I noticed you cooked it at a real low temp...it is recommended 125 F for rare steak but yours was only 120. Did you do that at 120 to make up for the extra sear time in the pan?
WOW! Great work, camera/lighting flow, post production All the above ✅✅✅ Though I’ve been on SV cooking for a few years you’ve given me heaps of extra pro tips🙏🙏🙏 So when can you deliver.... to Perth Australia??? 🤤
Hey Tao, I'm using the Sony a7siii and I'm a big fan of sigma art lenses. This is the first video with the new camera and it's been a great experience so far. Let me know if you have any questions!
It really depends on the thickness of the steak and the temperature in the pan. I would use a thermometer to be sure. It's impossible to time out how long for a steak just knowing that it's a steak and a cast iron skillet. Make more steaks, eat more steaks and soon you will be able to cook a steak like it's no big deal. I think that sounds like a good deal to me
I'm confused because 120 is rare not medium rare. I tried this last night and it came out rare. Which in hindsight makes perfect sense. Tonight I'm going to try them at 129.
The temperature should rise as it rests, however if indoor temp is a bit low or you don't cover it as it rests then the temperature will not rise as much
When's the last time you had a perfect steak? 😋
The production value is through the roof. Great job! I just discovered you BRAVOOOO
appreciate the feedback! thanks for watching :D
Man this deserves more views! Great job! Thanks so much!
Much appreciated! thanks for watching!
Amazing, your channel deserves more recognition
Appreciate the ❤️
Sorry the video didn't get big but I truly appreciate the effort, production, and knowledge that went in to making this!
We appreciate that you watched it :D
This probably the most beautiful video and executed steak I’ve ever seen. ❤ thanks for the experience!
DamNNNNNNNNN production level over 9000
thank you so much!! ☺
Just bought a Sous Vide machine and am cooking a sirloin at this very minute.
So I'm doing some research while i wait.
Nice vid
very nice :D thanks for watching!
Doing this right now! Can hardly wait....I set temp at 126 F for 2 hrs...Will do a quick high heat 1 minute per side sear. Should be great...thankyou
This looks AMAZING!! Can't wait to eat it!
anytime! 😆
Perfect - This is going to be my sunday recipe to follow - Yum Yum. Many Thx
Do you deliver? It looks so delicious; it makes me hungry😋😋😋
why yes, for you we will deliver 😇😄😋
Very Nicely done! Bravo!
Awesome steak! Thanks for the great video.
I noticed you cooked it at a real low temp...it is recommended 125 F for rare steak but yours was only 120. Did you do that at 120 to make up for the extra sear time in the pan?
WOW!
Great work, camera/lighting flow, post production All the above ✅✅✅
Though I’ve been on SV cooking for a few years you’ve given me heaps of extra pro tips🙏🙏🙏
So when can you deliver.... to Perth Australia??? 🤤
Glad you enjoyed the video and thanks for the support! And yes we'll deliver 😆😇😛
fantastic
How are you liking the Joule?
It’s great! Probably the best sous vide unit I’ve tried so far. Do you have one or thinking about getting one? 😄
Hey, what camera are you using?
Hey Tao, I'm using the Sony a7siii and I'm a big fan of sigma art lenses. This is the first video with the new camera and it's been a great experience so far. Let me know if you have any questions!
@@ITTEA Thank you! I just started out, so I'm using my old camera (Nikon D5200). Awesome video btw and subscribe :).
Thank you so much! Keep on making those videos, they're looking great 😄
@@ITTEA Thank you!! I will and improve 😊
How many minutes on each side on the cast iron?
It really depends on the thickness of the steak and the temperature in the pan. I would use a thermometer to be sure. It's impossible to time out how long for a steak just knowing that it's a steak and a cast iron skillet. Make more steaks, eat more steaks and soon you will be able to cook a steak like it's no big deal. I think that sounds like a good deal to me
Now that's a great steak!
You've got a good eye for the good food :D
@@ITTEA HAHA! I try!
gotta get me a sous vide now
awwww yeahhhh!
I am coming over to eat the juicy steak😋😋😋😋😋
dry brining a dry aged steak???
I'm confused because 120 is rare not medium rare. I tried this last night and it came out rare. Which in hindsight makes perfect sense. Tonight I'm going to try them at 129.
The temperature should rise as it rests, however if indoor temp is a bit low or you don't cover it as it rests then the temperature will not rise as much
@@ITTEA ya of course that's the case with direct heat but it will not continue to rise with sous vide.
@@ITTEAthen why did you say "no need to wait for the meat to rest"?
Sorry! I just checked with Ming, he's the one with the sous vide, you are correct and the temp should be 130. Our mistake. - Sam
Sorry, I should have checked with Ming first before responding. You are correct that the temp will not rise. The video has an error in the temp.
I didn’t see how the seared steak looks inside. Only showing the burnt outsides.
Sorry, but pepper is NOT fruity.