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 *
    *************** 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 • 1 135

  • Ethan_Tart
    Ethan_Tart Day ago

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

  • rawcatslurgeon
    rawcatslurgeon 2 days 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 3 days ago +10

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

  • BIG-T-420
    BIG-T-420 7 days ago

    So how did it go from completely dry looking to pouring with juices, and how do you cook in the seasoning?

  • Kayleb Moore
    Kayleb Moore 8 days ago

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

  • LJ
    LJ 10 days ago +1

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

    • Maty294
      Maty294 9 days ago

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

  • Andre Auge
    Andre Auge 12 days 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 18 days ago

    Why is this on my recommended list after 5 years

  • Eduardo Perez
    Eduardo Perez 20 days 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 20 days ago

    Do you look back at your old videos and cringe?

    JOHN BISWANGER 22 days ago

    You should have dried the steak BEFORE using the torch!

    • Krzycz Disunio
      Krzycz Disunio 21 day ago

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

  • Mahmoud Bedja Boana
    Mahmoud Bedja Boana 25 days ago

    Une barbe et des lunettes ça change un homme.

  • Stephen White
    Stephen White 27 days ago

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

  • Boss Modus
    Boss Modus 28 days ago

    what a boss

  • Jiryes daood
    Jiryes daood Month ago

    U dont put butter in the sous vide bag 😕

  • MY A
    MY A Month ago

    How did you vacuum pack the ziplock bag?

  • Alexander Hicks
    Alexander Hicks Month ago

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

  • 63humanbeing
    63humanbeing Month ago

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

  • Erik Musa
    Erik Musa Month ago

    Gordon be like RAW!!!!

  • David Pumpkini
    David Pumpkini Month 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 Month 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 2 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 2 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 2 months ago

    Does this really work?😎

  • Nibor Nnyw
    Nibor Nnyw 3 months ago

    That thumbnail was a weeeee bit click-baity.

  • Gijs Hartog
    Gijs Hartog 3 months ago

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

  • therealTOTOfan
    therealTOTOfan 3 months ago

    forgot to season the seasoning

  • Wladyslaw Aaron
    Wladyslaw Aaron 3 months ago

    Damn, this patent with beer cooler is fuckin GENIOUS

  • z244824
    z244824 4 months ago

    Blow torch gives weird flavors.

  • waYFues
    waYFues 4 months ago

    young alex

  • StarWoors
    StarWoors 4 months ago


  • Jungaii Cumla
    Jungaii Cumla 4 months ago

    Was that an I love Tacloban Mug?

  • EnMan
    EnMan 4 months ago

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

  • steve y
    steve y 4 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 4 months ago

    Torched it too close.

  • Mike Avery
    Mike Avery 4 months ago

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

  • Duffman
    Duffman 4 months ago

    vegan like this video

  • Trabber Shir
    Trabber Shir 4 months ago +11

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

    • Iuri Veloso
      Iuri Veloso Month ago +1

      He has developed some unique and crazy style

  • Matthew sanabria
    Matthew sanabria 4 months ago +2

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

  • B B
    B B 4 months ago

    Amazing nice way to cook thank you

  • JD Swift
    JD Swift 4 months ago


  • 42kami kun
    42kami kun 4 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) ^^

  • Tweener
    Tweener 4 months 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 5 months 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 5 months ago +2

    Alex looks so young and innocent.

  • Юрий Гущин
    Юрий Гущин 5 months ago

    Супер мастер, чудеса.

  • Ja Sam
    Ja Sam 5 months 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 5 months ago


  • Trusted Guide
    Trusted Guide 5 months ago

    don't cook sous vide with butter

  • AntoDaycho
    AntoDaycho 5 months ago

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

  • Til Kriz
    Til Kriz 5 months ago

    The Beercooler technique is great! ! !

  • cowboy6591
    cowboy6591 5 months 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 5 months ago

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

  • brennan cliff
    brennan cliff 5 months ago


  • GhostBoy
    GhostBoy 5 months ago

    get cancer

  • dansherman1980
    dansherman1980 5 months ago

    Awesome video badass even!

  • s ss
    s ss 5 months ago

    will there ever be a mushroom version?

  • Renard Guillaume
    Renard Guillaume 5 months ago +1

    Nice Mika cosplay!

  • mikethor009
    mikethor009 5 months 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 5 months 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 6 months 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 6 months ago

    You looked so clean up

  • Mickey Zombish
    Mickey Zombish 6 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 6 months ago

    NEVER use butter in sous vide!

  • Ramsey Hildebrand
    Ramsey Hildebrand 6 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 6 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 6 months ago +1

    holy shit you look more french in 2019 than 2014

  • Bruce Ricard
    Bruce Ricard 6 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 6 months ago

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

  • Jonathan Popham
    Jonathan Popham 6 months ago

    lose the butter in the bag and add it during browning

  • Jon Ealey
    Jon Ealey 6 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 6 months ago

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

    • Captain Autismo
      Captain Autismo 6 months ago

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

    • Velin Stefanov
      Velin Stefanov 6 months ago

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

    • Captain Autismo
      Captain Autismo 6 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 7 months ago

    if your french why do u always talk in English ?

  • Alienman1212
    Alienman1212 7 months ago

    shouldnt have put butter inside the zip lock

  • Lukas Biktjørn
    Lukas Biktjørn 7 months ago

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

    OUMANESS CUISINE 7 months ago

    Merci beaucoup pour cette idée merveilleuse

  • thepopwave
    thepopwave 7 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 7 months ago


  • ButacuP PucatuB
    ButacuP PucatuB 7 months ago

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

  • Dondi Mapa
    Dondi Mapa 7 months ago

    Fabulous! And Thank you for supporting Tacloban!

  • Jonathon Simon
    Jonathon Simon 7 months ago

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

  • Dante Howlstice
    Dante Howlstice 8 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 5 months 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 8 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.

    • James D
      James D 5 months ago

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

  • Arne Petrič
    Arne Petrič 8 months ago

    tHiS iS EpIC

  • Goncalo Silva
    Goncalo Silva 8 months ago

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

  • Antonio
    Antonio 8 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 8 months ago

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

  • Andy M
    Andy M 8 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 8 months ago

    Have you discovered deodorant yet ?

    BLACKSYNTH 8 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 8 months ago

    Hey Alex can you confirm you've added butter?

  • Karl Striepe
    Karl Striepe 8 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 5 months ago

      You will burn the butter.

  • Wei Xian Ng
    Wei Xian Ng 8 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 9 months ago

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

  • CadenzaStringsNC
    CadenzaStringsNC 9 months ago

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

  • Joli-coeur Wouter
    Joli-coeur Wouter 9 months ago

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

  • veramentegina
    veramentegina 9 months ago

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

  • JankovicKujo
    JankovicKujo 9 months ago +1

    You tasted a torch taste 100%