WORLD's LARGEST Bistecca Fiorentina Sous Vide - Porterhouse Steak T-Bone

This is a special cook. Making the BIGGEST, LARGEST steak in my LIFE is no joke. Bistecca alla Fiorentina as they call it in Italy is a monster porterhouse steak and sometimes a T-bone Steak. But normally its a 2 inch thick steak. However, I went over board and I went BIG, actually, I went HUGE with a 7lbs steak this cook is epic. After several research and speaking with several Italian friends and chef's everyone agreed that I should keep it very simple and I decided to follow their advice.
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HOW TO COOK Bistecca Fiorentina SOUS VIDE
I cooked it for 4:30hrs @ (135°F / 57.2°C)
Porterhouse Steak provided by Grand Western Steaks
Their Website: bit.ly/2JeQecR
Use Code "SVE" for 10% Off any purchase, no restrictions!
For Personal Touch Speak to G.M. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@johnyrangr]

Maumau and Ninja hugging, I swear I'm not crying guys just some dust in my eye

[@floridabeardedwoodworker]

Breville smoke will do that!!

[@blackopslova]

Close your eyes and listen at 3:20-3:34

[@arshiarahmani8591]

Bro wtf

[@Alexander-xe9pi]

Matthew Andrews biiiitch 😂😂😂

[@yamasultani8481]

is it big enough for you?

[@itamar4117]

dude i laughed so hard my stomach hurt

[@Andrew-mq7ms]

omg love it xD

[@TrapRAM]

Seeing ninja and maumau hugging each other, thats gotta be a masterpiece steak, congrats to the chef guga!

[@RichardGreuel]

Guga, I did this for my wife and her parents for Mother's Day this year. It was incredible. Thank you for posting this video, it was a great help.

[@Marvin_Dyers]

One of my favourite KZbin channels for this very reason!!!!

[@unlisted773]

A big THANK YOU to you guys for turning me on to Sous Vide! I've never ventured beyond simple grilling and never cook in the kitchen. My wife doesn't know what has come over me! I've now Sous Vide'd strip steaks, a venison roast, flank steak fajitas, cheesecake, and bacon & Gruyere egg bites. Wow! I'm having a blast, and even got to experience cooking the cheesecake with my 11-year-old daughter. Great family fun! Thanks guys, and keep up the great work! It's AMAZING!!! 😁

[@Ass_Burgers_Syndrome]

Love the avatar !

[@mouadgranderson9618]

The Gipper I’m having hard time understanding if this comment is a joke

[@ihtepiioji]

You know thats something out of this world, when those dudes says "better then picanha"

[@andreabrugnoli2955]

They're right

[@bibikwan]

picanha isn't even good tbh

[@felipe96150]

@@bibikwan WHAT?

[@blewyd]

@@bibikwan professional chicken boiler?

[@wolfsden6479]

@@bibikwan hold up, best no, but its definitely at least good

[@leeramsey1020]

Hey G and Co. I'm a 50 mega carnivorous English guy living in spain and my best butcher gets from Galacia ( Northern region of spain) the best cow meat....yes cow, not bull and no BS. They have been refining this for many years, basically the milking and birthing cows, Vaca, after their productive life are put out to pasture and are extremely well feed, fattened and taken care of. In my experiences the meat is as good or invariably better than Toro..... it isn't cheap and is high demand. Love to see you try this and see if your crew notice a difference, all the usual cuts exist including cured ibireco style vaca slices . PM me if you want more info from Espana. I'll happily refer or research for you. Seen almost all your vids on both channels and you rock. Thanks for all your work brother and your great team. X

[@ramuelfernando]

Steak = Peace in the world

[@itsmemaaaark]

You sir got that right! Steak = Unity! Sorry my fellow vegans..

[@ananasupreme]

Except for the Vegans, they will never yield.

[@SylasTheGreat]

Lol everyone here is ignorant... You do know billions of people on the planet refuse to eat cow because of religious proposes right? Educate yourself kiddos!

[@minhqun]

It's not ignorant, it's a joke, nobody take this serously....except you...maybe.

[@itsmemaaaark]

That's nice... kiddo...

[@mannycalavera2335]

A steak that has men shouting "peace in the world" and hugging each other. I feel like this steak should run for president some day.

[@vinceedwards3978]

I go back and watch this every now and then. This video is the one that made me a huge Guga Fan!!!

[@nick_cala]

Guga's laughter after that first bite of filet is what pure joy sounds like! That steak looked amazing :)

[@pietateip]

guys! do a steak elemination tree of different breeds.! all the same part, cooked the same, same seasoning and always go 1vs 1 untill you got a final! do like 16 breeds :) rubia gallega, simmentaler, holstein, Chianina, agnus, Galloway, ......

[@xstrikegentlyx5716]

“BAH HEE MEE UTH”

[@weishenmejames]

Correct pronunciation ryte hear fokes

[@manuelvecchione116]

Do you like our Bistecca alla Fiorentina!? One of the best steak in the WORLD A big " Hello " from Italy!

[@jurgenjrgensenkragjarvis2878]

Stai zitto vecchio

[@emanuelebelle3943]

La Fiorentina é solo un taglio, in America la chiamano t-bone, solo il nome "bistecca alla fiorentina" é italiano. La mucca non é fiorentina e in Italia non la cuociamo cosi, non abbiamo nessun merito in questa biatecca.

[@brandonveltri2825]

C’è un macellaio (i’ho scordato dove a Toscana ma è stato un vídeo di Andrew Zimmern) che non aggiunge nessuno quando cuoce bistecca alla fiorentina, neanche sale...è finita buon’ancora

[@dixonyamada6969]

no other channel on youtube shows steaks this pink so consistently.

[@pietateip]

because it's cooked sous vide

[@SylasTheGreat]

Lol... You're seriously uneducated! Bet you've been watching BBQ videos or other cooking videos other than sous vide! C'mon buddy, 2+2=4

[@calvinnotklein6368]

Sylas the Great You have to be a troll, or someone who thinks they’re smarter than anyone else.

[@SylasTheGreat]

You Gotta Ride Jimin Before You Park Jimin I don't think I'm smarter then everyone else, you put yourself lower than me just by saying that! 😂😂😂

[@calvinnotklein6368]

Sylas the Great Like I said, you’re most likely a troll.

[@phennexion]

As a misophonia sufferer, I REALLY appreciate that you guys have great manners and don't cause me to trigger while watching you eat :) The attention to details like that are greatly appreciated!

[@JK-zq2tn]

That was insane! Anyone else live for Mondays, Wednesdays (Guga Foods) and Thursdays like me. Great job as always guys!

[@lancelandis227]

I WANT NINJAS JOB. Eating great steaks all the time. Outstanding.

[@dbeevr]

Maumau and Ninja hugging was the best thing ever. Keep up the peace, bro’s! 😄❤️

[@MikeBassil]

I love when he shows the seasoning on all sides of the beef, instead of usually just patting it on one side

[@xxdjbocadillosxx]

“Emilio, you’re the man, man” Ninja - 2018

[@Sluggernaut]

Classic bro moment. Guga puts on a clean rubber glove then high-fives Ninja... Love it.

[@TAPRACKBANG]

In tuscany we called it "Carbonata" (the capital letter is not a fault, is intended, because is the queen of any steak). We cook it few minuts for each big sides, then we put it standing up on the bone, and let it cook slowly with the bone as heatpipe that pump heat in the core of the steak, giving similar result on bbq. I'm sure you did a beautifull work with sous vide, like we do on bbq. Once sliced as you did, it is called "tagliata", and is served with rocked salad and "pane toscano" (tuscany bread) with absolutelly no salt in the dough. You spiced it right, we also do it simple as you did. Thumbs up.

[@Materoprodutions]

e tu lo poi vociare !

[@TAPRACKBANG]

:D Spargiamo il verbo del buon cibo toscano!

[@amgitisamazing]

Che festa ragazzi!

[@giorgiofochetti4789]

TAP RACK BANG quella e la pasta carbonara

[@julioxd20]

pero voi mettete sale al fino doppo che è pronto, sinceramente preferico come ha fatto lui. Salute di brasile, pero abito a firenze conosco abbastanza il vostro cibo

[@paulmd2010]

"Peace in the world!" Greatest thing ever said on youtube

[@bigcam4440]

New favorite video on the channel! Love it 🙏🏼

[@grifossyl]

Doing catch up on videos, I am a new Sous Vide cook (3 months now) all because of these guys! Love the show, love Sous Vide!

[@koolaidandcereal]

You guys should have a video with Emilio as a guest, he's the hero behind the scenes!

[@PhillipSiddiq]

Yep...Emilio is the man. He hooked me up!😀

[@GrandWesternSteaks]

We glad he is taking care of customers!!

[@porkchopspapi5757]

Phillip Siddiq Share with us please, what did you get & how did you cook it?

[@rizzy6087]

He hooked up with me!😀

[@jbitt1617]

amount of phone calls Emilio has received after this video: 380,000

[@Wogby]

The video production of this channel skyrocketed. My favorite part is the music change. Love your work and delicious food!

[@rossxjohnson]

SVE: "Without Sous Vide, There's no way you can get this type of done-ness" Alternate Ego... Guga: "Hold my steak..."

[@ThanosKratos]

I don’t wait for any channel on KZbin except this one. I feel what ever guga makes I will have it someday.

[@Alexander68570]

As an Italian with butcher grandparents I feel extremely proud and hungry

[@andycibc]

You guys make the best cooking videos! Because of you, I got my all my sous vide gear this weekend! Gonna make some cheese tonight!

[@DanRobbinsUM]

Just curious, I know you’ve tested different sous vide times for steaks, but how do you choose the time for yourself? Like how did you choose to cook this steak for 4 hours, but a brisket for 40 hours?

[@alimousavi262]

i think depends on the doneness for steak 2 hr for brisket 24 or more

[@gralnrath]

Guga, you mentioned it in this video but I had noticed previously as well. You do a really great job of making sure the audio is not jarring in any way. Not just the fact that you turned it down but also the transition is smooth between edits. If Ninja wasn't peaking out the mic you wouldn't even know the audio had been edited. Great job. Most other youtubers would've missed this very important detail aspect to editing.

[@ExaltedDuck]

I would love to see the dog that got that bone. Must have felt like the canine king of the world

[@johnsonmcgregorygeorge6395]

Man i truly love your work! And you give off such a great vibe! You truly do meat justice. I hope good things happen to you in life my man because you deserve it :)

[@ManuelManolache]

Dudes instead of throwing away the juices that come out while cooking you can use them to create the best sauce ever (I do this every time I cook sous vide). First put the juices that come out into a bowl. Then get some fresh garlic cloves and mince them using a garlic press. I would say around 10 cloves should be enough. After the garlic is minced add a bit of oil and take a wooden spoon ( or whisk if you don't have spoon but spoon is definitely better because you can put more pressure on the garlic) and start stirring vigorously until you make it into a fine paste, keep adding more oil so the paste is softer, like mayonnaise. When the garlic paste is ready add some thyme (fresh is better but dry also works), a little bit of lemon juice, half of cube of beef bouillon, and slowly start adding the juices that you kept in the bowl while stirring so the garlic paste and juices bind together to form a homogeneous sauce. You can now add some sauce on top of the steaks (the more the better) and tell us if you like it or not.

[@gjte2947]

Manuel Adelin Manolache they are in an office

[@NjeriMuchai]

You honestly think they throw that stuff away? 😂😂😂

[@Kaiser_XIII]

Dude. These guys cherish picanha like its the greatest gift the world will ever receive. That they unanimously agreed that this steak is better than picanha should really take more notice.

[@FireWaterCooking]

Wow! That is a Monster!

[@louispack6467]

That’s what she said! Lmao

[@alielsahili]

Love you guga. I hope you get 30 million subscribers. You deserve the best. Thanks for every detail for every description.

[@丹尼尔-l2p]

Sous Vide Everything = Old Angel + Guga Guga Foods = Young Angel + Guga

[@tito2928]

The best channel, since I’ve been watching their videos I cook every day.

[@SDSBBQs]

*Bo-Hem-Eth*

[@gerardochirichigno6051]

SDSBBQ Bo-He-Me-Uth

[@caguilerafan2004]

@@gerardochirichigno6051 look the word "bohemoth" up in a dictionary...he is adding a syllable where there is not one...no offense intended, just a pet peeve of mine...

[@thelastminutegifts]

I love you guys so much... you are just so open and entertaining. This is guy time at its best!!! From Texas I say you are the best!!

[@wilcur3]

Best episode ever guys , actually cried 😳😁

[@michaelweiner1]

Have i told you lately how much i love your camera work??? That is one monster steak, love it guys ... good work

[@ljzx]

That's how real man cook! :)

[@CavemanTravels]

Real men cook over a fire and the meat on the charcoals.

[@AC-ni5fw]

I’m so glad you guys used the grill to sear it. Looks delicious!

[@timwegman5776]

Your killing me here. I need a steak in my hands now bruh.

[@M12Loon]

guga... I need to say thank you for these videos!! it was cause of you guys, I bought a sous vide machine and I'm so glad I did!! Going out to steak houses aren't worth it for me anymore because the steaks cooked at home are sooooo much more delicious!! love you guys!! thanks for everything!!

[@Split10uk]

The same as happened to me...eating out is second best.

[@justinburger2515]

That poor mans phone wont stop ringing for days.

[@javieraguilar690]

Oh man! just to see the color and the texture... I can say that is tender and with a high level of flavor, I already try filet mignon and honestly not do it by myself so I didn't know how was prepared but as a personal opinion a piece of that size needs a sous vide process and then the seal, man! it's fantastic! thank you

[@rudolphleehines7070]

That steak looked like it would've been great in soft shell tacos

[@jaybling6687]

It should be noted if it hasn’t already that the white line you see on the NY strip is actually a piece of sinew separating the NY strip from a piece of sirloin. The bigger Porterhouses have a bigger filet and a piece of sirloin with a smaller NY strip. Most steak eaters I know prefer a smaller Porterhouse that is just a NY strip and a filet.

[@weronymous]

When you're saying it's better than picanha (the queen), can this be named as the king? Hahahaa.

[@Milkplus90]

They crowned rib-eye cap as the king (according to them, the queen ranks higher than the king). I think this is the Emperor...

[@dejuanbarnett]

I've been binge watching these videos so much that next time I go grocery shopping I'm buying nothing but steak. I'm buying myself a precision cooker and a container for my birthday. These videos have made me a believer in sous vide.

[@HTMLguruLady2]

Yay Ninja for hugging MauMau instead of picking on him constantly like you normally do!!! "There is peace in the world" 😊

[@SuelyBrazCosta]

Inovando sempre, receitas maravilhosas, muito obrigada pela sua dedicação. Parabéns.

[@stevenmorra8921]

I`m a steak lover, never seen a steak that size,wow that looks tasty, and perfectly cooked,that`s how you eat steak brother!

[@Woadyn]

Every vegan and vegetarian needs to see this! Lol this was my favourite video of yours! Great job boys!

[@doonular]

I was almost drooling just watching you guys cut and slice this... I am sooo jealous

[@alex1the1great]

Guga: solving world hunger and world peace, one steak at a time.

[@flintrichards945]

Wow that made me so hungry that steak look beautiful. Two thumbs up.

[@Deathbysnusnu125]

I was going to say "That is not a T-Bone. That is a roast with good marbling"

[@thelastneanderthal3171]

Guga, that’s the mother of all T-bone steaks. The color looks perfect. I am sure it tasted delicious. Well done.

[@TehJams]

Oh man, that is beautiful...

[@SousVideEverything]

Thanks Teh

[@MaxTaverna]

Just made it, with a 2.6 kg (5.7 lbs) prime fiorentina steak, with a HUGE filet side and almost no bone (cut by the beginning of the whole piece of beast) . Cooked sousvide 4.5 hours at 57 degrees C. Seared 10 minutes in the oven (NO direct flame, for God' sake!): deeeeliiicious! We could cut it with a fork. Unbelievable taste and juicy meat. Thumbs up. Thanks!

[@HariKrishna-sy1kp]

Wagyu picanha next please!

[@HariKrishna-sy1kp]

Bonus points if it's dry aged

[@dansong.tolman2793]

So the chacoal sear is the key. Looks really great. Thanks for the video!

[@SSGTJAB]

Man I'd go to his house just for the bone.

[@moy8211]

SSGTJAB so sus man.

[@giacomoli1187]

Hello Guga, would you please think of doing a video on your knives, how you sharpen them, how you use them, etc. Thanks!!

[@dynamicdezzy]

❤️ Mamau high-five’ing Ninja ❤️

[@fweddyfwintsone4491]

My first choice on that table would be the bone. Great video.

[@rickcar94]

Wait, did Ninja say it's better than Picanha? Father, forgive Ninja, for he does not know what he is talking about.

[@megendoherty380]

You guy's, with the sou- vide- cooking, make my mouth water! I subscribed because I'm older and love learning new ways to cook meat! I was happy to see that you grilled that beautiful porterhouse steak after it " bath" perfection! 💕💋

[@zera9029]

First time seeing the front: Monster?? Shits tiny as... Cuts to side view me: GOD DAMN

[@stamasd8500]

That's nice. A piece very similar to this one was my dinner last Saturday (and breakfast the next morning). Mine was a little thinner, only 3.5 pounds. can't wait for this week-end, I have one more just like it.

[@Booklat1]

"go, mamauzinho" Brazilians are cute AF with their friends, arent we?

[@bighouse6120]

Words cannot describe my state of excitement right now. Did I just die and go to Heaven?

[@or6238]

You know its smooth as butter because they cut it with a BUTTER knife

[@Paisteboy]

OMG, I AM DROOLING OVER HERE!!!! That steak is HUGE! I didn't stop and get steaks today after work because I didn't want to wait the 2 hours to sous vide them and now I am totally regretting that decision. Great video guys!

[@bdgsh1]

I’ll give my bank account if he makes me one 😂😭

[@MantraHerbInchSin]

I like that you used the charcoal for the sear, you just can't beat that over anything. Flamethrower? Yes, it's practical and fast, but does it taste as good? No way

[@Paresa15]

DEEEELECIOUSSSSS

[@trevinotano]

I think I just found my new favorite video on your channel

[@dixonyamada6969]

THIS OR THE AUSTRALIAN WAGYU?

[@marcussavina2726]

Wagyu

[@amkay3586]

Australian wagyu is not even comparable to this beauty

[@Weeddaa]

Im always proud to live near Firenze in Tuscany, we have High Quality steak every day, is incredible !

[@mugenflow8112]

Double like button please!!

[@luckydragonaaaa]

Tight B-roll shots guys, nicely done!

[@tangy0249]

When's Japanese wagyu?

[@nicholascremato]

I once had this cooked over an open wood flame in france. After I ate I realised I was living my entire life wrong. At least one day a week you need some good red wine, a steak like this and a little cheese with good music!!!

[@CoectSolutions]

Well that looked fkin delicious

[@djc5897]

I just realised guga has two channels? This dude is raking it in as one has nearly 2 million subscribers and this one here has over a million. Also that rock audio clip with the guitars and drums was badass

[@faz1991]

All i heard was "PISS IN THE WORLD!"

[@weishenmejames]

ohmy

[@JayZMarrero]

I get really nervous as I see how this marvellous stuff cools down while ya speaking jajajaja u r the best meat channel hands down

[@rchot84]

Doesn't look to rare looks medium. I can dig it. I hate the texture of rare steak.

[@candigirrl003]

i randomly clicked on this video not realizing it's the sous vide chief, this guy knows his way around the kitchen.