Sous Vide Basics: Cook steaks in MINUTES not Hours!

[@SousVideEverything]

Me and the team apologize, Below are Fahrenheit to Celsius conversion: ºF to ºC 120ºF - 49ºC 129ºF - 54ºC 130ºF - 54ºC 135ºF - 57ºC 140ºF - 60ºC 145ºF - 63ºC 150ºF - 65ºC 155ºF - 68ºC My apologies to everyone using Celsius. This is a mistake on our part and should not happen again. Moving forward our videos will always have both.

[@matthewhorwat7540]

155 is 58?

[@EverlastingTorr]

It’s okay Guga, people are just lazy. You can literally throw the conversion into Google! Eg: 135F to C. Simple. Keep cooking the best looking steaks on KZbin!

[@caudravan]

​@@matthewhorwat7540"68"

[@matthewhorwat7540]

​@@EverlastingTorrhe's absolutely right

[@paliggae]

Freedom units are just silly

[@amichael3605]

I can't be the only one willing to travel all the way to his house just to try his steak

[@aq5426]

You're definitely not the only one. I've also asked my husband to get me an immersion circulator for Yule. :D

[@benjaminmealer2618]

Maybe kind of sounds like stalking to me…

[@SulliMike23]

I would love to do that. But yeah, I get what you mean.

[@kristopherbellrichard]

I'd be the luckiest person in the world if I was able to eat his steaks and be in his video if in order to try the guga steak and huga twist food and side dishes.

[@Chrispearson203]

I have made it the same way he does on the grill and boy is it good!!

[@bensprink9943]

After watching many of guga's videos and hearing about sous vide from several people, I bought a kit off Amazon . For less than 100$ I got 15 reusable vacuum seal ziplock bags with pump to seal, a heater with digital touchscreen control and a 12L container with lid. Two hours at 140 degrees and then seared in butter in a pan made the best steak I've ever had. McCormick's .Montreal steak seasoning only. The texture is soft all the way thru except the crust from the sear, the flavor is way more intense from retained juices and they're cooked perfectly all the way thru. I'll never go back

[@gefernandes8194]

I swear to god, if Guga opens a restaurant… it has the potential to become one of the biggest culinary events… ✨

[@briancoleman9330]

I fully enjoy this style of teaching that Guga takes the time to do. Perfect to watch while having my cup of coffee

[@animationstation7307]

LITERALLY doing the same thing, watching it right now at a cafe' while sipping at my coffee across the road from work

[@notyouraverageasian9385]

guga could destroy most steakhouses out there, but he chose to stay at home and call himself a homecook. how can anyone dislike him, he's one of the best youtube cooks ever!

[@huntstyle]

Honestly, this is a far better option. Restaurant biz is stressful. Making KZbin videos is way more laid back!

[@falcychead8198]

The super-cheap bagging method is to use Ziploc bags. Seal it most of the way, dunk it bottom-first into a sinkful of water. The water pushes the air out of the bag, and once you get the seal down to the water line finish sealing the bag. It's not a perfect vacuum, but it's good enough for government work and costs a hell of a lot less than a vacuum sealer.

[@zioeddie65]

I started sous vide cooking following your videos, and I have now mastered the different techniques... thank you Guga, you are simply THE best!!!

[@gmoney4980]

One of my bucket lists is to visit Guga's home, take a tour, and let Guga cook me some steak and a side dish. 😂

[@xVictorDavidx]

Finalmente un video directo a lo básico. Adoro tus experimentos, pero realmente hacia falta uno o varios videos explicando lo básico. Muy, muy apreciado este video Guga. Un abrazo desde Puerto Rico!

[@garyshiozaki3016]

This is a master class in cooking steak! I've got to try the express method for my ribeye cap steak!!!

[@bryanpaynechefbrybry1067]

Thank Guga.. it is hard to convince people sometimes. But have been using sou vide in a commercial kitchen for years. Not only for steak but chicken and fish. Especially salmon.. Thanks Uncle Guga. ❤

[@DMSProduktions]

Philistine! NEVER, EVER cook salmon!

[@kingzero3098]

I literally bought a sous vide stick just a few days ago. So perfect timing on this video.

[@joebluhm]

If you haven't already done it, please publish a book/ PDF sharing: EVERY cut, EVERY size EVERY temp EVERY season EVERY method. You are the only one I would trust.

[@ShinAlive]

This tutorial format is so nice to watch!

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 26 MONTHS IN A ROE! 2 YEARS+

[@jamescavallero7223]

Not how that works

[@totalredeem44]

Very well edited ! I liked this one a lot ! Great times !

[@petejansen8098]

I've been watching you since you started SVE. I like all the vids you've done since the beginning but this really hit home with the comparison with reverse seer. I agree, true slower sous vide time and like 129-135 for a marbled thick steak is perfection. Keep doing what you're doing. Learned so much from you and turned 100's of people on to both your channels. Peace.

[@melmot16]

I waited so long for this class by Guga. Now I NEED to buy a sous vide machine!

[@katcalico9142]

I am seriously contemplating it! 🤣

[@dogdays7938]

When you get one, you will sous vide everything.

[@almostoily7541]

Some instant pots have a sous vide function. It might be less expensive. One of mine has slow cooker, sous vide, pressure cooker, dehydration, air fryer,and some other stuff too. I'm watching these videos because I never heard of sous vide until I saw it on my instant pot. My son and I are trying that function out tomorrow. I've had my pots for several years and use them all the time. But never used the sous vide function.

[@e137enfingers5]

9:58 Can you clarify, using the tape, do you use a meat thermometer to check the temp of the tape or something? Thank you!

[@johnnylbu]

Try searing first, then sous vide. And use a culinary torch with butane, not propane. Much less of a mess. Get a sous vide bath, those wands with impellers are noisy. But you'll need to stir the water a couple of times until the water reaches temperature.

[@juanalejandrosotto6217]

Guga is a great teacher

[@sky173]

I am going to try this tonight. Thanks for sharing. I'm looking forward to this!

[@twoolfrx7]

How did Guga keep a straight face when he was explaining well done cook times? 😂😂

[@CamronSixx22]

That's assuming he did it all in one take lmao.

[@Luisv951]

I was surprised he wasn’t bashing people for it 😂

[@ShadowFlame420]

@@Luisv951nah, he’s always nice about it, but he usually encourages medium rare

[@j_delay4691]

Hahaha I was totally waiting for a smart arse comment

[@SexyBulletBill]

He comes from a culture that eats food well done. It is popular in Latin America as well to cook steak or any meat well done. Not for me, but it’s the case I promise 😂

[@XBlaqKrowX]

Loves these videos, they're more thorough

[@smoMashup]

Really like how specific you are with everything here. Thank you! Very informative.

[@anthonytroisi9026]

Guga im from fl and recently found ur channel you taught me so much about cookin steaks i appreciate u my man hope much sucess comes urs way

[@robkeiser6220]

Here’s an idea that may not be on your radar, how about some Pennsylvania Dutch cooking? I recently made a sous vide ham loaf that came out amazing but I’d love to see your take on it.

[@KenKelly]

Fantastic video, Guga is the reason I ever tried Sous Vide but now it's pretty much the only way I cook my steaks. I still need to buy the flamethrower so the grill has to do for now.

[@williamparker8318]

This was a very important video. Lots of info. I'm not new to your Sous vide videos but I learned a lot. Cheers.

[@ryanmarkandioangeles8787]

Thanks, Guga! Gotta try this over the weekend!

[@amichael3605]

I'm so glad I just stumbled accross guga!

[@almostoily7541]

He has another channel, too! I think it's Guga foods ? Anyway, my son and I watch it. Lots of experiments in traditional steak cooking.

[@kenyng793]

Learn alot from you, starting Sous Vide soon.

[@e.longchaleo1030]

Guga has the best and the luckiest team in KZbin history.

[@eliotmorgan]

Thank you, Gaga!

[@Psiilocybe]

hahahaha

[@allenshiflett]

So great to see the advanced techniques you showed on this vid, those will come in handy I am sure.😀👏

[@Technoanima]

So good to see a Sous Vide video!!!

[@harlequeenchannel]

LOVE this longer form content

[@blinky297]

Working for Guga must be an absolute dream. I'm always jealous of these guys whether he's doing a video like this or even some of his goofy experiments.

[@scmalex8685]

Learned something new today! Thanks Guga. Going to have to give delta cooking a try.

[@noblegrace6013]

Guga’s dance after taking a bite of the fillet mignon just got me cracking up😂😂😂😂

[@jesseperry7848]

Anything above medium rare is a crime. Guga!

[@ryan_gaming_hub]

Beauty of American cooking.. "set it and forget it" ... Couldn't have described it better

[@networkn]

This was your best video in a long long time. Your videos are usually good, this was your highest production value, absolutely on brand and no Smut, no 'savaging' anyone else. Just great clear communication, with an excellent example for each thing you mentioned. One thing I think you should make or communicate clearer, is WHY it's so important to remove the moisture from a SV steak. Moisture is the enemy of a great crust because any moisture that is left on, the pan must evaporate prior to it starting to form a crust. It means the meat is in the pan longer, and then *may* overcook. One thing that is interesting for people to learn is that the reason when you put moist meat into hot oil, that it sizzles and splatters everywhere making a mess and burning you, is that oil and hot oil are not good together. A good example of this is to wet your fingers in some water and then flick it at a hot oiled pan.

[@davidhalldurham]

Excellent video, guys!!! Thank you so much for posting it.

[@garryhammond3117]

Great video Guga! - Thanks so much. - Cheers!

Guga coming up with the clutch for us all to impress in the next dinner party... Abraço Irmão!

[@ignacionavarro5624]

Angel keeping it real as always. “I’ll take the filet” 😂😂

[@mattg9726]

Hey, Guga. These videos are awesome. Odd question: Is the water in the tank just normative tap water?

[@ChibiPanda8888]

I think it is

[@ajv7341]

I learned how to cook steaks so well because of Guga, now he shows me Sous Vide, oh yeah gonna change the time on my cooking

[@GoatCheese-zz7fz]

I really wish you would do more of these things with cheaper cuts. So much of the world are struggling to even buy beef, we can't afford the best cuts. Please do more with cheap cuts, aka WalMart type meat.

[@75novaguy73]

Will definitely keep the express method in mind but we don't eat steak A LOT so it's usually planned out at least a little and thus plenty of time to sous vide. I'm really starting to get the pan sear technique down, what temperature to use etc. AND COMPOUND BUTTER lol best thing ever

[@524mykel]

I know I may be the odd man out. I don't like the thickness of filet minion. I always cut them in half. Same as prime rib, I don't like it as a roast. I want that Maillard surface. Gives me an Idea for an experiment...cook in oven then season again for the reverse sear? Maybe not, got time to do it twice you have time to do it right the first time. Guess I'll have to experiment. :) Love your channel Guga. You've inspired me and I'm grateful.

[@524mykel]

(Channels*) Both deserve respect.

[@ToulKorkMan]

gotta love the description guy

[@hoobakam.3931]

I appreciate you man, thank you for sharing your knowledge ❤

[@MrDanbecker]

Thanks for putting F to C. Europe watches your videos too. .. 🙂👍🍺.. Cheers from Denmark ..

[@jd14985]

Man, Guga, I wanna try all of these! Probably gonna do it in that order as well!!! My son & I was just in Tampa last week & I said, hmmm…. Wonder what Guga is cooking down there in Miami? Maybe one day we’ll get to meet all of y’all! We really Love watching y’all so keep up the Great Vids!

[@russellfrancis813]

Guga master class!? Huge!

[@cmdrbnd007bond8]

Great video. Thank you fur your wonderful videos

[@CASH-1846]

Guga, I am a long haul truck driver and I love all your videos on all your channels. Can you recommend a vacuum sealer and a sous vide cooker that I can use in my truck with a 1500 watt inverter? I really want to try this out on the road.

[@jonbuettner270]

Thanks so much.

[@araz9213]

"is that perfect or isnt that perfect" ... the answer is yes!!

[@cvnate619ify]

U changing up your style videos I like it

[@greengooseman]

I recently tried putting my 131 degree ribeye directly into an ice bath (while still in the bag) for 30 seconds. Im able to develop a heartier crust on the outside without fear of overcooking since i pre cooled the steak surface before searing. Have you tried this before?

[@macakucizmama831]

Thanks Guga! Also little suggestion also yo add centimeters when you use inches. Most of the world use centimeters and celsius

[@brennanhilsher9276]

I loved this style of video

[@knockedbuffalo]

Garlic powder on a pichanha??? Ik you know what you doing, but really loving the editing. Give the team a thumbs up from me

[@scottlivingston2934]

Searching for Guga Steak Restaurants lol DAMN THAT LOOKS DELICIOUS!!!

[@stevepaulachak1996]

You know what I’d like to see is an episode that compares all the best compound butters Guga has made and decide on the king.

[@gtg357i]

These are the types of videos that brought me to your channel. Not the “I dry aged my steak in shit, and this happened!!!” videos. More instructional videos please!

[@kevme15]

More videos like this!

[@christoskazoulis6558]

Great video!

[@jayhovah5621]

Man.... I've been following Guga without thought. I'm pretty sure I've seen a video where he said 130 for ribeye for 2 hours. But no wonder I've been overcooking, I'm a rare guy...

[@marissneiders9168]

Ive never eaten a good steak in my life, all i had was overcoooked rubber thing, which was impossible to chew. I look at this and i love you man! Now you should come to Latvia and show us how to do this, or i will just emigrate and become your son!

[@hensonriddle5987]

Love your vids, watch every night but my God man not everyone can eat/like garlic powder like you, you ever had heart burn lol and you preach in every video let the meat speak and don't over power it, salt and pepper doesn't change the flavor just enhances it In my opinion, and garlic powder takes away from the *beef* taste but when I cook for other ppl I can get the same result/impression with just salt and pepper.. guga you are badass and you put kosmo Q in the dirt!! You're one of the best no question...... just everyone doesn't like garlic like you, leo, and angels veggie hating a#$😂 you're awesome guga keep it up man!!🤙

[@christianmoore8307]

Guga dry age a steak in those curry cubes. They are basically playdough and you can cover a steak with it

[@gideonaddai9390]

Try the msg of Ghana onga cubes

[@dshaneykins]

Love you guga !

[@MyNameIsLuqman]

Love to see your tips on thin steaks in any one your channels. I always get it wrong and it turns out too salty

[@michaelcharge4783]

Gouga, as always love your videos. Is there a chance that "quick" method is going to screw things up for the gen pop? Maybe the wrong message when they are just trying to learn the basic sous vide? Love your channel.

[@asapmondi]

need to start working for guga

[@omarpadilla4739]

Smoke over oak till 130 F internal. Sous vide for 2 hrs. Finish on carbon steel with butter n garlic. 3 methods combined to make the best steak money can buy.

[@patrickwallen5065]

I would love to see you do a review on the pepper cannon, if it works it would be great for steaks.

[@marianwesolowski7088]

Hey guga big fan here from UK London I been following you for a while You never said what temp to use to do the express sous vide method

[@jaylabarre6114]

Cheers!

[@joenguyen4092]

THAAAAAAANK YOU 😍🙌

[@benjamincrooker2533]

So why can't you vacuum seal a wireless thermometer stuck in the meat, then drop it in the water bath? 😅

[@Maxim.Teleguz]

Good question.

[@StevePugs]

You can

[@uclajd]

How can I get the job of the bearded guys who just show up at the end and eat?

[@pawesomegaming]

I wish I could try a guga steak at least once in my life. Experiment or not. I just wish I would have the honor of meeting guga and becoming friends with him. To taste a great steak.

[@rafaelthomas4174]

Great video!! I could have just eaten and this video would have made me hangry because I couldn't partake. Also, what happened to Maumau??

[@Just_Pele]

I've been "Delta cooking" for a while now without knowing it, I thought I had invented a new sous vide technique, no joke. 😆

[@maxanderson9293]

That well done statement broke guga on the inside

[@darrenlyddieth5770]

Hey Guga, how about a sous Vide care and maintainance video please?

[@expertagentinsurance3934]

Guga, a burning question I've had - you typically go to 135 and after searing you're right on the money. I have the Anova and use the same methods you demonstrate but have a sneaking suspicion I should be setting the Sous Vide to a lower temp for the cook to achieve 135 after the sear. My question, do you actually set your Sous Vide to 135? I usually finish with a flame thrower but have also used the kettle grill rotating the grill grate. I would love if you did a video experimenting on how how much the internal temperature climbs during the various sear methods. Thanks for the continued education. You're the best brother!

[@Ca55per]

This is why he says, "no more than 1 minute", while searing the steak. You have to get the pan/grill/flame thrower hot, so you can sear it super fast. He only spent so much time basting the filets in this video because they were so thick, and the 3 textures are desirable (crust, well done, & medium rare). I generally cook my steaks at 125 F for an hour (I don't often have any 3 inch thick steaks... 1.5 - 2 inches usually). I think 135 is too high, and you can often tell in the color of Guga's videos that they are more done than the ones he did in this video. If you are concerned about overcooking the steak, you can let the steak cool to room temperature, refrigerate, or even use a freezer to chill it. This will prevent the steak from cooking as much on the inside, while you spend more time developing the crust. The only drawback is, if you don't bring it back up to temperature then it will have a cool center. I like to use hot and fast to get a crust on a 125 steak. However, I have been known to go straight from sous vide into the fridge for a quicker meal tomorrow. Just straight out of the fridge and into a skillet, grill, or torch to finish it up and bring it up to temperature. You can sear it a little harder if you are reheating it from 40 degrees, but depending on the thickness it will create more of that grey band.

[@Ca55per]

Also, you can get a probe thermometer to check the temp, in the pan. Just remember that the longer you cook it with a heat source above the target temperature, the more it will need to rest and the internal temperature will climb while it rests. If you cook it until the internal temperature will be too high after resting, you can just slice it immediately to prevent "some" of the carry over cooking.

[@jacobguercio2115]

Guga you did a fly by! :) How does the 3M Tape work to help monitor your temperature outside of the sous vide bag during the cook? Could you show how it works in another video? Please :)

[@benjamincrooker2533]

Nice video, is there any reason why you can't vacuum seal a cordless thermometer inside the bag? I haven't seen that done yet. 😅

[@bigal7373]

Sous Vide is great for restaurants...part of the enjoyment in cooking a steak over open fire is you can take the time to enjoy company...

[@CheeseLover23]

Sous vide is great but Reverse sear results in a superior crust IMO, since it dries the exterior while it come to temp, versus sitting in juices

[@christopheryanac977]

What is the tape used?

[@patrikgibbons7560]

I cook my steaks this way because of you lol!