Sous Vide THICK Steaks vs THIN Steaks Experiment!

welcome back to Sevilla everything everybody I'm a big fan of nice thick steaks about your mama yep you're like the Libyan and yeah I know but a lot of times when we go in the grocery stores there is none available so today we're running this experiment check it out I've always recommended thick steaks for Suvi and usually cook them between two to two and a half hours depending on the steak and I've I always said if a steak is thinner then you have to cook it for a lot less time so that you can have the same texture as a thick steak but I really have not tested as I rarely get thin steaks so I thought today will be interesting to find out if a thick steak and a thin steak cooked at the exact same temperature but different times and as long as you was cook all the way through would have the same texture and there's only one way to find out so we're gonna do this experiment together I started off by seasoning all the steak with my favorite seasoning which is salt pepper and garlic powder notice that the first take is two inches thick and the other two is just half an inch thick let me remind you even though I don't always show I always season both sides after my steaks were perfectly seasoned all there's left to do is put them on the bag and get them ready for Savi for a side dish I decided to do a simple salad I call this the leftover salad and it's pretty straightforward grab everything that you have in your house and make a salad out of it let me show it to you we start off with a can of carrots and peas then I throw in some beads some leftover roasted corn grilled pork tenderloin sharp cheddar cheese some leftover ham then I seasoned it with salt freshly ground black pepper and my secret ingredient that makes everything taste amazing can mgh if you have never seen cream gah make sure you check around the description down below I show you exactly where to get it from your grocery store and just in case your grocery store does not have it you can always order online then to finish it off just throw in a little bit of mayo mix it well and your leftover salad is done now I wanted to get a little creative and I got a little bit of chicharonnes straight from the bag which I had leftovers also and as you can see they'll give a nice crunch to the salad now I definitely made a huge mistake right here because remember I'm prepping this the day before but I decided to add it right now and you will see later on that this turned out to be a terrible mistake just a side note when you're making this only add the chicharrón is when it's time to eat but now let's get right back to our steaks I am cooking all of them at 135 degrees Fahrenheit one of the thin steaks are gonna be there for half an hour and the other two steaks are gonna be there for two and a half hours we got our wonderful steaks ready we are starving even my small stomach was like brewer and so is my enough talking it's ready let's take it out let's do it [Music] [Applause] [Music] guys like always these steaks smells absolutely fantastic now here's the deal today for the searing obviously I got a pen at dry so that we can get a wonderful sear but most importantly to keep these tests accurate I'm going to be searing each steaks with the flame thrower for no longer than 35 seconds each side that way will let us know anything different the variable is only the sous-vide machine and how it was cooked because each one I will be timing them to be 35 seconds per side no more than that and believe me that's plenty for the flame thrower but I know they don't look they're good right now watch this [Music] alright guys we have our wonderful steak ready it is time to cut them open let's do it [Music] [Music] are my friend angel we have our beautiful steaks tree are you hungry I'm hungry always hungry not always but I'm hungry today very good guys as you can see it this one here is almost cooked as good as the very last one here this one here is a little bit overcooked I can tell right away I don't know if it's coming on the camera eye which I hope it is hmm I don't think they'll be able to tell because of the coloration okay but this one here as you can see we got quite a bit more juice as expected this one the juice completely ran out and then this one here obviously it's perfectly juicy so like I've said that before thickness is important always a thicker steak is better than a Finnish table size matter are you thinking about bad things I know it is you thinking you have a bad price matter or thickness matter and the talk about those things talk about size all right very good no friends but it do you hmm tastes amazing everybody off course today's is good mmm Bertha come on of South texture is nice but it's not as tender as I suspected I agree with you it's not that it's tasty not tender normally a Finnish state you know it's always going to be not as good as a thicker steak go for a amount burn I know right good steak nice flavor it's a little bit tougher and I want to say a little bit drier than to the other two but I don't know if has anything to do with that how you know he's dry is the first one then what we're used to it's a little bit drier than what we're used to but it could either be just the steak itself or it could be whatever you did different I don't know yeah I know you know what let's jump this one and go straight to this one in your well straight to that one why let's see if the texture is the same as this one tell me size matter it is not the same texture whatsoever is that Wow spend a little bit more money on that thicker one it's worth it mmm not the same that's a good fat out go for that one go for the big boy hmm oh right away older level the thick one a lot juicier you can tell just by looking at it and a lot softer too Matis to water you just its memory my we know it's good he's darn good that is a good steak that is a wonderful steak it's what I know this one's not gonna be that good but we're here let's go for it I want to look dry no how do you say pal you learn English yeah tell that one hell I don't think the English is the same as in Spanish because he look wow I like when we're traced like it's passing out look at that it's almost passing out there's no energy no energy is gone this was a really tired cow now used to eat only vegetables do a lot of work out I won't return them it's not bad it is fantastic mmm okay we have to do a comparison we already know that this one is the best right I'm going for it I know you're gonna have to let me neon you want to go for the Filipino yes whoa Wow hey surprise yeah it feels about like fork wise it feels about this top it's the first one but when you bite on it it's a standard as the big one really you think so yes Wow oh my mom it's not as juicy hmm I'm cold and I'm thinking the juicy might have something to do with the fat content of each piece Wow okay I know you want to try the flat girlfriend ninja I ate it you either flat yeah you ain't up in there well scream in my mouth again know for you know for you guys alright let's try that right filly in this surprise mom okay go for that one I'll go for this one [Music] which is heaven bow-wow I normally say that the New York Strip is a lot better than the fillet but not in this case this is the filets better just try that one hmm even better even be laughs for the surprise one everybody even better okay tell me what do the difference mm-hmm hold on bro there's some fat on this roulette yeah - feelin so tender so that is you later oh my god that one's amazing and you don't like fat you have to learn that a filet mignon with a little bit of fat it's different it's good fat it's different it's good fat okay they are all cooked at 135 degrees Fahrenheit all of them this one was cooked for 30 minutes this one was cooked for two and a half hours and this one was cooked for two and a half hours okay so you try to overcook the middle one I try to see if it's good to leave it there as long as you know two and a half hours and if there would be a lot of difference and I thought this one I honestly thought everybody that this steak here would be a lot better than this steak here and to be honest at least my opinion you share yours after this steak here is not more superior than this take this takes we felt a surprise because when I bid on it it was very very tender it is not as juicy as this one but because it cooked for longer it's more tender this one here is more juicy but it's not as tender as this one here that's my theory what do you think well this is what I think I think this one is good is using but it's not close to the other one in tenderness and flavor that other one has a lot more flavor it's a little bit more overcook it's dark over it's awesome bro that was awesome it is so you should give it to average bro it was two hours the first aid it was only thirty minute well if there I think if you get home and you tired and you wanna eat fast and minutes already there I honestly I didn't think that 30 minutes would be enough to cook it well but it's perfect he did yeah but if you have the extra time you suggested going for a little longer leave it to hours it's definitely worth doing so this actually confirms the theory of severe right you cannot overcook it which you can overcook it yes you can overcook it but at the same time as you are overcooking the steak a little bit you are also tenderizing the steak more that's why this steak feels more tender than this thick right here I'm the flavor the flavor got in there real well apparently this will be you got the spices in there more spices it got more salt in there and it tastes really good Trude entire steak very interesting results everybody because I have always recommended to all of you that if you have a thin steak cook it for much much less time it's actually not true so you can cook it as long as this one now let's be real here all right this is the best steak there's nothing better than the big one so if you can buy it thick because it's better it's not always available on the grocery store I see your face already I look at this face it's not always available in the grocery store but thicker steak is a lot better for serving anyway guys that's the results minja I have a salad here you know what the sound is called I don't know high score but if we have to generalize on it listen no I like this salad is called I'm giving this salad a name everybody it's called everything you have in the house together with Johnny on top alright so bro we have some chit chat on it we have pork loin we have ham we have cheese we have a mulatto we have a lot of things together did it happen yes right no no eggs no I did have eggs but I didn't put it because of you but I did have it try tell me about this I like I like the bees like that your owners are like every amen let's see and they're what makes the magic combined together is the creme de leche how do you like it mmm really good this only one can not I have never sent you what it is nice try me off a little bit mmm what happened huh just dig dig by but I didn't put any spices that you tried all the spice so what did you just say what actually happened there okay you want to choke on that little sock because I did it last night so we'll have it here right away you put a chair on there for too long yeah it got really soft yeah and really spice the point of the dish at all is to give it a crunch right there's no crunch is shut off this sauce each other nobody likes to cut off like mush take that stuff out and try just a solid delicious anyway guys I hope you enjoyed this video if you do enjoy make sure to give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always on the description down below thank you so much for watching and we'll see you guys on the next one guys I don't know if you know I have a channel - we cook there with my wife check it out and let me know what do you think give me some love man you know so love to the ninja bro check out his channel everybody still on the next one everybody guys it is true look at my chitchat on is everybody oh my God look at that what is that that's like paper what is that you guys saw me crushing it what is that well that you started on everybody

Channel: Sous Vide Everything

Views: 673,067

Rating: 4.9179168 out of 5

Keywords: sous vide t-bone steak, steak sous vide, how to cook a thin sous vide steak, thick steak sous vide, best way to cook porterhouse steak, steak, steak channel, best steak

Id: -VhQKtvVaDQ

Length: 15min 51sec (951 seconds)

Published: Thu Apr 18 2019

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This is the video I didn't know I was waiting for.