Home Cook vs EXPENSIVE Steakhouse, Who's BEST?

thanks blinkist for sponsoring this video first of all does the restaurant look nice it looks nice on the inside i went wearing a tank top are you weird they thought you were gonna steal something i got in there and the guy looked at me and he goes you're staying in are you taking all that i already ordered it just to take it like i'm just taking it hey this boy is about to steal something right now that's probably what they thought never judge a book but it's covered all right so we got two side dishes over here try that let me know let me know how you like that potato cheers buddy cheers it's okay tastes good i just wish it was more creamier there's nothing crazy are you ready for the cream spinach a little bit of green stuff i ordered specifically for you i'm gonna try right now the cream spinach is good i don't have anything bad to say about it you ready for the steak i want you to tell me as soon as you take a look at it yeah yeah what do you see something something a little bit off what you're seeing off maybe maybe should have stayed on maybe i should have said maybe something that should have stayed on like like a lot of people say it's like it's still moving yeah look what the receipt says medium rare if i order medium rare is because i want the fat to render a little bit more than a blue steak this is a blue steak all right let's try this here cheers everybody all right i don't think it's a prime steak at all i'll tell you that the receipt was all the way on the bottom of the bag andrew did not see the price guess it go 40. 40 bucks 65 bucks everything was about a hundred dollars everybody give it a rating of this steak here angio from one to ten ten being the best what would you say i can't give it a ten because we asked for medium i can't give it a nine because it's not juice i can't give it an eight because not that much seasoning i'm gonna give it a six a six you know what i'll be fair with you i'll be right there with you as well at six you will be okay now it's my turn i know it's gonna be better but most importantly it's not going to cost this much money let's do it bro let's do it bro let's do it bro medium rare medium rare boys come on man and we're going to start with the most important thing obviously the steak this is a beautiful one and a half inches bone-in ribeye at the same time it is not prime grade i also believe ruth chris is not using prime so i'm not going to be using it either this way we're going to have a fair comparison one of the biggest mistakes most people do is that they do not season it well regardless if you're cooking it on the pan or sous vide a lot of the seasoning will actually go by by so make sure to season the steak properly as you can see by the time i was done i made sure that every single edge of the steak was perfectly seasoned with salt pepper and garlic powder to give me a hundred percent confidence on nailing the temperature i'm going to be cooking this sous vide so after bagging them up vacuum sealing them they were ready for the water bath that is perfect because it allows me time to go ahead and make the side dishes just to make sure you remember ruth's crisp potato this is what they look like i think we can do a lot better than this because this is my version of it the first thing to do is to crispen up some bacon the best way to do that just set them on a cooling rack and put it in your oven at 350 degrees fahrenheit because once you are done they should look like this notice that i kept some of the bacon nice and crispy and the other one is not cooked all the way through that's because i want a lot of the fat to also render inside of my potatoes talking about them the first thing i like to do is to peel them and of course to keep them from oxidizing i like to throw them in water we want to cut them nice and thin and evenly one of the best ways to do that is to use a mandolin this thing is sharp but if you go with extreme caution you will be just fine oh one more thing use a guard for the sauce it is ridiculously easy i throw in a good amount of heavy cream into the bowl followed by some finely diced onions a good amount of minced garlic and don't forget about the salt and pepper mix everything well and combine all of those ingredients together because your sauce is ready now we want to dump the whole thing into the potatoes stir them around with your hand to make sure every single one of them is coated with the sauce because all there's left to do is to assemble it for that i like to stack them up just like this now add in that crispy bacon we just made followed by a good amount of fresh parsley once that's done you gotta follow up with another layer of potato and keep repeating because once you are done the only thing left to do is to stick it in the oven to make sure i'm not gonna get a mess in my oven i like to put it on a baking tray then we wanna throw it in big at 400 degrees fahrenheit for one hour once that time is up take a look to finish it off i like to add a good amount of parmesan cheese and stick it in the oven in the broiler setting once the cheese is nice and golden it's time to take it off and take a look that is looking really good to give nice coloring i throw in a little bit of chives and i mean once i take it out and put it on a plate take a look at this that is absolutely delicious the next side dish we're gonna tackle is the creamed spinach start by melting a little bit of butter then throw in all of your spinach i know it looks like a lot but trust me everything is gonna reduce to do that you just gotta put the cover on it after about five minutes take a look now one of the things you gotta get rid of to make good cream spinach is the water so make sure you strain it properly use a paper towel if needed it does not matter just make sure you get it nice and dry and now for the sauce i started with a good amount of butter once fully melted throw in some diced onions mix it well and cook it for about 2 minutes you don't want any coloring now throw in some minced garlic the next thing to add is a good amount of flour you see we're trying to make something that is called a roux and it is quite important to cook that flour quite a bit to finish off your sauce all you have to do is to add cold milk and whisk it you want to keep adding it nice and slow until you have a nice smooth sauce and remember as the temperature heats up you will get thicker to finish it up make sure your spinach is nice and dry if you want to you can chop it up a little bit to make it extremely soft because once you have done so the only thing left to do is to throw it back into the pan for seasoning i only throw salt and freshly ground black pepper nothing else mix and combine everything together because your cream spinach is done that is how easy it is to make this one last thing i highly recommend is a compound butter in a bowl with some room temperature butter throw in some parsley then finely minced garlic mix everything well because that is how easy it is to make a compound butter if you want to store it you can always add a little bit of clinch plastic because you want to throw it in the refrigerator and once you take it out look perfect butter for the perfect steaks talking about that the next thing to do is to go ahead and cook them sous-vide i set my suvi machine at 135 degrees fahrenheit for two hours that will give me a perfect medium rare steak and i can guarantee you [Music] before moving forward i want to thank the awesome sponsor of today's video blinkist i have millions of things to do and i can never really find the time to read a good book i'm not a really fast reader but i do love to learn so blinkist is an app that helps you fit reading into your life blankets takes top non-fiction titles and put them into 15 minutes text and audio explainers called blinks so you go straight to the point there's no fluff you go in you learn the key points and boom big brain then you just move into the next blink there's thousands of titles and 27 categories of the world's best knowledge to choose from oh they also have shortcast that takes you to the key points of podcasts lately while i do my food prep i've been diving into the productivity category i've been listening to blink slide limitless by jim quick and goals by brian tracy you can also get full length audio books and premium subscribers get a special member pricing up to 65 off the regular retail price so go try it the first 100 people to go to blinkist.com soviet everything are going to get unlimited access for one week to try it out you will also get 25 off if you want the full membership if you don't love it during the first week you can cancel at any time again check it out at blinkist.com souffeedeverything thank you blankets for sponsoring this video but now let's get right back to it all right everybody we got everything ready the only thing left to do is to get the steaks out because as you know i cook them to perfection the steaks are ready we are hungry and it's time to take it out let's do it that's one of the bad things about souvia as soon as you open up the bag you take it out they don't look good because they have no crust you have to find out the best way for you to put a crust here's my plan as you guys already know i have a compound butter i'm gonna be putting that right on top of the steak after i give it a quick sear with the flamethrower and let that butter just melt as it's melting i will be putting on a steak plate so that it doesn't go to waste you want to catch that butter and maybe even make that as a sauce at the same time i know what you're thinking i know my steaks don't look that good right now now watch this [Music] all right everybody here we have my take on ruth chris what do you think angel let's go now we're talking this is 100 bucks maybe less come over here this is oh it's steamy hot this is my take on potato agra 10 everybody or al gratin or however you pronounce it you got a lot more for your buck and uh might even have some bacon remember their theirs only had cheese but the most important thing we got to judge over here is the 65 steak that they have versus the one i made this is a medium rare steak people this is everybody i'll try this because i know you're not gonna try any of the green stuff why you cut the steak this is my take on cream spinach cheers i don't want to sound biased but mine is better it has a little bit more flavor than the other one i think with theirs it was good like i said it but it was also too soft i think you might get biased no matter what but i think you'd probably still beat them anyway okay let's try this you ready for the steak all it matters is the steak you ready for this cheers everybody oh man oh oh yeah oh there's a huge difference this is the type of steak you eat it you just go you you gotta take that one in you know what i mean and here's the deal you get one i get one oh so we got way more potato you got all this to yourself go for my and we got two steaks exactly and i i promise you it didn't cost 100 bucks no it didn't cost less this one's cooked correctly and it's so much more juicy yeah like it has way juicier that's necessary because it's cooked to medium rare the fat and the inside render properly even when i slice the bone i try to show it to the camera that it's perfect medium rare there's nothing wrong there not that there is anything against raw you know or blue steaks i enjoyed that as well but if i order medium rare give me medium rare please now what you can do is instead of using a thermometer use sous-vide you will never be disappointed you will nail the temperature every single time no matter what i see you eating the potato already talk to me oh i'm addicted their potato groten was it looked like you put like craft cheese on it man oh man this one is so good it was it was cheesy it was really cheesy i will say this one has way less cheese a lot more seasoning i think it has more flavor to it and the bacon and the sauce making the sauce like this is some good stuff anyway guys these are the results i hope you guys enjoyed this video you can make this at home without having to go to the restaurant obviously with the restaurant you have to put it in the experience as well of being the location them cooking the food for you i'm sure they have wine and service when you sit down absolutely i have nothing wrong with that i love going to restaurants and experiencing things new but at the same time i like to save money as well man i don't want to spend the money if i don't have to you know what i mean and i i don't know if i said this earlier but also if you would have been able to go to the restaurant you could also be like hey can i please get this cooked exactly and i'm sure they would of course absolutely they'll fix the stake for you of course they'll give you a new one but if it's home delivery can't fix it you better fix it yourself you better make that thing right i mean it's not that hard when you use it exactly anyway guys these are the results i hope you guys enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything i use everything is always in the description down below thank you so much for watching and we'll see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 479,960

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Id: ORmfcH1CaZI

Length: 12min 38sec (758 seconds)

Published: Thu Jul 08 2021