Perfectly Cooked Steak ! Sous-vide Hack with Beer Cooler !

  • Published on Jun 27, 2014
  • This is how to cook a steak sous-vide at a low temperature, using cheap stuff step by step. The beef steak is juicy and so tender. So mouthwatering arghhhh...
    The only way to have a perfect medium rare steak at 57 degrees celsius, is to use a beer cooler as a sous vide machine, and to sear the steak with a blowtorch at the end.
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  • Howto & StyleHowto & Style

Comments • 1 227

  • StarWoors
    StarWoors 16 hours ago


  • Jungaii Cumla
    Jungaii Cumla Day ago

    Was that an I love Tacloban Mug?

  • EnMan
    EnMan 2 days ago

    You can try smoking the meat, you know the cooking way, not the inhaling.

  • steve y
    steve y 6 days ago

    You can get a evenly cooked steak by reverse searing it. It will not create a gray ring at the outside circle after you sear it on the pan. Sous vide is good but took forever

  • Kevin Smith
    Kevin Smith 8 days ago

    Torched it too close.

  • Mike Avery
    Mike Avery 8 days ago

    Good video, but hardly a new idea. Kenji did this back in 2010, and he was hardly the first.

  • Duffman
    Duffman 10 days ago

    vegan like this video

  • Trabber Shir
    Trabber Shir 12 days ago +2

    Your videography skills have come a long way in 4 years.

  • Matthew sanabria
    Matthew sanabria 15 days ago

    Wish I would've seen this video before spending $120 on a sous vide circulator 😂

  • William Bailey
    William Bailey 15 days ago

    Amazing nice way to cook thank you

  • JD Swift
    JD Swift 20 days ago


  • 42kami kun
    42kami kun 22 days ago

    this is a very good idea to use beer fridge ) I've also seen a good technique of using oven and hot pan finishing to get same result, but ofc it's harder to pull off then the gas finishing of sous-vid, yet more pfoffessional(ish) ^^

  • Tweener
    Tweener 23 days ago

    Salut Alex, je ne suis pas d'accord avec toi quand tu dis que passer le steak a la poêle pour lui donner une belle croûte va le ruiner. Tu n'aura certes pas l'intégralité de la viande qui sera rouge mais tu auras un résultat plus que convaincant. Chef Steps font toujours ainsi et niveau sous vide c'est le must.

  • gene cable
    gene cable 29 days ago

    I think I'll just cook my steak with a blow torch only. I like them rare on the inside anyway

  • My Name Is Andong
    My Name Is Andong Month ago +1

    Alex looks so young and innocent.

  • Юрий Гущин

    Супер мастер, чудеса.

  • Ja Sam
    Ja Sam Month ago

    It really is perfect that is all awesome. But, how do you think that in a la carte restaurant's cook could make steak 2 hours it is just impossible.

  • FCValle
    FCValle Month ago


  • Leo V
    Leo V Month ago

    don't cook sous vide with butter

  • AntoDaycho
    AntoDaycho Month ago

    ton accent est meilleur qu'aujourd'hui c'est drole

  • Til Kriz
    Til Kriz Month ago

    The Beercooler technique is great! ! !

  • cowboy6591
    cowboy6591 Month ago

    Straight to the point , great video. I am one of those suckers that bought into some expensive temp controllers and the rip-off searzall that takes 15 minutes to sear anything. Thats if the torch doesn't "POP" out and need relighting which it always does. I use a charcoal starter with volcanic rock in it slipped over a turkey hot oil boiler propane burner- 33,000 BTU's !!. And it sears in 30 seconds each side. !!! It sometimes gets some hickory chips tossed in for a big flare up and a smoked flavor to the steak. How ever I still need a fowl weather indoor solution. Searzall sux !!!
    I notice you jumped allot of time ahead with the hand held torch. so here's the question;
    I'm about ready to get a roofers flame thrower for indoor use in front of the fireplace if I can't find a hand held solution that works in less then a minute.
    Otherwise your over cooking the steak. YES!! I have no patients for these procedures, they over cook the steak otherwise. And no I am not chilling the steak in the freezer before searing, that's ridiculous.

  • Paula J. Bean
    Paula J. Bean Month ago

    Kitchen myth: "Searing the meat keeps the juices in."

  • brennan cliff
    brennan cliff Month ago


  • GhostBoy
    GhostBoy Month ago

    get cancer

  • dansherman1980
    dansherman1980 Month ago

    Awesome video badass even!

  • s ss
    s ss Month ago

    will there ever be a mushroom version?

  • Renard Guillaume
    Renard Guillaume Month ago +1

    Nice Mika cosplay!

  • mikethor009
    mikethor009 Month ago

    I confess I'm not much of a fan of sous-vide when cooking meat. Mainly because in sous-vide the fat from the meat does not render. The temperature is not high enough.

  • Willis
    Willis Month ago

    Does the type of torch used matter? Also what type of fuel is best so no weird taste goes on to the meat?

  • prOkrEAt
    prOkrEAt Month ago

    The traditional cooked steak looked like it was too cold when cooked. Leads to huge gradients in doneness. Try letting meat sit out before cooking. Gets a lot more even and gets benefits of traditional cooking, be it stovetop or on grill (preferred, wood)

  • Souriya Phongsavath
    Souriya Phongsavath 2 months ago

    You looked so clean up

  • Mickey Zombish
    Mickey Zombish 2 months ago

    4:40 and 4:42 don't like the same steak at all, the first look more dry and not as juicy than the second one.

  • Sexy Me
    Sexy Me 2 months ago

    NEVER use butter in sous vide!

  • Ramsey Hildebrand
    Ramsey Hildebrand 2 months ago +1

    Proof Humans were made to consume meat: we can literally eat raw beef. We even enjoy the stuff.
    I’m buying me a steak and beer cooler tomorrow, wish me luck 😂

  • BBBYpsi
    BBBYpsi 2 months ago

    Nice hack, but do not put butter in with steak. You will be amazed how much better it will taste.

  • Miggi Sarmiento
    Miggi Sarmiento 2 months ago +1

    holy shit you look more french in 2019 than 2014

  • Bruce Ricard
    Bruce Ricard 2 months ago

    Trying to avoid the blowtorch. I'm considering this: have your steak very cold, I'm guessing around 0 degrees Celcius. Sear it for 1 minute on each side on a very hot pan. Since the meat is very cold, it should only cook the outside. Only then, do the slow cook sous-vide idea. What do you think? Could that work?

  • Jaks Lee
    Jaks Lee 2 months ago

    Salut Alex, c'est quel morceau de viande que tu utilises ?

  • Jonathan Popham
    Jonathan Popham 2 months ago

    lose the butter in the bag and add it during browning

  • Jon Ealey
    Jon Ealey 2 months ago

    I've heard that using the blowtorch without a "searzall" can sometimes leave the propane flavor on the steak. What did you think?

  • Velin Stefanov
    Velin Stefanov 2 months ago

    Is ther a difference in cooking 1 or 10 steaks in a beer cooler. Will the temperature stay?

    • Captain Autismo
      Captain Autismo 2 months ago

      +Velin Stefanov im not saying it doesnt, but in my opinion an actual sous vide is better.

    • Velin Stefanov
      Velin Stefanov 2 months ago

      +Captain Autismo It works. I cook steaks in beer cooler and they become very tender.

    • Captain Autismo
      Captain Autismo 2 months ago

      This was 4 years ago, dont use this method. Buy an actual sous vide machine they are really cheap nowadays and you can cook as many steaks as you want while mantaining the same temperature

  • Jeremie Glen Dela Cuesta

    Omg Tacloban mug!!

  • antony redfern
    antony redfern 2 months ago

    if your french why do u always talk in English ?

  • Alienman1212
    Alienman1212 3 months ago

    shouldnt have put butter inside the zip lock

  • Lukas Biktjørn
    Lukas Biktjørn 3 months ago

    You look to good... I like the goofy glasses and the lab

    OUMANESS CUISINE 3 months ago

    Merci beaucoup pour cette idée merveilleuse

  • thepopwave
    thepopwave 3 months ago

    Le sujet est intéressant mais entre la musique de fond et ta nouvelle coupe de cheveux je suis pas convaincu pourtant j’adore ta chaîne!

  • the1called_z
    the1called_z 3 months ago


  • ButacuP PucatuB
    ButacuP PucatuB 3 months ago

    Ouaiiissss!!! Sous vide = magique ❤️❤️❤️❤️

  • Dondi Mapa
    Dondi Mapa 3 months ago

    Fabulous! And Thank you for supporting Tacloban!

  • Jonathon Simon
    Jonathon Simon 3 months ago

    I loved that the thing was still smok'n at 5:20 - ouch!

  • Dante Howlstice
    Dante Howlstice 4 months ago +4

    Also if you want to vacuum seal a bag without breathing in raw meat air, just take the bag with the meat/ingredients inside and while the bag is open submerge it in water up to the zip seal. The water surrounding the bag will exert pressure on the bag forcing all the air out (because it's lighter than the water and will rise up and out) and then seal the bag.

    • rks1789
      rks1789 Month ago

      I came here to suggest this, and skipping the butter.... add that later. I do salt, pepper, seal and cook. If you want the butter add it after searing... but it doesn't need it if you start with a halfway decent steak.

  • Dante Howlstice
    Dante Howlstice 4 months ago +1

    I always hate the idea of sous vide, cooking stuff in a bag just seems wrong. I'll keep to fire thanks.

    • Jamie W
      Jamie W Month ago

      It may seem wrong but the results are always perfect. Don't knock it till you try it.

  • Arne Petrič
    Arne Petrič 4 months ago

    tHiS iS EpIC

  • Goncalo Silva
    Goncalo Silva 4 months ago

    ahaha, love the straw technique!!!! I'll use it for sure! :)

  • Antonio
    Antonio 4 months ago

    i have to say
    your pronunciation of "sous vide" is pretty messed up

    i'm joking, obviously (fatevela na risata che domani vi potreste svegliare freddi) :D

  • all things gumball
    all things gumball 4 months ago

    I love this idea. To bad I'm vegetarian. :(

  • Andy M
    Andy M 4 months ago

    I've been using Sous Vide for years.
    I use the ANova water circular. LOVE IT.
    Everything I cook, steak, chicken, pork (yes pork) comes out tender, juicy and delicious!! It's never overcooked or dry.
    I use a torch fitted with a Searzall. It reduces the propane taste a traditional torch ads
    BTW: Great video.

  • John Chase
    John Chase 4 months ago

    Have you discovered deodorant yet ?

    BLACKSYNTH 4 months ago

    Interesting, a blow torch I need for sure! but really you would just bring the steak out the fridge half hour before cooking a fillet of that thickness , pan sear it then place in the oven for 15 mins for a nice Medium.

  • Grégory Makles
    Grégory Makles 4 months ago

    Hey Alex can you confirm you've added butter?

  • Karl Striepe
    Karl Striepe 4 months ago +1

    Meh, sous vide machines are cheap now. But I will try the blow-torch idea. Although I worry about butter. Looks like you just added butter at the end. What if I smeared butter over the steak and then blow-torch it?

    • Straight
      Straight Month ago

      You will burn the butter.

  • Wei Xian Ng
    Wei Xian Ng 4 months ago +7

    Just so that everyone knows, It has been found that putting butter in the bag while doing the sous vide actually makes the steak worse. Experiment was done by the channel "Sous Vide Everything."

  • Enki Evatoes
    Enki Evatoes 5 months ago

    Does anyone notice Alex seem to forgot to season the steak with salt and pepper!😂

  • CadenzaStringsNC
    CadenzaStringsNC 5 months ago

    Merci beaucoup! Perfect way to cook a steak, especially on a cold rainy day!

  • Joli-coeur Wouter
    Joli-coeur Wouter 5 months ago

    Never use butter when cooking sous vide steak .......

  • veramentegina
    veramentegina 5 months ago

    i don't think i wanna cook anything in a plastic bag..

  • JankovicKujo
    JankovicKujo 5 months ago +1

    You tasted a torch taste 100%

  • Matilda Whittington
    Matilda Whittington 5 months ago

    Great use for a cooler! I find the dishwasher is also a good way to sous-vide.

  • Phenom Menon
    Phenom Menon 5 months ago

    His lifestyle appears to have received an upgrade since his channel took off

  • Kyle Smith
    Kyle Smith 6 months ago

    Don't sous-vide steak with butter, tastes much better without, using this method!

  • Erik Swiger
    Erik Swiger 6 months ago

    I have always salted steaks 30 minutes before searing (using the traditional cooking method). At what point do you season steaks cooked using sous vide?

  • Jeremy Oliphant
    Jeremy Oliphant 6 months ago

    Why would anyone dislike this video?! ‘This guy is great. I’m glad he did the collaboration with Alec Steel. That’s how I found him. Awesome content!👏🏻👏🏻👏🏻🙂🤙🏻

  • bgkdiver1313
    bgkdiver1313 6 months ago

    And don't forget to season with Sea Salt fresh cracked Pepper and Garlic Powder. and pat dry before using flame and don't get flame to close it gives it a gas torch smell/taste.

  • onvogmasaj
    onvogmasaj 6 months ago

    is it possible to do more than one steak at once?
    what are the consequences of cooking longer than 3 hours?

  • that guy
    that guy 6 months ago

    You shouldn’t sous vide steaks with any fats (oil, butter etc). You will just get meat flavoured butter

  • Daletan07
    Daletan07 6 months ago

    you've come such a long way my dude

  • 元始天尊
    元始天尊 7 months ago

    You can get a sous vide for like 20-30 bucks now.

  • Alessandro Luci
    Alessandro Luci 7 months ago

    good sousvide, Alex! but is this the new level of your channel? a good one? I think I can speak for everybody when I say we're waiting for a perfect sousvide! are you really using a blowtorch so near your steak? do you like torch flavour? I think there's a new series coming: the sousvide perfection

  • Moosa Nadeem
    Moosa Nadeem 7 months ago

    One of my favorite geniuses on youtube! i could have been watching TVclip Influencers XD

  • BloozeDaddy
    BloozeDaddy 7 months ago

    Everyone listen to Screech....he knows what he's talking about !

  • Norey 1991
    Norey 1991 7 months ago


  • konkelkent
    konkelkent 7 months ago

    Cant you just sous vide on the stove on like super low heat, on the 1 setting or something. in a saucepan or something and just adjust the temp over time?

  • Luiz
    Luiz 7 months ago

    Noooo! NO BUTTER with sous vide it makes it taste less flavourful

  • Tim Hyatt
    Tim Hyatt 7 months ago

    so if a steak takes 2 long would something more sizable, like an Eye of Round roast take to cook this way??

    • Erik Jorgensen
      Erik Jorgensen 7 months ago

      I use 1 hour per inch of the as my minimal rule of thumb

    • Luiz
      Luiz 7 months ago

      3 hours would be fine, you can't overcook it :)

  • Butt Mash
    Butt Mash 7 months ago


  • ewan bunce
    ewan bunce 7 months ago

    2:56 bug on butter lol

  • Emelie Williams
    Emelie Williams 7 months ago


  • Barry Wong
    Barry Wong 7 months ago

    May I ask if MAPP blow torch is safe for searing? The gas canister has a "warning message" suggesting cancer-causing properties. Is it just the unignited gas or more than that? Thank you in advance

  • Driving With Jake
    Driving With Jake 7 months ago

    I love using mine, I've used my fancy sous vide and also just hot water with a temp gauge both work great. Another option you can do is put your oven on as low as it goes and probe your steak take it out at around 115-120 and then BBQ the rest of the way taking it off around 5-8f before your max temp you want it cooked at then let it rest for a few minutes. Yummy

    • Fabian
      Fabian 6 months ago

      I've tried Alex's method and it's brilliant, however, I had to pour in hot water every now and then. I then got myself a sous vide stick and that thing is just brilliant, since you can put your food in and just leave it without worries.
      Everyone should try the beer cooler method and then consider upgrading.

    • Driving With Jake
      Driving With Jake 7 months ago

      That's for Dining with Jake! :D

  • This Reckless
    This Reckless 7 months ago

    All you have to do is let you steak sit out at room temp first x_X

  • Dane L
    Dane L 8 months ago

    It taste better when you don’t put butter in the bag

  • Johns Junk
    Johns Junk 8 months ago

    I had to give this a try. Made a video of it. Nowhere near as clever as Alex. I'd link to it but that'd be rude :)

  • Yodaismycopilot
    Yodaismycopilot 8 months ago

    My steaks actually get unpleasantly luke warm by the time I am finished with my butane torch. Not sure how to fix this.

  • Geoff Saunderson
    Geoff Saunderson 8 months ago

    WOW! Outstanding! Thank you so much, it’s bad news tho, my coolers full of beer, I’m now going too have to drink it all! 🤔

  • Jared B
    Jared B 8 months ago

    Ehh, I'm wanting to try the blow torch but it's hardly "the only way" and I'm not even sure it's necessarily the best. I think cast iron skillet is fine but I like a cast iron griddle the best.

  • Tomáš Jiřík
    Tomáš Jiřík 8 months ago

    Today we test it at Work .. PERFECT !!!!! next time we use only 58°C, this was at 60°C - 2hrs.

  • James Ellsworth
    James Ellsworth 8 months ago

    A great addition/introduction to sous vide cooking! WOW! I have wanted a basic sous vide setup for years. This one cuts a few corners, but your demonstration shows why an Old Guy with a love of food and a decent pension will want to step up to this level. Also, I have been very impressed with what this system does with 'drier' (lower fat-marbled) meats like chicken and rabbit. So, I purchased a complete system at the higher price and I do not believe I will be disappointed in the precise temperature control. Yes, I also got the 'torch' for the final searing of this or that. Look out Family! Things are stepping up!

  • Chris Cutie
    Chris Cutie 8 months ago

    @Alex, do you have home made smoke bacon using liquid smoke (Mesquite)