Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

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  • Published on Jan 24, 2018
  • The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life.

    Read our review here: www.bonappetit.com/story/best-sous-vide-machine-chefsteps-joule
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    Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit
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Comments • 1 718

  • Fillup Dwong
    Fillup Dwong 4 days ago

    Remember when the infusion of plastics caused cancer?

  • druidboy76
    druidboy76 4 days ago +3

    Awesome! Now, you, too, can spend $350 to boil meat in a plastic baggy!

  • Ken Danieli
    Ken Danieli 5 days ago +1

    Setting the timer on the sous vide for a steak is irrelevant as you wouldn't want it to turn itself off when it's done. The point is to get the meat up to temperature and hold it. You wouldn't want it to start to cool down just because a certain amount of time had elapsed. If you were delayed in getting to the final sear, you'd want the water to remain at temp. Longer time isn't going to overcook the steak.

  • Ken Danieli
    Ken Danieli 5 days ago

    "What I like to do is...."

  • guguigugu
    guguigugu 7 days ago

    tittie

  • Kian Maristela
    Kian Maristela 7 days ago

    Fun fact: no matter how perfectly pink your steak is it will naturally look gray when there is sunlight that's why steakhouses dont have windows on them.

  • Yusuf Adam
    Yusuf Adam 8 days ago

    great idea to double seal, cheers.

  • William Adams
    William Adams 10 days ago

    If you fold the top of the vacuum bag over when you're adding your meat and spices, it's much easier to keep clean and you don't have to worry about a bad seal as much.

  • Grant Wynia
    Grant Wynia 13 days ago

    Where is Vinnie man???????

  • RetroCNY
    RetroCNY 14 days ago

    Best thing about cooking steaks sous vide is you don't get that characteristic gray band of well-done meat on the edges from the direct high-heat that comes with searing. You get that perfect edge to edge doneness and it's fantastic. I mean, I'm still a sucker for cooking steaks the old fashioned way whether it be on a charcoal grill or in a cast iron pan with some fresh garlic, rosemary and loads of butter for basting...but sous vide can be really convenient and I haven't found a better way of getting that perfect edge to edge medium rare, especially on a thick cut.

  • Chemo Kahuna
    Chemo Kahuna 14 days ago

    5:47 lmao poor guy.

  • Kiefer I
    Kiefer I 15 days ago

    I love how he keeps saying how "simple" these recipes are, but they require expensive gadgets that people rarely have in their kitchens.

  • Drunken Pelosi
    Drunken Pelosi 15 days ago

    I don’t know about you, but I don’t want to eat anything that’s been cooked in boiling hot plastic.

    • Hanif our savior
      Hanif our savior 13 days ago

      If you have been to steak dining restaurants multiple times, you probably have

  • Neferati
    Neferati 17 days ago +4

    I like Brad, but I can not stand the jackasses that shine lasers in people's eyes.

    • Yung Swaggot
      Yung Swaggot 15 days ago

      He shine it in the camera bro, relax

  • Aaron Galster
    Aaron Galster 17 days ago

    The pop up says "change the time the time based on how well done you want them" but wouldn't you change the temperature (which is determination of "doneness") since the point of the sous vide is that it keeps the same temperature so you can't overcook your food. What temp did brad set the machine to?

  • ILikeHyphens -Please
    ILikeHyphens -Please 19 days ago

    Bone Apple teet

  • Jason Buter
    Jason Buter 20 days ago

    the 'pro tip' is a bit off. Changing time doesn't change how well they are done, thats the temperature. Thats the whole point of sous vide!

  • Jim Dear
    Jim Dear 24 days ago

    Wourder

  • Jason Arredondo
    Jason Arredondo 27 days ago

    Amaze balls !

  • Reg Mainville
    Reg Mainville 28 days ago

    Is there anyone that can explain me the change at the end... why it look so overcook and turn out to be just perfect finally?

  • Chris Anderson
    Chris Anderson Month ago

    Brad is the best.

  • Boston BestEats
    Boston BestEats Month ago

    A couple of questionable statements in the vid: you do not need to rest a sous vide steak; and the reason you want a steak to be dry before searing is not because moisture will deglaze the crust but because steam is poor at transferring heat to the steak

  • Jim Morrison
    Jim Morrison Month ago

    Yeah, damn right. We hate that guy who's not Brad Leone, whoever he is. More Brad, less everyone else.

  • Sloan Kettering
    Sloan Kettering Month ago

    iTs SimPle CaUse It HaS aN aPp

  • Brad Keegan
    Brad Keegan Month ago

    I would never cook a steak inside of a ziplock bag

  • Daryl Mart Mar
    Daryl Mart Mar Month ago

    Dad bod!! Urggg!!!

  • J Espinola
    J Espinola Month ago

    4:21 IS THAT VINNY

  • Kis Jorgensen
    Kis Jorgensen Month ago

    What an idiot, never let him use a lazer again.

  • Shu Cao
    Shu Cao Month ago

    I don't have a sous vide machine, so can I use my oven to do that? I mean oven also produces heat in an even temperature. Just curious.

  • Will
    Will Month ago

    I want brad to cook me a steak

  • Patrick Glaser
    Patrick Glaser Month ago

    The ol reverse sear razzle dazzle

  • Michael Sotomayor
    Michael Sotomayor Month ago

    so you can sous vide with a semi wet adobo interesting.

  • Michael Sotomayor
    Michael Sotomayor Month ago

    anything with brad makes life majestic haha

  • Up to my nuts in guts

    "Change the time based on how well-done you want them'? ,,, errr,, no,,,, change the temperature based on how well-done you want them. You can cook them at 130f for 4 weeks and it will still be the same amount of 'done' ,,,, will probably taste like crap,, but it will still be medium rare.

  • leogenesis
    leogenesis Month ago

    what knife does brad use

  • /zac ///
    /zac /// Month ago +1

    *W O U R D E R*

  • Sweet Puicy Marlene
    Sweet Puicy Marlene Month ago +155

    This is calm and professional corporate Brad

  • David Arts
    David Arts Month ago

    Why salt in the bag wtf it drains so much juice form the steak over such a long period of time

    • maregondrako
      maregondrako Month ago

      Do you think the juice just disappears? What do you think "vacuum sealed" means?

  • Hervey Bay Rubbish Removal

    Hhhmmmm yummy plastic

  • Dan Marcoux
    Dan Marcoux 2 months ago

    If anyone is curious what word Brad omitted at 6:43, I believe it is oil. Specifically a high smoke point oil like vegetable oil... DO NOT use olive oil, unless you want to deal with unplugging your smoke detector lol

  • ingrid
    ingrid 2 months ago

    Is 2.5 hours too long?

  • Sam Barrett
    Sam Barrett 2 months ago

    “Let the pan recover”.......it’s not a bloody injured child

  • Stephen Vincent
    Stephen Vincent 2 months ago

    5:11 The tip here is totally wrong

  • Anthony Sanders
    Anthony Sanders 2 months ago

    Wourder

  • Nakage
    Nakage 2 months ago +1

    A warning to you guys out there using instant read thermometers. Materials have what is known as "emissivity," which is how much heat radiates. This is important because this is what the thermometer detects. This means that you are likely not getting the actual temperature. Cooking grade thermometers usually have settings for things like cast iron pans; so if your thermometer doesn't explicitly say somewhere that it's calibrated to cast iron, then it likely won't be very accurate.

    • Nakage
      Nakage 2 months ago

      ​@fakecubed I know what you're saying, but I just disagree that it's the only thing that matters. A new chef doesn't know that their crust is correct if they've never done it, and if they want to make sure it's correct with one of these thermometers, there is a good chance it will fail and they won't know why or they will just not believe it isn't correct. This is how bad chefs are born.
      The issue is a non-issue amongst experienced cooks or seasoned amateurs, but I've seen newer cooks burn their food and make undercooked food all the same without knowing that's not how it's supposed to be. It isn't until I show them what it's supposed to look and taste like where they understand what it should actually be.
      The main thing is that people will view this as a learning tool (it's on what's basically a how-to video and presents itself for newer cooks) when that's misleading.

    • fakecubed
      fakecubed 2 months ago +1

      Nakage you’re not actually disagreeing with me, you’re trying to make another point entirely. What I’m saying is the actual number on the device you use to achieve consistency is irrelevant. You don’t need any fancy tools, just an understanding of what your equipment is achieving when you use it. That means making sure you do the same thing every time to get the results you want. It doesn’t matter if the IR thermometer says a billion degrees or negative two million, as long as it says the same thing every time and you are getting a good crust.

    • Nakage
      Nakage 2 months ago

      @@fakecubed I would have to disagree here. These processes in which these acids bind to sugars are actually what cause this brown crispy crust to taste and feel as good as it does. When they are broken, it makes the flavor taste worse and lowers its nutritional value (some of the nutrients decompose at high temperatures).
      If the temperature is never hit, it can appear to have a crust when in reality that crust is not the crust they achieve in the video. This is more about learning than anything else. If someone is using an IR thermometer to try to get the exact result in the video, but the IR thermometer they buy is not the right kind, then they will wonder why their steak doesn't look or taste as good. I'm providing that explanation.

    • fakecubed
      fakecubed 2 months ago +1

      The steak is already cooked from the sous vide. The point of searing it afterwards is only for appearance and a bit of flavor. As long as the steak gets seared successfully, and not charred, it’s hot enough. It is not an exact thing. The precision came during the sous vide cook. Use your eyes, your ears, and you’ll get the results you want from a very wide range of temperatures from the cast iron. The number on the IR thermometer is irrelevant as long as you are able to repeat the process.

    • Nakage
      Nakage 2 months ago

      @fakecubedApproximations are alright to a point. In the case of things like caramelization it occurs at a very specific temperature (357F). In the case of steaks, the amino acids within the steak react to the sugars as well at around 500 (non exact because there are a lot). It's a very fast process and the only way to do that is to get it to the correct heat. Too much, and it breaks everything apart and makes it taste weird. Too little, and nothing happens at all.
      We're also talking about potential misreads of 30% or more depending on the material or surface you are using (Misreads of 95% on certain metal surfaces is also possible). It is very possible to get sick from a misread due to undercooked food. It's not exact science for sure, but for people who are serious enough to buy an IR thermometer, this can mean everything.

  • GhibliOmatiC
    GhibliOmatiC 2 months ago

    Should let Gabby do a video.

  • Pauly Paul
    Pauly Paul 2 months ago +1

    5:11 - Pro Tip - Change the time based on how well you want them.

    Erm, does the person who added that comment have a clue how sous vide works?

    • fakecubed
      fakecubed 2 months ago

      Real Pro Tip: Change the time based on the cut of the meat, change the temperature based on how well you want them.

  • Maiko
    Maiko 2 months ago

    dislike for calling meat protein

  • Zavu Kill
    Zavu Kill 2 months ago

    (Silently waiting for pewds fans)

  • A B
    A B 2 months ago

    Can't you just put it in the oven at 200 degrees for an hour or two instead?

  • Yang Ji
    Yang Ji 2 months ago

    Your metal container is losing some heat. Plastic container with a lid may be better.

  • A B
    A B 2 months ago

    There's just something about hot food touching plastic that I can't accept.

  • John Link
    John Link 2 months ago

    Take it easy with the salt!
    6:36

  • Jared DFTZ
    Jared DFTZ 2 months ago +6

    Brad! GARLIC POWDER!?!? what about the fresh stuff. What happened to ur signature allison?

  • SAS
    SAS 2 months ago

    You're adorable 😍

  • Katherine Smoot
    Katherine Smoot 2 months ago

    Nice bob Kramer ya got there.

  • Michael Carter
    Michael Carter 2 months ago

    I did a Sous Vide thing once. I didn't have a Sous Vide so I just boiled water and kept turning the heat on and off. I didn't have steak so I used a few cans of vienna sausages. I didn't have any zip lock bags so I just didn't use them. Okay, so I put the vienna sausages in the water and played like there was a Sous Vide in there but I was just turning the gas on and off. I did that for like 3 hours because you can do that with a real Sous Vide. After 3 hours the vienna sausages were so tender they just fell apart in the water. That's when I had a real stroke of true genius. I made vienna sausage soup. I opened a can of carrots, a can of peas, a can of green beans and 2 cans of pork and beans. I stirred it till it was hot and served it up.
    My wife said if I did something like that again she would divorce me. My kids cried. My dog puked. They left and went out to eat, including the dog. I stayed home and watched religious TV and ate my soup. Then I gave money to a guy who was worried about my soul.

  • Cliff P
    Cliff P 3 months ago

    The reason you don’t want air is not because it will float. The bubble can be at the top above the meat. The reason is because you want the water to touch 100% of the meat.

  • DANIE MCFIRE
    DANIE MCFIRE 3 months ago

    Please just go away!!!

  • Raw Bliss
    Raw Bliss 3 months ago

    This video brought to you by *Wourder*

  • Regina Remsberg
    Regina Remsberg 3 months ago

    Never cook your food in plastic...try a jar instead

    • Ocloud The Evil
      Ocloud The Evil 3 months ago

      You can't use a jar for a steak also vacuum bags and ziplocks are fine for high temp

  • muscleandmath
    muscleandmath 3 months ago

    Rippetoe: putting it in a plastic bag and chucking it in the toilet for 3 days.

  • David Taylor
    David Taylor 3 months ago

    If time IS'NT a factor does the difference in wattage matter?

  • Steven Leister
    Steven Leister 3 months ago

    3:56 brad said he loves the juul. I’m sorry

  • Oliver Morrow
    Oliver Morrow 3 months ago

    no way it's called a juul

  • Yogurt
    Yogurt 3 months ago +1

    3:55 we get it, you vape

  • Molly With a K
    Molly With a K 3 months ago

    You can use that machine to temper chocolate perfectly

  • 안태건
    안태건 3 months ago

    130'c for 2.30 hours?

  • alemar900
    alemar900 3 months ago

    Can I ask if I put the steak after I cooked it in the fridge with this method. If I take out and put it in a pan will dry out until is hot in the middle?Thanks.

  • OneTallman
    OneTallman 3 months ago +1

    2:32 how sick am I. I cant stop looking at her booty

  • Jsjxjx Jxjxj
    Jsjxjx Jxjxj 3 months ago

    i was expecting to see wourder

  • Warren Simpson
    Warren Simpson 3 months ago

    Any advice would be appreciated: I have the Anova unit. What do you do when you're preparing multiple steaks at different temperatures: medium rare and medium for example. Thanks.

    • Bagram Dave
      Bagram Dave Day ago

      You start the highest temp steaks (like medium rare is around 130 F. ) Cook it for 2 hours (for a nice thick steak anyway) then cool down the water (ice in a baggie works well, better than throwing in a random amount of ice cubes since you can pull the whole baggie out when you get down to 124ish for rareish steak for example. Pull out the medium rare until the final thirty minutes of the rare steak cook, then put them all in together at the 124f. You can do all this the day before also. then just do the 30 minutes at the temp of the rarest steaks you want, and sear them all when it’s time to eat. Hope that sort of makes sense.

    • HesAnUnpaidIntern
      HesAnUnpaidIntern 2 months ago

      You tell the person asking it for medium to please leave.

  • Drew Clark
    Drew Clark 3 months ago

    VINNNNNNNY Where is Venchenzo!!!??? Come on Bon Appetit

  • Michelle Ramos
    Michelle Ramos 3 months ago

    4:19.. Brad is a sheep.

  • Anton Müller
    Anton Müller 3 months ago

    just stop the video at 7:48 and look on that little worm like thing in the meat. kinda scares me

  • Raphael Silver
    Raphael Silver 3 months ago

    5:45 We like Andrew better, please make another 24 hr video

  • David Lamphier
    David Lamphier 3 months ago

    With a strip that thick, I hit it in a ripping hot cast iron for 30 seconds, toss in a pad of butter, and flip for 1 minute, another pad of butter, then flip for another minute. One last pad of butter, and flip for 30 more seconds. Then I finish with the fat cap. By the time you've seared the rest of the steak, the rising butter level removes all the moisture from the fat, so when you do finish off with the fat cap, it gets crispy like chicharon.

  • Nico Sy
    Nico Sy 3 months ago

    speaking of losers...

  • Zachary Hatch
    Zachary Hatch 3 months ago +1

    Not what I thought u meant when you said you were a big fan of the juul

  • Ghost
    Ghost 3 months ago

    Plastic + hot water = ☹️

  • mjanovec
    mjanovec 3 months ago

    The "Pro Tip" presented at 5:10 is completely wrong. Time does not impact doneness once the meat has stabilized at the desired temperature. That the whole point about sous vide cooking. It removes the uncertainty about achieving the proper doneness. More time will increase the tenderness, as connective tissue breaks down. But in order to increase doneness, you have to increase the temperature.
    Secondly, the advice to rest the steak after searing is unnecessary. You rest the steak in other situations, like grilling, in order to let the steak stabilize it's temperature after cooking. With sous video, the steak is already at the proper temperature throughout. The sear just adds to the flavor and the visual appearance to the steak.

  • mimi lune
    mimi lune 4 months ago

    Bon appetitty

  • Navi Gator
    Navi Gator 4 months ago

    Protein: will this work with tofu?

  • marcus koko
    marcus koko 4 months ago

    I actually gasped when i got to see the inside of it

  • Excludos
    Excludos 4 months ago

    5:11 No. That's the whole bonus with Sous vide: Temperature controls how well done it is, not time. You can cook it medium rare for 1 hour, 2 hours, 3 hours or 4 hours. Any more than that and it will still be medium rare, but the meat will start going a bit mushy.

  • Andrew Peck
    Andrew Peck 4 months ago

    My mouth got hard from the dank musk of the dirty moist pink beefy meat

  • Aboli
    Aboli 4 months ago

    Oh no wait the Joule followed me here from the Chefsteps channel?
    Lol

  • Mikhail Alhazred
    Mikhail Alhazred 4 months ago

    Sous vide doesn’t cook something more if you let it go for longer, as the temperature stays the same. The only thing that changes with time are the chemical reactions happening within, which can soften the meat for example.
    Also, I’ve heard that you can cut straight into the steak after you sear it, as the juices in the meat when sous vide’d are already distributed and not prone to bleeding, which sounds logical.

  • Eddie Xiang
    Eddie Xiang 4 months ago

    How long can steaks or fish last in sous vide bags? For example, if I do a batch of steaks and fish in advance. Can I use them like in 3hrs? They would be just as good? Or as soon as meats are cooked in sous vide, I have to use it right away?

    • Eddie Xiang
      Eddie Xiang 3 months ago

      mjanovec thank you master!

    • mjanovec
      mjanovec 3 months ago +1

      The beauty of sous vide is that you have some flexibility on when you pull them out of the water. Once the meat comes up to temperature, it can sit in the water for a while because it will not get any hotter (and therefore will not get any more done, despite what the "pro tip" in this video claims). There are limits, though, especially with fish. Increased time does result in increased tenderness, but it's easy with fish to do too long and have a mushy result. For fish, one hour is about as long as you want to go. With steak, you can easily go 2-4 hours and not have a huge change. (The sweet spot seems to be about 3 hours.)

  • Jump Crouch
    Jump Crouch 4 months ago

    Love this channel, but serious motion judder in these BA videos. 24p in a 30p timeline?

  • James Dooling
    James Dooling 4 months ago

    Even if you're not a sous-vider, reverse searing is the way to go in the home-kitchen. Far less beef-fat-smoke-stink later...

  • gabyitzel
    gabyitzel 4 months ago

    Bon Apetitty

  • Jamie Afkhami
    Jamie Afkhami 4 months ago

    😍

  • Sammy Ingle
    Sammy Ingle 4 months ago

    Dang...Andrew Knowlten ;-)

  • Desi J Richert
    Desi J Richert 4 months ago

    Brad are those zip loc bags ok for sous vide? Not gunna leach out the plastic compounds?

  • wantapgt
    wantapgt 4 months ago

    You don’t have to rest sous vide cooked meat.

  • NAUTHIX 27
    NAUTHIX 27 4 months ago

    Today we learnt that brad loves salt

  • Gerald Cruz
    Gerald Cruz 4 months ago

    Where's all the "wourder" edits in this video? :c

  • Ryan Hernandez
    Ryan Hernandez 4 months ago

    Thoroughly enjoyed having to rewind to read each information popup because they each lasted approximately .0235 seconds on screen. 🙄 Editing could use better timing in that regard.

  • Paras Phoenix
    Paras Phoenix 4 months ago

    Sous vide dry aged wagyu a5