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The GREATEST Indoor Steak I ever Made!

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Nothing like cooking the perfect steaks, sometimes doing that indoor can be challenging. But I finally made the best version of my indoor steak with no compromise! Results were just perfect.
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#steak #SousVide #Recipe

Опубликовано:

11 мар 2022

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Комментарии : 767

@jpg7616 2 года назад

Gotta say man - Angel’s been on point with his guesses lately. He can tell choice from prime, guessed the compound butter. He’s become a taste genius

@bloodphantom81 2 года назад

I was just thinking the same thing. so nonchalant too.

@feelcollins4358 2 года назад

Plot twist: He actually works as a Michelin taster agent

@TheShinyHuntersClub 2 года назад

Just said the same thing lol . The last few videos he’s been so on point 🔥

@savagereign 2 года назад

His palate has really been trained by tasting all the experiments. More and more I think he could start his own channel.

@adamsteinhardt6393 2 года назад

He’s like a bloodhound

@bigjay1970 2 года назад

Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇

@TheFar95 2 года назад

You can use a smoke gun to cook? I been using that thing for years to light........................ I mean to provide smells and stuff.

@bigjay1970 2 года назад

@PewDiePie ᨆ My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪

@frostnight2680 2 года назад

Can you smoke cheese with it?

@Khalid.Al-Bahi 2 года назад

@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.

@JohnSmith-me4ik 2 года назад

Sounds extremely unhealthy

@marinc72ify 2 года назад

My family doesn’t understand my obsession with steaks lately!! Definitely so much to learn from Guga!!!

@HereComesThePaine 2 года назад

Just gotta have the right equipment, budget and ingredients and you're good to go. Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc

@PUNishment777 2 года назад

CONVERT THY FAMILY UNTO GUGA FOODS

@heathwoodlee520 2 года назад

Yeah it’s dangerous. My kids actually ask if I learned something from watching Guga whenever I cook something new.

@tatlifelover 2 года назад

Lol. Have you been sous viding? I feel like most people would find that to be extreme

@tiplady_catch_and_release 2 года назад

if you watch Guga a lot you have to be obsessed with steaks!

@joeblount7156 2 года назад

"What if you don't have a grill? like if you live in an apartment? Well, just get your smoke gun and flamethrower..."

@M3Froggy Год назад

The apartment smoke detector be like: arghhhhhhhhhh

@mrek.f1c0 Год назад

Smoke gun costs like 15€ from china..

@soulfire2588 11 месяцев назад

Yeaaaa….

@mrdankhimself 2 года назад

I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!

@dannorris1088 2 года назад

Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.

@deathspawnproductions 2 года назад

For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat

@WorldwideDarts 2 года назад

I've been watching both channels for the longest time. I have to say, Leo is an awesome addition to the videos. 👍🏻

@scotstafford 2 года назад

That compound butter looks good. Put the steak on a rack so the bottom gets some smoke, too!

@TheShinyHuntersClub 2 года назад

Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥

@notagoodmemer 2 года назад

Guga thank you for showing us that smoke gun I totally am going to use this with wood pellets for food and not weed for my lungs

@drewt1717 2 года назад

How about a weed-smoked steak? That probably be the first steak that gives you "the munchies" 🤣

@notagoodmemer 2 года назад

@@drewt1717 one experiment guga wont ever do lol

@sesseljabs964 2 года назад

can you smoke weed with it? asking for a friend

@beat9740 2 года назад

let me know if you do this...

@deminybs 2 года назад

about to try my first dry aged steak today along side with a control from the same loin, super excited 😊

@Allenballen88 2 года назад

my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!

@MyUsernameIsAlsoBort 2 года назад

The smoked sliced steak looks like it has the most potential for me personally. Maybe the trick is to smoke it for less time so it's not overwhelming.

@Ironsword-yd5cn 2 года назад

Ah yes, the 420 steak

@lbertlopez83 2 года назад

😤😵‍💫

@adamnwizard 2 года назад

Loved this one. The fact that Angel guessed how the last one was prepared is cool hahah!

@catman8735 2 года назад

Made 100% indoor **brings grill indoors**

@CC-dx6bc 4 месяца назад

Can use cast iron

@adambarron4015 2 года назад

As Guga smoked everything else, I was waiting on a smoked whiskey cocktail.

@NotYourAverageNurse 2 года назад

Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think

@drewt1717 2 года назад

Each one of those is it's own flavor king... makes me wonder if it would be super confusing on the ole tastebuds

@ForbiddenFollyFollower 2 года назад

You are a mad scientist.

@NotYourAverageNurse 2 года назад

@@drewt1717 worth trying though! Guga is all about the experiments and I think it would be a a crazy take on his butter of the gods

@thorasguardselectrician2013 2 года назад

Sounds good, but I do prefer regular garlic to black garlic. I like savory more then sweet.

@sworddomo1951 2 года назад

Smoked queso: Smoked gouda Velveeta cheese Colby jack Diced Jalapeño Cream of Mushroom soup Minced Red onions Roasted tomatoes Seasoned with guga rub 350 15 minutes stir 350 for 5 minutes Smoked 5 minutes or more Paired with crackers

@Torm731 2 года назад

Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor

@henryeccleston7381 2 года назад

Smoke steak five minutes, then sous vide, then sear with smoked compound butter. Pair with Irish Champ (mashed potatoes with roughly equal parts mash and green onions by volume, the mash being very heavy on the salt, butter, and cream), and salt water steamed vegetables lightly torched, smoked for not more than a minute, and then tossed with sesame oil. A good red wine, dry but with some sweetness on the palate and pronounced acidity (not sour, but acidic enough to cut the richness and smoke) or an Irish red ale or stout like Smithwicks or Guinness to drink with it, and followed by a Creme Brûlée based on a custard flavoured with a touch of rose water, a hint of vanilla, and a dash of whiskey, and the sugar topping made from sugar smoked generously. Total cooking time: 2.5-3.0 hours at a fairly leisurely pace for one person cooking, assuming the creme brûlée custard was made the day before. Total cost: for dinner for two, should be able to keep it at less than $100 even with quite high quality steaks.

@NinjaMonkeyPrime 2 года назад

I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.

@jasonpratt5126 2 года назад

Props to the editing department for the subtle touch of the 'celebration' confetti all looking like wood worms!

@chrisrobinson246 2 года назад

this looks amazing!! that smoked steak with compound butter was screaming "I will blow your mind through the screen"

@Just_Pele 2 года назад

Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.

@colinst.claire2198 2 года назад

Lol I get pumped every time guga says “I know they don’t look that good right now, but watch this!” 🔥

@StacyInLove1 2 года назад

I normally like great steaks with no sauce... but I was waiting for Angel to dip a piece of steak into the cheese sauce!

@TheSoltesz Год назад

We have a place in Sadkatoon that cold smokes steaks for (I think) 24hrs. Even with no seasoning, just cooked in a pan and it's the best flavour

@DarthNoshitam 2 года назад

I always imagine Guga playing that flute riff 😂

@Daveyjokes 2 года назад

Now I will too

@matthewkellow8859 2 года назад

Great idea and so easy to have sitting there ready ant waiting

@kilsoph398 2 года назад

I really hope I wasn't the only one who wanted to buy the smoke gun for other purposes.

@tool4everyneed 2 года назад

My first thought..

@devonmartinez4961 2 года назад

I am speaking directly to the Sou vide everything people. Today for dinner did an experiment, I sou vide pork chops in nothing but Himalayas pink salt and Irish butter at 400 degrees for 4 hours after which I patted them dry then coated them in lemon pepper bread crumbs finally air frying them at 390 degrees for for 10-12 minutes flipping at 5-6. The taste was perfect you won't even need a sauce to add flavor. You should try it and make a video of it

@ulf63 2 года назад

How can you sous vide something at 400 degrees??

@devonmartinez4961 2 года назад

Again to the sou vide everything people. If you sou vide can't reach 400 degrees then that's fine just go as high as you can and try from there you can even explore flavors with different salts, butters and bread crumbs to compare. Hey maybe you can do a video on that

@jorgee.ramirezm.7301 2 года назад

Waiter: -How much cheese will you like on your side dish sir? Guga: - Yes

@D3monicus 2 года назад

crazy idea here: PMS - Pressurized Meat Smoker: Step 1: get a smoke gun and pellets Step 2: get a pressure cooker/container step 3: get a air compressor step 4: place the meat inside the pressure container and close it step 5: send smoke into the pressure container step 6: connect air compressor and send air inside pressurizing the smoke into the meat step 7: leave it for 5 minutes step 8: release air and remove meat from container step 9 COOK AND EAT IT :p This method infuses the smoke into the meat without removing the smoke from the container as a vacuum sealer would. have fun!

@Agon1X 2 года назад

Greetings from the netherlands. I love your videos keep it up

@logans_watches 2 года назад

Guga, you do all these great experiments. But how do you keep track of what your best experiments were so far? You should consider incorporating some sort of grading system, so that you can go back to all of your experiments and rank them by how successful they were or how good the steaks tasted.

@fantasy_reader 2 года назад

I love to experience the excitement through you guys , even if I don't do it myself I get to know if it will or won't be good , thank you guga 😉💙

@juliosamaniego2206 2 года назад

As always, amazing vid Guga & team! Mouth watering 🤤

@b.r.fowler785 2 года назад

Oh, yeah…I remember seeing Emilio’s new accessories shop on Instagram. Nice to see you trying it out!

@lilbitz17 2 года назад

Guga’s voice intonations when he’s listing instructions or ingredients crack me up

@shenlun 2 года назад

Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.

@Tholopotami 2 года назад

The BEST! I love you Guga 💪🚀 I can’t wait to do this, with smoked black garlic compound butter ❤️

@gzila57 2 года назад

I'd love to see "smoked after sous vide, before sear". I feel like that might hit a sweet spot.

@uzumakinagato5324 2 года назад

Actually Fat absorbs the Smoke. Therefore compound butter won as fat amount in that was higher than others.

@nunisaurus 10 месяцев назад

I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol

@jeremynielsen5555 2 года назад

I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.

@saschasingsong5868 2 года назад

Guga, as someone who is trying to lose weight, keep your path! I did the gnocci meal yesterday.. it was awesome! Love you guys

@AllaMortify 2 года назад

I was thinking I should get my smoke gun out again. Haven't used it over the winter. I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.

@adrienhb8763 2 года назад

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

@thirstfast1025 2 года назад

I've complimented it before, but Guga's knife display absolutely blows my mind.

@HalfCycle 2 года назад

10:05 Angels face😂😂

@Hi11is 2 года назад

Use a fork to create deep ridges in the butter you get several times the area so you can decrease the time. Smoking the shredded cheese for your dip is the ticket to getting it done quickly.

@drummerkingrulez672 2 года назад

Your right guga smoke does make everything taste better! This bowl of cereal tastes amazing!

@SankofaNYC 2 года назад

I always like when the OG music is back during the "WATCH THIS" section of the video lol

@Jadguy24 2 года назад

My friend Jason invented a cold smoker that was a smoke gun and container to keep the smoke in all in one

@benthere8051 2 года назад

I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor. I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.

@mathewkatsonis3434 2 года назад

Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.

@shanglinli2772 2 года назад

Guga, you should make a compilation of all your side dishes!

@jimcalvinangladadavis1381 2 года назад

Yes, please!!!!🙏🙏🙏

@Magmafrost13 2 года назад

Or just individual youtube shorts for them. He did do that for a few of them though so maybe it didnt work out.

@jimcalvinangladadavis1381 2 года назад

@@Magmafrost13 yes, totally agree, hope guga listens!!

@dvomang 2 года назад

Next time try Cream of Jalapeño or Poblano or even Cream of Bacon for the queso! It’s soooo good.

@0brettsteele0 2 года назад

Suggestion, a cheap coffee grinder might make short work of the pellets.

@exploringwithsolwalk3726 2 года назад

I live in an apartment and so this video was invaluable to me. Thank you very much!

@Notahacker420 2 года назад

Thumbs up for the electric bong...lol.

@AsterDXZ 2 года назад

3:40 Smoked Guga, a preview of Dry-Aged Angel

@brunogaming3531 2 года назад

9:47 no words but I understand😂😂😂

@googleplay9522 2 года назад

2:29 Smoked compound butter

@isaiahcampbell9248 2 года назад

Love the channel Guga. Long time fan. Keep up the good work

@Redrojarr 2 года назад

Hey Guga! Thank you so much for making this video! You made me so happy. And the compound butter is genius. Now I can't wait to get a smoking gun and give it a try. 😎😎😎

@L5S5D6 Год назад

I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips

@notyourconcern8271 2 года назад

Do a Tapatio or Valentina (black label) steak

@halfaddict 2 года назад

You can get get the tropical spark coffee wood pellets for 13 bux on that one site that delivers all the time.

@savagereign 2 года назад

Angel is developing his palate fantastically!!!! I want to see Angel reviewing restaurants.

@sachapatel5371 2 года назад

Greetings from Abu Dhabi...love the videos, they don't come out fast enough lol

@therichieboy 2 года назад

I JUST built myself a cold smoker out of an old moka pot. Great timing!

@jameskallergis190 2 года назад

Can you use the smoke gun for a brisket after cooking it Sous Vide? I found a video with pork where Guga uses a smoker and the smoke gun. Would be nice to see that done with a brisket.

@mpptaj 2 года назад

YT needs a 10 second fast forward for every time Leo starts talking

@RumandCook 2 года назад

Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁

@KilroyWasHere83 2 года назад

Now what you should do is top the steaks with the smoked cheese dip

@jordyboofs5870 2 года назад

I think we can all agree that Angel is a genius on top of Guga’s already crazy experiments and he still guessing the ingredients right.

@brianscott3021 2 года назад

Maybe do one smoke before after and use the compound butter

@tyler6147 2 года назад

You should do a wood battle. See which wood works better with beef, pork, and chicken.

@jayh4904 2 года назад

Just realised Angel sounds like Sid the Sloth off ice age! No wonder the vibes are elite in this channel.

@bleachedbit 2 года назад

Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)

@marcobergmann8408 2 года назад

You didn't really mention the coffee in the tasting at the end? Was it not noticable?

@jimjam1225 2 года назад

Video idea: Pork battle. Iberico vs Mangalitsa vs Kurobuta vs Berkshire vs Jeju etc.

@hollisterman06 Год назад

I used my smoking gun to make smoked chocolate chip scones. My tip is to not let it sit long. The chocolate picked it up quick!

@RizingDeadShot 2 года назад

That smoke gun looks like a lot of fun, I wonder if it works with other kinds of smoke

@BrentLorend 2 года назад

I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.

@ddx777 2 года назад

Taking them outside to sear with a flame thrower does not make this an indoor steak. Should have seared these on the stove for a full indoor experience.

@Larce89 2 года назад

True.

@hmgaming7725 2 года назад

when you use compound butter smoke essence work better that smoke the butter

@billyboy7374 2 года назад

Please do a herb experiment! How much rosemary and thyme basting do you need to feel the flavour? Something along those lines.

@t12345642 2 года назад

I may not have a grill or smoker in my apartment but I definitely have a flame thrower to sear my steak 😆 lol

@olaff4223 2 года назад

"You don't want to swallow it; you just want to savor it in your mouth." I hear that She said that at one time.

@Nord_Kitten Год назад

so for a fair test i would have put not smoked butter on the other two steaks, because is it the smoke or the butter making the steak better at that point

@Freeflier1978 2 года назад

Cold smoke the steak, and use the smoked compound butter as well.

@joshuag8092 2 года назад

Guga if u put the pellets in just a lill water they will expand then let them dry out thell become a saw dust kinda.

@blackbass4u2c 2 года назад

I always thought that if you pull a vacuum on the meat then fill a container with smoke and open a valve to pull the smoke through a bed of nails of meat injection and puncture it on the bed then pull the smoke into the steak...