Sous Vide THICK Steaks vs THIN Steaks Experiment!
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- Опубликовано: 8 фев 2025
- I always recommend thick steaks when cooking sous vide. It is always amazing and never lets me down. When cooking steaks that are thin, I normally recommend cooking for less them because it is what made sense to me. But I really never tested this theory, today I give this experiment a try and here are the results.
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#SousVide #Steak #SteakRecipe
"How ridiculous are little kids who sit for hours watching videos of other kids playing with toys?"
::sits for hours watching videos of grown men enjoying steak::
we're all just kids xD
😂 🤣
We're just taller kids.
@@Galeas_ Taller with more expensive toys.
🤣🤣🤣💯 I keep watching steak videos
love how even when guga makes a mistake hes quick to point it out and admite to it, its refreshing to see but god guga you make me hungry all the time
Guga, you have already done so so many experiments with steak. Perhaps you should combine all that you have learnt from doing those experiments into one ultimate steak....just an idea. Love the show, keep it up!
Reminds me of your older style: time and other experiments to explore tenderness, juiciness, taste, etc. Love it! I have changed how I sous vide based on your experiments. Thanks again boys!
I see you're posting a lot more frequently now! I like it!
Thanks Andrew!
Lezzz dooeeet
Sous Vide Everything that’s hermione
@@elevation1985 my name is andrew
whohasbigbrain? It’s a joke bruh
Sharing my experiences. After sv about a couple dozen steaks... a longer cook time results in a more tender steak but also expels more liquid. It’s reverse effect for a shorter cook time, less tender but the juices are better retained. It comes down to personal preference on what a person prefers to be their sweet spot.
An inch steak I’ll typically not go more than 90minutes sous vide. Anything thinner than an inch I’ll cook on a skillet.
Guga, count to five!
Guga: A, B, C, D, E....
😂😂😂
Nobody:
Ninja: SIZE MATTER
Grassy Knoll the size doesn’t matter but the quality does😉
@@Noname-wz7fu it isnt about the size of the sword, it's about the skill of the wielder
@@itzpayday1238
Well.. the size of the sword matters in some cases ;)
@@francisdimaano2350 it's not the size of the sword that matters, it's about the skill of the wielder. Of course, even the most trained swordsman couldn't do anything with a toothpick
Mate you stole my idea >:/
Wow perfect timing for this video! I just got my sous vide equipment (inspired by you guys) and I was stuck with buying thinner steaks for my first cook. This clears up my uncertainties!
you guys should definitely change your table setting so we can see you all three at once. Poor Maomao always has to eat alone.
agreed maybe try it out for a few video and see the response
I think a different table setting with a wide angle lens and some lights would be pretty sweet!
Kevin Noll But the dynamic duo between ninja and guga. Who knows maybe you are right.
Agree everyone should be on camera!
This was edited so awkwardly whenever Momo got a chance to eat. It was clear he ate last but edited to make it seem like he ate with the other two.
Which is funny, because if guga wanted more reliable results, he wouldn't be sharing his opinion while the testers tasted...
'YOU ATE THE FILLET WHILE FILMING MAMOUU????' Had me in stitches lol
Mao Mao's description of the texture and taste, and analysis of why they're different was excellent this episode. Keep it up!
"Grab everything in your house, and make a salad out of it" - Guga
*mixes chairs and tables in a gigantic salad bowl*
Def a lot of fiber on that one!
That's the Urologist Salad, for people wanting more wood.
RIP my roommates cat
Add smaller salad bowls as spices, too. :)) =]]
*Instructions Unclear. Made a salad out of my family.*
I learned the trick of covering the bone thankfully before the cooking. My vacuum seal failed so I just rebadged it and vacuumed it in two bags. No air leaks and no bone holes
Hey guys I tried the thin steak experiment pretty similar to this but instead I did 1hr 135°F and 1hr30m 135°F. Although the 1hr for the thin steak was a bit better than what guga described for the 30min but the 1hr30min appears to be the sweet spot! Try it out and let me know!
Old comment but thanks! Unable to buy thick steaks here.
@@PapaVentrex no butcher?
@@crazylego98 Only on request sadly.
times matter. imo, more time, more tender.
Wow so dope to come back to these videos and see how far this channel has come. So happy for you and your team Guga. The best meat channel(s) on RUclips!
I think the thinner the steak the harder it is to sear properly. Because the heat penetrates to the center much faster than it would in a thick steak. If you have a thin steak, increase the heat and lower the time of your sear.
I really like it when the two of you take a bite at the same time... no chance to be influenced by each other's reactions!
Hey Guga! Great videos. I recently decided to give Sousvide a try and I was surprised at how long it took to sear the meat when it was finished. Can you do a video about searing where you don't fast forward through the process, and maybe utilize a few different searing methods? Thanks!
Dry the surface... a lot.
Dry, dry. Should get a crust in above 1 minute ( 600* in pan)
Love the lightheartedness while teaching me how to cook! Size does matter!
You sure have come a long way! Look at u cooking steaks on a yellow curb 🤣
Too much food love is being had here. This is the best happy food on RUclips! These videos are real, fun and honest. It is inevitable for these guys to continue to succeed. I love the methods and the practiced science.
Hey guys, have you tried using beef tallow with sous vide steak? Butter turned out to not be so great, but beef tallow fat might concentrate the beef flavour and make cheaper cuts taste better? What do you think? Also if the beef tallow works and I suspect it does, could you please do a comparison of different types of fat like beef tallow, pork lard, browned butter and peanut butter?
I never do anything under an hour and it always turns out well. The texture on the big boy is gorgeous!
never has two inches looked so amazing!!!!
jocaneja that’s what she said
Thickness in measurement (mm/cm/inch) vs Thin/Thick would be handy. Love the videos!!!
When Guga said that the middle one was overcooked DURING SOUS VIDE, I was already interanlly feeling that some amazing plottwist was going to happen.
I'm so glad that Guga did real science again and also did a thin steak, sous vide'd the same time as the thick steak.
Even in back 2019, Guga already was a REAL meat-scientist!!
Keep up the great work man!!!!
Thank you Guga for your video. I followed your sous vide method with salt, pepper and garlic powder. The result was amazing, my family enjoy the steak so much and got a big approval and thumbs up from them. Keep up the good work. Thanks again 🙏🏼
Great experiment! I learned from your channel long ago, I Sous Vide my steaks no matter the thickness for 2 to 2 1/2 hours. The only difference that I do is cooking at 125 degrees to keep medium rare on the thinner steaks. Of course, thicker is better!
Very Glad You did This One
I had different results with T-bones that looked overcooked using the regular 135f that I was used too and I started to cook them at 131f or 129f... I believe the issues I had were related to temperature variations in the transportation and storage, because it did not make any sense to have different results... even in your case the color should not have changed that much... my educated guess would go to the grocery store storage not been very good...
Guga I am making 1/2 inch steak today and this really helped! Thanks sooooo much! You are the best.
Next experiment :
Thin steaks cooked for different times
30 mins
1 hour
1 hour 30 mins
2 hours
2 hours 30 mins
3 hours
2 years
2 decades
@@dubs2861 2 millenias
@@justdaniel8239 2 light years
@@LKRG 2 universe lifetimes
Hey guga that was a very nice experiment ;)
There are also experiments i want to suggest:
1st you always cut picanha steaks with the grain so the final cut is against the grain. What if you try this methods also on different cuts of meat like strip loin or even tenderloin. Will they be more tender and better?
2nd in the USA you have different kinds of grades for meat (choice, select, prime). Have you ever done a side on side comparison between the different grades? Maybe with sous vide the end result is hardly noticeable.
Keep up your great videos and the interesting experiments! Greetings from Austria
"Left over grilled pork tenderloin" Yeah Guga my fridge is full of that
you should make a video about how you set-up and prep when you cook your steaks/meals ! great video by the way
So if you have no choice but a thin steak, could you say that 90 minutes to 2 hours would be the sweet spot that balances tenderness with juiciness? Or just go for 2 1/2 hours?
Great idea Guga!! I got the VacMaster Pro350. It came today. Can’t wait to use it tomorrow. I’m going to sous vide four Ribeyes and two Filets for a dinner party tomorrow night! Let’s do it!!!
Ninja says "nothing is too tender" , can you try to do a really tender experiment using the knowledge you have from previous ones to make him say "guga this is too tender" xD. Compliments from portugal
Yes, great idea! I read a lot about some steaks being too tender or 'losing the steak feel'.
@@Regemony you never know 😂 might lose its flavor!
Oh, I'd say yes indeedy things can be too tender. Baby food, for example. I wouldn't want my steak to be the consistency of baby food or apple sauce!
Yes, this. One hour vs. four hours vs. 24 hours.
@@GarrettOHara I think guga already did something similar, was hoping to see something like the most tender cut of meat tenderized with a hammer and then even more using pineapple like he tested in previous experiments 😂 just making it super tender.
FOR ALL OF YOU: This is the best analysis section of any of your videos. I would go for the thicker cut and then slice it crosswise so my wife and I could each enjoy both the tenderloin and the body of the main muscle.
It’d be an interesting idea to cook four steaks: one select, one choice, one prime, and one wagyu. These are the rules: the wagyu is salt only, sous vide, and seared. The challenge is this; MauMau and ninja are blindfolded, and you must cook the other steaks in such a way to make the ninja and M like them MORE than the wagyu. You may use any other techniques with the other steaks that you wish, but they must PREFER the other three steak/steak dishes to the wagyu or you lose. That way we can see if wagyu is just always better. ☺️
Thank you!
A lot of us don’t have the option to buy thicker steaks because it isn’t just “a little more money”; it can be four times the price per pound because you have to go to a butcher. One of those thick steaks would be two weeks meat budget for me. I still appreciate the experiment.
I'm unfamiliar with this concept of thin steaks.
You are doing it right!
It‘s called „schnitzel“.
BigTwitchy if it has batter on the outside
I usually use two thin steaks to sandwich my Philly Cheese steak.
Thin steaks are the ones you need to make fast and tenderize with a hammer.
another amazing video Guga! if you ever open a restaurant i will be your everyday visitor hands down
THanks!!! You would come?
@@SousVideEverything of course! i gotta try every recipe of yours they are all amazing!
You used the same amount of salt and seasoning on all the steaks.
The higher proportion of salt in the thinner steaks contributed to their dryness and being less tender.
Yes. This. It seems done properly the thin steak would have a better char to meat ratio without being cooked past MR. I call for a do over. Weigh the salt and meat.
This is one I really wanted to see. It confirms what I had heard before - more tender... but less juicy. Thanks! Also - I just went to the Salty Tails channel. Very cool. Thanks for the tip! Best to you and yours.
just like Guga, i like my steaks THICC
SIZE MATTERS
*if you know what i mean ( ͡° ͜ʖ ͡°)
I'm ngl Guga THICC ASF no homo
DUMMY THICC
I also like my Gugas THICC
Love you guys!! You have taught me how to be a steak "machine" and my family drools if they know they're coming to my house for a meal! Thanks all!
"today we're gonna test some of the thin steaks" pulls out two massive t-bone steaks... That's not the thin steaks bro...
Always love all your expressive reactions to each bite of steak. Waiting for one of you to accidentally fall out of the chair. 😆 Your experiment/comparison vids are my faves. Tasty science!
Great experiment but now.... realy overcook it like for 24 hours. I want to know the result and if there is any difference between thin or thick or cooked for 2 hours.
I did a steak for 5 hours once on accident. It was still med rare but it was falling apart. It was weird it was falling apart but at the same time it didn't seem anymore tender while chewing.
Don't do it, tried it once and it was one of the worse things I ever tasted in my life. Kinda like mush meat without any texture and it was disgusting.
I'm a big fan on both channels yo nombre Mateo. Great videos :)
I'm just getting more into the salad part and I'm already hungry...
ma che ci fai qui
That salad looks fire af
@Deshawn Gavin scammers!!! Just google it!
@@nicolasorion8029 its a scam! Dont fall for it!!
Your videos are fun and enjoyable and interesting and educational... I am enjoying them.
"Soft Chicharrones" is the name of my easy listening mariachi cover band.
💀💀💀
than i was growing up, my father always cooked thin stakes and called them just "Stakes" and i didn't like them too much, until i was 20 and found out about REAL thick stakes. My life changed forever! Thank you Guga! Love from Russia
Ninja : *size matter*
My gf : Hell no, i still like yours
Me : wait, what, that was a steak review
My gf : sorry i didnt mean to say that
Lol that response
Well size takes in both thickness and length.
don"t hate me but I always fast forward to nijas reaction XD
I find his DELICIOUS really horrible, it’s so loud and high pitch it hurts my ears.
thanks for the experiment! i'm cooking thin ribeyes tonight! will sous vide for 2 hours. but at 129°, then sear.
Sous Vide Dollar Tree steaks? Lmao.
I would love to see a video about how to sear a steak on a bbq grill. So far. I use a pan when Im lazy and a charcoal chimney when I'm feeling fancy. But it would be super convenient if I could sear it properly on my propane Weber
He's done it
why do i always torture myself watching guga videos?....IM HUNGRY!!!
I was waiting for this one! Very good Experiment! Actually proves that "2 STEAKS Temp 1 CIRCULATOR, Experiment" was a little bit inaccurate, because time is matter! I would like to see how much "juce" left is in the bag. You have to compare Time, Thickness and Temp! Would be a really cool Summarize video tho ;-)
Guga: "Thickness matters"
12 yr old kids: *laughing uncontrolably in the background*
Excellent vid Guga…. Very, very good. Thank you...!!! Cheers from Canada...
“Thickness matter.”
I completely agree.
It's funny that what he refered to as leftover salad is what we actually eat in Russia for Christmas
Cooked for 2 hours more, obviously it will be more tender
But can it kill a 7 attack minion though?
Would have like to see a 3rd thin stake for 1.5 hrs aiming for a sweet spot between the other 2.
“Thicker is better” - Guga 2019
Amen brother
God speaking fax
I like that you switch back to a face-to-face introduction. I definitely felt more drawn to your videos and got even more excited about the experiment.
On the side note: are you going to sous vide buttermilk fried chicken?
Guga: Sous vide -THICK- *THICC* steaks vs THIN steaks experiment!
I love these videos. There's no way I could afford to eat all the great steaks they cook. But if I could, I would never eat them without a great red wine.
9:33 someone please make that into a gif or meme
You three made your channel really like a heaven for carnivore 🤣
"Pretty Yoocy".... Ninja 2019
The one which was in the middle absorbed also the heat of the flame thrower from the other two ones while they were seared. This certainly does have an effect and is part of the reason why it is more cooked.
try lower temps for longer times vs normal. So if a steak is normally 52 c for 2 hrs 30 min, try same size for mayby 45 c for 3 hrs 30 min etc.
That would be interresting imo
thx for the great content
Its 57c not 52... any lower promotes bacteria growth.... its a food safety thing
Great video Guga
Ham, chicharrones, table cream, and mayo, calls it a salad.
"A salad is a dish consisting of a mixture of small pieces of food" It doesn't have to healthy lol
Ever heard of russian salad or potato salad? neither are healthy at all
hey man there was peas and carrots!! ...hahah yeah it's still pretty sad.
Most things mixed with mayo is called a salad (tuna salad, chicken salad, egg salad, etc...)
"And I know they don't look good right nowwwwwww, but watch thissss". Stuck in my head from the other fifteen thousand times lol
"Grab everything in your house and make a salad out of it"... Catfood and ketchup-salad doesnt sound appetizing ^^
From what I understand (and you can agree or disagree or add more information): The longer you cook a steak sous vide the more it will basically become tender (not necessary in a good way tho). It will simply at some point got no texture. Therefore for each thickness there is a timing sweet spot... maybe 1 hour per inch? The 30 minutes was probably ''undercooked''.
What do you all think?
the thin one was less marbled! Thats a big reason why it's worse than the thick steak
That answer is spot on. The thick one had more flavor because of it marbling NOT because it was thick. A 1” wagu steak would have won over a 3” choice steak.
I noticed that too. Hardly any marbling on the thin steaks
For the middle steak use the leftover juices from the bag to make a steak sauce. For thicker cuts just call ahead and request the thicker cut.
When is the guga drunk video coming?!
lol you really dont want to see that!
Sous Vide Everything Oh yes we do!
We need this video! Just age restrict it. 😂
Sous Vide Everything Nope, I don’t.
Today is my birthday and best friend took me for a wagu bacon cheese burger, awesome! Fat is butter like you said!! Took 70 years to get one. Loved it.
*"Thiccness is important"*
Perhaps you have not found the time threshold for the thinner steak. Perhaps there is a time that would preserve juiciness while making it tender enough.
Guga you should do a proper experiment. Take few thin steaks and cook them for different times (30, 60, 90, 120 min.) and compare them.
The time when you compared cooking from frozen with cooking from defrosted, you did not allow extra time for the state to defrost in the sous vide machine.
Side salad: more meat
Glad you ran that test. I have been cooking my thin steaks for shorter times. Definitely going to increase that time now or quit buying thin steaks.
Dry age with different alcohols
Based on the experiment, i learned something... Size doesnt matter, its how much love you put into it :D
We need to see angel on this show! Like if you agree!✌
STFU u deepshit
The nice thing about thin steaks is you can cook them over direct heat, searing the whole way without any additional cooking. By the time it's properly seared your steak will be done on the inside. But I do agree that a thick steak with a reverse sear is better.
I'm very surprised that a sous vide channel doesn't seem to understand that the length of the cook isn't related to the thickness of the meat, but the time it takes to achieve the desired tenderness. You can't rush that process by using a thinner cut of meat. If you only have 30 minutes to cook a thinner steak, do it on the grill instead, using the first 20 minutes to bring the grill up to the right temperature, a few minutes to cook the steak (turning frequently to keep distributing the heat), and a few minutes to rest the steak. I will often use a charcoal chimney starter as my "grill" if I'm in a hurry. I turn the steak every 10-15 seconds until done. (I would only do this for thinner steaks, under 1-inch.)
Also, I think thinner steaks can sometimes taste better, as you have a higher ratio of exterior crust versus meat inside the steak. A lot of the flavor comes from the outside crust, as a result of the sear and the seasoning. What a thinner steak can lose in terms of juiciness, it can gain in terms of flavor.
Man i cooked a bunch of steaks last weekend, one was a 2" ribeye.
Never touched the ribeye, so heated it back up on the bbq the next day. Was worried I overcooked it, and to my dismay when I cut into it there was almost no pink remaining! It wasn't overly juicy (or dry either though), but was soooo flavorful and tender!! Probably enjoyed it the most out of all the steaks i cooked that day.
Guga, you could try to compare different cooking times on thin stakes and compare them together. Maybe something between 1-1:30 hrs could have the perfect combination between tenderness and juiciness!