How to Cook CHEAP Steaks Vs EXPENSIVE Steaks Sous Vide.

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When it comes to steak I have cooked a few in my life. The way you treat an expensive steak vs a cheap steak will make your break your dinner. Sometimes cooking a cheap steak right might be better than a wrongly cooked expensive steak. Here is all you need to know how to cook it perfectly.
How to make the CHEESE BREAD Pao de Queijo
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#Steak #Recipe #SousVide

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28 сен 2024

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Комментарии : 500

@djlkx 4 года назад

Guga: Wagyu is not a steak you eat everyday Angel: dEEp fRiED

@kira7741 4 года назад

It was deep fried in wagyu fat anyway

@falkfink 4 года назад

we fried them Guga: You fried a wagyu Angel: You liked it. I fried a wagyu and you liked it. (Guga completelyy shocked he just enjoyed a fried wagyu

@PanchoKnivesForever 4 года назад

HEEEECK yeahhh B)

@pietroaccorsi2688 4 года назад

Guga: Wagyu is an expensive steak you cannot fry it! Angel: Hahahah oil goes PSSSSSSSSSCCCCHHHH

@kiavang7309 4 года назад

Ace Covers no it was just regular beef fat

@henrystewart2746 4 года назад

My family: you’re watching that beef guy again!??

@7NikeRonaldo1 4 года назад

Lmao

@Soldantae 4 года назад

Lmao same

@AFlyingMayMay 4 года назад

100th like

@ahmadjohan6571 4 года назад

he's known for his meat ya know

@rafaeltoddynho 4 года назад

Same here, bro

@ryang2363 4 года назад

That evil laugh while holding the flamethrower 🤣

@Zack-dk3pt 4 года назад

my wife is like angels mom... itll be completely grey and my wife is like "umm idk still looks a little pink to me"

@CosmicInkwell 4 года назад

The steak needs to be able to moo a little to be valid, grey is just like the sidewalk the cow can walk on

@aislinngraves4291 4 года назад

oh you poor man.

@momothewitch 4 года назад

That's the way to go, with A1 or ketchup

@monsterhunterdude5448 4 года назад

Good wife id say

@raelik777 4 года назад

My wife used to be like this. I made her an amazing medium rare prime ribeye that I dry brined in smoked sea salt and she was converted. She still doesn't like it if there's red myoglobin coming out, but a fully pink steak with a nice brown crust doesn't bother her anymore. MISSION ACCOMPLISHED.

@TBM7777 4 года назад

Psychiatrist: Arson Angel isn't real, he can't hurt you. Arson Angel: 8:17

@lepermessiah2011 4 года назад

Guga: One man cannot finish a Wagyu steak on his own. It's too rich. Me: You know not of my power.

@adaelion3772 2 года назад

same, but I don't think we know the power of wagyu either...

@JesseHeffels 4 года назад

Guga is the only reason I can cook a perfect steak 😂❤️

@jordanseideman7153 3 года назад

Amen to that! Seriously thou!!!

@kevinjack5184 3 года назад

He's the master. Sous vide is just on another level

@deminybs 2 года назад

word

@eboracum 4 года назад

Guga, would be great if you could do a video going through the different cuts of steak (skirt, strip, hanger, chuck), what makes them different, and how they should be made differently. Would also be great if you could do some other types of beef than standard Angus and Wagyu (grass fed, old cow, veal, Hereford, Piedmontese, Brahman, Bison).

@ReggieSmoker 4 года назад

Legend has it, a steak cooked by Guga can cure the Corona.

@tacticalcornflakes293 4 года назад

The batman derp face made it better.

@Domino8619 4 года назад

The look on Angels face as he figures out the torch! Priceless

@isaacmartinez442 4 года назад

Could you review every cut from a cow sous vide? I've been interested in buying a whole cow and learning to butcher it myself to avoid supermarket prices.

@BM1620 4 года назад

The one thing I feel you neglect to tell your audience is to let the steaks cool before searing. If you cook a steak sous vide at 135° and then remove it from the bag, pat dry, and immediately sear it it will be overcooked. You have to let it hang out for 15min or so before searing so the steak doesn't continue to cook. In the beginning I found this out the hard way, and it was very aggravating.

@kevinjack5184 3 года назад

Thank you for teaching me sous vide, bro. Everyone I cook for is "AMAZED"

@simpleman806 4 года назад

Here's my go to marinade. Whiskey, salt, pepper, garlic and BBQ sauce. I prefer honey and brown sugar. Mix to your liking.

@jamesellsworth9673 4 года назад

THANKS for sharing!

@JosueExplores 4 года назад

Publix used to sell Chuck Eye steaks. They were like mini-ribeye and were inexpensive and delicious!

@MrRebar15 4 года назад

*Sous Vide Everything* "Your gonna put Maple Syrup on a Steak" ... "Not to much, not to much" Fellas *Stay Deliciously Mad* God Bless.

@rivitraven 4 года назад

Sam's club sells cuts like no roll for bulk. I once saw filet mignon with absolutely no fat in it for sale there. Literally they don't even look like they're select at all.

@simonhothersall4624 4 года назад

Hey Guga, love the channel. During lockdown I’ve now tried Wagyu A5 and Wagyu Picanha. I’ve also bought a sous vide machine, which has revolutionised my steak cooking. Keep up the great work

@benjaminmacintyre349 4 года назад

Guga you should do a flamethrower video!👍

@omarpedraza2198 4 года назад

Hi guga, I just saw an old video from your gugafoods channel where you are trying the salt block. What if you sous vide a steak and then try the salt block to finish it?. You could try two different ways: 1. Cleaning the liquids from the steak once you retire from sousvide machine (as always) and then go to salt block 2. Pouring the liquids from the sous vide in the salt block with the steak just to see if that way the meat will absorb more salt

@broluv124 4 года назад

Great to see Angel (and Guga too of course). Glad Angel got his Wagyu fix!

@tawon1984 4 года назад

Guga who is this strange guest you have? He looks familiar to someone I’ve seen on a different channel 🤔🙂

@greghaefs4677 4 года назад

Guga - do a video on best ways to sear - more important is timing on cast iron or flamethrower or charcoal. Your steaks always look so perfect after the sear!

@pablomendoza2584 4 года назад

To say that my mouth is watering, is a complete understatement

@orestisconstantinou5707 4 года назад

Do a select or no roll eye round and see if you can tenderize it.

@agm285 4 года назад

Oh, man. After drooling over these videos for a few weeks now, I figured I had to try it. I bought a circulator on Amazon and it arrived today. I bought some thick Choice ribeyes from a local meat house, stuck them in freezer bags with salt, pepper, and garlic powder, and lowered them into the tub (the biggest pot I could find--and it was just barely big enough). Three hours later, I pulled them out .... and had to set them aside for tomorrow due to a lack of proper planning. (Someone else in the house made a separate dinner, and I didn't want to mix chicken with ribeye. I know, I know. My plan was to have both, but then I thought, no, the steaks should be eaten uncontaminated by chicken.) Luckily, you have a video that shows the re-heated sous vide being almost the same as the fresh, so I'm hoping tomorrow isn't a let-down. Wish me luck. By the way, I couldn't tell if the torch you used in this video was butane or propane. Does it matter? I'll probably sear it in a hot iron pan, anyway. Thanks for doing these videos. I've learned a lot. Actually, I think I've learned everything I know about sous vide from you. Never even heard of it before finding your channel!

@pminturn 4 года назад

Angel is so funny. I always look forward to seeing you guys eat together.

@Mikigoalie 4 года назад

I highkey wish Guga was my uncle... so cool and generous.. kind out of this world ^^

@mkzrv 4 года назад

You can never go wrong with churrasco.

@sakiyoshida9936 4 года назад

Thank you Guga you have answered my prayers

@KingofNY12345 4 года назад

It’s like you knew i was cooking my first Sous vide steaks for dinner tonight! Cooking up some prime grade Picanha. Killer deal for $8.99/lb

@ecurrie4549 Год назад

Plz watch if you're buying a porthouse. My local grocery store was trying to sell t-bone as a porterhouse. I handed it to them and told them they need to remark it correctly.

@SaracatungaX 4 года назад

Can you make Matambre without the filling? or Sweetbreads Souvide?

@dilcol881 4 года назад

Angel looks dapper and dapper every single time!

@larshoneytoast722 4 года назад

Love to see angel on this channel it needs more of him lol

@albertbazinyan7790 4 года назад

8:35 *I live for this audio track*

@vandimberg1638 4 года назад

I tried wagyu picanha and it was so good!

@mokouf3 4 года назад

Angel's marinade makes a steak deeelicious!

@andhanavirajaya7704 4 года назад

hey angel my mom just exactly like you, i even try to cook medium rare steak when im alone and it was great

@concernedgreatly5291 4 года назад

Great video. Luv from Virginia.

@elmoglue 4 года назад

Try making a recipe using the no roll steak

@DaveDVideoMaker 4 года назад

I’d like you to do an experiment where you season the steak with a Knorr beef stock cube turned into a paste with olive oil and you sous vide it.

@jamesellsworth9673 4 года назад

YUCK! I tried those years ago, especially on backpacking trips where weight was important. These days, I find them to be way too SALTY. Chefs like Swanson stock products and I agree with them. In this application as a seasoning, why would you need to add beef flavor to an already flavorful natural product?

@vance7354 3 года назад

I would love to see you do Wal Mart NY Strips at 12,24 and 48 hours Sous Vide to see if you can get the wal mart steaks that you found too tough tender enough for you to consider good.

@300001111 3 года назад

Pleease Dry age a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸

@JeffClarkGoogle 4 года назад

Guga, (By the way this is probably my third comment EVER on RU-vid) TO Kitchen Bouquet or to NOT Kitchen Bouquet Let me start off by saying I absolutely love your channel and I’ve binge-watched several episodes and have learned a lot. With that said, you say you read every comment and you are always looking for ideas. Well, I am curious about something. You see, my dad taught me how to make steaks, probably like many of your viewers, however, there was one ingredient that he showed me that has differed from any other steak I’ve tried. That ingredient is “Kitchen Bouquet”. Since order matters here this is how I season my steak, as learned from my Dad. Kitchen Bouquet Salt Pepper Garlic Powder As you can see the only difference between your seasoning and mine is the Kitchen Bouquet. So here is my proposition. I’d like to see a showdown between the two steaks, one with Kitchen Bouquet and one without. Of course, I understand you may need to spice it up a bit for your channel but I am genuinely curious about this Kitchen Bouquet thing I’ve been doing for years and what you would think about it. Take care.

@Ravensyy 4 года назад

thank you, this will help me a lot

@keenalea6355 4 года назад

It would be interesting too a vid of hanwoo beef or hanwoo vs wagyu beef

@danthefishman6051 4 года назад

Guga plz try to make a dry-aged a5 wagyu picanha. Won't that be the best steak ever made?

@cesarquintero6091 4 года назад

Saludos ala banda!!!! Se mira rico la arrachera!!!

@ahmdmikal 4 года назад

I realized that the font that you use makes every video is amazing, btw what font do u use to highlight every steak?

@shariqueansari2959 4 года назад

Try waghyu with indian spice biryani😋

@rafaeltoddynho 4 года назад

Guga, fiquei feliz em ver que você não traduziu pão de queijo para cheese bread! Sou de Belo Horizonte e estamos iniciando uma campanha para que não se traduza o pão de queijo. Sigo seus dois canais, já fiz várias das suas receitas! Mudei minha forma de fazer burgers e steaks! Saudações de minas Gerais, meu caro.

@MrMartinSchou 4 года назад

My biggest problem is the crust. Regardless of how I try it, I can't get a good crust on my steaks, and that includes using a weed burner after having completely dried the steaks.

@collinschumacher150 4 года назад

Love the content!!! I've tried alot of these and love them all

@florianfoezon5368 4 года назад

Thanks

@Keisukee1010 4 года назад

First one! Damn I love your videos, Guga. Also, I'm Brazillian! Have a nice day and stay safe.

@akashicvizion 4 года назад

Hey!! Where was the amounts of the ingredients in Angel's marinade?!?

@sufyanabdeldaiem9244 4 года назад

Can you cook burgers from different steaks like rib eye or filet Mignon or new York strip or even brisket

@gamelover2222 4 года назад

Guga, can you explain why I love bacon, but hate fatty steaks? I hate Rib-eye and love basic low fat steaks. I like NY Strip, but I trim the fat edge off after cooking.

@zach4088 4 года назад

You should try and use peri-peri salt instead of normal salt

@marclparcl 4 года назад

I feel like eventually I’ll be able to taste the steaks just by watching the videos

@JuQmadrid 4 года назад

Guga, why is the Sous Vide temperature for medium-rare beef around 57ºC, but when I roast it in the oven at about 51ºC is already medium?

@chrislaux3 4 года назад

I would love to see you confit using sous vide

@DatPandaHat 4 года назад

Quick question, will a chuck eye steak be awful, if I only sous vide it for 2h?

@Magmafrost13 4 года назад

I've never seen a steak with any sort of grade listed on it. I dont know if any steak grading system exists in Australia, but if it does, no supermarket uses it. Although I'd say any steaks you see in Australian supermarkets probably fall somewhere between Select and No Roll, and you're lucky to find anything over a quarter of an inch thick. Its also impossible to find Picanha here (under any of its half a dozen different names), even from really good butchers. For a country that produces so much beef, you'd think we'd be better about actually selling it here

@gregoryaz8406 4 года назад

Ribeye! So good!

@krispayyt5380 4 года назад

My dad always find choice tbones for 6-7$ lb

@corybushell262 4 года назад

As usually, just another awesome deliciousness that SV can provide, but where’s the crispy chicken sandwich Gagu??? 🐓 🥪 🤷‍♂️

@icyred_64 4 года назад

Question: I got a Sous-Vide Machine a couple Months Ago. I found that for me Sous-Vide at 129F Seems great for me. And 30 Second Sear on each side on Cast Iron for a 0.75inch thick steaks (as my grocery store has nice quality but thinner steaks but they seem as thich if not thicker then the ones on this video) And at BEST the Centre has a bit of pink. But rest of steak is grey. But VERY VERY Juice like if it was Medium Rare. But I see in this video you did 135F and they were thin and still very red/pink. HOW?

@plasmac9 4 года назад

That's funny because here in the states you can get something marketed as "Australian Wagyu." It's not anywhere near A5 Wagyu but it is usually a step above USDA Prime.

@markjmarkjack 2 года назад

Sometimes the color can change if you let it rest, I've even seen it turn back pink after being cut and cooling, the oxygen in the air has an effect on the myoglobin but it's only aesthetic.

@antonio4660 4 года назад

Yay for more Angel cooking!!

@SVEMauMau 4 года назад

damn! what am I, chopped liver? lol

@LuisRodriguez-oj6ir 4 года назад

How much does it cost to buy Picanha in your country? Here in Paraguay you can find it from 32.000 guaranis per kilo or something like 5 USD per kilo

@FedericoBaier 4 года назад

Guga, I read a guy in twitter saying that the steak has to be salted after cooking, not before. Could you make a video about it?

@tanikokishimoto1604 4 года назад

I salt some before - but not anywhere near as much as Guga does. Guests can add more at the table. (I simply find that too much salt ruins the good flavors especially in high-bracket steaks.)

@TheRealNormanBates 4 года назад

What is the best sous vide machine you would recommend?

@jojojovi1906 4 года назад

Ots easy to know which is inx n x jus the marbleling

@kappatvating 4 года назад

What’s the secret? In purchased a grill gun based on your review from Kickstarter. When I get back from deployment I can’t wait to try it

@mmcNo1 4 года назад

1 sous vide for Christmas please

@rlmaiden5722 4 года назад

Hey Guga, have you tried using a smoke gun on steaks before sous vide? Would you?

@omarsyahrilnorazmi3302 Год назад

If 1.5 inch steak sous vide 2 hours. Do I need to increase the sous vide duration if I cut the steak more than 1.5 inch?

@hanj31 4 года назад

How long can you leave a prime Rib in sous vide?

@nielujmbaku 4 года назад

Today I’m gonna share all my knowledge that I have acquired through the ears

@cohan000 4 года назад

I want to see some Guga vs. Angel cookouts, where your friends and family judge blindly who cooks the best steaks. Guga, I think he's ready for it now.

@fatwallet161 4 года назад

I love your videos❤❤😍

@cm58886 4 года назад

hey guys been watching some of your vids and really like the big sous vide containter you guys have. just a question could i use the ikea container boxes as an alternative? any cheaper alternatives than those ones sold by anova etc they seem abit expensive. cheers

@chefj8452 4 года назад

gouge what video has the recipe for the pon du Que

@lilsherpa949 4 года назад

What does it mean when he says sousivide is it a cooking style ?

@RyugaIrving 4 года назад

Interesting. Keep up the work.

@Gio102897 4 года назад

Who was angel talking about with dehydrated onion?

@tnt-wn2xj 4 года назад

Angel put on a lil stomach😂👌🏻

@jeremypeterson1939 4 года назад

They have to be so salty. I tried the course salt and salted just like that but wow the end product was way too salty. If it was going on the grill yes but the water bath melts all that salt.

@tanikokishimoto1604 4 года назад

Agreed. I use well less than a quarter of the salt Guga uses. But otherwise I enjoy his recipes.

@vallhaladamon5258 4 года назад

Guga make Indonesian beef rendang, it's the best food i in the world

@BillGreenAZ 4 года назад

That's one of my favorites. I can't find it near me so I make it myself. It's pretty easy!

@user-zc2hz3yj2k 4 года назад

The meat is required to be cooked well done tho lolololol

@sevenmile24 4 года назад

The sadness leaking from Angels heart as he says "it's all brown" , I'm almost in tears FOR him lol. All Guga's fault tho. Spoiled him, he can NEVER go back. LMAO

@perrykrause7713 4 года назад

I started cooking sous vide about 2 years ago and have always pan seared them with butter afterwards. I recently got a torch and have been having trouble bringing great flavors out of the steak. Might be lack of butter or maybe I’m holding the torch too close... I’ve been considering torching then quickly frying in butter or vice versa... any advice?

@theunsolicited2cents893 2 года назад

when you go speechless that is when its really good

@LaidBackMatt 4 года назад

maple syrup! what the... Guga is funny

@beaslebong4602 4 года назад

Hell ya Angel, get that sugar in the marinade for the sweet sweet glaze

@alangillett7191 4 года назад

I need the searing montage on iTunes - so I can imagine eating meat as I drive!

@joshuaomwando9835 3 года назад

Always enjoyableness

@SeanJunYanLiew 4 года назад

Come on Guga, angel learns from the best! Thats you, he has tuned his taste buds for steaks! That is it maple syrup for all my steaks! LOL

@2010georgian1 4 года назад

Guga eu não sou brasileiro, eu sou Georgiano do Caucaso, mas viví em portugal e conhecí a cultura e cosinha brazileira, agora tou a viver em America e ja trabalhei na como Churrasqueiro e aprendi as cortes e tenho de dizer... a Picanha é muito melhor que filet mignon...