I was raised with the rule that steaks are meant for the grill. Once I was out on my own, about 10 years ago, I started using stainless steel and cast iron. To me, there is no comparison in crust and in taste. I still enjoy the charcoal, but if I'm cooking for me alone, out comes the pan.
@@spectrumsucks1607 yeah I’m trying to learn how to use the cast iron. Been hit or miss. Got eggs and pancakes down pretty good. I can do over easy, scrambled, omelets. Sometimes I feel I use too much fat. Usually one tablespoon of butter when cooking eggs. But they do come out nice and nothing sticks. But I tried pork tenderloin the other night and it burned to the pan. I spent at least 30 minutes scrubbing it down afterwards. Next morning, the eggs were still not sticking, so I was thankful for that. Did steaks tonight and I feel like they were steamed vs seared. Couldn’t finish mine. Could be that I overcrowded the pan and it wasn’t hot enough. But I had ptsd from the night before that I just didn’t want it to burn stuck to the pan. Cooking on an electric stove btw. I’m afraid to try and get the pan that rip roaring hot in the house.
@@shiestyone1713 I haven't tried eggs in my cast iron in a while.. My electric, metal coil stove burner has a setting of 1-9. One of the last times I tried the egg, I had it set around 4. I guess it was too hot, and the egg whites cooked almost instantly and started bubbling. Those eggs stuck to the pan so badly, it took me forever to clean it. Even when I tried cleaning it with the steam method and coarse salt. I think I ended up reseasoning it. I usually stick to cooking bacon, gravy, and steaks in it. I do pretty well with the steaks, though I don't cook it like he did in the video. I usually get a good sear on the first side, but the second side usually ends up gray. I'm planning on giving his method in the first clip a try, but I'm afraid the temperature on my stove might be hotter. I also need to get sticks of butter. The "butter" that I have is Blue Bonnet, and when I tried that, it popped and dried up like crazy when the burner was set to around 5.. And only recently I noticed that Blue Bonnet doesn't say "butter" anywhere on the container. So idk if my cast iron is too hot, or if popping because it's not actually real butter. Did your pork tenderloin have sugar/brown sugar on it? I know that will stick to cast iron.
Thing is.... as I see it. Once you heat up a cast iron skillet properly.... The thickness and material of it,, holds the heat until there's a real good sear on the meat. Using lighter material, it cools off too quickly, from the meat, even if it's super hot, and doesn't put a good sear on the meat. As long as you don't turn down the heat to it, until after you've seared both sides, it will easily seal both sides very nicely. THEN, you can lower the heat to finish the steak, and the butter (added after the temp lowers), can baste it without burning.
Bro people don’t say this enough but you deserve more recognition for what you do then what you currently get I can’t cook very well but you inspire me to try cooking’s better
@@alexmoore4219 10 million? As a start, to reach to 100 million? :) We're 7 billion on the planet. 100 million would be like 0,7% of all. I'm pretty sure more people eat beef and steaks. And why not learn how to do it from someone if not from one of the very best?
Have you ever read the comments? People say it thousands of times every video lol. You acting like Guga has 1100 subscribers and 22 comments per video lol.
Thx Guga! Tomorrow is Father’s Day (I’m 11), and I wanted to surprise my dad with a steak. This really helped me out. (I achieved the PERFECT medium rare). Once again, thx. You deserve so much. Well, have a great day 😊
I just cook this steak I followed your instructions to a T. It was the best steak I ever ate in my life. Thank you so much you’re making my journey on cooking so enjoyable.
I adore my collection of cast iron, I have been cooking with it for many years and always held a love for cooking in cast iron. When my grandmother passed I was allowed to take her collection to add to my own and I love it. I hope to pass on their usage to my children when I pass on.
It doesn’t make him a baby. It makes him decisive in what he likes and can express it to millions of people. The world would be a better place if more people said what they thought instead of what they think others want to hear.
There's this thing that green vegetables do that Angel may regret shunning them... green vegetables help fight bowel cancer, and unfortunately, charcoal steak has those lovely flavor elements that promote bowel cancer. Eat your veggies people. We aren't cats, we are omnivores, we have flat teeth that work on veggies.
I was not a big fan of less common greens, until I ate a steak in a restaurant that had asparagus and a bit of sauce on top of it. It was so good and the asparagus absolutely played a part in the experience. Also at that point I was older than 20 years old so I guess it was a maturing process of a young man. At some point you realize there are more flavors than meat and that they beautifully complement each other.
I finally decided to cook my first steak after watching many of your videos. On the first try I got a perfect medium with an amazing crust. So thanks 🙂
I love watching you and Angel interacting. You two have such a contagious mood. I can watch any guga video and quickly get into a good mood. Thank you for making these videos!
Yes; he would lower the heat in the pan that's not touching the meat, and the fat napalm would add better flavor than olive oil. You can also just skin the bottoms of the stalks of asparagus.
Dude I made a new york strip for my wife and I last night using the first method and it was the absolute best steak I've ever had. Note, for those of you using a shitty electric stove in an apartment, I had to sear each side for another 1 minute each to get it to medium rare. Thanks dude, it was great.
Using an electric stove. How hot did you heat the pan initially? I made some steaks tonight and they were terrible. Couldn’t finish mine. I had the dial halfway on 5. They definitely didn’t get a good sear.
I give it a pan-fry over medium heat with some minced garlic for a minute, then add ¼ cup water or white wine & braise it for 2 minutes over high heat. Comes out tender and flavorful.
Me being 17 and not very interested in grilling and cooking, this makes me want to do this for me and my buddies and of course eat amazing steaks! Great content and love the massive amounts of detail you go into explaining these techniques! Keep it up 👍
I know this is an old video, and you probably won't see this, but, I just made a steak following this guide. I have a long way to go, the crust wasn't as crusty as it could have been, I also used salted butter after seasoning and it was a bit too salty, but, the flavour was absolutely mind-blowing. Hands down the best steak I've ever made, one of the best I've ever tasted.
I only started cooking steaks about a month ago and I used the 4th method just a couple of days ago and it was easily the best steak I’d had. Up until then I didn’t do the overnight part. Let’s just say that I’m the steak man of the house now so thanks Guga. It was watching your videos that made me want to try it!
@@user-ph3ji8gp3p i understand that but no need to mock him. People drink alcohol and it's not healthy. You like what you like and the same goes for dislike.
Me: *eating a spam sandwich with pepperjack and spicy mustard because I drive a semi truck and dont have access to good cooking tools* Also me: *DROOOOOOOOOOOOOLS while watching the video*
Hm. A rusty 2-Dollar carbon steel knife plus a grey slate rock & some elbow grease and you have a very good chef's knife; a steel wheel hub & an old iron grate make for a great improvised BBQ... my cast iron pan came from a flea market and cost me exactly USD 1.50... I bet there are good cooking tools all around you! Start with small modifications to the foods you like - like marinades, sauces or rubs, then move on to stuff like grilling & smoking meat. There is amazing food you can make w/o ever touching a saucepan!
Aussie truckie here, get yourself a 10" cast iron pan, and a portable gas cooker. Look for old used cast iron, and give it a good clean and season it, after a few cooking sessions, it'll be perfect, never scrub it again, just heat up, rinse and wipe clean, the gas cookers here are cheap as chips, $20 for the cooker and $4-5 for a 4 pack of gas cans. When I go through country towns I visit butchers and buy good meat, and cook on the road. The little cookers put out enough heat to make some good steaks, but keep in mind, they don't work well when it's windy. Been doing it for years, and it craps all over any steaks I've ordered while on the road.
Guga if you want Angel to like asparagus try roasting it with garlic and herbs or grilling it after marinating with garlic and lemon and olive oil. Grilled asparagus is a revelation for most people. It's so good compared to any boiled vegetable you get the best textured
Thanks for this. Just cooked up a few t-bones yesterday using a cast iron skillet over a wood fire on my grill. One thing I noticed is that I needed to remove my skillet from the fire for about 30 seconds before adding the butter for the baste to prevent it from burning. This kept my butter nice and brown. The steak was great and the family enjoyed it.
Making some steaks in a cast iron for my buddy and myself for Christmas since I can't see my family. This is the perfect video for helping me do it right! Thank you !
Angel: wouldn’t eat a piece of zucchini for one of Gugas steaks. Me: here’s my life savings, my house, and my car for that 12 ounce choice grade ny strip
Day 85 of requesting Swedish jacuzzi. Please do ”swedish jacuzzi”. Dry age a meat for at least 30days. Then dip in butter/ beef tallow and dry age for 20more days. Please make it happen
@@swedish3758 sounds like a waste of time. I view butter as almost like water. It definitely doesnt permeate meat with the butter flavor. It actually boils the flavor out of meat. Basting is only useful because the butter browns and "sticks" to the meat; it only works at higher heat. I would rather see a blowtorch be used to "burn" the butter onto the surface of the meat in and cool it in many iterations. Cooking is about maximizing the potential of food, not just adding ingredients and additional stages.
Guga, tonight was the first night my dad had let me cook a steak for the family. I had used your 1st method, and now he wants me to teach him. Thank you so much for the incredible experience!!
I love cooking my steaks on cast iron indoors. Like Guga said, step one is to open the windows and step 2 is to have good ventilation. But he left out step 3, temporarily disconnect your smoke detector if you have one in the general area where you are cooking. But if you forget to disconnect it no worries, the smoke detector will remind you. Forget to disconnect enough times and eventually you will remember to do it before you start cooking (speaking from experience). 😏
I have to cover mine almost every time I cook, Haha. My detector is super sensitive. I would forget to reconnect mine if I disconnected it. Mine is on the wall so I just hang a hoodie over it.
Indoor oven cast iron ribeye. My oven runs hot, so I set it to 5/6 it of 10 on the heat. Let my skillet heat up until I see some smoke. 3 mins, 30 secs per side with butter melted already on the pan. Press raw steak down onto the skillet to get good contact. Flip. Press raw side onto skillet again to get good contact. Add knob of butter 1 minute in. Baste top of steak with butter and let finish cooking. Perfect sear and crust and perfect medium rare all the way through.
I never liked asparagus, brussel sprouts, or zucchini. But it always smelled so good. My wife does her brussel sprouts with butter and bacon fat. Finally after 36 years of marriage, the smell told me to try it. All those years lost to some oy the best greens on the grill. Spinach to especially creamed spinach. Being Italian, learning from her mom n grandmother, she knows her way around the kitchen. Me, i have my tricks up my sleeve with the grill. With charcoal, if you want to add flavor n keep the temp down a bit, soak wood in small pieces of hickory, apple, or most cooking wood but take onions chop up n throw, with wood right on the charcoal. Your neighbors will be wondering what they're smelling before the actual meat goes on. I use this mainly for smoking. Just try it with onions on the fire, surprizing how good it smells, n adding a little flavor.just something i do to enhancethe flavor. Wood n onions if smoking, onions only if not. Angel gust doesn't like the texture. His taste buds will change. Just doesn't know what he is missing.
I have done this in the house and my wife freaked out. Entire house was so smokey. After I sear I put on broil for 5 min with butter. Comes out perfect everytime!
No One: Guga: lets eat outside and let the house desmoke!! (i'd really love for you to record that sizzle and play it along the music during the cooking/searing)
Really loving these videos. They are factual and entertaining. I've been cooking steak for years but seeing some of the techniques you use makes me want to try new methods that I hadn't considered before.
i saw this video, tried it out shortly after and never in my life ate a better steak before. it was so tasty, perfectly cooked and melted in your mouth. now i always use this method of making steak
I'm a firm believer that cast iron sear and butter basting with fresh thyme and a couple smashed cloves of fresh garlic is the best way to make almost any steak, and put that brown butter, garlic, and thyme on top while it rests that makes a huge difference in the flavor. I do notice sometimes it seems like I can't get my pan hot enough like Guga mentioned but its an old stove and it usually works great
What type of oil do you use? I tried Guga's recipe yesterday, with Grapeseed and I could never get the temperature hot enough to get the crust I usually get with olive oil. The butter and herbs never got close to burning, so it definitely has a higher boiling point but I have to play with it to get used to the temperature differences.
I relate with Angel so much ahaha Although nowadays when I'm 30 I'm kinda learning to bear the green stuff, cause it's more convenient when with family or at a restaurant not to waste money and so on. And I guess health benefits as well
Thanks Guga! I’ve been watching your channel and have been more and more interested in cooking the perfect steak. Because I live in an apartment and don’t have a grill, I bought a cast iron as an alternative. This helped in showing me the things I’ve been doing wrong! Like.... so many things wrong.
I tried the first one and it was a learning experience. It was one of my first times cooking a steak let alone a ribeye. It was also my first time trying anything from you. I burnt the butter but my sisters said it was delicious so thank you will be using it again.
I'm not Young, i'm not a TH-cam fan, i'm not sitting in front of monitor whole day to watch TH-cam videos, but You Guga, You changed that a lot. Every video You made i watched, every meal You made, i tried to make ( not so successfully for now ), but i want to be like You ( that is a weird statement for someone who is not 15 years old ). And one thing to add - Angel is one of the most funniest guy i have ever watch on any "food making" videos. You two are winning combination for enjoying and laughing, and on top of it - drooling when watching You guys eating things. Thanks and greeting from Croatia
My man!! I'm so glad to stumble across your videos!! Always entertaining, fun and awesome to learn!! Seen how your grills and video had become top notch.. Great Job !!!
I've been watching you on Brian Tsao and Nigle Ng so I knew when I needed to learn how to cook a steak properly, this was the page to show me. Thanks, Guga!
Thanks for dropping in Celsius temperatures as well. It only take you looking up the conversion once, but when 2,000,000 of us do it, it takes quite a while. Keep doing everything you do. I love it. I think that's around 3 weeks of human time saved :)
This man knows how to make the perfect steak, my grandmother used to follow this same method, I remember the most beautiful steaks, the butter is the key here!!! I would love to meet up with this guy and cook with him, it would be my pleasure….
Search it. There are hundreds of videos on TH-cam. Many are cast iron pros. Guga is a sous vide master. Cast iron is not his specialty. Cowboy Kent Rollins is a cast iron pro. I doubt there is anyone on the planet who would be able to teach you better than him about seasoning your skillet.
Hey guga just tried your first recipe and man was that a good steak I’ve butter based steak once before but never have I had one that good you really know what you’re talking about when it comes to classic steak 😂 9/10
This video came at the perfect time for me! I asked my wife for a cast iron pan for Christmas. I've been experimenting with steaks for the past couple weeks. Now I know to try butter basting. Thanks Guga!!
I eat a lot of steaks, almost daily. I'm on keto so I basically just eat meat and salads all day. I always cook my steak, fish or pork on my cast iron skillet. I love cooking cast iron steaks. I use avocado oil for the high heat point. i test out grapeseed oil next
![[TH] 2024 PMSL SEA W2D2 | Fall | เครื่องร้อน พร้อมลุย](http://i.ytimg.com/vi/JO2_bLow_1Y/mqdefault.jpg)
2020 Goals...
1. Cook amazing food!
2. Get Angel to eat veggies 🤣
3. Eating more steak please
but you rarely cook rice with bean 😅 (at least in your video)
3. Get Angel to slow down to better enjoy his food 😂
Hit 5 million subs!
@@jesushealthsave4930 ok thank you for that btw want some steak?
I was raised with the rule that steaks are meant for the grill. Once I was out on my own, about 10 years ago, I started using stainless steel and cast iron. To me, there is no comparison in crust and in taste. I still enjoy the charcoal, but if I'm cooking for me alone, out comes the pan.
I always learned to cook on cast iron and it makes a great steak. I’m trying to learn to use a grill but I’m pretty bad at it
@@spectrumsucks1607 yeah I’m trying to learn how to use the cast iron. Been hit or miss. Got eggs and pancakes down pretty good. I can do over easy, scrambled, omelets. Sometimes I feel I use too much fat. Usually one tablespoon of butter when cooking eggs. But they do come out nice and nothing sticks. But I tried pork tenderloin the other night and it burned to the pan. I spent at least 30 minutes scrubbing it down afterwards. Next morning, the eggs were still not sticking, so I was thankful for that. Did steaks tonight and I feel like they were steamed vs seared. Couldn’t finish mine. Could be that I overcrowded the pan and it wasn’t hot enough. But I had ptsd from the night before that I just didn’t want it to burn stuck to the pan. Cooking on an electric stove btw. I’m afraid to try and get the pan that rip roaring hot in the house.
@@shiestyone1713 I haven't tried eggs in my cast iron in a while..
My electric, metal coil stove burner has a setting of 1-9. One of the last times I tried the egg, I had it set around 4. I guess it was too hot, and the egg whites cooked almost instantly and started bubbling. Those eggs stuck to the pan so badly, it took me forever to clean it. Even when I tried cleaning it with the steam method and coarse salt. I think I ended up reseasoning it.
I usually stick to cooking bacon, gravy, and steaks in it. I do pretty well with the steaks, though I don't cook it like he did in the video. I usually get a good sear on the first side, but the second side usually ends up gray. I'm planning on giving his method in the first clip a try, but I'm afraid the temperature on my stove might be hotter. I also need to get sticks of butter. The "butter" that I have is Blue Bonnet, and when I tried that, it popped and dried up like crazy when the burner was set to around 5.. And only recently I noticed that Blue Bonnet doesn't say "butter" anywhere on the container. So idk if my cast iron is too hot, or if popping because it's not actually real butter.
Did your pork tenderloin have sugar/brown sugar on it? I know that will stick to cast iron.
Thing is.... as I see it.
Once you heat up a cast iron skillet properly.... The thickness and material of it,, holds the heat until there's a real good sear on the meat.
Using lighter material, it cools off too quickly, from the meat, even if it's super hot, and doesn't put a good sear on the meat.
As long as you don't turn down the heat to it, until after you've seared both sides, it will easily seal both sides very nicely.
THEN, you can lower the heat to finish the steak, and the butter (added after the temp lowers), can baste it without burning.
Same
Bro people don’t say this enough but you deserve more recognition for what you do then what you currently get
I can’t cook very well but you inspire me to try cooking’s better
Husayn Mustafa he’s got over a million subs.... how much more recognition can you get?
@@alexmoore4219 10 million? As a start, to reach to 100 million? :)
We're 7 billion on the planet. 100 million would be like 0,7% of all. I'm pretty sure more people eat beef and steaks. And why not learn how to do it from someone if not from one of the very best?
❤
Have you ever read the comments? People say it thousands of times every video lol. You acting like Guga has 1100 subscribers and 22 comments per video lol.
Maybe we should erect a statue in Washington DC and create a national holiday for him. Would that be about right?
Thx Guga! Tomorrow is Father’s Day (I’m 11), and I wanted to surprise my dad with a steak. This really helped me out. (I achieved the PERFECT medium rare). Once again, thx. You deserve so much. Well, have a great day 😊
It can make it R E A L T H I C C
E X T R A T H I C K
😂🤣😂🤣
😂😂😂😂😂
I thought I was tripping when I heard it 😂😂😂
HAHAHHA
Guga : Or rice without beans
Me : *laughs in asian
Lol rice literally originates from Asia. And no Asian eats it with beans normally unless its a special dish.
@@kevinle1140 yeah we rarely use rice with beans
@@kingarthur7051 i mean as a korean we eat a lot of beans with rice
@@harryann1069 I'm an indonesian, we eat rice everyday for breakfast lunch and dinner, and most of them don't have beans
Me: *laughs in Hispanic*
I just cook this steak I followed your instructions to a T. It was the best steak I ever ate in my life. Thank you so much you’re making my journey on cooking so enjoyable.
Guga: “Nothing worse than a boiling steak.”
Wait till the sous vide guy hears about this!
Carson Wilke Strange guy, trys to copy guga
that's not boiling water though.
@@Layarion you just had to be that guy
how long you think till someone says "bUt iTs tHe sAmE gUy"
Bwhahaha
18:25 Just like Hank Hill says
"If the guest doesn't like their steak medium-rare then we politely, yet firmly, ask them to leave" 😂😂
Politely....yet firmly
@@cmonbroitsme absolutely. You are correct. Fixed it.
yah.. But then guga have to start do medium-rare.. those where all medium..
Medium is still ok. Anything more than medium you’re hurting yourself
Rare or nothing.
I adore my collection of cast iron, I have been cooking with it for many years and always held a love for cooking in cast iron. When my grandmother passed I was allowed to take her collection to add to my own and I love it. I hope to pass on their usage to my children when I pass on.
Angel is a baby. can’t even eat asparagus or grilled zucchini😂
It doesn’t make him a baby. It makes him decisive in what he likes and can express it to millions of people. The world would be a better place if more people said what they thought instead of what they think others want to hear.
@@MrAkwaholic hahahaha vegetals are healty, stupid people opposted to it
@@MrAkwaholic No he is a Baby...
There's this thing that green vegetables do that Angel may regret shunning them... green vegetables help fight bowel cancer, and unfortunately, charcoal steak has those lovely flavor elements that promote bowel cancer. Eat your veggies people. We aren't cats, we are omnivores, we have flat teeth that work on veggies.
its simple; no meat till he finishes his veggies.
I cook for everyone in my house and im the middle child they are impressed with my cookin because of you💪🏾❤️
Chile in the middle 🤞
Ey mate Marinate a steak in “Green stuff” (like asparagus ) and give it to Angel please for me I beg youuuuuuu
Lmaoitz Jay for the April Fool’s video!! 🤣🤣🤣
No no you need to stuff the steak with broccoli an cheese.
This is how to give him trust issues
I was not a big fan of less common greens, until I ate a steak in a restaurant that had asparagus and a bit of sauce on top of it. It was so good and the asparagus absolutely played a part in the experience. Also at that point I was older than 20 years old so I guess it was a maturing process of a young man. At some point you realize there are more flavors than meat and that they beautifully complement each other.
I finally decided to cook my first steak after watching many of your videos. On the first try I got a perfect medium with an amazing crust. So thanks 🙂
I love watching you and Angel interacting. You two have such a contagious mood. I can watch any guga video and quickly get into a good mood. Thank you for making these videos!
I like Guga but angel is such a spoiled bratty bitch
Toxix Bob how
@@toxixbob8375 how
Dude, you gotta sear that asparagus too. Man it is sooooo much better from the skillet!!
Yes; he would lower the heat in the pan that's not touching the meat, and the fat napalm would add better flavor than olive oil. You can also just skin the bottoms of the stalks of asparagus.
Melted parm cheese on the asparagus
I was thinking he was going to sear the asparagus!! 😫. But everything else looks good but please don’t boil no damn asparagus
@@lacarlousjackson8 he likes it how he likes it.
I like butter too on it
It's time Guga. I's time for the Waygu jerkey experiment
This.
WHY???? who wants tender jerky? Jerky needs left out of this, it's a snack not a delicious meal>>...
noooooo!!!😭😭😭
time for a well done wagyu that was boiled
Dude I made a new york strip for my wife and I last night using the first method and it was the absolute best steak I've ever had.
Note, for those of you using a shitty electric stove in an apartment, I had to sear each side for another 1 minute each to get it to medium rare.
Thanks dude, it was great.
Using an electric stove. How hot did you heat the pan initially? I made some steaks tonight and they were terrible. Couldn’t finish mine. I had the dial halfway on 5. They definitely didn’t get a good sear.
@@shiestyone1713 most stoves probably have different number dials, but you should have the stove on high
13:30 i felt like i am in a biology sessiom
🤓
8:50 about the asparagus i think grilling it will be more delicious
Agreed
I give it a pan-fry over medium heat with some minced garlic for a minute, then add ¼ cup water or white wine & braise it for 2 minutes over high heat. Comes out tender and flavorful.
Pan fried in the left over butter is amazing
Marinade in olive oil lemon juice and garlic which is amazing
Agreee
Me being 17 and not very interested in grilling and cooking, this makes me want to do this for me and my buddies and of course eat amazing steaks! Great content and love the massive amounts of detail you go into explaining these techniques! Keep it up 👍
@Dinglett probably not lmao
"you can't avoid the smoke"
guga keep that strap on him fr.
Lmao
🤣
"Expect lots of smoke"
I wouldn't step to him the wrong way
Fr fr
I know this is an old video, and you probably won't see this, but, I just made a steak following this guide. I have a long way to go, the crust wasn't as crusty as it could have been, I also used salted butter after seasoning and it was a bit too salty, but, the flavour was absolutely mind-blowing. Hands down the best steak I've ever made, one of the best I've ever tasted.
Good job
I’ll be ur nephew
And I eat the green stuff
LMAOOOO
I only started cooking steaks about a month ago and I used the 4th method just a couple of days ago and it was easily the best steak I’d had.
Up until then I didn’t do the overnight part.
Let’s just say that I’m the steak man of the house now so thanks Guga. It was watching your videos that made me want to try it!
Get angel some chicky nuggies since he has the palette of 6 year old
Seriously how you gunna be a grown man and not like greens!? Lmfao
He stupid
Some people just dont. Your acting more like a 6 year old than him
@@user-ph3ji8gp3p i understand that but no need to mock him. People drink alcohol and it's not healthy. You like what you like and the same goes for dislike.
@@Christopher._M Nah it's immature
not eating asparagus being cooked by guga offends me
Right? You can tell Guga spoils the heck out of his nephew, and the dude can't even be bothered to try a micro-morsel of an asparagus... Grrrr.
Literally a small child... it’s called respect.
Bruh, its a joke in the channel, he probably ate some with his family afterwards
Except for some of the "experiments" episodes.
@@mafianskyt9445 i highly doubt it
God, I wanna taste it all!! Been watching this man for months and I still can't get enough of his cooking!!
Not the biggest veggie eater, but damn Angel needs to grow up. Sometimes veggie can be a star of a dish
I agree it was so cringy watching him childishly embarrass his kind uncle who makes amazing food for him
Yeah.
@@cooketarlton1986 how is that embarrassing his uncle? He just dislikes the taste/texture of (boiled) vegetables. Nothing wrong with that
@@qoisant1015 yea like im okay with seared broccoli (it's actually amazing)but boiled one? No way
@@qoisant1015 its all fun and game for now, but its not gonna be in his 30s, im really concern about that man
"A good man all he needs is some meat and potatoes"
This statement describes Angel perfectly.
Your videos are amazing. Such a technical but simplified breakdown of the science of cooking. I’ve learned a lot from your videos. Thank you!
Me: *eating a spam sandwich with pepperjack and spicy mustard because I drive a semi truck and dont have access to good cooking tools*
Also me: *DROOOOOOOOOOOOOLS while watching the video*
Hm. A rusty 2-Dollar carbon steel knife plus a grey slate rock & some elbow grease and you have a very good chef's knife; a steel wheel hub & an old iron grate make for a great improvised BBQ... my cast iron pan came from a flea market and cost me exactly USD 1.50... I bet there are good cooking tools all around you! Start with small modifications to the foods you like - like marinades, sauces or rubs, then move on to stuff like grilling & smoking meat. There is amazing food you can make w/o ever touching a saucepan!
Run a sous vide in the cab
Aussie truckie here, get yourself a 10" cast iron pan, and a portable gas cooker. Look for old used cast iron, and give it a good clean and season it, after a few cooking sessions, it'll be perfect, never scrub it again, just heat up, rinse and wipe clean, the gas cookers here are cheap as chips, $20 for the cooker and $4-5 for a 4 pack of gas cans.
When I go through country towns I visit butchers and buy good meat, and cook on the road. The little cookers put out enough heat to make some good steaks, but keep in mind, they don't work well when it's windy.
Been doing it for years, and it craps all over any steaks I've ordered while on the road.
My dad takes a instapot with him when he leaves lol but he has a mini fridge too
Not gonna lie, that sandwich sounds kind of good. Even if it is just a spam sandwich lol.
Guga if you want Angel to like asparagus try roasting it with garlic and herbs or grilling it after marinating with garlic and lemon and olive oil. Grilled asparagus is a revelation for most people. It's so good compared to any boiled vegetable you get the best textured
Thanks for this. Just cooked up a few t-bones yesterday using a cast iron skillet over a wood fire on my grill. One thing I noticed is that I needed to remove my skillet from the fire for about 30 seconds before adding the butter for the baste to prevent it from burning. This kept my butter nice and brown. The steak was great and the family enjoyed it.
Making some steaks in a cast iron for my buddy and myself for Christmas since I can't see my family. This is the perfect video for helping me do it right! Thank you !
Angel: wouldn’t eat a piece of zucchini for one of Gugas steaks.
Me: here’s my life savings, my house, and my car for that 12 ounce choice grade ny strip
choice grade xD lolol same
lol learn to cook a steak yourself and you can save all your stuff.
Day 85 of requesting Swedish jacuzzi. Please do ”swedish jacuzzi”. Dry age a meat for at least 30days. Then dip in butter/ beef tallow and dry age for 20more days. Please make it happen
Yes
Guga Foods ❤️❤️❤️❤️❤️
How can you know he isn't already doing that?
@@swedish3758 sounds like a waste of time. I view butter as almost like water. It definitely doesnt permeate meat with the butter flavor. It actually boils the flavor out of meat. Basting is only useful because the butter browns and "sticks" to the meat; it only works at higher heat. I would rather see a blowtorch be used to "burn" the butter onto the surface of the meat in and cool it in many iterations.
Cooking is about maximizing the potential of food, not just adding ingredients and additional stages.
@@nintendoblood4835 Apparently you have not heard of French cooking. Everything about it is adding ingredients and additional stages lol.
Guga, tonight was the first night my dad had let me cook a steak for the family. I had used your 1st method, and now he wants me to teach him. Thank you so much for the incredible experience!!
I love cooking my steaks on cast iron indoors. Like Guga said, step one is to open the windows and step 2 is to have good ventilation. But he left out step 3, temporarily disconnect your smoke detector if you have one in the general area where you are cooking. But if you forget to disconnect it no worries, the smoke detector will remind you. Forget to disconnect enough times and eventually you will remember to do it before you start cooking (speaking from experience). 😏
I have to cover mine almost every time I cook, Haha. My detector is super sensitive. I would forget to reconnect mine if I disconnected it. Mine is on the wall so I just hang a hoodie over it.
**nobody** :
*guga* : _so lesdowit_
"How I Master all CAST IRON STEAKS" cause you're guga man master of steaks
They should give you your own TV show. Very well done, very entertaining and the food looks incredible. Good job dude
Indoor oven cast iron ribeye. My oven runs hot, so I set it to 5/6 it of 10 on the heat. Let my skillet heat up until I see some smoke. 3 mins, 30 secs per side with butter melted already on the pan. Press raw steak down onto the skillet to get good contact. Flip. Press raw side onto skillet again to get good contact. Add knob of butter 1 minute in. Baste top of steak with butter and let finish cooking. Perfect sear and crust and perfect medium rare all the way through.
I never liked asparagus, brussel sprouts, or zucchini. But it always smelled so good. My wife does her brussel sprouts with butter and bacon fat. Finally after 36 years of marriage, the smell told me to try it. All those years lost to some oy the best greens on the grill. Spinach to especially creamed spinach. Being Italian, learning from her mom n grandmother, she knows her way around the kitchen. Me, i have my tricks up my sleeve with the grill. With charcoal, if you want to add flavor n keep the temp down a bit, soak wood in small pieces of hickory, apple, or most cooking wood but take onions chop up n throw, with wood right on the charcoal. Your neighbors will be wondering what they're smelling before the actual meat goes on. I use this mainly for smoking. Just try it with onions on the fire, surprizing how good it smells, n adding a little flavor.just something i do to enhancethe flavor. Wood n onions if smoking, onions only if not. Angel gust doesn't like the texture. His taste buds will change. Just doesn't know what he is missing.
My cast iron at home saw this video and requested meat and charcoal. I comply.
I have done this in the house and my wife freaked out. Entire house was so smokey.
After I sear I put on broil for 5 min with butter. Comes out perfect everytime!
Don't worry about that wife. She won't be with you long. Maybe you're more of a pet person?
No One:
Guga: lets eat outside and let the house desmoke!!
(i'd really love for you to record that sizzle and play it along the music during the cooking/searing)
U guys are HILARIOUS together🤣 Great Video!
Really loving these videos. They are factual and entertaining. I've been cooking steak for years but seeing some of the techniques you use makes me want to try new methods that I hadn't considered before.
i saw this video, tried it out shortly after and never in my life ate a better steak before. it was so tasty, perfectly cooked and melted in your mouth. now i always use this method of making steak
I'm a firm believer that cast iron sear and butter basting with fresh thyme and a couple smashed cloves of fresh garlic is the best way to make almost any steak, and put that brown butter, garlic, and thyme on top while it rests that makes a huge difference in the flavor. I do notice sometimes it seems like I can't get my pan hot enough like Guga mentioned but its an old stove and it usually works great
What type of oil do you use? I tried Guga's recipe yesterday, with Grapeseed and I could never get the temperature hot enough to get the crust I usually get with olive oil. The butter and herbs never got close to burning, so it definitely has a higher boiling point but I have to play with it to get used to the temperature differences.
@@daniel_ukiah hope it helps
I relate with Angel so much ahaha
Although nowadays when I'm 30 I'm kinda learning to bear the green stuff, cause it's more convenient when with family or at a restaurant not to waste money and so on. And I guess health benefits as well
Nobody:
Guga: R E A L T H I C C
yess 😂😂😂😂😂
I like mine
E X T R A T H I C C
im already a master of cast iron steak but god i could watch steak being made forever.
Thanks Guga! I’ve been watching your channel and have been more and more interested in cooking the perfect steak. Because I live in an apartment and don’t have a grill, I bought a cast iron as an alternative. This helped in showing me the things I’ve been doing wrong! Like.... so many things wrong.
Thanks bro I needed this tutorial!!!
There you go Max! Thanks for watching!
Did you sear the steak?
Yes
What did it cost?
Sous Vide Everything
I tried the first one and it was a learning experience. It was one of my first times cooking a steak let alone a ribeye. It was also my first time trying anything from you. I burnt the butter but my sisters said it was delicious so thank you will be using it again.
I'm not Young, i'm not a TH-cam fan, i'm not sitting in front of monitor whole day to watch TH-cam videos, but You Guga, You changed that a lot. Every video You made i watched, every meal You made, i tried to make ( not so successfully for now ), but i want to be like You ( that is a weird statement for someone who is not 15 years old ). And one thing to add - Angel is one of the most funniest guy i have ever watch on any "food making" videos. You two are winning combination for enjoying and laughing, and on top of it - drooling when watching You guys eating things. Thanks and greeting from Croatia
I've been using a stainless steel pan.. then when I'm done, deglaze and make gravy 😃
i do this, but the sear is better on the cast iron.
What kind of heat do you use for the stainless steel pan? I just got a new pan, but it says to only use low or med heat!
Cast iron will ALWAYS give you the best results when cooking.
Sounds good. I’ve used both. Excellent results each time.
Look out; cast iron cult nonsense incoming.
The way Guga says "Taste it" makes me feel some type of way.
Moist?
Wet?
Soggy?
Me certainly do love the “white spectacles.” Nature’s flavor boosters. Me do love.
Cheers for having the asparagus.
Greens really elevate steak to untold levels.
Angel is such a kid! SMH.... no greens, no steak! Problem solved 🤷♂️
@Jaymick Golden fr everyone acting like its a choice to dislike veggies
@@qoisant1015 it is a choice
@@qoisant1015 it is a choice
Jack Parker no it is not your gonna have a short life
@@qoisant1015 some people just dont like the taste
You know they made it when Nord VPN sponsors them
Lol; the VPN that was breached not long ago and didn't alert their customers?
@@madthumbs1564 said the last
lol your dog barking when you said cheers was excellent timing 5:49
Salt curing pulls water soluble protein to the surface of the steak which also enhances the flavor and improves the maillard reaction.
Ok I live 45 minutes away from you. Have done A5, dry age and have been in the SF restaurant industry for 1 3years. Would love to cook off
This must happen
"do not use black butter"
guga 2020
Do not! 😂😂😂
I loled!
Great video but honestly I really appreciate the relationship you have with Angel. You guys are so awesome on camera together.
My man!! I'm so glad to stumble across your videos!! Always entertaining, fun and awesome to learn!! Seen how your grills and video had become top notch.. Great Job !!!
Notification gang :) I never miss a guga video
My people in the HOUSE!
5:41 "it's a small price to pay for salvation"
Everyone needs an uncle that lets you try all the good steaks he makes for the people of YT
I've been watching you on Brian Tsao and Nigle Ng so I knew when I needed to learn how to cook a steak properly, this was the page to show me. Thanks, Guga!
Angel, you're young as you get older you will enjoy...green things.
Graying One or when the dr. says you HAVE to eat them.
I was the same. these days as much as I love a good steak, I like a nice salad to go with it, or in the winter some nice cooked veggies.
Unless he has a developmental disability that prevents him from liking vegetables. I think it's very likely
House Rules :
Angel, eat all your greens...while your steak rests.
No eat greens
No steak...
..
And no black butter
Anyone just absolutely love this channel? Gugu seems like such an amazing guy. I don't even need to comment about the food lol
Thanks for dropping in Celsius temperatures as well. It only take you looking up the conversion once, but when 2,000,000 of us do it, it takes quite a while. Keep doing everything you do. I love it. I think that's around 3 weeks of human time saved :)
Haha perfect timing! I just got my first cast iron pan for Christmas!
That’s a nice gift!
@@GugaFoods where is ninga 👿🥋
Try the chukini with balsamic syrop , olive oil & garlic ! Outstanding bro
This man knows how to make the perfect steak, my grandmother used to follow this same method, I remember the most beautiful steaks, the butter is the key here!!! I would love to meet up with this guy and cook with him, it would be my pleasure….
huge fan of the additional dishes and side dishes you make with the THICC MEAT
The only thing embarrassing is him avoiding it so much. 😂
anyone feeling the same feeeling as me whenever the music came in at 14:32
The sauce is almost perfect, add a small amount of dijon mustard and brandied chanterelles to take it to another level. Guga you are my hero
I love seeing the long commercials with guga and angel, it’s like two videos in one.
now that you showed how to make a perfect steak with a cast iron, can you also show how to season that pan?
Search it. There are hundreds of videos on TH-cam. Many are cast iron pros. Guga is a sous vide master. Cast iron is not his specialty.
Cowboy Kent Rollins is a cast iron pro. I doubt there is anyone on the planet who would be able to teach you better than him about seasoning your skillet.
Steak
Like if you agree
Jimmy Le like
Hey guga just tried your first recipe and man was that a good steak I’ve butter based steak once before but never have I had one that good you really know what you’re talking about when it comes to classic steak 😂 9/10
Lol Guga turned into a scientist with the steak osmosis
How does angel not like greens. He looks so healthy lol
Christian Vance greens aren’t healthy. You’ve been brainwashed. Look up carnivore diet. I have been the most strong and lean on a pure meat diet.
@@tranced6 good to see a fellow carnivore in the chat
He just eats a lot of steak that'll do it
he can like raw vegetables
Angel grabs his fork like a ten year old lol
This video came at the perfect time for me! I asked my wife for a cast iron pan for Christmas. I've been experimenting with steaks for the past couple weeks. Now I know to try butter basting. Thanks Guga!!
GUGA!!! I LOVE YOU!!! your method is AMAZING!!! I have never made such a good steak in my life!!!!!!!!! THANK YOU THANK THANK !!!! YOURE THE BEST!!!!!
2:16 reallllllllllllll thicccccccccc 😂😂😂 I can’t get over the way he said that 😂😂😂
I would eat any greens to have his steaks lol
I eat a lot of steaks, almost daily. I'm on keto so I basically just eat meat and salads all day. I always cook my steak, fish or pork on my cast iron skillet. I love cooking cast iron steaks. I use avocado oil for the high heat point. i test out grapeseed oil next
Gus are you there!? 😂
Sam Smeaton hiya brother