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.
    * LOVE & SUPPORT *
    Support my work on :
    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 !
    You want to Help everyone understand that F* French ??
    Submit your own subtitle in any language here :
    * 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 :
    * FACEBOOK *
    frenchguycooking for mouth watering photos and good discussions ;)
    * TWITTER *
    I am thinking of making an über cool cookbook, so if you are interested, drop me a line there :
    Lots of love,
  • Howto & StyleHowto & Style

Comments • 1 151

  • Hideki Shinichi
    Hideki Shinichi 3 days ago

    No. You need 30-50 dollar machine to do that. Thats not expensive xd

  • JoshL
    JoshL 8 days ago

    Pat it dry first with a paper towel to remove the excess moisture and create a better crust

  • William Colahan
    William Colahan 14 days ago

    Do you think the keep warm function on a rice cooker, would be suitable for a working class Sous-Vide?

  • Jan Holzer
    Jan Holzer 25 days ago


  • 灰灰
    灰灰 27 days ago

    omg,you were so young 😂😂😂

  • Jason Harle
    Jason Harle 27 days ago

    Cooking meat in a plastic bag deters me. Plastic leaches when heat is applied and I don't want to taste or eat plastic compounds... is there any way to sous-vide without plastic bags?

  • noa b
    noa b 29 days ago

    Hello from 2019! Thank recomended section! A little late to the party tho, huh? Oh well.
    Anyways, I'm a little taken aback on how different his videos were back the, like, where is his thick accent? Why is the music so in your face? He really has come along in quality

  • olivert Gomez
    olivert Gomez Month ago +1

    Alex can you sear on direct fire from a gas stove?

  • Roby Justus
    Roby Justus Month ago


  • admin8446
    admin8446 Month ago

    Leave the poor animals alone!!!!

  • Sheldon Daley
    Sheldon Daley Month ago

    Guga gang Guga gang Guga gang

  • Spic Democrat
    Spic Democrat Month ago +2

    You do not need butter in the bag. Go view Sous Vide Everything for the explanation !!!!!

  • Forest Whitaker's Eye

    What's that accent, Jamaican?

  • Nícolas Lanza Ferreira

    Have you ever used a "Heat Gun" to finish a sous vide? I dont like the taste of the "gas" when we burn the meat... the heat gun is perfect

  • ktate2002
    ktate2002 Month ago

    What is the fuel in your gas cylinder?

  • Raymond Nguyen
    Raymond Nguyen Month ago

    Never trust someone who eats well done steaks

  • TheEamz
    TheEamz Month ago +1

    the question is.... do you now cook a steak like that regularly?

  • V33R4J S1NGH
    V33R4J S1NGH 2 months ago

    1000° STEAK!!!

  • Ethan_Tart
    Ethan_Tart 2 months ago

    Alex why why not in cast iron instead of a table or idk

  • rawcatslurgeon
    rawcatslurgeon 2 months ago

    What is the perfect temp to sous-vide chicken? Would love to have a perfect yet juicy breast. How about duck?

  • Mario Lozano
    Mario Lozano 2 months ago +34

    Oh look! French Guga! He even says "lets due it" the same way.

  • Kayleb Moore
    Kayleb Moore 2 months ago

    I wish I could rent a French or an Italian guy to cook nice forgen means

  • LJ
    LJ 2 months ago +1

    3:48 I know it doesn't look good right now, but watch this.

    • Maty294
      Maty294 2 months ago

      teacher: why are you smiling?
      my mind: *guga's music when he seals the steaks*

  • Andre Auge
    Andre Auge 2 months ago

    Hey bud, a few tips.. you don't need to put butter inside the vacuum bag... When you are searing try not to touch the meat with the blue fire it tends to get a gassy flavor.
    Also, you traditional meat went that way because you didn't leave it to rest as you should..
    Hope this tips are somehow useful.
    Have fun!

  • Rayane Liam
    Rayane Liam 2 months ago

    Why is this on my recommended list after 5 years

  • Eduardo Perez
    Eduardo Perez 2 months ago

    I know u guys told us not to try this at home but... I mean... I'll try this at home.

  • Chris Yiapis
    Chris Yiapis 2 months ago

    Do you look back at your old videos and cringe?

    JOHN BISWANGER 2 months ago

    You should have dried the steak BEFORE using the torch!

    • Krzycz Disunio
      Krzycz Disunio 2 months ago

      JOHN BISWANGER i know they dont look that good right now BUT WATCH THIS

  • Mahmoud Bedja Boana
    Mahmoud Bedja Boana 2 months ago

    Une barbe et des lunettes ça change un homme.

  • Stephen White
    Stephen White 2 months ago

    It looks okay but hideously overdone. 55-56 would be much better.

  • Boss Modus
    Boss Modus 3 months ago

    what a boss

  • Jiryes daood
    Jiryes daood 3 months ago

    U dont put butter in the sous vide bag 😕

  • MY A
    MY A 3 months ago

    How did you vacuum pack the ziplock bag?

  • Arizzle 804
    Arizzle 804 3 months ago

    That first steak in the pan was not cooked well. I understand the point, but it could’ve been prepared better

  • 63humanbeing
    63humanbeing 3 months ago

    I like my stake very well done, it’s more caramelized, and amazingly crispy...

  • Erik Musa
    Erik Musa 3 months ago

    Gordon be like RAW!!!!

  • David Pumpkini
    David Pumpkini 3 months ago

    Isn't 60*C too low to kill bacterias? My test for foods is usually that the hot food should maintain 65*C for 3-5min.

  • EasyTBear
    EasyTBear 3 months ago

    What size and brand was the cooler you modified? It does not look like any I am familiar with in the US, but looks to be perfect for this use. Most have surfaces in the lid that are not totally flat (cup holders, etc.) and sides that slope on the inside.

  • just a anime commentary

    2019 anyone?

  • ashryver
    ashryver 4 months ago

    Is the steaks the same cuts in both techniques? It may just be me but for the exterior and shape, I think the first steak looks better. The second one even after the blowtorching looks a little circular and even crust, no bright contrasts of dark and light brown.
    I absolutely love how the INSIDE looks though. And to be able to do it in a beer cooler like this? Man!
    How about prepping something like this for later on demand? It wouldn't be good to keep it resting to cold then microwave it and blowtorch after. Would you just cover and sit them blowtorch for the heat? Since it takes so long to prepare the first stage.
    And how to tell when the steak inside the cooler is cooked to the desired temp?

  • dipro001
    dipro001 4 months ago

    Luke warm water is perfect for bacteria to grow. Is it even safe to have beef in warm water for that long?

  • Michelle Gompers
    Michelle Gompers 4 months ago

    Does this really work?😎

  • Nibor Nnyw
    Nibor Nnyw 5 months ago

    That thumbnail was a weeeee bit click-baity.

  • Gijs Hartog
    Gijs Hartog 5 months ago

    if you want to make more steaks at once should you leave it longer or increase the temprature?

  • therealTOTOfan
    therealTOTOfan 5 months ago

    forgot to season the seasoning

  • Wladyslaw Aaron
    Wladyslaw Aaron 6 months ago

    Damn, this patent with beer cooler is fuckin GENIOUS

  • z244824
    z244824 6 months ago

    Blow torch gives weird flavors.

  • waYFues
    waYFues 6 months ago

    young alex

  • StarWoors
    StarWoors 6 months ago


  • Jungaii Cumla
    Jungaii Cumla 6 months ago

    Was that an I love Tacloban Mug?

  • Ailicd ic
    Ailicd ic 6 months ago

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

  • steve y
    steve y 6 months 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 6 months ago

    Torched it too close.

  • Mike Avery
    Mike Avery 6 months ago

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

  • Duffman
    Duffman 6 months ago

    vegan like this video

  • Trabber Shir
    Trabber Shir 6 months ago +13

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

    • Iuri Veloso
      Iuri Veloso 3 months ago +1

      He has developed some unique and crazy style

  • Matthew sanabria
    Matthew sanabria 6 months ago +2

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

  • B B
    B B 6 months ago

    Amazing nice way to cook thank you

  • JD Swift
    JD Swift 6 months ago


  • 42kami kun
    42kami kun 6 months 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) ^^