Sous vide a chuck steak for 2 hours at 129 F. So tough even my dog wouldn't eat it.. So after watching your video, tried a chuck again for 12 hours at 135 F. What a difference. Tender with flavor.. Had to fight the dog over it! Now I check with your bids before trying anything different. Thanks for being there.
@@PredictableEnigma I suppose, but I enjoy going out, but then I realize I could do better for 1/3rd the price. (Not always, I’m still learning of course)
I dry brine for 12 hours and dunk it for 3 at 123°. Then sear with cast in butter and rosemary. Perfect every time. 2 to 4 hours is ideal, imo. Bummed I just found you guys cause your videos are fun.
GUGA!!! I just sous vied my first steak. The local farm to table store near my had a sale on filet mignon so I got two for $15. After watching your videos, I got a sous vide and cook it for two hours on 135 Then I butter basted with garlic and thyme in a super hot pan for 30 seconds on either side and holy cow Guga it changed my life. Oh my gosh I may weep a little. Thanks for the great videos.
For things that you are cooking a long time (6 hours or more) consider adding a little bit of the same seasoning at the end. The longer something cooks the more the flavors cook down / meld / blend together, but they don't taste as strong or as fresh as they once did. Adding a little seasoning at the end (pepper and garlic in this case) can really help make the flavors pop again. The key is not adding too much. I'd also be interested in seeing the difference between the 2 hour and the 4 hour steak to see what people think. Maybe even 2, 3 and 4 hours just to really see if there is a difference that develops in that time frame.
Because of your great videos, we bought the Anon sous vide machine. We’ve used it twice, and it’s been amazing! For browning we use our electric grill cranked all the way up. To have a London Broil that is medium rare all the way through is a wonderful thing... Thank you for inspiring us.
I have a suggestion: Take one of the toughest and inexpensive cuts of beef, put all the bells and whistles on it to try and bring it up to par with a expensive cut without ZERO bells and whistles, a control steak basically. Blindfold ninja and mau mau. Ask them two things : Tenderness, and beefiness and flavor or tastiness? Example: a bottom round roast, which has almost no fat and very tough. Remember, all the bells and whistles on this one. Sous vide it at 130 degrees for twenty hours. Beef it up with a flavor enhancer, maybe two or three crushed buillon cubes prior to sous viding. Garlic powder, salt, and pepper also. Go all out and Sear it with the flamethrower, then smoke it twice with your miniature smoke gun under your glass dome. The control steak: Ribeye roast. No bells and whistles cook at 130 to your desired temp, and time whatever you think is appropriate to make it a standard roast. Do the samething, add garlic , salt, pepper, BUT NO BUILLON CUBE. Sear it maybe with searzall, another words normal sear. Then NO SMOKING IT. Remember, this is just a standard controlled cut of meat. Point of the test: to bring the toughest, one of the cheapest cuts of beef and do everything possible, "all the bells and whistles" to make it taste very close to, equal or even possibly better than a conventionally sous vide cut of beef that is labeled as a superior cut.
I actually did this last year with chuck steak in my Anova - cooked for 18 hours. Turned out amazingly tender, and tasted like amazingly tender chuck steak. My personal opinion is that the cheapest cuts won't match the flavor of the prime cuts - might get the same tenderness, but not the flavor. FWIW.
First, let me say I love you guys. I stumbled onto your channel after my son brought me a DASH sous vide for Christmas 2 years ago and I have been a fan from day 1. I brought an Anova Nano today and had to give it a try so I did your steak challenge only I cooked my 1.5-inch ribeye for 2 hours. Baby let me tell you, that piece of meat was soo flavorful and so tender, I was halfway done before I realized I had been cutting the steak with a butter knife. And not a butter knife/steak knife,.. a real honest to goodness dull as hell butter knife, but it was going through that steak like it had a 7000 grid sandpaper sharpening. I bit the inside of my lip twice from eating this piece of meat so fast. I followed your instructions to the tee, including seasonings and what the what,.... that meat was PERFECT!!! God Bless, stay safe and keep making us smile!
@@d9_1056 Surpsingly the difference between 1.5 hour and 3 hours is quite a bit. Cant say you'd be able to tell so much on the 2.5/2 hour steak but if you do the 1.5/3 split there's certainly a noticeable difference.
@@colbyc596 Which one is better in your opinion? I'm gonna be trying out my new Sous Vide, Anova Nano, for the first time. Will be my first time doing sous vide period.
I am lazy I let it do overnight. I sous vide using air fryer oven that supports as low as 40°C/100°F. Then at end I sear using the same fryer at 200°C.
I think there is also a difference in the amount of time the seasoning had a chance to work it’s self into the meat prior to cooking. The one you cooked for 2 hours had 22 hours to sit with the seasoning prior to cooking.
@@OMGWTFLOLSMH you’re not too bright. If steaks were seasoned at same time but it was 22 hours before the last steaks were put in bath then how do you figure they marinated the same? Typical Biden supporter
Should not make a difference. They did a test to see if this makes a difference in sous vide. The steaks marinate while in the sous vide. So in theory the longer its in the sous vide the better the marinating would be.
@@OMGWTFLOLSMH What? His point was, the steak at 2 hours spent 22 hours in the Bag with Spices..ready to go.Kind of a 'Wet Aging' for the 2 hr? 24 hour Steak , I agree, all steaks were marinated equally. Thing is...with the Cook Time, wrong time and you wasted a good steak
I did my first sous vide after watching this channel the other day. I used a cool box and a thermometer. Did it for two hours in a zip lock bag. Seasoned with salt, pepper and and garlic granules and I can safely say it turned a bog standard rump steak into the best steak I've ever had. I seared in butter at the end of course. :)
I would recommend not using a zip lock bag. You are eating the BPA chemicals that leech from the plastic and into your food...they make BPA Free bags specifically made for the Sous vide.
I think pre-seasoning in a long sous vide (like 24hrs) negatively changes the flavor. The meat starts to cure in the salt. Also, the pepper may lose its bite. If you did the experiment the same, except seasoned right before searing, I bet the flavor would be more consistent; then it just comes down to preferred texture.
Since I started to Sous Vide steak, all other restaurant steaks are disappointing (below $30). Great channel and great content. I recommend your channel to all new sous viders!
I have the same issue with restaurants now! I can no longer order steaks, because I know how much better I can do it at home for much less. I now order things that I can't easily do at home, or is something that is new to me. Thanks for another great video!
Me too,....i tried a steak house the other day,.....i ordered "Fillet mignonne"......twas rubbish, compared to what im used to now after following Guga for years
Something I’ve found out and which explains these results is that the salt starts curing the meat when you cook it that long. That’s why the flavor and texture change so much in the longest cooking ones. Now, I don’t add any salt in the bag when I am cooking for several hours and just salt the meat when I sear it!
Only one issue with the experiment. Time to cook time differed. What i mean is. You seasoned all at the same time. So the 2 hour steak and the 6 hour steak was chillen with salt pepper and garlic for 18 and 22 hours before cooking. I wonder if thats why ninja felt the 6 hour had so much flavor.
ileksoku there may be some truth to, spending a certain amount of time cooking could allow the seasoning to penetrate further, and then anything over a certain amount of time does nothing or reduces the flavor. Much of this is based of of osmotic gradients. My point was that i think time with seasoning before cooking was different in all instances. And in an experiment for you to have validity, you want to keep everything the same except for one variable.
definitely has to be part of it. Another reason I don't believe in seasoning BEFORE SV cooking... you're essentially curing. But if you compared the same temps and different times WITHOUT any seasoning in the bags, then the only difference should be in 'tenderness' (or mushy-ness!). anywhere up to about 4 hours tends to be very close to the same, but after that proteins can start to get TOO mushy. On the other hand, this is why tougher cuts (such as brisket or short ribs) can be made to have a soft, juicy texture after a 24-72 hr cook, and still be nice and oink and rare... like a short rib roast beef. That's the sort of thing ONLY SV cooking can do.
@ileksoku Yep, and that's exactly what happened here. Ninja hated the last one because it was too rare for his taste. The last one had the best seasoning, because it was basically dry-brined. The salt pulled the moisture out of the meat, then pushed moisture back in, causing the meat to absorb all of the seasonings extremely well.
Hey Guga. I found your channels earlier this year, as a steak lover myself I love watching all the experiments giving me ideas for different ways to cook and season my steaks. Just wanted to say how much I love the videos, youve really moved up in the production value over the years and as always, the steaks look, amazingg.
@@casperd2100 Cooking is just combining and heating ingredients until it is edible, which is what is done here. Cooking can just be buying a frozen pizza and heating it up or even just buying a microwave dinner. The difference is the quality of the taste.
After reading through some comments I have a common suggestion: Seems most of your follows are cheap and want to maximize the great powers of the sous vide by turning cheap steaks into tender moist and eatable steaks.. Suggestion: get bottom shelf steak, medium shelf and cook them at a longer temperature to ge them as tender as a higher grade steak. This would be a great blindfold test!
We Sous Vide our steaks for 2-4hrs at same temp 135 with same house seasoning. Better than any restaurant steak for sure. Like your finishing technique, definitely want to try. Really enjoy your videos, getting friends/family involved. That’s what it’s all about...thanks for sharing.
AMAZING!! Hey Guga, you should try a “blind taste test” on yourself. You miss out on all the fun and unbiased tasting experience. Perhaps do a blindfolded tasting where the viewer gets to know what you’re eating but you don’t know.
I would love to see that too. One of the other guys should do the cook. The problem is, whenever Mawmaw has tried to do sous vide on one of these videos, it doesn't come out good. On the other hand, Ninja has claimed he can cook really well so I'd like to see him finally put his money where his mouth is.
I usually do 4-6 hours at 130F and then pan sear with butter and sometimes duck fat and garlic, thyme, and rosemary. Actually, sometimes I render the excess fat (I trim the steak after I've sous vided it) off the steak separately before searing the steak so I get these crunchy delicious fried fat pieces (salt them before eating). The extra beef fat in the pan increases the contact area between the steak and the pan but it does get way too smoky for indoor cooking without a proper exhaust.
Excellent experiment. I came across this searching to see if it was possible to overcook something sous-vide.. apparently you can. But I'll try not to forget about it for a full day.
I am new to Sous Vide and your experiments are very interesting. Have you taken the time to create a cooking time and temp chart based on your opinions? I would love to see it if you have.
With my limited experience with a dozen or so sous vide steaks and roasts...i find that timing doesn't affect the done-ness of the meat but the tenderness and moisture flavours are definitely affected. Assuming near identical cuts of steaks (weight and attached fats) at these different times, if you actually poured out the juices leftover after cooking and measured its volume i am certain you will have varying amounts. For a flavourful result, I aim for as little juice leftover as possible. Having a steak "too tender" comes down to personal preference... i like my steaks with a little bite in team so i generally rarely go over 1h for good cuts of meats. With Tought cuts like a Rib or Brisket Roasts though its a totally different game... Keep up the good work guys. Ninja is like my mum... while the rest of us have ours at 134 degrees, I have to make effort to have one at 142 just to accommodate :D
Great video guys. Been a cook for ten years. I think it is more personal preference. A lot of cooks and chefs like rare aka bloody meat. It is also how I was taught to properly cook it. However, nobody in my family will eat it that way. They all complain it is not really cooked and prefer the longer cook times. My Mom and Dad both have dentures and prefer the 12 hour timeframe especially for tenderness. Even my siblings, nieces, nephews, however will not eat the 2 hour time frame. It is just to raw feeling to them. I like both equally. So I prefer to stay away from absolutes like “the best” or “ perfect time”. It is usually about what the individual likes given their own personal experience and needs. All of them taste great to me. As a tip you can ice bath after the sous vide bath to bring the temp back to chill and then sear and you will get a more intense and rich flavor on all of them. I did this test myself about 6 month ago. Wish I made a vid. Keep up the amazing videos. Thanks.
I love the experiment videos!!! Would love to see a time comparison for cheaper chuck or short rib cuts and see how tender vs tough cuts of meat do at these various times. Keep up the amazing work!
I think the fact that you cut all 4 of them with a plastic knife speaks volumes. Just got my Sous vide machine delivered a few days ago, can’t wait to try a steak
When I started to use sous vide, I was not sure abt the time needed for a 4 - 5 cm thick steak. Using a temperatur of 55°C, I did the first steak for 6 hours, the following steaks each one hour less with the last one 2 hours. The best result was the 3 hour one. When searing the steaks in a really hot iron pan (no oil)for 1 min per side I weigh down the steak with a small pot.. This has been my way of doing it ever since.
Thanks to this video, I stopped cooking my rib eyes after 2 1/2 hours. BTW I don't have a sous vide yet. So I use the "keep warm" settings on my Instant Pot. And I just used your Amazon link to buy a torch.
I absolutely love your channel, brother! Nothing better than taking some bingers and salivating over your food. Where is your restaurant located? Might be worth taking a little vacation.
Excellent, concise, informative, and I could go on...this was the best video yet on the sous vide method in my opinion. It proved out exactly what should happen... Longer cooking, more tender, but dry, Thank you for the video, appreciated.
Great test on flavor, texture and juiciness. Wow it surprised me as I tend to stay with in time constraints when dealing with expensive and aged prime steak cuts (2 to 3 hours tops). Other cuts timings are based on breaking down conective tissue with in the meat for tenderness (brisket as an example). It was also a good question you raised as to when I go to restaurants, do I compare what they put in front of me, to what I can deliver to my family. Unless we are Invited to a large family party, I keep away from restaurants as none can put on the table what I can cook for my small family. Except good old English fish and chip shop, good beer batter on the fish and chips cook three times at different tempreture, for the perfect chip (English style). As always keep up the great ideas guys.
I use coarse sea salt, garlic, olive oil, maybe a dash of Steak Sauce Lea & Perrins and a branch of rosemary to marinade steaks inside vacuum bag for 1 hour at room temperature, then sous vide it. I will try something between 3 and 4 hours Sous Vide at 52° C next time. I prefer to stay 5° C under expected temperature for final grilling. Cheers, Bernd
We do ribeye steaks and tri-tip for 2 to 4 hours at 135, finish the grill . Tougher cuts get longer soaks. Bottom round gets marinade overnight, then 12 hours at 130, finish on the grill (London broil). Eye round gets 12 to 18 hours at 130, finish in a cast iron, slice paper thin for French dips.
Hm - just rediscovered this video (I commented below - but totally forgot). Great as always. It is interesting - I think sometimes you guys have to not necessarily to find what is "the best" but how to adapt! Think like that: if the 12 hour steak is very tender but lost a bit its spiciness and beefiness - why not spice it less - and 1 hour before the end of the cook re-season it one more time?
This is the second time I have watched this video. How about a 4hr vs 2hr video? I don't think you have done one yet. Love your videos and keep up the good work. Merry Christmas and happy holidays guys.
Carol, he was saying the steaks sat PRE cook with salt on them ( more salt absorbed into the meat for seasoning). The 2 hour steak sits pre cook raw taking in the seasoning 22 hours longer than the 24 hour steak.
My wife and I tried sous vide a few times just using the stove, I always liked an hour of cooking for the steaks. Gets it cooked all the way through for sure, but no extra. I just want it to not be cold or raw in the middle lol.
3 inch thick Tomahawk, 3 hours, pat dry, sauteed mid-high heat in olive oil and butter 3 mins each side then in the oven to broil each side for 5 mins. It was the best steak I've made. Thanks, Guga.
Thanks for this. I've been looking all over Google to see what people think about sousvide steak time. They all say 24+ hours. That's too long; takes way too much planning; steak came out way too dry. Gunna try 2 hours next time. That's much more doable
I have very little understanding of Sous vide but I love the experiment. I wonder if the best Sous vide steak can compete against the best a grill prepared steak. I would also like a bigger panel of judge's maybe one or two more. Love the hosts enthusiasm.
Excellent demonstration! Thanks for sharing. I have just purchased an Instant Pot with the sous vide function. Never cooked anything using that method, and figured I'd go for a rib-eye test. I'm so pleased to hear that the 2-hour steak turned out so well - I'm also a rare steak kinda guy - as I don't think I'll be too keen on the 24h option. Having watched your tutorial, I'm really excited about my trip to the butcher's tomorrow.🥩
2 hours for me and 4 hours for the rest of my family. Just tonight, I used Sous Vide for the very first time. I did pork loin and seared in a hot carbon steel skillet with Kerry Gold butter. I don't think I will ever go back to traditional meat cooking. I watched your pork video to get the time and temp.
Make mine medium rare please. I cooked my first sous vide steak yesterday. It was a 1/2lb petite steak seasoned with sea salt and fresh ground pepper, cooked at 129°F for 1 hour, and then pan-seared. I don't have a fancy torch like you do, but I'm just getting started with sous vide cooking.
Klosterman, Guga already tried adding beef bouillon cube mixed with a little olive oil, rubbing this paste on a bad steak, and it turned out A...M...A...Z...I...N...G!
After watching this video, I put eight 2 inch thick lamb loin chops in a three hour, sous vide, 132°F, . I went with three hours to be safe because of the bone, Then seared & basted in a garlic butter. For about a minute on each side, including the fat cap & side. These were just off the shelf, Costco lamb chops and I’m not sure I’ve had better anywhere else . 🤷🏼♂️
After I cooked my first porterhouse SV and following your other videos, nothing has compared (including Perter Luger and Capitol Grille). And the best part...I used a $10 Porterhouse. .
2-3 for ribeye and filet, 5-6 for top sirloin, 12 for tri-tip, cast iron finish . The tri-tip is almost better the next day, cooled and very thin sliced in burritos and sandwiches.
Sous vide squaaaaad! I was actually just watching your video on St. Louis spareribs as Im finally planning on doing my first long cook, so this one is coming right after!
Sorry but the test should have been between 2hr 3hr 4hr and 5hr, since those are what most people do. Ive never heard anyone debating if they should leave it for 2 hours or 24 hours lol. And yes, steak houses dont do it for me anymore, after really good home made sous vide steaks.
That’s great! So, do you have to cook a 1 1/2” steak 2 hours to fully cook it or is it done in 90 minutes or one hour? It appears that your test demonstrates that when using the sous vide method to cook its BEST to only cook your steaks as long as necessary.
Hi, thanks for sharing your experiment with us! :) I would like to ask what type of bags are you using especially for long-time sous vide? 65°C for 15 hours especially? Thanks!
"Ziplock bags" work just as well you don't need an airlock he only is because he has one. But yeah no need for those bags. I only have ever used zip lock and there just as good!!
I’ve recently got a chamber vacuum machine and have done extensive research on bags. Bottom line there not all the same! The things you want to be concerned about is Oxygen Transfer Rate (OTR) and Water Vapor Transfer Rate (WTR) for long term storage and for cooking use a bag designed for high temperatures. Plastic’s have plasticizer chemicals that leech out at temperature. Saran Wrap for example, that you cover a dish in the microwave. The liquid that forms on the underside is from the food but it’s laced with plasticizer chemical from the Saran-Wrap. I ultimately decided on Hamilton Beach HVCP bags that are rated to 245 degrees and are NSF certified. These bags are 9-ply of various materials that ultimately make a bag with low OTR/WTR. Do you really want to use bags of unknown origin/composition to be in direct contact with your food?
I'm happy the 24 hour steak was actually "Less done" than the others. XD that's pretty awesome. I do appreciate a good 12 hour bake tho. I'm happy it didn't dry out.
Sous vide a chuck steak for 2 hours at 129 F. So tough even my dog wouldn't eat it.. So after watching your video, tried a chuck again for 12 hours at 135 F. What a difference. Tender with flavor.. Had to fight the dog over it! Now I check with your bids before trying anything different. Thanks for being there.
Have you tried 24? A different video suggested 24 - 48
I ruined most restaurants for myself by improving my cooking skills😢
Isn't that a good thing?
@@PredictableEnigma I suppose, but I enjoy going out, but then I realize I could do better for 1/3rd the price. (Not always, I’m still learning of course)
Ditto I feel you're pain and I used to love eating out and grabbing some beers.
Same, when my wife and I go out for dinner I'm never happy. You start to realise how rushed the food is in restaurants.
same
I dry brine for 12 hours and dunk it for 3 at 123°. Then sear with cast in butter and rosemary. Perfect every time. 2 to 4 hours is ideal, imo. Bummed I just found you guys cause your videos are fun.
What is a Dry Brine please?
This is a rewatch for me, let me say you are my all time mentor. Because of you I started Sous Vide three years ago and I’ve never looked back!
GUGA!!! I just sous vied my first steak. The local farm to table store near my had a sale on filet mignon so I got two for $15.
After watching your videos, I got a sous vide and cook it for two hours on 135 Then I butter basted with garlic and thyme in a super hot pan for 30 seconds on either side and holy cow Guga it changed my life. Oh my gosh I may weep a little.
Thanks for the great videos.
For things that you are cooking a long time (6 hours or more) consider adding a little bit of the same seasoning at the end. The longer something cooks the more the flavors cook down / meld / blend together, but they don't taste as strong or as fresh as they once did. Adding a little seasoning at the end (pepper and garlic in this case) can really help make the flavors pop again. The key is not adding too much.
I'd also be interested in seeing the difference between the 2 hour and the 4 hour steak to see what people think. Maybe even 2, 3 and 4 hours just to really see if there is a difference that develops in that time frame.
Because of your great videos, we bought the Anon sous vide machine. We’ve used it twice, and it’s been amazing! For browning we use our electric grill cranked all the way up. To have a London Broil that is medium rare all the way through is a wonderful thing...
Thank you for inspiring us.
I have a suggestion: Take one of the toughest and inexpensive cuts of beef, put all the bells and whistles on it to try and bring it up to par with a expensive cut without ZERO bells and whistles, a control steak basically. Blindfold ninja and mau mau. Ask them two things : Tenderness, and beefiness and flavor or tastiness?
Example: a bottom round roast, which has almost no fat and very tough. Remember, all the bells and whistles on this one. Sous vide it at 130 degrees for twenty hours. Beef it up with a flavor enhancer, maybe two or three crushed buillon cubes prior to sous viding. Garlic powder, salt, and pepper also. Go all out and Sear it with the flamethrower, then smoke it twice with your miniature smoke gun under your glass dome.
The control steak: Ribeye roast. No bells and whistles cook at 130 to your desired temp, and time whatever you think is appropriate to make it a standard roast. Do the samething, add garlic , salt, pepper, BUT NO BUILLON CUBE. Sear it maybe with searzall, another words normal sear. Then NO SMOKING IT. Remember, this is just a standard controlled cut of meat.
Point of the test: to bring the toughest, one of the cheapest cuts of beef and do everything possible, "all the bells and whistles" to make it taste very close to, equal or even possibly better than a conventionally sous vide cut of beef that is labeled as a superior cut.
Spot on James!! I want to see how to make tougher cuts more tender!! Not all of us can afford the high end beef!! :)
I actually did this last year with chuck steak in my Anova - cooked for 18 hours. Turned out amazingly tender, and tasted like amazingly tender chuck steak. My personal opinion is that the cheapest cuts won't match the flavor of the prime cuts - might get the same tenderness, but not the flavor. FWIW.
@@sactu1 what did you set the temp at for the chuck roast ?
@@GaryHuntPianoman I had it at 135F - I prefer medium rare. Cheers.
@@sactu1 It is hard to understand how you can cook at 135F and it to be tender even for long time cook
First, let me say I love you guys. I stumbled onto your channel after my son brought me a DASH sous vide for Christmas 2 years ago and I have been a fan from day 1. I brought an Anova Nano today and had to give it a try so I did your steak challenge only I cooked my 1.5-inch ribeye for 2 hours. Baby let me tell you, that piece of meat was soo flavorful and so tender, I was halfway done before I realized I had been cutting the steak with a butter knife. And not a butter knife/steak knife,.. a real honest to goodness dull as hell butter knife, but it was going through that steak like it had a 7000 grid sandpaper sharpening. I bit the inside of my lip twice from eating this piece of meat so fast. I followed your instructions to the tee, including seasonings and what the what,.... that meat was PERFECT!!! God Bless, stay safe and keep making us smile!
I really wish you would do 3hr, 2.5hr, 2hr, and 1.5hr experiment. It’s more realistic of what people would actually use for cook times
I'm sure the difference is negligible.
Agreed.
@@d9_1056 Surpsingly the difference between 1.5 hour and 3 hours is quite a bit. Cant say you'd be able to tell so much on the 2.5/2 hour steak but if you do the 1.5/3 split there's certainly a noticeable difference.
@@colbyc596 Which one is better in your opinion? I'm gonna be trying out my new Sous Vide, Anova Nano, for the first time. Will be my first time doing sous vide period.
I am lazy I let it do overnight. I sous vide using air fryer oven that supports as low as 40°C/100°F. Then at end I sear using the same fryer at 200°C.
I think there is also a difference in the amount of time the seasoning had a chance to work it’s self into the meat prior to cooking. The one you cooked for 2 hours had 22 hours to sit with the seasoning prior to cooking.
Good point
They all marinated in the spices for the same time.
@@OMGWTFLOLSMH you’re not too bright. If steaks were seasoned at same time but it was 22 hours before the last steaks were put in bath then how do you figure they marinated the same? Typical Biden supporter
Should not make a difference. They did a test to see if this makes a difference in sous vide. The steaks marinate while in the sous vide. So in theory the longer its in the sous vide the better the marinating would be.
@@OMGWTFLOLSMH What? His point was, the steak at 2 hours spent 22 hours in the Bag with Spices..ready to go.Kind of a 'Wet Aging' for the 2 hr? 24 hour Steak , I agree, all steaks were marinated equally. Thing is...with the Cook Time, wrong time and you wasted a good steak
I did my first sous vide after watching this channel the other day. I used a cool box and a thermometer. Did it for two hours in a zip lock bag. Seasoned with salt, pepper and and garlic granules and I can safely say it turned a bog standard rump steak into the best steak I've ever had. I seared in butter at the end of course. :)
You can also try tallow.
Which one was the best? Do you remember?
I would recommend not using a zip lock bag. You are eating the BPA chemicals that leech from the plastic and into your food...they make BPA Free bags specifically made for the Sous vide.
@@mikee2794 the bags are bpa free if you buy ziplock or glad brand, the most common.
I think pre-seasoning in a long sous vide (like 24hrs) negatively changes the flavor. The meat starts to cure in the salt. Also, the pepper may lose its bite. If you did the experiment the same, except seasoned right before searing, I bet the flavor would be more consistent; then it just comes down to preferred texture.
I agree, I have heard some chefs hate to salt the meat prior to cooking because it starts to cure the meat.
Since I started to Sous Vide steak, all other restaurant steaks are disappointing (below $30). Great channel and great content. I recommend your channel to all new sous viders!
I love seeing where you where with paper plates and a small room, to where you are now just 5 years later. Go GUGA!
I have the same issue with restaurants now! I can no longer order steaks, because I know how much better I can do it at home for much less. I now order things that I can't easily do at home, or is something that is new to me. Thanks for another great video!
Me too,....i tried a steak house the other day,.....i ordered "Fillet mignonne"......twas rubbish, compared to what im used to now after following Guga for years
Something I’ve found out and which explains these results is that the salt starts curing the meat when you cook it that long. That’s why the flavor and texture change so much in the longest cooking ones.
Now, I don’t add any salt in the bag when I am cooking for several hours and just salt the meat when I sear it!
Only one issue with the experiment. Time to cook time differed. What i mean is. You seasoned all at the same time. So the 2 hour steak and the 6 hour steak was chillen with salt pepper and garlic for 18 and 22 hours before cooking. I wonder if thats why ninja felt the 6 hour had so much flavor.
adamcartermi5 With that reasoning, shouldn’t it make the 2 hours steak be the most flavorful?
ileksoku there may be some truth to, spending a certain amount of time cooking could allow the seasoning to penetrate further, and then anything over a certain amount of time does nothing or reduces the flavor.
Much of this is based of of osmotic gradients.
My point was that i think time with seasoning before cooking was different in all instances. And in an experiment for you to have validity, you want to keep everything the same except for one variable.
definitely has to be part of it. Another reason I don't believe in seasoning BEFORE SV cooking... you're essentially curing. But if you compared the same temps and different times WITHOUT any seasoning in the bags, then the only difference should be in 'tenderness' (or mushy-ness!). anywhere up to about 4 hours tends to be very close to the same, but after that proteins can start to get TOO mushy. On the other hand, this is why tougher cuts (such as brisket or short ribs) can be made to have a soft, juicy texture after a 24-72 hr cook, and still be nice and oink and rare... like a short rib roast beef. That's the sort of thing ONLY SV cooking can do.
@ileksoku Yep, and that's exactly what happened here. Ninja hated the last one because it was too rare for his taste. The last one had the best seasoning, because it was basically dry-brined. The salt pulled the moisture out of the meat, then pushed moisture back in, causing the meat to absorb all of the seasonings extremely well.
Also want to point out, it would be best, in the future, for Guga to order the steaks with the "control" first (in this case the 2hr first).
This is a great experiment. I'm new to Sous Vide cooking and have been wondering how the different cook times affect the results. Thanks for this!
Since I learned Sous Vide, and copies you guys for ideas... I only go to restaurants to eat what I cant do myself . Great work guys love your work.
"Ninja likes well done steaks. Comment below" I've never seen someone be thrown to the wolves so smoothly in my life lool
Well done?! Don't let that cow die in vain!
Thrown straight under the bus haa
I heard about a steak house in Arizona, & if you order a steak past medium, they bring an old leather boot out on a plate. Enjoy!
Michell Dalsø ja 100p. Og picanha (culotte bøffer)
STRAIGHT SAVAGE
“Number C” I love it man our South American accents never die it’s like the flavor in a well kept cast iron pan ;)
Martin Javier Pantoja lol he’s cuban
Brazilian
Jeff Stanley cuban, ninja is cuban and guga and maumau are brazilian
Thank you.
But Ninja is the one who went "We don't have lemons in Brazil!"....
Hey Guga. I found your channels earlier this year, as a steak lover myself I love watching all the experiments giving me ideas for different ways to cook and season my steaks.
Just wanted to say how much I love the videos, youve really moved up in the production value over the years and as always, the steaks look, amazingg.
I love ribeye. 1.5" I cook for just over 2 hours at 52.5°C - very similar to your preference.
@Woolwich Arsenal bruh, you just season, put it in a bag, and dump it in water. You're not attending to the steak for 2 hours.
135F - 57C not 52.
@@severgun I like mine rare, thus the lower temp. It picks up a few degrees in the sear.
@@casperd2100
Cooking is just combining and heating ingredients until it is edible, which is what is done here. Cooking can just be buying a frozen pizza and heating it up or even just buying a microwave dinner. The difference is the quality of the taste.
it's 8am and my mouth is watering for steak! if i get one in the pot by noon i'll be having steak for dinner! Thanks guys!!!
I just ordered my sous vide cooker yesterday. I'm looking forward to my first sous vide experience.
Please share your experience.
I like it that you’re cutting it with a plastic fork, shows how tender it really is
After reading through some comments I have a common suggestion:
Seems most of your follows are cheap and want to maximize the great powers of the sous vide by turning cheap steaks into tender moist and eatable steaks..
Suggestion: get bottom shelf steak, medium shelf and cook them at a longer temperature to ge them as tender as a higher grade steak. This would be a great blindfold test!
This was a VERY worthwhile video. Now I can advance my sous vide game. Thank you!
We Sous Vide our steaks for 2-4hrs at same temp 135 with same house seasoning. Better than any restaurant steak for sure. Like your finishing technique, definitely want to try. Really enjoy your videos, getting friends/family involved. That’s what it’s all about...thanks for sharing.
AMAZING!! Hey Guga, you should try a “blind taste test” on yourself. You miss out on all the fun and unbiased tasting experience. Perhaps do a blindfolded tasting where the viewer gets to know what you’re eating but you don’t know.
Also, As always very educational!! I was going to try this kind of test, thinking longer was better. Glad I waited!! LOL ❤️👍🏼 2 hours max.
Me blind test.... HOW? it would be impossible I am cooking it.
I would love to see that too. One of the other guys should do the cook. The problem is, whenever Mawmaw has tried to do sous vide on one of these videos, it doesn't come out good. On the other hand, Ninja has claimed he can cook really well so I'd like to see him finally put his money where his mouth is.
You can do the prep work but let one of them do the cook. It’s been over a year I think ninja should be able to operate the Sous vide by now. Lol !
this is a really good idea!
Am I wrong or does this seem like a slightly excessive amount of seasoning?
Cooked some 1.25" NY Strips with some Adobo Seasoning, 1hr at 135F. Seared on cast iron skillet. Was tender and tasted fantastic.
medium or medium rare? using a sous vide for the first time today with some strip steaks!
I usually do 4-6 hours at 130F and then pan sear with butter and sometimes duck fat and garlic, thyme, and rosemary. Actually, sometimes I render the excess fat (I trim the steak after I've sous vided it) off the steak separately before searing the steak so I get these crunchy delicious fried fat pieces (salt them before eating). The extra beef fat in the pan increases the contact area between the steak and the pan but it does get way too smoky for indoor cooking without a proper exhaust.
Excellent experiment. I came across this searching to see if it was possible to overcook something sous-vide.. apparently you can. But I'll try not to forget about it for a full day.
This will answer the question I have been looking for answers to! Thanks!
👍👍👍 👍👍👍 👍👍👍 👍👍👍 👍👍👍
I am new to Sous Vide and your experiments are very interesting. Have you taken the time to create a cooking time and temp chart based on your opinions? I would love to see it if you have.
With my limited experience with a dozen or so sous vide steaks and roasts...i find that timing doesn't affect the done-ness of the meat but the tenderness and moisture flavours are definitely affected. Assuming near identical cuts of steaks (weight and attached fats) at these different times, if you actually poured out the juices leftover after cooking and measured its volume i am certain you will have varying amounts. For a flavourful result, I aim for as little juice leftover as possible.
Having a steak "too tender" comes down to personal preference... i like my steaks with a little bite in team so i generally rarely go over 1h for good cuts of meats. With Tought cuts like a Rib or Brisket Roasts though its a totally different game... Keep up the good work guys.
Ninja is like my mum... while the rest of us have ours at 134 degrees, I have to make effort to have one at 142 just to accommodate :D
Great video guys. Been a cook for ten years. I think it is more personal preference. A lot of cooks and chefs like rare aka bloody meat. It is also how I was taught to properly cook it. However, nobody in my family will eat it that way. They all complain it is not really cooked and prefer the longer cook times. My Mom and Dad both have dentures and prefer the 12 hour timeframe especially for tenderness. Even my siblings, nieces, nephews, however will not eat the 2 hour time frame. It is just to raw feeling to them. I like both equally. So I prefer to stay away from absolutes like “the best” or “ perfect time”. It is usually about what the individual likes given their own personal experience and needs. All of them taste great to me. As a tip you can ice bath after the sous vide bath to bring the temp back to chill and then sear and you will get a more intense and rich flavor on all of them. I did this test myself about 6 month ago. Wish I made a vid. Keep up the amazing videos. Thanks.
Great experiment! I just sent for my first souv. I think you’re providing a valuable lesson in this video. Thank you.
What about an experiment on the three grades of meat. Prime , select, choice. What do you think?
He should do a time experiment where he lets the steaks sit in the fridge for 3 different lengths of time.
Anything select should just be used for ground beef.
Dan my last name here congrats u got your wish
I know, was excited to see that experiment. I like these guys because they listen to thier viewers suggestions.
how many people actually have access to Prime? not many
I love the experiment videos!!! Would love to see a time comparison for cheaper chuck or short rib cuts and see how tender vs tough cuts of meat do at these various times. Keep up the amazing work!
Great comment, great suggestion!
"Parsley...damn."
-Gordon Ramsey
I think the fact that you cut all 4 of them with a plastic knife speaks volumes. Just got my Sous vide machine delivered a few days ago, can’t wait to try a steak
When I started to use sous vide, I was not sure abt the time needed for a 4 - 5 cm thick steak. Using a temperatur of 55°C, I did the first steak for 6 hours, the following steaks each one hour less with the last one 2 hours. The best result was the 3 hour one. When searing the steaks in a really hot iron pan (no oil)for 1 min per side I weigh down the steak with a small pot.. This has been my way of doing it ever since.
Thanks to this video, I stopped cooking my rib eyes after 2 1/2 hours. BTW I don't have a sous vide yet. So I use the "keep warm" settings on my Instant Pot.
And I just used your Amazon link to buy a torch.
Wow! Wonderful idea!! Do you happen to know what temp is it? Thank you!
Just one thing... 135 Fahrenheit are equal to 57,22 Celsius degree degrees
Steaks look perfect.. but why do you use plastic knifes and forks for this amazing steak??? That just doesn't fit together :O
Perhaps to show the tenderness?
Till Woeschler gotta save money somehow
What do you suggest they use your royal highness?
I tear my meat with my chopsticks made of wood madam.
He spends all his money on wagyu
I absolutely love your channel, brother! Nothing better than taking some bingers and salivating over your food. Where is your restaurant located? Might be worth taking a little vacation.
Excellent, concise, informative, and I could go on...this was the best video yet on the sous vide method in my opinion. It proved out exactly what should happen... Longer cooking, more tender, but dry, Thank you for the video, appreciated.
Great test on flavor, texture and juiciness. Wow it surprised me as I tend to stay with in time constraints when dealing with expensive and aged prime steak cuts (2 to 3 hours tops). Other cuts timings are based on breaking down conective tissue with in the meat for tenderness (brisket as an example). It was also a good question you raised as to when I go to restaurants, do I compare what they put in front of me, to what I can deliver to my family. Unless we are Invited to a large family party, I keep away from restaurants as none can put on the table what I can cook for my small family. Except good old English fish and chip shop, good beer batter on the fish and chips cook three times at different tempreture, for the perfect chip (English style). As always keep up the great ideas guys.
You should arrange some kind of competition where the winner gets a dinner made by you! I think that would be a huge hit :)
Good lord. I get your theme music stuck in my head every time I see a good steak now lol. Subscribed.
My kids know that I always say “I know it doesn’t look good right now, but watch this!” right before searing it.
I use coarse sea salt, garlic, olive oil, maybe a dash of Steak Sauce Lea & Perrins and a branch of rosemary to marinade steaks inside vacuum bag for 1 hour at room temperature, then sous vide it.
I will try something between 3 and 4 hours Sous Vide at 52° C next time. I prefer to stay 5° C under expected temperature for final grilling.
Cheers, Bernd
We do ribeye steaks and tri-tip for 2 to 4 hours at 135, finish the grill . Tougher cuts get longer soaks. Bottom round gets marinade overnight, then 12 hours at 130, finish on the grill (London broil). Eye round gets 12 to 18 hours at 130, finish in a cast iron, slice paper thin for French dips.
Hm - just rediscovered this video (I commented below - but totally forgot). Great as always. It is interesting - I think sometimes you guys have to not necessarily to find what is "the best" but how to adapt!
Think like that: if the 12 hour steak is very tender but lost a bit its spiciness and beefiness - why not spice it less - and 1 hour before the end of the cook re-season it one more time?
Awesome video guys! Great test!
OmG you did one of my requested experiments! thanks! i will try 2 4 and 6 hours for myself!
For me, the 6-7 hour mark was hands down the undisputed winner by FAR
This is the second time I have watched this video. How about a 4hr vs 2hr video? I don't think you have done one yet. Love your videos and keep up the good work. Merry Christmas and happy holidays guys.
I think the steaks that cooked longest had the least amount of salt-time before cooking. Would love to see this where they all had the same sit times.
Calvin Phuong I have a sous vide and meat does not have to sit to rest before eating.
Carol, he was saying the steaks sat PRE cook with salt on them ( more salt absorbed into the meat for seasoning). The 2 hour steak sits pre cook raw taking in the seasoning 22 hours longer than the 24 hour steak.
At 129 degrees, my app says 90min for 1 1/2 in steak. I feel it comes out better at 2 hrs.
I seem to always cook for 50% - 100% longer than recommended
I'm going to try this.
My wife and I tried sous vide a few times just using the stove, I always liked an hour of cooking for the steaks. Gets it cooked all the way through for sure, but no extra. I just want it to not be cold or raw in the middle lol.
Absolutely Barbaric
Julian
lol, right?
3 inch thick Tomahawk, 3 hours, pat dry, sauteed mid-high heat in olive oil and butter 3 mins each side then in the oven to broil each side for 5 mins. It was the best steak I've made. Thanks, Guga.
Thanks for this.
I've been looking all over Google to see what people think about sousvide steak time. They all say 24+ hours. That's too long; takes way too much planning; steak came out way too dry.
Gunna try 2 hours next time. That's much more doable
Are your steaks heated when you eat them or do they get cold by the time you get to? If so, how do you keep them warm for so long
"Number C is the man..." - Ninja.
He picks number C, I want to try Letter 1
Jajajajajaja I made a very similar comment just know. Twin souls
Wow this channel has come a long way in 6+ years!
I have very little understanding of Sous vide but I love the experiment. I wonder if the best Sous vide steak can compete against the best a grill prepared steak. I would also like a bigger panel of judge's maybe one or two more. Love the hosts enthusiasm.
You are eating met for 10 million dollars from plastic plates and plastic forks.
PS : GREAT VIDEO !!!!!
$10 Million? eh?
Millionares don't wanna do dishes
watching your vidoes has inspired me to start cooking again! 😁👌
Why are you cooking at such a high temp? I've found that 129-131 produces the best results
Bacteria I think
That’s way too high of a temp. I usually sous vide my steaks at 10° for 682hrs
Excellent demonstration! Thanks for sharing. I have just purchased an Instant Pot with the sous vide function. Never cooked anything using that method, and figured I'd go for a rib-eye test. I'm so pleased to hear that the 2-hour steak turned out so well - I'm also a rare steak kinda guy - as I don't think I'll be too keen on the 24h option. Having watched your tutorial, I'm really excited about my trip to the butcher's tomorrow.🥩
Time doesn't effect rare, med rare, etc... Temp does that. God, Guns & Gumbo
2 hours for me and 4 hours for the rest of my family. Just tonight, I used Sous Vide for the very first time. I did pork loin and seared in a hot carbon steel skillet with Kerry Gold butter. I don't think I will ever go back to traditional meat cooking. I watched your pork video to get the time and temp.
ninja: “it’s too yoosee” love that guy.
Damn, I need a friend like you.
The number C
Van Oogan I’m like wait what? 🤣🤣
It's wild to see how far his videos have come!
Make mine medium rare please. I cooked my first sous vide steak yesterday. It was a 1/2lb petite steak seasoned with sea salt and fresh ground pepper, cooked at 129°F for 1 hour, and then pan-seared. I don't have a fancy torch like you do, but I'm just getting started with sous vide cooking.
I get the Meat Sweats just watching these guys!
Can you try to add powdered beef stock two a regular steak as an experiment to see if it increases the flavour?
klostermann30 plssss and then you coult teach how to do powder and stuff
You mean beef bouillon? I have already done that experiment.
Sous Vide Everything do you have a link to the video? I can't find it.
think its this one th-cam.com/video/XT7ViT9jTJ4/w-d-xo.html
Klosterman, Guga already tried adding beef bouillon cube mixed with a little olive oil, rubbing this paste on a bad steak, and it turned out A...M...A...Z...I...N...G!
“So lets dewww it”
"I know it doesn't look very good right now... but watch this!" 🎶🎸
@@n0yn0y number c
After watching this video, I put eight 2 inch thick lamb loin chops in a three hour, sous vide, 132°F, . I went with three hours to be safe because of the bone, Then seared & basted in a garlic butter. For about a minute on each side, including the fat cap & side.
These were just off the shelf, Costco lamb chops and I’m not sure I’ve had better anywhere else . 🤷🏼♂️
I'm curious if you seasoned and seared in a cast iron pan I'd you would get a crust with the seasoning
Sorry to be THAT guy, but 135F is 57.2C, not 52.7C. Just in case you try this.
Sous Vide Everything: I like my steak tender, hot and juicy, so I probably would go for a 4-Hour steak.
Ninja is not shouting, oh my god, now he is talking! Ama-a-azing! =)
Love u! =)
After I cooked my first porterhouse SV and following your other videos, nothing has compared (including Perter Luger and Capitol Grille). And the best part...I used a $10 Porterhouse. .
2-3 for ribeye and filet, 5-6 for top sirloin, 12 for tri-tip, cast iron finish . The tri-tip is almost better the next day, cooled and very thin sliced in burritos and sandwiches.
Yup my cooking has definitely surpassed most restaurants. Especially steak houses.
Hell yeah
Sous vide squaaaaad! I was actually just watching your video on St. Louis spareribs as Im finally planning on doing my first long cook, so this one is coming right after!
Awesome... MAN I CAN have some ribs right now.
Can't we always? You can honestly wake me up in the middle of the night for ribs!
Sorry but the test should have been between 2hr 3hr 4hr and 5hr, since those are what most people do. Ive never heard anyone debating if they should leave it for 2 hours or 24 hours lol.
And yes, steak houses dont do it for me anymore, after really good home made sous vide steaks.
Agree with everything you've written.
At Craftsteak, in Las Vegas, Michael Mina, chef, the steaks are sous vide in ghee and the finished on the grill.
@@Stevieraygall,
Your comment is irrelevant to the one you are replying to.
Big like for comparing cooking times but especially for respecting different *opinions* ❤
Once again, you nail the learning curve on Sous Vide Cooking!!!!!!!
That’s great! So, do you have to cook a 1 1/2” steak 2 hours to fully cook it or is it done in 90 minutes or one hour? It appears that your test demonstrates that when using the sous vide method to cook its BEST to only cook your steaks as long as necessary.
Am I the only one that gets excited every time the "Brazing Music" starts up?! lol
Hi, thanks for sharing your experiment with us! :) I would like to ask what type of bags are you using especially for long-time sous vide? 65°C for 15 hours especially? Thanks!
"Ziplock bags" work just as well you don't need an airlock he only is because he has one. But yeah no need for those bags. I only have ever used zip lock and there just as good!!
I’ve recently got a chamber vacuum machine and have done extensive research on bags. Bottom line there not all the same!
The things you want to be concerned about is Oxygen Transfer Rate (OTR) and Water Vapor Transfer Rate (WTR) for long term storage and for cooking use a bag designed for high temperatures.
Plastic’s have plasticizer chemicals that leech out at temperature. Saran Wrap for example, that you cover a dish in the microwave. The liquid that forms on the underside is from the food but it’s laced with plasticizer chemical from the Saran-Wrap.
I ultimately decided on Hamilton Beach HVCP bags that are rated to 245 degrees and are NSF certified. These bags are 9-ply of various materials that ultimately make a bag with low OTR/WTR. Do you really want to use bags of unknown origin/composition to be in direct contact with your food?
I'm happy the 24 hour steak was actually "Less done" than the others. XD that's pretty awesome. I do appreciate a good 12 hour bake tho. I'm happy it didn't dry out.
Just bought Sous Vide machine. Thank you guys for inspire me to cook new way.