I come from a family that doesn't like medium rare, my trick after I cut up the steak is I place it in a bag and sous vide it at 130 for about 10 to 15 minutes. It will not get it as brown as this method, but it doesn't look rare afterwards. I found this out by accident, while trying to make sure the meat stayed warm until everyone was ready to eat.
I usually make too much steak and have to eat it the next day but I've air fried or reheated the steak with different methods and it usually kills the color but the tenderness keeps decently well. I think using a sous vide does a similar thing. A lot of clever and simple ways to accommodate for folks who don't find the pink in meat appetizing.
I have a different trick.. The people that want well done get thinner steaks. That way, you don't have to cook it forever and lose all the fat from it, and it'll still be pretty good to eat.
I cook medium if I expect leftovers, otherwise I personally do medium well to well done. The key is to have a good quality steak. Some marinades can help with the time tenderness as well. A quick sear then a lower heat to cook is the way to go. If you're pan cooking, you can add water to keep the meat moister as you cook.
Steaks cooked longer are good for different reasons. They’re not as tender or juicy, but they have less gummy texture, aren’t as cold, and have more roasted flavor. It’s like how you can enjoy both raw apples and cooked apple, even though they’re different. On another note, many people naturally associate pink and red steaks with bacteria, so just can’t enjoy them even when they’d like to.
The roasted flavor is from the outside. The pink and red is not an issue with steaks . It's different and more important with not cooking Pork and chicken long enough, that can really make you sick. You can even eat very fresh beef meat raw like tartar. Just like you can eat certain fresh fish raw.
While I fully enjoy my steaks medium rare, I cannot get behind tricking anyone into eating something that they have said they don't like. If someone likes it well done, they get it well done. We may not agree but I wouldn't ever force my tastes on them.
@@domdomdiddy3036the thing is, it wasn't said that they hadn't tried it, I always say try it and if you don't like that's fine, but this wasn't implied.
@@domdomdiddy3036 Except that medium-rare is literally the default steak. Everyone has tried it, and every is also always trying to convince people to re-try it.
I was inspired to cook a steak watching your videos. I followed some of your tips, and a couple from an Australian Beef website, and for the first time my steak was perfectly cooked, medium rare. I was ecstatic.
lmao, this is the first time I can remember Guga saying "and this one is as easy as it gets" and it is actually is an easy side dish. Normally after he says that he breaks out his chemistry set and creates a new enzyme(yes, obviously I am exaggerating) and then ends with "see it's that simple". I love these videos!
I like my steak medium-rare. However, there is no "best way" to have steak, Guga! If you're cooking steak for someone, the correct way to prepare it is the way they want it. If they want a hockey puck, fine. If they want it raw, fine.
Turning your nose up at the food your host bought and cooked for you also works every time! Especially when your justification is based entirely on your own mistaken perceptions and nothing to do with the safety or actual quality of the cooking.
@@tissuepaper9962Yeah, I am just going to reflect this back. *pulls Uno reverse* Most of the medium rare lovers would throw a fit if a party was well done only and they weren't at least informed ahead of time. It's really no diffrent, lmao.
I was raised to eat steak well done. It wasn't until my early 20s working as a waiter ( cliche I know) that a coworker jumped me by essentially shoving a bite of steak in my mouth without me seeing it. She then laughed at my reaction because it was the best steak I've had in my life. I learned that I had always been eating "burned" steak and now order between medium rare and medium. Now if I screw up and end up overcooking my steak I can barely stomach it without steak sauce.
I've been there, in my household steaks were cremated and then covered in A1 sauce to be able to get them down. I faced dirty looks from waiters for ordering medium-well and for requesting sauce. These days I cook them to barely medium with enough juice not to need any sauce. It's so much better!
You can never trick well done eaters to eat anything less than cooked, they’re gonna taste the slightest liveliness of that steak even if it looks burnt
If some of your friends or family asks for well done steak, swallow your pride and do well done steak. You should not trick anyone just to prove yourself right, this is what jerks do, not friends.
My experience is that those who only eat well-done steaks, will take one bite and spit it out. 1st issue is the colour. 2nd, is the texture...they dont like the soft "medium rare" texture. The only way is to use ultra-premium steaks, cook it to death, and hope it is still tender. This means you can't use subpar steaks, only the best or it's inedible. You can't hide subpar-quality steaks when it is well done. 😅
It's the texture for me. I can eat medium-well, but anything less and I'm immediately disgusted by the texture. Texture issues are so annoying. I have texture issues to the point that even if it tastes amazing I will be physically unable to make myself eat it if the texture is 'wrong' to me. It sucks hardcore.
First-time commenter, long-time viewer. I'm not convinced that this is a good trick. Oftentimes, people who like well-done steak do so because they dislike the texture of medium-rare. The color is almost a moot point. I liken it to how some people don't like sushi because of the raw fish's texture. I'd like to see you try to cook a well-done steak that is still tender and juicy (though I doubt it could ever be as juicy as a medium-rare, no matter what you do).
I doubt it that some people prefer the texture of well-done beef. Medium rare does not feel like it's raw! But rare might still have some uncooked parts, and I would never order it.
I love the plan there! I was a well done purist early on, but in my mid-20s a coworker convinced me to try cooking my steak that night medium rare, and I tried it and have never gone back. But I will say... just be cautious tricking people with this one. There are some people who can't have mid-rare for health reasons. But otherwise, an awesome way to get people to try medium-rare who just don't like it.
I've never tried med-rare since I'm afraid of the meat not being the best quality possible, but I've couraged up to ordering a medium well once (and in my family all meat is always well done, however, not burned) and I didn't have any special sensation from the pink part in the middle... So, to me, the risk isn't worth it. I might go on and try a medium one day, but who knows
@@atriyakoller136 The "risk" is imaginary. Unless you have a disease that compromises your immune system, it's extremely unlikely that you would get sick or feel any adverse effect from eating the steak completely raw, let alone medium-rare. When was the last time you heard of anybody getting food poisoning from meat? You're much more likely to get sick from lettuce. Millions of people every day eat steak tartare with no issues.
There may be a fine line where all the pink disappears but some juices still remain. But only sous vide would achieve it. Either that or the cut has a lot of intramusu fat and it doesn't matter if you cook it well done. Wagyu A5 as shocking as it may seem is as good mid-rare as well done.
I appreciate the content truly, and I love your channel Guga, I've been a fan for years and I love your recipes. I am a staunch believer that there is really no good reason to trick anyone with your cooking. There is something so ingrained in the human experience that when you feed someone something under false pretenses, you will be met with revolt and hurt. They will feel betrayed, not appreciative, even if your intentions were benevolent. I agree that well done is over done, but /tricking/ people when it comes to food is hostile.
Guga, just because you think rare or medium rare steak is the best doesn’t mean everyone thinks that. For me it’s not the color that puts me off. It’s actually a specific flavor of raw meat. There is a protein that denatures at 141 degrees F. Anything below that temperature tastes like raw meat. Even if eaten in the dark with a blindfold on. I believe you may simply be covering the raw taste with the sauce. It can also be a texture thing. However some people may not mind the texture. When you say “it’s just the color” perhaps they have learned that red means yuck. Tricking them is not cool. If they like their steak burnt then let them eat it burnt. I used to work in the restaurant business and I cannot stand when someone (me) orders a steak medium to med-well knowing the chefs almost always under cook steak by at least one temp and it still comes out on the low end of medium rare. Sending it back usually ends up ruining the steak. Try serving your family rare to medium rare steak with a blindfold on and see if they appreciate it. I bet they won’t.
I tend not to like medium-rare steak because it's chewy from the meat fibers not having a chance to break down. I can't understand the denial of this stone cold fact. It's fine if you like chewy steak, I certainly don't like a dry one (just barely medium is my preference). I think a lot of people are as paranoid about overcooking their steak as others are that it's unsafe unless cremated.
I've done that with my father many times. Thought I was pretty smart. Thinner slices work better, just changes the color, doesn't change the "structure" of the meat.
People get used to, and prefer, a specific texture. I don’t think many people that like well done are going to be fooled. There is too much difference between the two.
Nah there's just a bunch of clowns out there who see pink and think it's gonna taste like blood. Never met a well done clown who's even tried a medium let alone medium rare
I have used that method also, but instead of the pan, I put it 2 min into 400F of the air fryer, does the same result, but definitely this method is better, since more flavor!
Make sure to tune in next time when we show how to incorporate hidden shrimp to trick those pesky "shellfish allergic" family members into eating stuff i like.
These chumps are such food snobs What psychos take issue with other peoples preferences so much they need to trick them? This is like trans food. Identifies as well done despite obviously not being so.
@@Jim-Bagel I do when they're sitting at *my* dinner table eating the food *I* bought. Never in my life have I had the audacity to turn away food a host has provided for me, if you bring that kind of disrespect into my house you can expect to be asked to leave. You can be damn sure that if you served me a burnt steak at your dinner table, I'd eat it with a smile and ask for seconds. Reciprocity is what I ask for.
i would love to see Leo learn to be an actual food critique, i don't know if there are courses or where to get a license to be one but i believe he got potential to be a great food critique, i really love the way he explain the food, it's good it's flow and easy to understand 🥰 shout out for Leo
What you need to be a food critic is a platform...Leo has none of that. Sure if he wanted he could probably do it but he probably enjoys more being on Guga's videos if he hasn't already.
Except he's encouraging people to be dishonest about their cooking. When people find out that you're intentionally deceiving them about the food quality they'll be pissed at you and never trust you to cook again.
for a lot of people that like well done steaks, it's not the color its the texture. while i have eaten steaks at all degrees off doneness, filet is the worst for me as even at well done temps its still too soft for me. however i will say that the best steak i ever had was a very rare steak called the Melbourne from Outback or Longhorn steakhouse in the mid 90's but i prefer med to well.
I know that for some people I know, it's genuinely a health thing. If my girlfriend eats a steak that is not well done, she gets an absolutely awful stomach ache. I've learned to really just not judge what temp someone likes their steak. If they want well done, that's cool. If they want medium rare, that's fine. The right way to eat a steak is the way you like it best.
I did this trick after I got married many moons ago. My wife didn't like seeing the overly pink and thought she only liked medium well to well done steaks. After a while, she finally asked me why my steaks were better than restraunts. That's when I came clean and she's now a medium steak girl. I can't quite convince her to fully go medium rare but at least it's not dry rubber.
I used to do this for the kids …but the rest of the family caught on…and had to slice it to even smaller bites. I can tell one of the kids likes medium rare but only a few bites here and there
I think if you from a culture where medium rare is most common then you will like it that way. I from Hungary and i preffer well done, because it has a better texture for me. (Yes i ate medium, medium rare, and i even eat raw) My favourite meat btw is the pork. It has the best tasing fat, also the best texture. Also the chicken liver is my second best.
It would have been nice to see an actual well-done steak to compare both to. Just leave one of them in the oven to another 10-15 deg F past the medium rare. With reverse sear, it can stay surprisingly moist and tender. Problem is, most people who try to cook to well cook significantly over well and/or do it over such intense heat that it ruins the steak. Well done can be well-done. It doesn't have to be leather or charcoal.
Just so you know never trick some into eating medium rare steaks because not everyone can eat them without getting food poisoning, Some people have gastrointestinal diseases or low stomach acid and a lack of enzymes in the gut to break down and kill bad bacteria.
You dont fool anyone since its about texture. For the most time i had even trouble eating medium steaks. Dont get me wrong, it looks absolutely delicious, but when i have it in my mouth it just feels like goo and trying to eat that is unpleasant at best. I kinda blame my parents for that since they always prepared everything well done.
This is actually one of my favorite ways to fix steaks. Especially tri tip or picanha. Something really thick that I sous vide to medium rare, torch sear, then slice and sear the slices. Every bite is loaded with that maillard flavor.
in third world countries we are used to well done steaks because of cultural reasons, hygiene is not very high in priority lists so the few ways we got to guarantee not getting food poisoning is cooking everything as much as we can, and once you get used to that flavour its hard to eat pink meat and not feel icky about it.
I smoke cream cheese all the time. It’s always the first thing gone at a gathering. Little Chief Smoker doesn’t get hot enough to melt it. And it’s delicious.
You won't ever get sick from a medium rare steak. We as a species used to eat raw meat before harnessing fire. Also some modern dishes are made of raw meat like the German Hackepeter and Japanese Sushi and Sashimi.
@@nathanwhite704 yes, you are right bro. We as a species used to eat raw meat and live healthy and happy till 30 years, if we were lucky enough to avoid early death.
I used to eat well done but due to some health issues, it convinced me to change my food diet and switch to medium well. I've tried medium rare before on accident and the texture just threw me off. I couldn't handle it.
It's not the "pinkness" it's the flavor. Many people simply don't know how to cook a well done steak. If you cook it right, it's like eating only the best part of the steak.
I'd been doing this everytime to trick my mom, she doesn't like medium rare, but I am too lazy to double cook the steak for her so I just do this, works like a charm specially when you do thin slices or cut bite size and she says "so juicy"
That wouldn't fool my digestive system. I'd be on the toilet before dessert. It has to be the better side of medium, or it's just a waste of food. People just need to learn how to cook a juicy steak, without it almost being raw.
When I go to a restaurant, I always order my steak rare, because inevitably it sits for a few minutes before service (often under a heat lamp) and the steak ends up medium rare. But the last time I ordered a steak and ordered it rare, it came out nearly tartar. That was a little to rare for me. But that is how I ordered it, and that is how I ate it.
when i was in high school my sophomore english teacher allowed us to eat in class. one day I brought a cold completely raw tomahawk steak to class and ate it as is just to mess with the teacher. he ended that privilege pretty quickly afterwards. looking back it was pretty stupid and probably annoying, but somewhat funny.
You could brine it. That will retain some extra moisture. Or inject it. I won't say every well done steak I've had or made has been dry, but it's noticeably drier than a medium rare or medium steak.
@@pulykamell Or just take a bit of time cooking it on low after searing. It really isn't that hard to not dry out meat. The main reason chefs don't like to do and mes it up is because it takes a lot of time that could be spend elsewhere, that's it.
@@Ms10000123 in my experience, that dries it up even more with steak cuts. Certain cuts of meat with a lot of collagen benefit from slow cooking-the meat dries out but the gelatin rendered from the collagen makes up for it. Slow cooking steak is even drier meat.
@@pulykamell 'Slow cooking' as a term I just associate with stews. That is way over the top of course as that is meant to render it completely. Also, you do that in a liquid to prevent burning and drying out. I'm just talking about leaving it on low fire in the pan for 10-15 minutes more and maybe flipping it once or twice. If that already renders it, I think the pan is still way too hot.
Admittedly, I'm someone who has had steak not well done but closer to well done based on the warnings regarding consuming raw or undercooked meats. Thanks to your videos, I'm getting to the medium rare steaks, while I go medium for burgers.
The reason i don't like like medium steaks is the chance of parasites and not reaching a temp of 160. Crappy steaks tend to taste consistently better. And sometimes theres a different flavor but i will eat medium.
Find a single case of food poisoning from a steak in a modern industrialized country, you can't do it. You're more likely to get food poisoning from raw greens like lettuce.
Thats funny because anyone who eats well done or medium well steaks should know the firmness of the steak after its cooked I eat medium well medium rare is like eating mush imo
I love how reluctant the guys were to try the "well done" steak. Medium rare is the only way I ever cook my steaks, but I'd still happily eat well done steak and I'd even enjoy it. It just wouldn't be optimum.
This is kind of funny for a prank but if someone asks for a well done steak, just give them a well done steak. That is how they enjoy it so just let them
I've done this for years to trick my mom. I think it's all the mental aspect of it. As long as she doesn't see it pink before cutting it, she's fine. Once she does, she knows it's not well-done, but she says it tastes great. And then.... Once I unpause the video, Guga basically says the same thing...
For me it is about the flavor not the color, I notice by taste when beef in not well done. That won't trick me after I take a bite. I will often look at it after cutting so I may know before the first bite(and would not bite something that uncooked). If I ordered well done and got this I would send it back. I should do experiments with a slowcooker and steak because slowcookers seem to work better for meat then other methods in my experience.
You'd have to cut each slice into one-bite cubes. Otherwise they just cut the slice and see the pink.
Was gonna say the same thing.
Yep, gotta cube it, but works like a charm.
Yeah the cube is the superior shape xD
That's why I like hibachi steak the best, you get maximum crust and no chance of an underdone center.
That’s literally why he told them not to cut it🤣
I come from a family that doesn't like medium rare, my trick after I cut up the steak is I place it in a bag and sous vide it at 130 for about 10 to 15 minutes. It will not get it as brown as this method, but it doesn't look rare afterwards. I found this out by accident, while trying to make sure the meat stayed warm until everyone was ready to eat.
I usually make too much steak and have to eat it the next day but I've air fried or reheated the steak with different methods and it usually kills the color but the tenderness keeps decently well. I think using a sous vide does a similar thing. A lot of clever and simple ways to accommodate for folks who don't find the pink in meat appetizing.
I have a different trick.. The people that want well done get thinner steaks. That way, you don't have to cook it forever and lose all the fat from it, and it'll still be pretty good to eat.
I cook medium if I expect leftovers, otherwise I personally do medium well to well done. The key is to have a good quality steak. Some marinades can help with the time tenderness as well. A quick sear then a lower heat to cook is the way to go. If you're pan cooking, you can add water to keep the meat moister as you cook.
Don't matter what I do my dad is gonna say that is raw
My mom right there :(
@@leonidasneves7972 fr she literally tells me to boil the steak. I can only cook it to med rare when I'm alone
well, just don't listen to them if you don't like well done
“That jerky is raw!” Smoke it more!!
@@avicennaaqala7211 💀
"That's not well done that's congratulations"
LMAO Leo 😂😂
4:02 That’s ain’t “Well done” that’s a “Congratulations” right there!
😂😂😂😂😂😂😂
Steaks cooked longer are good for different reasons. They’re not as tender or juicy, but they have less gummy texture, aren’t as cold, and have more roasted flavor. It’s like how you can enjoy both raw apples and cooked apple, even though they’re different.
On another note, many people naturally associate pink and red steaks with bacteria, so just can’t enjoy them even when they’d like to.
The roasted flavor is from the outside. The pink and red is not an issue with steaks . It's different and more important with not cooking Pork and chicken long enough, that can really make you sick.
You can even eat very fresh beef meat raw like tartar. Just like you can eat certain fresh fish raw.
While I fully enjoy my steaks medium rare, I cannot get behind tricking anyone into eating something that they have said they don't like. If someone likes it well done, they get it well done. We may not agree but I wouldn't ever force my tastes on them.
But the thing is they don't know they don't like it cuz they've never tried it. When they get out their head, they usually like it
@@domdomdiddy3036the thing is, it wasn't said that they hadn't tried it, I always say try it and if you don't like that's fine, but this wasn't implied.
I like you.
100%. Tricking people with food is just horrible.
@@domdomdiddy3036 Except that medium-rare is literally the default steak. Everyone has tried it, and every is also always trying to convince people to re-try it.
I was inspired to cook a steak watching your videos. I followed some of your tips, and a couple from an Australian Beef website, and for the first time my steak was perfectly cooked, medium rare. I was ecstatic.
lmao, this is the first time I can remember Guga saying "and this one is as easy as it gets" and it is actually is an easy side dish. Normally after he says that he breaks out his chemistry set and creates a new enzyme(yes, obviously I am exaggerating) and then ends with "see it's that simple". I love these videos!
I like my steak medium-rare. However, there is no "best way" to have steak, Guga! If you're cooking steak for someone, the correct way to prepare it is the way they want it. If they want a hockey puck, fine. If they want it raw, fine.
I love so much how Leo has gotten a job by being the Description Guy. He really is awesome, and I love seeing him in these videos!!!!!!!!!!!!!!!!!!!!!
Guga: This portion of the grill is used for searing steaks.
Also Guga 2 minutes later: Now I'm gonna sear the steak in a pan
I think he was talking about searing in general, not for this specific video
I know, I know, just making a joke@@ragnaulva_
lol, right? but i understand he needed the butter basting sear xD
Its sponsored, hes ordered to say it. Doesnt mean he actually does what they want him to say.
Yeah tricking people into eating something they don't want to eat works every time!
Turning your nose up at the food your host bought and cooked for you also works every time! Especially when your justification is based entirely on your own mistaken perceptions and nothing to do with the safety or actual quality of the cooking.
@@tissuepaper9962 thats a lovely scenario you made up
as soon as they taste the bloodiness they will spit that shlt right out
@@tissuepaper9962Yeah, I am just going to reflect this back. *pulls Uno reverse* Most of the medium rare lovers would throw a fit if a party was well done only and they weren't at least informed ahead of time. It's really no diffrent, lmao.
I was raised to eat steak well done. It wasn't until my early 20s working as a waiter ( cliche I know) that a coworker jumped me by essentially shoving a bite of steak in my mouth without me seeing it. She then laughed at my reaction because it was the best steak I've had in my life. I learned that I had always been eating "burned" steak and now order between medium rare and medium. Now if I screw up and end up overcooking my steak I can barely stomach it without steak sauce.
If you ever overcook a steak, it goes in the fridge to become taco meat later
I've been there, in my household steaks were cremated and then covered in A1 sauce to be able to get them down. I faced dirty looks from waiters for ordering medium-well and for requesting sauce. These days I cook them to barely medium with enough juice not to need any sauce. It's so much better!
Great point Antifag1977
Bleu steak is the way to go ,high heat sear and done. Inside has to be raw
Same here
You can never trick well done eaters to eat anything less than cooked, they’re gonna taste the slightest liveliness of that steak even if it looks burnt
I think for most (like me) it's not the look it's the texture they don't like.
For the people that don't like the pink, this would just piss them off. They'd cut it, see the pink and know you tried to trick them.
Or, and it seems like this is a radical idea, have a dollop of respect for your loved ones and let them eat whatever they like…
Yes1!
100% this
If some of your friends or family asks for well done steak, swallow your pride and do well done steak. You should not trick anyone just to prove yourself right, this is what jerks do, not friends.
Yes. Never, ever trick someone with food. You don't know what they have going on; medical conditions, allergies, etc.
But why would one want to trick someone to do smth that one doesn't want to do? If people like to eat bad food, let them.
I agree with the first sentence. but what is considered good or bad regarding food, is very subjective.
Use sobrasada for the cheese side dish, its creamy chorizo paste, we mix it with honey and spread on a toast here in Spain 🇪🇦, cheers
I prefer to show a little respect for how people like their food. Have some integrity
Do you also serve it with French cries?
'I thought I was going to bite into a piece of rubber'... lol
My experience is that those who only eat well-done steaks, will take one bite and spit it out. 1st issue is the colour. 2nd, is the texture...they dont like the soft "medium rare" texture. The only way is to use ultra-premium steaks, cook it to death, and hope it is still tender. This means you can't use subpar steaks, only the best or it's inedible. You can't hide subpar-quality steaks when it is well done. 😅
Or, for the well-done crowd like me, use a cheap steak because you can’t tell the difference and it’s cheaper.
It's the texture for me. I can eat medium-well, but anything less and I'm immediately disgusted by the texture. Texture issues are so annoying. I have texture issues to the point that even if it tastes amazing I will be physically unable to make myself eat it if the texture is 'wrong' to me. It sucks hardcore.
I think that means they just don't like steak. Chicken for them next time.
The family's favorite smoked cream cheese is sprinkled with cinnamon and sugar, served with Ritz, more a dessert dish, but the is never any leftover.
SInce I watch your videos and learned how to cook a steak, I never had one in a restorant anymore. Thanks!
First-time commenter, long-time viewer. I'm not convinced that this is a good trick. Oftentimes, people who like well-done steak do so because they dislike the texture of medium-rare. The color is almost a moot point. I liken it to how some people don't like sushi because of the raw fish's texture. I'd like to see you try to cook a well-done steak that is still tender and juicy (though I doubt it could ever be as juicy as a medium-rare, no matter what you do).
The chemical reaction of heat that turns the meat brown is what give beef flavor! Raw meat [Rare, Med Rare, Med ] is almost flavorless!
@@mobeydick37No.
I doubt it that some people prefer the texture of well-done beef. Medium rare does not feel like it's raw! But rare might still have some uncooked parts, and I would never order it.
I love the plan there! I was a well done purist early on, but in my mid-20s a coworker convinced me to try cooking my steak that night medium rare, and I tried it and have never gone back. But I will say... just be cautious tricking people with this one. There are some people who can't have mid-rare for health reasons. But otherwise, an awesome way to get people to try medium-rare who just don't like it.
I've never tried med-rare since I'm afraid of the meat not being the best quality possible, but I've couraged up to ordering a medium well once (and in my family all meat is always well done, however, not burned) and I didn't have any special sensation from the pink part in the middle... So, to me, the risk isn't worth it. I might go on and try a medium one day, but who knows
@@atriyakoller136 The "risk" is imaginary. Unless you have a disease that compromises your immune system, it's extremely unlikely that you would get sick or feel any adverse effect from eating the steak completely raw, let alone medium-rare. When was the last time you heard of anybody getting food poisoning from meat? You're much more likely to get sick from lettuce. Millions of people every day eat steak tartare with no issues.
I like mine well done. But to make well done WELL done and not simply overcooked takes a lot of practice and def not every steak is meant for it.
There may be a fine line where all the pink disappears but some juices still remain. But only sous vide would achieve it. Either that or the cut has a lot of intramusu fat and it doesn't matter if you cook it well done. Wagyu A5 as shocking as it may seem is as good mid-rare as well done.
I appreciate the content truly, and I love your channel Guga, I've been a fan for years and I love your recipes.
I am a staunch believer that there is really no good reason to trick anyone with your cooking.
There is something so ingrained in the human experience that when you feed someone something under false pretenses, you will be met with revolt and hurt. They will feel betrayed, not appreciative, even if your intentions were benevolent.
I agree that well done is over done, but /tricking/ people when it comes to food is hostile.
Agreed. He should at least have mentioned something to that effect in the video if he just wanted to do it for the recipe / meme.
eh it's a good thing imo@@KaptainKuantum
Guga, just because you think rare or medium rare steak is the best doesn’t mean everyone thinks that.
For me it’s not the color that puts me off. It’s actually a specific flavor of raw meat. There is a protein that denatures at 141 degrees F. Anything below that temperature tastes like raw meat. Even if eaten in the dark with a blindfold on. I believe you may simply be covering the raw taste with the sauce. It can also be a texture thing. However some people may not mind the texture.
When you say “it’s just the color” perhaps they have learned that red means yuck. Tricking them is not cool. If they like their steak burnt then let them eat it burnt.
I used to work in the restaurant business and I cannot stand when someone (me) orders a steak medium to med-well knowing the chefs almost always under cook steak by at least one temp and it still comes out on the low end of medium rare. Sending it back usually ends up ruining the steak.
Try serving your family rare to medium rare steak with a blindfold on and see if they appreciate it. I bet they won’t.
I tend not to like medium-rare steak because it's chewy from the meat fibers not having a chance to break down. I can't understand the denial of this stone cold fact. It's fine if you like chewy steak, I certainly don't like a dry one (just barely medium is my preference). I think a lot of people are as paranoid about overcooking their steak as others are that it's unsafe unless cremated.
I've done that with my father many times. Thought I was pretty smart. Thinner slices work better, just changes the color, doesn't change the "structure" of the meat.
People get used to, and prefer, a specific texture. I don’t think many people that like well done are going to be fooled. There is too much difference between the two.
Nah there's just a bunch of clowns out there who see pink and think it's gonna taste like blood. Never met a well done clown who's even tried a medium let alone medium rare
"thats not well done that's congratulations" hahaha brilliant
I didn't get the joke there.
I have used that method also, but instead of the pan, I put it 2 min into 400F of the air fryer, does the same result, but definitely this method is better, since more flavor!
This is similar to what I do. I cube my sous vide steaks and give them a quick toss in the wok. Nobody assumes they're medium rare at all
This is awesome. My goal as a host is to trick my guests into eating and drinking things they don’t want. Take that, fools!
Make sure to tune in next time when we show how to incorporate hidden shrimp to trick those pesky "shellfish allergic" family members into eating stuff i like.
These chumps are such food snobs
What psychos take issue with other peoples preferences so much they need to trick them? This is like trans food.
Identifies as well done despite obviously not being so.
I'm not ruining an expensive steak just because you don't like the way it looks. You can have food cooked properly or you can cry about it, simple as.
@@tissuepaper9962 I’d just throw away the food if you hand it to me undercooked
You don’t dictate how others eat
@@Jim-Bagel I do when they're sitting at *my* dinner table eating the food *I* bought. Never in my life have I had the audacity to turn away food a host has provided for me, if you bring that kind of disrespect into my house you can expect to be asked to leave. You can be damn sure that if you served me a burnt steak at your dinner table, I'd eat it with a smile and ask for seconds. Reciprocity is what I ask for.
i would love to see Leo learn to be an actual food critique, i don't know if there are courses or where to get a license to be one but i believe he got potential to be a great food critique, i really love the way he explain the food, it's good it's flow and easy to understand 🥰 shout out for Leo
I license to be a food critic? lol Everybody is a food critic.
What you need to be a food critic is a platform...Leo has none of that. Sure if he wanted he could probably do it but he probably enjoys more being on Guga's videos if he hasn't already.
Except he's encouraging people to be dishonest about their cooking. When people find out that you're intentionally deceiving them about the food quality they'll be pissed at you and never trust you to cook again.
I love how you only mention Leo because Angel is a lost cause😂😂😂😂
he cant even get his temps right, what world is he qualified to critique an actual Chef.
for a lot of people that like well done steaks, it's not the color its the texture. while i have eaten steaks at all degrees off doneness, filet is the worst for me as even at well done temps its still too soft for me. however i will say that the best steak i ever had was a very rare steak called the Melbourne from Outback or Longhorn steakhouse in the mid 90's but i prefer med to well.
I know that for some people I know, it's genuinely a health thing. If my girlfriend eats a steak that is not well done, she gets an absolutely awful stomach ache. I've learned to really just not judge what temp someone likes their steak. If they want well done, that's cool. If they want medium rare, that's fine. The right way to eat a steak is the way you like it best.
I guess it's safe to say that after this video there's no more tricking Guga's family
"That's not well done... That's congratulations" 😂😂😂😂
Anything that's not well done has an irony metallic taste that only goes away after cooked well done
We need a “Guga Side Dish” channel. I can never find the dish I’m looking for because all the vids are steak!😭…which I love BTW! 😊
Check out his cookbook. It has a bunch of his side dishes in it.
I did this trick after I got married many moons ago. My wife didn't like seeing the overly pink and thought she only liked medium well to well done steaks. After a while, she finally asked me why my steaks were better than restraunts. That's when I came clean and she's now a medium steak girl. I can't quite convince her to fully go medium rare but at least it's not dry rubber.
"I added a tiny bit of honey on top"... Guga you POURED that honey XD I dont think like 1/4 honey is a tiny bit
I used to do this for the kids …but the rest of the family caught on…and had to slice it to even smaller bites. I can tell one of the kids likes medium rare but only a few bites here and there
I think if you from a culture where medium rare is most common then you will like it that way. I from Hungary and i preffer well done, because it has a better texture for me. (Yes i ate medium, medium rare, and i even eat raw) My favourite meat btw is the pork. It has the best tasing fat, also the best texture. Also the chicken liver is my second best.
Uncle Roger calling him the "description guy" left a permanent mark in this channel (and the other 2 as well)
4:19 did anyone else notice Angel bullied Leo's fork before Leo gets a piece?
You know it's a good day when my boi Guga uploads 😋😋😋
I'm asking for congratulations next time I'm having steak
Dude we need a compilation of all the side dishes you make cuz they are 🔥
My wife tricked me into drinking a glass of antifreeze once. It was just after I got a life insurance policy. Silly wife!😂
Guga rub + Honey on chicken is what I make all the time. It's 🔥
I'm not surprised that side dish tasted great.
If you don't make it to medium, the texture will give it away everytime.
It would have been nice to see an actual well-done steak to compare both to. Just leave one of them in the oven to another 10-15 deg F past the medium rare. With reverse sear, it can stay surprisingly moist and tender. Problem is, most people who try to cook to well cook significantly over well and/or do it over such intense heat that it ruins the steak. Well done can be well-done. It doesn't have to be leather or charcoal.
Just so you know never trick some into eating medium rare steaks because not everyone can eat them without getting food poisoning, Some people have gastrointestinal diseases or low stomach acid and a lack of enzymes in the gut to break down and kill bad bacteria.
I can't eat dairy or meat unless it's well cooked because of celiac disease.
While true, an even better idea is to not be a jackass and lie to people and force them to eat food that they don’t want to eat….
Could not agree more!
Y’all need some testosterone in your life
Bunch of cry babies
Cut it into cubes, and it will remind of a Vietnamese dish called "shaking beef", it's great.
You dont fool anyone since its about texture. For the most time i had even trouble eating medium steaks.
Dont get me wrong, it looks absolutely delicious, but when i have it in my mouth it just feels like goo and trying to eat that is unpleasant at best. I kinda blame my parents for that since they always prepared everything well done.
This is actually one of my favorite ways to fix steaks. Especially tri tip or picanha. Something really thick that I sous vide to medium rare, torch sear, then slice and sear the slices. Every bite is loaded with that maillard flavor.
For those asking about the knife, Dalstrong just released it this morning. Slicing & Carving Knife 12" | Barbarian Series | Dalstrong ©
Regular price$169.00
in third world countries we are used to well done steaks because of cultural reasons, hygiene is not very high in priority lists so the few ways we got to guarantee not getting food poisoning is cooking everything as much as we can, and once you get used to that flavour its hard to eat pink meat and not feel icky about it.
The description guy is everything 👏👏👏🙌
I smoke cream cheese all the time. It’s always the first thing gone at a gathering. Little Chief Smoker doesn’t get hot enough to melt it. And it’s delicious.
You serve me raw steak and we are gonna have issues, I like my food cooked fully. Period. I'm not into getting parasites or food poisoning.
You won't ever get sick from a medium rare steak. We as a species used to eat raw meat before harnessing fire. Also some modern dishes are made of raw meat like the German Hackepeter and Japanese Sushi and Sashimi.
@nathanwhite704 as a species we used to do a lot of stuff that we don't do anymore so I'll stick with fully cooked food thanks.
@@nathanwhite704 yes, you are right bro. We as a species used to eat raw meat and live healthy and happy till 30 years, if we were lucky enough to avoid early death.
I used to eat well done but due to some health issues, it convinced me to change my food diet and switch to medium well. I've tried medium rare before on accident and the texture just threw me off. I couldn't handle it.
"tiny bit of honey"
proceeds to pour a 4 generations of bees efforts onto the side dish 🤣🤣
bees are tiny bro
Tricking your family to eat medium-rare steaks when they like it well-done because you like it medium-rare is beyond selfish.
I absoloutley agree.
No.. it's kindness and mercy.
Doesnt matter. According to my mother in law "If there's juices its undercooked"
Can’t wait to try this on the family for the holidays 😂
It's not the "pinkness" it's the flavor. Many people simply don't know how to cook a well done steak. If you cook it right, it's like eating only the best part of the steak.
Guga should do a truffle experiment. Imagine steaks coated with black truffled compound butter. Maybe it even ressembles dry aged steaks
I'd been doing this everytime to trick my mom, she doesn't like medium rare, but I am too lazy to double cook the steak for her so I just do this, works like a charm specially when you do thin slices or cut bite size and she says "so juicy"
I do this every year with Christmas roast. They end up with a better crust than those of us more traditional, but still give med to medrare
Medium for me. I don't care about the color. I just don't care about the mushy texture and the meat itself tastes raw.
Lol, i did this trick to my wife who hates pink or red steaks... and no complaints
Isn't a Reverse Sear to 135F a bit too high a temp? The steak will continue to cook after it's pulled from the oven, wouldn't 125F make more sense?
That wouldn't fool my digestive system. I'd be on the toilet before dessert. It has to be the better side of medium, or it's just a waste of food. People just need to learn how to cook a juicy steak, without it almost being raw.
The only way is to cut it thin with lots of butter or oil.
This is probably the most simple side dish ever thank you Guga
I eat well done because of digestion issues with any rarity.
When I go to a restaurant, I always order my steak rare, because inevitably it sits for a few minutes before service (often under a heat lamp) and the steak ends up medium rare. But the last time I ordered a steak and ordered it rare, it came out nearly tartar. That was a little to rare for me. But that is how I ordered it, and that is how I ate it.
when i was in high school my sophomore english teacher allowed us to eat in class. one day I brought a cold completely raw tomahawk steak to class and ate it as is just to mess with the teacher. he ended that privilege pretty quickly afterwards. looking back it was pretty stupid and probably annoying, but somewhat funny.
I was hoping you were going to show how to correctly do a well done steak so it's still nice juicy. It's not dry if you know what you're doing.
You could brine it. That will retain some extra moisture. Or inject it. I won't say every well done steak I've had or made has been dry, but it's noticeably drier than a medium rare or medium steak.
@@pulykamell Or just take a bit of time cooking it on low after searing. It really isn't that hard to not dry out meat. The main reason chefs don't like to do and mes it up is because it takes a lot of time that could be spend elsewhere, that's it.
@@Ms10000123 in my experience, that dries it up even more with steak cuts. Certain cuts of meat with a lot of collagen benefit from slow cooking-the meat dries out but the gelatin rendered from the collagen makes up for it. Slow cooking steak is even drier meat.
@@pulykamell 'Slow cooking' as a term I just associate with stews. That is way over the top of course as that is meant to render it completely. Also, you do that in a liquid to prevent burning and drying out.
I'm just talking about leaving it on low fire in the pan for 10-15 minutes more and maybe flipping it once or twice. If that already renders it, I think the pan is still way too hot.
For me, I dislike medium rare for the texture. Even just a degree or two warmer into medium gets rid of my feelings of texture disgust.
Admittedly, I'm someone who has had steak not well done but closer to well done based on the warnings regarding consuming raw or undercooked meats. Thanks to your videos, I'm getting to the medium rare steaks, while I go medium for burgers.
Leo with the joke of the month LOL!!!
The reason i don't like like medium steaks is the chance of parasites and not reaching a temp of 160. Crappy steaks tend to taste consistently better. And sometimes theres a different flavor but i will eat medium.
Find a single case of food poisoning from a steak in a modern industrialized country, you can't do it. You're more likely to get food poisoning from raw greens like lettuce.
Thats funny because anyone who eats well done or medium well steaks should know the firmness of the steak after its cooked I eat medium well medium rare is like eating mush imo
I trick them by sous vide'ing the steak to 135... the way Guga likes it... x.X
"And this one is as easy as it gets" Proceeds to throw the cheeseboats into a full ass smoker xD
I love how reluctant the guys were to try the "well done" steak. Medium rare is the only way I ever cook my steaks, but I'd still happily eat well done steak and I'd even enjoy it. It just wouldn't be optimum.
This is a really good idea and I will have to try it next time my family comes over! Thanks, Guga and team!
This is kind of funny for a prank but if someone asks for a well done steak, just give them a well done steak. That is how they enjoy it so just let them
I doubt these pretentious food snobs could tolerate sitting at the same table as a well done steak based on how they acted in the video
There is a difference between well done and shoe leather. A proper well done steak is still juicy.
no. there is a slight flavor reminiscent of blood when it's cooked medium rare, even though it;s not.
I work in a very high class restaurant and this is how we do steak frites (well done) in 8 minutes. Lol 😂
I've done this for years to trick my mom. I think it's all the mental aspect of it. As long as she doesn't see it pink before cutting it, she's fine. Once she does, she knows it's not well-done, but she says it tastes great.
And then.... Once I unpause the video, Guga basically says the same thing...
Leo really out here earning his paycheck with them descriptions.
Honestly love medium steak but yeah 100% the pinkness can be a put off for me. I also use this trick to trick myself lmao
For me it is about the flavor not the color, I notice by taste when beef in not well done. That won't trick me after I take a bite. I will often look at it after cutting so I may know before the first bite(and would not bite something that uncooked). If I ordered well done and got this I would send it back. I should do experiments with a slowcooker and steak because slowcookers seem to work better for meat then other methods in my experience.
Thanks for putting the temperatures in °C , it allows us metric system users to understand 😊😊