Definitely looked like option A & option B raised the temp of the steak a lot compared to option C. I've sous vide a tomahawk like that at 128 so it gives me a little more room to do a charcoal chimney starter sear and not end up Medium. Great video guys. On a side note, you guys taught me to sous vide so all my friends thank you for their steak dinners lately!
Guga the flame thrower allows for it to sear quicker without increasing the internal temp. With the butter and grill the internal temperature increase. You need to check and steaks internal temperature and ensure all are at the same temperature to come to the best conclusion.
Wow. 154,000 subscribers. Couldn't happen to a nicer bunch of guys. so happy for you and I wish you all of the success you can handle! Keep up the good work.
The flamethrower is probably so good because it sears so quickly that the entire inside says perfectly cooked and tender. The other searing methods are obviously really really good, but since they take longer, they cook the steak more which makes it a bit less tender (especailly because you are baiscally cooking the steak twice).
Great as always,... I bought my first Tomahawk steak yesterday, aged for 14 days and well be another week on ageing process and I'll be doing it this weekend,...
Flame thrower will always provide the best searing because it is intense and a fast sear. Tip to those starting to use it. One of the things that makes it so good is the flame is so large it can totally engulf the meat being seared. Make sure you have a big searing rack that is well elevated so the flames can wrap around the meat and not damage what the rack sits on. I put mine elevated on my grill with the grill off. Then "Flame on!"
Dam you guys, I love a tomahawk Ribeye, lucky for me as a retired Plumber I own a propane flame thrower. My Birthday is May 3rd, guess what I’m making myself. Thanks once again.
The letter C steak is the first cut of the ribeye. You can tell by the size of the cap on it. The other two ribeyes B/I have almost no cap at all. (Most tender piece is the cap, not the eye)
I'd love to see a comparison between the flamethrower/SEARZALL steak and a dirty steak (when it is seared directly on the white hot coals, with no grate). Keep ups the awesome work, guys!
Try to have a higher temperature on your butter and grill, if you get done at the same time as with the flamethrower I think there will be no difference. I think it is possible to do it with a grill, but hard with oil.
I feel like I wasted so much time watching steak videos and learning a hundred different ways to cook a steak when all I had to do was buy a sous vide machine and a flamethrower.
I guess the reason the flamethrower worked better is you got the sear done in far less time than the charcoal or butter sear and it didn't cook the steak any more than the sous vide did. I don't have a flamethrower, so I'll use garlic, smoked jalapeno compound butter for the sear.
It looks like you cooked in the butter for waaaaay too long. The brown rim went really deep. Also, ignore the "Number A/B/C" critics. I think it's hilarious.
These guys always make the same mistake. Cast iron, charcoal, flamethrower and so on are all going to cook the steak in different ways, you MUST modify the time and temperature in your sous vide accordingly. Those first two steaks are obviously overcooked!
it looks like the pan in which the butter was cooked was too small, so it didn't get an even sear as fast and it had to spend more time in the pan to get proper color on it.
The first two look more cooked. Maybe if you cook them a little less (110 F) to compensate, because they spend more time in their particular searing method due to the less amount of heat. Again, thank you guys for making my weeks better. Obligado/gracias. One more thing... Isn't that "too juicy" for ninjas taste? I remember he liked his steak less juicy from the cooking time video.
I was hoping they were going to do that anyways. Throwing it on the grill over charcoal seems to just be a waste of time. Always will overcook the edge.
They did the chimney already unless you are referring to the handheld salamander where the bottom of the chimney is cut out then yes, please make a video comparison.
Great results guys. The steaks look amazing! All I use is the flamethrower. I'm about to sear some 2" steaks in a few minutes! 129 Degrees for 2 hours.
I love the new music!! Great steaks! BTW guys, I just Sous Vide my first steak the other night. It was a bone in prime rib. I cooked it for 2 hours at 130 with just S&P and garlic powder. I used my broiler to get a nice sear on them. When I took my first bite i started to laugh and almost had a tear come to my eye. It changed my whole perspective on cooking a perfect steak. Thanks for all the great videos.
Plans to sous vide my first picanha this weekend :). I had to buy and breakdown a whole cryo-vac'd top sirloin to get it. I'm really looking forward to it, seeing as you guys won't shut up about picanha, I just had to try it myself. I'll let you know how it turns out.
At home, I usually put butter on my steaks and then torch them with my flamethrower. Without butter it's just not tender (or tasty) enough for me. I've tried side by side comparison in a blind taste test with all of my family members, and they all agree.
I have the searzall and the chimney starter and the are awsome, but the flamethrower is totally illegal in australia, apparently if you try to import it, they confiscate it, no questions.
How high do you think the heat is on your charcoal? We use a big green egg and sear the steaks at 650*. We haven't bought a flame thrower, partly because of space, we full time RV, so space is a minimum. I feel like a Weber grill is only around 400*.
He tried searing first with the lamb leg and also the prime rib, but in both cases, they said that pre-searing was not a good idea, I think its going to be the same with the flamethrower.
i have to wonder if the first 2 are cooking too long. the 3rd one is just a quick blast to crisp it up and it stays nice and rare. i know when i cook a steak in a pan or on a grill its pretty much done by the time i have the crust i want on it.
After learning about the flame thrower from your channel, I can't return to my previous searing methods...the flame thrower is just that good. Why do you even mess with the Searzalls - the flame thrower reigns supreme!
How about doing a test where you season 1 steak like you usually do with salt, pepper & garlic powder & then doing a few other steaks seasoned with different off the shelf bottled steak seasonings (examples - Grill Mates Montreal Steak Seasoning, Grill Mates Steak Rub, Emerils Steak Rub, Webber Steak Sesoning, or whatever is popular in your area.) So we can see if the store bought, premixed steak seasoning are worth the money or is the regular seasoning better.
Well, obviously the flame thrower sears the outside much faster, creating a crust much faster, therefore the inside stays at 135 degrees, on the other hand the other methods brought up the internal temp to probably 138-140 which would explain why its less good. I would suggest cooking sous vide at 129 and finishing on charcoal to get the distinct flavour and keep the meat at a perfect medium rare
Can you do a video about water evaporation on long cooks like 24 to 48 hour cooks? Do you just use a lid ? How do I make one for my water circulator? Or do you use foil , plastic wrap or ping pong balls ? Thanks in advance if you do make this video!!!
Love, Love, LOVE these comparison videos!! I am curious, did you flamethrow both sides, or just one side like you showed in video? Keep these videos coming!! :D
The flamethrower is always entertaining, but I'd rather see the Searzall in your tests. I think a lot of us are more likely to consider purchasing a blowtorch than a flamethrower.
The flamethrower link is broken guys I went to Amazon and it says the link is broken I need the flamethrower. Thank you so much guys I love your videos.
Looks like the flamethrower sears faster than the others giving less of a temperature gradient, preserving more of the tenderness and rareness from the sous-vide.
I’ve an idea: a while ago you guys tried the spaghetti/meatballs in sous vide. Why not try doing more “full meals in a bag” experiments? beef bourguignon, ossabucco, pasta bolognese, casseroles, soups, etc.? Stuff that gets better when it sits together a while.
Definitely looked like option A & option B raised the temp of the steak a lot compared to option C. I've sous vide a tomahawk like that at 128 so it gives me a little more room to do a charcoal chimney starter sear and not end up Medium. Great video guys. On a side note, you guys taught me to sous vide so all my friends thank you for their steak dinners lately!
Guga is really a fun guy to be around, he's a very kind, positive, upbeat spirit.
Guga the flame thrower allows for it to sear quicker without increasing the internal temp. With the butter and grill the internal temperature increase. You need to check and steaks internal temperature and ensure all are at the same temperature to come to the best conclusion.
Number C, that’s my favorite number
Pedro henrique I caught that as well
04:28
I like how, instead of correcting themselves to please the fans, they just double down on the joke.
Wow. 154,000 subscribers. Couldn't happen to a nicer bunch of guys. so happy for you and I wish you all of the success you can handle! Keep up the good work.
6 years later, 1.98 million.
I don't know what I like more, the cooking...or the camaraderie! Lol, you guy's are amazing.
The flamethrower is probably so good because it sears so quickly that the entire inside says perfectly cooked and tender. The other searing methods are obviously really really good, but since they take longer, they cook the steak more which makes it a bit less tender (especailly because you are baiscally cooking the steak twice).
Thanks to the editor for turning down the volume when you screamed! :D
If only! That microphone level is set way too high. It's clipping everytime they scream like girls.
Great as always,... I bought my first Tomahawk steak yesterday, aged for 14 days and well be another week on ageing process and I'll be doing it this weekend,...
Flame thrower will always provide the best searing because it is intense and a fast sear. Tip to those starting to use it.
One of the things that makes it so good is the flame is so large it can totally engulf the meat being seared. Make sure you have a big searing rack that is well elevated so the flames can wrap around the meat and not damage what the rack sits on.
I put mine elevated on my grill with the grill off. Then "Flame on!"
Dam you guys, I love a tomahawk Ribeye, lucky for me as a retired Plumber I own a propane flame thrower.
My Birthday is May 3rd, guess what I’m making myself. Thanks once again.
Chris Walls happy early birthday enjoy yourself a nice birthday tomahawk
Enjoy, man!
If your a plumber you could build your own sous vide machine
Javier Hernandez happy birthday wise choice my friend.
Chris Walls thank you and i would say happy birthday as well but I got the memory of a SLC nand so I'll come back on the 3rd to be proper.
The quality of your videos keep getting better and better
The letter C steak is the first cut of the ribeye. You can tell by the size of the cap on it. The other two ribeyes B/I have almost no cap at all. (Most tender piece is the cap, not the eye)
Oh my goodness I've been waiting for this for a long time. Blessed!!!!
I think what makes the flame thrower so good is how fast it sears the stake with the other methods the meat starts to cook as it takes longer to sear.
Glad to see the flamethrower back in action and even works good on fried eggs!
You can't beat the flamethrower. I love it!
I'd love to see a comparison between the flamethrower/SEARZALL steak and a dirty steak (when it is seared directly on the white hot coals, with no grate). Keep ups the awesome work, guys!
I love your videos! Keep up the great ideas!
Production quality is really great! Really like the new touches and attention to detail. Balanced use of Slow-mo
The champion is also the fastest way to char them. 15 seconds or so per side.
Fastest, easiest and tastiest. Clearly a winner.
My Flamethrower arrives tomorrow, cooking Tomahawk steaks this weekend and I can't wait, thanks for the inspiration
How did it go? I'm trying the same in the next 2 weeks. How much time did you torch sear each side of the steak ? Thanks
Try to have a higher temperature on your butter and grill, if you get done at the same time as with the flamethrower I think there will be no difference. I think it is possible to do it with a grill, but hard with oil.
I feel like I wasted so much time watching steak videos and learning a hundred different ways to cook a steak when all I had to do was buy a sous vide machine and a flamethrower.
Men nothing better than soups vide
love the songs used on your videos !
I guess the reason the flamethrower worked better is you got the sear done in far less time than the charcoal or butter sear and it didn't cook the steak any more than the sous vide did. I don't have a flamethrower, so I'll use garlic, smoked jalapeno compound butter for the sear.
It looks like you cooked in the butter for waaaaay too long. The brown rim went really deep.
Also, ignore the "Number A/B/C" critics. I think it's hilarious.
These guys always make the same mistake. Cast iron, charcoal, flamethrower and so on are all going to cook the steak in different ways, you MUST modify the time and temperature in your sous vide accordingly. Those first two steaks are obviously overcooked!
PaxetLux A- is over cooked, B- WAY to over cooked, C-the crust looks way to burnt to me
it looks like the pan in which the butter was cooked was too small, so it didn't get an even sear as fast and it had to spend more time in the pan to get proper color on it.
@@KodierungHerz Not everybody likes raw meat🙄🙄
Hey Guga thanks bro for sharing and making me so hungry! I am trying my 1st Tomahawk BUT I don't have a flametorch of that size!!
Your videos deserve much much much more views. Nicely made.
Greetings from Germany. Nice Channel. I am always curious about the results of your amazing experiments. Stay the way you are! Good job!
The first two look more cooked. Maybe if you cook them a little less (110 F) to compensate, because they spend more time in their particular searing method due to the less amount of heat. Again, thank you guys for making my weeks better. Obligado/gracias. One more thing... Isn't that "too juicy" for ninjas taste? I remember he liked his steak less juicy from the cooking time video.
Cold grate method vs flamethrower vs handheld broiler PLEASE Guga!
flamethrower vs lump charcoal chimney
Yes please. Guga show us which is better in the next video.
I was hoping they were going to do that anyways. Throwing it on the grill over charcoal seems to just be a waste of time. Always will overcook the edge.
They did the chimney already unless you are referring to the handheld salamander where the bottom of the chimney is cut out then yes, please make a video comparison.
SV@128*, charcoal directly over a chimney to increase the heat and sear ; )
Great results guys. The steaks look amazing! All I use is the flamethrower. I'm about to sear some 2" steaks in a few minutes! 129 Degrees for 2 hours.
I know I’m not the only one who turns the volume down before Ninja says “Deeeeeeeeeeliciousss!” Lol clipping audio!
Another awesome video guys🙂
Imo nothing beats the smokeyness from charcoal. You'd have to adjust time/temps from sous vide accordingly
Try cooking the steaks at lower temperature for rare then use charcoal and butter method to sear
I love the new music!! Great steaks! BTW guys, I just Sous Vide my first steak the other night. It was a bone in prime rib. I cooked it for 2 hours at 130 with just S&P and garlic powder. I used my broiler to get a nice sear on them. When I took my first bite i started to laugh and almost had a tear come to my eye. It changed my whole perspective on cooking a perfect steak. Thanks for all the great videos.
You should try an experiment for steak, marinated overnight (with salt pepper garlic powder) vs no sit overnight
Looks great. Which ceramic cooker do you have?
Great video guys. Quick question, do you like the flamethrower over the searzall?
LOVED the ending!!
Excellent. One of my new favorite videos! Also! Would to see a baked beans and bacon chunk video
Plans to sous vide my first picanha this weekend :). I had to buy and breakdown a whole cryo-vac'd top sirloin to get it. I'm really looking forward to it, seeing as you guys won't shut up about picanha, I just had to try it myself. I'll let you know how it turns out.
At home, I usually put butter on my steaks and then torch them with my flamethrower. Without butter it's just not tender (or tasty) enough for me. I've tried side by side comparison in a blind taste test with all of my family members, and they all agree.
I love love love love this video the best in the world love that show I am a great admirer of y’all
Visually, I was immediately drawn to number "C." That looked goooooooooddddd. Less cooked than the other two. So hungry.
Guga, you should use the leftover juice from the meat and add some flour to the meat to thicken it and use it as a side sauce for the meat
I like that new song you're using for searing
I wanna buy a sous vide so badly, these videos showed me how awesome it can be.
Love cooking Sous vide and Grilling! my favorite way to cook!
I love your videos pls keep doing them
This channel is fab !!!!!!!! hahahahaa great stuff guys
On your Guga Foods channel, you forewent the sous vide and compared wood vs charcoal. Which do you prefer- charcoal or flame-thrower??
I have the searzall and the chimney starter and the are awsome, but the flamethrower is totally illegal in australia, apparently if you try to import it, they confiscate it, no questions.
How high do you think the heat is on your charcoal? We use a big green egg and sear the steaks at 650*. We haven't bought a flame thrower, partly because of space, we full time RV, so space is a minimum. I feel like a Weber grill is only around 400*.
Awesome as always!
Guga try sealing with the flamethrower before AND after sous vide! It might seal the meat so it keep the juices even more!
He tried searing first with the lamb leg and also the prime rib, but in both cases, they said that pre-searing was not a good idea, I think its going to be the same with the flamethrower.
Amazing! Greetings from Costa Rica
I want to see the cold grate vs flamethrower experiment.
Love the videos guys! Have you tried cleaning your pallet between steak tests?
Keep it going! Great vid
i have to wonder if the first 2 are cooking too long. the 3rd one is just a quick blast to crisp it up and it stays nice and rare. i know when i cook a steak in a pan or on a grill its pretty much done by the time i have the crust i want on it.
nice guys, I have try the C technic. thanks guys
After learning about the flame thrower from your channel, I can't return to my previous searing methods...the flame thrower is just that good. Why do you even mess with the Searzalls - the flame thrower reigns supreme!
I live on a farm in North Texas so we have plenty of room to make the flamethrower a regular method.
Oh yeah we use the flamethrower often
Guga, video of how to modify the torch plz
Should try make Pulled Pork Sous Vide!! Would really like to know how it is
Is that the fresh thyme that is garnished on top of the steaks at the end
Try cooking them at a lower temp compared to the flame seared one. That way you can see if its the over cooking that happens.
How about doing a test where you season 1 steak like you usually do with salt, pepper & garlic powder & then doing a few other steaks seasoned with different off the shelf bottled steak seasonings (examples - Grill Mates Montreal Steak Seasoning, Grill Mates Steak Rub, Emerils Steak Rub, Webber Steak Sesoning, or whatever is popular in your area.) So we can see if the store bought, premixed steak seasoning are worth the money or is the regular seasoning better.
CRAZY MAU MAU! SAVAGE!!
Wow man. Looks delicious.
I dont have sous vide equipment or the searing torch, could you show us an alternative method to cooking it by boiling or pan fying?
Guga, which do you like better? Cooking Sous vide, or cooking on the grill? I'm assuming they leave the steak with a different taste?
Well, obviously the flame thrower sears the outside much faster, creating a crust much faster, therefore the inside stays at 135 degrees, on the other hand the other methods brought up the internal temp to probably 138-140 which would explain why its less good. I would suggest cooking sous vide at 129 and finishing on charcoal to get the distinct flavour and keep the meat at a perfect medium rare
Guga, are you going to try the broiling method with Sous Vide?
Every time its the champ!
My diet is crying because of you.
Can you do a video about water evaporation on long cooks like 24 to 48 hour cooks? Do you just use a lid ? How do I make one for my water circulator? Or do you use foil , plastic wrap or ping pong balls ? Thanks in advance if you do make this video!!!
Gorgeous cook on those Tommies brother. Mmm mmm mmm. Finally done traveling.....gotta catch up on my SVE!!!
That was a long trip brother. We all miss you bro. 🤘🤘🤘
Great video guys.
Interesting, you’d think butter. Flame thrower was definitely more rare meaning more tender probably. Does the flame thrower give that much flavor??
Love, Love, LOVE these comparison videos!! I am curious, did you flamethrow both sides, or just one side like you showed in video? Keep these videos coming!! :D
Have you tried using other spices? Indian, Jamaican, Mediterranean etc...
You guys are so much fun
The flamethrower is always entertaining, but I'd rather see the Searzall in your tests. I think a lot of us are more likely to consider purchasing a blowtorch than a flamethrower.
Office and home must be really close the way he's cooking in the office, searing at home, eating back in the office 😂 😂 😂
You guys should try sous viding steak with rendered lard in the bag next
Awesome video!!
Hey guys, great video! Are you using a flame thrower directly or with the searzall? (is there any difference if so?). Thanks, love the show.
those look amazing
You should test the chimney starter against the flamethrower :D
Guga, I'm curious.. Are there any difference if searing the steak with usual butane torch vs searzall heating lamp?
I did it. Was careful with the distance and it turned out good.
How about we combine those techniques? Spread some butter on the steak after sous vide then flame thrower.
The flamethrower link is broken guys I went to Amazon and it says the link is broken I need the flamethrower. Thank you so much guys I love your videos.
Awesome video! Did you guys get the steaks online or locally?
Does the flamethrower give the meat a special flavor or just prevents it from overcooking because it's sears it so quickly?
good question
I think is because of Option number B.
Number B for sure my friend! You can clearly see in the video that Number C has no gradient and a more flavourful crust!!!
Giovy Ricci I noticed that straight away!! Looked so good!
Looks like the flamethrower sears faster than the others giving less of a temperature gradient, preserving more of the tenderness and rareness from the sous-vide.
I’ve an idea: a while ago you guys tried the spaghetti/meatballs in sous vide. Why not try doing more “full meals in a bag” experiments? beef bourguignon, ossabucco, pasta bolognese, casseroles, soups, etc.? Stuff that gets better when it sits together a while.