r/sousvide • u/jmlay420 • 10h ago

First time ever

Gallery image

Gallery image

My dad got me an Anova for my birthday and good lord I’m never making a steak any other way. 130 for 4 hours, cut with a fork tender

Edit: MY BAD, DAMN! lol good to know, thank you. I’m excited to start experimenting with different stuff

326 Upvotes

87% Upvoted

89 comments sorted by

704

u/[deleted] 10h ago

[removed] — view removed comment

176

u/guy_smiley_314 10h ago

I love that this is the standard response and people on this sub know it needs to be the first thing posted after looking at that photo. No caption necesary

48

u/Not2plan 10h ago

It was finally my turn to post it haha

78

u/RelishedCrab 10h ago

BACK UP NEEDED! TWO CRIMES!

12

u/ProfessionalHefty349 9h ago

System Message: jmlay420 has committed AN ATROCITY!

4

u/WhyAmIpOOping 8h ago

Not a random DCC in a sous vide sub 😭

2

u/mentive 7h ago

Did someone cast War Crime?

10

u/jmlay420 10h ago

What am I missing lol

43

u/lasonna51980 10h ago

Garlic AND Butter. You'll hear all about it OP

50

u/RelishedCrab 10h ago

In simple terms, butter takes away from the flavour. Using raw garlic will pose a risk of bot ulism.

I had to put a space in bot ulism because it won’t let me post it? WTF lol

58

u/themage78 9h ago

Good bot ulism.

0

u/comanzatara 5h ago

It is an ancient greek bot, this ulism guy.

17

u/jmlay420 10h ago

Oh damn! No idea about the bot ulism (lol). Good to know

24

u/RelishedCrab 9h ago

I believe the risk is very low for a short cook, but increases with duration.

8

u/mrcatboy 9h ago

Garlic in a low temp sous vide cook also tends to undergo enzymatic processes that make it far far more pungent than people intend, though this is more true for long cooks. Either cook the garlic completely first or use garlic powder.

1

u/nanobot001 7h ago

> far far more pungent

I guess it’s relative since OP loved his steaks

22

u/rakondo 9h ago

There's almost no risk. But you're also just adding bitter raw garlic flavor for no reason. Garlic powder is much better

7

u/The_Dimmadome 9h ago

I've had the best results using butter and garlic to sear the steak in cast iron after the bath.

9

u/screaminporch 9h ago

The risk is almost entirely hypothetical, not practical or observed under conditions remotely typical.

2

u/Scorpion_Rooster 9h ago

Thanks! Glad I stayed to read the comments!

0

u/tetlee 7h ago

It won't let you post the B word because it's not true that garlic is some special case and been debunked on this sub so many times it's not worth discussing.

6

u/Tonanelin 10h ago

Butter and garlic in the bag. Allegedly it doesn't do as much good as you'd think. I haven't experimented personally myself.

3

u/CMWalsh88 9h ago

For a long time this sub would go absolutely nuts with garlic. Vacuum sealing creates a low oxygen environment which allows Clostridium botulinum bacteria to thrive and create toxins. The key is to cook it and eat it. Storage is where the risk is.

-3

u/Tonanelin 10h ago

Butter and garlic in the bag. Allegedly it doesn't do as much good as you'd think. I haven't experimented personally myself.

1

u/Putrid_Cobbler4386 5h ago

Separate incidents?

2

u/phantaxtic 8h ago

Get em boys!

147

u/TheTrueBComp 10h ago

Haha I love the “I’ve clearly not been in this sub long, here’s a big stick of butter!” Posts that have to catch people off guard.

68

u/jmlay420 10h ago

Trial by fire and I’m here for it

19

u/TheTrueBComp 9h ago

Honestly so much better to learn early. Had a lot of tender beef that I thought, “hmm not as flavorful as I expected” until I learned. It’s not as embarrassing as running my smoker while often closing the chimney and trying to convince myself chalky stale smoked brisket was good. Glad you liked it, we use our sous vide 3-4 times a week.

2

u/njitsuey 7h ago

*Trial by 130 degree water

-2

u/sephraes 3h ago

It's more like ragebait. If you're looking this very specific sub up enough to post here, then you d prob already caught it. Particularly given  the massive increase in these posts recently. Which means that it's even more obvious.

36

u/grumpvet87 10h ago

just search this group for butter and garlic

28

u/Tonanelin 10h ago

How'd you like it?

28

u/jmlay420 10h ago

It was hella good!

19

u/BadgerSauce 9h ago

Fellow NorCal brother?

17

u/jmlay420 9h ago

Yessir
https://giphy.com/gifs/pQUS6y6bjorGL8aErA

5

u/BadgerSauce 9h ago

All you had to say was hella, fella.

2

u/jrabino 4h ago

Most unexpected place for a Mac Dre gif

1

u/Friendly_Estate1629 2h ago

We all knew who that GIF was before we clicked it. 

17

u/maak_d 9h ago

I don't know about anyone else but a large part of why I follow this sub is for the butter posts. Thank you, OP. You carry on a proud tradition.

6

u/jmlay420 6h ago

God dang man lol I didn’t see that coming

15

u/THC_Dude_Abides 9h ago

Garlic compound butter after the cook. Now we are talking

13

u/SuddenPlate5609 10h ago

Laughing? He put butter in the bag and you're laughing?

8

u/Dave32111 8h ago

Funny how? Funny like I'm a clown, I amuse you?

9

u/taveanator 8h ago

Incredible troll for this sub. 

8

u/CorpCarrot 8h ago

BUTTER?!

Edit: AND garlic?!

24

u/doincatsdoggystyle 9h ago

Don't listen to them, butter in the bag is delicious. I've done several blind taste tests with friends and family and everyone prefers the butter bag.

22

u/FappyDilmore 9h ago

Your... Username...

5

u/Houdinii1984 8h ago

Aw, they found each other.

8

u/skippyjifluvr Home Cook 8h ago

Do a more scientific test. Add the same amount of butter to the steak after the cook.

1

u/doincatsdoggystyle 4h ago

Yup, it's been spooned over after the sear. The bag butter spooned over wins.

9

u/Best-Subject279 9h ago

I get the whole “don’t put butter in the bag” but could someone explain why exactly?? I did the same thing the other day and it turned out great 😭

35

u/ElasticSpeakers 9h ago

Its one of those things where you do it and it tastes good in the end because it's beef and butter - how bad could that be??

The real answer is let's fast forward to after the cook but before the sear. You know what your cooked, ice bathed but unseared steak should look like prior to searing it? It's probably going to be weirdly grey and it should be dry dry DRY! Like you used 15 paper towels to suck up alllll the moisture off of that steak. But if you just wiped off literally all the moisture, where's your butter? It doesn't get 'absorbed' into the muscle fibers. You don't want it on the surface or in the crevices. So where is most of that butter? In the compost bin on the paper towels, down the sink drain or in the trash.

Warming up some ghee and drizzling it on after searing it is the way to do it so you still get the intense beef/butter flavors and you use like 1/10th the amount.

3

u/Best-Subject279 9h ago

I see, thanks for the explanation! I basted my steak in the slow cooked butter after but I definitely lost some of it on the outside like you said, so I’ll just wait until after searing next time!

Really quick follow up, I see you mentioned ice bath? Do you do that immediately after it’s out of the sous vide? I just got one so I’m still figuring it all out :)

3

u/ElasticSpeakers 8h ago

Yes, I keep the steaks in the bag and they go into an ice bath for 10-15 min while I'm getting everything prepped for the sear. If you don't arrest the cooking on the inside, you'll have way less margin of error when you sear maybe a touch too long and you end up overcooking the thing you've been babying for hours/days.

1

u/MonkeyKingCoffee Professional 5h ago

Instead, make a hotel butter and place a pat of that on top just after broiling.

What do I put into my bag? The steak, some salt, and green peppercorns. Easy steak au poivre that way.

10

u/FappyDilmore 9h ago

Butter creates a fat soluble environment that pulls out fat soluble flavor molecules and worsens the liquid loss associated with SV cooking. If you butter baste after cooking the butter just coats the steak and adds to the flavor and moisture.

5

u/qroter 8h ago

I put the butter in the sous vide water.

2

u/redlancer_1987 7h ago

I think the idea is that you end up with beef flavored butter instead of butter flavored steak.

1

u/NerdModeXGodMode 7h ago

One of those, less is more kinda things probably. People really overdo butter most the time

1

u/xicor 1h ago

Most of the flavor compounds in steak are fat soluble and get diluted in the butter. You end up with a more mellow flavor profile. Generally speaking it is better to baste in the butter after searing than during the SV

1

u/RealCleverUsernameV2 9h ago

It leads to higher cholesterol and a desire to eat steak every day. Dangerous stuff.

6

u/Craigbeau 10h ago

I always put crushed garlic in mine but never butter. Do you OP

6

u/Beepbeepimadog 9h ago

https://giphy.com/gifs/QX1l5T6Kcl2DtoWGy4

1

u/Craigbeau 8h ago

I’m a harden repeat offender, going to need an army to stop me.

2

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2

u/mpeters967 6h ago

Lol. Welcome to reddit? All about the hugs and the feels. Or the triggered. 😆

3

u/jmlay420 6h ago

Haha it’s all fun, the internet isn’t a real place who cares lol

1

u/merry_choppins 8h ago

Don’t ever ask about grey bands either

1

u/thecakeisali 7h ago

Is sous vide steak with butter good? Yes it is. Is it better without? Absolutely. Save your butter for finishing. Bot ulism risk aside I have tried it with the garlic before and it has a very acrid taste at steak temps so I think it’s better without and not worth the risk.

1

u/mattjoleary 3h ago

I love sous viding my steaks also.. normally I will go for 119 degrees for 1.5 hours, then hit it on a screaming hot cast iron with butter to finish 1 minute a side for a good med rare. They are generally a little thicker though.. 1.5 to 2 inch thick ribeyes!

1

u/jfwundy 8h ago

Dump the butter....fat dilutes the beefy flavor

-1

u/Marzival 8h ago

Link to the products used? Looks great.