How to Cook CHEAP Steaks Vs EXPENSIVE Steaks Sous Vide.
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- Опубликовано: 5 фев 2025
- When it comes to steak I have cooked a few in my life. The way you treat an expensive steak vs a cheap steak will make your break your dinner. Sometimes cooking a cheap steak right might be better than a wrongly cooked expensive steak. Here is all you need to know how to cook it perfectly.
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#Steak #Recipe #SousVide 
Развлечения
Guga: Wagyu is not a steak you eat everyday
Angel: dEEp fRiED
It was deep fried in wagyu fat anyway
we fried them
Guga: You fried a wagyu
Angel: You liked it. I fried a wagyu and you liked it.
(Guga completelyy shocked he just enjoyed a fried wagyu
HEEEECK yeahhh B)
Guga: Wagyu is an expensive steak you cannot fry it!
Angel: Hahahah oil goes PSSSSSSSSSCCCCHHHH
Ace Covers no it was just regular beef fat
My family: you’re watching that beef guy again!??
Lmao
Lmao same
100th like
he's known for his meat ya know
Same here, bro
I would love to see a Guga Japan Trip where he tries several different Japanese Wagyu places.
also ramen
@@aramazlumyan9537 you mean pho?
Guga needs to see this.
@@aramazlumyan9537 it's pho... Japan is known for ramen lol
Check adenfilms
That evil laugh while holding the flamethrower 🤣
I just ate my first sv steak, this was the best meal I have ever prepared for me and my family. I'm so happy that I found your channel! Good bless you! Greetings from Poland. Btw I paid less than 100$ for complete set even with vacuum sealer. I'm writing this while having the last piece of meat in my mouth...
my wife is like angels mom... itll be completely grey and my wife is like "umm idk still looks a little pink to me"
The steak needs to be able to moo a little to be valid, grey is just like the sidewalk the cow can walk on
oh you poor man.
That's the way to go, with A1 or ketchup
Good wife id say
My wife used to be like this. I made her an amazing medium rare prime ribeye that I dry brined in smoked sea salt and she was converted. She still doesn't like it if there's red myoglobin coming out, but a fully pink steak with a nice brown crust doesn't bother her anymore. MISSION ACCOMPLISHED.
Angel : I am near your place
Guga : Great! Come over, i just bought some A5 Wagyu
Angel : Awesome! Also, my mom is with me
Guga : Actually im not feeling so well today, i will invite u another time
That would kinda be neat if Angel's mom came over because we can see if she would like a Guga steak.
Teppich Bohne she probaly would find it disgusting due to the placebo effect. If he blind fold her then maybe th
@@viethuongvothai686 So a blindfolded steak testing.
Guga: One man cannot finish a Wagyu steak on his own. It's too rich.
Me: You know not of my power.
same, but I don't think we know the power of wagyu either...
Psychiatrist: Arson Angel isn't real, he can't hurt you.
Arson Angel: 8:17
Guga try eye round wagyu A5 vs tenderloin
Could you even find an eye round wagyu?
@@ayanbarnwal2905 I mean, I'm sure they don't throw it out when they butcher the cow.
Versus picanha it will be like the ultimate clash
I wish he would do different cuts from crowd cow they have beef stew wagyu bits wagyu skirt flank coulette Denver steak a lot of different wagyu cuts
Just received my first order of Grand Western Sterling Reserve Rib Eye Steaks (Frenched bone.) The actually measure TWO INCHES THICK and the MARBLING is outstanding. Each steak is both wet and dry aged and they are so evenly cut and wonderfully trimmed: all qualities I appreciate in my hobby cooking. Bring on a Guga recipe!
Guga, would be great if you could do a video going through the different cuts of steak (skirt, strip, hanger, chuck), what makes them different, and how they should be made differently. Would also be great if you could do some other types of beef than standard Angus and Wagyu (grass fed, old cow, veal, Hereford, Piedmontese, Brahman, Bison).
Guga is the only reason I can cook a perfect steak 😂❤️
Amen to that! Seriously thou!!!
He's the master. Sous vide is just on another level
word
This is where you come for all your regular steaks and your omega expensive steaks! Have learned a ton with your videos love it!
Here's my go to marinade. Whiskey, salt, pepper, garlic and BBQ sauce. I prefer honey and brown sugar. Mix to your liking.
THANKS for sharing!
Thank you so much for your information. Your videos are very well presented and your descriptions are entertaining and informative. I’ve ordered my souis vide can’t wait to try your many recipes.
3:09 perfectly steaks cooked like this
hahahahaha
The look on Angels face as he figures out the torch! Priceless
I just got my first Sous Vide Anova machine and a water tub. Super excited to see the results 😍
Legend has it, a steak cooked by Guga can cure the Corona.
The batman derp face made it better.
I did it. After watching this channel for 9 months I finally got a sous vide circulator.
Yoooooo, I appreciate you bringing your nephew into these videos.... family love knows no bounds...It help's that he is good in your videos, lol. Angel...syrup? Come on, man, much better things...take you Uncle's advice, lmao.
Hi Guga, I love it when you cook other parts of the beef.
Sousvide everything. The only RUclips channel where is ok to smell each other’s beef.
It’s so amazing to have someone in your house who does RUclips steak videos
Hey Guga, love the channel. During lockdown I’ve now tried Wagyu A5 and Wagyu Picanha. I’ve also bought a sous vide machine, which has revolutionised my steak cooking. Keep up the great work
You are the best, guys. You inspire me to make my content better every time. Thank you a lot. Wish you all the best ✌🏼
Amazing recipes both of you.
Thanks 🙏🏼 ❤️
Great to see Angel (and Guga too of course). Glad Angel got his Wagyu fix!
I NEEDED THIS VIDEO!! Now i understand steaks!! Thanks Guga :) :)
Thank you for teaching me sous vide, bro. Everyone I cook for is "AMAZED"
0:08 apparently Guga has aquired a lot of knowledge through the ears. Good for you Guga! 👏🏼 👏🏼
Hi guga, great video. I prebuilt commented if you could do an experiment with MSG and other umami ingredients. Also I think it would be greatly helpful if you could do a video on knifes and chef basics, like how to sharpen your knives or even if what knives you use?
Great video. Luv from Virginia.
To say that my mouth is watering, is a complete understatement
Saludos ala banda!!!! Se mira rico la arrachera!!!
Angel is so funny. I always look forward to seeing you guys eat together.
The one thing I feel you neglect to tell your audience is to let the steaks cool before searing. If you cook a steak sous vide at 135° and then remove it from the bag, pat dry, and immediately sear it it will be overcooked. You have to let it hang out for 15min or so before searing so the steak doesn't continue to cook. In the beginning I found this out the hard way, and it was very aggravating.
Guga, your channel is amazing, I will definitely be trying some of your recipes in the future, I was curious if you'd see what would happen if you use chamoy to make a marinade for steak
Thank you Guga you have answered my prayers
hey angel my mom just exactly like you, i even try to cook medium rare steak when im alone and it was great
Thanx for all the great info.. I tried to find out the role thing you made? For us Texans, I couldn’t figure out what you where saying and looked at all your videos and couldn’t find it.. Can you point me in the direction?
Angel looks dapper and dapper every single time!
Hi Guga, what amazing videos you make! always a pleasure to see those beautiful pieces grilled to perfection!
Do you know about other cuts, like the French ones? Seems like it's not butchered in the same way...
Here we don't have New York strips, or Ribeyes and no Picanha whatsoever... We hardly fine T-bone or tenderloin.
But we've got "Bavette" which looks like Skirt, "Poire", "Entrecôte", "Côte", "Araignée", "Filet", "Tournedos" and "Onglet" (which, from a Brazilian guy, seems to be related to Picanha).
Angel should always be in your videos. You guys have the best chemistry together and he brings a certain energy to the videos that makes them my favourite ones. Dream team
I LOVE how he uses different music depending on what meat (Wagyu, dry aged etc)
My mouth watered so hard looking at the cross sections
Please make a video on how you clean your Anova machines. How do you clean them if they have lime scales already?
Hi guga, I just saw an old video from your gugafoods channel where you are trying the salt block. What if you sous vide a steak and then try the salt block to finish it?. You could try two different ways:
1. Cleaning the liquids from the steak once you retire from sousvide machine (as always) and then go to salt block
2. Pouring the liquids from the sous vide in the salt block with the steak just to see if that way the meat will absorb more salt
I love your videos❤❤😍
Guga - do a video on best ways to sear - more important is timing on cast iron or flamethrower or charcoal. Your steaks always look so perfect after the sear!
Guga you should do a flamethrower video!👍
Whenever you compare two steaks of very different quality, I recommend that you give the lesser steak the handicap of the sous vide method while cooking the better steak directly on a grill. Cooking sous vide would attempt to bring the lesser steak's tenderness closer to the better steak's. Otherwise, it is just to lopsided in favor of the better steak.
Most people would use the sous vide daily to get better results from cheaper cuts. Hence, the information you can get from such comparisons will be crucial. Also, it brings together the strengths and skillsets of both of your RUclips channels: Guga Foods and SVE. Perfect marriage!
Could you review every cut from a cow sous vide? I've been interested in buying a whole cow and learning to butcher it myself to avoid supermarket prices.
I make the mistake of watching these dudes almost every night before I fall asleep......and somehow end up killing an entire bag of chips
If there is ever one thing I can say Guga needs to start doing it’s adding in a pallet cleanser
I know it doesn’t 100% apply to this episode this is just his most recent and I hope he will see This, I’ve been thinking this Since the olive wagyu taste test tbh
Publix used to sell Chuck Eye steaks. They were like mini-ribeye and were inexpensive and delicious!
Oh, man. After drooling over these videos for a few weeks now, I figured I had to try it. I bought a circulator on Amazon and it arrived today. I bought some thick Choice ribeyes from a local meat house, stuck them in freezer bags with salt, pepper, and garlic powder, and lowered them into the tub (the biggest pot I could find--and it was just barely big enough). Three hours later, I pulled them out .... and had to set them aside for tomorrow due to a lack of proper planning. (Someone else in the house made a separate dinner, and I didn't want to mix chicken with ribeye. I know, I know. My plan was to have both, but then I thought, no, the steaks should be eaten uncontaminated by chicken.) Luckily, you have a video that shows the re-heated sous vide being almost the same as the fresh, so I'm hoping tomorrow isn't a let-down. Wish me luck. By the way, I couldn't tell if the torch you used in this video was butane or propane. Does it matter? I'll probably sear it in a hot iron pan, anyway.
Thanks for doing these videos. I've learned a lot. Actually, I think I've learned everything I know about sous vide from you. Never even heard of it before finding your channel!
Hey Guga is it possible to do dry brine and then sous vide
Hi, Guga!
As I understand it, the ribeye is more flavourful than the fillet, however it is not as tender as the fillet. Can cooking ribeye sous vide make it just as tender as a fillet sous vide, or at least the fillet prepared traditionally? Thanks!
Love your show, by the way!
Can you make Matambre without the filling? or Sweetbreads Souvide?
hey guys been watching some of your vids and really like the big sous vide containter you guys have. just a question could i use the ikea container boxes as an alternative? any cheaper alternatives than those ones sold by anova etc they seem abit expensive. cheers
Can u add rice in vacuum bag to reduce moisture?
Do u have any info on pasteurization times depending on thickness ?
Can you cook burgers from different steaks like rib eye or filet Mignon or new York strip or even brisket
Guga i wanna make a note, but the safeway near me has american raised Wagyu steaks for only $30-50/lb depending the cut, but ribeyes are 30/lb as is strip. I haven'd had a chance to try it yet because I usually go somewhere else for my premium beef, but I've definitely been meaning to try it lol
Guga, you ever cook those organic meat that grown in lab? I want to see your take on that
meat that grow in a lab ... that synthetic!
I can find choice certified angus bottom round steaks and roasts on sale for $4 or $5 per pound frequently.
Do a select or no roll eye round and see if you can tenderize it.
Sam's club sells cuts like no roll for bulk. I once saw filet mignon with absolutely no fat in it for sale there. Literally they don't even look like they're select at all.
Guga,
Can you season meat and seal it in the bag, then freeze it, thaw and then cook.
How long can the seasoned meat be frozen and will it taste as good as doing it fresh?
I tried wagyu picanha and it was so good!
Hey guga, what do you think about steak tartare?
I realized that the font that you use makes every video is amazing, btw what font do u use to highlight every steak?
So I just purchased an Anova Nano after watching your videos for several days. My question is how do you know which temp to cook different steaks and the desired time? My preferred doneness is just before medium with a slight bit of red. I looked at the Anova app but the times and temps are always different from yours LOL.
Guga for a steak as thin as the wagyu do you season both sides or only one side?
Love the content!!! I've tried alot of these and love them all
Can we have a video that shows the flamethrower searing the crust of the meat in real time? Coz when it's in fast forward I don't know how long i should blow torch my meat. I seem to always overcook it in comparison to yours
It’s like you knew i was cooking my first Sous vide steaks for dinner tonight! Cooking up some prime grade Picanha. Killer deal for $8.99/lb
I highkey wish Guga was my uncle... so cool and generous.. kind out of this world ^^
Angel's marinade makes a steak deeelicious!
Angel has a good mom, I've been waiting for Guga to make a well done steak for like a month😞
*Sous Vide Everything* "Your gonna put Maple Syrup on a Steak" ... "Not to much, not to much" Fellas *Stay Deliciously Mad* God Bless.
Guga, (By the way this is probably my third comment EVER on RUclips)
TO Kitchen Bouquet or to NOT Kitchen Bouquet
Let me start off by saying I absolutely love your channel and I’ve binge-watched several episodes and have learned a lot. With that said, you say you read every comment and you are always looking for ideas. Well, I am curious about something. You see, my dad taught me how to make steaks, probably like many of your viewers, however, there was one ingredient that he showed me that has differed from any other steak I’ve tried. That ingredient is “Kitchen Bouquet”.
Since order matters here this is how I season my steak, as learned from my Dad.
Kitchen Bouquet
Salt
Pepper
Garlic Powder
As you can see the only difference between your seasoning and mine is the Kitchen Bouquet. So here is my proposition. I’d like to see a showdown between the two steaks, one with Kitchen Bouquet and one without. Of course, I understand you may need to spice it up a bit for your channel but I am genuinely curious about this Kitchen Bouquet thing I’ve been doing for years and what you would think about it.
Take care.
Love to see angel on this channel it needs more of him lol
respect.
peppertime!! good to have you back !!
@@SVEMauMau never left, never will...
Guga, you should do a comparison between picanha only seasoned with salt and compare it to one with salt pepper and garlic powder to see which one si better
I heard Wagyu is extremely pricey, never got to try eating it for myself
About 200$ per pound
@@unclelelax8341 Depends on which one you get, only a A5 is as expensive as that, there are cheaper wagyus although they're not as good of course. Still a lot better than a regular supermarket steak.
@@lippo1337 yeah. Sorry i didn't specify what Wagyu
man i seee u everrrry where
This maybe help you , learn how to butcher some meat. Go to the store that sells wagyu and become the employee , luckily you will taste wagyu when Christmas coming. cmiiw
hey SVE, please try sous vide Han Woo (korean cattle) and let us know how it taste compared to A5 wagyu or MBS 8 wagyu or USDA Prime. Thank you for all the great content!
8:35 *I live for this audio track*
Where did you get your egg weights from?
Hey!! Where was the amounts of the ingredients in Angel's marinade?!?
Seriously everyone needs to get on of those grill guns/sous vide gun. They are epic. Got one imported to the UK no problem, apart from import taxes. But I got mine on Kickstarter for much cheaper. But in the UK there is NOTHING like this so its worth it
Guga when i saute mushrooms and onions we add sugar and cinnamon and put it on our steaks. try it.
THANKS for a great idea. I have portobello mushrooms waiting for just this inspiration! The sugar aids quicker caramelization and the cinnamon definitely would 'kick the mushrooms up a notch.'
Drinking game: take a shot everytime Guga says "steak"
Edit: I'm at tHe hosptal rugh nowe.
F
drinking that corona
@@TechHug Sir, your comment just made my morning. I laughed so much because Corona is my favorite beer and I just realized it's the name of a pandemic agent, right now.
f
Try making a recipe using the no roll steak
gouge what video has the recipe for the pon du Que
I feel like I can never find steaks above select. Pretty much every supermarket steak I’ve bought was either rotten or tasted like a tire.
Check out better markets, Harris Teeter if you have one nearby or Krogers. Look for a local specialty butcher. Looking for adventure? Try Grand Western. I shop online specialty butchers to get the quality I enjoy.
James Ellsworth I live in the northeast...I have stop and shop lol. I do try Omaha steaks if I have some extra money to spend on food.
@@EricV485 We live in Charlottesville, VA. We once lived in Texas. For years, I have patronised D'Artagnan in New Jersey for premium quality meats. You might enjoy checking them out. I am still a regular customer.
Interesting. Keep up the work.
Pleease Dry age a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸
Thanks
As usually, just another awesome deliciousness that SV can provide, but where’s the crispy chicken sandwich Gagu??? 🐓 🥪 🤷♂️