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  

Kyle Smith
Kyle Smith

Don't sous-vide steak with butter, tastes much better without, using this method!

10 days ago
Erik Swiger
Erik Swiger

I have always salted steaks 30 minutes before searing (using the traditional cooking method). At what point do you season steaks cooked using sous vide?

11 days ago
Jeremy Oliphant
Jeremy Oliphant

Why would anyone dislike this video?! ‘This guy is great. I’m glad he did the collaboration with Alec Steel. That’s how I found him. Awesome content!👏🏻👏🏻👏🏻🙂🤙🏻

17 days ago
bgkdiver1313
bgkdiver1313

And don't forget to season with Sea Salt fresh cracked Pepper and Garlic Powder. and pat dry before using flame and don't get flame to close it gives it a gas torch smell/taste.

18 days ago
onvogmasaj
onvogmasaj

is it possible to do more than one steak at once? what are the consequences of cooking longer than 3 hours?

24 days ago
that guy
that guy

You shouldn’t sous vide steaks with any fats (oil, butter etc). You will just get meat flavoured butter

26 days ago
Daletan07
Daletan07

you've come such a long way my dude

26 days ago
元始天尊
元始天尊

You can get a sous vide for like 20-30 bucks now.

Month ago
Alessandro Luci
Alessandro Luci

good sousvide, Alex! but is this the new level of your channel? a good one? I think I can speak for everybody when I say we're waiting for a perfect sousvide! are you really using a blowtorch so near your steak? do you like torch flavour? I think there's a new series coming: the sousvide perfection

Month ago
Moosa Nadeem
Moosa Nadeem

One of my favorite geniuses on youtube! i could have been watching YouTube Influencers XD

Month ago
BloozeDaddy
BloozeDaddy

Everyone listen to Screech....he knows what he's talking about !

Month ago
Norey 1991
Norey 1991

🤦‍♂️

Month ago
konkelkent
konkelkent

Cant you just sous vide on the stove on like super low heat, on the 1 setting or something. in a saucepan or something and just adjust the temp over time?

Month ago
Sativa Metric
Sativa Metric

You dont but Butter in the sous vide bag you shit head

Month ago
luc0
luc0

Noooo! NO BUTTER with sous vide it makes it taste less flavourful

Month ago
Tim Hyatt
Tim Hyatt

so if a steak takes 2 hours.....how long would something more sizable, like an Eye of Round roast take to cook this way??

Month ago
Erik Jorgensen
Erik Jorgensen

I use 1 hour per inch of the as my minimal rule of thumb

Month ago
luc0
luc0

3 hours would be fine, you can't overcook it :)

Month ago
Butt Mash
Butt Mash

Tempretur!

Month ago
Emelie Williams
Emelie Williams

THIS IS INCREDIBLE

Month ago
Barry Wong
Barry Wong

May I ask if MAPP blow torch is safe for searing? The gas canister has a "warning message" suggesting cancer-causing properties. Is it just the unignited gas or more than that? Thank you in advance

Month ago
Driving With Jake
Driving With Jake

I love using mine, I've used my fancy sous vide and also just hot water with a temp gauge both work great. Another option you can do is put your oven on as low as it goes and probe your steak take it out at around 115-120 and then BBQ the rest of the way taking it off around 5-8f before your max temp you want it cooked at then let it rest for a few minutes. Yummy

Month ago
Fabian
Fabian

I've tried Alex's method and it's brilliant, however, I had to pour in hot water every now and then. I then got myself a sous vide stick and that thing is just brilliant, since you can put your food in and just leave it without worries. Everyone should try the beer cooler method and then consider upgrading.

28 days ago
Driving With Jake
Driving With Jake

That's for Dining with Jake! :D

Month ago
This Reckless
This Reckless

All you have to do is let you steak sit out at room temp first x_X

Month ago
Dane L
Dane L

It taste better when you don’t put butter in the bag

2 months ago
Johns Junk
Johns Junk

I had to give this a try. Made a video of it. Nowhere near as clever as Alex. I'd link to it but that'd be rude :)

2 months ago
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.

2 months 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 months 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.

2 months ago
Tomáš Jiřík
Tomáš Jiřík

Today we test it at Work .. PERFECT !!!!! https://photos.app.goo.gl/L6MtJnog7SXNoQJy8 next time we use only 58°C, this was at 60°C - 2hrs.

2 months 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. So, I purchased a complete system at the higher price and I do not believe I will be disappointed in the precise temperature control. Yes, I also got the 'torch' for the final searing of this or that. Look out Family! Things are stepping up!

2 months ago
Chris Cutie
Chris Cutie

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

2 months 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.

2 months 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.

2 months ago
Zakamooza
Zakamooza

how are people not dead after eating raw meat like that

2 months 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?

2 months ago
luc0
luc0

A good knife will help tremendously with deboning chicken. I used to slave away with a chef's knife trying to debone chicken but now I use a very sharp paring or boning knife and it's incredible

Month ago
lseul
lseul

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

2 months ago
NoniePaa
NoniePaa

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

3 months ago
Tang Richard
Tang Richard

NoniePaa looks like a straw

2 months ago
MrSmokyFly
MrSmokyFly

Fantastique! Le coleur, je l'aime!

3 months ago
Alexandre LANGLOIS
Alexandre LANGLOIS

Tu ressemble à Micka comme ça :D

3 months ago
Christopher Hall
Christopher Hall

holy shit.

3 months ago
Richard Smith
Richard Smith

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

3 months ago
GREAT IMPERIUM OF HATERS
GREAT IMPERIUM OF HATERS

the beer cooler is just to badass

3 months 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

3 months ago
luc0
luc0

I sear in a ripping hot pan after sous vide and still manage no gradient :)

Month ago
Scott K
Scott K

Brilliant!

3 months 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.

3 months ago
Fulkrom
Fulkrom

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

3 months 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

3 months ago
Seninus
Seninus

I JUST LOVE YOUR ACCENT...

3 months ago
Ken Jeanis
Ken Jeanis

love your videos - staying hungry - always foolish :p

3 months ago
Agata Soda
Agata Soda

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

3 months ago
GodGaming FTW
GodGaming FTW

It’s raw😕 how is this perfectly cooked?

3 months ago
luc0
luc0

Raw would be red, this is pink from myoglobin, not blood. Once you get over the way it looks the flavour is 10000x better than grey/brown well done steak

Month ago
Garbled User
Garbled User

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

3 months ago
big.nibba.chibba
big.nibba.chibba

Did u get a haircut in this video

3 months ago
Linsquip
Linsquip

DON'T PUT IN BUTTER.

3 months ago
Facillio Lang
Facillio Lang

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

3 months ago
Fred McIntyre
Fred McIntyre

👍🤤👊

3 months 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.

3 months ago
coozy100
coozy100

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

3 months ago
Mark Massingill
Mark Massingill

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

3 months ago
DrewLSsix
DrewLSsix

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

3 months 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?

3 months 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.

3 months 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?

3 months 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)

3 months 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!

3 months ago
tracy smith
tracy smith

I happen to like the gradient.

3 months ago
Matt W
Matt W

You look especially French in the thumbnail of this video.

3 months ago
Proclaim
Proclaim

Have fun eating your raw steak

3 months 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 !

3 months ago
TheMelopeus
TheMelopeus

This sounds like blasphemy for me. I love butter more than anything

Day ago
syron1233
syron1233

100% correct

19 days 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

3 months 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?

3 months 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

4 months ago
Mariana Nolasco
Mariana Nolasco

Dat shit raw

4 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

4 months ago
King Voodoo
King Voodoo

Awesome Vid as always!

4 months ago
Foxil0ve
Foxil0ve

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

4 months ago
Jason wong
Jason wong

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

4 months ago
niac 1234
niac 1234

I should not have watched this holy shit.

4 months ago
Safyan Hussain
Safyan Hussain

Man leave your glasses on you dont look french without it

4 months ago
Constantin Moisei
Constantin Moisei

Inhaling meat bacteria not an issue !?

4 months ago
Hoang Nguyen
Hoang Nguyen

You Look Like Thiago from FC Bayern

4 months ago
Gregory Boyd
Gregory Boyd

4:46 that one drop...

4 months ago
PissAllOverMyAnusWhileMaintainingProperHomeostasis
PissAllOverMyAnusWhileMaintainingProperHomeostasis

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

4 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.

5 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.

5 months ago
Yannick Morand
Yannick Morand

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

5 months ago
Hawkeye
Hawkeye

-20 degrees celsius is my preferred choice.

5 months ago
Red Raven
Red Raven

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

5 months ago
tarrakis
tarrakis

steak of the art technique

5 months ago
ne
ne

"so tender" chews 50 times

5 months ago
Insultez Moi
Insultez Moi

Comment on dit saignant?

5 months ago
MyLittleGardenPlace
MyLittleGardenPlace

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

5 months ago
MyLittleGardenPlace
MyLittleGardenPlace

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

5 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

5 months ago
SaitoGray
SaitoGray

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

5 months ago
Tyler Chen
Tyler Chen

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

5 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.

5 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.

5 months ago
mick2d2
mick2d2

Amazing!

5 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.

5 months ago
Christian Lindau
Christian Lindau

Brilliant!

6 months ago
Dim F
Dim F

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

6 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

6 months ago

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