Congrats to Luke Cunningham the winner of the Joule Giveaway for this video. IMPORTANT! THESE STEAKS WERE COOKED AT 135F! I did mention in the video 135F. But, made and editing mistake and wrote the incorrect temp. My Bad, again cooked @ 135F for 2hrs.
IMPORTANT! THESE STEAKS WERE COOKED AT 135F! I did mention in the video 135F. But, made and editing mistake and wrote the incorrect temp. My Bad, again cooked @ 135F for 2hrs.
Great videos guys. I think i would try the one with herbs and butter but also put garlic. You didn't comment anything about the clove of garlic you put with the onion. Did you taste the garlic as well or just the onion? Also i like to enter the giveaway because i want to try sous vide for a very long time and i've seen Joule from chefsteps but they don't ship here in Greece so it would be great to have one. Keep up the great work.
When you cook beef sous vide, and cut it like they did, it actually gets redder as it sits. The process is called bloom. 135 is higher than I will cook any steak but as you see it turned out just fine.
I have just started researching Sous Vide cooking and have found your videos the most useful. I really like how you explain this step by step but like you are talking to a friend and not a classroom. I love watching the expressions on your 3 faces when tasting your cooking. I enjoy how the 3 of you can have different opinions on what tastes better and WHY. That means a lot to a beginner like me. Best of all, you 3 seem to be having a lot of FUN! Keep up the great videos!
Just picked up 4 pounds of rib caps! Can't wait to try this. Going to do garlic and onion powder and some real lite salt and pepper. The pan sear with some butter.
So this is what I did I sautéed some onions and sliced garlic threw some thyme. Let it cool down and put it with my steak with organic butter... boom... no words... i've made thousands of steaks in my life but this one was hands-down the best
Ive Cooked Steaks my whole long Life , hot seared for ever, then reverse seared recently, and now I see the result of Souvide Rib Caps with Joule and Im a Believer!
This recipe has been my favorite go to for the last few years when making sous vide ribcap. Thank goodness 'some' Costco locations still has this cut! I love combining the onion, garlic & herbs at 135F for 2-3 hours. I also indulge by searing them in either duck fat or wagyu tallow in a cast iron with a crushed garlic clove and a sprig of rosemary. Along with making a wild mushroom risotto and sipping on great red wine it's a meal that brings a smile to everyone's face at our table!
Those all looked so delicious. I think I'd like to try putting the onion and garlic on one side of the steak, and then the herbs and butter on the other, to get that perfect combination of flavours.
I'm a student and can't really cook expensive steaks, but when I do these are the types of videos I like to see, I tried cooking my steak with onions and butter (best of bth worlds) and it was TO DIE FOR!
I've made mine with rosemary and thyme with just coarse salt and butter. Quick blast on the grill to sear them and your in HEAVEN!!! Great videos guys! I know what I'm having for dinner!
First of all..... I have been looking at getting a Sous Vide for awhile now, Until I seen Your guys video's I was not sold... BUT..... You guys sold me on Sous Vide cooking.. I now just need a Sous Vide cooker such as the Joule ....You guys are AWESOME, Thank you so much for the work you do in making these great videos and showing us what works and what does not work. Further more, I Love to watch your reactions when tasting the different foods. Super entertaining..... For the STEAKS, I will have to go with the onion steak, Although I may try it with mushrooms as well and a bit of Garlic. Thanks again and keep it up...... I am on the hunt for some PICANHA, I can't wait to try it. Loyal fan from Salt Lake City Utah, USA Chefffourfun,
I've been to Brazil and eaten at some really good churrascarias, but I've always thought that prime ribeye is significantly better! The one thing I love at the churrascaria that Americans don't typically eat is the skewer of chicken hearts - really delicious. Need to get that tradition established in the US.
I've always known this. 😁 Until a few years ago and shows like this, Pacanha was a cheap cut of meat. Now it's 5-6 times the price that it was for decades. I like Ribeye, Filet Mignon, Strip and Tri Tip better than Pacanha.
Hey guys I just found our channel and I love it. I am a retired meat cutter, one time I made a roast out of six caps tied together. My family went crazy because it was so tender and flavorful better than any filet or prime strip. Keep up the good work
Holy cow that Joule is LOUD!! Another plus for the ANova... The ANova brand is nice and quiet. I guess that's why you usually use the ANova when videoing. I must try this potato recipe. Thanks for adding it to the video
So glad that I stumbled upon this channel. I might actually start cooking again! I especially love that you guys aren't shy about showing the mishaps and are honest about your impressions, even if it pains you to say them. Keep it up!
Great Episode Guys, Your Channel is like taking a Vacation on my Computer to Miami. I feel like "one of the Guys" at the Office and it really takes me away for awhile...I even bought a new Under Armor shirt last week! And we had a Brazilian Girl at work for me to Train last Year, she could be your Sister..she looked just like you and she said that Brazilians could "spot each other" you all had a certain look... Oh please do more Fishing Episodes (with Pointers on whats the best fish, Boats ..like yours. etc) Now, the Steak you did was the Best yet. I would have "cold smoked it" in Pecan wood with a light briskett rub for 1 hour. I am gonna try that out some day and let you Guys know!! Please keep up the Awsome show. Thanks again, from your number one Fan up in Pennsylvania.
I'm a little confused. Didn't you guys say it was better without the butter in one of your videos. Not sure which one was uploaded first, but it seems like a contradiction.
The butter test was filmed after this one. Since the chemical compounds that give beef a lot of its flavor are fat soluble, butter will mix with it and dillute the steak. The flavor gets left in the bag. Better to seal it in the bag with no extra fat, and add butter while it's being seared!
These negative comments are probably from chefs, sous vide is threatening you and you don't like it because the food is better than yours. Get over it, I'm gonna do this at home and enjoy better food. Reply negatively if you want I don't care and most likely will laugh at it. Lol
I made the Butter & Thyme and Onion/Garlic. Both were amazing, but I think I prefer the Onion/Garlic. I don't normally put garlic in my sous vide bags, but this turned out really well!
Ever since I found your channel I literally sous vide everything I possibly can. I do not have a torch but I blast them on a charcoal starter with a grate on top. Very fast even sear just not a lot of room if you have a lot to sear.
I've been watching sous vide videos for quite some time now, but this is the one that really makes me want to finally try it for myself. Being the gadget freak I am, the Joule is my first choice and is already on my wish list. And those steaks, I'm basically a purist, but I think my first sous vide attempt has got to be the herb version along with those fabulous potatoes. All I can say is wow...just wow. Thank you so much, guys!
Me and my family L O V E all of your video man . . .Why don't you try to make it with the onion, garlic and herbs to make in more perfecto . . . for me the searing process might be better on coal fire then under fire torch, cmiiw . . . btw why don't you make a steak restaurant so other people can taste any of your experiments, at last please choose me to be the Joule by ChefSteps Giveaway winner . . . please . . .
Love the channel! I agree 100% after playing around with butter and oil. Course salt, herbs pepper, on occasion garlic NOTHING else in these bags when I cook. Sous vide really intensifies whatever you cook and letting meat cook with its own fat is better than adding in butter or oils.
I got my sous vide device for Mother's Day 2017 and have used it everyday since! I am obsessed with your fabulous videos! I am going to have to cut my comment short as I have to hurry off to Costco and find this steak!
I started watching these video's at work and they always make my mouth water, keep it up guys! I wouldn't mind trying to add a little wog in the recipe and use Vegeta (vegetable salt).
I have watched plenty of videos on how to make steaks! But never seen such process, you have a new subscriber, thank you for all your wonderful videos!!
I am sure all three steaks were incredible, but I think I would like the onion with garlic the most. I will eat all three steaks one bite at a time. Amazing work, keep it up.
So because of how great these guys videos are I bought a sous vide cooker for myself and I did this exact experiment! Now I don't wanna eat anything but prime meat! Each steak got better and better but the herbs definitely had a distinct taste and boy it was delicious! Next time I cooked them I just put salt, pepper, onion n garlic powder and herbs along with some butter and it's an explosion of flavor in your mouth! After they r done I just take them out and sear them on the sear section of my grill gets really hot and gives them great grill marks!!
I've been debating getting into the whole sous vide thing for a long time now. You guys have shown me how simple and delicious it is, so I'm definitely going to get a machine soon so I can join in on the fun.
I've bought the rib eye caps a number of times and not only is the prime cap worth every penny, but beats almost all steakhouses. I still sous vide in a cooler, works great!
After watching several of your vids, I know that if all 3 of you say "better than picanha," it must be awesome. I have cooked the Cap Steaks from Costco many times but never sous vide. I just bought a Joule and am going to give them a try this weekend.Thanks for the great TH-cam channel!
Thank you so much for videos and inspiration. Just grabbed my first prime steak and it was a ribeye cap. I tried sous vide for the first time following your lead. It’s pouring here so I seared it in butter in cast iron. This has to be the best steak I’ve ever had!
I had the chance to make the same PRIME RIBEYE CAP Steak Sous Vide style. The only thing I can say is "oh wow!" What a difference this style of "slow cooking" makes! I don't have a Joule, so I used a regular pot full of water on a gas burner. I was able to monitor the temp with a cooking thermometer I bought at the store. I cooked the onion & garlic and the salt & pepper together and they came out yummilicios. I have to admit. I cooked the herbs the next day and overcooked it. However, it still tasted great, but I will try this again and will monitor the temperature better. Thanks for all of your great cooking advice!
I just sous vide cooked a Costco Cap Steak with an onion slice and crushed garlic clove with salt and pepper. I lowered the temp to 130 instead of 135 since I seared it on a Weber which brought the temp up to 135 on the steak. They came out phenomenally. For the next one I will try it with fresh thyme and butter and salt and pepper. I also cooked the mashed potatoes exactly as you had. Absolutely delicious. However, next time I make it I will add roasted garlic slivers to the bag before cooking. I think it will add another dimension of flavor. Costco here I come for more Cap Steaks. Thanks for the cooking inspiration.
I typically cook nice steaks with salt, pepper, onion. Reverse sear in a cast iron at 250F until 125. Hard sear in same cast iron. Finish with garlic butter baste. BTW love your show.
Amazing video .. I will definitely use everything .. onion, thyme, butter, salt & pepper. Also sear it on a hot cast iron pan on my grill .. love the way you present. I am still drooling watching the video .. your friends are great too .. amazing expressions!
All of the steaks look unbelievable, and they are juicy, and I know amazing. It is such a pleasure to see your faces when you taste the dishes. Thanks for all you do, and please keep it up. Try the pink sea salt, or any other mediterranean brands and you will find additional goodness. I am new to this, but want to learn more and more with you guys. Thanks again, DocG
I agree. It's nice to see experiments and variations on great steaks. However, I would love to see tricks on making cheaper cuts taste expensive. I have 5 kids and would love to eat more steak!!
Those beauties look unbelievable! I would eat every single one of them with that incredible mashed potatoes that I will cook tonight with my Joule, and maybe a fried egg on top....can't wait! Congratulations for your great work.
Kiaora you boys are great love watching your vidz and comments with Sous Vide method find myself learning as you go its like having my own test kitchen thanks.
Love the simplicity of your tools and ingredients, things we can buy anywhere. We have an Anova, but would LOVE to have another sous vide tool to cook more at once! Thank you for sharing all your tips, tricks and recipes 👍👍👍
I also buy my Prime cap steaks at Costco. After watching your demo, I sous-vide using all 3 of your seasonings on the same steak: Salt and pepper first, then on one side, the onion and garlic, and on the other side, the thyme and butter. Heaven on earth!. I'm going to be a hero at my next dinner party, with my very gourmet friends. Thank you so much, you've used technology so wisely to elevate the art of relishing a butter-soft, fragrant steak to the max!
Did my first Sous Vide cap steak. Lawry's seasoned salt only pre vacuum. AWESOME!!! Seared over Royal Oak charcoal on the Weber for 3 min per side. Will go longer next time. Just beef butter folks.
i usually rub some olive oil with herbs instead of butter to keep it healthier (sure... so much healthier ;-) ). loving it! lemon-thyme is also great, it as a less classic taste!
Awesome video! I haven't tried the rib eye caps yet, but I love the fresh rosemary and crushed garlic with filets or a NY Strip. Going to try those rib eyes soon and definitely with the onion. Thanks for doing these videos!!
Your videos are great! I like that you are open to different methods and techniques and test them to find what works for you. I'll have to try putting an onion with my next sous vide steak!
I currently have an Anova Sous Vide that I love. Tonight we had T-bone steaks with corse sea salt, and garlic, a few sprigs of fresh thyme and a slice of onion @ 132 f. This was then finished on a Weber grill including the onions. The flavor was fantastic and the onion was amazing. While eating I watched this video which made me want to try the mashed potatoes. I think this is in the near future. Thank you for all the videos you make and the great recipes you have provided.
Regarding the potatoes, I just bagged them up in my Food Saver. I was prepared for what happened, because I noticed in this video that you sealed them twice. With the cream they do not seal properly the first time, as they are too wet. You need to clean the bag above the first seal - I just used a paper towel - and simply seal again. I think that because there is not a true vacuum seal it is easy to move the potatoes and other stuff around, before and after the sous vide. Love you guys!
THANKS for a good tip. I also understand that dialing in a lower level of vacuum for that part of the seal is also necessary. I do use a commercial chamber vacuum with those adjustments.
Guga, I'm impressed with your progress in making videos. This is nice stuff you are doing here, but you are on a completely different level now! Bravo!! Kudos!! Congratulations to you and your production team of course!
Great video guys. I would like to see you do one steak with all seasoning combined. That's how I would eat it, salt and onion and herbs. Great idea on the mash potato. I will have to give that a try.
the salt and pepper would be my pick! I'm hooked on your channel now and have been watching all the videos while I do housework. :-D. I totally wish I could try some of your recipes!
I just picked up on this channel a few days ago and I'm completely mesmerized. I have to get into this sous vide thing. I cannot believe you can make mashed potatoes! I'm also excited you guys finally found something better than picanha! Great personalities..fun and informative. thank you.
This steak demo made me drool!! I do wish you would publish a temperature plus suggested time for different cuts of meat. We don't need the temperature as much as the time needed. I really enjoy your presentations - you are natural entertainers!
I have made the exact cut of steak I bought from Costco using the reverse sear method on my smoker; smoking until the internal temp hits 135, then finish off with herbs from my garden and butter in a cast iron skillet. I would definitely go with the herb/butter for sous vide! Great job on the videos, you guys always leave me having a huge appetite, as well as excited to cook.
Congrats to Luke Cunningham the winner of the Joule Giveaway for this video.
IMPORTANT!
THESE STEAKS WERE COOKED AT 135F!
I did mention in the video 135F. But, made and editing mistake and wrote
the incorrect temp. My Bad, again cooked @ 135F for 2hrs.
Love your channel. LOVE Chef Steps and my Joules!!! I'm looking for a source for Picanha!!!
I
How do you decide what temperature to cook your various meats?
ur contradicting ur self! in another video you said without butter is better and now u say with butter is better LOL
This video was published on April 3rd, 2017, the butter one was on May 11th, over a month later.
IMPORTANT!
THESE STEAKS WERE COOKED AT 135F!
I did mention in the video 135F. But, made and editing mistake and wrote the incorrect temp. My Bad, again cooked @ 135F for 2hrs.
Wow. Great video. I would love to try the herbs and butter!
Sous Vide Everything I enjoyed your segment. I will try the onion version with my Mediterranean menu.. I believe it will go with the menu nicely
Great videos guys. I think i would try the one with herbs and butter but also put garlic. You didn't comment anything about the clove of garlic you put with the onion. Did you taste the garlic as well or just the onion? Also i like to enter the giveaway because i want to try sous vide for a very long time and i've seen Joule from chefsteps but they don't ship here in Greece so it would be great to have one. Keep up the great work.
how come anova recommends ribeye at 129 for 1 hour? medium rare? How did yours come out with so much color!
When you cook beef sous vide, and cut it like they did, it actually gets redder as it sits. The process is called bloom. 135 is higher than I will cook any steak but as you see it turned out just fine.
I have just started researching Sous Vide cooking and have found your videos the most useful. I really like how you explain this step by step but like you are talking to a friend and not a classroom. I love watching the expressions on your 3 faces when tasting your cooking. I enjoy how the 3 of you can have different opinions on what tastes better and WHY. That means a lot to a beginner like me. Best of all, you 3 seem to be having a lot of FUN! Keep up the great videos!
Bill Hollis yes! Completely agree how it feels like they are talking to a friend!
Just picked up 4 pounds of rib caps! Can't wait to try this. Going to do garlic and onion powder and some real lite salt and pepper. The pan sear with some butter.
The faces the three of you make when you're eating are adorable!!! I can't wait to start trying some of your videos!!!
What a throwback. I love how confident you are in your new videos, but the classic ones are just jewels.
"I'm so ready it's not even a joke" - love this guy haha
Who is watching in 2020? Guga seems so subdued here.
gillyweedniharry agreed
Right??
2020 guga would have slapped himself if he seen this vid again he said the ribeye cap steak is better than picanha 😂😂
Lmao fr
july 2020
So this is what I did I sautéed some onions and sliced garlic threw some thyme. Let it cool down and put it with my steak with organic butter... boom... no words... i've made thousands of steaks in my life but this one was hands-down the best
Sous Vide?
I just made the potatoes today to go along with Easter dinner. No Kidding - the best mashed potatoes I've ever had!
You've got to try them.
Cheers!
+J Amini awesome glad to hear. Mashed potato are awesome 👍👏👍
Ive Cooked Steaks my whole long Life , hot seared for ever, then reverse seared recently, and now I see the result of Souvide Rib Caps with Joule and Im a Believer!
This recipe has been my favorite go to for the last few years when making sous vide ribcap. Thank goodness 'some' Costco locations still has this cut! I love combining the onion, garlic & herbs at 135F for 2-3 hours. I also indulge by searing them in either duck fat or wagyu tallow in a cast iron with a crushed garlic clove and a sprig of rosemary. Along with making a wild mushroom risotto and sipping on great red wine it's a meal that brings a smile to everyone's face at our table!
Cap steak is my favourite too! I love to do mine seared in the pan finished simply with some butter and garlic in the last few minutes of cooking
Onion, butter, garlic, and herbs! Just subscribed. Love your videos! You took my home cooking to a new level!
The reactions from garlic/thyme are priceless! That's what I'm trying this weekend! Thanks, love your videos!
Those all looked so delicious. I think I'd like to try putting the onion and garlic on one side of the steak, and then the herbs and butter on the other, to get that perfect combination of flavours.
"Herbs guys, herbs..." quote of the week! Ha! I just started watching your videos. Starting my first picanha souse vide today. Wish me luck!!!
Each steak looked so good that my mouth was watering. Salting the steak, cooking it, and putting butter on it after is my favorite way to eat it!
Ahh man, ribeye caps are like the perfect cut of steak. Excellent video brother!
I'm a student and can't really cook expensive steaks, but when I do these are the types of videos I like to see, I tried cooking my steak with onions and butter (best of bth worlds) and it was TO DIE FOR!
I hope you are able to enjoy a nice steak time from time now!
I've made mine with rosemary and thyme with just coarse salt and butter. Quick blast on the grill to sear them and your in HEAVEN!!! Great videos guys! I know what I'm having for dinner!
First of all..... I have been looking at getting a Sous Vide for awhile now, Until I seen Your guys video's I was not sold... BUT..... You guys sold me on Sous Vide cooking.. I now just need a Sous Vide cooker such as the Joule
....You guys are AWESOME,
Thank you so much for the work you do in making these great videos and showing us what works and what does not work.
Further more, I Love to watch your reactions when tasting the different foods. Super entertaining.....
For the STEAKS,
I will have to go with the onion steak, Although I may try it with mushrooms as well and a bit of Garlic.
Thanks again and keep it up......
I am on the hunt for some PICANHA, I can't wait to try it.
Loyal fan from Salt Lake City Utah, USA
Chefffourfun,
Finally brazillians that say something better than pichana
I've been to Brazil and eaten at some really good churrascarias, but I've always thought that prime ribeye is significantly better! The one thing I love at the churrascaria that Americans don't typically eat is the skewer of chicken hearts - really delicious. Need to get that tradition established in the US.
I've always known this. 😁 Until a few years ago and shows like this, Pacanha was a cheap cut of meat. Now it's 5-6 times the price that it was for decades. I like Ribeye, Filet Mignon, Strip and Tri Tip better than Pacanha.
@@stevedussault9848 I've eaten fried chicken hearts, how were they prepared there, over an open flame?
Boa!!
@@johnchase4408 You are insane if you you really think strip and tri tip are better than picanha.
Hey guys I just found our channel and I love it. I am a retired meat cutter, one time I made a roast out of six caps tied together. My family went crazy because it was so tender and flavorful better than any filet or prime strip.
Keep up the good work
I love of all three methods mentioned. They are all great way to season and cook the steak.
yum is the only word that I can find to say
Holy cow that Joule is LOUD!! Another plus for the ANova... The ANova brand is nice and quiet. I guess that's why you usually use the ANova when videoing.
I must try this potato recipe. Thanks for adding it to the video
I like the temperature indicator on the Anova. That's why I chose the Anova over the Joule.
So glad that I stumbled upon this channel. I might actually start cooking again! I especially love that you guys aren't shy about showing the mishaps and are honest about your impressions, even if it pains you to say them. Keep it up!
Great Episode Guys, Your Channel is like taking a Vacation on my Computer to Miami. I feel like "one of the Guys" at the Office and it really takes me away for awhile...I even bought a new Under Armor shirt last week! And we had a Brazilian Girl at work for me
to Train last Year, she could be your Sister..she looked just like you and she said that
Brazilians could "spot each other" you all had a certain look... Oh please do more Fishing
Episodes (with Pointers on whats the best fish, Boats ..like yours. etc)
Now, the Steak you did was the Best yet. I would have "cold smoked it" in Pecan wood
with a light briskett rub for 1 hour. I am gonna try that out some day and let you Guys
know!! Please keep up the Awsome show. Thanks again, from your number one Fan up
in Pennsylvania.
I'm a little confused. Didn't you guys say it was better without the butter in one of your videos. Not sure which one was uploaded first, but it seems like a contradiction.
the video you're referencing was made about picanha, not ribeye... I thought the same too but I was wrong
The butter test was filmed after this one. Since the chemical compounds that give beef a lot of its flavor are fat soluble, butter will mix with it and dillute the steak. The flavor gets left in the bag. Better to seal it in the bag with no extra fat, and add butter while it's being seared!
sevend714 different ingredients do different things!!
p.s. over liquid always boils poultry, though!! ;))
Boabdil Perez )
Herbst and Butter with mash potatoes great... with green asparagus fried in Butter and someone Chili slices on it ... heaven
Ribeye Cap is the BOMB !
Eating prime ribeye with a plastic fork
Are you kidding me? That is a state of the art, razor sharp, scientifically proven, plasticine!
Nanoteilchen Wolfe pit jokes.. 😞 🔫
And??
Maybe they hate dishes lol
tragicmia305 Jokes get always funnier when someone explains them.
Even watching this older video makes my mouth water just watching you guys eat! Love you guys!
This man can cook. Period.
sous vide is ez idk if thats real cooking :D
this man can put meat in a bag and submerge it
These negative comments are probably from chefs, sous vide is threatening you and you don't like it because the food is better than yours. Get over it, I'm gonna do this at home and enjoy better food. Reply negatively if you want I don't care and most likely will laugh at it. Lol
ronald nelson you’ll never cook like a professional cook. Sous vide or not. Experience is always superior
9929kingfish Ron was right I see
Herbs and butter for sure! But with 4 cloves of garlic at least.
Tom Thompson
Tom Thompson
Tom Thompson.
Tom Thompson.
Tom Thompson
I made the Butter & Thyme and Onion/Garlic. Both were amazing, but I think I prefer the Onion/Garlic. I don't normally put garlic in my sous vide bags, but this turned out really well!
Never fails to put a smile on my face! :D
Herbs and butter all day long!
Thanks guys! I started cooking steaks sous vide a couple years ago. With a great after cook sear, you can't go wrong!
With love and an empty stomach
Bryan Fong the japanese think we are crazy eating everything with metal cutlery. They think the metal affects the taste of the food
w h a t
Good food is the way for personal growth and abundant happiness! Thank you for your videos!
Ever since I found your channel I literally sous vide everything I possibly can. I do not have a torch but I blast them on a charcoal starter with a grate on top. Very fast even sear just not a lot of room if you have a lot to sear.
Those steaks looks amazing!
0:00 OH IT'S ADMIRAL BULLDOG
ROFL I thought the same thing
JEBAITED
I've been watching sous vide videos for quite some time now, but this is the one that really makes me want to finally try it for myself. Being the gadget freak I am, the Joule is my first choice and is already on my wish list. And those steaks, I'm basically a purist, but I think my first sous vide attempt has got to be the herb version along with those fabulous potatoes. All I can say is wow...just wow. Thank you so much, guys!
Me and my family L O V E all of your video man . . .Why don't you try to make it with the onion, garlic and herbs to make in more perfecto . . . for me the searing process might be better on coal fire then under fire torch, cmiiw . . . btw why don't you make a steak restaurant so other people can taste any of your experiments, at last please choose me to be the Joule by ChefSteps Giveaway winner . . . please . . .
Love how I've never seen a comment telling Guga that's a 1oz shot glass he's using when he measures "2 ounces" of heavy whipping cream. 😂
Love the channel! I agree 100% after playing around with butter and oil. Course salt, herbs pepper, on occasion garlic NOTHING else in these bags when I cook. Sous vide really intensifies whatever you cook and letting meat cook with its own fat is better than adding in butter or oils.
I like how you spend $40 on expensive steaks, but make your brother eat off of a paper plate.
I got my sous vide device for Mother's Day 2017 and have used it everyday since! I am obsessed with your fabulous videos! I am going to have to cut my comment short as I have to hurry off to Costco and find this steak!
My mouth is watering. Your videos have given me the bump to try Sous Vide cooking. Thanks.
I started watching these video's at work and they always make my mouth water, keep it up guys! I wouldn't mind trying to add a little wog in the recipe and use Vegeta (vegetable salt).
I have watched plenty of videos on how to make steaks! But never seen such process, you have a new subscriber, thank you for all your wonderful videos!!
I am sure all three steaks were incredible, but I think I would like the onion with garlic the most. I will eat all three steaks one bite at a time. Amazing work, keep it up.
So because of how great these guys videos are I bought a sous vide cooker for myself and I did this exact experiment! Now I don't wanna eat anything but prime meat! Each steak got better and better but the herbs definitely had a distinct taste and boy it was delicious! Next time I cooked them I just put salt, pepper, onion n garlic powder and herbs along with some butter and it's an explosion of flavor in your mouth! After they r done I just take them out and sear them on the sear section of my grill gets really hot and gives them great grill marks!!
I've been debating getting into the whole sous vide thing for a long time now. You guys have shown me how simple and delicious it is, so I'm definitely going to get a machine soon so I can join in on the fun.
I've bought the rib eye caps a number of times and not only is the prime cap worth every penny, but beats almost all steakhouses. I still sous vide in a cooler, works great!
After watching several of your vids, I know that if all 3 of you say "better than picanha," it must be awesome. I have cooked the Cap Steaks from Costco many times but never sous vide. I just bought a Joule and am going to give them a try this weekend.Thanks for the great TH-cam channel!
I didn't think you guys would admit a steak is better than picana! kudos for the honesty. love your videos!
Thank you so much for videos and inspiration. Just grabbed my first prime steak and it was a ribeye cap. I tried sous vide for the first time following your lead. It’s pouring here so I seared it in butter in cast iron. This has to be the best steak I’ve ever had!
These steaks look great ... will be trying the herb version tonite. Thanks for the great videos ... luv watching you guys!
I had the chance to make the same PRIME RIBEYE CAP Steak Sous Vide style. The only thing I can say is "oh wow!" What a difference this style of "slow cooking" makes! I don't have a Joule, so I used a regular pot full of water on a gas burner. I was able to monitor the temp with a cooking thermometer I bought at the store. I cooked the onion & garlic and the salt & pepper together and they came out yummilicios. I have to admit. I cooked the herbs the next day and overcooked it. However, it still tasted great, but I will try this again and will monitor the temperature better. Thanks for all of your great cooking advice!
I just sous vide cooked a Costco Cap Steak with an onion slice and crushed garlic clove with salt and pepper. I lowered the temp to 130 instead of 135 since I seared it on a Weber which brought the temp up to 135 on the steak. They came out phenomenally. For the next one I will try it with fresh thyme and butter and salt and pepper. I also cooked the mashed potatoes exactly as you had. Absolutely delicious. However, next time I make it I will add roasted garlic slivers to the bag before cooking. I think it will add another dimension of flavor. Costco here I come for more Cap Steaks. Thanks for the cooking inspiration.
I typically cook nice steaks with salt, pepper, onion. Reverse sear in a cast iron at 250F until 125. Hard sear in same cast iron. Finish with garlic butter baste. BTW love your show.
Amazing video .. I will definitely use everything .. onion, thyme, butter, salt & pepper. Also sear it on a hot cast iron pan on my grill .. love the way you present. I am still drooling watching the video .. your friends are great too .. amazing expressions!
All of the steaks look unbelievable, and they are juicy, and I know amazing. It is such a pleasure to see your faces when you taste the dishes. Thanks for all you do, and please keep it up. Try the pink sea salt, or any other mediterranean brands and you will find additional goodness. I am new to this, but want to learn more and more with you guys. Thanks again, DocG
Love the show! Basic maldon salt and freshly cracked black and white pepper is how I would eat that
I’m learning to cook sous vide and Guga is the only one I watch. Everything I’ve tried has been amazing.
You've opened my eyes to ways to proper sous vide!!! Thanks bro--!!!!!! This is currently my favorite TH-cam channel!
I agree. It's nice to see experiments and variations on great steaks. However, I would love to see tricks on making cheaper cuts taste expensive. I have 5 kids and would love to eat more steak!!
Wow guys! Thanks for introducing me to picanha. Thank god I live in Florida and it is easy to get. You guys rock! Keep the videos coming. Thanks.
I love the shot glass as a measuring tool. Now, add some Kahlua and vodka to it and swish it around. Yummy shot!
Those beauties look unbelievable! I would eat every single one of them with that incredible mashed potatoes that I will cook tonight with my Joule, and maybe a fried egg on top....can't wait! Congratulations for your great work.
Kiaora you boys are great love watching your vidz and comments with Sous Vide method find myself learning as you go its like having my own test kitchen thanks.
Love the simplicity of your tools and ingredients, things we can buy anywhere. We have an Anova, but would LOVE to have another sous vide tool to cook more at once! Thank you for sharing all your tips, tricks and recipes 👍👍👍
I also buy my Prime cap steaks at Costco. After watching your demo, I sous-vide using all 3 of your seasonings on the same steak: Salt and pepper first, then on one side, the onion and garlic, and on the other side, the thyme and butter. Heaven on earth!. I'm going to be a hero at my next dinner party, with my very gourmet friends. Thank you so much, you've used technology so wisely to elevate the art of relishing a butter-soft, fragrant steak to the max!
Did my first Sous Vide cap steak. Lawry's seasoned salt only pre vacuum. AWESOME!!! Seared over Royal Oak charcoal on the Weber for 3 min per side. Will go longer next time. Just beef butter folks.
i usually rub some olive oil with herbs instead of butter to keep it healthier (sure... so much healthier ;-) ). loving it! lemon-thyme is also great, it as a less classic taste!
Awesome video! I haven't tried the rib eye caps yet, but I love the fresh rosemary and crushed garlic with filets or a NY Strip. Going to try those rib eyes soon and definitely with the onion.
Thanks for doing these videos!!
Your videos are great! I like that you are open to different methods and techniques and test them to find what works for you. I'll have to try putting an onion with my next sous vide steak!
I currently have an Anova Sous Vide that I love. Tonight we had T-bone steaks with corse sea salt, and garlic, a few sprigs of fresh thyme and a slice of onion @ 132 f. This was then finished on a Weber grill including the onions. The flavor was fantastic and the onion was amazing. While eating I watched this video which made me want to try the mashed potatoes. I think this is in the near future. Thank you for all the videos you make and the great recipes you have provided.
Really loved the video. After seeing your faces after one bite tells me i need this in my life! Those potatos though, to much fun!
Regarding the potatoes, I just bagged them up in my Food Saver. I was prepared for what happened, because I noticed in this video that you sealed them twice. With the cream they do not seal properly the first time, as they are too wet. You need to clean the bag above the first seal - I just used a paper towel - and simply seal again. I think that because there is not a true vacuum seal it is easy to move the potatoes and other stuff around, before and after the sous vide. Love you guys!
THANKS for a good tip. I also understand that dialing in a lower level of vacuum for that part of the seal is also necessary. I do use a commercial chamber vacuum with those adjustments.
The Onion,salt and peppers are the best always! keep up the good work gentlemen.
I really enjoy your videos I'm going to tackle a filet mignon tonight and the potatoes! Have you ever used a weed burner for the sear?
All 3 look amazing! I would probably like the butter and herb steak the most!
Guga, I'm impressed with your progress in making videos. This is nice stuff you are doing here, but you are on a completely different level now! Bravo!! Kudos!! Congratulations to you and your production team of course!
Great video guys. I would like to see you do one steak with all seasoning combined. That's how I would eat it, salt and onion and herbs. Great idea on the mash potato. I will have to give that a try.
Wow. Must try all three, but I think onion and garlic is right up my alley.
I used to get these from costco every time i go. They are amazing. My favorite steaks hands down.
Wild Fork Foods sells them
Thank you for making these videos! You guys are the pioneers of the sous vide movement; love it!
i love to watch you guys try the food !!!!!! it is my favorite part ,great job guys
the salt and pepper would be my pick! I'm hooked on your channel now and have been watching all the videos while I do housework. :-D. I totally wish I could try some of your recipes!
I love the way you always look at ninja when you take the first bite of something amazing. Watching your videos daily, keep it up my friend!
Out of these steaks I would eat the herb one. The herb one had the best reaction out of all of you. You guys are so entertaining!!!
Guga, I made these mashed potatoes for the first time tonight, and they are beyond excellent. Thank you for this video.
I just picked up on this channel a few days ago and I'm completely mesmerized. I have to get into this sous vide thing. I cannot believe you can make mashed potatoes! I'm also excited you guys finally found something better than picanha! Great personalities..fun and informative. thank you.
This steak demo made me drool!! I do wish you would publish a temperature plus suggested time for different cuts of meat. We don't need the temperature as much as the time needed. I really enjoy your presentations - you are natural entertainers!
Definitely with the herbs! And I would finish it on charcoal to give it a smoky note. Great job on the video guys! My mouth is watering :)
I have made the exact cut of steak I bought from Costco using the reverse sear method on my smoker; smoking until the internal temp hits 135, then finish off with herbs from my garden and butter in a cast iron skillet. I would definitely go with the herb/butter for sous vide! Great job on the videos, you guys always leave me having a huge appetite, as well as excited to cook.