Sous Vide Basics: STEAK SEARING!

[@willfancher9775]

Been watching this channel for years, but even still, this was the most useful video I've seen from you.

[@Imatallguy1]

He never stops releasing the good stuff.

[@Ivan-zx1wj]

Oh wow. After watching, now I get what you mean. This level of detail is very nice!

[@MikeSmith-ek6mc]

I was gonna write the same thing. Well done Guga

[@puddles7410]

Bump!

[@thomashadorn5891]

@@Imatallguy1 BS

[@arjarrem]

I would like to see this type of video once or two times per mounth, this one is very very instructive. Thanks Guga

[@antonyalung7501]

I agree, why not learn fundamental techniques from the man himself.

[@Asdasty]

This video has one of the lowest view counts of his recent videos over the past year or so. Most people watch for the crazy experiments, but I wish he did this type of content more. This was very educational for me and it even made me realise some mistakes I was making at home.

[@kateausten7931]

This video felt like a hybrid between Guga Foods and Sous Vide Everything with hints of Nick DiGiovanni and Sam the Cooking Guy. "And then, we slice" lol. I'm happy with this change in format, felt a lot more organic and was less predictable. It's also nice to hear you actually explaining things in this calm and concise manner, without all the usual narrated lines and fast cuts. Informative, detailed and relaxing to watch! Nice change of pace Guga, I approve.

[@marwan4358]

I just realized that the process is much harder without all the editing, hats off to you Guga!

[@ZackofAllTradesct]

Hey Guga, I've watching for years. I learned most of this stuff a long time ago, but your channel has grown so much since then. This was a great idea to teach some of the newcomers and was also a good reminder for some of the old timers. We all love the B roll, but we a re here for you and your knowledge. God bless!

[@juanretuerto8203]

Congrats on this video, reminds me of the good old times when this channel started. Lots of things to learn from. Thanks, Guga!

[@steevinator]

This summer, thanks to my new job, I could finally buy a full set of equipment for making the best steaks, the vacuum sealer, the sous vide stick, a good quality flamethrower and the searzall, and this video is so much appreciated. Thanks Guga for making me get to know the perfect steak

[@jlang8213]

I came back to re-watch this video. I got a flame thrower for Christmas from my father, and I just used it for the first time tonight to cook some prime new York strips tonight (my Costco was out of prime ribeye). I have to say, I loved it as did my family. Probably be best sear I've had, and I've grilled, sous vide, broiled, and cast ironed my steaks.

[@superrobot532]

Dude I’ve been watching you for years I just realize I wasn’t subscribed I am now just wanna drop a line telling you what you’re doing is amazing thank you I’ve learned so much I don’t think I’ll be making a steak in the dishwasher though lol it works it works🎉 Anyway thank you bro

[@daddyteddy85]

This video is more useful than those expensive Masterclass courses being sold ...well done Guga

[@jimbopetrella]

Guga and all the cooking shows I follow have taught me everything I know. Stephen Cusato from Not Another Cooking Show is brilliant and has been an amazing inspiration. Sam the cooking guy, Chef Majk, Chef Tom from All things bbq, and Chef Pierre are all brilliant and very entertaining in their own way. Chef Pierre is hilarious and I can’t even count the ways Guga and everyone else has helped me

[@banksta3]

@@jimbopetrella If I'm making steaks, it's definitely Guga. (Or Pitmaster X) Jean Pierre takes classically trained abilities and mixes them with home cook ease, plus he's hilarious.

[@jza_23]

The heat gun gave a golden brown sear without any black spots. Perfect!

[@blakfloyd]

As someone whom fell in love with food and cooking watching the golden era of Food Network in the late 90s, I absolutely loved this video's format. Cooking shows were so much more engaging when it was just the host demonstrating for the home viewer and focusing on education and technique rather than excruciatingly overdone editing, loud music, and forced attempts at making the hosts into celebrities. Please make more videos like this. In fact, I'd be 100% fine with this being the new format, period. Keep up the great work, y'all!

[@jeremymeier9145]

The fact that you don’t want Grill marks and you just want the golden brown for the flavor tells everyone on KZbin your a true chef!!!! Can’t wait to get your cookbook next week!!!❤❤❤

[@blase1856]

Perfect timing, just got my sous vide machine delivered.

[@brahtrumpwonbigly7309]

Had mine for 3 weeks. I'm a true believer now, changed steak for me forever. They have to go on the geill at some point for a smokey flavor, but cooking them purely on the grill will never get them as juicy or tender as sous vide.

[@Faisal-rp2zk]

@@brahtrumpwonbigly7309 cook it souvid then sear with grill

[@jameslemons7304]

Had mine about 5 wks. Changed my eating habits, transformative. Never had such incredible meats before other than perhaps a Brazilian Steakhouse

[@Jasonwillcook]

The heat gun produced the best golden brown color

[@jameslemons7304]

Probably because it is the slowest method, so it's easier to see when you are about to overdue it I'm stuck with a low end propane torch atm, never quite sure how much to crank the flame. Wish I had the one Guga uses as it's flame is more intense and spread out so it looks faster

[@TheOriginalCheeseballs]

@@jameslemons7304 yeah sucks that the one Guga has is almost $200

[@devincollier8587]

I bought the one guga has and I don’t regret it one bit!!

[@stubbarn]

@@devincollier8587 I got the same heatgun too. Best thing is, hungry dinner guests are entertained by it. No smoke but you get that wonderful steak aroma wafting around.

[@TLhikan]

As someone who has nearly started a kitchen fire trying to sear in cast iron, thank you for addressing the "as hot as possible" myth.

[@PAIBOL56ESP]

Love this new format, the ABCs of cooking meat

[@jameslemons7304]

I've learned so much watching these. I didn't know about sous vide, now i have a steak or pork almost every day, often twice a day (I only eat 2 times a day), and Guga had made it a joy and I'm always excited to see how my efforts turn out. I'll also often add 2 fried or sunny side up eggs, all hail the protein! 😁

[@Hazzzaa85]

hey Guga, can you do a vid on your knives and how you care for them? they look super sharp!

[@JLong428]

Love this video! Please start doing more with this format. I love the regular format as well, but this feels more informative and helpful.

[@jauntus1]

9:34 Guga is truly a steak God. Our guy here is holding a ripping hot cast iron pan by the handle without gloves.

[@flarican64]

I saw that too. 😯

[@BestRipOriginal]

I love the way you absolutely LOVE food! It will be hard to find a cook on KZbin that enjoys food as much as you do.. and it is wonderful!!! Thank you Guga for making cooking so clear and easy to follow! I love your channels!

[@Cowah]

We need more of this style of video. Guga being informative and not having the video be so overproduced (but still very well done) is great.

[@rodolfobermudez5549]

Guga, this is probably the most useful video I've seen on your channel (I've been subscribed for 2-3 years). I'd love to see more videos like this one.

[@BrianWalker93]

I really enjoyed this format, really nice and very informative. Also very relaxing to watch just before bed, surprisingly with Guga just calm and talking to us. Teaching us. I love his high energy, don't get me wrong, but this was surprisingly very relaxing

[@kooziesan]

I've been smoking and grilling for quite a while, and have loved the sous vide channel for a long long time. I have never pulled the trigger on buying a sous vide circulator until watching this video. Wow, just seeing the options available for searing makes it look so easy. I never wanted to do it before because I didn't want to sear in the house. I just ordered a sidekick for my Campchef pellet smoker, should be a great combo with the sous vide! Thanks Guga!

[@absoz]

Guga, this is probably one of your best SV vids I reckon. Attention to detail in teaching/explaining for those of us who don’t know much about SV … great job and now I wanna get one of these “plastic boxes”

[@kendps1587]

Ihop was my go to steak place until I discovered GUGA FOODS, then I went to sous vide to cast iron and now my favorite is my grill. Since then i go to fancy steak house just to compare my home cooking using guga’s method. Now with this video, im sure its gonna amplify my steak, it’s a END GAME! 👌👌👌 thanks guga, my family now eats quality home cooked steak for a lot cheaper. Next up dry aged then wagyu 🤟🤟🤟

[@iblong9505]

SV 101. This kind of technical video helps me - a seasoned SV user - to share sous vide with others who haven't done it yet. Thanks Guga!

[@jamiebrown1737]

You have a stunning outdoor space. I love that you have rain cup chains. I grew up in FL and the daily thunderstorms are just a wonderful part of life there. Now in Colorado, not so many thunderstorms for me, but I have experienced THUNDERSNOW! I love the shows nature puts on!

[@joshuagayouauthor8401]

This is, by far, the best video you've ever done. Not just the subject - the presentation is peak Guga.

[@boogheatherriordan1381]

Love the channel. You are officially the Bob Ross of cooking. A work of art

[@michellehiggins369]

I loved your subtle energy in this Guga, super educational video. Thanks from Oz.

[@amuuron4837]

1st I love the blues! 2nd I love the slower pace of this video. very, very enjoyable.

[@paigeraymond8398]

i love the change in style of this video. it’s refreshing and a nice change to all the other videos :)

[@seanfrank4158]

The way you finish that in the cast iron....exquisite. I bet that tastes amazing.

[@RyanRakowski]

Guga thank you thank you thank you for making this video! I’ve been a subscriber to both of your channels for years and during this entire time I’ve been living in an apartment where we weren’t allowed to have grills. I recently just got a house and a new webber grill and I feel like this video was made for me. I have virtually no grilling experience and i feel so confident after watching this now in my ability to cook a steak. Please continue to make “basics” videos. You’re such a great teacher!

[@leadgindairy3709]

Might be my favorite video on how to cook steak period.

[@WhiteRaven___]

Honestly this may be the best video on your Channel and I've been following for a few years now lol super informative. I remember you did a heat gun vs searzall chicken and you preferred the heat gun taste lol

[@axelleaxl.5315]

Guga, that kind of "technicals vids" are really welcome ! I learn a lot! of course I learned yet towards others vids you made but this synthesis defitively set the point ! Love you guys, Kisses from France ! Axelle.

[@husbeard]

Thank you SO MUCH for doing this. I've done most of this right from watching your videos, but a few parts was guess work. Great content! This is what us novices need!

[@KhanIlkara]

The strangest part is that this video makes me realize how dull my slicers are due to how other people treat my blades. I buy this stuff and apparently because I buy it, it gives them authority to tear it up as opposed to when they buy it, they expect me to take care of it. Hmm. Glad I have a sharpener. I'm also finding myself comparing my methods to yours, more like comparing notes. Glad you pointed out the heat of the pan on the pan searing method, because that is something I learned at least four years ago and my steaks have been noticeably better since. The aromatics are a nice touch, can't deny that. I'm glad you did this video, because maybe I can use it to teach two people to cook. The rest depends on them. Now! The poor man's method: Vacuum wrap, Dishwasher full cycle, heat gun. Let's see if it's possible.

[@Krieghandt]

Nobody touches my real knives except my mother. I have some ancient Old Hickorys that I loan out. (I literally found one along the side of a road). The old American made ones require a hammer to damage, so no worries. I would suggest heading to a second hand store and buying a loaner set.

[@clintonevans2226]

After two years of watching and drooling, I am finally going to give this a go. I always lacked confidence to sear, but now you have given me a mighty weapon for world peace! Thank you Guga!

[@Sola_Scriptura_1.618]

Cast iron searing is the only way to go! Be it sous vide or bbq always sear to finish

[@antoniob.9396]

What a very useful instructional video, more of this PLEASE. Greetings from Umbria in Italy.

[@paulstevens1493]

LOVED the video, I came to this channel mainly to learn how to sear in the first place. The sous vide part is pretty easy, searing well is more of a challenge! Would love to see a few ways of searing oddly shaped or delicate items, such as fish/chicken breast.

[@jackboyne300]

You have some of the very best videos that I've ever seen - and I look at a lot of them! Thanks for your service to all backyard, would-be chefs!!

[@jonathanthien1803]

By far the longest and most informative video ever. Good job Guga

[@Qazar737]

Ooh finally i know why my steak always fail. Almost none of the 'how to sear steak' videos I watch tells me about the fire control. Thank you Mr Guga!

[@danielhughes6870]

Seriously Guga!! This is probably my favorite video of yours so far!! Fantastic descriptions on how to do all the different things, grilling, frying, slicing, seasoning!! What an awesome video! We all trust you and your abilities and this is an excellent video! Thank you very much and keep up the awesome content!!

[@KDubs107]

I finally got a kitchen torch. It really does help keep it edge to edge perfect. I’ll never completely give up my cast iron, but it’s great to have either option.

[@valvenator]

Have you tried searing a steak with it indoors? I would think that smoke wouldn't be much of an issue if you did it on the stove with the vent running.

[@ginsengaddict]

I've used an Anova to prep steaks before, and they always came out beautiful, but lately I've really started to like reverse searing. I'm a bit lucky to have an oven that is accurate at low temperatures, so I can stick a bunch of steaks in at 55C, leave then for a few hours, then shallow fry them in a pan. One advantage over sous vide is that they come out of the oven dry, so they brown up almost instantly, and the lack of outer moisture means I can sear them all in one pan at the same time (no moisture means no spitting oil and no steam to prevent browning). It's excellent for bulk prep.

[@Krieghandt]

Alton Brown prefers the 'air' SV as well. Have you tried roasts at ~80-90? Takes forever, but oh so good.

[@-A-c]

So much fine technique than I originally thought with the torch!!!

[@cdlp1985]

thank you Guga, thats one of your best videos

[@johncollinson4147]

My god brother I will never ever doubt you. Just made the most amazing Sous vide tbone. Based on all your recommendations. So frigging good bro. Best ever

[@EPrime007]

Thank you Guga for not only elevating my steak game but all of my cooking. My family prefers my cooking to anyone else’s!

[@Pythos_Sapunov]

I like this style! I feel like it has a much more personal touch. The old Style was great for the repetition of the catch phrases, but this feels so much like we’re in the kitchen!

[@MartinGoblet-be]

A video in your old style, without any very expensive stuff : perfect !

[@antomustaine]

I just LOVE this style of video. Now i just need more bro. 10/10

[@robapple78]

Just bought my first ANOVA at Costco. Perfect timing for this video. Thank you Guga!!

[@gray_gogy]

Hey Guga, could you see what happens if you oil the steak before you hit it with the flame thrower? Like take it out of the bag, dry it, and then add some oil before the flamethrower. Maybe even play around with type of fat like grapeseed oil, butter, olive oil, wagyu fat etc. Perhaps the sear will be even better and a moister feeling steak

[@asmr_reviews]

The heat gun looked perfect 😂

[@RoyRumaner]

I use my Blackstone to sear it. Love the way it comes out.

[@tinymanj669]

This is the type of Guga video that I truly enjoy. Cheers brother!

[@FrostyFyre]

I absolutely LOVED this video Guga, thank you for the tips, pointers, and experience!! 😊

[@therichieboy]

Your timing rocks, Guga! My Anova is in the post right now!

[@ayzentayzenty5033]

Not the hero we deserve but the hero we needed

[@ThisIsReLLiK]

More videos like this one, please. All of them are great, but this is a little less flashy and more informative. It was nice.

[@robertmurdock7530]

Thank you Guga! I just got a sou vide setup and I'm here learning the searing techniques. Man, I'm hungry 😁

[@allenshiflett]

Guga you continue to teach and expand the knowledge of those that see your vids and follow, great video.

[@TheMateusCirolini]

Guga. I loved this informal approach you took in this video.

[@garrypowell858]

One of the best videos on KZbin right there

[@druegeme]

Thank you Guga. I appreciate it is a complex topic. But let me summarize it in one word: Charcoal PS it's just so satisfying to make a fire and roast beef over it.

[@girtclip1]

Thank you so much for this! I love sous vide but I'm hit and miss with searing...this is a huge help!

[@jc16781]

King Guga !!! The only guy you need to follow if you want to eat steak the right way 👊🏻

[@pipe887]

The detailed instructions were gold!!!

[@svcupc]

the best ever searing video I've watched.

[@cruzabee1649]

Hey Guga, You are a flipping life saver, haven’t seen someone go into so much detail before! I thank you my friend. I hope you come over to the UK experience the steaks here! I’ve been to the states many times the steaks are completely different tasting wise! Thank Guga

[@p5z91]

Thank you for this seminar...! We want more videos like this! 👈🏼🙏🏼

[@miikeee_e240]

I like to reverse sear on my Weber kettle with lump charcoal and wood chunks til 100 internal. Pull the steak and put a cast iron skillet over the coals. While I wait for the pan to get hot, the steak gets up to 110 internal while it rests. I put a high smoke point oil, ghee truffle butter, garlic, rosemary and sear it. Get the benefit of charcoal flavor, smoke, cast iron crust, medium rare and all the other flavors combined 😮‍💨🤌🏼 Side note: I reverse sear my meat straight out the fridge and don’t let it get to room temp first. Reason being is so the meat has extra time to absorb the charcoal and smoke flavors.

[@jsotpo2187]

This is the best video you have ever made. I have loved all your vids but have wondered exactly how you have cooked your steaks. Thank you for this.

[@jlozano2014]

Very nice, felt like an old school Guga video, teaching and walking through everything!

[@XBlaqKrowX]

To me, looking at the time you took to show us this process made it look even more delicious. I could just imagine you doing this type of personalized video for wagyu and seeing you taste it after 🤤

[@DataBasedTrader]

Untrained palates: -That's amazing! -That's fantastic! Angel, an intellectual: -No, that's a Guga steak

[@aimpostera8759]

Palate* pallets would be the wood straw thing used to stack stuffs, goods, materials in the supermarket or factory.

[@Blahblahblah28504]

I really like the instructional video on how to sear steaks.

[@RByrne]

Very well explained! Ive been grilling at least 3 steaks a week since finding your channel about 6 months ago(not sure thats a good thing though,lol) and can generally get good results, to where my family or friends always love it but i can always get a bit better. This really helps to understand whats happening and adjust as you go. One thing though, i love that golden crust but Im good with a small amount of char. It adds a nice flavour if its kept to a minimum.

[@franksworld9922]

Before watching this video😮‍💨 after watching this video 😃 your videos never cease to make me happy. Love you Guga❤️❤️❤️

[@gerhardbecker3781]

Love the heat gun. I frequently make food at work for my staff and sear with the heat gun

[@jwpayzant]

Hello Guga! I LOVE your videos! Especially the steak and burger vids. Keep them coming! I wish steak was more affordable here in Nova Scotia, Canada. Good steaks are extremely expensive, and the affordable steaks are sliced so thin the cow didn't even feel it when they sliced it off! Take care!

[@jviola1320]

Yes sir! The heat gun works! My kids use it in their dorm in college.

[@depredator4572]

I like this kind of videos. Very informative and usefull. Thank you Guga!

[@tim86415]

This video has such a calm vibe - I like it

[@ryancalhoun7373]

Oh now this is the video we have been looking for Guga! Delicious!

[@samm4865]

Guga!! Please please please more videos like this one!! 🙌🏼

[@NorthernThaiGardenGuy]

Possibly the single best How To video of all time!

[@elle381]

Fundamentals are why I keep coming back. Please do these like once a month or something

[@martinroge3908]

Hey Guga, love this type of "personal videos", Been watching for years, and the content is gentting better and better, great job!!

[@timeflow3305]

Finally the video I have been waiting for. Thank you Guga

[@bobbypentland5764]

Thanks for all the advice and recommendation. Thanks for sharing this, see you next time 🧑‍🍳🔥🫑

[@shaynatan3111]

Thank u for sharing on the different methods of searing. Learn a lot from you, starts off with how to sous vide n watching many of your videos again n again. 😎🌼👍

[@stinkyclunge2560]

Really like this format of video . When I saw you I'm nicks vid I thought it would be really good if you did the same format as him and here we are . Brilliant video!

[@bartlago5466]

Love the hand flamer