Guga Foods vs That Dude Can Cook | Which Steak is Best?
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- čas přidán 15. 03. 2023
- I tried Guga and Sonny's Ultimate Steak Recipes to see which one is the BEST!
Original video from @thatdudecancook and @GugaFoods :
• Sonny Vs Guga Steak Ba...
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#BBQ #antsbbqcookout - Jak na to + styl
I have a lot to learn about cooking steaks, so please like the video if you enjoyed it, so I know to make more! I know I could use more reps! Also, let me know if you guys have any tips to help me up my game after watching my attempts on this video. Take care, y'all ✌️😁
Guga did a lot of expirements he sure gave it the best he can to test wat is is possibole to make a good stake
Dude, you definitely gotta cook steaks more often! A couple pieces of advice I have, if you can afford it, buy a whole ribeye/tenderloin/NY strip loin, have it cut up, and freeze what you don’t use. It will save you a lot of money in the long run. If you want to cook on a skillet more often, an infrared thermometer is an awesome tool to keep on hand. Flat Top King has a few videos covering it. Once you know what pan temp you’re aiming for to cook certain foods, it will make it foolproof. Third, I think it’s honestly worth the investment to get a sous vide circulator. It’s by far the easiest method of cooking steaks, they come out incredibly juicy. I follow one of Guga’s methods on an old Sous Vide Everything video on ribeye caps. Salt/pepper/garlic powder, with a little bit of dried thyme and dried rosemary and a pad of butter. It blows people away if I make one for them, and it’s made me disappointed most times when I order a steak at a restaurant.
Wow, this is so helpful! Thanks so much!
I think one of the biggest keys to making any steak better is to dry brine it. Season with salt the night before and let it sit on a cooling rack uncovered. This significantly will improve the crust and juiciness of your steak. Also, if you can, try to avoid the basic kingsford style briquettes. Use some real hardwood lump charcoal. The heat is better, and the flavor is above and beyond better. I know guga uses Fogo charcoal which is a great one. I personally love the Kamado joe lump charcoal. They are a bit pricier, so if you still want a better lump charcoal but don't want to spend a little more, cowboy charcoal is relatively cheap and does a great job as well.
@@CowboyFate I agree dry brine is the way to go and definitely over night. I like using different kinds of dry rubs since I get bored of the same thing all the time.
Charcoal flavor is basically a cheat code for steak cooking.
💯.. its just not fair 🥲
Charcoal is good, wood is better.
@@Ferrousbull For steak? Would much rather use charcoal.
Disagree! "Taste the food, not the fuel!"
@@drewt1717 how you gonna be saying that on a barbecue channel. The whole point of wood smoke is to make your meat MORE flavorful. Get outta hear with that nonsese.
Than pan steak looked really good still, but next time I suggest more butter, like maybe twice as much as you did. It’s really adds to the richness of the steak, and you can pour the butter on the steak along with the aromatics when you rest it.
Edit: also lower the heat when you put in the butter. Having it too hot at the start could possibly burn it, and you want it to foam and not get too hot to burn the milk solids.
Nailed the critique 👍, only thing I’d say is to add whatever herbs/aromatics along with a couple spoonfuls of the basting liquid over top of the steak will it’s resting as well.
Just helps marry the flavors together even more while the steak fibers are relaxing.
As someone mentioned, Guga uses an SnS Grill which is manufactured just outside of Charlotte NC. He did - at one time, use a Weber Performance Grill. The SnS Grill does allow for the easy spinning of the grate which allows you to use a cooler part of the grate when you flip the meat. Spinning the grate keeps the meat from sticking to hot metal and possibly ruining the crust. Seems your Weber has all the SnS accessories besides the SnS Drip Pan which is placed on the bottom of the grill to help direct air flow under the coals to help with two-zone cooking. BTW - even purchasing a SnS Grill, the drip pan is an additional add-on accessory.
5:42 absolutely killed me 🤣
I tried the butter-basting method and it turned out pretty good. The only downside was that I learned that I didn't really like Thyme that much.
The butter def got slightly burned so that nutty flavor probably wasn’t as apparent in the tasting. Definitely lower the heat a little, nevertheless it looks AMAZING!
Also PLEASE make more steak videos, this video was great
3rd strike music at 2:30, DOUG music at 3:55, MVC2 music at 7:00, Phoenix Wright music at 7:20 this man has good taste.
Ok, I feel like I am going crazy. What is the song at 8:24? I recognize it but I can't place it.
Gugas steak recipes and dry rub recipes are phenomenal. Very creative recipes.
🙌
Love your videos man!!! Really encouraged
Appreciate your work! Really positive vibes in your videos!
Greetings from Germany !
hey ant you should try picanha, you can buy as a whole roast, it’s traditionally cooked fogo de chão style in brazil which is similar to us bbq its a fantastic cut
That beat you played was from MvC2, "Take you for a ride", it actually went perfectly in the moment of the video!
Going on a steak journey with you sounds awesome.
Hey ant are you using a pro mist filter on your lens? Both steaks look great by the way but the charcoal wins for me.
The grill that Guga uses isn’t a Weber at all. It’s an SnS Kettle, which is a huge improvement over the Weber. If you want to get into grilling more, I’d highly recommend it. And it can handle ribs or brisket very easy as well.
I always thought SNS was just a modded weber kettle. yeah, they have some really cool features on them! Once my kettle dies, I'll upgrade to that for sure!
@@AntsBBQCookout SnS Grills is a separate company. They took the Weber design and added mods that they and other barbecue guys were doing to their Webers to make a new kettle specialized for 2-zone cooking.
Initially, they were called Adrenaline BBQ Company and only made the SnS as a Weber accessory, but a few years ago they rebranded and started making their own grills. They also have their own ceramic grill model.
More steak vids. Loved this one!!
hey, you make cool videos, I have a question, maybe when you make Gugi's recipes, do it not steaks or ribs, but those dishes that are in between ;) cheers
Dude i dont know if anyone has mentioned it before but your videogame music choice is great on the videos.
appreciate it man!
Loved this steak video!
The problem with walmart steaks is they are typically thinner (I work the meat and produce at walmart) you gotta be kinda picky looking for thicker steaks there
Spicy cheese whiz is crazy and you chose him 🤣🤣 loved it!
lol i got guga'd again
You can get wagyu tallow off of Amazon. I use truffle (infused) olive oil on my steak. (~$25 for 2 bottles black/white) Traeger has a variety of rubs that I like and they’re only like, $10. Little cubic things with a shaker side and spoon side.
Good video bro pan frying steaks are easy after you've done it a few times. To get a nice medium to medium rare I suggest getting your favorite cut atleast 1 inch thick , salt brining it over night with salt and msg.
Then the next day let it get to room temp before cooking it and season with white or black pepper and garlic powder for 2 mins & 30 seconds each side and make sure to sear the fat. Then let it rest for 5 minutes and you'll be in steak heaven lol.
Also I recommend cooking in a cast iron skillet , they retain heat well.
Those cured egg yolks are next level!!!! Well done my man!
I should have tried it by itself before i grated the whole thing in the "cheese wiz" 😂 ill make more soon!
I think Guga turns the grate so he has the cooler part of the grate over the coals and therefore the steak will not overcook where the grate makes contact with the steak .
Would love to see more steak videos! Or even other cuts of meat like chicken, or types of fish.
That MvC2 menu music during Guga steak cook
Pan frying a steak is so easy, but people go crazy with heat, you almost never have to go above medium flame once the pan is pre heated.
Really like this channel’s status as a sort of “second-hand” to the big meaty channels
haha, it was so satisfying to watch you eat that steak. Clearly you nailed it! :)
Man, can't wait to see you venture to other cuts like t-bone.
You were supposed to say "if you know, you know", after mentioning the rosemary salt.
i goofed it.. next time
See I've been cooking my steak by searing one side, then flipping to the other and immediately putting it in the oven to finish with a scoop of butter on top. Typically making 2 at a time, ribeye so about 10-12 minutes for medium rare, go shorter for rarer. My oven maxes at 425 so depending on your setup it can vary. Turns out great for me each time and my gf has had no complaints.
You should try the Kenji Lopez reverse sear method. It changed my life.
The trick for butter basting steak is to keep the heat low and add the butter as late as possible to prevent burning
can't wait to give it another try! learned a lot from these comments. Appreciate it!
Ant: I'm so down to do more steak videos
Guga, Sonny, Max the Meat Guy: So you have chosen....death
Lmao for real though those dudes are sweet, it would just be interesting having another angle on steak out there on YT despite it being a pretty popular meat for these creators. I'll be down for seeing you incorporate barbecue techniques and stuff trying to make steak different.
Steaks yum . More please
I love steak videos! I don't own a smoker so I only can grill roast or cook.
did you turn off the heat before adding butter? It looks burned
I can't say for sure, but it definitely did not taste burnt.. Not only am I a noob at steak and traditional cooking in general, I'm really new to carbon steel pans and I've been struggling to season it properly. I'm like 99% sure think the black is from the food residue from the last cook on it 💀
@Ant's BBQ Cookout the steak will not taste like charcoal if you burn the butter, the flavor is just a little bit off. If you don't burn it you get the butter flavor. it does not ruin it. it just is not quite as good as it could be. But that's just my two cents
@@justinhall5102 got it.. yeah i definitely burned the butter then 😂
More steak videos brother haha
5:35 got me dead how u manage that? 😂😭
love the parappa the rapper music in the background
I'm actually blown away about your minimal steak cooking.
Haha yeah, this thursday im doing another one!
@@AntsBBQCookout dooooooope
Reverse sear(smoking the steak first) is hands down the best method to cook a steak. I will die on that hill.
Grill first without salt.. put the salt on a wooden plat and then let the grilled steak absorb the salt... The Grilled steak is like a sponge... Believe me 👌
Everyone in the comments:
"STEAK!!!" "YOU BURNT THE BUTTER!!!"
Me:
"OH S**T! Is that Parappa the Rappa Driver's License Test music in the background?!"
More steak videos plox
I feel like I could never get the burners in my house hot enough to need to worry about a fire starting like that. It feels embarrassing that these portable burners CZcams chefs use seem to but my stove to shame lol.
You forgot one crucial mention of a step for the cured egg yolks, make sure to rinse the yolks off very well to get rid of the excess salt after the curing process, otherwise it would be way too salty. Im assuming though most people would realize that however.
Hope everyone is taking care.
good point! def gotta rinse it
@Ant's BBQ Cookout it was a great video. I cook steak about twice a month, using both methods, mostly weather dictacts which usually. I live in canada, and while i will bbq in winter, sometimes i opt for pan fried, because, well, snow. Lol
I respect that you went with the most accessible steak for people to get, but I think both recipes would work better with thicker steaks. I'd rather split one thick steak with someone than get two thinner ones.
Dude ur steak looked awesome
Thanks! Didnt get nearly as good if a crust as either of them, but it still tasted great. I made a massive burrito after i was done filming
5:41 - Family Guy reference? 😅
Wait is it the eye ir filet?
i thought the terms were interchangeable 😂
have you tried Guga method using Sonny's Spcie method?
I feel like it would've been more fair if the only thing different is the cooking method.
When you were basing the steak the pan was way too hot you burnt the butter and you need to add a lot more butter
CAN YOU ZOOM OUT???
Enjoyed this and great effort. HOWEVER: you used wayyyyy too little butter. The steak did not get proper basting. Plus, you have to use a thermometer. Even if the cap is overdone that is NO reason to write it off. This cut is so marbled it can handle it and in fact is tastier when it is medium to medium well and that fat melts a little.
Bro 1 thing tho Walmart steaks are way too thin their thickest steak are .5 inches and guga doesn't use anything less than 1.5 inches for his steaks that'll make a better result so you don't overcook your caps
MIsha Mansoor is doing cooking videos now lol?
lol why do so many people look like me.. so far i'm dashie, fat christain guzman, and now MIsha Mansoor 😂
Think the butter burned. Want it to be foamy brown. Black is burnt and will taste off
Love the video, but I disagree with your difficulty assessment. For you, and admittedly, much of your audience, grilling is easier, because you know your way around a grill, but you don't look very handy with a skillet.
If you're a steak newbie and have a little high heat skillet experience, but no grilling know-how, the skillet steak is much easier to learn.
As someone who had done plenty of both, I personally think the skillet one is easy. If you have your mise ready and control your heat it, one of the easiest home cooked meals you can do. I guess griling on gas might be easier...but you might as well boil the steak if you're that desperate.
I also prefer a grilled steak. When I grill up a steak I have an easy trick to add a ton of flavor. Add some wood to the coals. I have mesquite trees, so I always have some wood stashed, and it works amazing. The you can get a ton of smoke flavor in your steak during that final stage. I recommend giving it a try next time.
Bonus tip, if your not a restaurant, there is no point in trimming the tail off your ribeyes. It's tasty and you can remove it before resting without ruining your steak.
that's such a great point. Keeping my grilling and smoking experience in mind, I think you're absolutely right. Sonny's method for most beginners will be easier to cook. Thanks for watching and bringing that up! Also, RIP gas grill users 😂
Not trying to be that guy, but it’s called the eye of the ribeye.. not the filet.
You burned the butter 😅😅😅
Of course guga won. Charcoal and steak > cast iron and steak
U needed more butter when u based. Sonny steak. Good try but that was n important part. Your butter was burnt
Good effort but you need some more practice on your cooking. Your pan was way too hot and you burned the butter. You also didn't add enough butter, you need it to bubble up and almost foam as you based your steak. On the guga recipe you need to rotate the grate, if you watch his tutorial videos he tells you that by doing this you help for burning the steak on the grill grates because you and putting the steak on the grates that are off the heat then rotating to the heat. He explains it better. Over all good effort and you got something to build off of.
You burnt the butter
💀
damn man your butter throw into pan is turning black. This cannot be good
you burned the butter. never burn the butter!
it's not a roasted garlic. it's burned!
and your grill is dirty
BRO YOU BURNED THE BUTTER, BITTER ShTeak YOU NEED LIKE 1/3 to 1/2 a stick AND that pan was way too hot, better luck next time cant win every food video
I goofed it
@@AntsBBQCookout I may be 16 but im very good at cooking steak.
1. first season salt pepper obv,
2. get your pan Hot and when it starts to smoke add in a high smoke point oil, Peanut, ovocado, grapeseed, vegetable,
3. sear and flip every 1 minute, once your happy with the sear take off to rest, IT SHOULD STILL BE RAW
4. while its on the side grab half a bulb of garlic, thyme, rosemary optional, and use about 1/3 to half a stick butter
5. garlic first add herbs and butter once its starting to brown add your steak
6. tilt your pan and begin to baste, until internal temp of 125
7. pull out and rest it should come up to 135 with the risidual heat.
ANd thats it :)
There is no way in God’s name that compound butter should’ve tasted like cheese whiz. Also, you f’d up the basting, so you basically ruined both recipes. What was even the point of this video?
E
You burnt the butter
Its supposed to be a golden brown color
Not black lol
🫠💀