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

Share
Embed
  • 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.
    ***********************
    * LOVE & SUPPORT *
    ***********************
    Support my work on : www.patreon.com/frenchguycooking
    --
    Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
    ****************
    * SUBTITLES *
    ****************
    You want to Help everyone understand that F* French ??
    Submit your own subtitle in any language here : tvclip.biz/user/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
    ***************
    * MERCH *
    ***************
    I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : www.dftba.com/frenchguycooking
    ***************
    * FACEBOOK *
    ***************
    facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
    *****************
    * INSTAGRAM *
    *****************
    instagram.com/frenchguycooking
    *************
    * TWITTER *
    *************
    twitter.com/frenchguycookin
    **************************
    * COOKBOOK PROJECT *
    **************************
    I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : www.frenchguycooking.com/the-cookbook-project
    Lots of love,
    Alex
  • Howto & StyleHowto & Style

Comments • 1 143

  • Kyle Smith
    Kyle Smith 10 days ago

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

  • Erik Swiger
    Erik Swiger 12 days 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 18 days 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 18 days 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 25 days 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 27 days ago

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

  • Daletan07
    Daletan07 27 days ago

    you've come such a long way my dude

  • 元始天尊
    元始天尊 Month ago

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

  • Alessandro Luci
    Alessandro Luci Month 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 Month ago

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

  • BloozeDaddy
    BloozeDaddy Month ago

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

  • Norey 1991
    Norey 1991 Month ago

    🤦‍♂️

  • konkelkent
    konkelkent Month 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?

  • Sativa Metric
    Sativa Metric Month ago

    You dont but Butter in the sous vide bag you shit head

  • luc0
    luc0 Month ago

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

  • Tim Hyatt
    Tim Hyatt Month ago

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

    • Erik Jorgensen
      Erik Jorgensen Month ago

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

    • luc0
      luc0 Month ago

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

  • Butt Mash
    Butt Mash Month ago

    Tempretur!

  • Emelie Williams
    Emelie Williams Month ago

    THIS IS INCREDIBLE

  • Barry Wong
    Barry Wong Month 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 Month 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 29 days 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 Month ago

      That's for Dining with Jake! :D

  • This Reckless
    This Reckless Month ago

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

  • Dane L
    Dane L 2 months ago

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

  • Johns Junk
    Johns Junk 2 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 2 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 2 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 2 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 2 months ago

    Today we test it at Work .. PERFECT !!!!! photos.app.goo.gl/L6MtJnog7SXNoQJy8 next time we use only 58°C, this was at 60°C - 2hrs.

  • James Ellsworth
    James Ellsworth 2 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 2 months ago

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

  • Timo Crompinen
    Timo Crompinen 2 months ago

    Instead of a blowtorch (which may impart a gassy taste), try a heat gun. Alot more people will have one in the house and they don't impart any after taste.

  • Lurch Amok
    Lurch Amok 2 months ago

    and the very best of this method is, you get a steak without anything, no tablespoon of buttery sauce from the juices no herbs no garlic but a super thin crust.

  • Zakamooza
    Zakamooza 2 months ago

    how are people not dead after eating raw meat like that

  • Kelsyer's Cluster
    Kelsyer's Cluster 2 months ago

    I want to tell you something, I am pre-crones disease. This steak once a week makes me feel better, I am not joking. I can even cut my normal steak in third's because it takes less food to actually get me feeling better. If I have it for dinner, I normally have steak and egg's for breakfast, and then have the last portion for dinner after that. I will confess though, I need to actually master this because I am still learning.
    I can not yet debone a chicken, I am working on it. I have also not yet mastered the Omelet. Although once I do master it, it will be how I cook my egg's for my steak and egg's. Any advice if you want cheese in the Omelet?

    • luc0
      luc0 Month ago

      A good knife will help tremendously with deboning chicken. I used to slave away with a chef's knife trying to debone chicken but now I use a very sharp paring or boning knife and it's incredible

  • lseul
    lseul 2 months ago

    Your pan cooking if you grill you can achieve virtually no gradient at all. Still want to try this though

  • NoniePaa
    NoniePaa 3 months ago

    Hey Man, thanks for the video. What did you use to suck the air out of bag?

  • MrSmokyFly
    MrSmokyFly 3 months ago

    Fantastique! Le coleur, je l'aime!

  • Alexandre LANGLOIS
    Alexandre LANGLOIS 3 months ago

    Tu ressemble à Micka comme ça :D

  • Christopher Hall
    Christopher Hall 3 months ago

    holy shit.

  • Richard Smith
    Richard Smith 3 months ago

    Medium Rare. Scientifically proven as the perfect balance of flavor and juiciness. :)

  • GREAT IMPERIUM OF HATERS

    the beer cooler is just to badass

  • Lolindir Surion
    Lolindir Surion 3 months ago

    You should never have the torch that close, since you will easily get "torch taste", meaning taste from the gas it self. I use sous-vide all the time and its great

    • luc0
      luc0 Month ago

      I sear in a ripping hot pan after sous vide and still manage no gradient :)

  • Scott K
    Scott K 3 months ago

    Brilliant!

  • mavos1211
    mavos1211 3 months ago

    To get a good vacuum you can slowly dip the bag into water and then close it as the seal gets close to the surface of the water and it will be perfectly vac packed.

  • Fulkrom
    Fulkrom 3 months ago

    Alex looks older right here. I think it might be his hair.

  • KSI
    KSI 3 months ago

    I learned so many tricks from this guy. I use my cordless drill as a mixer and now he saved me a bunch of money as I am not going to buy a vacuum machine for vood. I also use my butane soldering iron as a torch :D

  • Seninus
    Seninus 3 months ago

    I JUST LOVE YOUR ACCENT...

  • Ken Jeanis
    Ken Jeanis 3 months ago

    love your videos - staying hungry - always foolish :p

  • Agata Soda
    Agata Soda 3 months ago

    Dry aged rib eye done this way then put into a Philly cheese steak sammech = instant mouth orgasm.

  • GodGaming FTW
    GodGaming FTW 3 months ago

    It’s raw😕 how is this perfectly cooked?

    • luc0
      luc0 Month ago

      Raw would be red, this is pink from myoglobin, not blood. Once you get over the way it looks the flavour is 10000x better than grey/brown well done steak

  • Garbled User
    Garbled User 3 months ago

    So, for the way I like steak, you are saying I should use ice water in the cooler?

  • big.nibba.chibba
    big.nibba.chibba 3 months ago

    Did u get a haircut in this video

  • Linsquip
    Linsquip 3 months ago

    DON'T PUT IN BUTTER.

  • Facillio Lang
    Facillio Lang 3 months ago

    Mind is blown got here Thanks to Alec steele now Im stuck on your vids

  • Fred McIntyre
    Fred McIntyre 3 months ago

    👍🤤👊

  • brocktechnology
    brocktechnology 3 months ago

    It seems to me you could sear the steak first and eliminate the bacterial hazard. During the sous vide the delicious crust would dissolve and the stake would marinade in it for two hours, then you take it out of the bag and sear it again.
    Never tried it, just seems like it would work.

  • coozy100
    coozy100 3 months ago

    speaking of sous vide. you should collab with sous vide channel and really do some beef.

  • Mark Massingill
    Mark Massingill 3 months ago

    More i want steak so much it hurts. This I've got to try.

  • DrewLSsix
    DrewLSsix 3 months ago

    This is actually pretty great for say, truck drivers lol.

  • Biscuit 1337
    Biscuit 1337 3 months ago

    So, if you don't happen to have a blow torch handy, could you undercook the steak by 10-15 degrees and then get the caramelization in a skillet?

  • André Domingues
    André Domingues 3 months ago

    Great video! Can you insert more than one bag inside the cooler? When do you season? Thanks for the great help.

  • Andrew Archer
    Andrew Archer 3 months ago

    Alex, I discovered your channel today through This Old Tony and his rebuild of your pasta machine. I've been thinking of buying a Sous-vide machine for the past year but have never got around to buying one, well maybe I wont have to now...Great video. I am from the UK but have been living in France for nearly 5 years now, its a wonderful country and our neighbors are so welcoming and helpful. I have a quick question, I am familiar with the steaks we get in the UK but when I try to buy steaks in my local supermarket I find it a bit confusing, I should add that my french is not too good yet! What is a good steak to buy in France?

  • Grant Hutchings
    Grant Hutchings 3 months ago

    Alternatively you could bake the steak on a baking sheet raised on a grill to allow air flow beneath for even cooking. You season the meat with you're desired spices but do not add the salt until before you sear as the salt will draw the precious moisture out of the meat that you are trying to preserve.
    Cook at 200 F for 45 minutes then let it rest for 5 minutes before quickly searing on a pan or BBQ.
    If you sear it on MAX heat very very quickly you can serve it right away without worrying about the juices running out. You should see very minimal gradation.
    Approx 10 - 20 seconds per side should do it for a good sear. Using a high smoke point oil in the pan, or brushing the steak lightly with oil before placing it on the BBQ.

    It won't be as perfect as your steak but its far less dangerous (no blow torch) and uses more common household appliances (oven, stove top/BBQ) Its also faster as it doesn't use Sous-Vide.
    (baking times may vary based on the thickness of the steak)

  • Sergio A. Villalobos Alva

    about 3 years I did my first Sous Vide Stake whit this video. naw y use this for almost every thing. And there is no Sous vide Series. you are lokin to slow on this series. Salute!

  • tracy smith
    tracy smith 3 months ago

    I happen to like the gradient.

  • Matt W
    Matt W 3 months ago

    You look especially French in the thumbnail of this video.

  • Proclaim
    Proclaim 3 months ago

    Have fun eating your raw steak

  • Alpcan Önür
    Alpcan Önür 3 months ago +2

    you should try it without butter.. butter is a solvent for the flavours they wont be in the meat after cooking but in the butter:) just try it and thank me later !

    • TheMelopeus
      TheMelopeus 2 days ago

      This sounds like blasphemy for me. I love butter more than anything

    • syron1233
      syron1233 20 days ago

      100% correct

  • RobinToTheBatCave
    RobinToTheBatCave 3 months ago

    butter is a mistake with sous vide cooking steaks, the flavour and texture is better without it, but you should add butter for the sear

  • P D S
    P D S 3 months ago

    Alex, I have been your video binge.
    Question - Can Sous-vide be done in any other bag than a plastic bag? Have you tried it in Aluminium wrap bag?

  • David Ackley
    David Ackley 4 months ago

    You should not put butter in while it cooks! Put it on after. You’re getting much beefier taste your steak if you put the butter on after

  • Mariana Nolasco
    Mariana Nolasco 4 months ago

    Dat shit raw

  • soundiscomforting
    soundiscomforting 4 months ago

    Have you considered the "freeze method"? Where you fry it in a pan when it's frozen so that it get the crust but does not produce that gradient? I remember reading about it, and they claimed it was the best way to keep all the juices. Please investigate :D

  • King Voodoo
    King Voodoo 4 months ago

    Awesome Vid as always!

  • Foxil0ve
    Foxil0ve 4 months ago

    Never put Butter in the Bag, it ruins the taste - add it later to the finished steak!

  • Jason wong
    Jason wong 4 months ago

    I just love to pan fry my steak, it's the fastest and the most familiar to me

  • niac 1234
    niac 1234 4 months ago

    I should not have watched this holy shit.

  • Safyan Hussain
    Safyan Hussain 4 months ago

    Man leave your glasses on you dont look french without it

  • Constantin Moisei
    Constantin Moisei 4 months ago

    Inhaling meat bacteria not an issue !?

  • Hoang Nguyen
    Hoang Nguyen 4 months ago

    You Look Like Thiago from FC Bayern

  • Gregory Boyd
    Gregory Boyd 4 months ago

    4:46 that one drop...

  • PissAllOverMyAnusWhileMaintainingProperHomeostasis

    don't sous vide it with butter! the flavor escapes the meat! Am I too late?

  • Lawrence Lane
    Lawrence Lane 5 months ago

    @Alex - is there a certain type of torch or fuel one should use? I hear some people complain about an added flavor when using butane.

  • eric heine
    eric heine 5 months ago

    Cast Iron, for the perfect steak.
    Iron American Dream on TVclip.
    Take a ride across the promised
    land. Blowtorch bullshit.

  • Yannick Morand
    Yannick Morand 5 months ago

    don't put butter. take a look at sous vide everything's channel.

  • Hawkeye
    Hawkeye 5 months ago

    -20 degrees celsius is my preferred choice.

  • Red Raven
    Red Raven 5 months ago

    You need to rate this better,its clearly food porn!

  • tarrakis
    tarrakis 5 months ago

    steak of the art technique

  • ne
    ne 5 months ago

    "so tender" chews 50 times

  • Insultez Moi
    Insultez Moi 5 months ago

    Comment on dit saignant?

  • MyLittleGardenPlace
    MyLittleGardenPlace 5 months ago

    I want to make my salmon like this. Just need to get the right temp/time combo.

  • MyLittleGardenPlace
    MyLittleGardenPlace 5 months ago

    New subby right here! I Love your videos!:0)

  • Pier maria Baraldo
    Pier maria Baraldo 5 months ago

    that's a piece of sheet bro, serious you're doing something wrong, it's full of water inside a the end of the process

    • SaitoGray
      SaitoGray 5 months ago

      It's completly normal. Go watch any sous vide video, you will see the same result.

  • Tyler Chen
    Tyler Chen 5 months ago

    I really want to high five you right now...

  • ToyTubeTV
    ToyTubeTV 5 months ago

    Would it be appropriate to sous-vide a dry aged fattier steak? Will the large amounts of fat render effectively? Or should you only sous-vide leaner cuts? I feel like all the steaks that I see that are sous-vide seem to be cuts that look leaner.

  • JUAN BERMUDEZ
    JUAN BERMUDEZ 5 months ago

    la idea es muy buena, solo que la carne a la llama no es sana para el intestino, seria mejor una pistola de aire caliente, entonces si que estaria bueno.

  • mick2d2
    mick2d2 5 months ago

    Amazing!

  • numbblackpicture
    numbblackpicture 6 months ago

    I tried that like one or two years ago after I saw your video and it came out perfect, even though I seared it in a piping hot pan, just couple of seconds each side will do the trick, without ruining it. It's maybe 1mm you sacrafice, but I can live with that.

  • Christian Lindau
    Christian Lindau 6 months ago

    Brilliant!

  • Dim F
    Dim F 6 months ago

    Isn't it a bit unhealthy to cook at such low temps? for killing microorganisms i mean..

  • Jose Raul Rojas
    Jose Raul Rojas 6 months ago

    You are the best, if you frozen the steak right before finish sous vide and then unfrozen, we can see the same color inside the steak? By the way my english sucks