LeGourmetTV Is Now Glen & Friends Cooking!This is the method for the best steak you will ever eat!For tender cuts of beef--such as tenderloin, sirloin, NY strip and rib-eye: season generously with salt & pepper then vacuum seal, and cook in your sous-vide machine set to the following temperatures& times:Medium-rare 130°F/ 54.5°C 1 to 1.5 inches thick 2.5 to 3 hourrsMedium 140°F/60°C 1 to 1.5 inches thick 1.5 to 2 hoursWell done 158ºF / 70ºC (but why would you?) 1 to 1.5 inches thick 1 to 1.5 hoursWhen compared to other cooking methods, steak cooked sous-vide to the same temperature has a more intense red colour... doesn't mean that it's undercooked.Sear at an intense high heat (using grape seed oil or similar oil with a high smoke point) 1 minute per side, just to get some browning on the outside and to amp up the flavour.*** You really should use steaks that are cut at least 1-2" thick! - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
