I cooked STEAKS in 5lbs of butter for 1 Week and this happened!
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- Опубліковано 23 лют 2024
- Today I am cooking a steak in butter for 1 week. The goal is to make it as tender as possible make it taste more delicious and have a better experience with it.
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#cooking #experiment #food - Розваги
Saw title, making prediction before I watch based off all the guga videos I've watched. It's tender, but Butter/fat sucks all the flavor out of the meat.
I think he knew the results even bf doing the experiment, but he needs to make videos lol
I think cooking it for a week also had more to do with the dryness than anything else.
To be fair, this is essentially a confit principle. A proper confit involves letting whatever you've cooked in fat rest for a day or so after cooking. When you reheat it, it then still has pretty good flavor. Though I'm not sure how well it's applied here with sous vide
Usually yes but that’s also the point of these videos. Sometimes he’s surprised other times he got what he expected.
Long time ago experiment was done and we found out that butter or other liquid does not go well with sous vide.
Part of why briskets are tender and juicy is development of gelatin from the cut's ample collagen. it makes me wonder if adding a couple packets or.sheets of gelatin to an eye round roast (no liquid) then run at like q+145 or 150 for 5-6 hours might do what you want. And maybe another with a little something acidic like maybe an ounce or two of a tart wine in addition to the gelatin (maybe even bloom the gelatin in it)
It’s not because of gelatine, it’s actually because of the collagen, which is gelatine-like. And the collagen itself does not make it more tender, it actually makes it tougher, but the way you smoke it for a long time makes it so that it melts and the juices make it more tender.
@@user-yc9nt6vw3z when brought up to around 180 with plenty of moisture around.d, collagen is converted into gelatin. Once in gelatin form, though, it only needs to hit about 145-150 to properly dissolve to where it can set up into the gela we usually associate with gelatin.
Guga, “I’m done with butter basting, I’m going to drench them in butter instead” 😂😂
"It allowed me time to go ahead and create an incredible side dish"
I mean, you had a whole freakin week, I sure hope you had time ! But yeah, it looks so good.
Guga : This side dish takes a week to prepare
Also Guga: this is super easy
It's the format 😂 I bet he just puts the recording in every video 😂😂😂
He had to go get the ingredients. Went to Italy to get the sausage
@@AdornationMusic Sure is. He's said the same in an 'aging for a year' vid!
A week was like making meat soup!
I Sous Vide round and London broil for 36 hours at 130*. I brown them and put them in the refrigerator. For breakfast I prepare 8 slices very thin across the grain and have it cold with eggs.
You might be surprised, it's pretty good!
I'll bet it does, cause you basically made lunch meat lol
@@Sun-ut9gr yeah, but better!
Why would that be surprising?
@@animalsmistakenformonsters1492Because many people won't eat cold steak.
Those crepe cannoli's as you called them are basically what good manicotti are, they are made with a crepe instead of the dried manicotti shells.
I'm sure I'm not the only one that feels like this but I ABOLUTELY LOVE GUGA!!! I never cooked a meal in my entire life and I've been watching for around 3 years now( though I've gone back in his videos like 7 years lol) I cook for my family at least 3 nights a week and I give my wife a run for her money. Guga I appreciate you and all your videos your tha man! Tha k you for being YOU!
I love the idea that seasoning the outside with salt just before searing is somehow going to be anywhere near as seasoned as the one that had a full week for its salt to penetrate deeply and fully season the whole thing.
There is a decent bit of salt in 5lbs of butter to be fair.
@@ipkandskill if he were using salted butter, he would have said so and probably wouldn't have added salt later.
@@nafspark Thats crazy you know what he will do before he does it
Why do you love that idea
@@nafsparkoh, he always adds salt.
Guga I love you but if you want a good eye round, you have to trim it (almost all the fat to get all the silver skin) season it, smoke it or put it in the oven low and slow at 250. Then let it rest, slice it extremely thin on a slicer and put it on gugas buns with bbq sauce, mayo and American, or you can go the French dip route. Roast beef sandwiches are eye round and they are delicious everybody!!!!!
true that treat it like a roasting joint not a steak
"you want steak next week?"
"ok i'll get it in the sous vide now."
better than not getting the steak started at all !! lol
That's nothing, he's dry aged steaks for a year.
@@MarkDeSade100 one time he accidentally dry-aged for 4 years
Total respect for you guys. I was watching this, thinking jeez they are dry as hell & wondered if you would try to blah it but you guys were completely honest & called it as it was 👍🏻
The only way to cook an Eye-Round is low and slow on the smoker. Keep a drip pan underneath to catch all of the drippings and then rest it, slice it thin and make a jus from the drippings. The beef flavor gets maximized and the thin slicing accompanied by the jus keeps it tender and moist. Go with hickory, oak or even fruit wood but steer clear from woods such as mesquite as they impart an astringent flavor. Eye-Round is an excellent, budget friendly cut of beef and if done correctly it is tender, juicy and flavorful. Far too many people screw it up by treating it poorly. 131⁰F max temp internal, low and slow on the smoker and just the basics (salt and pepper) for seasoning unless you are going for a pastrami or something similar.
Love your videos!
This one was interesting to say the least.
However it got me thinking. I would like to see more videos about how to cook ,bbq ,sous vide . All the different kinds of roasts people can find at the grocery store. More roast varieties. Thanks Guga.
Guga: “let it cook for a whole week, as that was cooking it was perfect because it allowed me time to make an incredible side dish”
Me: damn guga that’s a long time making that side dish 🤪😉
I find that the drippings added back to the meat after slicing, greatly improves the moisture and eating experience.
I think sous vide is fine on it's own. Apart from basic seasonings it's already perfect. Baste and blast for the crust and 😋
So crepes canoli is Italian enchiladas. Ok. 👍🏻
That's what I said! It's like Italian Enchiladas, with a French twist!
The actual name is manicotti.
He meant to say cannelloni, sometimes I really really thing Guga would benefit from a proofreader/fact checker, he does this all the time and then people in the comment are steered in a the completely wrong direction. Crepes Cannoli would be a dessert mimicking the normally fried italian cannoli, a creme-filled dessert pastry. *Crepes Cannelloni*(what he actually made) are a savory stuff dinner crepe with ingredients like spinach and ricotta.
@@alexspera3116 Manicotti is a pasta, these are made using crepes so it'd be called Cannelloni.
@@alexspera3116 I know you deleted your response but it comes down to it I'm also confused, we're both basically arguing semantics over the same thing, Manicotti and Cannelloni are essentially the same thing so the term is also interchangeable when making it with crepes instead of the pasta shape, lol. The important thing to remember here is he definitely didn't make Cannoli.
You gotta do your take on Cozido à Portuguesa one of these days.
Every side dish is "so simple" and "will please everyone" 🤣
eye round videos are my favorite because its always a fun journey trying to salvage the peoples meat into something more palatable (besides doing something like slicing it thin and putting into a Pho broth or similar)
Should try eye round in the ultra sonic cleaner.
Cool video as always Guga. If you are looking for a way to make eyeround tasty you should try making döner. It is commonly used in making döner combined with more fattier cuts or just lamb tail fat. I would go for lambtail fat as it is incredibly tasty. You can try it in different recipes aswell.
What would be interesting is seeing how fluid potential impacts moistness, the reason butter would draw moisture out is due to butter being hypertonic meaning I has more solutes than the meat, if you cooked with a hypotonic solution the moisture would be drawn in to the meat.
Please do a side dish cookbook! ❤
If it was not a family friendly channel, guga would always say, “My meat is not looking good right now but watch this…” 😂
guga single handed keep butter industry running
Even if I don't have sous vide, money to get fancy meat or a grill, Guga's videos are always worth watching just to get the recipes for the sidedishes, who are ALWAYS amazing!
Always get amused when Guga does these experiments that take weeks (or a year sometimes) and after explaining the process, says "And it allowed me time to make an incredible side dish." Well I hope so given the time frame XD
I'm making my grandma's lasagna on Monday but damn, that side dish is tempting to do instead! Thanks Guga!
🤣🤣🤣🤣"Eye round didn't deserve that"....I make stuffed manicotti just like you did with the crepes. Two thumbs up👍👍
Ok, jeezus... wheres frenchy "the animal" please teach guga how to cook crepes, after reacting to this video.... i must see his face, like mushie peas i'm assuming.... i was going to call them creptillas but they are thicker than tortillas this makes me cry😢😢 please Guga, buy a crepe rake... 😢😢😢😢😢😢
Always love a good eye round video
yes
Awesome video 👏🏻
Great tip for Sous Vide, Guga 🤓
Guga, when you opening a restaurant down here in Miami? Let’s go! ❤
I really thought you weren't onto something with this one but yet again the iron steak still sucks lol, still a great video guga! We love you guys! 💯
😂😂😂” I have dirt low expectations for this “ 😂 Leo was dead serious about that. Man knows his steaksz
I just user a season inserter. Never had a problem with it being juicy. Use season butter and whatever oil you cook with. And warp it up
"... and let it cook for a whole week."
I spat my coffee everywhere. Rewind. Listened to it again. Spat my coffee everywhere again.
That was a messy sentence, Guga....
Would be awesome to have a recap video of all the most successful ways to cook eye-round
I need-NEED-that side dish
"I'm mad at you! This is horrible!" LMAO
Can you make a video on air sous vide vs traditional sous vide please ? Thank you !
The savory crepes canoli made me think of an Italian enchilada! lol
Like, a lasagna enchilada almost.
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch. I don't have a grill and don't want to invest in one solely for this purpose.
Reply
My mom always makes chuck roast in water/broth in the crockpot for 4-6 hours and tenderizes it decently and it’s very juicy of course. That’s the only way I ever each chuck roast. Maybe try that?
The best way to prep an eye round is Buffalo-style roast beef on weck Kaiser rolls with horseradish & homemade gravy.
This is my go-to recipe for that:
Ingredients
- 1 tablespoon canola oil
- 1 beef eye round roast (about 2-1/2 pounds)
- 1 tsp minced garlic
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1 tbsp onion powder
- 1 beef bouillon cube
- 1 cup brewed coffee
- 3/4 cup water
- GRAVY:
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Directions
- In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
- Add in bouillon, coffee and 3/4 cup water to same pan. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours.
- Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
- Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened enough to coat the back of a spoon, 1-2 minutes. Serve with roast.
"two sticks of butter for one slice of meat Haiyaa"
"this is the type of dish you eat once and die of heart attack later"
-uncle roger 2023
2023
"The first bite tastes like heaven. The second bite will take you there." ~ Maumau
Have you tried brining the eye round before the sous vide?
didn't he do a video years ago saying sous vide with butter is no good??
Pretty sure you're confusing that with garlic. He has said butter doesn't usually add flavor for sous vide but that's because you're cooking for a short time. As for garlic big no no for sous vide as the time and temp can cause the bacteria known as botulism to form, very deadly.
@@atx0025 that makes no sense, butter basting is short time, sous vide is not , I don't feel like spending all day finding the exact video but my original comment stands
Also, in short. Butter will absorb flavors over long times of cooking vs the foods absorbing the flavor of butter. It's basic cooking bruh.
@@atx0025 yes....so you're confirming my initial comment...lol
@@deminybs No, they are not saying that there's a video debunking butter in sous vide (not to say there isn't), they're just making a point about the why. Go find the video. I recall the garlic video, but not butter. If it exists we'll stand corrected.
The trick I have had decent results is slicing into steaks, using tenderizer on both sides, bag and freeze. Then thaw as needed and its decently tender and needs almost no extra seasoning.
Let it cook for 1 week. Thank goodness it gives Guga time to make a side dish! 😂
1:08 That canelones look amazing
So did it take Guga a whole week to make that side dish?
There hearts after eating the steak❤️➡️💛
Lasagnachata or Enchasagna, looks delicious. Wheres the side dish cookbook!
I'm glad you always make a bomb side just in case the experiment goes horribly wrong lol.
That is why when we cook eye round roast, we serve a little roast with our gravy. :D
Guga's garbage disposal : Dang, you got the water on and thus eye rod is still dry
Eye round is best roasted, fat cap on top and leaving it pink in the middle. Once cooked and cooled, slice it very thin for roast beef sandwiches. Of course season as per personal choice before roasting and serve with condiments of choice ... Bold brown mustard and Swiss.
Eye round is my favorite cut of steak lmao it might not be tender but it holds a lot of flavor
Is it possible to save the leftover butter to make a compound butter?
Eye round is perfect for Irish stew 😋
As an Italian you made Italian enchiladas. Lol. I will make it and try it out. Cheers my friend
Here in Brazil my wife makes it in the pressure cooker, it's just delicious!
Try the eye round to make birria without all the fat. Mix some of the consume back in after you shred it and boil it. It will be juicy, and you rely on your spices instead of the fat for flavor.
Is there a way to render down and make a concentrated butter? And then finish a steak with the butter concentrate?
Maybe you could try cooking Eye Round like a Picanha... by cutting it with the grain first? [Thank you for your shows]
I like watching these videos cause I don't have to taste anything or do any dishes...but I can relate to the taste.
It’s crazy how Guga managed to make an eye round look like ham.
What cooking time and temperature do you recommend for an eye round? I did a half brisket at 155F for 36 hours and it was fantastic - highly recommend everybody!
Guga. When Leo said it reminds him of tuna - I thought of tuna Salad sandwich /salad. You sound try treating it like tuna after a week cook, or even a few days only.
The cow was invented for this specific cut to be used in the best of the best beef and broccoli stir fry.
I thought that was common knowledge 😉😉
Guga, cook the eye round sous vide for 36-48 hours and put in a bag of beefy onion soup mix and use the liquids from the bag to make gravy for the roast
more eyeround experiments please!
This cut of meat has a funny name here in Brazil, we call it lizard! hahaha Hugs from South America bro!
Yum. Microplastics in everything. Let's eat!
kinda want to see the "canned tuna" eye round made into "tuna salad" bet it would taste pretty good
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Looks like lunchroom turkey on Thanksgiving in school...
I hate turkey too, too dry 🤢🤮
When he made the side dish, I actually yelled "F*** OFF! THAT'S AWESOME!" at my screen.
Best thing to do with eye round would be cut it in cubes marinated in garlic and soy sauce and make shish kabob with it. Mushrooms, bell peppers and onions with it.
maybe something with butter vs salted butter or clarified butter
how about a video series in which you will cook a beef dish from every part of the world?
Has Guga ever tried to cook an eye round like a brisket? I want to see that happen!
Hey guga.. been a fan and subscribed since the beginning.. I thought adding butter or oil would take away the beef flavor. Should've made a reduction from the left over liquids in the butter roast.
Eye of round makes great jerky, burgers, roasts, etc. guga struggles with this cut lol
The editor obviously watched the most recent episode of Hot Ones, pulling up that Idris Elba gif 😂👌
Missed opportunity to call the side dish "Frenchiladas"
Supercut of all your side dishes, when?
I really appreciate that y'all didn't cuss today. Thank you.
Yes, I'm one of those "hyper religious" people, lol. So the "family friendly" version really works for me. Much thanks.
Eye round is only great thinly slice and quick dip in hot broth of pho then eating it
So that side dish is kind of fusion style enchiladas/cannoli with an Italian sausage instead of beef mince, a cream cheese added to the filling and made with crepes instead…. I’m intrigued by this fusion dish and I want to try it!
It’s very similar to in italian dish called manicotti made with filled crepes
@@cameronknowles6267 ooooh I didn’t know about this dish, now i want to research it. Thank you!
I wonder if you had "injected" a butter sauce? You can always add some fruit sauce and make lunch sandwiches with the remainders. Or, straight into stew and chili.
I'm wondering if you could tenderize eye round with pineapple, then dry age it. That might tenderize and overcome the lack of crust problem of using pineapple.
Guga... this should be guga's voice. Its my first time watching this
Cooks for a week.. "I have time to make a side dish" and go on vacation 😅😅
Спасибо за отличный эксперемент!
Maybe you can figure out a way to reverse the process if you can get salt into the meat before you sous vide it? Then make sure the fluid around the meat has low or no salt in it. That way the salt will pull the fluid into the meat rather than out during the cook. However, with this process you'd want to try doing it at various cook lengths to find the optimal time. Since, if you cook too short it won't be tender and if you cook to long the salt will dissolve out of the meat and it will get dry.
I always wonder how guga thinks up his side dishes