Barnabus Wut when i first heard about medium rare steak, i thought that was some kind of the best beef instead of how to cook it. Emglish was never my best language, too
Well done = no pink on the inside. Depending on the steak, it becomes very chewy/tough and is inedible (well, depends on the person). Most restaurants do not recommend well done. Medium well = very little pink on the inside/center of the meat. Medium rare = considerable amount of pink in the inside of the steak. Rare = steak is mostly pink to red with the outer layers showing signs of being cooked. Some folks might complain that if you stick a fork into a rare steak, it will Moo at you.
The Bloody Doctor take off your socks, put them over your ears, and yell like spongebob until the burning feeling subsides. If you feel itching afterwords the remedy is to take off your shirt and wrap it around your feet, but you won’t be able to wear shoes or your shirt until you are completely back to normal. It’s kinda like antibiotics, if you stop mid treatment the treatment will be completely useless.
When I was training as a chef I was always taught that it’s a very crucial skill to be able to cook a steak well done. You cook far more steaks medium rare but you still need to be able to execute the skill of cooking them well done
Got any tips for cooking well done steak? I don't trust the health department in my country enough to inspect the meats thoroughly enough for me to cook it at medium rare.
@@s-boy4613 use a meat thermometer and check it to see if it hits 150+ 160+ if you wanna kill everything. I'd suggest marinating the steaks though if you're gonna do well done, allows for more flavor and keeps it from being too dry.
Or, use Sous-Vide since pasteurization is a function of time and temperature. USDA recommendations are a for the "instant kill" temperature, but you start killing bacteria at 131F - part of why it's such a popular temp for Sous-Vide for beef. 131 won't instantly pasteurize, but if held there for a long enough time (like a couple of hours) pasteurization will be achieved.. Meathead on Amazing Ribs has a bunch of info on the matter.
Skirt steak is actually the only steak i could accept being well done and it’s very popular to be well done. It’s actually really good still and pretty much in every taco you’ve ever eaten.
@@vivianho7252 Came here to say this. I cook my wife's steaks extra-well done, so no juice. She didn't finish hers, so I ate it, and it was still really tender and very good flavor. For a cheaper steak I think it's really under-appreciated.
regardless, your still eating the same exact thing, just dried out. Next time try it and don't look at it maybe. It changes the way you feel about steak when it explodes with juices in your mouth, as long as it hits 135degree or 140, it is fully cooked.
I used to get well done steaks, but I’ve worked my way to medium. I can’t do medium rare or rare most of the time because the texture just becomes like jello with some steaks, especially the fatty parts. But, your channel makes me want to try them
I miss skirt steak so much. I used to cook it all the time many years ago. Then, for some reason, the price started to soar. It's almost double the price it used to be when I used to cook it.
I could buy chicken wings for almost nothing and then they became popular and are more expensive than chicken breasts. Flank steak/wings and a lot of other things that when we found out how to make them taste better inflated the price but damn they are good. Willing to pay for the flavour (but still ticks me off).
The price of meat shot up in the late 70s and again a few years ago because of supply problems. It came back down again for the farmer but never at the wholesale and retail levels. We've been screwed ever since.
so well done was better than medium? interesting. I'll have to try the skirt streak. I am not a big fan of anything other than medium rare myself but I do have friends who like medium and well-done.
Not cooked properly. With thick cuts not every one knows how to cook them! I usted to believe the same. A perfect medium rare is not supposed to be chew it at all.
If memory serves, there are some meats that have a bimodal curve for tenderness. At the extremes of temperatures (medium rare vs. well done,) the meat is tender. Medium is where it's toughest. Thought process is that the meat fibers relax as they hit higher heat.
Hahahah! Love you guys! You are so correct...always a few people in the fam that like their steaks well done. They like their steaks like I like your videos: Well done.
People "should" eat their steak however the hell they like it. Sous vide works great if you have people who like different temps. Start with the higher temps (my wife likes hers done to about 145/150), and go for about an hour, then cool the bath down to the lower temp (I like mine at 135) and add the other steak(s) and cook another hour or two. Sous vide is also a great way to cook steaks medium-well or well, because you don't have to worry as much about turning it into a hockey puck by cooking it too much.
Cutting a steak thinner before cooking it also allows it to cook thru without destroying it. i.e. make 2 full pieces of one, cook both, (not needed for the sous vide of course, but for any other cooking)
I love that you cut the steak correctly. I've been to so many restaurants that cut it wrong. It would have been cool if you showed everyone the right way to cut skirt steak. Love the channel and all the experiments.
Found your channel and 2 days later went sous vide crazy. Got all the set up. Love what you guys do! Have you experimented with searing before sous vide? I'd love to see a taste test of searing before, after, and both before and after. Keep up the awesome videos guys!
thank you for doing well done! I love steak but I can't eat medium-rare, Thank you for including us that like our steaks well done! PS I love your videos!
When I worked in Ireland, we used to get people ordering extra well done. We had a foil wrapped brick to set on the meat. It was black and crunchy and about a third the size. But people would compliment us on it. We also did lots of rare as well, but I still have nightmares about extra well.
S Harris oh god... third of the size!? I’m sorry but that’s straight up burned in my book... jesus, I’m so glad the steakhouse at my place has a sign that tells you that they refuse to serve you if you want your steak well done!
S Harris I love well-done, not so much a fan of crunchy steak bricks though. But I am a fan of overcooked bacon, i keep going back for that stuff....get that off-putting tinge of charcoal but also...bacon! It's odd the things we get used to :) Edit: Funnily though I can't quite handle crackling. I want to but it's too salty, like me when I get a rare steak :)
Cooked my first sous vide this weekend your fault lol never thought I would until I happen across your channel. Thank you for all the great videos and recipes. And on this topic my first cook was 3 ribeye steaks 2 med-rare one well done (not for me) the person eating it said it was tender and juicy the med-rare that I ate was the best steak I have ever cook or eaten! I used your recipe salt, pepper, garlic powder, fresh thyme and butter Deeeelicious thank you again for all you do!!!
Look what have you done Guga! The Pimenta Malagueta was all the way down to 1 left on Amazon and now it's likely sold out because I bought the last one!
I eat everything well done and overcooked. I'm always afraid of eating raw food due to some previous childhood experiences. It's just easier for me to burn the food instead of taking a chance.
Whoaaaa man, that chimichurri sauce look amazing! You gotta love that garlicky, vinegary bite and freshness that comes from a great chimichurri sauce eaten on a beautiful steak. And then you get that little bit of spice coming thru from the dried chili flakes you put in there, or in guga’s case he actually added a couple of whole chilis to his it looked like. But normally, the standard recipe for chimichurri calls for dried red chili flakes. I LOVE a good sauce on my steak, and chimichurri is one of the worlds best IMO!!
Thank you so much for doing this experiment. I have a well-doner for a father, but he's also immune compromised. I had to waste 5 roasts to dial in how he likes a well done roast for example. (18 hours at 170f, it gets a sticky tacky texture and falls apart like shredded pork.) I had yet to find a well done steak level he enjoys. This'll help me immensely.
😂😂😂 I completely understand where you are coming from. We all have family members that think juices from a steak is BLOOD, what are you going to do? Not much 😂😂😂 They are scare but if they try it medium rare blind folded they will love it 10x better then well done. That is a FACT.
Weird thing is, I did a roast beef joint medium-rare last week, and it tasted metallic (maybe because it was very lean). Cooking it more seemed to fix the issue. Now I'm confused about how to do it, because I don't want to dry it out either. Then again, brisket is best done 160+, because it breaks down the connective tissue and fat.
I used to be the same way. However, that stopped when I got a really good cut of prime meat and it was well cooked. Maybe you've never had one properly cooked?
I feel like if you're gonna have a steak well done, sous vide is the only way to go. Keep up the great work guys, I always look forward to when you guys post a new video.
Hi Guys! Love the videos and make most of your dishes, for this one I purchased the Pimenta Malageta and love the sauce, my question, can the bottle be refilled? I have used some of the peppers, but they have quite the kick. Do you fill the bottle back with vinegar after it used?
Thanks! Now I know what steak I can make for those that like it on the well done side! Have you ever done a side by side of skirt vs. flank vs. flap? It might be an interesting comparison. Thanks again!
I'd really enjoy a 'thing's I've learned' video where you go over some tips and things you didn't know at the start but have learned along the way. I'm sure there are things that aren't as important as you thought they were, or that are really fundamental but you didn't take seriously at the start. You've built up such a great catalog of content and knowledge and I appreciate it a ton! Are there any mistakes you were making early on that you wouldn't make now? Thanks for sharing your knowledge and learning along with us :)
I think the cooking method of sous vide had something to do with the tenderness of the meat? It's like when you're making a curry, even though you cooked your meat for 6 hours, it'll still taste tender and delicious.
They already did a video testing time to cook, 24/12/6/2 hours. With sous vide, time does not affect done-ness, but more time equals more tenderness. No other cooking method allows you to control both done-ness and tenderness like sous vide.
Absolutely love your channel, watch ALL your videos. I feel bummed out when I cook steak for my family, because no matter how hard I try to convince him, my father thinks if a steak has ANY pink, it's not cooked right. It's so sad to half to ruin meat for him, I've tried explaining for over 20 years to no avail. I love watching you guys cook beautiful med rare cuts. Great channel, keep it up.
I think people don't get that people choose the way they like their meal, sure there's the color, but they say that isn't a good indication of proper cooking *(same goes for a lobster changing color) Lobster is my favorite food. For steak, I prefer meat that is "cooked thru" i.e. an even color, and I don't even mind less moisture *(not even a fan of ajus for P-Rib!) So people think if I say well done, it means burn the meat on both sides, middle still hasn't cooked as I want it!) I've ordered prime rib end cuts well done (which should already be done more than the other cuts!) If it comes out in 5 minutes, I know they didn't try to make it become well done. I've sent them back up to 3 times at some places, the 3rd time asking them to just cut the whole thing in half to thin it, so it will cook to well *(meaning cook evenly/thru) i.e. I don't even care about the marbling, no need for searing, nothing!) Could drop it in a sous vide with no marinading *if I wanted to wait 3 hours for it to "cook thru" to same, slightly browned to 156~165F temp. It will still be juicy and maybe even cut with a fork! I don't know why people have a challenge cooking meat without drying it all out? I don't even own a sous vide, maybe someday. Perhaps your father thinks also the same lines, again, just personal preferences, like some eats lettuce, others won't. They also say older people do not digest food that is not well done, as good as they do well done. People also try to cook meat that isn't fully thawed (it won't cook propery period!) I cook one side more slowly until the point where it is bleeding good, then flip it, but the other side won't take as long to cook, it also depends on the cut, quality, and age of meat.
geigster I wonder if that steak just wasn't as good. I would have said the sear flavor, but they all got seared the same. MAYBE the extra cooking helped break down the last bits of convective tissue. Whereas the meat of the medium rare is still tender. And maybe medium is neither. BUT WHO KNOWS lol.
A lot of peoples parents lived through times when refrigeration wasn't taken for granted so lived with the reality that meat that wasn't cooked well done could make them very sick. Also broad-spectrum parasite control for livestock hadn't been invented so livestock could carry parasites in their muscles (google tapeworm cysts) that could infect humans. So they learned that rare meat was dangerous.
Many of you simply cannot understand that it can be tasty both ways. I like it both ways for my part, it's different but still good in both ways for some people, get over it
Well done steak is called well done for a reason. It's best taste, but it's very difficult to cook. Medium and rare came to fashion as an excuse to inability to cook meat well.
I apologize for the rant, but I've chosen this video to post some thoughts I've held on to for a while. Out of respect for Guga and his talent, I just want to share my opinion. Hopefully people will consider it and experiment rather than toss it aside because it's unpopular to express. The whole medium rare is the "right" way to cook steak and well-done is "wrong" is complete bs. In Argentina most people I know/have met eat it well done, or medium-well at least. At an Asado (BBQ) you would usually have to ask for your piece to be cooked less or later if you didn't want well-done/medium-well. That's usually how restaurants serve it too unless you specifically ask for it differently. And that's a country renowned world-wide for it's steak. The cooking method is very important. For example, a common method is very slowly over wood coals from freshly burned wood, or high above the flames (usually with a coat of rock salt as seasoning, the excess falls off with some of the fat). Basically open-air smoked at higher temps than traditional smoking. The way it's cooked in the US, and many other parts of the world, well-done will almost always mean burned or dry. That's not the case in Argentina. People should learn to cook a proper well-done steak instead of saying well-done is "wrong" in it of itself. It's just not correct and sends the an ignorant message. Additionally, well-done will naturally be tougher than medium-rare, I mean, it's closer to raw than otherwise, so it will be softer. However, you can still achieve incredible softness, a nice thick bark/crust (which you couldn't get with medium or under using any methods I know of), bursting with juices, and a much more intense flavor than you would get with medium or under. Though, I have no idea about Sous-Vide, in this case it may not be a viable option. Long story short, to each his own. But saying a preference is "wrong" because some people don't know the skill, or just choose not to learn it is just ignorant to me. No disrespect to Guga though, he knows his steak, and this video tries to help buffer peoples feelings about well-done steak, but I feel like he unknowingly spreads this misinformation too. Ps. I'm not the authority on steaks. I'm just a person who seems to have grown up eating something most people have never experienced or even heard of (namely a proper well-done steak), and seeing it called garbage or wrong makes me sad for those people who will never experience it. Different recipes and different people require different levels of done-ness. And I think good well-done steak deserves a place in the foodie world.
Thank you, someone with rational thought. It always seems as if people who like well done steak and less judgemental and understanding if someone likes their steak less done, but if someone who only like medium rare steak hears someone likes a well done steak, its immediately "you're wrong, you're eating leather or you dont deserve to eat steak" Acting like its hurting their honor because someone eats something different than them, there is no wrong or correct way to cook a steak as long it is edible. Immediately brushing off a well done steak is done only by people who cant cook meat
Olá Guga, você saberia me dizer como chama o skirt steak no sudeste do Brasil? O único corte que eu já comi bem passado e gostei foi fraldinha, mas seu skirt não se parece muito com a fraldinha. Desde já muito obrigado. Grande abraço!
Giovanni Gomez Is your family traditional or immigrants? If it's either it could be just a safety measure from where they grew up where safety regulations aren't as strict as they are in first world nations. Pink Pork has only recently been cleared as safe for consumption.
Used to go to the Cancun Grill in Miami Lakes with my Father-in-Law. We both would order the Skirt, mine rare and his well done (from the same town Cuba as Ninja's Mother-in-Law) and mine would always come out twice the size of his it was so dried out!
Sous Vide Everything any would be cool, I would imagine that Ninja would try to fight you if served him well done picanha lol but porterhouse or ribeye would be interesting I think
@@yungtortillachips she is saying he nailed it and saying congratulations. Brazilians are very exaggerated i can tell you that much as i am one. Hopefully i am not.
Keith Rhodes I failed sous vide once with ribeye and over cooked it so badly because I was just using my stove top without thermometer. Honestly wasn't bad because of the meat quality, and was tender
Awesome video! I would be really interested to try salt crusts on other cuts, even crazy ones. I wonder for example what a salt crusted hamburger would be like. What about a steak that was salt crusted in a sous vide machine? I think some things might not taste as good but who knows, I've been surprised before by you guys.
I think it's just a matter of personal preference. I used to always want my steaks well done, partly because that's how my dad always cooked his, but my mom always has hers medium-rare. I've gotten better, been ordering medium-well, trying to get down to medium, I won't go lower. And it's not cause how it looks, it's a texture thing for me. Also, if a steak is done right, you don't need any kind of sauce. I bought a dry aged ribeye a couple weeks ago and split it with my parents and brother and wanted to cry when my dad grabbed the ketchup and Heinz 57. Anyways, great video as always, keep up the good work. Take care guys.
Right, if you cook a good steak, it doesn't need anything on it! People add just for preference. For example, lobster is my favorite food, I learned to eat it with butter, but stopped early on, as it is actually better without it!
Great video bro.. and ur so humble looking.. by the way can u describe how PASTIRMA taste like.. coz I want to make it.. but I afraid its not worted.. with the patien to make that PASTIRMA..
gross. It's not pink because of blood. It's pink because of the beef's myoglobin; an iron - binding protein. It looks like blood, but it isn't. It's just what protein looks like in a steak, and if you are eating it well - done then you're burning all of that goodness away. A waste. Might as well eat a leather boot like Charlie Chaplin.
Rogue-Spear did you not watch the video? They enjoyed the well done steak. People act like well done is like eating rubber. It might not be as good as medium rare, but it’s not like it’s inedible. Steak snobs are annoying.
I would love to see an experiment of several different types of steaks to see which actually do hold up to the heat well. As much as I hate cooking a well done steak, sometimes it is what the guest wants and there is no need to be rude to your guests over their food preferences. I would just like to be able to be better prepared for it in advance as I am sure many viewers would.
I used to think 'Well done steak' meant the chef put extra effort into cooking the steak. English was never my best language.
Barnabus Wut when i first heard about medium rare steak, i thought that was some kind of the best beef instead of how to cook it. Emglish was never my best language, too
Well done = no pink on the inside. Depending on the steak, it becomes very chewy/tough and is inedible (well, depends on the person). Most restaurants do not recommend well done.
Medium well = very little pink on the inside/center of the meat.
Medium rare = considerable amount of pink in the inside of the steak.
Rare = steak is mostly pink to red with the outer layers showing signs of being cooked. Some folks might complain that if you stick a fork into a rare steak, it will Moo at you.
@@Splinter48708 you forgot medium
@Dan Trigona Yeah and the kiss of life will have it up and walking again
😂
I'm glad he still has his glasses on- on top of the blindfold lol.
😂😂😂😂😂😂😂
A lol
Xeqcme it helps him count to number A
Wtf, I didn't even notice that!
How else do you expect him to see?
"If you don't like this steak, you don't love you Mom" HAHAHAHAHAHAHA
Víctor Rodrigo Serrano Ramos vegans?
kygo-iwnl- Vegans are known for not loving their mother
I don't like my mother but I like steak hmmmmmmmmm
Ninja: Deelicious!! Me: *takes bite out of hot pocket as tear drips from face*
LMFAO i love this because i literally am always eating a hot pocket when watching them HAHAHA
I never ate a hot pocket :((
Huncfot you not missing too much do not worry
The Bloody Doctor take off your socks, put them over your ears, and yell like spongebob until the burning feeling subsides. If you feel itching afterwords the remedy is to take off your shirt and wrap it around your feet, but you won’t be able to wear shoes or your shirt until you are completely back to normal. It’s kinda like antibiotics, if you stop mid treatment the treatment will be completely useless.
🤣🤣🤣
4:13 “so, number A is winning for you?”
Basketball Media big brain time
They do the same over and over in the videos😂🤷🏽♂️
When I was training as a chef I was always taught that it’s a very crucial skill to be able to cook a steak well done. You cook far more steaks medium rare but you still need to be able to execute the skill of cooking them well done
Got any tips for cooking well done steak? I don't trust the health department in my country enough to inspect the meats thoroughly enough for me to cook it at medium rare.
@@s-boy4613 use a meat thermometer and check it to see if it hits 150+ 160+ if you wanna kill everything. I'd suggest marinating the steaks though if you're gonna do well done, allows for more flavor and keeps it from being too dry.
Or, use Sous-Vide since pasteurization is a function of time and temperature. USDA recommendations are a for the "instant kill" temperature, but you start killing bacteria at 131F - part of why it's such a popular temp for Sous-Vide for beef. 131 won't instantly pasteurize, but if held there for a long enough time (like a couple of hours) pasteurization will be achieved.. Meathead on Amazing Ribs has a bunch of info on the matter.
@@keiskay Yes. Just yes. That and the pineapple thing
Skirt steak is actually the only steak i could accept being well done and it’s very popular to be well done. It’s actually really good still and pretty much in every taco you’ve ever eaten.
That's all fajitas are is skirt steak with some seasoning
raw bandwagoner
I think the flat iron is one that can stand up to being well done, too. I recommend it to those of my family who like their meat more cooked.
@@vivianho7252 Came here to say this. I cook my wife's steaks extra-well done, so no juice. She didn't finish hers, so I ate it, and it was still really tender and very good flavor. For a cheaper steak I think it's really under-appreciated.
So is a fatty ribeye
I am that well done person though I could eat a medium. Anything red in my meat just freaks me out.
True
The Queen has hers well done and I am sure no one tells her she is ruining it.
@@barrettus cause they like their heads
Saaaaammmmmeeeee!!!
regardless, your still eating the same exact thing, just dried out. Next time try it and don't look at it maybe. It changes the way you feel about steak when it explodes with juices in your mouth, as long as it hits 135degree or 140, it is fully cooked.
4:12 "so, so far nUmBEr A is winning for you?"
No hate just caught me off guard lmao
I used to get well done steaks, but I’ve worked my way to medium. I can’t do medium rare or rare most of the time because the texture just becomes like jello with some steaks, especially the fatty parts. But, your channel makes me want to try them
try a ribeye at 137F from a sous vide its still technically medium rare but the texture for the fat is better
Jello? What steaks are u eating?
I miss skirt steak so much. I used to cook it all the time many years ago. Then, for some reason, the price started to soar. It's almost double the price it used to be when I used to cook it.
Supply and demand mate
I could buy chicken wings for almost nothing and then they became popular and are more expensive than chicken breasts. Flank steak/wings and a lot of other things that when we found out how to make them taste better inflated the price but damn they are good. Willing to pay for the flavour (but still ticks me off).
Apparently people caught onto it being a pretty good and cheap steak, so then prices went up. Unlucky.
The price of meat shot up in the late 70s and again a few years ago because of supply problems. It came back down again for the farmer but never at the wholesale and retail levels. We've been screwed ever since.
still cheaper than most other classical steak cuts
so well done was better than medium? interesting. I'll have to try the skirt streak. I am not a big fan of anything other than medium rare myself but I do have friends who like medium and well-done.
Ninja looks like a Turtle Ninja with the blindfold man, couldn't stop thinking about it
@@SaltyTales Angelo, Maumautello, Guganardo, Ninjael.
Led by Sousplinter.
@@shadowmariogalaxy64 xd
Ninja: “Where is Guga”
Guga: *Skrrrttt steak*
i tried 1 piece of a medium rare steak in france and i'm still chewing it,cause i can't swallow it
Not cooked properly. With thick cuts not every one knows how to cook them! I usted to believe the same. A perfect medium rare is not supposed to be chew it at all.
@@rancierdiaz305 he's still chewing because it's delicious, not because it's chewy my guy
@@mstk4891 ok
@@mstk4891 or maybe both
If memory serves, there are some meats that have a bimodal curve for tenderness. At the extremes of temperatures (medium rare vs. well done,) the meat is tender. Medium is where it's toughest. Thought process is that the meat fibers relax as they hit higher heat.
Hahahah! Love you guys! You are so correct...always a few people in the fam that like their steaks well done. They like their steaks like I like your videos: Well done.
People "should" eat their steak however the hell they like it.
Sous vide works great if you have people who like different temps. Start with the higher temps (my wife likes hers done to about 145/150), and go for about an hour, then cool the bath down to the lower temp (I like mine at 135) and add the other steak(s) and cook another hour or two.
Sous vide is also a great way to cook steaks medium-well or well, because you don't have to worry as much about turning it into a hockey puck by cooking it too much.
I didn't know that. great idea. thank you
Thank you Rick I have been looking at a way of doing steaks a different cooking wellness, now I found my answer
You keep the higher temp steak in the water bath at the lower temp to hold?
@@jsblusmokebbq4343 Yes, that's what I do.
Cutting a steak thinner before cooking it also allows it to cook thru without destroying it.
i.e. make 2 full pieces of one, cook both,
(not needed for the sous vide of course, but for any other cooking)
I love that you cut the steak correctly. I've been to so many restaurants that cut it wrong. It would have been cool if you showed everyone the right way to cut skirt steak.
Love the channel and all the experiments.
an extra long outro 👍 yess keep it up I love the convos 😂😂 great way to end a video
Medium well is also good if those who love well done steaks want something juicyer but almost cooked all the way at the same time
I hate it when people try and tell other people how they should eat something...
really nice clip brothers... Never thought i'd see well done anything on this channel!!! great job brothers. respect.
Found your channel and 2 days later went sous vide crazy. Got all the set up. Love what you guys do!
Have you experimented with searing before sous vide? I'd love to see a taste test of searing before, after, and both before and after. Keep up the awesome videos guys!
thank you for doing well done! I love steak but I can't eat medium-rare, Thank you for including us that like our steaks well done! PS I love your videos!
you like well done steaks you are gae
Having fat friends is a blessing, they know how to feast
Actually, they don't, if they are fat.
You would think so but..
Buppy
He’s fa-, I mean physically enormous.
Buppy half the shit you just called him is better? Lmao
@@RR-uc1wb He's not fat, everyone else is just way too thin.
200k Subs!
Congrats!
wow. well done vid. and I appreciate the shopping list. anxious to know more about the pimenta malageta and try that recipie. SUBSCRIBED
When I worked in Ireland, we used to get people ordering extra well done. We had a foil wrapped brick to set on the meat. It was black and crunchy and about a third the size. But people would compliment us on it. We also did lots of rare as well, but I still have nightmares about extra well.
I knew irish were weird but this takes the cake, why not just give them a extra well done shoe?
S Harris oh god... third of the size!? I’m sorry but that’s straight up burned in my book... jesus, I’m so glad the steakhouse at my place has a sign that tells you that they refuse to serve you if you want your steak well done!
Edmund Ye the gravy helps you swallow that mess
Joel Isnthere we’re not exactly known for our culinary skills lol. We eat to live, not live to eat.
S Harris
I love well-done, not so much a fan of crunchy steak bricks though. But I am a fan of overcooked bacon, i keep going back for that stuff....get that off-putting tinge of charcoal but also...bacon! It's odd the things we get used to :)
Edit: Funnily though I can't quite handle crackling. I want to but it's too salty, like me when I get a rare steak :)
Ninja: Blindfolded and almost stuffs steak up nose
Guga: Trying not to laugh
Cooked my first sous vide this weekend your fault lol never thought I would until I happen across your channel. Thank you for all the great videos and recipes. And on this topic my first cook was 3 ribeye steaks 2 med-rare one well done (not for me) the person eating it said it was tender and juicy the med-rare that I ate was the best steak I have ever cook or eaten! I used your recipe salt, pepper, garlic powder, fresh thyme and butter Deeeelicious thank you again for all you do!!!
I have waited so long for you to do this specific steak. Its very common in brownsville, tx . And all of Mexico . For fajitas
I think he meant "We all HAD family members that like well done steak!".
Look what have you done Guga! The Pimenta Malagueta was all the way down to 1 left on Amazon and now it's likely sold out because I bought the last one!
😂😳😂😳😂 it really is amazing. That is my favorite. Not sold out yet. There is more amzn.to/2M4VUUf
Sous Vide Everything I bought the Malaguetas after watching the video. I like the kick they give.
Great video as always, love the experiments!
Thank kyle I appreciate that.
Hey guys, stumbled upon your channel after receiving a Sous Vide "wand" and needing some guidance. Love the channel, keep it up!
I eat everything well done and overcooked. I'm always afraid of eating raw food due to some previous childhood experiences. It's just easier for me to burn the food instead of taking a chance.
Acceptable :)
So how does Japanese A5 wagyu cook well done?
Whoaaaa man, that chimichurri sauce look amazing! You gotta love that garlicky, vinegary bite and freshness that comes from a great chimichurri sauce eaten on a beautiful steak. And then you get that little bit of spice coming thru from the dried chili flakes you put in there, or in guga’s case he actually added a couple of whole chilis to his it looked like. But normally, the standard recipe for chimichurri calls for dried red chili flakes. I LOVE a good sauce on my steak, and chimichurri is one of the worlds best IMO!!
Thank you so much for doing this experiment. I have a well-doner for a father, but he's also immune compromised. I had to waste 5 roasts to dial in how he likes a well done roast for example. (18 hours at 170f, it gets a sticky tacky texture and falls apart like shredded pork.) I had yet to find a well done steak level he enjoys. This'll help me immensely.
If anyone ever comes to my house and asks for well done steak, I will tell them I'm making them chicken parmesan.
bignass04 you should ask politly yet firmyli to leave
😂😂😂 I completely understand where you are coming from. We all have family members that think juices from a steak is BLOOD, what are you going to do? Not much 😂😂😂 They are scare but if they try it medium rare blind folded they will love it 10x better then well done. That is a FACT.
i would say 'all my steaks are done well'
Weird thing is, I did a roast beef joint medium-rare last week, and it tasted metallic (maybe because it was very lean). Cooking it more seemed to fix the issue. Now I'm confused about how to do it, because I don't want to dry it out either. Then again, brisket is best done 160+, because it breaks down the connective tissue and fat.
Kevin Noll parmesan is a cheese, if they're claiming to have bred with a bird, it's a trap
I can never eat a medium rare steak. It makes me feel weird and gag.
I used to be the same way. However, that stopped when I got a really good cut of prime meat and it was well cooked. Maybe you've never had one properly cooked?
@@PoGoX7 I don't know to be honest. I just don't like seeing red juices in my meat. I just find it nasty.
Yeah, my mom is the same way. Her brain just doesn't like seeing pink juices
@@ErinDwight me too
if you are ever at my bbq and request a well done steak I will ask you politely yet firmly to leave and never come back :)
This channel brings me joy
I agree. Skirt steak (when prepared properly) is better than any high priced cut. Great on its own or on sandwiches as well.
Hank Hill style. When someone asks for their steak well done, we ask them politely, yet firmly to leave
You should “prank” Ninja again and make Wagyu Picanha!
I feel like if you're gonna have a steak well done, sous vide is the only way to go. Keep up the great work guys, I always look forward to when you guys post a new video.
Great experiment and I am going to have to make that sauce as well
When you want to try dry aging at home do: 90 Day Dry Aged Wagyu Picanha!!! Pleas do it
You have to Sous Vide the Button on the Wall, greetings from Germany ;)
😂😂😂😂😂😂😂😂
Hi Guys! Love the videos and make most of your dishes, for this one I purchased the Pimenta Malageta and love the sauce, my question, can the bottle be refilled? I have used some of the peppers, but they have quite the kick. Do you fill the bottle back with vinegar after it used?
Thanks! Now I know what steak I can make for those that like it on the well done side! Have you ever done a side by side of skirt vs. flank vs. flap? It might be an interesting comparison. Thanks again!
It really bothers me he has glasses on while blind folded.
Auto caption : The best Brazilian Spice = Momentum Alligator
I'd really enjoy a 'thing's I've learned' video where you go over some tips and things you didn't know at the start but have learned along the way. I'm sure there are things that aren't as important as you thought they were, or that are really fundamental but you didn't take seriously at the start. You've built up such a great catalog of content and knowledge and I appreciate it a ton! Are there any mistakes you were making early on that you wouldn't make now? Thanks for sharing your knowledge and learning along with us :)
Looks perfect. You guys make such good food
I think the cooking method of sous vide had something to do with the tenderness of the meat?
It's like when you're making a curry, even though you cooked your meat for 6 hours, it'll still taste tender and delicious.
They already did a video testing time to cook, 24/12/6/2 hours. With sous vide, time does not affect done-ness, but more time equals more tenderness. No other cooking method allows you to control both done-ness and tenderness like sous vide.
This title almost made me cry
Oh boy... Sorry about that. 😂😂😂😂😂 No well-done for you.
It almost made me cry too, but then i saw he cooked a medium rare as well so all is good.
Guga does not seem thrilled at all to be cooking a steak well done🤣🤣
Absolutely love your channel, watch ALL your videos.
I feel bummed out when I cook steak for my family, because no matter how hard I try to convince him, my father thinks if a steak has ANY pink, it's not cooked right.
It's so sad to half to ruin meat for him, I've tried explaining for over 20 years to no avail.
I love watching you guys cook beautiful med rare cuts.
Great channel, keep it up.
I think people don't get that people choose the way they like their meal, sure there's the color, but they say that isn't a good indication of proper cooking *(same goes for a lobster changing color) Lobster is my favorite food.
For steak, I prefer meat that is "cooked thru"
i.e. an even color, and I don't even mind less moisture *(not even a fan of ajus for P-Rib!)
So people think if I say well done, it means burn the meat on both sides, middle still hasn't cooked as I want it!) I've ordered prime rib end cuts well done (which should already be done more than the other cuts!)
If it comes out in 5 minutes, I know they didn't try to make it become well done.
I've sent them back up to 3 times at some places, the 3rd time asking them to just cut the whole thing in half to thin it, so it will cook to well *(meaning cook evenly/thru)
i.e. I don't even care about the marbling, no need for searing, nothing!) Could drop it in a sous vide with no marinading *if I wanted to wait 3 hours for it to "cook thru" to same, slightly browned to 156~165F temp. It will still be juicy and maybe even cut with a fork!
I don't know why people have a challenge cooking meat without drying it all out? I don't even own a sous vide, maybe someday. Perhaps your father thinks also the same lines, again, just personal preferences, like some eats lettuce, others won't. They also say older people do not digest food that is not well done, as good as they do well done.
People also try to cook meat that isn't fully thawed (it won't cook propery period!)
I cook one side more slowly until the point where it is bleeding good, then flip it, but the other side won't take as long to cook, it also depends on the cut, quality, and age of meat.
For me, if I see any pink, I too think it's not cooked right. Pink is too cooked for me. I need to see red!
it's so strange; how come ninja and maumau like well done and med rare but not medium, even tho it's halfway between both
geigster I wonder if that steak just wasn't as good. I would have said the sear flavor, but they all got seared the same. MAYBE the extra cooking helped break down the last bits of convective tissue. Whereas the meat of the medium rare is still tender. And maybe medium is neither. BUT WHO KNOWS lol.
You should do salt and pepper vs no salt and pepper with picanha
I can watch the videos of you cooking all day, mouth watering,
Good video Man... And I still waiting your smoking before and after sous vide experiment... 😁
I'm a medium rare person but my parents and grandparents only eat well done meat. I'll try to make this for them!
Give it a go and they will be happy.
A lot of peoples parents lived through times when refrigeration wasn't taken for granted so lived with the reality that meat that wasn't cooked well done could make them very sick. Also broad-spectrum parasite control for livestock hadn't been invented so livestock could carry parasites in their muscles (google tapeworm cysts) that could infect humans. So they learned that rare meat was dangerous.
You may be right great analysis
Many of you simply cannot understand that it can be tasty both ways. I like it both ways for my part, it's different but still good in both ways for some people, get over it
Well done steak is called well done for a reason. It's best taste, but it's very difficult to cook. Medium and rare came to fashion as an excuse to inability to cook meat well.
I apologize for the rant, but I've chosen this video to post some thoughts I've held on to for a while. Out of respect for Guga and his talent, I just want to share my opinion. Hopefully people will consider it and experiment rather than toss it aside because it's unpopular to express.
The whole medium rare is the "right" way to cook steak and well-done is "wrong" is complete bs. In Argentina most people I know/have met eat it well done, or medium-well at least. At an Asado (BBQ) you would usually have to ask for your piece to be cooked less or later if you didn't want well-done/medium-well. That's usually how restaurants serve it too unless you specifically ask for it differently. And that's a country renowned world-wide for it's steak.
The cooking method is very important. For example, a common method is very slowly over wood coals from freshly burned wood, or high above the flames (usually with a coat of rock salt as seasoning, the excess falls off with some of the fat). Basically open-air smoked at higher temps than traditional smoking. The way it's cooked in the US, and many other parts of the world, well-done will almost always mean burned or dry. That's not the case in Argentina. People should learn to cook a proper well-done steak instead of saying well-done is "wrong" in it of itself. It's just not correct and sends the an ignorant message.
Additionally, well-done will naturally be tougher than medium-rare, I mean, it's closer to raw than otherwise, so it will be softer. However, you can still achieve incredible softness, a nice thick bark/crust (which you couldn't get with medium or under using any methods I know of), bursting with juices, and a much more intense flavor than you would get with medium or under. Though, I have no idea about Sous-Vide, in this case it may not be a viable option.
Long story short, to each his own. But saying a preference is "wrong" because some people don't know the skill, or just choose not to learn it is just ignorant to me. No disrespect to Guga though, he knows his steak, and this video tries to help buffer peoples feelings about well-done steak, but I feel like he unknowingly spreads this misinformation too.
Ps. I'm not the authority on steaks. I'm just a person who seems to have grown up eating something most people have never experienced or even heard of (namely a proper well-done steak), and seeing it called garbage or wrong makes me sad for those people who will never experience it. Different recipes and different people require different levels of done-ness. And I think good well-done steak deserves a place in the foodie world.
Yeah, in Argentina, the well done steak is different... Yeah of course...
Thank you, someone with rational thought. It always seems as if people who like well done steak and less judgemental and understanding if someone likes their steak less done, but if someone who only like medium rare steak hears someone likes a well done steak, its immediately "you're wrong, you're eating leather or you dont deserve to eat steak"
Acting like its hurting their honor because someone eats something different than them, there is no wrong or correct way to cook a steak as long it is edible. Immediately brushing off a well done steak is done only by people who cant cook meat
Do you ever find that the plastic container allows too much heat loss? I've seen people talk about using a small insulated cooler.
Olá Guga, você saberia me dizer como chama o skirt steak no sudeste do Brasil? O único corte que eu já comi bem passado e gostei foi fraldinha, mas seu skirt não se parece muito com a fraldinha. Desde já muito obrigado. Grande abraço!
My mom and my fiance won't eat meat if they have pink inside. Thank you for this video!
They are right
@@moonlight2870 they are wrong
Still too pink for my family. If it’s not gray, they won’t touch it. Bunch of weirdos
I feel your pain
Maaan that’s wasting meat :(
Giovanni Gomez Is your family traditional or immigrants? If it's either it could be just a safety measure from where they grew up where safety regulations aren't as strict as they are in first world nations. Pink Pork has only recently been cleared as safe for consumption.
Nah they just don't wanna get cancer...
yes red meats have been proven to cause cancer
Pug Cuteness "proven", yes. Literally every person in the world that ate red meat has cancer.
thank you for this vid man..i really really appreciate it! keep up the (ninja voice) "amazing" work!
Used to go to the Cancun Grill in Miami Lakes with my Father-in-Law. We both would order the Skirt, mine rare and his well done (from the same town Cuba as Ninja's Mother-in-Law) and mine would always come out twice the size of his it was so dried out!
I cook all my food well done and its always juicy. Well done does not mean just a burnt steak!
Well done >>>> rest
The kind of people that say "well done" ruins a steak are the kind of people that can't cook well done.
Nah well done is ass
SyxxPunk well done is basically never better then a medium / medium rare steak.
@@wzzupputo7757 Except this video right here, where the well done steak was better than the medium.
Joey Harper why would you care about softness? It’s the juice that really makes medium rare better.
Joey Harper lol, juice is not blood
Would love to see this experiment with different cuts great job as always guys
Which ones?
Sous Vide Everything any would be cool, I would imagine that Ninja would try to fight you if served him well done picanha lol but porterhouse or ribeye would be interesting I think
I have the same problem as you with my family. They all think the juices are blood lol
TY so much Guga. I have been wondering what the steaks would be like at different temperatures.
Arrebentou a boca do balão, uaauauauauauauauauauauauau Parabéns.
What
@@yungtortillachips she is saying he nailed it and saying congratulations. Brazilians are very exaggerated i can tell you that much as i am one. Hopefully i am not.
@@xornedge8204 thank you
@@yungtortillachips you're welcome
@@xornedge8204 yeah we are kkkkkkkkkkkkkkkkk oops
My family likes well done and me n my uncle are the only ones who like medium rare and they cooked a well done picanha
BUT ITS PICANHA
Awesome honest blind test. Love it!
I just wanted to say that ur my fav TH-camr and every video you make is amazing and makes my day
Thank you so much Jamie, I really appreciate that.
you should try that with rib eye just to see how different it tastes.
Keith Rhodes I failed sous vide once with ribeye and over cooked it so badly because I was just using my stove top without thermometer. Honestly wasn't bad because of the meat quality, and was tender
Rib Eye n wagyu is ok to overcook since it's fatty. Tenderloin n non fatty pieces are trash well done
0:44 Since when well done is not edible on any kind of steak ?
Can you do crawfish or blue crab sous vide? I’m curious about things we usually cook alive. Thanks. You the man Guga!
Awesome video! I would be really interested to try salt crusts on other cuts, even crazy ones. I wonder for example what a salt crusted hamburger would be like. What about a steak that was salt crusted in a sous vide machine? I think some things might not taste as good but who knows, I've been surprised before by you guys.
I think it's just a matter of personal preference. I used to always want my steaks well done, partly because that's how my dad always cooked his, but my mom always has hers medium-rare. I've gotten better, been ordering medium-well, trying to get down to medium, I won't go lower. And it's not cause how it looks, it's a texture thing for me. Also, if a steak is done right, you don't need any kind of sauce. I bought a dry aged ribeye a couple weeks ago and split it with my parents and brother and wanted to cry when my dad grabbed the ketchup and Heinz 57. Anyways, great video as always, keep up the good work. Take care guys.
Right, if you cook a good steak, it doesn't need anything on it! People add just for preference. For example, lobster is my favorite food, I learned to eat it with butter, but stopped early on, as it is actually better without it!
Wanting well done steak should affect your credit score.
you mean your 'social score' in china.
@@maskahleo both.
not one video so far that I have not enjoyed. Great job!
Gonna try this well-done steaek when I have a sous vide cooker! Not really used to eating medium-rare.
That well done looks bealtifull but medium rare its life
I agree 100% nothing better than medium rare.
Medium we'll
Y’all are vampires with those medium rare or rare steaks
Stephen Minter haha true
Facts
Stephen Minter nope, the juice is not blood, soooooo
Great video bro.. and ur so humble looking.. by the way can u describe how PASTIRMA taste like.. coz I want to make it.. but I afraid its not worted.. with the patien to make that PASTIRMA..
So how do you cook different kinds in one temperature? Just do medium rare and cook on the grill for medium well? Thx
If only I knew then what I know now... family always told me less than well done is under cooked... That should be considered a form of child abuse.
Are you sure that is well done?
It looked pink inside for me
gross. It's not pink because of blood. It's pink because of the beef's myoglobin; an iron - binding protein. It looks like blood, but it isn't. It's just what protein looks like in a steak, and if you are eating it well - done then you're burning all of that goodness away. A waste. Might as well eat a leather boot like Charlie Chaplin.
Rogue-Spear did you not watch the video? They enjoyed the well done steak. People act like well done is like eating rubber. It might not be as good as medium rare, but it’s not like it’s inedible. Steak snobs are annoying.
@@BigStinker_14 found the boot - eater
@@JudahMaccabee_ found the shit lover
@@BigStinker_14 well done is gross.. well done snobs are annoying.. you freaks like ketchup on your steak.. GROSS !!!!!!!!!!!!!!!
Thank you for this. I can't eat rare or medium rare, it does not sit well with me. I will try the skirt steak.
Guga, dá pra fazer a fraldinha nessa mesma temperatura, já q são cortes parecidos?
I like mine medium well
that's the best way. I feel that too rare has less flavor. the insane amount of water in rare dilutes the flavor of the actual steak
Its not well done when you can see red in there
hans Haperle colour has nothing to do with fineness. It’s internal temps
Ever heard of temperatures. That’s literally classified as well done
Its still medium well with pink in it and nothing can change my mind
some people are so proud to be wrong
Great vid! Def gonna try some |Pimenta Malagueta after this 😁
I would love to see an experiment of several different types of steaks to see which actually do hold up to the heat well. As much as I hate cooking a well done steak, sometimes it is what the guest wants and there is no need to be rude to your guests over their food preferences. I would just like to be able to be better prepared for it in advance as I am sure many viewers would.