Sous Vide PICANHA vs RIBEYE the ultimate challenge! Cold Grate Technique

The ultimate steak SHOWDOWN! The queen of all meats, PICANHA vs RIBEYE sous vide. Which one is better? Featuring special guest Dave, the inventor of Slow n Sear show us the incredible COLD GRATE TECHNIQUE, directly from adrenaline bbq company to my back yard.
Buy Slow n Sear
abcbarbecue.com?afmc=1l
More about the Cold Grate Technique below
abcbarbecue.com/cold-grate-te...
Dave's KZbin Channel (Adrenaline Barbecue Company)
/ @snsgrills
HOW TO COOK PICANHA AND RIBEYE SOUS VIDE
I cooked it for 2:30hrs @ (129f°F / 53.8°C)
* Ready for PICANHA? My supplier is ready for you! He will ship anywhere in the US. Call him 24/7 ask for Emilio [phone] TELL HIM GUGA SENT YOU!
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[@SousVideEverything]

Hey everybody we seasoned the steaks the way we felt would make them the best they could be. We all know different cuts of beef like different spices. The real story though is the Cold Grate Technique we used to Sear! It’s awesome and you can find out more here: abcbarbecue.com/cold-grate-technique?afmc=1l

[@kodeine222]

Do you still have the hot ones challenge still coming out?

[@diegoelo]

Guga hola, excelente todos tus videos. Por favor hacer un blind test de picanha cortada en contra al grano y a favor. Y que Ninja lo pruebe sin ver. Gracias, saludos desde Cancun

[@MH-go9wn]

Sous Vide Everything I don’t have an issue with different seasoning in the test. I have an issue with testing a lean looking ribeye vs a much more marbled picanha...also the test piece given to ninja from the ribeye was from the center without any fat. I mean cmon bro the steak wasn’t even marbled to begin with... at least give him a test piece from the cap! Then u give him a piece of the queen with fat! U might as well put chocolate on the ribeye... Try prime ribeye cap vs picanha

[@kjax76]

A brisket tastes best when it's been slow&low cooked. Would you compare brisket to picanha? Of course not. You were attempting to compare what, exactly? I was under the belief that you were trying to compare what many to believe are the "best" and similar cuts of the cow. I love your videos, and I love how you guys are presenting information. You guys rock! Entertaining, informational, very down to earth. Who wouldn't wish to be your friend? But it wasn't a side by side, so to speak. I'll take brisket over shank, ribeye over round, picanha over chuck. If you guys think rib is so much beneath picanha, why do it?

[@UndercoverFerret404]

What a major fail. Didn't expect you to fail this badly. If this should have been a proper test, at least you should have made one rib eye with just salt and one with whatever spices you think it needs. Also, those rib eyes had close to no marbling.

[@yamirrashid981]

"Look at the queen, she is dripping" 😂

[@elma4980]

yamir rashid that’s what he said

[@jsgaming8201]

Giggity

[@JohnDoe-xo2yf]

Not anymore bro

[@orsmplus]

"Only salt and nothing else" You've come a long way since your buttered steak days :)

[@alexvids9232]

Butter smh

[@I_like_turtles_67]

@@alexvids9232 There's times where basting with butter is nice.

[@LOLLYPOPPE]

Who the heck makes a steak without butter

[@Dariet88]

@@LOLLYPOPPE Respectable people.

[@invisiblekid99]

@@LOLLYPOPPE using butter it is not as good when doing sous vide

[@jojojaykay]

Damn guga, you produced this one REALLY well.

[@truthspeaks84]

I've watched A LOT of guga's videos, and this is hands down the best one he's produced!

[@danagboi]

Agreed

[@MarcDoumayrou]

That was epic !

[@zhdfzfjvzrtuztuzt]

Thats great. I was going to suggest the cold sear technique but you did it already. Awesome!

[@android6766]

I love Ninja, his energy is amazing.

[@modergav]

He is like that uncle that the whole family loves and likes to invite him to de bbqs

[@mustashisdojo1815]

I’ve enjoyed videos and learned a lot from both of you...was very happy to find a video of you both working together! So good! Thanks Fellas!

[@noahale]

Hey Guga! Nice video. Sorry everyone is giving you grief over the seasoning thing, but if it's any consolation, I know the results would not have been different whatsoever had you seasoned them the same. The fact the Ninja could immediately tell that one was picanha and one wasn't is proof enough of that, lol.

[@denisprieur7944]

Very nice video Guga! Somehow, not everybody has all the equipments it needs to sears those steaks this way! I still love the searzall and i always have the music in my head when i sear mine! Lol!

[@MH-go9wn]

Alex Chung I call this one a no contest since they didn’t try the cap from the ribeye when tasting in this video. Besides they already did a video on ribeye cap and they all agreed it was 10x better than picanha

[@noahale]

That's the thing though, Jazz1one, this is not a contest between the cap and picanha, but the ribeye steak, a majority of which is the eye, or the lackluster part. So, yes, they have concluded that ribeye cap is superior to picanha (although I do not recall the 10x better remark, so I'll have to rewatch that one), but in terms of the ribeye steak as a whole, they prefer picanha over it; a conclusion I happen to agree with. To each their own. I personally like to cook with both picanha and ribeye cap on different occasions, as their texture and marbling are different, and they each come out to be two different delicious steaks.

[@MH-go9wn]

Alex Chung it still wasn’t a fair comparison considering how little marble the ribeye in this video had compared to the picanha. This is one of the least marbled ribeyes I’ve seen on this channel. Also considering that they are carefully selecting the picanha with the right fat cap and using the tender cuts between the 2 veins as shown in other videos. Also considering the test slices offered to ninja where the picanha has a nice piece of fat on it and the ribeye was just a basic cut from the center of a non marbled “eye”. Check the other video when they had the ribeye cap. Ninja for sure said it was 10x better. Maumau was speechless. Gugas reaction said it all. I take issue with these picanha comparison because I went out and bought a AAA picanha and spent the time trimming and cutting it according to their instructions and was seriously not impressed. Tender yes, juicy yes. Better than ribeye? He’ll no. I ate it with 3 other steak fanatics, they also thought the same. Rib is king. Ribeye Cap... best piece of meat on any cow.

[@Victor-kh5rh]

That's because picanha and rib eye don't taste remotely close to each other.

[@LeoMorikoTheKnight]

I absolutely love Dave's reaction to the full Picanha experience. The first bite is good, sure, then he tries a full cut and you just see his eyes pop. Really makes me wish I could find some where I live.

[@SuelyBrazCosta]

Que legal, gostei demais, parabéns. Felicidades. Sucesso. Gratidão eterna.

[@UPHOTO75]

YES! Blind taste, good job man. Even the production is getting better, well done.

[@emilygruver6566]

“You must respect the queen And keep her traditional with only salt”.... **Makes Picanha you’re with Pepto-Bismol** 😂

[@universema6859]

He used the hard part of the cut which he and others dont consider picanha

[@universema6859]

Go ahead r/wooosh me

[@cason6030]

Emilio Zapata r/woo-actually no I’m not going to

[@wattson451]

Emilio Zapata nah friend. You're comment is fine.

[@TROYCOOKS]

Awesome video guys!!! I love the Queen of beef and will be giving this a try!!!! Cheers brothers!!!

[@SousVideEverything]

Thanks Brother Troy. I appreciate that.

[@jbatt365]

Number A or B. Bwahahhahaha

[@HazSolo1]

hexadecimal

[@enda835]

I really loved the editing in this video. The slow mo’s looked great! Top work.

[@THEREALSHOWBBQ]

These look fantastic guys. David is the man. Cold grate technique gets amazing results. Nice camera shots as well. What kind of camera/cameras do you use? Thanks

[@usafan96soren20]

That searing technique...my mouth was watering delicious guys

[@SVEMauMau]

Manuel Marzolla it’s really good! the searing is very even and there’s no burnt at all abcbarbecue.com/cold-grate-technique/?afmc=1l

[@nicholishen2]

Hey can you guys do a taste experiment comparing salt vs. MSG? Please, please please!

[@SousVideEverything]

Coming up.

[@nicholishen2]

YES!!!!

[@dety4760]

AWESOME ! :D

[@SylasTheGreat]

Ewwwww...

[@brokeassgaming1408]

cant believe its legal in usa

[@mauricioferreira8344]

Great video Guga!! Amazing images and production! Congrats!

[@jamesrice6105]

I'm totally blown away by those cuts. Absolutely amazing; congratulations! These steaks look fantastic.

[@CharlesDarling_]

these videos make me laugh so much, i was in tears when ninja stole the piece ROFLLLL

[@leleoalmeida]

Fico impressionado com a qualidade do conteúdo de vocês. Sigo há uns 2 anos e nunca me decepcionei. Só um pedido, fala as medidas e medidas métricas também, please? 😁

[@emranmohammed882]

Amazing video bro, the quality keeps getting better and better

[@TheW0ND3RB0Y]

I just want to say thank you. Because of your channel I just ordered my first sous vide and containers. Can’t wait till they arrive. I am an extreme foodie, and love BBQ. I live in Naples, Italy currently and I am a firefighter. I really hope I can recreate some of your dishes. Thanks again.

[@Wittyusername82]

I knew he'd be in one of your videos! Great video guys

[@stuzaza]

"never mess with a hungry Cuban" i laughed so hard 5:28

[@danagboi]

Hey Guga, just want to add to those who have applauded the improvement in production your recent videos have displayed. I am a big fan - keep up the great work!

[@wildpiganon4248]

Awesome video guys, keep up the great work 👍

[@arthurbanks2160]

Ninja’s reactions are priceless.

[@mabuohagar]

You have done multiple experiments which I like a lot Can you do a video where you make the best stake using the best cooking time the best searing method the best seasoning on your opinion. I would love to watch that.

[@nicholishen2]

Bro you just watched it.

[@SousVideEverything]

yep, that is coming up.

[@johnallen7230]

Your friends are awesome.......you guys are a blessing to each other!!!

[@peterbutter2083]

You guys are so fun to watch. Inspirational! Lol love you guys

[@niklas8630]

wow Mamao, you've really lost weight, looks great! Good job! Great video as always guys :)

[@SVEMauMau]

Thanks!!! It's a work in progress but I appreciate it!!!

[@breejames6323]

SVE MauMau what diet did you go on?

[@FabledHeroes3351]

Third and OMG I’ve been waiting for this one love Ribeye

[@SousVideEverything]

Nice!

[@Mercyis]

Pichania is the queen

[@MrSparky1177]

Great video, I have a Slow and Sear, I never thought to finish my Sous Vide steaks using it, going to try it next time.

[@CyrusTabery]

One of the best videos guys and I knew what was gonna win from the start!!! Try a short rib vs rib-eye battle

[@tatojanc]

Good Job... Liked the Number "A" and Number "B" lol

[@theonlygus]

You should also consider not cutting the fat off the ribeye when you're doing the comparison. Ninja tried the ribeye without the fat (you fed him the half without the fat) while the Pichana was served to him completely with the fat. Huge flavor difference when you exclude fat on one steak and not on another.

[@walmars3curity]

Definitely had to give Dave a follow after this. That looked amazing... I mean DEEEEAALICIOUS!

[@joenguyen8823]

Can't believe I'm watching this on Good Friday....Mouth watering steaks...great video!

[@BipolarBLKSheep]

I attempted Sous Vide PRIME Picanha for the first time EVER last night. The FLAVOR WAS INCREDIBLE!!! However, unfortunately, I got impatient and only cooked them sous vide for about an hour and 45 minutes. Therefor the meat was pretty tough... like, incredibly flavorful and cooked to perfect med rare, but the internal muscle fibers hadnt broken down enough to make it tender. I would recommend that you sous vide them for AT LEAST 2.5 hrs. maybe even 3. I will be trying again soon.

[@TheGuyCalledX]

The length of time isn't what makes the difference, it's the quality of the meat. You're not cooking it all the way through when you sous vide to break down the muscle fibers. Picanha is an average cut of steak due to the low amount of fat marbling, making it tough. Prime picanha with great marbling like in this video though? Nothijg beats it

[@shawnrafeeq9566]

it could have been the way you cut your steaks from the picanha that made it tough.

[@dragonsamurai6958]

I know this comment is years old, but I had the same issue with beef tri-tip when I first started cooking it. I roasted it in the oven since I don't have sous vide, following high rated recipes online. Came out med-rare & flavorful, but was way too chewy cuz of the gristle/elastin inside the meat. After several attempts & realizing I had to cook it low & slow, finally found the right cooking time & temp & now I get med-rare tri-tip without as much chewy gristle 😄

[@dragonsamurai6958]

@@TheGuyCalledX I've been wondering if thats the case as I had the same issue with choice beef Tri-tip. Oven roast to med-rare (don't have sous vide) great flavor, but was too chewy with gristle/elastin. But after several attempts at low & slow cooking, finally found the right temp & time & now I get perfect med-rare without much chewy muscle fibers inside the meat

[@zebra6687]

Make a compilation of ninjas dramatic reactions. The wooos and hands tapping the table

[@MaxJuve2]

Awesome video guys!! Well done and keep it up.....your channel is Aaammmaaaaaaazzziiing!!

[@Fishingbayarea]

i love these videos! nice having guests!

[@LatinaHeat]

I had never even heard of picanha until I found your channel. Now I need to try it!

[@MaxPowers]

Picanha really is the best meat ever. Gorgeous.

[@Chipwhitley274]

Don't be taken in by their propaganda. Picanha is inferior to Ribeyes... they have far less intramuscular fat content. By definition they are less flavorful.

[@Chipwhitley274]

@@MaxPowers, And yet... you cannot demonstrate that to be the case.

[@MaxPowers]

@@Chipwhitley274 picanha doesn't need instramuscular fat to be flavourful. Go back to Russia.

[@Movie_Games]

Ribeye Cap vs Picanha. Also, what if you just hit the coals with a hairdryer to get rid of ash and sear the steak directly on the coals?

[@adamjones9066]

Dumb fad.

[@MFWb00bi3s]

Ribeye cap would be "Deckle"... Picanha is spanish for Coulotte (EU), or Sirloin Cap (US). And that method of searing would turn your steak into garbage... Fuckin dumbasssssssssss

[@Diegolhyt]

Seus vídeos são bons demais, sempre deixam com água na boca. Parabéns! Queria saber qual a erva que vocês colocam em cima da carne quando fica pronta, sei que é apenas para apresentação mas fiquei curioso, pensei na cebolinha mas essas são mais finas

[@kevinwu3208]

eu acredito que seja salsinha ou coentro. acho que salsinha porque coentro tem um sabor muito forte. mas pode ser outra erva.

[@ritchiemrp2298]

The editing of your videos has improved tremendously. Very nice.

[@BabyBackManiac]

Great video, gentlemen! I gotta get me some of that picanha...and learn to say it the cool way Guga does. lol. I love the editing and that song is incredible, Guga! Dave, you almost seemed like a nice guy in this one. Great acting. ;-) lol, or is this another credit to his editing? Love this video, guys. I really did.

[@SousVideEverything]

Thanks Justin I appreciate that. 👍👍👍

[@SnSGrills]

Editing. I was yelling and screaming like a maniac except for the brief moments he was able to edit into the video ;)

[@BabyBackManiac]

LOL. Yeah, I could tell Guga is a talented editor.

[@iamchillydogg]

Some explanation for the sear please.

[@webcompanion]

It's for adding traditional color to the meat, otherwise it looks unattractive. It also can add in some flavors at the surface. The idea is to only do the sear for a short time and not introduce any further cooking. You want a consistent color inside sous vide cuts of meat which they achieved in this vid and many others.

[@elith6930]

John W I think he meant the sear done in this video, since it’s not the traditional torch or searzall

[@SVEMauMau]

iamchillydogg it produces a very good sear without any burnt or bitterness. Check it out abcbarbecue.com/cold-grate-technique/?afmc=1l

[@peppertime1]

ouffffff what a great clip... i was a bit disapointd by the ''technique'' caus it is know for at least a decade... but... well done for that awsome job brothers!!! respect.

[@alexim1202]

Essa produção ficou animal!! Sucesso!

[@CarlosHenriqueNoronhadeAguiar]

Aqui é Brasil, PICANHA É VIDA

[@derk1n]

"Look at the queen, she is dripping" :o

[@edgardofloresramos6027]

Hahahahahaha

[@jamesgray143]

we love your videos. definitely going to be trying these ideas. We noticed that those ribeye where not very well marbled. And everyone knows the best part of the ribeye is the outside pieces. keep up the good work.

[@SkateMadness96]

Been waiting for this video forever. Literally just asked myself this question the other day

[@SousVideEverything]

There you go!

[@ervinjohnson1504]

I ordered from Emilio. Minimum 4 Picanha at $11.99 per pound. 12 lbs including overnight shipping came out to be $143.95. I can't wait! Gonna Sous Vide and Cold Grate Sear

[@SousVideEverything]

Nice let me know how you like it.

[@nikumeru]

Watching this is TORTURE!!!

[@SousVideEverything]

Thanks I appreciate that

[@poo655622]

Hahaha

[@dane6446]

Oof

[@zetapingpong]

Great episode!

[@Matheus-pr2sn]

Guga, sensacional o vídeo! Realmente não tem como comparar a picanha com bife ancho. Não vou nem entrar nessa questão dos temperos, o ancho tinha mais tempero e mesmo assim perdeu para a rainha das carnes que é feita com o simples sal grosso. A magia da picanha é ela ser feita só com sal grosso e ser o melhor corte que alguém poderá comer! Continue com o canal, está fantástico! É sempre uma prazer assistir esse conteúdo de qualidade cinematográfica! Abraços de BH, de seu amigo mineiro!

[@hpiracerxbrian1]

What about the ribeye cap steak vs picanha!?

[@johnbollinger4896]

sirloin cap vs ribeye cap hmmmmm

[@pedrokz]

I don't know why people got upset about the seasoning, you just can't put garlic and pepper on picanha, and rib eye needs pepper and garlic cause it's lack in taste, if they just put salt in both picanha still wins.

[@je11092]

pedrokz it’s not traditional but I’ve added SPG to picanha many times before cooking. Just depends on how I feel and whose eating it.

[@braziliangator]

Ribeye does not lack in taste

[@dannybadbitch896]

Pls don’t ever say a ribeye lacks flavor🙏

[@TheBaronOfBeard]

Picking up my first ever Picanha tomorrow and preparing it Saturday. Can’t wait.

[@LA-hw4ee]

One steak is seasoned with pepper and garlic powder.... and the other with just salt. That does not seem like a equal test to me

[@SousVideEverything]

Yes, because picanha is only salt, ribeye is not only salt. So you are basically saying ribeye should win right?

[@JawnWick666]

Tim Shin I agree with you too. I would have expected them to be seasoned the same.

[@SousVideEverything]

You put pepper or garlic in picanha you basically DIE! No other way to put it. Plus who won?

[@patrickkeller2193]

Though it's hard to argue that pepper and garlic would do harm.

[@gwailo81]

how about just salt on both?

[@ShotByDale]

going to buy Picanha ASAP

[@ShotByDale]

well went to meat market and they didnt know what picanha was....oh well.

[@TheNyzzler]

Shot By Dale "sirloin cap" or "rump cap"

[@davidcampos268]

Top sirloin or sirloin cap depends on how the place butchers there cow a butcher would be your best bet

[@MrOctofly]

You guys should show the buying process and details of the meat more often. I know you all have in other videos, and I really like seeing it in them.

[@328munchy]

Guga !! Every video gets better and better keep up the great work. Saludos de Tijuana ^_^

[@Kitkat-bk8pe]

Mau Mau looks AMAZING!!

[@SVEMauMau]

katya thanks!! It’s been a journey for sure 👍👍

[@Kitkat-bk8pe]

SVE MauMau you're welcome!! I hope you decide to do a video on your keto journey!!

[@dadsquatch79]

Hell ya Mau Mau, gys!

[@NigaChadd]

How is that fair fight because you put pepper and garlic powder to the ribeye? Shoulnd you put the same exact seasoning to both of them?

[@SousVideEverything]

So you are saying ribeye should win? Well friend let me know at the end.

[@gm3451]

The best way to season a meat changes from meat to meat. So they did the best possible season for the specific meat.

[@NigaChadd]

Sous Vide Everything No not at all I havent even tasted ribeye or pichanja just thought that they should have same seasoning because you're deciding which one is better :D

[@McBrewmeister]

Another great video gentlemen! I would ask that you do a Picanha vs. Prime Cap Streak. I recall all three of you preferring the Prime Cap Steak over Picanha in your video, So a head to head is truly needed.

[@denisprieur7944]

very nice video Guga! i was drooling during all the time! 10min 42 sec of drooling, that's a lot! lol!

[@kkim5000]

i think the problem with ribeye is that there's two parts to it. one part that's absolutely the best cut of steak on the cow (the cap) and one part that's much larger that is just kind of meh (the eye). it averages out to pretty good, but only if you get a bit of the eye and the cap together - the eye by itself isn't great. not surprised to see picanha, which is consistently good, rank better than ribeye.

[@SousVideEverything]

I agree with you 100% now should we do RIBEYE CAP vs PICANHA?

[@pokedbyagerman]

And season both the same!!!!

[@kjax76]

If you can find a good cap- that may be hard to do.

[@Lamski3]

Sous Vide Everything yes yes yes... USDA Prime Ribeye Cap vs. Picanha. That would be a great matchup.

[@redsoxnrock]

Those cuts of ribeye looked pretty lacking. Looked like you were comparing a pretty marbled cut of picanha to a low quality ribeye with a cap that... didn't look like a cap!

[@SousVideEverything]

That was a premium steak vs a choice picanha so you know.

[@iantusa9207]

I love your content, but regardless of their grade they didn't have the classic rib eye characteristics that make a rib eye top tier. I hope one day you'll run it back with a good rib eye.

[@kjax76]

Rib steaks vary so much. At least for us, they do. I thought they looked pretty decent. The cap was thin, but so was that band of fat in-between. Overall, I'd be pretty happy with that cut of rib.

[@MH-go9wn]

I agree the ribeye had a weak cap and much less marble compared to the queen. I would have rather seen this test with the prime ribeye cap steaks from Costco vs prime picanha

[@kjax76]

+Jazz1one What I'm saying is that in the choice category, in my area, rib varies wildly. (prime does, too) As does the sirloin and round. I think a better choice in test comparison, though, would have been sirloin vs picanha, same grade, same spice. As rib cap goes... and it is a good choice for comparison... a LOT of shopping required. Rib really does vary. Maybe the hind, too... I would imagine. Myself- I tend to go for t-bone and rib. No beef is wrong with me, but lets at least season the same for comparison. If it's the author's opinion that picahna is the best cut, and only spices could make another cut better... waste of time to compare.

[@esmith1225]

Thanks. Great video. Slow N Sear rules.

[@onegaisti]

Wow, I thought for sure this video would have a "matter of preference" ending. Didn't expect a unanimous decison. Great vid. Time for me to try

[@ehseahla]

FAAAAANNNNNNNNNTASTIC!

[@SousVideEverything]

Thanks I appreciate that. 👍👍👍👍👍👍👍👍👍

[@fulca4389]

Ribeye all day!

[@ivancolenzio]

amazing!!!! thx! greetings from Argentina!

[@Gabriele-hv7xm]

It'amazing how you are having so much success! So many views and subscribers... after many months you guys are having what you deserve for your incredible work. Form a really old sub, good luck for your future. Always with you guys!!!

[@SVEMauMau]

Thanks for the support!!! 👍👍👍

[@tomguy8728]

There is no comparison to rib-eye and picana but picana is the sirloin cap so you should really be comparing the rib cap to the picana then there’s a real comparison

[@issacovid1270]

It's not fair test Prepare the steaks the same Salt,pepper,garlic

[@SousVideEverything]

How is it not a fair test? You DONT PUT GARLIC OR PEPPER IN PICANHA! You make ribeye with salt pepper and garlic! You make picanha with only SALT and more important WHO WON?

[@issacovid1270]

Sous Vide Everything im all for keeping it traditional but in order for it to be a fair test season them the same

[@issacovid1270]

Sous Vide Everything same with the meat glue test twine both the meats not just one

[@xdragon2k]

Wait a sec, we have to try this then: salt only vs salt pepper garlic powder.

[@batuhan2350]

You don’t treat 2 different steaks the same way that would make one of them less tastier you make both the way they have to be treated

[@nigel8499]

David's great, would love to know his favourite: Sous Vide and 'spin' or T-Roy, Phil in Florence method for steak. Please ask David back for more tests, the guy is Professor BBQ!

[@gtorres41081]

Awesome video!

[@DDSRdds]

Picanha are overrated, brasil have so much other Meat far better than picanha👍but your Channel are awesome

[@soundaholixx]

Lol. Overrated means something is well, over rated. Picanha is and has been the most popular cut of meat in Brazil and it's tricky to find abroad, making it the definitive Brazilian Cut of beef.

[@brianoboys6887]

Guga, i have been watching both your channels now for a while now and you have revolutionized the way i cook meat! Thank you. Everyone says i make the best steaks they've ever had and i love doing steak nights!! One question I've always have had, that maybe you can answer in one of your videos, is why do you have cut limes with your steaks? Do you squeeze limes over the steaks afterwards or is it just a presentation thing?

[@zanderwow]

Its strictly for presentation. The pop of color makes everything look better.

[@TehJams]

Would love to see an experiment of when to season meats when cooking sous vide. I have seen suggestions to season in the bag before cooking (what I do), season after cooking but before searing, or season after searing. Which one is best?

[@elad_sefarad]

Love your vids guys... One suggestions to know which park of meat is better they have to be from the same cow

[@TeaDoubleE85]

Cool background music 👌 You have the best steak and 4k camera on KZbin!

[@dustintrissler6769]

One of my favorite videos

[@spindillio]

I love these guys!

[@harrymac6917]

Me my wife and son watched this 6 times laughing with tears ninja so quick he did it in slow motion.

[@saucysauce5765]

Man you have seriously got something special here with your channel

[@JustSimplyBrandon]

This channel NEEDS to get 1 million subscribers!!!

[@aquamanaquaman1715]

Holy COW guys, that looks amazing!

[@JasonZoeller]

Hey guys, watched a ton of your videos and notice that your steak cook temps range between 129-135. Why the variation? Do you have a chart/guide on what to use? I’d love a cheat sheet for reference. Keep the videos coming! Love it!

[@luke1841]

Hey Guga love the video and your love of the queen! Hey I was wondering, have you guys ever tried a full picanha roast like a prime rib roast? Ive always wanted to try that...

[@ayoobismail7957]

Before I attempt your cooking style I eat first so I dont feel hungry while cooking your style loove it and the uicers are ammmmazing

[@jstanovic]

Great editing! Very professional...what is your background?

[@MsBullkiller]

Hey guga awesome videos buddy 👍🏽✌🏽

[@FloSlowBBQ]

Cold Grate Sear for the win ... such an amazing, yet simple technique.