Guga Savagely Critiques Gordon Ramsay's Steaks!
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- Опубликовано: 19 май 2024
- Today I react to Chef Gordon Ramsay's most popular steak videos. He is a great chef but does he cook a better steak that most chef's lets find out.
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#steak #food #cooking
I love how guga helps out small chefs like gordon.
I know. With a little effort, Gordon might actually make it.
@@stuartbrigham8832 yeah
Maybe if he just got some formal training from someone of the likes of Marco Pierre White, he'd be going places.
@@sanicswaghog5278 fr
overused comment --> not funny
Also in regards to large chunks of pepper, it will literally lift your steak off the pan (you can see Gordon's sear wasn't great here) which kills the amazing sear AKA color AKA flavor of your meat. I'm with Guga, fine ground pepper all day for steaks.
What are your thoughts on putting a cast iron grill press on a steak to get surface contact? I've noticed my sears are better that way!
Can that dude really cook?!
RUclipsrs correcting the professionals, L O L
@@KobeAmeti Gordon is literally known as a tv star🥴. Stay mad kid.
@@nate-the-fate6584 you obviously know nothing about him if this is what you think.
If you don’t have a meat thermometer, another good method is to use what Marco Pierre White suggests and that is to look to see the juices coming out of the steak. If they’re just starting to come out and are red, that’s rare. If they’re a little pink, medium rare and clear, medium well to well done.
Marco allows the steak to make its own choice on how its cooked - there's no real recipe
That’s a excellent suggestion
Mate that's not how you use commas
One thing I love about both Gordon and Guga is they acknowledge subjectiveness by saying "For me" before giving their recommendations.
Aside from gordon didnt wana to show his steak..
Theres a deep meaning when guga says about big ego in the last minute
Man, Guga's subtle grudges go hard. Gordon goes after Guga putting Nutella on steak, Guga goes after his entire career.
I can see Guga's point, though. He put the Nutella on the steak and ate it. Same with the Mac & cheese powder. I'd bet my paycheck Gordon Ramsay hasn't.
You went a bit too far with that comment, Sean. Guga may know a bit more about steaks because he is an specialist. But Gordon is a great chef regardless.
lol, only goes after cooking steaks... "entire career" is quite the exaggeration but sure is a male ego hit coz we are talking steaks.
But Ramsay doesn't like to change, so he wouldn't be doing the R&D that Guga is doing.
@@galahad692000 tbf those were only experiments, he wanted to see what would happen. It’s sort of his thing
“They send one of ours to the hospital, *we send one of theirs to the morgue* ” ~ Sean Connery in the Untouchables
Like Bruce Lee once said: "I fear not the man who can cook 10,000 dishes once, but I fear the man who has cooked one dish 10,000 times."
Yep! The exact quote.
I think Gordon has done both tbh.
The dude is literally a RUclipsr commenting on one of the greatest chefs ever. Try to go out there and actually open up a restaurant that gains you 3 stars. That's a different story. Cooking a good steak...there's a lot of good steak houses out there. Not that hard.
@@brunox3042 Gordon Ramsey is all around talented, but Guga is the greatest cooker of steaks that has ever existed in the entire history of the universe.
@@brunox3042 Yes, but it is not a requirement to be good at grilling steaks to have a 3 star Michelin restaurant.
I would imagine the reason they do the palm check trick is that there is no time to measure with a thermometer in a restaurant environment and at their cadence. The Palm check trick actually works very well and can get you within a few degrees after practicing and learning a few times. The thermometer is great for home chefs though, and I agree everyone should have an instant one to measure their steak at periodic intervals until done.
After practicing it's no longer about the comparison, you just learn how the steak feels and that is your indicator.
@JoannaHammond yea idk why he was tripping out about that lmao. A person who knows what they're doing and has repeatedly done it so many times would be able to tell
Anyone who is experienced enough to tell doneness by feel probably doesnt need to consult videos for tips on cooking. It's basically just pretentious as hell and showing off expertise and experience. Anyone giving the average person advice would say use a damn thermometer - it's fast, cheap, easy and most of all infallible.
Does it work if you have the palms of a brickmason or diesel mechanic?
The way I heard the palm is always touching the fatty part of your thumb and always use that spot.
Rare - open hand
Med Rare - touch index finger to thumb
Med - touch middle finger to thumb
Med well - ring finger to thumb
Well - grab the steak and throw it out😂😂, just kidding. Pinky finger to thumb.
My early influences to learn to cook was Gordon and another Brit chef called Rick Stein. Recently, I discovered Guga, and I can tell you, he's also an amazing inspiration now. He doesn't blindly follow convention, he bends the rules and occasionally breaks them too. His food looks amazing and he shares his discoveries, which is excellent! Thank you.
IF you want another Brit chef look up Marco Pierre White. Gordon was his student. He has plenty of videos on YT.
Guga makes his own rules
Guga is Brazilian, we literally breath and Live by eating meat here 😂 is like embebbed in his DNA
Cooking in a professional kitchen is an orthodoxy optimized to make money and be consistent, nothing wrong with that. But I (and you) can easily make food far better than anything Gordan can mass produce in one of his restaurants. Guga embraces this aspect of the cooking hobby and I think it's a great thing. If you spend $200 in a restaurant, then you can reproduce the results for $50, you just have to do your research and practice a little.
It's very nice for guga to give Gordon some exposure
It's all show 😂 I think they all work together and are friends irl
@@dustmite31able r/woosh
GORDON’S FAMOUS for same reason other top chefs like Joel Robuchon or Guy Savoy: Because he had a restaurant & earned 3 Michelin stars. (The highest rating possible.) That was BEFORE he started doing Kitchen Nightmares
.
@@electrictroy2010 Had a restaraunt? His restaurant in London still has and has held 3 stars since 2004. The longest reigning in London. He has 9 stars total today and has held 17 (since TV work)
Hahahah
Avoiding burning the butter is quite hard in a cast iron pan because everything is black. I use the peeled garlic as a guide for how the butter is doing. If they look like they are frying in motor oil I know this won't be the best one.
But when they cook and turn medium brown, and become carmelized and a little crunchy, the cooked garlic is the second best part of the meal (I know eating them is a faux pas but I don't care)
Just keep cooking steaks and you will get the timing right like muscle memory 😂. After a few hundreds steaks and a heart attack (seriously). I even know if its medium rare already without checking 😂
@@dahnleycabreros4151 i dont trust your kind, they always serve it wrong
use thermometer
I try to put my herbs and garlic cloves on top of the steak. I find that helps a bit.
use ghee, it has a much higher smoke point and the taste is very similar
bro really got a heart attack from how trash his steak was, nah just kidding i hope you didnt get any problems after that.@@dahnleycabreros4151
So true about the hand test for judging how much your steak is cooked. Just watched a video where a chef compared his old school method cooked directly out of the refrigerator vs reverse seared in the oven at 100 degrees for an hour, when he tested the rev sear method he said it felt well done compared to his but was actually 10 degrees cooler in the center vs his cooked cold. In the end he conceded that the reverse sear was more tender than his preferred method of cooking steak.
i never had a dry aged steak but watching your videos i would not like to try anyone else steak . do to the amount of the test you have done so hopefully when i go to FL with the family i can try and reach out i would only try the dry age you make sounds crazy but i can tell you love to cook the steaks and you know as well as i do when you love what you do your project no matter what it is always better from a PROFFESSIONAL! thank you for the great videos and entertainment .
I HOPE SOMEDAY, THERE IS A COOKING BATTLE OF STEAKS WITH GUGA AND GORDON
No contest Guga over overrated chefs
you got a steak specialist/mad scientist vs a jack of all trades but master of none. the specialist wins.
No contest, they should create the best steak together. Together, not against.
The winner would depend on what criteria for the steak, or who has the best day tbh. Both Gordon and Guga have cooked thousands of steaks throughout their careers. Gordon has made the typical french way of cooking them, while Guga has done more imaginative experiments. However, both of them will cook the steak to perfection on a regular day.
Are you serious? Gordon Ramsay have 17 Michelin Stars! 17. Guga will not even get one in a million years. He is a great amateur chef but nothing more. The dude literally said verbatim "We all know rice cooker makes the best rice" and covers his steak with Garlic powder.
I think what Gordon meant in the second video of not turning the steak until there's color is referring to when people turn it too quick and don't let the crust to form first before flipping!
Sometimes the meat will initially stick to the pan so waiting a bit till it's released will keep the sear on the steak instead of leaving it as pan residue.
What a great video! I love the commentary and explanation. I really learned a lot.
Thank you, Guga. You rock! ♥️
Gospel of Jesus Christ John 3:16 For God So loved the world that he gave his only Begotten Son that whosoever believes in Him should not Perish but have Everlasting Life. Jesus Christ Died for the sin of the World, If you believe in ur heart God risen Jesus from the dead and confess him with ur mouth to people you shall be saved. Jesus said I Am The only way to heaven there is no other way! Repent of urs sins (Repent means Change ur Mind turning away from sinful things and being truly sorry for it.) trust Jesus and give ur life to him He Loves you cares about you more than anyone ever will! we are saved By Grace Trough Faith!,this is sin: Romans 6:23 For the wages of sin is death but the gift of eternal life in our Lord Jesus Christ. Romans 3:23 For all have sined and felt short of the Glory of God. For the wrath of God is revealed from heaven against all ungodliness and unrighteousness of men, who hold the truth in unrighteousness; because that which may be known of God is manifest in them; for God hath shewed it unto them. For the invisible things of him from the creation of the world are clearly seen, being understood by the things that are made, even his eternal power and Godhead; so that they are without excuse: because that, when they knew God, they glorified him not as God, neither were thankful; but became vain in their imaginations, and their foolish heart was darkened. And changed the glory of the uncorruptible God into an image made like to corruptible man, and to birds, and fourfooted beasts, and creeping things. Romans 1:18-21, 23 KJV Or do you not know that wrongdoers will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor men who have sex with men nor thieves nor the greedy nor drunkards nor slanderers nor swindlers will inherit the kingdom of God. 1 Corinthians 6:9-10 REPENT OR YOU WILL PERISH REPENT AND BELIEVE THE GOSPEL GET RIGHT WITH GOD LORD JESUS CHRIST.
Ramsey is super talented and nobody can otherwise , but guga cooks food I really want to eat , the steaks and bbq are simply mouth watering
it almost feel strange to see Gordon so relaxed. I'm so used to see him in a hyperactive mode
My cousin got to meet him in NY one time. She said he's actually a very nice man and real down to earth.
Take a chef out of the pressure of a professional kitchen, as well as a show where it's a literal character, you'll find they're just people.
@@LagSpikeX I feel like if he was antagonized outside of the kitchen I feel he would have the highest tolerance to anger, the man as seen some stuff
Or in rage mode to be specific.
If you watch anything produced for American reality, TV, it’s all rage.
He’s actually really chill, down to earth bloke. With a real passion for cooking. even watching the original Kitchen Nightmares from the UK. It’s all just him trying to teach the restaurants, yes, he gets angry in a few of them… But it’s not over the top screaming matches.
One of the key reasons why taking a steak out of the fridge for 10+ mins is to reduce the surface temperature of the steak. This ensures that it doesn’t reduce the temperature of the pan too much the moment it hits it, leading to a better sear.
That's what I heard as well as the reason. It has nothing to do with the inside temperature, it is all about the outside.
Yeah and it definitely helps to make a better sear. I prefer to leave it out for over 30 minutes. It's a better product.
Yep Guga has no idea what he's talking about. This is pretty much a universal principle that applies to many other meats as well
@@pochen23 he said surface temperature, that's "outside" temp
Guga rarely cooks steak on pans so this is a non-problem
If you cook the perfect steak, you wanna show the result, proudly... He messed up.
Gordon : "Mmh, delicious"
Gordon's mind : "CUT CUT CUT!"
Exactly what I commented a few weeks ago. Steak must have been horrible 😂
Really enjoy your channel brother! Congrats
As a Brazilian I couldn’t be more proud of that guaraná on your table 😂❤
o guga é brasileiro
@@khasilsa pois é, que eu saiba ele é mineiro.
agora tudo faz sentido. Um cara fera em fazer carne só podia ser BR
agora que vc falou que me toquei, por ja saber que ele é brasileiro eu nem me atentei ao guarana, kkkkkkkkkk
Loved Guarana soda, used to drink the diet one in Brasilia
I’d love to see both of them together and letting Gordon try some of the experiments 💀
It would have to be a blind tasting and not have any insight of how or what it is.
That would be sick! Notify the riot squad if it ever happens... 🤣
I’ll whip angel and Leo’s ass with some real taekwondo, and gugas fat ass Brazil, jujitsu in 1970😂😂😂😂
Now that would be worth watching. Backyard BBQ vs Gourmet Chef.
I subscribed. Ive never seen your vids before but i like and need!! Love Gordon he’s a good dude.
I loved this videos of guga talking about the big chefs out there
Guga is low key in an imaginary feud with Gordon. 😂
That video would be legendary
yea
I mean, Gordon roasted Guga for a video that was a fan suggested experiment. Gordon Ramsay is getting roasted while doing his best XDD. Guga is just in another league when it comes to cooking steak, Gordon could never compete.
Well, Gordon started it by roasting Guga's mac n cheese experiment. And it's just an experiment.
@@AlrienJ also yea
About the garlic, I'd assume he leaves the skin on because he throws in early, to prevent the flesh of the garlic from burning as it would if it had direct contact with the pan for that long.
That's a thing. It's called "in camicia" which translates to "with the shirt on" from Italian. It prevents garlic from burning
@@federicovalle2245 in spanish we say a similar thing that means “clothed/shirt on” and it’s “encamizado”
@@onixtheone that's so cool
Weeeeelll he didn't explain it than and the rubbing of the clove on the crust couldn't be effective becouse of the peel
@@acikacika the garlic inside would be more or less puréed from being cooked that long, and the peel is not exactly watertight. Furthermore, the potency of garlic aroma would not be contained by a thin peel anyways. It might not be as effective as it was peeled, but it's not like full efficiency is always wanted when it comes to flavouring as potent as garlic.
Love your video! And totally agree regarding the olive oil.
Something you didn't specify. Use Kosher Salt not table salt. Makes it so much easier to ensure proper seasoning because you can more easily see where you have seasoned even after pressing in. Made a huge difference in the flavor of my steaks. Overall, love the feedback here learned a lot.
I agree. I use Kosher salt in all my dishes. I'm having to live with my in-laws right now, and my mother-in-law doesn't know, nor will she learn about Kosher salt. No matter how many times I have tried to explain, she just thinks it's bigger chunks of table salt, and now she won't eat my cooking b/c she says, "it's too salty." And, then she gets upset when we have family get togethers and all of my dishes have been eaten, while hers get put in the fridge as leftovers. It's gotten to the point where I don't know who's "saltier" about the whole thing between the two of us.
I agree on not using table salt, ground rock salt or pink Himalayan for me, though I've yet to decide which is better, need more testing as it seems to depend on the type of steak cut.
Table salt is poison
@@13leafs assuming this is what you are referring to?
There is only one nutritional difference between regular salt and kosher salt. The kosher variety has no added iodide. This addition of iodide to salt began in the 1920s to remedy the increased incidence of goiter, a swelling of the thyroid gland caused by a lack of iodine in the diet.
@@13leafsTable salt just your ordinary rock or sea salt, but with added iodine. And iodine is ESSENTIAL to humans and otherwise not that easy to find naturally, like you could fiber, Vitamins and fats.
It's cool that content creators are able to have these back and forths with professional world renown chefs thru reactions.
It's definitely a cool time for the internet.
For sure, but im not sure someones opinion hold much ground if you are not accomplished in the space. Its like a random telling Lebron how to hoop.
It's been happening since football was invented, commentators always at the front talking about the game, talking.
@@cpamiseso yeah, people play sports for people to watch and comment. Without those people watching and talking it would be meaningless that they are chefs or footballers.
So, a guy who plays football in RUclips can go back and forth with Messi and Ronaldo ? 😂😂😂
@@vascovalente3929 If Messi and Ronaldo were those kind of guys yeah. But most if not all greatest football players are kinda unintelligent, in an academic sense, I'm not sure they have something meaningful to say to others. Ronaldo did not receive schooling, Mbappe stopped receiving education at 11 and many others the same.
I also typically always peel my garlic, BUT... not when doing a steak this way. In the time it takes to cook a steak (at least a 1.5-2" thick one,) even to medium rare, that garlic typically will burn. I have found that by leaving them in the skin, just "lightly crushed" as Ramsay suggests, that the skin prevents the garlic from burning, and the amount of time is sufficient to cook then garlic until it is softer -almost fork-tender and mushy goodness oozes from it. I think Chef Gordon is correct on this call, at least with this approach to cooking a steak in a fry pan.
I'm not even a home cook, just someone who cooks now and then. Can definitely agree.
Every time I cook food and my garlic burns even in the slightest, the food tastes like crap. Do not burn the garlic!!
Sounds logical. I'll give it a go.
but what if we cooking blue? in that case should be able to peel the garlic right?
@@ShadowAraun depends how long you’re searing for and how hot the pan is. Only way to know is to try it. I like it with the peel on for this, you may prefer it the other way. If you try it peeled and it starts to burn, remove it asap and you’re fine.
Alberta boy, I was just going to add exactly the same thing so thank you 👏. With all due respect to the guy who did this video, as a chef I could see on several occasions he showed himself up a bit by demonstrating a clear lack of technical understanding as to why the reason why certain things are done, and the ‘garlic kept skin on’ in this instance really is a perfect example of this. Gordon Ramsay is absolutely no mug. As for using your hand and wrists as a guideline to check how your steak is cooked, it’s exactly that. A basic guideline, nothing more, nothing less.
very inspiring to see how much more advanced Guga is when it comes to this aspect, truly a treat to listen to
Gospel of Jesus Christ John 3:16 For God So loved the world that he gave his only Begotten Son that whosoever believes in Him should not Perish but have Everlasting Life. Jesus Christ Died for the sin of the World, If you believe in ur heart God risen Jesus from the dead and confess him with ur mouth to people you shall be saved. Jesus said I Am The only way to heaven there is no other way! Repent of urs sins (Repent means Change ur Mind turning away from sinful things and being truly sorry for it.) trust Jesus and give ur life to him He Loves you cares about you more than anyone ever will! we are saved By Grace Trough Faith!,this is sin: Romans 6:23 For the wages of sin is death but the gift of eternal life in our Lord Jesus Christ. Romans 3:23 For all have sined and felt short of the Glory of God. For the wrath of God is revealed from heaven against all ungodliness and unrighteousness of men, who hold the truth in unrighteousness; because that which may be known of God is manifest in them; for God hath shewed it unto them. For the invisible things of him from the creation of the world are clearly seen, being understood by the things that are made, even his eternal power and Godhead; so that they are without excuse: because that, when they knew God, they glorified him not as God, neither were thankful; but became vain in their imaginations, and their foolish heart was darkened. And changed the glory of the uncorruptible God into an image made like to corruptible man, and to birds, and fourfooted beasts, and creeping things. Romans 1:18-21, 23 KJV Or do you not know that wrongdoers will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor men who have sex with men nor thieves nor the greedy nor drunkards nor slanderers nor swindlers will inherit the kingdom of God. 1 Corinthians 6:9-10 REPENT OR YOU WILL PERISH REPENT AND BELIEVE THE GOSPEL GET RIGHT WITH GOD LORD JESUS CHRIST.
This video taught me so much, thank you
I love how you love to share man. It brings warmth to my heart ☺ Keep up the good work!! No good food is ever enjoyed enough in my opinion if it isn't shared with loved ones. This video doesn't necessarily prove Gordon wrong, it just proves that different people have different ways of doing things, which should be celebrated!! We are different, but should we differ in our opinions about how good food makes us feel? No, I'd say we should enjoy each other's company and try new things to see if we enjoy them, how else do we learn and grow? Please make more of these, they are very entertaining and mouth-watering!!
Very well said !
Guga's steaks are best 🙂
Seeing the can of Guarana next to you made me nostalgic for my last trip to Florianapolis. I wish I could find that here in Arizona.
The first steak I ever cooked was following Chef Ramsay's video and it came out fantastic!! I have obviously made many steaks since then but this video was where it all started!
Gospel of Jesus Christ John 3:16 For God So loved the world that he gave his only Begotten Son that whosoever believes in Him should not Perish but have Everlasting Life. Jesus Christ Died for the sin of the World, If you believe in ur heart God risen Jesus from the dead and confess him with ur mouth to people you shall be saved. Jesus said I Am The only way to heaven there is no other way! Repent of urs sins (Repent means Change ur Mind turning away from sinful things and being truly sorry for it.) trust Jesus and give ur life to him He Loves you cares about you more than anyone ever will! we are saved By Grace Trough Faith!,this is sin: Romans 6:23 For the wages of sin is death but the gift of eternal life in our Lord Jesus Christ. Romans 3:23 For all have sined and felt short of the Glory of God. For the wrath of God is revealed from heaven against all ungodliness and unrighteousness of men, who hold the truth in unrighteousness; because that which may be known of God is manifest in them; for God hath shewed it unto them. For the invisible things of him from the creation of the world are clearly seen, being understood by the things that are made, even his eternal power and Godhead; so that they are without excuse: because that, when they knew God, they glorified him not as God, neither were thankful; but became vain in their imaginations, and their foolish heart was darkened. And changed the glory of the uncorruptible God into an image made like to corruptible man, and to birds, and fourfooted beasts, and creeping things. Romans 1:18-21, 23 KJV Or do you not know that wrongdoers will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor men who have sex with men nor thieves nor the greedy nor drunkards nor slanderers nor swindlers will inherit the kingdom of God. 1 Corinthians 6:9-10 REPENT OR YOU WILL PERISH REPENT AND BELIEVE THE GOSPEL GET RIGHT WITH GOD LORD JESUS CHRIST.
Same!!
I always take that edge of fat to to the pan to get it rendered to cook my steaks. That I am doing something Guga suggests just made me so happy! I use fine pepper too!
The interesting thing is that Gordon's cooking ideas are.. changing or even adapting to new stuffs over time. and given this video is a bit old, his technique here appears a bit out of time. but the bottom line is, cooking is an art... everyone can develop their own cooking characteristics if they cook with passion and love :)
Haha😂😂😂😂😂
lol he looks old though
Absolutely agree with this. I think for steak, we are all constantly taking ideas from others, looking at videos and trying it out at home etc. The generation has gone from oven cooking after searing to reverse searing to flipping, the technique are constantly evolving. I am sure Guga has at some point incorporated a few of these techniques from other chefs. So while some of these are either wrong or outdated information, I think it shows that a chef like Gordon is still constantly learning and evolving, which is key to any cooking.
He definitely F'ed up that 1st one or would have shown it.
There are many ways to cook a steak perfectly :) Have to mess a few up to find them all.
Guga, my husband learned to cooked AMAZING ribeye steaks, by watching you. We also sous vide everything. Thank you for being awesome. ♡ love your videos.
Guga ROCKS! Thanks for the tips! I’m learning to cook!
Cat's like... "All this talk about steak, where is mine?"
Love how you aren’t afraid to tell us about your mistakes as well as giving us the info on how to avoid the same thing. You are dope my brother, love your crew and the work you do. Good guy you are (yoda voice)
I'll gladly say I learnt how to cook a steak watching Gordon BUT about 6 months ago I learned the dry brin watching your videos and now cook awesome steaks. I'm getting the golden crust down and best of all my kids say they're the best steaks they've ever had. Thanks Guga but I also have to thank Gordon too.
My mommy says I'm beautiful. Sorry, but the opinion of kids with no life experience means absolutely nothing lol.
@@cathaloconnor6577 Glad that you have to minimize someone's opinions based on their age, that's very mature of you. If you hold yourself in such low regard maybe it's you who lacks the "life experience."
@@cathaloconnor6577 kids are also the harshest critics, if they think you are ugly, oh they will let you know without remorse or hesitation. If they don't like something you cooked, they will let you know that. Also i don't understand the point behind this comment? 😂😂 Yeah bro very cool comment there
@@cathaloconnor6577 bro he's cooking for his kids...his kids' opinions are the only ones that matter bahahah
@@cathaloconnor6577 🙄 he says then offering a childish opinion of his own that likewise means absolutely nothing 👍🏼
Guga, I know you said the difference in temperature of steak is negligible between frdige vs room, but I regularily cook steaks (about 1") with thermomether and i noticed difference between 8°C straight from fridge up to 15°C after say 25 minutes out (46°F - 60°F) and I think this makes a lot if difference especially in a quick-high temp methods where the heat fries the the outside, but does not have time to penetrate to the center. Conversly, it might not make a difference if you temper thicker steak with sous-vide or indirect heat.
I think there is a difference with fast sear methods, however the 10-20min are not enough. It takes longer. I like to put it on a rack and have a fan blow cool air over it. Dries out the surface for a better sear and brings it to room temp slightly faster. Can combine it with dry brine too
I know the point of resting is that you kind of want it to come down and temperature a little bit, but if you rest it using foil, you can maintain the heat much longer. This means you can put off presentation for a little bit longer. Maybe an hour longer than you normally would. If you use a cooler or something else that can maintain that heat, you can hold it for much longer.
"I'd rather be precise than have a big ego" it says a lot about Guga's character! Couldn't agree more! Love your videos! Cheers from Italy!
The roast was so well made, it had a nice crust on it.
Great video, would love to see you and Ramsey have a Steak-off!
I’ve been cooking steaks with olive oil and I wasn’t aware of the smoke point difference thanks for the info 😊😊
For me it depends on how high the heat has to be. If it's medium high, I can work with olive oil, but if it's high heat I use grapeseed or avocado unless it's something that cooks really quickly like scallops.
It is solid advice. Olive oil has one of the lowest smoke points out there. Great for salads, and maybe low temp sautee. Really bad for steaks no matter what Gordon Ramsay says.
that part was actually bs advice and based on a myth.
only low quality olive oil has a low smoke point. Extra virgin olive oil has a smoke point of 410F and is excellent for cooking, and so so much healthier than for example grapeseed/canola/soybean oil.
Nothing wrong with frying in olive oil, but it is not a neutral oil, so it has to fit the dish. Tallow / lard is great for hot searing meat, plus butter to finish. Or butter from the start when using lower temperatures.
Great video! Kind of funny how it’s 6:33, Guga makes a comment and Gordon gives him a look out of the left corner of his eye 😂. Totally coincidental that the commentary in the original video synced up so perfectly for that 😂❤
Guga is an absolute legend I follow his instructions and it comes out amazing I’m so proud of myself but I couldn’t do it without Guga!!!! Thank you
You're so proud of yourself? For what?
And Guga wouldn’t be here without Gordon
I think he meant flip the steak after you get your sear going...
Not never.
So with the thermometer, what temp you want it inside?
Thanks for another video that's inspiring me to cook! Am stoked about it!
I agree 100% on using a thermometer. This is so important. I've watched his shows and saw him kick someone off because they used one. I would rather have a steak from someone that uses one than someone eyeballing it.
It's not that hard to cook without a probe
@@jakegrzelka9271 Yeah, I know. But I trust it more than what someone thinks is ok. It's also not hard to use one.
Would love to see a friendly collab with Gordon and Guga testing old kitchen habits to see if there’s anything to it both are legends
Edit: Guys I never said either is better or worse than the other but Ramsey is a very experienced chef but also really traditional guga is willing to experiment I think they would make a great collab
Cmon Ramsay on a different level than BBQ boss gagu
His side dishes always contain potatoes and bacon
@@pineapplesideways3820 What does that have to do with anything lol. Gordon doesn’t do everything perfectly, go look at his disgusting “grilled cheese” for proof of that. People simp on Internet personality Gordon Ramsey so hard
@@pineapplesideways3820 he is a Michelin star chef because of the recipes/ menus he serves at his restaurants not because of how perfectly he cooks everything all the time 😅if you could get Michelin stars without a restaurant and menu Gugu would have them for cooking steaks...
@@USMC816 gagu side dishes and steak vs Ramsay side dishes and steak I think I know who gonna win, Ramsay everyday
@Guga - The reason you were concerned about him putting in the garlic so early is the same reason he left the skins on. The skins prevent the garlic rom burning, whereas without the skin you have to add it much later.
To be fair he did say at least 10 min, usually an hour or so would work better. But also the outside can reach a warmer temp not to drop the pans temp. Same works for a deep fryer
When Gordon's talking he always turns his head to look around bc he's got places he's gotta be 😂
And here I was, going to pay for a masterclass. I've learned so much from this video I cannot express how much of a resource your channel is. One day, I'm going to make steaks as well as you!
The reason for letting it sit out 20 or 30 min isnt about getting to room temp, its amount letting the meat muscle to relax from the cold fridge, by using room temp air. It helps with absorbing pepper, salt, and other seasonings. People think its about room temp, which is a myth. But it actually does work for seasoning absorption. But for searing I like Safflower Oil, has a 650 degree smoke temp, and you put in the garlic and rosemary (its only overpowering if you dont know how to properly use it) before the steak, so the oil has flavoring beforehand.
Yeah well "20 to 30" is already more reasonable than the "10 to 20" being recommended by Gordon.
Really neat resting trick: rest in the oven at 50°C that's warm enough to be enjoyable but cool enough to stop the cooking process.
I love Gordon I even got a chance to meet him when I was younger in high school! I've also used that very video to make steak lol but Guga I think he may have overcooked it. 😀 Btw love this "recipe" thyme and garlic are just amazing with steak
Gordon is such the GOAT he naturally has the encyclopedia of meat "doneness" written in his DNA.
Timer and thermometer equals perfection every time
I really like your tip of cooking the fat side of the steak first in order to get the fat needed to cook the steak. I remember my grandmother used to (back in the day before lean came into play and steaks would come with a nice piece of fat on the end) cut part of the fat off and cook it first in order to grease the pan and then add the steak and it was fantastic!
It would be funny if Gordon messed up he probably had to call himself a doughnut off camera😂
No cap😅
He is just a show-off guy gordon 🤣
If Gordon messes up he just lies about it. Ever see his grilled cheese sandwich video?
Or maybe redo the video
I honestly only ever watched kitchen nightmares to see him yell at people not for his cooking 😂
thanks for the tips, im guilty of burning the butter. but atleast i was putting enough 😂😂 i was getting judged for the amount i was putting
Man, GUGA is good.. Great videos every time..
I think a factor that is not often discussed is the thickness of the steak and how it affects some of the techniques to cook it. I imagine many people tend to buy 1”-1.5” steaks from the grocery store for a weekend treat. For those thinner steaks I think keeping them cold is beneficial. This gives you a touch more time to sear before the interior gets overcooked. With prices these days the 2.5” steaks that most cooking tips are focused on might not be in the budget.
Absolutely right. Any time I am working with a thin steak I want it nearly freezing and hit it with the highest heat I can.
not really. You just adjust your cooking heat and time. The main point of room temping steaks is that, 10 mins isnt enough. Even for a thing steak, heck a kbbq sliver, would still need 30 mins or more to actually have significant internal temp difference.
@@yummychips_ my point is that you can’t adjust your heat or you don’t get a sear.
Steak begins at 2”
Metric system please
Tried seasoning a steak overnight for the first time the other week. all i had to hand was table salt, but it made a HUGE difference. Steaks in UK are pretty thin. Barely an inch thick.
I only flipped once, two minutes each side was enough to give a nice sear, and was between rare and medium rare.
Thanks for all the advice you give.
That's not true at all, it depends where you get your steaks, if you have access to the whole Primal cuts you can cut a steak as thick as you want, or if you go to a butchers you can ask for steaks to the thickness you like, I say this as a butcher myself., you can buy the Primal cuts and cut your own steaks at home and it is very easy. The only steak that takes a little bit of actual skill to cut is a rump steak (and obviously any kind of bone in steak, or steak that requires being an experienced butcher), Striploins and Ribeyes are very easy to cut and really need minimal trimming, and little to no training, as long as you know how to cut against the grain of the meat your good to go.. that's what I like most of being a butcher, I get to cut my own just how I like them everytime
@@nemesis8626 There must be some truth to it considering another commenter said the same exact thing a few comments up. Maybe they're just referring to general packaged steak you'd find at a grocer vs at a butcher? If that's the case it's the same here in the states. Some stores cut them around 2cm thick, or you can go to the stores deli and have custom cuts instead.
I thought this video would be a waste of time but I was pleasantly surprised! I eat a lot of steak and am always learning!
Leaving your steak out before cooking it is a legitimate tip, it just depends on the way you try to cook it. If you have a pan with low thermal capacity it can be difficult to develop a crust because you lose so much temperature as soon as you throw the steak in. This means that you're better off cooking at a high temperature and flipping the steak constantly and the crust will develop slowly but should be decently formed by the time the steak is cooked. However, cooking at such a high heat through the whole process creates a large delta between the temperature in the middle of the steak and the temperature on the outside of the steak and cooking steak straight from the refrigerator exacerbates this. This creates what I call banding where the cross section of the steak has distinct stripes. The edge of the steak has a crust, just inside the crust is clearly well done, next to that is a medium pink and then in the middle it is rare.
Guga's experiment did not address this because each method he used to cook always involved slowly cooking the steak. Even when he did it in the pan he dropped the temperature after searing both sides to slowly bring the steak to temperature. Any time you slowly bring the steak to temperature you don't really need to leave it out of the refrigerator as you aren't creating the delta I was talking about above.
Try the experiment with a cheap, stainless steel pan and you will realise that you either struggle to form a crust or you will get the banding that I talked about above when you cook the steak straight from the refrigerator.
I also think olive oil is fine, you just need to be smart about the way you use it. If you're using a solid cast iron pan and letting it get as hot as possible before you throw the steak in, then just throw in the olive oil just before the steak. If you throw it in while you're trying to heat the pan; you will burn it, but throwing in the steak immediately after the oil will cool the pain enough that it won't burn the oil and you will still get a great olive oil flavour.
If you're cooking in a cheap stainless pan as outlined above you will lose too much temperature when you throw in the oil so you will need to bring it back up to as hot as possible (without burning it) before you throw in the steak. In this situation it may be better to use grapeseed oil to avoid the risk.
For anyone wondering about non-stick pans; never cook your steak in a non-stick pan. The temperature you need to form that crust will destroy the coating of your pan and you may end up seasoning your steak with Teflon. I mean you could cook your steak over a lower temperature in a non-stick pan if you had to, but it's not going to result in a great steak.
it's a complete myth, another famous cook tested it and did a scientific battery of tests, and found it had no difference at all about taking the steak out.
@@ExarchGaming Dude he is giving u a scientific reason via thermal capacity... even with boundary conditions for it.
@@tegridyfarms6197 If you notice his message, it's been edited. It wasn't anywhere near what he's posted. I'm purely talking about the removing the steak from the fridge x amount of minutes making any difference in cooking it.
I think the solution here is cast iron. They're cheap and amazing at holding heat.
@@ExarchGaming lol, I edited it right when I posted it to fix some grammar. I think you just read the first sentence and responded.
I bet Guga makes the best steaks, but Gordon is also big chef. I would love to taste both of their foods.
damn, I wish lol
Ramsay isn't known for his steaks. Guga is. If I had to choose, I'd have Guga's because he's passionate about steak. But Ramsay's restaurants are great too.
@@mightisright ramsay is more known for beef wellington
To taste Gordons go to one of his MANY restaurants, to try Guga I guess go to his house??????????????????
It's similar to a family doctor compared to a specialist doctor. One of them does everything and is probably decent at all of them but the specialist does one thing every single day and is an absolute expert at that one thing. Can guga cook a 3 star gourmet meal? Probably not. Can he cook steaks as good as or better than Gordon? I guarantee he can.
Lol I’m sure Gordon will take your suggestions and maybe one day be a good chef 😂 wow to critique Gordon definitely wanting Gordon to make a video about him
Not many folks with a RUclips channel I would listen to if they were to critique a Michelin rated chef. Except Guga. I would listen to him everytime.
Dude I’m an amateur chef in the kitchen but at this point, I can impress people with some steaks. Mostly because of you! Thanks Guga! 😄
See, what is happening here, it's that you think it will take so much time and effort to be a great chefs, why? Because that what midia sells, but it's fake!
I bet you already can take down almost "master chef champion"
@@romanandresgonzalezgutierr6406 that’s sweet! I’m not that good but you’re right! Better than what alot would think 🙂 thank you for the kind words!
There's not a lot to it, it's rather simple, I think anybody can learn to make a great steak! Honestly, the lion's share of a great steak is starting with a great cut. If you have questionable cuts it doesn't matter if you're Guga or Gordon, it's just not going to be all that it can be.
@@romanandresgonzalezgutierr6406 honestly the hardest part of MasterChef and similar shows isn't the cooking, it's the pressure
A steak is probably one of the easiest things to cook.
Guga! I think there is a misconception for why he is taking it out of the fridge 20 minutes early. He does not want the whole steak to come up to room temp. What he is doing is causing the outside of the steak to warm up creating a temperature gradient. Warmer on the outside and still cold on the inside. He does mention this very briefly. This will help you cook the outside (sear) and have less of an affect on the inside temperature since it started out cold. I don't know how much of a difference this makes but the theory makes sense.
The steak is going to reduce the temp of the pan the moment it touches it, which is basic physics. Letting the exterior of the steak come up to room temp is about minimizing that effect, which is why it helps with the sear.
And you flip it every minute anyway
Well yeah, it might help but how much? Guga has done the math on the temp changes and it doesnt impact almost at all.
I saw different people making this experiment, I think other was Max Meat guy, he also said no difference whatsoever.
@@Themrmayonnaise yes, my thought exactly
That is not savage. That is reasonable critique. He is calm, cool and to the point.
It's savage cause Gordon sucks at cooking steak
The left over basting concoction is great poured on popcorn.
guga getting revenge on gordon for all the times he called him a donut
I want to see more reaction videos to insane recipes and unusual foods!
Mad respect for both of these chefs. Guga isn’t afraid to fail an experiment occasionally in pursuit of pushing the limits of tradition and dispelling some traditional myths. Gordon has a traditional and proven method. It’s wonderful to see such knowledge shared. I’ve learned a ton from both.
Meow Meow is how you say cat affectionately in Cantonese. :) Surprised Gordon didn't sear the fat strip first too.
I love Guga's point of view, and I have tried both tutorial for cooking steak from Gordon Ramsay's to Pit master. I cant even remember how many steak I cook with my friend in the navy whose a culinary specialist in the navy, it was getting to a point were doing it weekly and I was having chest pain ahahaha and it was always hit and missed with the palpating your palm method. It wasn't until I found Guga's tutorial that I perfected my steak, YES!!! you need a thermometer, especially a meater probe, it takes the internal and ambient temp, I was able to instantly learn how my charcoal behaves and how long I can cook my steak longer while keep it medium rare. I feel professional Chef cooks with ego, it is a must in that field but I feel you don't learn anything from them unless you enter their hell's kitchen while Guga's cooking is full of positive vibes, encouragement and empowerment. You if want to learn the best way to cook a steak, its Guga's way, you will experience the same reaction to your steak like the one in his channel. And soon enough, you will be able to cook prime and expensive steak with confidence, and say good bye to steak house as it will never be the same anymore.
souds like bs to me you cooked so many steaks and still dont feel when they ready so you need thermometer?
Doesn't sound like bs to me... I've cooked in restaurants for many years, I ran the grill for most of those. I had a pretty good track record of getting the steak to the right temp...but when I started using an instant read thermometer....it was perfect every time!. A thermometer is a tool that professional cooks use...
I use the touch method for gauging my steaks and it works for me most of the time but I also check with my thermometer if it's handy. Body composition changes and the touch method can work most of the time but you have to develop that sense of touch so instead of using "universal points" check it with a thermometer until you know what MR should feel like. I will add that maybe you got distracted at the grill and overcooked one side, it's going to feel more well done while the other side is going to not be there yet so I agree that you can't always rely on the touch method
Amazing as usual 😍
I like to take my steaks out, pat them dry, then season them generously with salt and pepper. I leave them in the oven/microwave (not while it's on obviously) for 45 minutes to an hour or so. Then I pat them down again. You'll find that salt is hydrophilic, which draws some of the water out from the edges of the steak, which allows for the best sear. Then proceed as shown with butter, herbs and peeled, crushed garlic towards the end. Baste and flip as Chef as Chef Ramsay does.
I love what you’re saying about the whole touching of the hand/arm for the feel of doneness. I have very boney arms in that spot, so that’d be a petrified steak😆. I’ve heard of the other method of using the squishy part of the hand just below the thumb in different stages from firm (making a tight fist) to relaxing the hand completely that softens that area and that makes a little more sense with doneness but it won’t kill you to pull out the thermometer.
Eat more food so you aren’t a boney starving freak.
well my chef would have killed me xD sticking anything in a steak whas a no go ... like for real .... the juices would run out of the holes ... at least that is how we learned it...
@@ebilknub7308 Sure the juices would run outta the holes, but if you need a thermometer to get to where you need to be, that's just the way it is. I'd rather a customer see a bit of myoglobin than send back the steak bc it wasn't cooked right b
@@dreugh424 I think he means more like... they were taught that way, the same way they were taught not to cut the steak too soon.
@@user-qe1ys4vj2d Doesn't matter imo, your eyes aren't thermometers. If you don't check the temps of steaks you cook, how are you supposed to develop a feel for it?
I followed gordon's recipe and it might not be the best but it sure is the most accessible one I've found on youtube. No extreme pans or 20 extra spices or cooking devices or whatever. It's a great recipe, would recommend.
Yeah Gordon's dope and he explains the reasons as to why you use the ingredients rather than just telling you to do it
guga’s steaks are just as easy to make. Unless you’re trying to recreate a one year dry aged steak
Sure enough, simple is the best. 100% for lazy people like me 🤣
You know what's funny? I go back to Gordon's steak video not because of Gordon, but because someone in the comments wrote down a solid step-by-step guide that's better than the video itself and easier to understand xD
@@DeliciousManX can you copy and paste it here please?
Such a fun video to watch.
I tried this - with the garlic cloves, I crushed so that they opened up and put them in with the butter to infuse the butter to baste. Next level!
If I had a choice between having a Guga steak, or a Ramsey steak, I'm choosing Guga 100%.
Sure sure, I think experience on every level Ramsay wins, those stars from Michelin didn't come with buying tyres
And Ramsay is 12 years older than him and Ramsay keeps clove on garlic to stop it burning
When you're done removing your head from Gugas ass, write back and tell us what he had for breakfast.
He did clarify what he meant about testing the steak. "Lightly bounce" you can get a rough idea of how done the steak is by its reaction. My dad's steaks are ALWAYS perfectly med rare and that's how he does it. Not by his arms but by the give of the meat.
He was a carpenter, so his arms are pretty hard, but his steaks are perfect.
I love the video where Gordon roasts Guga.
I really want to try a Guga steak.
you're my go to guy for cooking advise lol you nvr are afraid to admit you're wrong and as a meat cutter myself lol i love how much you love meat lol
guga i think you misunderstood gordon a couple times. when he said to take the steak out for 20 minutes, it not to make it get to room temperature but to get the outside warmer and get a good sear. also when he said to not turn it until it has color its not about getting that perfect golden brown i think he means to not turn it before its seared properly because if you start turning it near immediately after it will turn grey.
2:15
I was always thought that olive oil has one of the highest smoke points , higher than cooking oil, pig fat, butter etc. Olive is one of the best fats for frying.
Grapeseed oil smoke point - around 220°C
Olive oil smoke point - 230-240°C depending on quality.
Clarified butter has smoke point at 250°C
I take my steak meat out of the freezer before I go to work. When I come back home, it is ready, although it needs to be dried off a lot. If I take it out of the freezer and into the fridge, it is still mostly frozen, which is bad unless you want to cut really thin slices for a wok or something. Then it is actually optimal.
Hi Guga, leaving the garlic skin on protects the garlic clove from buring which get bitter. Depends on what temp your adding the garlic. If the temp is to high you get some protection.
I knew this was gonna be good!!!!! I wanna see a Guga vs. Gordon ultimate cook-off!!
@billyboy2285 I've thought about that too, but Gordon is still more business-y than Guga. And Guga just makes some incredible side dishes flat out.
And, Guga knows how to pronounce pasta, patty, basil and oregano properly. 🤣😅
To be fair in that second video, Gordon didn't say "Only flip it once" he said "Don't flip it until it has colour", if you use a stainless steel pan, that's pretty solid advice just because the steak kinda sticks to the pan until it has some searing on it so if you try to move it around too much before that, you're not going to have a good time.
Once it does release by itself though there's nothing stopping you from flipping it back and forth as much as you want though.
The way i was taught is if you want medium rare touch your index and thumb together and touch the muscle between them. If you want medium press lightly and well done is a hard press. Works everytime and unless youre a body builder it should be the same. If not ill keep using it as it works for me.