DeterministDiet: [This](https://youtu.be/hNtqr8x_u7I) video shows that butter isn’t necessary in the Sous Vide.
ShornGoopter: I was really curious how Greg was going to sous vide a steak using charcoal
gerz601: Butter takes away from the taste of the meat when used in the bag instead of a finisher for crust.
thedarklord187: I feel like this is cooking a steak on the grill but with extra steps..
sA1atji: how much does this sous vide machine cost… I want one..
mindspread: That over cooked ring is still way too large. You need to sear hotter and faster. [This is more of what it should look like.](https://cdn.anovaculinary.com/wp-content/uploads/2014/09/DSC08506_thumb.jpg)
I got a sous vide a few years back and use it at least once a week.
I’d suggest doing it with the chimney starter itself,[ al la Alton Brown](https://youtu.be/t4aI_O8kcN8?t=1m30s), or get yourself a torch and a [Searzall](https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO)
I like using the torch at the table because it impresses all my drunk friends.
RoachRage: This is not a recipe, this is an ad…
entrepreneurofcool: So do you not need to rest the steak with sous vide/searing?
sruvolo: Vac sealers are less than $100 now. Ziplocs suck.
ellesde9: I personally find cast iron sear to be vastly superior. Plop your cast iron over the charcoal chimney if you wanna do it outside. Baste with butter and herbs after cooking sous vide with just salt and pepper.
SeaTwertle: So I have a sous vide and a couple things: the water can take a very long time to heat up based on how much water you use and the starting temp. Insulating the container can help reducing how much energy it can take for these long baths (some baths can take several hours). After the meat is cooked through, the highest heat possible for your means is best for searing (NASA hot) so you don’t cook the meat more on the inside than you wanted, really only about 20 seconds per side. The meat is always worth it though. Pork loin sous vide is insanely tender where normally pork loin can be very tricky.
Alfredo90: I don’t know how much I like the thought of cooking in warmer up plastic.
JJ_The_Diplomat: Obvious advertising is obvious.
JewPewTurd: This recipe feels like one big ad
MrMean0r: This feels like steak with extra steps
money_faucet: Do not use butter in a sous vide steak. It makes it worse.
freebullets: I see 3 rookie mistakes.
1. Don’t put butter in the bag. It will dissolve away all the fat soluble deliciousness.
1. Don’t put salt in the bag. It will begin to cure the meat and draw out moisture.
1. You’re using a chimney starter to start the charcoal. Use the chimney starter to char the meat directly. It’s been shown to be the best searing method.
ZenMechanist: Serious question, is Sous Vide worth the trouble?
elljawa: looks fantastic, but maybe a tad overdone? I feel that Medium rare should be a bit pinker throughout?
alienuser22: Don’t forget to rest? Do we rest it?
snacksnnaps: Slow down
deckartcain: You gotta vacuum seal the bag for it to be sous vide?
karp_490: >light a chimney of charcoal
Oh its Greg again
swelchqcs: So we’re cooking steaks in condoms now
dab745: No butter!
Baktab: I like to grill sausages in a pan until they smell nice.
iamthewacokid: Why not just grill it?
metalmike33: Don’t use butter. Plus granulated garlic seems to work better
Sirpuschel2210: You do not want to use butter until basting…
KarateCheetah: How come this sous vide steak isn’t edge to edge? Cast iron would get this result
thorvard: Or if you are lazy like me, just heat up a chimney starter of charcoal and skip the whole grill part.
Kiljoyz: Too much work just cook the fuckin thing.
gregthegregest2: Here’s the original source video recipe: https://youtu.be/9o6Y69asHnU
using a sous vide machine and a kettle BBQ you can have edge to edge steak cooked to your liking.
Please help me out by checking out my channel and subscribing.
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
the_c00ler_king: Looks amazing OP. How much would one of those bad boys set you back, and do you use it enough to justify the cost?!
WhiteHartAttack: How pointless is this? You are already lighting charcoal, why not just grill the steak then
mideon2000: Such a waste of perfectly good coals. Throw some sausage or something else on it.
Thatsafunny: I feel like everyone always discourages cooking/heating with plastic. Can someone explain how preparing meat sous vide like this isn’t harmful? Also, I realize the water isn’t hot enough to melt the plastic, but wouldn’t the bag touching the side of the pot make it more likely to melt or something?
Zunger: Is there a general band or product recommendation for a Sous Vide?
darthfrank: What is the temp meter/app?
skullkid00: Now to make a sandwich
ffgblol: I love my immersion circulator, I’ve had one for a decade now, there’s zero reason to cook a ribeye sous vide, especially if you’re going to sear over charcoal. If you’re going to light the grill anyway you gotta reverse sear that bitch over smoke. Cooking sous vide can yield some incredible results but it makes steak worse.
inyourface_milwaukee: Anyone have recommendations for a good but cheap thermometer?