Sous Vide Basics: STEAKS and EQUIPMENT!

[@vickmedina1]

I really enjoy watching you. I just turned 76 years old last month. It’s never to late learn. Thanks my friend. 🤠🤠🤠

[@stnldvs]

why is this so wholesome

[@goobymanman1824]

So wholesome

[@alainkanaan9183]

long life to you my friend

[@him1517]

very true words, it’s never too late to try something new

[@safegame5414]

dont fry steaks with fat or get cholesterol

[@TheFabulousEnby]

This channel convinced me to spend about $220 on a full setup. I just cooked my very first steak which was a half inch flat iron steak for 50 minutes at 135. I seasoned it with salt pepper and garlic powder just as I season everything else. Then I seared it in a skillet consensus on weight watchers I actually just relied on the juices and it was by far the best steak ive had in my life.

[@curtiswong454]

Guga, I want to thank you for being such a great sous vide mentor for everyone. You demystified the use of all this equipment. Had a wonderful Valentine’s Day 2 inch ribeye cooked at 144 degrees for 2.5 hours cast iron butter basted. The family loved it.

[@Sabamonster]

I love your entertainment based videos Guga but I have a really special appreciation for this one in particular. We got to see you in your element, no cuts, no hardcore editting, just you and the food. Definitely wouldn't hate a few more videos like this my man.

[@cornellthornton7726]

guga i like your show,very good and educational, im going to start sous videi my steaks what i want to know is, can you sous vide say 5 steaks ann freez them and take them out one at a time and brown them when you want to eat them.

[@Bobb1julie]

Guga ..you are fabulous, and an excellent teacher. I’m an 86 year old newbie and can’t wait to cook the perfect steak 🥩. Can’t wait for deer 🦌 season here in Massachusetts.. Very pleased I found you..I’m subscribed

[@ro11erbeast]

Gugaspeak: "clinch paper" Translation: "cling wrap" Love you Guga! I will call it clinch paper from now on.

[@PlainVlogs]

we call it cling film in the UK lol

[@carnivore-muscle]

It's cling film...?

[@AHG1347]

@@carnivore-muscle plastic wrap

[@dyyddson]

It's "Elmukelmu"

[@slime1994]

It is what it is End of discussion XD

[@LurifaxDK]

9:11 The pain is seeping through Guga.

[@canonphoto]

LurifaxDK he should have just said, it’s not alright!

[@xanderellem3646]

Lmao, I was about to make this comment.

[@imnotdavidxnsx]

his Hank Hill came out

[@Zetsuke4]

lol

[@incredulofreeman8358]

was about to comment the same, lol, he was cringing so hard to well done steak.

[@KindofCooking]

Who's watching this at work? ✋ Now my stomach is grumbling and I want steak for lunch! Thanks for another informative video 😎

[@DrKuddlyTV]

Literally just pulled my sirloin cuts to the fridge.😂 a nice, basic steak and potato lunch is fine for me.

[@rekdaknight]

Ya I am watching this on my lunch break

[@KindofCooking]

@@DrKuddlyTV Lucky you. Your "basic" lunch sounds better than whatever I have in my lunch box right now.

[@DrKuddlyTV]

I'll share.. I promise 😭

[@visualstarryeyed]

I love how he explains everything and all his choices

[@anothername2730]

Yeah, he communicates well, explains his opinions, and is very enjoyable to watch.

[@srs1518]

Just found this. I was researching Sous Vide and happily stumbled on this. One of the first youtuber cooks who reminds me of Justin Wilson. Not Justin's accent or anything, just his delivery, He makes you smile with his honest enthusiasm and wants the viewer to enjoy whatever he is doing as much as he is. He wants you to cook like he is cooking so you can enjoy it as much he does, wants you to connect with friends and family like he does by cooking good food. "A lot of butter.. More butter the better..And you baste it everybody" . Like "Shut up with all the whining this is going to taste great and you are not going to be eating a stick of butter". I like Guga as much as whatever he is cooking.

[@anorangewithacapybaraunder2370]

I’ve got the water, now I only need everything else

[@gibraine]

I have all the water in my mouth.

[@Jerry-rf8bn]

1,000,000 subs 0 videos challenge : Just make sure that your water is Wagyu Water at $120/quart and.found at the Japanese Wagyu Store.

[@armandoboensel593]

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@somekindaokayguy]

look at this billionaire who can afford water

[@JrBrawler]

Same thoooo

[@davemullican2735]

My youngest son tried to tell me about sous vide several months ago and I said meh. I already cook excellent steaks. FOR christmas he gave me a sous vide circulator, so I started studying and found your channel. All I can say is WOW ! Thanks so much !!

[@LakeAndBake]

He must've known your steaks were mediocre before

[@graybonesau]

@@LakeAndBake bro...

[@professionalcomplainerandf3006]

I put some creme frachie or cream , garlic , different spices so it makes my sauce and steak all in one bag .

[@michaelnorton6828]

Let me tell you something Guga, I watch a lot of cooking/barbecue shows for entertainment and recipe ideas. Your 2 channels are the only ones I watch to learn.... Love it, keep up the great work! Thanks

[@harleyrdr1]

I am new to Sous Vide and my first Ribeye and Corn on the Cob was perfect! I seared mine on the Grill outside, not with the Grill itself but with a Searsall. and it was phenomenal. I dunno what it is but when I watch your vids I always have a ridiculous smile on my face. Keep doing what you do brother! I'm loving it!

[@tomatowing512]

After watching you guys for 3 years, I bought what you recommended in this video. Guga I have to say they work amazingly well together with cooking steaks. I am now steak lover.

[@beanme97]

Guga should come up with a starter kit with everything you need and brand it SVE

[@jonjaquez]

Thats fuckin genius and not possible

[@leroyvn624]

jon jaquez probably is possible tho just expensive

[@Psychmart123]

🤔👍🏼❤️

[@ryangallagher9327]

This is incredible, I really like how personal this style is. I support it. Keep up the great work Guga.

[@MrWitz90]

This is great. We really needed summary videos of "how-to" and "best practices"kind of thing.

[@curtiswong454]

Thank you for this great introductory class to sous vide. It’s a lot less intimidating and with the great list of tools you provide, it gives us newbies a great starting point. Love both your channels.

[@fangy6443]

I learned so much from this video. I've been trying to sous vide steaks for a couple years, with moderate success, but there are so many good tips in this video that I am incredibly excited to try again. I cook only for my wife and son, and I can't wait for them to taste my next batch of steaks. Thank you for creating this video.

[@sevenmile24]

A welcome addition. Continue this series. I'll even throw out there that I see a third channel. Real talk.

[@xanderellem3646]

I've been really hoping guga would do a series like this.

[@stevenlord5730]

Xander Ellem Agreed!

[@kanceroner5456]

hope he does one on knife sharpening too!

[@christopheryanac977]

Yes or another channel!... Or maybe once a month on each channel do a video like this.

[@jonathonfee2542]

I would like to see instructions and real time video for the flamethrower. I use one and it turns out fine, but I think I could make it better if I had some tips and tricks.

[@Colombian213]

Can't tell you how helpful this video was. Well explained and every tip made sense.

[@sniderjadam]

I just got my first sous vide setup for Christmas, and I used this as my guide to dunk my first steak in the water bath last night. I used the basting method in my cast iron pan, and it turned out amazing! Thank you for this super helpful video!

[@DarkbaseTTV]

Holy shit, Guga died inside when he said that well done is okay too 😂

[@xdragon2k]

If you want well done, you don't need all these fancy sous-vide equipment. Just cook everything on the pan.

[@NAB18B]

Those people might as well stay home and just microwave the steak for 20+ minutes lol

[@Ameriken91]

it's not okay but I can only control my life

[@thumpertorque_]

@@xdragon2k If you want rare, you might as well just eat it raw.

[@Silverado-nw2lj]

@@xdragon2k your view on this is biased, go eat raw steak

[@abuelita23xxx]

Just ordered the container, rack, and lid for the 18 qt. Already have the Anova, now we just need a few hundred more videos, like this one. You are a joy to watch. Please keep making your Basics videos, and, at some point, help us gradute to more advanced things to do with Sous Vide. Thanks so much.

[@rileybaughman3310]

I love this series! I feel like a lot of people think there is a huge barrier of entry with cooking in general, let alone sous vide. I think this will help people understand how fun and how easy making great sous vide food can be. Keep it up Guga! Much love man

[@long-timelistenerfirst-t-us2yy]

*love this format! love what you did here. **_no heavy editing, not too much music, and overly-long review times,_** just lots and lots of useful information that got to the point.*

[@angelg3000]

I simply love the way you cook. You give so much detail on the Do's and Don'ts on how to prepare dishes. This video is very informative. As always, thanks for sharing.

[@FlandraLabs]

The day I get my sous vide cooker, Guga comes out with this! Epic timing!

[@CalebKND]

Salmon or other seafood is definitely something I'd like to see

[@bejarni7173]

Came here to say salmon!!

[@yc6683]

Shit with onions should be good too.

[@unidielts]

He's been done that.

[@jamesellsworth9673]

Even after decades of cooking, I always benefit from a review of the fundamentals. This series should be important for both new and experienced interested home cooks. SOUS VIDE LEG OF LAMB? Coming 2020 from Anova: a precision steam/dry oven for the home! THAT might give you a new dimension to explore. I have used a commercial one in a culinary program and cannot wait to bring one into my home for roasting and crusty bread baking.

[@Marguendi]

This is the best cooking video I ever saw!!! I really liked not only the cooking lesson but the fact that you are the FIRST to wear gloves!!! And I love that. You are so clear on the explanation and so meticulous with the plastic bags and all. Finally, what a great collection of knives you have. Kudos to you 👏🏼👍💐

[@WyattHaynes]

Hi Guga! I just came to this video to tell you that after years of watching your channels, I had my first sous vide steak tonight! It was as amazing as you described. Thanks for inspiring us!

[@travisfaulkner6067]

Your passion is contagious! Thank you for all that you do!

[@BrainBoop]

"That's ok too" you could feel how hard that was to say

[@lostmagicofdisney]

The pain was REAL.

[@EienRozen]

I paused the video to find and like this comment XD

[@CraigandJane1]

People this dedicated to meat cooking would never feel comfortable saying that. Well done steak is NOT good. You could easily see he was struggling. Gave me a good laugh. Cheers from Australia.

[@big_zeus]

Translation... You no taste monster!

[@cindypattana6071]

@@CraigandJane1 I love well-done steak. I think it has more flavor.

[@iandie]

I have watched you for 2 years I think and this was one of my favorite ones. I hope you do the basics more and maybe even do another one on your favorite recipes to do or how to make cheaper meats and meals into amazing things

[@Cj3asy]

This channel introduced me to Picanha and how to cut them years ago, and I've cooked so many since. Thank you. It is truly the Queen of steak.

[@dennisbjones]

It never gets old watching Guga try his Sous Vide steak after cooking. His reaction is like he has forgotten how good it was last time and he has just now discovered it all again😆

[@jaayg2903]

If that’s not how you feel every time you eat a steak then you’re doing something wrong

[@zxspeky]

My family just bought me a whole setup for Christmas, because I’ve been showing them so much of your stuff. Thank you so much for this 👌

[@nateap88]

zxspeky me too!

[@dannymcneal]

zxspeky - My first Anova Sous Vide Precision Cooker will be delivered today-I’m pumped!

[@pcarls86]

Me too!

[@zxspeky]

Tried a couple of rib-eyes, They were the best I’ve ever done. I need a better skillet for searing, as the one I’m using isn’t heating evenly.

[@dannymcneal]

zxspeky - I use a 10- or 12-inch All-Clad D3 skillet, or a 10.25-inch enameled cast iron Le Creuset skillet for all my searing. Zero issues. But you might want to think about investing in a laser temperature gun to make sure your pan is plenty hot before adding your oil. That has made a big difference for me-a novice chef. Congratulation!

[@ZDSchlabach]

This was a great episode. I'd love more like it. As for the next protein: PORK!!!!!

[@mikelauth]

Pork for sure!

[@zetapingpong]

Picks up garlic powder... “And this one you don’t want to get crazy with it” Proceeds to get crazy with it 😂😂😂

[@bryancampbell6127]

😂😂😂

[@joyconbulb3743]

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[@alexisrodriguez7127]

@FortniteLegend _YT 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@joyconbulb3743]

@@alexisrodriguez7127 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@user-zm4of9gt1t]

FortniteLegend _YT 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂

[@petkomario]

I saw so many cooking videos. This is one of the best I've ever seen. Thank you Guga to make it super practical...

[@tedtitmus8900]

Love, Love you work. At first I did not understand what you were doing with this channel and it’s crazy name. This is a whole new direction for cooking that I am thankful for you sharing with me. You are brilliant. Ted

[@Callmekool]

I just cooked and ate my first sous vide steak. My whole life is this now. Thank you for the great videos!

[@dorseykindler9544]

This guy's passion for good food is infectious!

[@thomasdavison8996]

Thanks Guga for being a great teacher and source of inspiration for those of us who need help cooking the "Perfect" steak. I love your channel.

[@bktrivera]

I just ordered a sous vide cooker and a container. I will be cooking my first sous vide steaks yay!! So exciting ;)) I watched some of your videos and appreciate the information you’ve shared. Thank you!!!

[@anthonynastasijr]

I’ve been sous vide in my steaks, chicken and pork for about two years now. Each time, the meat comes out perfect. I’m glad I found your videos. Thanks a ton.

[@anthonynastasijr]

I do have a question. Is it worth making clarified butter which has a higher smoke point?

[@carlitosalanis69]

This episode was amazing it really explained everything I wanted to know about SVE.

[@williamp2736]

This channel single handedly stopped making me like well done steaks

[@dylanr747123]

Another soul saved

[@zal2448]

William P. Haha same

[@hrdgms27]

wish i can do this to my mom, but even a little red makes my mom vomit. She doesn't know the godly taste of medium steaks

[@redstone5149]

I’m shocked you actually liked well done steaks.

[@ruruwardragons4710]

HÆRD GÆMS blind fold taste test

[@kai9734]

I just bought a sous vide and a prime rib eye roast yesterday, cut them up and been dry brining all night, I can't wait to cook them up. Thanks for the inspiration guga! I found both your channels and I got the steak bug now lol

[@gabriellegp9935]

I’ve watched your videos for years and finally got one I’ll never go back amazing guide x

[@catherinehawkins3211]

I just have a bunch of the weights and I put them ín the baggies with the food. Works a treat. As to the juices left in the bag: freeze them in an ice cube tray even if you have only a little every time; when you have enough it makes the most delicious jus.

[@TheRealNormanBates]

Also: what are the song titles (so we can play them when grilling/sous viding)?

[@matthewc6835]

I think you can find them in the description it says my music: (link)

[@richardhicks]

You are the bomb bro…. Found you and subscribed years ago. As a master steak cooker, you are my go to for everything steak, PERIOD!!! Just wanted to drop in and say thanks for sticking with this and becoming who you are, you deserve it🤙🏻 Would love to run into you someday! Until then, keep on saving my life in the kitchen🙌🏻

[@lifewater]

I really liked this. As a beginner chef, these detailed explanations go far for me :)

[@bryannesbit7229]

Just purchased my first sous vide cooker and torch, purchased some nice steaks to try them on this weekend. This video gave me a lot of info that will help. Thanks a lot and keep on making these great videos.

[@prestonjones20013]

Hey Guga! I’m doing my first Sous Vide cook for Fathers Day today. I was inspired by your channel. Thanks for everything you do and happy Father’s Day to you!

[@ZeroCiaran]

These basics videos are awesome. I picked up a couple tips on improving my steaks. Rosemary, garlic and butter in the pan? Deeeeeeeelicious! Would definitely love to see more.

[@MatthewClise]

My wife bought me a 35-day dry-aged aged ribeye for my birthday this past weekend. It was my first dry-aged steak. What an incredible steak. Of course we cooked it sous vide. I thought that it had a slight sesame oil flavor, especially in the aftertaste. I wouldn't have ever tried it if it weren't for you guys. Thanks for introducing me to my new favorite food!

[@12tak12]

you, my man, have an incredible wife!

[@TheEzeliux]

Asking the big questions over here . What happened to the third steak ; ( ?

[@mcrich1978]

right! i asked the same question and im scrolling down to see if i wasnt the only one lol

[@somekindaokayguy]

it got cooked to well done

[@bonwatcher]

This video helps me to understand the science (and avoid the pitfalls) of sous vide like evaporation, pasteurization, torching, etc. without all the science. Love it.

[@hbirtt]

Thank you. This is how you KZbin people! This guy knows his *, and now I do. I appreciate it.

[@Minercarter177]

9:08 is the best part of this video

[@GoulouMalouku]

It hurts him to say it lol

[@davidmills5756]

Just under a year ago I used a sous vide for the first time and it’s my favorite kitchen tool! But I hardly know anything about it! I’m really excited to continue following this series! In addition to another protein, you should also make one about doing vegetables! Specifically I’m wondering how to make good mashed potatoes to go with my steak or protein of choice! Can you do steak and vegetables in the same tub?

[@superque4]

Yes you can do both simultaneously. Also, search the SVE page for ceggie recipes including a great one for mashed potatoes.

[@robertzeurunkl8401]

As for searing, I did learn the "cowboy sear", where you put the steak directly on HOT charcoal. It's wonderful. You get a good amount of hardwood charcoal (not brickettes) to red hot. Then, use a hair dryer or leaf blower to blow away as much ash as you can, and then right away, put the steak directly on the coals for one minute. Then quickly take it off, use the blower to blow away any ash and refan the coals to red hot again, and do the other side. Nice DARK bark, and the flavour is not affected at all by the charcoal on the surface.

[@Langdaddy47]

Interesting. Thanks for sharing!!

[@shilla99]

You’re the Bob Ross of steaks. Thanks for the tutorial and for being so positive and understanding!!

[@captcooper5159]

I used a Weck Water bath canner. I can also use it for canning foods. It is perfect. You can set the temperature (Which is surprisingly accurate), it is a container, it has a lid, it has a temperature display, it has a grid that you can use to weigh things down, it is relatively cheap. Results are great! Given the fact, that it can also used for waterbath canning, for me it is the better option to a Sous Vide Stick!

[@Apoz]

Besides marbling on steaks, how do we tell tough cuts from tender cuts? My country is really good in disguising horrible beef cuts as good. (the Netherlands)

[@mkellylive]

I'd like to see the process of pan searing multiple steaks with butter. Do you have to empty the butter from the pan to continue with another steak? Can the same butter be used for consecutive steaks?

[@67porkchop]

What's the name of the "searing" music. I want to d-load it for a ring tone for my phone...

[@blidgu]

Same. Help please

[@stevenlord5730]

67porkchop Yaasss! As well as Deeeeeeelitchious! and Letz deewit! Those would be great ring tones and alarms and such :)

[@wojtekepecki5774]

.

[@neillendrum5745]

I watch your videos often. Thank you for the inspiration! You Fuel my sous vide cooking.

[@HTMLguruLady2]

I really enjoyed this video MUCH MORE than your regular content. I've been doing sous vide for 7 years. And although your regular content is humorous, not everyone has the experience you and I have in sous vide. I think it's time to get back to basics, and being informative, for a while. The content of this video is also more personal which I think will appeal to a larger audience. Just one note to point out, early in the video you call the vacuum sealer a chamber vacuum. You and I both know there is a huge difference between a vacuum sealer and a chamber vac. Just pointing it out so there's no confusion for the newbies.

[@real_nrt2337]

I wonder what he’s dry aging right now

[@joyconbulb3743]

ur mom

[@ZOKA__]

FortniteLegend _YT Your KZbin username definitely explains your personality and your foolishness

[@aoi_hanazawa]

@@joyconbulb3743 Why are you gay

[@joyconbulb3743]

bitch

[@sinu0us]

@@ZOKA__ my bet, he's no more than 10...

[@superkoko9]

Great video as always, Guga. Only one note on the torch searing bit. A few months ago I torchseared some steaks for my friends and one of them told me that I needed a more powerful torch, since it took me a lot of time to sear it. I explained that it is indeed a not so fast process and that was the reason for youtubers and such to speed it up. He seemed surprised. So I'm not saying you should publish the full normal speed process, because there is no point in that and I agree nobody wants to see it, but maybe, since this new series is intended to be not only entertaining but informational and educative too, you could consider adding a timer to the speeded up secuence so people can realize how long it took you yo sear it, since it seems to be misleading to some. Keep up the outstanding work!

[@alexisborder]

Seeing Angel appear on this channel with his GugaFoods shirt on was like seeing a Storm Trooper appear in The Phantom Menace.

[@trentcecrle73]

Purchased the joule after watching several of your videos. Did steak for the first time today. After my wife's first bite she gave me the Guga face of approval. Thanks

[@monkabuda]

Guga...Thank you!! I have been making my rib eyes weekly using various grilling techniques. I have always wanted to try sous vide and finally bought one. I immediately looked to see if you had any input on sous vide as you are one of my favorite steak guys!!! Thank you so much for your advice in this video. I will be trying it out this Sunday for the first time!!!

[@JohnDoe-xo2yf]

How was it Frank

[@CrazySwede69]

More of these! Just as enjoyable as your other ones, but with more useful information! Also, as a tip for those just starting out... Combine pan searing and torch. The heat from the pan helps combust the gas fuel faster, further minimizing the risk of torch taste. (Plus, you get it done faster and great for giving any fat cap some extra TLC, with the nice charred flavor. Also if using butter as well as both pan and torch it gives it a really nice added depth in my opinion.) - Being from a place where it's mostly impractical to fire up the BBQ for 8 months out of the year, it is as close as we get to a BBQ finish :) Would love to see you go through different cuts of meat, especially beef but not only explaining how to best cook them sous vide, but also what they are called in different parts of the world. What you call Picanha, we call top lid. The top round is not the same in the US as in the UK, what is a London broil etc and then show the best 2 or 3 ways to sous vie the cuts for best result. While not as exciting as a Wagyu A5 or Iberico secreto pluma, it would be something the majority could try for themselves. As an example (And this is because Sweden is silly in this way) here we don't have grades to our beef. No Prime or Select to tell us about the marbling. In the normal stores, you walk up and pick up a piece of beef and it's a toss of the dice, especially if it's vacuum sealed so you can't get a good look at the meat. Side by side on the shelves, you find beef that put Snake River meats to shame and beef not unlike the rib-eye from your $1 meat video, at the same price... (And thumbs up for showing up close the marbling of these steaks and the clear explanation of what is the best choice!) Ok, this was a long comment. IF you made it all the way here, thanks and keep up the great work!

[@lelandunruh7896]

Hank: [Presses his tongs into the steak cooking on the grill] Firm but with a little give. Yup, these are medium-rare. Bobby: What if somebody wants theirs well-done? Hank: We ask them politely, yet firmly, to leave.

[@warkentien2]

As they say in Brazilian advertisement: "The manager has gone mad!" Guga is sharing all his secrets!

[@Gugah2006]

O patrão elouqueceu!!!!

[@traceys1967]

Got my sous vide stick, container and vacuum chamber coming tomorrow, can’t wait to try it all out. This is the best step by step guide that I have found, thank you so much x

[@tomatojuice12]

The absolute best video for any newbie who wants to sous-vide.

[@ZachCrawfordENL]

This is a great series. Thanks for producing them. The only thing I like doing different is adding onion and mushrooms to the basting butter and oil and then use the oil-butter-mushroom-onion as an optional topping sauce.

[@paulh7589]

Butter, mushrooms and onions? Chances are you use some garlic. What is your address? I bet you drive your neighbors crazy! That sounds great!!

[@ronfinley2775]

He looked like it physically hurt to say well done

[@AgustinBernardo]

Then you should go to a restaurant in Argentina, Will give'u a heart attack

[@mangravy2000]

Yes, he should have said "If you like it well done that is ok too but make sure you buy a 'select' grade steak or below"

[@juanx3019]

@@AgustinBernardo You really know, here in Argentina it's always well done, sadly i never got to taste a medium rare stake like the ones guga cooks.

[@AgustinBernardo]

@@juanx3019 i had to start doing by myself, and it's amzing

[@networkn]

I've mentioned this before, that saying it's ok to have your steak well done, whilst performing like that, is really beneath him. Either say it's not OK, or say it is, and mean it. Steak Snobbery is really poor form in my view. It's entirely possible to have a delicious, tender and juicy well done steak and anyone who says different doesn't know how to cook steak. I prefer my steak medium rare (though these days I usually order it "as the chef recommends it", but it's really crap to make fun of someone who wants their steak done anyway they see fit. Say it and mean it, or don't say it.

[@shlemmingxd1173]

Love the new series and would definitely love to see more. Just bought my first circulator and it’s arriving today 😃 I got a nano. Can’t wait for me first cook

[@stefche_88]

I’m so glad you did the step by step thanks Gugga🎉

[@davidhowe8845]

You are such a joy to watch, and a great teacher. Keep the new techniques coming !

[@DragonAbyssal]

Visibly in pain when he said it’s ok to eat a steak well done. 😂

[@tanikokishimoto1604]

I know.... I hurt too! This is why I don't cook steaks for company unless I know we're all in a similar temperature range of enjoyment. And it's not so much as not wanting to cook what they want, but the balancing of the logistics of when everyone is done at the same time so we can all eat at the same time (and not wanting to own two sous vide circulators at this point in time).

[@davidLikeyVids]

9:10 to see the pain.

[@hegmonster]

7:36 "You want to be careful with garlic powder, you don't want to go crazy" (proceeds to mercilessly carpet bomb the steaks with garlic powder)

[@47ravenlord]

I applied seasoning the exact way he does it one time, thinking i may have been under seasoning and i'm game to be wrong and try something new......it was the saltiest and nastiest mess. I also don't know why he chose Sous Vide when he actually doesn't like anything about how it turns out and has to blow torch the crust onto it....might as well just cook it right on the grill and save a few steps...and a few hundred dollars of equipment :P

[@madise6272]

It all depends on the thickness of the steak and salt I've seasoned as he does and it was perfect As well, sous vide is for making sure to cook at the perfect temperature for a long period of time. It is about control of the cooking process. Which is easier than making it in the grill in 10 minutes. But I also like that way. So when I don't have 3 hours to cook a steak, Pan seared or grilled is the way to go The crust adds flavors

[@Grizzs]

@@47ravenlord you have to be an utter dumbasd or something, the purpose of cooking sous vide is to get a perfect cook not to eat a soft crustlesd steak, no one wants that. Also with the seasonings your steak was most likely too thin theese steaks are fairly thick and girthy so he goes heavy on the seasonings, a good bit of the seasonings fall off in the pan anyway.

[@47ravenlord]

@@Grizzs Reading comprehension is not your kind of thing, but assumption apparently is. You can get a perfect cook on the grill and when it is done you have a perfectly cooked steak with a crust without extra steps, which is why i don't understand why he insists on Sous Vide and then blowtorching.....it just seems like a lot of work for no apparent reason. My steaks were nearly identical in size and thickness to his, i know you lose seasoning when it cooks.....it's funny that "dumbasses" /stupid people are always WAY more likely to call everyone else "dumbasses" and things like that, It's the Dunning Krueger effect....look it up and realize that you are too stupid to understand that you are stupid, it's a thing.

[@Grizzs]

@@47ravenlord ironically enough it seems as though my point went completely over your head, the use of sous vide is for their to be basically no chance of burning the meat whilst still getting the perfect internal temperature, it takes additional time but it's overall used to ensure that the steak will be perfectly cooked, of course you can cook them on the grill and get a similar effect but it wont be the same type of flavor or effect. As well as that the sous vide way of cooking does change flavor with the meat basically getting time to cook and sit in its own juices in high temperatures.

[@waloa]

"You dont wanna go crazy with the garlic powder" *proceeds to cover every steak with a mountain of garlic*

[@DeliciousManX]

You have to be liberal with it. Most of the garlic powder falls off in a pan or when you grill.

[@cdh79]

@@DeliciousManX well, you're not grilling or panfrying it right away.. first, Guga usually leaves them overnight, so the seasoning can penetrate well (i do this too), and second you still bring the meat up to temperature (i'm deliberately not saying "cook") it in the waterbath, so most of the flavor will be absorbed by the steak before you get to the searing. Given the fact that the juices will come out, and you have to pat it dry before searing, there's no more powder left to fall off. So Guga is still using quite an amount of garlic powder, and i have to say, I started copying him on that as well, as it's delicious ;)

[@fredNS]

I also use a lot of GP, but after I take it out of the bag I scrape all o it using a sharp knife and when I add the butter to the pan for the basting I also add the spices, works like a charm, thanks Guga, great inspiration!!! Keep up the good work, um abraço de Portugal

[@DeliciousManX]

@@cdh79 oooooh, you're right. Sorry. I don't cook sous vide very often. I usually grill or pan fry. I imagine that probably makes quite a difference.

[@cazio8518]

Too much garlic... What do you mean?

[@edwardcdg]

Outta sight! I love your channel. When I first discovered your channel, I bought the Searzall head. I was disappointed with the heat output. I tried a propane torch, same result. A cast iron pan on a gas stovetop was the most satisfactory for me.

[@alexlopez2995]

this video literally goes over everything and I truly appreciate it. Thank you!

[@ryanspencerlauderdale687]

Guga: "I like to use avocado oil." Sam the Cooking Guy has entered the chat.

[@Snaggle2thtiger]

I wish you'd show more of the patting dry part, I'd like to see how much dry you actually get them first.

[@skyblue9991]

Get them completely dry. The more dry, the better the sear.

[@Setsu1606]

As dry as possible

[@lilkundawg0913]

I really appreciate the "well done" conversation! I'm a medium rare guy, but it's so annoying when people make a huge deal over others' preferences and put them down. Just enjoy your own steak and leave them alone!

[@danieleesposito7784]

i just tried basting my steak for the first time yesterday and it was the best steak ive ever eaten. and the fact that i made it myself made it taste even better. such great advice, guga. thank you!

[@stinkyfisher8106]

Been watching your vids for a few years. I always get hungry. Guga is the man!