FAT EXPERIMENT - Searing Steaks with Butter, Beef, Duck & Bacon FAT!
ฝัง
- เผยแพร่เมื่อ 13 ก.พ. 2018
- What is the best fat to sear your steak? Well on this video I put to the test 4 of them. Duck fat, Beef Fat, Bacon Fat and Butter. Who do you think is the best? This is pure steak porn and food porn so you have BEEN WARNED.
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* For this video I used these items
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“And the 𝓫𝓪𝓬𝓸𝓷"
-Guga
🤣
Was hoping to find comments on this.. Was not disappointed.
Hauaua
When I heard and the bacon I straight up went to the comment section lmao
Viva i Manghi me too 😂
Things genuinely got suspenseful when you almost lost that last steak off the grill.
You notice that... 😂😂😂 I almost LOST IT.... 😂😂😂😂😂😂😂😂😂
not gonna lie, i got a little scared.
I noticed the same thing too! ...and I told myself, "Why is this guy using such wimpy tongs?!" Lol
ya the tongs look like a giant pair of tweezers but seemed to have trouble holding the steaks a normally shaped pair would have a wider set end where you hands would be thus more leverage
Guga never gripped so hard in his life
2:16 Gives me chills when he says "and the bacon". It's like ASMR for food XD
And the baekun
@@butterss1178 Lol Xd
Do a butter sear experiment. Clarified Butter, Ghee, Salted Butter, Unsalted Butter.
You really want to see that?
yes. i am going to say that butter with a high solid content is going to be better. Dont forget the cultured butter. I think that will win
Maybe some oil too, instead of all that butter. Like using olive oil to replace the unsalted butter one
unsalted butter and oil is vastly different but I agree on having a control using a neutral oil
Don't forget Amish butter. I don't know why it's different but it's tasty. Might as well try Irish butter, too. Any butter you can get your hands on, really!
Guga, Will you be my uncle?
YES
Daddy
Guga, will you be my father?
@@GugaFoods can u be my grandpa
i hope your a chef somewhere,... id like to try your steaks
Wow what a long way Guga has come. Congrats on the great consistent content
This channel is torture late night when I cant do anything about it
I love your videos! I'd like to see a biography style video where you talk about how you got into cooking steaks. You guys always seem so happy when you make these videos! Thanks!
I just wanted to take a minute and say I watched 10 of your videos back-to-back you come up with brilliant ideas and love the photography it's almost like being there
And I noticed that you used KerryGold imported Irish Butter made with from milk from grass fed cows, which, in my opinion, is a very good butter. I'm glad you showed that.
Rob B the best butter I’ve ever had, hands down.
I bought KerryGold Irish for the first time a couple of weeks ago and it is seriously good. - From Sydney, Australia
Hmm I never think much about the butter. That makes total sense though
What butter is considered the best butters in the world?
I love KerryGold butter. The local Wal-Mart sells it and the first time I tried it, I was hooked. As Ninja would say, "It is DEEEEEEEEEELICIOUS!"
I love how you answer questions I've always wondered about. Great Stuff!
This is quickly becoming one of my favorite channels!
Watched every video abd decided to go back to the beginning and rewatch some oldies! Steaks are perfect but watching the production evolution is my favorite part. Easily my fav channel on YT!
I'm not gonna lie: I saw "FAT EXPERIMENT" and my pants got a little tighter...
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
bigdgoriders ha! Food boner!
MATT DAMON!
None ok ill trust some rando on the internet regarding my health
@None body needs hydration obviously, but 1/2 for shoving the cruciferous, oat based, or fruit fibers thru our body. Cleans and helps heart. Beans for protein & fiber. If you're not older than 35 and getting doc screen you don't get it
Looser if you keto
high quality vids, good stuff, you deserve more subscribers
More than 2 million?
Guga I love your videos so much. So happy I found both of your channels
Hey man! Just subscribed to your channel. This was an awesome video, and i seen alot of cooking videos. I love the fat test but most importantly that you share these experiences with family. Great job and cant wait to check out more of your content
The problem here is that you are searing them all at the same temperature. Beef fat has the highest smoke point (I think) so you can get a harder sear with that.
I sear with beef fat and then baste in butter.
I was thinking the same thing. The quality of the flavor from searing depends on the smoke point of the oil. This experiment could have been done better, but I think butter will probably still end up as the best either way.
Guga, great as always, and everyone seems to have fun.
Yes, I've seen your sous vide butter experiment, etc. But what about sous vide, then finish with butter in a pan?
I love all of the experiments. Thanks and keep up the great work!!!
That was so surprising hearing butter was so much better after watching what happened on the souvide channel! Nice vid Guga, as always good content!
I cooked my very first bacon fat steak today and it was a huge success! Thank you for your video inspiration Guga!
"even the dogs want some" they ALWAYS want some...
nice clip guga!!! very very educative... respect.
great video again. what would you think about sous vide first with just salt , then finishing on the grill in those pans with butter?
Your videos make me want to be a better cook for my family. Keep up the great videos. New subscriber right here.
Wow. Great video! Very inspiring. Camera work was awesome too.
5:31 , Angels fork touched the steak first xD
Your videos are incredible haha awesome!
This video earned you another subscribber. God bless your work! Delicious!
Haha the way you said baaacon when you're pouring the fat. Such admiration.
this channel has grown for the better over the years
Great video. It was shot very well, and the reverse sear on the steaks was superb. They were cooked to perfection. That's hard to do on four steaks, on a grill. Really nice job.
I Can't believe how much Guga's video quality had changed from the start to the end of 2018
Hey man, love your videos, and I watch a ton of them! But it drives me crazy when you season the top and bottom of the steak, but not the sides!!!!
I haven't seen any of the videos this old. Leo's unrecognizable, props to him!
Oh, that looked soooo good! Subscribed!
Wow, Guga! I swore before that the winner was unveiled that it was going to be the bacon fat because of the smokiness it should impart. Small wonder the French make their compound butter to finish off steaks I guess. Will try this for my next steaks. Thanks for another great video!
I know right I WAS CHEERING FOR THE BACON!!!! but to my surprise that just happened.
Sometimes it’s great to go back and look at how your channel has progressed over the years but you still give me chills when you talk about the bacon fat I like food way too much
😂😂😂
Here’s duck fat beef fat butter and da baycon with love👍
Hey man great video! Great comparisons.
Add me as a new subscriber
Great channel!
Hey Guga! Looks like the garlic powder is getting more pronounced with every episode... ;)
Hi Guys, great work!
Just wanted to ask if it’s ok to sear steaks this way that have been sous vide? You did mention don’t use the butter sous vide but I assume you meant not to use it during the sous vide bath process but what about for searing?
Thanks in advance for any feedback.
I have a question for you Guga. I sub to both channels and I always hear you say that you're keeping the seasoning simple with 1 - 3 seasonings. What is it like when you are not keeping the seasoning simple?
Man, Leo hasn't been so descriptive compare to the videos Guga makes now! Either way, awesome video! Should make the boys try this again. :)
is there any specific reason why you use kerrygold irish butter, or is it just that you like that one ? :) keep up the good vids man
this is the butter i use, most likely because its the only "real" butter my supermarket carries. lol sad that they have about 20 fake butters
lol, the way you said bacon at 2:15 , you can tell your true love!
Amazing to return to this channel, 5 years ago. Leo has lost a ton of weight, Angel has put on the weight, and Guga, well he is still using a baggy shirt to hide the rolls...but the cooking is still amazing! "Lets Do It"!
I was gone say the same thing lol
I lost my breath when the steak almost fell off
What was your temp in the meat when you seared? On a steak 2" I usually sear for 4 minutes each side then remove from over the coals to indirect heat in a cast iron bowl with butter until the center is 145 deg. I have the same Weber grill.
Enjoyed this video....cool experiment👍👍
Great information Guga! How did you keep the butter from burning when you grilled the steak?
Guga: Can't live without bacon
Me: Amen
Been subscribed to SVE for a while, so I went ahead and threw you a sub, Guga.
Thanks for the support.... and welcome to the GUGAFOODS family!!!
Oh those look so good. I want to know what we're the plates you use over the grill.
I've been a fan of Guga for quite a long time but I never realized Leo was also in his older videos lol. He's come a long way from a mere guest to being THE description guy.
I’ve been watching every video for a couple months now and today it hit me...why am I not subscribed?? Hit that Subscribe button! Thanks for making great content, always fun to watch
We were just mentioning this on your sous-vide channel, thanks for the video!!! What do you mean don't use it in Sous-Vide. I remember not to use inside the bag but searing with butter? I almost always sear with butter and herbs after sous-vide with awesome results. Is that what you meant dont cook but do sear? (appartment living cant sear with torch inside)
I asked and you delivered!! Thank you so much!
Now that I've seen this, its got me curious... I wonder if you can tell much of a difference between if you had cooked the steaks sous vide, or on the grill as you did here.
Unreal. Your videos are super high quality in ever way possible. Subbed! Thank you!
Subscribe to Sous Vide Everything.
Good to know, Thanks :D I would love to see an experiment comparing Charcoal bbq vs Gas (Propain for US) bbq.
Very Interesting Butter Wins ❤️ The Super Steak 🥩. Thank You So Much Guga I learn from you every day 😊
Do you generally prefer lump to briquettes charcoal? Or do you use different kinds for different situations? I just recently bought my first own charcoal grill and I'm using original Kingsford briquettes and it's worked well.
2:49 I freaked out in my seat! I thought he was going to drop the steak Hahahah..
WOW! I so thought the duck fat would win and bacon 2nd.
Great stuff Guga!!
Guga I was wondering about experimenting with powdered milk (dried milk solids). I have read that it's the milk solids in butter combined with a sear that really imparts a flavorful crust on the meat. So it would seem to me that powdering the finished steak in dried milk solids and then searing in a combination of a neutral flavored high smoke point oil and clarified butter (to complete the butter flavor profile). I think that would be an interesting experiment; to see if you can manage an even better, more flavorful crust using dried milk solids.
Another experiment to consider is different kinds of butter. You can get butters that have more milk solids than others that have higher fat content.
Great idea about the milk powder! Heston blumenthal uses the milk powder to coat chicken wings before roasting them for stock as it intensifies the meat taste. It makes the roast chicken flavour seem 10X more. Would be a great idea to test it out on a steak
So you mean put powder milk on the steak before searing to see if it produces better flavor or better crust? Let me know because I am interested on this.
Guga Foods yes. Coat the steak in dried milk solids and then salt and pepper it and sear.
bigdgoriders sounds disgusting
Alex VI milk solids are found in butter. Is cooking steak in butter disgusting?
Please do a video on finishing sous vide steaks with fat! Butter, clarified butter, ghee, bacon grease ... etc.
2:51 was almost a "man down" moment
you should do a video testing all the winners of past experiments, sous vide, tenderising etc and see which one is the best one, finally combine all winners in one ;)
This is like kickin' it old school with Guga and everybody! :)
I'm 100% certain that this experiment today can easily be guessed by these guys. Nice job.
Loved it!!!!!
Now I'm hungry.
BTW, what do you think about GHEE?
Ever done that?
SamZedd I doubt it will be better as it has no proteins and solids
I'm so jealous man! That looks sooooo good!
What temperature did you cook these at? Can you give a description of temp and time along with internal temp and then sere process and what estimated temp it was and time as well?
Guga you are the man! You rock! What about oils? (Ex verg olive oil, canola, grapeseed, sunflower, palm...) Then the winner vs butter vs flamethrower!
OMG why am I not your neighbour? (I am a butcher)
Thanks for the video!
A lot of those, canola, sunflower and palm are neutral tasting oils, so they shouldn't have an impact on the taste. Olive oil could be interesting to add though.
Before Leo became the description guy lol
Guga you gotta do tutorials on how to set up your grills and what you use to burn up the coals
Sweet! All his videos make me hungry
I am happy to see this. I was not sure about the butter in sous vide test. After all as you said butter is for fryin it.
Another super video. Thanks Guga!
Great work
The cast iron plates you have linked through amazon.. is that the exact one? 12L 6W
Guga, when you stated “do not use butter with sous vide” do you mean not during the sous vide cook? One could still sear in butter post sous vide cook.
can't live without bacon the must honest statement I've heard in a long time
Hey Guga, what are the plates you used to sear made of? are they cast iron? I want to get something similar but i dont know what they are called to search for them.
Guga knows what's up. Whenever he lights up that charcoal, he's got that 'American' music crankin'!
Bom dia! In general, do you prefer Sous vide or reverse sear to cook steaks? Do you have a favorite method yet?
Those are the biggest tweezers I have ever seen.
I really liked them. Not so practical but way cool.
There japanese style Tongs for frying
How are those things called? to buy I need a name LOL
That's what she said.
Can you please tell me what those black dishes you used for cooking in oil are? I want to find some like that to try out, thanks! (new to cooking btw)
So what is the difference in taste of butter in both styles? Is it too much absorbed by steak with sous-vide and too low temp for butter to shine, or is it that in grilling smoke makes butter better?
Love this experiment!! @gugafoods what are the cast iron griddles called? I want to purchase a set. Ty
Hey Guga I just wanna say that looks great but I have to ask have you tried this with hamburgers I think it would be I different kinda of flavors I used butter and bacon I have to try the duck tho thanks for the video it is really inspiring
is it possible that the extra salt from the salted kerrygold affected the outcome? Tallow doesn't contain any.. hmm
If salt was the primary factor, bacon fat would have won by a mile.
LOL...WOW Guys...and I JUST ordered a jar of Beef Grass Fed Tallow..lmoa...oh well, I'll see for myself...great experiment...TWO THUMBS UP! Yo! and I caught a glimpse of the cutting board...shoppin now...lololol
You seasoned the steaks did you put the butter before or after and did you do a Rub or melted? Thanks
The dude in orange is blazed out of his face... lol
Great, great stuff! I was surprised that butter won. But not really... Kerrygold is the best! Keep up the fantastic videos.
A chefs👨🍳 I had worked with always seared with butter 🧈 ... thank you for posting your test.
Hey Guga!! Huge fan and fellow chef here. We have a 35 day dry age striploin on our menu. I render the fat trimmings from that sous vide then strain out solids and whip it into butter to finish steaks.. try it trust me !
I will definitely try this, thanks for the heads up and I hope the business is doing well especially in today's time
butter is still the best... wow... amazing... continue to make experiment videos guga... I learnt so much