What's the best way to GRILL the perfect STEAK? | Guga Foods
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- čas přidán 15. 09. 2020
- Steaks are amazing and making them perfect can sometimes bring challenges today I explore the best way to grill the perfect steak. I am using the most popular methods direct grill, reverse sear and indirect grilling to determine the best way to gill the perfect steak at home.
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#Grill #Steak #BBQ - Zábava
I actually did the dry brining recently, and Guga is not lying when he says salt brining makes the steaks taste better.
Wow your so smart
@@stevenarreola7106 why so angry
@@iasyama1999 so smart
thicktac so smart
Big agree
Guga, I was a vegetarian for 15 years. You taught me how to cook steak again. My health came back. I lost weight. I'm much happier. Those meat free years were a huge missed steak.
Were you able to digest the steak immediately or did it take weeks before your body regained the necessary enzymes to digest it properly?
Or, does this only happen to vegans?
I guess it depends completely on what kind of vegetarian you are?
@@oceanwaves83 I had to ease into it. It took months to adapt to my current high fat, low carb way of eating. I had to use kefir, kombucha, apple cider vinegar, and enzymes. Now I can digest like a champion.
Sucks to forget doesn’t it?
Nice pun
@@NathanKervin nice ny strip
Love it. Slight mistake. 350 for 25 minutes, and 250 for 60 minutes in the "small description text" during the taste test with Angel. Solid bro. Made me a believer in charcoal grilling. Picked up some A5 ribeye, and some 45 day dry aged bone in ribeye from a local spot Meat & Bone, and can't wait to grill.
no wonder its was lil confusing! thank you for clear it up ey
I would love a live stream/filming of your entire grilling process. Just showing how many times you flip, how long you leave it on there, how long you let the rest before cutting in. Love the channel Guga!
He has a video on that
Do you think Guga listens to his grilling music while he's like doing taxes and stuff?
I think he listens to ad free music a Playlist.
no he'd burn the taxes
Accidentally dry ages his taxes and his house goes on mortgage.
You think he DOESN'T? 😂
@@eltiolavara9 "I know they don't look that good right now but watch THIS"
Why does everything he cook is so mouthwatering.
Well there are a few fails from his experiment episodes.
@@whathanul5798 REALLY!? I didnt know that.
Really good camera work
@@mantapval Look up him dry aging every meat. you'll see a couple of nasty ones.
@@mantapval You should also see his pineapple tenderizing experiment.
I did my fist dry brine and low/slow reverse sear over the weekend. It was so good I almost cried. Next up is to try the pineapple. Love your videos so much!
Careful don’t marinade too long with pineapple, it’s enzymes will turn your steak to mush!
Guga: So what steak are we doing for our next video
Angel: I think you've done videos about everything
Guga: Well..
Angel: Oh god
Guga: "I dry aged my nephew for 30 days"
Lol
If im not wrong guga when do dry age is 35 days
lol
Let’s dew it!
35
My cheetos tastes better when i'm watching this.
Dry aged cheetos
@@RigoOXx lmaooo
@@RigoOXx dry aged cheetos is table salt
Raditiya Valendeto drey age Cheetos in a salt play cooked for 10 hours
@@stevenarreola7106 and sous vided
I love the voice over... It's like he's laying in bed next to me whispering cooking steps at me in deep baritones while I fall sleep
😂😂😂
Please no why did u do that now you just scarred me for life
Please...stop... actually stop
thats why we love guga. come here for grilling temp tips and he throws in a recipe for bacon shot glasses we never even knew was going to be apart of this
i hate guga
I absolutely love a 30 second flip method over a hot fire or cast iron pan, or even on some upside down grill grates. I would love to hear all of your thoughts on this! I have a Wagyu steak video showing this easy method for anyone interested.
I love that Guga is so passionate about steak, without being a snob about it like a lot of other people. That closing statement about enjoying what you like really resonated with me.
over the past few months this has turned into my favorite food youtube channel, keep it up GUGA! :D
“You’re eating steak. It’s gonna be a good day.” Favorite quote
Steak. One of the very few things that makes me feel normal. I could literally eat steak for every meal. It's the only food I don't get sick off.
Lance Page same here
I'm amazed by the amount of steak science Guga knows. Hats off!!!
Guga! I tried wagyu for the first time tonight! I used your method of reverse sear on the grill and it was BOMB! I served it with a grilled lobster tail, roasted veggies, garlic toast, and garlic butter on the side...best dinner I've cooked in a long time! Thank you for your expert advice and fun videos, and for introducing me to Grand Western Steaks! Keep up the terrific work!
cap
THANK YOU, GUGA. This is exactly the video I needed to bring my steak grilling to the next level. I didn't realize that reverse searing took that long on the grill -- I usually get impatient thinking I did something wrong and then jump to direct heat. I'll plan for a longer time indirectly cooking it from now on. Thanks again!!
checking the internal temp with a thermometer is the best way to go, even if its a cheap one from the super market and not a fancy wireless one. Leave it alone until you hit that desired temp and then give it a sear. Checking with a thermometer increased my consistency 1000%.
@@bradhughes613 I would definitely go for an instant read type. You can get one on Amazon for around 25 to 30 bucks.
As much as I am VERY impressed by Guga's editing (seriously, it's one of the best parts of the show), for an episode like this, I'd almost wish for minimal editing and perhaps even slightly cheaper thermometers for those of us who can't afford the top of the line, just to make sure we know without a shadow of a doubt how to reverse sear/direct grill. But, of course, that doesn't take away from the enjoyment factor of EVERY good Gugafoods episode.
High end thermometer is unnecessary for homecook, but reduces variability when testing.100% necessary👍
You have elevated my steak cooking. Always look forward to your uploads!
Guga, I think there was a editing mistake, you have on the right corner that the 350 stake was cooked for 1 hour and the 250 steak for 25 min. when you said at the beginning the opposite. Could you clarify the times? Thanks man, love your videos. Also, wanted you to know that it's your fault that I have started cooking stakes at home, but my family and I are loving it.
I was thinking the exact same thing. I think it’s switched
It is switched in the corner, because with a lower temperature it will take longer to bring the steak up to 125
I noticed the same thing! Second steak was 350 for 25mins, third was 250 for 1hr. Think the temps got flipped accidentally.
It confused me too, must be an error.
I commented similarly, he mixed up the two during editing, you can even see the difference in the video in the steak itself
Oof, even the intro was mouth-watering
I have gotten used to it
The intro makes me want to go to whole foods and buy tomatoes
@@MarcosAmparo tomatn san sowieso supa
I love the reverse sear method, and can do it easily in my oven. I use 220f instead, as I find this gives a better crust.
Thanks for your research and advice. I started overnight dry brine for steaks, ribs, and rib roast and man it really adds flavor. It also dries out the exterior for a way better and favorable exterior crust when grilling or oven roasting. Going to give the slower indirect method a try on the charcoal grill with a sear at the end with my next steaks. I always feel bad fast grilling food and having so much wasted charcoal cooking time left over after a 5-10 min of use for steaks or burgers. Wonder if the overnight dry brine and slow method+sear would also work for burgers?
I highly appreciate Gugas good manners and right talking behaviors. A gentlemen you don’t see that often anymore!
For real! He put his hand in front of his mouth at the end when he talked because he was still chewing.
I sin-*SEARLY* love the color he got on those stakes!
I'd make more steak puns, but it's a rare medium well done.
Love what you did with the steaks, but applying low and slow with reverse searing I think works best with all grades of meat. Especially the lower grades to allow the fat and convective tissue to render making it more tender, similar to cooking brisket.
Guga, I'm having my first steak today after following your channel for a couple of years now. It's a new york strip and I could explain the doneness and the side dish I want with a lot of confidence only coz I followed you for so long! You're my man 😁
Try dehidrated cheap steak rehidrated in wagyu sous vide souce 🤔
Sous vide
yes
Video idea: «I deep fried everything in a5 wagyu fat» fries, chicken, cheap steaks etc..
🤑🤑🤑
that sounds very expensive
He did it with a brisket
Ooooh
Hey Guga, fico muito feliz pela maneira que vocês compartilham o conhecimento. Greetings from Brazil :)
Absolutely just did the dry brining for the first time and it was so good really good flavor and the steaks stay juicy thank you brother keep on making amazing food
Guga you gotta do a whole long grilling tutorial man! How you make your charcoals just right and etc!
PLEASE MAKE US WINGS
I agree and two Brandon James's have never been wrong
Yes, hot wing experiments!
Another awesome video, and i like the further insight into the cooking progress, I'd love to see maybe in a future video a real time cooking of the steak so we could see it start to finish!!!
Look at that! Just brought my first really nice cut of steak about 30 minutes ago to cook after a while of learning and watching youtube videos, thank you Guga for this from all the way down from Australia
Caraca Guga, depois que eu descobri seu canal eu comecei a te acompanhar muito, ai depois quando eu descobri que vc era brasileiro eu me surpreendi muito kkkkkk
Today's my bday thanks for posting guga love the vids!
I just discovered your channel and I'm addicted. I don't even have a grill, but it's so satisfying to see meat being cooked so professionally
Wow! You have fans! I am in Kiev Ukraine right now. The Barbecue restaurant is showing one of your CZcams videos on the big screen right now. BBQ without borders!
I say “so lesssss dooo ehhh” at least 30 times I’m my head while I watch his videos
Ok new subscriber, the knowledge this man is dropping on us is life changing!!! 👍
Thank you for this, Guga! Probably the best CZcams channel!!!
Guga, can u try to make haslet, which is a type of round sausage from Lincolnshire, England?
Could you do a carryover temperature experiment where you document exactly how far the carryover goes? I think the results would be surprising.
Great idea!
I think the thickness of the steaks would play a huge difference too.
Guga... the editing... maaaan, it just keeps getting better and better, loved it, the music too!
I made a NY strip in the pan a couple days ago, with rosemary, garlic and butter. And omg Guga , it tasted amazing 🥰💜
"Any day your eating steak, it's gonna be a good day"
Can you do a video which details how you get your grill setup for 250f up high enough to sear the steak afterwards? In my head, you either increase hte airflow, which in turn increases the grill temp slowly overcooking the steak, or you add charcoal, which seems such a waste of money since the sear is the last thing you do
You set up your grill with 2 zones. One side is indirect heat away from the coals. After you get to your internal desired temp, you then throw the steaks directly over the coals to sear
Yes you will need to add more briquettes, for the indirec cook you only need about 20 briquettes and then add the same amount for the sear, if you don't want to waste charcoal you can use your broiler oven set it up to 250 and then use your charcoal grill for the sear
Sup Guga! Love your show! Since it's my birthday week, i had to plan a BBQ with some friends! Wagyu steak were too expensive so I got a dried aged AAA Tomahawk and some wagyu burgers! Thanks for the inspiration and looking forward eating the best meat in my life!
Insane, I never would've know this, i do the quick one every time and didn't know there was even a better option. Crazy though how much yall still enjoyed that first bite of that first steak.
Yo guga try making a burger out of every type of meat
Stupid
@@vladimirmakarov9675 How? He's giving ideas so Guga can keep growing. You clown.
JoMomma239 but imagine saying clown ur pretty sad kid
@@vladimirmakarov9675 but imagine using kid as an insult ur pretty sad kid
Mr. Reapz ok bud go play ur csgo
Great video! However, there is a slight mistake with your titles during your taste tests. The temperatures for the reverse sear methods were not correct. The 1hr steak should've been the 250 degree and the 25 min steak should've been the 350 degree. Otherwise, incredible video once again.
You guys are so humble to still throughly enjoy a Regular prime steak after eating something like Japanese Wagyu! Can’t wait to be able to eat like y’all lol
As always, great videos! I got my 4-year old son hooked on watching your "experiment" videos! He loves you guys!
I just have a few requests for future content!
The Queen Burger (ground picanha burger...is that blasphemous!?)
Pork Jowl (slow cooked vs smoked? I dont know how to use this cut of meat but it makes a really nice cured meat called guanciale)
Cheers!
7.21: How does Angle do that forkspin😂
YOOOOO
.. You can't..? It's not hard..?
dzello Promise??
Jose Martinez he’s right it isn’t that hard just muscle memory
@@near0h I mean its literally something you can "learn" in less than 5 minutes lol
Hi Guga, please tell me how do you set, determine, regulate the temperature on a charcoal grill? Like what do you use or do to make the temperature 250°F or 350°F?
Interested too
@@nachosoteloa amount of charcoal and the bottome and top vent (on kettle)
Its all fuel and air flow. Raise the temperature slow, when you get close to target temp you start closing your vents to level it out. For lower temps like 250, 350 use less charcoal than for temps above 450. Plenty of yt vids on this subject, search charcoal temperatures
I am addicted to your videos Guga. Thank you for informing us. I'm going to try the dry brining on my next steak
Love the channel and videos Guga! It is literally my favorite thing to watch lately, helps me relax, oohh and makes me hungry Haha :)
Keep up the good work
Think Angel can now apply to be taster for 3 star Michelin restaurants..
No way.
If 'lucky' they might get a 1 star rating :)
"You call this a steak?! My uncle wouldn't use it to wipe his @$$!!!"
Anybody else notice the lack of enthusiasm with angel. Almost like they had an argument right before.
Guga, I had a birthday 3 days ago. I am honored to say my 15 an 17 year old bought me ur umai artisan kit, even came w a vacuum sealer. I was completely shocked, was an amazing birthday gift. I can’t wait to start my dry aged beef, just gonna watch a video or two to catch up on my skills. Ty for ur videos, my whole family watches you. Keep up the great videos. Ty again!
This dude is a class act. Just found the channel. Outstanding! I'm hooked.
Me: steak is soo expensive.
Guga: *eats steak everyday*
There really not that expensive if you consider all the other junk food you buy and eat during the week
“just like shot glasses we need to fill it”Guga
Your best video yet Guga! Thanks!
I love this. How about doing a video on different equipment? For example, gas bbq vs charcoal (green egg) vs pellets (traeger) vs camp fire (open fire which might be hard to control temp)
I have a green egg and a traeger and I cook most of my chicken on the traeger and most of my steak on the green egg
I wonder what Gordon ramsay would say? He should have him as a guest on hugs foods
Love your show guys, more stats on how you cook everything would separate you all from the rest of the geniuses. Quick point, every separate taste of a competition of ways to cook something, *is that in-between test of meat will be perfect to neutralize your taste buds by using frozen lemon sorbet. Try it, it will give you a more unbiased commentary. Maybe actually surprise you.
Times in the right bottom corner are backward between the 2 reverse sear steaks. It should be "250 degrees for 1 hour" and "350 degrees for 25 min".
i used this video to cook #2 because I didn’t have forever and it was the first time. Amazing!! You the best man!
I was missing the sous vide method...
He’s got a whole sous vide channel
Dude, he capitalized GRILL in the title. That said, I'd have really liked to have seen him do two more steaks sous vide, with short and long bath times, since reverse sear vs sous vide comes up pretty frequently as a debate topic online.
every time I watch these videos I want steak but I’m poor and I can’t buy any
I always smoke my steak at 120degrees Celsius. Then reverse sear. Love it!
I use a gas grill with a smoker tube, just one burner set at the lowest setting, steak on top on the warming grid.
Takes about 40 minutes to reach almost rare, than finish off to med rare directly over the burner with the heat cranked...
...and like Guga, I prep them the night before with the salt. The tenderness and concentration of flavors is incredible.
Your videos have inspired me to try several of your recipes. This weekend is the steak n fries! Cannot wait. We are doing sous vide skirt steak and french fries with the garlic butter. It will be so good!!!
"steak is good everyway you cook" *boils A5 Waygu steak*
Pretty sure that you messed up the editing on the steaks time and temp, you said: 350F 1 hr and 250F 25 min.
Yeah I was wondering the same thing! It kind of confuses the whole purpose of the video :/
Omg, I want some! All looked sooo delicious
Welcome to Air Guga, this is your captain speaking lol. His voice when describing the cooking process makes me feel like a reassured passenger on a long comfortable flight. Fantastic stuff
"Its almost like Sous Vide"... imagine if Guga did a Sous Vide channel as well!
😂😂
Guga just want to compliment you on always covering your mouth after eating when talking. This is very thoughtful 👍
Great content love watching you Braai(Afrikaans for bbq) God bless and stay safe
Great food Guga and Angel you are the one testing all the stacks, god bless you and your family
Awesome video, Guga! I did the slow method with some nice, thick ribeye's today...wish I had twine...the steaks almost fell apart they were so tender.
Guga probably has so much gout from eating steaks all the time
I definitely notice how much butter and fat he uses and eats! I hope you got good cholesterol level, Guga!
Idk, from what I've heard and read it seems to me that having to much fructose in your diet can make a bigger impact than red meat consumption...but I'm not a scholar. Still, I would recommend checking out Dr. Ken Berry's channel - he has a habit of providing references in his show notes for his viewers to see for themselves. 👍
This damn video made my stomach growl, time to fire up the grill 🤷🏽♂️
Guga! Loved the episode! How about an episode where you use a simple propane grill with a smoker box. I can imagine that many do not have all the tools you are using and would love to create a wonderful steak using different grill types. Think the average person may have what's available at your local mega store.
I did the hour long steak indirect style ofcourse and it came out perfect. I was nervous and flipped it a lot but it came out perfect 🤩
I died a little inside seeing him use pepper that isn't freshly ground.
No that was garlic, he even said he is adding freshly ground black pepper at 4:50
Day 3 of waiting for guga to announce how he burned his house down
@Guga Foods could you compare the frozen steak method against these? I read somewhere that grilling a steak from the frozen state is hands down the best method 🤔
Love all your videos!
I love watching your videos and you have inspired me to start a channel about Southwaest Colorado/Northern New Mexcio food. As you know this region has its own unique style and flavors and styles of flavors.
Guga doesn’t even chew his steak the men straight up swallows it
Pause.
This man’s refrigerator top must be the size of an aircraft carrier
I’m ngl the grilling music for this vid sounded amazing
I've actually tested the 5 min cook and my steak came out delicious!
My go to method. Direct heat off charcoal. The missus is impatient and I do this for all my affordable super market cuts.
Dude I’ve been watching this guy since 700k and I realized that I wasn’t subbed.
Johhny Sins, we're have I seen you before...🤔😁
*What's the best way to grill the perfect steak?* Not sure anymore but I'm pretty sure Guga's involved...
after stumbling on your channel from your wagyu videos you've become my defacto steak channel now, good job Guga!
I recently decided to slow cook a sirloin tip, which is a little tough at times. After searing it, I baked it in the oven with aus jus and vegetables at 200 degrees until it reached 135 temp internal. What can I say? Fantastically juicy, and it had the chew of butter. I will be doing low and slow when my time allows!
guys remind me to come back later i have to leave for school right now bye
thanks guys im back now we did poetry and stuff