Guga you have helped my cooking anxiety by being a shining example of how easy it really can be. YOU make people wanna try. That is a very special gift that keeps on giving sir. Knowing where to start and all the in between has transformed my outlook and inspired me to go for it ...... Words can't express how much you have helped and entertained us. If you ever open a Cafe or Steakhouse it would be HUGE. Oh .... and thanks for the Uncle Roger episode !!!!! You both are amazing
Guga is at least half the reason I can cook a solid steak these days. The last almost 6 years watching him have been so thoroughly educational. Love this dude!
Sam the Cooking Guy is another channel that's good to watch for a home cook. Def check him out if you haven't already. He keeps it simple and is chill af
I cannot tell you how many times someone told me "room temp" or "only flip once" and I had to track down your experiment proving them wrong. And now EVERYTHING I have learned in five years of watching this channel summed up in in 8min.. THANK YOU GUGA
@@idonargesy8197 For reason, because famous chefs like Gordon Ramsay, he is basically always telling people to let the steaks get to room temp before cooking. Millions of people watch it and take it as good advice because they are famous which means they have had to do something right and then they tell it to everyone and boom, its done
and the worst part for me is that when you do end up proving them wrong they just make up a new excuse on the spot about room temp steak because they cant handle the truth
Not saying it necessarily has to be exactly room temp but there is a huge difference between throwing a cold steak on the grill and throwing a cold steak in a frying pan.
Guga, you're to the point of steak cookery that I think you could host classes for professional cooks on how to up their game. I know you've given me tons of great advice over the last 5 almost 6 years!
I’m glad that I subbed Guga! Really dig the editing of the vids on this channel the best. A lot of cooking channels on RU-vid have this very fast paced jump cut style to them and sometimes the information and the why behind things can get lost. I get that viewer retention is important and you gotta get straight to the point there but yeah. Thanks so much for all you’ve done man.
Thank you guga for giving us the knowledge of how to make a proper steak. You have so many videos with such variety, it be hard to imagine anyone not finding value in these videos.
I intend to cook some prime steaks for my family on Christmas day - Your videos inspired me to do so, and I continually appreciate all the cooking pointers from you! Happy Holidays, Guga! ❤💚
Sir since it's the holidays I want to spread some joy. Did you know thyme is ridiculously easy to grow? It is, and you could have it on your window sill no problem. Once it's started you can always grow more by planting a cutting right into some dirt. Unfortunately rosemary isn't as easy at all a sprig or two of thyme in the steak oil always goes nicely.
I'm here for the Guga rebrand. Merry Christmas and happy holidays everyone! edit: one correction at 4:40 - medium rare is safe for steaks you buy from the super market and sear, yes, but it might not necessarily be safe at lower-end sit-down restaurants because of the possibility that they might've recombined pieces of meat to form steaks using meat glue, meaning exposed surfaces of meat are now inside the cut of steak. It's why I do medium well or well done if I go to certain sit-down restaurants. (this really shouldn't apply to higher end steakhouses). Guga once did a video on meat glue too, for what it's worth.
Because of you my beef game has gone up in a massive way. I just made a compound butter for my Prime rib I am making tomorrow for Christmas. Irish butter, garlic, fresh rosemary, fresh thyme a bit of Himalayan Pink salt and a small amount of fresh ground pepper. This time I am doing it slow and low with a reverse seer where I will ad the compound butter. Funny part is I know what compound butter is now. Thank you and all of your crew that give us amazing content week after week on all of your channels. Merry Christmas or happy what every you celebrate. Cheers!!!
LMAO! Himalayan pink salt is the biggest scam ever. Mined in Pakistani salt mines and sold mostly as road salt because of its poor quality. Can't believe people are still falling for that crap.
Completely agree with all of this, except 2 things. 1. Salt your steak at least 30 minutes (preferably 1 hour before cooking) OR right before you grill. Salting prior and letting it dissolve and reabsorb is the better way as Guga recommends, but DO NOT salt it within 30 minutes of grilling unless it is right before because the salt will draw out moisture, but it won't have time to re-absord. 2. Test after test indicate you only really need a minimum of 1 minute of rest time for a steak, after that the juice losses are negligibly different. Eat your steak while it's still hot. That being said, I haven't come across a video that covers so many steak-cooking myths so well, great job buddy!
That is one excellent video form the God of steak cooking. I knew all of the tips contained in the video, but that's because I've watched hours of Guga's content. It's really nice to have this much knowledge compressed in only 8 minutes!
Same. Been watching for nearly 6 years. I somewhat know all these tips off the top of my head. Nice to have a bullet point version of what we've learned over the years, though.
i just clicked on this video after i put my 3 day dry brine steak from the fridge to wait until it has warmed up a little... but now ill cook the steak and then continue watching it. Thanks Guga!
You may not be Gordon Ramsey, but you are the Gordon Ramsey for the average person that can't understand methods that he says to use and doesnt make sense or work for us. So thank you Guga, really appreciate it you have helped alot of us to cook better. Thank you.
Here in South Africa we use open Flames and coal to "grill" our meat. Kameeldoring, Rooikrans, Blue Gum, Black Wattle, and Sekelbos are just a few of the many different types of wood we use. Each having its own distinct flavour, time to burn and they all vary in heat duration too. It's our version of the American barbecue called "Braai".
Ive been watching your channels since the start of the Pandemic and this is a really good summary of what ive learned from your awesome and informative videos over the past two years ... well done Guga, pls keep on doing some informative videos like this!!!
When grilling on cast iron skillet, or pan: (Sub optimal method, I agree, but sometimes you have no choice), Start the pan as hot as possible. basically let the pan sear the meat to the color you like. Take the steaks off the heat, put butter in the pan, and set the heat to low. The butter will melt and cool down the pan from the residual heat. Now add garlic slices, and thyme to your butter, and add the meat after 30 seconds of cooking the aromatics in the butter. As soon as you add the steaks back, start basting with the aromatic butter, until you have perfect internal temperature. It isn't perfect, but it is the closest I can get to a "real" steak, ie. cooking in a pan ;)
See Idk if I came up with this on my own or if I found it online but I do this thing where I'll massage the seasoning into the steak then I let it sit for 15 to 20 minutes to allow it to penetrate the steak more.
As a carnivore for years, allow to correct you Guga. Steak is literally 90% of my allday nutrition, and it should be for everyone. Thats why YOU are the chef and Mister Ramsay is that random guy throwing all kinds of funky stuff into his pan. Thanks for sharing your knowledge and debunking those myths!
You are the man. I've been cooking steaks my whole life. And have done so much testing and research. You have hit the nail on the head brother. Great job!!! But I'm not getting rid of my perfect grill marks. It's just to visually appealing!!! To each his own.....
Too many people are afraid of salt and seasonings. I helped my mom (Brasilian) in the kitchen as a kid and onward, and learned a ton about seasoning the food. My dad would make very flavorful meats, but always went well done, which I never copied. I have a side car smoker and the grill area is huge. A single layer of coals works perfect for searing and cooking, without having to move the meat off to the side. Love the information, since one can never learn enough about cooking.
Thanks for all the content. You've taught me so much over these last few years. You've changed my life. Thank you Guga and all those who help you with the magic.
On seasoning... always before and don’t be shy, the steak will absorb what it’s needed, beat it one or twice gently on each side before putting it on the side to rest.... I learned to cook steaks in Tuscany more than 30 years ago in a restaurant famous for its steaks whilst going to uni; big round 5 feet wood fired pizza oven, 8-900 Fahrenheit, live flame on the side, spread some red hot wood charcoal towards the centre and put the steak over it on a grill; best results with T-bones of at least 4 lb and over.
for decades i HAD to have my steaks WELL DONE because that is what my mom has ALWAYS told me. for the last 10 years or so i have changed to having my steaks MEDIUM WELL(more medium than well) and i love it.
Great useful tips man, I like the natural and transparant way you present your view on things. Therefore I find them trustworthy. Kind regards from a BBQ fanatic from the Netherlands. 🤘🏻
Guga might know this, since he's brazilian, but I grew up in a "well done steak" enviroment. I'm under a transition period towards medium. Rare is too much for me since it does remind me of raw meat (even if I may know it's not raw, but my mind also yells that it is raw). It might be better to stop at medium rare anyway. This way I get both worlds, the sense of security of the meat not being raw, and some of the juiciness of the meat not being well done.
rare is still red and uncooked... medium rare like guga mean is nice pink color which at some general steak restaurant could mean medium or medium well
@@dedoyxp No, that's the incorrect word. It's Rare. It is cooked, it is safe, it is 110 degrees internally when pulled, it is subjectively delicious but objectively cooked and not raw.
Thank you! I've been saying some of these things for a long time. I take the bone off my ribeyes and save them for a stock. I stopped using pepper before cooking (because know-it-alls said it'll only burn) and have noticed a considerable decline in flavor, I'm going to add it back in because I think you're absolutely right. The cast iron info is great, too. Looking back, I've noticed that I've been having trouble with burning on the cast iron because I was getting it too hot. Great video as always
No he should not! He is exposing general misknowladges about it n than tells people what is right to do instead. That is not just explaning how to cook a steak mate :)
Guga! I got a steak for you!!!! I want to see you do a tomahawk smoke for hours until it falls off the bone IN BUTCHERS PAPER. Season and sear it and then make a garlic butter mix, put it in the paper and let it doing it’s thing.
I bought some Picana steaks and asked the butcher to cut with the grain. He thought it was weird but I name dropped Guga explaining how since you cut the steaks on a bias you'll get a more tender cut if you cut with. Thanks Guga.
Last night I cooked a Japanese A5 wagyu for family Xmas dinner on my brand new charcoal kettle BBQ, using Guga's tips and techniques. It's one of the best steaks I have ever eaten and Guga really knows his stuff. Do recommend 👌
it's a great treat. but was it really worth ruining ordering steaks in restaurants? because they are never gonna be good in comparison from this day forward. every steak you eat will be in comparison to the one you ate yesterday. and they are never gonna quite match the experiance
@@darkracer1252 well I look at it like this; I catch my own seafood and it is better than what I would usually order from a restaurant. Does that mean I can never order seafood from a restaurant again? No, of course not. And trying different recipes from restaurants will only help to provide ideas to elevate my own cooking. experiences.
@@jordythebassist a good example of what i was talking about was guga's thanksgiving video. where he has compound butter made from diffrent leftovers and has it tasted by alot of family members and friends (other then the regulars). he had one steak wich was with turkey. every non standard person absolutely loved it. they said juicy. and had pure joy on their faces. but then it was angels turn. and later guga and maumau and guess what they said. it was disgusting. it was dry. i have never seen guga make such a disgusted face before. steaks that you and i would absolutely love. they hate because they are basicly spoiled.
@@darkracer1252 well luckily I won't be spoilt like that, a Wagyu is for special occasions when I am BBQ-ing for friends and family. Christmas, maybe my sons birthday. Maybe once or twice a year.
I'm surprised he didn't talk about tenderizing steak options, alternatives, and their potential ruining of steaks. Those experiments are some of his best videos.
Very informative also never forget to cut against the Grain! Not sure if this is a thing but for beginners a good way to find the grain is to bend your steak where you see it kind of opens up cut against that.
About 25 years ago a small kitten frightened kitten came to live with me. Of all the people in the world she picked me to trust. So I fed her anything she wanted. She liked steak so we had steak 3-4 times a week. All kinds of steak made in many ways. Her favorite was the strip side of a porterhouse... no salt and grilled. Humans can be influenced but a small cat only knows what she likes and that was it. Hot fire to brown the outside while leaving the inside fairly rare.
5:09 I agree. Perfect 'doneness' has nothing to do with time or tenderness, only with internal temperature. Use a thermometer. Tenderness will vary drastically between different cuts, times and cooking methods, but 135f will always be medium rare in beef.
I Love the char, I cook my steak hot and Fast! I literally put my grill grate on the chimney starter. 3 minutes per side! Must tent in foil for 10 minutes!
Great sum-up. I only thing I do different is the flip. I just flip it once. 3-4 minutes in the hot cast iron pan or however long it takes to get the golden brown crust. Flip and baste for another 3-4 minutes. Couldn't be simpler
I fully agree on seasoning the night before. I season mine and let them sit in a bag in my fridge over night and it makes the inside of the steak taste amazing.
Great video and info! I think people over complicate steak cooking. Get a cut 1 inch (preferably 1.5 inch) thick, and salt/pepper 1 hour before cooking. High heat on the grill. 3 ~ 4 minutes on each side, pull it and let it rest. I get a great rare to medium rare (depending on diner's preference) steak every time. No one I cook steaks for ever orders them in restaurants any more, because steak house steaks are always a let down when compared. Personal opinion: Medium rare is acceptable, but over cooked. ;)
I always leave my steak out for an hour before I make it and it does make a difference. However. I cook it straight on the pan. When Guga tested if it needs to come to room temperature first he reverse seared it so it had plenty of time to warm up in the oven. If you cook it quickly on the pan it makes a huge difference. Most steaks in the UK are not thick enough to make a reverse seer worthwhile, hence why I pan fry.
First... You are looking good, keep it up! As for the information, you are 100% on the money. If you are reading this comment and you are new to grilling, listen to all of these.
Thx to you I had an BMS 6 Wagyu perfectly done and guys I gotta tell ya, you won't be able to eat steaks in restaurants anymore. This was heaven. And guys I did it in a pan inside, not on a grill and it still was freaking heaven. Thx Guga!
i bought an iberico pork rib once. biggest mistake of my life. ribs are just not as good to me anymore now. that iberico pork rib was the single best meat i ever ate. (including the wagyu) marinated one with a custom sauce with jack daniels in it. and the other i rubbed in mustard so i could put a rub on it. and both of them were absolute heaven. there wasn't a single person at the bbq that didn't have their mind blown.
I eat steak all the time, but I hate and never get a bone in steak. It’s annoying when it’s time to eat it you have to cut around the bone and there’s not as much meat on a bone in steak since the bone obviously takes up alot of space. I prefer NY strips or Filet Mignon
You've got some great advice Guga. I enjoy all your videos. I'm wondering what you think of this... My father taught me that the best meat is always closest to the bone. I've found that to be generally true but not always. What do you think? I think you're exactly right that the bone doesn't add flavor in cooking. That's one reason I never buy Bone-in Beef but I always prefer bone-in pork, fish and fowl.
Im Glad Guga mastered the steak! It took me 3 years to finally be my own iron chef after working for Food4Less Pavilions Vallarta always in Meat department! And because we where allowed to take produce seasons and what ever was in the supermarket we can take back to the department and use it for sell or personal! So i had fun trying different salts seasons veggie butters oils and man i had fun working while learning
This past Sunday I cooked my first full eye round with the fat cap. I used my Traeger Pro 34 with the Home Depot “all purpose” pellets. I cut (deep score marks) into the fat cap to the meat. Heavily salted, into the fridge for 2 hours (impulse buy). Take it out and seasoned with Traeger’s Beef Rub (it has a slight touch of sweet heat). Made a spray bottle of ACV, apple juice, orange juice, water and Sweet Baby Ray’s Chipotle bbq sauce. In the Traeger , on a wire rack, fat side up at 225F for about 3 hours until reaching 125F. Spray nozzle broke so basted with liquid mix every 30-40 minutes, rotating about 1 1/2hours in. Moved to grill for a sear and basted with butter. It was surprisingly more tender and flavorful than I expected.
Butter. Yes. On everything. When I grill chicken I always rub some melted butter right? At the end. Everyone says it's the best grilled chicken they ever had. It's a very simple all-purpose seasoning and if you know what to do with the chicken breast, don't overcook it. Make sure the temperature is right. Put a little butter at the end 👍
room temperature steaks cook more evenly, this is proven experimentally by many people and makes sense scientifically, but guga is right in saying that it takes several hours, aim for 4 hours, anything beyond that is pushing it in terms of food safety, it is also a good idea to cover them assuming you have already taken them out of the packaging the day before to season
Cool, I've been doing my steaks mostly right. I do like to, at the end, sprinkle with garlic powder and then a pad of butter. I'll flip and do the other side but make sure only to cook the garlic a minute at most. So good.
So we can get away with adding pepper before we cook, but what about the garlic powder? Also, glad to finally hear someone say that leaving the bone in to increase the flavor is nonsense. I've tried them both ways at home and from steakhouses, and there was no difference whatsoever in the flavor. And it really annoys me hearing people perpetuate this old wives tale. Same people that think you should pee on a jellyfish sting.
I always found the taste of bone in steaks to be superior, but that's my perspective. Also, you have to consider that beef stock is made with bones, so it makes sense that the flavor of the bones would be infused into the meat as it is in the stock.
Great video as always Guga! A video I'd love to see from you, because I think it'd be super interesting, is a video where you cook a bunch of different cuts of steak (Strip, Ribeye, Skirt, Filet etc etc), and talk about the differences between them, recommended seasonings/cooking methods. That'd be a great, informative video imo.
