If you've cooked enough steaks, and can recognize what medium rare feels like, then the poking method could work, but until youre an expert, a thermometer is a good idea
not really, unless if you’re testing the firmness before cooking that specific steak, you won’t be able to tel just like that, since different steaks and cuts have different tenderness
@@akmeta8551 you can tell the difference between a raw steak and a medium rare steak. Medium rare is soft but bouncy also you can use cues for example when you see juices flowing out you know it’s between rare and medium rare
@@jeixsit’s also a fact that guga’s already experimented with it vs a control steak that was not frozen. If you freeze it correctly you can’t tell a difference even if its been frozen for a year. It makes a difference if you freeze it, thaw it out and freeze it again though.
Gordon's method isn't against thermometers, it's the idea that I'd you're That good, you shouldn't Need a thermometer. It's worked out pretty well for me
The poking method works fine, I work as grill cook and my job is literally just cooking steaks. If you are a newbie , then yes I also suggest a thermometer.
No it does not 💀. So many factors go into how much a steak bounces back. Something like A5 won’t feel anything like choice grade at the same temperature. It’s also a fact that you can’t compare the palm of your hand to the temperature of a steak because everyone’s palms are different.
@@kanyegrande4312It literally does though. All you need to know is how firm that particular cut of meat should be. Chefs are cooking the same few cuts of steak their entire careers, I’m fairly certain they learn how firm they should be when cooked to a certain temp
@@eggshapedisraelioperative6317 Read what I said again. Gordon teaches people to use their palm as a reference to see meat doneness. That is quite literally wrong. Again, if you're cooking something as expensive as a5 wagyu, i don't think you can afford to rely on poking the meat, especially because it's going to feel different from normal meat and also you probably won't be able to cook another one. If you're familar with the meat you're using sure you can get a reference of how done the steak is by poking it but it's not 100% reliable.
@@kanyegrande4312 I was addressing the first part of your comment, not the second. OP said it’s real, you said it isn’t, I said it is, and now you’re saying it is real. Make your mind up
i cook steaks all day at a steakhouse & i have never used a thermometer you can definitely feel when the steak is done, with filets in particular you don’t poke the top of it you want to pinch the sides of the steak it will give you a much better reading
When you say out it in water I think it’s important to say either circulating or running water. Just a bowl of water won’t work very fast by comparison
Everytime I make steak, the poking method has worked well for me. I just don't have a thermometer lol. Every time, I've gotten around medium rare. Edit: this wouldn't work on a grill 😂
He pulls it off the heat and cuts directly after it shows more juice when cut early a rested steak will retain the juices and it take a good push to see the juice.
The touch test doesn’t work on a filet mignon because it’s so tender, it feels practically the same at most doneness. It can work on say a New York strip or a ribeye but like guga, says, meat thermometer is super reliable
"The poking thing the internationally recognized chef tells you to do doesn't work" Yeah, for most people bc they* don't know what a perfect medium rare is supposed to feel like.
took the words out of my mouth💀 like just bc you don’t know how to do something doesn’t mean the method doesn’t work. imagine insulting a Michelin starred, world renowned chef in your yt shorts a bunch of kindergartners are watching
Ikr, even i have my own skills of knowing what's seasoning is lacking just by its smells though mine are more due to sensitive senses ,i assumes the sames to gordon or alike or purely due to their experiences knowing the density of level cooker meat etc
It works but thermometer is accurate every time. some people prefer med rare closer to rare some people prefer med rare closer to medium. thermometer allows you to pin point the exact degree you want every time
How Gordon Ramsay tests does work. With a lot of experience you can quickly check the consistency and temperature by lightly pressing it, without having to either slice it or ut holes into it. Besides, when you out a hole in it you are releasing the heat as well as the juices.
@@miguelcorreia3747Gordon is wrong a lot of the time 😂. For example, his grilled cheese is abysmal and he was flamed hard for it. Guga is way more of a steak expert than gordon considering he’s done tons of experiments.
No he‘s not experimenting with the stuff doesn‘t perfect you like the experience and training Gordon has accumulated doing steaks so long and on a Michelin star level
I'm all about your cooking, Guga. I watch your channel every day. I'd subscribe multiple times if I could. That being said: " This is the PERFECT filet mignon. I start with one frozen from my freezer." ... Cmon, man.
It never ceases to amaze me how soft/tender Fillets are. Only had it once at the Double Eagle Steakhouse. Pricey but delicious. But I never actually cooked one. Are they just as delicious when making at home? And where should I buy for low price? I don’t want those bacon wrapped pieces of garbage
The poking thing definitely does work, you cook maybe one steak on average a day (very generous) he was cooking like 20 a night. He probably new instantly how done it was
The poking method does work. I use it all the time when cooking ribeyes and they always come out medium rare. Also, many chefs who cook steaks, like a steakhouses, they always poke the meat, never use a thermometer
bro, this guy is not an actual chef. real chefs do use the poking method...i learned it in culinary school. also, real chefs season the actual food, not the board because you have more control of the amount that actually sticks to the product. Also, using garlic powder while also using fresh garlic on the same product is like using fat free milk and Vitamin D milk in the same recipe...it defeats the purpose of both. Just remember, social media is full of fake cokks that never worked in a real kitchen.
I check back every couple months and Gugas English is improving massively, very proud of how far he's come (and I'm not just talking about his English lol).
I only baste steaks but only because i love how the colour is brilliant in the cross section, there is no gradient from grey to pink... It's just grey and pink
Guga, the touch works for Gordon because over so many years of cooking, he knows what the feeling of a perfectly cooked steak. A thermometer Can often release juices anyway. It’s a matter of experience. I imagine a guy like yourself who cooks a steaks often for content should know the touch and feel of a perfect steak by now, right?
The pokeing method does work, it just does not work for frozen meat since freezing destroys the cellular structure and makes the steak leak fluid, due to that the steak ends up tougher. If you have fresh meat you can reliably use the pokeing method to test if a raw cut is indeed still fresh (fresh meat is elastic while old meat is more mushy, which makes the dent stay) or if cooked meat is done (cooked meat is stiffer while uncooked meat is easy to poke).
The finger technique does work just fine. It's quick and effective for someone actually working in a restaurant kitchen making 15 steaks at a time. You have all the time in the world at your house, that's something you lack in a professional environment, and you know that just as much as anyone else.
The gordon Ramsey thing works because he has done it hundreds of thousands of times so has experience with it. For an average person just use a thermometer.
If you have a feeling when ur a chef you can use the trick where you poke it, the thermometer is not the *correct* or true way, it could help you if you dont have that feeling but i would recommend you to use both ways
I've found that when defrosting meat from the freezer it usually comes out better if I put it on my dry brine rack with a little salt. It stays nice and dry that way.
Poking it works perfectly fine if you know what you're doing. Also, season your steak, not the board. Season all sides of it obviously, but you're eating your steak, not the board.
