Gordon Ramsay SCHOOLS me on Steaks!
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- čas přidán 7. 03. 2024
- Today Chef Gordon Ramsay schools me on getting the best steaks and making a steak sandwich! I know a thing or two about steaks, so this will be a great review.
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#cooking #food #reaction
I still don't understand these thumbnails and titles. It's clickbaity and misleading. Why don't we call it "guga reacts" ???
Schools gives the claim that gordon actually interacted with guga. Giving the impression that gordon was in the video of guga.
But yeah i agree guga might need to stop these types of title. Guga is a huge name himself no need the continue this tricky clickbait style at all.
Definitely got my attention. It's not as bad as other youtubers. Its an excellent title and thumbnail for me.
Yeah totally agree. Guga if you read this, you don't need click baits!
Agree. Guga, we like this content anyway, enough with the clickbait! Also, can you react to Marco-Pierre White please?
If you don't understand clickbait titles you should probably stay off the internet, avoid all news and never see another advertisement in your life.
This isn't Gordon schooling guga on steaks. It's guga watching a steak sandwich video by Gordon
Yeah, Guga gets a little click baity sometimes 🫤 . But I like his videos a lot, so I let it slide.
@@zootsuiter yeah same, but it's starting to get annoying
womp womp
Bro just get gud at life bruh
And giving critique to a guy with 17 Michelin stars
The man spent $200 or more for the meat, the budget it all used up, nothing left to buy a whole stick of butter with!
$200 for that no way cost about £40-£60 in the uk
@@Sam-yd6A prime quality mid portion filet mignon at that size for 40-60 pounds? Youre insane, you'll get a single steak for that price, if youre lucky.
Well seen as though I’ve literally just bought one for £55 a few days ago from the butchers you’re wrong. Literally the centre cut of the tenderloin
@@Sam-yd6 I just googled waygu beef tenderloin, figuring Gordon uses the fancy stuff. The cheap stuff by me is like $8 a pound, but I doubt Ramsay is using that
@@polkhigh_33I bought an entire organic fillet 3 years ago for £72. He’s not lying
You notice when it comes to other chefs reacting to Gordon, they mainly pick on just the small differences (not looking at that grilled cheese video) but when it comes to Jamie Oliver, there is so much that people can make a movie reacting to those videos.
It’s important to remember Oliver became famous for cooking for ordinary people, not wealthy people. A lot of his compromises are financial - don’t go and buy specialty ingredients for a meal you will eat once, use what you have and get 75% of the way there. He’s a low hanging fruit, but even uncle Rodger ate his words on the chilli jam saga.
Jamie Oliver is a deeply problematic mess in general, but this video isn't really small things. That sear was pathetic (and the olive oil contributes to that), the amount of butter is pathetic (though Guga's full stick is definitely overkill), and that two bulbs of garlic unpeeled is going to put less flavor into that butter/steak than a single smashed clove will. He said some stuff that is nitpicky/preference (looking at you pepper size), sure, but that's a lot of screw ups for a dish that is mostly cooking a steak.
I would love to see Gordon and Guga do a video together where they cook a dish for each other. It would get millions of views
I need to see this
I swear they have
@@BB69820 they haven't yet. Just reactions videos. Guga did say he would love to meet him one day. I would like to see Gordon try one of Guga's steaks
Guga did meet Gordon when he made the world's largest beef wellington, Gordon loved it.
But yes, A cook off between the two would be awesome.
@@Birchwood1976 I didn't know that
Guga was not impressed with the colour of the fillet mignon and the amount of butter Gordon used 😂
he thinks everyone should waste 4 pounds of butter for every steak. thats why gordon is built like that and guga is built like this
@mandyhiman436 Nah, Guga is built the way he is due to the AMOUNT of steak and other good food he eats (much of which is for content), as well as genetics. Fat doesn't necessarily make you fat either, it's just higher in calories. So if you eat fattier foods AND don't limit the other things you eat, yes you will gain weight. But fattier cuts are more filling, and you should be eating less when you eat fatty cuts. I'd take a Guga steak over a Gordon steak any day.
@@mandyhiman436 Yeah was going to say similar. Guga - More butter, explains the difference in chin count between them 🙃
If Angel turns vegan I will delete my channel.
His video about not basting because it wastes butter was absurd. Of course you waste a lot of butter when you use an entire stick per steak then throw it all away.
A Grain Finish means that cow could've been Grass Fed it's whole life (1.5-2y) but for those final 6 months before slaughter, the animal is kept in a pen and fed grains. But they can still say "grass-fed" which is a big seller.
They mark it grass fed grain finished.. a law thing
@CowboysFoodStuff yeah and if you know anything about it, all grass fed produces yellow fat
Grain finished tastes better. Guga did an experiment about that.
I have had real grass fed beef down in Texas and it really tastes "cleaner"something about the grain changes the flavor of the meat.Grass fed beef tastes alot like bison meat.
@@supersquat Yeh. Pure grass gonna be healthier though instead of with grains since grains are not the natural diet of a cow.
I enjoy larger pepper grains myself. I like sometimes finding a hard bit of pepper and biting it for a pop of heat.
there is a small place where i live back in the 80s had the best pepper burger in the world or so they said lol it was a good burger tho
Samesys; I've always loved peppercorns. Recently, due to GI stuff I can't do real heat, but fresh rough ground rainbow pepper treats my tongue without torturing my intestines.
I like the coarser grind, too. When I was in grade school, my mom would sometimes make salami sandwiches. Just as you say, biting into that peppercorn was a pop of flavor.
That's how I am with garlic. That's why I used dried, minced garlic instead of garlic powder on my steaks. A tiny flavor bomb that surprises you in a good way.
AMEN, @Threadbareinc, AMEN!
I love the style of videos! Guga if you ever start teaching people how to cook, I will gladly take a class. I know how to cook already but I wouldn’t mind learning some new skills, I’ve actually learned quite a bit from your videos. Thank you so much for for sharing this!
Just observe, take notes and practice... that's all you have to do my friend. Just like I did. I learned to cook the perfect medium rare steaks because of watching his videos and always remember the little tips he'll drop in..
Gordon isn’t using extra virgin olive oil. He is using a later press olive oil with a higher smoke point. It has less olive flavor and is a more neutral cooking oil
I read "Guga" and kept wandering "Brazilian? Brazilian?"
Hearing Guga say "Picanha" confirmed it. Good stuff.
Gordon understand and knows how to make a good crust, it's cooking this way by choice.
It's a brunch sandwich, not a dinner sandwich. For brunch you need "soft" and mellow taste, hard crust isn't mellow at all.
Hoyty-toyty!!
man I love your videos I just binge watched the dry aged ones great content.
There's extra virgin olive oil, which is nice for salads and stuff, and there's also refined olive oil, for cooking. It has a higher smoke point, less flavor, etc.
Ofc I don't know what Ramsay is using, but I'd assume it's the correct one? Hopefully?
I was thinking the same thing. I can't imagine him using extra virgin olive oil to sear a steak.
He is probably using EVOO. Most TV chefs do. It's for TV the color looks better on camera and it has a better flavor.
It's an age old myth that you can't use regular olive oil for high heat. It has a stronger taste than some other oils but other than that, it's perfectly fine.
@@AIIu_ You can use it, but you really shouldn't.
@@aaronhumphrey3514 Why not? I prefer the taste. It's very common to even deep fry in olive oil in many Mediterranean countries
Love the video Guga. Always informative
Where I’m from a very common product is salted pork fat. Very commonly used to sear steaks, cut it into small chunks and render the fat. Adds such an amazing taste to the steak. It sounds crazy until you try it, especially with cheaper cuts. It’s a game changer. Basically everything I cook is fried in salted pork fat.
Would’ve been cool to see guga do his own version with the same ingredients 🔥
Two of my favorite amazing Chefs!!!
Love to see guga at the end of these watch alongs to recreate the meal from these chefs. And see what twists he would do to enhance them.
The yellow colour is not just from the feed, the type and age of the cow makes a big difference. Jersey cows for example have a rich yellow fat even if only grass fed.
Tbh lighter crust on a lean cut like beef fillet might actually be a good thing if you're not particularly confident in searing meat. Too harsh of a sear, especially for a home cook without access to a grill or cast iron cookware AND considering he's using the traditional pan sear into oven method, would easily dry out the exterior and risk a larger gray band when you cut into it where something like a ribeye or NY strip would be more forgiving because they contain a lot more marbling in comparison.
You can minimize the gray band by constantly moving the steak and gradually building up the sear. I know people will say you can't touch it for x amount of minutes, but I've found it cooks more evenly by constantly turning it.
@@PMMcIntyre Yeah and for a whole slab of beef like that maybe a lower oven temp for slightly longer to reach the proper internal temperature. For single steaks, I usually do 1 minute on both sides before turning the heat down from high to medium and flipping every 30-45 seconds. It's easier to control both the crust and cooking speed that way.
@@machinegunpiss774 yeah, if you are going to do that, also wrap the cut in foil so it doesn't dry out. Awesome.
Dude, give Gordon some slack, he is not cooking a steak. He’s cooking a sandwich lol)))
large pepper grind for salads. everything else, fine all the way.
Using large pepper grinder makes me think it'll be harder to get a good crust, too. It "lifts" the steak from the surface of the pan more than a finer grind.
guga
the steak king❌
the butter king✅
Steak
Guga in a video 1 month ago:
save your butter, don't use that much butter.
Guga now: I use all the butter, not enough butter here.
😂
he definitely looks like he uses all the butter
@@rundown132Pretty lame take, dude
@@rundown132 he looks like he enjoys life which is perfect
@@rundown132i think he used to look bigger, he looks pretty good rn
@@pacisking some enjoy life through unhealthy and even sadistic means...something to consider
Regarding the lost juices on the plate or cutting board, I like to pour them into the skillet while I'm making my pan sauce, put that flavor to use.
Guga I’ve been watching your video for year now and you are obsessed with the word “Everybody”😂 I like it bro
So, I love this video because I get to see my 2 favorite Steak experts in one video! I have learned from Gordon’s techniques and recipes he is a minimalist and lets the main product shine. While Guga in my eyes is the master Steak expert! I have loved every single recipe and technique he employs!
God bless and it’s “GOOD TO BE THE KING”. (Gordon and Guga)!
Always, when searing a steak, only 3 options:
Tallow
Ghee
Tallow
Yeah, tallow and ghee is best
Tallow is much better than ghee. Ghee is actually bad for finishing the steak because it removes all the milk solides from the butter. You want those milk solids to caramelize in the minute of basting for added flavor.
Ghee isn't even an option for steak, tallow all the way since ghee doesn't even have the one use butter has for the finish.
I'd like to add lard to that. And ofc grease remains from previous cooking sessions.
@polkhigh_33 I love lard to cook with, but I just prefer the flavour I get when I render my own Tallow, I add mah, a pinch of smoked paprika, a sprig of thyme and a touch of refined avocado oil purely to up the smoke point even more
@polkhigh_33 I love lard to cook with, but I just prefer the flavour I get when I render my own Tallow, I add msg, a pinch of smoked paprika, a sprig of thyme and a touch of refined avocado oil purely to up the smoke point even more
Its not a steak, its a sandwich, crust isnt needed
One thing to note here, is that the meat cuts do differ somewhat between UK and USA.
Like, in the UK, the rump is further forward than the “round” cut.
Papi Guga come cook steaks for the shop!!! so many years watching you and it just gets better!!!
I like the little surprise of crunchy bits of pepper
A good description between American and British. Portion size and everything else
Fair point
Everything else = nonexistant sear, lacking in flavor
@mikebutler4189 Fillet has no fat but also the acidity helps balance the fattiness of the fillet.
@@mikebutler4189lacking in _flavours you like_ but packed full of _flavours you don’t particularly prize_
Guga i just want to let you know, you are my great. I am a chef from south africa and Gordon has always been my hero but since i discovered you and your channel you became the best in my eye the way you cook is the best i agree with you on everything.
my steak grilling improved a million percent after finding Gugas channel. crazy I never knew the basic concept of searing then cooking on indirect heat, it makes such a difference. I was always told only flip once as well, I know better than that now, actually way better to flip as many times as needed to get that nice sear without overcooking the thing.
Guga really needs to be a special guest judge for a steak challenge on Masterchef Jr!
He doesn't qualify. He's not a chef. He just cooked a lot of steak and now he thinks he's great
@@Aymenadhami "and now he thinks he's great" - Well, that steak Chef Gordon cooked LACKS crust. (You don't need to be a chef to know that)
That basting technique is a waste of time; the flavor do NOT pass on to the steak. (only on the surface)
All the flavor remains on the butter sauce, might as well cook that sauce, AFTER cooking the steak, as the steak rest.
The best fat for searing steak is tallow.
You don't need to be a chef to know all this, you just need to love steak.
The difference between a chef and a home cook is the pressure the chef faces in his line of work.
But to cook just one dish, a home cook can be better than a chef that does NOT specialize on that dish.
@@Aymenadhami I love Gordon and everything about him but this Guga dude knows his steaks better than Gordon does.
@@Aymenadhamiso the concensus is Gordon> Guga as an all around chef
But
Guga>Gordon for steak dishes only
@@jarjarbinks4243 he's not better in anything. If cooking a million steaks makes you the better Steak chef, the chef at your local Chili's will be the best steak maker ever.
No Guga, you use too much butter 😂
we all know his motto; “mo butter mo flavour”
You shut your dirty mouth! 😂
Yea it's ridiculous and costly of him
I love to do both honestly, nice big chunks when cooking and then a nice fine grind for finish. I really love a mix of 20 green 20 red and 60 black for steaks then just black pepper.
I agree with you Guga, I love more crust & definitely gotta go bigger with the sandwich, not to much, but at least enough to fill me up!
Perhaps, one day, Ramsay can earn as many Michelin Stars as Guga ⭐
Ha his mom maybe she can actually cook
A Michelin star is literally an award given by a tire company.
@@alexk3358 Who can make their meat as rubbery as possible
@@alexk3358 Nobel Peace Prize is literally funded by dynamite that killed millions.
Your point?
Honestly, Gordon didnt do anything wrong here, I have done the same. You dont need a crust for a sammich, only if you want to eat the steak as a steak.
What’s a “sammich”? 😅
@@alejandrofranco04 sandwich
I would love to see Guga making his version of this sandwich to compare. Hopefully future videos and include a follow up of the Guga version.
I love that Guga is poking the bear here and pushing on Ramsey, think it's hilarious
I trust Guga over Ramsay when it comes to steak
💯%
Facts
but he made a sandwich not steak😂
We got gordan to finally do Hot Ones now we need him to come to gugas place and learn what a true steak tastes like❤
There's lack of respect for each other from both sides 😂 Gordon can smell BS from miles away and he's not wrong tbh
And guga 🤡 well the Audacity to sit there and judge A highly skilled professional who's trained with the best in the toughest environment in the world and putting such thumbnails to get views is just petty and disgusting and disrespectful behavior at its peak
We need Guga to do Hot Ones 😂
@@AdornationMusic who crapped in your cheerios
@@thelocust619 yes that too haha
@@hadeslair666 Your dead mom.
San-wish. I will never let this down lmao.
I also love it when Guga is happy watching another's chef's video. There's just something wholesome about it.
Guga, you should do your version for this video! love to see it a good crust, wagyu fillet sandwich!
Make it happen already we need to see Gordon on Guga.
Love you dude but my god I hate these clickbaity titles.
My steak skill points went up so fast when I started watching Guga. I think I've leveled up twice in this year (no grill, no gas stove... need upgrades). Thanks Guga!!! 😍 NEVER TOO MUCH BUTTER!
Gordon's sandwich, looks good as always, Guga, I appreciate your knowledge!
So when will Gordon Ramsay actually be on your channel rather than you reacting to him?
I personally think Guga should be schooling Gordon. I mean after all, Gordon can't even make a grilled cheese sandwich correctly
I would bet in a blind taste test, I would prefer Guga's. It would be close, but Guga really seems to know what he's doing with a steak.
Thank you Guga for showing us the difference between TV cooks and reality. Your recipes are epic.
Guga the best stake cook
Delicious stakes yum yum
Guga cooks with wood, he doesn’t cook wood lol. (You spelled it stake).
If my stakes aren't medium rare with a perfect crust before I plunge them into the ground to hold up my tent, I ain't camping.
@@RubberDuckyTheOne I secure my tent with steak skewers. 🤣
A CZcamsr critiquing a Michelin star chef.
The Audacity of a 🤡
a person commenting critiquing a youtuber critiquing a michelin star chef
I would never cook a tire.😂
it doesnt matter whether he is a youtuber or not, if you put 10000 hours into sth then you become a master at that craft, both these men have done that in their respective fields, Gordon is a world class chef as you can tell by his accolades, but also guga has put in the work and mastered steaks, in my opinion guga has one of the most valid opinions in the world when it comes to steaks
@@xessi.a person replying critiquing to a person commenting critiquing a CZcamsr critiquing a Michelin star chef
Another GUGGER classic. I love it
I’m like you Guga, I prefer a finely ground black pepper for seasoning the steak but also like to finish with a coarse grind on the plate. Can’t remember if it was you or Sunny that explained how large pepper grinds hurt the sear because it actually lifts the steak off the pan.
When I was working in a feed store, some customers showed us the difference between the grass and grain finished beef from their own cows. They used a high fiber, texturized, grain mix meant for show animals. It really seemed to improve the marbling.
Eight things I would have changed:
1 • Use a ribeye. It's so close to the tenderness of the fillet as to make no real difference and it's much more flavorful.
2 • Use a spoonful of tallow to start the sear, working the fat cap first to render even more fat.
3 • Use more butter in the basting.
4 • Put a crust on the steak.
5 • Use balsamic vinegar in the tomato relish. Not the premium stuff reserved for shallots and desserts, but the mid-range stuff used for cooking. The balsamic's natural sweetness just brings a complex sweetness all its own that goes with tomatoes, goes with steak, and just makes everything better.
6 • Add a little ground rosemary to the tomato relish. It blends with basil and tomatoes so well.
7 • Use a flat pan to grill the bread.
8 • Before grilling the bread, butter it and sprinkle a little smoked paprika on the butter, then grill it low & slow. This adds a beautiful hint of smokiness to the bread that's amazing in almost any sandwich.
But all that's to my taste, I'm sure chef Ramsey would be saying, "Oh, dear, oh dear," if not calling me a donkey outright. 🤣
My favourite steak sandwitch is one called "Pepito", and it's really simple, you just need a steak (traditionally a thin one is used, but you can use a thick one if you slice it after its cooked) and bread toasted with butter. Simple, easy to make and delicious, you can taste the steak perfectly and the butter toasted bread is just an treat.
Also, a lot of spanish people cook with olive oil, so we're used to having that extra bit of flavour in our dishes.
I actually liked the large grains of salt and pepper precisely because they create the crunch. As for crust or no crust, I think both have their strong points just like crunchy salt/pepper particles.
When it's for sandwiches - it's getting sliced up - No crust is needed. The star is the juicy center.
Gordon's steak sandwich video brings back memories of eating shin ramen in summer break way back before I knew about guga xd
4:15 @Guga, my go to for an oil is Ghee. It has a high smoke point as well but a much richer flavor than regular oils.
The yellowing of that steak is more likely a sign that it was an old dairy cow, which goes for a serious premium. Cattle are culled younger in the UK than the US and the fat's almost always white despite being fully grass fed.
Also if any Americans are confused, we have a different system of butchering beef in other English speaking countries. Our rump is what you call sirloin, our sirloin is what you call NY strip.
Olive oil comes in two varieties: standard and virgin/extra virgin. The latter is used at the end of a dish and for dressings, etc. The former is good to cook with, though the smoke point isn't as hhigh as the ones Guga mentioned.
Completely agree with you Guga 👌
My favorite oil to cook steak with is clarified butter with some drops of liquid smoke ( I don't have a grill but I do have lots of cast iron and a gas stove ). I make it myself so for me it's cheap, flavor rich and it beats any seed based neutral oil there is. I've also used bacon fat and it's super yummy! 🤤
I love watching these kinds of video from you Guga.
I propose another kind of oil for cooking steaks: Coconut oil. I've been using it a lot to season my cast iron skillet and to cook the steak and I think it's pretty good ❤
Oh yeah... I LOVE steak sandwiches too 😂
I'm incredibly curious as to why an actual collaboration hasn't happened yet? Guga is bigger than Ramsey in our camp. Ramsey needs to step up.
I normally like coarser grinds of pepper, to the point I'll semi-regularly use completely unground peppercorns in cooking, but for steaks I'll err on the side of finer grains.
you know, id so love to see Guga and Gordon get together and try out each others food. im curious how Gordon would view Guga's steaks.
elite tier reaction content, completely transformative
I actually make this sandwich (modified so I don’t go broke) fairly often. I definitely like having the crust there, but it can be hard to notice, for me personally, between everything else. Either way, I always enjoy making this and the relish can be used for a number of things.
Guga, the bread you have chosen is ace. But you Have to egg wash it & fry it on one side quickly in a Cast Iron Frying Pan !!! Trust me the flavor profile you will get is phenomenal... 😋
the crunch from the coarse grounds may be a desired texture, like one would have with a pastrami.
Gordon literally said he was going to char the bread, in which case the grill pan is nice because you get some char without having the surface completely covered in char. Charred good is delicious when it’s balanced overall
In my opinion you don't want much of a crust when you are making a steak sandwich. It does add amazing flavor, but it also makes the edges a little harder and requires a little more force to cut through it. With a normal steak, that's perfect. You are using a knife to cut it so it's going to be easy. With a steak sandwich you are using your teeth. They aren't nearly as sharp, hard or thin as a knife. What happens with a thick crust is is you may not break it cleanly all the way across the bite. Then when you pull the sandwich away, you pull the steak out of the bread and it just hangs from your mouth. With the additional toppings, sauces and bread there is plenty of great flavor in the sandwich. You don't miss the crust. With a steak, those extra flavors aren't there so you do miss the crust. Also in my opinion, it has to be tenderloin. Using any other cut will have some sinew or fat in it and that makes the sandwich much harder to eat unless you cut the steak into pieces before you put them on the sandwich. With a steak sandwich you want the most tender piece of meat with the least amount of fat, sinew, gristle and toughness. The only piece of meat that checks all those boxes is the filet.
I love the way Guga can disagree but still remain respectful. I'm sure Gordon would appreciate that.
I was thinking I could eat 20 of those before you said it 😂
A point of clarification on olive oil. Extra Virgin olive oil indeed has a strong flavor and lower smoke point. Not good for searing a steak. But refined olive oil has a reasonably high smoke point: 450+F
You tricked me Guga...I thought this is a Gordon Collab...but well I can't wait.for that video 😅
As a person who was hoping for more information regarding the differences between the cuts. I appreciate the title.
Definitely prefer my pepper finally ground also. I use the electric pepper though. I know you’d like to use garlic powder, but I do something that I think is much better. I cut my garlic into small pieces then dehydrated. Then I loaded into an electric Peppermill, it taste and smells so much better than garlic powder.
I remember when guga made an entire video about pepper burning, only to find out it can't burn. Also, a thick crust to a steak is good so long as its not on a sandwich, depending on how thick you slice it. Thicker crust= smaller slices so you can eat it easier
Great video!
Beside what Guga said about the strong flavor of the olive oil it can get the same high temperature as the others, actually it gets the lowest and is not good for frying, that's why is added at the end or for other kind of preparation.
I'd love to see you remake this recipe and add a guga twist
'There's only one problem, the sandwich is small and I could have twenty of them..' you stole my line Guga 😂😂😂
Love to see your version of a steak sanga mate 😊
Gordon sells his method with charisma and strength of character. Guga tests his methods and knows his stuff
I seasoned my bread when making toasted sandwiches and I've never looked back.
It's such a simple step, but it makes a MUCH better sandwich.
Olive oil comes in numerous varieties. They do not all taste the same. Also, there are lots of different types of peppers, not just black pepper. Would be neat to so Guga try these out.
The fact that he cooked it perfectly and even the color from the outside and inside is very identical becoming more pinkish at the center while more white on the outside, and in way less time than most chefs. Proves why he is "The Boss" as Guga said.
Ok Guga, I have an idea that I just came up with that is a variation on your Chicken Parm burger. A Chicken Cordon Bleu burger. The idea goes as follows, You start with the two chicken patties as before but in addition to that you make a patty thats ground ham with some porkbelly for the fat content. Then you use a few slices of provolone and use a rich garlic mayo as the sauce. To bring it all together you have a good Brioche bun.
For the side dish? I'm actually gonna suggest a crazy thing I have been eating for years Chicken Curry Eggs, The concept on this is similar to a deviled egg except you take the yolks and mix them with shredded grilled chicken, curry powder, mayo, WHITE pepper and garlic salt with diced onions. My suggestion on preparing the onions that you fry them up in some Irish butter before you put it in your mix. Then you put the mixed ingredients back into the eggs like deviled eggs and top with a little paprika and seared slivered chilis.
Hey chef, I agree about the crust, it's a bit of a shame he didnt start with the right oil to bring the pan to the higher temperature. About the black pepper, I know in Europe we like to put chunks of barely crushed ones in sauces to have this strong flavour coming in some bites. I guess it's a matter of taste.
I can actually kinda see the appeal of a minimal crust for this type of sandwich. Ramsey seems to be trying to utilize the tenderness of the fillet for these purposes. Had he sliced it thinly a crust would've been more necessary imo.