I have never seen a steak cooked that way before. Always cooked it over an open flame. You have opened my eyes to whole new world of cooking. Thank you so much for sharing with us your knowledge. Much appreciated. Liked and subscribed of course! LOL
Short ribs and ribeye have been the least impressive things I've sous vide so far. I thought it might have been because my cow was grass finished and the fat was different than the more common grain finished but im going to try this temp and see how it goes. I was wondering if dry brining might have improved the fat too. Do you have any recommendations on temp for short ribs? You've convinced me to upgrade to the suvgun
I have to ask, I've been watching the differences in the guns, before I purchase one, and it didn't look like you had the Searzall turned up very high. I've never seen it take so long to sear a steak and I'd really like to know if that was the case. It would certainly make my decision an easy one. Thanks.
Good morning! I’ve seared a lot with the Searzall and one of my first impressions was being surprised at how long it takes. Of course that ribeye has a lot of surface area. What you gain with the Searzall relative to other Su-v gun like torches is the versatility to use it more broadly. Think grilled cheese, crème brûlée, etc. I hope that helps and thanks for watching!
@@janetaldridge2248 of course! Have a great weekend. If you decide to buy the Su-VGun or the Searzall, would you consider using my links to help fund these videos? Thanks!
The best way to get a Maillard reaction for a sous vide steak is pre and post sear. Do it twice, before and after the water cook. Imho one of those should be distinct sear marks in a Rhombus shape (fish or diamond). A square shape is not as appetizing or covers as much area. Close points should be roughly half the distance as the far points in each box.
Rendering fat does not occur at either temperature. Much longer sous vide time (3-4hours) softens the fat much more. When you sear gun it, you can tell that the longer cook time creates much more dissolvable fat. The downside of the gun method of searing is that the sear is not a thick crust. And the only point that really matters is the variability of the flesh inherent in all steak, even the same grade, even different steaks cut from the same hunk. It is always a great meal. If you eat as much steak as I do, every meal is a new adventure. I find this a much more interesting subject than the nose of wine.
nice film. that fat will drip into grill and that might have little fires all over next time you run the grill. I had my grill on low searing 4 thick 1 3/4 inches done at 135F and it dripped through creating fires all over. But the more fire, easier to sear lol
Two things. One, on the gun, there are two flames you can see. The inner slightly blue-er flame, if you try to work inside that flame, you are working inside unburned fuel. This does two negative things. It's cooler than at the tip of the darker blue, and the unburned fuel flavors the food. (An unwanted flavor change) The second issue is propane vs butane. Propane is far more likely to flavor the food than butane.
"Rendering fat doesn't occur at either temperature" not sure what temperatures you're referring to but science would have you know the process of Rendering fat becomes noticeable at 130 and takes off from there when it comes to breaking down fat. Sous vide is about the perfect cook. It's consistent, as it's a measurable approach to cooking. 130 to 140 is the tested variability, the crux is level of doneness, how much fat is rendered, and the firmness of the meat. 137 is king for the also king torch searing method. All other searing methods will raise the firmness and internal temperature of the steak. And will increase the variability of cooks. Reverse searing, pan, cast iron, grill, you can taste and feel the difference. Until you experience 137 seared with a torch, opinions invalid.
I've upgraded my torch twice since a got my first sous vide about a month ago and I am still thinking of upgrading again. It seems like the faster you can sear it the better and consistent the results so more fire faster I think is the thing
In a ribeye, you have three distinctly different kinds of fat. I believe the only one that is going to render away to juices, is the marbeling fat woven into the meat. I'd like someone with more knowledge of these three fats to comment.
I have never seen a steak cooked that way before. Always cooked it over an open flame. You have opened my eyes to whole new world of cooking. Thank you so much for sharing with us your knowledge. Much appreciated. Liked and subscribed of course! LOL
Welcome! Thanks for being here!
this looks great! i'm a 129-131 rare+ to medium rare myself, im gonna have to try 137 for my next sous vide.
thanks for the video!
Definitely worth a try! Thanks for watching and commenting!
Great video and right up my alley in style of cooking. Subscribed!
Welcome! Thanks for being here!
Short ribs and ribeye have been the least impressive things I've sous vide so far. I thought it might have been because my cow was grass finished and the fat was different than the more common grain finished but im going to try this temp and see how it goes. I was wondering if dry brining might have improved the fat too.
Do you have any recommendations on temp for short ribs?
You've convinced me to upgrade to the suvgun
What was the internal temp after blasting it with super heat for over 3 minutes?
I didn't measure, but there was no gray band to speak of.
What is your opinion of the pros and cons of the torch vs. a good old pan sear after sous vide?
Harder to keep an edge to edge pink with a pan in my opinion. I’ve bath of course can help with that.
I have to ask, I've been watching the differences in the guns, before I purchase one, and it didn't look like you had the Searzall turned up very high. I've never seen it take so long to sear a steak and I'd really like to know if that was the case. It would certainly make my decision an easy one. Thanks.
Good morning! I’ve seared a lot with the Searzall and one of my first impressions was being surprised at how long it takes. Of course that ribeye has a lot of surface area. What you gain with the Searzall relative to other Su-v gun like torches is the versatility to use it more broadly. Think grilled cheese, crème brûlée, etc.
I hope that helps and thanks for watching!
@@topsousvide Good to know & thanks so very much. I truly appreciate your taking the time to reply.
@@janetaldridge2248 of course! Have a great weekend. If you decide to buy the Su-VGun or the Searzall, would you consider using my links to help fund these videos? Thanks!
Great video! Culinary greetings from Poland!
Thank you! And hello!
The best way to get a Maillard reaction for a sous vide steak is pre and post sear. Do it twice, before and after the water cook. Imho one of those should be distinct sear marks in a Rhombus shape (fish or diamond). A square shape is not as appetizing or covers as much area. Close points should be roughly half the distance as the far points in each box.
All interesting points worth mention/discussion. Thanks for watching and commenting, Gary.
Rendering fat does not occur at either temperature. Much longer sous vide time (3-4hours) softens the fat much more. When you sear gun it, you can tell that the longer cook time creates much more dissolvable fat. The downside of the gun method of searing is that the sear is not a thick crust. And the only point that really matters is the variability of the flesh inherent in all steak, even the same grade, even different steaks cut from the same hunk. It is always a great meal. If you eat as much steak as I do, every meal is a new adventure. I find this a much more interesting subject than the nose of wine.
nice film. that fat will drip into grill and that might have little fires all over next time you run the grill. I had my grill on low searing 4 thick 1 3/4 inches done at 135F and it dripped through creating fires all over. But the more fire, easier to sear lol
Good reminder to beware major grease fires. Thanks!
Two things. One, on the gun, there are two flames you can see. The inner slightly blue-er flame, if you try to work inside that flame, you are working inside unburned fuel. This does two negative things. It's cooler than at the tip of the darker blue, and the unburned fuel flavors the food. (An unwanted flavor change)
The second issue is propane vs butane. Propane is far more likely to flavor the food than butane.
I can at least tell you there was no torch taste on this steak. I distinctly recall what torch taste is from a grilled cheese food truck in Austin. 😂
"Rendering fat doesn't occur at either temperature" not sure what temperatures you're referring to but science would have you know the process of Rendering fat becomes noticeable at 130 and takes off from there when it comes to breaking down fat.
Sous vide is about the perfect cook. It's consistent, as it's a measurable approach to cooking.
130 to 140 is the tested variability, the crux is level of doneness, how much fat is rendered, and the firmness of the meat.
137 is king for the also king torch searing method.
All other searing methods will raise the firmness and internal temperature of the steak. And will increase the variability of cooks.
Reverse searing, pan, cast iron, grill, you can taste and feel the difference. Until you experience 137 seared with a torch, opinions invalid.
That big flamethrower looks like way overkill,
As in just unnecessary, or you didn’t like the result?
I've upgraded my torch twice since a got my first sous vide about a month ago and I am still thinking of upgrading again. It seems like the faster you can sear it the better and consistent the results so more fire faster I think is the thing
In a ribeye, you have three distinctly different kinds of fat. I believe the only one that is going to render away to juices, is the marbeling fat woven into the meat. I'd like someone with more knowledge of these three fats to comment.
I know there are three muscles, but didn’t realize there are three kinds of fat in the ribeye. I could see that though.
If that's true I bet the bearded butchers channel has a thing about it they pretty much made a video about everything beef.
You should show trump your magnet trick.He seems to think magnets and water are incompatible
I did not know this 😂
You lost me at the utter ridiculousness of using a blow torch to sear. The Most interesting part was the 137 and the frozen steak. Thanks.
Don’t knock it til you try it 😂
@topsousvide don't you have a frying pan?