The GREATEST Indoor Steak I ever Made!

Nothing like cooking the perfect steaks, sometimes doing that indoor can be challenging. But I finally made the best version of my indoor steak with no compromise! Results were just perfect.
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#steak #SousVide #Recipe

[@joeblount7156]

"What if you don't have a grill? like if you live in an apartment? Well, just get your smoke gun and flamethrower..."

[@M3Froggy]

The apartment smoke detector be like: arghhhhhhhhhh

[@mrek.f1c0]

Smoke gun costs like 15€ from china..

[@soulfire2588]

Yeaaaa….

[@jpg7616]

Gotta say man - Angel’s been on point with his guesses lately. He can tell choice from prime, guessed the compound butter. He’s become a taste genius

[@bloodphantom81]

I was just thinking the same thing. so nonchalant too.

[@feelcollins4358]

Plot twist: He actually works as a Michelin taster agent

[@TheShinyHuntersClub]

Just said the same thing lol . The last few videos he’s been so on point 🔥

[@savagereign]

His palate has really been trained by tasting all the experiments. More and more I think he could start his own channel.

[@adamsteinhardt6393]

He’s like a bloodhound

[@bigjay1970]

Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇

[@TheFar95]

You can use a smoke gun to cook? I been using that thing for years to light........................ I mean to provide smells and stuff.

[@bigjay1970]

@PewDiePie ᨆ My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪

[@frostnight2680]

Can you smoke cheese with it?

[@Khalid.Al-Bahi]

@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.

[@JohnSmith-me4ik]

Sounds extremely unhealthy

[@marinc72ify]

My family doesn’t understand my obsession with steaks lately!! Definitely so much to learn from Guga!!!

[@HereComesThePaine]

Just gotta have the right equipment, budget and ingredients and you're good to go. Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc

[@PUNishment777]

CONVERT THY FAMILY UNTO GUGA FOODS

[@heathwoodlee520]

Yeah it’s dangerous. My kids actually ask if I learned something from watching Guga whenever I cook something new.

[@tatlifelover]

Lol. Have you been sous viding? I feel like most people would find that to be extreme

[@tiplady_catch_and_release]

if you watch Guga a lot you have to be obsessed with steaks!

[@scotstafford]

That compound butter looks good. Put the steak on a rack so the bottom gets some smoke, too!

[@mrdankhimself]

I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!

[@deminybs]

about to try my first dry aged steak today along side with a control from the same loin, super excited 😊

[@WorldwideDarts]

I've been watching both channels for the longest time. I have to say, Leo is an awesome addition to the videos. 👍🏻

[@deathspawnproductions]

For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat

[@dannorris1088]

Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.

[@MyUsernameIsAlsoBort]

The smoked sliced steak looks like it has the most potential for me personally. Maybe the trick is to smoke it for less time so it's not overwhelming.

[@Allenballen88]

my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!

[@TheShinyHuntersClub]

Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥

[@juliosamaniego2206]

As always, amazing vid Guga & team! Mouth watering 🤤

[@notagoodmemer]

Guga thank you for showing us that smoke gun I totally am going to use this with wood pellets for food and not weed for my lungs

[@drewt1717]

How about a weed-smoked steak? That probably be the first steak that gives you "the munchies" 🤣

[@notagoodmemer]

@@drewt1717 one experiment guga wont ever do lol

[@sesseljabs964]

can you smoke weed with it? asking for a friend

[@beat9740]

let me know if you do this...

[@NinjaMonkeyPrime]

I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.

[@adamnwizard]

Loved this one. The fact that Angel guessed how the last one was prepared is cool hahah!

[@fantasy_reader]

I love to experience the excitement through you guys , even if I don't do it myself I get to know if it will or won't be good , thank you guga 😉💙

[@Ironsword-yd5cn]

Ah yes, the 420 steak

[@lbertlopez83]

😤😵‍💫

[@isaiahcampbell9248]

Love the channel Guga. Long time fan. Keep up the good work

[@chrisrobinson246]

this looks amazing!! that smoked steak with compound butter was screaming "I will blow your mind through the screen"

[@matthewkellow8859]

Great idea and so easy to have sitting there ready ant waiting

[@nunisaurus]

I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol

[@adambarron4015]

As Guga smoked everything else, I was waiting on a smoked whiskey cocktail.

[@Tholopotami]

The BEST! I love you Guga 💪🚀 I can’t wait to do this, with smoked black garlic compound butter ❤️

[@catman8735]

Made 100% indoor **brings grill indoors**

[@CC-dx6bc]

Can use cast iron

[@Agon1X]

Greetings from the netherlands. I love your videos keep it up

[@Redrojarr]

Hey Guga! Thank you so much for making this video! You made me so happy. And the compound butter is genius. Now I can't wait to get a smoking gun and give it a try. 😎😎😎

[@MrKeeblerelf77]

Been loving the videos, the steak, oh man looks good. Curious, but have you thought about a round table? It might be easier to share the dishes.

[@jasonpratt5126]

Props to the editing department for the subtle touch of the 'celebration' confetti all looking like wood worms!

[@colinst.claire2198]

Lol I get pumped every time guga says “I know they don’t look that good right now, but watch this!” 🔥

[@sworddomo1951]

Smoked queso: Smoked gouda Velveeta cheese Colby jack Diced Jalapeño Cream of Mushroom soup Minced Red onions Roasted tomatoes Seasoned with guga rub 350 15 minutes stir 350 for 5 minutes Smoked 5 minutes or more Paired with crackers

[@henryeccleston7381]

Smoke steak five minutes, then sous vide, then sear with smoked compound butter. Pair with Irish Champ (mashed potatoes with roughly equal parts mash and green onions by volume, the mash being very heavy on the salt, butter, and cream), and salt water steamed vegetables lightly torched, smoked for not more than a minute, and then tossed with sesame oil. A good red wine, dry but with some sweetness on the palate and pronounced acidity (not sour, but acidic enough to cut the richness and smoke) or an Irish red ale or stout like Smithwicks or Guinness to drink with it, and followed by a Creme Brûlée based on a custard flavoured with a touch of rose water, a hint of vanilla, and a dash of whiskey, and the sugar topping made from sugar smoked generously. Total cooking time: 2.5-3.0 hours at a fairly leisurely pace for one person cooking, assuming the creme brûlée custard was made the day before. Total cost: for dinner for two, should be able to keep it at less than $100 even with quite high quality steaks.

[@nexotope]

Maaayyyynnn another great video guys!

[@Torm731]

Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor

[@NotYourAverageNurse]

Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think

[@drewt1717]

Each one of those is it's own flavor king... makes me wonder if it would be super confusing on the ole tastebuds

[@ForbiddenFollyFollower]

You are a mad scientist.

[@NotYourAverageNurse]

@@drewt1717 worth trying though! Guga is all about the experiments and I think it would be a a crazy take on his butter of the gods

[@thorasguardselectrician2013]

Sounds good, but I do prefer regular garlic to black garlic. I like savory more then sweet.

[@BrentLorend]

I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.

[@MuddyShoesBB]

Awesome bro, cheers!

[@jeremynielsen5555]

I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.

[@Caspricocious]

That cheese dip bro, wow that looks amazing! I'm not sure if I'd go to the trouble for the smoking but man I would love to try that being a black coffee and steak consumer!

[@Just_Pele]

Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.

[@StacyInLove1]

I normally like great steaks with no sauce... but I was waiting for Angel to dip a piece of steak into the cheese sauce!

[@mathewkatsonis3434]

Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.

[@b.r.fowler785]

Oh, yeah…I remember seeing Emilio’s new accessories shop on Instagram. Nice to see you trying it out!

[@blaux]

Yess this is what I was waiting for

[@lucasrosmano]

Hey Guga! I love your videos and I've been a subscriber for a long time! I'm going to be in Miami in the next days, it would be nice to have a video with a Brazilian subscriber, don't you think? Hahaha. Thank you for the videos!

[@D3monicus]

crazy idea here: PMS - Pressurized Meat Smoker: Step 1: get a smoke gun and pellets Step 2: get a pressure cooker/container step 3: get a air compressor step 4: place the meat inside the pressure container and close it step 5: send smoke into the pressure container step 6: connect air compressor and send air inside pressurizing the smoke into the meat step 7: leave it for 5 minutes step 8: release air and remove meat from container step 9 COOK AND EAT IT :p This method infuses the smoke into the meat without removing the smoke from the container as a vacuum sealer would. have fun!

[@sachapatel5371]

Greetings from Abu Dhabi...love the videos, they don't come out fast enough lol

[@eatmynoobfood7461]

I need to get 1 of those smoke machines 🤣 top job as always 👍

[@sambaggins2798]

I always get so hungry when I watch these videos!

[@saschasingsong5868]

Guga, as someone who is trying to lose weight, keep your path! I did the gnocci meal yesterday.. it was awesome! Love you guys

[@Alanwunsch]

Guga, cheers from Brazil! I’d like to suggest an Idea, a Video with the 10 top side dishes shown in the channel.

[@uzumakinagato5324]

Actually Fat absorbs the Smoke. Therefore compound butter won as fat amount in that was higher than others.

[@drummerkingrulez672]

Your right guga smoke does make everything taste better! This bowl of cereal tastes amazing!

[@jorgee.ramirezm.7301]

Waiter: -How much cheese will you like on your side dish sir? Guga: - Yes

[@DarthNoshitam]

I always imagine Guga playing that flute riff 😂

[@Daveyjokes]

Now I will too

[@gzila57]

I'd love to see "smoked after sous vide, before sear". I feel like that might hit a sweet spot.

[@RumandCook]

Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁

[@AppleSauceInvasion]

Guga, you do all these great experiments. But how do you keep track of what your best experiments were so far? You should consider incorporating some sort of grading system, so that you can go back to all of your experiments and rank them by how successful they were or how good the steaks tasted.

[@coolblack1]

This technology keeps blowing my mind! I’m super excited about the duck video.

[@bleachedbit]

Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)

[@TheSoltesz]

We have a place in Sadkatoon that cold smokes steaks for (I think) 24hrs. Even with no seasoning, just cooked in a pan and it's the best flavour

[@VibeRad]

Awesome channel!

[@justplanefred]

Dang it Guga! Now I see several things I want to buy!

[@adrienhb8763]

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

[@gerhardbecker3781]

Love your content Guga. God bless

[@lilbitz17]

Guga’s voice intonations when he’s listing instructions or ingredients crack me up

[@L5S5D6]

I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips

[@kilsoph398]

I really hope I wasn't the only one who wanted to buy the smoke gun for other purposes.

[@tool4everyneed]

My first thought..

[@theresahenderson3534]

I've been waiting for this video.

[@patricearchambeault8458]

It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.

[@savagereign]

Angel is developing his palate fantastically!!!! I want to see Angel reviewing restaurants.

[@shenlun]

Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.

[@dvomang]

Next time try Cream of Jalapeño or Poblano or even Cream of Bacon for the queso! It’s soooo good.

[@LowFast23]

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

[@SankofaNYC]

I always like when the OG music is back during the "WATCH THIS" section of the video lol

[@HalfCycle]

10:05 Angels face😂😂

[@exploringwithsolwalk3726]

I live in an apartment and so this video was invaluable to me. Thank you very much!

[@Hi11is]

Use a fork to create deep ridges in the butter you get several times the area so you can decrease the time. Smoking the shredded cheese for your dip is the ticket to getting it done quickly.

[@CarlGorn]

Guga, you can find those wood pellets on Amazon and other web sites. They're pretty easy to find.

[@waynechan6913]

don't know you guys but i look forward to the side dish too other than the mains. yo Guga! please do a compilation of your side dishes! they are awesome!

[@jonathankerr-smith8989]

Guga, that is quite the headline for the video!

[@thirstfast1025]

I've complimented it before, but Guga's knife display absolutely blows my mind.

[@thirstfast1025]

That cheese dip looked amazing. I don't like mushrooms, so I'd just substitute the cream of mushroom with maybe cream of bacon. 🤤

[@bikerbrandon1]

Also try using a coffee grinder for the pellets it works great

[@nikko6883]

Guga! Can you do a video of using the the flavored palets as an ingredient for your outside grill?

[@halfaddict]

You can get get the tropical spark coffee wood pellets for 13 bux on that one site that delivers all the time.

[@therichieboy]

I JUST built myself a cold smoker out of an old moka pot. Great timing!

[@Notahacker420]

Thumbs up for the electric bong...lol.

[@TheRedComet1821]

You can also break up the pellets with a "tobacco" grinder. Also that smoke gun looks fun to try with "Tobacco"

[@michaelkahondo3243]

Bro I need to by this bong I mean smoke gun 😂😂

[@mpptaj]

YT needs a 10 second fast forward for every time Leo starts talking

[@brunogaming3531]

9:47 no words but I understand😂😂😂

[@IZUAL87D2Rmf]

Nice one need 2test it

[@KilroyWasHere83]

Now what you should do is top the steaks with the smoked cheese dip

[@olaff4223]

"You don't want to swallow it; you just want to savor it in your mouth." I hear that She said that at one time.

[@0brettsteele0]

Suggestion, a cheap coffee grinder might make short work of the pellets.

[@fostervf16]

I was using my smoke gun and a great smoking box setup. But I switched to the smoked salt. Tastes great! Maybe better than real smoke. (technically it is real smoke). And soooooooooo much easier, cleaner, no smoke to fill a room, and more. In my opinion the best way to add smoke. Guga, didn't you do this too? And didn't the smoked salt win?

[@t12345642]

I may not have a grill or smoker in my apartment but I definitely have a flame thrower to sear my steak 😆 lol

[@Jadguy24]

My friend Jason invented a cold smoker that was a smoke gun and container to keep the smoke in all in one