What's the best way to GRILL the perfect STEAK? | Guga Foods

[@WesNumber1]

I actually did the dry brining recently, and Guga is not lying when he says salt brining makes the steaks taste better.

[@stevenarreola7106]

Wow your so smart

[@iasyama1999]

@@stevenarreola7106 why so angry

[@justforfun2238]

@@iasyama1999 so smart

[@stevenarreola7106]

thicktac so smart

[@jcers]

Big agree

[@philodice]

Guga, I was a vegetarian for 15 years. You taught me how to cook steak again. My health came back. I lost weight. I'm much happier. Those meat free years were a huge missed steak.

[@oceanwaves83]

Were you able to digest the steak immediately or did it take weeks before your body regained the necessary enzymes to digest it properly? Or, does this only happen to vegans? I guess it depends completely on what kind of vegetarian you are?

[@philodice]

@@oceanwaves83 I had to ease into it. It took months to adapt to my current high fat, low carb way of eating. I had to use kefir, kombucha, apple cider vinegar, and enzymes. Now I can digest like a champion.

[@interconnectedmysticalflyi130]

Sucks to forget doesn’t it?

[@NathanKervin]

Nice pun

[@interconnectedmysticalflyi130]

@@NathanKervin nice ny strip

[@mantapval]

Why does everything he cook is so mouthwatering.

[@whathanul5798]

Well there are a few fails from his experiment episodes.

[@mantapval]

​@@whathanul5798 REALLY!? I didnt know that.

[@theusernameicoodfind]

Really good camera work

[@ordelian7795]

@@mantapval Look up him dry aging every meat. you'll see a couple of nasty ones.

[@imwithstupid086]

@@mantapval You should also see his pineapple tenderizing experiment.

[@brianjacob383]

Love it. Slight mistake. 350 for 25 minutes, and 250 for 60 minutes in the "small description text" during the taste test with Angel. Solid bro. Made me a believer in charcoal grilling. Picked up some A5 ribeye, and some 45 day dry aged bone in ribeye from a local spot Meat & Bone, and can't wait to grill.

[@Silentbucket]

no wonder its was lil confusing! thank you for clear it up ey

[@willwiens1485]

I would love a live stream/filming of your entire grilling process. Just showing how many times you flip, how long you leave it on there, how long you let the rest before cutting in. Love the channel Guga!

[@vikingdrift]

He has a video on that

[@gregr28]

I did my fist dry brine and low/slow reverse sear over the weekend. It was so good I almost cried. Next up is to try the pineapple. Love your videos so much!

[@JoseLopez-dd4mp]

Careful don’t marinade too long with pineapple, it’s enzymes will turn your steak to mush!

[@Womper2]

Do you think Guga listens to his grilling music while he's like doing taxes and stuff?

[@MarcosAmparo]

I think he listens to ad free music a Playlist.

[@eltiolavara9]

no he'd burn the taxes

[@oneblacksun]

Accidentally dry ages his taxes and his house goes on mortgage.

[@redacted5035]

You think he DOESN'T? 😂

[@Womper2]

@@eltiolavara9 "I know they don't look that good right now but watch THIS"

[@KarTheGamer]

Guga: So what steak are we doing for our next video Angel: I think you've done videos about everything Guga: Well.. Angel: Oh god Guga: "I dry aged my nephew for 30 days"

[@mnih9458]

Lol

[@ellyroslina5468]

If im not wrong guga when do dry age is 35 days

[@gozetaph2133]

lol

[@vincentv.berchem2085]

Let’s dew it!

[@jaethencarl6700]

35

[@raditiyavalendeto4112]

My cheetos tastes better when i'm watching this.

[@RigoOXx]

Dry aged cheetos

[@luciotheofilohaloho3849]

@@RigoOXx lmaooo

[@raditiyavalendeto4112]

@@RigoOXx dry aged cheetos is table salt

[@stevenarreola7106]

Raditiya Valendeto drey age Cheetos in a salt play cooked for 10 hours

[@raditiyavalendeto4112]

@@stevenarreola7106 and sous vided

[@LownSlowBasics]

I absolutely love a 30 second flip method over a hot fire or cast iron pan, or even on some upside down grill grates. I would love to hear all of your thoughts on this! I have a Wagyu steak video showing this easy method for anyone interested.

[@yellowlemonPenguin]

I love that Guga is so passionate about steak, without being a snob about it like a lot of other people. That closing statement about enjoying what you like really resonated with me.

[@danteshammer]

thats why we love guga. come here for grilling temp tips and he throws in a recipe for bacon shot glasses we never even knew was going to be apart of this

[@koi-fesh]

i hate guga

[@michaelireland1138]

I love the voice over... It's like he's laying in bed next to me whispering cooking steps at me in deep baritones while I fall sleep

[@biggslim316]

😂😂😂

[@rir8652]

Please no why did u do that now you just scarred me for life

[@Banana-ot8eq]

Please...stop... actually stop

[@beelzebuddha]

THANK YOU, GUGA. This is exactly the video I needed to bring my steak grilling to the next level. I didn't realize that reverse searing took that long on the grill -- I usually get impatient thinking I did something wrong and then jump to direct heat. I'll plan for a longer time indirectly cooking it from now on. Thanks again!!

[@bradhughes613]

checking the internal temp with a thermometer is the best way to go, even if its a cheap one from the super market and not a fancy wireless one. Leave it alone until you hit that desired temp and then give it a sear. Checking with a thermometer increased my consistency 1000%.

[@valvenator]

@@bradhughes613 I would definitely go for an instant read type. You can get one on Amazon for around 25 to 30 bucks.

[@aakash7414]

I'm amazed by the amount of steak science Guga knows. Hats off!!!

[@maisiem4314]

You have elevated my steak cooking. Always look forward to your uploads!

[@diananuttman8291]

Guga! I tried wagyu for the first time tonight! I used your method of reverse sear on the grill and it was BOMB! I served it with a grilled lobster tail, roasted veggies, garlic toast, and garlic butter on the side...best dinner I've cooked in a long time! Thank you for your expert advice and fun videos, and for introducing me to Grand Western Steaks! Keep up the terrific work!

[@blackout8777]

cap

[@Passionforfoodrecipes]

I sin-*SEARLY* love the color he got on those stakes! I'd make more steak puns, but it's a rare medium well done.

[@thenecrons100]

Thank you for this, Guga! Probably the best KZbin channel!!!

[@danielaviles5514]

Guga, I think there was a editing mistake, you have on the right corner that the 350 stake was cooked for 1 hour and the 250 steak for 25 min. when you said at the beginning the opposite. Could you clarify the times? Thanks man, love your videos. Also, wanted you to know that it's your fault that I have started cooking stakes at home, but my family and I are loving it.

[@julian.caparros]

I was thinking the exact same thing. I think it’s switched

[@trampolinekid_]

It is switched in the corner, because with a lower temperature it will take longer to bring the steak up to 125

[@ryanstare]

I noticed the same thing! Second steak was 350 for 25mins, third was 250 for 1hr. Think the temps got flipped accidentally.

[@craigs831]

It confused me too, must be an error.

[@mistermino]

I commented similarly, he mixed up the two during editing, you can even see the difference in the video in the steak itself

[@henning33sud58]

I highly appreciate Gugas good manners and right talking behaviors. A gentlemen you don’t see that often anymore!

[@BestIGN]

For real! He put his hand in front of his mouth at the end when he talked because he was still chewing.

[@thesportsduo4119]

Oof, even the intro was mouth-watering

[@Rayan-yn8eb]

I have gotten used to it

[@MarcosAmparo]

The intro makes me want to go to whole foods and buy tomatoes

[@wolfman_8808]

@@MarcosAmparo tomatn san sowieso supa

[@CarlosCamargo24]

Your best video yet Guga! Thanks!

[@PaxIesus]

As much as I am VERY impressed by Guga's editing (seriously, it's one of the best parts of the show), for an episode like this, I'd almost wish for minimal editing and perhaps even slightly cheaper thermometers for those of us who can't afford the top of the line, just to make sure we know without a shadow of a doubt how to reverse sear/direct grill. But, of course, that doesn't take away from the enjoyment factor of EVERY good Gugafoods episode.

[@LemonNation]

High end thermometer is unnecessary for homecook, but reduces variability when testing.100% necessary👍

[@travlynpantana9945]

“You’re eating steak. It’s gonna be a good day.” Favorite quote

[@lancepage1914]

Steak. One of the very few things that makes me feel normal. I could literally eat steak for every meal. It's the only food I don't get sick off.

[@travlynpantana9945]

Lance Page same here

[@kellyshideler3493]

Wow! You have fans! I am in Kiev Ukraine right now. The Barbecue restaurant is showing one of your KZbin videos on the big screen right now. BBQ without borders!

[@saidarahaasayyangalam3445]

Guga, I'm having my first steak today after following your channel for a couple of years now. It's a new york strip and I could explain the doneness and the side dish I want with a lot of confidence only coz I followed you for so long! You're my man 😁

[@12stonesho]

Video idea: «I deep fried everything in a5 wagyu fat» fries, chicken, cheap steaks etc..

[@marceloaugusto633]

🤑🤑🤑

[@HERO-ln5sj]

that sounds very expensive

[@bigsmoke4037]

He did it with a brisket

[@fernandosolito1565]

Ooooh

[@russyork313]

Guga, I had a birthday 3 days ago. I am honored to say my 15 an 17 year old bought me ur umai artisan kit, even came w a vacuum sealer. I was completely shocked, was an amazing birthday gift. I can’t wait to start my dry aged beef, just gonna watch a video or two to catch up on my skills. Ty for ur videos, my whole family watches you. Keep up the great videos. Ty again!

[@thelazyhobo5913]

Guga you gotta do a whole long grilling tutorial man! How you make your charcoals just right and etc!

[@phildlight]

This dude is a class act. Just found the channel. Outstanding! I'm hooked.

[@aronhikisch5753]

Try dehidrated cheap steak rehidrated in wagyu sous vide souce 🤔

[@speedrun9537]

Sous vide

[@alexfrommd5140]

yes

[@rootical_vincebassie5190]

This guy, gotta love Guga. Bacon,chz,pork sausage, sour cream. Dude is living the dream for sure ! Hahaha! Seriously love this guy!

[@alexreyes9741]

Today's my bday thanks for posting guga love the vids!

[@JuanGutierrez-vm3iz]

Great food Guga and Angel you are the one testing all the stacks, god bless you and your family

[@Hitman007gun]

PLEASE MAKE US WINGS

[@BrandonHelmuth]

I agree and two Brandon James's have never been wrong

[@miker5624]

Yes, hot wing experiments!

[@alexanderheavner5827]

i used this video to cook #2 because I didn’t have forever and it was the first time. Amazing!! You the best man!

[@Xlaide-]

I say “so lesssss dooo ehhh” at least 30 times I’m my head while I watch his videos

[@wmbrice]

Your videos are fun & informative!

[@Saiyukimot]

Can you do a video which details how you get your grill setup for 250f up high enough to sear the steak afterwards? In my head, you either increase hte airflow, which in turn increases the grill temp slowly overcooking the steak, or you add charcoal, which seems such a waste of money since the sear is the last thing you do

[@jsb2277b]

You set up your grill with 2 zones. One side is indirect heat away from the coals. After you get to your internal desired temp, you then throw the steaks directly over the coals to sear

[@bernabeflores4481]

Yes you will need to add more briquettes, for the indirec cook you only need about 20 briquettes and then add the same amount for the sear, if you don't want to waste charcoal you can use your broiler oven set it up to 250 and then use your charcoal grill for the sear

[@paulvictor9368]

I always smoke my steak at 120degrees Celsius. Then reverse sear. Love it!

[@valvenator]

I use a gas grill with a smoker tube, just one burner set at the lowest setting, steak on top on the warming grid. Takes about 40 minutes to reach almost rare, than finish off to med rare directly over the burner with the heat cranked... ...and like Guga, I prep them the night before with the salt. The tenderness and concentration of flavors is incredible.

[@comma819]

Caraca Guga, depois que eu descobri seu canal eu comecei a te acompanhar muito, ai depois quando eu descobri que vc era brasileiro eu me surpreendi muito kkkkkk

[@mantasjokubaitis7367]

Guga... the editing... maaaan, it just keeps getting better and better, loved it, the music too!

[@ryanw.881]

"Any day your eating steak, it's gonna be a good day"

[@hamburgerman8658]

over the past few months this has turned into my favorite food youtube channel, keep it up GUGA! :D

[@e10splatt48]

Yo guga try making a burger out of every type of meat

[@vladimirmakarov9675]

Stupid

[@DefeatLust]

@@vladimirmakarov9675 How? He's giving ideas so Guga can keep growing. You clown.

[@vladimirmakarov9675]

JoMomma239 but imagine saying clown ur pretty sad kid

[@ajdOOm04]

@@vladimirmakarov9675 but imagine using kid as an insult ur pretty sad kid

[@vladimirmakarov9675]

Mr. Reapz ok bud go play ur csgo

[@robertorosselini]

I absolutely agree ! this is why i cut my steaks between 4,5 to 5 centimeter, FOR REVERSE SEAR METHOD ! Cheers from Austria !

[@franklinbaron396]

Guga, can u try to make haslet, which is a type of round sausage from Lincolnshire, England?

[@tezcatlipoca6336]

awesome food !!! awesome Guga !!!

[@MichaelMaduske]

Great video! However, there is a slight mistake with your titles during your taste tests. The temperatures for the reverse sear methods were not correct. The 1hr steak should've been the 250 degree and the 25 min steak should've been the 350 degree. Otherwise, incredible video once again.

[@soxnation1000]

I just discovered your channel and I'm addicted. I don't even have a grill, but it's so satisfying to see meat being cooked so professionally

[@FLNative82]

Could you do a carryover temperature experiment where you document exactly how far the carryover goes? I think the results would be surprising.

[@valvenator]

Great idea! I think the thickness of the steaks would play a huge difference too.

[@scottspooner6070]

I love these guys!!!

[@larsblom8897]

7.21: How does Angle do that forkspin😂

[@tylarjeffs6654]

YOOOOO

[@dzello]

.. You can't..? It's not hard..?

[@JoseMartinez-zh1tk]

dzello Promise??

[@near0h]

Jose Martinez he’s right it isn’t that hard just muscle memory

[@dzello]

@@near0h I mean its literally something you can "learn" in less than 5 minutes lol

[@call_me_stan5887]

Awwww you said "kiełbasa" almost perfectly

[@Baiev]

That is funny because Kiełbasa means sausage in English or linguiça in Portuguese...😄

[@call_me_stan5887]

@@Baiev Oh, I did not know that - another piece of trivia :) Thanks

[@Baiev]

@@call_me_stan5887 There are some Polish markets here in Dublin, I very often buy some Kiełbasa Targowa, which means Targowa Sausage...pretty similar to Linguiça Calabresa in Brazil.

[@call_me_stan5887]

@@Baiev good to hear :) Cheers, mate!

[@gerhardbecker3781]

Guga just want to compliment you on always covering your mouth after eating when talking. This is very thoughtful 👍 Great content love watching you Braai(Afrikaans for bbq) God bless and stay safe

[@Mykekelli]

I love this guys voice overs

[@justindilleyf250]

Anybody else notice the lack of enthusiasm with angel. Almost like they had an argument right before.

[@troyc2519]

Dude. I know you'll never see this comment. I've only just discovered your channels I think 2 weeks ago. But I've already subscribed and watched dozens of episodes a day. I'm not working atm so I got the time unfortunately. And man you are awesome. Watching your shows has upped my game SO much. Sous vide. Pellet smoker. I got em both and been trying to keep up and man the results are deeeeeeeelicious lol I know lame reference. But man you're great. I hope you don't stop on your channels. I've learned a lot and really elevated my cooks. You don't just know what you're doing and present it in a really relatable way. You and everyone in on your shows just seem like great people. Me and my fiance even recently started competing on cooks and did roasts today. 😏 I won lol we had our family do a blind taste test. Really though man. Finding your videos has been an absolute treasure. Wish you the best dude. Keep it up!

[@gentlemen8382]

Me: steak is soo expensive. Guga: *eats steak everyday*

[@Anthony-eg7pw]

There really not that expensive if you consider all the other junk food you buy and eat during the week

[@KaiSagehorn]

Man, I really enjoyed this! :D Greetings from Bremen, Germany!

[@ihuman007]

Think Angel can now apply to be taster for 3 star Michelin restaurants..

[@valvenator]

No way. If 'lucky' they might get a 1 star rating :) "You call this a steak?! My uncle wouldn't use it to wipe his @$$!!!"

[@heyitsshay6058]

Thank God I found this video. I've been following him for a few weeks. And I just couldn't get right. Now ill know. Trying again tomorrow. Didn't it too well done tonight.

[@oemchen77]

I was missing the sous vide method...

[@wilabanodeniro9780]

He’s got a whole sous vide channel

[@phishtrader7744]

Dude, he capitalized GRILL in the title. That said, I'd have really liked to have seen him do two more steaks sous vide, with short and long bath times, since reverse sear vs sous vide comes up pretty frequently as a debate topic online.

[@TroyBoleyn]

Awesome video guys! As someone who knows something about Kielbasa (Polish style sausages) after living for many years in Poland a trying so many varieties, I would highly recommend accompanying a great slow cooked steak with the same side you have here, but the only difference being using Holmes Smokehouse brand Small Batch beef sausage. This especially goes for those looking for this great treat but without the pork. As an alternative to the pork bacon, I'd recommend using a Halal beef bacon or turkey bacon alternative.

[@michaelmorales4526]

“just like shot glasses we need to fill it”Guga

[@richardtrammell7521]

Thanks for the info 😊

[@humanhomosapien298]

I wonder what Gordon ramsay would say? He should have him as a guest on hugs foods

[@Nezarus0]

Oh my lord, Guga that 'side dish' has got me drooling and ravenous! I'm pretty introverted but that makes me want to host a BBQ immediately; they look amazing!

[@cseals1st]

Love your show guys, more stats on how you cook everything would separate you all from the rest of the geniuses. Quick point, every separate taste of a competition of ways to cook something, *is that in-between test of meat will be perfect to neutralize your taste buds by using frozen lemon sorbet. Try it, it will give you a more unbiased commentary. Maybe actually surprise you.

[@Nundalose]

This meal is a keto man's dream! Those bacon sausage shots look great

[@sin_2087]

Guga probably has so much gout from eating steaks all the time

[@aylinghan2504]

I definitely notice how much butter and fat he uses and eats! I hope you got good cholesterol level, Guga!

[@emanueljimenez6572]

Idk, from what I've heard and read it seems to me that having to much fructose in your diet can make a bigger impact than red meat consumption...but I'm not a scholar. Still, I would recommend checking out Dr. Ken Berry's channel - he has a habit of providing references in his show notes for his viewers to see for themselves. 👍

[@MrOhhZulu]

Look at that! Just brought my first really nice cut of steak about 30 minutes ago to cook after a while of learning and watching youtube videos, thank you Guga for this from all the way down from Australia

[@wazza9089]

"Its almost like Sous Vide"... imagine if Guga did a Sous Vide channel as well!

[@richardevancrist7122]

😂😂

[@savio_Seth]

Times in the right bottom corner are backward between the 2 reverse sear steaks. It should be "250 degrees for 1 hour" and "350 degrees for 25 min".

[@depressed_dann_]

"steak is good everyway you cook" *boils A5 Waygu steak*

[@wwsk42]

I enjoyed. Great content.

[@cassie8243]

every time I watch these videos I want steak but I’m poor and I can’t buy any

[@chunkymilk1288]

I’m ngl the grilling music for this vid sounded amazing

[@Sleepy4515]

This man’s refrigerator top must be the size of an aircraft carrier

[@kostasfeggos3002]

Nice song at the part with the grilling keep it guga its AmaZiNg

[@idozak8650]

Pretty sure that you messed up the editing on the steaks time and temp, you said: 350F 1 hr and 250F 25 min.

[@adolfomorales3098]

Yeah I was wondering the same thing! It kind of confuses the whole purpose of the video :/

[@femgoth]

I love the reverse sear method, and can do it easily in my oven. I use 220f instead, as I find this gives a better crust.

[@ChrisWhoPlaysLizzie]

This damn video made my stomach growl, time to fire up the grill 🤷🏽‍♂️

[@surfstarcc1]

Ok new subscriber, the knowledge this man is dropping on us is life changing!!! 👍

[@alytheboy5551]

Day 3 of waiting for guga to announce how he burned his house down

[@Agispsi]

Guga, I sincerely want to thank you, I am on the carnivore diet (literally ONLY animal products allowed, not even herbs/spices) due to an autoimmune disorder. I have been eating carnivore for over 2 years now and believe it or not, I am TIRED of steak. But watching your videos in the morning when I am SO tempted to break diet, watching these steaks cooking on the grill, listening to yall talk about how good they are, really helps me get through another day of just meat. Thank you. Seriously.

[@Shiroyashasama]

Guga doesn’t even chew his steak the men straight up swallows it Pause.

[@viprcuisine241]

It’s so funny going back watching your older videos! Same great content just no interruptions to eat the side dish first! 😂

[@mohamedemara3492]

Me: im going to be vegan for a day and see what happens! KZbin Recommendations:

[@LittleLo]

Guga your such an amazing cook

[@UnsolicitatedWisdom]

Directions unclear: cooked a steak for an hour and my house burned down

[@sidjt]

Your voice is so soothing I honestly always fall asleep to your videos at night. My dreams have never been better.

[@snackman3128]

guys remind me to come back later i have to leave for school right now bye

[@snackman3128]

thanks guys im back now we did poetry and stuff

[@anthonyv9848]

The clip at 0:36 in with the steak juices flowing out 🤤🤤🤤 guga is unreal 😭

[@miscmeme]

*What's the best way to grill the perfect steak?* Not sure anymore but I'm pretty sure Guga's involved...

[@NaziaS]

This looks amazing! I also love making cooking videos😊 great work👍

[@ch3ssmasterjohnwixk24kay9]

Dude I’ve been watching this guy since 700k and I realized that I wasn’t subbed.

[@Dr-YouTube]

Johhny Sins, we're have I seen you before...🤔😁

[@DJTH3N3XT]

If u want to reverse sear without worrying about the temp in the BBQ do it in the oven in my opinion oven at 120c for 20 minutes depending on the thickness of the steak then direct grilling after with a butter bast that has lemon juice and paprika is amazing never looked back since.

[@hyper66gameplay42]

Why my Steak is always like a chinese version of yours ??? Your is 11/10 and my is around 3/10 or 5/10