The Only Method I Trust For A Perfect Steak...
Before discovering sous-vide, I have lived in fear of wasting great quality meat by overcooking or undercooking it. No more. Go to NordVPN.com/frenchguy and use code FRENCHGUY to get 75% off a 3 year plan plus 1 extra month for free.
Visual Steak Doneness Chart #1 : bit.ly/2vPL7GP
Great Sous vide machines to consider : Anova : amzn.to/2VqEN85 and ChefSteps : amzn.to/2LBSqNf
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Director, Author, Host & 1st Camera : Alex
(bril') Editor : Joshua Mark Sadler
Salut,
Alex
I think that Alex just wanted to eat steak and made the video so it was a tax write off. ;)
I mean... wouldn't you?
Next week: Alex cooks with a gold bar.
You can even make pictures and it would be fine
@@CallieMasters5000 not a lot of KZhead comments make me laugh. Even fewer make me comment. That response was brilliant. Kudos.
yup, sous-vide gold bar
I love how he beeps out English swearing and yet swears confidently in French
That's because swearing is just considered ponctuation in french ! :D
Lol KZhead doesn't speak French 😂😂😂😂
Yeah because only english speaking people thing swear words are bad
obiwanfisher537 lol
Actually he censored merde in this one but not putain.
When you said Matrix Style, I thought it was some esoteric cooking term 😂
I like how 'esoteric' is an esoteric term itself
@@NBeCREATIVE what does esoteric mean
@@gnomeking8036 "intended for or likely to be understood by only a small number of people with a specialized knowledge or interest."
@@NBeCREATIVE fitting for the word itself lol
Definitely should have patted it dry before searing it! Makes all the difference in the world :) just ask Guga.
Agreed. Pat it dry with paper towels to get the best sear.
I know it may not look good right now, but just you wait!
@@samirihjul6336 watch this
w woops😂
Samir Ihjul I see you’re a man of Guga culture 😂
Words spoken by a true PRO. Sous Vide is the BEST way, most consistent and more important the easiest method to get the perfect steak EVERY TIME! You are the MAN Alex!
I know it don't look that good right now... but watch this
Yes....😉😉😉
Sous Vide Everything Luv u ❤️
Love from France Guga !
Woah two worlds colliding ❤️👀
"...Trying to make your [culinary journey] a bit less painful..." Watching Alex eat that steak without having any myself is the most painful thing on youtube.
Watching Alex enjoy that steak was great. That was freaking adorable. I'm so glad i was sent to this channel.
The only cooking chanel that's actually interesting and fun to watch! This chanel made me motivated to learn to cook better
Mythical Kitchen is fun, as is Binging with Babish.
you should teach the beauty of garlic to people who dont like it
There are people who don't like garlic?
AndyRock1 Exactly what I thought! XD
People who don't like garlic don't like life...
@@rjfaber1991 they are also kidding themselves if they think a lot of what they eat doesn't have some garlic.
What about black garlic?
Ah, I still remember in your early KZhead days when your vacuum machine was you sucking out air from the plastic bags using a straw, and the sous-vide machine was a beer cooler with a water bath of slightly too high temperature to compensate for the slight drop in temperature over time. It's been a pleasure following you for all these years, and I'm looking forward to many more! :)
Reverse sear with a sous vide is the best technique by far. I always give them a quick pat down before searing. The moisture on the surface after sous vide gets in the way of developing a nice bark from the sear.
Ben Miller I know they don’t look that good right now, but watch this.
Charlie_Mario guga😏
@@charlie_mario6292 pim pim, pim pim pim pim, pinnini ni nininini
Even more than 18 months later: "Cooking should not be stressfull". YES. I might not be the best cook but as I always say to my friends: "Cooking is my yoga." It's just so relaxing to come home, pour in a good glas of wine, put on some music and enjoy cooking with the conception of a good meal. More people should see it that way
Alex needs to be on Hot Ones
not big enough yet sadly...
He would be magnificent
YESSSSSSSSS
The only comment he didn’t heart
YES !!! Putain !!!!
So... What I'm hearing, is to get the best croissant you have to Sous Vide the dough.
That idea might not be as stupid as you think! With a Sous Vide machine you could bring the dough up to the ideal proofing temperature.
Only if you use a good VPN service.
@reimu No it won't. There's plenty of room for expansion in a vacuum sealed bag. Even if vacuum sealing *couldn't* be used, the water displacement method would work just fine. If might even be an interesting experiment: use the water displacement method to sous vide some assembled croissants at around 98C, then (once they're done) broil, or bake in a really hot oven to create the crust. I've made sous vide cake (in lightly sealed 1/2 pint mason jars) and it turned out great. Who knows? It may be a quantum leap forward in croissant science.
Super Geek woah! i like that way of thinking 😏
I'll stick with bbqing my croissants thank you.
Thank you for including the timed bar for the sponsor!
7:59 i thought he was gonna say "i know it doesn't look that good right now.. but watch this" xD...
Didn’t seem to pat it dry before searing. Haha
Alex, sous vide is great to cook tenderloin, but that's already a pretty juicy and tender cut of meat. You have to try with cuts that are considered "tough": they are more flavorful, and cooking them sous vide for a long time allow them to get as tender as a filet mignon, while having a more robust meat flavor. Try with brisket and the shoulder, they are great; the belly also!
@dylan foley what even is Michelin star?
@@taliakuznetsova7092 some fancy French people in monocles and tophats thinking they can tell people what to eat
You're absolutely correct! A friend of mine does exactly that!
Patting the exterior relatively dry after removal from the Sous Vide will help you get a really amazing sear much faster and having less gray gradiation in the meat. Also try using really high quality dried herbs instead of fresh in the Sous Vide. Sounds ocunter productive, but it seriously works.
Hi Alex, you are the one who shown me sous-vide cooking back 2015. Recently I purchased a plunger and started experimenting. So far so good, aspèrges, steak, and soon duck. I also was afraid of wasting good quality meat but If my experiments keep going that good I will not be scared any more. Merci pour les vidéos.
It’s funny how I can watch a channel dedicated to sous vide and yet it takes one video by a passionate Frenchmen to inspire me to get one... love your channel Alex ✌️
Alex, do an episode on sauce making. Like making a pan sauce from the juices you get from cooking a steak. You of all people could make something so enigmatic simple enough for anyone to understand. Salud🖤
SOUS-VIDE SERIES!!!!! Anyone else? You said you could cook anything with sous-vide possibilities... I DOUBLE DARE YOU!
Sous Vide Everything and Alex cooking everything with sous vide? Now that's an idea.
Yes. I agree. This will prevent that kitchen gadget from ending up being left in a cabinet unused like other kitchen gadgets.
you need to pat the steak dry before searing. It makes a better crust and adds flavor. Also there is no steaming effect
Truth!!
Very true!
This is what Casey Neistat's videos would look like if he had a cooking channel.
Spot on
I LITERALLY THOUGHT ABOUT THIS MSNSHQH
i said the same thing a while back, hes the casey niestat of youtube cooking
I've always loved Casey but that's giving him too much credit. Alex is a master all unto his own.
i mean it’s quite obvious that alex has tried to replicate neistat’s style
I’d love to see Alex do a sous vide series. It’s such an easy and consistent method, especially for someone like myself who isn’t too great at cooking.
Article 13 exists Alex: This video is sponsored by Nord VPN
@Synccc European Union banning memes
@@Dongzzzzzz not exactly
I think it shifts the legal liability for copyright infringement from being exclusively borne by content creators to now include content distributors. So now if your video includes copyrighted material that doesn't fall under Fair Use in Europe, KZhead can get in trouble for hosting it.
Alex has the power to change the way i look at food. I'm learning how to appreciate it more deeply, and not see it as simple fuel i need to survive. i love these videos, they make me so happy and peaceful inside like I'm right there in a french kitchen experimenting away haha
Your videos always bring a smile to my face. Thank you!
Alex: you're almost at 1 million subscribers and it's a shame that it hasn't happen sooner given the quality and dedication that you put into your videos. But when you do hit it, it will all be worth it. Merci mille fois.
French guy cooking... is actually cooking again???? Thank goodness...
but the channel is just called 'Alex' now
@@kroser1983 why is it called just Alex now? branding is important and alex is to generic.
its more personal i guess, alot of well known youtubers do this now, besides the name he had before limits him to the content he creates. He has a good personality and i watch his content because i like him and his videos no matter what he does.
You see ?? Don't lose faith 🤣
@@FrenchGuyCooking After this video only losing more faith....
A French guy speaking english is like the best accent ever like i dunno how to explain it like how they talk is like full of excitement
A chef speaking with a French accent automatically makes the food better
@@ianzen *italian*
@@michele5040?
This mans reactions puts a smile on my face... The stressful part about cooking hits hard, sometimes the harshest critics of our food is ourselves
As many others have pointed out, dry the steak of before searing it. Also leave it on the counter for about 10 minutes or so before searing it, it helps by lowering the temperature of the steak before you sear it so that you don't "overcook" it in the pan.
Did you mean "raising the temp" instead of lowering it?
@@indiolush No, straight out of the water the steak is at the target temperature. By putting it straight on the pan your raising the temperature over the target. If you leave it to rest for some time (depending on the size of the cut) you will have time to get a proper sear without overcooking the steak.
Ah, I misinterpreted what you originally said.
If he had dried the steak then he wouldn't have had that butter jus to use as sauce. Each to their own.
@@Shaun.Stephens he could use the bag juice. Yes, I just said that.
You should also consider reverse searing, which is cooking a steak through in a low temp oven with the door open then sear it in a hot pan. It works similarly to sous vide but can produce better crust easier since the outside of the steak is dried out of the oven compared to wet in the case of sous vide. The downside of reverse searing is that a meat probe is required since the oven temp can't be controlled as precisely as a sous vide machine.
At 8:45 in this video, I paused and ordered a Sous Vide. Forgot I wanted one and you said $80 so I went and found one. Time to make some beautiful steaks!!
Holy sh*t Alex, its been 2 years since i last watched your videos, and i’m very happy to see how passionate you have been all this time. It really feels good to see someone who loves cooking and food to this level that i get very emotional about it. I hope one day i’ll be able to cook with the same love and respect towards food just like you. Thanks for your videos and your hard work. Stay safe :)
Alex I do this all the time and you forgot one crucial step. If you dry the surface of the steak after the sousvide bath you get a much better sear. Cheers from Canada!
Man, you're the casey neistat of the food world, your videos are always top notch!
was thinking the same thing watching this, even down to his work space/studio
Your cinematography is on another level
After binge watching your videos I must say you've taught me so much. My husband gets a kick out of the fact that i love a man whom I've never met!
Love your vids, keep up the good work!
I love sous vide steak. I just love my reverse seared steak using the cold grate technique on a Weber kettle grill even more. I love a kiss of hickory smoke, edge-to edge doneness, and a beautiful char sear. No doubt a bigger pain, but worth t to me.
I LOVE your videos, and visit Paris from my home in NYC every 2 years. I would LOVE to chat over a croissant and a good coffee one day when I am there next!
Alex, watched this video over 15 times easily. Got so excited that I bought a Sous vide kit, went to the best butcher in town and ordered a chateubriand and did exactly what you did. This is the best steak I have ever eaten in my life. Hands down!
this video had me smiling at how beautiful that steak turned out.. it was amazingly simple yet so complex in how ir turned out.. how to get alot from very little
This dude’s a genius.. He made a whole story out of his desire to get some protein!
Happy to see your chanell growing been here since 100k subs
Love your videos! On the off chance you actually see this, I know you mentioned brewing your own beer. One idea you might consider is actually using your sous vide machine to control temperature during the infusion or sparge step. I recently started playing around with a step infusion process, and using a sous vide actually makes it a lot easier.
I know exactly what you're saying about cooking meat. I'm the same way about cooking fish. I'm never confident that I'm cooking it correctly, that it is under cooked so I've probably over cooked every piece I've ever done.
I don't know what to say, i love your videos and greetings from Córdoba, Argentina
Cordobeses all around the world!
Alex your videos just get better and better. I love it.
Watching you eat this steak while I'm on a treadmill is KILLING me. 😂😂😂 I love watching your content, never fails to please!
The beauty of a steak is in it's simplicity. There are a million and one ways to cook a good steak. All you have to do is not screw it up. Perfect steak though, I'm looking forward to what Alex deems to be the BEST way.
Did I just watch Ratatouille? This was love.
I really love your enthusiasm, and your accent, and your recipes.
J'adore la passion que tu mets dans tes vidéos ! Continue comme ça 😉
Haven’t you already done a video like this? Cooking a steak with sous vide, you also used a blowtorch to sear, specifically to avoid the gradient and potential ‘well-done’ outside.
yeah that's what i thought
His "better sous-vide machine" is literally on the shelf in the background smh
well sometimes u run out of ideas but u still hav to make that bread
I did wonder the same. There was a whole other series on making your own machine to do this? And dry aging etc. However, not everyone wants to make their own machine, so this is perfectly valid to share and is a new story. Always worth revisiting with a new angle. I mean, I don't even eat meat and haven't for years, and I still watched it 😅
Damn you Alex! It's 1am and I am craving for steak!
Such beautiful shots and filmography, bravo!
Merci Alex, I love your videos but most of all I love your zest for life and trying to push the envelope to making things better than they are in the present life, I graduated from the French culinary institute whom my Dean of studies was Jacques Pepin! He is and always will be a Chef whom inspired all of us that food is a beautiful part of living and in encouraged us to strive to make food for us to share with our loved ones and to enjoy it to the absolute fullest! Again Merci Alex for doing just that!
At last, a back to basics, inexpensive, basic cooking vid from Alex. Thank you, my friend.
All you need is a $80 sous vide machine, a $60 vacuum sealing machine, an expensive steak, some power tools and components for hacking an IKEA-box, and your'e good to go. As basic and inexpensive as it gets!
@@frankichiro Sure, but to be fair the vacuum sealing machine, power tools and components for hacking an IKEA-box were optional extras. You can always cook a cheap steak in a zip lock freezer bag in deep saucepan with a sous vide circulator if you like.
In fact, tough, cheap cuts, cooked long and slow are ace with sous vide!
I want to see a collaborations between you and Binging with Babish 🙏🏼🤔
No. Everyone of them is perfect on his way , mixing them bad idea
Amer Mughawish yes
no way, alex is perfect and fun.
It's probably inevitable
@@MXG000 people like you are weird dude.youtubers collab all the time,there's nothing wrong with it.
I hope noone judges me by this, but I've never thought a medium-rare steak looks appetizing until I watched this vid... I genuinely wanna try it now. Perfection, Alex.. u nailed it!
Been hooked on your video content lately. Keep up the good work! Oh and wow, great looking steak!
To get a better sear you should pat it dry and then put it in the pan
pat dry and brush a thin layer of mayo on it, egg&fat makes for an incredible crust. Also, presearing before SV helps.
@@PartTimeDowny presearing before sous vide defeats the purpose as searing should give you a nice dry crust. same with egg on it just use ample fat and get it roaring hot and Pat dry and sear no problemo
@@ishasimpson8002 I've found that pre-searing and then post searing gives a better crust and you risk overcooking the steak less, goes from sitting seasoned in the fridge to a 550-600 degree cast iron pan, straight into a vac bag and cook for an hour and a half at 126F, cool down in some chilled water within the bag, pat dry, thin layer of mayo, back onto the hot flat top. many SV enthusiasts and youtubers do a double sear and the results speak for themselves.
@@PartTimeDowny I'll give it a try haven't combined the two
As well, he should've cut it on an angle so that he cuts the meat fibers shorter. Cutting straight down as he did made the longest possible fibers which can make it more chewy.
Finally some cooking again. I know you are getting praised a lot for your whole cinematic wholesome video style. But I hope that you somehow are able to translate this back to the old school home-cooking recipe videos with the technical approach that I subscribed for (when you only had a few thousand subscribers). I share your passion, but please don't try to make it bigger than it is. Keep it real! :D
don't make it bigger? dafuq his creativity and passion deserve to make his stuff huge foh
More sous vide please!!! I can’t get enough of this technique! Encore et encore, j’ai hâte de tester mon nouveau four à vapeur et mon tiroir de mise sous vide dès que je déménage dans mon nouvel apart (nouvelle cuisine 😍😍😍)
you make me wanna cook and try learn how to speak French at the same time also notification bells on because these videos are always soo much fun to watch
Researchers were perplexed, why did 5 million vegetarians across the globe suddenly begin eating meat in early May 2019....
TBH I think this video put me off meat. The obsession with steak being bloody has never appealed to me. 🤢
iunno I'm not tempted. its nice to learn things tho. like to see what else a sous vide could do
@@CyclingSteve it's not blood though, it's myoglobin
As a vegetarian I like his motivation to make it count! Yet it looks "p....." seeing all this happen!
Jenni Valentine Sous vide makes the best potatoes au gratin I have ever had.
alex im a big fan of sous vide. but i keep my filet mignon in the water for 6-7 hours. maybe make a video where you put some meats in with different times and compare the taste and consitency!
i second this, very good idea!
Watch Sous vide everything channel
Gabriel Martins yeah i dont do a single steak for that long. 500g+
omfg 6hrs! it's already a "tender" cut, it's not a tough cut 😭
Check sous vide everything chanel, they do a lot of experimenting.
Loved it. I sous vide all the time. It's absolutely the best. I, too, was always afraid to buy expensive meat/steak - especially for company - because I was afraid of the over/under cooked potential. Now I buy the best, invite the friends and never miss. Nice job!
This channel is so wholesome and enjoyable
After croissant, Kouign-amann?
Yessssssss! So good!
so butteryyy
A Bretagne series ;)
Nothing says perfect steak like a slo-mo shot of salt being thrown over the counter to the slices of steak.
And *enough* salt being thrown.
And the salt being some fricking fleur de sel
Let’s try to avoid the Salt Bae imitations please lol. This is a serious cooking channel lol.
This pleases me greatly. Thanks for sharin! =w= I probably won't use this knowledge for another decade, but it's good to have it!
your cideos always have such quality production, pouring the sauce over the meat and that last salt fling, my mouth is watering.
OMG ITS NOT A CROISSANT VIDEO!
No, but it's a sous-vide video so don't worry about it not being French enough!
@@janner2006 Im never worried about that!
im eating coco pops while watching him swear over how good a steak is
The reason why i started cooking sous vide was because of your sous vide video from years ago and it inspired me to explore new means of cooking food
Love your attitude towards cooking :) Merci
"That's super useful for me!"
Just got you in my recommended.. i actualy like your videos. Casesy neistat simular :DD
I love my sous-vide machine. I've got 2 tips. it looked like the steak was still quite wet when you put it in the pan, to get a perfect sear you need to dry it off properly with paper towels. 2nd thing, 54deg is the perfect temp but when I cook an entrecote for example which tends to be thinner than a filet I cook it at 52-53deg depending on thickness which leaves me a bit more time to sear it in the pan.
I got introduced to Sous vide by @Sous Vide Everything... game changer! If I had friends over I will make a few steaks and they will all come out with different doneness. Now with Sous vide is soooo much different, I don't have to worry anymore. 2 hrs in a water bath, a quick sear and I have a great medium rare stakes every single time. Great video...thanks for sharing!
Ribeye Cap? As flavourful as a ribeye yet as tender as a fillet.
Just one thing: looks like u put the steak too wet in the pan forma the searing. For the best result in the searing process the steak should be wiped with paper, the dryer the better. Try also some searing "booster" like maionese or butter. Both super thin layers, after u wiped the meat. Good job!
There aren’t many things better than a well cooked steak. From the looks of it; you nailed it. Pleasure to watch.
I grew up in a hunting family so ive always helped my dad cook and BBQ many different cuts of meat as far back as i could remember, i never really thought that people would be nervous about cooking meat but now i could understand
I was all about the sous vide when I got my circulator but then I got a Weber kettle and my eyes were opened
"The amount of juices I get is outstanding" Alex the french guy cooking - 2019
Alex your kitchen is amazing.
this is good stuff , like some people with the right music I get very emotional when I see someone eat food they love
Should have wiped the moisture of the steak before searing it
It eveaporeTes
@@manukelele8183 That takes time and throws off the precision you are trying to achieve. If you cook a steak while it is wet it does't go above 100C or 212F degrees untill all that water is gone. Until the moisture evaporates you are cooking at 100C for the first few minutes also sucking heat from the pan so you don't get a quick sear anymore. If you watch closely, when he first flips the steak it is browned but not seared with a proper crust. That is why he had to flip it back over again.
@@manukelele8183 It does, but it does so at the cost of the best possible crust.
critical mistake!
@@manukelele8183 The name of the game when searing is maximum power in minimum time. Wet meat slows that down, so you should dry your meat to get better results.
sous vide is the way to go. it really changed my perception of eating meat. whenever i made a steak in the pan it was kind of a guessing game if its how i like it and i find it extremely hard to get right, let alone consistent. with the sous-vide thing, its easy, you cant do it wrong and it tastes so much better. also the sous vide is perfect for vegetables, especially esparagus, you have to give it a try since its the season now :)
I need to try it with asparagus!
Almost every video i watch makes me wanna cook more and more and im a N00B when it comes too cooking Salut from me Alex from the Netherlands
I think you have nailed it ..!!! .....thanks for the great video
“You can keep it in there for one hour, two hours, you can keep it in there for like... like forever” *rubs hands together, ponders the lawsuits that could happen if he was held accountable for those words* ... “you can’t keep it forever”
That's quite a thick band of well-doneness for a sous-vide'd steak, yet the crust is quite pale. Did you pat it dry before searing?
Looked a bit wet going into the pan, he must have forgot that important step!
i was about to mention tha; this steak is far from perfect.
I think he didn't
He did not, I noticed that immediately.
he DIDNT AND he salted it BEFORE sous vide -ing it. i get the feeling thats not best practice sous - vide, dry, then salt, then sear. please correct me if im wrong
This my favorite channel right now. Goofy smart delicious and clever.
Alex, j'aime bien tes videos, ils sont explicatives et amusants!