So Guga mostly does indirect heat after searing to avoid the grey band. He'll sear under high heat, then put in the thermometer probe and cook under indirect heat until 135F, at least every video I've seen.
Yeah a lot of cooks I have seen on YT who use propane always have a hot side and indirect side which is similar to Guga's method of rotating the grill.
I can’t wait for guga to react to this. He’s gonna be like what the heck man you only cook in the grill for the sear then leave it in indirect heat until it’s to temp.
To be honest the guga steak cooking was messed up, cooked over direct heat all the way is why it didn't come out right, should have had some way to cook it over indirect heat after the sear was done.
guga definitely specifically uses large wood charcoal, and an indirect heat in the hood until he reaches his desired temperature. the indirect heat keeps it from going well done, and the charcoal gives it distinct taste. idont think hes ever uses a gas grill
Take it from me as someone who's tried most of the sauces and all the cooking methods, Guga's method has to be revisited once you get a round charcoal grill. Other than the charcoal flavor, the technique of spinning the grate so the flame puts the crust on the steak rather than the grate doing it is a big difference in flavor and visual appeal. And when done right you get a sense of accomplishment too 😅
Guga doesn't cook his steak directly over the high heat grill for the entirety of the cook- it's either sous vide and then blasted with the torch, or cooked on low heat until the temp is reached, then on high for the sear.
And he cooks it over the charcoal grill that has a rotating grill so he alternates it from the hot to warmer side so you can cook it evenly and not get that grey gradient.
@@Timmycoo he always rotates the grill so the heating element is the charcoal and not the metal from the grates for a perfect crust too, dude literally perfected charcoal steaks to a level that is basically impossible to beat
@@Timmycoo my brother in steak...after watching guga for 2 years+ i finally bought the equipment he uses to achieve his steaks and it does not disappoint, I have people begging for me to cook them steak dinners now after they come over and I cook once for them.
Thanks for the video. Think you missed something with Guga.. He always cook it on indirect heat after or before establishing a crust... You seem to have cooked it on high heat all the way
If you do it correctly on a charcoal grill you won’t get that gray band/overcook. If Guga watches this video he’ll lose his mind lol. He gets it spot on medium rare tip to tip every time.
My favorite way is a reverse sear on a charcoal grill. Same steps as Kenji but just indirect heat on the grill, and then a fast sear directly over the coals. Nice smoky flavor, but without the outer layer becoming well done.
Did anyone else notice David’s *gallon* sized container of peppercorns?! I didn’t even know one could buy a *gallon* of peppercorns! And here I’ve got steaks for our Christmas dinner. Great video timing!
@@libfit9068, I have never seen something like that outside of Sam’s Club and it wasn’t spices. I don’t know where you live, but not in Minnesota. I’ve been in high end grocery stores, mid-priced stores and budget stores, including Aldi. If I saw a gallon of peppercorns, I’d not only have posted about it, I’d take a picture.
The grey band on the "Guga" steak makes it pretty obvious that it wasn't done correctly. Plus, the obvious flavors associated with charcoal. Propane doesn't get as hot and is basically a glorified indoor range. If you don't have charcoal, I would just go for a cast iron pan and forego the entire "grill" concept.
Yup, always crave a steak dinner at Christmas! So we have one Dec 23rd each year! Edit to add my husband is a chef and cooks turkey dinners constantly over the last 2 weeks of Christmas so that's why we do steak.
You didn’t even cook half of them properly. As much as I dislike guga’s videos sometimes, you can’t discount the fact that ZERO of his control steaks have any grey band. Pro chefs he’s collabed with even say it’s the best steak they’ve tasted. Furthermore it looks like you sourced your steaks from different places too.
I recommend a sear in the rear on a charcoal grill. Dry brine (s&p) over night. I have never worried about over salting as the meat will retain what you need and lose some when you cook. But I am sure you can screw it up, but should be forgiving. Set it up @225F indirect for ~40 min. A little apple or hickory,chips are my favorite. If you like it smokier mesquite. I do think you need to aim for a lower temp prior to sear to hit your ideal cook. Once you open the grill the charcoal will heat up quick with the extra O2. Sear and done. Thermometers are a great tool.
Yeah since you didnt have a charcoal grill, maybe do a sous vide steak instead for Guga. Should have gotten a nice golden crust then finished it off in indirect heat until it got to that 128-130 mark.
I like dudes content so much that even tho I’m a lifelong vegetarian with a pathological aversion to meat, I still click as soon as I see he unloaded a new vid.
Can’t call it a Guga steak if you didn’t do it exactly as he does. I don’t care how hot the grill gets, if it ain’t charcoal then you’re definitely way off the mark for a Guga steak. Besides sous vide, he does it more traditionally now. Sear then finish in indirect heat
Interesting a Ramsey steak versus a not a guga steak. Would be interesting to see what it would be like to see a Ramsey steak versus a guga steak. That should be your next video
Myth: we don’t bring a steak to room temperature for an even cook. Truth: We bring it to room temp because a cold steak will drop the temperature of your searing hot pan more than a room temp steak will. Love these videos though, happy holidays!
That would be fairly insignificant with a properly heated cast iron or carbon steel truthfully. Stainless maybe. The pan also doesn't need to be "ripping" hot unless your meat is super thin, 350f is a good number to work with. Letting it(really just the outermost layer, Kenji's testing shows how little it affects the core) come to room temp is good as a way to modulate heat flow, heat flows faster into colder areas than warmer areas, aka overcooking the steak's cold exterior layer.
@@prccap I’m talking surface temp, since that’s the part of the steak that would drop the temperature of your hot pan. The middle of the steak never touches the pan, the effect it would have on a hot pan is negligible.
You really messed up that Guga steak. Not only was it not done on a charcoal grill, you didn't do his method of cooking either. Don't call it a Guga steak.
Shout out to Tasty? More like shout out to the French because that was just Stake au Poivre. It’s one of my favorite steak preparations and it looks like you did a pretty fantastic job at making it.
Reverse sear and sous vide are two different methods for bringing the internal temp to the desired level prior to searing though. You're right though in that reverse sear has been around a long time, likely for thousands of years.
If you ever do go vegetarian, if it isn't for medical reasons don't let anyone tell you you are forced to completely give up meat. You could still treat yourself to the occasional steak. Some will try to call you a hypocrite, but those jerks can shove off. Just do what you have to for yourself.
Inevitably going to become a vegetarian! May I ask how come!? I've been a vegetarian for 15 years and I have been trying some fish and one day I will try some farm fresh meats! Inevitably I will be a carnivore!
Guga shouldn’t count bro. To be fair that’s not the way he does it. The other steaks you did spot on due to being it’s in the house. But still kudos to you bro
If you want smokiness, you can just use smoked paprika (as a finishing seasoning, don't blacken it) or smoked salt, a grill doesn't impart nearly as much, even a real charcoal/wood-fired one. Or use * mock gasp * liquid smoke.
You litterly destroyed the way guga makes his steaks lol yiur get band was crazyyyyy inbound of skipped his if you didn't have a charcoal grill and didn't finish in indirect heat. Grill lines like that means burnt sorry but guga would be pissed and you can't say avoid a grill when you used gas not charcoal 100 percent different method then his I say fail
So Guga mostly does indirect heat after searing to avoid the grey band. He'll sear under high heat, then put in the thermometer probe and cook under indirect heat until 135F, at least every video I've seen.
Yeah a lot of cooks I have seen on YT who use propane always have a hot side and indirect side which is similar to Guga's method of rotating the grill.
Guga also rotates the grate as well so it doesn't overheat.
So disappointed in this channel, exactly the sort of thing I unsubbed over long ago
Came here for that. It's not a guga steak.
@@summonabletrapIf you unsubbed, why are you still watching him?
[testing Guga's steak recipe]
[changes literally everything about the cooking method]
[ranks it last]
can even do his method on a little 80 dollar portable charcoal grill and get much better results than this.
i figured Guga style is either charcoal or soui vide
@@mowas8620 he uses a propane grill and does it over direct heat for the entire cooking portion. (nothing like the guga method)
I can’t wait for guga to react to this. He’s gonna be like what the heck man you only cook in the grill for the sear then leave it in indirect heat until it’s to temp.
If you're gonna rank Guga's steak you should at least cook it how he actually cooks it. 😂
@GugaFoods - You should invite David out and show him how it's really done. :-)
To be honest the guga steak cooking was messed up, cooked over direct heat all the way is why it didn't come out right, should have had some way to cook it over indirect heat after the sear was done.
guga definitely specifically uses large wood charcoal, and an indirect heat in the hood until he reaches his desired temperature. the indirect heat keeps it from going well done, and the charcoal gives it distinct taste. idont think hes ever uses a gas grill
Take it from me as someone who's tried most of the sauces and all the cooking methods, Guga's method has to be revisited once you get a round charcoal grill. Other than the charcoal flavor, the technique of spinning the grate so the flame puts the crust on the steak rather than the grate doing it is a big difference in flavor and visual appeal. And when done right you get a sense of accomplishment too 😅
Came here to say you didnt do guga justice but i see everyone agrees lol
Guga doesn't cook his steak directly over the high heat grill for the entirety of the cook- it's either sous vide and then blasted with the torch, or cooked on low heat until the temp is reached, then on high for the sear.
And he cooks it over the charcoal grill that has a rotating grill so he alternates it from the hot to warmer side so you can cook it evenly and not get that grey gradient.
Interesting
@@Timmycoo he always rotates the grill so the heating element is the charcoal and not the metal from the grates for a perfect crust too, dude literally perfected charcoal steaks to a level that is basically impossible to beat
@@Ottoni174 Ya he's against grill marks lol but damn his steaks look good.
@@Timmycoo my brother in steak...after watching guga for 2 years+ i finally bought the equipment he uses to achieve his steaks and it does not disappoint, I have people begging for me to cook them steak dinners now after they come over and I cook once for them.
I would have enjoyed seeing one of Guga's sous vide steak recipes on this list.
Thanks for the video. Think you missed something with Guga.. He always cook it on indirect heat after or before establishing a crust... You seem to have cooked it on high heat all the way
You should do a salmon showdown! There’s plenty of really good salmon recipes!!
Jesus Christ that pepper jar. 😂 I didn’t know they came in that size!
Please redo one of guga’s steaks, it’s indirect heat at the end it’s very important!! And the charcoal is extremely important!
If you do it correctly on a charcoal grill you won’t get that gray band/overcook. If Guga watches this video he’ll lose his mind lol. He gets it spot on medium rare tip to tip every time.
No sous vide? No shallow fry from Chris Young. That's too bad. Sous vide + shallow fry is crazy
My favorite way is a reverse sear on a charcoal grill. Same steps as Kenji but just indirect heat on the grill, and then a fast sear directly over the coals. Nice smoky flavor, but without the outer layer becoming well done.
Exactly.
So the actual real Guga method... I agree.
Did anyone else notice David’s *gallon* sized container of peppercorns?! I didn’t even know one could buy a *gallon* of peppercorns!
And here I’ve got steaks for our Christmas dinner. Great video timing!
I always see them at the grocery store
@@libfit9068, I have never seen something like that outside of Sam’s Club and it wasn’t spices. I don’t know where you live, but not in Minnesota. I’ve been in high end grocery stores, mid-priced stores and budget stores, including Aldi. If I saw a gallon of peppercorns, I’d not only have posted about it, I’d take a picture.
i like the part where he tests everyone's new york strip steak but doesn't follow their recipe rip guga
why inevitably?
I wasn't craving steak before, but now I want steak.
The grey band on the "Guga" steak makes it pretty obvious that it wasn't done correctly. Plus, the obvious flavors associated with charcoal. Propane doesn't get as hot and is basically a glorified indoor range. If you don't have charcoal, I would just go for a cast iron pan and forego the entire "grill" concept.
You know you've made it when the godfather gives his approval stamp!!
Yup, always crave a steak dinner at Christmas! So we have one Dec 23rd each year!
Edit to add my husband is a chef and cooks turkey dinners constantly over the last 2 weeks of Christmas so that's why we do steak.
LOVE steaks! Gonna love this battle!!🥩🥩🥩🥩🥩
9:23 Amen to that! And in the words of hank hill: we ask them politely yet firmly to leave
It seems the best combo is reverse sear but finishing in the grill instead of pan. The additional smoke flavor would be a nice touch.
I usually make beef for Boxing Day, and this is giving me ideas
You didn’t even cook half of them properly. As much as I dislike guga’s videos sometimes, you can’t discount the fact that ZERO of his control steaks have any grey band. Pro chefs he’s collabed with even say it’s the best steak they’ve tasted. Furthermore it looks like you sourced your steaks from different places too.
I recommend a sear in the rear on a charcoal grill. Dry brine (s&p) over night. I have never worried about over salting as the meat will retain what you need and lose some when you cook. But I am sure you can screw it up, but should be forgiving. Set it up @225F indirect for ~40 min. A little apple or hickory,chips are my favorite. If you like it smokier mesquite. I do think you need to aim for a lower temp prior to sear to hit your ideal cook. Once you open the grill the charcoal will heat up quick with the extra O2. Sear and done. Thermometers are a great tool.
Yeah since you didnt have a charcoal grill, maybe do a sous vide steak instead for Guga. Should have gotten a nice golden crust then finished it off in indirect heat until it got to that 128-130 mark.
I like dudes content so much that even tho I’m a lifelong vegetarian with a pathological aversion to meat, I still click as soon as I see he unloaded a new vid.
Exactly!!! Vegetarian here too but love his videos
this video made me go to the store and buy a New York strip 🙃
Thank you showing a reverse sear. I keep hearing about it but didn’t know what it was.
A great surprise david! Thanks 🎉🎉🎉🎉❤❤
You do realize you cooked it in direct heat for Guga right? He uses direct heat for the sear, then indirect heat to finish.
Can’t call it a Guga steak if you didn’t do it exactly as he does. I don’t care how hot the grill gets, if it ain’t charcoal then you’re definitely way off the mark for a Guga steak. Besides sous vide, he does it more traditionally now. Sear then finish in indirect heat
Interesting a Ramsey steak versus a not a guga steak. Would be interesting to see what it would be like to see a Ramsey steak versus a guga steak. That should be your next video
It would be cool to see you consolidate all these recipes into your own ideal steak recipe
It's actually more of a pro move to use the meat thermometer
None of your videos have made my mouth water as much as this one i’m definitely cooking steak tonight
Loved the video as always david! Please do a Carbonara battle next
"French pepper sauce". C'mon, Tasty. You can say steak au poivre.
That huge tub of pepper is crazy
Love the content, but yeah you didnt cook a Guga steak. Im sorry that one was a miss :(
David & FutureCanoe at the same time. Merry Christmas
Waited to watch this on Monday so I could have Meat Monday
You're definitely going to have to remake this video because that was a disgrace to Guga himself that for sure is not a Guga steak
Myth: we don’t bring a steak to room temperature for an even cook. Truth: We bring it to room temp because a cold steak will drop the temperature of your searing hot pan more than a room temp steak will. Love these videos though, happy holidays!
That would be fairly insignificant with a properly heated cast iron or carbon steel truthfully. Stainless maybe. The pan also doesn't need to be "ripping" hot unless your meat is super thin, 350f is a good number to work with. Letting it(really just the outermost layer, Kenji's testing shows how little it affects the core) come to room temp is good as a way to modulate heat flow, heat flows faster into colder areas than warmer areas, aka overcooking the steak's cold exterior layer.
Actually we never bring it even close to room temp. Even after 4 hours out of the fridge it still wouldn’t be at “room temp”
@@prccap I’m talking surface temp, since that’s the part of the steak that would drop the temperature of your hot pan. The middle of the steak never touches the pan, the effect it would have on a hot pan is negligible.
You really messed up that Guga steak. Not only was it not done on a charcoal grill, you didn't do his method of cooking either. Don't call it a Guga steak.
A REAL guga steak would have been cooked sous vide then put on the grill or used a torch for a nice crust
You can cook frozen steaks pretty well too. If you want it rare in the middle and don't have time to thaw.
Combustion Inc's thermometer would let you know that layer was getting overcooked ;)
I've never been so early! I'm so excited!😂
Thanks for sharing my friend 💗💗
Wait, do people really complain about using meat thermometers??
use smoked salt in cast iron, and a little Worcestershire with the butter. You get the smoke without the nuisance.
I love my steak black and blue. Although I'll eat steak no matter how it's cooked
Did guga a disservice with this one
I'd like to see a guga episode. Just a bunch of his methods against each other. I feel like a sous vide would have worked here too.
David, I don't know why YT is doing it. But you are rarely recommended to me anymore despite watching all of your videos =/
You're doing Guga incorrect
Do a reverse sear, but instead of the pan, sear it over a charcoal grill.
I wonder how Guga's method would hold up with the reverse sear.
No one in the medical field says to chill on the red meat lmao
Shout out to Tasty? More like shout out to the French because that was just Stake au Poivre. It’s one of my favorite steak preparations and it looks like you did a pretty fantastic job at making it.
Yup. And it wasn't even a particular good approach IMO. Sip and feast recently did one that is IMO better than the tasty approach
David! Been nipping on that brandy!!!
love your videos, but that is not a guga steak bro
You can't call that a guga steak haha
Really makes me want steak lol. - although i use americas test kitchen searing version
DANG, i don't eat steak but this sounds and looks delicious.
You did Guga wrong
... but what happened to the bbq sauce in Gordon's dish? i never saw it make a reappearance... unless i missed it?
Now I crave steak, damn! 🤤
Look at Mr David over here with his 100% Gourmet steaks. I can barely afford the 80% Gourmet / 20% Garbage mix!
steak is well done cause you cooked wrong lol
Uh let’s use a ribeye next time .. 🙄
i much prefer these comparisons to the shitty tiktok recipe compilations
reverse sear has been around a lot longer than kenji.
That's the standard way to finish a sous vide steak.
Reverse sear and sous vide are two different methods for bringing the internal temp to the desired level prior to searing though. You're right though in that reverse sear has been around a long time, likely for thousands of years.
If you ever do go vegetarian, if it isn't for medical reasons don't let anyone tell you you are forced to completely give up meat. You could still treat yourself to the occasional steak.
Some will try to call you a hypocrite, but those jerks can shove off. Just do what you have to for yourself.
Inevitably going to become a vegetarian! May I ask how come!? I've been a vegetarian for 15 years and I have been trying some fish and one day I will try some farm fresh meats! Inevitably I will be a carnivore!
Guga shouldn’t count bro. To be fair that’s not the way he does it. The other steaks you did spot on due to being it’s in the house. But still kudos to you bro
You did not do a Guga steak at all!🙄
If you want smokiness, you can just use smoked paprika (as a finishing seasoning, don't blacken it) or smoked salt, a grill doesn't impart nearly as much, even a real charcoal/wood-fired one. Or use * mock gasp * liquid smoke.
Grill > Pan FULL STOP
Bro failed guga😂
it's because you grill is not hot enough.
Have you considered you're just bad at grilling?
You added the butter way too soon. That's how you get burnt butter on your steak
(Gordon's Version) *eyebrow goes up*
You litterly destroyed the way guga makes his steaks lol yiur get band was crazyyyyy inbound of skipped his if you didn't have a charcoal grill and didn't finish in indirect heat. Grill lines like that means burnt sorry but guga would be pissed and you can't say avoid a grill when you used gas not charcoal 100 percent different method then his I say fail
Not one of these was properly executed… Good idea - terrible quality control.
bro the first steak you cooked was a ribeye not new york strip😅
Sous vide
Wait where did Gordon Ramsay Rank??? 😢
Stek 🤤
Guga=charcoal
Why are you going vegetarian in a couple of years?
all overcooked
5:15 over cooked.