Friday, March 17, 2017

Redneck Sous Vide with the Arteflame | Sous Vide in a Cooler

Well I hope to keep this up - regularly writing blog posts that is.  I remember seeing someone do a video a long time ago where the cooked a steak in a cooler and finished it on the grill.  I figured since it was like 2 degrees out it would be the perfect time to give it a try!

I started off by seasoning a NY Strip steak with kosher salt and freshly cracked pepper.  Then I added it to a vacuum seal bag along with some fresh thyme and garlic infused olive oil.

Filling the cooler I found out that my tap water on hot is 110 degrees Fahrenheit.  Figuring that the Styrofoam cooler that I was using would loose a bunch of temperature over the 45 minutes it takes to cook a steak this size, I used a starting temperature of 133 degrees.

 Sear for 30 seconds on each side.  Repeat so that each side is seared twice.  Then sear the sides.  There really isn't a need to rest a steak cooked this way.
New York Strip Steak
Kosher Salt
Freshly Cracked Black Pepper
Fresh Thyme
Garlic Infused Olive Oil
Finishing Salt (I used Maldon Sea Salt)


  1. Nice and useful information about White Thunder BBQ. I really liked it.
    Good work.


  2. It an another joy to see your post. It is such an important topic and ignored by so many, even professionals. I thank you to help making people more aware of possible issues. Great stuff as usual.
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