Steak House vs Home Cook - 1000F vs Sous Vide!
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- เผยแพร่เมื่อ 27 ก.ย. 2024
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Today I try a STEAK HOUSE steak and see if it can beat a sous vide steak.
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Combine the two - sous vide the steak and put the crust on it in the pizza oven. Try 10 seconds on the hot griddle and see if that's enough for the crust to form. If not, try slightly longer.
That is what I was thinking Guga should do.
That's definitely the next logical step
I do this but I put the crust on my steaks with Shwank grill at 1,500* it takes about 1.5 min per side.
Sous vide, for the WIN !!
That should have been a third steak itself. It would combine the two cooking techniques in one
its been a long, LOOONG time since they disagreed on something. Actually pleasant to see differing opinions. 10/10 episode
Dry age in a1 sauce-
Sorry to hear that.. may God give you strength in your journey towards a full recovery
@@bheasy1 at least A1 is a steak sauce..
I agree. This gives me more confidence that they are being more honest. One of the reasons I watch Guga.
@@bheasy1 😮😮😅😮😮😮kk😊iñ
Hi guga, at those temperatures wetness actually creates crisp, that's why they rub baguette crust with water when baking to give it extra crisp. As the water vapourises rapidly at those temperatures and creates an insulated pocket of air that is then easier to cook through resulting in localised crisping of the affected areas {in this case, crust}. So no need to pat dry
Nor do you need to pat dry when searing with a flamethrower/weed torch thingy; the liquid evaporates in about 3 seconds.
@@mikegutsch5769 agree, it's just wasting flavour
I have a feeling this video was made so Guga could make a tax write off on a pizza oven LOL
On a good day he should be able to get a tax write off on the steaks too if he can find the right person.
Lmao
I gotta make a steak channel so I can put A5 Wagyu as a tax write off😭
Not you, but people sometimes talk about this as if a deduction is making money. It's not. He's be making more money if the steak was CGI and the Pizza Oven was a plastic prop.
Some times the tax laws serve a valuable purpose.
Man, I just thought about it…but we’ve never really gotten a breakfast episode from Guga. He’s always making the bechamel which is really close to southern white gravy. I wanna see Guga’s take on Gravy and Biscuits! Wouldn’t hurt to get some bacon, pancakes, eggs, ham, Bologna, etc!!
Sous Vide Bologna?! "Angel, Whahchoo thinkaboutit?"
I mean, you can't go wrong with steak and eggs... but yes, the gravy and biscuits along with? Mmm.
This is a sous vide channel, son.
@@hxhdfjifzirstc894 yeah, this one is. But he also has Gugafoods which explores a lot more than just sous vide steaks. 👍
I’m a simple man I see a new GUGA video and I click 👌🏻
I'm a simple man I see a comment with likes and I copy pasta 👌
Angel just said “that’s a good green” 😮😮😮you did it Guga🎉
Just waiting for the day that Guys says, "Now this side dish is ridiculously difficult to make."
Chef Brian’s potato salad and barbecue sauce were pretty complicated haha
Am I the only one who noticed that Guga’s side dishes are always « … easy to make » 😂😂😂
I mean, he's not a chef. Just a dude with a decent home kitchen who likes to eat beef.
Guga! You should try it again. Some one else already said this, but sous vide the steak and FINISH it in the oven for the intense crust. Maybe only like 30-45 seconds per side since it'll already be cooked, though. In theory that should make it tender and juicy, but with a crust better than the flame thrower.
Your channel taught me how to cook the perfect steak. Only problem is, is very rare that I come across a restaurant steak I enjoy these days.
You should go to telegram and talk to that scammer who says you won something, LOLOLOL. Collect your 'prize'.
I think his opinion about the pizza oven steak tasting more beefier, I think is what he said, was bang on. I have had it prepared both ways and I agree. I also loved not that they disagreed but how respectful they were with each other.
5 stars!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
This must be the next experiment, steak in sous vide, cool completely, sear in pizza oven vs the conventional way
I do about the same thing for my steaks.
Red HOT oak wood coals, great sear both sides then indirect till Medium-Well. 1000+ Cast iron... best crust ever.
Yeah Yeah Guga I know... 'overcooked' It's just the way I like my steaks!
What an absolutely amazing couple of channels you have put together here. So much fun.
Guga! I made my very first sous vide steak today! My brother and I both agree it's the best steak we've ever had! Thanks for teaching me how to do it! 😁
Experiment ideas:
-Sous vide vs oven reverse sear (heat steak in oven until desired temp, sear for crust at the end)
-Oven reverse sear low temp vs mid temp vs high temp (225 vs 250 vs 275) - remember when you did the experiment where you use a higher temp water bath for a shorter time? Over probably has similar differences
-Crust test - what "color" crust tastes best? Almost no golden brown/light golden brown/dark golden brown/almost black and lots of char char?
-A long time ago you mentioned a chili recipe?
-If you ever release a chili recipe can we see a chili cheese burger?
-Can you make a better steak sauce than A1?
-We all know we like salt pepper garlic for the control. We all know that Guga's rub exists BUT that seems to be geared more specifically for fish/chicken/pork. Can we come up with a smokey steak specific rub? Maybe something with onion and MSG?
Guga! Do it Peter Luger style! Slice the steak after the first 2 sears, and add a herb buter over the top and sear in the pizza oven until desired temp
A little trick for you in the future. If you want the foil to actually radiate the heat back towards the food, you have to use the shiny side towards the food and the dull side towards you. If the dull side is towards the food, the heat escapes the foil easily.
GUGA! PLEASE! 🙏🏻 Preheat your cast iron AS you preheat your oven! To prevent cracking the iron!
I sous Vide my steaks then cook them in my Shwank grill at 1,500* For the best of both worlds. Highly recommend it. I cook the steak 1.5 min on both sides for a great crust and because its already Sous Vide, its the perfect temp inside.
That char on the pasta looks so good!
Here's one to add to your experiments..pork belly wellington.. I pulled one off via stove and will smoke one at some point as well.. do to potential temp issues I really had to be on the ball
Next step is to Sous Vide and give a pizza oven crust instead of the gas torch. Just 30 seconds crust
Man oh man I love that classic music when you give those beautiful steaks a nice sear
Stopped at 7:18 and lols. Priorities ftw.
Got a notification about contacting your telegram profile for some short list contest winner. Is that spam? If not, what is your telegram name?
Guga in 2040: So we have sous vide Angel gellemen (later) phenomenal
Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open the bag up again before you sous vide it. Would be interesting to see
I know everyone thinks they use foil correctly but they don't. Place the shiny side towards the food. It is shiny to reflect the heat back towards the food.
Hey just a word of advice from experience: with your pizza oven that close to a window you could stress crack the glass from the heating and cooling... might want to find a better location =)
hey guga, u should try if the steak is better if you sear it before sous vide. maybe sear before and after sous vide
Guga has opened my eyes to Sous Vide, I've become somewhat obsessed with it. Can you do some "Offset smoked, Sous Vide cooked, Torched" experiments? I'm trying to decide the balance between smoke & sous on Prime Rib for Xmas, like a real mind blower for flavor and tenderness.
I only watch youtube for food videos, these days. Between yourself and Max, Guga, I wait tooth and nail for your new videos. I get that sick endorphin rush when I see a newly uploaded video from you two. Would love to see more collaborations between you guys!
Though, honestly, I only found Max through your videos, Guga! Thanks so much for all the time and effort you put into these, this is my favorite channel. Much love, brother!
This just made me want you to make different levels of steak on pizza to see which cut works best in that application
What if you sous vide the steak and then finished it off in the 1000° pizza oven? Best of both worlds maybe?
Guga, you have to get a salamander, tiny little oven but 1.2k Celsius! Used them pretty much daily when I worked in kitchens
For those who don't live in America:
1000 Fahrenheit = 537 °C
A pizza oven seems the best way to perfect the Black and Blue style
Did sous vide steak last night...
Agree, 100% one of the best ways to do it.
Guga, Knorr's cheese with herbs would be amazing steak seasoning.
That mornay sauce is amazing! I never thought to use bacon sauce for it!
Pepper seeds hold no spice kids. If you didn't know now you do. All the spice is in the oils and the white placenta/pulp area of a pepper
Have you done a video on post vs pre searing with sous vide? Maybe a 3rd steak with both sears.
try pineapple tenderizing on wagyu and cooking rice in beef tallow
Sorry Guga, dry brining is not an example of osmosis like regular brining. Osmosis is the diffusion of water back and forth through a semi-permeable membrane, from higher moisture content to lower moisture content until equilibrium is reached, i.e. wet brining hydrates the muscle tissue whereas the dry brining begins to dessicate it.
1000F Oven method probably work if you want to cook a lot of steaks quickly.... Not for 1-3 pieces only
Guga gotta do the Peter Luger method, get your crust , slice and toss back in the oven to finish, maybe use some butter
Your videos always make my mouth water!
I know a guy who has a portable wood-fired oven that he uses to serve pizza at Renaissance Faires. I should ask him to try this in between pizzas at his next event.
Time to sous vide a steak and finish it off in the 1000 pizza oven! 🎉
I did not expect that pizza oven steak to be cooked as much as it was.
You can have the best of both worlds by Sous Viding the steaks first, and finishing on the Caveman Infrared Streak Grill (1500F)
It's 537,778 °C guys, if you wonder.
I Sous Vide my steaks and finish them in my Ooni 16 pizza oven, it doen't get to 1K F however. I might have put some of the reserved Bacon grease on the steak before cooking.
You should try making some sous vide steaks and sear them into the pizza oven. I've done it to sear before a 24 hs sous vide bath and it worked like a charm.
If you regularly use your pizza oven for pizza or steak it will take on additional flavors and might even end up in the long run make your steaks taste more interesting, just food for thought
If you make a steak on sous vide with less inside temperature and instead a torch, put on your pizza oven. Its the best crust you can have
how about sous vide followed by a 20-30 second sear in the pizza oven?
Guga - "Start with a lil bit of bacon"
Also Guga - Puts in an entire side of bacon
**Guga cooks steak** ...Nice!
**Guga cooks side dish** ...Whips out notepad!!
Gotta look into the tornado oven like subways and 7 elevens have. 1000°+ I've cooked steak in then while working over nights. Comes out perfect in less then a minute
You should try a video of comparing having a crust before or after using sousvide om it and try it
Yeah, I'm very strapped on time. Let me buy myself a 1000 deg C oven coz there's no way I already have that in my backyard.
I would love to try cooking the sous vide steak in the pizza oven for 30 to 45 seconds per side. I bet that would result in magic.
Guga casually handling a 1000f baking tray without gloves? Seems legit
I sear my steaks and then broil them on a cast iron skillet @ 520° for between 1-2 minutes per side for perfect rare to medium rare
Almost reminds me of a "black and blue" steak, where you cook it so quickly that the outside is charred but the inside is nearly raw.
The way Angel said juicy reminded me of a certain shadow warrior from Cuba.
Hope you guys come back together one day for a reunion episode
Love the head-smack montage.
It called Pittsburgh steak
Cooked over the steel furnaces during the workers breaks nice and fast
That pizza oven is one FINE piece!
I completely agree with Guga. 🙂
I would like to see if there is a difference between wrapping the tray with foil, vs wrapping a single steak with foil. This should keep some of the juice in.
Guga please samyang buldak hot sauce steak please
That side dish looks amazing!
Guga is definitely enjoying his new toys.
Dry age steak in mustard and a pork loin in mustard
Test flamethrower alternatives,like the oven or hydrogen and acetylene torchs.
I worked in a restaurant right out of highschool that had a huge homemade brick pizza oven. It would get so hot that I'd reach into it and it was so hot it would burn my arm hair and cook my skin so it looks like I was always tan even in the middle of winter
You always finish sv steaks with fire, but i winder if other ways to finish it wont be better. For example searing it with laser, something like rust cleaning laser for even coverage, or using electricity to sear it. Or maybe try if there is difference between using fire, lpg and cng as fire source.
can you try dry aging in minced garlic?
Guga please try a Sous Vide steak with using supper hot charcoal to put the crust on it?
Sous Vide then crust it in the pizza oven next!
Now I want to see Guga do a lava experiment.... and make the steak tasty unlike other food scientists
Guga, Been a regular watcher of your videos for years. How long do you let the steaks when they come out of the sous vide before you torch them?
Am I the only one fast forwarding through the side dish so the other steak doesn’t get cold 😅?
And here I thought it was an April fools video and nope, it was delivered properly!
Guga, you must try nutmeg on that type of sauce, this is the way.
Randomize when you taste the control. It's biased otherwise, especially if you taste a hot food control first. Of course the experiment isn't as tender if it sits for 10 extra minutes...
Other people: I have this great new pizza oven that can actually reach 1000 degrees. Let me invite some friends over and have a great pizza party!
Guga: THOUSAND. DEGREE. STEAK.
😂😂
Nope, sou vide is too expensive and continuously buying bags. No I'm not a tree hugger but it's just too expensive. I'd prefer a regular wood/ hard lump charcoal for cooking. That pasta is definitely amazing, I've done it before and guga isn't lying..it really is delicious!
That pizza oven is no joke !
I m french. You made a Mornay sauce, Béchamel + cheese
You put the foil on backwards when letting the 1000F steaks rest, Guga. Shiny side should be facing the heat.
Hey look Angel likes green stuff!
Day 4 of recommending filipino style grilled chicken called chicken inasal.
You must not forget the chicken oil in the white rice + dipping sauce (chili+ calamansi + soy sauce)
I would like to see the sous vide steak with the 1000 degree pizza oven finish - but its basically the same as flaming it at the end.. sous vide is hard to beat
So the total was steakhouse versus home cook at 1000° versus sous vide, where was the steakhouse at?
As a fellow certified vegetable hater, I have to agree with Angel. Jalapeños just hit different