathing.
Thoughts on super long sv bathes, like 18ish hours.
Thank you sir
Quick tip, vac-seal a weight in the bag, even separate from the meat if you like. Then it stays down and not float. Some even vac-sealed still float. Is it the fat content? Nice job on the video!
I currently have 4 steaks in a sous vide set to 126 so when I go to sear them the carry over heat won't push them past the 128 mark.
Hey Matt, what machine and food container, also what size container? Thanks and blessings!🇺🇸🇺🇸
Thanks Matt….. This was ALL new to me. Very impressive….. JK
Love that cutting board. As thank you…think I need to do this as enjoy the day with the family