Steak House vs Home Cook - 1000F vs Sous Vide!
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- čas přidán 31. 03. 2023
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Today I try a STEAK HOUSE steak and see if it can beat a sous vide steak.
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#cooking #food #streetfood - Zábava
its been a long, LOOONG time since they disagreed on something. Actually pleasant to see differing opinions. 10/10 episode
Dry age in a1 sauce-
Sorry to hear that.. may God give you strength in your journey towards a full recovery
@@bheasy1 at least A1 is a steak sauce..
I agree. This gives me more confidence that they are being more honest. One of the reasons I watch Guga.
@@bheasy1 😮😮😅😮😮😮kk😊iñ
I love how guga does a side dish that most CZcamsrs would dedicate a 20 minute video to as a side dish 😂
Oh I hate it when they do that and it's usually longer than the star of the show, like "get outta here! I want the main event!"
Combine the two - sous vide the steak and put the crust on it in the pizza oven. Try 10 seconds on the hot griddle and see if that's enough for the crust to form. If not, try slightly longer.
That is what I was thinking Guga should do.
That's definitely the next logical step
I do this but I put the crust on my steaks with Shwank grill at 1,500* it takes about 1.5 min per side.
Sous vide, for the WIN !!
That should have been a third steak itself. It would combine the two cooking techniques in one
I have a feeling this video was made so Guga could make a tax write off on a pizza oven LOL
On a good day he should be able to get a tax write off on the steaks too if he can find the right person.
Lmao
I gotta make a steak channel so I can put A5 Wagyu as a tax write off😭
Not you, but people sometimes talk about this as if a deduction is making money. It's not. He's be making more money if the steak was CGI and the Pizza Oven was a plastic prop.
Some times the tax laws serve a valuable purpose.
Man, I just thought about it…but we’ve never really gotten a breakfast episode from Guga. He’s always making the bechamel which is really close to southern white gravy. I wanna see Guga’s take on Gravy and Biscuits! Wouldn’t hurt to get some bacon, pancakes, eggs, ham, Bologna, etc!!
Sous Vide Bologna?! "Angel, Whahchoo thinkaboutit?"
I mean, you can't go wrong with steak and eggs... but yes, the gravy and biscuits along with? Mmm.
This is a sous vide channel, son.
@@hxhdfjifzirstc894 yeah, this one is. But he also has Gugafoods which explores a lot more than just sous vide steaks. 👍
I think the side dish is low-key the real star of the video, that's probably the best Mac'n'cheese recipe I have seen so far
Hi guga, at those temperatures wetness actually creates crisp, that's why they rub baguette crust with water when baking to give it extra crisp. As the water vapourises rapidly at those temperatures and creates an insulated pocket of air that is then easier to cook through resulting in localised crisping of the affected areas {in this case, crust}. So no need to pat dry
Nor do you need to pat dry when searing with a flamethrower/weed torch thingy; the liquid evaporates in about 3 seconds.
@@mikegutsch5769 agree, it's just wasting flavour
Maybe a combination of both methods would've been interesting to compare
So thanks to you Guga, my wife had become a Sous Vide addict. With just seasoning, like your cousin says I always feel like it’s not quite as beefy as a straight up charcoal steak. The wifey agrees. So to compensate I’ve continuously found myself adding bone broth, Wagyu tallow and salt, pepper, garlic and I sear over wood charcoal on an ceramic egg at the hottest temp I can get for 1 min on each side. I’m just not a fan of the flavor of torching with a propane flame. Anyone that has this issue, I recommend searing over a charcoal grill as hot as you can get it.
Maybe the tortch is to close to the steak.
I’m a simple man I see a new GUGA video and I click 👌🏻
I'm a simple man I see a comment with likes and I copy pasta 👌
Angel just said “that’s a good green” 😮😮😮you did it Guga🎉
What an absolutely amazing couple of channels you have put together here. So much fun.
So happy for you to get your new dream outdoor kitchen Guga!
Am I the only one who noticed that Guga’s side dishes are always « … easy to make » 😂😂😂
I mean, he's not a chef. Just a dude with a decent home kitchen who likes to eat beef.
Just waiting for the day that Guys says, "Now this side dish is ridiculously difficult to make."
Chef Brian’s potato salad and barbecue sauce were pretty complicated haha
I've got some tri-tip in the sous vide right now because of this channel. it's so convenient to dunk it in the bath to cook and render perfectly, and then sear it just before mealtime later today. I struggled with cooking meat before this channel, but now the results are consistently good every time. our last party I even had my teenage nephews torching up the crust, and they had a blast. They even bought a sous vide for their home...and we compare Guga recipes.
I've impressed a number of people with my tri tips. All my friends just buy the pre marinated versions and I admit I used to do that too. One time I seen a store had left the fat cap on and it was the day of a friends birthday so I bought it, took it home, and salt and pepper dry brined it in my fridge from maybe 8 am to 5 pm so 9 hours. I cooked it on a gas grill and made sure to get a really good crust especially on the fat cap side then transferred to the raised rack and closed the lid to finish cooking, I monitored the temp gage and tried to keep the bbq at around 350-375 degrees inside for 20 minutes. After letting the steak rest for another 20 minutes I sliced it thin and served, everyone loved it and I'd say I converted a few people from the pre marinated cuts.
@@ziggybender9125 my man...thanks dude. now my mouth is salivating.
Another fun, interesting video Guga!
I only watch youtube for food videos, these days. Between yourself and Max, Guga, I wait tooth and nail for your new videos. I get that sick endorphin rush when I see a newly uploaded video from you two. Would love to see more collaborations between you guys!
Though, honestly, I only found Max through your videos, Guga! Thanks so much for all the time and effort you put into these, this is my favorite channel. Much love, brother!
Your videos always make my mouth water!
OMG! Looks delicious! Thank you for sharing!
Guga! I made my very first sous vide steak today! My brother and I both agree it's the best steak we've ever had! Thanks for teaching me how to do it! 😁
Your channel taught me how to cook the perfect steak. Only problem is, is very rare that I come across a restaurant steak I enjoy these days.
You should go to telegram and talk to that scammer who says you won something, LOLOLOL. Collect your 'prize'.
That char on the pasta looks so good!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Man oh man I love that classic music when you give those beautiful steaks a nice sear
Guga has opened my eyes to Sous Vide, I've become somewhat obsessed with it. Can you do some "Offset smoked, Sous Vide cooked, Torched" experiments? I'm trying to decide the balance between smoke & sous on Prime Rib for Xmas, like a real mind blower for flavor and tenderness.
I think the charring from the pizza oven would only make the side dish even more interesting in flavor.
That side dish looks amazing!
I think his opinion about the pizza oven steak tasting more beefier, I think is what he said, was bang on. I have had it prepared both ways and I agree. I also loved not that they disagreed but how respectful they were with each other.
5 stars!
Dude is spitting facts. Jalapeño juice is one of my favorite ingredients. It's flavor is complex in a way the most people haven't experienced in numerous dishes. My other secret is a jar of challot infused olive oil, it gets super sharp but you can still cook it down to a mellow onion flavor if you like, plus you're probably already going to cook the aromatic in oil to start.
I do about the same thing for my steaks.
Red HOT oak wood coals, great sear both sides then indirect till Medium-Well. 1000+ Cast iron... best crust ever.
Yeah Yeah Guga I know... 'overcooked' It's just the way I like my steaks!
I can't wait to get my Guga cookbook later this month!
Ooh I forget it was this month
@maxmcgar5732 I pre ordered and think it is to arrive on 27th
Thanks for your time
Can you try steak with fish spices
This must be the next experiment, steak in sous vide, cool completely, sear in pizza oven vs the conventional way
Should’ve done a 3rd steak that was sour vide but finished in the pizza oven. That way you could compare the flamethrower to the oven.
I agree with the others that suggested you combine the two techniques - just for science.
This just made me want you to make different levels of steak on pizza to see which cut works best in that application
Guga, Been a regular watcher of your videos for years. How long do you let the steaks when they come out of the sous vide before you torch them?
Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open the bag up again before you sous vide it. Would be interesting to see
Love the head-smack montage.
That mornay sauce is amazing! I never thought to use bacon sauce for it!
Here's one to add to your experiments..pork belly wellington.. I pulled one off via stove and will smoke one at some point as well.. do to potential temp issues I really had to be on the ball
A little trick for you in the future. If you want the foil to actually radiate the heat back towards the food, you have to use the shiny side towards the food and the dull side towards you. If the dull side is towards the food, the heat escapes the foil easily.
You should add a salamander broiler to your kitchen setup. Try that method as a video.
It's crazy how you know your steaks! You just feel the heat of the oven and decide on the spot 1-1-10 and BAM! Perfect steak. Also, it would be really nice if you Rehydrate steak with an MSG solution please! (MSG diluted in water)
Guga! Do it Peter Luger style! Slice the steak after the first 2 sears, and add a herb buter over the top and sear in the pizza oven until desired temp
Guga when u cover the meat to finish cooking wrap it with the shinny side of the foil towards the meat to hold in heat better...the dull side absorbs heat better shinny side reflects it better
You should try making some sous vide steaks and sear them into the pizza oven. I've done it to sear before a 24 hs sous vide bath and it worked like a charm.
Guga, you have to get a salamander, tiny little oven but 1.2k Celsius! Used them pretty much daily when I worked in kitchens
hey guga, u should try if the steak is better if you sear it before sous vide. maybe sear before and after sous vide
You should try a video of comparing having a crust before or after using sousvide om it and try it
Experiment ideas:
-Sous vide vs oven reverse sear (heat steak in oven until desired temp, sear for crust at the end)
-Oven reverse sear low temp vs mid temp vs high temp (225 vs 250 vs 275) - remember when you did the experiment where you use a higher temp water bath for a shorter time? Over probably has similar differences
-Crust test - what "color" crust tastes best? Almost no golden brown/light golden brown/dark golden brown/almost black and lots of char char?
-A long time ago you mentioned a chili recipe?
-If you ever release a chili recipe can we see a chili cheese burger?
-Can you make a better steak sauce than A1?
-We all know we like salt pepper garlic for the control. We all know that Guga's rub exists BUT that seems to be geared more specifically for fish/chicken/pork. Can we come up with a smokey steak specific rub? Maybe something with onion and MSG?
Guga is definitely enjoying his new toys.
I sous Vide my steaks then cook them in my Shwank grill at 1,500* For the best of both worlds. Highly recommend it. I cook the steak 1.5 min on both sides for a great crust and because its already Sous Vide, its the perfect temp inside.
I completely agree with Guga. 🙂
Hey just a word of advice from experience: with your pizza oven that close to a window you could stress crack the glass from the heating and cooling... might want to find a better location =)
Have you done a video on post vs pre searing with sous vide? Maybe a 3rd steak with both sears.
Did sous vide steak last night...
Agree, 100% one of the best ways to do it.
GUGA! PLEASE! 🙏🏻 Preheat your cast iron AS you preheat your oven! To prevent cracking the iron!
Guga, Knorr's cheese with herbs would be amazing steak seasoning.
Angel ate vegetables! Great video! Keep them comin!
Had to pause. Give thumbs 👍 up for the Naked Gun reference. Nice.
Thanks square space
Guga gotta do the Peter Luger method, get your crust , slice and toss back in the oven to finish, maybe use some butter
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I watch religiously, I adore his content, I trust everything he says about meat.
Except that.
I've tried garlic powder on beef and pork steaks, and it's awful. It feels like it's masking and running away from the natural flavor of the meat.
It felt disrespectful to the animal, to the cut, and to myself.
Beef is best with salt, freshly ground black pepper, and butter. Pork is amazing if you leave it in the fridge overnight with salt and soy sauce.
If you're going to use aromatics, then you can use garlic, and it has to be crushed fresh whole cloves.
Paste and powder both burn too easily and the overpowering facet to the flavor is stronger. You want mellow, creamy garlic flavor, not that harsh, breathy flavor that makes your date throw up when you lean in for the kiss.
There is food science to support this, garlic has two compounds that mix together when cut, giving more of that heady, breathy flavor. The more it's cut, the more of that reaction happens, the more intense and distracting it is in the dish.
Garlic powder and paste are great for when garlic is the star of the show, for when you want to say screw it and indulge in something that could turn you into a biohazard.
Put it on potatoes, garlic bread, cheese sticks, pasta and chicken - things that are best being a way to deliver flavors, rather than something that can give you a rich, complex flavor on its own like beef can do.
I concure with both. One of the SV steaks should have been seared in the 1000! oven.
Ucey! I love it.
Trick Leo and Angel next time by starting with the side dish
I use my Uuni 3 924 degrees F and I sousvide for 1hr 30 min before that 129 degrees. I preheat my cast iron griddle. I dont flip I let it sear in the griddle and cook for 1min 30 seconds.
Gotta look into the tornado oven like subways and 7 elevens have. 1000°+ I've cooked steak in then while working over nights. Comes out perfect in less then a minute
Nice looking steaks I would love to see if other steaks would be as good in there like a sous vide brisket and then give it an amazing crust in the pizza oven :)
That pizza oven is one FINE piece!
Stopped at 7:18 and lols. Priorities ftw.
Got a notification about contacting your telegram profile for some short list contest winner. Is that spam? If not, what is your telegram name?
Test flamethrower alternatives,like the oven or hydrogen and acetylene torchs.
Try dry aging eye round in Koji
Just starting to try Sous vide cooking and I don’t have a pizza oven. Cooking a steak on a grill or in a pan is hit or miss for me. So hoping for success. 🤞🏼
Next step is to Sous Vide and give a pizza oven crust instead of the gas torch. Just 30 seconds crust
I dont catch every video guga, but is the pizza oven new? Would like to see you use it more.
You really need to get ahold of “blueberry bear” fat or meat and cook it up. It’s such a unique flavor and color, I’d love to see what you’d do with it 🙏
Do you know about the high temperature grill "Beefer"? It can do 1500F. Maybe you should test it 🙂
Guga... What temperature was the steak before you put it in the pizza oven? How long had it been out of the fridge before you placed it in the pizza oven?
Guga in 2040: So we have sous vide Angel gellemen (later) phenomenal
The seasoning just burns at this temp and some oil/fat would help with the heat transfer and Maillard reaction. A third version with some Sous vide and oven would have been a better test
The way Angel said juicy reminded me of a certain shadow warrior from Cuba.
Hope you guys come back together one day for a reunion episode
Guga. If you have a Brixx pizza oven near you try their honey Habanero wings that are cooked in a brick oven. They are the best wings ever! See if you can make better wings!!
I know everyone thinks they use foil correctly but they don't. Place the shiny side towards the food. It is shiny to reflect the heat back towards the food.
Guga, you must try nutmeg on that type of sauce, this is the way.
Guga try the pomegranate molasses dry aged stake
try pineapple tenderizing on wagyu and cooking rice in beef tallow
Now I want to see Guga do a lava experiment.... and make the steak tasty unlike other food scientists
I Sous Vide my steaks and finish them in my Ooni 16 pizza oven, it doen't get to 1K F however. I might have put some of the reserved Bacon grease on the steak before cooking.
I would love to try cooking the sous vide steak in the pizza oven for 30 to 45 seconds per side. I bet that would result in magic.
I know a guy who has a portable wood-fired oven that he uses to serve pizza at Renaissance Faires. I should ask him to try this in between pizzas at his next event.
What if you sous vide the steak and then finished it off in the 1000° pizza oven? Best of both worlds maybe?
If you regularly use your pizza oven for pizza or steak it will take on additional flavors and might even end up in the long run make your steaks taste more interesting, just food for thought
And here I thought it was an April fools video and nope, it was delivered properly!
Guga please try a Sous Vide steak with using supper hot charcoal to put the crust on it?
Would be nice to see you cook some cheap cuts like old times.. London broil eye round chuck roast.. We all know the expensive stuff if good.. Lol
Here’s an experiment for you the difference between charcoal BBQ, gas BBQ, skillet, po’mans pan fry and oven cooked steaks. Sure you guys can put a few other methods there.
Guga, you gotta add nutmeg to your béchamel!!!