SOUS VIDE RIBEYE STEAK - with Joule

[Music] hello I'm waiting and I don't know what to say today we are making one of our favorite meal items rib eye steaks the kids are carnivores so are we but mostly them and they love prime rib and they love steak then it has to be revised steak so here we are one of my most popular YouTube videos is the reverse sear method for steak but since I got my suit device the Joule I find that this is a better way to cook them and we never go out for a steak anymore we've mentioned before on a previous video that meat seems to be a very personal and unique thing and everyone's not an opinion about meat and steak particularly yep so we like it medium rare but it has to be a certain pink on the inside and the jewel is great because the app that they provide shows exactly what pink here after and you just choose the temperature to sous-vide it in so that's why I love the jewel because everything's so visual and I'm a visual person but yeah so we're gonna get started okay let's go alright my way of making steak is just super simple you get some nice cuts of meat and just salt and pepper and I'm gonna salt and pepper both sides now recently I had posted on Facebook about the price of meat while steak in particular and how a full meal a full steak meal for for three adults and two tweens works out to be about thirty-eight dollars for the whole entire meal if you were to go to the keg it would cost you $40 for a 20 ounce steak that comes with sauteed mushrooms and that's just one person's entree and I have these handy silicon bags that I'm going to sous-vide in trying to get away from using the plastic bags whenever possible these steaks are really big so I'm hoping they'll fit in here it will link to those bags in the description I'll be fairly fit I know and then we end up with square steaks but that's fine well how do you want it was square oh I see oh thank you well rectangular because what I do is I try to push out all the air and then yeah it just ends up being rectangular just gonna add a little bit of olive oil in here maybe use a pad of butter or another oil you like where herbs or herbs or garlic whatever flavor you like but I prefer to taste the meat the way it is without the added flavor now this the sous-vide device has heated up the water to 129 degrees and I'm going to cook these for an hour and then they can stay in the water for another hour that without cooking them any further it's not properly all right right family you didn't have time to put the camera down today at all go super easy you're gonna tell him like how long it's gonna take I did it I said an hour oh you are so not paying attention only to you what's going on here there's more stage it's like it's never-ending well these steaks were on sale today so I decided to buy a second pack and I'm just gonna freeze these and the great thing about sous-vide is that you can cook straight from the freezer so I'm gonna freeze them in my back and sealed bags in vacuum sealed bags and then we could just plonk them in to sous-vide when we want Steve just like that sounds pretty convenient yep so I'm just going to salt pepper like I did the other ones yeah you just prepare them exactly how you would if you were gonna feed them right away you're not gonna just use your hands the football well you know what my hands are a mess these days so I'm trying not to touch too much stuff I know that exhibit is pretty father-son super simple toss them in your bag after my whole discussion about trying to stay away from plastic but this is one way that we can store meat and be able to cook straight from the freezer and I suppose if I had other if I had more silicon bags I can just freeze them in those but I don't not yet not yet I'm just gonna add a little bit of although I hummed in ha for a really long time about getting a vacuum sealer because I wasn't sure how useful it would be for me but it's been great I love being able to reseal things and vacuum seal things like cheese that we don't go through fast enough or like this sealing meat so that it lasts longer in the freezer they don't get freezer burned and they're fairly easy to use [Music] and then you can just write down the date that you prepared them and toss them in the freezer I can't read your writing that's okay only I need to know what it says what if I needed us the like stat thank you lady it only gives a date cuz I know that this is steak you need to cook more don't you think dude needs to cook more he needs to cook more so the steaks are done and they're quite wet so what I do is I wrap them in paper towel to soak up as much as the oyster oyster as much as the moisture as possible so that we get a really good sear on them I'm just waiting for my cast iron pan to heat up and I have a little bit of oil in there already and just waiting for it to smoke a bit they don't look great when it comes out of the sous vide no but they're fully cooked yep they are fully cooked just going to salt it a little bit more the taste mmm steak Oh which one should I start with well you look good and right in the middle there know about this one now I love how we've gone through the sous-vide and the results are are so consistent the time that we did reverse sear that was pretty mind-blowing because I think the whole issue is the banding that occurs when you cook the steak because you know I think that when you fry it up you get different degrees of the doneness so you get like grayness and into the pink in the center this is pink edge to edge aside from where we've finished it on either side it's pink and consistent all the way through that said it's time to eat Oh mmm is so good it's hard to have steak any other way you know so sous vide is good and did an awesome job of finishing mistakes thanks blue anytime steak monster I think the kids are starving starving hey yep so sous-vide is the way to go if you decide to use the reverse sear method it's similar because you're basically heating up the steak at a lower temperature for a longer period of time so that you don't get the banding as well so I hope you'll give it a try and let me know how it goes I just want to shout out to my patrons thank you so much for your support really appreciate it check out my patreon fight if you haven't already and until next time be simple ordinary and joyful and filled with meat [Music]

Channel: Flo Lum

Views: 106,890

Keywords: FloMade, Sous Vide, Sous Vide Recipe, Sous Vide Steak, Steak, Ribeye Steak, Chefsteps, Joule Sous Vide

Id: zDFV0J-f8kM

Length: 11min 23sec (683 seconds)

Published: Thu Nov 09 2017