Your Steak Questions Answered By Experts | Epicurious FAQ

[@_nmd3758]

“Should I season my cutting board or my steak?” Rose: “definitely the steak!” *Adam Ragusea has left the chat*

[@Hashtag_JagSwag]

Almost left faster than the dads when they said they don’t use the grill in the winter

[@bingusgorkin1625]

@Julian Guardiola adam get off of our burner

[@gavindang6805]

Real people know Adam raguesa

[@Priesstt_]

Julian Guardiola shut

[@emmabrook9691]

I think it’d actually be interesting to see a blind taste test of seasoned steak vs board

[@mark012498]

Everyone: "obviously you're not going to grill in the middle of winter..." Guga Foods: "today we're grilling a 30 day dry aged A5 wagyu in January, let's doooo eiiit"

[@Prowl76]

Hahahaha. I totally read that in Guga's voice. Lmao

[@cagafelis]

Sad they dont like sous vide when it's so amazing. They should invite Guga!

[@SarthakRauts]

@@cagafelis "Guga Foods" and "Sous Vide Everything " are different people, don't mix them!

[@Zeravnos]

To be fair, Guga is in Miami! "Really cold" is 65F there.

[@cagafelis]

@@SarthakRauts You are right. How could I confuse them

[@reginabillotti]

"Should I season my cutting board or my steak?" Hmm, now what could have inspired that question?

[@alexandersulistiyo4575]

Mr. White wine

[@theyeetbread7022]

@Liquid Legend didjjd ragusea

[@vedsrivastav3353]

Weed.

[@constantineg4205]

I season my tongue, eat the steak raw, then set myself on fire

[@theyeetbread7022]

@@vedsrivastav3353 420

[@sharendavis9216]

"If you don't like that, then maybe you don't like steak" man that was pretty powerful lol. It's a good point.

[@mauz791]

Straight to the point

[@TheSilentGamer985]

If you ever work in a restaurant, specifically one known for steaks, you would be shocked by the amount of well done steaks get tossed. It's insane the amount of food that can get tossed when a customer orders a well done steak. I bet if those people realized they didn't like steak, the price of steaks would go down in restaurants lol.

[@celem12]

I was dying! and the one saying you should NEVER put sauce on a steak!! I remember marinating different meat and then my brother and friend putting Mayo on it I got pissed :P

[@michaelmayers3622]

@@TheSilentGamer985 i like well done , well not well done but i like it cook all tje way

[@TheSilentGamer985]

@@michaelmayers3622 That's called well done. Try medium well, it'll be juicer and still cooked all the way through.

[@gottigamer3448]

Frank:cows are really good animals Cow:see this guy gets it Frank:tasty but real good animals Cow:wait what

[@cheems_3077]

Made me laugh

[@visuallotusYT]

Underrated Comment lol

[@gottigamer3448]

69

[@chuckschillingvideos]

He doesn't even get that.....beef comes from steers, not cows.

[@vivs9314]

chuckschilling Party pooper...

[@shereen9881]

7:26 "MORE WINE!" The only thing that mattered to all levels of chefs and to the Epicurious team.

[@irvincontreras3987]

Shereen that woman is awesome 👏

[@bl6973]

**glug**

[@Saucy997]

Frank : “Cow’s are really nice animals.” Vegans : 😁😊 Frank : “Tasty Tasty” Vegans : 😶

[@Ronin-111]

I'm crying 😂😂🙏

[@eli_n100]

Chonghan L why

[@jessd3601]

Why are vegans watching a video on how to cook steak and expecting to hear people be like “cows are nice animals steak is bad hug your local dairy cow”

[@angelvu]

Chonghan L this isn’t really made up tho

[@mmitera6458]

I messed up the 888 likes and the 8.comments

[@thatpenguinn]

Frank: Sous Vide is a bad way to cook a steak Guga: Hold my A5 wagyu

[@SkepticalCaveman]

The only ones who don't like the method are the ones who don't know how to sous vide. Add only salt and spices (no butter, fat or other liquids!) in the bag; vacuum seal; don't set the temperature too high since searing also heats up the meat; don't sous vide too long (sous vide method is very forgiving time wise, but it is definitely possible to overcook); pat the meat dry before searing; sear quikly at high temperature.

[@crowleyswhitehorse]

​@@SkepticalCaveman There is a subjective taste difference between sous vide and traditional cooking for nice cuts of steak. I find you get jucier, more precisely cooked results with sous vide - but it's harder to develop as good of a crust and fond since the sear is much shorter. For cheaper cuts and meat that is traditionally unsafe to eat at lower temperatures, like chicken and pork, no question, sous vide is king.

[@SkepticalCaveman]

@@crowleyswhitehorse If you can't get a good sear then you're doing it wrong. Watch the channel "Sous vide everything" by trial they have perfected sous vide steaks.

[@SkepticalCaveman]

@@AhPook One would think so, but apparently not. A common mistake many makes is to think that experts are flawless.

[@AlexLapugean]

@@AhPook Well you know, there is a saying: "Those who can, do. Those who can't, teach". Not dismissing his experience, but I have seen some questionable things from Frank to be honest. Plus there are some, let's call them "purists", that think there is a single way of doing something right, without an actual good reason. Others test them and find other ways just as good or even better. A lot of these kind of controversies would be solved by a blind test on these "experts", to see if they would actually identify the "superior method", or is just the power of suggestion.

[@LazyAlternativeBrat]

I honestly love how Frank knows and is in on our jokes about making his own ingredients from the seeds and soil n such

[@bdubble3912]

Frank might not butcher his own cow, but he still lets them play and sleep in his house so he can make sure they get extra tender

[@alicechiu6877]

he would also tell bedtime stories, perhaps rarely sings lullabies

[@januzairamli4426]

I like playing with cows.

[@ftghb]

the most tender cows are the ones they chain up and don't let move

[@NuggetyNugget_]

WYSI

[@mcdrums87]

The best sauce for a steak is a PAN SAUCE. My wife likes filet for texture, but it’s kind of boring flavor-wise, so I usually try to serve with a sauce made with the fond left over from searing. All you need is some red wine, a shallot, fresh thyme, and some butter. There are other options, but that combination will make an easy, tasty red sauce to compliment the steak.

[@jagossone]

and that way you dont have to drink the wine

[@HacesAndCo]

ketchup

[@k_meleon]

Well I mean, a poivre sauce or a béarnaise is always a pretty good choice...

[@JakeLovesSteak]

@@k_meleon yeah, if you're French... 🙄

[@k_meleon]

@@JakeLovesSteak I'm French lmao

[@kisa4748]

"Souse vide is not a good method for stea-" Guga Foods uploaded a new video: Dry aging Frank for 1000 days

[@zeking1704]

Funniest comment lol😂😂😂

[@TheShlongman]

😂😂😂

[@togahimikomikunakanoandzer3448]

Lol

[@quenten7010]

Oh guga will be dry aged frank for 1000 days but how about Angel

[@emreyigit4122]

🤙🏻

[@lymie9155]

Chefs: "Cheffy stuff" Food Scientist: "Sciency stuff" Emily: "Ketchup" Lorenzo: "HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA"

[@lovecaleighjeanine5101]

😂😂😂😂😂😂💀

[@visuallotusYT]

💀💀💀💀

[@obiepowell4023]

But come on, we love him for it

[@gvnady8380]

you do you man

[@lymie9155]

@@obiepowell4023 Yes I love all of them, they are my 4 favorites on the channel lol

[@totalbeast01]

Julie: "I just can't stand that floppy gray meat coming out of that bag" Guga: "I know it doesn't look that good right now, *BUT WATCH THIS*

[@GooglePsyop]

These people suck. “I don’t sous vide correcting so it comes out bad so sous vide is bad.”

[@AUMOTmusic]

Guga: "It's not a bag, it's a MEMBRANE"

[@JavierRamos-uy5tt]

Idk who Guga is but he sounds a lot like Matty mathewson

[@SoloPerICommenti]

@@AUMOTmusic that's the umai bag, though

[@unkownboi67is_unavailable62]

@@JavierRamos-uy5tt search up sous vide everything you wont regret it

[@musa_adeel]

Frank: I don’t butcher my own cow Me: *sad human noises*

[@shadedj3592]

Musa Adeel hello comrade Musa Adeel

[@astroob3641]

He said *yet*

[@lauraled8112]

Protocooks is his yt channel

[@alexfair5039]

I like your pfp

[@musa_adeel]

Alex Fair yea lol

[@heckinbasedandinkpilledoct7459]

“If you only like well done steak, you don’t like steak”. True words from based Frank.

[@MarhinasDiamond]

Jonathan Norman Best Words about Well Done Steak 🙌

[@jeanette8943]

My hubby eats well done, but I think it's more about sight of blood makes him "take a nap" (pass out) than about his taste buds 🤣

[@satsat247]

@@jeanette8943 is your husband faint hearted or something?

[@aliasraonic]

based on what

[@jeanette8943]

@@satsat247 only if blood or needles are involved. He is strong in all other ways, lol.

[@louisrharmony]

“Season the steak, not the cutting board” Boy they really came for Adam Ragusea.

[@satsat247]

They're shading him💀💀💀

[@Donaldsangry]

@@satsat247 as one should

[@emt7026]

He’s a king

[@rahulsrivastava9022]

he is op

[@abyss2620]

@@Donaldsangry adam is a king

[@zahar027]

"best sauce for steak?" Emily: ketchup?

[@palmakertesz8352]

Forest mixed mushroom sauce is great with steak :D

[@alejandrodimarco8436]

Lorenzo: HAHHAAAHAHHAHAHA

[@pacc9116]

@@palmakertesz8352 sounds delicious

[@francisdhomer5910]

@@palmakertesz8352 dam why is this a year old. I would love to hear how you make this. Sounds like something that could go on other things too.

[@JaePlay]

yeah for me its a tie between butter with garlic cloves and mushroom pan sauce

[@thatoneguy9057]

I absolutely LOVED Julie I’m this episode. Her, Lorenzo, and Anthony really do a good job representing the level 2 chef category. It’s sooooo amazing

[@Taabituubi]

"You're not going to have the grill out in the middle of the winter" *Laughs in Canadian*

[@philspaces7213]

Makke Manninen effin eh rite I do bud! 365... I had to bbq in my snowmobile suit many times!

[@austrianpainterinhiding88]

*Laughs in Florida*

[@austrianpainterinhiding88]

@@Joe-qq7yr We all laugh in Florida, but it's usually just because laughing or crying are the only two choices.

[@jfcash84]

Laughs in Californian. Though I do love the cast iron.

[@juancastellon7183]

The Dali Llama how about grilling your mains and cast iron for your sides?

[@madaratobi321]

Rose: "I season the steak" *Adam Ragusea has left the chat*

[@g2rewin717]

Justin Madriaga fact they destroyed Adam regusea and sous vide everything in 1 video lol

[@bogdandascalu4998]

Underrated comment

[@clear9978]

G2 rewin true

[@snowparody]

@@g2rewin717 why? Adam literally says everything he does is what he prefers and suggests the viewers to do what suits them most

[@g2rewin717]

Snowparody cuz I was joking so chill

[@fisharmor]

"You're not gonna have a grill-out in the middle of winter" - WELL, NOT WITH THAT ATTITUDE!

[@samfulwider3882]

I've grilled in a foot of snow. Here in Minnesota, You gotta do what you gotta do. A little cold never hurt anybody. 😂

[@tommys.mcfadden7492]

@Deylan Acasio in Florida we have 3 the 2 you have plus hurricane

[@arikakarin2323]

@Deylan Acasio Indonesia can relate

[@Anamais666]

My husbands got no problem grilling in snow lol

[@ThexDynastxQueen]

Tommy S. McFadden: Don't forget Sink Hole season where the ground tries to eat us.

[@DungeonMetal]

"More wine" No one disagrees, everyone spikes ticket.

[@ArlosPA]

I prefer some black beer with my steak but maybe that's just my german dna speaking.

[@Shichiaikan]

@@ArlosPA Same. Porter or Stout, or a good deep red.

[@angeljafbenitez1843]

I'm more of a beer person as well

[@F1UFFY6134]

I am a 7-year-old child.

[@JT29501]

@@ArlosPA Yes! Or proper English Real Ale (not sure if you can get that in the USA).. something rich and flavourful anyway, but a little more thirst quenching than wine, I find perfect with a steak.

[@husamsameer1044]

Everyone: spins the thing normally Lorenzo: *spinspinsispsispinEeeEeEeEeEEeEeE sTahP!!*

[@hoangkhoinguyencung7764]

Hmm Johnny,ya here.

[@arturoreyes2119]

Julie looked like she really enjoyed herself. Also, Frank: you can say you don't actually raise and butcher your own cows as much as you like, but you know the internet will never believe you.

[@castleoffiction96]

Arturo Reyes he’s the only chef not leaning into the memes

[@JB-xl2jc]

Notice he DIDN’T say that he doesn’t raise his own chickens for eggs and breast. That’s tantamount to a confession!

[@МадафакатикатакаГЛОК]

Ofc he doest butcher his own cow he puts them to sleep so they can be tender as air

[@EnycmaPie]

We all know he grows the grass the cows eat as well.

[@janetmissjacksonifyourenas2904]

Castle of Fiction lmaooo

[@zura7069]

Frank: sous vide isn’t a good method for steak Guga: say sike Rn

[@Lumiiinine]

LOL

[@artemisackerman6374]

Your profile !!! Kurokiba Ryo and Nakiri Alice

[@zura7069]

Artemis Ackerman Nightcore yup, they’re cute af

[@arvidjohansson3120]

I don’t like sous vide steak. It doesn’t give the steak texture. But I really enjoy sous vide fish. I believe a steak is best done on a charcoal or pellet grill.

[@TheEnd0fDayz]

Guga knows best

[@Lilythshady]

I'm pretty sure Frank's cows eat with him in the dining room 😂

[@Dashi90]

Well duh, how else would they eat? Those cows need respect, damn it!

[@catking5994]

eat what tho????

[@ApolJooce]

@@catking5994 freshly harvested oats

[@franziska9260]

@sheldon pereira cursed commenys

[@Vikingwerk]

Frank: "You're not gonna have the grill out in the middle of the winter." flashback to me hunched over my grill in a snowstorm, using a sheet of foil to keep the sleet from cooling the grill faster than the fire heats it. "II do what I want!" Hey, it worked.

[@SVURulez]

You can't even get a good sear in a snowstorm. Waste of propane.

[@Vikingwerk]

@@SVURulez Pfft, Propane. Wood fire!

[@francisdhomer5910]

@@Vikingwerk Correct. If I want to cook with gas I might as well be indoor. I have used gas or sterno when camping and hiking from spot to spot, but that was for breakfast and lunch. The only reason for that is since I backwoods' camp I'm very careful with my campfire. You wouldn't believe what I do to make sure my campfire is out. We've been lucky here in this part of NY. The biggest fire we had did over 100 acres. They almost called in for an airdrop, which would have come from a ways away. But when I was younger and camped every year my first night was steak and potatoes over the open wood fire. I realize it's been a year for you guys but I think it would be great if everyone could post here your grilling stories about camping and the interesting tales here. Hell I would even add the tale of my first wife catching her pantlegs on fire. We kept those pants good laugh.

[@TarantuLandoCalcuLingus]

@@francisdhomer5910 I almost set the woods on fire once and the only thing I could do was to lie down and literally roll over it repeatedly. I ran out of water. It worked and I only suffered minor burns and saved myself from being responsible for a brushfire.

[@CrimeVid]

My brother in law has been seen outside in the snow, cooking steaks on Christmas Day. PS I hate cold steak so don’t rest my steaks much, and will never return to a restaurant where my steak comes to the table cut up, (and therefore cold) A 1” steak 1min on one side. 3/4 min on the other Always on cast iron, Rump steak has the strongest flavour.

[@hitew4774]

Everyone but Julie: *Gives a number* Julie: If it’s sizzling, it is not done. If it is warm but not room temperature, I think it is done.

[@toiletwoah]

Everyone: "Season your steak, not your board" Adam ragusea: *sad floppy noises*

[@fidgetyhuman]

Nobody: Frank: I don’t butcher my own cow! Everybody: He lyin’

[@shereen9881]

Different levels calling out for others when they don't know it .... The team is really leveling up.

[@blu2194]

“I season my steak, not my cutting board” *Adam Ragusea wants to know your location*

[@emt7026]

Adam is king

[@nnekaotika5635]

😂

[@NoHandle44]

4:26 Professional chef that's graduated from ICE: "It's probably blood."

[@lovecaleighjeanine5101]

I.C.E (Institute of Culinary Education) Good eye

[@Baba_Yaga_123]

Myoglobin

[@adriancesarini8850]

ticker tape1401 myoglobin is the oxygen bindning molecule in muscle fibers, hemoglobin is the oxygen binding molecule in red blood cells. Myoglobin has similar functions as hemoglobin but it is it’s own thing although they share some elements.

[@tickertape1]

Thanks for the correction

[@ramsaysterling5837]

hahahahlol

[@someguysomeone3543]

Rose's facial expressions are the definition of passive-aggressiveness.

[@guck3562]

I died when Julie just straight up said "no"

[@calvincrompvoets8085]

Vid with frank always worth it

[@teddinicola1858]

Or Lorenzo

[@calvincrompvoets8085]

@@teddinicola1858 AND Lorenzo*

[@teddinicola1858]

@@calvincrompvoets8085 sorry my mistake

[@calvincrompvoets8085]

@@teddinicola1858 haha, we both have made a mistake now

[@ivy_lee03]

I’m happy Frank, Lorenzo and Rose are all there, my favourites 😁😆

[@InTheWrongTimeline]

"you're not going to have the grill out in winter" Me: looks out at grill with a shoveled path in winter

[@xxgamingfunattenxx9936]

“If you need a sauce with your steak then...... you’ve got some serious problems *proceeds to laugh like a maniac *

[@victorchew2589]

"Aside from wine, what's the best thing for you to have with a steak?" "More wine" *MOOD*

[@mohammedalashoor9140]

"Is sous vide a good method for cooking steak?" Frank: don't put in the bag and don't sous vide it. Guga: No, you clearly don't know who you're talking to, so let me clue you in.

[@shorttimer874]

I need to stop watching these, the food scientist drives me crazy. The vacuum sealer isn't required, I used freezer bags for the first year, google immersion technique. Even a Sous Vide specific heat source isn't required, a good ice chest only loses around a degree an hour, close enough to see if you like it. Seen it done on a stove, but you have to watch the temp constantly, also with an Instant Pot. And yep, steaks look grey when you take them out of the bag. A quick sear afterwards adds that browning flavor, same idea as when a steak is started with a sear then finished in the oven.

[@wwoods66]

@@shorttimer874 Don't forget to pat them dry before searing. Time spent boiling off water is time spent turning meat gray.

[@januzairamli4426]

@Bill Woods I know it doesn't look that good right now,

[@kriskofeat4917]

But watch this tututurutuu

[@TheMattrking]

Krisko feat Less dew eit!

[@hulabulia1329]

I like how Julie was the only one who said how the steak should be to be rested, and didn't just give an amount of time

[@garysitton3259]

Frank: You're not going to have the grill out in the middle of winter Canadians: huh?

[@zhaoxinyang4333]

My Asian parents don’t let me eat medium rare because the “virus”in the steak is still alive

[@tomadias4583]

4:51

[@jeffsh20]

@@QuackingEldrich_101 truuuuuuueeee

[@zhaoxinyang4333]

@Faizaan Naseem theres bat steak?

[@reidpattis9478]

Honestly depends on the steak. If the cow is known to be diseased and isn't properly cared for, then probably. Do what makes you feel safe. Still, if you want to eat close to well done steak, I think what you're looking for is really a beef or a patty.

[@CreamyAvocado-jq8he]

@@zhaoxinyang4333 He probably means a bad steak. English is definetely his second language lol.

[@athenaNS]

Frank’s youtube channel is called protocooks for anyone wondering!!

[@laparngantuk]

Thanks! Going there right away!

[@yumaogao2114]

the first search result video ... is how to butcher a chicken

[@jakehorowitz1703]

Thank u so much!

[@DizzyedUpGirl]

Good to know.

[@ThexDynastxQueen]

Yay now we can all bother him every day! Thanks!

[@clydecledera2793]

"What's the best sauce to have with steak?" Everyone: It's best to enjoy steak without any sauce. Most probably Emily: Ketchup.

[@shorttimer874]

Pan sauce from the drippings ...

[@hitew4774]

Nice.

[@radioactivewithnoknownuses1491]

Lorenzo calling Frank is like Emily calling Rose and it's the cutest thing

[@bangchanswebbrowsinghistor5145]

"what is the best sauce to go on a steak" GUYS ! French cook here! Please try to do a "Sauce au Poivre" its pepper-based creamy sauce that just goes so well with steak without confusing the flavors of the meat. its just magic and quite easy to do so please give it a go

[@legodoc1853]

I actually have a Sous Vide machine and i can say it is worth it. The level of control you have with it is incredible, and how forgiving it is if you accidentally let it cook a few minutes longer

[@nihvl]

Since it wasn’t answered properly, The red liquid is myoglobin not blood

[@centeronesolutions7297]

Right!

[@sidthesloth12]

It's not completely myoglobin, it is usually a mixture of myoglobin and protein,sugars and water...but it depends on how fresh the meat is,the meat i buy in thesmall town where I live is not as fresh so the juice is more watery and not as red,so less myoglobin

[@hugoa.c.1566]

Well she was actually right... although the red is caused by myoglobin and not blood, the juices themselves are a combination of several things, like she said, including proteins, which myoglobin is, plus fats, sugars, water... people were so excited to clarify that rare steaks are red because of myoglobin and not blood that they created another misconception...

[@meneldal]

But isn't myoglobin a large part of blood?

[@deanwinchester8042]

Antoine Chauvet that’s hemoglobin

[@Senpai_pingu]

7:30 - Adam ragusea is punching the air now

[@emt7026]

Adam is better

[@aboringninja6437]

Lmao

[@rolandmocerino6592]

I love Frank, he seems so genuine and wholesome. It would be awesome to hang with him and cook a few meals.

[@gqn2]

The touching thing is a Gordon Ramsay thing. Apparently he loves to touch himself before touching his steaks.

[@thedarkness97]

Exactly Marco Pierre White, who taught Ramsay, says, "just look at the meat"

[@Swagodactyll]

No shame in touching yourself to a good steak, very understandable.

[@adimfavourmaris4578]

No he doesn't. He uses it to teach . I learnt the face and hand method from his videos but my mind tells me you're talking dirty 🤣🤣🤣

[@alejandrodimarco8436]

its also just a common misconception

[@Mark-ci6ln]

I want to see Lorenzo’s reaction to this comment

[@hitew4774]

I love how everyone roasted well done steaks, and Rose was like, “If you love that kind of texture....”

[@trijim9485]

Rose, Lorenzo, Julie, and Frank in one episode? Already a good episode :D

[@shereen9881]

Frank: I don't butcher my own cow. I don't milk my own cow or goat. Sorry to disappoint, but I don't. WHAT IS THIS CONSPIRACY?!

[@adrevenue63]

he lies

[@Dashi90]

That's what he WANTS you to think. Cause if he shares his secrets, everyone would do it. GENIUS!! (/s)

[@quamaii]

The chefs have such different personalities and cooking styles that we can just make a fandom out of this series.

[@Knutterbife]

"You're not going to grill during winter" Me: Laughs in South Texas

[@UltraMaXAtAXX]

20 degree freezes in San Antonio.

[@Knutterbife]

@@UltraMaXAtAXX for how long? 2 days? Lol.

[@nam9505]

Me: *laughs in Vietnamese*

[@kakarot2430]

we have no winter here ... :D

[@devinanni8117]

I will grill in winter. Why not start a fire and cook in the snow eh?

[@pookiemonkey1474]

My mind went to a dark place and getting anxiety about their hands being skewered on the ticket punch.

[@Blex94]

Jim Schilling S A M E

[@blockobutter]

One time, I missed the ticket and I punched my hand instead. Surprisingly it's dull enough for a minor surface puncture. A little blood but nothing a band-aid wouldn't fix.

[@palmtop_studios]

@@blockobutter 1000 ways to die begs to differ, hehe!

[@michaelpetersen703]

You can tell who's worked in a restaurant and who hasn't lol. Frank with the one hand is the real deal.

[@jibsreyes2405]

same! knew this comment would exist hahaha

[@a-stardesigns1453]

3:01 "Wow you're confused, honey..." 🤣

[@arthur-b1b6e]

Julie, we love you!!!

[@crabmannyjoe2]

The first time I sous vide a steak. It was one of the best steaks I have had. Wasn't gray, almost solid medium rare. And you get to cook the steak with all of the herbs and seasonings and butter if you add it without loosing anything. Just sear it very hot. Caramelized onions and mushrooms on steak. That's gold to me.

[@billbob98]

I agree. My best steaks have been sous vide. That cross section is amazing.

[@binny1584]

"I'm not cooking the cutting board!" Adam Ragusea be shaking

[@andrewjohnson4170]

Julie's deadass "no" is such a mood

[@SXRomeo97]

7:30 Adam Ragusea intensifies

[@ieatyourbrain8478]

Came down looking for this!

[@emt7026]

Adam is king

[@jessepatino9236]

"You're not gonna have the grill out in the middle of winter" Clearly you haven't been to the Midwest

[@ansar107]

🤣🤣

[@albanybestdrumline]

Idk where shes from lol because in the south winters are like minimum 40 degrees but that's no where near too cold to grill lol

[@benjaminbomberg]

Or Canada. Nothing like having to chip ice off the barbeque cover. But it's fun!

[@spacecow4201]

Julie: "The first taste of your perfectly prepared steak should be 🎀 𝓷 𝓪 𝓴 𝓮 𝓭 🎀 "

[@Hue_Sam]

Question at 2:41 definitely came from a Gordon Ramsay fan. This question came from an episode of a show where Gordon cooks restaurant recipes at home. Meanwhile, Question at 7:28 definitely came from an Adam Ragusea fan. This came from his self published video about seasoning his cutting board.

[@BradiKal61]

I see we are all watching the same videos

[@MrWhatever006]

Is sous vide a good method for cooking steak? Guga waiting for an answer: "I'm listening"

[@Mrchips469]

Guga when he hears the answers. *Guga prepares to commit a hate crime* JK if Guga can forgive Angel for grilling the meat he wasn’t supposed to even though he was told not to he may be able to accept their opinion.

[@randomhandle-10]

It’s steak not stake

[@cwg73160]

What kind of wood is your stake made from?

[@randomhandle-10]

I get it

[@MrMartinSchou]

@@Mrchips469 I suspect Guga would end up making a video called something like "I COOKED a chef for sixty days, and this happened."

[@NickBLeaveIt]

Chefs: Grill in the summer, cast iron in the winter Australians: *Am I a joke to you?*

[@randomhandle-10]

I don’t get it

[@danny2571]

@@randomhandle-10 it doesn't get cold in the winter in Australia. Same here in South Texas.

[@randomhandle-10]

But the summer in the north is winter in the south and the winter in the north is summer in the south

[@danny2571]

@@randomhandle-10 regardless it stays hot year round

[@dodixaverius9176]

@@randomhandle-10 I believe most Asian were told that on Australia the season just flipped like that because but in reality, nope. Snow are rare occurence on Australia. Took me very long time to find out about that.

[@iAronn]

7:02 Frank: "i don't think Sous Vide is a good method for steak" *Guga would like to know your location *

[@tuanthanhnguyen7409]

Guga and SVE are different people.

[@toddellner5283]

@@tuanthanhnguyen7409 BWAHAHAHA!!!!

[@togahimikomikunakanoandzer3448]

@@tuanthanhnguyen7409 there the same, the owner of both of those channels is guga

[@tuanthanhnguyen7409]

@@togahimikomikunakanoandzer3448 r/woooosh

[@Monstermash355]

@@tuanthanhnguyen7409 they are the same.

[@Flatunello]

Scientifically, multiple turnings give a more even cook. This is from testing at Food Lab. Sous Vide is great if you pan sear and torch the top simultaneously. Then flip and repeat. Sear it in butter, thyme, rosemary, and garlic, if you like the flavor profile. Oh, and you don't need a vacuum chamber! A freezer bag dipped in water to drive out the air 💨 and then manually expressing the rest with oil in the bag to ensure contact with the bag for an uninterrupted heat path.

[@fpvx3922]

Yeah, they obviously never really used sous vide... if they get grey meat out of it, then the temperature was too high... I never have even a grey border, because I torch it hot and short...

[@vizzini2510]

For 40 years, I never put sauce on a steak, but then I learned how to make demi glace (the real thing, from veal bones). Since I discovered this magic elixir, I now make a simple port reduction and then melt in a cube of demi from my freezer. This gets drizzled on every steak I make. It is the only sauce that can actually ADD meat flavor to a steak.

[@dizzynewts584]

Man, why does frank's answer to him butchering his own cow make me feel like a meanie to him

[@ergosum9550]

Watch Sous Vide Everything and you'll know that this method is really good

[@commonknowledge8739]

Frank needs his own spin off

[@iruomanwangwu2032]

His KZbin channel is protocooks.

[@janetmissjacksonifyourenas2904]

he has a yt channel

[@paulhellewell9468]

That finger / thumb test is a two handed test....touch thumb to fore finger=rare, thumb to middle finger=medium, thumb to ring finger=well done. Feeling the flesh pad at the base of the thumb doing the touching of fingers. But then you'd need to transfer that feel to feeling the meat itself.

[@tokaheyaopiiceya644]

Chefs: "You're not going to have your grill out in the middle of winter" Minnesotans: .........

[@mastervader4444]

"There's no such thing as a good, well done steak" Argentinian: hold my football.

[@MikoSquiz]

"..because otherwise you're going to eat it?"

[@michaelb3576]

Also there are certain cuts in a cow that would definitely be cooked to a temperature closer to done than rare so it’s very disingenuous. Just like there are some cuts that you shouldn’t even bring to medium.

[@katherinemoore874]

"nobody grills in the winter" me: *childhood flashback to mom grilling all winter*

[@Passionforfoodrecipes]

I guess we could say these are high STEAK questions! 😉

[@siic]

Nah fam

[@heckinbasedandinkpilledoct7459]

🌽

[@myHuge249]

And finally sous vide. I use it all the time when I really want the perfect steak. What I love about it is the intensity of the flavours you put in that bag. The fresh rosmary, thyme, garlic and of course the steak. And of course you HAVE to sear it after cooking sous vide. Get a thick cut steak and sear it in a screaming hot pan for a minute or two each side (depending on thickness). Whilst you might not get quite as dark a char as you would in a skillet and finishing in the oven, the intensity of flavour is worth it.

[@calvenwilliams3373]

Also deglaze the pan with wine and reduce by more then half, remove from heat and whisk butter until it thickens the sauce slightly. Perfect sauce for steak

[@naruhina012607]

It's pretty interesting to watch all these chefs online(heston, Jamie, gorden, Joshua, epicurious) and see that they have vary different opinions or method and it shows that cooking has alot to do with preference, there isn't really a correct answer to every question and honestly just do it the way you like.

[@Rakshasa1986]

"You're not going to have a grill out in the middle of winter" Me: laughs in Canadian

[@zidvicious6047]

I love how Julie casually flexes her wealth. I live for her sass. 😂

[@kentuckycreekfishing7342]

Anna is so refreshing. I wish she was on more of these.

[@MasonMC]

Lorenzo man... He's so mature and serious when he's answering a genuine question but I find it hilarious when he goofs off when it's appropriate. He's easily one of my favorites

[@tester1991]

Frank: "I don't butcher my own cow." *EVERYONE DISLIKED THAT*

[@GamingDrummer89]

Yeah, cuz it's a lie!

[@Osiris1K]

Top ten anime betrayals😭😢😢😭

[@su.7f]

LMAO I REALLY LOVE HOW THEY RESPOND TO THE COMMENTS, ITS JUST GOLD

[@thejugglingriotguy]

2:12 Frank: You’re not gonna have the grill out in the middle of the winter. *Guga would like to know your location*

[@thomaswillard6267]

3:15 And it was at that moment we all realized that Frank was a baller The only one capable of answering, he is a gentleman and a scholar Giving us the wisdom that we need, all praise the handmade father

[@miyanagibackup3374]

"Ask Frank. Frank, answer this one, you're good at this." ~Lorenzo, 2020

[@puckbryn3583]

Frank’s Farm is a channel I would follow any day of the week, month, year, lifetime. however long it takes

[@chillfill4866]

Funny. I want you to realistically imagine an animal get tied up and decapitated. Remember to imagine the animal screaming.

[@DevinSporteh1681]

"Don't sous vide it." *sad guga noises*

[@myshness]

Pranzi who. Is. Guga. 😔

[@ppvoodoo1747]

9:20 when i realized i farted in a class

[@shakerboi6992]

Frank is the best chef on this show. Not just talent-wise...he had that “zero cringe” factor.

[@shush1558]

I love frank please just keep doing videos with him

[@AustinJASMR]

"There's no such thing as a good well done steak." Me, who eats all my steaks well done because that's the way my mom makes them: *Interesting*

[@Axeloy]

Ahh but you never said they were good

[@johnr797]

You poor soul

[@AustinJASMR]

@@johnr797 I'm also a huge wuss when it comes to raw meat.

[@frgwyn3760]

Liver is good well done

[@kierradockery4958]

You’re eating a burger