Best way to Cook TOMAHAWK Steak SOUS VIDE!

Today we all get special steak, but not any steak. We cook and eat TOMAHAWK steaks! These are BIG BOYS and I mean HUGE. Since I have 3 of them I decide to do an experiment with them. So I am searing the all 3 different ways. One with the old favorite Clarified butter, another one on the charcoal grill and lastly the champion of all champions the FLAMETHOWER! Yes, you better believe it.
HOW TO COOK TOMAHAWK STEAKS SOUS VIDE
I cooked it for 3hrs @ (135°F / 57.2°C)
Tomahawk Steaks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
INGREDIENTS * I used for this sous vide cook.
3 Huge Tomahawk steaks
Salt, Pepper, Garlic Powder and Fresh Thyme.
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@tjdreyer]

Definitely looked like option A & option B raised the temp of the steak a lot compared to option C. I've sous vide a tomahawk like that at 128 so it gives me a little more room to do a charcoal chimney starter sear and not end up Medium. Great video guys. On a side note, you guys taught me to sous vide so all my friends thank you for their steak dinners lately!

[@EliasReda]

Guga is really a fun guy to be around, he's a very kind, positive, upbeat spirit.

[@sauravshroff427]

The flamethrower is probably so good because it sears so quickly that the entire inside says perfectly cooked and tender. The other searing methods are obviously really really good, but since they take longer, they cook the steak more which makes it a bit less tender (especailly because you are baiscally cooking the steak twice).

[@superdav1968]

Wow. 154,000 subscribers. Couldn't happen to a nicer bunch of guys. so happy for you and I wish you all of the success you can handle! Keep up the good work.

[@nguyen4566]

6 years later, 1.98 million.

[@draozin]

Number C, that’s my favorite number

[@matthewmitchell642]

Pedro henrique I caught that as well

[@giovanniflores6637]

04:28

[@NoHandle44]

I like how, instead of correcting themselves to please the fans, they just double down on the joke.

[@iztokblazevic4164]

Great as always,... I bought my first Tomahawk steak yesterday, aged for 14 days and well be another week on ageing process and I'll be doing it this weekend,...

[@ice2hotlord]

Guga the flame thrower allows for it to sear quicker without increasing the internal temp. With the butter and grill the internal temperature increase. You need to check and steaks internal temperature and ensure all are at the same temperature to come to the best conclusion.

[@csharpewalls]

Dam you guys, I love a tomahawk Ribeye, lucky for me as a retired Plumber I own a propane flame thrower. My Birthday is May 3rd, guess what I’m making myself. Thanks once again.

[@brandonleung2470]

Chris Walls happy early birthday enjoy yourself a nice birthday tomahawk

[@kidnebhagalandson7487]

Enjoy, man!

[@whipasnaper]

If your a plumber you could build your own sous vide machine

[@csharpewalls]

Javier Hernandez happy birthday wise choice my friend.

Chris Walls thank you and i would say happy birthday as well but I got the memory of a SLC nand so I'll come back on the 3rd to be proper.

[@giovyricci9719]

Thanks to the editor for turning down the volume when you screamed! :D

[@Shaun.Stephens]

If only! That microphone level is set way too high. It's clipping everytime they scream like girls.

[@bobs63]

My Flamethrower arrives tomorrow, cooking Tomahawk steaks this weekend and I can't wait, thanks for the inspiration

[@Jordan-vf6cw]

How did it go? I'm trying the same in the next 2 weeks. How much time did you torch sear each side of the steak ? Thanks

[@rodsaccon]

I don't know what I like more, the cooking...or the camaraderie! Lol, you guy's are amazing.

[@nabby1973]

I'd love to see a comparison between the flamethrower/SEARZALL steak and a dirty steak (when it is seared directly on the white hot coals, with no grate). Keep ups the awesome work, guys!

[@YY-wu7et]

I feel like I wasted so much time watching steak videos and learning a hundred different ways to cook a steak when all I had to do was buy a sous vide machine and a flamethrower.

[@nickbillirakis4726]

Men nothing better than soups vide

[@JimN5QL]

Glad to see the flamethrower back in action and even works good on fried eggs!

[@daclimer]

Production quality is really great! Really like the new touches and attention to detail. Balanced use of Slow-mo

[@dahveed284]

The champion is also the fastest way to char them. 15 seconds or so per side. Fastest, easiest and tastiest. Clearly a winner.

[@Radian327]

Flame thrower will always provide the best searing because it is intense and a fast sear. Tip to those starting to use it. One of the things that makes it so good is the flame is so large it can totally engulf the meat being seared. Make sure you have a big searing rack that is well elevated so the flames can wrap around the meat and not damage what the rack sits on. I put mine elevated on my grill with the grill off. Then "Flame on!"

[@texasc5123]

flamethrower vs lump charcoal chimney

[@Lamski3]

Yes please. Guga show us which is better in the next video.

[@pepepepepe33]

I was hoping they were going to do that anyways. Throwing it on the grill over charcoal seems to just be a waste of time. Always will overcook the edge.

[@SupremeJudge]

They did the chimney already unless you are referring to the handheld salamander where the bottom of the chimney is cut out then yes, please make a video comparison.

[@justinregino6115]

The letter C steak is the first cut of the ribeye. You can tell by the size of the cap on it. The other two ribeyes B/I have almost no cap at all. (Most tender piece is the cap, not the eye)

[@SUPERMILKPOTATOES]

I think what makes the flame thrower so good is how fast it sears the stake with the other methods the meat starts to cook as it takes longer to sear.

[@mycosporum]

Cold grate method vs flamethrower vs handheld broiler PLEASE Guga!

[@KarlosCanon]

You can't beat the flamethrower. I love it!

[@mycosporum]

The first two look more cooked. Maybe if you cook them a little less (110 F) to compensate, because they spend more time in their particular searing method due to the less amount of heat. Again, thank you guys for making my weeks better. Obligado/gracias. One more thing... Isn't that "too juicy" for ninjas taste? I remember he liked his steak less juicy from the cooking time video.

[@pjpororo323]

Hey Guga thanks bro for sharing and making me so hungry! I am trying my 1st Tomahawk BUT I don't have a flametorch of that size!!

[@Threedog1963]

I guess the reason the flamethrower worked better is you got the sear done in far less time than the charcoal or butter sear and it didn't cook the steak any more than the sous vide did. I don't have a flamethrower, so I'll use garlic, smoked jalapeno compound butter for the sear.

[@865TN]

The quality of your videos keep getting better and better

[@chefriz5486]

I love the new music!! Great steaks! BTW guys, I just Sous Vide my first steak the other night. It was a bone in prime rib. I cooked it for 2 hours at 130 with just S&P and garlic powder. I used my broiler to get a nice sear on them. When I took my first bite i started to laugh and almost had a tear come to my eye. It changed my whole perspective on cooking a perfect steak. Thanks for all the great videos.

[@jedombrowski]

I’ve an idea: a while ago you guys tried the spaghetti/meatballs in sous vide. Why not try doing more “full meals in a bag” experiments? beef bourguignon, ossabucco, pasta bolognese, casseroles, soups, etc.? Stuff that gets better when it sits together a while.

[@StretchyDeath]

It looks like you cooked in the butter for waaaaay too long. The brown rim went really deep. Also, ignore the "Number A/B/C" critics. I think it's hilarious.

[@KodierungHerz]

These guys always make the same mistake. Cast iron, charcoal, flamethrower and so on are all going to cook the steak in different ways, you MUST modify the time and temperature in your sous vide accordingly. Those first two steaks are obviously overcooked!

[@lordhelix2760]

PaxetLux A- is over cooked, B- WAY to over cooked, C-the crust looks way to burnt to me

[@kkim5000]

it looks like the pan in which the butter was cooked was too small, so it didn't get an even sear as fast and it had to spend more time in the pan to get proper color on it.

[@Albertojedi]

@@KodierungHerz Not everybody likes raw meat🙄🙄

[@raytran6400]

Oh my goodness I've been waiting for this for a long time. Blessed!!!!

[@marcus8923]

I wanna buy a sous vide so badly, these videos showed me how awesome it can be.

[@dunnmeiertv8943]

Greetings from Germany. Nice Channel. I am always curious about the results of your amazing experiments. Stay the way you are! Good job!

[@Jcaburianhimself]

I know I’m not the only one who turns the volume down before Ninja says “Deeeeeeeeeeliciousss!” Lol clipping audio! Another awesome video guys🙂

[@christophergouveia6989]

love the songs used on your videos !

[@HTCWUH8FBZB]

You should try an experiment for steak, marinated overnight (with salt pepper garlic powder) vs no sit overnight

[@codeman55555]

You guys should try sous viding steak with rendered lard in the bag next

[@millerirvin4701]

I’ll definitely try this if I can get my hands on a sous vide, flamethrower, and a tomahawk ribeye

[@kestane313]

My diet is crying because of you.

[@Flamester43]

I want to see the cold grate vs flamethrower experiment.

[@eko153]

Try cooking the steaks at lower temperature for rare then use charcoal and butter method to sear

[@nopressurecookingshow4062]

I love love love love this video the best in the world love that show I am a great admirer of y’all

[@RyanMonty]

Was so disappointed when I heard the different searing music...then the torch came and I'm like YESSSS!!!! lol

[@SEANRMZ]

nice guys, I have try the C technic. thanks guys

[@thejones16]

After learning about the flame thrower from your channel, I can't return to my previous searing methods...the flame thrower is just that good. Why do you even mess with the Searzalls - the flame thrower reigns supreme!

[@nikanora97]

Try to have a higher temperature on your butter and grill, if you get done at the same time as with the flamethrower I think there will be no difference. I think it is possible to do it with a grill, but hard with oil.

[@josh77poe54]

How about doing a test where you season 1 steak like you usually do with salt, pepper & garlic powder & then doing a few other steaks seasoned with different off the shelf bottled steak seasonings (examples - Grill Mates Montreal Steak Seasoning, Grill Mates Steak Rub, Emerils Steak Rub, Webber Steak Sesoning, or whatever is popular in your area.) So we can see if the store bought, premixed steak seasoning are worth the money or is the regular seasoning better.

[@segoi11]

Visually, I was immediately drawn to number "C." That looked goooooooooddddd. Less cooked than the other two. So hungry.

[@tinytim8173]

I like that new song you're using for searing

[@diogoappraisal]

Hey Guga, come visit the island of Kauai and film a show here doing some Hawaiian delicacies sous vide style. Falamos Portuguese tambem. Aloha de Hawaii!!!

[@William_Q16]

Your videos deserve much much much more views. Nicely made.

[@Konsciouz_]

Guga, you should use the leftover juice from the meat and add some flour to the meat to thicken it and use it as a side sauce for the meat

[@FireWaterCooking]

Love cooking Sous vide and Grilling! my favorite way to cook!

[@meikos7091]

should take the winner from all the TENDERIZING EXPERIMENT on both channels . Another one grill vs SOUS VIDE.

[@Wiruzz1]

Should try make Pulled Pork Sous Vide!! Would really like to know how it is

[@FrankOnline007]

Imo nothing beats the smokeyness from charcoal. You'd have to adjust time/temps from sous vide accordingly

[@mulletATheart]

The flamethrower is always entertaining, but I'd rather see the Searzall in your tests. I think a lot of us are more likely to consider purchasing a blowtorch than a flamethrower.

[@JasonRauschelbach]

The flamethrower link is broken guys I went to Amazon and it says the link is broken I need the flamethrower. Thank you so much guys I love your videos.

[@VinhLe-yj4no]

I love your videos! Keep up the great ideas!

[@paulstallings1177]

Plans to sous vide my first picanha this weekend :). I had to buy and breakdown a whole cryo-vac'd top sirloin to get it. I'm really looking forward to it, seeing as you guys won't shut up about picanha, I just had to try it myself. I'll let you know how it turns out.

[@darrenlyddieth5770]

I have the searzall and the chimney starter and the are awsome, but the flamethrower is totally illegal in australia, apparently if you try to import it, they confiscate it, no questions.

[@hanoitripper1809]

I love your videos. I’m not eating red meat very much but I can get the experience here

[@dototftvortic7708]

You guys should do dry aged A5 Kobe steak

[@jarchiec]

I live on a farm in North Texas so we have plenty of room to make the flamethrower a regular method.

[@jarchiec]

Oh yeah we use the flamethrower often

[@DiggyDax92]

Excellent. One of my new favorite videos! Also! Would to see a baked beans and bacon chunk video

[@heimerisbae5433]

LOVED the ending!!

[@Paisteboy]

Great results guys. The steaks look amazing! All I use is the flamethrower. I'm about to sear some 2" steaks in a few minutes! 129 Degrees for 2 hours.

[@Masterfighterx]

5:48 and Ninja turned into a little kid :-D Love you guys :-D

[@kinjapleb4228]

Guga, are you going to try the broiling method with Sous Vide?

[@Csc5csc5]

Watching this on 4/20 at .75 speed gives the appropriate effect. Mmmmmm, food.

[@zKayaz]

I dont have sous vide equipment or the searing torch, could you show us an alternative method to cooking it by boiling or pan fying?

[@packdemon]

At home, I usually put butter on my steaks and then torch them with my flamethrower. Without butter it's just not tender (or tasty) enough for me. I've tried side by side comparison in a blind taste test with all of my family members, and they all agree.

[@CTde110]

Every time its the champ!

[@swordfish060288]

Great video guys.

[@vinim6530]

Guga, video of how to modify the torch plz

[@RByrne]

Just got 2 nice ones..a prime and an american wagyu. Cooking the prime today.

[@diegoromero5]

Amazing! Greetings from Costa Rica

[@MrJondon76]

Looks really good, but I think you need to put the flamethrower against the “cold grate technique”. Guess there will be another steak in your future!

[@HenningLangheim]

You should test the chimney starter against the flamethrower :D

[@BruceWayne-jk1lr]

Guga try sealing with the flamethrower before AND after sous vide! It might seal the meat so it keep the juices even more!

[@kinjapleb4228]

He tried searing first with the lamb leg and also the prime rib, but in both cases, they said that pre-searing was not a good idea, I think its going to be the same with the flamethrower.

[@giofugazz]

Guga finally learned how to use butter properly

[@mcmc7746]

SV@128*, charcoal directly over a chimney to increase the heat and sear ; )

[@FabledHeroes3351]

Ah man I had one of these on my birthday it was seared on both sides and then smoked for three hours season with Montreal, Garlic and Soy Sauce So freaking delicious 🤤

[@SousVideEverything]

That is the perfect birthday GIFT!

[@FabledHeroes3351]

Sous Vide Everything Damn right

[@Papillon_2010]

You guys are so much fun

[@joshcordova9413]

Thanks for doing request!! God bless you guys!

[@asriapes]

Guga, I'm curious.. Are there any difference if searing the steak with usual butane torch vs searzall heating lamp?

[@markobe08]

I did it. Was careful with the distance and it turned out good.

[@pedropestana7981]

I love your videos pls keep doing them

[@Krispykashew]

Try cooking them at a lower temp compared to the flame seared one. That way you can see if its the over cooking that happens.

[@giacomoli1187]

Hey Guga, i absolutely love your videos, just one small favor, is it possible to include in your introduction a small part telling us what part of the animal the meat comes from as I am always curious. Thank you!

[@ionutciupag6935]

by the way i really enjoy watching you guys

[@aprilialover125]

This video is SO F**KING GOOD! Seriously though. What kind of flamethrower/torch are you using and how many BTUs is it? Can you make a more in depth video on exactly how to use it? Where to buy, safety precautions, propane tanks, price and tips and tricks on how to avoid torch taste and so forth?? Thanks Guga! Great video!!

[@stevebrown263]

Guga, et al, you guys have made other food videos a waste of time. If the other guys would just LEARN from your example of how to entertain, present the food, speed up the video where possible, and edit out the dull bits, they might compete. For now, YOU GUYS ARE THE KINGS of food videos! Thanks so much for providing this great resource of information on Sous Vide and grilling. "Love you," my brothers!

[@rlrec9850]

How high do you think the heat is on your charcoal? We use a big green egg and sear the steaks at 650*. We haven't bought a flame thrower, partly because of space, we full time RV, so space is a minimum. I feel like a Weber grill is only around 400*.

[@AC-wl7ve]

i have to wonder if the first 2 are cooking too long. the 3rd one is just a quick blast to crisp it up and it stays nice and rare. i know when i cook a steak in a pan or on a grill its pretty much done by the time i have the crust i want on it.

[@blzurd4792]

Jeez they looked crazy good.

[@jside108]

Can you do a video about water evaporation on long cooks like 24 to 48 hour cooks? Do you just use a lid ? How do I make one for my water circulator? Or do you use foil , plastic wrap or ping pong balls ? Thanks in advance if you do make this video!!!

[@BassFishing8247]

Is that the fresh thyme that is garnished on top of the steaks at the end

[@judsonkr]

The production quality of your videos is phenomenal.

[@Fishingbayarea]

i need to buy a flamethrower now

[@adamrutkowski4654]

On your Guga Foods channel, you forewent the sous vide and compared wood vs charcoal. Which do you prefer- charcoal or flame-thrower??

[@DaTrooch]

Gorgeous cook on those Tommies brother. Mmm mmm mmm. Finally done traveling.....gotta catch up on my SVE!!!

[@SousVideEverything]

That was a long trip brother. We all miss you bro. 🤘🤘🤘