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!
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.
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.
@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
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)
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
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.
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.
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.
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.
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.
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.
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.
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.
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?
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.
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!!
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
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!
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.
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
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).
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 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"?
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.
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.
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.
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.)
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 😂
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
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!
@@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
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.
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.
I’ve always started with hot oil, seared each side. Then add butter, garlic, thyme, rosemary. depending on how rare and how thick, I baste 2 min a side until perfect. The trick is not burning the garlic! Only use salt and pepper to season the steak. I have done enough to be able to get it perfect everytime. I don’t get why cooking it before? I feel like it would over cook easy in the pan.
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!
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
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
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.
I applied a Reverse-Sear method on me Porterhouse; I also watched that 100 Years Of Steak video so I can remake the Longhorn Steakhouse Seasoning at home. It was worth it :D Is it possible to Reverse-Sear a Capitan steak? Also can someone use Country Crock margarine as replacement for butter when basting? Idk if I sound like a Looney but I had to ask my questions. Love watching these videos :D 🐼🎨📼💾🦦🦦🦦
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.
Guga definitely sidenoted the airfryer. For an indoor reverse sear, forget using anything else except the pan. Put your steak in the air fryer, on edge fat cap up, and depending on your airfryer, cook for 15-30 minutes at 200-220F. The convection will bring the steak to temp quickly, remove moisture from the surface, and baste the steak with the fat cap above it. Take the steak out and apply pan sear.
FYI - You should rest the steak 8 to 10min, BEFORE searing the steak. The steak will reach full Med-Rare temp... then cool down to near room temp. This will help prevent the steak from overcooking, when you go to Sear it. This is something that Guga, didnt seem to realize.. and is why his results are not a flawless pink... from center to edge.
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.
Guga I'm calling you out! I've seen everything from all you guys. You have had your minions show you variables that have been better than your known gorgeous standards. Go through your videos (minions do this) everytime maumau, angel, Leo, and all your team said it's better... we need a Guga cook-off. Which is best? It hasn't been the basic. No rules, just history vs history. Cmon don't be basic.
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!?
Well the video is great, but while Guga mentions to user a thermometer - I cant find the temperature at which to take the steak out of the over (sorry if its there and I missed it, but I watched already 4 times)
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
Guga is my meat master. However I've found better cook and flavor smoking my steaks at 180ish till it reaches 110 internal temperature. And then I'll do a hard sear with wagu fat and let rest. I've found this gets more smoke flavor and better medium rare cook
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. :)
I always have trouble when I get my pan super hot like they say, and it just immediately burns the oil and butter. Then if I wipe it out and start over then it’s not hot enough and I overcook the steak :( I’ve only gotten medium rare-ish a couple times. But the flavors are still incredible even if it’s over cooked. Maybe I need to invest in a grill
Firstly, after your steak has been pulled out of the Oven (115f), LET IT REST for 8 to 10 minutes. When time is almost up... get a Cast Iron pan.. and heat it up for a good 3 minutes (WITHOUT ANY OIL / BUTTER). Cast Iron absorbs heat slower than most pans... though, even if you dont have cast iron, I recommend pre-heating the pan (just less time). Quickly pat the steak dry with paper towels, to make sure its completely dry on every side. Make sure you wipe the plate / pan its on too.. so that you are not re-wetting it. Now, pour a generous amount of oil into the bottom of the pan. Allow it to heat up to the point where it starts to smoke a little. Or at least, if you throw a few drops of water into it.. the water beads up and sizzles immediately. Grab the steak, and put it in the pan. Do NOT move the steak, for a full 60 seconds. (Use a digital timer for this, or the Seconds-Hands of an analog clock) Flip the steak over, and again... do not move the steak for the full 60 seconds. If the steak is not seared as much as you desired... you either didnt use enough Oil.. and or... your stove might not be hot as others.. and so, flip the steak back over, and do another 15 to 20 seconds per side. Repeat as needed, until its crisp enough. By Pre-Resting the steak... you allow the steak to come up to full Med-Rare temp.. and then it will cool down, quite a bit. This cool down period, will help prevent the steak from over-cooking, when you go to Sear it. Also, since the steak will be drier due to the juices absorbing back into it.. as well as you patting the excess juices off of the surface.. it will Sear much Faster, and Easier. By using a Cast Iron pan... even a lower powered stove, will be able to sear much better... because Cast Iron will store a lot more Heat energy within it... and will release it MUCH slower than a typical frying pan. This means, that when you put the cool steak in the Cast Iron pan.. the oil temps are NOT going to be effected.. because the Cast Iron has so much heat in reserve.. that it keeps the oil temps from dropping. Where as a regular thin pan.. will be much more effected, and the oil temps may drop too much. If the oil gets too cool.. it will effect the amount of time it takes to Brown the meat. And the more time it takes to brown the meat... the more likely it will over-cook the center of the meat. I personally do not use Butter, when searing my steaks. However, I think there would be no problem with a butter + oil mix, for a mere 2 minutes worth of searing. If not.. you could add the butter in the last 20 to 30 seconds of your sear job. Also, while Guga uses Thyme in the Butter process.. I tend to put dried spices on my steak, before hand. Such as: Salt, Pepper, Red Pepper / Chipotle powder, Garlic, Rosemary, Thyme. I pre season all sides of the steak, and then let the steak sit out on a place at room temp, for like 30 min to an hour. Or.. I will pre-season the night before.. and put the seasoned steak back in the fridge, to allow the flavors to penetrate the meat much better / deeper. A small amount of acids: vinegar / balsamic / citrus , and or wine.. is also good to use before spicing it.. as allows the dry spices to stick to the wetted steak... as well as the further help the spices penetrate the meat. Acids help break down meat, to make it more tender. And Alcohol (wine) is excellent at penetrating deep into the tissues... and quite quickly. Hot spices / Hot peppers, also helps break down meats and penetrate deeper. So.. Try investing in a good thick and heavy Cast Iron skillet first. If that isnt enough, then yeah... an outdoor Grill or improved gas stove with higher BTU abilities, will help solve the issues.
@Guga You didn’t say what’s the temperature we’d need to reach in the oven for Medium Rare doneness. Is it 130? It will get some heat when we do the crust on the pan.
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
Why did you leave in the part of you basting the steak? No wonder you left that steak out of the tasting clip, cause you messed it up. But why would you leave that in the video?
Guga, you have ruined my household! I learned a lot from your videos and it's changed the way I cook! Now when we order steak, it always falls short compared to what I cook at home!
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.
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!
