REVERSE Seared Steak! Easy, Simple, Effective | Guga
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- Опубликовано: 6 июн 2024
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There are many ways to cook a steak, one of the easiest is the method called reverse sear. This method is easy, simple and effective if you are cooking a thick steak. if your steak is extremely thing this might not be the best method. The key to reverse sear is to know when to use and how to use it properly. On this video I like to show you my way.
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#food #steak #howto
I have learned so very much from this man about how to make a steak. I've only cooked maybe 50 in my whole life, but since I started watching Guga, I can cook them more like I've cooked 500+. Reverse seared a couple 1.5lb, 3" thick prime ribeyes my friend bought us the other night. They were unreal. Thanks, Guga! I learned how to reverse sear from you a long time ago!
3”??? That’s like a whole roast haha
same! tbh I was horrible at steak but Gugas videos and practice has me cranking out steaks that beat any steakhouse.
3 inch is wild, and I'm a huge fan of thick steaks. Try between 2 and 2.5 inches. That's the best combo between the amount of crust and tender juicy center in each bite.
If you don't have an entire roast to cut your own steaks and have to buy them, buy the thickest ones, and choose ribeyes on cap size (not just intramuscular fat). Look into chuckeyes and flat irons. Skirt steaks for something different. You'll love it. And talk to the butcher about some Picanha. If you haven't tried it yet, it's worth the hype. The ribeye cap is the best part of the cow basically. The sirloin has the beefiest flavor of all cuts. Picanha is the sirloin cap. It's soo good.
I've learned a lot about techniques that I can't seem to get just right, especially when it comes to the grill. Fortunately I'm not a perfectionist like Guga who needs that charcoal flavor, I'm happy to just use sous vide every time and sear in a pan. That's close enough to perfect for me, and way better than the steaks I cooked before that were always underdone or overdone.
@bobdonda here's a hack for the char flavor.
Learn to manage the grease fire.
Fatty cuts will cause the flame to flare up quite a bit. But this is your friend for that char-grilled flavor.
Lean cuts don't have enough fat to render and cause the flare up. So let's say you had a sirloin and you wanted to sear it really good for that char grilled flavor. Place a cheap burger patty or something really fatty on the grill and get that grease fire going. Get some long tongs so you can safely move your steak around without getting burned.
I don't like the reverse sear method. I like searing the heck out of the steak immediately, and then cooking it (what Guga normally does).
Sear it good with that grease fire. Move the steak around and flip it frequently. Even if you feel like you burned a part of the steak, it's OK. By searing it first and cooking it last, the moisture within the steak will seep out and soften any black char on the outside by the time it's done. And remember, when you are using the grease fire, depending on how often you have the grill open/closed you may be in a high heat situation which could cause the steaks internal temperature to rise more than it would normally. So if your target temp is 135, you maybe have to pull it around 120 or so, if the steak is that hot. Pull it at 115 if the steak is thinner. Good luck
This is why im glad that Guga makes videos like this, his passion for steaks like this can inspire others.
What time does he take it out of the oven?
@benjaminmealer2618 he uses a thermometer, so he takes it out once it reads at about 115 I think
I'm vegetarian and this has taught me to cook great steak for friends and family. I'm gonna work on brisket and butchering next 🎉
For the typical 1in steak found already packaged. I season the steak and put it in the fridge for at least 2hrs. I then put it in the oven at 200 for 25min. Take it out and sear both sides. Always end up with an amazing medium-rare steak.
Great work growing your channel! You do what you love and you show others your process. Keep it up!!!
Guga
Thank you for being our steak expert and teaching us so many things.
Love the different style for this video, incorporating more videos that help you to become a better cook is a great idea
Love your videos Gaga just got your book for my birthday going to be making a lot of your recipies
Extra tip. Salt the steak as Guga describes, and then leave it in the fridge for a few hours or overnight to let the salt penetrate into the meat (dry brine)
Good tip! Salt is probably pulling extra blood out or some other juice! Make sense to me how it would be better. Good tip TY
Should you add the pepper and garlic pepper before or after refrigeration?
@jasongild2795 After. Pepper and Garlic Powder can seep in theoretically, but the salt is doing the heavy lifting with this process
I am not really sure, brining overnight as suggested gave me, i suspect, deeper penetration of the salt, and this way the steak taste to salty, to me. Normally a lot of the salt stays in the pan, what do you think? dry brine great but with less salt? other suggestions, thanks
@@lucvangestel2123 simply use less salt
I’ve gotta say thanks to Guga I have become so much better in all aspects of cooking. I tried this reverse sear for the first time and I’ve never seen my kids eat steak so fast. I ended up cooking in the oven to temp and then moved to the charcoal. It was amazing.
Wow, just wow. I was only able to brine my steaks for 12 hours but it made a big difference. I used 11/2 strips and it only took 55 minutes to get them to temperature. It’s so moist you won’t believe it. Thanks for the video
Guga I always watch your videos during my free time at work, and when I need steak advice, you never disappoint. Thank you 😁
I love the cook on this one. Gorgeous cook and crust.
As a condo dweller, I always appreciate being shown indoor techniques as well as the grill.
Guga as someone who can't always buy the best steaks (i'm a student), i almost always reverse sear my steaks bc it's efficient, they always come out tender and perfectly medium rare, and overall just amazing.
No one comes close to Guga when it comes to steak, looking forward to cook my first stake I think I will try this technique!
Guga, I'd love to see a full-detailed vid about steak doneness, its difference in taste and texture and debunking the whole getting worms in your brain from eating raw meat debacle. As someone who isn't used to eating rare/medium rare/medium/medium well-cooked steaks and would love to get out of me and hopefully my family's comfort zone, it's something that would be nice to see and learn.
Cattle have no no human-transferable parasites, but there is mad-cow disease; though as of 2017 only four cases of cows with the disease were reported globally so it's believed to likely be functionally eradicated. It also wasn't affected by cooking.
Depending on the country, raw or undercooked pork can contain trichinosis. It's a parasite whose eggs get deposited in muscle tissue and hatch into a worm-like parasite.
Then there are the issues of food handling. Even Guga won't eat rare or medium rare burgers unless he ground the meat himself.
From someone who have always eaten well done meats, it was a game-changer when I tried medium rare steaks. I was also like you who was afraid that it was going to be raw but I was wrong. Medium rare steaks are way jucier, tender and not chewy at all. Makes you think why have you been eating well done steaks for so long. Meat is hard to chew and always get stuck in you teeth. Since then, I have always cooked and order my steaks medium rare.
Just as a quick before guga potentially does a video on this.
Depending on where you live, you might have cows that have bacteria in the meat that means you gotta cook it well done to insure the inside is fully cooked. However not all places have this. Do research for where you live.
How well done a steak needs to be has more to do with bacteria growth. More bacteria means it needs to be cooked more of course. Your average supermarket steak should be cooked to standards unless you have worked there and know they are clean with good suppliers. Overall if you want to eat raw meat it's better to go to a butcher who will clean immediately before cutting so you know it's fresh as well as untouched other meats.
Rib-eyes are best medium, so that the fat is all rendered and soft.
That indoor technique is on point! Canadian here and I don't care what you say ''Yeah I BBQ year round...'' There's no way -20* BBQ can be fun so I take the cooking indoors! However, winter is cold smoke season!! It's so easy to go extreme and the heat never gets out of hand so you can do stuff that just would'nt be possible in the summer!!
My girl got me his cookbook for my birthday a few weeks ago, such an awesome gift honestly helped out big time. It’s been said before through other comments but if ya see this Guga, try the Doritos dips. There’s two flavors and I tried them out…the ranch flavor was pretty interesting with the steak 😂
I wish one day to meet Guga and try one of his steaks. I have watched for a very long time and have seen his channel blow up. Much love guga
it shows you're working out, good job!
Thank you so much for this.We appreciate it so much.I love how you take the time to do this for us.Does someone help me by answering me of why was the steak red
thanks guga i love you!!!!!!!!!!!!!
I love the educational videos
I reverse sear my 2 Lb tomahawks but pretty much grill or pan sear any other cuts. I try not to go more than 3/4 - 1 inch thick. Love your videos, great techniques and VERY instructional too!!! I always learn something when I watch Guga!!
The only thing I'd do differently is on the grill, rotate the steak not the grid.....you're letting the steel cool down by rotating the grill then moving your steak back onto the cold side.
He moves the grid and utilises the cooled section to prevent grill marks which are going to be burnt - you're not using the hot surface to cook like you are in a pan, you're just using the flame. (this is paraphrasing one of his SVE videos which covers different types of searing.)
Since I don't have a Sous Vide station in my kitchen, reverse sarsed is my new favorite way to do it. Low and slow (to rare, my prefered temp for beef), then crust it up baby!
I cooked my first steak ever because of you
To this man, eating is a visceral experience! Kudos to him!
Mr Guga. I don't know who your cinematographer is? But he/she needs an award. And the food content is great as always!!
Great video!, as usual, thank you very much! Guga, are these knives available in Brazil?!
Looks great. How much internal temperature? Did not mention in video
Guga I love your cooking vids
Bout time you did this one Guga
Love your new logo! The first was good, but this one's "class."
Love it!!!!
Love your content Guga! What I never saw in your videos is the topic of different kinds os wood to smoke with.. I love using apple wood and I would love to see your opinion on this!
Came for the steak, left with an awesome side dish ❤
I use a cold sear for pan searing. Start on a cold pan, no oil, turn on heat med-med hi, then flip every 60 seconds. makes a perfect edge to edge medium rare while having an end to end sear
Hi Guga! I really enjoyed your video! I have a question about heating oil to seal the steak. In your video, you heated the oil for 2 minutes. Is this duration standard, or does it depend on the type of oil used? I'm concerned about the oil burning. Can you provide any recommendations on how to heat the oil properly to prevent it from burning? Thanks
I always enjoy those. I did years ago have an electric grill for inside it actually worked quite well as the fat would cause the flame reaction and create better flavor but nothing beats a real flame. It's almost time to start getting my smoker out can't wait for a few nice fat steaks. :)
Love your video
I love chicken. I love stake and I love shrimp.
I love food. I love protein and I love this channel
That side dish looks great
GUGA 2024 Make Steak Great Again!
Everytime Dalstrong sponsors a video, I end up purchasing a blade of some sort!!
Love your videos. I will challenge you to do something different for a reverse sear. After you take the steak out of the over, let it rest for 10 minutes. Then do the hot sear. Seems similar but it does produce better results.
Looks bussin
They say guga is the king of steaks, but he's the king of side dishes too
Gran vídeo, en España no tenemos ni puta idea de cómo cocinar un bistec correctamente. Thank you
incorporating more videos that help you to become a better cook is a great idea
impressive, gonna try it but no fancy thermometer
Hey Guga, do you have a comparison video on reverse searing vs searing first?
love the video but,.....
Guga, try this.
cold smoke that S and P seasoned steak, then vacuum seal it with (insert your favorite herbs here) whatever you'd like. Sous vide to preferred temp, then sear.
I'm not saying it's the best, but it hit all of the notes for my family.
A nice thick steak in the Toaster Oven at 150f for the afternoon. Reverse sear for a quick hot finish. Pink perfection. Took too many years to find this out.
Have you seen the Cold Searing method from America's Test Kitchen? It seemed ridiculous but I tried it and got an amazing steak and really good fond in the pan.
I'm more of a fan of cold searing, gave me great results every time.
Looking good slim!
Hey Guga. Would you mind doing a cold sear video, so us viewers can get your take and opinion about it? Thank you sir for all your hard work and super awesome videos!
I’m 26 and got the love of steaks by you Guga!!! Got my first house a couple years ago and I’ve never stopped watching you!!! You’ve helped me survive literally 😂😂😂 I used to be a microwave master now I can confidently call myself a meat guy
Now learn how to make other meals instead of just meat to give your dishes flourish like side dishes etc and you will be a very well rounded impressive cook who can make multiple course meals for friends!
@@ligma212 love this comment tbh!! A nice commenter finally! I’ll take that advice and run with it cause these side dishes are looking easier and easier
Guga can you give me a link on the portable oven that you use?
Me and my brother in law are following you on steak cooking all the time
Thanks in advance
What temperature are we looking for, when heating the steak the first time?
Love the green-screen kitchen in the background 😂
Wood fire is the best for steak. It doesn't take hours. The heat is sufficient to change the sugars in the meat to better ones. The sear is unmatched. The flavor is awesome.
What temperature should i cook the steak to? I have a thermometer
Hey Guga,
If I saw this correctly, you killed the heat in the pan when you dropped the aromatics and butter?
Guga. There's something called a jet log. Yes log, l-o-g.
You get a log about a foot long. You drill a hole (typically using a wood auger) about 8-10 inches down. The auger bit can be 2-3 inches wide. Then on the side of the log you drill a smaller hole, 1-2 inches wide.
You should have something like a L shaped pipe. Plant the closed end firmly on the ground. Fill the log with tinder and kindling, light on fire through the small hole.
Place a stove cover in top, or a grill that sits just slightly above the rim. Let everything get hot. Then partially plug the small hole on the side to control the flame.
If you do this with apple wood I don't think you'd go back to charcoal.
The key here is patience. You want the inside of the log thoroughly scorched and blackened. You'll want the grill top on the hotter side as the air moving across it cools it down surprisingly quick. To control the flame height you'll need something that can partially plug the inlet hole.
You can skip the grill/stove cover for some small rocks/stones and a cast iron. With one log you can cook for a few hours. A log that is 2 feet long and 10-13 inches across will last 6-8 hours.
Guga we all know the best way to cook a steak is sous-vide. Im a butcher and i recommend my customers to cook em sous-vide. Thanks to you.
Love your RUclips and learned a lot! But have you tried cold searing? It's actually not bad and great for people who live in apartments and hardly any smoke!
Guga has lost weight...Looking good man!
you should get Dalstrong to sponcer a video where you go over what basic knives you should have for most meat craft purposes like best for trimming fat or removing pellicles
I'm curious is it real to use just fire from kitchen stove for creating "nice golden brown"?
I love guga
Am I able to do this in an oven without a cooling rack ?
I do the bounce too lol! I wasn't sure if that was a thing or not
What temperature do you take the steaks out of the oven?
What times and temperatures do you use for these steps?
Guga can u dry age a steak in birria marinade and can u make a birria pizza and pasta
What temperature did you register on the thermometer?
Try adding fried avocado slices to the side dish. Avocado slices in flour dredge, egg dipped, panko, then fried.
Looks so delicious. Now, I want steak 🥩 😂
What should the temperature of the steak be when its done in the oven?
Hey guga, can you dry/wet age things that arent meat, like... pumpkin. Or maybe a different type of meat like bologna chub or a can of spam
What's the best way to get the grill fully lit for searing?
You go Leo
Guga you should try Swiss Wagyu would be a great vid 👍
It’s Guga Time!
Picanhasaurus!
Guga you should dry age with salmiakki (that think from Finland)
I want Gordon at Guga’s house! He needs to taste this!
I applied a Reverse-Sear method on me Porterhouse; I also watched that 100 Years Of Steak video so I can remake the Longhorn Steakhouse Seasoning at home. It was worth it :D
Is it possible to Reverse-Sear a Capitan steak?
Also can someone use Country Crock margarine as replacement for butter when basting? Idk if I sound like a Looney but I had to ask my questions. Love watching these videos :D
🐼🎨📼💾🦦🦦🦦
I wish you would do show just about the grill you use and the charcoal you use.
Leo gets all the best taste tests
If you oven it until 130 then you gotta wait a bit before searing right? Otherwise it could go way over during the 1 minute sear? Or do you oven until like 120 then seat immediately until 130?
These are the details most videos skip
Guga, can you make a video on how to manage the fire beggining to end? I can't get my fire to be burning as hot as yours :c
Been doing steaks this way for years. I've tried different methods but the one that works best for me is putting them into the smoker at 250*f (121*C) until internal temp is 115*f (46*C) and sear on a pan until just before med rare; or 130*f (54*C).
Allow the steak to rest 8 to 10 min BEFORE pan searing. You will get even better results... and you can serve the steak pipping hot, right after the sear.. rather than needing additional wait time + serving cold / luke warm steak.
@@johndough8115 Haven't heard this way but I'll give it a try, thanks!
@@MonkUSMC I've watched few reverse searing videos, and they all say "best way to cook a steak" but none say why.
What does reverse searing do that makes it "the best way to cook a steak"?
At what temperature you take the steak out from the oven mate? You don't keep I there till it's medium rare.
what temp should i take my steak out of the oven if i want it medium rare after the sear?
@Guga You didn’t say what’s the temperature we’d need to reach in the oven for Medium Rare doneness. Is it 130? It will get some heat when we do the crust on the pan.
What’s the internal temperature of the steak you want it to be at for medium rare?
how to avoid getting gray band? I don’t always avoid it. I generally get pan 500F smoking hot, an 30 seconds a side. but still gives a overcooked gray band? any help?
should it be lower heat, an flip more times? or got hotter but flip faster?
yooooooooo good vid
Those two different fonts are an absolute headache, but thank you for making this video because I only have a pan at home.