Ive found that less fatty steak tastes better with sous vide because of the texture issue you pointed out. I eat ribeyes grilled and other less fatty steaks sous vide
You have to sousvide with minimal herbs and spices. The flavor transfers so well that you'll overdo it quickly. Once you finish it, sear it for a minute each side, butter baste. Done it time and time again. 2.5 in thick, 4 hrs. Prime grade ribeye. We haven't ever gone back to a steak house.
The real game-changer with sous vide is when you cook it for 4-6 hours. That’s when the connective tissue starts to break down, giving you a level of tenderness you just can’t get with a standard grilled steak.
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@@mydtfprints25the sous vide does tenderize the meat and is a softer result but the basting gives it a great flavor. I do sous vide and some compound butter on too at the end I’ve liked the result the best so far
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115°F isn’t safe because bacteria can survive and multiply at that temp. At 130°F, bacteria start dying off, and holding it there long enough ensures it’s safe to eat. Searing after 115°F won’t fix it since the core might not get hot enough to kill bacteria or destroy toxins. 130°F is the minimum for safety. It’s better to cook at a safe temp (like 130°F), let it cool a bit, then sear. That way, you’re not overcooking during the sear but still hitting safe internal temps.
@@Kstephens07 learn what the conversation is about before commenting. learn what it is to sous vide a steak then come back here and edit so you dont look so dumb
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Ive found that less fatty steak tastes better with sous vide because of the texture issue you pointed out. I eat ribeyes grilled and other less fatty steaks sous vide
Yeah I hear you! It’s hard favoring the sous vide over the grilled with the rib eye but it was slightly better
You have to sousvide with minimal herbs and spices. The flavor transfers so well that you'll overdo it quickly. Once you finish it, sear it for a minute each side, butter baste. Done it time and time again. 2.5 in thick, 4 hrs. Prime grade ribeye.
We haven't ever gone back to a steak house.
@@Nazz-b7p I hear you but the garlic and herbs in the sous vide was really good I’ve tried it without it and it wasn’t as good to me
@ Neat! In my experience too much herb really overpowered the meat. That didn't happen for you?
@ Not at all! After I took it out and pat it dry and after the season and sear it was absolutely amazing im telling you!
The real game-changer with sous vide is when you cook it for 4-6 hours. That’s when the connective tissue starts to break down, giving you a level of tenderness you just can’t get with a standard grilled steak.
@@Kstephens07 I set mine for 2 hours at 125 I’m going to try it at 4 hours at 125 and see the difference! Thank you
"Fresh garlic" (from a plastic bag) WTF??? 😂😂
@@PhantomFilmAustralia hhahaha fresh enough dude
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I thought you should never put garlic in sous vide
@@NE-Explorer really !??? Why is that ?? Idk 🤷♂️ I tried it and it worked out
@OrozcosKitchen im not sure. I will google.
@ okay let me know what you find out! Thanks
Try basting vs sous vide
@@mydtfprints25 I’ve done basting in a cast iron and it turns out great too
@@OrozcosKitchen So how do you rate it vs sous vide?
@@mydtfprints25the sous vide does tenderize the meat and is a softer result but the basting gives it a great flavor.
I do sous vide and some compound butter on too at the end I’ve liked the result the best so far
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set the sous vide to 115 degrees instead. It will get an additional 10-15 degrees from the sear and rest
@@neilbecker1140 love this tip thank you brother !!!
@@neilbecker1140 👊
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115°F isn’t safe because bacteria can survive and multiply at that temp. At 130°F, bacteria start dying off, and holding it there long enough ensures it’s safe to eat. Searing after 115°F won’t fix it since the core might not get hot enough to kill bacteria or destroy toxins. 130°F is the minimum for safety.
It’s better to cook at a safe temp (like 130°F), let it cool a bit, then sear. That way, you’re not overcooking during the sear but still hitting safe internal temps.
@@Kstephens07 learn what the conversation is about before commenting. learn what it is to sous vide a steak then come back here and edit so you dont look so dumb
when you flipped the meat container upside down you contaminated your entire counter
And the steak even more lol
I clean my kitchen so I’m not worried about it
@@LapTimesDontLieI’m sure I will survive lol
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@OrozcosKitchen ugh, youre an attention whore. Blocked
F the Morman sponsor. Blocked.
Keep those religious NPC's to yourself.
@@garth809 so lost in what you mean ?
@@OrozcosKitchen Every time I watch your videos I get spammed by The morman church. Relentless ads to convert. I do like your videos though.
@@garth809what the hell I didn’t even know you were getting those ads or what exactly and how are you being spammed ?? I would like to know
Clear your pc cookies. Has nothing to do with his channel.
Also, you should listen to the missionaries. Might learn something:)
@ I’m
Soo lost ??