Tradition is OUT cook better STEAKS!
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- čas přidán 9. 11. 2023
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Steak au poivre aka pepper is a classic in many restaurants, but my version is quite different. I love to use things that are not traditional to make them better and today it's no different. It's just so much better and I hope you enjoy it.
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#food #cooking #challenge
I’m a chef at a restaurant and a wise old man once told me, “all pans are non stick if you get them hot enough”
I’m a rancher and a old man once told me , never piss into the wind.
@@KA-om9ozone of the of all time
@@KA-om9oz😂
I'm a mechanic and a wise old man once told me "never stick your finger where you wouldn't stick your pecker." He was missing a pinky.
I’m a city dweller and a wise old man once told me « look where your foot will land »
Multiple times in the past few months I've been surprised by a dish that I thought was absolutely delicious and I asked what the chef changed up about it and the answer was gochujang. So glad people everywhere are finally discovering how good it is.
Koreans KNOW!
Hey Guga,
I had a thought of an idea for your channel. I am from Massachusetts and around here places are known for Steak Tips and 3-way Roast Beef sandwiches. Then there is Baltimore Pit Beef, Chicago Italian Beef, California Tri-tip, Philly Steakn’Cheese, Texas Brisket and a whole bunch of other beef/steak dishes from all around the country. How about a spotlight on all different regional versions of steak. I think a lot of your viewers would really like to see something like this!😋🥩👍
good idea :)
Tf is a “Philly” steak and cheese?????? Never heard of it my entire life and I’m from Philly
The George Motz of steak?
Smoked tri-tip sandwiches are to die for, especially if you can get a tri-tip that still has the fat cap on it (most meat packers trim it off before shipping it but Porter Roads leaves it on, or at least most of it). A good 5-8mm cap on it renders down so nicely in a long slow smoke and it gets that rich flavor that only smoked fat can get, while the bottom of the tri-tip gets all the water-soluble smoke flavor and the rendered fat drips down around it. When I made it on the 4th of July this year, it only lasted 5 minutes before everyone had eaten it all, since we only had the one tri-tip and the brisket still wasn't quite done resting from the night before.
I recently saw someone add chili powder to the salt/sugar mix for the cured egg. I’d love to see you do variations on curred egg yolks with different additions to the salt/sugar mixture.
Seconded.
There is nothing better than seeing someone cut through a perfectly cooked, tender filet mignon. ❤
I've never seen a bright red au poivre sauce, but it looks good! Usually see more cream and some mustard in mine. :)
Chef IQ at Costco is $99 for two, this beats the Guga 10% off discount
Looks great. Only thing I would add is I usually finish my sauce with butter at the end off heat. It adds a nice glossiness to the sauce.
When the control tastes like "you feel like you just went to a Michelin star restaruant" - must be the greatest compliment in the world 😂 looks delicious!
It is, but that comes from someone who isn't exactly an expert food critic. And might inflame the imaginations of some fans to imagine Guga opening a restaurant where I guess they imagine him doing this same procedure hundreds of times per day.
I dont mean to be so negative just a pinch of moderation.
Wow Guga. I just had a filet mignon for dinner and was so full. Then watched you cut these steaks, all the sudden I’m STARVING again!! ❤
If I ever go on death row, I'd choose a steak cooked by Guga as my last meal 😂
I'd choose chicken cooked by Jack, with a side dish of Kay's fried rice. I'm dying anyway so why worry about getting food poisoning.
Why do you think he’s cooking so well for angel?
Excellent video. Steak au poive is the natural evolution of being well versed on making the classic salt and pepper method.
The best filet mignon I’ve had was in Vegas at La Cirque….very expensive…but delicious. We were a party of 6, had a few cocktails and 4 bottles of wine…..the bill was around $1300 for all of us…
I can't deny the convenience of the package, but I'd love to see Guga's take on homemade demi-glace.
Another benefit to homemade demi-glace is that you can reserve the fat from the broth you've made. If the meat used for the broth happened to be, idk, bone marrow, after the hours of simmering with aromatics, the resulting fat would go from the butter of the gods to the butter of the titans.
The downside to a homemade demi-glace is the sheer amount of time you need to spend on it.
Because if you're not making the stock from scratch, what's the point of "home-made demi-glace"? If you're just using store-bought stock, you might as well use store-bought demi-glace as well.
@MrMartinSchou I don't see how that's a down side, why are we in such a rush to cook?
Wow, just wow. I'm not a big fan of the filet, but with this sauce - it looks like heaven . Will try your method. Cheers
Love this show
With your coupon code and Amazons flash sale I just got my thermometer for $69! Thanks Guga! I Never miss a video and you have drastically changed my cooking ability. Thank you!
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 26 MONTHS IN A ROE! 2 YEARS+
I see what you did there, "caviar" , "roe", nice...
@@cswilliams29 hehehe
Demi-glaze is great. I like the Guga version because of the little heat, even though they both look fantastic.
You seem to love gojujang. You gotta try pixian doubanjiang from the Sichuan province of China. I think it’s better than gojujang and is also fermented bean/chili. You should also try to find a way to incorporate Sichuan peppercorns. Great video!
Guga, can you make a steak dry aged in ajvar.( ajvar is a Balkan red pepper relish)
Mozes misliti na sta lici kupovni ajvar iz Amerike, jedino da sna nekog naseg da mu da domaci.
Red peppers and eggplant in most regions, in some red peppers
@@macakucizmama831 znaš li ko je balkandad. On bih mu mogo napraviti domači ajvar. Theres a tiktoker called balkandad who can make you homemade ajvar.
@@ivanpotocki7314 ne koristim tik yok haha al top , samo nisam siguran da bi bilo dobro sa ajvarom xD ajvar sadrzi sirce, a sirce razgracuje meso. Zato se i koristi da omeksa meso, ali max 12 sati, greata stejka 😀
Your French accent is getting better Guga hehe. This looks so delicious, definitely recreating this one.
Love the classic version.
I deglaze with brandy and then some Madiera for added depth of flavour.
Canadian here... for the word 'au' in French, just pronounce it 'oh'. Steak 'oh pwahvruh' (more or less). And for 'au jus' (with/in juice), 'oh zhu' is close enough.
You should get Chef Jean Pierre on and do a Steak aux Poivre showdown!
No contest. Chef would make Guga cry with inadequacy.
Guga: "The classic doesn't get old" as he salivates looking at his version.
great!!!! i will remake it in germany! best greetings
The sauce is the hero. Tis awesome with a $1 steak because lets face it who can afford this anymore
wow , you added 2 experts in this video , i'm impressed
Guga flambeeing the wooden spoon made me lmao
Omg 🤤🤤🤤 fantastic video thanks 👍🏻
So awesome ❤ it, Thank you 😊
You cut into that filet... and my jaw dropped off. Lol that looks amazing!!
i don't have a witty comment: that just looks so good 🤤
Not the Kawai Guga blushing 😂😂
Kawaii guga with cat-ears t-shirt now?
I have multiple pans but I pretty much use carbon steel and cast iron. My wok is carbon steel and it's practically non stick at this point.
OK so I'm French and here le steak au poivre is a true classic in almost every restaurant 😂 but believe me that a package sauce can't be compared to a Michelin star freshly made sauce.... You should come to France and come to try some fine dining restaurants to understand 😉🇫🇷
Love what you are doing Guga and the all team!!!
On cured egg yolks have you tried flavoring the salt/sugar cure with cayenne pepper and/or garlic or some other herb or spice before putting it on the eggs. i think it would infuse the flavor into the egg yolk making them even better.
3:29 oh my that is beautiful
10 out of 10 will HIGHLY recommend!
That solid egg yolk tripped me out for a second.
Those steaks look phenomenal, everybody!
Guga's Thanksgiving meals foreshadowed.
ALOHA GUGA💙🤙🏽
You need to get some shirts with the G in blue flames this isn't guga foods! it's Guga
Sup guga, I make so many it makes me sick lol. In restaurant I wish had enough cast iron,but it's not a reality,I like how switched it up, I love gochujang, going to steal that, at home my girlfriends favorite steak, but likes deglaze with brandy, I'm definitely having with gochujang, might even add as a special🫣 lol.
I would love to see guga make omurice
thank you Gugu for being a true friend of meat
Classic sauce any day thank you ;)
Omg love your cooking, I’ve learned a ton. Not to mention your cousin on the left is cute as hell, would he cook for me 😛.
Its time to open Guga's restaurant
Guga, honestly, as a professional chef I feel like you didn't use enough cognac it literally evaporated in the pans, not enough cream it's what gives the sauce body, and you should have fresh cracked pepper, it's what gives the sauce flavor.
That "magic packaging" looks like it's from Hello Fresh 😁
to cure a yolk you just gotta scoop it into a salt bed and leave it in the fridge, turns into cheese
good gob guga
I love Guga soooo much.. but i swear yall eat the cows while their still grazing lolol that pink was crazy 😂
When you invite me for an episode (lol), I want Leo to be there with me. It gives me more time to eat while he goes nuts with the description!!
Today, an Angel just rode a French cow back to heaven. 😁
good nice recipe
Olá @Guga. Vão lançar o livro em português? Gostava de recomendar este livro a mais pessoas que não falam inglês. Um abraço de Portugal
Day 5. Guga is mummy yummy, I have to know!
You finally got a pepper cannon?!? I almost sent you one!
Guga pls make a chicken fried steak
When a steak gets gugafied you know it's gonna be better! 👍
Still waiting on that chicken salt experiment (australian msg)
Made this last night, it was absolutely delicious!! One of the best recipes I've tried from here. 10/10 highly recommend!!
Guga!!!
Guga i know you like flavor try maggi magic sarap and ajinomoto ginisa mix 🙏
Guga please try dry aging a steak in Chinese Glaze Red tub 01 ❤
Gochujang is usually a paste that you scoop out. Looks like this is a sauce version? I have the paste, what should I add to make it like the sauce?
I bought a chef IQ today!
try pineapple tenderizing on wagyu and cooking rice in beef tallow
Here is an idea: Dry aging steak in truffle butter
ASTE - always seal the edges.
Guga we all know you can do beef, but it's deer season so I gotta ask "What's a Guga venison steak like?"
3:32 "Oh wow, perfectly cooked" - shows raw meat
6:02 😂😂😂
I am a long-time follower and like most everything you do. Because of you, I have been sous viding for years and recently bought a DREO ChefMaker. Do you think I could cook a 3-4 lb. Chateaubriand in the DREO at medium rare? Any guidance? Thanks. Richard
Nice big bites ❤
This is one of the rarest looking steaks I've seen on the channel. That's the problem with filet mignon, it gets dry if you do more than sear it.
Dont make me blush bro 😂
What about cast iron pans
Chef IQ was sold out
damn i wish guga would open a restaurant near me, i would go way too often lol
What alcohol do you use to deglaze the pan? What is the minimum?
Gordon is calling the cops atm 😅
Day 11 of asking: Can you try dry aging in TANG? Both powder and liquid form?
One question about seasoning: Is there any difference between garlic salt vs a combination of normal salt and garlic powder, or do they basically have the same effect?
I’ve been wondering the same thing
Yeah, the difference would be the ratio in how much salt/garlic is contained in it. If you're trying to control the variables it's probably better not to go with the garlic salt, and use separate seasonings. If you're going for a simple all in one, and you don't want to dial in your flavors, maybe use the garlic salt. What kind of garlic salt, anyways? It all depends.
is it me,or frenchy got some of his french connection influence on you guga?? lol ;)
I am very happy to see you using Rapeseed oil, but also confused...
I don't know anyone who calls it by that name... it is Canola.
Steak O poivre 😊 poivre, you pronounce as POO-AAVR in a single take.
Bro flambayed with the wooden spoon still in the pan
Looks delicious!!!
By the way, you say "steak _a_ poivre" it's "au", which is pronounced "oh". Just say "Steak oh poivre" and it will sound 100% better!
source: I'm french
Hi, what brand of demi glaze are you using?
Those look SOOOOO GOOOD !!!
Ha, I had to look at a still picture of the oven to find out what temperature he used to complete the cook on the steaks.....
I didn't hear it during the video.
Wow
Isn't the sauce for Steak au Poivre normally closer to the color of a stroganoff? More like a light brown/tan?
guga i challenge you make lemang!
I’m going to need a link to where I get the demi glace packets
>Watches Guga try Asmongold's $2 steak
>A few days later...
>Tradition is OUT
We got him boys.