REVERSE Seared Steak! Easy, Simple, Effective | Guga

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There are many ways to cook a steak, one of the easiest is the method called reverse sear. This method is easy, simple and effective if you are cooking a thick steak. if your steak is extremely thing this might not be the best method. The key to reverse sear is to know when to use and how to use it properly. On this video I like to show you my way.
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#food #steak #howto

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2 авг 2024

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Комментарии : 377

@sethgaston845 10 месяцев назад

I have learned so very much from this man about how to make a steak. I've only cooked maybe 50 in my whole life, but since I started watching Guga, I can cook them more like I've cooked 500+. Reverse seared a couple 1.5lb, 3" thick prime ribeyes my friend bought us the other night. They were unreal. Thanks, Guga! I learned how to reverse sear from you a long time ago!

@Jake_Ritter 10 месяцев назад

3”??? That’s like a whole roast haha

@RajelAran 10 месяцев назад

same! tbh I was horrible at steak but Gugas videos and practice has me cranking out steaks that beat any steakhouse.

@oceanwaves83 10 месяцев назад

3 inch is wild, and I'm a huge fan of thick steaks. Try between 2 and 2.5 inches. That's the best combo between the amount of crust and tender juicy center in each bite. If you don't have an entire roast to cut your own steaks and have to buy them, buy the thickest ones, and choose ribeyes on cap size (not just intramuscular fat). Look into chuckeyes and flat irons. Skirt steaks for something different. You'll love it. And talk to the butcher about some Picanha. If you haven't tried it yet, it's worth the hype. The ribeye cap is the best part of the cow basically. The sirloin has the beefiest flavor of all cuts. Picanha is the sirloin cap. It's soo good.

@bobdonda 10 месяцев назад

I've learned a lot about techniques that I can't seem to get just right, especially when it comes to the grill. Fortunately I'm not a perfectionist like Guga who needs that charcoal flavor, I'm happy to just use sous vide every time and sear in a pan. That's close enough to perfect for me, and way better than the steaks I cooked before that were always underdone or overdone.

@oceanwaves83 10 месяцев назад

@bobdonda here's a hack for the char flavor. Learn to manage the grease fire. Fatty cuts will cause the flame to flare up quite a bit. But this is your friend for that char-grilled flavor. Lean cuts don't have enough fat to render and cause the flare up. So let's say you had a sirloin and you wanted to sear it really good for that char grilled flavor. Place a cheap burger patty or something really fatty on the grill and get that grease fire going. Get some long tongs so you can safely move your steak around without getting burned. I don't like the reverse sear method. I like searing the heck out of the steak immediately, and then cooking it (what Guga normally does). Sear it good with that grease fire. Move the steak around and flip it frequently. Even if you feel like you burned a part of the steak, it's OK. By searing it first and cooking it last, the moisture within the steak will seep out and soften any black char on the outside by the time it's done. And remember, when you are using the grease fire, depending on how often you have the grill open/closed you may be in a high heat situation which could cause the steaks internal temperature to rise more than it would normally. So if your target temp is 135, you maybe have to pull it around 120 or so, if the steak is that hot. Pull it at 115 if the steak is thinner. Good luck

@augmundfireweave5348 10 месяцев назад

This is why im glad that Guga makes videos like this, his passion for steaks like this can inspire others.

@benjaminmealer2618 10 месяцев назад

What time does he take it out of the oven?

@augmundfireweave5348 10 месяцев назад

@benjaminmealer2618 he uses a thermometer, so he takes it out once it reads at about 115 I think

@afklolwtfbbq 10 месяцев назад

I'm vegetarian and this has taught me to cook great steak for friends and family. I'm gonna work on brisket and butchering next 🎉

@martouf13 9 месяцев назад

For the typical 1in steak found already packaged. I season the steak and put it in the fridge for at least 2hrs. I then put it in the oven at 200 for 25min. Take it out and sear both sides. Always end up with an amazing medium-rare steak.

@alveus8205 10 месяцев назад

Extra tip. Salt the steak as Guga describes, and then leave it in the fridge for a few hours or overnight to let the salt penetrate into the meat (dry brine)

@rabbithomesteading3797 10 месяцев назад

Good tip! Salt is probably pulling extra blood out or some other juice! Make sense to me how it would be better. Good tip TY

@jgjgjg739 10 месяцев назад

Should you add the pepper and garlic pepper before or after refrigeration?

@H4LOM4ZT3R 10 месяцев назад

@jasongild2795 After. Pepper and Garlic Powder can seep in theoretically, but the salt is doing the heavy lifting with this process

@lucvangestel2123 10 месяцев назад

I am not really sure, brining overnight as suggested gave me, i suspect, deeper penetration of the salt, and this way the steak taste to salty, to me. Normally a lot of the salt stays in the pan, what do you think? dry brine great but with less salt? other suggestions, thanks

@ReneRosa 10 месяцев назад

@@lucvangestel2123 simply use less salt

@ankokuraven 10 месяцев назад

Guga Thank you for being our steak expert and teaching us so many things.

@drewpweiner7042 10 месяцев назад

Love the different style for this video, incorporating more videos that help you to become a better cook is a great idea

@2far2close2quit 10 месяцев назад

Great work growing your channel! You do what you love and you show others your process. Keep it up!!!

@karnzter 10 месяцев назад

Guga, I'd love to see a full-detailed vid about steak doneness, its difference in taste and texture and debunking the whole getting worms in your brain from eating raw meat debacle. As someone who isn't used to eating rare/medium rare/medium/medium well-cooked steaks and would love to get out of me and hopefully my family's comfort zone, it's something that would be nice to see and learn.

@Uldihaa 10 месяцев назад

Cattle have no no human-transferable parasites, but there is mad-cow disease; though as of 2017 only four cases of cows with the disease were reported globally so it's believed to likely be functionally eradicated. It also wasn't affected by cooking. Depending on the country, raw or undercooked pork can contain trichinosis. It's a parasite whose eggs get deposited in muscle tissue and hatch into a worm-like parasite. Then there are the issues of food handling. Even Guga won't eat rare or medium rare burgers unless he ground the meat himself.

@cjramos1158 10 месяцев назад

From someone who have always eaten well done meats, it was a game-changer when I tried medium rare steaks. I was also like you who was afraid that it was going to be raw but I was wrong. Medium rare steaks are way jucier, tender and not chewy at all. Makes you think why have you been eating well done steaks for so long. Meat is hard to chew and always get stuck in you teeth. Since then, I have always cooked and order my steaks medium rare.

@zakash613 10 месяцев назад

Just as a quick before guga potentially does a video on this. Depending on where you live, you might have cows that have bacteria in the meat that means you gotta cook it well done to insure the inside is fully cooked. However not all places have this. Do research for where you live.

@Samuri5hit84 10 месяцев назад

How well done a steak needs to be has more to do with bacteria growth. More bacteria means it needs to be cooked more of course. Your average supermarket steak should be cooked to standards unless you have worked there and know they are clean with good suppliers. Overall if you want to eat raw meat it's better to go to a butcher who will clean immediately before cutting so you know it's fresh as well as untouched other meats.

@oneblacksun 10 месяцев назад

Rib-eyes are best medium, so that the fat is all rendered and soft.

@mavelin8182 5 месяцев назад

I’ve gotta say thanks to Guga I have become so much better in all aspects of cooking. I tried this reverse sear for the first time and I’ve never seen my kids eat steak so fast. I ended up cooking in the oven to temp and then moved to the charcoal. It was amazing.

@ChristopherPickering-xf9lc Месяц назад

I cooked my first reverse seared steak last night and both me and my wife loved it. I used 1" thick sirloin and cooked it in the oven and then a pan. I have been watching your channels now for just over a year and I am so glad I tried this.

@birdinbham8577 6 месяцев назад

Wow, just wow. I was only able to brine my steaks for 12 hours but it made a big difference. I used 11/2 strips and it only took 55 minutes to get them to temperature. It’s so moist you won’t believe it. Thanks for the video

@palaceofwisdom9448 10 месяцев назад

As a condo dweller, I always appreciate being shown indoor techniques as well as the grill.

@fingerlakesfishing4997 10 месяцев назад

Love your videos Gaga just got your book for my birthday going to be making a lot of your recipies

@krispyslop137 4 месяца назад

Guga I always watch your videos during my free time at work, and when I need steak advice, you never disappoint. Thank you 😁

@cheemz8547 10 месяцев назад

Guga as someone who can't always buy the best steaks (i'm a student), i almost always reverse sear my steaks bc it's efficient, they always come out tender and perfectly medium rare, and overall just amazing.

@TJsVette 10 месяцев назад

I wish one day to meet Guga and try one of his steaks. I have watched for a very long time and have seen his channel blow up. Much love guga

@KingOfKings369- 10 месяцев назад

No one comes close to Guga when it comes to steak, looking forward to cook my first stake I think I will try this technique!

@Michiba 10 месяцев назад

My girl got me his cookbook for my birthday a few weeks ago, such an awesome gift honestly helped out big time. It’s been said before through other comments but if ya see this Guga, try the Doritos dips. There’s two flavors and I tried them out…the ranch flavor was pretty interesting with the steak 😂

@thegrumpyfoodie 9 месяцев назад

I love the cook on this one. Gorgeous cook and crust.

@G60syncro 10 месяцев назад

That indoor technique is on point! Canadian here and I don't care what you say ''Yeah I BBQ year round...'' There's no way -20* BBQ can be fun so I take the cooking indoors! However, winter is cold smoke season!! It's so easy to go extreme and the heat never gets out of hand so you can do stuff that just would'nt be possible in the summer!!

@dhowting 10 месяцев назад

I reverse sear my 2 Lb tomahawks but pretty much grill or pan sear any other cuts. I try not to go more than 3/4 - 1 inch thick. Love your videos, great techniques and VERY instructional too!!! I always learn something when I watch Guga!! The only thing I'd do differently is on the grill, rotate the steak not the grid.....you're letting the steel cool down by rotating the grill then moving your steak back onto the cold side.

@Mercilon 10 месяцев назад

He moves the grid and utilises the cooled section to prevent grill marks which are going to be burnt - you're not using the hot surface to cook like you are in a pan, you're just using the flame. (this is paraphrasing one of his SVE videos which covers different types of searing.)

@budgiebee7530 2 дня назад

Wow!!! Awesome Guga, tx for sharing!

@jamiesuejeffery 10 месяцев назад

Since I don't have a Sous Vide station in my kitchen, reverse sarsed is my new favorite way to do it. Low and slow (to rare, my prefered temp for beef), then crust it up baby!

@jonathanfoster2263 10 месяцев назад

I use a cold sear for pan searing. Start on a cold pan, no oil, turn on heat med-med hi, then flip every 60 seconds. makes a perfect edge to edge medium rare while having an end to end sear

@nikolaivista920 3 месяца назад

To this man, eating is a visceral experience! Kudos to him!

@valentinninjalord9735 10 месяцев назад

Thank you so much for this.We appreciate it so much.I love how you take the time to do this for us.Does someone help me by answering me of why was the steak red

@mhoulder59 10 месяцев назад

Mr Guga. I don't know who your cinematographer is? But he/she needs an award. And the food content is great as always!!

@bigdanny9721 10 месяцев назад

GUGA 2024 Make Steak Great Again!

@ildarm 10 месяцев назад

it shows you're working out, good job!

@itstaemonson 5 месяцев назад

I cooked my first steak ever because of you

@misterskarbero5374 10 месяцев назад

thanks guga i love you!!!!!!!!!!!!!

@drerod8543 10 месяцев назад

Came for the steak, left with an awesome side dish ❤

@MrA.L.K 10 месяцев назад

Love your videos. I will challenge you to do something different for a reverse sear. After you take the steak out of the over, let it rest for 10 minutes. Then do the hot sear. Seems similar but it does produce better results.

@joshuamcconnell2785 10 месяцев назад

Wood fire is the best for steak. It doesn't take hours. The heat is sufficient to change the sugars in the meat to better ones. The sear is unmatched. The flavor is awesome.

@DrivingWithJake 10 месяцев назад

I always enjoy those. I did years ago have an electric grill for inside it actually worked quite well as the fat would cause the flame reaction and create better flavor but nothing beats a real flame. It's almost time to start getting my smoker out can't wait for a few nice fat steaks. :)

@erikhelm8014 9 месяцев назад

Bout time you did this one Guga

@user-ee5sw3nc1v 10 месяцев назад

incorporating more videos that help you to become a better cook is a great idea

@alexandresuplicy5931 10 месяцев назад

Love your content Guga! What I never saw in your videos is the topic of different kinds os wood to smoke with.. I love using apple wood and I would love to see your opinion on this!

@lizafrench8455 10 месяцев назад

They say guga is the king of steaks, but he's the king of side dishes too

@docandreferreira 10 месяцев назад

Great video!, as usual, thank you very much! Guga, are these knives available in Brazil?!

@badad0166 10 месяцев назад

A nice thick steak in the Toaster Oven at 150f for the afternoon. Reverse sear for a quick hot finish. Pink perfection. Took too many years to find this out.

@Erick89755 10 месяцев назад

Guga I love your cooking vids

@exploringwithsolwalk3726 10 месяцев назад

I love the educational videos

@Dynam1cSmurf 10 месяцев назад

Love it!!!!

@daveknight3940 10 месяцев назад

love the video but,..... Guga, try this. cold smoke that S and P seasoned steak, then vacuum seal it with (insert your favorite herbs here) whatever you'd like. Sous vide to preferred temp, then sear. I'm not saying it's the best, but it hit all of the notes for my family.

@l.6606 10 месяцев назад

Love your new logo! The first was good, but this one's "class."

@pflick13 10 месяцев назад

Everytime Dalstrong sponsors a video, I end up purchasing a blade of some sort!!

@senseixmartin7296 10 месяцев назад

I love chicken. I love stake and I love shrimp. I love food. I love protein and I love this channel

@WarkWarbly 10 месяцев назад

Guga. There's something called a jet log. Yes log, l-o-g. You get a log about a foot long. You drill a hole (typically using a wood auger) about 8-10 inches down. The auger bit can be 2-3 inches wide. Then on the side of the log you drill a smaller hole, 1-2 inches wide. You should have something like a L shaped pipe. Plant the closed end firmly on the ground. Fill the log with tinder and kindling, light on fire through the small hole. Place a stove cover in top, or a grill that sits just slightly above the rim. Let everything get hot. Then partially plug the small hole on the side to control the flame. If you do this with apple wood I don't think you'd go back to charcoal. The key here is patience. You want the inside of the log thoroughly scorched and blackened. You'll want the grill top on the hotter side as the air moving across it cools it down surprisingly quick. To control the flame height you'll need something that can partially plug the inlet hole. You can skip the grill/stove cover for some small rocks/stones and a cast iron. With one log you can cook for a few hours. A log that is 2 feet long and 10-13 inches across will last 6-8 hours.

@ColtGColtG 10 месяцев назад

you should get Dalstrong to sponcer a video where you go over what basic knives you should have for most meat craft purposes like best for trimming fat or removing pellicles

@DASPRiD 10 месяцев назад

I'm more of a fan of cold searing, gave me great results every time.

@vicentearriagada4535 10 месяцев назад

Hi Guga! I really enjoyed your video! I have a question about heating oil to seal the steak. In your video, you heated the oil for 2 minutes. Is this duration standard, or does it depend on the type of oil used? I'm concerned about the oil burning. Can you provide any recommendations on how to heat the oil properly to prevent it from burning? Thanks

@livingchaos937 10 месяцев назад

Guga we all know the best way to cook a steak is sous-vide. Im a butcher and i recommend my customers to cook em sous-vide. Thanks to you.

@c0p0n 10 месяцев назад

Gran vídeo, en España no tenemos ni puta idea de cómo cocinar un bistec correctamente. Thank you

@Dalmos1981 10 месяцев назад

Looks great. How much internal temperature? Did not mention in video

@Mikemoto1 10 месяцев назад

That side dish looks great

@tjk4256 10 месяцев назад

Love your video

@MonkUSMC 10 месяцев назад

Been doing steaks this way for years. I've tried different methods but the one that works best for me is putting them into the smoker at 250*f (121*C) until internal temp is 115*f (46*C) and sear on a pan until just before med rare; or 130*f (54*C).

@johndough8115 10 месяцев назад

Allow the steak to rest 8 to 10 min BEFORE pan searing. You will get even better results... and you can serve the steak pipping hot, right after the sear.. rather than needing additional wait time + serving cold / luke warm steak.

@MonkUSMC 10 месяцев назад

@@johndough8115 Haven't heard this way but I'll give it a try, thanks!

@MyZ001 7 месяцев назад

@@MonkUSMC I've watched few reverse searing videos, and they all say "best way to cook a steak" but none say why. What does reverse searing do that makes it "the best way to cook a steak"?

@zacharywhitney7295 10 месяцев назад

Love the green-screen kitchen in the background 😂

@CC-dx6bc 24 дня назад

Leo and Guga dynamic duo

@pabo8080 10 месяцев назад

Waiting for the collab between Guga and Chef Jean Pierre

@mikethedigitaldoctorjarvis 10 месяцев назад

Oh that's a great idea ! 😊

@pabo8080 10 месяцев назад

They even live close to each other@@mikethedigitaldoctorjarvis

@HumanPrism 10 месяцев назад

Hey Guga. Would you mind doing a cold sear video, so us viewers can get your take and opinion about it? Thank you sir for all your hard work and super awesome videos!

@HrEz2kX 10 месяцев назад

Hi Guga, you didn’t mention what temperature to get the steak to in the oven before removing. Guessing 135, but maybe it should be slightly below before searing?

@thafinessekid7879 10 месяцев назад

Also wondering this

@guga 10 месяцев назад

You want to remove 125f as it will raise to 135

@JoseWolff 10 месяцев назад

was also wondering, glad he responded here ✔

@SirBrass 9 месяцев назад

@guga same applies if we're using sous vide for the cook, right?

@av8153 10 месяцев назад

Try adding fried avocado slices to the side dish. Avocado slices in flour dredge, egg dipped, panko, then fried.

@yamichu2 10 месяцев назад

Those two different fonts are an absolute headache, but thank you for making this video because I only have a pan at home.

@SaltyTowers 10 месяцев назад

I want Gordon at Guga’s house! He needs to taste this!

@Nick_Tank 10 месяцев назад

I’m 26 and got the love of steaks by you Guga!!! Got my first house a couple years ago and I’ve never stopped watching you!!! You’ve helped me survive literally 😂😂😂 I used to be a microwave master now I can confidently call myself a meat guy

@ligma212 10 месяцев назад

Now learn how to make other meals instead of just meat to give your dishes flourish like side dishes etc and you will be a very well rounded impressive cook who can make multiple course meals for friends!

@Nick_Tank 10 месяцев назад

@@ligma212 love this comment tbh!! A nice commenter finally! I’ll take that advice and run with it cause these side dishes are looking easier and easier

@robert7984 10 месяцев назад

Guga has lost weight...Looking good man!

@Brusseldudes7180 10 месяцев назад

Leo gets all the best taste tests

@juliafiore120 10 месяцев назад

Looks so delicious. Now, I want steak 🥩 😂

@James_D. 10 месяцев назад

It’s Guga Time!

@teetendo64 10 месяцев назад

Picanhasaurus!

@fcaiden637 10 месяцев назад

Looks bussin

@noahzsol 10 месяцев назад

Have you seen the Cold Searing method from America's Test Kitchen? It seemed ridiculous but I tried it and got an amazing steak and really good fond in the pan.

@samuraidoggy 10 месяцев назад

Charcoal grilled steak is ALWAYS the best. Frying pan is a substitute, but real flames are the best way to bring out the aroma of a steak. Frying pan and reverse searing can never achieve the same.

@Vee3000 10 месяцев назад

I love guga

@aaasports9898 10 месяцев назад

Looking good slim!

@yukariyakumox9027 10 месяцев назад

Hey guga, love the content! I do have a question though: At what temperature do you take the steaks out of the oven, and how many degrees do you put the oven on? I'm quite a novice when it comes to cooking in general, especially steaks, but I really want to take the big step and actually do it myself. Thank you for always presenting your delicious creations with a big smile!

@TAEHSAEN 10 месяцев назад

Exactly. Guga forgot to mention what temperature he takes the steak out of the oven.

@TheRealYDA 10 месяцев назад

I Think the Internal Temp is 135°F for Medium Rare, Go Check some of his Other Videos 😅

@yukariyakumox9027 10 месяцев назад

alright thank you! I'll do my best, wish you a nice day, kind person@@TheRealYDA

@TheRealYDA 10 месяцев назад

@@yukariyakumox9027 No Problem, Hope your Steaks are Nice!

@KrelosWanchez 10 месяцев назад

If your shooting for medium rare take the steak out at around 125 before searing, the steak will rise in temp when being seared and will carry over to 135 when resting

@lilchinny36 10 месяцев назад

Love your RU-vid and learned a lot! But have you tried cold searing? It's actually not bad and great for people who live in apartments and hardly any smoke!

@galenmonette5145 10 месяцев назад

You go Leo

@coltonpainter6446 10 месяцев назад

Bruh that is well done 1-2 hours @ 250• in an air fryer!? You've lost your mind homie! I love you and love all your videos!!!! I tell everyone when they ask how I made my steaks so good when they come over, I say, "You can't beat a Guga steak!!!" So trust me, you are my FU@:(ing hero!!!! But for some reason these times don't match up in real life!?

@flint3866 10 месяцев назад

Its a toaster oven. Definitely not a air fryer

@Adam-qz9ec 10 месяцев назад

Hey Guga, do you have a comparison video on reverse searing vs searing first?

@THATSAMURAI_GUY 10 месяцев назад

yooooooooo good vid

@Honk21 28 дней назад

I seen em that shape at the flea market in Okeechobee back in 92 LOL they were not good knives, unlike those Dalstrong. I like those a lot!

@clololown 10 месяцев назад

impressive, gonna try it but no fancy thermometer

@thomastimms88 9 месяцев назад

What temperature should i cook the steak to? I have a thermometer

@anr3192 10 месяцев назад

Guga you should try Swiss Wagyu would be a great vid 👍

@tinovanderzwanphonocave544 10 месяцев назад

you can add a char-type taste with pan-fried steak, flambe the steak with cognac, and hold the steak in the flames if they go out too soon add more cognac.

@MMOChampster 10 месяцев назад

30 seconds in and we find out an inch is all it takes to satisfy Guga.

@jeremiahkagin513 6 месяцев назад

I gotta say i prefer to reverse sear by putting the steak on the grill. No flame under the steak and low heat on the other side of the grill. Once it gets to 110 turn that grill up finish the steak to your temp. Let rest and pour browned sage butter over the cut.

@fortnitegamer5266 10 месяцев назад

Ayyy 20 minute gang

@fluttershy77x 8 месяцев назад

What temperature are we looking for, when heating the steak the first time?

@thafinessekid7879 10 месяцев назад

Am I able to do this in an oven without a cooling rack ?

@patricknez7258 10 месяцев назад

I do the bounce too lol! I wasn't sure if that was a thing or not

@iulianbosneanu 10 месяцев назад

Nice to see your videos, because i can feel the passion. Also i'm looking at comments and everybody is thrilled. Man, for me the meat is not done enough. I can't eat that not very cooked blood. Maybe it's wrong, but i love my meat to be well done. Have fun with your cooking!

@BenLobenstein 10 месяцев назад

The steak juice is not blood.

@iulianbosneanu 10 месяцев назад

@@BenLobenstein i see blood in the middle, or raw meet. Not my cup of tea. His way of doing the steaks is great, but they are too raw for me. Glad the majority likes them in this way. I just can't eat something raw, not cooked too well.

@BenLobenstein 10 месяцев назад

please educate yourself, I think you are confusing myoglobin with hemoglobin.

@iulianbosneanu 10 месяцев назад

@@BenLobenstein probably, but still don't look ok for me. De gustibus non disputandum!

@supersazz 10 месяцев назад

Guga you should dry age with salmiakki (that think from Finland)

@Faenwolf 10 месяцев назад

I would try the cold-sear method by Lan Lam from America‘s Test Kitchen. Surprisingly good results and no smoke or mess whatsoever.

@RoyZoe 10 месяцев назад

hello Guga I love how you use gochujang in your cooking. But If you can, try to get some homemade gochujang because factory made ones are crap. I guarantee that it will blow your mind away. I really wished that you got some during your visit here.

@jmoney6900 10 месяцев назад

Honestly it’s cheaper to get sous vide then those wireless thermometers and I believe combining sous vide and reverse sear gets the best results.

@electrikoptik 10 месяцев назад

Can you boys imagine a reverse seared water aged Angel? Chef's kiss 👌❤

@JAF30 10 месяцев назад

After he is done with steaks.. like Guga would ever be done with steaks :D, I wonder if he would do a series of cooking the cheap cuts in things like crockpot/slow cooker and insta pot type devices. Also Guga did you know Crock pot now sells a sous vide cooker..