Followed these instructions to a ‘T’ and my USDA prime NY stripe steaks were absolutely perfect! My family all agreed these were the best steaks we’d ever had. Thanks for the great video!

Thank you for this short and sweet video it was all I needed. I am so excited about this way of cooking I had never done it before and it really works great it takes away all the not so fun parts of cooking steak and leaves all the fun parts

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Thank you for joining us, glad you enjoyed!

I did this and my steak was incredible !!!! Perfect steak everytime. Ty, great video.

@CertifiedAngusBeefTestKitchen

4 жыл бұрын

Glad you enjoyed it

Doing New York strip steak as I type this. Just like you showed, a sprig of rosemary and a small square of butter. 134 degrees for 1 1/2 hour. Last night I did a chicken breast and turned it into Chicken Marsala after it came out of the bag. It was fantastic! Tomorrow night it'll be Chicken Piccata! I don't have the large plastic container, rather I'm using a stainless steel pot that easily contains the bag and the emersion heater. I got mine on Amazon for $80!

Can’t wait to try this at home

This is useful, thanks. What kind of oil are you using to sear the steak?

i dont understand how you get such a good sear and maintain pink in the middle. I will let my cast iron heat up for about 5 minutes, just about smoking, then i will do half the time you do in the pan (30 seconds )and still get almost well done/medium well. I follow the sousvide steps you use to the T. same temp same everything. i would say my steak is about as thick as yours also inch and a half. what do you recommend?

1 hour cooking time, what a time saver!! 🎉🎉🎉

Do u fill the sou vi tank with tap water or drinking water

How long can you store cooked steak in vacuum bag? Shall I freeze it or It could be just stored in refer ?

@CertifiedAngusBeefTestKitchen

4 жыл бұрын

Good question. If you don't plan on using the steak right away you should freeze it. We have a new video all about freezing and thawing beef here: kzread.info/dash/bejne/nqyAu7WMdNSbhrw.html

An add on to my last posting. I just received my plastic 11-quart container for doing my sous vide bath. Sunday night's New York strip steak again, but in it's new home. These dishes are turning out amazingly delicious! Next, I'm going to work on vegetables...I see all kinds of recipes for these on YoutTube

What keeps the water at that consistent temperature- sorry if I I’m not up on all the tools

@brapulous

Жыл бұрын

The sous vide machine

what temperature did you bring the steak to before 'vacuum '!?

@keithjorgensen8991

25 күн бұрын

It doesn’t matter.

Hi folks. This may not be the proper venue, but I've got to ask someone. I have a 45 day dry aged NY Strip Loin (UMAI). I have arthritis in both wrists so cleaning up is a real burden. Here's my question. Can I just cut them into steaks, sous vide them and trim them after the cook. 131degrees/ 2.5 hrs? Any health risks?

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Hi Thomas, Food safety measures are critically important when working with dry-aged meat. You must remove the outer bark of the dry-aged product before ever attempting a sous-vide technique. It’s all about temperature and bacteria growth (which you want to avoid at all costs!). Please trim the product first, then be sure to follow sous vide food safety guidelines for proper beef cooking temperatures. It’s vital that the beef is cooked at a high enough and constant temperature. Hope that helps!

Any chance you could mention the temp setting? 😕

I wanted to try this but did not want to spend hundreds of dollars for a heater. I used a deep fat fryer, get one with a thermostat that goes down that low, yes you CAN control it to the temperature you need. Washed it very well, filled it with water and it worked awesome. Steaks turned out great, but still, I have to say, you can't beat a grill!

@zb3645

2 жыл бұрын

try sous vide to grill technique

@aarons7975

8 ай бұрын

@@zb3645 Oh boy that gives me an idea! I do blackened / fermented garlic, you peel the clove and spread it like butter on the steak and then grill it. Sous Vide it, garlic smear it then sear on the grill, man that would be heaven!~ Thanks for the idea!

The fat on new York strips always coke out soooooo tough and chewy when I use a sous vide. What am I doing wrong?

@CertifiedAngusBeefTestKitchen

Жыл бұрын

Try giving your steak a quick sear on both sides once it's done in the sous vide machine!

I bought a food saver because I’ve cooked with this method using freezer bags and there’s always just enough air in with the steak that it wants to float

You don't need to wait after the sear. You're only doing that to add the texture and the sear the stake has already been resting. At least that's what I was taught.. I'd like to see a comparison actually..

@basechad5

Жыл бұрын

You rest Joe!

I have heard that their should be separate bags for multiple pieces of protein since they will limit full exposure to the water on all sides. More plastic.

so can I do this without haveing ti spend 500$ on equipment?

@CertifiedAngusBeefTestKitchen

4 жыл бұрын

The immersion circulator is the important piece. You could skip the vacuum sealer by using zipper storage bags (like Ziploc) and making sure you get all of the air out of the bags.

@fawkeeenset

4 жыл бұрын

@@CertifiedAngusBeefTestKitchen thank you

@blastoisenam57

4 жыл бұрын

@@fawkeeenset sous vide arent that expensive. there are 100-200 dollar pieces. and you dont need to get vacuum sealers. just use the water displacement method with ziplock bags.

@ajbutler2528

3 жыл бұрын

@@blastoisenam57 .

Imagine putting a bunch of butter inside the bags. Would that be amazing?

Never mentions the temp?

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Temperature is dependent on the size and doneness you desire within your meal!

@spinningbackkick6021

3 жыл бұрын

130.00 for 1-2 hours. Medium Rare 130-135 °F Pink Medium 135-145 °F Some Pink Well 145-155 °F Sliver of Light Pink Well Done 155-165 °F Mostly Brown

I can't help but say soos veed lol

Temp?

No. No. No rest is not needed.

-all that plastic for one meal? Plus the plastic equipment? Oh hell no.

@pfizer2457

4 жыл бұрын

beast shawnee cry about it

@Schwing27

4 жыл бұрын

Lol one of those people.

@aaronbeall8280

3 жыл бұрын

Sped kid

@AnhDonoi

6 ай бұрын

“All that plastic” you mean the 1 bag?

@samteria434

4 ай бұрын

Try and look in your fridge and tell me how much of your things are wrapped in plastic already.