I would leave if I discovered my SO likes Well done steak, fully cooked yolks over runny, curly prawns, or can’t eat seafood. It is generally due to misinformation during childhood from the fear of undercooking food, where juicy and tender textures become undesirable traits to those individuals.
next I have a challenge for you. Traditional Balkans winter recipe - SARMA! I enjoy making it, and you need to make it too much because it's better once reheated (not in microwave). But make it with sauerkraut head leaves, as my grandma does. The side dish is simple, just mash potatoes with butter and sour cream instead of milk. Dammit, I go call my grandma right away!
@@AlphaQHard at this point it's not well done it's congratulations, as in congratulations a cow had to die for you to be able to eat an expensive shoe sole
So being out of town when we filmed, and in a hurry to post, I forgot to shout out all of my wonderful Patreon supporters in the video!! You guys are amazing, and you make videos like this one possible. Thank you so much for your support!!!!
I think the reason people cooked to well done is in the past we didn't have good refrigeration. So steaks were cooked longer to make sure things were safe to eat. I know as a child my parents like steaks as well done. That is how I ate them growing up so that is how i was used to cooking and eating them. It took me quite a while to get past that and be able to cook them to medium and eat them still pink. I prefer medium rather then medium rare because of that.
@@markburton5292 I am 30 and I feel like the generation before me at it one of two ways, burnt or seared and still practically raw inside. I didn't like steak at all until I was an adult because my dad basically liked it raw and my friends like it like boot leather. At least overcooking to kill bacteria makes sense like you said.
I'd like to agree with him that being blind folded people would choose the medium rare steak...but I cant. lol. I did try that with a friend....they said they hated the texture of the steak that was...."under cooked"! lol. They knew the difference..immediately! On the other side...I have a friend that will NOT eat a steak if its done more than rare...period! lol. I believe the waitstaff referred to it as being..."a little too Halloweeny" for her! lol.
You know, I was looking at these steaks and by comparison to what 'well-done' looks like to certain people I know, these would all have been classified as 'medium' by them and they wouldn't have eaten them.
@@ghostassassin3918 the best cooked well done steak in the world prolly still tastes worse than a $10 ribeye from walmart cooked medium rare, and thats being mean to a yummy $10 walmart steak
Guga is that King of the Hill meme personified. Bobby: "Dad, what do we do if they ask for their steak well done?" Hank: "We ask them politely, yet firmly to leave"
@Hitler was a conservative Christian Thanks for your comment. Next time though, you can wait for someone to ask what your opinion is before you state one of the stupidest things I've read on the internet today. Thanks kiddo
for someone who's channel is built around "possibly" ruining steaks for views and science, guga is the absolute last to complain about this experiment it's pure hypocrisy
That prime grade is how my parents cooked steaks my entire childhood. Every time I was forced to have steak I hated it because of all the chewing needed just to rip it apart...it tired my jaw out just getting through a few pieces. I refused to try steak until well in my 20s because of this and I am now finding out there are lots of other foods they ruined for me as well.
My family used to cook steak like this also, out of paranoia of bacteria or parasites, but they also used to make brown gravy from the steak juices to dip it in. (We cooked in a pan with butter, not on a grill.)
I would not eat turkey during thanksgiving since turkey is dry and has no flavor, same with pasta, I am in my 40s and avoided all pastas since they were more oatmeal than al dente till I was in my late 30s! no joke. people can ruin good things for others so easily.
Years ago I was diagnosed with IBS and physically could not eat any red meat cooked below medium well without getting sick. From that standpoint, this video is super informative. People should stop being so fast to judge based on the doneness of someone's steak. I was so often told how wrong I was to order medium well steaks, but I love beef to much to have given it up.
I get harassed because I like it well done, at one restaurant I had a cook say they won’t cook it that way and I ordered something else (and didn’t go back 😂) I’ve never told someone they were wrong for eating it pink so I appreciate when people leave me alone for liking it how I do
I would have just cooked you a medium well if you ask me for a well done. One bite and your mind would be changed. Well done steak just doesn't give you the flavor that a medium rare - medium does. Even medium well is leagues above a well done steak
@@isaiahshaffer I got food poisoning from a medium well steak --- 3 days of agony I have never forgotten. That was 35 years ago, and I have never eaten a steak cooked any other way than well done. And yes, I have sent more than a few steaks back to the chef with the instructions to cook it how I said I wanted it. Well done means well done.
@@MrTheanimekiller You're just being rude. If a customer asks for Well done --- they have their reasons. If you'd sent me medium well, I would have returned it right back with the order to re-cook the steak --- or give me a new one, Well Done. I haven't touched anything less than that in 35+ years.... and you're not going to change my mind by forcing your OPINION on me.
One of the first times I went out for food with my step father he ordered steak and was shocked when he ordered it well done, he's a 75 old farmer and loves cowboys/cattlemen/rodeos for life. He went -1 respect from that meal. Can't respect anyone that ask for well done steak especially after learning there is little health risk so long as the top layers are seared.
Regarding the ground black pepper... It's essentially oxidation that kills the aroma and flavor. I noticed even cheap black pepper in a cheap grinder from the dollar store tastes infinitely better than pre-ground black pepper.
I think it's quite hilarious that since Nate stopped featuring in TKOR videos they get less views than he does on an average video. Really goes to show the intelligence of the team behind their channel. Nate and Cali are great :)
I kinda stopped watching since Grant died, miss the guy a lot. I knew that Nate and Cali took over in his stead already but now I gotta go look at the channel to see whats new after hearing this news
I know Guga's normal phrase is "enough talking, it is time to do it" or something like that... but his heart was broken with that "enough talking" hahah poor Guga
Every time I ask my wife if she wants steak…and I do mean EVERY time…she says “Let’s DEEEEWWWWW it.” She’s overheard me watching so many Guga videos it’s like a reflex. And every time, it makes me laugh.
This was a super fun watch and I loved the chemistry you guys had. I truly feel like this could be the beginning of Nate's VILLIAN arc. Free from the confines of TKOR, Nate goes around making UA-cam cohorts uncomfortable WITH SCIENCE! Get this man some goggles!
I have to say, you always make my heart happier when I watch your videos. Your positivity and cheerfulness, along with your imparting real knowledge wrapped in well-done entertainment, make a great combination. Keep up the good work!!
Guga is the steak god, he puts that silly ass salt bae weirdo to shame. His knowledge and his ability to explain things pertaining to dry brining, aging, types of steak etc. is awesome in my opinion, plus he’s hilarious.
You can have whatever opinions you want to have about saltbae but don't under estimate his cooking skills, you should look into his background, also his persona is just for flash and marketing, don't take it seriously.
@@asphyxia9927 oh I definitely don’t take a grown ass man with a pony tail and his dumb dumb silence back handing meat and calling himself or anyone for that matter…..Bae, seriously.
Guga has a video called "I ate at SALT BAE, Here's Why I’ll NEVER go back!" (or a short called "Why I'll NEVER go back to Salt Bae!" if you just want the important information). Salt Bae's food is expensive because some people like eating expensive.
I only cook my steaks well done for me, I am completely unable to eat any meat that isn't well done. I get extremely nauseous and my body just rejects it. So I most of the time avoid beef, but when I do eat beef I usually oven roast it or buy cheaper cuts :) If you can't cook a steak well done without it becoming a piece of leather then I doubt your skills as a chef honestly. It might be worse than medium, but it is in no way inedible.
For some people ive been told its a texture thing as well. Which i could understand since a rare steak is more chewy or "gummy" than a well done. If i go to a restaurant im not familiar with i always ask for medium rare because oftentimes the cook either over or undercooks the steak and medium rare usually gives me a steak im happy with on either end of that scale. Now when i personally cook i always cook rare its just what i like.
I've had traditionally cooked English prime rib (slow cooked packed in rock salt) that was a uniform gray all the way through, and it was delicious. Once you cut it, you're basically eating a ribeye. I guess it really comes down to peak temperature and cooking time, rather than the total heat energy that gets into the meat. Faster+hotter may be same energy as slower+cooler, but faster+hotter will also make it tougher and drier.
Slow cooked is very different, you're aiming for 180F which breaks down tissues and makes it tender, great for poor cuts, also works for good cuts but the tough cuts have more flavour :p
well done and burnt are two different things. like when you cook chicken you cook it well done... but that doesn't mean its burnt. chicken just so happens to have only one degree of done-ness,steak is basically the same. ppl just like it not done
And this video is the very reason why Nate is the King Of Random and why we need more NATE! P.S. Nate you should do another video with Guga making the ultimate kitchen knife. 😮
u mustn't be a real fan from the beginning of the king of random wat do u mean Nate is tkor how naive to think you watch a channel and the Nate was in front of u. he was a replacement presenter for that channel the king of random died in a acciedent go do some research before making comments that are so far off and give no respect to the man that spent years growing the channel with his wife nate should be thanking him and correcting u like i am and should be thanking tkor giving him opportunities
Exactly. Well done steak doesnt have to be dry wall textured. I never achieved that in my entire life. And i only eat well done steak. its always full of juices and delicious. I dont know whats wrong with you if you even fk up well done steak.
Make it an all out battle royale: Select - cooked rare Choice - cooked medium rare Prime - cooked medium Wagyu MS6 - cooked medium well Wagyu A5 - cooked well done Then do a blindfolded taste test to minimize bias.
So basically if you cook a steak well-done then it's a mi'steak'. If my understanding is correct, the big difference between pre-ground black pepper and grinding your own peppercorns is largely the aroma- but it makes a huge difference since alot of taste is smell. Plus you can control how coarse you want it. I thought it was just hype, until I tried it for myself. Grinding your own peppercorns is WAY better.
Not quite. Aroma can come back if you toast the pepper or any spice (unless it's like 10 years old) a little. Pre-ground pepper has way more exposure to air and loses the oils that would have remained if the peppercorns were whole.
That's essentially it. By being ground it has magnitudes more surface area to be oxidised. That traps the flavour and ruins it. Freshly ground exposes non oxidised spice still aromatic and pungent and unspoiled.
Have you tried smoked pepper yet??? That flavor changed my life 😋🤣 it combines the deliciousness of fresh pepper with a great smokey grill flavor. It's amazing. Steps up any normal cooking/baking recipe. It's a little pricey and hard to find but worth it when you can!
I would never say a "Well Done" steak is ruined (Unless you asked for rarer)... burnt is ruined and Well Done is not burnt. Then again... I hate TarTare and i am not a big fan of rare steak... Medium ALL the way.
I can handle things on the rare side, especially burgers. There is such a thing as too rare, there really should be a texture shift from raw to cooked, even if it is slight. The problem with trying for more done, is that once you cross that upper limit, it deteoriates rapidly. But I digress... What I can't handle is fat, gristle, cartilage, whatever else constitutes marbling(not to mention veins or other non-muscle material). It's mostly a texture/consistency thing, I like uniformity. Getting a bit of muscle sheath or fat stuck between my teeth, or having it snap as you bit through it, is about as bad as finding a sliver of bone in hamburger or egg-shell in your omelette. It's a visceral reaction thing, my stomach seizes up and appetite vanishes. Thanks, Darwin. That's why I would prefer a dry slice of uniform meat than something marbled but perfectly cooked. In fact, with a drier roast, it's easier to see the irregularities.
Oh my god, it's the same for me. I have nothing against steak, I think it taste great, but I can't STAND any kind of fat. Every time we have pulled pork for dinner, I'll get really excited, and then I'll bite into one fatty peice and BAM! instantly, no appetite. If I try to eat more, it feels like i'll throw up.
Not knowing any better (I was young) I asked for a well-done steak at a nice steak place. They sent out something just shy of charcoal, I think to make a statement. I learned my lesson.
If a steak came out to me like that as a statement I would have sent it back to the kitchen and then asked for the bill for my drink. There is no "wrong" way to cook a steak except for what happened to you when you were young and "didn't know any better". Certain people think they get to write these so called "laws/rules about food and only their preferences are valid and everyone else is wrong and deserving of being denigrated for their PERSONAL preference. It's egotistical and arrogant.
I think that saying - Properly Cooked is a matter of opinion. I can say sure I like to have them well done but I had to go to medium well because I was suggested to for health reasons. I enjoy the favor of the well done vs the other but again - it's really really really up to the person eating. So it's really hard to say - Cook it properly - instead of saying that well done isn't properly cooked... That's just my 2 cents.
I'm beginning to think between wanting guga to cook a steak in a literal smelting furnace and this that Nate secretly really does likes his steak well done, but doesn't want to admit it.
God, this reminds me of being a kid and my parents always cooking my steaks well done, I guess they had dealt with kids not liking the pink middle? Anyways, we lived in a town of 1,000 and my closest friend growing up was ri-i-i-ich for that area. His parents would crack wine and laugh at me because I didn't know what salmon was (boy do I now). One night, we traveled the hour it took to get to a steakouse nearby (that sad) and his dad had a bit of the wine. As we ordered steaks, I just ordered a cheap burger and he implored me to order a steak (I was around maybe 8-9 and never liked to intrude, being a child of smaller wealth) as I did I ordered well-done and he about dropped his glass. "JESUS! That's ...that's...you might as well just order charcoal! There's no meat there! That's just..." His wife interrupted him and said, "Honey..." Like, hey, the kid doesn't know any better, look at him. So, he suggested medium rare. When I got the plate, first it was amazing seeing a steak that big, but upon biting into it, holy COW (no pun intended, but now intended) what the heck? I didn't have to chew for an hour, there was flavor, seasoning, and the JUICE! I remember him smiling and basically giving me the face like "Y'see?" Then afterwards, he was drunk enough to try and speed to follow an ambulance "like the good ol' days" while his wife yelled at him. Good guy and I think the next time steaks were on the menu I made damn sure everyone knew to leave that pink on! Hahaha. Great video Nate!
well done should never rest or it will dry up, should be taken from grill and be in belly , the entire thing, max 5 minutes after it left the grill so it is still good white meat that is juicy
Great collaboration! Thanks for doing this guys. I must admit, in my younger days I was one who didn't want to see ANY pink in my steak. Something happened as I got older (I'm now 52) and I now wouldn't have my steak any way other than medium well.
Medium well is awesome. I feel like it's just enough pink and juicy. But if I'm personally cooking it it'll be well lol cause I'm a cheapskate getting the cheapest steak possible and eat it with eggs.
The "steaks" my mom bought when we were kids were so terrible that anything short of medium well at the minimum was entirely inedible. The day I ate actual decent steak medium rare was eye opening.
Happened to me too, in Italy there was this subculture of buying superthin muscle only steak that would not even sear back then, no wonder I liked best scorched chicken breast
tbh ill still order all mine well done just because im not willing to get sick again from it being pink. some ppl just cant eat pink meat as it makes them throw up like it does me. its not offputting of anything to eat it, it just makes my sick even tho i do like it better. some ppls stomach just cant handle pink meat or i should say not "Fully" cooked meat as it being pink means its not 100% cooked which if it was then it would be a well done steak. the only difference for me in welldone steak vs medium rare is just the tenderness. the dryness doesnt bother me because i dont eat my steaks plain, i have a sauce with it everytime so its never dry because of that. tenderness isnt something im worried about tho. im a foody so ill eat it either way, tender or not.
You can’t use the same technique that is optimized to make medium rare steaks to cook a steak well-done. Otherwise you just get an overcooked medium rare steak. I cannot stand anything under well-done, and I never order steak in restaurants because they cannot execute it properly. An easy solution, cook a good medium rare steak, slice it 1/2” thin, and sear both sides of each slice on medium heat in tallow or butter to get a crust on every face. Every bite gives you the wonderful crust experience with zero dryness. I prefer smoked meats over steaks for price and overall experience, so I mostly make those.
This whole thing about steaks being ruined is hilarious to me. My dad asks for it so much more cooked than this every time and has tried it “the right way” many times also but just likes a super intense crust. But fattier steaks really help for that style
I'd say a slightly fattier steak and a very high flame to sear the heck out of the outside, followed by finishing it in the oven to get an even cook. That might get a good intense crust without overdoing the steak. It's strange. Sometimes I like a well done steak (rarely nowadays) but it needs a good strong grilled flavor. If there's no other flavors to help it, give me md-rare or rare nowadays. But yeah, you can't beat a nice seared crust.
@@AnthonyLoPrimo I agree that is how I like my steaks, kinda burnt on the outside because the heat was so high but medium rare on the inside 🤤 and because of that I’ll except a certain small amount of grey band. My dad on the other hand will literally prefer it to be burnt to a crisp
A good, well done steak is possible. To do so, requires constantly flipping a thinner steak over high heat. For my birthday this year, I'd decided on surf and turf (steak and scallop style). 100% grass-fed ribeye, cast iron, butter basted with garlic and rosemary. I added butter at medium rare (I prefer medium), but due to poor crust formation, ended up well done. Wall to wall grey, but still leaking juice. The well done actually blended well with the grass fed notes. P.S. scallops pan-fried with butter in a wok are stupid awesome.
The best King of the Hill quote: "Bobby, what do you do if someone asks for their steak medium-well done" "You ask that person politely, but firmly, to leave"
Honestly, I haven't been keeping up with this channel because I thought Nate was gonna be "a shell of his former glory" or something like that. But I was so wrong, I love this new content, in my opinion he seems to hold true to TKOR than the actual channel now. And that's not to say he hasn't been able to stand on his own because he has definitely found his own footing.
Get him to do that with pineapple pulp on the cheap stake. Let the scotch fillet be overcooked then as the quality goes down, soak it in pineapple pulp.
Nate really hit it on the head there at the end. I'd rather have the worst select cut, but cooked properly than anything (even wagyu) cooked well done.
I think part of the reason why people like well done is because in some countries they always had to cook well done so that their would be no germs and bacteria. That’s why my grandparents on my mom’s side like it medium-well done because they grew up eating it that way.
Here's an another overcooked meat experiment idea(sorry, Guga): How to save an overcooked steak? You could try things like adding butter or wagyu fat. Or re-hydrate it with consomme or beef broth? Maybe tenderize it with that stabby-tenderizer thing or some other method? (also Nate did an ultrasonic cleaner experiment in TKOR, maybe you could do that again with Guga?)
The juice doesn't just leave because its evaporated, but because the cells in the steak get damaged, the muscles contract and it changes irreversibly on a chemical level as the proteins denature. Like a paper towel being squeezed out, except it also hardens because it's turning into something else. The space no longer exists for juice to be, so no amount of injecting or soaking will add juice in. Tenderizing it mechanically (Like using a roller, spikes or a mallet) will just be like prechewing it, which sounds awful to me You might (might) be able to slow cook it in gravy to give it a new lease in life as a stew. Trouble is you're using a more expensive steak cut, a whole lot of time and effort, to produce something that is way better with cheap trimmings. My advice is just make some instant gravy or something and own your mistake. I know it's easy to overshoot medium-rare and hit medium instead, but anything short of an emergency pulling you away is no excuse for making a well-done steak.
ok as someone who loves med rear there's no reason to shame those who like well done I agree well done isn't as good but if thats what you like its coo😊
I kind of look at it this way: if you like a steak done a certain way and it ends up being undercooked or overcooked for your liking, you give it to someone who likes it that way. Everyone wins and nothing is wasted.
@@ruggbean i agree ill eat it anyway but raw lol so I'm never unhappy with a steak but I used to like only well done because thats how my mom was then I was introduced to the amazing medium rear! Mmmmmm
@@thrpins8430 I love medium when I'm feeling fresh and fancy and well done more when I'm feeling out of it. So if I was ever looking for a medium and it turned out to be med rare, guess what bud, you get a beautiful steak comin' your way.
Wow after reading the tittle and the comments I thought that something really bad happened or that there was a big drama. They just cooked a steak well done lmao.
@@Finwolven So it dry aging a steak until it is literally inedible. A year of dry age, thats not dry aged, that's spoiled. A waste of a good steak. Here they talk about it as if it were inedible, when it is obviously much safer than some of the experiments Guga has done.
The biggest issue with cooking steaks well done is that most people try to cook them like they are going for a rarer steak. With a rarer steak, you want the grill hot to cook that outer later fast while leaving the inside moist. If you do this to a well done steak, you dry it out and blacken it long before the inside is finished. This makes it dry and tough. So you are basically left with two options. Either a high temp cooking surface you moisturize constantly(basically steaming the steak in pan), or you slow down the cooking speed a lot and go slowly. Done correctly, the only difference between the two is purely in the texture and appearance, not flavor. Good cooks don't ruin a well done steak, bad cooks ruin all steaks.
I was thinking that. I like my steaks well done, however, I’ve never had one look that dry. When I cook for other people I’ve got two zones on the grill, you don’t just let the ones you want to be well done stay on longer
When I was a kid, I heard constant fear mongering about salmonilla and food borne diseases in undercooked meat. So the first time I was able to order my own food at a restaurant, I ordered the steak well done, as I'd practically been told I would die if I didn't. It was disgusting. Never again. I'll take the food poisoning lol... although that's really not a problem with steak, the bacteria is all on the surface, mainly just hamburger and processed meat. As long as a steak is pink and not blood red, that's plenty cooked.
Guga looked like he was deciding whether to keep you as a friend or whether to dry age you for several minutes in this video
dried aged nate from internet with MSG doesn't sound too bad
Dry aged Nate and Angel burgers, anyone?
I would leave if I discovered my SO likes Well done steak, fully cooked yolks over runny, curly prawns, or can’t eat seafood. It is generally due to misinformation during childhood from the fear of undercooking food, where juicy and tender textures become undesirable traits to those individuals.
Yes he is. And?
He’s the most threatening teddy bear I’ve ever seen.
Nate you the best, it was fun even though we killed some steaks for science 🤣 looking forward to the next one! What should we cook next?
Lasagna
Meat based veggie burger!
Mystery meat
I just found your channel recently and been watching, nice to see you two collab very cool :D
next I have a challenge for you. Traditional Balkans winter recipe - SARMA! I enjoy making it, and you need to make it too much because it's better once reheated (not in microwave). But make it with sauerkraut head leaves, as my grandma does. The side dish is simple, just mash potatoes with butter and sour cream instead of milk. Dammit, I go call my grandma right away!
Guga: Id be ashamed to put this video on my channel
Also guga: dry aging steak in marshmallow fluff experiment
This steak is well done, that’s unacceptable
@@AlphaQHard you dont know how to cook a good steak
@@ghostassassin3918u like ur stake well done
@@ghostassassin3918 Bro trying to defend well done 💀
@@AlphaQHard at this point it's not well done it's congratulations, as in congratulations a cow had to die for you to be able to eat an expensive shoe sole
I've never heard Guga so sounds so defeated and depressed about steaks even with all of the messed up experiments he has done
gouga
So being out of town when we filmed, and in a hurry to post, I forgot to shout out all of my wonderful Patreon supporters in the video!! You guys are amazing, and you make videos like this one possible. Thank you so much for your support!!!!
I think the reason people cooked to well done is in the past we didn't have good refrigeration. So steaks were cooked longer to make sure things were safe to eat. I know as a child my parents like steaks as well done. That is how I ate them growing up so that is how i was used to cooking and eating them. It took me quite a while to get past that and be able to cook them to medium and eat them still pink. I prefer medium rather then medium rare because of that.
What if you sciene the shit out of a steak and make it look like well done, but its cooked medium rare? That would be insane, so let's do it!!
@@markburton5292 I am 30 and I feel like the generation before me at it one of two ways, burnt or seared and still practically raw inside. I didn't like steak at all until I was an adult because my dad basically liked it raw and my friends like it like boot leather. At least overcooking to kill bacteria makes sense like you said.
Should have Sous Vide them and seen if that made a difference!
I'd like to agree with him that being blind folded people would choose the medium rare steak...but I cant. lol. I did try that with a friend....they said they hated the texture of the steak that was...."under cooked"! lol. They knew the difference..immediately! On the other side...I have a friend that will NOT eat a steak if its done more than rare...period! lol. I believe the waitstaff referred to it as being..."a little too Halloweeny" for her! lol.
This steak is beyond well done, this is a congratulations.
You know, I was looking at these steaks and by comparison to what 'well-done' looks like to certain people I know, these would all have been classified as 'medium' by them and they wouldn't have eaten them.
@@daveawb Shameless. Beefus did not die for our sins so they could do that.
@@daveawb Same, in fact i showed this to some one i know and they said it still looked raw. Do you believe that?
@hakimmohamad6216 Is there any other kind of Ketchup?
@hakimmohamad6216WHY? Ketchup is needed if you don't want to taste anything.
Dryaging a steak in Nutella
Guga: I am excited!
Eating a steak well done
Guga: I am crying!
cuz nutella one still cooked medium rare lol
Yeah because he mixes two good things to see if it makes something good or bad. Well done is just straight up bad no matter what
@@sihiri_kabari no
@@ghostassassin3918 the best cooked well done steak in the world prolly still tastes worse than a $10 ribeye from walmart cooked medium rare, and thats being mean to a yummy $10 walmart steak
@@ghostassassin3918 I found the guy who faints when they get a paper cut
Guga is that King of the Hill meme personified. Bobby: "Dad, what do we do if they ask for their steak well done?" Hank: "We ask them politely, yet firmly to leave"
It's not a meme, it's a way of life
I light my hardwood lump charcoal with propane and propane accessories. 😂
@Hitler was a conservative Christian Thanks for your comment. Next time though, you can wait for someone to ask what your opinion is before you state one of the stupidest things I've read on the internet today. Thanks kiddo
Wish I could do that with my parents.
@@JustTommyBoy Don't feed the trolls, the attention will only encourage them more :P.
I like how Guga went for the center of the slice like he's searching for the least cooked of the well.
You can really sense the pain that Guga was going through during this "experiment" lol
Congratz, your profile pic made me do a quadruple-take 😂
Interesting experiment
The amount of disappointment in guga’s eyes - god damn I’ve never seen this man less energized. You truly killed his passion lmao
🤣🤣🤣 facts
RIP to the cow
for someone who's channel is built around "possibly" ruining steaks for views and science, guga is the absolute last to complain about this experiment
it's pure hypocrisy
@@Dylanschillin he always eats the steak in his videos and cooks it properly so you're pessimism isn't appreciated bud
@@damiondunn4663 i mean it is a very informative video that does belong on his channel as well...
Guga: EATING 6 YEAR OLD ROTTeN STEAK Also Guga: crying because of well done steak
Rotten*
That prime grade is how my parents cooked steaks my entire childhood. Every time I was forced to have steak I hated it because of all the chewing needed just to rip it apart...it tired my jaw out just getting through a few pieces. I refused to try steak until well in my 20s because of this and I am now finding out there are lots of other foods they ruined for me as well.
This is my exact experience. I thought steak was disgusting until someone forced me to have it medium rare when I was like 24
I had the same issue growing up
My family used to cook steak like this also, out of paranoia of bacteria or parasites, but they also used to make brown gravy from the steak juices to dip it in. (We cooked in a pan with butter, not on a grill.)
I used to hate beef growing up for the same reason, now it’s prefered
I would not eat turkey during thanksgiving since turkey is dry and has no flavor, same with pasta, I am in my 40s and avoided all pastas since they were more oatmeal than al dente till I was in my late 30s! no joke. people can ruin good things for others so easily.
This is one of the few times I think I saw Guga about to cry in pain.
For real around 18:10 - 18:20
@@PhillipZeToaster about to burst out the door crying
Years ago I was diagnosed with IBS and physically could not eat any red meat cooked below medium well without getting sick. From that standpoint, this video is super informative. People should stop being so fast to judge based on the doneness of someone's steak. I was so often told how wrong I was to order medium well steaks, but I love beef to much to have given it up.
Yes 💯
I get harassed because I like it well done, at one restaurant I had a cook say they won’t cook it that way and I ordered something else (and didn’t go back 😂) I’ve never told someone they were wrong for eating it pink so I appreciate when people leave me alone for liking it how I do
I would have just cooked you a medium well if you ask me for a well done. One bite and your mind would be changed. Well done steak just doesn't give you the flavor that a medium rare - medium does. Even medium well is leagues above a well done steak
@@isaiahshaffer I got food poisoning from a medium well steak --- 3 days of agony I have never forgotten. That was 35 years ago, and I have never eaten a steak cooked any other way than well done. And yes, I have sent more than a few steaks back to the chef with the instructions to cook it how I said I wanted it. Well done means well done.
@@MrTheanimekiller You're just being rude. If a customer asks for Well done --- they have their reasons. If you'd sent me medium well, I would have returned it right back with the order to re-cook the steak --- or give me a new one, Well Done. I haven't touched anything less than that in 35+ years.... and you're not going to change my mind by forcing your OPINION on me.
I think guga is just upset you didn't do a control group so he could eat some regular steak. He at least does that for everyone else
Either guga is really tired, or he's having actual visible pain cooking well done wagyu.
That's physical pain, watching his beloved steaks get killed that way...
Both. His soul is exhausted, and his soul is searing in that pan
So nice of Guga to forgive Nate after witnessing what he had done. Guga is great!
Poor guga! This was probably torture for him haha. Its cool to see you guys together in videos.
One of the first times I went out for food with my step father he ordered steak and was shocked when he ordered it well done, he's a 75 old farmer and loves cowboys/cattlemen/rodeos for life. He went -1 respect from that meal. Can't respect anyone that ask for well done steak especially after learning there is little health risk so long as the top layers are seared.
@@PCgamer923perhaps he has the same problem as me and it bothers his stomach if it isn't cooked to well done.
you do realize they're just pretending? A lot of people pretend like well done steak taste bad just to fit in.
@@Lavender34124 Oh youre there? I didnt realize you were with them.
@@iveybullard8988 SO MANY ACTORS!! Imagine living one day in your life where you're not pretending Kid.
There is a UA-camr in Sweden, he always says "If you want your steak well done - eat chicken instead". I think that is quite spot on! 🙂
Regarding the ground black pepper... It's essentially oxidation that kills the aroma and flavor. I noticed even cheap black pepper in a cheap grinder from the dollar store tastes infinitely better than pre-ground black pepper.
This is such an unusual content combination that feels so random, yet makes so much sense
well, he is the king of it so... lol
@@hasanabdullah6339 no
@@hasanabdullah6339 More of a prince. Maybe? Grant will always be the king.
I think it's quite hilarious that since Nate stopped featuring in TKOR videos they get less views than he does on an average video. Really goes to show the intelligence of the team behind their channel. Nate and Cali are great :)
Rest In Peace Grant Thompson though
I kinda stopped watching since Grant died, miss the guy a lot. I knew that Nate and Cali took over in his stead already but now I gotta go look at the channel to see whats new after hearing this news
I've stopped seeing them in my feed entirely despite seeing Nate's uploads every time.
I stopped watching them. But now grant died and Nate left?
Grace I'd alright, but Nate and Cali made that channel great and kept on Grants legacy... Now it's just another quirky meager science show
I know Guga's normal phrase is "enough talking, it is time to do it" or something like that... but his heart was broken with that "enough talking" hahah poor Guga
Nate and Guga are two of my favorite UA-cam personalities and I'll just loving the collaborations!!
Angel: Guga has never made a steak I didn't like.
Nate: hold my ribeye
Every time I ask my wife if she wants steak…and I do mean EVERY time…she says “Let’s DEEEEWWWWW it.” She’s overheard me watching so many Guga videos it’s like a reflex. And every time, it makes me laugh.
This was a super fun watch and I loved the chemistry you guys had.
I truly feel like this could be the beginning of Nate's VILLIAN arc. Free from the confines of TKOR, Nate goes around making UA-cam cohorts uncomfortable WITH SCIENCE! Get this man some goggles!
I have to say, you always make my heart happier when I watch your videos. Your positivity and cheerfulness, along with your imparting real knowledge wrapped in well-done entertainment, make a great combination. Keep up the good work!!
Not well done, never well done!
@@t0aster_b4th Touche'!
0:18 0:19 0:21
This should have been done as a blind taste teat, that way you have no clue of the grade and have to make a decision on what the grade was
Guga is the steak god, he puts that silly ass salt bae weirdo to shame. His knowledge and his ability to explain things pertaining to dry brining, aging, types of steak etc. is awesome in my opinion, plus he’s hilarious.
Have you seen him do a backstage walkthrough. That guys fridges are absurd. the best quality and most diverse protein selection probably anywhere.
You can have whatever opinions you want to have about saltbae but don't under estimate his cooking skills, you should look into his background, also his persona is just for flash and marketing, don't take it seriously.
@@asphyxia9927 oh I definitely don’t take a grown ass man with a pony tail and his dumb dumb silence back handing meat and calling himself or anyone for that matter…..Bae, seriously.
@@asphyxia9927 That marketing is the reason people hate him, like 2k USD for a normal steak.
Guga has a video called "I ate at SALT BAE, Here's Why I’ll NEVER go back!" (or a short called "Why I'll NEVER go back to Salt Bae!" if you just want the important information).
Salt Bae's food is expensive because some people like eating expensive.
WOW! Nate you have great chemistry with people! You and Guga are fantastic together. What a great episode.
It's fascinating to watch a Guga video that is edited in a completely different style, and feel the differences as you're watching
So much difference
Gugas videos mutch better edited. It doesn't matter of the content, it's always funny to watch and good quality
Yay! I’m so glad you guys linked up. You two are awesome!!! Great content Nate!!!
I feel so sorry for Guga having to go through with this. I'm kind of surprised there was not more tears.
Don't feel too bad. He has tons in the freezer
He hung his head in shame and sadness.
@@supjay3945 it was mostly a joke.
9:35 you can see his eyes a bit watery tho XD
@@cheeromatic I said "more tears" for a reason 😂
I only cook my steaks well done for me, I am completely unable to eat any meat that isn't well done. I get extremely nauseous and my body just rejects it.
So I most of the time avoid beef, but when I do eat beef I usually oven roast it or buy cheaper cuts :)
If you can't cook a steak well done without it becoming a piece of leather then I doubt your skills as a chef honestly. It might be worse than medium, but it is in no way inedible.
This. Well done steak can still be juicy and delicious.
For some people ive been told its a texture thing as well. Which i could understand since a rare steak is more chewy or "gummy" than a well done. If i go to a restaurant im not familiar with i always ask for medium rare because oftentimes the cook either over or undercooks the steak and medium rare usually gives me a steak im happy with on either end of that scale. Now when i personally cook i always cook rare its just what i like.
steak puns are a rare medium well done
The experiment was worth it just for Guga's face 🤣🤣
Guga! I'm so excited to see you two collaborate! I've watched you both for years and never imagined I'd see you two together!
I've had traditionally cooked English prime rib (slow cooked packed in rock salt) that was a uniform gray all the way through, and it was delicious. Once you cut it, you're basically eating a ribeye. I guess it really comes down to peak temperature and cooking time, rather than the total heat energy that gets into the meat. Faster+hotter may be same energy as slower+cooler, but faster+hotter will also make it tougher and drier.
Slow cooked is very different, you're aiming for 180F which breaks down tissues and makes it tender, great for poor cuts, also works for good cuts but the tough cuts have more flavour :p
@@Gabriel.-_-. Not for prime rib tho
hot and fast is how i do my pork loin. comes out perfect.
@@Gabriel.-_-. Under no circumstances should you slow cook meat above the boiling point of water. You’ll turn it into shoe leather.
@@rickrussell Oops, meant 180F lol, corrected.
well done and burnt are two different things. like when you cook chicken you cook it well done... but that doesn't mean its burnt. chicken just so happens to have only one degree of done-ness,steak is basically the same. ppl just like it not done
And this video is the very reason why Nate is the King Of Random and why we need more NATE!
P.S. Nate you should do another video with Guga making the ultimate kitchen knife. 😮
u mustn't be a real fan from the beginning of the king of random wat do u mean Nate is tkor how naive to think you watch a channel and the Nate was in front of u. he was a replacement presenter for that channel the king of random died in a acciedent go do some research before making comments that are so far off and give no respect to the man that spent years growing the channel with his wife nate should be thanking him and correcting u like i am and should be thanking tkor giving him opportunities
I am jealous of Nate. He got to hang out with the King of STEAK. Not many get this kind of blessing!
If you can't cook the full range from Blue to Well done, you can't cook steak. Just the steaks you like.
Exactly. Well done steak doesnt have to be dry wall textured. I never achieved that in my entire life. And i only eat well done steak. its always full of juices and delicious. I dont know whats wrong with you if you even fk up well done steak.
I think that idea of a test of how a Perfectly cooked “Select” steak over a well done Wagyu would be a great invite back to Guga’s channel
Make it an all out battle royale:
Select - cooked rare
Choice - cooked medium rare
Prime - cooked medium
Wagyu MS6 - cooked medium well
Wagyu A5 - cooked well done
Then do a blindfolded taste test to minimize bias.
To be fair, Guga has done a fair few experiments ruining steak on his own channel too!
But you get to experiment with something new.
There’s nothing new to discover in an old dry overcooked stake.
Unfortunately I know someone who would say this is still “way too pink” 🤦🏻♂️
So basically if you cook a steak well-done then it's a mi'steak'. If my understanding is correct, the big difference between pre-ground black pepper and grinding your own peppercorns is largely the aroma- but it makes a huge difference since alot of taste is smell. Plus you can control how coarse you want it. I thought it was just hype, until I tried it for myself. Grinding your own peppercorns is WAY better.
Not quite. Aroma can come back if you toast the pepper or any spice (unless it's like 10 years old) a little. Pre-ground pepper has way more exposure to air and loses the oils that would have remained if the peppercorns were whole.
That's essentially it. By being ground it has magnitudes more surface area to be oxidised. That traps the flavour and ruins it. Freshly ground exposes non oxidised spice still aromatic and pungent and unspoiled.
Have you tried smoked pepper yet??? That flavor changed my life 😋🤣 it combines the deliciousness of fresh pepper with a great smokey grill flavor. It's amazing. Steps up any normal cooking/baking recipe. It's a little pricey and hard to find but worth it when you can!
that feeling when you are from country where "well done" is the norma and we never did it in diferent way
You're actually how I found Guga! You mentioned his sous vide channel in a video back in roughly 2019 and have been watching him since!
2 of my favorite channels collaborating is amazing. Guga is so unimpressed lol I love this
Guga, every 5 seconds along this mortal sin of a video: "Are you sure?"
Nate, every time, "Yes, it's science time."
I was hoping you guys would have done the taste testing blindfolded
Guga is such an awesome host. two awesome hosts almost kept me from crying for what they did to those steaks. almost.
I’m so glad you started your own channel. This is so much better than tkor on their last few years.
I would never say a "Well Done" steak is ruined (Unless you asked for rarer)... burnt is ruined and Well Done is not burnt.
Then again... I hate TarTare and i am not a big fan of rare steak... Medium ALL the way.
Letting A5 Wagyu simmer in Velveeta and Nutella for 180 days: A-OK.
Cooking a steak well done: crime punishable by death.
To be fair, those were just experiments, not something he'd do regularly :P.
@@TomGallagherSuperboyBeyond Well done steak is disguisting. You might as well get a dann hamburger.
@@kylejones5140 thank you for your very important opinion kyle jones
@@kylejones5140 3-4 hours cooked steak is the best,put it in the oven covered in foil, thing becomes amazing
Also idk think well done at 160f is what people mean by well done is like 200f internal just turned to charcoal like
this is an example of a perfect collab
Lol watching Guga wordlessly react to your opening monologue was one of the best parts of the video
I can handle things on the rare side, especially burgers. There is such a thing as too rare, there really should be a texture shift from raw to cooked, even if it is slight. The problem with trying for more done, is that once you cross that upper limit, it deteoriates rapidly. But I digress...
What I can't handle is fat, gristle, cartilage, whatever else constitutes marbling(not to mention veins or other non-muscle material).
It's mostly a texture/consistency thing, I like uniformity. Getting a bit of muscle sheath or fat stuck between my teeth, or having it snap as you bit through it, is about as bad as finding a sliver of bone in hamburger or egg-shell in your omelette. It's a visceral reaction thing, my stomach seizes up and appetite vanishes. Thanks, Darwin.
That's why I would prefer a dry slice of uniform meat than something marbled but perfectly cooked. In fact, with a drier roast, it's easier to see the irregularities.
Oh my god, it's the same for me. I have nothing against steak, I think it taste great, but I can't STAND any kind of fat. Every time we have pulled pork for dinner, I'll get really excited, and then I'll bite into one fatty peice and BAM! instantly, no appetite. If I try to eat more, it feels like i'll throw up.
@@bluejay43 Same with the loss of appetite, same if I hit a bit of bone, or eggshell in eggs. Instantly done eating.
Evolutionary trait I suppose.
Not knowing any better (I was young) I asked for a well-done steak at a nice steak place. They sent out something just shy of charcoal, I think to make a statement. I learned my lesson.
If a steak came out to me like that as a statement I would have sent it back to the kitchen and then asked for the bill for my drink. There is no "wrong" way to cook a steak except for what happened to you when you were young and "didn't know any better". Certain people think they get to write these so called "laws/rules about food and only their preferences are valid and everyone else is wrong and deserving of being denigrated for their PERSONAL preference. It's egotistical and arrogant.
I think that saying - Properly Cooked is a matter of opinion. I can say sure I like to have them well done but I had to go to medium well because I was suggested to for health reasons. I enjoy the favor of the well done vs the other but again - it's really really really up to the person eating. So it's really hard to say - Cook it properly - instead of saying that well done isn't properly cooked... That's just my 2 cents.
And the universe decided to show me that you made a channel! Excited to binge watch!
I'm beginning to think between wanting guga to cook a steak in a literal smelting furnace and this that Nate secretly really does likes his steak well done, but doesn't want to admit it.
Very obvious he likes it well done, but he won’t admit in front of guga.
If you do science..you don't do it half a*s..go blind folded when tasting it to remove the bias completely.
You should've cooked them even more to the "congratulations" -level
God, this reminds me of being a kid and my parents always cooking my steaks well done, I guess they had dealt with kids not liking the pink middle? Anyways, we lived in a town of 1,000 and my closest friend growing up was ri-i-i-ich for that area. His parents would crack wine and laugh at me because I didn't know what salmon was (boy do I now). One night, we traveled the hour it took to get to a steakouse nearby (that sad) and his dad had a bit of the wine. As we ordered steaks, I just ordered a cheap burger and he implored me to order a steak (I was around maybe 8-9 and never liked to intrude, being a child of smaller wealth) as I did I ordered well-done and he about dropped his glass. "JESUS! That's ...that's...you might as well just order charcoal! There's no meat there! That's just..." His wife interrupted him and said, "Honey..." Like, hey, the kid doesn't know any better, look at him. So, he suggested medium rare. When I got the plate, first it was amazing seeing a steak that big, but upon biting into it, holy COW (no pun intended, but now intended) what the heck? I didn't have to chew for an hour, there was flavor, seasoning, and the JUICE! I remember him smiling and basically giving me the face like "Y'see?" Then afterwards, he was drunk enough to try and speed to follow an ambulance "like the good ol' days" while his wife yelled at him. Good guy and I think the next time steaks were on the menu I made damn sure everyone knew to leave that pink on! Hahaha. Great video Nate!
That was a great story, thanks
well done should never rest or it will dry up, should be taken from grill and be in belly , the entire thing, max 5 minutes after it left the grill so it is still good white meat that is juicy
Great collaboration! Thanks for doing this guys. I must admit, in my younger days I was one who didn't want to see ANY pink in my steak. Something happened as I got older (I'm now 52) and I now wouldn't have my steak any way other than medium well.
Medium well is awesome. I feel like it's just enough pink and juicy. But if I'm personally cooking it it'll be well lol cause I'm a cheapskate getting the cheapest steak possible and eat it with eggs.
The "steaks" my mom bought when we were kids were so terrible that anything short of medium well at the minimum was entirely inedible.
The day I ate actual decent steak medium rare was eye opening.
Happened to me too, in Italy there was this subculture of buying superthin muscle only steak that would not even sear back then, no wonder I liked best scorched chicken breast
Guga: I like my steak still mooing.
Other people: I like my steak like a hockey puck.
From someone whose wife thinks she has to have a well-done steak...these looked medium well lol
Time for a new wife bro!
@@robzilla69 lol
Personally I prefer medium rare. But I would like to see this experiment done again with msg dry aged steak.
I have msg dry aged a prime rib. It was 👌🏼, funny thing is the msg doesn’t allow oxidation of the meat surface.
Guga has an MSG dry age video
@@pursuegood5133 I know that is why I made that comment.
tbh ill still order all mine well done just because im not willing to get sick again from it being pink. some ppl just cant eat pink meat as it makes them throw up like it does me. its not offputting of anything to eat it, it just makes my sick even tho i do like it better. some ppls stomach just cant handle pink meat or i should say not "Fully" cooked meat as it being pink means its not 100% cooked which if it was then it would be a well done steak. the only difference for me in welldone steak vs medium rare is just the tenderness. the dryness doesnt bother me because i dont eat my steaks plain, i have a sauce with it everytime so its never dry because of that. tenderness isnt something im worried about tho. im a foody so ill eat it either way, tender or not.
I love how Guga is helping out these no subscribers channels with his presence! Good on you Guga!
Can we all play a drinking game on how many times Guga says “no juice”?!?!?!?
You can’t use the same technique that is optimized to make medium rare steaks to cook a steak well-done. Otherwise you just get an overcooked medium rare steak.
I cannot stand anything under well-done, and I never order steak in restaurants because they cannot execute it properly.
An easy solution, cook a good medium rare steak, slice it 1/2” thin, and sear both sides of each slice on medium heat in tallow or butter to get a crust on every face. Every bite gives you the wonderful crust experience with zero dryness.
I prefer smoked meats over steaks for price and overall experience, so I mostly make those.
Glad to see y’all two finally do a video together!!!
This whole thing about steaks being ruined is hilarious to me. My dad asks for it so much more cooked than this every time and has tried it “the right way” many times also but just likes a super intense crust. But fattier steaks really help for that style
I'd say a slightly fattier steak and a very high flame to sear the heck out of the outside, followed by finishing it in the oven to get an even cook. That might get a good intense crust without overdoing the steak. It's strange. Sometimes I like a well done steak (rarely nowadays) but it needs a good strong grilled flavor. If there's no other flavors to help it, give me md-rare or rare nowadays.
But yeah, you can't beat a nice seared crust.
@@AnthonyLoPrimo I agree that is how I like my steaks, kinda burnt on the outside because the heat was so high but medium rare on the inside 🤤 and because of that I’ll except a certain small amount of grey band. My dad on the other hand will literally prefer it to be burnt to a crisp
8:06 no sizzle must be the reason he wouldn’t put it in his video
I have done a blindfold test and still preferred the Well done. It is more of a texture issue for me. I prefer the texture of well done to less well.
A good, well done steak is possible. To do so, requires constantly flipping a thinner steak over high heat.
For my birthday this year, I'd decided on surf and turf (steak and scallop style). 100% grass-fed ribeye, cast iron, butter basted with garlic and rosemary. I added butter at medium rare (I prefer medium), but due to poor crust formation, ended up well done. Wall to wall grey, but still leaking juice. The well done actually blended well with the grass fed notes.
P.S. scallops pan-fried with butter in a wok are stupid awesome.
The best King of the Hill quote: "Bobby, what do you do if someone asks for their steak medium-well done" "You ask that person politely, but firmly, to leave"
Honestly, I haven't been keeping up with this channel because I thought Nate was gonna be "a shell of his former glory" or something like that. But I was so wrong, I love this new content, in my opinion he seems to hold true to TKOR than the actual channel now. And that's not to say he hasn't been able to stand on his own because he has definitely found his own footing.
I love guga's channel!! Awesome cooking
I feel so bad for him 😂 having to cook wagyu well done
Get him to do that with pineapple pulp on the cheap stake. Let the scotch fillet be overcooked then as the quality goes down, soak it in pineapple pulp.
Nate really hit it on the head there at the end. I'd rather have the worst select cut, but cooked properly than anything (even wagyu) cooked well done.
I like my steak cooked well done because I prefer high-quality steak. Just cook it to roughly the same temperature of your bloodstream.
@@wegner7036 it doesn’t matter if you have a high quality steak if you eat it like a poor person.
I think part of the reason why people like well done is because in some countries they always had to cook well done so that their would be no germs and bacteria. That’s why my grandparents on my mom’s side like it medium-well done because they grew up eating it that way.
Steak is safe to eat medium rare people most of the bateria is in the exterior of the meat
@@Hondu333 yes, most of the batteries are in the exterior of the machine.
I also grew up this way. I like my meats dry. I don't really care for steak tbh tho, i much perfer it thinly sliced and fried in seasonings.
You can see the pain in gugas eyes and face just in the intro 😂
Here's an another overcooked meat experiment idea(sorry, Guga):
How to save an overcooked steak?
You could try things like adding butter or wagyu fat. Or re-hydrate it with consomme or beef broth? Maybe tenderize it with that stabby-tenderizer thing or some other method?
(also Nate did an ultrasonic cleaner experiment in TKOR, maybe you could do that again with Guga?)
Steak gravy always work, that's why those steak house have it
The juice doesn't just leave because its evaporated, but because the cells in the steak get damaged, the muscles contract and it changes irreversibly on a chemical level as the proteins denature. Like a paper towel being squeezed out, except it also hardens because it's turning into something else.
The space no longer exists for juice to be, so no amount of injecting or soaking will add juice in.
Tenderizing it mechanically (Like using a roller, spikes or a mallet) will just be like prechewing it, which sounds awful to me
You might (might) be able to slow cook it in gravy to give it a new lease in life as a stew.
Trouble is you're using a more expensive steak cut, a whole lot of time and effort, to produce something that is way better with cheap trimmings.
My advice is just make some instant gravy or something and own your mistake.
I know it's easy to overshoot medium-rare and hit medium instead, but anything short of an emergency pulling you away is no excuse for making a well-done steak.
ok as someone who loves med rear
there's no reason to shame those who like well done I agree well done isn't as good but if thats what you like its coo😊
I kind of look at it this way: if you like a steak done a certain way and it ends up being undercooked or overcooked for your liking, you give it to someone who likes it that way. Everyone wins and nothing is wasted.
@@ruggbean i agree ill eat it anyway but raw lol so I'm never unhappy with a steak but I used to like only well done because thats how my mom was then I was introduced to the amazing medium rear!
Mmmmmm
@@thrpins8430 I love medium when I'm feeling fresh and fancy and well done more when I'm feeling out of it. So if I was ever looking for a medium and it turned out to be med rare, guess what bud, you get a beautiful steak comin' your way.
@@ruggbean 🤣 that's such a great mind set but you better believe we'd be ordering another so you had one to lol
that's not 'well done', that's 'congratulations!'
Wow after reading the tittle and the comments I thought that something really bad happened or that there was a big drama. They just cooked a steak well done lmao.
They did a steak crime. This is literally illegal.
@@Finwolven So it dry aging a steak until it is literally inedible. A year of dry age, thats not dry aged, that's spoiled. A waste of a good steak.
Here they talk about it as if it were inedible, when it is obviously much safer than some of the experiments Guga has done.
@@Nicolai-Syn My god. Not a hint of humor. No wonder you like your steak well done.
The biggest issue with cooking steaks well done is that most people try to cook them like they are going for a rarer steak.
With a rarer steak, you want the grill hot to cook that outer later fast while leaving the inside moist.
If you do this to a well done steak, you dry it out and blacken it long before the inside is finished. This makes it dry and tough.
So you are basically left with two options. Either a high temp cooking surface you moisturize constantly(basically steaming the steak in pan), or you slow down the cooking speed a lot and go slowly.
Done correctly, the only difference between the two is purely in the texture and appearance, not flavor. Good cooks don't ruin a well done steak, bad cooks ruin all steaks.
I was thinking that. I like my steaks well done, however, I’ve never had one look that dry. When I cook for other people I’ve got two zones on the grill, you don’t just let the ones you want to be well done stay on longer
The beautiful transfer pan cried watching them come off the grill
Gugas purposefully done way worse things to steak
this wasnt even bad
Watching you guys eat that steak was making my mouth dry, as an ex-chef when we got an order for well done steak we had a little cry lol
there is still a little pink in the gray
As a guy who grew up in a "steak should be well done. It's in the name FFS!" household I thank you for your service and sacrifice
When I was a kid, I heard constant fear mongering about salmonilla and food borne diseases in undercooked meat. So the first time I was able to order my own food at a restaurant, I ordered the steak well done, as I'd practically been told I would die if I didn't. It was disgusting. Never again. I'll take the food poisoning lol... although that's really not a problem with steak, the bacteria is all on the surface, mainly just hamburger and processed meat. As long as a steak is pink and not blood red, that's plenty cooked.
@@DFPercush Yeah. I'd rather take my chances and have it still bleeding than eat a burned brick that resembles the bottom of a shoe