Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit


Comments • 1 422

  • Jessia Ledger
    Jessia Ledger 2 days ago

    In the beggining of the video "hey guys am Brad Leone from BON APETITI" -brad

  • Andrew Wray
    Andrew Wray 3 days ago

    w h a m o b a m b o

  • LordHog
    LordHog 4 days ago

    What is the temperature of the Sous Vide suppose to be? This wasn't mentioned or does it matter?

  • Ricky Ho
    Ricky Ho 4 days ago

    it isn't it's alive so yeah

  • Tommy Crump
    Tommy Crump 6 days ago

    amazing Chewie impression at 6:06

  • Lil Fork
    Lil Fork 11 days ago

    Just to really get the seasoning in there you always have to rub it in

  • Cyndera Dracona
    Cyndera Dracona 12 days ago

    Brad has a little thyme on his hands.

  • jbatt365
    jbatt365 13 days ago


  • orson
    orson 14 days ago

    You talk to much

  • Berkely Thurston
    Berkely Thurston 14 days ago

    Carla is MAD THICC 👌

  • Tank M
    Tank M 15 days ago

    Brad reminds me of Marshall from How I Met Your Mother if he worked on a fishing boat.

  • Alex Anzivino
    Alex Anzivino 15 days ago

    how long does it last for

  • Mike Hunt
    Mike Hunt 16 days ago

    Shoutout to Carla with that Donk 🤤

  • William Guenthner
    William Guenthner 17 days ago +2

    Six hundred degrees?? For that delicious burnt oil flavor?

  • Matthew Jung
    Matthew Jung 19 days ago

    The way he says water tho. “Wowter

  • Peter Fountotos
    Peter Fountotos 19 days ago

    My Weber Kettle has yet to disappoint.

  • Kiki Miki
    Kiki Miki 19 days ago

    0:02 bon appetiti

  • DaddyCharlieNoah
    DaddyCharlieNoah 19 days ago

    Please tell me what oil you used to fry steak?

  • Donovan Villagomez
    Donovan Villagomez 20 days ago

    Carla’s booty was seen throughout the vid

  • Prjndigo
    Prjndigo 21 day ago

    Try your post-sear in a pressure frypan.

  • Lucas Gardner
    Lucas Gardner 22 days ago

    Oi, Brad! Be weirder

  • Devon Miller
    Devon Miller 24 days ago

    This was NOT edited by vinny....and I don’t like it.

  • djlowtek
    djlowtek 24 days ago

    Omg this is so disappointing without the vibe of "it's alive" that I'm used to. The energy of Brad & Vinny and the comedy/editing/candid footage it's just not as engaging.

  • CK W
    CK W 24 days ago

    was that butter he put into the pan?

  • Daniel M
    Daniel M 24 days ago

    Please, for the love of god, just call it meat. It's not protein, it's meat.

  • kushal v
    kushal v 26 days ago

    we want Vinny back

  • alex tworkowski
    alex tworkowski 27 days ago

    5:10 Your caption says "Pro Tip: Change the time based on how well done you want them." That's kind wrong. They can't overcook as they are dependent on temperature and not time. That's the whole point of it. No temp gradient. All the same donenss.

  • Rory Burke
    Rory Burke 28 days ago

    what is this, chefsteps???

  • Umar Abrahams
    Umar Abrahams 28 days ago

    Aka sout vleis 😂🤣🤣
    People from SA will get it

  • Technosoul22
    Technosoul22 29 days ago

    that bob kramer knife though. so jealous

  • Alec Strickland
    Alec Strickland 29 days ago

    BRAD + VINNY + EDITOR = THE LETHAL TRIFECTA OF INFORMATION AND ENTERTAINMENT. These people are in their element within the It's Alive series. Don't break that up

  • Triggered Omastar
    Triggered Omastar 29 days ago

    _bon appetiti_

  • George Lauder
    George Lauder Month ago

    Pro Tip: Keeping a steak in a sous vide @ 130 degrees for a longer time will NOT make the steak more well done. It's still going to be 130 degrees.

  • Enviotonin85
    Enviotonin85 Month ago

    Lol....i few months ago, i noticed my high tech rice cooker can actually adjust its temperature to as low as 40c. And instead of wasting more money on Sous Vide equipment, i just use my rice cooker Sous Vide.

  • Bootleg Weavile
    Bootleg Weavile Month ago +1

    Pretty sure I became this guy the first time I tripped LSD. Im still not the same.

  • greenrolaids
    greenrolaids Month ago

    pointing a laser at a camera can kill the image sensor...

  • Jenny Kee
    Jenny Kee Month ago

    do you have to tenderize the steak before sous vide? mine turns out chewy and hard texture.

  • Ali M
    Ali M Month ago

    OMG...I love Brad, he’s hilarious! 😉

  • Cursed Channel
    Cursed Channel Month ago

    haha juul

  • Winter Fox
    Winter Fox Month ago

    Brad; the steak needs to be dry to get that crust!
    Also Brad; two seconds later squirts liquid onto steak before searing.

  • MrNotshowingmyname
    MrNotshowingmyname Month ago

    Great way to infuse your meat with BPA. Yum--I can feel my mammary glands enlarging already :)

  • Amelia Zen
    Amelia Zen Month ago

    I read that as bread and not Brad. At first glance at the thumbnail I though I was looking at pink bread...

  • Frédérike Lavoie-Blais

    I don’t know why it is so funny to hear English speaker say french stuff like “sous vide” y’all don’t even pronounce it that badly I’m just laughing over nothing :”D

  • RGP B
    RGP B Month ago

    Brad is the most fun to watch out of everyone at BA

  • TOAOM123
    TOAOM123 Month ago

    Where's vinnie with the wourder?!

  • Rudy Roman
    Rudy Roman Month ago

    “Hey guys it’s Brad Leone from Bon Appétitty”

  • Emily Kayte
    Emily Kayte Month ago

    Good job Brad! I love watching your channel

  • Supernova71288
    Supernova71288 Month ago

    Wow. I thought sous vide was so much more complicated. Looks like it would be easier than just pan cooking entirely.

  • Approved Dust
    Approved Dust Month ago

    You know there’s a bag cutter in the vacuum machine

  • Dirge Novak
    Dirge Novak Month ago +1

    Oh man, Bon Appetitty is my favorite magazine

  • evanrudemi
    evanrudemi Month ago

    I have now cooked NY Strips four times using this method and it comes out AMAZING. Thanks for putting this out there.

  • Taelor Young
    Taelor Young Month ago

    Unpopular opinion: serious chef brad is better than eddited it's alive brad. Still funny still seriously talented, just better 😂

  • Ben Thurston
    Ben Thurston Month ago

    That way of getting all the air out of the ziplock is the coolest!

    • Ben Thurston
      Ben Thurston Month ago

      well a metal container or something would be quicker than a glass one I guess

    • Ben Thurston
      Ben Thurston Month ago

      then you could use any type of container amiright?

    • Ben Thurston
      Ben Thurston Month ago

      but do you even have to do that, what if the meat is inside a pocket of air but you just weight it down so its all under water?

  • myshoethatfelloff
    myshoethatfelloff Month ago

    I want to eat it!

  • Tyler z
    Tyler z Month ago

    Almost seems like cheating but I'll never go back! Best steak over and over no matter how expensive the cut or thin the cut

  • Ultraman's Inspirational Recipes

    Yo, Vinny!

  • Drago Grljusic
    Drago Grljusic Month ago

    "PRO TIP" - Its not time time that makes you steak well done its temperature. So if you leave it long time on same temperature it wont be well done.

  • Pink Greadly
    Pink Greadly Month ago

    It was at 22k likes and I liked it and it went to 23k then I unliked it and it went to 22k then I liked it again and it went to 23k so I gave u 1k votes p much cuz maaaathhhh

  • Sam M
    Sam M Month ago

    Anyone know what tool hes using at 7:33

  • pete
    pete Month ago

    more like Dad

  • Lyndon Williams
    Lyndon Williams Month ago

    I have to ask as well - Where's Vinny? We need Vinny! Give us Vinny!

  • Fernando Beckham
    Fernando Beckham Month ago

    I'm starting to cook steak but I have noticed that my pans suck what do you guys recommend and also what does he use to cook ? is that olive oiL?

  • Jay Wood
    Jay Wood Month ago

    I love the way brad presents himself I've watched almost all of the episodes and haven't been disappointed yet keep it going brad!!!

  • BloozeDaddy
    BloozeDaddy Month ago

    Great steak but you can't do that sear in your house because of the high smoke factor...unless you want to repaint your kitchen every 6 months. Using a torch outside will get you where you want to be. Benzomatic TS8000 or a Searzall is what you want.

  • Chrispy Lyfe
    Chrispy Lyfe Month ago

    no oil needed?

  • Green Plasticbag
    Green Plasticbag Month ago


  • begevt
    begevt Month ago

    I will watch ANYTHING With Brad... I binged "It's Alive!" Yesterday... I don't eat even half the stuff he prepared. Doesn't matter though! 🤷🏽‍♀️

  • Steve Jones
    Steve Jones Month ago

    Brad and his Kramer.



    DOITLIKETHIS Month ago

    no plastic please

  • AlustorMorbus
    AlustorMorbus Month ago

    Who the heck is Brad leone?

  • sapphire gypsy
    sapphire gypsy Month ago

    Very informative GREAT JOB BRAD!!! But honestly after seeing "its alive " this seems out of character for brad n the music in the background sucks. This is a downgrade from "its alive".

    • sapphire gypsy
      sapphire gypsy Month ago

      But A++ for letting him do his own thing ...still need vincent

  • Kauê Moura
    Kauê Moura Month ago

    It's odd to see Brad without Vinny and Matt.

  • I'm You, You're me
    I'm You, You're me Month ago

    Damnnit... where are the edits and Vincent Cross!?!?

  • Jackson
    Jackson Month ago

    What brand of apron is Brad wearing?

  • GaBoyzzz
    GaBoyzzz Month ago

    He writes a lot

  • GaBoyzzz
    GaBoyzzz Month ago

    He needs that pen in his ear at all times

  • darkinertia2
    darkinertia2 Month ago

    im pretty sure this is how we cooked the meats at taco bell lol

  • Matthew Demichele
    Matthew Demichele Month ago

    Says BONE appétit

  • Danai Brown
    Danai Brown Month ago


  • Danai Brown
    Danai Brown Month ago


  • HarderBetter
    HarderBetter Month ago

    You dont have to rest sous-vide steak, or atleast not for as long as a regular steak (depends on the reverse sear time). What resting does? Two things, it continues the cooking time and let the protein to lower it temperature so internal juices stop flowing. With sous-vide your steak is already cooked perfectly so it doesn't need any further cooking, and internal temperature is much lower beacause you've sear'd it just briefly on the outside.

  • Robert Lunsford
    Robert Lunsford Month ago

    @5:17 there is a note saying to change the time based on how done you want the steak. This is incorrect. Time will change the texture but not so much the doneness. Temperature is what controls how well done they are cooked.

  • iamafractal
    iamafractal Month ago

    Thomas Keller, in "under pressure," explains how to make an "herb sachet" which is basically just the herbs rolled up in an open-ended bpa-free plastic wrap tube, then placed in the bag. The reason to use that is so that the herbs impart their flavor on the meat, but don't overflavor it right where they would make contact, without the protection of the plastic.
    Adding salt to the steak before hand doesn't taste as good, as is discussed in "Modernist Cuisine." if you want a pastrami type flavor, do go ahead and add the salt ahead of time. otherwise season after cooking.

  • William Gates
    William Gates 2 months ago

    I would try out a good number of the sous-vide machines if the factory would send them to me and then I give them a writing

  • Brad King
    Brad King 2 months ago

    Sous vide steaks don't need to rest.

  • Cody Candelario
    Cody Candelario 2 months ago


  • Josh and Babe
    Josh and Babe 2 months ago

    Nice video

  • Samual Iam
    Samual Iam 2 months ago

    Carla's butt.... *YOU WILL NEVER UN-SEE IT*

  • Andreas Duess
    Andreas Duess 2 months ago

    5:12 pop up says to adjust time for levels of done. Time has nothing to do with doneness in sous vide cooking. That’s the entire point of it all.

  • almavogler
    almavogler 2 months ago

    all i could think about were the missed opportunities do inserts of Seal's face on post every time Brad said the word. Once you go Vinny, you can't go back.

    • almavogler
      almavogler 2 months ago

      especially when he said he always makes a double seal.

  • s h a d ø w b a n n e d

    Hey, where's the goofy editing?

  • Kenny Perkins
    Kenny Perkins 2 months ago

    At one point a little popup spears saying if you want it more done use a longer time. This is absolutely NOT true for sous vide, in fact, it is one of the reasons people like sous vide. Don't make a video explaining something if you dont' understand it.
    A steak cooked to 129 will be medium rare, a steak cooked to 131 will be medium, if these go for 2 hours or 6 hours the only thing that will change is the texture

  • UglyMane EWAF
    UglyMane EWAF 2 months ago

    Hey guys, I'm Brad from bone ate the tidly

  • Melvin Collins
    Melvin Collins 2 months ago

    reverse sears are my goto way to cook steaks.

  • Myrrh & FrankinSCENTS
    Myrrh & FrankinSCENTS 2 months ago

    A decent vet would give that steak a fighting chance.

  • Xebtria
    Xebtria 2 months ago

    @5:11 change the time depending on how well done cooked? that's not how it works. the longer you cook it, the more the texture of the steak (or of whatever you cook) changes. the temperature determines how well done it's gonna be. of course you have some sort of minimum time, because in 30 minutes it won't get up to the desired core temperature, but let's say after 2 hrs it has reached that core temperature, 2 hours more in it won't change the done-ness state of the stake, just its texture. and of course you can still overdo it, and get a medium rare, but dry steak, if you cook it for 48 hrs instead of just 2-3hrs.
    also no need to let it rest with sous vide. the 2mm border that might be a bit stressed from searing does not need to rest, and the remaining steak is perfect, because it got up to temp over the course of 2.5 hrs, because it is sous vide.

  • A. A.
    A. A. 2 months ago

    Jesus Christ, enough with the banter. I’m trying to learn technique and I don’t need to waste 4 minutes of a 10 minute video listening to your random conversations.

  • Will Hinson
    Will Hinson 2 months ago

    I thought you set the water to the temp you want the inside to be. So the time shouldn't matter as long as the internal temp gets up