Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

hey guys I'm Brad Leonie from going after 2d I will do that again hey guys I'm Brad gonna a petite and today we're gonna be talking about sous-vide it sounds fancy but it's actually really simple what you're doing is you're just taking your protein you're putting it in either a vacuum sealed bag or a ziploc bag and you're submerging it in a water bath that is maintaining a temperature so it's sucking water in from the bottom heating it and then shooting it out and it's just continuously doing that until all of the water in your vessel is at whatever temperature you set it to and then it's never gonna cook above that for a long time it was very sheffy and it was kind of intimidating and you'd only really see it at like fancy restaurants but nowadays the market has really changed and there's a lot of Units out there simpler smaller units that are designed more for the home cook you could do a steak you could do a whole pork shoulder you could do lamb shanks you can do shrimp it all just depends on different temperatures and how long you do it today I'm gonna be using a boneless New York strip steak about one and a half inches thick set aside some spices it's just a little onion powder garlic powder salt pepper and then I just have some rosemary and some thyme and then this is just a straight-up ziploc alright so one steak I like to get it with a nice little fat cap right in the bag you could season it all before and you put it in I like to just take it dump it right in half on one side half on the other and then I just give it a little little shaking soozee and then I just take a little bit of some glue the time I got here and some rosemary I like to just give it a little light bruising release those oils and then shove that right in there as you put one on each side now as you can see if you were to just seal this you'd have a lot of air in there when there's air in the bag it's kind of like a big balloon you know so it's going to float and very crucial part of sous-vide is that your food is submerged it has to be otherwise they won't cook evenly let me show you a nice little trick for how to get the air out of these [Music] I like this start to seal it up you keep one finger in there like that and then I just have a pot full of cold water and what I'm going to do is you put the whole bag in there so as you push it down all the water will push all of the air out of the bag and then as you pull it up just make sure you get a nice good seal I mean that's that's not too bad so put that one aside and then I'll show you the vacuum sealer you're putting it in either a ziploc bag or vacuum sealed bag these are the vacuum bags and they come in just a big long roll I like to cut them a little bit longer because you got to leave room to seal I'll show you so yeah the vacuum bag so you put it right on this little line here that's the heat element where it seals the bag and then it does all the work I always do a double seal call me crazy but I had an incident once and never again I was sous-vide in something and it was more of a marinade base and then I came back four hours later and all the water was red the machine was making noises because there was a scallion stuck up in it or something so yeah I just I always double seal but these it's a little harder to do that whole shake and bake but I think I leave a little more room I think we'll be able to get away with it now very important you want to make sure all this is clean for the most part because it can interfere with the liquid sealing so you place that right in there so we'll vacuum seal this up so yeah it's slowly just pulling the air out look at that and again I do a double seal on this end as well all right great so that's a double sealed up nice and tight we're good to go sous-vide has come a long way when I first started hearing about it it was these big machines that cost $2,000 nowadays you know it's under 200 bucks you can get compact little cylinder these are some older ones a lot of them have analog controls where you could punch in your numbers but this device you can only run through an app on your phone I'm a big fan of the Joule it's actually very simple the interface is very easy to work with I was a little skeptical at first I'm kind of an analog I like to see my buttons kind of guy but it's skeptical as I've been I haven't found a reason why not to like it yet as long as you can plug it in you can put it anywhere whether it be in a bucket you can clip it on a cooler we got a few coolers here I've never done it in the bag but I guess you probably could do them right in there if you want yeah that's exactly what so as you can see our border is set to 130 degrees so what I like to do is place it right in the water the jet shooting right at it fold this over and then I take those little those little clips and just clip that right on for the vacuum-sealed one you can just drop it in I like to drop it in behind this one and ymo Bama will set the timer for two and a half hours we come back and I'll show you how we cook them let me go get the timer of it what oh seven timer that one so apparently in nice and laughs here has the timer built into it I guess it'll turn your machine off when it's done or just don't you I don't know so these have been cooking up for two and a half hours and we're gonna pull those out we'll let these hang out for about 10-15 minutes it makes for a better sear so look it looks kind of gray kind of unattractive and then this was the vacuum sealed one you just cut that open yeah I was there sitting I let them air dry a little I'm gonna preheat a cast-iron pan get it ripping hot and you want to get that thing super hot oh Jesus Gabby's braking yeah all right take one I've stopped the cameras go away from don't let move I just got a sneak under here Oh gotta get my laser damn right he's one of them cool so I got this nice little instantly laser just for the fun of it I'm gonna see how hot we are now 4:30 to 5:15 so it buries a little bit we're just gonna let that get up to around 600 degrees and then we'll throw the snakes on there I like to Pat them dry just a little bit moisture is the enemy of getting a good crust or a good sear because if you put it in there still wet as you're building the crust the moisture that's coming off of it is essentially gonna deglaze it off a little more salt on there over here to the skillet so what I like to do actually is put a little bit of it on the meat so I'm going to start by searing that top I'm not pushing real hard but just enough to get a little crust oh so look that was about what 15 seconds I like to hold it for a second let the pan recover for a minute and then right down again I give it'll just a little bit of a push just to get all the surface area down it's already 130 degrees perfectly throughout the whole state now you just want to fill that super-quick crust at a hot pan and I'm going to turn it again if you want to get a close-up shot you get that crust bubbling ready cool and again just like a normal stick you're gonna want to let it rest like to put a little bit more salt on it alright so let's see what it looks like yeah I've noticed with the sous-vide steak so when you first cut it it almost looks overcooked but as it sits within a few seconds it actually starts to change a shade into a nice medium me comes out super tender let's give it the old taste tester it's kind of like a little bit of a juice bottom and you get all that like that garlic and onion and the aromatics from the herbs it's delicious so have some fun with it you know get yourself sous-vide machine try different things try some different flavor profiles it's a real fun way to cook a little differently set yourself up for the week and get creative Bon Appetit you put that out there all right great

Channel: Bon Appétit

Views: 3,999,128

Rating: 4.9072914 out of 5

Keywords: sous vide, steak, meat, cooking technique, cooking techniques, brad, brad leone, brad bon appetit, bon appetit brad, sous vide recipes, how to use sous vide, sous vide steak, steak sous vide, brad sous vide, what is sous vide, sous vide everything, sous vide meat, sous vide recipe, sous vide cooking, cooking basics, kitchen basics, basics, basics with, test kitchen, how sous vide works, sous, vide, sou vide, food, bon appetit, bon appétit

Id: Np0LMwqtOVM

Length: 8min 18sec (498 seconds)

Published: Wed Jan 24 2018

Reddit Comments

[u/mcd_sweet_tea]

Getting a sous vide for Christmas has been by far my favorite gift in recent history.

[u/apaper]

I love Brad and the BA videos, but honestly I think the channel Sous Vide Everything really deserves more attention and if you have a Sous Vide it’s definitely worth looking through their vids. I was thinking about posting one of their videos to this sub the other day, then saw this and felt obligated to comment. Here is a link to their channel

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

P.S. I don’t even have a Sous Vide machine but their videos are pretty interesting and fun to watch.

[u/whatsupwithbread]

Man, Brad turns my day around. Thanks brad.