So Guga mostly does indirect heat after searing to avoid the grey band. He'll sear under high heat, then put in the thermometer probe and cook under indirect heat until 135F, at least every video I've seen.
Yeah a lot of cooks I have seen on YT who use propane always have a hot side and indirect side which is similar to Guga's method of rotating the grill.
Guga doesn't cook his steak directly over the high heat grill for the entirety of the cook- it's either sous vide and then blasted with the torch, or cooked on low heat until the temp is reached, then on high for the sear.
And he cooks it over the charcoal grill that has a rotating grill so he alternates it from the hot to warmer side so you can cook it evenly and not get that grey gradient.
@@Timmycoo he always rotates the grill so the heating element is the charcoal and not the metal from the grates for a perfect crust too, dude literally perfected charcoal steaks to a level that is basically impossible to beat
@@Timmycoo my brother in steak...after watching guga for 2 years+ i finally bought the equipment he uses to achieve his steaks and it does not disappoint, I have people begging for me to cook them steak dinners now after they come over and I cook once for them.
I can’t wait for guga to react to this. He’s gonna be like what the heck man you only cook in the grill for the sear then leave it in indirect heat until it’s to temp.
guga definitely specifically uses large wood charcoal, and an indirect heat in the hood until he reaches his desired temperature. the indirect heat keeps it from going well done, and the charcoal gives it distinct taste. idont think hes ever uses a gas grill
To be honest the guga steak cooking was messed up, cooked over direct heat all the way is why it didn't come out right, should have had some way to cook it over indirect heat after the sear was done.
Take it from me as someone who's tried most of the sauces and all the cooking methods, Guga's method has to be revisited once you get a round charcoal grill. Other than the charcoal flavor, the technique of spinning the grate so the flame puts the crust on the steak rather than the grate doing it is a big difference in flavor and visual appeal. And when done right you get a sense of accomplishment too 😅
Thanks for the video. Think you missed something with Guga.. He always cook it on indirect heat after or before establishing a crust... You seem to have cooked it on high heat all the way
Can’t call it a Guga steak if you didn’t do it exactly as he does. I don’t care how hot the grill gets, if it ain’t charcoal then you’re definitely way off the mark for a Guga steak. Besides sous vide, he does it more traditionally now. Sear then finish in indirect heat
The grey band on the "Guga" steak makes it pretty obvious that it wasn't done correctly. Plus, the obvious flavors associated with charcoal. Propane doesn't get as hot and is basically a glorified indoor range. If you don't have charcoal, I would just go for a cast iron pan and forego the entire "grill" concept.
My favorite way is a reverse sear on a charcoal grill. Same steps as Kenji but just indirect heat on the grill, and then a fast sear directly over the coals. Nice smoky flavor, but without the outer layer becoming well done.
I recommend a sear in the rear on a charcoal grill. Dry brine (s&p) over night. I have never worried about over salting as the meat will retain what you need and lose some when you cook. But I am sure you can screw it up, but should be forgiving. Set it up @225F indirect for ~40 min. A little apple or hickory,chips are my favorite. If you like it smokier mesquite. I do think you need to aim for a lower temp prior to sear to hit your ideal cook. Once you open the grill the charcoal will heat up quick with the extra O2. Sear and done. Thermometers are a great tool.
Yup, always crave a steak dinner at Christmas! So we have one Dec 23rd each year! Edit to add my husband is a chef and cooks turkey dinners constantly over the last 2 weeks of Christmas so that's why we do steak.
Did anyone else notice David’s *gallon* sized container of peppercorns?! I didn’t even know one could buy a *gallon* of peppercorns! And here I’ve got steaks for our Christmas dinner. Great video timing!
@@libfit9068, I have never seen something like that outside of Sam’s Club and it wasn’t spices. I don’t know where you live, but not in Minnesota. I’ve been in high end grocery stores, mid-priced stores and budget stores, including Aldi. If I saw a gallon of peppercorns, I’d not only have posted about it, I’d take a picture.
You really messed up that Guga steak. Not only was it not done on a charcoal grill, you didn't do his method of cooking either. Don't call it a Guga steak.
If you do it correctly on a charcoal grill you won’t get that gray band/overcook. If Guga watches this video he’ll lose his mind lol. He gets it spot on medium rare tip to tip every time.
Yeah since you didnt have a charcoal grill, maybe do a sous vide steak instead for Guga. Should have gotten a nice golden crust then finished it off in indirect heat until it got to that 128-130 mark.
I like dudes content so much that even tho I’m a lifelong vegetarian with a pathological aversion to meat, I still click as soon as I see he unloaded a new vid.
David, David, David... YOU f'd up a Guga style steak. So glad everyone else is roasting you on this, as YOU deserve it. Now, do Guga right and make the steak the way he does. FYI, you've got to stop cheating with the extras ON the steaks. Sauces and Mushrooms with onions are going to drastically change the flavor profile. So, hop up and get to making a revision video, or many of us will never watch your videos again.
You didn’t even cook half of them properly. As much as I dislike guga’s videos sometimes, you can’t discount the fact that ZERO of his control steaks have any grey band. Pro chefs he’s collabed with even say it’s the best steak they’ve tasted. Furthermore it looks like you sourced your steaks from different places too.
Interesting a Ramsey steak versus a not a guga steak. Would be interesting to see what it would be like to see a Ramsey steak versus a guga steak. That should be your next video
Lol a bunch of people have already called this out but you really did Guga dirty. Not using charcoal makes a big difference but you complained about the cook which you, no offense, did very wrong. Guga does two things very differently from you. First he only does the initial sear over the open fire for a handful of seconds per side and then he cooks low and slow on the cool side of the grill. You just cooked it over the fire start to finish so you got a huge amount of gray band. Second, he uses something called the cold grate method where he puts the steak on the cooler side of the grill and then swings them over so he doesn't burn grill marks into the steak but you purposely heated up the grill and stuck it right on the hot side. So it looks like a good steak but it's not even close to being a Guga steak so your rating was kinda unfair
Shout out to Tasty? More like shout out to the French because that was just Stake au Poivre. It’s one of my favorite steak preparations and it looks like you did a pretty fantastic job at making it.
If you ever do go vegetarian, if it isn't for medical reasons don't let anyone tell you you are forced to completely give up meat. You could still treat yourself to the occasional steak. Some will try to call you a hypocrite, but those jerks can shove off. Just do what you have to for yourself.
You litterly destroyed the way guga makes his steaks lol yiur get band was crazyyyyy inbound of skipped his if you didn't have a charcoal grill and didn't finish in indirect heat. Grill lines like that means burnt sorry but guga would be pissed and you can't say avoid a grill when you used gas not charcoal 100 percent different method then his I say fail
Inevitably going to become a vegetarian! May I ask how come!? I've been a vegetarian for 15 years and I have been trying some fish and one day I will try some farm fresh meats! Inevitably I will be a carnivore!
