Hi Guga! My husband is a huge fan of you and your videos! He recently bought a Sous Vide and is experimenting all kinds of recipes using the equipment. Everyday after work he arrives home and test a new recipe. Before his sous vide euphoria he would come home and go straight to sleep and that made me mad because I am a “stay awake until too late” type of person. But now, because he has to wait for several hours to get his dinner ready, I have plenty of time to be with him before he goes to sleep. :) Thank you Guga! Cheers from Brazil!!!!
Ander Lindkvist And one of the few really fancy beef dishes that's 100% American. Beef Stroganoff is Russian, Beef Wellington is from (of all places) New Zealand, Bourguignon is French, etc.
Diane was goddess of the forest hunt. The sauce includes woodsy mushrooms. Because mushrooms hold so much water, they may not taste like much when eaten raw. Drive off the water and what remains is a sponge for soaking up added flavors. When sauteed, sugars in the mushrooms caramelize. I like to use several kinds of mushrooms to add different textures.
GUGA it is 8am now, here in London, U.K., and already I’m Soooo hungry!! What have you done dude?! I was going to have toast and butter for breakfast. Now I HAVE to upgrade a bit, at least add some eggs or something... thank you as always, guys!!
On a side note from what you said about flambe', it was a day off but I heard that a place I worked at, when doing a flambe' with brandy in the kitchen it blew up and 2 of the cooks got injured. The steak has to be dried, if it isn't the butter or oil used to sear the steak can bubble and like in this case send out fire balls.
Jagerschnitzel is awesome. Does the gravy typically have cognac/brandy and mustard? The versions I've had don't, and that does make a bit of a difference in the sauce.
According to a 1948 citation, the dish was invented at the Drake Room, at 56th Street and Park Avenue in Manhattan's Drake Hotel, and was named after chef Beniamino Schiavon's small daughter. (8 October 1948, Philadelphia (PA) Inquirer, "Top Chefs Reveal Recipes" by Virginia Cheney, pg. 31, col. 1: Steak Diane)
I think this is called "roadkill" at texas roadhouse. the only difference is they cut up the steak into bits and the steak isn't as flavorful as you make it. But the cream sauce is the same
Every time I go to give a thumbs up, and I see some small percentage of people have given it a thumbs down, I think to myself "What kind of miserable jagoff would you have to be to give one of Guga's videos a thumbs down?"
I rmb in Guy Fieri's cookbook/biography 'Food', he started in the restaurant business working as a waiter and he did Steak Diane a lot. He was just a teenager when he got that first job. That's where I first heard about the dish. Wait a minute.... Guga, get Guy Fieri on your show man!!
Mushrooms have an earthy dirt flavor to them that helps make sauces more bold. Some types are more flavorful like "Chicken of the Woods" mushrooms which taste like...Chicken.
I found a new way to sear your stakes if you can’t grill or have a torch you chill the stake after you sous vide like 15-20min in the fridge and then you sear preferably in a Teflon or cast iron pan non stick just don’t get hot properly and you will not get a gray band and get a really good crust aim for like 3 min per side on high heat just know there will be smoke so use a lid.
Guga pulls out a cognac bottle that's mostly empty. ;) hahaha someone's been gettin' toasty in the kitchen! xD Love your videos man, keep up the awesome bbq's!!!!
Steak Dian is french inspired but created in America in the late 30s and 40s for flambeau by tableside vary popular amongst mobsters and wise guys mainly in New York, Chicago, Detroit, and found its way to Milwaukee steakhouses such as Ninos, and Prime Porter steakhouses
I'm not sure about the rest of the world but Diane is available as a sauce for steaks at most establishments in Australia. If the steak is of good quality I usually have as is, but don't mind a good Diane sauce either!
Guga can you do a Sous Vide 101? Like is there a resting time from the water to the searing time? What kind of napkins you use for when you pat the steaks dry..
Guga, a manteiga que tu usou no molho geralmente é melhor quando posta gelada (como tu fez) e no fim do preparo do molho. Desliga o fogo, acrescenta a manteiga gelada e mistura sem parar até derreter toda! Amo o canal, valeu!
still popular in EU but.. yours is a "Guga" the original Diane is pan seared in a Cooper pan in front of the customer on a gueridon trolley, then removed from the pan and in same pan is added chopped sweet onions some garlic,white mushrooms,dijon mustard, wostershire sauce, demiglass sauce, brandy or equivalent - flambe then little red wine little heavy cream and at the end add the steaks back and little chopped parsley on top. The steak must be tenderloin in medallion cut. I'll try yours and tell you if its better 😁
There was a couple of restaurants in Lisbon that had Steak Diane. One was in an old chapel that had been converted 50 years ago to a restaurant and they are very well know for their Steak Diane. Rare to them is an American steak XD
When you get that nice sear on the steak, do you flip it after 30 seconds or how long? I know that the cast iron pan should be very hot but when I try to get a nice sear on my steak it always turns out overcooked....
Yes it’s definitely good a knew a chef that work at the Marriott and a few other places very old guy but he would do his take on Steak Diane omg very good
Hi Guga! My husband is a huge fan of you and your videos! He recently bought a Sous Vide and is experimenting all kinds of recipes using the equipment. Everyday after work he arrives home and test a new recipe. Before his sous vide euphoria he would come home and go straight to sleep and that made me mad because I am a “stay awake until too late” type of person. But now, because he has to wait for several hours to get his dinner ready, I have plenty of time to be with him before he goes to sleep. :) Thank you Guga! Cheers from Brazil!!!!
"you know we love steaks" what an understatement lol
Lol
After the 1 month brisket video, love isnt enough to describe their feeling about steak anymore lol 😂
He should have said you know we love cannabis coz he's stoned all time
what an under-STEAK-ment
It annoys me when he says that 😂 stfu guga this is a steak channel
i'm going to ask each time, when are we getting the guga cook book?
Damn GOOD COMMENT!!!
Good idea man!
You need a cook book for steak?
Micro Gamer Yes.
@@benlovegrove2358 here's the recipe salt,pepper, and garlic powder cooked sous vide for 2 hours. You're welcome
It's called Steak Diane from the roman godess of the Hunt, Diana.
Ander Lindkvist And one of the few really fancy beef dishes that's 100% American. Beef Stroganoff is Russian, Beef Wellington is from (of all places) New Zealand, Bourguignon is French, etc.
the princess diana death hoax followed this theme. who was the greek equivalent to the roman diana?
@@peteshea155 Artemis?
@@peteshea155 artemis
@@djabeacocteau132 yes Artemis
The Best Steak Channel on the Internet, period. THIS is the recipe I"m going to when I make Steak Diane the next time.
KUDOS and Love from California!
Steak Diane is still a pretty common/popular dish over here in the UK.
Your rendition looks fantastic!
4:43 I can no longer cook steaks without hearing this music in my head.
“mushroom doesn’t really have many taste” in fact the umami of this incredible sauce comes from the mushroom
fax
There aint mushroom for that around here
Damn...Guga broke out the Remy 1738 on 'em!!!!
I’m like “Hey, wassup. Hello.”
LT's AquaVision he a real one lol
Yeaaahh baby
Pro Tip: Do NOT Flambé food with your extractor fan operating. Imagine a column of flame being sucked into your extractor.. Very VERY dangerous.
networkn sounds like you’ve been through some crap 😂
Pro tip indeed!
networkn thank you!
networkn OR in a gas oven under hi broil
Blew the effing door off and shot a flame out the back
Made this tonight, so good!!! BTW in the description as of Feb 7 20 garlic isn’t in the recipe.
The sauce is AMAAAAZING (with the mushrooms)!!!
*Guga:* Welcome back to Sous Vide Everything
*Subtitles:* Welcome back to Sevilla everything
7:46 Guga turned into something from my nightmares
Wtf?
psycho laugh... maybe its the yack?
Yo😂😂😂😂😂
It's all ogre now
@The Bloody Doctor LOL glad you got the reference haha
mushrooms are like earthy little sponges that absorb everything delicious
absolutely!!!
I *LOVE* mushrooms
They also absorb lead. Definitely don’t eat mushrooms in China.
@@x7Votorious84x Actually don't eat anything in China. I lived there for more than 20 years and ate nothing
Me at 3am: *suddenly wondering why he sous vides every video*
"Wait."
5:30 - woah, hey there, Dad.
Testing that chair strength to the max!!
Definitely dad noises.
Oh fantastic! I want to see your take on the Delmonico. We had one at Daniel's Broiler in Bellevue, WA. Was the best steak we ever had!
GUGA I want your take on "SHAWARMA" to be specific (LEBANESE)
The layered meat slices or the "mystery meat loaf" kind? The last one is nothing special, just a way to spend meat leftovers.
ياويليي
@@tabaks That's an GYRO stupid pendejo!
Actually I prefer the Israeli way.
They have the chicken shawarma video uploaded over a year ago
Diane was goddess of the forest hunt. The sauce includes woodsy mushrooms. Because mushrooms hold so much water, they may not taste like much when eaten raw. Drive off the water and what remains is a sponge for soaking up added flavors. When sauteed, sugars in the mushrooms caramelize. I like to use several kinds of mushrooms to add different textures.
That was an awesome explanation!!
GUGA it is 8am now, here in London, U.K., and already I’m Soooo hungry!! What have you done dude?! I was going to have toast and butter for breakfast. Now I HAVE to upgrade a bit, at least add some eggs or something...
thank you as always, guys!!
On a side note from what you said about flambe', it was a day off but I heard that a place I worked at, when doing a flambe' with brandy in the kitchen it blew up and 2 of the cooks got injured. The steak has to be dried, if it isn't the butter or oil used to sear the steak can bubble and like in this case send out fire balls.
my dad makes this all the time and its so god damn good, he cooks the sauce a bit differently, but it is amazing
in austria there is a variation of this called "Jägerschnitzel"/ Hunters Schnitzel, which differs just by using thinner meat
Jagerschnitzel is awesome. Does the gravy typically have cognac/brandy and mustard? The versions I've had don't, and that does make a bit of a difference in the sauce.
@@pulykamell most versions i know have some sort of alcohol in the sauce, mustard is unusual
@@florian_kopr Thanks!
@@pulykamell u are totally welcome :-)
@Cristian Roth In germany yes, in austria usually not, since putting sauce on the breadcrust is considered a sin against humanity here^^
The famous Guga song at 4:40 should be used as the soundtrack for everything in life.
According to a 1948 citation, the dish was invented at the Drake Room, at 56th Street and Park Avenue in Manhattan's Drake Hotel, and was named after chef Beniamino Schiavon's small daughter. (8 October 1948, Philadelphia (PA) Inquirer, "Top Chefs Reveal Recipes" by Virginia Cheney, pg. 31, col. 1: Steak Diane)
In Australia you can get this at literally every pub you go to just it’s a premade sauce
I can’t wait till spring to try this with fresh morels
Aren't morels only available for like 2-3 days?
“So let’s duuuit” my favorite line ❤️😭
Sorry Diane, this is no longer your steak, it's mine now.
This works excellently with medium rare venison, especially backstrap.
Back strap that joint
I fajita marinated backs straps on time and 👌👌👌
Sounds good man
TheExper1ment didn’t know there was other uk stoners watching this dude 😂
Medium rare venison? Not wild venison, right?
I think this is called "roadkill" at texas roadhouse. the only difference is they cut up the steak into bits and the steak isn't as flavorful as you make it. But the cream sauce is the same
Every time I go to give a thumbs up, and I see some small percentage of people have given it a thumbs down, I think to myself "What kind of miserable jagoff would you have to be to give one of Guga's videos a thumbs down?"
Guga, just had wagyu picanha score 5 for dinner! Emilio is awesome! Thank you. One of the best steaks I have ever made!
"My juices are not enough" is the single best thing I've heard today
I bought the same bottle yesterday so I’ll take this as a sign that I need to cook this on the weekend now lol
Don't understand why some don't like mushrooms. Will make sauteed salty mushrooms for a snack.
GOOD as always Guga!
This is very similar to tournedos au poivre, the classic french preparation using filet mignon without the table side fan fare.
Yum! Loving the videos Guga!
You sir are a true artist. Keep up the greatness.🙌
7:39 holy mother of synchronicity
Secret revealed Maumau is the cameraman so he knows everything being cooked 🤣🤣🤣
I agree with you Guga, I don't understand how some people don't like mushrooms, or Onions. They are so good.
I've never even had a steak before but I still watch all of these videos haha!
That looks great! Greets from netherlands 👍🏼
Thanks Guga, I’ll be doing this for my family this Sunday and watch the Super Bowl 👏🏽
This is the ideal 3:00 AM content
This guy is AMAZING! Great personality.
Wow I’m over here in tears and hungry grabbing a bag of nuggets out the fridge while they enjoy that delicious dish 🥺
Keep a fire extinguisher handy in the kitchen at all times, especially when lighting alcohol on fire or deep frying.
I rmb in Guy Fieri's cookbook/biography 'Food', he started in the restaurant business working as a waiter and he did Steak Diane a lot. He was just a teenager when he got that first job. That's where I first heard about the dish.
Wait a minute.... Guga, get Guy Fieri on your show man!!
Mushrooms have an earthy dirt flavor to them that helps make sauces more bold. Some types are more flavorful like "Chicken of the Woods" mushrooms which taste like...Chicken.
Guga, você é o cara man! Parabéns! Sou um americano morando em SP e do nada apareceu o seu canal no meu feed, dá hora demais! Continua assim!
I found a new way to sear your stakes if you can’t grill or have a torch you chill the stake after you sous vide like 15-20min in the fridge and then you sear preferably in a Teflon or cast iron pan non stick just don’t get hot properly and you will not get a gray band and get a really good crust aim for like 3 min per side on high heat just know there will be smoke so use a lid.
Been watching Guga's videos for two days. I'm at a breaking point and will have to get steak meat today.
GUGA I love your channel!
Steak Diane is quite common in regional pubs of Australia
"You fried the wagyu"
Mushrooms have a ton of flavor. Cook them down a little more. Get a sear on them.
Mally O'Cally Especially chantrelles or morels
Guga pulls out a cognac bottle that's mostly empty. ;) hahaha someone's been gettin' toasty in the kitchen! xD Love your videos man, keep up the awesome bbq's!!!!
Thumbs up for the classic crew.
Made this last night! Incredible. The combo of cognac/dijon/cream stands alone as delicious potion.
That knife rack looks like guga is prepping for the zombie apocalypse
4:00 "Yeeeaahh baby! 1738!" - Fetty Wap
Steak Dian is french inspired but created in America in the late 30s and 40s for flambeau by tableside vary popular amongst mobsters and wise guys mainly in New York, Chicago, Detroit, and found its way to Milwaukee steakhouses such as Ninos, and Prime Porter steakhouses
3:23 the best part YUP!
Literally love all your channels Guga. GOAT CONTENT
“I know it doesn’t look good right now but watch this” me expecting a torch
I'm not sure about the rest of the world but Diane is available as a sauce for steaks at most establishments in Australia. If the steak is of good quality I usually have as is, but don't mind a good Diane sauce either!
Ever since that 1 month old steak went viral I've been watching him everyday 😭😭
Guga : that juice it’s not enough
Me : that’s what she said 😕
I make a similar sauce to this already, just use a bit of red wine instead of cognac. Goes very good with venison aswell.
Ive been watching there videos for a while but I’m always amazed on how much salt they put on the steak😳
christian ogando he uses a different kind of salt I believe
Guga can you do a Sous Vide 101? Like is there a resting time from the water to the searing time? What kind of napkins you use for when you pat the steaks dry..
check out our sous vide basics steak episode. We use regular paper towel and no need for resting time.
Guga, a manteiga que tu usou no molho geralmente é melhor quando posta gelada (como tu fez) e no fim do preparo do molho. Desliga o fogo, acrescenta a manteiga gelada e mistura sem parar até derreter toda! Amo o canal, valeu!
Liked before even watching because you already know.
Exactly
Every time. Always like before I watch haha
Imo this is the best looking steak from sve
GUGA IS SUCH A LEGEND THAT HE DIDN'T EVEN PUT 'DRY AGE' INTO THE TITLE!!!! XDDDDD
Great episode! I make my steaks like this Everytime, I didn't even know I was making steak Diane this whole time. Nice
You guys ever do a seared vs unseared sous vide steak?
still popular in EU but.. yours is a "Guga" the original Diane is pan seared in a Cooper pan in front of the customer on a gueridon trolley, then
removed from the pan and in same pan is added chopped sweet onions some garlic,white mushrooms,dijon mustard, wostershire sauce, demiglass sauce, brandy or equivalent - flambe then little red wine little heavy cream and at the end add the steaks back and little chopped parsley on top. The steak must be tenderloin in medallion cut. I'll try yours and tell you if its better 😁
Diane is the ancient roman goddess of hunt and Steak Diane is a variation on a dish which probably started with hunted meat (venison).
Love the videos! Always informative and fun. Do you have any good SousVide recipes for Superbowl parties?
Woooo!! Remy 1738 cognac! You’re my type of drinker! Thanks for the recipes guga
I make this all the time. Its damn good. No mustard in mine.. may have to try that out
Butter & cream, always best ingredients for good sauce.
Please. Do this with morel mushrooms... yum.
I’ll be making this cheers 👍🏴🇬🇧🇺🇸❤️
had this a million times in Italy :-)
Guga: “my juices are not enough” 😜😂😂
Love your videos
Hi guys! Thanks for the video! How did you dry age the steaks? Did I miss the link? Are you still using the dry age bags?
There was a couple of restaurants in Lisbon that had Steak Diane. One was in an old chapel that had been converted 50 years ago to a restaurant and they are very well know for their Steak Diane. Rare to them is an American steak XD
This show's paper towel budget gotta be insane
Woah that’s a beautiful knife right there
Y’all gonna have a soup vide tailgate party for Super Bowl? Can I come over? 😘
When you get that nice sear on the steak, do you flip it after 30 seconds or how long?
I know that the cast iron pan should be very hot but when I try to get a nice sear on my steak it always turns out overcooked....
Yes it’s definitely good a knew a chef that work at the Marriott and a few other places very old guy but he would do his take on Steak Diane omg very good
Do a 1950s style chopped steak next.
you should cook a Kobe Beef in memory of Kobe Bryant
Well done
altoids79762 I think medium rare would be better