That was awesome brother!!! The steak was cooked perfectly and I cannot wait to try it sous vide!!! Thanks so much for the shout out!! Keep up the excellent work!!! Cheers, Troy
Thanks brother, you are a great friend and I appreciate your support very much. Yeah man, can't wait to see you mastering sous vide! Happy 4th to you and your family my friend.
I’ve watched T-Roy for some time now. Love his channel. Just started watching this channel and really like it. So cool to see you guys connect this way. Very cool and keep up the great work!
Great video. I love all the steak recipes. I wonder if tumeric (and other Indian spices) would work well with steak. Yes, I know alot of Indian people don't eat beef. But I wonder what would happen if you used Indian spices on a steak.
Just got a sous vide set today as a gift from a coworker because I wouldn’t shut up about how many of your videos I have binged. Prime ribeye and Sirloin cooking right now!
Tired your cooking methods (sous vide rib eye) after watching loads of your videos. Now, I fully know why you smile so much at the end when you take a bite of an awesome steak. It was emotional! Thanks guys, keep up the good work!
First off Gustavo, FANTASTIC video as usual! You a doing so well, it's been fun watching your channel grow so quickly. You will be biting at my heals within a year! Secondly, I am so sorry for doing ribeye in my OFB! Had I known you received one as well I would have coordinated with you to make sure we weren't duplicating each other. In any case, your video totally rocked brother! You are the KING of Sous Vide! Ciao!
My brother you are the king of BBQ, the master of all Burgers and most important MY FRIEND! I guess great minds think alike and great cooks love some good steak! You never have to apologize. Its all good. I also loved your video and your explanation was great on the otto grill. Thanks for the kind words on the channel you have been a great part of my growth and I appreciate that. Can't wait until we can collab on a video one day that would be so much fun! Grande Abraço!
Holy cow! (Literally). Wasn’t sure about this so I bought a cheap thermo controller and used my crock pot. Then seated it on a cast on skillet. I’ve been convinced! This is the way to do steak!
I sous vide three 1.5" Ribeyes @ 129 for 2hrs and it came out GREAT! Tender & juicy! Wonderful! And I topped it off with Guga's blue cheese dressing (from GugaFoods porterhouse recipe) ! Keep up the awesome work Guga! I have never eaten so good until I found your channels! Proud to be a member!
I've had a sous vide for a couple months and more or less have failed to make something I would consider to be great with various steaks, so I set aside to time to actually re-watch literally all your videos and take several pages of notes and just did my first Ribeye tonight using your methods and conclusions on whats best for steaks, and I finally had my first success. Using smoked salt, garlic powder, fresh cracked pepper, and thyme. 2 hours at 129 degrees and then had to sear in a smoking hot black pan as I don't have access to a searzall at this time, but soon. It was pretty fantastic. Thank you for all your experiments and methods using different types of meats, I feel it will be a huge help in my future adventures. Now if I can only find Picanha, totally down for the website to buy it lol.
I love you guys. I’m so glad I discovered your channel. I decided to sous vide a rib eye tonight and followed your technique completely. AMAZING. That’s all I can say. 129 was the perfect temperature for me. Adding garlic and thyme . . . genius! I had recently bought a searzall and finished with that. The best ribeye I have ever had. You guys rock. Keep up the good work. Wish I had a suggestion for you for poultry. I have had the same experience, a rubbery texture I did not love. Anyway, thanks for the best ribeye AMAZING!!!
I just cooked these exact steaks last weekend with everything but the thyme, only because I lost it in my refrigerator. They came out wonderful. Keep up the great work "Ninjas" you're my favorite TH-cam channel.
I gotta say WOW right when I was thinking " ok does he season both sides or not ?" I get my answer. chef steps owes you big. your videos are what convinced me to try sous vide. great job and keep up the good work.
Love you guys! Thx some much for all the awesome tips! I bought the joule and the 6 gallon tub in ur description and have been enjoying the best steak of my life for weeks! Can't thank u enough....
I'm from Chihuahua, Mexico. Here we love meat, we do "carne asada" every weekend and for a video of yours I had to find for and try the picaña, now I'm a big fan. Keep up the good work.
respect. it's been 2 month since i log on internet... i move into a wonderfull place and they delayded the internet wiring till TODAY!!! i went right here and ..the first clip i check is this one!! i missed you guys. now... lets get back to all i missed!!!
Wow thank you so much. Thank your girl I said hi and I realy appreciate your support. Hit us up in facebook so when we go live you guys can participate.
You unintentionally answered something that I have been wondering about for a while, which is what do you guys do at the office. Keep up the food experiments, I have learned a lot watching your videos.
I just got an Anova and have 2 questions that I am hoping you could help me with: 1. If I don't sear the meat, would it still taste good? 2. You ever tried an airfrier (philips) for the searing? does it work? Thanks heaps in advance!
I could see a close up of the meat after it was cut, but did the broiler do a better job than the bernzomatic of searing? thought I saw a pretty decent sized gray band but wasn't sure if it was cuz the meat was kind of thin
+Nathan Patel yep you are right on camera it should a gray line but it was the lighting. It was much better that the searzall or torch this little thing is a beast and extremely powerful. Steaks were perfect.
Sous vide is where its at.... we have 22 people in my office and at the summer bbq i cant grill all steaks at once, solution, sous-vide. Thank you so much sous-vide everything for all the recipes you do.... PS i can help you with poultry
I will be making this with my new Joule when it’s delivered tomorrow. However, I’m curious why you put the thyme on only one side? Seems like you would put a couple of sprigs on each side. Thanks for a reply.
Very nice video. My husband asked me to mention, that salt should not be added during the sous vide cooking, as it drives the moisture out of the meat and gives a slightly rubbery texture.
Parabens pelo novo equipamento!!! Com certeza dava mais trabalho, mas aquela "fritadeira" manual deixa a carne mais bonita e aparentemente crocante. A qualidades dos videos também n ao para de aumentar, parabens bro.
as i mentioned before a Butter VS Margarine test would be cool. But now i also though about searing, You usualy use the direct heat searing in your videos. But what about a test from charcoal grill, to pan fry searing and then your direct heat with the torch/salamander taste test?
You didn't really elaborate on the searing contraption. Did you like it? will you be using that from now on at the office? Was there a lot of smoke or splatter using it? Love the ribeye it looked perfect
Great question Eric, yes I liked it and liked it a lot. In order to keep the video short I did go too deep on it. However, you will be seeing lots more on the channel. I plan to use it as often as I can. I can not use it in the office. In regards to the smoke, yes lots of smoke and the spatter was almost none. Let me just say this I LOVE THE OTTO GRILL and will be using it as often as I can. You will see more of it soon. Thanks for your ongoing support.
So I was thinking how would it come out if you seared it first lightly then sous vide it and then seared again? Just out of curiosity how the texture and color through would come out
WOW Great Job Tyler, how you did that I don't know but I like it. THanks for your ongoing support, you get big 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
The Ribeyes looked great and thanks for dropping the temp down, but that new searing machine seemed to cook more of the inside of the steak more than I like. I prefer the direct Searz all .
That would be relevant to me as well. I usually stock the freezer when they are on sale locally. Would be interested to see how being a month or two in the freezer effects the end result. (thawing and then cooking not cooking direct from frozen)
Sometimes I come home from work tired and hungry. I'd like to have a ribeye that is awesome and quick. What's your opinion if I were to go ahead and cook several steaks via sous vide, then remove the steaks from the bag, then dry the steaks off, then vacuum seals them again individually and freeze them? This way if I wanted a steak I could let it thaw in the refrigerator all day then allow it to come to room temperature then sear the steak. Just a thought for planning a great dinner with less weeknight hassle.
Hi I have watched many of your videos and I am kind of confused based on the temperatures you use to get a medium rare steak. I have seen you sou video anywhere between 129-135 degrees. Which is best?
Guga, I purchased a spoon roast at the local grocery store and cooked it sous vide at 145f for 3 hours. My goodness, it was fork tender and took a $9 piece of meat and turned into beef tenderloin. Almost too rich. Love your channel!
i don't know much about sous vide,because i don't have the Stick or something else yet, but you make me wanna buy that stuff right away. but one question: shouldn't you season the meat with pepper after the searing because pepper gets bitter if it got burned!? p.s. Pardon my english an greetings from Austria. Love your vids ;)
You know it's a good day when there's a new SVE video out. Great cooks guys....looks amazing. Question: did you like it better cooked at 129*? I'm getting ready to do your ribeye cap steaks pretty soon and you did those at 135*. If you did the caps again,....would you switch to 129*? Keep up the great work guys. Happy 4th!!!
Great question, I normally like the steak at 135F if I am searing them with the searzall. But because of the otto grill I decided to change it to my favorite temp which is 129F and with the otto grill it was perfection. So I say depends on how you will finish it. But let me just say you will not mess it up either way. You can bet it will come out amazing. Happy 4th to you and your family thanks for your ongoing support.
I love cooking rib-eye using the sous vide method. Everyone has melted like butter trying my rib-eye. I gotta try the way you season it. I use salt and pepper, tried thyme once but never tried all that with the garlic powder. You gotta give more info on what you used to sear. I sear either with torch or pan fry. Always looking for new (easier) ways to sear with good results.
Thanks Mark I appreciate the support. Lots more info about the Otto Grill will be coming. Today was a quick introduction on it. For what its worth the otto grill makes the searzall look like a tooth pick. So it is fantastic and I love it.
Help Guga! I bought half a cow (grass fed, pasture raised, 2 years old), and tried my sous vide for the first time with bone in ribeye. It turned out tough and almost inedible. I think I messed up by seasoning (coarse sea salt and fresh ground pepper) and vacuum sealing the day before and refrigerating. I cooked at 132° for 2-1/2 hours, then patted dry and seared with my torch (searzall on the way). My steak was soooooo tough :( Should I season it immediately before cooking? Does it need to rest between coming out of the water bath and searing? How long should it rest before eating? Im so bummed my steak was not good. I'll try new York steaks next time and cook them for 4 hours.
Those steaks look amazing. I have something I would like your team to try and that is the difference between pre salting your steak before the sous vide(like normal) vs seasoning with salt after the steak was sous vide and then searing it? Thanks.
@Sous Vide Everything - How do you know how long to cook things at certain temperatures? I understand the heat + time, but where do you find that info?
Nice vid. Thank you. One question. Do you cool down your steaks before you sear them. I find the thinner steaks sometimes overcook by the searing proces?
Just discovered you, and thanks for re-kindling the sous vide flames for me! I got away from using the sous vide on steaks in particular because I had come to believe that I was getting a drier steak. My go to steak now has become the thick cut ribeye (1 1/2 - 1 3/4"), and I have been using the reverse sear method to great success - bringing the seasoned steak to 118-120 in a warm grill, removing it to bring the grill to maximum nuke and then sear turning every 45 sec or so for a couple or three of minutes. The sous vide should be the perfect technique to get to the pre-sear temp, but I haven't wanted to take the chance until now. Sometime I wish you would measure the weight loss of a steak using sous vide so I can compare to loss during grilling. (I would let you know :)) Oh and if you really want to take it up a notch, get your butcher to give you some of the trimmed fat, render it and keep it in the freezer for handy access. At cook time thaw and get out a glob to melt, and paint it on the surface of the just seared steak followed by the fresh cracked black pepper - the truly best time to pepper a fine steak! :) thanks again
Now I see why I have liked Ninja so much, I'm a Software Engineer too! I even have my title in our in company messaging app set to "Code Ninja"! Another great video!
Love the videos! Your new toy looks awesome! Curious if you noticed a difference in sear from your torch? Also did you ever pick up any gas flavors from your sear torches, if so will the radical new broiler result in a "cleaner" taste? Thanks for answering all these questions. I went to Johnson and wales culinary program we never got to play with these things! You guys truly make Amazing videos, that help us grow as cooks. Thanks again Myles
Hello Guga, can you run an experiment to see if you can sous vide a ribeye, put it in the fridge and then sear it and eat it the next day? How does it compare to a ribeye sous vide and seared same day?
Just bought some picahna here in the states but the butcher cut the fat cap off. Do you know what adjustments I would need to make if any using the Annova?
+Juice27FromGA he just committed the ultimate crime and he should go to jail. 👍😜😂 cook it the same way. Not much difference cook it at 129F make 1.5inch steaks with the grain and you should be good. 👍
I’m new to Sous Vide and have been obsessed with your videos!! You guys are awesome!! I am getting ready to buy all the stuff to start but I have one hesitation... are the steaks bland compared to regular on the grill? I’ve read some forums talking about sous vide being great for texture but not so much with flavor.. if I season exactly how you do will I be all set? Thanks for any advice and once again I love your channel!
This channel really knows how to cook! Some channel doesn't sear the steak long enough after sous vide, afraid that the char area gets too thick. SO WRONG! You need that char in a specific thickness to get the flavor out. If the steak doesn't have enough char, it really tastes like boiled meat.
Dude it looks incredible and I am a believer of Sous Vide and that searing device is amazing! Just killing me eating it with those paper plates and plastic forks!
I am curious how you do you choose the amount of time you put the meat in to the water bath? I see the recommended time using the Anova app for a rib eye 1-1 1/2 pounds is 129.0 F for 1 hour. I tried this and seared the steak with a torch being Careful not to torch it too much. I didn't get a very tender steak. What do you think went wrong? Awesome channel you guys have!
+Wade Morales check the ChefSteps app. Its pretty accurate. If your steak was not tender could have been just that specific steak it does sound like you cooked it right.
That was awesome brother!!! The steak was cooked perfectly and I cannot wait to try it sous vide!!! Thanks so much for the shout out!! Keep up the excellent work!!! Cheers, Troy
Thanks brother, you are a great friend and I appreciate your support very much. Yeah man, can't wait to see you mastering sous vide! Happy 4th to you and your family my friend.
I subscribe to both of of these channels! T-Roy hooked me something as simple as his pizza dough!
T-ROY COOKS "T-Roy this one for you brother". T-Roy doesn't even get invited
I’ve watched T-Roy for some time now. Love his channel. Just started watching this channel and really like it. So cool to see you guys connect this way. Very cool and keep up the great work!
Great video. I love all the steak recipes. I wonder if tumeric (and other Indian spices) would work well with steak. Yes, I know alot of Indian people don't eat beef. But I wonder what would happen if you used Indian spices on a steak.
Just got a sous vide set today as a gift from a coworker because I wouldn’t shut up about how many of your videos I have binged. Prime ribeye and Sirloin cooking right now!
Tired your cooking methods (sous vide rib eye) after watching loads of your videos. Now, I fully know why you smile so much at the end when you take a bite of an awesome steak. It was emotional! Thanks guys, keep up the good work!
First off Gustavo, FANTASTIC video as usual! You a doing so well, it's been fun watching your channel grow so quickly. You will be biting at my heals within a year!
Secondly, I am so sorry for doing ribeye in my OFB! Had I known you received one as well I would have coordinated with you to make sure we weren't duplicating each other.
In any case, your video totally rocked brother! You are the KING of Sous Vide!
Ciao!
My brother you are the king of BBQ, the master of all Burgers and most important MY FRIEND! I guess great minds think alike and great cooks love some good steak!
You never have to apologize. Its all good. I also loved your video and your explanation was great on the otto grill. Thanks for the kind words on the channel you have been a great part of my growth and I appreciate that. Can't wait until we can collab on a video one day that would be so much fun!
Grande Abraço!
Dang he got your heels and drove way past, 1.3 million, that's insane!
I just sous vide a ribeye just like you showed in this video. DELICIOUS!!!!
I don't know what was better, the rib eye or the production quality of the video! Awesome stuff!!!
+Dennis Valles thanks. I appreciate that very much.
Sous Vide Everything I look forward to y'all's videos, thank you for making these!
Holy cow! (Literally). Wasn’t sure about this so I bought a cheap thermo controller and used my crock pot. Then seated it on a cast on skillet. I’ve been convinced! This is the way to do steak!
Nice! Did Picanha for July 4th and family loved it. 129 degrees for 2 hours, then sear on the grill.
+Eaglz awesome great to hear. Happy late 4th.
watching this old video in 2021 and its still amazing as always
I sous vide three 1.5" Ribeyes @ 129 for 2hrs and it came out GREAT! Tender & juicy! Wonderful! And I topped it off with Guga's blue cheese dressing (from GugaFoods porterhouse recipe) !
Keep up the awesome work Guga! I have never eaten so good until I found your channels! Proud to be a member!
I've had a sous vide for a couple months and more or less have failed to make something I would consider to be great with various steaks, so I set aside to time to actually re-watch literally all your videos and take several pages of notes and just did my first Ribeye tonight using your methods and conclusions on whats best for steaks, and I finally had my first success. Using smoked salt, garlic powder, fresh cracked pepper, and thyme. 2 hours at 129 degrees and then had to sear in a smoking hot black pan as I don't have access to a searzall at this time, but soon. It was pretty fantastic. Thank you for all your experiments and methods using different types of meats, I feel it will be a huge help in my future adventures. Now if I can only find Picanha, totally down for the website to buy it lol.
Love you guys and your unbridled enthusiasm and love for food.
+Madhu Menon thanks. I appreciate the support very much.
I love you guys. I’m so glad I discovered your channel. I decided to sous vide a rib eye tonight and followed your technique completely. AMAZING. That’s all I can say. 129 was the perfect temperature for me. Adding garlic and thyme . . . genius! I had recently bought a searzall and finished with that. The best ribeye I have ever had. You guys rock. Keep up the good work.
Wish I had a suggestion for you for poultry. I have had the same experience, a rubbery texture I did not love.
Anyway, thanks for the best ribeye AMAZING!!!
Finally got my own Sous Vide cooker, trying out rib-eye as my first steak done Sous Vide 1h 45 min to go :D
@@MarkusRobins deadly apparently
@@chadbrooks9763 hahahaha this comment is underappreciated
I just cooked these exact steaks last weekend with everything but the thyme, only because I lost it in my refrigerator. They came out wonderful. Keep up the great work "Ninjas" you're my favorite TH-cam channel.
+Michael McMillan thanks brother and happy 4th. Yeah man these steaks are killers.
I gotta say WOW right when I was thinking " ok does he season both sides or not ?" I get my answer. chef steps owes you big. your videos are what convinced me to try sous vide. great job and keep up the good work.
Thank you for all your fun informative videos I hope to afford sous vide some day and learn to cook.
Love you guys! Thx some much for all the awesome tips! I bought the joule and the 6 gallon tub in ur description and have been enjoying the best steak of my life for weeks! Can't thank u enough....
Awesome Robert. Its great to hear. Thank you so much for your ongoing support. I appreciate that very much.
Once again- love you guys! Thanks for the Q&A- mystery of Ninja answered!
I'm from Chihuahua, Mexico. Here we love meat, we do "carne asada" every weekend and for a video of yours I had to find for and try the picaña, now I'm a big fan. Keep up the good work.
+Noeh Valadez V. Awesome picanha is the queen. Picanha es la mejor!!!!!
I get excited when the sear music comes on. Great show guys. Thanks for sharing!!
Another great video guys! Thanks for telling us about seasoning both sides of the meat, I was always wondering!!!
+psych101436 I knew every always wonder. Thanks for the support 👍👍👍
Do you baste the steaks with something after searing? They seem to be very moist post searing! Which is a good thing, of course!
respect. it's been 2 month since i log on internet... i move into a wonderfull place and they delayded the internet wiring till TODAY!!! i went right here and ..the first clip i check is this one!! i missed you guys. now... lets get back to all i missed!!!
Bro you have been missed, right on..... :-)
My girl and I watch this stuff all the time! i love your videos!
Wow thank you so much. Thank your girl I said hi and I realy appreciate your support. Hit us up in facebook so when we go live you guys can participate.
You unintentionally answered something that I have been wondering about for a while, which is what do you guys do at the office. Keep up the food experiments, I have learned a lot watching your videos.
Thanks I appreciate your ongoing support. Lots more experiments coming, and I mean lots more.
I would like you're honest opinion on the best immersion circulator? Thanks guys, love the channel
I just got an Anova and have 2 questions that I am hoping you could help me with:
1. If I don't sear the meat, would it still taste good?
2. You ever tried an airfrier (philips) for the searing? does it work?
Thanks heaps in advance!
I love your channel I learned a lot about food sous vide style and also English, I am still learning English.
+enoc castro thanks. Your English is perfect thanks for watching 👍👍👍
I like the searing machine however one of my favorite parts of your videos is the time laps of the hand sear. Videos are still amazing either way
+Stinck Smith that's coming back this Thursday don't worry 👍👍👍
I could see a close up of the meat after it was cut, but did the broiler do a better job than the bernzomatic of searing? thought I saw a pretty decent sized gray band but wasn't sure if it was cuz the meat was kind of thin
+Nathan Patel yep you are right on camera it should a gray line but it was the lighting. It was much better that the searzall or torch this little thing is a beast and extremely powerful. Steaks were perfect.
Sous vide is where its at.... we have 22 people in my office and at the summer bbq i cant grill all steaks at once, solution, sous-vide.
Thank you so much sous-vide everything for all the recipes you do.... PS i can help you with poultry
+William Murphy you will love the video I am editing right now. Its an experiment and will come out soon.
Love the Q&A section of the videos. Keep that up, great way to answer little questions w/o having to make a whole video.
I want to know about that pepper mill you have! It looks so cool and convenient
I will be making this with my new Joule when it’s delivered tomorrow. However, I’m curious why you put the thyme on only one side? Seems like you would put a couple of sprigs on each side. Thanks for a reply.
Awesome video, I knew as soon as the searing music came on it was going to be awesome with the new grill you used to sear!
+ManEqualW thanks. Yeah man that thing is powerful crazy powerful.
Now that's a broiler!!! Thanks for the link, might order it today.
Very nice video. My husband asked me to mention, that salt should not be added during the sous vide cooking, as it drives the moisture out of the meat and gives a slightly rubbery texture.
Have you done a video of dry brining overnight vs salting right before sous vide? Would love to see the comparison
Parabens pelo novo equipamento!!! Com certeza dava mais trabalho, mas aquela "fritadeira" manual deixa a carne mais bonita e aparentemente crocante. A qualidades dos videos também n ao para de aumentar, parabens bro.
+Rodrigo Barreto valeu grande. Abraco forte pra terrinha
as i mentioned before a Butter VS Margarine test would be cool. But now i also though about searing, You usualy use the direct heat searing in your videos. But what about a test from charcoal grill, to pan fry searing and then your direct heat with the torch/salamander taste test?
+evilreddog all those test will be done. 👍👍👍
Great video.. Who does not like a KILLER RIBEYE. I like that Otto Wilde Grill, I hope that you continue to use it in up coming videos...
You didn't really elaborate on the searing contraption. Did you like it? will you be using that from now on at the office? Was there a lot of smoke or splatter using it? Love the ribeye it looked perfect
Great question Eric, yes I liked it and liked it a lot. In order to keep the video short I did go too deep on it. However, you will be seeing lots more on the channel. I plan to use it as often as I can. I can not use it in the office. In regards to the smoke, yes lots of smoke and the spatter was almost none. Let me just say this I LOVE THE OTTO GRILL and will be using it as often as I can. You will see more of it soon. Thanks for your ongoing support.
BRO! That broiler is exactly what I ask myself after every episode. Thanks for the excellent video!
+Emmett Childress, Jr. thanks brother. That thing is a beast.
I just followed your steps exactly. Guga this was amazing! Thank you
Thanks Eric glad it was amazing
What is that green garnish you always use at the end? Thanks
Do you have to sear the steak after? How much of a difference does it make?
I just ordered an Anova with express shipping because of you guys. First thing on the list is Ribeye!
+Gikona awesome you will be a very happy person. And ribeye is the best for first cook.
So I was thinking how would it come out if you seared it first lightly then sous vide it and then seared again? Just out of curiosity how the texture and color through would come out
I really love your video production, I see you growing subs quickly! I have shown you guys to all my friends!
Thanks Louis I appreciate the support. You guys are making it happen, thank you so much. yes, please do share with your friend. I appreciate that.
General question, what benefit does the lid give you for the container?
+Ron Castillo zero evaporation. That is key.
I finally watched one BEFORE dinner. Now I can eat like I've been locked in the basement since 3rd grade.
😂😂😂 LoL, thanks for your ongoing support. 👍👍
first one! love your vids keep it up
WOW Great Job Tyler, how you did that I don't know but I like it. THanks for your ongoing support, you get big 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Just wonder should I rest my steak after pan searing or searing them with the searzall...
Just one simple question. Do you put the steak before the water reach its temperature or before?
great video guys! can't wait for your next video!
next one its going to be awesome Coming up Thursday.
The Ribeyes looked great and thanks for dropping the temp down, but that new searing machine seemed to cook more of the inside of the steak more than I like. I prefer the direct Searz all .
+Waffle Cone thanks. They were really good i think the over cook thing was more the lighting. But will run more tests. 👍👍👍
#SVEQandA Can you do a video comparing fresh meat to meat the has been frozen?
Alex Clark That would be acctually intresting
I'd also like you guys to do that!
Alex Clark I will be doing that for sure! Its already in my books.
That would be relevant to me as well. I usually stock the freezer when they are on sale locally. Would be interested to see how being a month or two in the freezer effects the end result. (thawing and then cooking not cooking direct from frozen)
but is it BETTER than PICANHA????
I'm a simple man, I get a notification from SVE, I thumbs up.
+Quelqun IciDansLaPlace wow thank you so much. You get big 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 from me.
Sometimes I come home from work tired and hungry. I'd like to have a ribeye that is awesome and quick. What's your opinion if I were to go ahead and cook several steaks via sous vide, then remove the steaks from the bag, then dry the steaks off, then vacuum seals them again individually and freeze them? This way if I wanted a steak I could let it thaw in the refrigerator all day then allow it to come to room temperature then sear the steak.
Just a thought for planning a great dinner with less weeknight hassle.
+Brooks Webb I have done this experiment and I am working on the editing. 👍👍👍
1:46 answered my question if you should season both sides when cooking via sous vide.
+ljadgaming awesome 👍
Hi I have watched many of your videos and I am kind of confused based on the temperatures you use to get a medium rare steak. I have seen you sou video anywhere between 129-135 degrees. Which is best?
Thanks for all the videos. Do you let the steaks rest before or after you sear?
TIL ninja is a software developer
Beautiful Ribeyes, keep up the good work guys.
+Tyler Marshall thanks. They were so good.
I just bought a sous vide and how would I cook a ribeye that is thinner, like 1/2 inch to get the same level of doneness?
off to store to buy some ribeye! i ordered an Anova, cant wait to see how it compares to my joule, keep up the awesome vids guys!
Awesome you can never go wrong with the Anova. You will not regret the Anova that I can guarantee you. Thanks for your ongoing support.
tx, btw can u guys sous vide some bacon?
Guga, I purchased a spoon roast at the local grocery store and cooked it sous vide at 145f for 3 hours. My goodness, it was fork tender and took a $9 piece of meat and turned into beef tenderloin. Almost too rich. Love your channel!
i don't know much about sous vide,because i don't have the Stick or something else yet, but you make me wanna buy that stuff right away. but one question: shouldn't you season the meat with pepper after the searing because pepper gets bitter if it got burned!?
p.s. Pardon my english an greetings from Austria. Love your vids ;)
+Sven O. Austria 🇦🇹 IN THE HOUSE. I will put your question to the test. 👍👍👍
Sous Vide Everything im looking Forward to this, because i Just put salt on my meat before searing, but maybe its different with sous vide!?
You know it's a good day when there's a new SVE video out. Great cooks guys....looks amazing. Question: did you like it better cooked at 129*? I'm getting ready to do your ribeye cap steaks pretty soon and you did those at 135*. If you did the caps again,....would you switch to 129*? Keep up the great work guys. Happy 4th!!!
Great question, I normally like the steak at 135F if I am searing them with the searzall. But because of the otto grill I decided to change it to my favorite temp which is 129F and with the otto grill it was perfection. So I say depends on how you will finish it. But let me just say you will not mess it up either way. You can bet it will come out amazing. Happy 4th to you and your family thanks for your ongoing support.
You always season the meat on just one side. Doesn't it matter in the water bath or is there a difference in comparrison to season both sides?
+Jan K. Always both sides. But often show only one to keep the video short.
Ah yes, I see. Thanks for the quick answer!
Yay! Thanks for answering my question! Great cook up, ninjas!
+Donna Kelly awesome thanks for the support
I love cooking rib-eye using the sous vide method. Everyone has melted like butter trying my rib-eye. I gotta try the way you season it. I use salt and pepper, tried thyme once but never tried all that with the garlic powder.
You gotta give more info on what you used to sear. I sear either with torch or pan fry. Always looking for new (easier) ways to sear with good results.
Thanks Mark I appreciate the support. Lots more info about the Otto Grill will be coming. Today was a quick introduction on it. For what its worth the otto grill makes the searzall look like a tooth pick. So it is fantastic and I love it.
Would you try different types of salts, like Himalayan salt, for example?
+Rodrigo Marques yes I have it on the list.
Thank you, bro!
Help Guga! I bought half a cow (grass fed, pasture raised, 2 years old), and tried my sous vide for the first time with bone in ribeye. It turned out tough and almost inedible. I think I messed up by seasoning (coarse sea salt and fresh ground pepper) and vacuum sealing the day before and refrigerating. I cooked at 132° for 2-1/2 hours, then patted dry and seared with my torch (searzall on the way). My steak was soooooo tough :(
Should I season it immediately before cooking? Does it need to rest between coming out of the water bath and searing? How long should it rest before eating?
Im so bummed my steak was not good. I'll try new York steaks next time and cook them for 4 hours.
What is the music while seasoning the steak before SV?
I enjoyed all your video's and all the stacks looks amazing but if you don't mind Can you do a video comparison which the best sous vide cooker 😊
yep finishing the editing on that video it will post very soon.
Those steaks look amazing. I have something I would like your team to try and that is the difference between pre salting your steak before the sous vide(like normal) vs seasoning with salt after the steak was sous vide and then searing it? Thanks.
+sam the man already did that test. Check seasoning experiment
That looked great! What kind of salt are you using to season the meat?
+Stuart Miller Argentinian rock salt.
@Sous Vide Everything - How do you know how long to cook things at certain temperatures? I understand the heat + time, but where do you find that info?
Do you have a link for that pepper grinder too?
Olá bom dia, para costeletas de vitela posso usar o mesmo tempo e temperatura?
The Rib Eye that I normally cook are bone in. Does that change the cooking time?
No
I love you guys. Keep up the great work.
First off love the channel keep up the good work. and wanted to know what Sous Vide machine do you use or prefer
+Terrence Dorsey I am posting a video on that real soon.
Sous Vide Everything ok great can't wait to see it. I'm thinking about treating myself to a Sous Vide machine and Pellet Grill.
Nice vid. Thank you. One question. Do you cool down your steaks before you sear them. I find the thinner steaks sometimes overcook by the searing proces?
Clashen met Kalas I typically just undershoot medium rare a little bit, around 128
You guys are great .... Keep up the great videos!!!!!!
+Robert Rask thank you so much. I appreciate the support 👍👍👍
Looks like your broiler grill gave a larger cooked ring around the steak than the searzall?
+Over Watch I am pretty sure it was the lighting but more testing to come soon.
Just discovered you, and thanks for re-kindling the sous vide flames for me! I got away from using the sous vide on steaks in particular because I had come to believe that I was getting a drier steak. My go to steak now has become the thick cut ribeye (1 1/2 - 1 3/4"), and I have been using the reverse sear method to great success - bringing the seasoned steak to 118-120 in a warm grill, removing it to bring the grill to maximum nuke and then sear turning every 45 sec or so for a couple or three of minutes. The sous vide should be the perfect technique to get to the pre-sear temp, but I haven't wanted to take the chance until now. Sometime I wish you would measure the weight loss of a steak using sous vide so I can compare to loss during grilling. (I would let you know :))
Oh and if you really want to take it up a notch, get your butcher to give you some of the trimmed fat, render it and keep it in the freezer for handy access. At cook time thaw and get out a glob to melt, and paint it on the surface of the just seared steak followed by the fresh cracked black pepper - the truly best time to pepper a fine steak! :)
thanks again
Another great video. I wish that I still lived in Doral; I'd like to stop by your office for lunch sometime.
+John McArdlee we are really close to doral. Maybe one day. 👍👍👍
Medley?
Now I see why I have liked Ninja so much, I'm a Software Engineer too! I even have my title in our in company messaging app set to "Code Ninja"! Another great video!
👍👍👍 That is awesome. 👍👍👍
Love the videos! Your new toy looks awesome! Curious if you noticed a difference in sear from your torch? Also did you ever pick up any gas flavors from your sear torches, if so will the radical new broiler result in a "cleaner" taste?
Thanks for answering all these questions. I went to Johnson and wales culinary program we never got to play with these things! You guys truly make Amazing videos, that help us grow as cooks.
Thanks again
Myles
Hello Guga, can you run an experiment to see if you can sous vide a ribeye, put it in the fridge and then sear it and eat it the next day? How does it compare to a ribeye sous vide and seared same day?
Just bought some picahna here in the states but the butcher cut the fat cap off. Do you know what adjustments I would need to make if any using the Annova?
+Juice27FromGA he just committed the ultimate crime and he should go to jail. 👍😜😂 cook it the same way. Not much difference cook it at 129F make 1.5inch steaks with the grain and you should be good. 👍
I’m new to Sous Vide and have been obsessed with your videos!! You guys are awesome!! I am getting ready to buy all the stuff to start but I have one hesitation... are the steaks bland compared to regular on the grill? I’ve read some forums talking about sous vide being great for texture but not so much with flavor.. if I season exactly how you do will I be all set? Thanks for any advice and once again I love your channel!
This channel really knows how to cook! Some channel doesn't sear the steak long enough after sous vide, afraid that the char area gets too thick.
SO WRONG! You need that char in a specific thickness to get the flavor out. If the steak doesn't have enough char, it really tastes like boiled meat.
Dude it looks incredible and I am a believer of Sous Vide and that searing device is amazing! Just killing me eating it with those paper plates and plastic forks!
I am curious how you do you choose the amount of time you put the meat in to the water bath? I see the recommended time using the Anova app for a rib eye 1-1 1/2 pounds is 129.0 F for 1 hour. I tried this and seared the steak with a torch being Careful not to torch it too much. I didn't get a very tender steak.
What do you think went wrong? Awesome channel you guys have!
+Wade Morales check the ChefSteps app. Its pretty accurate. If your steak was not tender could have been just that specific steak it does sound like you cooked it right.
LOVE this channel- new fan here, you guys are great.
Keep it up
+Alexander Croft thank you so much. I really appreciate the support 👍👍👍
I'm thinking of to make this steak, its look so delicious, but in the end should i smoke it for a better taste or just rest it for a little time?