I cooked STEAKS in 5lbs of butter for 1 Week and this happened!

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Today I am cooking a steak in butter for 1 week. The goal is to make it as tender as possible make it taste more delicious and have a better experience with it.
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Опубликовано:

23 фев 2024

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Комментарии : 475

@ExaltedDuck 2 месяца назад

Part of why briskets are tender and juicy is development of gelatin from the cut's ample collagen. it makes me wonder if adding a couple packets or.sheets of gelatin to an eye round roast (no liquid) then run at like q+145 or 150 for 5-6 hours might do what you want. And maybe another with a little something acidic like maybe an ounce or two of a tart wine in addition to the gelatin (maybe even bloom the gelatin in it)

@user-yc9nt6vw3z 2 месяца назад

It’s not because of gelatine, it’s actually because of the collagen, which is gelatine-like. And the collagen itself does not make it more tender, it actually makes it tougher, but the way you smoke it for a long time makes it so that it melts and the juices make it more tender.

@ExaltedDuck 2 месяца назад

@@user-yc9nt6vw3z when brought up to around 180 with plenty of moisture around.d, collagen is converted into gelatin. Once in gelatin form, though, it only needs to hit about 145-150 to properly dissolve to where it can set up into the gela we usually associate with gelatin.

@alexchico4953 2 месяца назад

Saw title, making prediction before I watch based off all the guga videos I've watched. It's tender, but Butter/fat sucks all the flavor out of the meat.

@knot131 2 месяца назад

I think he knew the results even bf doing the experiment, but he needs to make videos lol

@Morrvian 2 месяца назад

I think cooking it for a week also had more to do with the dryness than anything else.

@dominicballinger6536 2 месяца назад

To be fair, this is essentially a confit principle. A proper confit involves letting whatever you've cooked in fat rest for a day or so after cooking. When you reheat it, it then still has pretty good flavor. Though I'm not sure how well it's applied here with sous vide

@kevind3974 2 месяца назад

Usually yes but that’s also the point of these videos. Sometimes he’s surprised other times he got what he expected.

@yhsyoo 2 месяца назад

Long time ago experiment was done and we found out that butter or other liquid does not go well with sous vide.

@arcadialive4265 2 месяца назад

Guga, “I’m done with butter basting, I’m going to drench them in butter instead” 😂😂

@erwangerin7210 2 месяца назад

"It allowed me time to go ahead and create an incredible side dish" I mean, you had a whole freakin week, I sure hope you had time ! But yeah, it looks so good.

@RafaelusOptimus 2 месяца назад

Guga : This side dish takes a week to prepare Also Guga: this is super easy

@AdornationMusic 2 месяца назад

It's the format 😂 I bet he just puts the recording in every video 😂😂😂

@mouhssineasmer3673 2 месяца назад

He had to go get the ingredients. Went to Italy to get the sausage

@AlaiMacErc 2 месяца назад

@@AdornationMusic Sure is. He's said the same in an 'aging for a year' vid!

@918scott4 2 месяца назад

A week was like making meat soup! I Sous Vide round and London broil for 36 hours at 130*. I brown them and put them in the refrigerator. For breakfast I prepare 8 slices very thin across the grain and have it cold with eggs. You might be surprised, it's pretty good!

@Sun-ut9gr 2 месяца назад

I'll bet it does, cause you basically made lunch meat lol

@918scott4 2 месяца назад

@@Sun-ut9gr yeah, but better!

@animalsmistakenformonsters1492 2 месяца назад

Why would that be surprising?

@918scott4 2 месяца назад

@@animalsmistakenformonsters1492Because many people won't eat cold steak.

@BensRamblings 2 месяца назад

Those crepe cannoli's as you called them are basically what good manicotti are, they are made with a crepe instead of the dried manicotti shells.

@Anthony92891 2 месяца назад

I'm sure I'm not the only one that feels like this but I ABOLUTELY LOVE GUGA!!! I never cooked a meal in my entire life and I've been watching for around 3 years now( though I've gone back in his videos like 7 years lol) I cook for my family at least 3 nights a week and I give my wife a run for her money. Guga I appreciate you and all your videos your tha man! Tha k you for being YOU!

@nafspark 2 месяца назад

I love the idea that seasoning the outside with salt just before searing is somehow going to be anywhere near as seasoned as the one that had a full week for its salt to penetrate deeply and fully season the whole thing.

@ipkandskill 2 месяца назад

There is a decent bit of salt in 5lbs of butter to be fair.

@nafspark 2 месяца назад

@@ipkandskill if he were using salted butter, he would have said so and probably wouldn't have added salt later.

@FUCKINGDOUG 2 месяца назад

@@nafspark Thats crazy you know what he will do before he does it

@reybeltran1209 2 месяца назад

Why do you love that idea

@tanikokishimoto1604 2 месяца назад

@@nafsparkoh, he always adds salt.

@danpackard9813 2 месяца назад

Guga I love you but if you want a good eye round, you have to trim it (almost all the fat to get all the silver skin) season it, smoke it or put it in the oven low and slow at 250. Then let it rest, slice it extremely thin on a slicer and put it on gugas buns with bbq sauce, mayo and American, or you can go the French dip route. Roast beef sandwiches are eye round and they are delicious everybody!!!!!

@chipzz86 2 месяца назад

true that treat it like a roasting joint not a steak

@BigAlsBBQ 2 месяца назад

Total respect for you guys. I was watching this, thinking jeez they are dry as hell & wondered if you would try to blah it but you guys were completely honest & called it as it was 👍🏻

@markweir2404 2 месяца назад

Love your videos! This one was interesting to say the least. However it got me thinking. I would like to see more videos about how to cook ,bbq ,sous vide . All the different kinds of roasts people can find at the grocery store. More roast varieties. Thanks Guga.

@dickthedorkwing6082 2 месяца назад

The only way to cook an Eye-Round is low and slow on the smoker. Keep a drip pan underneath to catch all of the drippings and then rest it, slice it thin and make a jus from the drippings. The beef flavor gets maximized and the thin slicing accompanied by the jus keeps it tender and moist. Go with hickory, oak or even fruit wood but steer clear from woods such as mesquite as they impart an astringent flavor. Eye-Round is an excellent, budget friendly cut of beef and if done correctly it is tender, juicy and flavorful. Far too many people screw it up by treating it poorly. 131⁰F max temp internal, low and slow on the smoker and just the basics (salt and pepper) for seasoning unless you are going for a pastrami or something similar.

@midzgaming 2 месяца назад

Guga: “let it cook for a whole week, as that was cooking it was perfect because it allowed me time to make an incredible side dish” Me: damn guga that’s a long time making that side dish 🤪😉

@goldilox369 2 месяца назад

So crepes canoli is Italian enchiladas. Ok. 👍🏻

@flamerollerx01 2 месяца назад

That's what I said! It's like Italian Enchiladas, with a French twist!

@alexspera3116 2 месяца назад

The actual name is manicotti.

@Dont_Fear_Phil 2 месяца назад

He meant to say cannelloni, sometimes I really really thing Guga would benefit from a proofreader/fact checker, he does this all the time and then people in the comment are steered in a the completely wrong direction. Crepes Cannoli would be a dessert mimicking the normally fried italian cannoli, a creme-filled dessert pastry. *Crepes Cannelloni*(what he actually made) are a savory stuff dinner crepe with ingredients like spinach and ricotta.

@Dont_Fear_Phil 2 месяца назад

@@alexspera3116 Manicotti is a pasta, these are made using crepes so it'd be called Cannelloni.

@Dont_Fear_Phil 2 месяца назад

@@alexspera3116 I know you deleted your response but it comes down to it I'm also confused, we're both basically arguing semantics over the same thing, Manicotti and Cannelloni are essentially the same thing so the term is also interchangeable when making it with crepes instead of the pasta shape, lol. The important thing to remember here is he definitely didn't make Cannoli.

@stuart207 2 месяца назад

I think sous vide is fine on it's own. Apart from basic seasonings it's already perfect. Baste and blast for the crust and 😋

@alvinteji145 2 месяца назад

If it was not a family friendly channel, guga would always say, “My meat is not looking good right now but watch this…” 😂

@melihozdemir5529 2 месяца назад

Cool video as always Guga. If you are looking for a way to make eyeround tasty you should try making döner. It is commonly used in making döner combined with more fattier cuts or just lamb tail fat. I would go for lambtail fat as it is incredibly tasty. You can try it in different recipes aswell.

@jimsiggy 2 месяца назад

I find that the drippings added back to the meat after slicing, greatly improves the moisture and eating experience.

@JM8T 2 месяца назад

"you want steak next week?" "ok i'll get it in the sous vide now."

@deminybs 2 месяца назад

better than not getting the steak started at all !! lol

@MarkDeSade100 2 месяца назад

That's nothing, he's dry aged steaks for a year.

@lefterisatheras5918 2 месяца назад

@@MarkDeSade100 one time he accidentally dry-aged for 4 years

@Aioross 2 месяца назад

You gotta do your take on Cozido à Portuguesa one of these days.

@theadmiral5425 2 месяца назад

🤣🤣🤣🤣"Eye round didn't deserve that"....I make stuffed manicotti just like you did with the crepes. Two thumbs up👍👍

@treehuggingbuddhist 2 месяца назад

Please do a side dish cookbook! ❤

@LenorHPV18 2 месяца назад

What would be interesting is seeing how fluid potential impacts moistness, the reason butter would draw moisture out is due to butter being hypertonic meaning I has more solutes than the meat, if you cooked with a hypotonic solution the moisture would be drawn in to the meat.

@Dudewitbow 2 месяца назад

eye round videos are my favorite because its always a fun journey trying to salvage the peoples meat into something more palatable (besides doing something like slicing it thin and putting into a Pho broth or similar)

@ShiroKatagari 2 месяца назад

"... and let it cook for a whole week." I spat my coffee everywhere. Rewind. Listened to it again. Spat my coffee everywhere again. That was a messy sentence, Guga....

@abisheksa8594 2 месяца назад

"two sticks of butter for one slice of meat Haiyaa" "this is the type of dish you eat once and die of heart attack later" -uncle roger 2023

@ouss 2 месяца назад

2023

@ricedonut 2 месяца назад

"The first bite tastes like heaven. The second bite will take you there." ~ Maumau

@Hortonscakes 2 месяца назад

I'm making my grandma's lasagna on Monday but damn, that side dish is tempting to do instead! Thanks Guga!

@Jiiu27 2 месяца назад

Awesome video 👏🏻

@robin.r 2 месяца назад

Always love a good eye round video

@sinksinksink 2 месяца назад

yes

@David-iu8jq 2 месяца назад

Should try eye round in the ultra sonic cleaner.

@Thnielsen85 2 месяца назад

Every side dish is "so simple" and "will please everyone" 🤣

@joetant6260 2 месяца назад

I really thought you weren't onto something with this one but yet again the iron steak still sucks lol, still a great video guga! We love you guys! 💯

@JontyBlue67 2 месяца назад

Great tip for Sous Vide, Guga 🤓

@janiceg7661 2 месяца назад

Guga, when you opening a restaurant down here in Miami? Let’s go! ❤

@lucasrichardson8154 2 месяца назад

Ok, jeezus... wheres frenchy "the animal" please teach guga how to cook crepes, after reacting to this video.... i must see his face, like mushie peas i'm assuming.... i was going to call them creptillas but they are thicker than tortillas this makes me cry😢😢 please Guga, buy a crepe rake... 😢😢😢😢😢😢

@OldManDendorian 2 месяца назад

Always get amused when Guga does these experiments that take weeks (or a year sometimes) and after explaining the process, says "And it allowed me time to make an incredible side dish." Well I hope so given the time frame XD

@mitch1447 2 месяца назад

😂😂😂” I have dirt low expectations for this “ 😂 Leo was dead serious about that. Man knows his steaksz

@henriqueabreu9706 2 месяца назад

"I'm mad at you! This is horrible!" LMAO

@ericgaines5470 2 месяца назад

I just user a season inserter. Never had a problem with it being juicy. Use season butter and whatever oil you cook with. And warp it up

@rafbi4874 2 месяца назад

Even if I don't have sous vide, money to get fancy meat or a grill, Guga's videos are always worth watching just to get the recipes for the sidedishes, who are ALWAYS amazing!

@grantcbarber11 2 месяца назад

If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch. I don't have a grill and don't want to invest in one solely for this purpose. Reply

@Potato-wz4ke 2 месяца назад

guga single handed keep butter industry running

@HB238 2 месяца назад

Hey guga.. been a fan and subscribed since the beginning.. I thought adding butter or oil would take away the beef flavor. Should've made a reduction from the left over liquids in the butter roast.

@Superman-uh3cl 2 месяца назад

Can you make a video on air sous vide vs traditional sous vide please ? Thank you !

@NikolaiRoerik 2 месяца назад

The savory crepes canoli made me think of an Italian enchilada! lol Like, a lasagna enchilada almost.

@levib2945 2 месяца назад

Would be awesome to have a recap video of all the most successful ways to cook eye-round

@clu83 2 месяца назад

Have you tried brining the eye round before the sous vide?

@muhammadhardiyansyah3729 2 месяца назад

0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

@nope8535 2 месяца назад

The trick I have had decent results is slicing into steaks, using tenderizer on both sides, bag and freeze. Then thaw as needed and its decently tender and needs almost no extra seasoning.

@brennanhilsher9276 2 месяца назад

Is it possible to save the leftover butter to make a compound butter?

@LovingSoul61 2 месяца назад

My mom always makes chuck roast in water/broth in the crockpot for 4-6 hours and tenderizes it decently and it’s very juicy of course. That’s the only way I ever each chuck roast. Maybe try that?

@elphive42 2 месяца назад

The best way to prep an eye round is Buffalo-style roast beef on weck Kaiser rolls with horseradish & homemade gravy. This is my go-to recipe for that: Ingredients - 1 tablespoon canola oil - 1 beef eye round roast (about 2-1/2 pounds) - 1 tsp minced garlic - 2 teaspoons dried basil - 1 teaspoon salt - 1 teaspoon dried rosemary, crushed - 1/2 teaspoon pepper - 1 tbsp onion powder - 1 beef bouillon cube - 1 cup brewed coffee - 3/4 cup water - GRAVY: - 1/4 cup all-purpose flour - 1/4 cup cold water Directions - In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast. - Add in bouillon, coffee and 3/4 cup water to same pan. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours. - Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing. - Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened enough to coat the back of a spoon, 1-2 minutes. Serve with roast.

@jeffreybangs3740 2 месяца назад

Eye round is best roasted, fat cap on top and leaving it pink in the middle. Once cooked and cooled, slice it very thin for roast beef sandwiches. Of course season as per personal choice before roasting and serve with condiments of choice ... Bold brown mustard and Swiss.

@sampreston5578 2 месяца назад

Let it cook for 1 week. Thank goodness it gives Guga time to make a side dish! 😂

@user-nv9ss2pu6f 2 месяца назад

Maybe you could try cooking Eye Round like a Picanha... by cutting it with the grain first? [Thank you for your shows]

@peterpzigly2730 2 месяца назад

Try the eye round to make birria without all the fat. Mix some of the consume back in after you shred it and boil it. It will be juicy, and you rely on your spices instead of the fat for flavor.

@alexchico4953 2 месяца назад

Is there a way to render down and make a concentrated butter? And then finish a steak with the butter concentrate?

@shawnmichajluk2044 2 месяца назад

What cooking time and temperature do you recommend for an eye round? I did a half brisket at 155F for 36 hours and it was fantastic - highly recommend everybody!

@leftwing350z 2 месяца назад

As an Italian you made Italian enchiladas. Lol. I will make it and try it out. Cheers my friend

@andrearsa9787 2 месяца назад

This cut of meat has a funny name here in Brazil, we call it lizard! hahaha Hugs from South America bro!

@grahamtiedtke 2 месяца назад

I need-NEED-that side dish

@anonyorb4197 2 месяца назад

Guga's garbage disposal : Dang, you got the water on and thus eye rod is still dry

@mikey976 2 месяца назад

Lasagnachata or Enchasagna, looks delicious. Wheres the side dish cookbook!

@tankerd1847 2 месяца назад

I'm glad you always make a bomb side just in case the experiment goes horribly wrong lol.

@matthewhorwat7540 2 месяца назад

Guga. When Leo said it reminds him of tuna - I thought of tuna Salad sandwich /salad. You sound try treating it like tuna after a week cook, or even a few days only.

@nicholasvanbrunt6631 2 месяца назад

So did it take Guga a whole week to make that side dish?

@senseixmartin7296 2 месяца назад

Guga! I hear Kiwi 🥝 is a great tenderizer for meat!! You should give it a try

@DarkEnv2 2 месяца назад

Guga, cook the eye round sous vide for 36-48 hours and put in a bag of beefy onion soup mix and use the liquids from the bag to make gravy for the roast

@mathew00 2 месяца назад

That is why when we cook eye round roast, we serve a little roast with our gravy. :D

@numatic1485 2 месяца назад

I like watching these videos cause I don't have to taste anything or do any dishes...but I can relate to the taste.

@fahadalhusainan3396 2 месяца назад

POV minute 1:07 Guga: cover it for the whole week Me: hole shit a week!! Guga:while that is cooking, that gives me time to do an incredible side dish. Me: Hole shit a side dish takes a whole week!! It should be incredible Guga:and to make it quite simple! Me: am I crazy or what ?!!!!😂😂😂😂

@timothyovermyer8924 2 месяца назад

Eye round is my favorite cut of steak lmao it might not be tender but it holds a lot of flavor

@SaracatungaX 2 месяца назад

1:08 That canelones look amazing

@Raaandy 2 месяца назад

When he made the side dish, I actually yelled "F*** OFF! THAT'S AWESOME!" at my screen.

@Gh0sTG0 2 месяца назад

Guga: "Our stakes will be there for a week" Also Guga: "So we have some time to make a side dish" How I imagine it: "one hour meal, vs one day meal, vs one week side dish" xD

@profbill77 2 месяца назад

I'm wondering if you could tenderize eye round with pineapple, then dry age it. That might tenderize and overcome the lack of crust problem of using pineapple.

@Getouttahere78 2 месяца назад

Eye round is perfect for Irish stew 😋

@Ken-Will 2 месяца назад

There hearts after eating the steak❤️➡️💛

@rdferrari 2 месяца назад

Here in Brazil my wife makes it in the pressure cooker, it's just delicious!

@khutikhuti 2 месяца назад

The editor obviously watched the most recent episode of Hot Ones, pulling up that Idris Elba gif 😂👌

@shanewittershicks6491 2 месяца назад

Missed opportunity to call the side dish "Frenchiladas"

@deminybs 2 месяца назад

didn't he do a video years ago saying sous vide with butter is no good??

@atx0025 2 месяца назад

Pretty sure you're confusing that with garlic. He has said butter doesn't usually add flavor for sous vide but that's because you're cooking for a short time. As for garlic big no no for sous vide as the time and temp can cause the bacteria known as botulism to form, very deadly.

@deminybs 2 месяца назад

@@atx0025 that makes no sense, butter basting is short time, sous vide is not , I don't feel like spending all day finding the exact video but my original comment stands

@atx0025 2 месяца назад

Also, in short. Butter will absorb flavors over long times of cooking vs the foods absorbing the flavor of butter. It's basic cooking bruh.

@deminybs 2 месяца назад

@@atx0025 yes....so you're confirming my initial comment...lol

@russellfrancis813 2 месяца назад

@@deminybs No, they are not saying that there's a video debunking butter in sous vide (not to say there isn't), they're just making a point about the why. Go find the video. I recall the garlic video, but not butter. If it exists we'll stand corrected.

@Ittiz 2 месяца назад

Maybe you can figure out a way to reverse the process if you can get salt into the meat before you sous vide it? Then make sure the fluid around the meat has low or no salt in it. That way the salt will pull the fluid into the meat rather than out during the cook. However, with this process you'd want to try doing it at various cook lengths to find the optimal time. Since, if you cook too short it won't be tender and if you cook to long the salt will dissolve out of the meat and it will get dry.

@midzgaming 2 месяца назад

So that side dish is kind of fusion style enchiladas/cannoli with an Italian sausage instead of beef mince, a cream cheese added to the filling and made with crepes instead…. I’m intrigued by this fusion dish and I want to try it!

@cameronknowles6267 2 месяца назад

It’s very similar to in italian dish called manicotti made with filled crepes

@midzgaming 2 месяца назад

@@cameronknowles6267 ooooh I didn’t know about this dish, now i want to research it. Thank you!

@up4open763 2 месяца назад

I wonder if you had "injected" a butter sauce? You can always add some fruit sauce and make lunch sandwiches with the remainders. Or, straight into stew and chili.

@macruss86 2 месяца назад

maybe something with butter vs salted butter or clarified butter

@boogufo6083 2 месяца назад

Guga your side dish is closer to Manicotti...traditional manicotti is made with a crepe type mixture also

@Jeydee20 2 месяца назад

more eyeround experiments please!

@romeogerolaga7505 2 месяца назад

Eye round is only great thinly slice and quick dip in hot broth of pho then eating it

@Bryan.Hernandez 2 месяца назад

Has Guga ever tried to cook an eye round like a brisket? I want to see that happen!

@jamesgoodwin1741 2 месяца назад

kinda want to see the "canned tuna" eye round made into "tuna salad" bet it would taste pretty good

@jerrynelson2216 2 месяца назад

Eye of round makes great jerky, burgers, roasts, etc. guga struggles with this cut lol

@eric8851 2 месяца назад

Cooks for a week.. "I have time to make a side dish" and go on vacation 😅😅

@yankeedpm 2 месяца назад

After cooking the eyeround for one week, I immediately took it out😂😂(get it)

@joebreau1967 2 месяца назад

Best thing to do with eye round would be cut it in cubes marinated in garlic and soy sauce and make shish kabob with it. Mushrooms, bell peppers and onions with it.