Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit
Embed
- 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
Still haven’t subscribed to Bon Appetit on TVclip? ►► bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit 
Howto & Style
Remember when the infusion of plastics caused cancer?
Awesome! Now, you, too, can spend $350 to boil meat in a plastic baggy!
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.
"What I like to do is...."
tittie
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.
great idea to double seal, cheers.
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.
Where is Vinnie man???????
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.
5:47 lmao poor guy.
I love how he keeps saying how "simple" these recipes are, but they require expensive gadgets that people rarely have in their kitchens.
I don’t know about you, but I don’t want to eat anything that’s been cooked in boiling hot plastic.
If you have been to steak dining restaurants multiple times, you probably have
I like Brad, but I can not stand the jackasses that shine lasers in people's eyes.
He shine it in the camera bro, relax
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?
Bone Apple teet
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!
Wourder
Amaze balls !
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?
Brad is the best.
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
Yeah, damn right. We hate that guy who's not Brad Leone, whoever he is. More Brad, less everyone else.
iTs SimPle CaUse It HaS aN aPp
I would never cook a steak inside of a ziplock bag
Dad bod!! Urggg!!!
4:21 IS THAT VINNY
What an idiot, never let him use a lazer again.
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.
I want brad to cook me a steak
The ol reverse sear razzle dazzle
so you can sous vide with a semi wet adobo interesting.
anything with brad makes life majestic haha
"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.
what knife does brad use
*W O U R D E R*
This is calm and professional corporate Brad
I see Brad, I like it.
Why salt in the bag wtf it drains so much juice form the steak over such a long period of time
Do you think the juice just disappears? What do you think "vacuum sealed" means?
Hhhmmmm yummy plastic
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
Is 2.5 hours too long?
“Let the pan recover”.......it’s not a bloody injured child
5:11 The tip here is totally wrong
Wourder
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.
@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.
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.
@@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.
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.
@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.
Should let Gabby do a video.
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?
Real Pro Tip: Change the time based on the cut of the meat, change the temperature based on how well you want them.
dislike for calling meat protein
(Silently waiting for pewds fans)
Can't you just put it in the oven at 200 degrees for an hour or two instead?
Your metal container is losing some heat. Plastic container with a lid may be better.
There's just something about hot food touching plastic that I can't accept.
Take it easy with the salt!
6:36
Brad! GARLIC POWDER!?!? what about the fresh stuff. What happened to ur signature allison?
You're adorable 😍
Nice bob Kramer ya got there.
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.
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.
Please just go away!!!
This video brought to you by *Wourder*
Never cook your food in plastic...try a jar instead
You can't use a jar for a steak also vacuum bags and ziplocks are fine for high temp
Rippetoe: putting it in a plastic bag and chucking it in the toilet for 3 days.
If time IS'NT a factor does the difference in wattage matter?
3:56 brad said he loves the juul. I’m sorry
no way it's called a juul
3:55 we get it, you vape
You can use that machine to temper chocolate perfectly
130'c for 2.30 hours?
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.
2:32 how sick am I. I cant stop looking at her booty
same
i was expecting to see wourder
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.
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.
You tell the person asking it for medium to please leave.
VINNNNNNNY Where is Venchenzo!!!??? Come on Bon Appetit
4:19.. Brad is a sheep.
just stop the video at 7:48 and look on that little worm like thing in the meat. kinda scares me
5:45 We like Andrew better, please make another 24 hr video
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.
speaking of losers...
Not what I thought u meant when you said you were a big fan of the juul
Plastic + hot water = ☹️
Buy silicon bags if you want
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.
Bon appetitty
Protein: will this work with tofu?
I actually gasped when i got to see the inside of it
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.
My mouth got hard from the dank musk of the dirty moist pink beefy meat
Oh no wait the Joule followed me here from the Chefsteps channel?
Lol
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.
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?
mjanovec thank you master!
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.)
Love this channel, but serious motion judder in these BA videos. 24p in a 30p timeline?
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...
Bon Apetitty
😍
Dang...Andrew Knowlten ;-)
Brad are those zip loc bags ok for sous vide? Not gunna leach out the plastic compounds?
You don’t have to rest sous vide cooked meat.
Today we learnt that brad loves salt
Where's all the "wourder" edits in this video? :c
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.
Sous vide dry aged wagyu a5