I made the FAMOUS 1920's Delmonico Steak!
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- Опубликовано: 27 янв 2021
- Nothing like tasting history specially when it comes to steak. Today I made the first fine dining steak in the United States. It was from famous restaurant called Delmonico in New York city. This one is a keeper!
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HOW TO COOK STEAK SOUS VIDE
I cooked it for 2hrs @ (131°F / 55°C)
* DELMONICO STEAK SEASONING *
1 tsp Black Pepper
2 tsp Garlic Powder
1 tsp Coriander
1 tsp Chipotle
1/2 Cayenne
2 tsp Onion Powder
* DELMONICO POTATOES *
3 Large Potato
1 tbsp Olive Oil
2 tbsp Shallots
4 tbsp Bell Pepper
1 tbsp Garlic Paste
2 tbsp All Purpose Flour
3 tbsp Butter
1/2 Cup Half and Half
1 Cup Heavy Cream
Salt and Pepper to Taste
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#Steak #SousVide #Recipe 
Развлечения
I feel like every time that Guga makes a cheese and cream heavy side dish, he invites Maumau the lactose intolerant!
"Maumau the lactose intolerant" sounds like a superhero sidekick name 😂
@@gunnarhanson2889 Maumau the Intolerant
😂😂
He invites him regardless. Maumau is basically a regular in this channel. Angel is the regular in the other one.
No one loves Melted cheese than the lactose intolerant (Source: Me, also lactose intolerant)
When are we gonna get a steak that has everything???!!! Im talking dry age, sous vide, reverse seared, smoked, guga rub, freeze dried???, etc.
Freeze dried 😂😂😂
I've been wondering that myself.
Yeah that would be legit
I NEED THAT
The video should be name "Gugavengers: Infinity Steak"
3 of the most important questions for humanity:
1. are there aliens?
2. what happens after death?
3. when is guga opening a freaking restaurant already?????
Resturaunts take away the fun part of cooking and experimenting
I’d rather guga be happy then stressed !!
The steaks he prepared would be like 80$ a piece minimum
I can answere you the first 2 but not sure about no3. :)
Caption: Welcome back to Soviet everything guys
DA
Aye i mean if it gets guga to share his food, im all for it!
@@apexengines9072 hope this comment gets the clout it deserves
Again, dude? Time to change the "joke"...
Our steak!
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
The best steak I've had was from Delmonico's. It was a 45 day dry aged bone in ribeye cooked med rare, and it was truly an experience. Also got the creme brulee and it was ALSO the best creme brulee I've had.
The pure joy and delight from Maumau's face when he eats, make me jealous. I want to eat too.
Guga: "remember, exact amount of ingredients on the description down below" except for the crispy onions. )-: I should be able to eye-ball it though
Didn’t see recipe for onion coating in description. Thank you. Looks awesome!
What is the recipe for the coating for the onions?
Your videos are my only source of happiness, thank you Guga!
Guga you keep pumping out the content non stop and the quality is great too !
Thank you for sharing !
"Gugavengers: Infinity Steak"
😂😂😂
“Gugavengers: dryAge of Steak”
@@bobbygreb1813 Nice! We can make this a trend i see it.
And the sidekick Maumau the lactose intoleranter
@@MrPuckpunk hahahaha
This is the first time I’ve seen the Camp Chef stove being used by Guga. I just bought the 3 burner version with the pizza oven and griddle and love it. So happy to see Guga enjoying it too! Thank you for all your advice Guga, I made an anniversary steak for my in laws following your cooking and seasoning guidance and they said this is better than any steak they have had in the special occasion style restaurants. I drop your name all the time. Keep up the good work and appreciate all the time you spend editing and adding dialog to the videos. Glad you have made this into a bread winning talent and occupation. 🙂
Great video as always Guga. 👍🏾
Great video and love the channel! Could you list the ingredients for the fried onions? Didn’t see them in the description. Thanks!
Always felt that 135F was too close to medium... he actually uses 131F
Busted!
Carryover heat science
Guga I absolutely love your videos! I do have a request however, can you show a couple recipes on how you would make halibut, cod, lobster or just some more seafood videos in general, I know you have a few already but it would be neat to see a few more! Keep up the great work and God bless!
why do I watch after im done eating and full, cause then my mouth starts watering and I get hungry watching these videos. your food looks so fantastic , and by look of the lucky people that get taste test , I can only imagine how great it taste.
I really like how Maumau has really come into his own on this channel. He's actually really good at articulating his thoughts on flavors and texture compared to when he started.
And that my friend, is the Guga effect
Yooo Guga another great video - thumbs up 👍🏽 here
Wow this steak recipe is awesome thanks bro. I have to try this one
You should make more catch and cook videos of fishing and showing you catching it, I love those videos
The fact you upload regularly on two channels is truly a blessing.
Berns Steakhouse in Tampa FL serves a very similar dry-aged delmonico style with crispy onions ... happy to learn where Delmonico originated! Thank you.
Hey Guga, I would love to see you do crab, is that something you'd ever be interested in? It comes already cooked, but you can use it to warm it up after it is out of the shell in straight butter, salt and pepper and oh my goodness, it's amazing.
Guga you rock man with this delmonicos steak my mouth is watering seeing you eat it. I wish I could be there eating it with you
Great video as always!! Could you make Japanese shogayaki sousvide please?? I wonder how it would taste
What kind of inhuman monster downvotes a Guga video? He is a national treasure.
Competitive channels?
Vegans?
30 people insecure about their live s and need to feel some vestiges of Power?
Jealous people and dumb children would downvote
onions great idea !! another great video GUNGA!
Hi Guga,
I’m a huge fan and I always try to give your recipes a shot. Every time I do, it comes out great! Would you be able to try to give Mansaf a try but sous vide? It’s a middle eastern dish and very popular in Jordan. Let me know if I can give more guidance.
Thanks!
Another great video!
guga: let me just coat the onion with onion powder.
Hi Guga! Been watching for over 2 years!
Now imagine this with the King of all steaks, Ribeye Cap. We definitely need to see an A5 cap steak Guga
I love watching with the auto captions on lol it's halarious!
It’s crazy how guga nailed it despite never actually being there
I don’t think delmonico made sous vide steaks 100 years ago, I could be wrong though.
😂 cmon man everyone knows the first Sous vide machine was made during the Roman Empire
@@logisticsnail5014 i heard the first sous vide machine was made by Neanderthals
@@CCK-jd8nc no it was actually made by single celled organisms 3 billion yrs ago
or used wagyu fat
@@thermonuclearexplosive shoot we might have to do more research if this is the case
We have those steaks as a regular dish you can order in most Restaurants here in Bavaria, it's called "Zwiebelrostbraten"
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. ;)
9:08 perfectly synchronized cheers right there
I can't believe no one else was talking about it!
Thank you Guga, My steak game has become so much better because of watching your videos. Regardless what way I cook it The important thing Is to reach the proper temperature And it will be delicious
Hey ! you should give black garlic powder. Super umami filled. You take black garlic, dehydrate it and powder it up and you got yourself something special. Love what you do !
Both sound amazing!
I do wish you would include cook times (and temps) for the sides.
I dry brine with ground truffle black pepper and salt. You should try dry brine and I like to go sometimes 2 days and then smoke it for the larger pieces. real good
"As you can see, that's what I'm talking about". - Guga
Where are the corrections shown? Been lookin for the proportions for the onion coating since he did this recipe. Tatos came out okay. Was thinkin of makin em again tonight. Quick, easy, tasty.
Please do a segment on Wild Boar!
The onions looks like curly fries lol and curious how whould restaurant worthy they are
they look great!
Watching these videos is slowly giving me gout.
I love how guga is being happy and funny at the start then suddenly becoming a pro
Guga brother! I’m pretty sure y’all live down in Miami, I’m just a couple hours north in Stuart. If you opened a restaurant, I would be driving down there every single week😂 God bless!
@Sous Vide Everything because of your channel, I am adding a sous vide machine to my kitchen wishlist. Any recommendations on a good brand for the average home cook?
Instant Pot has a few models with a sous vide function. You should do a video using one.
Hello Sir, great video! Where did you get the pans you put the steak on when you seasoned it? Kinda oval. And what you put the potatoes in when you put them together. You buttered it. What do you call those? Buy? Thank you.
"Right now, they don't look that good?" HE FLIPPED IT ON US
You state the recipes you use are listed in the description below. Where below is the recipe mix for the onions? I cannot find it.
@guga the recepie of the onions isn't in the description. Please add it 🙏
Looks delicious, can't wait to try it.😋😍
Here's a lil something to give ya a chuckle, it did me anyway. Sad part is it's true. I know a shop who actually did this. Needless to say I stopped buying any meat from that guy.😒
"As it happens, it's an increasingly common practice among butchers to take chuck eye steaks, tie them up with string and call them Delmonico steaks, which is about the same as taking a Chevy, sending it through the car wash and calling it a Cadillac."
~The Spruce Eats.
Looking forward to seeing a Colab between Guga and Deer Meat for Dinner! PLEASE tell me that is in the works! Also this looks absolutely delicious as well.
Guga should watch the anime "Food Wars (Shokugeki)" and make some of the recipes in the anime.
What are the bowls you put the potatoes in and where can I snag some of those or something similar?
love your vids. I wish i could try a guga steak
I used to be a firm believer in the Guga way when it came to steaks. This seasoning mix was something else. I can't go back to salt, pepper, and garlic powder. Never had a Delmonico steak, probably never will. But if it made a choice new york taste that good, I can't imagine what it would do to a prime rib eye.
4:25
Guga: puts red onion
Also guga: I threw in some shallots
Guga do you have a Sous Vide Cookbook out? If you where can I find it at?
If we combine guga foods and demolitionranch we achieve america XD
Guga is brazilian, but he has that american spirit
Demo ranch used to be better imho
3:45 Guga that spoon is gonna be rocket hot!
FYI coriander and cilantro are from the same plant. Cilantro is the Spanish word for coriander, although in culinary use coriander refers to whole or ground seeds, while cilantro refers to leaves and stems. My favorite craft beer has coriander as an ingredient.
Guga has some of the best formulas at play for all of his videos, but this recipe...this recipe just looks off the effing chain.
Those onions, potatoes...ugh. I absolutely HAVE to try this one!!
Thanks Guga for making me hungry 😄😂
I’m sooo curious about what Gordon Ramsay would say to Guga’s steaks
ITS RAW
We'll see the shows at Delmonico's and we'll close the town in a whirl!
Nominated for best comment.
What were the amounts used for the coating of the onions?
I wonder what those onions would be like in a burger :o
Delmonicos uses I think like 4 different kinds of pepper,no chipotle and no Garlic powder.
U can see it in Food Insiders video for the best Steak in NYC.
Love from Gemany💕
@@Brinkaskfavor Ik🤣😅
But that's what they say in the video...not that it ja important.
Can you do video where u dry brining steaks with different instant Ramen seasonings?
Exact amount and ingredients down in the description is like a sacred code at this point
Where did you get individual au gratin dishes that you can put under a broiler to brown tops?
Hi Guga, do you have a link for the steel rack you use at 7:39 into the video?
Which vacuum sealer machine do you use Guga?
Hi Guga, is there a rule of thumb to use to determining cooking time by thickness of beef? thanks
What's the link for the potato baking tray?
Gotta try this👍
If you want the best old school steakhouse you have to try Bern's steakhouse in Tampa, FL the Delmonico has nothing on them.
Guga: cooked at 135 degrees for 2 hours 6:04
Also Guga: The steaks were cooked at 131 degrees for 2 hours and we are hungry! 6:08
Do you have a cookbook from either channel
Guga, how on Earth do you get that super-small, non-existent grey band below the steak crust? I have a SU-V gun, dry my steaks off to the max, sear them to the same level as you, and still always wind up with a 1/4" grey band every time no matter what. You've gotta be doing something extra... like throwing them in the fridge or freezer for a few minutes? Idk. Let me know if you're doing anything extra to eliminate the grey band because I'd love to know.
Another great vid btw, looks fantastic!
Makes me happy theres a delmonicos about 2 miles from my house. Their steaks are very good. As well as all the other food they offer
Guga, like always delicious
I use the onion plastic-wrap trick on fries, but I cover with a plate. No mess, even coating, no plastic. You gotta hold on to that plate hard tho
Maumau and Guga make a great duo !
imma try them onion rangs tomorrow
Can you go to fogo de choa and do a food review/ RUclips take on it
Hey Guga! I was wondering where you got your searing rack with the handle from.
He’s listed a lot of products in the description.
Gonna try the tatos tonught ! maybe the onions too. Gotta see if I have all the ingrdients. Been many many years since I heard the word "Delmonico"
Hello, love your channels. Well my first attempt at sous vide was a disaster. I vacuum packed the steaks a little to aggressively and they were squashed a bit. Thawed for 24 hours. Cooked in 135 for 2 hours. Meat color looked like I strangled the cow dark, looked like liver, used the Su-VGun to sear but really didn't sear very well. I will say, the meat was tender but kind of disgusting looking. I am used to smoker grilling and I am used to perfect steaks. These were choice grade tenderloin prepared per your instructions. I was concerned about the avid-armor may have been set a little high during the vacuuming process. Any suggestions you have would be great. I am dry aging a prime tenderloin per your technique with the umai bags. I certainly hope that goes better or I think I should go back to the old steak seasoning and fire. LOL
Guga, have you ever made octopus with a sous vide and then a grill? I feel it be possible as you boil it to tenderise then grill, would it be bette than say how it’s done in the Mediterranean? I’m so curious and if you can I think I may go for it and get a sous vide myself
guga should:
1.make videos/playlist for the side dishes short vids
2. open a resturent