Guga Savagely Critiques Bobby Flay's Steaks
ฝัง
- เผยแพร่เมื่อ 2 พ.ย. 2023
- Bobby Flay has been around for a while. He is the start of many shows and we know he can cook many dishes but how are his steaks? Today me and my guests critiques Bobby's best steaks.
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As a home cook, I think the most underutilized tool is a meat thermometer. These guys are pros, so of course they will be able to just tell when something is cooked properly. However, most people won't get there for years. So, I think every home cook should have a thermometer.
I think too many people are embarrassed by using a thermometer. I don't know about you, but I don't have the money to ruin a bunch of steaks before I get it right!
Hey Im mexican & on my TH-cam channel i do food reviews
Guga uses a meat thermometer every time he cooks a steak. And he’s about as pro(when it comes to steaks) as it gets!
Guga got me using meat thermometers. I get accurate results every time.
@@TheABElia He's a home cook. A great home cook, but he just doesn't handle the sheer volume of steaks that professional chefs do. If you combined all the steaks Guga cooks, on every channel he has, for a month that might total the number of steaks a steakhouse cooks for the initial dinner rush on a single Saturday; but not the additional amount from the secondary rush that usually follows the first rush by about 45 minutes or so.
Pro chefs just have more practice, something Guga himself mentions when talking about the 'palm method' of checking a steak's 'doneness'.
Chef Brian and Frenchie are awesome guests, Guga. A great trio of personality and truthfulness.
Great stuff guys!
100%
I absolutely love content with guga, Brian, and frenchie.
They fit so well together.
Chef’s kiss of perfection.
They roasted Bobby until well done 😂
They cooked him to brisket temperature.
Guga and his friends are like the topgear of steaks. All of them are great in their own right as content creators as well.
No wonder why Bobby Flay never responded to Gordon Ramsay's challenge
What do mean? He's actually a good chef. Much better then you obviously
@@yous2244 *PROVE IT*
@@yous2244 PROVE IT
@@yondaekodirman9179 Bodied him harder
@@yous2244 nope. he can't cook fried rice like I do.
I love that you guys are doing a bunch of videos, it's so fun to watch.😊
love this, you guys are killing it. Very entertaining !!
The only defense of that first clip from the morning show, is that it was probably only a 3 minute segment. In the Rachael segment, the producers f*d them. And Ms. Ray, that is not blood that comes out of a steak when it is cooked. That being said, I live in Nevada. Flay has several restaurants in Las Vegas. Ramsey has several as well. I live in Reno. Ramsey has just opened three restaurants here in a local casino. It is like BBQ...if you want a really great steak, go find a hole in the wall.
I couldn't believe that Rachael said that it's blood that comes out of the steak. I learned about myoglobin from her old Food Network colleague Alton Brown 20 years ago. How can she not know that?
I love how wholesome your videos are, even when making fun of someone 😂❤
I took Guga's advice and got a thermometer because as he regularly recommends. I am on team guga on that one. I was pretty good at gauging my steaks, but now it's like perfect every time. Accidentally overcooking a steak is always a bummer.
Love the content with Brian and frenchie hope you guys do more in the future
This is so good, I’d like more critiques. Great video, and more to come!!
I give Bobby mad props for cooking outside, on camera and still making it entertaining. The guy doesn’t have multiple cooking shows for no reason.
It's called marketing and TV Magic...
LOL
Actually, I don't disagree with you, but I'm fairly confident there's a fair degree of marketing and tv magic helping him. Plus people seem to always brown nose to famous people, and often over praise them.
I would totally kiss up to Guga if I ever got the chance to try some of his cooking.. LOL
True. He clearly has a lot to work on though
Dude has a show where he challenges whomever to come in and make their favorite dishes to try and beat them. Bobby Flay is that guy. I appreciate him more than Gordon.
@@trevinated I guarantee that Guga has way more going on behind him than Bobby ever has. I wouldn't trust Guga with anything he cooks that isn't outside his space. Put him on the street with stuff he never uses and he js going to fold. Bobby will pull through everytime
@@simshengvue4642 And yet, Guga never claims to do more than what he does on his channel. Which includes a lot of experimenting, and showing the failures, not just the successes. Even then, he shows the results. Even with those side dishes.
If I want to avoid shoe leather as a steak, I'll follow Guga's examples every time.
The only true way to be a 💯% sure is to use a thermometer .
GUGA spitting facts . 👌
Love seeing Brian and French's with Guga.
Mr. Guga,, I watch all your videos . Haven’t been able to buy a steak in a long time but you sure make my mouth water. 😃Great job!
I love watching Brian and Frenchie's content and all of the collabs with Guga have been awesome. Can't wait to see Guga head up north to get into some shenanigans in NYC.
Really enjoyed this collab.
You guys are my favorite TH-cam chef's. Can't beat your real world experiance.
Such a vibe man, love seein yall collab! I take my meat off the pan just before it’s medium rare for beef bc it continues to cook, and chicken I cook about medium well to keep it juicy. Been cooking seriously for a while now and I’ve learned a lot from you Guga so thank you for that, but also I’ve learned that cooking comes down to taste, time, and smell. I don’t have to set a timer for baking anymore because I’ve trained my nose that when I can smell it filling on the room with that aroma of sweet bread…😩 or a pizza what have you, that’s when you know it’s done. I’ve burned a few dishes but not inedible burnt lol but 80% of my dishes come out incredible because I pay attention. Anyone can do it, it just takes practice. I sound like a braggart and I don’t like that but I’m just passing on some cooking wisdom,!some from Guga and some from other TH-camrs but I’ve cooked a lot this past year, and I’ve really gotten good at it. It feels amazing to eat a dish that smells perfect, with the meat cooked to perfection, it’s tender it’s juicy it’s flavorful…so if you’re new to cooking don’t get intimidated. It’s ok to make mistakes and burn things just try again the next evening. Practice, and pay attention to the pans heat and how it feels in front of you at different temps.
There’s no shame in using a thermometer. If you want to show yourself a little self care and want the perfect steak? Do it. Better yet, Sous vide your steak to rare and while searing cook it to medium rare, it gets the best and most delicious crust, and rosemary is my favorite herb…it’s good with so many different foods too.
Frenchie: "It hasn't aged well" DAMN LOL
This is the clear reason I watch Guga and family for the fact that I know what's right and what's wrong! Thanks Ya'll 😊
Chef Brian and Frenchmen!!! Love these guests!!!
To be fair the cook time for these types of TV shows is dictated by the dialogue more than the actual doneness of the food. I doubt he would serve this to the judges on iron chef.
Finally! Some love to the front sear!!! Much better control with sear and final internal temp than reverse sear.
This was awesome
Great video, awesome guests. I am too OCD, so I think professional chefs should use a thermometer the Escoffier school was fine then. We have tech now- daft to not use it to make things better/repeatable, I’ve returned steaks in £££ places. 85% right is still wrong (in my stupid messed up broken head) I learn so much from Guga’s channels and bought his cookbook. Will follow the other guys- you can never learn or improve enough. Fantastic work, thanks
I just got your cookbook for my birthday Guga
"Do you smell that?" "The bull💩?" 🤣🤣🤣 Love it
I love these 3 together
With all their talk about thermometer, I suddenly thought of a video idea I hope Guga would considering doing in the future: Most videos I've seen with Guga has been him using meat thermometer in order to tell accurately when to pull off the steak at the right temp. to get the exact result he wants. I hope you would do another three way battle between you, Angel, and Leo on cooking steak dishes, but this time, without using meat thermometer. I personally think it'll be an interesting video as it can be an ultimate test of your skills (if not you, then would be the other two, with you as (quite possibly) a hidden third judge) in a way. Would love to see it in the future. 🤩
Very good reviews 😂👍🏽👌🏽
I’m a beginner home cook. Would be SO NICE to see a DETAILED video about how do I make sure I don’t overcook a steak what I enjoy very often in restaurant.
Flay is my favorite TV cooking personality. Just his whole range of experience and his crazy success all over the food entertainment industry. I'm not surprised Guga and the boys have dialed in details old-school Flay was overlooking in a demo. But man, what a legend.
He for sure overcooked in these old school shows because people get pissed off with medium rare we've all seen the TH-cam comments oh that's raw man. On a cooking show you got to go with medium I love flay he's the man
Great video
bro
Yesssssssss moreeeeeeee
In fairness to Bobby, neither one of these clips were from shows he was in charge of / controlled the production and timings of. I ate at one of his restaurants back in the day, and they served a damn good piece of meat
Its his choice to be on there. Not like he is gonna go poor for leaving the network. Also saying I went to his restaurant once and it was good doesn't mean anything. TV celebrity chefs don't cook the food your eating at their restaurant most of the time lol.
when I see the foam.. I'm in the zone... 😅😂
🤣🤣🤣🤣 u guys are awesome together
Uncle Guga I have a question to you. Do you prefer charcoal over firewood in South Africa we use firewood for making our steaks taste great?
I love frenchie and brian.
Finally, a logical debate about letting the steak rest. Agreed with all points brought up, personally I don't temperature is worth sacrificing for losing juices when cutting. I like using the steak to pick up lost juices.
I am also on team rest my steak...in the kitchen I used to work in we would rest it, but before serving, Id flash it real quick in the broiler just to het it nice and hot again, before I cut the steak...so my initial temps for a Med Rare were in the 122-123 range keeping in mind Im flashing it, befor the cut...and I kind of brought that practice home (just without the broiler) I pan sear my steaks, let them rest and halfway through the resting Ill turn a pan back on to high heat and just 5 or so seconds on each side to bring that heat back...and its been working for me
I know I'm late but I need more Frenchie!
Meat thermometer is foolproof method. Guga. When are you going to go to London and show the SortedFood lads your skills? That would be a collaboration of epic proportions!
Great 👍🏽
You have to try Hartwall Original Long Drink, made in Finland.
Frenchies knee jerk reaction to saying skirt is his favorite is the exact same way I’d say it if Guga asked me. Love me some skirt steak.
As always, the only way a Guga video can be better is adding Brian and Frenchie! And maybe it’s all a persona for the camera, but Rachael Ray at least seems like a sweetheart even if her cooking skills aren’t anywhere near world class.
Only just under 11 minutes? No no no. We need a 30ish minute video with you three together.
Guga is the only dude I know that makes perfects steaks
Do you and nick use eachotherers brand stuff like your seasonings and nicks osmo salt?
good video pls more steak mistakes and opinions with these 2 cool fellas
I love seeing that can of Guaraná Antartica on the table...
This video is like watching Mean Girls for the first 3rd of the and just stopping with Regina congratulating herself.
Resting also depends on the ambient temperature of the room it is resting in. That might be something worth testing. Cooking a steak then letting it rest in a very cold environment to see how it affects the steak.
Also the surface... Like big cold plate versus wood cutting board or plastic board.
I know this is all fun and games but cooking for a morning talk show isn't exactly a place where you have full control. There are time restraints. also the thermometer reading was 138 and you can see it climb as he turns it around so it was 138 when he saw it.
😋😋😋
I can tell Chef Brian feeling the White Claws lmao he talks in a more calmer and slower manner. Articulates everything. Hes becoming like Leo😂😂😂 just needs more description
He is already doing in his own channel.
Guga whatever you have to do you need a series with you three the chemistry is amazing the food the knowledge the jokes you three just work together
😊merci
If beat Bobby flay is still on the air, I’d love to see guga go on and challenge him.
It's time for a Bobby Flay throwdown with Guga foods
Guga is gona get screwed because his steaks are shitty and he can't get enough of it
Bro out of those three, I'm going for the ribeye everytime haha.
YEEEEEEEEEES!!! 🎉🎉❤️🔥
you three are the food equivilant of the holy trinity
🙌🏻
U know lowda?
that was the most unsavage savagely savage of steaks ^^
The FoodFellas are back at it again!
Kinda wish these videos could be longer
I thought the constant flipping isn't about the crust but about the even cooking. If you flip it you cool down the hot side a litte letting it pull into the meat. It heats the meat more evenly that way instead of applying long heat to one side and the the other side.
The way the old guy was holding that knife for a bit had me nervous for a bit
Wow yummy ❤❤❤
I wouldn't judge Bobby on a cooking segment from a morning talk show. These segments are notoriously time policed and also he was given some absurdly small amount of cooking time. It's borderline impossible to make something good AND stay entertaining AND try to give out useful information.
Might not have even been same steaks they put on the grill...
Its just a roast. Chill out.
Typically someone else cooked the steaks too
An important note - if you accidently go over on your temperature a bit, it can be good to slice it without resting to minimize carry-over cooking.
how old is that video?
No joke. Denver cuts used to be cheap, but here they are now the same exact price per pound as New York strips.
I think the "no-flipping the steak" thing probably comes from cooks/chefs who use a lot of stainless steel pans. The stainless steel pans will stick to anything and everything for at least 30 seconds before it unsticks, and if you pull too hard and too early, you rip the crust right off the steak and ruin it.
Nah, there used to be a ton of myths regarding steaks and what causes them to lose juices.
Folks used to think constant flipping would squeeze juices out, or that piercing it with a knife to check doneness would cause it to leak tons of juices. People like Kenji and Guga have done a lot to debunk these myths by their constant experiments
Tell those two to open up a chicago location. We would love a Guga Steak house here in Chicago too
"there's more authenticity" with TH-cam. Hahah, they take 1 look at what the've made sometimes and re-do it. At least those segments are put together by editors that dont know the difference between medium and medium well and its a bit more truthful... Granted, 100% agree with Guga's take on this.
6:36 Bobby was talking at length about people leaving stuff in the pan or stove and overcooking it... while the steak was sizzling in the background. 😂
guga going in for the dark arts
I want to see Guga Foods chef jackets
So, one thing... I think we can all agree that there was some issues here, but... Try challenging yourself to a live shoot video in a similar style. I think we know that Bobby is actually pretty solid with this stuff. So the x factor becomes the setting. So I challenge you to do equivalent content and review yourself and the challenges that happen in this setting that may effect food quality.
Well, we know Guga will cook his steak to perfection, because he would use a thermometer instead of the pray and hope method of cooking.
Brian tsao literally beat bobby flay in his own show
Now we need a video with them three and Uncle Roger.
🙏🏼
Nice part with Sous-vide steak is, not needing to rest so you can eat it warm right after the sear.
Why thermometer for home chef? Because we don't always have restaurant consistency in steaks. When I cook my favorite steak from the butcher, no temp probe; when the wife brings home the grocery store sale steak I am temping for sure. (Also cooking outdoors creates a lot of temperature variations depending on weather.)
Chef Brian still wants that Bobby Flay smoke 😂😂
I’m a home cook that tries various dishes but steak is something I love and cook often. I’m a touch and feel person. Cooked enough steak to know when medium rare is there. Rest a couple mins and eat.
I'm with my people when I watch Guga 😂
I love the channel Guga but the other griller I grew up loving before you was Bobby to me he seemed more wholesome than the other big names. I've seen him do good things and be very nice to people humble and good to the community. Also times have changed I don't know how old this video is but because of the internet methods have changed and everybody is cooking steak differently.
7:45 yes
I like using my thermometer. I have the Meater thermometer. I spent a lot of money on them and get all the use I can.
For those of you wondering, the funeral piece is Chopin - Piano Sonata No. 2 Mvt. 3 (Marche Funebre)
Bobby Flay: "here is a picture of a guy who thinks he can grill"
Me: correction, here is a picture of 2 guys who think they can grill
My gf never had cooked a steak before so I taught her/ gave her instructions. First let steak come to room temp; pat dry; season; heat pan; add oil; one minute high fire each side; lower temp; add butter; baste; after 2 minutes take out of pan and let it rest. Then slice. PERFECT. It was a sirloin steak 1 1/2 inch, perfect thickness.
Gees 🤣😭😂 mandem produces so much content so quickly
Y’all roasted him well nice job guys love the videos
I never did like Bobby… now it all makes sense
I agree with Guga, use a thermometer! Restaurant cooks/chefs operate on time before service, which usually equates to extremely high temperatures. I’ve returned more steaks to the kitchen for being over cooked by “professionals” because they are task saturated and not paying attention.
Guga 🙏