Guga you have helped my cooking anxiety by being a shining example of how easy it really can be. YOU make people wanna try. That is a very special gift that keeps on giving sir. Knowing where to start and all the in between has transformed my outlook and inspired me to go for it ...... Words can't express how much you have helped and entertained us. If you ever open a Cafe or Steakhouse it would be HUGE. Oh .... and thanks for the Uncle Roger episode !!!!! You both are amazing

@iisadragonborn7128

Жыл бұрын

The best improvement to my cooking has been finding guga

@K1SSDABACKAMA

Жыл бұрын

I totally agree, great comment

@sethgaston845

Жыл бұрын

Guga is at least half the reason I can cook a solid steak these days. The last almost 6 years watching him have been so thoroughly educational. Love this dude!

@meljantorresbass2655

Жыл бұрын

Guga is the mythbuster of steaks

@317Beastmode

Жыл бұрын

Sam the Cooking Guy is another channel that's good to watch for a home cook. Def check him out if you haven't already. He keeps it simple and is chill af

These videos that are more education focused with less editing and effects are an *EXCELLENT* addition to the channel. 100% please keep making these!

@peterbatt7169

Жыл бұрын

I agree. Love them

@sethgaston845

Жыл бұрын

I couldn't agree more! He's great at presenting information in a quick, easy-to-understand way, even on longer, live takes.

@alexanderdelvalle5458

Жыл бұрын

Big Facts!

Guga just seems like a really good guy. I feel like behind the scenes he just genuinely has to be a good guy that just loves making food

@TheNeilsalvesen

Жыл бұрын

His family all seem so wholesome and there's such a good relationship between all of them

@BeterBorker

Жыл бұрын

@@TheNeilsalvesen i love watching Guga for this exact reason. Entertainig and wholesome.

@MisterYewToob

Жыл бұрын

personally met him once at my retail job and he was so friendly and kind even told me some sneak peeks on his upcoming videos!

I cannot tell you how many times someone told me "room temp" or "only flip once" and I had to track down your experiment proving them wrong. And now EVERYTHING I have learned in five years of watching this channel summed up in in 8min.. THANK YOU GUGA

@idonargesy8197

Жыл бұрын

those advice unfortunately are very deeply integrated in society

@legendaryjimbob7685

Жыл бұрын

@@idonargesy8197 For reason, because famous chefs like Gordon Ramsay, he is basically always telling people to let the steaks get to room temp before cooking. Millions of people watch it and take it as good advice because they are famous which means they have had to do something right and then they tell it to everyone and boom, its done

@Asksksksk

Жыл бұрын

and the worst part for me is that when you do end up proving them wrong they just make up a new excuse on the spot about room temp steak because they cant handle the truth

@-Devy-

Жыл бұрын

Not saying it necessarily has to be exactly room temp but there is a huge difference between throwing a cold steak on the grill and throwing a cold steak in a frying pan.

@Skrenja

Жыл бұрын

@@-Devy- 100% Agreed. Much harder to cook a steak properly if it's right out of the fridge.

Yup! I love watching people cook that love to cook. It shows. And it tastes better too!

Guga you are not only knowledgable but wholesome and kind. The way you present your information makes people want to get out there and do it. I cant go a single day without drooling over these steaks.

I'm so glad to have discovered your channel. I'm truly grateful. Thank you! Seasoning, dry aging, cooking steak/meats has become a newfound hobby of mine! Thanks to you.

Just discovering your channel and binge watching a lot of your stuff, and I just wanna say that you're so charming and fun to listen to. Super knowledgeable, humble and funny makes for the perfect cooking content. Love it, man

Thank you guga for giving us the knowledge of how to make a proper steak. You have so many videos with such variety, it be hard to imagine anyone not finding value in these videos.

Guga, you're to the point of steak cookery that I think you could host classes for professional cooks on how to up their game. I know you've given me tons of great advice over the last 5 almost 6 years!

Guga is by far the highest authority when it comes to cooking steaks, no argue with that

Happy holidays and thank you for making my cooking better this year

I’m glad that I subbed Guga! Really dig the editing of the vids on this channel the best. A lot of cooking channels on KZread have this very fast paced jump cut style to them and sometimes the information and the why behind things can get lost. I get that viewer retention is important and you gotta get straight to the point there but yeah. Thanks so much for all you’ve done man.

Hey Guga, I can really appreciate the different angle shots of yourself and seeing the video to be more engaging. Thank you for your content.

All I can say is thank you. because of the knowledge you share about steaks, me and my wife had our first ever steak dinner, and it was the best!

Thanks for all the content. You've taught me so much over these last few years. You've changed my life. Thank you Guga and all those who help you with the magic.

Thanks for putting all these tips in a short video for us to come back to if we need. Happy holidays yall

Thank you Guga and team! Merry Christmas!!

Happy holidays Guga, the crew, and everyone else!

I really enjoyed this calmer and more instructional style of video.

Ive been watching your channels since the start of the Pandemic and this is a really good summary of what ive learned from your awesome and informative videos over the past two years ... well done Guga, pls keep on doing some informative videos like this!!!

AWESOME advice! Love your channel because I have learned so much!

I cannot even hear the word steak anymore without thinking about you Guga. And by following you, I have upped my steak game significantly. Love it!

i really appreciate you for existing and making this video

One of the best video! We need more info like this! Thank you! :)

Guga, thank you for being my steak mentor. You've helped me level up my steaks to the point that I would rather have steak at home than at a fancy steakhouse. Last Christmas, my family and friends had a big dinner at Ruth's Chris. I got the filet and it was dry and under seasoned. This Christmas I picked up a picanha and salted it, then cooked it sous vide, 131 degrees for two hours. Finished it by pan searing with butter and garlic. As you put it, it was ~Sensational~. If only I could add pics to my KZread comment!

@donoimdono2702

Жыл бұрын

I agree with you. my wife and I went to a company dinner at ruth's chris. I was underwhelmed, to say the least. my wife said we have better steaks at home. there was only a dozen other people in the place and 10 of us, so it wasn't because they were trying to push out a ton of food all at once to have the quality suffer from frazzled staff. for the price of their meal, I could have bought some wagyus and done way better.

@chriswhinery925

Жыл бұрын

@@donoimdono2702 Yeah I feel like the concept of the steakhouse is a relic from the time before The Internet. Back then a lot of home cooks didn't know what to do with steak and they didn't want to risk buying an expensive piece of meat only to ruin it so they were afraid to try. Now everyone can learn how to cook a steak properly by watching experts on KZread so it's not scary anymore. Of course, this phenomenon also has some downsides, namely that cuts of meat that used to be super cheap because no one knew what to do with them are now expensive since everyone can look up recipes online, but The Internet giveth with one hand and taketh with the other.

@donoimdono2702

Жыл бұрын

@@chriswhinery925 - yup. Especially previously really cheap stuff like short ribs, ox tails, and BBQ cuts like brisket. or even chicken wings for Pete's sake. But then in new england states like maine, lobster used to be poverty pickins that people would be ashamed to serve to guests. Go figure.

Great useful tips man, I like the natural and transparant way you present your view on things. Therefore I find them trustworthy. Kind regards from a BBQ fanatic from the Netherlands. 🤘🏻

Yes! Thank you Guga. I’ve been waiting for this video. I would love to see a Guga steak cooked in real time as well.

Extremely knowledgeable - well done, Guga! You have been very helpful in my steak life!

This is gold in video form. Thanks a lot Guga.

I love how you take your expertise and share your experiences with the world. I've used some of your tips when cooking steak and it vastly improved my cooking. And I am one that loves to cook. Thanks Guga. FYI if your team reads this comment please try dry aging in guava paste.

Excellent video! Thanks for sharing all of your knowledge Guga!

Love this content! Merry Christmas from Colombia amigos!!!

Thanks to watching guga since 2020 i knew all the stuff. Thanks Guga for making me cook perfect steaks the last 3 years :)

I intend to cook some prime steaks for my family on Christmas day - Your videos inspired me to do so, and I continually appreciate all the cooking pointers from you! Happy Holidays, Guga! ❤💚

@ziggybender9125

Жыл бұрын

Sir since it's the holidays I want to spread some joy. Did you know thyme is ridiculously easy to grow? It is, and you could have it on your window sill no problem. Once it's started you can always grow more by planting a cutting right into some dirt. Unfortunately rosemary isn't as easy at all a sprig or two of thyme in the steak oil always goes nicely.

Please don’t stop making videos. I will be real down on life and don’t want to live anymore but these videos make me so happy

When Guga makes a video just on steak knowledge, it’s time to pull out the notebook and listen.

King of the Hill Bobby “what if they want it well done?” Hank “we politely, but firmly ask them to leave.”

@bobby_hill8357

Жыл бұрын

Seems legit

one of the best episode ever. in deep info on how to cook the steak

You have given me so much knowledge in cooking steaks (and some awesome side dishes), and have done so with entertainment, including family and friends. I've been able to impress my friends with my cooking, though I am a novice. My current challenge is turning an eye round into something approaching prime rib roast beef, even if I have to do it with thin slices. I have two chunks that I am brining with Mrs. Braggs Amino (soy sauce) with some garlic and a bit of MSG. They're in for a week, so a New Year's experiment. Planning to do low-and-slow, somewhere around 225F until I get to an internal temp of 120 or so, then cover it with foil and let it rest. I can crust it with a torch. I have no idea if it will work, but it's an experiment, and that's how we learn. Thank you for giving me the confidence to try.

Fab video Gage you have help my cook the pefect steak thanks from Scotland

love watchin u bbq !! very knowledgeable ..thx Guga !

Thank you! I've been saying some of these things for a long time. I take the bone off my ribeyes and save them for a stock. I stopped using pepper before cooking (because know-it-alls said it'll only burn) and have noticed a considerable decline in flavor, I'm going to add it back in because I think you're absolutely right. The cast iron info is great, too. Looking back, I've noticed that I've been having trouble with burning on the cast iron because I was getting it too hot. Great video as always

Guga is awesome. I've learned so much from watching him over the years. Just flat out the best. GOATED!!!

You nailed it GUGA. Brilliant info.

I have completely changed the way I cook steak and thanks to Guga's advice and videos, I've made some pretty amazing steaks (imo anyway 😂) I don't have a grill but I do a reverse sear method from cooking in the oven first than quick sear when it gets up to temp. Perfect medium rare every time with no gray ring around. Thank you Guga for helping me up my steak game

Nailed it on these things. I've been doing these for years myself and got quite a bit down like on the grill I can typically hit medium rare all the time just flip every minute / minute in a half keep an eye out for flare ups. Got a 12 pound A5 ribeye coming next week. Can't wait maybe I should start some dining with Jake videos.

I have always loved your videos, but this one is really GREAT!!!

Very interesting. Thank you for the tips.

Very well said and I always become hungry when I watching your videos. :)

Merry Christmas Guga. Even though I’ll probably never have a wagyu steak, just the description alone is enough to clog my arteries with happiness.

Amazing video! Thank you so much!

Great video as always Guga! A video I'd love to see from you, because I think it'd be super interesting, is a video where you cook a bunch of different cuts of steak (Strip, Ribeye, Skirt, Filet etc etc), and talk about the differences between them, recommended seasonings/cooking methods. That'd be a great, informative video imo.

Because of you my beef game has gone up in a massive way. I just made a compound butter for my Prime rib I am making tomorrow for Christmas. Irish butter, garlic, fresh rosemary, fresh thyme a bit of Himalayan Pink salt and a small amount of fresh ground pepper. This time I am doing it slow and low with a reverse seer where I will ad the compound butter. Funny part is I know what compound butter is now. Thank you and all of your crew that give us amazing content week after week on all of your channels. Merry Christmas or happy what every you celebrate. Cheers!!!

@-Devy-

Жыл бұрын

LMAO! Himalayan pink salt is the biggest scam ever. Mined in Pakistani salt mines and sold mostly as road salt because of its poor quality. Can't believe people are still falling for that crap.

Thank you for saying what needs to be said, agree 100%

That is one excellent video form the God of steak cooking. I knew all of the tips contained in the video, but that's because I've watched hours of Guga's content. It's really nice to have this much knowledge compressed in only 8 minutes!

@sethgaston845

Жыл бұрын

Same. Been watching for nearly 6 years. I somewhat know all these tips off the top of my head. Nice to have a bullet point version of what we've learned over the years, though.

@graken22

Жыл бұрын

@@sethgaston845 WOW you have learned how to cook steaks wrong 6 yrs.

Good stuff, Guga. Love it!

Merry Christmas Guga!!!

You are my hero! Currently below freezing where I live but I’m buying some quality steaks and will try to be a student of your craft.

Very useful! Thanks mate

Your specialized on cooking perfect steaks is simply the best guga 👍🏻 Even your experiment and side dishes are amazing🥩🥓🧀🍔🌮🌭🍟😋🤤

WOOOW....i agree with you on almost everything. I had a long debates with my friends around topics in this video and they always thought that i was wrong...sending them this video defenetly! :)

Awesome video Guga!

Here in South Africa we use open Flames and coal to "grill" our meat. Kameeldoring, Rooikrans, Blue Gum, Black Wattle, and Sekelbos are just a few of the many different types of wood we use. Each having its own distinct flavour, time to burn and they all vary in heat duration too. It's our version of the American barbecue called "Braai".

@bobdillon7832

Жыл бұрын

Here in the states we call that a "Caveman Steak" Some of the best steak I have ever had!! Talk about a killer char!!

@necrotic_taco8702

Жыл бұрын

@@bobdillon7832 oh wow, caveman steak even sounds delicious! 😅 I'll be using that term from now on.

amazing video, thank you Guga! Спасибо

Bro, love your channel!!!!!!! Can’t stop watching!!!!!!!!

You may not be Gordon Ramsey, but you are the Gordon Ramsey for the average person that can't understand methods that he says to use and doesnt make sense or work for us. So thank you Guga, really appreciate it you have helped alot of us to cook better. Thank you.

this is Gold thanks Guga.

The quality and style of the videos on this channel is great.

@einundsiebenziger5488

Жыл бұрын

The quality and style (...) are* great.

Incredible, Guga!! Yes it is true I have never cooked a better steak than after watching your tutorial and videos?!

I'm still learning. Loving it though. Keep the info coming.

I just cooked a killer steak for the family this Christmas.. all thanks to Guga 🙏🏼

OMG your videos always make me hungry, even in the middle of the night after I’ve eaten dinner.

Love all your videos! Keep it up brother

I cannot wait to get your book.

Cool, I've been doing my steaks mostly right. I do like to, at the end, sprinkle with garlic powder and then a pad of butter. I'll flip and do the other side but make sure only to cook the garlic a minute at most. So good.

My opinion is that the cross marks on the steak is only done to decorate the steak and only after you have the desired done-ness

@TheDreamLeaf

Жыл бұрын

Some people like the visuals, therefore cross-mark. Unfortunately, cross-marks = burn marks

@dominicandawg3455

Жыл бұрын

@@TheDreamLeaf while they are burn marks if done properly they are nothing more than a superficial mark. It’s like branding done to wood.

@TheDreamLeaf

Жыл бұрын

@@dominicandawg3455 If you're saying it's possible for the mark to be so superficial as to as to not impart a burn taste, I agree What's effect on health though? Regardless, I also think seeing burn marks (even superficial) as appealling is something one can be conditioned out of. That's what happened when I kept watching Guga vids lol. Now everytime I see cross marks I think 'ew, burns', not 'yummy' 🤣

@dominicandawg3455

Жыл бұрын

@@TheDreamLeaf lmao I can agree with you there 😂😂

I cook amazing steaks thanks to this channel. Been 2 years of nothing but delicious homeruns 👍🏻

I'm here for the Guga rebrand. Merry Christmas and happy holidays everyone! edit: one correction at 4:40 - medium rare is safe for steaks you buy from the super market and sear, yes, but it might not necessarily be safe at lower-end sit-down restaurants because of the possibility that they might've recombined pieces of meat to form steaks using meat glue, meaning exposed surfaces of meat are now inside the cut of steak. It's why I do medium well or well done if I go to certain sit-down restaurants. (this really shouldn't apply to higher end steakhouses). Guga once did a video on meat glue too, for what it's worth.

@sethgaston845

Жыл бұрын

I agree. I just wouldn't order a steak at a place I think is using cuts so cheap they'll be using meat glue cuts.

@brrrrr9999

Жыл бұрын

@@sethgaston845 you're right. Sometimes I don't have a choice when I'm invited to 🌶️TGI Rubybees.

@Asksksksk

Жыл бұрын

100% agree, thats why i usually avoid steaks at lower end restaurants and go for safer options, or i can cook my own steaks for the best experience

Thank you Guga Ramsey on your steak expertise ;)

When grilling on cast iron skillet, or pan: (Sub optimal method, I agree, but sometimes you have no choice), Start the pan as hot as possible. basically let the pan sear the meat to the color you like. Take the steaks off the heat, put butter in the pan, and set the heat to low. The butter will melt and cool down the pan from the residual heat. Now add garlic slices, and thyme to your butter, and add the meat after 30 seconds of cooking the aromatics in the butter. As soon as you add the steaks back, start basting with the aromatic butter, until you have perfect internal temperature. It isn't perfect, but it is the closest I can get to a "real" steak, ie. cooking in a pan ;)

Completely agree with all of this, except 2 things. 1. Salt your steak at least 30 minutes (preferably 1 hour before cooking) OR right before you grill. Salting prior and letting it dissolve and reabsorb is the better way as Guga recommends, but DO NOT salt it within 30 minutes of grilling unless it is right before because the salt will draw out moisture, but it won't have time to re-absord. 2. Test after test indicate you only really need a minimum of 1 minute of rest time for a steak, after that the juice losses are negligibly different. Eat your steak while it's still hot. That being said, I haven't come across a video that covers so many steak-cooking myths so well, great job buddy!

You are the man. I've been cooking steaks my whole life. And have done so much testing and research. You have hit the nail on the head brother. Great job!!! But I'm not getting rid of my perfect grill marks. It's just to visually appealing!!! To each his own.....

Such a good Video. You go Guga !

Dear Sir congratulations, your really did make a change in this world, and you deserve the best compliments. Merry Christmas everyone, and Specially to you Guga.

i just clicked on this video after i put my 3 day dry brine steak from the fridge to wait until it has warmed up a little... but now ill cook the steak and then continue watching it. Thanks Guga!

Guga! I got a Sous Vide machine for Christmas. Solely because of you!

One of my favourite videos so far! You've confirmed my suspicions (turn the steak often) and corrected my assumptions (room temp). Once you get to 1m subscribers, I think you need to open a restaurant...in Auckland, New Zealand!

Great advice! thanks.

Thanks Guga. You’re the best.

Always great content. And I love anything that is debunking myths. What are my favorites is how people think a state that is cooked medium rare when you cut it has blood coming out and they call it bloody. It is so annoying to tell people know that is not blood. You're not eating blood. And when people tell you to rinse and wash your chicken or beef. Come on people. Drive those things out. Season them and get some fire on them!

Best Tips ever! Thanks Guga!👌

Great video! Speaking in support of those of us in the "well done" camp (or at least myself). We don't choose well done because of food safety issues. I prefer the taste and texture when well done. I do admit that it can be more difficult to get a properly well done steak, because many restaurants don't serve a lot of them. However, at a Good steakhouse, they should be able to do it.

I fully agree on seasoning the night before. I season mine and let them sit in a bag in my fridge over night and it makes the inside of the steak taste amazing.

Thanks Guga for the tips!!!! Mostro!!!!

Too many people are afraid of salt and seasonings. I helped my mom (Brasilian) in the kitchen as a kid and onward, and learned a ton about seasoning the food. My dad would make very flavorful meats, but always went well done, which I never copied. I have a side car smoker and the grill area is huge. A single layer of coals works perfect for searing and cooking, without having to move the meat off to the side. Love the information, since one can never learn enough about cooking.

Helpful and informative.... great video...

Great sum-up. I only thing I do different is the flip. I just flip it once. 3-4 minutes in the hot cast iron pan or however long it takes to get the golden brown crust. Flip and baste for another 3-4 minutes. Couldn't be simpler

5:09 I agree. Perfect 'doneness' has nothing to do with time or tenderness, only with internal temperature. Use a thermometer. Tenderness will vary drastically between different cuts, times and cooking methods, but 135f will always be medium rare in beef.

A most excellent instructional video! Thank you Guga. Question: if you want a 135-degree medium rare steak, at what temp do YOU pull it from the grill?