When you learn how to properly cook a steak at home, you are left wondering why steakhouses can't do the same. I also think most people don't know what a good steak is.
Former Roadhouse server here- they raise the volume by like 50% or something else ridiculous on that one song because it lets the servers know the next song is the dance song. They are required to dance regularly. It's an audio cue you can hear in the back of a loud kitchen. Not an attack on the Gug.
@@blairhoughton7918 In fairness, they DO serve steak. It's just not gonna be the world's best hunks of meat. To use a sports analogy, I'd call it "replacement level" restaurant steak - it's fine, but there are many places where you'd find better grilled meat.
100% 😂😂😂 cook it yourself,if you care what your doing-you can always improve and do better than a restraunt. And yes,you can cook a well done steak making soft and taste right,low temp and longer. No its not cool to even ask that in a restraunt cost to much money to cook it and slows everything down.
Bad thing about these chain places is that it can be completely different from one restaurant to another. And completely different from lunch to dinner.
@HennryHammerhead come around here (Southern Il) and then try tellin me that 🤣🤣 I spent 18 years workin in all kinds of different restaurants. It all comes down management and how lax they are about their standards. Which is why I got into management and went to culinary school and moved away from small town restaurants and chains. Except for the ocassional cheeseburger of course lol.
Yes, there are two of the same chain in my city. One is consistently good and over the years I've had 30 or 40 steaks there, the other was bad the two times I tried it, and never again. Of course they all overseason the steaks.
What's funny is that in the 90s, and 00s, at least, here in Australia we had a restaurant called Lone Star. Basically a Texas style steakhouse. It was basically exactly the same place Outback, in this video, with the rye bread, Bloomin Onion, etc, just instead of Aussie style names, it had Texas style names.
Texas Roadhouse uses Melted Rendered fat and kosher salt for their bakers. I used to work at the one in my town when it was opening. They glove up, coat the potato in liquid fat and liberally salt the outside. Usually with a good bake time they’d come out with a great skin and good flavor. There were a number of things I thought they did well there. It was my first of a couple chain restaurants I cooked at. The meat cutters made some of the best pay and had a walk-in cooler room to themselves. They use a jiccard tool to tenderize a few of the cuts and could custom cut steaks for special orders. We’d display their steaks as our backups in a cooler the public could see as they waiting for seats. Always very fresh as we could barely keep up with initial huge crowds
@@devonj.beecham5255 To be fair I never order the ribeye, but I always feel like my sirloins are about as good as I'll ever get not grilling them myself
Yeah Scott, I worked there for 4 years as a waiter/bartender and many places after that high-end/chain, and honestly, I feel it was the best bang for your buck as far as freshness and preparation.
@Guga since I have learned to cook a steak from your videos, my family doesn't believe in steak houses anymore!! They want my dry brined ribeyes with pepper and garlic powder. You are the Man!!
Steakhouses are so commercialized today, that the steaks themselves are just shadows of what they could be. I can’t bring myself to go to a steakhouse, bc I can make the equivalent of a $100 steak meal at an upscale steakhouse at home after a couple years of practice and many Guga videos!!
We do have great bbq here in Brazil but I haven't eaten it on restaurants for the past 15 years. Expensive, dry and too salty. I bought a nice grill and cook myself some quality meat. Steak is always to my taste for a fraction of the price.
Honestly I’m 15 and after about 3 failed attempts I can grill a perfect steak every time. People who go to steakhouses are lazy and it’s not even that hard to learn.
@@jkmarshall3553I don't get why people took a long time. Took me like three steaks to get it dialed in. The only variables are temperature and time, if the steak is the same type and thickness and you use the same pan. Super easy.
Outback isn’t supposed to be “Australian” food 😂 It’s simply a themed chain restaurant. They don’t serve lamb or whatever is considered Australian. Grilled steak isn’t exclusive to any country.
@@HH-zi5ih Outback Steakhouse is clearly a reference to Australia you peanut. It was established to ride the wave of popularity of Australia in the 80s thanks to Crocodile Dundee. It's clearly meant to be perceived as Australian. Us Australian's know that it is not.
I love watching Guga becuase he’s real AF. Also he actually went to the bathroom to check if it’s clean/ like who does thatttt!! A++ for content! Love it! 💪🏽🙏🏽
Longhorn has been the only chain steakhouse that has never disappointed me. A cowboy ribeye w/ baked sweet potato and a bit of whiskey was my bday meal for a few years.
I saw an article based on short video talking about getting the kids menu sirloin for with baked potato for $8.49. I went there after work but panicked and ordered a regular steak.
Agreed. For the franchises in my area, Longhorn does it the best (Outback is not in the same league). I have never tried Texas Roadhouse, but I am not sure I even want to now...
He was likely not even considering guga filming. We don't have anything to go off here besides guga saying it was intentional. Could just be that someone liked the song and turned it up, or that it always turns up at that time. Or it could have been intentional, but we can't say for certain.
@@RyanEglitis Well yeah, we're taking Guga's word that the manager was behaving in a way that indicated intentional sabotage. But even if it was unrelated, only an incompetent manager would crank the volume loud enough to agitate their customers like that.
It's not just one manager. I have been to one( several years ago) about 20 min. from my house. The music was so loud we had to yell to hear each other. Ordered a fillet medium rare. Came out cold in the center. Sent it back and it came out burnt. Called the manager over and had him take it off my ticket. Never been back.They recently built a Texas Roadhouse 5 min from me. Never been. The most negative reviews are that the music is too loud. Several have asked the waitress to turn the volume down. A few minutes later, the volume increased! The waitress said it was up to the manager and there was nothing she could do. Many reviewers got up and left before placing an order. I will never go there. I often grill a 2" thick choice fillet medium rare that is more tender than most restaurant prime. My local HEB has prime for $40.00 /lb. Choice is $19.00 / lb. The only place I order steak (fillet my go to cut) is Carrabba"s Italian Grill on my daughter's birthday.
Yeah, we have no reason to believe they did this intentionally, for all we know it's just the folks working in the kitchen wanting to hear the music this is very normal. That said I don't see any reason what so ever to believe this was maliciously done, when they could have very easily said no filming, that is the standard policy in all businesses. Assuming Guga did ask to film there would be no reason to do this when "no filming" is so much easier. If anything, and I do feel bad for saying this it seems like Guga has overblown this situation to be dramatic, the thumbnail, the video title, the intro .... the cause? Music playing in the store
This may turn out to be my favorite Guga series. Once he gets past the family chains, I'll be interested to see reviews of Ruth's, Capitol, V & A, etc.
@@siptang81 I think the opposite might be true. They will, but most likely, he will have to send an anonymous second tester because they will be more likely to give preferential treatment.
@@williamhurstcampaign6386That level gives "preferential treatment" to everyone, tbh. There's no excuse for less than perfect steaks from them. The real difference between them will be sides and wine lists. It'd be more interesting if they try to freeze him out like Texas Roadhouse just did.
Best steak I've ever had. Right off my grill! Took a while, with cheap cuts. But hey, that's how you learn. When you make those cheap cuts taste like a million bucks. You have arrived! 🤘 Thank you Guga! For leading the way!!!🤘🙏👍
I read somewhere that the creators of Outback were offered a trip to Australia to try actual Australian food and they refused because they just wanted to use Australia as a theme and not actually feature Australian cuisine.
Thanks Guga, because of you and a few others, I cooked steak everyday for 60 days, finally showed the result of my new skills cinematically in my first youtube video! Inspirational man!
Judging chains are hard. Too much is dependent on how busy specific locations get. Which is a good generic rule to follow. The more busy, the fresher, the better. But if it’s busy and it’s garbage, then you know they cutting corners
Wouldn't be surprised if that ended up getting a lot of complaints especially at a chain like outback. A lot of people are stubborn and want to stick with what they know rather than try something new.
@@SomberSkies_000 It's a tremendous responsibility that will consume all of his time. If he opened a restaurant and did it properly, there would be no more Guga videos.
@@mikebutler4189 Whats funny is that, they could just do it and not slap it on the menu. Not like its like dryage where it adds different flavor to it. Instead it would just make the already existing flavor better, so the only people that would be complaining would be people that hate flavor and want their food bland and tasteless
The problem with customer food reviews is that only the extremes (1 stars or 5 stars) have any motivation to even post a review. On top of that, the few people who had an ok experience seem unable to score 2,3 or 4 stars, it’s always 1 star or 5 star even if it’s just OK.
Yeah, the scores are totally worthless. Once you realize that the Michelin-starred place near you is scored lower than Chili's, you stop looking at the numbers.
you also want to look at the number of reviews, if the 1 star reviews are crazy high, then that does indicate that there is something wrong with the place
1 terrible, 2 poor, 3 as I expected, 4 better than expected, 5 wow. Anything averaging above 3 is probably fake. Never trust online review numbers, actually read what people write. And be sceptical.
I guess it depends the location, our Texas Roadhouse is awesome. They have a window of steaks you can choose from. If you want a thick steak, they'll give you a thick steak. Plus, it's always cooked to a perfect Med Rare.
I need ep2 ASAP. Guga, none of the chain steak house are going to give you any cut thicker than one inch. All will be 3/4 - 1 because they need to cook them fast and fill the plate
TBH that was THE NICEST Outback Steakhouse I’ve ever seen in my life. I never go to outback, they always seem to be on the level of Luby’s or Golden Corral with the atmosphere. Didn’t care for the steak either
After learning how to cook steak for myself (which is super easy) going to those places its like why is it so much worse than what I make at home for like at least 2x the price lol. Never go to them or really order steak at restaurants. Maybe the super high end steak houses are different but again the price compare to what you can just do at home is nuts.
@@RexZShadow i dont mind the texas roadhouse near me is it blow you mind amazing no but me and my friends go there once or month or so and just hang out catch up and eat a decent meal that wont hurt your pockets
Guga, I personally rarely RARELY ever order steaks at a restaurant. I have always liked my own steaks and how I cook and control them. Plus you have also taught me so much that my steak standards have been raised quite a lot.
I worked at Outback when I needed a side job around 20-21, back in the early 2000s and I started off managing the cook timers (so many of them...) before moving to grill chef and bartender (because I was one of the few people 21+ on the shift). Too many customers would complain about the slightest crust on a steak (not burnt) and it left many cooks hesitant to do more than "warm it up" to the proper temperature. We didn't do grill marks there because it was a flat griddle. People would complain and return steaks that didn't have lines because they thought it meant the steak wasn't cooked properly. The steaks were always thin except for the one cut called the Melborne. Most people didn't order them and I'd guess we sold maybe 10 of them a night compared to 200-300 each of sirloin, strip, and ribeye of various sizes. Most times my steaks were damn close to exactly what the customer wanted but the problem came in when you put a perfectly cooked steak, on a very hot plate, and then it sat under a heat lamp until the waitress grabbed it. Sometimes that was another 10 minutes because, let's face it, we had many attractive young girls there who couldn't care less about their jobs but were there to keep the customers ordering more drinks. Many times they would flirt with a table of guys for a bigger tip and ignore the food waiting to be brought to tables. If you were one of their tables, your food sat for a long time before it came out. Finally ... if there is one thing I will never order at a restaurant ever again, it is a salad that is pre-covered or shaken with dressing. The Ceasar and ranch salads were shaken in a bowl to coat the salad. That bowl was rarely washed more than once a night. It smelled like sour milk by the end of every night.
One of the things that stands out about texas roadhouse is they always have prime rib. every single day. It's well prepared and generally excellent. Most places may only have it friday, and often with no capacity to serve to a requested doneness, but texas roadhouse usually has medium rare even into the evenings. Its not my favorite place to eat, but it is my favorite place to get prime rib.
If it was an out-of-state visitor they’re not used to Florida water tasting like sulfur. People who growPeople who grow up in Florida. Don’t realize how terrible their water is. Which makes it confusing that Guga thinks the water is OK but he’s probably just used to it at this point.
@@mattrondeau7466 memphis, arkansas, and part of lousiana get our water from the sparta aquifer/memphis aquifer. so we have superior water to everywhere else. but inner city florida water should be as good as any purified water
I prefer Longhorn myself cause it’s what i have in my country, and I always get the prime rib, their chicken wings with ranch dressing, and also I just get their Cesar salad, and just a Idaho baked potato no sour cream extra cheese and bacon
@@blairhoughton7918 sorry to be that guy, but its a honey wheat. says so right on the box. Bonus fact: they are same supplier as Olive Garden's breadsticks.
Texas Roadhouse wasn't trying to silence you. They try to silence everyone. They have this thing where they crank up the music super loud at least once an hour. If you complain, they tell you it's part of the atmosphere. Although I consider them better than most chain steakhouses in terms of flavor, the atmosphere is unpleasant. Seriously, once you start making your own sous vide steaks, the chain steakhouses simply don't measure up.
Can't wait for your visit to little old Redding,CA to try Jack's Grill. It's a legend in the area, and has been around for nearly 100 years. Good luck on your quest Guga!
If it's one of the Jack's steakhouse chain with 258 across the US, he should definitely add a Jack's to his list. They are suppose to be one of the BETTER steakhouses in the country.
@@Wolf-hd9ke I agree that Jack's is a pretty good chain steakhouse at it's price point. They seem to also be pretty consistent, which is a definite plus. For me the best steakhouse chain is Fogo de Chao, but be prepared to spend a LOT.
Guga, my family and myself haven’t eaten at a steak house since I started following your content about 5-6 years ago. Once you really know how to cook a steak to perfection and properly season it, there’s no turning back. Steakhouses are way overpriced and most chain places use low end choice grade. For the price of two people eating two dinners at a steakhouse, I can easily make 4-5 steak dinners at home for half the price and better quality meat.
Same with seafood, if you can get it. I cooked scallops the other day and while they were quite expensive, it was still about one fourth the cost per person than Red Lobster.
@@kmbbmj5857Red Lobster needs to get through their money problems and go back to having impressively cheap seafood instead of small portions and low grade seafood that makes you sad you came.
About weighing - I don't know what the rule is in the USA, but in Poland e.g. fried fish is weighed before frying. I.e. if any water/fat goes out during the process, it will eventually weigh less on your plate.
I couldn't tell if Guga was being sarcastic there or not. But also I can't remember if big-box restaurants had a separate entrance just for takeout before Outback did it. It's hard to remember when Outback was crowded enough to make that necessary...
@@blairhoughton7918 I remember back in the 90s, one on the north side of Houston would have massive lines for Mothers Day and they would put up a big tent for shade. I really liked it back then, but we wouldn't go out for Mothers Day except for a few days before/after.
@@RobSchellinger I wonder if the corporate weasels are capable of remembering those days, and that they went away when they started chiseling on food quality to pay shareholders a few tenths of a percent more profit per dollar revenue on tens of percent less revenue per location...
I have some relatives in Florida and cranking the music up seems to be a common complaint they have about many restaurants. I think the restaurants are simply trying to drive out customers who are there so they can turn tables. If you're sitting there enjoying a nice meal and conversation, they aren't making money.
That or people were complaining about some weirdo talking loudly to himself saying cockroach over and over while ruining a quiet dining experience for everyone else.
@@legopenguin9 duuuuude, it was just a bad joke, though Guga should have asked for a further table from the other customers if he's gonna be talking to himself, especially about cockroaches. I agree with you about loud music in restaurants. It should be something more reserved and far in the background just to break up the silence a bit. It's not there to make people dance or headbang.
It's an increasingly common practice and a factor in the decline of 'third spaces' (spaces where you can relax and hang out which are not either your home or your workplace). The earnings graph always has to go up, so they need high customer turn-over, so they will actively make your dining experience worse to get you out the door faster. As with everything to do with "line go up" and infinite growth economics, it's a plan meant to garner short-term gains without giving any thought to long-term losses (such as losing repeat customers).
Honestly, after making a pretty minor investment in a Sous Vide machine and blue tooth thermometers for times I don't use it, the steaks I cook at home are far better than I'd get at places like Texas Roadhouse for 40% of the price, so I've just stopped going. They almost never get the temp right and like Guga discovered, their steaks are generally too thin. It's never worth the money.
Why don’t more joints like this have a set of sous vide machines? Seems like it’d be cheaper and quicker. Order comes in, bust out the guga flamethrower and plate it.
seasoned poorly as well, wasnt't a big steak eater till I was about 25, A friend and I recently when to texas roadhouse, and the steaks we got were very underwhelming in flavor. The ones i cook at home are like you said miles better, and i just use salt, pepper, and garlic so I don't understand how restaurant quality steaks are so expensive and so bland!
You have to know exactly how many steaks, which cut, and what temperature to cook them to in advance. Restaurants don’t have this flexibility. The reasons sous vide is popular with fine dining is that all the guests book reservations ahead of time, and they have fixed tasting menus so they know exactly what to prepare in advance.
Love this! I hope this sheds light on the old idea that Steakhouse = Class. Nope, ppl are just overpaying for bad food. I want to watch Guga review his way across the states!
I have found that Outback depends on who runs the restaurant. Used to love the one I went to up north. Then when I moved to Florida, I was all excited as there was on near my house. BUT this one was terrible. The steaks were lousy, the service was poor, and the bathrooms were dirty. SO, I think it depends on WHO runs the store. These steakhouses can vary quite a bit.
One bad line cook can tuin everything. When I was a line cook, my pride in making someone's food perfectly was what made me requested. Even at a chain restaurant the person making your food makes wll the difference.
You can choose a thicker cut at Texas road house. I frequently go and have them cut me a 40 ounce ribeye. It always comes out the way I requested, because its a bigger thicker steak.
That wouldn't be a fair comparison to the quality most people can expect when ordering off the menu normally, though. One takeaway from Gugas comments about steak quality is exactly that: they could have much better steaks if they made them thicker. Why make it a special request, why not just make it the standard for the menu?
@@RubberDuckyTheOne A thicker steak can't be the standard because that would price it too high. $28 $25 for thin 12 oz ribeye. Twice as thick would be $50. If that was the standard nobody would go there. If you were going to spend $50 for a steak you would go to Ruth's Chris.
So she gave 1 out of 5 and Guga gave 3.1 out of 10, I don't see a big difference. They are the same. Resenting her and not resenting Guga is hypocritical
Apparently that style of batter dipped onion came from a place where an Outback employee worked. But the first time I'd ever seen anything quite like it was at Chili's where they called it the "Awesome Blossom" until they discontinued it in 2008. And those are absolutely calorie bombs where it's mostly from the oil in the the fried batter.
@@blairhoughton7918 yes but I want to see their performance when it’s most tested… that’s when you get the messed up meat temp, and waitresses bringing you the wrong orders.
@@Scratch-That91 I think this series is about judging the steak when they do it correctly, and if they can do it correctly. Giving them their best chance is fair.
The best steak chain ever was Steak and Ale! They had great bread, a great salad bar, and the Bourbon Street steak with Burgundy mushrooms was AMAZING!!! The ambiance was also AMAZING!!!
My husband and I have just about given up dining out because of the loud music. If I want to shout over music, I’ll go to a concert. We walk in and if the music is too loud, we just walk out. As to the cook of the steaks, that is why we go to a steak house. Even if the sides and service are outstanding, we came for the steak.
I’ll be honest, I cannot believe the crowds at Texas Roadhouse. I can only think that there are people who truly have never had good steak. If they have to explain to me what a Medium Rare Steak is, I don’t want it.
@@jray0717do you think “price” or convenience? i think making a steak (not other things like deep fried appetizers) is not too hard to do at home. mess up a few times but get it right eventually - and a few weeks of screwing up can easily be cheaper/just as much as going to a steakhouse esp. with the prevalence of wholesale
If you end up going to Longhorn Steakhouse make sure you get the Outlaw Ribeye with the Wild West Shrimp. IMO it's the best chain restaurant steak you can get.
Wildwest shrimp and bread yes, then leave. Texas Roadhouse is consistently the beast steak and value and it's not even close. Yes everyone makes mistakes and has bad days but i've had very few issues at Texas and visited many locations up and down the east coast.
@@riverpirate1022 interesting. I've pretty consistently had the experience Guga had in this video at Texas Roadhouse. The place used to be better back in the day though when they had the peanuts on the floor lol.
I used to be a grill cook at Outback. We salted the steaks until they were hue (orange) on both sides. Clarified buttter on the flat top grill. Set the steak on the flat top over the butter. Next put a steak weight over the top to get a sear. The steak cooks 6 minutes per side. That's the secret. An oversalted steak cooked with butter on a frying pan basically.
The Texas Roadhouse in North Austin off of 183 is usually pretty good. Although, I do not get ribeyes outside of fine dining at chains. I typically get something easier for them to cook, such as prime rib. The chefs and servers can immediately see if a prime rib is medium rare or not. Fine dining usually cook their filets properly (usually). Although, I have been let down a couple times over the past year at one of my favorite haunts. Nice video and reviews! I found them honest and fun to watch.
Your experience is exactly what every experience at Outback has been for me across the US and the world. Always really good service so they're clearly doing something right in terms of staff training. The bread is good and the bloomin' onion is fantastic, but their actual steaks are crap. One of the biggest disappointments in my life was going to Outback in Korea (where it's definitely seen as an upscale place to get steaks) and finding out they don't even do bloomin' onions there. Just crappy dry steaks.
I've had good experiences with both being the most consistent and value for money. Yeah, they're not as good as the more expensive steakhouses, but they also don't charge like they are. Outback's baked potato soup is bomb!
After I learn sous vide from Guga, I rarely go to steakhouse. This saved so much money for my family. And we can try much better meat ( angus, wagyu etc )
There Salads are frozen and pre-made so when you get it most of the lettuce is dead and very cold. Baked potatoes have a little bit of cheese and Mac & cheese is pre-made and also frozen and put into the Microwave when ordered.(I ordered ToGo and my Mac & Cheese had the sticker on it that said made on Wednesday and it was Friday)
The Roadhouse near me, is pretty good when select your steak from the meat display before sitting down. I was able to get a nice well marbled thick cut ribeye, and it was only a couple dollars more than the ribeye one the menu.
I've had pretty good luck at longhorn on ribeye... Probably my go to "Chain" if I don't feel like cooking my own. But in the past 5-6 years Guga has elevated my home steak game to the point where I hate paying 30+ for a steak dinner at a chain.... Guga should end this challenge at Michael Jordan's Steakhouse. I went to one for dinner on a casino bachelor party trip..... Would love Guga's take on if the Steak Justifies the cost.
I enjoy the Texas Roadhouse but if you really want a redemption rematch try this instead: 12oz Prime Rib (medium rare) Baked sweet potato with butter and brown sugar Fresh vegetables Au jus, and creamed horseradish sauce. Guga I guarantee you will luv it Enjoy all your videos
Guga upon being massaged by waiters, fanned with gold leaf, and having his every earthly need catered to at a 10k dollar a plate restaurant: "The service here is 10/10, so equally as good as some random Outback Steakhouse."
On one visit to Roadhouse, the server completely forgot my meal, thankfully, I had the bread and some salad. As I was leaving a Manager apologetically said she would make the meal super quick for me. I told her not to worry as I was leaving. by the time getting to my car she handed me the meal to go. That was nice of her to put in so much effort at the end.
I went to Texas Roadhouse recently, and ima be honest, the best thing there was the bread. The ribeye steak I got was cooked ok, but very salty and fat wasn’t cooked properly or even rendered. The cactus bloom was salty, and I mean very salty. My brother got the ribeye 12oz with the shrimp. He asked for medium rare but the steak came out medium well. The shrimp was also very very salty.
The moment you learn how to make a decent steak at home... most steakhouses are pretty much ruined for you.
Always a disappointment for me.
Story of my wife, me and burgers.
Almost unfair to steakhouses to have Guga rate them.
@@Aqxea unfair to establishments that prey on their customers lack of knowledge and experience with actually properly done steaks u mean
When you learn how to properly cook a steak at home, you are left wondering why steakhouses can't do the same. I also think most people don't know what a good steak is.
Former Roadhouse server here- they raise the volume by like 50% or something else ridiculous on that one song because it lets the servers know the next song is the dance song. They are required to dance regularly. It's an audio cue you can hear in the back of a loud kitchen.
Not an attack on the Gug.
Servers are required to dance? What the f*ck America?!
I figured Guga was over selling it a little bit
@@sordos1Trust me, it gets crazier in Japan so don’t think of it as an America thing since it happens in many other places as well.
@@sordos1💃🏽🇺🇸
Came here to say the same thing
To be honest.... I don't think they were trying to silence you, it is just usually loud in Texas Roadhouse. They are always bouncing the volume around
This is what I learnt from Guga. If you go to steakhouses don’t order their steaks. Order their bread instead.
A bot reposted your comment and got all the likes, it's a shame
These can only loosely be called steakhouses, even though they call themselves that...
@@blairhoughton7918 In fairness, they DO serve steak. It's just not gonna be the world's best hunks of meat. To use a sports analogy, I'd call it "replacement level" restaurant steak - it's fine, but there are many places where you'd find better grilled meat.
100% 😂😂😂 cook it yourself,if you care what your doing-you can always improve and do better than a restraunt. And yes,you can cook a well done steak making soft and taste right,low temp and longer. No its not cool to even ask that in a restraunt cost to much money to cook it and slows everything down.
Yeah 😂
Bad thing about these chain places is that it can be completely different from one restaurant to another. And completely different from lunch to dinner.
and each night depending on who's cooking.
Facts because i ordered a rib eye from Texas road house and loved it
Doesn't even have to be a chain restaurant bruh
@HennryHammerhead come around here (Southern Il) and then try tellin me that 🤣🤣
I spent 18 years workin in all kinds of different restaurants. It all comes down management and how lax they are about their standards. Which is why I got into management and went to culinary school and moved away from small town restaurants and chains.
Except for the ocassional cheeseburger of course lol.
Yes, there are two of the same chain in my city. One is consistently good and over the years I've had 30 or 40 steaks there, the other was bad the two times I tried it, and never again. Of course they all overseason the steaks.
What's funny is that in the 90s, and 00s, at least, here in Australia we had a restaurant called Lone Star. Basically a Texas style steakhouse. It was basically exactly the same place Outback, in this video, with the rye bread, Bloomin Onion, etc, just instead of Aussie style names, it had Texas style names.
And embarrassing boot scooters 😂
We had “lone star steakhouse” here in Colorado back in the late 90’s-2000’s. I think it’s a salt grass now.
Lone star is still a thing in Canada, they got decent curly fries👍
Lonstar was good, miss the peanut shells on the floor and endless peanuts to eat 😅
2024 and there's still a few open here in New Zealand. ❤
Texas Roadhouse uses Melted Rendered fat and kosher salt for their bakers. I used to work at the one in my town when it was opening. They glove up, coat the potato in liquid fat and liberally salt the outside. Usually with a good bake time they’d come out with a great skin and good flavor.
There were a number of things I thought they did well there. It was my first of a couple chain restaurants I cooked at. The meat cutters made some of the best pay and had a walk-in cooler room to themselves. They use a jiccard tool to tenderize a few of the cuts and could custom cut steaks for special orders. We’d display their steaks as our backups in a cooler the public could see as they waiting for seats. Always very fresh as we could barely keep up with initial huge crowds
i’m ngl tell me if i’m wrong that may be the second worst steak i’ve seen from a texas roadhouse
I liked their ribs and chili when they were a new chain.
@@devonj.beecham5255 To be fair I never order the ribeye, but I always feel like my sirloins are about as good as I'll ever get not grilling them myself
@@FisheySauce recently i been getting a 20 ounce ribbye so they cut it differently but i’ve never had one that thin or that badly cooked
Yeah Scott, I worked there for 4 years as a waiter/bartender and many places after that high-end/chain, and honestly, I feel it was the best bang for your buck as far as freshness and preparation.
@Guga since I have learned to cook a steak from your videos, my family doesn't believe in steak houses anymore!! They want my dry brined ribeyes with pepper and garlic powder. You are the Man!!
I must say that I have been watching you for years and you have had quite the transformation! Looking great!
Oooh I saw him storming out of Roadhouse and was like “man…what did they do to Guga? Because he ain’t even like that fr unless you’re Salt Bae”
🧢
🧢
I guess this is the part where I acknowledge:
Yes, 🧢, as it turned out
@@OfficialHavocOsiris 🧢
Steakhouses are so commercialized today, that the steaks themselves are just shadows of what they could be. I can’t bring myself to go to a steakhouse, bc I can make the equivalent of a $100 steak meal at an upscale steakhouse at home after a couple years of practice and many Guga videos!!
Same here... I've ruined myself for restaurant steaks. Mine are just outstanding (but it's taken a lot of time and practice).
We do have great bbq here in Brazil but I haven't eaten it on restaurants for the past 15 years. Expensive, dry and too salty. I bought a nice grill and cook myself some quality meat. Steak is always to my taste for a fraction of the price.
Honestly I’m 15 and after about 3 failed attempts I can grill a perfect steak every time. People who go to steakhouses are lazy and it’s not even that hard to learn.
It's a shame, you have to brave the ocean of mediocrity to find the gems, you'll never find them if you don't go to them.
@@jkmarshall3553I don't get why people took a long time. Took me like three steaks to get it dialed in. The only variables are temperature and time, if the steak is the same type and thickness and you use the same pan. Super easy.
That intro was incredible, no bs, just straight to the point. Well done sir
As an Australian let me say that Outback steakhouse is like going to Japan and eating at an American themed steakhouse run by Japanese people.
Or like going to a taco stand ran by man bunned hippies.
Outback isn’t supposed to be “Australian” food 😂
It’s simply a themed chain restaurant. They don’t serve lamb or whatever is considered Australian. Grilled steak isn’t exclusive to any country.
@@HH-zi5ih Outback Steakhouse is clearly a reference to Australia you peanut. It was established to ride the wave of popularity of Australia in the 80s thanks to Crocodile Dundee. It's clearly meant to be perceived as Australian. Us Australian's know that it is not.
@@HH-zi5ih lambs not even affordable here in australia anymore. it costs more then every other type of meat despite the fact we raise so many.
Or pizza by East Indians in California & calling it Chicago style pizza
Food industry resumes must be crazy. "Bloomologist at Outback Steakhouse, Sandwich Artist at Subway. The 'I forgot the straw guy' at Mcdonalds"
he keeps giving your straws to me. ive got like 5 in my center console
LOL Great commenting!
@@tribalismblindsthembutnoty124 It's either a huge handful or none at all. Math is hard I guess. I appreciate the handful condiment guys though.
I love watching Guga becuase he’s real AF. Also he actually went to the bathroom to check if it’s clean/ like who does thatttt!! A++ for content! Love it! 💪🏽🙏🏽
Longhorn has been the only chain steakhouse that has never disappointed me. A cowboy ribeye w/ baked sweet potato and a bit of whiskey was my bday meal for a few years.
Heard it was the best from many! Gotta try......
I saw an article based on short video talking about getting the kids menu sirloin for with baked potato for $8.49. I went there after work but panicked and ordered a regular steak.
@@justinr9753 😊
Their burger is my current pick for best burger.
Agreed. For the franchises in my area, Longhorn does it the best (Outback is not in the same league). I have never tried Texas Roadhouse, but I am not sure I even want to now...
It's incredible how one incompetent manager can seriously damage an entire franchise.
Business owners, vet your management properly.
He was likely not even considering guga filming. We don't have anything to go off here besides guga saying it was intentional. Could just be that someone liked the song and turned it up, or that it always turns up at that time. Or it could have been intentional, but we can't say for certain.
@@RyanEglitis Well yeah, we're taking Guga's word that the manager was behaving in a way that indicated intentional sabotage.
But even if it was unrelated, only an incompetent manager would crank the volume loud enough to agitate their customers like that.
It's not just one manager. I have been to one( several years ago) about 20 min. from my house. The music was so loud we had to yell to hear each other. Ordered a fillet medium rare. Came out cold in the center. Sent it back and it came out burnt. Called the manager over and had him take it off my ticket. Never been back.They recently built a Texas Roadhouse 5 min from me. Never been. The most negative reviews are that the music is too loud. Several have asked the waitress to turn the volume down. A few minutes later, the volume increased! The waitress said it was up to the manager and there was nothing she could do. Many reviewers got up and left before placing an order. I will never go there. I often grill a 2" thick choice fillet medium rare that is more tender than most restaurant prime. My local HEB has prime for $40.00 /lb. Choice is $19.00 / lb. The only place I order steak (fillet my go to cut) is Carrabba"s Italian Grill on my daughter's birthday.
Yeah, we have no reason to believe they did this intentionally, for all we know it's just the folks working in the kitchen wanting to hear the music this is very normal.
That said I don't see any reason what so ever to believe this was maliciously done, when they could have very easily said no filming, that is the standard policy in all businesses. Assuming Guga did ask to film there would be no reason to do this when "no filming" is so much easier.
If anything, and I do feel bad for saying this it seems like Guga has overblown this situation to be dramatic, the thumbnail, the video title, the intro .... the cause?
Music playing in the store
This why content creator eat in there cars.
I love the series already. Keep them coming!
This may turn out to be my favorite Guga series. Once he gets past the family chains, I'll be interested to see reviews of Ruth's, Capitol, V & A, etc.
Same but I feel like the nicer chains might not allow him to film
Ruth's and Morgan's aren't anything special. Once you get past the decor and "showmanship", the food is kinda subpar, especially for the price
@@siptang81 I think the opposite might be true. They will, but most likely, he will have to send an anonymous second tester because they will be more likely to give preferential treatment.
@@williamhurstcampaign6386That level gives "preferential treatment" to everyone, tbh. There's no excuse for less than perfect steaks from them. The real difference between them will be sides and wine lists. It'd be more interesting if they try to freeze him out like Texas Roadhouse just did.
Can't wait to see Peter Luger get a 6.
4:30 that little “hi :)” was so pure dude
Lmao. So true.
Best steak I've ever had. Right off my grill! Took a while, with cheap cuts. But hey, that's how you learn. When you make those cheap cuts taste like a million bucks. You have arrived! 🤘 Thank you Guga! For leading the way!!!🤘🙏👍
Outback being created in the American Australia makes too much sense.
Florida Man and Aussie Man do have some striking similarities.
I read somewhere that the creators of Outback were offered a trip to Australia to try actual Australian food and they refused because they just wanted to use Australia as a theme and not actually feature Australian cuisine.
@@judsondriscoll3308 Well if vegemite was on the menu I doubt Outback Restaurant would be as successful.
@@bmacaulay18 If they had Vegemite on the menu I would be there every single day!
You know, when you put it like that...
Texas Roadhouse, for the price, is honestly pretty damn good. 6oz filet with two sides for $20 is a steal.
Facts. I think it’s delicious. Unlimited bread, a steak, 2 sides and a tall beer for under 30 bucks? Sign me up
@@erockg9139 For real, it's my wife and I's go-to for a cheap and fast date night that we don't need a reservation for lol.
It's by far the chain restaurant I trust the most.
Thanks Guga, because of you and a few others, I cooked steak everyday for 60 days, finally showed the result of my new skills cinematically in my first youtube video! Inspirational man!
Judging chains are hard. Too much is dependent on how busy specific locations get. Which is a good generic rule to follow. The more busy, the fresher, the better. But if it’s busy and it’s garbage, then you know they cutting corners
Why restaurants do not dry brine their steaks is beyond me. What a simple step that makes all the difference in the world.
Wouldn't be surprised if that ended up getting a lot of complaints especially at a chain like outback. A lot of people are stubborn and want to stick with what they know rather than try something new.
Why doesnt guga have his restaurant yet? THAT is beyond me
@@SomberSkies_000 I've been saying the same thing! I live in Tampa Bay and would drive there every night just for dinner! 😛
@@SomberSkies_000
It's a tremendous responsibility that will consume all of his time. If he opened a restaurant and did it properly, there would be no more Guga videos.
@@mikebutler4189 Whats funny is that, they could just do it and not slap it on the menu. Not like its like dryage where it adds different flavor to it. Instead it would just make the already existing flavor better, so the only people that would be complaining would be people that hate flavor and want their food bland and tasteless
you’re literally my comfort person i love you kislux !
The problem with customer food reviews is that only the extremes (1 stars or 5 stars) have any motivation to even post a review. On top of that, the few people who had an ok experience seem unable to score 2,3 or 4 stars, it’s always 1 star or 5 star even if it’s just OK.
this is why you go by 2-4 for a better understanding of those 1 & 5
Yeah, the scores are totally worthless. Once you realize that the Michelin-starred place near you is scored lower than Chili's, you stop looking at the numbers.
you also want to look at the number of reviews, if the 1 star reviews are crazy high, then that does indicate that there is something wrong with the place
1 terrible, 2 poor, 3 as I expected, 4 better than expected, 5 wow.
Anything averaging above 3 is probably fake. Never trust online review numbers, actually read what people write. And be sceptical.
I guess it depends the location, our Texas Roadhouse is awesome. They have a window of steaks you can choose from.
If you want a thick steak, they'll give you a thick steak. Plus, it's always cooked to a perfect Med Rare.
1000%
Yup same here. It's better than any Outback I have ever been to.
1:50 that black bread is Pumpernickel
I need ep2 ASAP.
Guga, none of the chain steak house are going to give you any cut thicker than one inch. All will be 3/4 - 1 because they need to cook them fast and fill the plate
TBH that was THE NICEST Outback Steakhouse I’ve ever seen in my life. I never go to outback, they always seem to be on the level of Luby’s or Golden Corral with the atmosphere. Didn’t care for the steak either
After learning how to cook steak for myself (which is super easy) going to those places its like why is it so much worse than what I make at home for like at least 2x the price lol. Never go to them or really order steak at restaurants. Maybe the super high end steak houses are different but again the price compare to what you can just do at home is nuts.
Outback steaks are always pretty similar to that, but it's an alright place for the price. Certainly not bottom of the barrel.
Outback was really good 30 years ago, but they've been cheaping out for years.
I enjoy that outback in town and country on kendall drive
@@RexZShadow i dont mind the texas roadhouse near me is it blow you mind amazing no but me and my friends go there once or month or so and just hang out catch up and eat a decent meal that wont hurt your pockets
This is one of these videos where i like it within the first minute. So much potential for this series
Guga I'm looking forward to to this series. I really value your honest opinion and really enjoy your videos
This is a great idea. I'm looking forward to this series!
Guga, I personally rarely RARELY ever order steaks at a restaurant. I have always liked my own steaks and how I cook and control them. Plus you have also taught me so much that my steak standards have been raised quite a lot.
I worked at Outback when I needed a side job around 20-21, back in the early 2000s and I started off managing the cook timers (so many of them...) before moving to grill chef and bartender (because I was one of the few people 21+ on the shift). Too many customers would complain about the slightest crust on a steak (not burnt) and it left many cooks hesitant to do more than "warm it up" to the proper temperature. We didn't do grill marks there because it was a flat griddle. People would complain and return steaks that didn't have lines because they thought it meant the steak wasn't cooked properly. The steaks were always thin except for the one cut called the Melborne. Most people didn't order them and I'd guess we sold maybe 10 of them a night compared to 200-300 each of sirloin, strip, and ribeye of various sizes. Most times my steaks were damn close to exactly what the customer wanted but the problem came in when you put a perfectly cooked steak, on a very hot plate, and then it sat under a heat lamp until the waitress grabbed it. Sometimes that was another 10 minutes because, let's face it, we had many attractive young girls there who couldn't care less about their jobs but were there to keep the customers ordering more drinks. Many times they would flirt with a table of guys for a bigger tip and ignore the food waiting to be brought to tables. If you were one of their tables, your food sat for a long time before it came out. Finally ... if there is one thing I will never order at a restaurant ever again, it is a salad that is pre-covered or shaken with dressing. The Ceasar and ranch salads were shaken in a bowl to coat the salad. That bowl was rarely washed more than once a night. It smelled like sour milk by the end of every night.
One of the things that stands out about texas roadhouse is they always have prime rib. every single day. It's well prepared and generally excellent. Most places may only have it friday, and often with no capacity to serve to a requested doneness, but texas roadhouse usually has medium rare even into the evenings.
Its not my favorite place to eat, but it is my favorite place to get prime rib.
I feel bad for saying this, but Prime Rib is about the least appealing cut for me. It has the least flavor.
If it was an out-of-state visitor they’re not used to Florida water tasting like sulfur. People who growPeople who grow up in Florida. Don’t realize how terrible their water is. Which makes it confusing that Guga thinks the water is OK but he’s probably just used to it at this point.
That is utter nonsense about the water. Unless you're living on well water out in the boonies, the water is as good as anywhere else.
@@mattrondeau7466 memphis, arkansas, and part of lousiana get our water from the sparta aquifer/memphis aquifer. so we have superior water to everywhere else. but inner city florida water should be as good as any purified water
I prefer Longhorn myself cause it’s what i have in my country, and I always get the prime rib, their chicken wings with ranch dressing, and also I just get their Cesar salad, and just a Idaho baked potato no sour cream extra cheese and bacon
Texas Land and Cattle. J/s
@@dalesmth1Roughly similar, maybe a tad better. But with that name you expect way better than what you get there.
The bread is pumpernickel, and it’s absolute 🔥🔥
It's a sugary pumpernickel with some kind of pie spice added. I think I'd prefer a real pumpernickel.
@@blairhoughton7918 sorry to be that guy, but its a honey wheat. says so right on the box. Bonus fact: they are same supplier as Olive Garden's breadsticks.
Dude, that Texas Roadhouse bread is signature. Haven’t been in over a decade and I could remember the texture and flavor right away when I saw it
Texas Roadhouse wasn't trying to silence you. They try to silence everyone. They have this thing where they crank up the music super loud at least once an hour. If you complain, they tell you it's part of the atmosphere. Although I consider them better than most chain steakhouses in terms of flavor, the atmosphere is unpleasant.
Seriously, once you start making your own sous vide steaks, the chain steakhouses simply don't measure up.
It's a cue to the servers that the dance song is next, someone else who worked there posted it.
Yeah idk I can make my own steaks at home but I like to texas road house sometimes 😅 idk I think they're pretty good
Tx Roadhouse is too loud….and all that twangy country music gets very old!
Good for you Guga. I was waiting for you to start doing restaurant ratings.
Great video! These steakhouses have affordable priced steaks so can't complain too much :)
It’s different a 3 in the afternoon on Wednesday from 7:00 Friday night.
9:57 My guy brought a scale😂😂😂🙌 Next level dedication!!!
That's why we cut ours 3 Oz over wright
Love this new season, Please try to go to Gallaghers steakhouse in Florida! Highly recommend the ribeye!
Can't wait for your visit to little old Redding,CA to try Jack's Grill. It's a legend in the area, and has been around for nearly 100 years. Good luck on your quest Guga!
If it's one of the Jack's steakhouse chain with 258 across the US, he should definitely add a Jack's to his list. They are suppose to be one of the BETTER steakhouses in the country.
@@Wolf-hd9ke I agree that Jack's is a pretty good chain steakhouse at it's price point. They seem to also be pretty consistent, which is a definite plus. For me the best steakhouse chain is Fogo de Chao, but be prepared to spend a LOT.
Guga, my family and myself haven’t eaten at a steak house since I started following your content about 5-6 years ago. Once you really know how to cook a steak to perfection and properly season it, there’s no turning back. Steakhouses are way overpriced and most chain places use low end choice grade. For the price of two people eating two dinners at a steakhouse, I can easily make 4-5 steak dinners at home for half the price and better quality meat.
Same with seafood, if you can get it. I cooked scallops the other day and while they were quite expensive, it was still about one fourth the cost per person than Red Lobster.
@@kmbbmj5857Red Lobster needs to get through their money problems and go back to having impressively cheap seafood instead of small portions and low grade seafood that makes you sad you came.
About weighing - I don't know what the rule is in the USA, but in Poland e.g. fried fish is weighed before frying. I.e. if any water/fat goes out during the process, it will eventually weigh less on your plate.
Giving 1 Star because it‘s medium not medium rare is ridiculous
5:05 you don’t even take that big of bites in the videos where you cook the steaks.
Yeah... Normally he take a 1/3 of that... But...
@@matheusabreu2534his steak is thicker? No?
I really glad I am watching these because you saved me money !
Outback Steakhouse was created in 1988... they definitively did *not* invent take-out.
I couldn't tell if Guga was being sarcastic there or not. But also I can't remember if big-box restaurants had a separate entrance just for takeout before Outback did it. It's hard to remember when Outback was crowded enough to make that necessary...
Yeah, they're about 60 years too late to invent takeout.
@@blairhoughton7918 I remember back in the 90s, one on the north side of Houston would have massive lines for Mothers Day and they would put up a big tent for shade. I really liked it back then, but we wouldn't go out for Mothers Day except for a few days before/after.
@@RobSchellinger I wonder if the corporate weasels are capable of remembering those days, and that they went away when they started chiseling on food quality to pay shareholders a few tenths of a percent more profit per dollar revenue on tens of percent less revenue per location...
I have some relatives in Florida and cranking the music up seems to be a common complaint they have about many restaurants. I think the restaurants are simply trying to drive out customers who are there so they can turn tables. If you're sitting there enjoying a nice meal and conversation, they aren't making money.
That or people were complaining about some weirdo talking loudly to himself saying cockroach over and over while ruining a quiet dining experience for everyone else.
@@valvenator yeah so just ruin everyones experience because one dude is weird, easy fix
@@legopenguin9 duuuuude, it was just a bad joke, though Guga should have asked for a further table from the other customers if he's gonna be talking to himself, especially about cockroaches. I agree with you about loud music in restaurants. It should be something more reserved and far in the background just to break up the silence a bit. It's not there to make people dance or headbang.
It's an increasingly common practice and a factor in the decline of 'third spaces' (spaces where you can relax and hang out which are not either your home or your workplace). The earnings graph always has to go up, so they need high customer turn-over, so they will actively make your dining experience worse to get you out the door faster.
As with everything to do with "line go up" and infinite growth economics, it's a plan meant to garner short-term gains without giving any thought to long-term losses (such as losing repeat customers).
Go get'em Guga - looking forward to this series !!! Big restaurants, small restaurants do them all !
Honestly, after making a pretty minor investment in a Sous Vide machine and blue tooth thermometers for times I don't use it, the steaks I cook at home are far better than I'd get at places like Texas Roadhouse for 40% of the price, so I've just stopped going.
They almost never get the temp right and like Guga discovered, their steaks are generally too thin. It's never worth the money.
Why don’t more joints like this have a set of sous vide machines? Seems like it’d be cheaper and quicker. Order comes in, bust out the guga flamethrower and plate it.
seasoned poorly as well, wasnt't a big steak eater till I was about 25, A friend and I recently when to texas roadhouse, and the steaks we got were very underwhelming in flavor.
The ones i cook at home are like you said miles better, and i just use salt, pepper, and garlic so I don't understand how restaurant quality steaks are so expensive and so bland!
You have to know exactly how many steaks, which cut, and what temperature to cook them to in advance. Restaurants don’t have this flexibility. The reasons sous vide is popular with fine dining is that all the guests book reservations ahead of time, and they have fixed tasting menus so they know exactly what to prepare in advance.
@@siggins44There are some places that par-cook steaks beforehand.
"I guess we make better steaks than Australian people..."
Oh aye? They no more Australian Wagyu for you, Guga. Aussies rise up!
He's joking mate, Guga knows that Outback has no affiliation with Australia at all.
That whole Outback thing was capitalizing on the Paul Hogan character from the 80s. Zero actual reality.
Love this! I hope this sheds light on the old idea that Steakhouse = Class. Nope, ppl are just overpaying for bad food. I want to watch Guga review his way across the states!
I have found that Outback depends on who runs the restaurant. Used to love the one I went to up north. Then when I moved to Florida, I was all excited as there was on near my house. BUT this one was terrible. The steaks were lousy, the service was poor, and the bathrooms were dirty. SO, I think it depends on WHO runs the store. These steakhouses can vary quite a bit.
2:33 yo like, bloons td6 bloons??
I love the original bloons game!
One bad line cook can tuin everything. When I was a line cook, my pride in making someone's food perfectly was what made me requested. Even at a chain restaurant the person making your food makes wll the difference.
7:58 that’s what she said 🥲
1:23 guga you can't film in bathrooms 😂
YESSS! A really good series has just started. And pretty please come over to the UK and rate the steakhouses here too.
You can choose a thicker cut at Texas road house. I frequently go and have them cut me a 40 ounce ribeye. It always comes out the way I requested, because its a bigger thicker steak.
Good point. I guess he's trying to compare apples to apples for these videos.
I always get the fillet mignon from both places. Always cooked perfectly. I get them rare
That wouldn't be a fair comparison to the quality most people can expect when ordering off the menu normally, though. One takeaway from Gugas comments about steak quality is exactly that: they could have much better steaks if they made them thicker. Why make it a special request, why not just make it the standard for the menu?
@@JamjamsartStop getting filet mignon it’s the most overrated cut, not to mention the cut it takes from your wallet 🙏🏻
@@RubberDuckyTheOne A thicker steak can't be the standard because that would price it too high. $28 $25 for thin 12 oz ribeye. Twice as thick would be $50. If that was the standard nobody would go there.
If you were going to spend $50 for a steak you would go to Ruth's Chris.
The best I ever had was at an Outback. The chef even came out to ask how it was. I think he knew he had created a masterpiece
Damn lucky. That guy must run an amazing team back there.
YES! The Bloomin' Onion is really the only reason to go to Outback. Their steaks have fallen off somewhat lately, but that onion keeps me coming back.
That 1 star reviewer for outback is one of those karens that only eats white bread with a light colored crust.
😂🤣😆😂😆😂😆😂 You would be surprised how many of them Karens I had to deal with while working at out back years ago.
So she gave 1 out of 5 and Guga gave 3.1 out of 10, I don't see a big difference. They are the same. Resenting her and not resenting Guga is hypocritical
@@markozbunjol625 1/5 is equal to 2/10, 3.1/10 is equal to 1.55/5. Might be close but isn't the same. You know, cause math is real.
The thing I can't stand about Texas Roadhouse is that fake southern twang that every waitress thinks they have to have
Every.....😂 you must not be texan...maybe some but EVERY 😂
@phillip1489 you mean evrey right? 😋 it ain't texan unless you swap that second e sound around lol
@@phillip1489 Yes, even those from the Bronx. 🤣🤣🤣🤣
@jeremiahmatthewgreatmanofpeaceyou’re thinking of Logan’s
@jeremiahmatthewgreatmanofpeace Yeah that is the place. They got rid of that not too long ago.
Apparently that style of batter dipped onion came from a place where an Outback employee worked. But the first time I'd ever seen anything quite like it was at Chili's where they called it the "Awesome Blossom" until they discontinued it in 2008. And those are absolutely calorie bombs where it's mostly from the oil in the the fried batter.
Hey guys love your videos they make me a little jealous to cuz I’m hungry but it looks amazing keep doing what you love
right? Sometimes when I am real broke I have to avoid watching cause I can't afford anything like that.
I feel like he isn’t visiting during peak hours…. So it’s hard to judge their performance properly
If they can't cook a steak during early-bird hours, you can forget about going during the rush.
@@blairhoughton7918 yes but I want to see their performance when it’s most tested… that’s when you get the messed up meat temp, and waitresses bringing you the wrong orders.
@@Scratch-That91 I think this series is about judging the steak when they do it correctly, and if they can do it correctly. Giving them their best chance is fair.
The best steak chain ever was Steak and Ale! They had great bread, a great salad bar, and the Bourbon Street steak with Burgundy mushrooms was AMAZING!!! The ambiance was also AMAZING!!!
I 💕 Texas Roadhouse
1000%
Dry age with horseradish sauce.
have you tried wasabi? i haven't done either yet... thanks for the idea.
@@woderick9465guga has done wasabi. I would think horseradish would be similar
@@ethangardner7925Most wasabi is horseradish. Did Guga do real wasabi or the powdered/pasty stuff?
@@blairhoughton7918 real wasabi. He did a few months ago on guga foods
My husband and I have just about given up dining out because of the loud music. If I want to shout over music, I’ll go to a concert. We walk in and if the music is too loud, we just walk out. As to the cook of the steaks, that is why we go to a steak house. Even if the sides and service are outstanding, we came for the steak.
I’ll be honest, I cannot believe the crowds at Texas Roadhouse. I can only think that there are people who truly have never had good steak. If they have to explain to me what a Medium Rare Steak is, I don’t want it.
Its the price people go for.
@@jray0717do you think “price” or convenience? i think making a steak (not other things like deep fried appetizers) is not too hard to do at home. mess up a few times but get it right eventually - and a few weeks of screwing up can easily be cheaper/just as much as going to a steakhouse esp. with the prevalence of wholesale
If you end up going to Longhorn Steakhouse make sure you get the Outlaw Ribeye with the Wild West Shrimp. IMO it's the best chain restaurant steak you can get.
Wildwest shrimp and bread yes, then leave.
Texas Roadhouse is consistently the beast steak and value and it's not even close. Yes everyone makes mistakes and has bad days but i've had very few issues at Texas and visited many locations up and down the east coast.
@@riverpirate1022 interesting. I've pretty consistently had the experience Guga had in this video at Texas Roadhouse. The place used to be better back in the day though when they had the peanuts on the floor lol.
I used to be a grill cook at Outback. We salted the steaks until they were hue (orange) on both sides. Clarified buttter on the flat top grill. Set the steak on the flat top over the butter. Next put a steak weight over the top to get a sear. The steak cooks 6 minutes per side. That's the secret. An oversalted steak cooked with butter on a frying pan basically.
I go to Texas Roadhouse on my birthday. Not because I like their food, but because I enjoy a room full of strangers being yelled at.
My guy is too used to his fancy dry aged steak experiments. TX Roadhouse is the best chain steakhouse in America. 9/10
The Texas Roadhouse in North Austin off of 183 is usually pretty good. Although, I do not get ribeyes outside of fine dining at chains. I typically get something easier for them to cook, such as prime rib. The chefs and servers can immediately see if a prime rib is medium rare or not. Fine dining usually cook their filets properly (usually). Although, I have been let down a couple times over the past year at one of my favorite haunts. Nice video and reviews! I found them honest and fun to watch.
Your experience is exactly what every experience at Outback has been for me across the US and the world. Always really good service so they're clearly doing something right in terms of staff training. The bread is good and the bloomin' onion is fantastic, but their actual steaks are crap. One of the biggest disappointments in my life was going to Outback in Korea (where it's definitely seen as an upscale place to get steaks) and finding out they don't even do bloomin' onions there. Just crappy dry steaks.
I've had good experiences with both being the most consistent and value for money. Yeah, they're not as good as the more expensive steakhouses, but they also don't charge like they are. Outback's baked potato soup is bomb!
After I learn sous vide from Guga, I rarely go to steakhouse. This saved so much money for my family. And we can try much better meat ( angus, wagyu etc )
Excited for this series
There Salads are frozen and pre-made so when you get it most of the lettuce is dead and very cold. Baked potatoes have a little bit of cheese and Mac & cheese is pre-made and also frozen and put into the Microwave when ordered.(I ordered ToGo and my Mac & Cheese had the sticker on it that said made on Wednesday and it was Friday)
You can't freeze a salad. The plates are chilled to keep the salad cold.
Bring more videos like this, Guga! You are awesome, bro!
I'm on an urge to watch the next videos, I don't even live or visit the USA, but need more content like this. God bless you Guga.
This new series is awesome will be ready for more episodes
Seriously great series idea. Can't wait to find out which restaurant is king!
100% agree with these two steakhouse reviews. cant wait for the other reviews
The Roadhouse near me, is pretty good when select your steak from the meat display before sitting down. I was able to get a nice well marbled thick cut ribeye, and it was only a couple dollars more than the ribeye one the menu.
I've had pretty good luck at longhorn on ribeye... Probably my go to "Chain" if I don't feel like cooking my own. But in the past 5-6 years Guga has elevated my home steak game to the point where I hate paying 30+ for a steak dinner at a chain.... Guga should end this challenge at Michael Jordan's Steakhouse. I went to one for dinner on a casino bachelor party trip..... Would love Guga's take on if the Steak Justifies the cost.
I enjoy the Texas Roadhouse but if you really want a redemption rematch try this instead:
12oz Prime Rib (medium rare)
Baked sweet potato with butter and brown sugar
Fresh vegetables
Au jus, and creamed horseradish sauce.
Guga I guarantee you will luv it
Enjoy all your videos
Guga upon being massaged by waiters, fanned with gold leaf, and having his every earthly need catered to at a 10k dollar a plate restaurant:
"The service here is 10/10, so equally as good as some random Outback Steakhouse."
On one visit to Roadhouse, the server completely forgot my meal, thankfully, I had the bread and some salad.
As I was leaving a Manager apologetically said she would make the meal super quick for me. I told her not to worry as I was leaving.
by the time getting to my car she handed me the meal to go. That was nice of her to put in so much effort at the end.
I went to Texas Roadhouse recently, and ima be honest, the best thing there was the bread. The ribeye steak I got was cooked ok, but very salty and fat wasn’t cooked properly or even rendered. The cactus bloom was salty, and I mean very salty. My brother got the ribeye 12oz with the shrimp. He asked for medium rare but the steak came out medium well. The shrimp was also very very salty.