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 • 1 190

  • Mickey Run
    Mickey Run Day 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 4 days ago

    NEVER use butter in sous vide!

  • Ramsey Hildebrand
    Ramsey Hildebrand 6 days 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 8 days 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 10 days ago +1

    holy shit you look more french in 2019 than 2014

  • Bruce Ricard
    Bruce Ricard 11 days 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 15 days ago

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

  • Jonathan Popham
    Jonathan Popham 17 days ago

    lose the butter in the bag and add it during browning

  • Jon Ealey
    Jon Ealey 20 days 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 21 day ago

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

    • Captain Autismo
      Captain Autismo 15 days ago

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

    • Velin Stefanov
      Velin Stefanov 15 days ago

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

    • Captain Autismo
      Captain Autismo 16 days 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 25 days ago

    if your french why do u always talk in English ?

  • Alienman1212
    Alienman1212 Month ago

    shouldnt have put butter inside the zip lock

  • Lukas Biktjørn
    Lukas Biktjørn Month ago

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


    Merci beaucoup pour cette idée merveilleuse

  • thepopwave
    thepopwave Month 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!

  • RobEcu123
    RobEcu123 Month ago


  • ButacuP PucatuB
    ButacuP PucatuB Month ago

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

  • Dondi Mapa
    Dondi Mapa Month ago

    Fabulous! And Thank you for supporting Tacloban!

  • Jonathon Simon
    Jonathon Simon Month ago

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

  • Dante Howlstice
    Dante Howlstice Month ago +2

    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.

  • Dante Howlstice
    Dante Howlstice Month ago +1

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

  • Arne Petrič
    Arne Petrič Month ago

    tHiS iS EpIC

  • Goncalo Silva
    Goncalo Silva 2 months ago

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

  • Antonio
    Antonio 2 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 2 months ago

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

  • Andy M
    Andy M 2 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 2 months ago

    Have you discovered deodorant yet ?

    BLACKSYNTH 2 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 2 months ago

    Hey Alex can you confirm you've added butter?

  • Karl Striepe
    Karl Striepe 2 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?

  • Wei Xian Ng
    Wei Xian Ng 2 months ago +1

    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 3 months ago

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

  • CadenzaStringsNC
    CadenzaStringsNC 3 months ago

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

  • Joli-coeur Wouter
    Joli-coeur Wouter 3 months ago

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

  • veramentegina
    veramentegina 3 months ago

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

  • JankovicKujo
    JankovicKujo 3 months ago +1

    You tasted a torch taste 100%

  • Matilda Whittington
    Matilda Whittington 3 months ago

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

  • Phenom Menon
    Phenom Menon 3 months ago

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

  • Kyle Smith
    Kyle Smith 4 months ago

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

  • Erik Swiger
    Erik Swiger 4 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 4 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 4 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 4 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 4 months ago

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

  • Daletan07
    Daletan07 4 months ago

    you've come such a long way my dude

  • 元始天尊
    元始天尊 5 months ago

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

  • Alessandro Luci
    Alessandro Luci 5 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 5 months ago

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

  • BloozeDaddy
    BloozeDaddy 5 months ago

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

  • Norey 1991
    Norey 1991 5 months ago


  • konkelkent
    konkelkent 5 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?

  • luc0
    luc0 5 months ago

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

  • Tim Hyatt
    Tim Hyatt 5 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 5 months ago

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

    • luc0
      luc0 5 months ago

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

  • Butt Mash
    Butt Mash 5 months ago


  • Emelie Williams
    Emelie Williams 5 months ago


  • Barry Wong
    Barry Wong 5 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 5 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 4 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 5 months ago

      That's for Dining with Jake! :D

  • This Reckless
    This Reckless 5 months ago

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

  • Dane L
    Dane L 5 months ago

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

  • Johns Junk
    Johns Junk 5 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 6 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 6 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 6 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 6 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 6 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 6 months ago

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

  • Timo Crompinen
    Timo Crompinen 6 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 6 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 6 months ago

    how are people not dead after eating raw meat like that

    • oh no
      oh no 2 months ago

      nobody would die because theyre not a moron like you

  • Kelsyer's Cluster
    Kelsyer's Cluster 6 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 5 months 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 6 months ago

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

  • NoniePaa
    NoniePaa 6 months ago

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

  • MrSmokyFly
    MrSmokyFly 6 months ago

    Fantastique! Le coleur, je l'aime!

  • Alexandre LANGLOIS
    Alexandre LANGLOIS 7 months ago

    Tu ressemble à Micka comme ça :D

  • Christopher Hall
    Christopher Hall 7 months ago

    holy shit.

  • Richard Smith
    Richard Smith 7 months ago

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


    the beer cooler is just to badass

  • Lolindir Surion
    Lolindir Surion 7 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 5 months ago

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

  • Scott K
    Scott K 7 months ago


  • mavos1211
    mavos1211 7 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 7 months ago

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

  • KSI
    KSI 7 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 7 months ago


  • Ken Jeanis
    Ken Jeanis 7 months ago

    love your videos - staying hungry - always foolish :p

  • Agata Soda
    Agata Soda 7 months ago

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

  • GodGaming FTW
    GodGaming FTW 7 months ago

    It’s raw😕 how is this perfectly cooked?

    • luc0
      luc0 5 months ago +1

      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 7 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 7 months ago

    Did u get a haircut in this video

  • Linsquip
    Linsquip 7 months ago


  • Facillio Lang
    Facillio Lang 7 months ago

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

  • Fred McIntyre
    Fred McIntyre 7 months ago


  • brocktechnology
    brocktechnology 7 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 7 months ago

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

  • Mark Massingill
    Mark Massingill 7 months ago

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

  • DrewLSsix
    DrewLSsix 7 months ago

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

  • Biscuit 1337
    Biscuit 1337 7 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 7 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 7 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 7 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)