I never eat at STEAKHOUSES but this one is different

[@ignacionavarro5624]

Guga has a fridge full of the finest cuts of meat in the world. Also Guga: salt is way too expensive

[@eloerch7]

Hahaha, its super easy tho 😘

[@leadgindairy3709]

but that meat makes him money back, the salt does not! lol

[@stsbmu7169]

He meant salt n bae

[@sublanYT]

@stsbmu7169 no he didn't he talked about real salt 7:29

[@swit1905]

Haha true, but fr pre-seasoning steaks with Maldon is hella expensive and in my opinion an unnecessary flex

[@abnr1983]

Guga, you should definitely do a follow up video by going to that steakhouse! 😁

[@PacificAsgard]

probably bring Nick with you as well so can see how he likes it

[@DavidPetrovich108]

Absolutely!

[@RussellWA11]

still waiting for this to happen

[@EricKöhn]

Actually the Chateaubriand is/can be both. Middle and Head of the Tenderloin. But you're right, the middle is oftentimes used for it, because it's considered the better part of the Tenderloin.

[@genslug]

Chateaubriand is typically for two, so the head piece is used more commonly for that.

[@void.reality]

The Chateaubriand is traditionally the head. I don't know why it has shifted to being the middle over time - perhaps because the term sounds fancy, and the middle is objectively the best part of the tenderloin. But this just illustrates why KZbinrs are mostly entertainers, not educators.

[@yoslauda4714]

What a replies everyone.... Nice information and corrections about the misconception on the video🔥🔥🔥

[@LagMasterSam]

Are there any "steak educators" on KZbin that would never have an incomplete understanding of terminology? Even in highly technical fields, people have disagreements about what things are called.@@void.reality

[@simonwood1260]

it is one of those things that has changed with the adoption of "pure" terms in Europe to generic ones in the rest of the world. Chateaubriand originally was a cooking technique for the fillet in France but now in France and the rest of Europe it is the tapered head of the fillet and known here as the best part of the fillet. In other parts of the world they use any part of the fillet that is big enough for two. Personally, I think the head of the fillet has a more buttery texture when cooked traditionally

[@707ridah]

Guga your reactions made my day, you and a few other I watch to get a laugh and some fresh ideas. My mother got diagnosed with stage 4 cancer and in my spare time I do experiments with food and as a chef for 20yrs it's a honor to watch your channel grow and get attention. Thank you

[@ericbradley7327]

My wife and I spent the weekend in NYC last Feb and had dinner at Hawksmoor. It was fantastic! We split the dry aged sirloin, beef tallow fries, brussel sprouts, and bread pudding for desert. I would highly recommend! Expensive but not ridiculous, with drinks and tip under 350

[@nickgeorgiou7770]

Yes but how much more would it have been if you had 2 dry aged sirloins?

[@dawsonje]

@@nickgeorgiou7770it would hav even more than 350. That’s not the point. This is a high end steak house, need to have the budget for it

[@joelpolanco731]

That’s fantastic. Thank you for sharing. I will travel to NYC for the first time to experience this.

[@seppiluthold5014]

I live in NYC and have been going to Hawksmoore since they opened. They are incredible. I have had the Chateaubriand and it was amazing. I also had the bone in ribeye. That was great as well. The whole menu is really good. However usually I just sit in the bar area, for drinks and a burger(has bone marrow in it). If im treating myself a steak. They have a fantastic cocktail program. Drinks are really on point and sometimes I go just for those and a snack.

[@NYCfrankie]

Same native New Yorker from Bensonhurst Brooklyn born and raised we really are lucky with the food options and the quality here in NYC I've only been to hawksmoor half dozen times but they are incredible

[@negative6442]

How pricey is it? New Yorker here as well who hasn't yet had the pleasure of going to a steakhouse lol

[@keithfisher756]

​@negative6442 after looking at the menue online. If you're having drinks and appetizers. You should plan on spending $150.00 per person. Plus, tip.

[@negative6442]

@@keithfisher756 about what I expected

[@CommonToaster]

@@keithfisher756 in Italy for that price you get a 2 stars Michelin restaurant

[@TheThinker____]

starting to believe that steak mastery comes with the hair loss

[@armunz9741]

When you're not worrying about how your hair looks, you'll have more time to master the art of cooking a steak.

[@yondaekodirman9179]

🤣🤣🤣🤣

[@chandolomite]

I actually laughed out loud, good one!

[@myautobiographyafanfic1413]

I think Guga did a Keeps sponsorship. Trying to keep his edge I guess.

[@RedboRF]

so Im on a halfway to perfection now

[@torrickhan9965]

Hey Guga, please do a video with mamau as a guest, we miss him!

[@hanj31]

He’s got a baby I think that’s why he’s not in videos these days

[@Nvlutey27]

Bring the baby too!@@hanj31

[@coldas]

@@hanj31 man still can eat a nice stake once in a while

[@leadgindairy3709]

ouch! @@coldas

[@ericcrites5827]

I gasped then busted out laughing when Guga freaked out when the chef cut the fat off of the picanha.

[@isodorwilliams5999]

Cool zone and hot zone is what i learnt from you, I can’t believe the difference it makes …Thanx Guga

[@krislong9338]

Great explanations about grass-fed vs grain-finished, I am familiar but I bet a lot of people were enlightened and the way you describe it gives me some nice context.

[@MonkeyLong]

Eaten in about six of their restaurants in London and NYC - always as good as it looks. Top desserts and cocktails too!

[@BreonNagy]

I'm actually going to a steakhouse tonight for my birthday. One of the best I've ever been to.

[@ShirtlessLuke2]

Happy Birthday! Mine’s coming up on the 10th! December Brothers 🥳

[@big2753]

Happy bday

[@vladimir520]

Happy birthday!

[@whodatSean]

Happy birthday! Please reply with the results of your bday steakhouse expedition!

[@areichental]

Happy bday dude!

[@RickStewartCS]

Hi Guga. Took my two daughters, and our host in NYC to Hawksmore. They originate from UK. It was a wonderful experience. Service was phenomenol. Food was great. Very Expensive. But was worth it. So many restaurant experiences are kind of expensive and food you could make better at home. Hawksmoore you cannot make better at home. The food quality level you cannot duplicate. It is so very hard to get real prime steaks at home.

[@CKxperience]

Need expensive equipment

[@romanduran4829]

The thing that got me making steaks and got me to start cooking in general was having a good steak. It was 50 bucks and I figured I can save money if I just make it myself. After watching like 20 videos on how to cook a steak I started making them and it’s been a great journey

[@shadow_realm47]

It's a more rewarding experience to cook for yourself/family than going to a restaurant.

[@DubbleA22]

I was at Hawksmoor 2 weeks ago. It definitely lived up to expectations. Phenomenal steakhouse with a beautiful dining room.

[@LordWiseWolf]

7:19 one tip I saw for salt is weigh your steak and then put 1% to like 1.4% of the weight in salt, then dry brine overnight. That way it’s always perfectly seasoned the same. So like 500 grams steak gets 5 to 7 grams of salt. Started doing this and it’s been perfect. Update. Senpai Kai 9000 is where I saw the salt tip.

[@leadgindairy3709]

thanks

[@BoHorn]

Senpai Kai is an embarrassment to cooking but yes, its a good tip

[@LiefLayer]

that's the great thing about grams... you cannot make stupid mistake with salt even if you use fine salt if you know how much grams to use.... while the volumetric thing in US is just imprecise... There is no way to really know if you are doing it good with volumetric measurements, especially with salt since every salt (even coarse salt) is different.

[@tanikokishimoto1604]

Only if you prefer your beef that salty.

[@ljutko7]

​@@tanikokishimoto1604lol 🤡

[@TheHitsubasa]

Seeing Guga basically reenact the “PANIK! Kalm” meme during the picanha part 💀

[@wowjunkie73]

Hawksmoor at Flatiron is my favorite steakhouse in the city! You gotta try the potted beef and for a steak that rump steak is a nice change and the flavor is just wow!

[@juliom7113]

I went to this steakhouse 3 weeks ago in NYC...it was AMAZING! The level of detail from the steaks to the drinks.. was awesome. Porterhouse & Chateu served family style, try the fries cooked in beef tallow.

[@sinori008]

What is the place called?

[@pascalwagner6896]

@@sinori008 id say hawksmoor maybe

[@tapashe9239]

The fries sound amazing!

[@juliom7113]

They are@@tapashe9239

[@outcastp23]

@@pascalwagner6896 covering a restuarant and not putting the name anywhere in thethumbnail/description/comment? He does however have a thousand amazon affliate links, it's all about the money.

[@FroggyNight]

@2:36 I actually choked on my coffee laughing. My word. I was just as shocked as Guga.

[@fhertlein]

I laughed out loud with the picanha WTF reaction. Probably the nicest review Guga has ever done.

[@Gremlack13]

I’ve watched this video twice before and love to see how they do their craft. I love the eater channel. Also, you , guga, have taught me well how to up my steak grilling game. The wife and I don’t like steaks anywhere else but what we make at home. Thank you.

[@slowsteadysqueeze4246]

I'd watched this interview about this steakhouse before but it was fun to hear Guga's reaction to it.

[@noahmccombs1762]

Guga, your reaction to this video is always my reaction to yours!! Definitely put a smile on my face!!

[@SilverFoxCooking]

Great video Guga. I would love to see you do a video of a Brazilian Steakhouse. I know a few people that have gone, and the experience sounds amazing.

[@humphreychiu]

I have been to various Hawksmoor in London. Their steaks are always top quality. It is the full restaurant experience you want, not just the steak. Their triple cooked chips (fries) is excellent! And if they brought it over to the US, their version of English classic Sticky Toffee Pudding is irresistible. The only less than stellar thing I’ve had from Hawksmoor is their Sunday roast. Beef was good but roast potatoes not as good as their triple cooked chips and the big Yorkshire pudding is a bit too dry.

[@unLUCKY95]

I often find roast potatoes underwhelming in restaurants. I think it may be because the perfect way to do them simply takes too long and takes too much care to do in that setting. When I do them I parboil them in beef broth, let them steam, rough them up a bit, then put them into a pre-heated roasting tray with plenty of goose fat, baste them and then cook them at 180c for around 50 minutes, taking them out every 10-15 minutes to turn them to cook evenly, then I pour out most of the fat and give them another 10 minutes to really crisp up before tossing them in rosemary salt... it's so good, but a busy restaurant simply doesn't have the time to do that for every batch of roast potatoes.

[@mattbutcher3634]

They do a great old fashioned too ☺️

[@Munners1983]

@@unLUCKY95absolutely, cooking en masse roast potatoes doesn’t work. The best you will ever have will come from a home.

[@brucelee5576]

Traditionally the Chateaubriand is taken from the front large end so the chef is correct , but nowadays it just means double portion cut.

[@James_D.]

I thought Guga was working in the #1 Steakhouse in N.Y and not just reacting to it. 😞

[@RYTF5]

This is how all the videos are on this channel lol.

[@HaiFisch_TV]

This is the second time he click baited in the title. I'm a huge Guga fan, but this is just disappointing

[@LawzyDog]

Yep clickbate bs...

[@JaghataiK]

His home IS the best steakhouse 😅

[@yaraduardo1287]

​@@HaiFisch_TVnothing bad with clickbaiting in my opinion. He's got a channel to take care of and people to pay. As long as he does not start scamming people like a lot of streamers/youtubers do. It's all good.

[@timli1830]

Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!

[@KartavyaL1]

jesus dude

[@donovandeysel2569]

Guga, It's French cooking terms, chateau is the head, middle is the Fillet and Tournedos, tail is the mignon

[@TheTKPizza]

I am from Germany and here, the rump has always been one of the most popular (and quite expensive) cuts of beef. I am surprised, that it took the US so long to appreciate it.

[@VanjaJimmyIvosevic]

hey Guga and the team! I'm from Serbia, a huge food enthusiast and hedonist, also a huge fan for the master of the meat (that is Guga for sure). I've watched your Istanbul video and I immediately realized you should come to Serbia and try our traditional food - heavily Turkish influenced but unique in terms of simplicity of seasoning, yet maximum flavour. I'm sure it would broaden your perspective in possibilities! take care man!

[@scrib4lex]

Ive been several times. Excellent restaurant in general. Guga, you would appreciate that as much attention is paid to making delicious sides and appetizers as steaks!

[@zorroinhell5549]

I truly enjoy your videos. With that said Grass Fed Beef is better for human consumption than grain-fed.

[@JohnFang0820]

I live a few blocks away from Hawksmoor in NYC, and I go pretty much monthly. Must try if you visit the city!

[@patrykkapustynski9348]

Guga, the middle isnt chateaubriand, that is the filet mignon, chateau is the head. BUT for some bizzare reason, only in the US you guys call it different

[@Zorg1776]

Interesting. Good to know

[@richardreveles3561]

1:41 every restaurant knew these cuts and many home cook’s before you mentioned it .. relaxed

[@Nyan4Eon]

This guy is the most honest youtuber I know of, if he says something is good I believe him.

[@josephmedeiros3611]

Thank you Guga for making one of the best cooking stakes UTUBE Videos with all of the difference, way of cooking and preparing awesome to you and your staff keep jamming and rocking yessah. Happy Holidays to you all.

[@kiphome1]

Guga, I was lucky enough to go here on a recent trip to NYC. The food was excellent although my steak, a 14 oz New York strip, came out a little over done (medium more than medium rare). The Sdies were to die for and the drinks menu was off the hook. My wife daughter didn't have steaks but the inlaws had the rump steak prix fix menu and it was exactly as expected, flavorful but a bit chewy. However, all loved their food. Highly recommend you making the trip!

[@dennist.8210]

Hey Guga! I personally haven't been there but I've passed it many times. My cousin has actually gone, about two years ago and he had a wonderful experience! Heck, if you're ever in the area you should try it! It'd be amazing if one day I'm passing by the area and see you outside, haha. Cheers!

[@theheyseed]

I watched this video the other day. They seem to be the pros we all want. I hope Guga makes a visit and gives us a review.

[@j4ck3t]

Picanha is still very cheap here in The Netherlands, It is 1/3 the price of normal steaks sometimes even only 1/4! Good pick, always!

[@feliggs]

Chateau Briand is served in two courses with a different sidedish. The reason is: because the head of the filet has two different part of meat. The tender middlepart for the first. course with potato gratin, and the tougher part for the second one with whatever you like, Guga. The part in the middle is called Beef-Steak. Beef-Steak comes after the Mignons, Tournedos and the Stroganoff. Stroganoff is the smallest part and is used for slices to make this beautiful dish with sour creme and paprika.

[@MsPango123]

I would love to see Guga review steaks from different steakhouses. I mean who better to review them than him.

[@leadgindairy3709]

The description guy

[@IvIidnight]

Can't remember the last time I could AFFORD to eat at a Texas Roadhouse, let alone a fancy one!

[@dietermellaerts]

I also tried making grillmarks in the past just because I saw chefs do it. I never was a fan of it and 1lso thought you got less flavor. Glad Guga learned me I'm on the right track💪 also got a sous vide last year from my wife❤

[@teddymartinii1979]

Guga, I have a lot of British cooking friends, and they name cuts of beef differently than we do. And, it gets even more complicated when you look at Australian/New Zealand cuts of beef. It took me a while, but I now have a pretty good memory for what the equivalent cuts are in all three areas.

[@scottloder7976]

you got me eating the picanya I love it . next is to try wagyu picunya

[@johnpenner2632]

Until a few tears ago I had no idea that the sirloin cap was called a picanha, I only knew it as" that really good piece at the top that has a grain running the other way". I have always loved it and like Guga says , leave that fat cap alone!!!

[@jaisonbiagini5239]

Hey Guga, I have a suggestion for you that I think you will like. It is a little time-consuming to do but you could probably do a large batch to use. I take fresh garlic, chop it up fairly small and then dehydrated in my dehydrator and load it into a pepper to use on my steaks. I think it taste a lot better than garlic powder give it a try. You can cut the pieces slightly bigger than peppercorns.

[@jaisonbiagini5239]

I should’ve said this. You don’t have to put it on a rack. You can just put it in a container and stir it up every few hours definitely on a fairly lower temperature maybe 160° I usually just put it in a nonstick baking pan. My air fryer holds a 13 x 9 pan so I can do a lot and it stores for a long time because of course it’s dehydrated in an airtight container

[@diceymaan]

He is correct about the Chateaubriand, it's the cut from the front of the tenderloin. That's how the French originally made it and how it has been known in Europe ever since. This is something that the cooks from the US messed up and that's why in the USA most steakhouses make Chateaubriand wrong.

[@TRPLD]

In Germany (at least Baden Wurttemberg) we eat a lot of the same cut as Picanha is. It is called Rostbraten (roast joint(? I think)) and is typically served medium or medium rare, topped with either crispy onions or (my preference) deliciously jammy onions (slowly cooked in the juices of the beef and finished with red wine and either demiglace or beef stock and thickened). It is absolutely freaking amazing!

[@robinyoutube7862]

I‘m asking my wife about this in the morning. 😬

[@r09d98]

I might be wrong here, but I'm quite sure Rostbraten is rump steak, seen in the video at 2:09. Picanha is a different muscle in the rump (rump cap), you can see they separated it around 1:33, and the rump steaks are cut from the other parts of the rump. If someone is cutting steaks from the entire rump piece, you might get the 'picanha' part in the middle, but it's really an entirely different piece of meat when prepared on its own.

[@deputyvillageidiot]

Dr. Guga shouldn’t be so quick to forgive. Sure, the fat should be cut out for steak tartare, but what a waste to use the picanha for that. Talk about using a Ferrari to deliver newspapers, there are other cuts that can be used for steak tartare. The top sirloin comes to mind-isn’t there a part that remains after cutting out and saving the picanha?-as an ideal, lean cut for this, but still very tender when minced. What about the top round, which is used for roast beef and is kind of dry and lean but still tender enough when minced? Why would you take the best fat cap on the cow and turn it into a lean cut when you can use other lean cuts?

[@mweilmuenster]

I am eating there on July 20th. Very pumped.....

[@meggiemcguire8114]

Thank you for another awesome video! I love what you do, bro!

[@vielrichardson3506]

As a Brit I first went to their restaurant in Covent Garden, London years ago. It was OUTSTANDING then and still is now. Also I respectfully disagree with you in the grain fed / Grass fed debate. The fact that it rains so much over here but that we also have warm summers gives us really, really good grass. A fully grass fed Aberdeen Angus steak from a cow from good heard is extraordinary. Do yourself a favour and make sure you go try them out. Even better hop across the Pond to the UK and try a steak where it all started. It will be worth every mile!! Love the channel!

[@beaudryadventures6785]

I have been using Worcestershire sauce my whole life. My father used it all the time, Italian dressing, clubhouse Montreal steak spice and Worcestershire sauce👌

[@dawsonje]

Guga - this is one of my go to spots when in NYC. It’s not perfect, but does most things correctly. Their NY strip is great.

[@owm1560]

Picanha in british butchers is just the top of your rump steak (it doesnt get cut off the rump)

[@ericmorrison278]

Guga! I was just diagnosed with Alpha-Gal Syndrome (Im now allergic to red meat) today but that wont stop me from enjoying your videos. Keep crusing it so I have yummy-looking steaks that could kill me to look at.

[@Starkiller5121]

I've seen that steakhouse video so many times, I just love steak and seeing what they do is amazing and makes me mouth water. 🤤

[@michaeld2662]

I’ve been to many steakhouses in NYC over the years; Keen’s, Porterhouse, Peter Luger, Sparks, Strip House, Double Eagle and a few others. Very expensive but worth it for a special event or splurge. Keen’s and Sparks were my favorites. Highly recommended.

[@airchie2]

I went to the original Restaurant in London Spitalfields I think in 2007. My cousin lived near there and I fancied a steak so we just looked online at what was nearby. Hawksmoor popped up and when we got there it was fully booked but we luckily got seats at the bar. Stunning cocktails, lovely wine and obviously, 10/10, highly-recommendable steaks! :D Went a few more times since then, once in their Seven Dials restaurant and always amazing food. Now, after watching this, I know why. :)

[@2Wheels_NYC]

Shout out to Fogo and Captain Ron! Living in England for a bit, I can honestly say the quality of product is generally better. I love NYC / UK mash up here! I'll have to go now! Excellent review Guga!

[@jonydickson123]

I will eat Gugas steak any day of the week. Eaten in some of the finest steak houses and I can tell you Guga nails it ever time. Only tasted with my eyes, maybe one day Guga will invite me😁

[@BangTheRocksTogether]

This is my favourite restaurant video. I'm looking forward to this...

[@adamchurch8264]

I went there with my wife this summer after watching their video. Such a cool spot. Had the bone in ribeye, the marrow, and fries. Beautiful meal.

[@Lord_englishgent]

This is the Hawksmoor, its become a small chain now in the UK, But I go there regularly (Air Street, London) Amazing steak, and bone marrow is in everything, from the mash potato to the gravy, and is unreal!

[@Nic-tu1zt]

I buy 2 Porterhouse's season them S&P a little Butter and plate them till room temperature. Grill for 4 minutes each side on high. Fresh Vegetables and serve with a good IPA . 😊

[@dzlifetruth]

I’m not a grill master (on paper) or certified butcher and I knew this 💀🙃 6:35

[@Nathan_Coley]

Guga is his own 🥩 house.🔥🔥

[@jstewlly4747]

Eater and guga are the only Anerican cooking shows i watch BFRS and Mark are foerign mostly And i agree GUGA STARTED US PICANA RISE

[@shamirpatel3569]

Hawksmoor especially the ones in the uk are really excellent for the experience as they do incredible drinks as well as incredible food. If you ever happen to be in London, Guga definitely visit one of the hawksmoors as some still do the legendary hawksmoor full English breakfast. Their sticky toffee pudding is incredible as all their desserts

[@chrisyoung9653]

From the UK and a 16oz rump steak is usually around £6 from cheap shops. Seems like a good price

[@chuffsie]

It can't be the picanha though. It simply can't be.

[@chrisyoung9653]

@@chuffsie Picanha the cut taken from the top of the rump also called the rump cover or rump cap. A rump steak is what's left. Not quite as tender but exact same taste

[@chuffsie]

@@chrisyoung9653 I thought something like this might be the fact, but there is no equivalence. A rump steak, in the UK, isn't flavourful, unless bought from a butcher with a reputation to uphold. i.e. Not Asda. I have however had a £50 Rump "joint" from Waitrose.....and we can agree.

[@chuffsie]

@@chrisyoung9653 And why do UK supermarkets only sell steak 1.5 cm thick. Arseholes. Even then they call them "thick cut" Da Fuk.

[@chrisyoung9653]

@@chuffsie yea. The more your willing to pay the better grade you will get but the cheap steaks can be pretty good if you know what to look for in the store like marbling thickness ect

[@KeithChegwin24]

Hawksmoor Dublin is my local steakhouse, we try to go at least twice a month. Fantastic steaks and service.

[@Ruteru01]

is it just me or the executive chef looks like voldemort hmmm @5:47

[@Mat-eq8mk]

Hawksmoor run the best steakhouses in the UK. They run proper charcoal grills and serve every cut you can imagine. Great cocktails too. Would love to visit the New York one.

[@camren505]

Guga I don’t question your knowledge and skill, but these dudes will forget more about cooking then you’ll ever know, with love and peace ✌🏻

[@parrotinc]

What the fff…I take everything back. We forgive you guga

[@bojrgensen7965]

Dear Guga, I am a child of the sixties and I can assure you that in the seventies and the eighties picanha or culotte as its known here in Denmark were the favorite 'Sunday roast' - for a good reason - we agree it's great!! Back then we would cook it whole in a hot oven until medium rare, seasoned only with salt and pepper.

[@adventuresandvacations4947]

I think its time for guga to do a nyc/jersey food tour

[@jmaros15]

Finishing on grain feed gives a fowl gamey smell and flavour to the beef and I can pick it 10 out of 10 times. I'll take the grass finished or grass fed all day every day.

[@derpizzadieb]

Picana is basically a pretty old cut in germany known as the Tafelspitz, just that the Tafelspitz has the fat cap and the silverskin beneath it removed

[@KelbaughJAK]

You should do a collab with SORTEDfood out of London, I"m 100% sure Jamie would love to take you to Hawksmoor.

[@allenhenderson6138]

The chateaubriand can be either from the middle but usually the head of that tenderloin, the “three piece part” is the most expensive part you’re ruining your yield by trimming off that head piece price wise. Start from the head and work your way back and use the tail for trimming to maximize yield and profit

[@matdryz]

As an ex Londoner I can highly recommend Hawksmoor - amazing steaks, quite pricy, but definitely worth it! And their beef tallow fries are so great!

[@wrathiron]

I used to live in London and Hawksmoore was my favorite place, scallops and the the bone marrow is a must

[@blxxdhxvnd3513]

4:18 guga: "get a REAL flamethrower" *pulls out flammenwerfer 35*

[@andyelliott3198]

Chateaubriand is the supposed to be the head of the Tenderloin. The middle length of the loin is were the Filet-mignon's come from. Down the sides of the loin is the chain and at the end is the tail.

[@MrKmoconne]

I remember my mother would serve a cut of steak that would have a small ring of marrow bone. I loved it as a kid.

[@cornpop3159]

There is the 7 bone Steak. A cut for the medium well to well done crowd. But its more a triangle/oval than a ring. But a ring sounds like a Leg Shank. Which is a roast, and delicious. If your mama made that cut into a medium rare steak, and not a braised roast..... Your mother is a wizard and we should all stop pretending what we know anything and listen to only the Grand Master that birthed you

[@plectrumura]

I would love to see you go to Charley’s or Bern’s here in Florida. I know Bern’s raises their own cattle so everything is super fresh and Charley’s is the place that made me realize how important the choice of firewood is because of how it can make the crust better or worse.

[@JeffChapa]

If Guga says it you can take that to the bank, he's got a 1,000 steak cooking credit rating Thank You Guga you taught me volumes about steak I hope Santa brings you a wagyu picaña ❤😂

[@charlesr.8159]

Guga has had many wagyu picanha a number of times. Might as well give him a holy cow.

[@gigsnsht]

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.[1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.

[@Gladiator1972]

I'm with you, Guga, ever since I've started cooking (grilling, sous vide, smoking) my own steaks/meats, I don't like going to steakhouses for steak because it's never as good as home and super $$$$$

[@flano4111]

Hawksmoor opened there first Irish location recently in dublin and it’s phenomenal they put so much care into every dish

[@joedennehy386]

I agree with guga on the Picanha, but its been known as the rump cap in New Zealand, and ive been enjoying it for 40 years

[@pippi7144]

I’ve been there very good.. Great atmosphere good quality food doesn’t blow you away but you don’t leave there feeling unsatisfied. Excellent service.

[@owendougherty3212]

In culinary school, it was taught to use the head as the château. You trimmed the silver skin, tuss it roast it and slice it