Perfectly Cooked Steak ! Sous-vide Hack with Beer Cooler !

  • Published on 4 years ago

    Alex French Guy CookingAlex French Guy Cooking

    Runtime: 6:09

    This is how to cook a steak sous-vide at a low temperature, using cheap stuff step by step. The beef steak is juicy and so tender. So mouthwatering arghhhh...
    The only way to have a perfect medium rare steak at 57 degrees celsius, is to use a beer cooler as a sous vide machine, and to sear the steak with a blowtorch at the end.
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    frenchguycooking  french guy cooking  french cooking  Steak (Food)  sous-vide  sous vide  medium rare  beef  beer cooler  Cooking (Interest)  Perfect  blowtorch  perfect steak  

Yodaismycopilot
Yodaismycopilot

My steaks actually get unpleasantly luke warm by the time I am finished with my butane torch. Not sure how to fix this.

22 hours ago
Geoff Saunderson
Geoff Saunderson

WOW! Outstanding! Thank you so much, it’s bad news tho, my coolers full of beer, I’m now going too have to drink it all! 🤔

2 days ago
Jared B
Jared B

Ehh, I'm wanting to try the blow torch but it's hardly "the only way" and I'm not even sure it's necessarily the best. I think cast iron skillet is fine but I like a cast iron griddle the best.

3 days ago
James Ellsworth
James Ellsworth

A great addition/introduction to sous vide cooking! WOW! I have wanted a basic sous vide setup for years. This one cuts a few corners, but your demonstration shows why an Old Guy with a love of food and a decent pension will want to step up to this level. Also, I have been very impressed with what this system does with 'drier' (lower fat-marbled) meats like chicken and rabbit.

6 days ago
Chris Cutie
Chris Cutie

@Alex, do you have home made smoke bacon using liquid smoke (Mesquite)

11 days ago
Timo Crompinen
Timo Crompinen

Instead of a blowtorch (which may impart a gassy taste), try a heat gun. Alot more people will have one in the house and they don't impart any after taste.

12 days ago
Lurch Amok
Lurch Amok

and the very best of this method is, you get a steak without anything, no tablespoon of buttery sauce from the juices no herbs no garlic but a super thin crust.

12 days ago
Zakamooza
Zakamooza

how are people not dead after eating raw meat like that

12 days ago
Kelsyer's Cluster
Kelsyer's Cluster

I want to tell you something, I am pre-crones disease. This steak once a week makes me feel better, I am not joking. I can even cut my normal steak in third's because it takes less food to actually get me feeling better. If I have it for dinner, I normally have steak and egg's for breakfast, and then have the last portion for dinner after that. I will confess though, I need to actually master this because I am still learning. I can not yet debone a chicken, I am working on it. I have also not yet mastered the Omelet. Although once I do master it, it will be how I cook my egg's for my steak and egg's. Any advice if you want cheese in the Omelet?

19 days ago
lseul
lseul

Your pan cooking if you grill you can achieve virtually no gradient at all. Still want to try this though

20 days ago
NoniePaa
NoniePaa

Hey Man, thanks for the video. What did you use to suck the air out of bag?

24 days ago
MrSmokyFly
MrSmokyFly

Fantastique! Le coleur, je l'aime!

25 days ago
Alexandre LANGLOIS
Alexandre LANGLOIS

Tu ressemble à Micka comme ça :D

26 days ago
Christopher Hall
Christopher Hall

holy shit.

28 days ago
Richard Smith
Richard Smith

Medium Rare. Scientifically proven as the perfect balance of flavor and juiciness. :)

29 days ago
GREAT IMPERIUM OF HATERS
GREAT IMPERIUM OF HATERS

the beer cooler is just to badass

Month ago
Lolindir Surion
Lolindir Surion

You should never have the torch that close, since you will easily get "torch taste", meaning taste from the gas it self. I use sous-vide all the time and its great

Month ago
Scott K
Scott K

Brilliant!

Month ago
mavos1211
mavos1211

To get a good vacuum you can slowly dip the bag into water and then close it as the seal gets close to the surface of the water and it will be perfectly vac packed.

Month ago
Fulkrom
Fulkrom

Alex looks older right here. I think it might be his hair.

Month ago
KSI
KSI

I learned so many tricks from this guy. I use my cordless drill as a mixer and now he saved me a bunch of money as I am not going to buy a vacuum machine for vood. I also use my butane soldering iron as a torch :D

Month ago
Seninus
Seninus

I JUST LOVE YOUR ACCENT...

Month ago
Ken Jeanis
Ken Jeanis

love your videos - staying hungry - always foolish :p

Month ago
Agata Soda
Agata Soda

Dry aged rib eye done this way then put into a Philly cheese steak sammech = instant mouth orgasm.

Month ago
GodGaming FTW
GodGaming FTW

It’s raw😕 how is this perfectly cooked?

Month ago
Garbled User
Garbled User

So, for the way I like steak, you are saying I should use ice water in the cooler?

Month ago
big.nibba.chibba
big.nibba.chibba

Did u get a haircut in this video

Month ago
Linsquip
Linsquip

DON'T PUT IN BUTTER.

Month ago
Facillio Lang
Facillio Lang

Mind is blown got here Thanks to Alec steele now Im stuck on your vids

Month ago
Fred McIntyre
Fred McIntyre

👍🤤👊

Month ago
brocktechnology
brocktechnology

It seems to me you could sear the steak first and eliminate the bacterial hazard. During the sous vide the delicious crust would dissolve and the stake would marinade in it for two hours, then you take it out of the bag and sear it again. Never tried it, just seems like it would work.

Month ago
coozy100
coozy100

speaking of sous vide. you should collab with sous vide channel and really do some beef.

Month ago
Mark Massingill
Mark Massingill

More i want steak so much it hurts. This I've got to try.

Month ago
DrewLSsix
DrewLSsix

This is actually pretty great for say, truck drivers lol.

Month ago
Biscuit 1337
Biscuit 1337

So, if you don't happen to have a blow torch handy, could you undercook the steak by 10-15 degrees and then get the caramelization in a skillet?

Month ago
André Domingues
André Domingues

Great video! Can you insert more than one bag inside the cooler? When do you season? Thanks for the great help.

Month ago
Andrew Archer
Andrew Archer

Alex, I discovered your channel today through This Old Tony and his rebuild of your pasta machine. I've been thinking of buying a Sous-vide machine for the past year but have never got around to buying one, well maybe I wont have to now...Great video. I am from the UK but have been living in France for nearly 5 years now, its a wonderful country and our neighbors are so welcoming and helpful. I have a quick question, I am familiar with the steaks we get in the UK but when I try to buy steaks in my local supermarket I find it a bit confusing, I should add that my french is not too good yet! What is a good steak to buy in France?

Month ago
Grant Hutchings
Grant Hutchings

Alternatively you could bake the steak on a baking sheet raised on a grill to allow air flow beneath for even cooking. You season the meat with you're desired spices but do not add the salt until before you sear as the salt will draw the precious moisture out of the meat that you are trying to preserve. Cook at 200 F for 45 minutes then let it rest for 5 minutes before quickly searing on a pan or BBQ. If you sear it on MAX heat very very quickly you can serve it right away without worrying about the juices running out. You should see very minimal gradation. Approx 10 - 20 seconds per side should do it for a good sear. Using a high smoke point oil in the pan, or brushing the steak lightly with oil before placing it on the BBQ. It won't be as perfect as your steak but its far less dangerous (no blow torch) and uses more common household appliances (oven, stove top/BBQ) Its also faster as it doesn't use Sous-Vide. (baking times may vary based on the thickness of the steak)

Month ago
Sergio A. Villalobos Alva
Sergio A. Villalobos Alva

about 3 years I did my first Sous Vide Stake whit this video. naw y use this for almost every thing. And there is no Sous vide Series. you are lokin to slow on this series. Salute!

Month ago
tracy smith
tracy smith

I happen to like the gradient.

Month ago
Matt W
Matt W

You look especially French in the thumbnail of this video.

Month ago
Proclaim
Proclaim

Have fun eating your raw steak

Month ago
Alpcan Önür
Alpcan Önür

you should try it without butter.. butter is a solvent for the flavours they wont be in the meat after cooking but in the butter:) just try it and thank me later !

Month ago
RobinToTheBatCave
RobinToTheBatCave

butter is a mistake with sous vide cooking steaks, the flavour and texture is better without it, but you should add butter for the sear

Month ago
P D S
P D S

Alex, I have been your video binge. Question - Can Sous-vide be done in any other bag than a plastic bag? Have you tried it in Aluminium wrap bag?

Month ago
David Ackley
David Ackley

You should not put butter in while it cooks! Put it on after. You’re getting much beefier taste your steak if you put the butter on after

Month ago
Mariana Nolasco
Mariana Nolasco

Dat shit raw

2 months ago
soundiscomforting
soundiscomforting

Have you considered the "freeze method"? Where you fry it in a pan when it's frozen so that it get the crust but does not produce that gradient? I remember reading about it, and they claimed it was the best way to keep all the juices. Please investigate :D

2 months ago
King Voodoo
King Voodoo

Awesome Vid as always!

2 months ago
Foxil0ve
Foxil0ve

Never put Butter in the Bag, it ruins the taste - add it later to the finished steak!

2 months ago
Jason wong
Jason wong

I just love to pan fry my steak, it's the fastest and the most familiar to me

2 months ago
niac 1234
niac 1234

I should not have watched this holy shit.

2 months ago
Safyan Hussain
Safyan Hussain

Man leave your glasses on you dont look french without it

2 months ago
Constantin Moisei
Constantin Moisei

Inhaling meat bacteria not an issue !?

2 months ago
Hoang Nguyen
Hoang Nguyen

You Look Like Thiago from FC Bayern

2 months ago
Gregory Boyd
Gregory Boyd

4:46 that one drop...

2 months ago
PissAllOverMyAnusWhileMaintainingProperHomeostasis
PissAllOverMyAnusWhileMaintainingProperHomeostasis

don't sous vide it with butter! the flavor escapes the meat! Am I too late?

2 months ago
Lawrence Lane
Lawrence Lane

@Alex - is there a certain type of torch or fuel one should use? I hear some people complain about an added flavor when using butane.

3 months ago
eric heine
eric heine

Cast Iron, for the perfect steak. Iron American Dream on YouTube. Take a ride across the promised land. Blowtorch bullshit.

3 months ago
Yannick Morand
Yannick Morand

don't put butter. take a look at sous vide everything's channel.

3 months ago
Hawkeye
Hawkeye

-20 degrees celsius is my preferred choice.

3 months ago
Red Raven
Red Raven

You need to rate this better,its clearly food porn!

3 months ago
tarrakis
tarrakis

steak of the art technique

3 months ago
ne
ne

"so tender" chews 50 times

3 months ago
Insultez Moi
Insultez Moi

Comment on dit saignant?

3 months ago
MyLittleGardenPlace
MyLittleGardenPlace

I want to make my salmon like this. Just need to get the right temp/time combo.

3 months ago
MyLittleGardenPlace
MyLittleGardenPlace

New subby right here! I Love your videos!:0)

3 months ago
Pier maria Baraldo
Pier maria Baraldo

that's a piece of sheet bro, serious you're doing something wrong, it's full of water inside a the end of the process

3 months ago
SaitoGray
SaitoGray

It's completly normal. Go watch any sous vide video, you will see the same result.

3 months ago
Tyler Chen
Tyler Chen

I really want to high five you right now...

3 months ago
ToyTubeTV
ToyTubeTV

Would it be appropriate to sous-vide a dry aged fattier steak? Will the large amounts of fat render effectively? Or should you only sous-vide leaner cuts? I feel like all the steaks that I see that are sous-vide seem to be cuts that look leaner.

3 months ago
JUAN BERMUDEZ
JUAN BERMUDEZ

la idea es muy buena, solo que la carne a la llama no es sana para el intestino, seria mejor una pistola de aire caliente, entonces si que estaria bueno.

3 months ago
mick2d2
mick2d2

Amazing!

3 months ago
numbblackpicture
numbblackpicture

I tried that like one or two years ago after I saw your video and it came out perfect, even though I seared it in a piping hot pan, just couple of seconds each side will do the trick, without ruining it. It's maybe 1mm you sacrafice, but I can live with that.

3 months ago
Christian Lindau
Christian Lindau

Brilliant!

3 months ago
Dim F
Dim F

Isn't it a bit unhealthy to cook at such low temps? for killing microorganisms i mean..

3 months ago
Jose Raul Rojas
Jose Raul Rojas

You are the best, if you frozen the steak right before finish sous vide and then unfrozen, we can see the same color inside the steak? By the way my english sucks

3 months ago
Google Play
Google Play

Té trop cool!

4 months ago
BBQ Klaus
BBQ Klaus

Wonderful!

4 months ago
Trash
Trash

Ok Alex now cook a steak using a boring flamethrower

4 months ago
Sovietkat
Sovietkat

s o v i e t cooking

4 months ago
Chadley Clark
Chadley Clark

Epic!!!

4 months ago
luciano passa
luciano passa

>perfect cooked >still having raw blood >kek

4 months ago
diablostorm
diablostorm

The only problem is that you're leaching toxic plastic chemicals into the meat.

4 months ago
Timo Crompinen
Timo Crompinen

diablostorm there are lots of different plastics but clear food bags do not contain bps or BPA. Did you know most water pipes are plastic? My kettle is plastic. There are alot of different types of plastic but polycabonate is the one that leaches the most BPA. Polycabonate is Tupperware. My point was, 60c is not very hot and 2 hours is not alot of time.

11 days ago
diablostorm
diablostorm

What's "much" how "much" is too "much" endocrine disruption?

12 days ago
Timo Crompinen
Timo Crompinen

Heated. At 60c. For 2 hours. In a water bath. Not gonna leach much at that temp is it.

12 days ago
diablostorm
diablostorm

BPA free...who cares? Companies avoid using that because it's been covered in the media and instead just simply use BPS which is just as harmful. Look, you soak in all the garbage you want into your body. I wont be. I can't recommend anybody heat plastic that's in contact with food. Ever. It's smarter to just abstain completely because companies are always going to go for what's cheapest for them, they don't care about your health unless someone holds their feet to a fire.

3 months ago
SaitoGray
SaitoGray

These bags are BPA and Dioxin free. It's 100% safe even heated. They're made with the same plastic then sous vide bag are made of, polyethylene.

3 months ago
mMMM SNIpPERCLIPs
mMMM SNIpPERCLIPs

People who like it medium to well done are disgusting

4 months ago
Bharat Mallapur
Bharat Mallapur

You are one sharp, intelligent geek cook! This channel marries art, science, technology, humour and taste all together!

4 months ago
MagusFyre
MagusFyre

4 Years after this video got posted, this video actually explained Sous Vide much better than many newer channels and explained much better why you could rather choose to Sous Vide something over traditional method.

4 months ago
miklitov23
miklitov23

hey Alex, so I was watching this other sous vide video and apparently doing steak with butter is not a good thing for the flavour or the tenderness. I don't know if there's a difference in how he did it but just wanted to put that out there.

4 months ago
Kevin K
Kevin K

I;ve found sous vide to be perfect for shrimp too... no more overcooking.

4 months ago
Marlise Parker
Marlise Parker

Am going to try the Yogurt setting on the Instant Pot for rare steak sous vide. Will warm water to experiment; or use the LOW slow cooking setting if further experimentation is necessary. Need to check my fire insurance for my little kitchen blow torch ending. If all else fails, I spotted a beer cooler on Amazon, which is a fabulous idea. Luckily I drink just about everything but beer. (Results) The beer cooler idea is the best. You're brilliant. (Another idea) Almost gave away my vintage electric fondue pot, but it's perfect for a sous vidette for one on a very low setting.

4 months ago
chris Banks
chris Banks

Could use salt in water to hold temp

4 months ago
FartyFat
FartyFat

I found his channel recently and i love it. Here, his french accent is not that apparent which is weird.

4 months ago
LetoZeth
LetoZeth

How to get bacterial overflow in your intestine, and tiny risk if actually getting really sick. I always cook my meat to 70. You lose some tenderness, but gain a better flavor in my opinion. More importantly, you get rid of the majority of all the really nasty bacteria.

4 months ago
Диван Хаус Диваны для Офиса
Диван Хаус Диваны для Офиса

brilliantly

4 months ago
Orkhan Hasanli
Orkhan Hasanli

seeing this video in 2018, i have never laughed this much. nice video.

4 months ago
A/C Guy Gus
A/C Guy Gus

Would a torch that can reach 1370°C (2500°F) maximum, be hot enough to sauvie steak?

5 months ago
Anthony Vanover
Anthony Vanover

One weakness of this method is that the crust isn't as crispy.

5 months ago
Stefan Bauer
Stefan Bauer

5 months ago
GigaDavy91
GigaDavy91

there is many projects to create a sous vide PID control with Arduino or commercial PID controllers and a rice cooker, u should try that too, I love diy tutorials when things are tested

5 months ago
Bas van der Graaff
Bas van der Graaff

You should leave out the butter when sous-vide-ing. It actually absorbs flavours and you're not going to eat all the butter from the bag. It's better to just add it at the very end: /watch?v=hNtqr8x_u7I

5 months ago
lesslighter
lesslighter

we dont have beer coolers but we have Coleman coolers will that work or they are made for colder temps?

5 months ago

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