That's good .
That's very good meat .
There are a lot of ways to cook a steak and today we're gonna talk about one way to us .
It's the best way .
What does that mean to us ?
The best way has to meet a few different criteria .
The first bean , it's gonna be packed full of flavor .
The second , the steak is got to be cooked to perfection .
And the third is , I don't wanna have to babysit it .
I'm not interested in techniques .
I have to hover over it and watch it like a hawk all night .
So for us sou vide ticks all those boxes with the added benefit of once you get it cooking , it's just there ready and waiting for you .
Not the other way around .
And if you happen , let me show you exactly how to cook this steak , sous vide .
The first part of our criteria is flavor .
What we're gonna do is hit this steak , lots of salt and pepper , gonna hit both sides , pepper , pepper , pepper , pepper , love lots of pepper , love when it gets nice and toasty when we sear it later and she just sends that salt and then we're gonna pop them in the bag .
I'm gonna hit it with a little bit of olive oil .
This is just for flavor really ?
And fresh bay leaf .
I don't use dried ones .
Dried ones are kind of crap .
If you don't have a fresh bay leaf , use some other fresher .
And that's it .
The second item on our list of criteria is perfect doneness .
And when you're cooking a steak with traditional methods , there's a lot of ways to get great flavor , but you have little or no control over the outcome of doneness .
And with sous vide , you have total control of it .
Let me show you what I'm talking about .
So with sous vide , I select my temperature , I don't have to think about it anymore .
I know it will be cooked to perfection , edge to edge and I just sear it on the outside for flavor until it looks delicious and that's it .
So it's really helpful separating those two steps , the cooking and the searing and traditional methods .
You kind of mix them all happily at the same time .
So you have less control .
We're ready to pop this guy into our pot of water and walk away .
So today we're cooking with Jewel It chefs , its brand new sous vide tool .
Um I'm going to select my doneness with a really amazing feature that we have .
We're calling it visual doneness .
So I'm just going to open up the ST guide use the visual doneness feature .
Look at the doneness I want based on these awesome videos .
Go with that 129 F .
It's basically rare .
Pick my thickness hit .
You were ready to roll .
So in goes the steak and I can walk away .
All right , the steak is ready .
It's not that it's finished and it's not that it's done just now .
It's that it's ready if it was actually done a while ago and it's been ready the whole time .
I'm gonna take it out .
I know it's cooked to perfection on the inside .
We'll confirm in a little bit from here , you want to finish it .
So we've got a little bit of flavor from the first step .
We've got perfect doneness , which is our second criteria and obviously our third criteria was didn't have to babysit it .
So I just went and did some other stuff , but I'm back now .
I'm ready to eat .
So I'm gonna finish it .
You can broil it , you can grill it , you can smoke it , you can deep fry it .
I'm going to sear it nice and straightforward .
I'll show you how I do it .
All right .
So we're gonna sear it .
So I add a little bit of butter , cook it all the way down until you don't have any more moisture in it .
So this is the most straightforward way to finish your steak at home .
I'd say it can be a little bit smoky .
Sometimes a little bit greasy , a little messy , but it's worth the flavor .
So to keep some of the splattering down and to help it sear evenly , I'm just gonna give it a little rotate here .
Stir it around that keeps the bottom getting nice fresh oil .
I don't really want to overcook it .
We're just searing it just for flavor .
All right , I'm gonna give it a flip .
Take my Bay leaf flip that guy over the deeper the crust , the deeper , the complexity of that flavor , the more beefy that flavor is gonna be .
I'm gonna call it good .
We say we're done just a little bit of that good stuff .
All right , our steak is finished .
Let's slice it open and see if it's cooked to perfection on the inside .
I'll just take one slice there .
Supple he who I'm gonna try about it real quick .
So sad that you can't taste this .
Let's check it next to our uh visual doneness , da da da da .
I love it .
Best way to cook steak .
Just gonna take my word for it .
Pack full of flavor .
I think you can see that it's cooked through perfection and I'm not kidding about the , it's gonna be waiting for you thing .
Seriously , I love cooking steaks this way .
I'm gonna have another bite , man .
That's good .