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Sous Vide Steak with a Brew Kettle

Dan Hansen • June 5, 2020

Bonus Episode

Today I’m going to sous vide an 8oz filet with my Anvil Foundry 6.5 gallon brewing system. Sous vide is french for ‘under vacuum’ and is a cooking technique that involves low temperatures and extended cooking times. This method results in less of a gradient of doneness. Almost 100% of the steak is cooked to the same doneness and the sear leaves a very thin ring around the meat.


If you have a brewing system like the Anvil Foundry, it’s likely you have everything you need to sous vide. Ultimately, it’s up to you to choose the perfect cooking temperature for your steaks but remember that systems like the Anvil Foundry will overshoot the target temperature by 2 or 3 degrees periodically during the cook time.


Now, let’s make some steak!


Things I used in this video:

Anvil Foundry 6.5 Gallon Brew System: https://bit.ly/2TnyEXb 

Quick Disconnect on the Anvil Foundry: https://amzn.to/39nt9yz 

Blichmann RipTide Pump: https://bit.ly/2ZkWnLj 

Quick Disconnects on the RipTide Pump (2): https://amzn.to/3hsTmhK 

Silicon Tubing: https://bit.ly/3bN8R14 

Field Notes: https://amzn.to/3jvpqn4 

Toolbox (kettle stand): https://amzn.to/3jDvyda 

Weber Smokey Joe Grill: https://amzn.to/2ZTJbwW 

Cast Iron Skillet: https://amzn.to/3jBmHIW 

Skillet Handle Cover: https://amzn.to/3gaLK3z 


Support Rad Stuff!

Antiques on High Merch: https://bit.ly/3eDL3OO 

Hop Print: https://bit.ly/3cO51FA 


Some of the links above are affiliate links, meaning, at no additional cost to you, I’ll earn a commission if you click through and make a purchase.🤘🏼🍻

Wild American Sour

By Dan Hansen • February 16, 2021
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years. I’m stoked to give it a shot. Let’s make some beer!

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By Dan Hansen • December 16, 2020
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By Dan Hansen • December 2, 2020
This week I’m taking on a bit of a challenge and I’m brewing a Philly Sour Gingerbread Gose. This one’s maybe a little out there but I think it just might work. This will be my first time using Lallemand’s Philly Sour yeast and I’m shooting for flavors like molasses, cinnamon, and clove paired with a salt and coriander infused sour. Now let’s make some beer!
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