Kenji Lopez-alt SCHOOLS me on steak!
Вставка
- Опубліковано 20 чер 2024
- The most well-known chef on UA-cam, Kenji López-Alt, has taught many people how to cook properly. Today, he schools me on how to cook the perfect tomahawk steak.
My new products now available at every Walmart linktr.ee/shop.guga
Get my cook book: linktr.ee/shop.guga
* Subscribe! It's free.
ua-cam.com/users/guga?sub_conf...
-----------------------------------------------
Subscribe to my Grilling Channel
ua-cam.com/users/gugafoods?sub...
-----------------------------------------------
SUBSCRIBE to my Sous Vide Channel
ua-cam.com/users/SousVideEvery...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: gugamerch.com/
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok: / gugafoods
Instagram: / sveverything
Facebook: / sous-vide-everything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* I get my steaks at Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Smokers *
RecTeq bit.ly/3ZSZkAg
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* My Knives *
Every Knife I use is here: dalstrong.com/?ref=Guga
* OTHERS *
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Haha hello Guga! I don’t know about “godfather” but I appreciate the kind words. Let’s do something together some time.
And 100% agree - there are many great ways to cook a steak, none of them “right” or “wrong.”
@@JKenjiLopezAlt I have to disagree....any steak Well Done is always wrong! Lol. But you are definitely on the Mount Rushmore of Chefs of UA-cam.
@@ernieramos2792I think that’s a pretty reductive idea, food is meant to be enjoyed, and some people enjoy steak well-done. It’s a pretty elitist and arrogant view to think that your preference is the objectively correct one.
@@name-removed- the fact that you post this and three people like it, is sad. Did you not notice the LOL to show that I am joking. Jesus!
Yes! I would be so happy to see two of my favorite dudes making something tasty together! Best crossover since Brad and Matty 😁
ABSOLUTELY do a collab with Kenji!
yesssss
@@bendino9016 I don't understand this...why?
YES YES YES! *Dio YES!*
@@GuntherVonB Who the hell is Bend?
@S1RLANC3 they must have removed their comment. They said something to the effect of "only if he isn't wearing pants"...hence my reply. Did not make any sense to me.
DRY AGE STEAK IN OYSTER SAUCE
ISTG IF NO ONE LIKES AUGHHHHH
I SPENT SO LONG
Lol@@aloysiusoh197
Yes,make it happen for Osyter Sauce in the dry age Steak Beef meat!!!!!
@@aloysiusoh197 Thats how we cook steaks..
@guga lets do it
I love this humility! Guga (a great himself) paying such high respect to another great (Kenji) makes me respect him even more.
Kenji is my all time favorite. Alton Brown is a close second for me for very similar reasons, but Kenji has put so much time into his research and experimentation, and he explains and shows things so well. Just can't get enough!
Would be amazing to see you collab with him!!!
Good Eats was a fantastic show because of not only the cooking, but also the FOOD SCIENCE!
I learned a lot from Alton Brown over the years and his chocolate chip cookie recipe is just ridiculous goodness.
alton is way better than kenji and not a doosh
@@user-pw8qj2gt1p absolutely!!! The reboot was fascinating too, seeing what research has changed and hearing how Alton had learned and developed since the original series was really interesting to me!!
Good Eats was something special. Best cooking show ever made!
@@riuphane Yes! The reboot wasn't bad and to be honest, the expanded knowledge was just great. He is the one who initially introduced me to sous vide cooking. I was really fascinated with that.
If you get the chance, try BOTH of his fried chicken recipes. They never fail to please if you like fried chicken and to be honest, you'd be totally suspect if you didn't! 🤣😉
Also love that he cooks in an normal everyday kitchen. Gives me the feeling that the result is more obtainable. You always see super kitchens stacked up with all the gadget you might need, and though it looks cool, i often get the feeling that if i try it it's going to be sooooo much more work because i don't have those appliances which can discourage me. Though sometimes it gives me more drive, just to prove you don't need all those appliances.
All in all great vid Guga!!
Bring to temp at 250•, then rest for 7min, then sear. No grey band. You could do it to a Maui rib and it won’t be more than medium-rare inside.
I used to karaoke with Kenji before he moved to Seattle! I text him every time I try to cook something new. This dude is an encyclopedia of cooking
Hey Bob!
@@JKenjiLopezAltHi Kenji 🙋🏽♂️
@@JKenjiLopezAlt Kenji do a video with Guga!
Kenji is a legend, should definitely do a collab with him
Guga, your respect for other great cooks is one of the reasons I love this channel. You give props where they are due.
Collab with Kenji when?
on the boat!
I’m also going to second the motion for you to have a collab with Kenji.
I live in Seattle and buy meat at the same butcher shop that he goes to. I think you would love it.
A Kenji and Guga collab is something we all need!
I am 1000% on board with a Kenji collab. Can't wait to see it!!
Love Kenji as much as you Guga. Would love to see a collaboration between you guys!
Kenji was the one that taught me the key to poaching eggs, the fresher the better, but putting your eggs through a fine strainer first will remove the watery white that creates all those spindly loose floating mess of egg tendrils. The watery white increases as the egg ages.
Loved the video as usual :)
Greatness and creativity runs in this family. Kenji's dad is a world famous biologist, like Nobel Prize worthy.
Love me some Kenji and Guga !!! Two absolute legends !!!
I love how you respect other cooks and chefs!!
A few years ago I got to see a talk by Kenji. He's such an amazing person. Guga I would *love* to see you and Kenji cook together! That would be so amazing!
Weirdly, I figured out the reverse sear on my own. I had used Sous vide for steaks, and then thought, “I could replicate this on the Kettle with low temps”. Then I learned that the process had a name.
Great video, Guga! 💯
Kenji is my boy. Been following him close to 20 years now. I have always LOVED burgers, but it was Kenji's burger lab articles that really got my juices and passion for them truly flowwing.😜
orange cat has made an appearance!! guga household cat only gets the best
Props to you for giving the legend his due. Both of you know what you are doing. I learned that method from him and sous vide from you.
Lately i sous vide and reverse sear on the grill. Have to be careful but the charcoal is awesome.
I'm glad you're not overwhelmed Guga 👍
I’ve learned the most about cooking in general from Kenji, and the most about steak from Guga. Both you guys rule, a collab would be amazing
Hi Guga, I really love your house. It gives your videos a beautiful background. Great videos. Watching from Accra, Ghana.
Please make a video with all your side dishes
This is important pls
Side dish cookbook, PLEASE
One advantage of using the oven rather than sous-vide is that convection air will have a chance to evaporate the excess moisture on the surface, like that myoglobin that you mentioned, while sous-vide will trap all the moisture in the vacuum-seal bag. And when you go to sear the outside, first sear and render the fat cap, which will coat the griddle or cast iron pan with rendered beef fat, eliminating the need to use canola/grapeseed/avocado oil or tallow.
This was a really good video. I saw something a couple weeks ago on a low and slow bbq video, and I thought that it would be interesting to try on a reverse seared steak, so I did try it, and I thought the results were really good. Guga, try this out. They used coarse black pepper as the first thing to season BBQ ribs followed by seasoned salt. The reasoning was that the pepper sticks better when it is put on first, and the salt will find its way around the pepper into the meat anyway. So I tried this on a 1 1/4 inch thick NY Strip that I reverse seared and the results were excellent. I used coarse black pepper first followed by a mix of 2 parts Lawry's and 1 part Assent MSG. I then put the steak on a wire rack in the fridge overnight. I did a reverse sear the next day on my kettle grill and I thought it was honestly the best steak I ever made. Give this a shot I think you will like it. I think the overnight rest kind of softens the coarse black pepper up, and takes a bit of the heat away from it. It leaves a great texture without that crunch of the coarse grain, very reminiscent of the bark on a brisket, but obviously not to that extent.
I have that Kenji video saved as it was the first one I found that properly explained how to do the reverse sere. I am just starting out with cooking steaks at home, and his vid was extremely helpful! This was all before Guga made his instructional vids for cooking steaks.
Hell yeah!!! Do that collab!!
Kenji's write-up about chocolate chip cookies is a MUST READ imo
lmao i loved the different camera angle cuts
I've been following Kenji longer than I've been following you, Guga. If you two get together to cook Anything! That would be awesome. Make IT So
A co-op?! In your words Guga, "So let's do it!"
I really enjoy doing reverse sear in my offset smoker. Then searing it on my infrared burner. Fantastic Kenji
Oh hell yea Guga a callable Is something I would love to see. I love Kenji's videos. That would be an awesome video.
His books are AMAZING! buy them! Please do a collaboration!
Do it Guga! Kenji!
Would love to see you guys collab!
Kenji got me into cooking, he is such an awesome person in the industry
yes a collab!!
Let's get that collaboration going!
I was skeptical at first, but now: I believe in Kenji. There were great pros in cons in this video and I can't help but love your commentary as a result.
Ya do the collaboration bro! 🫶🔥🥩😎👍
I wanna see you, Kenji, and Bobby Flay do a steak off with Alton Brown judging
Kenji came up frequently when I went to culinary school about a decade ago. He's fantastic.
As Kenji himself has noted, when you do the reverse sear, the proteins aren't all seized up because of the low and slow cooking. No rest is required.
Per his own article on serious eats:
"There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking."
Also, the speed he does the sear means that the steak temp does not really go up that high.
What makes kenji the best, is that he can explain everything with logic and scientific reasoning (graduated MIT). There is no BS hocus pocus wife tale stuff that Gordon Ramsay spews out. He's a legend.
I HATE when Gordon explains how to make stuff. I’d eat anything that man made but hearing him go, “Season. Bake. Sear. Tomahawk Steak? Done.” makes my eye twitch. TELL US WHAT YOU’RE DOING!
For those of you who didn't know, Kenji went to MIT where he developed his interest in cooking and brought very, precise scientific approach to food production.
Also he tried to get Dave Portnoy canceled by using dirty tactics.
Guga thankyou mate now even my bread and pizza are great cheers mate from western Australia
Guga : This is why I have THREE channels, one for sous vide everything, another for the grill, and the last one for the air fryer or whatever I feel like doing.
*Later...*
Also Guga : And I've also got yet ANOTHER FOURTH channel, Guga on the Side, for all my side dishes, because you, the viewers, requested it.
I think Kenji managed to demystify cooking for a lot of home chefs through his Foodlab work - and is probably what's led to there being a sufficiently large audience for not just food porn content, but food porn content that also works with and experiments with things you can also mess with at home.
So, would totally love to see Kenji do a bit of modern myth busting with Guga.
Reverse searing is also the best if you want to smoke your steak.
I would LOVE a colab with Kenji! He is such a pioneer of food experiments, it would be amazing to see what you could come up with together. And I'd love to see him trying to guess what you did a steak.
I would like to see a colab with him in one of your videos
That was a beautiful final result
Kenji is the best!!!
Collab, yes!!!
Guga Humble and still the Master of All
Let’s get that collab Guga
I was surprised to see him in the video thumbnail, i've been following this guy from day one...
Kenji is god!
I love the look of that steak. I would eat it up all day! And Guga, please do a collab with Kenji!
kenji is the GOAT!!
Yes collab would be awsome
I became a fan after using his Texas Chili recipe. So good.
I wouldn't necessarily do this for a steak (mainly due to time restraints), but the reverse sear has been absolutely amazing for cooking bone-in standing rib roasts. Definitely my go-to technique for the holidays.
Since when did guga get a cat? We need a video featuring this cat
All 3 of my main internet cooking teachers mentioned in 1 video - Kenji, Meathead, and Guga!
I strongly suggest trying grape seed oil for searing in cast iron or carbon steel, it produces a better seasoning because it's high in polyunsaturated fats, unlike other common oils like avocado oil(my previous go-to, wasn't happy with how the seasoning held up the).
Get Kenji’s book called Food Labs. It’s a pretty thick (and expensive) cookbook but it’s loaded with tons of info. And he often throws in some humor and geekiness which makes reading through the science parts of it fun and enjoyable. Definitely would love a collaboration between the 2 of you!
I am for a Guga-Kenji collaboration!!!🥩😋👍😁
Oh this is a collab I have wanted to see for a long time, the two youtube chefs I've wanted to see here is Kenji and Chef John (only for rhyms)
do it, school me more, I learn so much from you. You should do a side dish special, top 10 siodes for steak or something.
KITTY! Also Kenji!!!
Hell yeah, would love to see colab! Maybe, Korean water age?!
Yep
Collab for sure
Awesome
Mr. GUGA...you cook very well. Most normal people can't do wagu. But we can do ribeye once in awhile. Along with that. Can you make several side dishes please. They blow me away!. My brother made these stuffed mushroooms.mushrooms.. he's not around to get that recipie from...btw...he was a professional chef. Honest to GOD I love my steak...I always looked forward to the side dishes
Wagyu tallow is the absolute way to go. It has definitely up’d my steak cooking. It enhances the flavor perfectly. In fact I use on poultry and pork too.
even though you are the best steak man in yt right now you are extremely modest ...... respect
He termed the process as 'Reverse Sear' before anyone else used the term.
Cap steaks, when butchered properly, are better than filet mignons.
Kenji is the GOAT!
kenji is a beast.
buy his cookbooks. just do it
Kenji also 2nd fav UA-cam cook you first so yes definitely do a collab with kenji
On olive oil for searing: refined olive oil is an excellent high temp oil with a neutral flavor. Extra virgin, cold-pressed oil is not a good choice due to secondary compounds contributing to its strong flavor and temperature instability.
We definitely need a colab!
Our local restaurant got scolded that that is not a Tomahawk, it is a frenched ribeye.
guga: i will eat that all day everyday.
doctor: what did he say?!!?!?
The real ones know that the real Godfather of UA-cam is Chef John from Food Wishes.
Gotta do a Kenji collab, if Gordon Ramsey is too Afraid of the awesomeness that is Guga then maybe kenji will be brave enough.
Kenji could entirely put a stop to people in comments correcting him by simply just saying he "popularized" it instead
You can sear multiple times, letting the steak cool in between and reheating the pan.
Kenji + Guga, but make sure you each make a side or two along with some beautiful meats!
Colab is a must
Collab time!!
NEED THAT KENJI COLLAB
I love Kenji but I can't always watch his videos because they give me motion sickness ^^'
All cuts of the cow are good. You just have to know the special ways to make everything come out great. Things should not rushed when BBQing. This the best way to make a thicker steak. I found a 14 inch pan just for this reason.
Back before any of us even knew what sous vide was, he was showing us how to do it without extra equipment.
would love to see Kenji teach him the silky beef method using baking soda