@@ernieramos2792I think that’s a pretty reductive idea, food is meant to be enjoyed, and some people enjoy steak well-done. It’s a pretty elitist and arrogant view to think that your preference is the objectively correct one.
@S1RLANC3 they must have removed their comment. They said something to the effect of "only if he isn't wearing pants"...hence my reply. Did not make any sense to me.
Also love that he cooks in an normal everyday kitchen. Gives me the feeling that the result is more obtainable. You always see super kitchens stacked up with all the gadget you might need, and though it looks cool, i often get the feeling that if i try it it's going to be sooooo much more work because i don't have those appliances which can discourage me. Though sometimes it gives me more drive, just to prove you don't need all those appliances. All in all great vid Guga!!
Kenji is my all time favorite. Alton Brown is a close second for me for very similar reasons, but Kenji has put so much time into his research and experimentation, and he explains and shows things so well. Just can't get enough! Would be amazing to see you collab with him!!!
Good Eats was a fantastic show because of not only the cooking, but also the FOOD SCIENCE! I learned a lot from Alton Brown over the years and his chocolate chip cookie recipe is just ridiculous goodness.
@@JimJimmington-e8i absolutely!!! The reboot was fascinating too, seeing what research has changed and hearing how Alton had learned and developed since the original series was really interesting to me!!
@@riuphane Yes! The reboot wasn't bad and to be honest, the expanded knowledge was just great. He is the one who initially introduced me to sous vide cooking. I was really fascinated with that. If you get the chance, try BOTH of his fried chicken recipes. They never fail to please if you like fried chicken and to be honest, you'd be totally suspect if you didn't! 🤣😉
A few years ago I got to see a talk by Kenji. He's such an amazing person. Guga I would *love* to see you and Kenji cook together! That would be so amazing!
I was skeptical at first, but now: I believe in Kenji. There were great pros in cons in this video and I can't help but love your commentary as a result.
I have that Kenji video saved as it was the first one I found that properly explained how to do the reverse sere. I am just starting out with cooking steaks at home, and his vid was extremely helpful! This was all before Guga made his instructional vids for cooking steaks.
I would LOVE a colab with Kenji! He is such a pioneer of food experiments, it would be amazing to see what you could come up with together. And I'd love to see him trying to guess what you did a steak.
Alton Brown did a reverse sear on a standing rib, roast on Good Eats in season 5 in 2001. It wasn’t called reverse sear back then it was just different, but it made total sense. My grandmother’s recipe was the opposite, and hers was always dry.
Love Kenji as much as you Guga. Would love to see a collaboration between you guys! Kenji was the one that taught me the key to poaching eggs, the fresher the better, but putting your eggs through a fine strainer first will remove the watery white that creates all those spindly loose floating mess of egg tendrils. The watery white increases as the egg ages. Loved the video as usual :)
One advantage of using the oven rather than sous-vide is that convection air will have a chance to evaporate the excess moisture on the surface, like that myoglobin that you mentioned, while sous-vide will trap all the moisture in the vacuum-seal bag. And when you go to sear the outside, first sear and render the fat cap, which will coat the griddle or cast iron pan with rendered beef fat, eliminating the need to use canola/grapeseed/avocado oil or tallow.
What makes kenji the best, is that he can explain everything with logic and scientific reasoning (graduated MIT). There is no BS hocus pocus wife tale stuff that Gordon Ramsay spews out. He's a legend.
I HATE when Gordon explains how to make stuff. I’d eat anything that man made but hearing him go, “Season. Bake. Sear. Tomahawk Steak? Done.” makes my eye twitch. TELL US WHAT YOU’RE DOING!
Reverse sear is pretty much the only way I cook steaks these days. Since I don't have a grill and prefer not to use a community grill, I go oven into my cast iron skillet. It takes quite some time, but the smell only adds more hunger, and then when you eat the steak, the flavor blast is next level. Can't beat it. Plus, I love the ways I season and experiment with seasoning, marinades, and aging. I've never had a bad result, but then again, I am not as risque as King Guga here.😆
I just did my tomahawk reverse sear using this video... I'm now waiting for the steak to rest. Final internal temp rose to 145.8, however, the external crust is pretty spectacular. I used rendered beef tallow instead of olive oil. I should've pulled it @121 then crusted it, but we'll see how good this turns out. OMG THIS STEAK IS AWESOME... I WISH I COULD ADD PICTURES...
I wouldn't necessarily do this for a steak (mainly due to time restraints), but the reverse sear has been absolutely amazing for cooking bone-in standing rib roasts. Definitely my go-to technique for the holidays.
Big fan of the reverse sear, but I like to do it in the smoker, especially in the summer. Adds a lovely smoke flavor and keeps the heat out of the kitchen
Kenji came up frequently when I went to culinary school about a decade ago. He's fantastic. As Kenji himself has noted, when you do the reverse sear, the proteins aren't all seized up because of the low and slow cooking. No rest is required. Per his own article on serious eats: "There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking." Also, the speed he does the sear means that the steak temp does not really go up that high.
All 3 of my main internet cooking teachers mentioned in 1 video - Kenji, Meathead, and Guga! I strongly suggest trying grape seed oil for searing in cast iron or carbon steel, it produces a better seasoning because it's high in polyunsaturated fats, unlike other common oils like avocado oil(my previous go-to, wasn't happy with how the seasoning held up the).
I think Kenji managed to demystify cooking for a lot of home chefs through his Foodlab work - and is probably what's led to there being a sufficiently large audience for not just food porn content, but food porn content that also works with and experiments with things you can also mess with at home. So, would totally love to see Kenji do a bit of modern myth busting with Guga.
I've preferred my oven-cooked reverse sear over sous vide, but the difference is very slight -- and I mostly reverse sear with sous vide because of the convenience and predictability. You can't mess it up as you're preparing side dishes, munching on a charcuterie board, pouring wine, etc :)
This was a really good video. I saw something a couple weeks ago on a low and slow bbq video, and I thought that it would be interesting to try on a reverse seared steak, so I did try it, and I thought the results were really good. Guga, try this out. They used coarse black pepper as the first thing to season BBQ ribs followed by seasoned salt. The reasoning was that the pepper sticks better when it is put on first, and the salt will find its way around the pepper into the meat anyway. So I tried this on a 1 1/4 inch thick NY Strip that I reverse seared and the results were excellent. I used coarse black pepper first followed by a mix of 2 parts Lawry's and 1 part Assent MSG. I then put the steak on a wire rack in the fridge overnight. I did a reverse sear the next day on my kettle grill and I thought it was honestly the best steak I ever made. Give this a shot I think you will like it. I think the overnight rest kind of softens the coarse black pepper up, and takes a bit of the heat away from it. It leaves a great texture without that crunch of the coarse grain, very reminiscent of the bark on a brisket, but obviously not to that extent.
I use sous vide, followed by top broiler, almost daily. It is a great way to cook. But I agree that reverse sear is a better process, as the sear tends to be superior. Sous vide leaves a LOT of moisture in the meat. One way to reduce that problem is to dry brine the steaks for at least 48hr in the fridge before freezing and vac sealing. This results in a sear closer to what I get from a revere sear.
@JACpotatos always the first thing I do, of course. It's not that I can't get a good sear after sous vide, it just takes longer and is not as good as when I do the 48hr dry brine before freezing. Unloads some of the surface moisture that slows the sear.
Wagyu tallow is the absolute way to go. It has definitely up’d my steak cooking. It enhances the flavor perfectly. In fact I use on poultry and pork too.
On olive oil for searing: refined olive oil is an excellent high temp oil with a neutral flavor. Extra virgin, cold-pressed oil is not a good choice due to secondary compounds contributing to its strong flavor and temperature instability.
Between Kenji and Guga. I've not only impressed my family and friends; but also their family and friends. Sometimes we just add a South African touch to it, some powdered biltong, some extra game marrow... Keep up the good work. Crocodile tail is a thing here apparently . Tried home made crocodile kebabs and they turned out epic, please share a weber kettle smoked recipe.
For those of you who didn't know, Kenji went to MIT where he developed his interest in cooking and brought very, precise scientific approach to food production.
Mr. GUGA...you cook very well. Most normal people can't do wagu. But we can do ribeye once in awhile. Along with that. Can you make several side dishes please. They blow me away!. My brother made these stuffed mushroooms.mushrooms.. he's not around to get that recipie from...btw...he was a professional chef. Honest to GOD I love my steak...I always looked forward to the side dishes
Two things I like about this method over sous vide: One, you don't need any special equipment, just your oven. Two, you're not using plastic. I'm not sure how bad plastic is for your health, but I'm pretty sure based on the science I've seen that it's in the "not good" category.
Myoglobin is almost the same as blood, also known as hemoglobin. They differ in some of their globin parts but they essentially possess a heme component. So the interior of the steak might not technically contain blood, it actually does due to myoglobin's similarity to the former's structure.
While you can't do tomahawks, the best way to reverse sear in the air fryer. Put the steak on edge, fat cap up, at 300F. The convection dries the exterior and hits temp in 15-30 minutes depending on thickness, all while basting the steak with the rendering fat cap. When the steak is shy of doneness,, sear it in your preffered method.
He termed the process as 'Reverse Sear' before anyone else used the term. Cap steaks, when butchered properly, are better than filet mignons. Kenji is the GOAT!
It'd hit the edges with the Bernzomatic! looks fantastic. My local market has these tomahawks just got in and they are like 90 dollars for one steak.. we're doing a cut up on a steer and see how they are with some nice age
Weirdly, I figured out the reverse sear on my own. I had used Sous vide for steaks, and then thought, “I could replicate this on the Kettle with low temps”. Then I learned that the process had a name.
I’m also going to second the motion for you to have a collab with Kenji. I live in Seattle and buy meat at the same butcher shop that he goes to. I think you would love it.
I was playing a game of what we used to call "wall ball" after lunch one day when I was in 7th grade. I took an elbow to to nose, which broke my it, but I stuffed it with TP to staunch the blood, and went back to class. Took weeks for it to heal. Saying you are clueless is the understatement of the year.
When I get home from work and want a steak you best believe I ain’t waiting that long, the French method of heating up a pan and dropping the heat then slowly searing/cooking the steak in butter! No seed oils, no grey band and no burnt butter before anyone comes at me
All cuts of the cow are good. You just have to know the special ways to make everything come out great. Things should not rushed when BBQing. This the best way to make a thicker steak. I found a 14 inch pan just for this reason.
Guga you are 100% right, I have the same searing setup as you (different grill grate but the same coal tray for searing) and I never get any more gray band than I would doing Sous Vide. My coals easily hit 1600f or higher and I always have to finish the steak on the cool side of the grill because I get my sear so fast. The cool side of the grill is only around 300f with the lid on, as it should be, and I pull my steaks between 123-127f depending on how fast it's cooking. resting it at that point will get you yea about 137-140 which is where I like my steaks. It's perfect for me, the fat is rendered well but it's still nice and pink, with a beautifully tender texture. I will say, I like my sear harder than yours Guga (maybe 10-15% char the rest a deep amber), so it takes me about two minutes per side (flipping as needed), maybe three, but I also generally smoke my steaks ahead of time, so it is dry as hell on the outside usually by the time I get to searing it. If you smoke steaks ahead of time and then chill them again to serve the day you intend to eat, you can get the sear on it before the internal temp even starts to rise because of the pelicle that starts to form, that's the only time I get a sear in a minute or so because it's bone dry on the outside. You need to use a bit of tallow on the outside to even get it started when it's that dry and chilled though, otherwise you gotta wait for it to heat up enough to render the fat on the outside.
Kenji is my boy. Been following him close to 20 years now. I have always LOVED burgers, but it was Kenji's burger lab articles that really got my juices and passion for them truly flowwing.😜
I watch Guga videos all the time and I'm in South Africa. Please please please do a video with Kenji, and please have Biltong(South African Dried Meat, Almost Similar to U.S. American Jerky) as your side dish... So let's do it...
Lol it was the best way to do it if you were low in chare coal but still wanted a nice steak.. granted for those of us who did it this way old school..it started in the stove and finished on the coal lol..but then again ..I've done the opposite when I've ran out of propane lol..definitely need to try the sous vide version
I love Kenji. He is the reason I got into sous-vide cooking. I started with an instant read and a cooler, constantly adding hot water to keep the temps up. I eventually graduated to a Joule and have been using that ever since. He is also one of the reasons I started following you Guga. I needed some extra guidance and your videos were informative and entertaining. Keep up the good work, and if you can do a collab with Kenji, that would be great!
Props to you for giving the legend his due. Both of you know what you are doing. I learned that method from him and sous vide from you. Lately i sous vide and reverse sear on the grill. Have to be careful but the charcoal is awesome.
Guga : This is why I have THREE channels, one for sous vide everything, another for the grill, and the last one for the air fryer or whatever I feel like doing. *Later...* Also Guga : And I've also got yet ANOTHER FOURTH channel, Guga on the Side, for all my side dishes, because you, the viewers, requested it.
Hi Guga, I love your videos so much and Ive been thinking, what if you can do a steak that you age in maple syrup (has to come from Canada preferably), AND THEN age in something like lime or lemon juice, vinegar, soy sauce, or something sour. And maybe age a steak in balsamic glaze. ❤❤❤
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
Haha hello Guga! I don’t know about “godfather” but I appreciate the kind words. Let’s do something together some time.
And 100% agree - there are many great ways to cook a steak, none of them “right” or “wrong.”
@@JKenjiLopezAlt I have to disagree....any steak Well Done is always wrong! Lol. But you are definitely on the Mount Rushmore of Chefs of RUclips.
@@ernieramos2792I think that’s a pretty reductive idea, food is meant to be enjoyed, and some people enjoy steak well-done. It’s a pretty elitist and arrogant view to think that your preference is the objectively correct one.
@@name-removed- the fact that you post this and three people like it, is sad. Did you not notice the LOL to show that I am joking. Jesus!
Yes! I would be so happy to see two of my favorite dudes making something tasty together! Best crossover since Brad and Matty 😁
ABSOLUTELY do a collab with Kenji!
yesssss
@@bendino9016 I don't understand this...why?
YES YES YES! *Dio YES!*
@@GuntherVonB Who the hell is Bend?
@S1RLANC3 they must have removed their comment. They said something to the effect of "only if he isn't wearing pants"...hence my reply. Did not make any sense to me.
I love this humility! Guga (a great himself) paying such high respect to another great (Kenji) makes me respect him even more.
Guga, your respect for other great cooks is one of the reasons I love this channel. You give props where they are due.
Also love that he cooks in an normal everyday kitchen. Gives me the feeling that the result is more obtainable. You always see super kitchens stacked up with all the gadget you might need, and though it looks cool, i often get the feeling that if i try it it's going to be sooooo much more work because i don't have those appliances which can discourage me. Though sometimes it gives me more drive, just to prove you don't need all those appliances.
All in all great vid Guga!!
Kenji is my all time favorite. Alton Brown is a close second for me for very similar reasons, but Kenji has put so much time into his research and experimentation, and he explains and shows things so well. Just can't get enough!
Would be amazing to see you collab with him!!!
Good Eats was a fantastic show because of not only the cooking, but also the FOOD SCIENCE!
I learned a lot from Alton Brown over the years and his chocolate chip cookie recipe is just ridiculous goodness.
alton is way better than kenji and not a doosh
@@JimJimmington-e8i absolutely!!! The reboot was fascinating too, seeing what research has changed and hearing how Alton had learned and developed since the original series was really interesting to me!!
Good Eats was something special. Best cooking show ever made!
@@riuphane Yes! The reboot wasn't bad and to be honest, the expanded knowledge was just great. He is the one who initially introduced me to sous vide cooking. I was really fascinated with that.
If you get the chance, try BOTH of his fried chicken recipes. They never fail to please if you like fried chicken and to be honest, you'd be totally suspect if you didn't! 🤣😉
I’ve learned the most about cooking in general from Kenji, and the most about steak from Guga. Both you guys rule, a collab would be amazing
I am absolutely LOVING these channel crossovers. Fantastic content, as always!
Bring to temp at 250•, then rest for 7min, then sear. No grey band. You could do it to a Maui rib and it won’t be more than medium-rare inside.
You need to explain what a "Maui rib" is. Give me a link to a site that teaches me how to do it _the way you would do it._
A few years ago I got to see a talk by Kenji. He's such an amazing person. Guga I would *love* to see you and Kenji cook together! That would be so amazing!
Love me some Kenji and Guga !!! Two absolute legends !!!
I love how you respect other cooks and chefs!!
I was skeptical at first, but now: I believe in Kenji. There were great pros in cons in this video and I can't help but love your commentary as a result.
Very humble video Guga. Good stuff!
I have that Kenji video saved as it was the first one I found that properly explained how to do the reverse sere. I am just starting out with cooking steaks at home, and his vid was extremely helpful! This was all before Guga made his instructional vids for cooking steaks.
DRY AGE STEAK IN OYSTER SAUCE
ISTG IF NO ONE LIKES AUGHHHHH
I SPENT SO LONG
Lol@@aloysiusoh197
Yes,make it happen for Osyter Sauce in the dry age Steak Beef meat!!!!!
@@aloysiusoh197 Thats how we cook steaks..
@guga lets do it
I would LOVE a colab with Kenji! He is such a pioneer of food experiments, it would be amazing to see what you could come up with together. And I'd love to see him trying to guess what you did a steak.
I really enjoy doing reverse sear in my offset smoker. Then searing it on my infrared burner. Fantastic Kenji
I used to karaoke with Kenji before he moved to Seattle! I text him every time I try to cook something new. This dude is an encyclopedia of cooking
Hey Bob!
@@JKenjiLopezAltHi Kenji 🙋🏽♂️
@@JKenjiLopezAlt Kenji do a video with Guga!
Kenji is a legend, should definitely do a collab with him
Alton Brown did a reverse sear on a standing rib, roast on Good Eats in season 5 in 2001. It wasn’t called reverse sear back then it was just different, but it made total sense. My grandmother’s recipe was the opposite, and hers was always dry.
I've been following Kenji longer than I've been following you, Guga. If you two get together to cook Anything! That would be awesome. Make IT So
Love the shoutout you gave to Kenji! Strong people lift others up - like Darth Vader!
Love Kenji as much as you Guga. Would love to see a collaboration between you guys!
Kenji was the one that taught me the key to poaching eggs, the fresher the better, but putting your eggs through a fine strainer first will remove the watery white that creates all those spindly loose floating mess of egg tendrils. The watery white increases as the egg ages.
Loved the video as usual :)
One advantage of using the oven rather than sous-vide is that convection air will have a chance to evaporate the excess moisture on the surface, like that myoglobin that you mentioned, while sous-vide will trap all the moisture in the vacuum-seal bag. And when you go to sear the outside, first sear and render the fat cap, which will coat the griddle or cast iron pan with rendered beef fat, eliminating the need to use canola/grapeseed/avocado oil or tallow.
What makes kenji the best, is that he can explain everything with logic and scientific reasoning (graduated MIT). There is no BS hocus pocus wife tale stuff that Gordon Ramsay spews out. He's a legend.
I HATE when Gordon explains how to make stuff. I’d eat anything that man made but hearing him go, “Season. Bake. Sear. Tomahawk Steak? Done.” makes my eye twitch. TELL US WHAT YOU’RE DOING!
Both of you are guys are good. Love watching both of your contents.
Greatness and creativity runs in this family. Kenji's dad is a world famous biologist, like Nobel Prize worthy.
Reverse sear is pretty much the only way I cook steaks these days. Since I don't have a grill and prefer not to use a community grill, I go oven into my cast iron skillet. It takes quite some time, but the smell only adds more hunger, and then when you eat the steak, the flavor blast is next level. Can't beat it. Plus, I love the ways I season and experiment with seasoning, marinades, and aging. I've never had a bad result, but then again, I am not as risque as King Guga here.😆
I just did my tomahawk reverse sear using this video... I'm now waiting for the steak to rest. Final internal temp rose to 145.8, however, the external crust is pretty spectacular. I used rendered beef tallow instead of olive oil. I should've pulled it @121 then crusted it, but we'll see how good this turns out. OMG THIS STEAK IS AWESOME... I WISH I COULD ADD PICTURES...
I watched Kenji's videos back during COVID-19 times, when this video actually first came out on RUclips.
I wouldn't necessarily do this for a steak (mainly due to time restraints), but the reverse sear has been absolutely amazing for cooking bone-in standing rib roasts. Definitely my go-to technique for the holidays.
Big fan of the reverse sear, but I like to do it in the smoker, especially in the summer. Adds a lovely smoke flavor and keeps the heat out of the kitchen
do it, school me more, I learn so much from you. You should do a side dish special, top 10 siodes for steak or something.
Kenji came up frequently when I went to culinary school about a decade ago. He's fantastic.
As Kenji himself has noted, when you do the reverse sear, the proteins aren't all seized up because of the low and slow cooking. No rest is required.
Per his own article on serious eats:
"There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking."
Also, the speed he does the sear means that the steak temp does not really go up that high.
All 3 of my main internet cooking teachers mentioned in 1 video - Kenji, Meathead, and Guga!
I strongly suggest trying grape seed oil for searing in cast iron or carbon steel, it produces a better seasoning because it's high in polyunsaturated fats, unlike other common oils like avocado oil(my previous go-to, wasn't happy with how the seasoning held up the).
I think Kenji managed to demystify cooking for a lot of home chefs through his Foodlab work - and is probably what's led to there being a sufficiently large audience for not just food porn content, but food porn content that also works with and experiments with things you can also mess with at home.
So, would totally love to see Kenji do a bit of modern myth busting with Guga.
I've preferred my oven-cooked reverse sear over sous vide, but the difference is very slight -- and I mostly reverse sear with sous vide because of the convenience and predictability. You can't mess it up as you're preparing side dishes, munching on a charcuterie board, pouring wine, etc :)
This was a really good video. I saw something a couple weeks ago on a low and slow bbq video, and I thought that it would be interesting to try on a reverse seared steak, so I did try it, and I thought the results were really good. Guga, try this out. They used coarse black pepper as the first thing to season BBQ ribs followed by seasoned salt. The reasoning was that the pepper sticks better when it is put on first, and the salt will find its way around the pepper into the meat anyway. So I tried this on a 1 1/4 inch thick NY Strip that I reverse seared and the results were excellent. I used coarse black pepper first followed by a mix of 2 parts Lawry's and 1 part Assent MSG. I then put the steak on a wire rack in the fridge overnight. I did a reverse sear the next day on my kettle grill and I thought it was honestly the best steak I ever made. Give this a shot I think you will like it. I think the overnight rest kind of softens the coarse black pepper up, and takes a bit of the heat away from it. It leaves a great texture without that crunch of the coarse grain, very reminiscent of the bark on a brisket, but obviously not to that extent.
I use sous vide, followed by top broiler, almost daily. It is a great way to cook. But I agree that reverse sear is a better process, as the sear tends to be superior. Sous vide leaves a LOT of moisture in the meat. One way to reduce that problem is to dry brine the steaks for at least 48hr in the fridge before freezing and vac sealing. This results in a sear closer to what I get from a revere sear.
I always get a good sear with sous vide. Just dry it off when you take it out
@JACpotatos always the first thing I do, of course. It's not that I can't get a good sear after sous vide, it just takes longer and is not as good as when I do the 48hr dry brine before freezing. Unloads some of the surface moisture that slows the sear.
@@stevephla don't even need 48hrs. I regularly brine for just a few hours of it's steak
@@JACpotatos Correct. It’s not needed, but it is better. Shedding more of the the surface moisture makes the sear magic.
Wagyu tallow is the absolute way to go. It has definitely up’d my steak cooking. It enhances the flavor perfectly. In fact I use on poultry and pork too.
On olive oil for searing: refined olive oil is an excellent high temp oil with a neutral flavor. Extra virgin, cold-pressed oil is not a good choice due to secondary compounds contributing to its strong flavor and temperature instability.
Oh hell yea Guga a callable Is something I would love to see. I love Kenji's videos. That would be an awesome video.
1001% a collab with Kenji would be very awesome.
Between Kenji and Guga. I've not only impressed my family and friends; but also their family and friends. Sometimes we just add a South African touch to it, some powdered biltong, some extra game marrow... Keep up the good work. Crocodile tail is a thing here apparently . Tried home made crocodile kebabs and they turned out epic, please share a weber kettle smoked recipe.
For those of you who didn't know, Kenji went to MIT where he developed his interest in cooking and brought very, precise scientific approach to food production.
Also he tried to get Dave Portnoy canceled by using dirty tactics.
I'm glad you're not overwhelmed Guga 👍
Hi Guga, I really love your house. It gives your videos a beautiful background. Great videos. Watching from Accra, Ghana.
Mr. GUGA...you cook very well. Most normal people can't do wagu. But we can do ribeye once in awhile. Along with that. Can you make several side dishes please. They blow me away!. My brother made these stuffed mushroooms.mushrooms.. he's not around to get that recipie from...btw...he was a professional chef. Honest to GOD I love my steak...I always looked forward to the side dishes
Two things I like about this method over sous vide: One, you don't need any special equipment, just your oven. Two, you're not using plastic. I'm not sure how bad plastic is for your health, but I'm pretty sure based on the science I've seen that it's in the "not good" category.
orange cat has made an appearance!! guga household cat only gets the best
even though you are the best steak man in yt right now you are extremely modest ...... respect
I was surprised to see him in the video thumbnail, i've been following this guy from day one...
Reverse searing is also the best if you want to smoke your steak.
My experience with picanha is varied, but when it’s good, it’s amazing.
Guga thankyou mate now even my bread and pizza are great cheers mate from western Australia
Myoglobin is almost the same as blood, also known as hemoglobin. They differ in some of their globin parts but they essentially possess a heme component. So the interior of the steak might not technically contain blood, it actually does due to myoglobin's similarity to the former's structure.
While you can't do tomahawks, the best way to reverse sear in the air fryer. Put the steak on edge, fat cap up, at 300F. The convection dries the exterior and hits temp in 15-30 minutes depending on thickness, all while basting the steak with the rendering fat cap. When the steak is shy of doneness,, sear it in your preffered method.
Please make a video with all your side dishes
This is important pls
Side dish cookbook, PLEASE
He termed the process as 'Reverse Sear' before anyone else used the term.
Cap steaks, when butchered properly, are better than filet mignons.
Kenji is the GOAT!
It'd hit the edges with the Bernzomatic! looks fantastic. My local market has these tomahawks just got in and they are like 90 dollars for one steak.. we're doing a cut up on a steer and see how they are with some nice age
His books are AMAZING! buy them! Please do a collaboration!
I love the look of that steak. I would eat it up all day! And Guga, please do a collab with Kenji!
Weirdly, I figured out the reverse sear on my own. I had used Sous vide for steaks, and then thought, “I could replicate this on the Kettle with low temps”. Then I learned that the process had a name.
My buddy figured out the sous vide on his own
Nobody cares.
Collab with Kenji when?
on the boat!
I’m also going to second the motion for you to have a collab with Kenji.
I live in Seattle and buy meat at the same butcher shop that he goes to. I think you would love it.
I was playing a game of what we used to call "wall ball" after lunch one day when I was in 7th grade. I took an elbow to to nose, which broke my it, but I stuffed it with TP to staunch the blood, and went back to class. Took weeks for it to heal. Saying you are clueless is the understatement of the year.
Do it Guga! Kenji!
Oh this is a collab I have wanted to see for a long time, the two youtube chefs I've wanted to see here is Kenji and Chef John (only for rhyms)
When I get home from work and want a steak you best believe I ain’t waiting that long, the French method of heating up a pan and dropping the heat then slowly searing/cooking the steak in butter! No seed oils, no grey band and no burnt butter before anyone comes at me
Guga Humble and still the Master of All
A co-op?! In your words Guga, "So let's do it!"
I wanna see you, Kenji, and Bobby Flay do a steak off with Alton Brown judging
Kenji, Matty and Brad are the holy trinity of the modern culinary world
Ya do the collaboration bro! 🫶🔥🥩😎👍
I am 1000% on board with a Kenji collab. Can't wait to see it!!
I became a fan after using his Texas Chili recipe. So good.
All cuts of the cow are good. You just have to know the special ways to make everything come out great. Things should not rushed when BBQing. This the best way to make a thicker steak. I found a 14 inch pan just for this reason.
Guga you are 100% right, I have the same searing setup as you (different grill grate but the same coal tray for searing) and I never get any more gray band than I would doing Sous Vide. My coals easily hit 1600f or higher and I always have to finish the steak on the cool side of the grill because I get my sear so fast. The cool side of the grill is only around 300f with the lid on, as it should be, and I pull my steaks between 123-127f depending on how fast it's cooking. resting it at that point will get you yea about 137-140 which is where I like my steaks. It's perfect for me, the fat is rendered well but it's still nice and pink, with a beautifully tender texture. I will say, I like my sear harder than yours Guga (maybe 10-15% char the rest a deep amber), so it takes me about two minutes per side (flipping as needed), maybe three, but I also generally smoke my steaks ahead of time, so it is dry as hell on the outside usually by the time I get to searing it. If you smoke steaks ahead of time and then chill them again to serve the day you intend to eat, you can get the sear on it before the internal temp even starts to rise because of the pelicle that starts to form, that's the only time I get a sear in a minute or so because it's bone dry on the outside. You need to use a bit of tallow on the outside to even get it started when it's that dry and chilled though, otherwise you gotta wait for it to heat up enough to render the fat on the outside.
Kenji is my boy. Been following him close to 20 years now. I have always LOVED burgers, but it was Kenji's burger lab articles that really got my juices and passion for them truly flowwing.😜
Back before any of us even knew what sous vide was, he was showing us how to do it without extra equipment.
Would love to see you guys collab!
I watch Guga videos all the time and I'm in South Africa. Please please please do a video with Kenji, and please have Biltong(South African Dried Meat, Almost Similar to U.S. American Jerky) as your side dish... So let's do it...
Hell yeah!!! Do that collab!!
Kenji's write-up about chocolate chip cookies is a MUST READ imo
I would like to see a colab with him in one of your videos
Lol it was the best way to do it if you were low in chare coal but still wanted a nice steak.. granted for those of us who did it this way old school..it started in the stove and finished on the coal lol..but then again ..I've done the opposite when I've ran out of propane lol..definitely need to try the sous vide version
Dude you're looking way more for! Keep it up!!!
how do you look more for? what even?
Kenji also 2nd fav RUclips cook you first so yes definitely do a collab with kenji
I love Kenji. He is the reason I got into sous-vide cooking. I started with an instant read and a cooler, constantly adding hot water to keep the temps up. I eventually graduated to a Joule and have been using that ever since. He is also one of the reasons I started following you Guga. I needed some extra guidance and your videos were informative and entertaining. Keep up the good work, and if you can do a collab with Kenji, that would be great!
Great video, Guga! 💯
I honestly would call you the king of steak, Guga!
kenji is a beast.
buy his cookbooks. just do it
Kenji + Guga, but make sure you each make a side or two along with some beautiful meats!
Hey Guga, how can I get dry aged flavor on steak without dry aging?
Have you achieved this with all the experiments you have done?
Gotta do a Kenji collab, if Gordon Ramsey is too Afraid of the awesomeness that is Guga then maybe kenji will be brave enough.
Props to you for giving the legend his due. Both of you know what you are doing. I learned that method from him and sous vide from you.
Lately i sous vide and reverse sear on the grill. Have to be careful but the charcoal is awesome.
I go to 118 on MEATER then sear. Wrap in foil with butter (except cap steak, butter would distract) for 10 min. Cut and serve. Never misses.
Guga : This is why I have THREE channels, one for sous vide everything, another for the grill, and the last one for the air fryer or whatever I feel like doing.
*Later...*
Also Guga : And I've also got yet ANOTHER FOURTH channel, Guga on the Side, for all my side dishes, because you, the viewers, requested it.
Let's get that collaboration going!
Hi Guga, I love your videos so much and Ive been thinking, what if you can do a steak that you age in maple syrup (has to come from Canada preferably), AND THEN age in something like lime or lemon juice, vinegar, soy sauce, or something sour. And maybe age a steak in balsamic glaze. ❤❤❤
he already did that
lmao i loved the different camera angle cuts