I’m Italian and una fiorentina, which is how we often call it, is pretty often a bit more cooked than blue because most people don’t like it that raw, but many older people like it like Guga made it, so good job and thanks for cooking my favorite steak
I don't know, maybe it's just more popular and safe to eat in Poland, but you can eat a steak tartare almost everywhere here. I love it and it's just raw minced beef as a base.
I completely agree I'm Italian American from Bensonhurst Brooklyn but I have my Italian citizenship and my nonna use like hers more on the rare side but when i get fiorentina in Italy they don't usually ask how id like it done its how the chef thinks its right and its not usually as rare as gugas
I always love when a content creator starts taking pot shots at people and things they legitimately dislike within their field because it just adds so much more relatability and personality to the videos. Watching Guga roast Salt bae is giving me life.
my thing ALSO is the Fake Voice Necessary? i seriously cannot believe they cannot narrate all the video themselves. these fake voices are so annoying. the female tik tok voice is the worst!!!
this might be the best guga video so far. Not taking away from his other videos, but the exploration through history and the selection of the dishes just reignites ideas in me what to cook against or how to tweak my own recepies ty guga
You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌
4:10 Props to Guga for getting Gai Lan perfectly right. Really respectful to give such an accurate history when he needed to. Pronunciation on point as well.
coming from someone who is Turkish and seen salt bae multiple times at his restaurant (I could only afford his burgers in high school) I just never get tired of guga roasting salt bae. I laughed so damn hard at "steak clown" lol
i love that this entire video was solely made to mask the fact that guga wanted to burn that con man so hard without directly antagonizing him even though everyone on earth pretty much hates this guy already and even twitter gremlins wont side with him.
@@ZigaPajoThe point was all that Salt Bae ADDED to the steak was the gold leaf, they weren't judging the steak, they were judging the addition and what it brought to the table...which was nothing.
I took my dad to a Golden Corral once (experienced cook for decades). He caught red in the middle of some rotisserie chicken and brought it up every single meal he made for me since ("is it like Golden Corral Joey?") He's been passed 14 years and I heard him laughing again this video
Dianne has an easier sister sauce called chasseur. Also known as "hunter's sauce" it uses fewer ingredients and is built in the pan after searing off your back-strap. This is the only pan sauce I make with venison. A tip for building any pan-sauce, cut and freeze your butter. The key to having it not break is to have the butter whisked or stirred into the sauce as gradually as possible. Freezing it help slow down the incorporation, making a homogeneous, silky sauce.
This was exactly what I was looking for/hoping to find in the description, or a pinned comment, or for there to already be timestamps/chapters embedded into the video. Thank you.
This video is super informative and fun at the same time. The effort you put into providing the historical context of different steak dishes is much appreciated.
Not sure why people hating on him. Think it's because he's Muslim? There are many other clowns doing much worst like the white guy selling a $2000 gold pizza with charcoal dough. wtf. Now THAT is definitely not worth 2000.
Excellent that you showed the correct way to cook the thicker cuts of steak by starting with a good, fast initial sear over direct heat to coat the meat with a nice crust before then finishing off the cooking slowly using indirect heat (I'll usually transfer the meat to a moderately heated oven to finish it for 8-12 minutes or so depending on thickness and then rest it). I've seen too many armature backyard cooks grill a thick bone-on rib-eye etc over high direct heat until it's literally burnt black and coated in smoking charcoal in an attempt to cook it all the way through; they then remove it from the grill and serve it immediately. The end result being that the inside is still cold & raw while the outside surface is charred black and is rock hard, rendering the whole thing completely inedible.
My mum for years cooked sirloin steaks, but they were always tough as old boots (sorry mum!). The day she discovered flat iron was a miracle because she'd cook them the same way, but they'd still be somewhat tender, which led me to loving steak more and eventually learning to cook it properly when I got older lol. Flat iron hands down the king for me! 😂🙌🏻
Same. I grew up believing I hated steak untill I became an adult and learned there are other cuts and how to properly cook them. Still isn't my absolute fav. But I deff enjoy them now
The flank steak is litterally the most under appreciated cut of beef, its affordable and juicy no matter how its cooked, i preffer to have a little bit of chew to my steaks so its not super tender but man im tellin ya, its good by itself, makes badass tacos, and also makes a great topping for ramen but it needs to be sliced at 1/4" or less for perfection, its still good though sliced at 1" thick
@@paulblichmann2791 huh, youve never seen flank steak? try buying online maybe personally i would not get flank tho, tenderloin/ribeye/filet mignon are better
18:14 the nice crist made me laugh. You warmed your way into my heart guga. It's funny that in my country in Nigeria all our meat is fully cooked so no one will eat any of your medium rare but you make me want to try it
My family still goes to a buffet restaurant for all family gatherings. When I am in town I am subjected to the questionable food. I just don't get why anyone would want to eat food that has been under warming lights for hours. But I love my family and that is what they want to do.
I'm from Hawaii and I'm so happy that you guys included the loco moco! It is literally the best way to get a hamburger other than a good old-fashioned American burger. Edit: typically, the patty will be a little bit thinner.
@@arqdanger2118can you elaborate? I have always had it as a beef stock gravy. It's never sweet. I have had it on the big island and several more authentic places but maybe what I've had wasn't authentic?!
Keep in mind, now im not italian but i have done a fair amount of research on steaks, and very often, a bistecca alla florentina is made with a porterhouse cut from a Chianina cow, a breed of cow that has a "unsurpassed capacity for lean meat production" (and they're super cute too)
When Leo said... "let's taste history"... THERE IS THE MOST AMAZING COLLAB EVER! Do a vídeo going deep into some historic steak recipe with Max Miller from @TastingHistory , it would be EPIC!
This series really is your best work in terms of creativity and synthesis. You're creating a historical culinary catelogue and that's more than any youtube clout.
nobody wants to talk about the man saying worcestershire sauce ..... pretty much perfectly. as an englishman this makes me very happy ! so happy i must make a cup of tea
Was a little kid in the '70s and our steaks were market steaks (now called boneless ribeye), which were cheap at the time, cooked in cast iron with lots of butter and garlic. We'd often slice the cloves in half or quarters, make slits in the steak, especially near the fat where it naturally separated, and put the chunks of garlic in the steak while it cooked. Skirt steaks were also common. What went with it was usually something like brussel sprouts, broccoli, potatoes, sliced tomatoes and green onions, asparagus with hollandaise sauce or just butter and lemon juice, or something similar. In the late '80s and very early '90s big chunks of grilled tri-tip became popular and that was often a weekend thing. And in the '90s I was a broke college student and then working overseas in Asia, so steak was off the menu for a while.
I could always manage 25 or 30 bucks a one day a month for a good steak even at 16 working at a dairy queen ,so as I can understand not having a steak regularly, I don't see 30 bucks a month as real financial issue to enjoy a dinner.
You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌
@@SimuLord It wasn't the quality of beef available though, before Cryovac the beef came in swinging from a hook and was basically dry aged. The water weight loss plus the fact that they had to merchandise every bit of a half side of beef meant that you could get a screaming deal on less popular cuts The reason that the period was a disaster for American cuisine is simply that easy and ready to prepare stuff supplanted and changed recipes that had been handed down for generations, and they were lost or changed to the point of no return. Lost.... They quality of beef was actually very good if you had a good butcher shop, most places were full service and they had the time and resources to provide you exactly what you wanted wrapped in paper and handed to you. It used to be an honorable profession but now it's more like an assembly line job.
Hey Guga! I truly love that you did a brief mention on other inventions on each timeframe that you covered. It was awesome how you put things into perspective with that story telling tool. Happily subscribing and looking forward to more happiness to you and the Guga family moving into 2024!
We have Texas Roadhouse all the way up here in Maine. If I were given a choice between saving the world from the biblical judgment day or saving Texas Roadhouse rolls and butter, I will be sitting in my doomsday bunker eating those delicious buttery rolls!
As someone who worked as a meat cutter and Broil cook (steaks burgers and chicken) Texas Roadhouse uses a seasoning blend with more than 5 seasonings in it. It Seared on a flattop to get a crust. Sadly the flattop cools down even though its cranked to full heat. because of all the steaks that get thrown on it during dinner rush. so it never fully gets the crust that the company wants to be on there
I think if the steaks were cooked on a cast iron flattop it would near better as the cast iron would hold the heat better. Or alternatively, keep the steaks heated via a low temperature oven a la reverse sear. Also has the consequence of making the steak drier and easier to form a crust.
Speaking of tasting history, it'd be awesome to see you guys do a collab with the channel "Tasting history with Max Miller" I'm sure there's a dish that the two of you could work on.
@@azmo_ Theres nothing disgusting about a steak tartare, its just protein on a plate with fresh aromatics and flavor. With a creamy yolk at the top of the tartare as a small little hat.
You should never eat raw meat. Even if you know exactly where the meat came from, there is always a high risk of catching a food born illness. There is a reason we cook meat. The eggs are fine, typically raw eggs are pretty safe to eat due to the sterile environment inside the eggshell, the beef itself is a completely different story.
@@kosaba11there’s always a risk when eating meat. In almost all countries in the world they have raw meat dishes and if there really was a high risk of being sick people would be sick all the time. There’s more risk by bad cooking hygiene than by eating strak tartare.
I used to live on Hawai'i and every morning my dad would take me to school and on the way he would stop at Kauai cookie and we'd get musubis or loco mocos
Should do a chicken recipes from around the world episode, it's worth looking into because many cultures have perfected how to make amazing chicken dishes in their own way & could give some awareness that even if it can be boring if cooked plain, it can be amazing when done right. (tandoori chicken is one suggestion!)
I remember back in the late 70s and early 80s, we'd go to Sizzler for a steak lunch sometimes when my family would go to the mall. The Golden Corral segment in this video reminded me of that.
Yeah, they used to have that bread with parmesan cheese crusted on one side but perfectly soft on the other side. A metal plate and the sear marks on the steak with a little plastic tab in it denoting how it was done. The piece of kale for garnish. I miss the old Sizzler quite a bit.
I worked at Golden Corral in 1988-1989, and it was not yet "& Buffet." We had a salad bar that could be added on, but steaks were served from the kitchen as they were cooked with a baked potato (or french fries) and a roll. Were they high quality? No. But they also weren't sitting under heat lamps for hours. The graze-all-day buffet GC didn't come into being until the 1990s.
Interesting. since there aren't a lot of them near me I didn't know that they changed that and shifted to a buffet model. (wonder how they figured it was a good move. would seem expensive?)
@@godofannoyance The salad bar was huge. It was a T-shaped monstrosity that took up quite a bit of space in the main room. The salad stuff was across the top of the T, while the "stem" of the T had a hot bar with fried wings, rolls, nacho fixings and baked-potato toppings, and two or three caldrons of soup at the very bottom of the T. Most of the time I worked there, I was "on salad bar," which meant both stocking and cleaning it (and people are gross). It also meant I didn't usually have to interact with customers, and I got paid a little over minimum wage and didn't rely on tips. Of course, I was in high school, so min. wage was fine for me back then ($3.35/hour). I think the salad/hot bar just grew and grew and they realized it was cheaper to pay people minimum wage to stock premade, reheated stuff on a buffet than to buy fresh food to cook to order and pay cooks and servers.
You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌
My dawg. Bless 0.01 cuz goddamn u had Angel bite that whole steak like a cavebro just for a .5 second shot. That was a whole thing for u to shoot. Bless you, your work doesn't go unnoticed.
That was an awesome series. Thanks for the techniques. As far as the Gold Steak here are two ways to describe its appeal: Conspicuous Consumption, Fetish Value.
So glad to have my hometown dish included on this list (loco moco). Oh and btw guga you were saying it started in Hilo, Hawai’i while showing a picture of Honolulu. That’s a totally different island my guy
“It may not look very appetizing for you” My brother in Christ, you have no idea how brutal these videos are for me. I’m literally drooling at every single picosecond of this video. I would literally turn the Geneva convention to the Geneva suggestion for even a single one of these dishes!!
@gugafoods . You put my steak to a next level. Today I ate the best steak of my life thanks to your ideas. I cooked it over an open wood fire and damn this taste was epical. Such a level up from the sizzle zone . You are damn right the flavor of wood is what makes the difference. Thank you so much you are absolutely a steak genius .
For the beef and broccoli, I tend to roast the broccoli instead of boil or steam it. I find the flavor to better compliment the beef. After cooking the beef, I'll remove it and deglaze the pan with a splash of rum barrel-aged red wine and let it simmer a little then roast the broccoli in it, it's freaking amazing. Don't overdue the wine or you'll make it bitter (if you do by accident just add a little water and make sure there isn't too much liquid in the pan before adding the broccoli).
That raw steak is exactly how i like it. No idea the cooking style is from Italy but that does answer a few questions i had about my love for Char N Chill steak
As someone who was born and live in the town the Loco Moco was born from, i'm glad you all liked it. I will say the chili flake was more an option rather than part of the original recipe, but seasoning for the egg was always subjective since it depends on the person's taste. The important thing was that it tasted good, was kept simple and, for the most part, inexpensive.
You missed out on the famous Texas Roadhouse steak seasoning!!! We put it on all proteins and it’s where the flavor really comes from. God I want a steak now!! Amazing video brother so much talent and detail. Much love Guga and team!
From what I remember Salt Bae started as a butcher, so by coming into steaks he knew how to cut and had good connections with dealers. His restaurants had very good quality meat for quite a good price. But then he started expanding and bumped up prices
you made a change recently where now i cant hear you chewing. THANK YOU SO MUCH!!!! I understand some people dont mind, but there's gotta be a SOLID chunk of people that skip those sounds. I've watched a good number of videos before, but now im subscribing. great content!
We have "Zwiebelrostbraten" - onion roast beef. It's a roastbeef with a huge amount of fried onions on top and a sauce. Mostly served with egg noodles scraped off a wooden board. Awesome food.
My secret Santa at work got me your book breaking the barbecue rules!! Couldn’t believe it, she couldn’t have got me a better gift 💙 I can’t wait for bbq season over in England now Guga! Love ya stuff, please stay amazing. Merry Christmas to you and yours x
Bistecca alla Fiorentina should have some specific qualities to be enjoyed as it's intended, so I totally understand their opinion. The beef it is made with in Tuscany is a very lean beef, that grows in a way that nonetheless lets an incredible amount of flavor grow into the meat instead of into the fat. It is then cut in a specific thickness (that I think you nailed) and cooked only turning it once, except for the absolute correct time on the bone side. Many people do the bone side for last though, when the steak is already hot, to help it reach the perfect blue and avoid the rawish texture. But still, yours looked awesome, I hope it didn't go to waste but I couldn't imagine it ahahah
Man…. This was awesome it was like History channel meets Food channel I loved it thx Guga for all the content I’ve learn a lot just from your channel if there’s a medal or ribbon of some kind you sure deserve it
This show was SOOOO entertaining. I love Guga's style of narration, and I find myself imitating him while I cook in my own kitchen. The varried menu presented here just kept getting better. Except for the booger steak. The words booger and food belong lightyears apart.
@@mackassef473you clearly have no sense of adventure. You must’ve missed where Guga had sumo wrestlers over to eat as much as they can. It’s purely for entertainment purposes. Because it would be fun to see.
Somebody should round up some of the homeless out there and carry ‘em there on the giveaway day. Meals already paid for, get them something hot/home cooked. Just a raw thought…hoping the good side of the internetz can show its power 💯
I live in Florence and have had many a Bistecca alla Fiorentina. Typically it's a little more cooked than your version. The secret is that it needs to be rare but warm to hot. Not easy.
I’m a broil cook at TXRH, our process is a bit different then shown. First we season coast to coast with our seasoning, which has sugar along with many other ingredients in it Then we seat for 1 minute each side on a flat top grill Then we put it onto a gas grill for 2 mins, turn, 2 more, flip, two more, turn, final 2, then remove and serve. The temp of the steak is determined by where on the grill it is placed
Bistecca Fiorentina is my #1 favorite steak of all time. Although in Italy nowadays they cook it blue or alittle more cooked than that and they serve it on a hot black stone so that way youngins and modern folk like me can still enjoy the authenticity while still getting to cook the pieces to my liking. Hands down my favorite steak and I will go to Florence to try it again!!!! Trattoria dall oste best steak in the world!!!!
this is another day of me asking for you to cook 4 regular steaks with some extra synthetic color and just watch in joy as angel and leo try to figure out whats wrong with them
You guys should really try the European style of cooking meat. When you say "medium rare" - we say it's WAY too much over-cooked. The 1910:s is what you should aim for. Give it a try for a while, and I promise you'll get used to it. And you will never go back to that over-cooking that you guys do in the US. I will never forget when I went to a steakhouse in Miami, on a work trip, a few years ago. They showed pictures of their cooking grades, and the most rare was way too over-cooked. I asked for them to prepare it 50% safe for human consumption, but not one single degree over it! It turned out fine to my taste! 🙂
Chef Paul Prodhhome used to have a blackened prime rib in his menu. I would love to see it tried on this channel. I believe there is a vid somewhere on RUclips of him making it. Love to see it done his way and Guga’s spin on it.
Golden Corral buys Select, not Choice, but if the supplier sends them Choice anyway, because maybe that’s what they had…then that might happen. The steak is “like leather” because it is Select and also half the cooking basically happens under the heat lamp.
@18:58 we always called it golden casket. It's always filled with elderly people looking for the most percieved food for the dollar, a cheap senior special, and food exclusively seasoned with too much salt.
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I’m Italian and una fiorentina, which is how we often call it, is pretty often a bit more cooked than blue because most people don’t like it that raw, but many older people like it like Guga made it, so good job and thanks for cooking my favorite steak
I don't know, maybe it's just more popular and safe to eat in Poland, but you can eat a steak tartare almost everywhere here. I love it and it's just raw minced beef as a base.
Well that steak at the time was like a hundred years ago, so things changed
I completely agree I'm Italian American from Bensonhurst Brooklyn but I have my Italian citizenship and my nonna use like hers more on the rare side but when i get fiorentina in Italy they don't usually ask how id like it done its how the chef thinks its right and its not usually as rare as gugas
Also blue is supposed to be raw inside but warm still here in france.
Well your country must have some really good dental care if old people prefer chewing through that.
Btw, been there, the meat in general SSSSSSSSUCKS
I always love when a content creator starts taking pot shots at people and things they legitimately dislike within their field because it just adds so much more relatability and personality to the videos. Watching Guga roast Salt bae is giving me life.
Guga is the steak guru
salt bae is so easy to roast tho lol bro is a fraud
Robot
my thing ALSO is the Fake Voice Necessary? i seriously cannot believe they cannot narrate all the video themselves. these fake voices are so annoying. the female tik tok voice is the worst!!!
Salt bae is a scam
this might be the best guga video so far. Not taking away from his other videos, but the exploration through history and the selection of the dishes just reignites ideas in me what to cook against or how to tweak my own recepies ty guga
I agree, it’s chill, educating, and entertaining. It’s just a fantastic video all around
Hey I just wanted to say I really enjoy the "Cooked 100 years of-" series, I love how it explains the History of the food in question too!
You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌
How did you manage to get only bots in the replies lol
Out of 100 dry age experiments, no a1 sauce?
@@DragonRider6566
A vegan and a holy roller. All we need now is somebody pushing crypto!😁
It's wild that 2 bots are the first to reply this lol
4:10 Props to Guga for getting Gai Lan perfectly right. Really respectful to give such an accurate history when he needed to. Pronunciation on point as well.
Yet can't say "caramel" the right way, not the bougie teen ordering Starbucks "caramel' way.
literally called jie lan, gai lan was only invented for foreigners
@@lightseraphim6816 he has an accent it's not that serious lol
@@lightseraphim6816didn’t ask
When I bought it it's called galion🤷
I WAS mesmerised. Very friendly where everyone is involved. Well trusted in the critic.
Guga’s continuous hatred of salt bae is so damn funny
coming from someone who is Turkish and seen salt bae multiple times at his restaurant (I could only afford his burgers in high school) I just never get tired of guga roasting salt bae. I laughed so damn hard at "steak clown" lol
I didn't even realize until this video the origin of that stupid way of salting.
@@fleetwoodsoup7443 Guga's is even cooked better than slat bei.
I feel it though. Dude's a tool...
Now I like Guga more hahahaha
I will never get tired of Guga roasting Salt Bae.
i love that this entire video was solely made to mask the fact that guga wanted to burn that con man so hard without directly
antagonizing him even though everyone on earth pretty much hates this guy already and even twitter gremlins wont side with him.
Even if gold adds absolutley nothing to the taste.....i doubt its the worst of the 10..
@@ZigaPajo The steak he made certainly not...but that there was in this 'preparation' method nothing except coating it in the image of wealth.
@@ZigaPajoThe point was all that Salt Bae ADDED to the steak was the gold leaf, they weren't judging the steak, they were judging the addition and what it brought to the table...which was nothing.
21:33 dude i thought his hand only had 4 fingers but his pinky was aligned perfectly and the lighting contributed to that
Bro I love how guga came out and straight up called this dude a clown😂😂😂😂.
Man loving the videos, keep up the good work
Yep, he's not wrong either 😂 the dude is way more famous than he should be (salt bae that is)
I took my dad to a Golden Corral once (experienced cook for decades). He caught red in the middle of some rotisserie chicken and brought it up every single meal he made for me since ("is it like Golden Corral Joey?")
He's been passed 14 years and I heard him laughing again this video
I just laughed so hard at that, funny guy 😂
pops was right each goldern corral has like 2or 3 bangers thst are actually delicious
Cheers to your late dad. I wish you can appreciate the memories forever.
I came to the comment to look for someone talking about Golden Corral lol. I was not disappointed
Isn’t chicken normally pink/white?
I like this format of video a lot. You get to see Guga’s cooking with some little history lessons thrown in
Dianne has an easier sister sauce called chasseur. Also known as "hunter's sauce" it uses fewer ingredients and is built in the pan after searing off your back-strap. This is the only pan sauce I make with venison.
A tip for building any pan-sauce, cut and freeze your butter. The key to having it not break is to have the butter whisked or stirred into the sauce as gradually as possible. Freezing it help slow down the incorporation, making a homogeneous, silky sauce.
its called ..splliting.....its not freezing....trick is slow.....but your american,,,,,hey ho
Great tip. Thanx . I'll deff be tryin this
Thx a lot for the tips ill try it next time i make a pan sauce😊😊
0:01 intro.
0:16 1910 Bistecca alla Fiorentina
3:45 1920 Beef Broccoli
6:48 1930 Steak Diane
9:39 1940 Loco Moco
13:07 1950 steak tartar
15:48 1960 72 ounce’s steak
18:46 1970 Golden Corral Steak
22:51 1980 Longhorn steakhouse
25:23 1990 Texas Roadhouse
28:20 2000 Flat Iron Steak
31:11 2010 Salt Bae
This is my favorite RUclips channel, happy holidays!! Love you guys! Greeting’s from Mexico ❤
thanks
20:08
Thank you for the timestamp, o' kind person 😊
This was exactly what I was looking for/hoping to find in the description, or a pinned comment, or for there to already be timestamps/chapters embedded into the video. Thank you.
7:30 Guga exposed not seasoning the sides of his steak
Love the little history lessons, the cooking and banter! Obrigado!
This video is super informative and fun at the same time. The effort you put into providing the historical context of different steak dishes is much appreciated.
Oh lord, if Salt Bae’s is added to Wikipedia as part of steak’s notable history I’ll lose faith in our food culture 😂
Salt Bae is so corny with his routine, but he did take the meat industry to another level by going viral when he did.
Not sure why people hating on him. Think it's because he's Muslim?
There are many other clowns doing much worst like the white guy selling a $2000 gold pizza with charcoal dough. wtf. Now THAT is definitely not worth 2000.
I would erase him for life! Another copy-cat wannabe Turk! Fake it til' U make it! What a Low life character!
@@HiddenAgendas i guarantee you thats not the case solely because most people dont know his religion lol
We don't eat corpses: Dominion (2018)
Excellent that you showed the correct way to cook the thicker cuts of steak by starting with a good, fast initial sear over direct heat to coat the meat with a nice crust before then finishing off the cooking slowly using indirect heat (I'll usually transfer the meat to a moderately heated oven to finish it for 8-12 minutes or so depending on thickness and then rest it). I've seen too many armature backyard cooks grill a thick bone-on rib-eye etc over high direct heat until it's literally burnt black and coated in smoking charcoal in an attempt to cook it all the way through; they then remove it from the grill and serve it immediately. The end result being that the inside is still cold & raw while the outside surface is charred black and is rock hard, rendering the whole thing completely inedible.
Guga and History was a combination I've never expected to play out so well, im here for it!
My mum for years cooked sirloin steaks, but they were always tough as old boots (sorry mum!). The day she discovered flat iron was a miracle because she'd cook them the same way, but they'd still be somewhat tender, which led me to loving steak more and eventually learning to cook it properly when I got older lol. Flat iron hands down the king for me! 😂🙌🏻
this is so funny
Same. I grew up believing I hated steak untill I became an adult and learned there are other cuts and how to properly cook them. Still isn't my absolute fav. But I deff enjoy them now
If you see this, please send positive vibes my way. I’ve been struggling with health issues for years and could use your prayers.
Wish you all the best!
Wish you the best mate, please take care of yourself
Wish you the best, my guy
I hope you get better soon
Positive vibes your way, man. Stay safe.
Positive vibes and prayers your way
I have come again to request the Wagyu Hot Dog
Respect
The flank steak is litterally the most under appreciated cut of beef, its affordable and juicy no matter how its cooked, i preffer to have a little bit of chew to my steaks so its not super tender but man im tellin ya, its good by itself, makes badass tacos, and also makes a great topping for ramen but it needs to be sliced at 1/4" or less for perfection, its still good though sliced at 1" thick
i have heard this 200 times but i have never once seen flank steak offered in a grocery store. at any price.
@@paulblichmann2791 huh, youve never seen flank steak? try buying online maybe
personally i would not get flank tho, tenderloin/ribeye/filet mignon are better
18:14 the nice crist made me laugh. You warmed your way into my heart guga. It's funny that in my country in Nigeria all our meat is fully cooked so no one will eat any of your medium rare but you make me want to try it
It makes sense that Golden Corral represents the 70s. That’s about how old the steaks there today are.
My family still goes to a buffet restaurant for all family gatherings. When I am in town I am subjected to the questionable food. I just don't get why anyone would want to eat food that has been under warming lights for hours. But I love my family and that is what they want to do.
I'm from Hawaii and I'm so happy that you guys included the loco moco! It is literally the best way to get a hamburger other than a good old-fashioned American burger.
Edit: typically, the patty will be a little bit thinner.
He messed up the gravy
@@arqdanger2118 lol, noticed that too, but he put in the effort
@@arqdanger2118can you elaborate? I have always had it as a beef stock gravy. It's never sweet. I have had it on the big island and several more authentic places but maybe what I've had wasn't authentic?!
Oh Yes. Had it once in Maui and it was great. That one had a mound of rice and a slice of fried spam with it. Plus the thinner beef patty.
Yessir Hawaii boys wya
Keep in mind, now im not italian but i have done a fair amount of research on steaks, and very often, a bistecca alla florentina is made with a porterhouse cut from a Chianina cow, a breed of cow that has a "unsurpassed capacity for lean meat production" (and they're super cute too)
When Leo said... "let's taste history"... THERE IS THE MOST AMAZING COLLAB EVER! Do a vídeo going deep into some historic steak recipe with Max Miller from @TastingHistory , it would be EPIC!
YEESSSSS GET MAX MILLER OVER HERE LET'S DO THIS
I second this!
Honestly, the moment Leo said that I immediately thought of Max.
This series really is your best work in terms of creativity and synthesis. You're creating a historical culinary catelogue and that's more than any youtube clout.
4:58 my parents own a chinese resturant, to make the beef more tender, we usually beat our meat first.
nobody wants to talk about the man saying worcestershire sauce ..... pretty much perfectly.
as an englishman this makes me very happy !
so happy i must make a cup of tea
Woos-tuh-sha sauce innit!?
So worcestershire sauce is pronounced...
Worcester sauce?
yeah he didn’t say it perfectly, it’s pronounced woos-ter. you don’t say the shire part.
@@honungsbilol9050it’s not. I’m literally from Worcester and he said it like a local. Spot on pronunciation
@@pingum3151 just different regional pronunciation i guess but cheers for that i learned something new
Was a little kid in the '70s and our steaks were market steaks (now called boneless ribeye), which were cheap at the time, cooked in cast iron with lots of butter and garlic. We'd often slice the cloves in half or quarters, make slits in the steak, especially near the fat where it naturally separated, and put the chunks of garlic in the steak while it cooked. Skirt steaks were also common.
What went with it was usually something like brussel sprouts, broccoli, potatoes, sliced tomatoes and green onions, asparagus with hollandaise sauce or just butter and lemon juice, or something similar.
In the late '80s and very early '90s big chunks of grilled tri-tip became popular and that was often a weekend thing.
And in the '90s I was a broke college student and then working overseas in Asia, so steak was off the menu for a while.
Same here, born 72'
I could always manage 25 or 30 bucks a one day a month for a good steak even at 16 working at a dairy queen ,so as I can understand not having a steak regularly, I don't see 30 bucks a month as real financial issue to enjoy a dinner.
You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌
Damn that sounds amazing
@@SimuLord It wasn't the quality of beef available though, before Cryovac the beef came in swinging from a hook and was basically dry aged. The water weight loss plus the fact that they had to merchandise every bit of a half side of beef meant that you could get a screaming deal on less popular cuts
The reason that the period was a disaster for American cuisine is simply that easy and ready to prepare stuff supplanted and changed recipes that had been handed down for generations, and they were lost or changed to the point of no return.
Lost....
They quality of beef was actually very good if you had a good butcher shop, most places were full service and they had the time and resources to provide you exactly what you wanted wrapped in paper and handed to you.
It used to be an honorable profession but now it's more like an assembly line job.
Leo was flabbergasted, bamboozled, deceived and quite possibly bewildered
I'd like to see a collab with Townsends, just to see how Guga would do with 18'th century dishes.
We don't eat corpses: Dominion (2018)
To make things Work perfectly, let's get Max Miller from tasting History involved... History was never that delicious... 😂
@@VeganSemihCyprus33how are you watching this video all about beef 😭
@@VeganSemihCyprus33 alright, go eat gorilla glue then.
@@VeganSemihCyprus33 I watched halfway and came back to this video because the slaughter footage made me hungry😂
Hey Guga!
I truly love that you did a brief mention on other inventions on each timeframe that you covered. It was awesome how you put things into perspective with that story telling tool.
Happily subscribing and looking forward to more happiness to you and the Guga family moving into 2024!
Bro Guga is such a nice guy, I love how he makes jokes with them and lets them explain what they like about. What a guy ❤️
Blending history and steak all in one video, great job Guga !! Totally love the narrative of this video story.
This is gonna sound weird, but I’d like to see a dry age steak experiment with guacamole.
That sounds cool
Will just rot.
This would be awesome to see how it comes out
Very creative
and i want to see dry age steak experiment with caviar
We have Texas Roadhouse all the way up here in Maine. If I were given a choice between saving the world from the biblical judgment day or saving Texas Roadhouse rolls and butter, I will be sitting in my doomsday bunker eating those delicious buttery rolls!
As someone who worked as a meat cutter and Broil cook (steaks burgers and chicken) Texas Roadhouse uses a seasoning blend with more than 5 seasonings in it. It Seared on a flattop to get a crust. Sadly the flattop cools down even though its cranked to full heat. because of all the steaks that get thrown on it during dinner rush. so it never fully gets the crust that the company wants to be on there
I think if the steaks were cooked on a cast iron flattop it would near better as the cast iron would hold the heat better.
Or alternatively, keep the steaks heated via a low temperature oven a la reverse sear. Also has the consequence of making the steak drier and easier to form a crust.
Speaking of tasting history, it'd be awesome to see you guys do a collab with the channel "Tasting history with Max Miller" I'm sure there's a dish that the two of you could work on.
Oh yeah, I've watched some of his videos, they're pretty interesting. I also thought of him when I heard "tasting history"
Yessss Guga collab with Max
I honestly wondered if anyone send Max this video. One of my first thoughts was a Guga and Max collaboration.
Eh, Max is about actual historical recipes..this guys are. like...let's eat a burger from the 90s from carl's jr.
@@adamazzalino5247 yeah unfortunately the perfect subject matter for them would have been this video.
I'm from poland and seeing 7:10 made me happy :D
POLSKA ZA GRANICĄ!!!
Tartare is the most popular appetizer in almost every high-end restaurant in Europe. Love it
Disgusting
@@azmo_ Theres nothing disgusting about a steak tartare, its just protein on a plate with fresh aromatics and flavor. With a creamy yolk at the top of the tartare as a small little hat.
You should never eat raw meat. Even if you know exactly where the meat came from, there is always a high risk of catching a food born illness. There is a reason we cook meat. The eggs are fine, typically raw eggs are pretty safe to eat due to the sterile environment inside the eggshell, the beef itself is a completely different story.
@@kosaba11No
@@kosaba11there’s always a risk when eating meat. In almost all countries in the world they have raw meat dishes and if there really was a high risk of being sick people would be sick all the time.
There’s more risk by bad cooking hygiene than by eating strak tartare.
Merry Christmas Guga crew! I love you guys and all the great content! I am looking forward to another amazing year of great entertainment! 🎉I
We don't eat corpses: Dominion (2018)
The *instant* you said Hawaii, I knew right away you were making a good ol' Loco Moco! ^_^
W
But not a single photo of the Big Island 😂
@@adrianmartinez649 And? I've made Loco Mocos myself but have not been to Hawaii.
I used to live on Hawai'i and every morning my dad would take me to school and on the way he would stop at Kauai cookie and we'd get musubis or loco mocos
Not to mention the sauce is just supposed to be brown gravy not that crazy concoction he made
Should do a chicken recipes from around the world episode, it's worth looking into because many cultures have perfected how to make amazing chicken dishes in their own way & could give some awareness that even if it can be boring if cooked plain, it can be amazing when done right. (tandoori chicken is one suggestion!)
Guga doesn't like chicken
I remember back in the late 70s and early 80s, we'd go to Sizzler for a steak lunch sometimes when my family would go to the mall. The Golden Corral segment in this video reminded me of that.
Yeah, they used to have that bread with parmesan cheese crusted on one side but perfectly soft on the other side.
A metal plate and the sear marks on the steak with a little plastic tab in it denoting how it was done.
The piece of kale for garnish.
I miss the old Sizzler quite a bit.
Gugas videos are so relaxing
Fun video, great commentary from all three guys. Thanks, Guga.
I worked at Golden Corral in 1988-1989, and it was not yet "& Buffet." We had a salad bar that could be added on, but steaks were served from the kitchen as they were cooked with a baked potato (or french fries) and a roll. Were they high quality? No. But they also weren't sitting under heat lamps for hours. The graze-all-day buffet GC didn't come into being until the 1990s.
Interesting. since there aren't a lot of them near me I didn't know that they changed that and shifted to a buffet model. (wonder how they figured it was a good move. would seem expensive?)
@@godofannoyance The salad bar was huge. It was a T-shaped monstrosity that took up quite a bit of space in the main room. The salad stuff was across the top of the T, while the "stem" of the T had a hot bar with fried wings, rolls, nacho fixings and baked-potato toppings, and two or three caldrons of soup at the very bottom of the T. Most of the time I worked there, I was "on salad bar," which meant both stocking and cleaning it (and people are gross). It also meant I didn't usually have to interact with customers, and I got paid a little over minimum wage and didn't rely on tips. Of course, I was in high school, so min. wage was fine for me back then ($3.35/hour). I think the salad/hot bar just grew and grew and they realized it was cheaper to pay people minimum wage to stock premade, reheated stuff on a buffet than to buy fresh food to cook to order and pay cooks and servers.
The breakfast is their strong point. Ryan's tried the same model and went belly up.
The buffet was a saving grace for broke musicians in D/FW in the 90's.
We were just happy to be eating even though the flavor was missing. 🤣
You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌
😂@2:48 kudos to the editor. Guga' videos have everything. You learn and smile. What more can I ask for.
The amount of effort that you put into this video is amazing. I can’t thank you enough you’ve done a great job
I actually wish you'd done a Brazilian steakhouse as the 2010s. I've learned some stuff about them, and it's huge in many states.
can confirm, love Fogo de Chao.
My dawg. Bless 0.01 cuz goddamn u had Angel bite that whole steak like a cavebro just for a .5 second shot. That was a whole thing for u to shoot. Bless you, your work doesn't go unnoticed.
Love this series. Looking forward to what you do next
19:22 absolute BADASSARY!!!!!
That was an awesome series. Thanks for the techniques.
As far as the Gold Steak here are two ways to describe its appeal: Conspicuous Consumption, Fetish Value.
We used to get steak tartare every new years eve and eating it with buttered toast is even better
I love these kind of videos, amazing, make more of them Guga :D
So glad to have my hometown dish included on this list (loco moco). Oh and btw guga you were saying it started in Hilo, Hawai’i while showing a picture of Honolulu. That’s a totally different island my guy
0:12 - Now he knows how I feel as a well done guy when YOU guys do "well done" yet it is still mooing!!!!
For Christmas, the only thing I want is hour long videos of Guga cooking steaks, burgers, chicken, seafood, and side dishes. 😊
“It may not look very appetizing for you”
My brother in Christ, you have no idea how brutal these videos are for me. I’m literally drooling at every single picosecond of this video.
I would literally turn the Geneva convention to the Geneva suggestion for even a single one of these dishes!!
I can't believe guga went back 100 years to cook all these steaks, bravo Vince!
I can't believe leo ate that steak
This is truly the moment that Angel became dry-aged.
We don't eat corpses: Dominion (2018)
@gugafoods . You put my steak to a next level. Today I ate the best steak of my life thanks to your ideas. I cooked it over an open wood fire and damn this taste was epical. Such a level up from the sizzle zone . You are damn right the flavor of wood is what makes the difference. Thank you so much you are absolutely a steak genius .
For the beef and broccoli, I tend to roast the broccoli instead of boil or steam it. I find the flavor to better compliment the beef. After cooking the beef, I'll remove it and deglaze the pan with a splash of rum barrel-aged red wine and let it simmer a little then roast the broccoli in it, it's freaking amazing. Don't overdue the wine or you'll make it bitter (if you do by accident just add a little water and make sure there isn't too much liquid in the pan before adding the broccoli).
That raw steak is exactly how i like it.
No idea the cooking style is from Italy but that does answer a few questions i had about my love for Char N Chill steak
As someone who was born and live in the town the Loco Moco was born from, i'm glad you all liked it.
I will say the chili flake was more an option rather than part of the original recipe, but seasoning for the egg was always subjective since it depends on the person's taste. The important thing was that it tasted good, was kept simple and, for the most part, inexpensive.
Bradah forgot the peanut butter in the gravy🤣 sshh! It's also the secret ingredient in zippes chili and rainbow drive-ins gravy
His gravy was probably better than the package gravy a lot of them serve here, but it's still ono!!
@@hiyaks kens late night brah🤙🍻
@@thursdayangelgummybear1513 yup, wish we had that on Oahu!
@thursdayangelgummybear1513 ngl i gotta go kens one day soon. Been too long since i been over there
You missed out on the famous Texas Roadhouse steak seasoning!!! We put it on all proteins and it’s where the flavor really comes from. God I want a steak now!! Amazing video brother so much talent and detail. Much love Guga and team!
From what I remember Salt Bae started as a butcher, so by coming into steaks he knew how to cut and had good connections with dealers. His restaurants had very good quality meat for quite a good price. But then he started expanding and bumped up prices
you made a change recently where now i cant hear you chewing. THANK YOU SO MUCH!!!! I understand some people dont mind, but there's gotta be a SOLID chunk of people that skip those sounds. I've watched a good number of videos before, but now im subscribing. great content!
2:30 "historically accurate" is crazy 😭
I would love to see steaks from around the world like Thailand,,, japan,,, south Africa ext... This would be an amazing video
South African ostrich steak ❤, had it there on a ranch, unbelievable how tasty that meat is.
im always so happy when south africa is mentioned lmaooo
We have "Zwiebelrostbraten" - onion roast beef. It's a roastbeef with a huge amount of fried onions on top and a sauce. Mostly served with egg noodles scraped off a wooden board. Awesome food.
My secret Santa at work got me your book breaking the barbecue rules!! Couldn’t believe it, she couldn’t have got me a better gift 💙 I can’t wait for bbq season over in England now Guga! Love ya stuff, please stay amazing. Merry Christmas to you and yours x
Bistecca alla Fiorentina should have some specific qualities to be enjoyed as it's intended, so I totally understand their opinion.
The beef it is made with in Tuscany is a very lean beef, that grows in a way that nonetheless lets an incredible amount of flavor grow into the meat instead of into the fat.
It is then cut in a specific thickness (that I think you nailed) and cooked only turning it once, except for the absolute correct time on the bone side. Many people do the bone side for last though, when the steak is already hot, to help it reach the perfect blue and avoid the rawish texture. But still, yours looked awesome, I hope it didn't go to waste but I couldn't imagine it ahahah
12:14 I can hear Uncle Roger screaming: "why you eat rice with fork?!?! Eat your food the Right way not the White way!"
Man…. This was awesome it was like History channel meets Food channel I loved it thx Guga for all the content I’ve learn a lot just from your channel if there’s a medal or ribbon of some kind you sure deserve it
This show was SOOOO entertaining. I love Guga's style of narration, and I find myself imitating him while I cook in my own kitchen. The varried menu presented here just kept getting better. Except for the booger steak. The words booger and food belong lightyears apart.
I would like to see Guga challenge Beard Meets Food to a steak eating challenge with some of Guga’s side dishes!
I want to see this happen
That would be cool
We don't eat corpses: Dominion (2018)
Why would he challenge a professional eating person who does it for a living ?? It would be impossible to win That would be pointless.
@@mackassef473you clearly have no sense of adventure. You must’ve missed where Guga had sumo wrestlers over to eat as much as they can. It’s purely for entertainment purposes. Because it would be fun to see.
the tartare looks amazing, probably one of the dishes you've made that i wanted to try the most
I love this channel! Guga is so creative.
Yes! That said, I am NOT paying $900-$1,300 for a gold steak! A $15 10oz. Ribeye will suffice.
14:14 that raw meat is from Mr Bean movie ~
🤣🤣
*show
For the love of God don't watch this on an empty stomach. I was fine in the beginning but by the end I had nothing but steak on my mind
Or high 😂 all I want is a big steak 😅
Somebody should round up some of the homeless out there and carry ‘em there on the giveaway day. Meals already paid for, get them something hot/home cooked.
Just a raw thought…hoping the good side of the internetz can show its power 💯
25:22 THAT’S WHERE MY UNCLE WORK
17:14 Caseoh
I live in Florence and have had many a Bistecca alla Fiorentina. Typically it's a little more cooked than your version. The secret is that it needs to be rare but warm to hot. Not easy.
7:54 flambee means stir fry
Amazing! I will never understand how people dont eat meat.
Maybe because murder is bad.
If we weren't ment to eat animals why are they made out of food 😊
@@christiaanprinsloo8951says who? Murder is the most natural thing in the world. Morality is a human made up concept
@@christiaanprinsloo8951 murder only applies to people
@@chrisyoung9653The next time you order chicken at KFC, think about the chicken and its family. That’s why you should order the Family Bucket!
I’m a broil cook at TXRH, our process is a bit different then shown.
First we season coast to coast with our seasoning, which has sugar along with many other ingredients in it
Then we seat for 1 minute each side on a flat top grill
Then we put it onto a gas grill for 2 mins, turn, 2 more, flip, two more, turn, final 2, then remove and serve.
The temp of the steak is determined by where on the grill it is placed
Bistecca Fiorentina is my #1 favorite steak of all time. Although in Italy nowadays they cook it blue or alittle more cooked than that and they serve it on a hot black stone so that way youngins and modern folk like me can still enjoy the authenticity while still getting to cook the pieces to my liking. Hands down my favorite steak and I will go to Florence to try it again!!!! Trattoria dall oste best steak in the world!!!!
this is another day of me asking for you to cook 4 regular steaks with some extra synthetic color and just watch in joy as angel and leo try to figure out whats wrong with them
You guys should really try the European style of cooking meat. When you say "medium rare" - we say it's WAY too much over-cooked. The 1910:s is what you should aim for. Give it a try for a while, and I promise you'll get used to it. And you will never go back to that over-cooking that you guys do in the US. I will never forget when I went to a steakhouse in Miami, on a work trip, a few years ago. They showed pictures of their cooking grades, and the most rare was way too over-cooked. I asked for them to prepare it 50% safe for human consumption, but not one single degree over it! It turned out fine to my taste! 🙂
Chef Paul Prodhhome used to have a blackened prime rib in his menu. I would love to see it tried on this channel. I believe there is a vid somewhere on RUclips of him making it. Love to see it done his way and Guga’s spin on it.
Chef Paul Prudhomme knew great food! RIP
Guga roasting Salt Bae is _GOLD_ 😅
I see what you did there
@@Bluenochian whatttt
Golden Corral buys Select, not Choice, but if the supplier sends them Choice anyway, because maybe that’s what they had…then that might happen. The steak is “like leather” because it is Select and also half the cooking basically happens under the heat lamp.
Guga at this point you have some personal beef with the guy 33:30
@18:58 we always called it golden casket. It's always filled with elderly people looking for the most percieved food for the dollar, a cheap senior special, and food exclusively seasoned with too much salt.
1:58 that blue rare steak looks awesome!
Props to Guga for cooking 100 years of steak in just 34 minutes