DREO CombiCook Fryer: Perfect T-Bone Steak with Chef Mode & Sous Vide Flavor
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- เผยแพร่เมื่อ 7 ก.ย. 2024
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DREO CombiCook Air Fryer: Perfect T-Bone Steak with Chef Mode & Sous Vide Flavor
Description:
Today I'm making a delicious T-Bone Steak cooked to perfection using the Chef mode and Sous Vide flavor setting on the incredible DREO CombiCook Air Fryer! In this video, I walk you through the step-by-step process of preparing and air frying a succulent T-Bone Steak, ensuring it's tender, juicy, and bursting with flavor. Whether you're a culinary enthusiast or a cooking novice, this recipe is a must-try! Fire up your DREO CombiCook Air Fryer and get ready to savor a restaurant-quality steak in the comfort of your home.
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#DREOCombicook #ChefMode #SousVideFlavor #AirFryerCooking
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I'm loving this DREO CombiCook Fryer, today I made a delicious T-Bone Steak using the Sous Vide Flavor setting. This unit continuously surprises me on how good it cooks and how easy it is to use. You can still Get it at a Discount price, using this link: dreo-chefmaker-combi-fryer.kckb.st/65df5922 (Affiliate Link)
Why do you think you need to place the probe close to the bone, which is a conductor of heat? I attended numerous culinary classes and have always been instructed to place a probe in the thickest part of meat away from bone. Your result appeared to be medium, not medium-rare, which may have happened because you messed up the probe’s reading by placing it close to the bone. In fact, I just received my DREO Combi Cook this week and the Instruction Manual clearly states, “To ensure your probe is inserted correctly, place it in the center of the thickest part of meat, away from any bones or excess fat.” The first thing I made was a bone-in ribeye cooked sous vide medium-rare with probe away from bone and it came out perfectly rosy and juicy inside with nice crust.
It looked good, but I think that was more of a medium well. I am a backer on this machine and I'll be getting mine this week. I sure hope it can do a better job at medium rare than what I'm seeing in your demo. Thanks for the info
It may have been partially my fault due to while shooting the video I let it sit in the basket for a few minutes longer while I setup the camera for the next segment. Thanks for watching and commenting. Let me know what you think when you get yours.🙂👍
Thanks for the review. I just received my unit. I noticed you selected medium rare but it, as you mentioned, came out medium. The somewhat overdone result may have been due to the cuts you used were thinner than the “minimum” thickness recommended from Dreo. One complaint I have is that the written instructions enclosed with the unit are frankly terrible. They are attractive instructions but useless. I was left punching buttons trying to figure it out until I watched some TH-cam videos. It wants you to download the app and connect to your WiFi network.
Folks, this is 100% built in mainland China. Connecting a completely constructed piece of technology from China and hooking it to my WiFi network is not in the cards for me. There are dozens of products built in China that have been found to have spyware built into the programming. While I completely understand that much of our technology is built there, I am counting on large corporations, like Apple, to be more diligent in debugging software. My biggest complaint at this point is the visually beautiful manuals do not give you a clue how to run the unit. If they offered the ability of the app to connect to the unit via Bluetooth, I might be a bit more comfortable.
Thanks for the comment. I think I should have used a thicker cut. Let me know how it works for you.
did you get the same result? i didn't get the same result with sous vide on my dreo chef maker. while on the sous vide mood and searing the exhausted air is not even warm.
It was not medium rare because
1. The steak was too thin for the Dreo.
2. The probe was not put in correctly.
3. The steak was thinner on one side than the other.
In other words, *USER ERROR.*
If a steak isn't uniformly thick across the whole protein *with a thinner end), the thinner end will ALWAYS be more well done than where the probe is licated at the thickest part of the meat. This is why on the first attempt, the pieces you slice off initially were medium-well or well-done. They were very thin compared to the thicker part of the steak.
Thanks, makes sense🙂👍
It's NOT going to beat the regular sous vide; sous vide is just PERFECT for steaks, but make sure to use a flame thrower at the end!!!!!!!!!!!
Yes, thanks for the tip. I think a torch would of given the steak a nice crust.😎👍
Hi, Joe !
For some reason it feels like you got ahead of yourself today. Early video, it confused me but, great demonstration I hope they get this project off the ground soon because I can't wait to get mine and start cooking these wonderful dishes. Have a great weekend. 👋😎👍
Thanks Bill, It appears that they will be releasing the unit to retailers in August, so I would assume that they will also begin shipping then very soon!
They already started shipping units out. Mine should be delivering this week
Great! Let me know what you think of it when you get it. Thanks for watching and supporting🙂👍
I don’t understand how this is Sous vide isn’t that cooking the item in water while it maintains the same temp while the item is also in a sealed bag
Yes you are correct. That is probably why they called it "sous vide flavor" they attempted to mimic the temperature control of traditional sous vide. Nevertheless, the steak was flavorful and did not dry out. Thanks for watching and comment.
Is that how the potatoes turned out be boiling them for ten minutes or did I miss something? My Dreo arrived today and I'll be trying the Sous Vide setting on my ribeye. Thanks for the demo.
@bellavee4096 yes that is how they turned out, you can add salt and a little baking soda to the water when boiling them, this will help them crisp up even more. Thanks for the question. Let me know how you like the Dreo. I have been using mine pretty consistently now and I'm loving it. It has a permanent place on my countertop taking the place of my Kalorik. 🙂👍
@@YourEverydayJoe You clearly fried or roasted them.
well done
Thank you😎👋
I don't know why you actually published this video. I would've ditched it and started all over again, and This time, I would've followed instructions.
Noted...I still thank you for watching.🙏
Keep those toxic potatoes and oxalate filled green plants and I'll take the T-bone!
I'm a Plant Free Carnivore! 😁🥩🧈🥓🥚🍳🧂💦💪🏽
What did the bottom side of the steak look like? Was it browned?
Yes, the bottom was browned but did not have a crust like the top did.
D S, if you want it brown and crusted on both sides, you'd have to just use the PROBE mode. Then when there's 5 or 6 minutes left, open the Dreo basket, flip the steak, and then put the basket back in. It will continue cooking from there and you don't need to press any more buttons after that. It pauses automatically and starts automatically when you put the basket back in.
I have no problems with the steak being brown and crusty only on the top side. It still tastes great.
i just got mine aug 16. my medium rib eye 1 1/2 incjes steak, came out like medium rare then i put back on the probe mood to 145F internal temp in just less than two minute its done but when i check the internal temp with my other thermometer it say 129F internal temp. it was finished cooking less than 8 minutes. is that right?
The Dreo will stop right before the probe temp is reached. Resting the steak in the slightly opened Dreo for about 5 minutes will get it to the probe temp setting.
He set it for med-rare steak, he claimed it turned out “nice and medium” but said nothing about that being over cooked for the setting, and I’d say it was far closer to med-well. This is the problem of reviews of products sponsored by the product…can’t trust them. Shame!!
Lots of people tried medium-rare and always is coming out medium well
You need a Thicker cut.
Yes😂👍
It's that drying in the refrigerator that does that. I don't. I dry mine with paper towels. Season it, and cook it . Comes out perfect.
mine was set to medium came out like medium rare.
FT, not true. Did you take a survey of people who don't know how to read instructions? 😝🤣 I put my 1½ and 2 inch steaks at Medium Rare and they all come out medium rare.
You place the thermometer in the thickest part of the steak, not near the bone, it should have been medium rare, not medium. The steak may come out rare on the bone, but no one cares. You dont overcook a whole steak so you can gnaw on a medium rare bone. Cook the steak correctly, cut it off the bone and toss the bone back into the Dreo for a minute or two and eat the bones for dessert. Dont ruin a whole steak for a bone.
Overcooked
User Error!
Leave the fat on !
YES! The more FAT the BETTER!
I'm a Plant Free Carnivore! 😁🥩🧈🥓🥚🍳🧂💦💪🏽
You checked medium rare and it came out medium
Yes, most likely due to me setting the probe too close to the bone.
Sherrie, user error. This machine works beautifully! I think the T-bone should be cooked in Probe mode and not Chef Mode. And the probe should be put on the thickest part of the Strip side. But most importantly, the steak should be at least an inch and a half. A 2 inch steak would be better. All instructions should be read very carefully. There is a minimum thickness that should be used with this Dreo. If you follow all instructions, this machine is foolproof.
Thanks for the review. I just received my unit. I noticed you selected medium rare but it, as you mentioned, came out medium. The somewhat overdone result may have been due to the cuts you used were thinner than the “minimum” thickness recommended from Dreo. One complaint I have is that the written instructions enclosed with the unit are frankly terrible. They are attractive instructions but useless. I was left punching buttons trying to figure it out until I watched some TH-cam videos. It wants you to download the app and connect to your WiFi network.
Folks, this is 100% built in mainland China. Connecting a completely constructed piece of technology from China and hooking it to my WiFi network is not in the cards for me. There are dozens of products built in China that have been found to have spyware built into the programming. While I completely understand that much of our technology is built there, I am counting on large corporations, like Apple, to be more diligent in debugging software. My biggest complaint at this point is the visually beautiful manuals do not give you a clue how to run the unit. If they offered the ability of the app to connect to the unit via Bluetooth, I might be a bit more comfortable.
Your welcome. Yes I agree that the instructions could be better and having Bluetooth would have been a nice feature too. Although this unit works perfectly without any connections, perhaps they will have a software update for it in the future.😎👍
It's NOT medium rare!!!!!!!!
User Error. It's not the machine's fault. I have this machine. T-bone should not be cooked in Chef mode. It should be cooked in Probe mode. There's a reason why there's no T-bone listed in Chef Mode. The steak was too thin. There's a minimum thickness for steaks. The probe was not placed correctly. It should be inserted from the side (not the top) on the thickest part of the steak, not close to the bone. But there really wasn't a thick enough part of the steak where he could've put the probe. I'm sure he learned his lesson. 🙂
You cooked a porterhouse not a T-bone - that steak has at least at 30 point tenderloin - if it was a T-bone, there would be little tenderloin