Roasted GARLIC Steak Experiment with perfect side dish!
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- čas přidán 4. 09. 2024
- If you love steak and the amazing flavor of garlic this video is perfect for you. Roasting your garlic or smoking it is one of the best thing you can do with when cooking a steak. On this video I show you my take on this next level combination.
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HOW TO COOK BONE IN RIBEYE SOUS VIDE
I cooked it for 2hrs @ (135°F / 57°C)
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#SousVide #Steak #Recipe
I always feel something is wrong with my flame thrower cause that music doesn’t play
Iconic searing song. I play that when searing my steaks with cast iron 🤣
@@masudkhoa3861 wait what is the music called its like those songs youve heard but you dont know the name 😔
You should ask which tune it plays before you buy it.
@@morepumpmoredump6808 Check his description
5:02 "then, I slowly but surely throw in my balls"
Everything, Sous-Vide
2021
“Let them cook until you get a nice golden brown color”
That's a big hole
I was gonna say, I know Guga tries to be PG but cmon how did nobody else comment on that lol
Guga sus
Pain.
“I know my steaks don’t look that good right now, but watch this. Tu tu tututu tututututututututu tutututu tututu”
Guga whole life
I always say that whenever I do reverse-sear.
Maybe it's the secret Guga seasoning
Really gotta annunciate those first TU TU twangs.
An iconic timeless classic
😂😂😂🤣🤣😂🤣😂 exactly
"my favorite is the flame thrower" i just love the way guys speaks
Some structure to our balls
speak*
uh oh watch out, Grammar nazis still exist to this day
Even though a lot of what he says is repetitive, his passion is clear and I can appreciate it.
@@icecold7Are you making fun of the way Guga speaks? Bruh... not cool.
1:00 oh god my trypophobia
Ikrrrr
2:00 "i mean take a look at this" arrrgh no thank you
I had to scroll away from the video to see if anyone else commented on this
I'm 100% with you. Hell, you'd think him squeezing the garlic out would be a relief, but it just combined gross w/ terror.
0:41
Adam Ragusea:
"Whoms't has summoned me"
2:14 Quang Tran "C'mon guys"
Option 1: school homework
Option 2: watch Sou Vide everything
Option 3: Watching SVE while on homeoffice... LOL
I’m literally sitting here with homework in front of me lmfao
Imagine school
Option 3: Sous Vide your homework.
@@mrmustangman1964 then add a crust with the flame thrower
Caution: Trypophobes, beware of this video.
I suffered it, the garlic. So mesmerising yet phobia.
Followed by popping them like giant zits
I was looking for this!
ikr..damn guga
My skin won’t stop moving!
"to give structure to our balls".. He is a man of culture.
@05x_3 Lame
i feel weird watching those garlic cloves get wringed out
yea not really apetising
Looks like a pimple
r/popping
Looks delicious, I’ll definitely make this next time we do steak
I don’t have trypophobia but it looks gross 🤢 Looks like a pimple popping or maggots squeezing out of a hole. My shoulders tense up each time. But roasted garlic is delicious so I get over it lol
Guga: *cuts top off garlic*
Me: Trypophobia activated
Rest in peace, garlic.
You will be minced.
Bruh ur too funny lol😂
I clove this comment.
The ultimate funny Dad Joke. Lol
@@26muca07 Get out.
@@masudkhoa3861 Shut up Dracula
"They are THICC"
- Guga 2021
2:11 trypophobia
I know right, I couldn't stand watching it for too long, I got the shivers
@@marwan4358 makes me itchy
i also couldnt watch it
Same...
Botworms.
Hey Guga!
I am a brazillian viewer and I've began to love your channel recently. Love the energy and good vibes. Would it be possible at all to do a meat cut video guide? A lot of the cuts of meat you use have a very different nomeclature than what we use in Brazil, as I'm sure you are aware, and sometimes I am in doubt as to what cut of meat that actually is. It would be interesting to see a video where you go and point out each cut of meat, what they're good for, what kinds of seasoning go well with them while also pointing out how that cut is named outside of the US (Perhaps in Portuguese and Spanish since a large margin of your international viewers are composed by those two languages) on the side. I think everyone would enjoy a video like that and it would be great for people like me who want to cook all the delicious stuff you cook but don't know exactly how to order it on the butcher's shop.
Thank you for reading, a big warm hug from Conselheiro Lafaiete, Minas Gerais :)
you could just google what he says the cut is, and it will take you to a bunch of links to the information.
his accent is like a bow on a wrapped present it just ties everything together
"...to give us some structure to our balls" -Guga, February 25th, 2021
You should try dry aging some steaks in that roasted garlic paste (sort of like how you did with the butter).
I think it is gonna be strong flavor... maybe with little of olive oil and butter and the roasted garlic
I think the garlic would just rot
Every time he says the ingredients all I hear in my head at the end is “...nothing else.” 😂😂😂 Love it!
Roasted garlic is a food group in my cooking arsenal. When Costco brings in bags of garlic, I grab and roast. Place in super small cubes or a prep tray and freeze. I keep on hand for all sorts of dishes. Makes garlic mild and sweet to use on pasta and bread. Looking to acquire a freeze dryer so that I can process for long term storage.
"Some strucure to our balls" haha that made me LOL so hard
I have a crazy idea: dry age a steak in garlic paste
Loving all your videos. I received my Anova precision cooker a couple of days ago and tested it with a little rib eye steak. OMG!! I was blown away by it. Tomorrow me and the fiancée are having a proper steak dinner. Can't wait.
I might even roast some garlic after watching this video.!!
I tried the roasted garlic last night, and man, I love it so much. Thank you
Put it in mashed potatoes or on a burger
"As we all know, bigger is always better." First of all, pause. Also, what about the motion in the ocean?
It’s not about the size of the wave it’s about the motion of the ocean - Sun Tzu
My trypophobia is killing me with these garlics somehow
Same
when your trypophobia kicks in :0
Thought the same thing haha
Same here 😣
What is trypophobia sorry?
@Aiden Barsness thanks for the explanation
That garlic squeezing thing was So satisfying
I love you guga you helped me go through depressing times, it’s been very hard for me but you helped me a lot thank you.
I was almost expecting guga to add garlic powder to the garlic🤣
Wtf😂
You may not get a lot of requests for this, But I have always love chicken gizzards. My mom always cooked them tough and I still like them that way just because I grew up on them that way. But I always strive to make them tender for my family and other people because they don’t like them like I like them. I have experimented with sous vide and I have made them pretty good, but I am curious how you would do it. If you ever have time to do it please do it.🤞🏻.You can add it to a mystery meat segment. Thanks! love watching you and your family on all of your channels! You’re awesome! Thanks for all the education!
This is easily one of my favorite channels on CZcams!!!
0:56 I was not ready for that. I love garlic, but that shot freaked me tf out.
I just tried this, with oven roasted garlic and made garlic bread too amazing! First time ever roasting garlic, perfect.
This channel is awesome! I look forward to all your new episodes.
5:03… GUGA NOOOOOOOOOO!!!! 🤣🤣🤣🤣
I absolutely LOVE garlic................Let’s Do ITTT!
The flamethrower song is always the best part.
I once mixed garlic from one of those garlic paste tubes with fat runoff from barbecue pork and spread it on a roll and it was awesome. Imagine roasted garlic spread on a roll for a pulled pork sandwich!
As apart of Cajun culture u should sous vide a whole crawfish boil. So potatoes corn sausage and crawfish.
I tried my hand at reverse searing two-1 pound Australian wagyu ribeyes for my valentines day dinner with my wife.
I now understand why you prize wagyu so much. I havent had a steak since and idk if ill ever eat another non-wagyu steak.
It's truly a whole new level of steak. I haven't even had anything but American cross-bred wagyu yet, and I'm hooked!
Those garlics trigger tryophobia😂
That "but watch this" bring me a smile every time
It all looked amazing!
2:39 Reminds me of tonsil stones lmao
Pro Tip: flame the rack prior to throwing steaks on it to sear. Gives your steak brilliant grill marks.
Love your vids, tommyj
All about the presentation, and Guga is the mad scientist lol
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. ;)
The potatoes balls are awesome 🤯
1:57
Trypophobia : *Bonjour*
I know it’s gonna be a great video so salivating is now automatic once I press on the thumbnail!!!
@sous vide everything instead of string cheese use cheese curds. Bonus points for flavored cheese curds. Sadly they are hard to get fresh outside of Wisconsin.
I think Guga needs to combine all his lessons learned from his various experiments and make the ultimate Guga steak! letsdeweet!!!
ooh, I made some great half chickens last week!
i cut 2 whole chickens into 4 halves i put them in my smoker until they were golden then glased them with a mix the mix was ketjap manis, ketjap manis spycy, honey, and salt and pepper i used my finger to rub the halves slowely wnen i would come back to half no A it would be dry again ready for another layer of glase i did that 4 times and the cup of glase was empty since the smoke was low temp (undercooked) i put them into the oven for one hour at 150c (about 300F) and your chicken halfs should look like a photo menu at as restaurant! and it tasted amazing!!!!!
Hey guga! Do you think you could ever show you doing the flamethrower at regular speed and zoomed out so we can see your technique? Thinking about getting a flamethrower to go with my Sous vide
0:25 "as we all know, bigger is always better"
i feel personally attacked
I would love to have dinner and a beer with these guys.
“Start with a little bit of mayonnaise...”
*fills half of the food processor with mayo*
Notice that too. Hahaha 🤣🤣🤣🤣
Guga's wife: "Why do you never last more than 2 minutes?
7:02 "I just do it hot and quick, and as fast as possible"
You had me at roasted garlic and steak. Cheers!
Guga, my man, you're PHENOMENAL!
Salivating. A great word for the day!! LOL ❤️❤️
looks like DRY AGING IN ROASTED GARLIC is inevitable! "Les doo eht!"
Wow! Looks great.
I love garlic, never seen this method of roasting garlic before.
Just lop the top off, season, then cook the whole freaking thing?
I'm in!
For something different try using cornflake crumbs, they don't absorb oil and give you a super crunch.
Guga’s videos start my morning out right.
could u do a video about all of the best steak methods that u have tried on one steak!?
Those are some nice looking things of garlic!
Nothin like a good sous vide in the mornin
Anyone else getting goosebumps or shivers when you look at the garlic and when he squeezes them out...?
cool it with the ball talk
Hello, love the videos. Have you ever tried sous fid plantains to make tostones o mofongo?
5:01 yeahhhh Guga, get em
I have to try this!
0:25 „as we all know bigger is always better“ 🙃
YOU REALLY ARE A MYTH! Congratulations!! When will the translation in Italiannoo '!? Please! THANK YOU!
Guga! Can you make a video where you cook different cuts of beef like a brisket, such as a whole picanha or a whole New York strip?
Thank you guga
0:30
yes
2:16 the blackheads coming out of my nose when I'm angry
I tried most of your recipes and I can say it’s 100% better than 5 stars restaurant keep it up 😎
Let’s dew it!
IT IS A MEMBRANE!
Cheers everybody
Searing music
That’s a m a z i n g
And your sauce is d u n n
I know it doesn’t look that good right now, but watch this.
It is enough talkin and it time to cook our steak
What do you think meow meow
Angel doesn't like it
I think the fact that I was able to read all of those in his exat voice says that I've watched a lot of sous vide and guga lol
@@gargoyle5701 I am reading the exactly the same way! And when I reach "Searing music" it plays in my head :D
Guga, I saw somewhere that they dry-aged steak with the same fungus used for cheese aging, so please do a dryage experiment with different cheese molds like bluecheese, roquefout etc
I don’t even eat beef but I still watch these videos.
This video had my wallet weeping after it inspired me to go out and buy everything needed to cook Sous Vide. Including the Su-V flamer thrower gun, breville smoker gun, Joule regulator, and chamber vacuum sealer. Not to mention all the prime cuts of meat. And after having my first Sous Vide ribeye I'm not disappointed.
Would like to see some chili recipes. Particularly a dry aged chili
Hearing “I know it doesn’t look that good right now... but watch this!” in the morning always makes my day
Never change Guga, never change :)
I really want to make those cheesy potato balls, but I think I will use fresh mozzarella and parmesan instead of the cheese strings. Swiss or smoked gouda may be good as well.
I will be very honest. This are the only videos that I watch till the end.
nice I like garlic just got garlic powder yesterday
I knew this was coming
your reactions have always been the best part of the videos, but i feel as if they’re shortened now
After having all kinds of wagyu id expect this
Guga i suggest try to deep frying the potato for the potato ball instead of boliling it, and then grind it and do it like you always do, the potato will have more smoky flavour and fragrance and put some little sliced scallion in the mashed potato, owh yeah
Guga you should try German Sauerbraten I think you would love it
Put some roasted garlic cloves in with the steaks before sous vide, I think the flavor will get into the steak. And taste great
Hey guga i was wondering if you would ever consider doing a video making montreal smoked meat its amazing and soooooooo good and i was wondering if its possible to do it with a wagyu brisket as well just a video suggestion that would be amazing
I love your videos Guga I'm looking forward to the next one 🤝
Take a shot everytime guga says, "taking about that"...
Some of my favorite things in life right there. Cheers!