How to GRILL THE KING OF ALL STEAKS! The Ribeye Cap Steak!
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- Опубліковано 25 вер 2024
- Today I am cooking the KING OF ALL STEAKS! Besides grilling this amazing steak, I also show you step by step on how to butcher it yourself so you can save big when getting this cut from your local store. This steak is called Ribeye cap AKA Cap Steak, it is the best part of the cow in my opinion and this steak can impress anyone.
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HOW TO GRILL THE KING OF ALL STEAK
I grilled it for about 20min @ (325°F / 163°C)
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Man, Angel has it made. He doesn't have to buy it, he doesn't have to cook it. He only gets to eat it.
I'm sure he does A LOT of stuff behind the scenes
U realize it’s also bc it’s his nephew
bet thats not the only thing hes forced to eat
oculism yeah, he does a lot of the editing, and video production stuff.
bong water forced? He gets paid.
6 months ago , you made me start cooking. ..no joke
last night i did an 8hr baby back rib cook and had them for breakfast. you inspire me to cook!
Ribs for breakfast haha, son of a bitch .
Son of a Guga
Crazy Legs, I have a feeling you started something REAL good here. A new American tradition has been born!
@@johndifrancisco3642 or Canadian. :)
Crazy Legs NANI?!?!?!
Who else is sitting there eating a bowl of 2 minute noodles watching this legend cook
Where do you get 2 min. Noodles? My atleast need 5 minutes
Drop me your @
Bowl of cereal...
Bro was literaly scrolling the comments with the cup of noodle in my left hand
I got done eating cereal.
I went to Costco and purchased five prime Ribeye caps for the first time after years of seeing it but never trying back in February. I did a reverse sear and it was, indeed, the King of steaks. (Just purchased another 4 prime caps from Costco and will be doing them tomorrow!)
I’ve never seen or heard of these until recently on UA-cam I’ve never had them before they look incredible tho. I have a question are they extremely pricey? Steaks are usually more expensive than other meats but this looks like it’s high quality. How much did you pay for them
@@breejames6323 they are definitely not cheap! COSTCO has them at $22 a pound! But theirs is Prime. I would only purchase them for special occasions. Kinda like purchasing Wagyu A5 Gold steaks. Not something you do often.
@@porsche944mt
holy moly!! That is a lot of money ! That’s definitely not going to fit into my budget! Maybe I’ll get some for Easter in a few months . Definitely going to be a rare occasion. I really wish steaks weren’t so expensive.
@@breejames6323 YEP, it's insane.
@@breejames6323 Aye, you get them boys on a sale tho I got three for like 30 bucks
I'm a steak guy myself, seeing the process and the quality of your work. U rock!
Lol!! "This King?" "I'll eat this king" that part cracks me up everytime 😆
Absolutely the King of steaks! I'm salivating over here just looking at it! Looking forward to the "Cowgirl steaks"
Thanks Rus! It really is the King of Steaks.... Cowgirl tomorrow on Sous Vide Everything Channel!
The best is "Reverse" sear cowgirl............................steak
I agree since I've never tried wagyu or anything near
Is it weird that I want to watch Rus Jones, Dave Parrish, Guga, Ninja, Angel, and Maumau cook, and then sit and eat? Is that like... beef voyeurism or something?
Guga Foods in my opinion the king of steaks is the “tenderloin”
You two guys are great. Angel is the typical young guy, impatient and always hungry. But he is smart and articulate. You are the wise guiding teacher. I couldn't design a better pair to do the taste testing than you two. I appreciate what you do, great channel.
Gentlemen, these are THE most beautiful steaks I have ever had the privilege of watching their prep and then grilling. I like mine still mooing, but you are absolutely correct when suggesting the cook go a bit above medium rare due to the texture. Thank you for bringing me to escuela hoy!!! I'm Donna... Nice to meet you both!!!!
That's the best bit of the ribeye, I've seen you cut it off before and I nearly cried
Hmmmm I really think we need to see a Queen Vs King re-match! (ribeye cap this time) Nice video as always!
You know all the queens are truly the boss. The kings just do the work. 🤣
Or how about a sous vide vs charcoal grill challenge.
Blind taste test on sous vide everything. Need to know which one is more deeeeeeeelicious.
But what would be the Jack or Ace of Steaks? Once you settle on those, you can then have a Full House! Because if you're fixing that many fantastic steaks at the same time, you're definitely going to have a full house.
@@GregPolkinghorne only fair way to do this test.
A little piece of tenderloin, pan fried with lots of butter and salt. It’s so simple and tender, and thats why I love it!!!
My favorite is a 1.25" ribeye, covered in coarse sea salt, little fresh pepper, 2 minutes each side over red hot lumpwood. The side, a nice slightly cool, IPA. Eat it outside, staring at the neighbors cows as they wander around eating grass and crapping. I'm king of the castle.
Nice
Best steak ever. Just hate it when I try to pickup some ribeyes and they're all missing the cap! LOL!
One of my favorite meals - rib cap steak with Japanese rice, carmelized onions/shallots, and an aged balsamic drizzled on top. I'll eat any cut that way, but the rib cap is the best. Yes, better than "the queen."
5:02 that moment is so cute! hahahahaha. "what is his name?"
*angel looks away* "i forgot"
@Sprezza tura
I know right?! I thought the EXACT same thing, first time I watched this episode. Like, “Aaahhh... what a Cute moment between them!!” I just love all Guga’s vids, on both his channels!!!! 🙂👍🍻
Seeing guga foods I learned 2 things:
1.- How to cook
2.- How to speak English
Me too!!!
Hno GatoF1 why not just eat the fat off a rib eye...... instead of wasting $
Number b
Black Pine I know I’m late but some people hate fat- it’s up to the choices of people to eat it or not. If you want to eat it- then eat it! Remember Guga always saves his fat for other dishes.
Black Pine there’s a lot of inter muscular fat. That means you don’t need the extra fat, as it doesn’t have the best texture to some people, and can make the meat almost too rich. Some people may love it! And good for them! But I personally don’t like the extra grease, and many others feel the same way.
Angel is so privileged to try food this good. I'm so jelly 😂😭. I'm learning how to cook through this channel. I appreciate all you do Guga.
What do you think about seasoning the cut cap steak all over and THEN wrap and tie?
Mark Satterfield That sounds like it would be even better!
I wanted to ask the same question I would think it would be best to season before wrapping
You just have to be careful not to over season them.
I feel like the salt could soak the juices from the insithe of the steak, but idk
@Andrew Jackson that's actually absolutely how salt works. It draws moisture from the meat. That's why you're supposed to salt well before cooking. The larger the piece of meat the longer ahead you salt.
Couldn't agree more. And you can go to Costco sometimes and find prime caps for 15 bucks a pound. Cap is King.
Cap steaks! PRIME cuts @ Costco they’re huge @ &16/lb (6/21/19). Feed 4! That’s $8 per plus sides for a $60 per a la cart at any upscale restaurant! It’s a blessing to learn to cook!
@@jrsands no doubt!!!
I just got a 4 lb pack of prime cap steaks from Costco for 16.99 a pound. Can’t wait.
@@jeffcloud4913 you won't regret it.
“So lessss deuuuuuwwwwwww ittttt”
Isaiah Richesin it’s eeedtttttt
😂😂😂😂😂😂😂😂
Lol he sounded like a surfer
This has become like Doug's it will keeeeeeeel
Every time I watch this channel, I have to go cook, I'm making a pasta with Italian sausage and San marzano tomatoes at 12.40am, of course with pecorino Romano on top
Daughter loves the videos, we enjoy watching them together. Drooling over the steaks you cook is a nightly routine
Guga, you and Angel are the KINGS of steak! I love watching your videos over and over while I'm cooking steaks for my friends. Amazing presentation, music, description and your enthusiasm is an inspiration.
PRIME rib cap at Costco right now: $15/pound. I grabbed what they had!
If Costco had the Queen, I’d get those too, but that cut is rare around me.
WOW that is a fantastic price.
@@GugaFoods what do you consider a good price for Picanha? There's a butcher shop near me that wants $15.99 a pound. That seems excessive to me.
@@stevensorkin3519 $6.99/ at grocery stores here in South Carolina. They don't know it as picanha so they charge sirloin prices for it. To be honest, it's right up there with Ribeye for me
@@stevensorkin3519 6.99 a lb in NY too.
Costco blade tenderizes! If they would leave the steaks alone they would be amazing... none of us here are cooking our steaks well, so blade tenderizing is bad!
7:24 " your highness " hahahahahaha i laughed. LOL
That was funny 🤣😂🤣
hahaha i laughed too
@@GugaFoods you actually reply wow.
can you do a dry aged wagyu king
His laugh sounded like a mostly empty windex bottle
Best grilling vids on UA-cam - period. Keep up the good work.
Never in a million years thought of doing it this way, I’m on it - you rack me up. Thank you very much!!!
I just brought my first A5 wagyu and I didn't realize that the rib cap was like the best cut, I am Beyond excited now can't wait till it gets here in 2 days
"So let's do it!"
Yeah man, let's do it🙌
next week: WAYGU RIBEYE CAP STEAK,, tthree weeks after: DRY AGED WAGYU RIBEYECAP vs GRASSFED DRY AGED RIBEYE CAP
😍😍😍
Extra
@@GugaFoodsBut before that, dry aged wagyu picanha.
@@GugaFoods you should do that lol
Imagine the cost of a wagyu ribeye thick enough to make steaks out of just the cap. Hell nah
Absolutely my favorite cut, Prime versions available at costco already twined up, AMAZING. Reverse sear it, NOTHING better!
Red Dog Loki Just got some today from Costco. Usually I give my wife the cap of the ribeye and she really likes it but thinks that's how all of the ribeye is. 😁 (I like to spoil her a bit). Tomorrow is special (Valentines) and I'm spoiling me a bit too. 👍🏻
I second this! Great quality, had some tonight!
I paid some homeless guy to use his ebt at costco. I got $400 worth of prime whole tenderloins and paid the guy $150 cash. He was happy and went straight to the liquor store. Win win situation
I splurged at CostCo on some of these expensive ribeye cap steaks and was looking for instructions on how to properly prepare them. The first place I looked was on "Guga's" UA-cam channel and sure enough, you came threw for me. You are a wealth of information and I certainly appreciate all of the hard work and effort you put in to helping others avoid mistakes. Your expertise and advice is rock solid! Thank You,Thank You,Thank You, Guga!
I love how you guys seem so genuine. It's such a joy to watch your videos.
This is a fun video and it does look delicious. Angel is so blessed to eat all of your cooking. I especially enjoyed this demonstration with meat that is affordable. Thank you.
Best part of steak always look out for the steak with a lot of this.
Yep, the cap is the reason Ribeye is my favorite steak.
Why do I watch stuff like this in the middle of the night when I'm already semi-hungry lol ... Now I'm starving.
I don’t even eat steak but still can’t stop watching these videos 🤣
Hola no entiendo inglés pero igualmente siempre miro tus videos un saludo desde Argentina 🇦🇷
Gracias Yonathan, ahora estoy agregando subtítulos en español en todos los videos.
Que bueno...
hahaha @@joaquinmoncayo3526
@@joaquinmoncayo3526 lo voy a tener en cuenta gracias
Joaquin.... why would say that guy!!!! Who do you think you are bullying people... I'm going to pray for you man may God bless you... come on you dont have to be like that...
The one on my plate which I can eat is usually the king of steaks at that moment.
My heart, as well as my go to steak to grill and eat is the: Butcher Steak, or Hanger Steak. It's the best well kept secret in butchering a slab of cow. Hence the name
I agree. Personally, I'd call that the King of steaks.
I just made 3 ribeye cap steaks and I’m euphoric atm. Definitely the king of steak.
I just made these tonight on my Weber kettle grill with Cowboy hardwood lump coal. Simply unbelievable!!! Thank you for letting us know about this. Bought them from Costco, (USDA Prime) for $21.99/lb. It has the flavor of the ribeye, but the tenderness of the filet mignon. I have no other words…simply the best steak I’ve ever had.
Nothing beats the cap. It my favorite part of the entire cow.
I agree. Queen: Picanha (Puyazo in El Salvador) and King: Ribeye cap (Solomo in El Salvador). No way around it.
I get this cut at Costco ...it is overindulgence at it's best ! Nice cook brother Guga .....
Is the ribcap already tied up???
@@mercedesbenzs600bash Yes ....I sous vide and sear ...amazing
honestly order your beef online or find a butcher... Costco blade tenderizes beef not worth the low price
Iv learned my grill ways from you and my girlfriend and daughters love me for it. Much appreciated my friend
My four year old now loves to eat steaks and he wants it pink. He was so picky before. Thanks for saving me. Now I am.proud that he eats steak and likes it super pink medium rare. King is the tenderloin. Soft tender refined and like a king has never done a day of work in it's life
Rib Eye has always been my favorite steak and the cap is my favorite part but I never though of separating them! I will try this.
P.S. You two are GREAT together ;) Yous always make me feel happy when I watch. Your happiness is contagious. Thanks.
Guga Bro, I have "Having a meal (Steak) prepared by Guga" on my bucket list!
“I’d eat this king” 😂😂
😂😂😂
Budder For President I literally read this message as he said that
PAUSE. 💀💀💀
supertree08 😂😂👌🏻
lol
ALL THE STEAKS YOU MAKE ON THIS SHOW ARE THE KINGS OF STEAKS . BEST FOOD CHANEL ON THIS EARTH
I already knew how to cook since family tradition cooking meats on spit fires etc. but watching your channel has made me literally fall in love with steak at a new level. I've dedicated to buying the best meats around and good thing I live on a vineyard in Niagara and deal with cattle growers that take care of their stock and grass fed no hormones.
"I'd Eat This king "- Angel 2019
When is guga going to open his own steakhouse? I’d literally fly out to miami just to try guga steaks!
My dude gunna turn into steak one day
I've got to say that I absolutely love is channel so much more Bro! It's homely, fun, warm and more interactive and intimate! Please keep them coming!
I have made this. I buy it at Costco already butchered. I agree it is the king. I learn so much from your channel. Thanks!
I'm not sure if its the quality of the steaks but they seem to weep a lot of juices when he cuts, does he mention how long he rests them?
Resting for 5-10 minutes is always smart. The cut of beef itself is quality, the grade of beef is more standard. The juices and such would be determined by both marbling and grade, so a quality cut will still result this way no matter what. Just let it rest.
It seemed like he cut into it straight away. I was curious as well.
it was probably already there before he cuts it
Like si conociste a Guga por OScar
Hola Amigos!!!!
Una joyita
Así fue "bebe" jajajajaj el buen Oscar
Callate el osico wey jaja
Así es, already subcribed
You cut them before they totally rested. Looks good on cam tho with the juicey.
Not sure I would do that but great to know.
Guga, I'm brazilian too, and like you, love churrrasco. But the way you cook and test things is amazing and inspiring. I work from home and always have a second screen on my computer running your videos. Several times I stop working before lunch and run to the grocery to buy a piece of meat that you just cooked to give it a try. Congrats to you and Angel for the great job, thanks for inspiring us amateur cooks...Hail the King Cap Ribeye and respect the Queen Picanha....Let's do it!
Bought ribeye caps by mistake the other day. It wasn’t a mistake when I eat it. Thanks to this video that now I am more informed about ribeye caps
I may try and dry age a whole ribeye for 35 days and trim the ribeye cap off...
Dry age is amazing, I recommend it.
I bet that would be amazing ! The King of Steaks - now 50% more beefy tasting !!
Fire & Water Cooking , Best of luck with that. Dry aging scares me.I mean I love eating it but afraid to dry age it myself.
@@johndifrancisco3642 I will have a video post on Saturday of the Dry Aged top sirloin I just did.. it turned out Amazing! :)
The dry age might make shaping the cap and pulling it off more difficult after aging. Maybe butcher it then age it?
Guga when he has the house to himself, and he fires up “the hub” on a private browser...
“So let’s do it...”
We call this the Orgasmic part of the Ribeye!!!! Definitely THE best part of thew cow! Sorry Queen.... BTW I'm Brazilian.
That is definitely the "king" of steaks. Absolutely the best cut
Ribeye cap is the king of all steaks for sure!!!!
Flat iron cooked medium rare with only some grey sea salt
What is the music you used when cooking the steak? I loved it!
Kick Lee - Miles
Your best part is pichana-the queen in Brazil.Bu in Turkey they like the king-Antrikot way more
I love this mans passion for good meat and the knowledge to cook it or experiment with it. I always leave starving.
Your Million Subs are coming soon. Y'all are worth the many more to follow after that milestone
King=Ribeye Cap Steak
Queen=Picanha
Prince=?
Princess=?
Prince A5 Waygu
Prince = NY strip (aka KC strip)
Princess = Filet mignon
Arrrgghhhh!!!
Stop mixing up breeds/grades with CUTS!!!!
Would you ask if a Prime Angus is beter than a T-bone?!
Imo prince is top sirloin.
Juicy bastard
My vote goes for hanger steak as King!
^^^ This dude gets it
I agree.
Is hanger steak really that good???
@@mercedesbenzs600bash It's fantastic. SO tender and flavorful.
Hanger is gold! Only one per cow
I'd like to have a piece of Meat like that great rib eye 😲... That was awesome... Greetings from 🇨🇱
Thanks Sebastian!
HEB sells prime rib on sale 3 times a year for $10/lb.
GOLDMINE CHANNEL RIGHT HERE! WORTH THE BINGE! AWESOME MOUTHWATERING STEAKS! SO MANY DIFFERENT CUTS!
The flavor is like butter. Yes the King of steaks.
Pimienta negra recien molina. Ups wrong channel
Do wagyu ribeye cap
i like my steaks burnt to a crisp so i can keep them in my pocket as a snack
might as well nibble on coal
I once ate a steak that was dropped in mud, but you disgust me.
Troll
Or under a saddle.
Dearest Guga. You are my HERO! I just used your technique exactly (almost, I did 24 hour salt dry brine) as you described on a couple of PRIME Ribeye Cap steaks for my neighborhood besties. I got them from Costco for a "mere" $24/lb. It was, without any doubts, THE BEST MEAL I'VE EVER MADE. I got ten marriage proposals, I made a 3 year old cry because she loved it so hard that when her mommy stole a piece... it was a disaster and... BEST of all... I converted a wayward vegetarian back to carnivore. With your coaching, I WIN!!!!!!!!!!! Keep em coming.
I've been practicing with your technique on a big pile of choice NY steaks. I got a special in Jan for $5/lb and I bought em out. I use a SlowNSear 22" grill and I can never find that FOGO charcoal in stock so I have eventually decided that a combo of standard kingsford charcoals (for the temp controllability) and various lumps and smoking chunks for flavor. The choice steaks vary from good to "wow that's damn good for $5". But I proved what everybody knows.... higher grade chunk o steak makes VASTLY BETTER eatin. woooo hooo. Only problem, I really don't need multiple spouses. One is plenty.
Yeah I agree with you Guga. The cap is just so juicy, tender and full of flavour!
He seemed so sad when the angel guy said he doesn’t like kings lol
I don't own a charcoal grill, can you do this same thing with a propane grill w/ similar outcome flavor wise?
Flavor slightly no. Gas grills have a different taste to charcoal but everything else would translate.
A 120$ charcoal grill is better than a 2000 dollar grill. Flavor wise. Get a one. And a smoker. They last forever. I'm your dad now. Brother.
Is IT just me or did The remaning steak he was gone use for cowgirl steak look like Australia
Costco's ribeye cap steak is the single greatest steak I've ever had! Then I bought the Anova wifi today, and made Sous Vide cap steak for dinner. It only marinated while vacuum sealed for about 20 minutes, but it was absolutely glorious! Your videos basically forced me to buy the machine. Thank you.
To make it even better, untie it and take off all the silver skin, then tie it back up. My Costco doesn't bother and it's still chewy after 3 hours sous vide.
I just purchased a package (5 caps) of prime Ribeye caps at Costco. Can't wait to grill these babies up!
Jeanette Armstrong how much did it run ya?
@@terrenam55 $14.99 a pound. They were 3.5 pounds total.
They must be chess players. They love queens, and queens come be4 kings. At least thats my chess principle.
You should do ribeye cap vs picanha
How about seasoning it before you form and tie the steak? - like seasoning your hamburger meat before forming the patty
No need, surface seasoning works just as good.
Protip, don't season your hamburger before forming your patty. Seasoning all the meat causes the meat to bind to itself leading to a tougher burger with the consistency of meatloaf. For maximum tenderness, surface season only and your burgers will be juicy and tender!
@@3schwim Exactly! Kudos to you for spreading such a useful tip.
Don't do that... Season the crust of a burger, let the meat speak for itself. Just my opinion though.
I personally don't like hamburger meat seasoned unless I'm making meatloaf. ProTip - put a slice of bacon in the center before you roll it up then roll one up on the outside.
My god Guga I have been watching your videos for a while and loved them and it’s amazing how much growth and improvement there is in your most recent videos!
My dad was a meat cutter for nearly two decades, and he always swore by the ribeye steak as the greatest cut of beef.
when you used a fork to get the rice out of the rice cooker pot, I was freaking out. DON'T SCRATCH THE NON-STICK GUGA!!!!!
King vs Queen video
I like the way you think, but queen is always the BOSS!!!! Kings just work, you know that 😂😂😂
@@GugaFoods I do agree but would make for a fun video to watch
With blind folded tester who never tried king and queen
This truly the king of steaks.. waygu has nothing on King Kong..
Speaknof theDevil wagyu isn’t a cut so u can’t compare them
Raphael Schultz you’re right about that.. give me an American waygu ribeye cap whole.. i never imagine meat could taste so good🤤🤤🤤I need to go order some from SRF right now thanks👌🏾👌🏾
Kudos to you Guga. You are one heck of an uncle man!
never saw anyone use the cap in this fashion with a great idea I'm certainly going to try this it really looks good
Better than Picanha!?
You CRAZY? NOTHING IS BETTER THAN PICANHA!
@@rmejc It's the cap of the Rump not the Sirloin.
@@descripto2586 Americans and Brits don't mean the same cuts when they say rump or sirloin, and I imagine the same is true in other countries. I would say this is probably the source of confusion.
Respect the Queen!
@@GugaFoods Better is really subjective, everyone has different taste ..