Home Cook vs EXPENSIVE Steakhouse, Who's BEST?

[@SousVideEverything]

The first 100 people to go to www.blinkist.com/sousvideeverything will get unlimited access for 1 week to try it out. You'll also get 25% off if you want the full membership. The 7-day trial is completely free, and you can cancel anytime during that period. Thank you blinkist for sponsoring this video!

[@CoachAugi]

Hey Mr. Guga, how about some compound butter on some Chamorro BBQ ribs and a side of red rice!

[@miket8100]

Hey guga if you really want to save time cooking down spinach just boil a kettle and pour boiling water over the spinach in a strainer wilted spinach in 20 seconds

[@DangerousOne326]

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀 9 months of commenting on every video! GO GUGA GO! GO GUGA GO!

[@rudlterranigma5386]

Hey Guga, I really enjoy your channel and have a request: I was thinking of freezing sous vide steaks after the waterbath to have them super fast (microwave) ready for grilling. Could you make some testing? Would be super interesting! Kind regards from Austria!

[@sean5354]

Would you mind doing a video testing how your homemade MSG works with a sous vide cook? I saw the other channel one but that doesn't mean it will have the same effect in a vacuum bath. Thanks.

[@jasonbulloch1334]

I cooked for a Michelin starred Master Chef for 6 1/2 years, or until I got pushed aside by the amazing young talent that was surrounding me. Subsequently, I gave it up and hadn’t cooked for a number of years. I happened across your channel, and you fellas have single handedly reinvigorated my passion for all things culinary. Thank you for that. I dig the way you come across, your candor and expertise without sounding boastful. Very well put together and fun content. Cheers fellas, and thanks again.

[@thebkstank2095]

Ruth's Chris hates him for this one trick: *Cooks food properly*

[@ethant1014]

ok

[@BigBoiBleu]

The best clickbait title 😂

[@isodoubIet]

@@BigBoiBleu I mean I've been to Ruth's Chris, and I have to say my steaks are better lol. Not because I'm anything special, they just weren't that great. A cheaper steakhouse like Texas Roadhouse or Longhorn does a much better job for far less money.

[@BigBoiBleu]

@isodoubIet I don't eat meat but there is a trend about these pricey restaurant. I.e. the Seabass at Capital Grille is cool but mine is better at a fraction of the price. The price is more than the 1.5lb bag of fillets at Costco

[@Scribblescrabbly]

Please do a collab with Guga Foods! You’d be a great duo!

[@bukurbudy2117]

Nick is already collabing with Guga 👌🏻

[@cypheyy]

Ong they would

[@favre4ever39]

I heard they had a falling out after the failed Angel dry aging experiment

[@reed-uy8so]

Fr

[@Sylkis89]

They have in the past :D

[@vesh]

Alternative title: Meat God Guga Vs Overpriced Steak House

[@sirvajraputr445]

Lol

[@MichelleObamasBBC]

meat god...that's what she called me

[@xornedge8204]

@@MichelleObamasBBC You need Jesus XD

[@0ONSLAUGHT]

@@xornedge8204 Yeah thats me Meat Jesus

[@TheSlavChef]

Alt title: "Guga kicks the a** of a steakhouse"

[@Rayan-tr2dm]

Guga: "I don't want to sound biased, but i am the best steak guy on earth" Dude, you are the best👍🏼👍🏼

[@r0xjo0]

You've tried his food?

[@JasonasaurausRex]

Fun fact: Since cooking my first sous vide steak with flamethrower crust, every single restaurant steak, no matter the price, has been disappointing. So, so disappointing.

[@craig9280]

Same here. Can’t go back.

[@kunzite21]

same after watching Guga I cant eat steak outside of my own now.

[@starcrafsf7101]

Yup, I won’t go to steakhouses now because I know I can do better at home with even cheaper cuts of meat. Why spend the money and get less than half of what you can make at home?

[@MGFitness55]

That and I can’t do usda choice anymore

[@henrycash8927]

Same honestly, a steakhouse used to excite me now I'd rather cook it myself. Thanks to Guga I know the sous vide and flamethrower method.

[@jeffhruska8626]

I never order a steak in a restaurant. It is to easy to prepare. I want something that if i cooked at home would require lots of time and clean up.

[@kikilander299]

I never thought about it this way, I just think they're too expensive and dont do their prices justice.

[@Mrtheunnameable]

My steak at home is almost always better unless it's Wagyu or something.

[@YummyPork]

That's the way to do it. If I can (easily) make it at home, I won't order it in a restaurant.

[@canadianmale7610]

Yep. My favourite restaurant food is pho. I can’t make it like they do and its price is easily justified.

[@invisiblekid99]

Same with wine. I hardly ever order wine since I know it's more than twice the price I can buy it for.

[@Mark-oj8wj]

$65 for a takeout steak is outrageous!

[@jangerritse1110]

That might be the most overpriced steakhouse in the entire world. I could make an awesome christmas dinner for the whole family for that amount of money.

[@eltiolavara9]

fr $65 for a ribeye is stupid

[@user-rk7rl7tm5w]

yea, a choice ribeye is like 15 bucks at the store, no way they added 50 bucks to the quality.

[@alfieboy4022]

I mean, if it was actually dry aged prime ribeye or even American wagyu I could see $65. But $65 for a choice steak is highway robbery

[@richardp5920]

@@eltiolavara9 it is, but $65 for a bone-in ribeye at a restaurant is pretty common. In my area, that cut is about $30-40 from the butcher. Restaurant markup would easily push it over $50, just for the steak, which is still cheap, compared to major metro areas.

[@clashoclan3371]

But expensives steakhouse are only for treating urself if u have some cash. I swear people like you are just so stupid, do u actually think people go to Steakhouses to feed themselves and their family? XD.

[@jerkifer924]

I've been to Ruth's Chris over the years. It is slipping hard these days. You either have to obtain a high quality cut, cook your own steak. Only rarely will venues serve an outstanding steak, and I have been most lucky at smaller ones.

[@TobyCostaRica]

I have had great steaks I can’t reproduce at home at their Pasadena location. Their Anaheim,CA that caters to the Disneyland tourists has failed me twice. Their steaks are always richer tasting, maybe because it’s served on a butter pool. Like the juice of the steak at home is like water, whereas theirs is buttery rich.

[@sociosanch3748]

Has it really? If so then...well damn... I've only went once like prior to covid and at the time it was great. Although since then, my standards have changed too so

[@yardburd2000]

As if I needed more reasons to avoid Ruth Chris

[@redbeard36]

Ruth’s Chris used to be good years ago before it became a huge chain. Now it’s good for happy hour food, but if I’m going to spend money in a fancy steak house for dinner, I’ll go to good local places known for their steaks. Peter Luger is on my bucket list.

[@sKy_The_GOAT]

Tell Angel to grow up and eat his veggies.

[@genki6757]

You mean green stuff?

[@eltiolavara9]

hes probably doing that for show i think

[@FangGuard]

lol I also don't like veggies but I still gonna try the cream spinach

[@Sirius-B]

I think he smoke veggies :-)

[@juanrocky8147]

@@Sirius-B LOL nooooooo

[@georgeamesfort3408]

Guga out here shutting down restaurants💥

[@tattygun81]

They deserve it charging $100 for that lot

[@FahmiZFX]

But when Guga is going to raise one of his own? We wanna storm in and make a terribly long line, dammit.

[@Tyshkevich]

They deserve it for charging 100 bucks for something that cost them 20 to make. Probably even less because they buy in bulk and get a fat discount. Wages and bills don't cost that much considering a single chef can pump out 10 of those meals in an hour easily.

[@freetoplay169]

@@FahmiZFX When Guga opens one, that $100 meal he prepared will cost us $300-$400 to buy from him. Then we'd be making videos comparing his overpriced food to ours.

[@VanceTwitch]

Guga has ruined ordering steaks at restaurants for me for sure. Last year during lockdown I decided it was time for me to learn to make a good steak, started out with reverse searing in the oven then searing in a cast iron pan. Now I’ve got a Sous Vide and a kitchen torch, and I made steaks for my father-in-law when he was in town and it made him rethink how he cooks steaks. Much love Guga, I watch all of your vids and always love them. Your family looks like they’d be an absolute BLAST to party with.

[@donarsenault2327]

I’ve been vacuum sealing sirloin steak strips , and chicken breast using a marinade called Sesame Ginger by Lawry’s. It’s made with mandarin orange juice, soy sauce, toasted sesame, ginger and garlic. I usually vacuum seal the beef or chicken and let it sit in the fridge overnight. I sous vide the sirloin strips at 130 degrees and the chicken at 140. I pop the sirloin strips or the chicken in a pan and sear them using peanut oil. I use no other seasonings or herbs. The flavor is incredible.

[@SuperFluffyCarrot]

If you tried a steak for the first time in a restaurant and then try a perfect home cooked steak, you will immediately tell the difference. Because the environment in some restaurants is so stressful that the steak doesn't get the same doneness and flavor as a perfectly home cooked steak can get (Depending on the meat). Also, after I tried someone else's home cooked steak for the first time I started to cook one by my self and that got me addicted to making my own steak forever! And after seeing this video, it brings me back to why I decided to cook at home. Love your videos! Keep up the cooking skills Sous Vide/GugaFoods and stay safe!

[@SammyBenitez]

I’ve been saying this ever since I started cooking steak at home! I stopped going out to steakhouses because it tastes mediocre and cost 4X the homemade version.

[@marover]

The expensive Steakhouse obviously missed the background music to cook their steaks.

[@cocodojo]

Cooks in the kitchen when the searing theme kicks in. "why do we hear boss music?"

[@peppers6037]

Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

[@thegavinjackson]

The seemingly more amount of edits is good, nice job on this one

[@starcrafsf7101]

I recently bought a Sous vide circulator, and I certainly don’t regret it at all. And it saved so much money from going out to the restaurants, especially when it comes out better, and no need to worry about under or over cooking. I also hated pork chops prior to cooking with it, now I don’t hate them.

[@starcherry6814]

Restaurants have to charge at least 300% to make a profit That’s why you should cook at home often

[@starcrafsf7101]

And even then it’s razor thin

[@baotran-yp8ok]

When you don’t know how to cook

[@agentsmith64691]

This is why I actually order medium at a restaurant, 90% of the time I get it served perfectly medium rare, If I order medium rare its like equal chances blue, rare, or medium rare. Steakhouses do this because if someone wants it cooked more they just throw it back on the heat, if the customer feels its overcooked they throw out $25 of meat and have to make another.

[@arnauddebroissia3785]

In France we almost always cook steak blue, a true meat lover here only order steaks blue. But to be fair, it is because we have mostly grass feed cows giving leaner steaks, extremely good, but extremely different ! Blue is perfect for this kind of steaks.

[@zrobeast]

$11 for a potato gratin that (like Angel said) looks like cubed cooked potatoes with a slice of American cheese melted on top? That is the biggest ripoff ever, especially since Guga probably paid less than that for all the ingredients for his and ended up with more servings. Also, that sous vide steak looked amazing like always, especially for choice, non-wagyu! I don't have a sous vide machine, but every time I see Guga make perfect steaks with it, I become more and more tempted to drop the money on one.

[@BigBoiBleu]

Yea that potato was bs. I've see better potatos in TV dinners

[@Fotogs]

Your nephew is hilarious. And I really love you channel thank you to ALL the effort you put into it, it shows.

[@markduree7132]

My wife won’t even eat steakhouse steaks anymore. My dry aged and sous vide steaks are just that good. Thanks to you Guga1!

[@lechatbotte.]

Ha ha Ruth’s Chris is over rated and I’ve eaten there plenty. Eaten at Morton’s of Chicago and one exclusive steakhouse. The local exclusive beat the other two. I agree with Angel a six is right just average.

[@chomp098]

Man same, If your in NYC then its Peter Lugers, OR even Keens

[@beanshady]

In Tampa, there's Charley's. Way better than Ruth Christ which is actually nearby Charley's here in Tampa. Locals just know better 👍

[@Leonson1]

I haven't eaten at Ruth's in over 10 years. Do they still serve the steak in a tray half filled with butter?

[@jaytrain3692]

i would rather eat a sirloin than a blue rare half inch ribeye with no crust, costs 50 bucks less too. also: you can feed an ENTIRE family steak dinner for around 16 bucks, atleast in my area. the ENTIRE (not just the middle part) sirloin runs about 6 bucks to 7 a pound, and u can feed a family of 5 a 2.5lb sirloin like mine does, for 16-17 bucks, plus whatever sides which are ofc cheap. to go somewhere like mcdonalds to feed a family of 5 is around double that, nearly 30, unless u stick to dollar chicken sandwiches with no drinks or fries. SPEND YOUR MONEY WISELY! if you can afford to drop 20-30 bucks on fastfood everytime u go out, u can afford a steak. be smart. if you have a publix near you like I do, they have great sirloins.

[@vrfvfdcdvgtre2369]

6/10 is not fair, actually, for an overpriced item that was never ordered, especially as it seemed unsatisfactory. Below adequate would be 4/10. "Mashed" potatoes. Sad.

[@deesh6378]

~$11 for a small tub of potatos and ~$11 for a small tub of spinach. Excuse me?

[@Charlie_Crown]

Both looked like something the cat coughed up, and unforgivable to not cook the steak correctly, for that price

[@Silverspy97]

The potatoes looked like a disgrace ...total rip off

[@Tyshkevich]

There is 50 cents of spinach in there and the potatoes looks like something you can buy at mcdonalds for 1.29

[@spyderf16]

Yeah, those potatoes look like someone had Chef Mike prepare a frozen Stouffer's Potatoes Au Gratin.

[@KingNurseOR]

Thank you for the food ideas.

[@bubbacade6787]

My experience with Ruth's Chris... Service was totally on point. The steak and sides, decent. Bread was lackluster at best. Overall, after everything was said and done I think it is worth the trip to experience it, but I most definitely cook a better flavored steak at home with better quality beef. I prefer Texas Roadhouse more if I go out to eat a steak.

[@marwan4358]

I'm legitimately addicted to Guga's videos, although I didn't try to make any dish of his because I can't afford it at the moment, but I'll consider trying out his ideas of the steak and dishes in the future

[@offroadskater]

Make the side dishes. Not expensive at all.

[@avocatobobble]

I don't have a powerful flamethrower, so I sous vide a prime ribeye, dried it, torched it with my small flamethrower to get a bit of colour and then deep fried it in beef fat at a high temp. The colour on the outside and inside was PERFECT! Probably the best steak I've cooked thus far.

[@WorldwideDarts]

Hey... I don't think anyone cares but I went to the high end butcher shop near Albany NY today and got myself my first dry aged steak. Can't wait to try it! I also got us 2 Australian Wagyu 8/9 steaks and a couple USDA prime steaks. Plus 3lb of their prime hamburger. Anyway, I'm looking forward to cooking the dry age tomorrow 👍🏻

[@stelp7617]

That's the problem with cooking even a regular steak, so well at home, you can't justify going out or ordering in. even if I watch your videos after lunch or dinner, and I can be stuffed full, I still drool over those steaks lol.

[@hmmmmm2555]

Angel is back!!! we love Angel! always include him in your videos!!

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@rswiggles6062]

"Boom! Big brain." I love that

[@HighChewy]

I wanna see Guga make his own restaurant because he cooks amazing food!

[@krayzie281]

Question is cud he run one, just cuz u can cook good doesn’t meat you can have a restaurant

[@CovidOrphan]

So when I was in culinary school we made compound butter. Sundried tomato, thyme, garlic and shallot is what I used for mine. You should try it guga. It’s fantastic.

[@Salimbaden]

that was a very smooth "i know my steaks don't look that good right now, but watch this"! i liked that aproach

[@marks9444]

Please tell me this is Guga getting ready to open his own steakhouse. It NEEDS to happen!

[@justfacts7632]

I honestly have to say i think you are the best steak chef ever. I've seen them all. There's no doubt

[@mycabbages3538]

I sous vide steaks all the time. When I take it out of the bag and dry it off I ALWAYS add a little bit more seasoning. It does kinda wash off in the bag. But adding some back on before searing makes my steaks better than anything I’ve had at the expensive restaurants. I also just melt Kerrygold herb and garlic butter on top of the steaks after I sear them.

[@JeffKraschinski1969]

I won a free MEATER+ and you Inspired me big time. Sous-vide can cook to perfect temp, but the MEATER is just as good in that respect.

[@MR3DDev]

If it wasn't so much equipment for my tiny apartment kitchen I'd totally do souvide

[@TheOriginalCheeseballs]

“I think we should rob this guys house” *sees knife collection* “Actually let’s try the next house”

[@GonzoDonzo]

Sees dead intruder and wonders, will it sous vide?

[@ithlian]

Love it when Guga adds his catchphrase into the monologue so naturally :D

[@olyanissen3627]

Honestly, for a fair comparison, he should cook it in approximately the same amount of time a steak house would. No steak house would make you wait 2+ hours for a steak.

[@yali2926]

Another amazing video from Guga!😋

[@BeachJedi101]

Never been to Ruth's, but I could have sworn I saw a documentary where they said their steaks were all dry aged.

[@Flo2806]

When you gonna sell a single steak for 65 bucks, at the very least make sure it's done right....like come on, this is ridiculous...

[@starcrafsf7101]

Right? I went to an expensive steakhouse restaurant once. Paid over $70 for just myself at lunch time, I was extremely disappointed with it. It was like getting a NY strip from Walmart. It had no flavor, had to add stuff on top of it just to make it seem worth eating. And I was beyond unhappy with the price, to this day I say it is overrated and certainly not worth it. (Yes, I’m still offended over a year later I had to add the hollandaise sauce from the asparagus to the steak for it to have any flavor)

[@Flo2806]

@@starcrafsf7101 That's wild man. A steak for that kind of money should be of great quality and cooked to perfection.

[@nagaokagetora8562]

Most of the money likely goes to the restaurant owners, not the employees, so, the employees likely don't have much of a reason to give a shit.

[@fidelisb143]

The blatant difference in ad guga vs regular guga is absolutely hilarious 😹😹🤣

[@hubertnnn]

One suggestion from me: For the spinach use semolina instead of flower . It makes it taste even better.

[@eyecandydecor1119]

Also we have never cooked with a thermometer, we cook with feeling /time and thickness and always comes out perfectly

[@mamps5663]

It's honestly always worth it just to watch for the side dishes

[@aaronsondag8347]

I think I have seen Guga use 5 different mandolins now.

[@shaunekidd5170]

They should have been more worried about Angel destroying their cookware than him stealing something😆

[@aaangelucci79]

At Ruth's Chris they bring the steak on a sizzling plate and by the time you eat half it will be overcooked. I always ask for them to nail the temperature and bring it on a warm plate, not sizzling.

[@whodat9198]

u nailed it

[@tannersmith5800]

Home Cook Guga for the win!

[@Thesage28]

Lets be real, guga is not home cooking. He is his own steakhouse

[@keithreynolds1976]

Damn. Just blew up ol' Ruth.

[@nateone6632]

I just tried pure white pepper and it's so good I'd love to see you do some (Salt+White Pepper) VS (Salt+Black Pepper) and then Finally (Only White Pepper/Only Black Pepper) White pepper tastes so nice and different. Just an idea I know you like pepper

[@big_lebowskee2695]

Guga nailed it again.♥️

[@dariushjokar]

Hello from Iran 🇮🇷

[@pakyou9809]

Hello from indo

[@alcredeur]

Learning to cook steaks at home has completely ruined my experiences at steakhouses. It's just not worth it to order steak at a restaurant anymore.

[@timtimtimmay4654]

Same, with rare exception like the last one I ordered (Chateaubriand). So glad I saved money cooking like Guga so I could afford to order that!

[@gray_gogy]

hey guga, can you do an experiment where you try to put oil on the steak after sous vide but before the flamethrower? I'd like to know if adding oil will give a superior crust. you can try different oils like grapeseed, avocado, canola, and olive. maybe even try butter to see if it possibly won't burn under the flamethrower.

[@shawnnorton7731]

Excellent food aside I always love to see Angel, that dude brings a smile to me every time, Thanks Guga for the great content.

[@lukehue5458]

Hey Guga I’m a huge fan, I’ve been researching how to make burnt ends out of a chuck roast. I think you should make a video of you making them using the sous vide. If you have any ideas or tips I can use while making it please respond, thanks

[@kdot2427]

You GOTTA get the Lobster Voodoo from Ruth's Chris, Guga. I would love to see you recreate that.

[@calluma.3431]

Petition for Guga to start his own steak house | \/

[@minghengtan]

Of cause yours is cheaper!!!! No rent, no taxes, no wages, no margins. Pure enjoyment of taste and texture... 👍👍

[@jaredtackett4098]

You should do a experiment on different brands of butter and see if there’s a difference between all of them

[@grammarofficerkrupke4398]

Time to grow up and eat some vegetables Angel. You're a professional taster FFS!

[@PlayerUndead72]

You need to make a series about Beating Prices🙂

[@NikMartin-I-am]

It's possible your local Ruth's Chris cuts corners, but the well run legacy franchises absolutely use Prime dry aged steaks.

[@im4broke643]

I have to agree with Angel, I don't like some greens. But Angel, as you get older you might find your taste buds changing if you keep trying different types of the green stuff. I used to totally hate squash until my late 30's..it was a casserole with cheese. Hated olives as kid up through my teens. But things changed, I'm still most fond of Collard greens (something I associated with old people... seems all old folks smelled like collards cooking), but I will try the other greens. Now days, I know several different ways to cook green beans by adding other veggies or meats and seasonings. Cabbage? Oh man add some carrots! Keep trying Angel!

[@huntman3367]

That’s crazy because when I went to Ruth’s Chris In Orlando it was hands down the best steak I’ve ever had and I’ve been to a few “expensive” steakhouses and cooked my own prime and wagyu steaks numerous times. I guess I just had a really good experience at my Ruth’s Chris.

[@wolfemanbog4176]

Looks so good like to try this soon at home !!!!

[@alvarodomi646]

As a spaniard when I saw that steak I just started to salivate. I don't understand why in America you prefer medium rare, blue is the way to go! Here we even call blue "al punto", wich basically means that's the standard cooking point for steaks, and you can ask it to be more cooked starting from there. Anyway nice video, liked it a lot

[@SkyWKing]

I cooked a Wagyu steak dinner for 5 for $99 last week. Got a couple of bone-in BMS8 NY strip for 50% off from local butcher. Friends said it was best steak they've had in their life, and these are not people who go to cheap places.

[@mgreene1409]

This video is proof that we need Guga to open a Steak House!

[@xarch7208]

really enjoy these kind of restaurant comparison vids. you should do more.

[@Deepwaterjew]

Man honestly I went to Ruth's Chris and was very underwhelmed. I was like expecting a steak that would absolutely blow my mind. I have no intention of returning now, I make better at home. Y'all are right about the potatoes too. Don't get me wrong they're good, but again I make better at home. We were planning on getting desserts afterwards, but I suspected that it would be like everything else. It's absolutely not worth the money. Get get yourself a nice steak, and cook it at home and you'll be happier and you'll save a ton of money

[@Rodriguez_ca]

We need a Fogo de Chao challenge/ experiment vs Guga. 🙏🏼

[@AfterLifeGuru]

Fogo de Chao's picanha is amazing and worth the price you paid alone. Ive eaten at Ruths Chris and it was so underwhelming

[@s1gne]

11,50 for creamed spinach and 11,- for gratin potatoes? That's too expensive for those dishes unless they are really really good.

[@hlynnkeith9334]

8:49 Did you catch the grin on Angel's face? LOL. That man is happy!

[@saulthepotato4642]

Why did you stop using the bbq pit? I used to love the visual and the sizzling to the steak you made

[@TheMrxveyron]

Hey Guga i was wondering if putting Compound in the sous-vide cooking bag is a good idea? Love from France mate

[@Xardaras]

The potato gratin is originally a french recipe and called "gratin dauphinois". Greetings from europe

[@eddiejochoasr]

I’m 100% sure the guga steaks are better, but a big part of Ruth Chris is the 500° plate with sizzling butter it’s served on. Changes the entire steak. PS, can use the flame thrower less, and more cast iron for the crust? Thank you

[@edgarmisplaced7924]

You killed Ruths' Chris steak meal totally!! Good job, you Always make me hungry. Love your channel!

[@ehorn100]

If you are in Chicago, try Gibson's and be sure to get desert. They blew me away last time I was there. Guga vs Gibson's

[@markfox6786]

Yo, just watching Angel giving that " side eye" was worth watching and liking the vid. Never mind the steak lol

[@LVADBlackheart]

I love you Guga and Angel, but takeout vs. just coming out of the skillet/oven is a huge difference! It was a little bit of an unfair comparison. That being said, I totally agree with the Medium Rare assessment!!!

[@pickpickpickpickpickpick]

man, i miss my boy angel, and i miss the back room that you all did sous vide in then sat around the table and enjoyed your food at. DEEEEEEEEEEELIIIIIICIOOOOUSSSSSS! Do a throw back episode!!! Once covid is over call angel on and do one in that back room with you maumau and angel!!! Please!!

[@amatorbakis1811]

You are most professional professor of the steaks on the world. Some day maybe I can test your steak.

[@mizaru84]

Hey Guga, want to ask if sous vide then pan sear is recommended for A5 wagyu ribeye med rare that is only 3/4 inch thick. Will it screw up during the searing portion and overcook it due to it being thinner?