Sous Vide Beef Steaks

First Douglas vacuum seals a rib-eye steak. Then he puts it in a 130F water bath for 45-60 min. In the meantime, he grills an identical steak to compare sous vide with grilling. Then he removes the steak from the water bath and blowtorches. He also removes and blowtorches a chuck blade steak he cooked for 1-2 days at 130F. He then compares the three steaks.