The GREATEST Indoor Steak I ever Made!
HTML-код
- Опубликовано: 8 фев 2025
- Nothing like cooking the perfect steaks, sometimes doing that indoor can be challenging. But I finally made the best version of my indoor steak with no compromise! Results were just perfect.
Get SMOKING Pellets: themeatdealers...
Free Shipping Nation Wide!
SmokeGun I used: amzn.to/3MJQDBa
SmokeGun Cheaper: amzn.to/36es8uX
Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/page...
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
Steaks by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
Queso Dip *
1 block Velveeta
8 oz Monterry Jack Cheese
2 cans Rotel Tomatdo
1 can Cream of Mushroom Soup
1/2 Purple Onion, diced
1 diced jalapeño
My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
TORCHES OPTIONS *
FLAMETHOWER: grillblazer.co...
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
MY KNIVES *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
SMOKER AND GRILL *
Best Smoker: bit.ly/2BurRVE
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: bit.ly/3esNW5j
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Heat Resistant Glove: amzn.to/2BFEk3J
My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
My Music *
share.epidemics...
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#steak #SousVide #Recipe
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Gotta say man - Angel’s been on point with his guesses lately.
He can tell choice from prime, guessed the compound butter. He’s become a taste genius
I was just thinking the same thing. so nonchalant too.
Plot twist: He actually works as a Michelin taster agent
Just said the same thing lol . The last few videos he’s been so on point 🔥
His palate has really been trained by tasting all the experiments. More and more I think he could start his own channel.
He’s like a bloodhound
My family doesn’t understand my obsession with steaks lately!! Definitely so much to learn from Guga!!!
Just gotta have the right equipment, budget and ingredients and you're good to go.
Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc
CONVERT THY FAMILY UNTO GUGA FOODS
Yeah it’s dangerous. My kids actually ask if I learned something from watching Guga whenever I cook something new.
Lol. Have you been sous viding? I feel like most people would find that to be extreme
if you watch Guga a lot you have to be obsessed with steaks!
Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇
You can use a smoke gun to cook? I been using that thing for years to light........................ I mean to provide smells and stuff.
@PewDiePie ᨆ
My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪
Can you smoke cheese with it?
@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.
Sounds extremely unhealthy
"What if you don't have a grill? like if you live in an apartment? Well, just get your smoke gun and flamethrower..."
The apartment smoke detector be like: arghhhhhhhhhh
Smoke gun costs like 15€ from china..
Yeaaaa….
Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.
I've been watching both channels for the longest time. I have to say, Leo is an awesome addition to the videos. 👍🏻
For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat
my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!
That compound butter looks good. Put the steak on a rack so the bottom gets some smoke, too!
Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥
about to try my first dry aged steak today along side with a control from the same loin, super excited 😊
Loved this one. The fact that Angel guessed how the last one was prepared is cool hahah!
The smoked sliced steak looks like it has the most potential for me personally. Maybe the trick is to smoke it for less time so it's not overwhelming.
Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.
I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.
Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor
Greetings from the netherlands. I love your videos keep it up
Guga thank you for showing us that smoke gun I totally am going to use this with wood pellets for food and not weed for my lungs
How about a weed-smoked steak? That probably be the first steak that gives you "the munchies" 🤣
@@drewt1717 one experiment guga wont ever do lol
can you smoke weed with it? asking for a friend
let me know if you do this...
I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol
I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!
Next time try Cream of Jalapeño or Poblano or even Cream of Bacon for the queso!
It’s soooo good.
Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think
Each one of those is it's own flavor king... makes me wonder if it would be super confusing on the ole tastebuds
You are a mad scientist.
@@drewt1717 worth trying though! Guga is all about the experiments and I think it would be a a crazy take on his butter of the gods
Sounds good, but I do prefer regular garlic to black garlic. I like savory more then sweet.
this looks amazing!! that smoked steak with compound butter was screaming "I will blow your mind through the screen"
Great idea and so easy to have sitting there ready ant waiting
Love the channel Guga. Long time fan. Keep up the good work
I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.
As Guga smoked everything else, I was waiting on a smoked whiskey cocktail.
As always, amazing vid Guga & team! Mouth watering 🤤
Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁
Video idea: Pork battle. Iberico vs Mangalitsa vs Kurobuta vs Berkshire vs Jeju etc.
Lol I get pumped every time guga says “I know they don’t look that good right now, but watch this!” 🔥
Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.
Props to the editing department for the subtle touch of the 'celebration' confetti all looking like wood worms!
Smoked queso:
Smoked gouda
Velveeta cheese
Colby jack
Diced Jalapeño
Cream of Mushroom soup
Minced Red onions
Roasted tomatoes
Seasoned with guga rub
350 15 minutes stir
350 for 5 minutes
Smoked 5 minutes or more
Paired with crackers
We have a place in Sadkatoon that cold smokes steaks for (I think) 24hrs. Even with no seasoning, just cooked in a pan and it's the best flavour
I normally like great steaks with no sauce... but I was waiting for Angel to dip a piece of steak into the cheese sauce!
I love to experience the excitement through you guys , even if I don't do it myself I get to know if it will or won't be good , thank you guga 😉💙
Guga, cheers from Brazil!
I’d like to suggest an Idea, a Video with the 10 top side dishes shown in the channel.
You didn't really mention the coffee in the tasting at the end? Was it not noticable?
Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.
Guga’s voice intonations when he’s listing instructions or ingredients crack me up
The BEST! I love you Guga 💪🚀
I can’t wait to do this, with smoked black garlic compound butter ❤️
Oh, yeah…I remember seeing Emilio’s new accessories shop on Instagram. Nice to see you trying it out!
Smoke steak five minutes, then sous vide, then sear with smoked compound butter. Pair with Irish Champ (mashed potatoes with roughly equal parts mash and green onions by volume, the mash being very heavy on the salt, butter, and cream), and salt water steamed vegetables lightly torched, smoked for not more than a minute, and then tossed with sesame oil. A good red wine, dry but with some sweetness on the palate and pronounced acidity (not sour, but acidic enough to cut the richness and smoke) or an Irish red ale or stout like Smithwicks or Guinness to drink with it, and followed by a Creme Brûlée based on a custard flavoured with a touch of rose water, a hint of vanilla, and a dash of whiskey, and the sugar topping made from sugar smoked generously. Total cooking time: 2.5-3.0 hours at a fairly leisurely pace for one person cooking, assuming the creme brûlée custard was made the day before. Total cost: for dinner for two, should be able to keep it at less than $100 even with quite high quality steaks.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Now what you should do is top the steaks with the smoked cheese dip
Indoor steak…. Proceeds to make steaks with a flamethrower
Greetings from Abu Dhabi...love the videos, they don't come out fast enough lol
Guga, you do all these great experiments. But how do you keep track of what your best experiments were so far? You should consider incorporating some sort of grading system, so that you can go back to all of your experiments and rank them by how successful they were or how good the steaks tasted.
Hey Guga! Thank you so much for making this video! You made me so happy. And the compound butter is genius. Now I can't wait to get a smoking gun and give it a try. 😎😎😎
Maaayyyynnn another great video guys!
Your right guga smoke does make everything taste better!
This bowl of cereal tastes amazing!
I got a totally different idea for that smoke gun.
I always get so hungry when I watch these videos!
7:43 that's why my side piece said
I'd love to see "smoked after sous vide, before sear". I feel like that might hit a sweet spot.
Use a fork to create deep ridges in the butter you get several times the area so you can decrease the time. Smoking the shredded cheese for your dip is the ticket to getting it done quickly.
crazy idea here: PMS - Pressurized Meat Smoker:
Step 1: get a smoke gun and pellets
Step 2: get a pressure cooker/container
step 3: get a air compressor
step 4: place the meat inside the pressure container and close it
step 5: send smoke into the pressure container
step 6: connect air compressor and send air inside pressurizing the smoke into the meat
step 7: leave it for 5 minutes
step 8: release air and remove meat from container
step 9 COOK AND EAT IT :p
This method infuses the smoke into the meat without removing the smoke from the container as a vacuum sealer would.
have fun!
I've complimented it before, but Guga's knife display absolutely blows my mind.
Angel is developing his palate fantastically!!!! I want to see Angel reviewing restaurants.
Since you are testing trying to get the smoke flavor while indoors, you should try putting a bowl of smoke over a cast iron skillet while cooking the steak, The methods tried in this video either put the smoke one before or after the meat is cooked this would allow it to have smoke while it is cooking.
Hey Guga! I love your videos and I've been a subscriber for a long time! I'm going to be in Miami in the next days, it would be nice to have a video with a Brazilian subscriber, don't you think? Hahaha. Thank you for the videos!
Yess this is what I was waiting for
I use a large spice grinder to break up the pellets I use in my Cocktail Smoker. It takes only couple seconds.
I always imagine Guga playing that flute riff 😂
Now I will too
Hey Guga, I had an idea and I wanted your opinion. I'm a huge fan of fish and chips, and I was wondering if you could cook the cod sous vide, then batter it and fry it at high heat just long enough to make the batter crispy. Do you think that would be any good? I only just found out about this channel and the concept of sous vide cooking very recently, so I don't know a lot of the ins and outs yet, but I'm really curious and I want to learn. Keep up the great stuff, man. I'm really loving the videos.
That cheese dip bro, wow that looks amazing! I'm not sure if I'd go to the trouble for the smoking but man I would love to try that being a black coffee and steak consumer!
Made 100% indoor
**brings grill indoors**
Can use cast iron
Guga, as someone who is trying to lose weight, keep your path!
I did the gnocci meal yesterday.. it was awesome!
Love you guys
I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.
I was thinking I should get my smoke gun out again. Haven't used it over the winter.
I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.
Ah yes, the 420 steak
😤😵💫
Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)
Waiter:
-How much cheese will you like on your side dish sir?
Guga:
- Yes
I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips
10:05 Angels face😂😂
It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.
I live in an apartment and so this video was invaluable to me. Thank you very much!
I really hope I wasn't the only one who wanted to buy the smoke gun for other purposes.
My first thought..
I need to get 1 of those smoke machines 🤣 top job as always 👍
Can you dry age a nice piece of meat inside a cheaper piece of meat to not have to lose stuff from the nice piece of meat to the pelicos?
Hey appreciate y'all been using the smoke gun for years know I no u can cook with it also 😂 trying them both today so let's dooo it thank u guys
You can also break up the pellets with a "tobacco" grinder. Also that smoke gun looks fun to try with "Tobacco"
Actually Fat absorbs the Smoke. Therefore compound butter won as fat amount in that was higher than others.
This technology keeps blowing my mind! I’m super excited about the duck video.
My friend Jason invented a cold smoker that was a smoke gun and container to keep the smoke in all in one
I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor.
I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.
Been loving the videos, the steak, oh man looks good. Curious, but have you thought about a round table? It might be easier to share the dishes.
I JUST built myself a cold smoker out of an old moka pot. Great timing!
when you use compound butter smoke essence work better that smoke the butter
Guga can we have a video merging all you best videos: the best meat you ever used with the best butter you ever used with the best seasoning...
2:29 Smoked compound butter
Maybe do one smoke before after and use the compound butter
I always like when the OG music is back during the "WATCH THIS" section of the video lol
Suggestion, a cheap coffee grinder might make short work of the pellets.
Guga, you can find those wood pellets on Amazon and other web sites. They're pretty easy to find.
Cold smoke the steak, and use the smoked compound butter as well.
I was using my smoke gun and a great smoking box setup. But I switched to the smoked salt. Tastes great! Maybe better than real smoke. (technically it is real smoke). And soooooooooo much easier, cleaner, no smoke to fill a room, and more. In my opinion the best way to add smoke. Guga, didn't you do this too? And didn't the smoked salt win?
you can do it indoors no problem. Just buy a smoking gun, a sous vide machine and a flamethrower
Dude sitting there calling it an "indoor steak" like that smoke gun isn't gonna be setting of alarms and average people have industrial grade flame throwers...