I can see Guga's point, though. He put the Nutella on the steak and ate it. Same with the Mac & cheese powder. I'd bet my paycheck Gordon Ramsay hasn't.
You went a bit too far with that comment, Sean. Guga may know a bit more about steaks because he is an specialist. But Gordon is a great chef regardless.
lol, only goes after cooking steaks... "entire career" is quite the exaggeration but sure is a male ego hit coz we are talking steaks. But Ramsay doesn't like to change, so he wouldn't be doing the R&D that Guga is doing.
The dude is literally a UA-camr commenting on one of the greatest chefs ever. Try to go out there and actually open up a restaurant that gains you 3 stars. That's a different story. Cooking a good steak...there's a lot of good steak houses out there. Not that hard.
@@brunox3042 Gordon Ramsey is all around talented, but Guga is the greatest cooker of steaks that has ever existed in the entire history of the universe.
If you don’t have a meat thermometer, another good method is to use what Marco Pierre White suggests and that is to look to see the juices coming out of the steak. If they’re just starting to come out and are red, that’s rare. If they’re a little pink, medium rare and clear, medium well to well done.
Also in regards to large chunks of pepper, it will literally lift your steak off the pan (you can see Gordon's sear wasn't great here) which kills the amazing sear AKA color AKA flavor of your meat. I'm with Guga, fine ground pepper all day for steaks.
If you watch anything produced for American reality, TV, it’s all rage. He’s actually really chill, down to earth bloke. With a real passion for cooking. even watching the original Kitchen Nightmares from the UK. It’s all just him trying to teach the restaurants, yes, he gets angry in a few of them… But it’s not over the top screaming matches.
The winner would depend on what criteria for the steak, or who has the best day tbh. Both Gordon and Guga have cooked thousands of steaks throughout their careers. Gordon has made the typical french way of cooking them, while Guga has done more imaginative experiments. However, both of them will cook the steak to perfection on a regular day.
Are you serious? Gordon Ramsay have 17 Michelin Stars! 17. Guga will not even get one in a million years. He is a great amateur chef but nothing more. The dude literally said verbatim "We all know rice cooker makes the best rice" and covers his steak with Garlic powder.
It was probably fine, just not rare as he stated. Probably overcooked just a little and he didn't want us to see, since he's such a perfectionist. Although a true perfectionist would have reshot the video.
I think what Gordon meant in the second video of not turning the steak until there's color is referring to when people turn it too quick and don't let the crust to form first before flipping!
Sometimes the meat will initially stick to the pan so waiting a bit till it's released will keep the sear on the steak instead of leaving it as pan residue.
I was thinking this too. He was just saying don't flip it right away, wait until you see some searing. It's true you can get carried away with the flipping, and you don't actually give time for the crisp to form.
GORDON’S FAMOUS for same reason other top chefs like Joel Robuchon or Guy Savoy: Because he had a restaurant & earned 3 Michelin stars. (The highest rating possible.) That was BEFORE he started doing Kitchen Nightmares .
@@electrictroy2010 Had a restaraunt? His restaurant in London still has and has held 3 stars since 2004. The longest reigning in London. He has 9 stars total today and has held 17 (since TV work)
One of the key reasons why taking a steak out of the fridge for 10+ mins is to reduce the surface temperature of the steak. This ensures that it doesn’t reduce the temperature of the pan too much the moment it hits it, leading to a better sear.
Guga, I know you said the difference in temperature of steak is negligible between frdige vs room, but I regularily cook steaks (about 1") with thermomether and i noticed difference between 8°C straight from fridge up to 15°C after say 25 minutes out (46°F - 60°F) and I think this makes a lot if difference especially in a quick-high temp methods where the heat fries the the outside, but does not have time to penetrate to the center. Conversly, it might not make a difference if you temper thicker steak with sous-vide or indirect heat.
I think there is a difference with fast sear methods, however the 10-20min are not enough. It takes longer. I like to put it on a rack and have a fan blow cool air over it. Dries out the surface for a better sear and brings it to room temp slightly faster. Can combine it with dry brine too
Avoiding burning the butter is quite hard in a cast iron pan because everything is black. I use the peeled garlic as a guide for how the butter is doing. If they look like they are frying in motor oil I know this won't be the best one. But when they cook and turn medium brown, and become carmelized and a little crunchy, the cooked garlic is the second best part of the meal (I know eating them is a faux pas but I don't care)
Just keep cooking steaks and you will get the timing right like muscle memory 😂. After a few hundreds steaks and a heart attack (seriously). I even know if its medium rare already without checking 😂
About the garlic, I'd assume he leaves the skin on because he throws in early, to prevent the flesh of the garlic from burning as it would if it had direct contact with the pan for that long.
@@acikacika the garlic inside would be more or less puréed from being cooked that long, and the peel is not exactly watertight. Furthermore, the potency of garlic aroma would not be contained by a thin peel anyways. It might not be as effective as it was peeled, but it's not like full efficiency is always wanted when it comes to flavouring as potent as garlic.
Saying taking a steak out for 20 minutes doesn't do anything shows that he has clearly never worked in a professional kitchen and has no knowledge of how warm it is in there
I would imagine the reason they do the palm check trick is that there is no time to measure with a thermometer in a restaurant environment and at their cadence. The Palm check trick actually works very well and can get you within a few degrees after practicing and learning a few times. The thermometer is great for home chefs though, and I agree everyone should have an instant one to measure their steak at periodic intervals until done.
@JoannaHammond yea idk why he was tripping out about that lmao. A person who knows what they're doing and has repeatedly done it so many times would be able to tell
Anyone who is experienced enough to tell doneness by feel probably doesnt need to consult videos for tips on cooking. It's basically just pretentious as hell and showing off expertise and experience. Anyone giving the average person advice would say use a damn thermometer - it's fast, cheap, easy and most of all infallible.
The way I heard the palm is always touching the fatty part of your thumb and always use that spot. Rare - open hand Med Rare - touch index finger to thumb Med - touch middle finger to thumb Med well - ring finger to thumb Well - grab the steak and throw it out😂😂, just kidding. Pinky finger to thumb.
I also typically always peel my garlic, BUT... not when doing a steak this way. In the time it takes to cook a steak (at least a 1.5-2" thick one,) even to medium rare, that garlic typically will burn. I have found that by leaving them in the skin, just "lightly crushed" as Ramsay suggests, that the skin prevents the garlic from burning, and the amount of time is sufficient to cook then garlic until it is softer -almost fork-tender and mushy goodness oozes from it. I think Chef Gordon is correct on this call, at least with this approach to cooking a steak in a fry pan.
I'm not even a home cook, just someone who cooks now and then. Can definitely agree. Every time I cook food and my garlic burns even in the slightest, the food tastes like crap. Do not burn the garlic!!
@@ShadowAraun depends how long you’re searing for and how hot the pan is. Only way to know is to try it. I like it with the peel on for this, you may prefer it the other way. If you try it peeled and it starts to burn, remove it asap and you’re fine.
Alberta boy, I was just going to add exactly the same thing so thank you 👏. With all due respect to the guy who did this video, as a chef I could see on several occasions he showed himself up a bit by demonstrating a clear lack of technical understanding as to why the reason why certain things are done, and the ‘garlic kept skin on’ in this instance really is a perfect example of this. Gordon Ramsay is absolutely no mug. As for using your hand and wrists as a guideline to check how your steak is cooked, it’s exactly that. A basic guideline, nothing more, nothing less.
The interesting thing is that Gordon's cooking ideas are.. changing or even adapting to new stuffs over time. and given this video is a bit old, his technique here appears a bit out of time. but the bottom line is, cooking is an art... everyone can develop their own cooking characteristics if they cook with passion and love :)
Absolutely agree with this. I think for steak, we are all constantly taking ideas from others, looking at videos and trying it out at home etc. The generation has gone from oven cooking after searing to reverse searing to flipping, the technique are constantly evolving. I am sure Guga has at some point incorporated a few of these techniques from other chefs. So while some of these are either wrong or outdated information, I think it shows that a chef like Gordon is still constantly learning and evolving, which is key to any cooking.
I'll gladly say I learnt how to cook a steak watching Gordon BUT about 6 months ago I learned the dry brin watching your videos and now cook awesome steaks. I'm getting the golden crust down and best of all my kids say they're the best steaks they've ever had. Thanks Guga but I also have to thank Gordon too.
@@cathaloconnor6577 Glad that you have to minimize someone's opinions based on their age, that's very mature of you. If you hold yourself in such low regard maybe it's you who lacks the "life experience."
@@cathaloconnor6577 kids are also the harshest critics, if they think you are ugly, oh they will let you know without remorse or hesitation. If they don't like something you cooked, they will let you know that. Also i don't understand the point behind this comment? 😂😂 Yeah bro very cool comment there
Guga, my husband learned to cooked AMAZING ribeye steaks, by watching you. We also sous vide everything. Thank you for being awesome. ♡ love your videos.
The first steak I ever cooked was following Chef Ramsay's video and it came out fantastic!! I have obviously made many steaks since then but this video was where it all started!
Gospel of Jesus Christ John 3:16 For God So loved the world that he gave his only Begotten Son that whosoever believes in Him should not Perish but have Everlasting Life. Jesus Christ Died for the sin of the World, If you believe in ur heart God risen Jesus from the dead and confess him with ur mouth to people you shall be saved. Jesus said I Am The only way to heaven there is no other way! Repent of urs sins (Repent means Change ur Mind turning away from sinful things and being truly sorry for it.) trust Jesus and give ur life to him He Loves you cares about you more than anyone ever will! we are saved By Grace Trough Faith!,this is sin: Romans 6:23 For the wages of sin is death but the gift of eternal life in our Lord Jesus Christ. Romans 3:23 For all have sined and felt short of the Glory of God. For the wrath of God is revealed from heaven against all ungodliness and unrighteousness of men, who hold the truth in unrighteousness; because that which may be known of God is manifest in them; for God hath shewed it unto them. For the invisible things of him from the creation of the world are clearly seen, being understood by the things that are made, even his eternal power and Godhead; so that they are without excuse: because that, when they knew God, they glorified him not as God, neither were thankful; but became vain in their imaginations, and their foolish heart was darkened. And changed the glory of the uncorruptible God into an image made like to corruptible man, and to birds, and fourfooted beasts, and creeping things. Romans 1:18-21, 23 KJV Or do you not know that wrongdoers will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor men who have sex with men nor thieves nor the greedy nor drunkards nor slanderers nor swindlers will inherit the kingdom of God. 1 Corinthians 6:9-10 REPENT OR YOU WILL PERISH REPENT AND BELIEVE THE GOSPEL GET RIGHT WITH GOD LORD JESUS CHRIST.
Love how you aren’t afraid to tell us about your mistakes as well as giving us the info on how to avoid the same thing. You are dope my brother, love your crew and the work you do. Good guy you are (yoda voice)
Would love to see a friendly collab with Gordon and Guga testing old kitchen habits to see if there’s anything to it both are legends Edit: Guys I never said either is better or worse than the other but Ramsey is a very experienced chef but also really traditional guga is willing to experiment I think they would make a great collab
@@pineapplesideways3820 What does that have to do with anything lol. Gordon doesn’t do everything perfectly, go look at his disgusting “grilled cheese” for proof of that. People simp on Internet personality Gordon Ramsey so hard
@@pineapplesideways3820 he is a Michelin star chef because of the recipes/ menus he serves at his restaurants not because of how perfectly he cooks everything all the time 😅if you could get Michelin stars without a restaurant and menu Gugu would have them for cooking steaks...
@Guga - The reason you were concerned about him putting in the garlic so early is the same reason he left the skins on. The skins prevent the garlic rom burning, whereas without the skin you have to add it much later.
This is not about criticizing a proffered chef, but rather criticizing his meat cooking technique. Guga is not a chef, he’s a grill master and has all the right to criticize Gordon. Theres a difference between someone who knows a little about everything, and someone who knows a sh*t ton about one specific theme
A man could have accused many doctors around the world for killing many people by suggesting them to vaccinate Don’t let them fool you by the “I am an expert in the field” slogan Ramsay is one of the best but we have to take some of his advices with a grain of salt as they don’t all apply to such a different kind of people
Leaving your steak out before cooking it is a legitimate tip, it just depends on the way you try to cook it. If you have a pan with low thermal capacity it can be difficult to develop a crust because you lose so much temperature as soon as you throw the steak in. This means that you're better off cooking at a high temperature and flipping the steak constantly and the crust will develop slowly but should be decently formed by the time the steak is cooked. However, cooking at such a high heat through the whole process creates a large delta between the temperature in the middle of the steak and the temperature on the outside of the steak and cooking steak straight from the refrigerator exacerbates this. This creates what I call banding where the cross section of the steak has distinct stripes. The edge of the steak has a crust, just inside the crust is clearly well done, next to that is a medium pink and then in the middle it is rare. Guga's experiment did not address this because each method he used to cook always involved slowly cooking the steak. Even when he did it in the pan he dropped the temperature after searing both sides to slowly bring the steak to temperature. Any time you slowly bring the steak to temperature you don't really need to leave it out of the refrigerator as you aren't creating the delta I was talking about above. Try the experiment with a cheap, stainless steel pan and you will realise that you either struggle to form a crust or you will get the banding that I talked about above when you cook the steak straight from the refrigerator. I also think olive oil is fine, you just need to be smart about the way you use it. If you're using a solid cast iron pan and letting it get as hot as possible before you throw the steak in, then just throw in the olive oil just before the steak. If you throw it in while you're trying to heat the pan; you will burn it, but throwing in the steak immediately after the oil will cool the pain enough that it won't burn the oil and you will still get a great olive oil flavour. If you're cooking in a cheap stainless pan as outlined above you will lose too much temperature when you throw in the oil so you will need to bring it back up to as hot as possible (without burning it) before you throw in the steak. In this situation it may be better to use grapeseed oil to avoid the risk. For anyone wondering about non-stick pans; never cook your steak in a non-stick pan. The temperature you need to form that crust will destroy the coating of your pan and you may end up seasoning your steak with Teflon. I mean you could cook your steak over a lower temperature in a non-stick pan if you had to, but it's not going to result in a great steak.
it's a complete myth, another famous cook tested it and did a scientific battery of tests, and found it had no difference at all about taking the steak out.
@@tegridyfarms6197 If you notice his message, it's been edited. It wasn't anywhere near what he's posted. I'm purely talking about the removing the steak from the fridge x amount of minutes making any difference in cooking it.
The reason for letting it sit out 20 or 30 min isnt about getting to room temp, its amount letting the meat muscle to relax from the cold fridge, by using room temp air. It helps with absorbing pepper, salt, and other seasonings. People think its about room temp, which is a myth. But it actually does work for seasoning absorption. But for searing I like Safflower Oil, has a 650 degree smoke temp, and you put in the garlic and rosemary (its only overpowering if you dont know how to properly use it) before the steak, so the oil has flavoring beforehand.
My early influences to learn to cook was Gordon and another Brit chef called Rick Stein. Recently, I discovered Guga, and I can tell you, he's also an amazing inspiration now. He doesn't blindly follow convention, he bends the rules and occasionally breaks them too. His food looks amazing and he shares his discoveries, which is excellent! Thank you.
Cooking in a professional kitchen is an orthodoxy optimized to make money and be consistent, nothing wrong with that. But I (and you) can easily make food far better than anything Gordan can mass produce in one of his restaurants. Guga embraces this aspect of the cooking hobby and I think it's a great thing. If you spend $200 in a restaurant, then you can reproduce the results for $50, you just have to do your research and practice a little.
I love how you love to share man. It brings warmth to my heart ☺ Keep up the good work!! No good food is ever enjoyed enough in my opinion if it isn't shared with loved ones. This video doesn't necessarily prove Gordon wrong, it just proves that different people have different ways of doing things, which should be celebrated!! We are different, but should we differ in our opinions about how good food makes us feel? No, I'd say we should enjoy each other's company and try new things to see if we enjoy them, how else do we learn and grow? Please make more of these, they are very entertaining and mouth-watering!!
Gordon preaches the wrist/hand method because that is the technique instruction at schools like the Culinary Institue of America as well as many other well renowned schools for chefs. My chef whom taught me was instructed at the CIofA and he stated that they instructed this method and said "Never use a thermometer for steaks as it will cause the steaks to one lose the juices and two be a poor presentation due to the hole from the thermometer."
the fun thing, it works better than guga thinks. The thing is, that you touch places of certain types of tissue. they are surprisingly similar for all ppl. (though I prefer upper lip, tip of the nose and forehead, for those are easier to find)
As a chef, the other option is to use a cake tester, and touch it against your skin to feel how warm the needle gets when it's inside. When it's starting to feel slightly warm then it's about medium rare etc. The touch method is generally okay for steaks that are cut on the thinner side, but once they reach a certain size the touch method can be fairly sceptical if there's a solid crust on the outside
The thermometer leaves 1 small hole…and it’s not even visible or big enough to lose any significant amount of juice. It’s not as if the thermometer is gouging a huge pit anything; the protein eventually relaxes as the steak cools, closes the hole, and no one can tell it was ever poked. I prefer the use of a thermometer…my steaks come out nice, juicy, and beautiful now that I got the hang of it. Also, the proof is in the pudding, Guga’s steaks come out nearly perfect each time.
1. It won’t lose juices. 2. The hole will barely be visible because the meat collapses into it. The only reason chefs think the wrist method works is because the meat and set-up they’re working with is constant and the only real variable is time. After cooking thousands of steaks they could literally just count minutes, which is what they do since most restaurants finish their steaks in the oven. If a “classically trained” chef tells you they’re poking their steaks every half minute once it’s in the oven, they’re lying.
Guga! I think there is a misconception for why he is taking it out of the fridge 20 minutes early. He does not want the whole steak to come up to room temp. What he is doing is causing the outside of the steak to warm up creating a temperature gradient. Warmer on the outside and still cold on the inside. He does mention this very briefly. This will help you cook the outside (sear) and have less of an affect on the inside temperature since it started out cold. I don't know how much of a difference this makes but the theory makes sense.
The steak is going to reduce the temp of the pan the moment it touches it, which is basic physics. Letting the exterior of the steak come up to room temp is about minimizing that effect, which is why it helps with the sear.
Ramsay isn't known for his steaks. Guga is. If I had to choose, I'd have Guga's because he's passionate about steak. But Ramsay's restaurants are great too.
It's similar to a family doctor compared to a specialist doctor. One of them does everything and is probably decent at all of them but the specialist does one thing every single day and is an absolute expert at that one thing. Can guga cook a 3 star gourmet meal? Probably not. Can he cook steaks as good as or better than Gordon? I guarantee he can.
I have been a restaurateur for almost 20 years in Mainland China, and food production over 20 years. I own the largest, privately owned, foreign owned F&B business in southern China. I am not ashamed to say, I watch your videos regularly, some videos repeatedly for your tips Guga. 😁👍 talent recognizes talent amigo. You may be the steak Guru in my humble opinion.
I think Guga has even said this -- if you do a LOT of steaks with a thermometer and compare every one to your arm or hand, you might get an idea of what medium-rare feels like. But it's going to take a lot of practice. And for the average home cook, they're never going to do that many steaks. So stick with a thermometer. :)
I think a factor that is not often discussed is the thickness of the steak and how it affects some of the techniques to cook it. I imagine many people tend to buy 1”-1.5” steaks from the grocery store for a weekend treat. For those thinner steaks I think keeping them cold is beneficial. This gives you a touch more time to sear before the interior gets overcooked. With prices these days the 2.5” steaks that most cooking tips are focused on might not be in the budget.
not really. You just adjust your cooking heat and time. The main point of room temping steaks is that, 10 mins isnt enough. Even for a thing steak, heck a kbbq sliver, would still need 30 mins or more to actually have significant internal temp difference.
I love it when a BBQ dude believes that his cooking rivals a 3 Michelin star restaurant's chef. Next up, a donkey wins a horse race 😂 at least you're funny and got even less hair than me
guga i think you misunderstood gordon a couple times. when he said to take the steak out for 20 minutes, it not to make it get to room temperature but to get the outside warmer and get a good sear. also when he said to not turn it until it has color its not about getting that perfect golden brown i think he means to not turn it before its seared properly because if you start turning it near immediately after it will turn grey.
TIP FOR HOT RESTED STEAKS: MICROWAVE YOUR PLATES, BABYY! (Or throw them in a low oven inside a dishtowel, or put them in the sink in hot water for like ten minutes before you serve the steak). In my restaurant experience we heated most plates that hot dishes were served on, especially steaks! Its why you often have waiters tell you to watch out for the hot plate! 😊
I microwave a small plate for 3 minutes, when it goes ping I take out the undercooked, well crusted steak cooked in smoking beef fat and rest it covered in foil on the hot plate for ten minutes to finish cooking through evenly. Steak is tender, juicy and hot
Something you didn't specify. Use Kosher Salt not table salt. Makes it so much easier to ensure proper seasoning because you can more easily see where you have seasoned even after pressing in. Made a huge difference in the flavor of my steaks. Overall, love the feedback here learned a lot.
I agree. I use Kosher salt in all my dishes. I'm having to live with my in-laws right now, and my mother-in-law doesn't know, nor will she learn about Kosher salt. No matter how many times I have tried to explain, she just thinks it's bigger chunks of table salt, and now she won't eat my cooking b/c she says, "it's too salty." And, then she gets upset when we have family get togethers and all of my dishes have been eaten, while hers get put in the fridge as leftovers. It's gotten to the point where I don't know who's "saltier" about the whole thing between the two of us.
I agree on not using table salt, ground rock salt or pink Himalayan for me, though I've yet to decide which is better, need more testing as it seems to depend on the type of steak cut.
@@13leafs assuming this is what you are referring to? There is only one nutritional difference between regular salt and kosher salt. The kosher variety has no added iodide. This addition of iodide to salt began in the 1920s to remedy the increased incidence of goiter, a swelling of the thyroid gland caused by a lack of iodine in the diet.
@@13leafsTable salt just your ordinary rock or sea salt, but with added iodine. And iodine is ESSENTIAL to humans and otherwise not that easy to find naturally, like you could fiber, Vitamins and fats.
Tried seasoning a steak overnight for the first time the other week. all i had to hand was table salt, but it made a HUGE difference. Steaks in UK are pretty thin. Barely an inch thick. I only flipped once, two minutes each side was enough to give a nice sear, and was between rare and medium rare. Thanks for all the advice you give.
That's not true at all, it depends where you get your steaks, if you have access to the whole Primal cuts you can cut a steak as thick as you want, or if you go to a butchers you can ask for steaks to the thickness you like, I say this as a butcher myself., you can buy the Primal cuts and cut your own steaks at home and it is very easy. The only steak that takes a little bit of actual skill to cut is a rump steak (and obviously any kind of bone in steak, or steak that requires being an experienced butcher), Striploins and Ribeyes are very easy to cut and really need minimal trimming, and little to no training, as long as you know how to cut against the grain of the meat your good to go.. that's what I like most of being a butcher, I get to cut my own just how I like them everytime
@@nemesis8626 There must be some truth to it considering another commenter said the same exact thing a few comments up. Maybe they're just referring to general packaged steak you'd find at a grocer vs at a butcher? If that's the case it's the same here in the states. Some stores cut them around 2cm thick, or you can go to the stores deli and have custom cuts instead.
I followed gordon's recipe and it might not be the best but it sure is the most accessible one I've found on youtube. No extreme pans or 20 extra spices or cooking devices or whatever. It's a great recipe, would recommend.
You know what's funny? I go back to Gordon's steak video not because of Gordon, but because someone in the comments wrote down a solid step-by-step guide that's better than the video itself and easier to understand xD
See, what is happening here, it's that you think it will take so much time and effort to be a great chefs, why? Because that what midia sells, but it's fake! I bet you already can take down almost "master chef champion"
There's not a lot to it, it's rather simple, I think anybody can learn to make a great steak! Honestly, the lion's share of a great steak is starting with a great cut. If you have questionable cuts it doesn't matter if you're Guga or Gordon, it's just not going to be all that it can be.
Like Bruce Lee said : I do not fear the man who can do 1000 kicks. But I do fear the man who can do 1 kick 1000 times. Gordon is undoubtedly a great chef with a wide range of knowledge about different cuisines, but when it comes to steaks, Guga is the master here
Guga, if I relied on the touch of my wrist or hand like Gordon suggested, then all my steaks would be well done. You're right that it is not a good measure because it changes from body to body but it even changes as we age. Can you imagine an 80 years old chef relying on the touch feeling to know if the steak is properly cooked ? We be eating flappy steaks 🤣
I actually got a job once, because I told the kitchen manager that I knew when a steak was done, and that I didn't need to fondle peoples steaks and as a professional you should know your grill and steaks and never touch peoples food when you don't have too. *Was hired on and spot*
Thing is the more you do it the less you rely on your own feel and can tell how done a steak is just by touching it. This tip is more for chefs that cook hundreds of steaks a day, you don't have time to monitor dozens of thermometers at once. Instead if you can tell by feel how done a steak is then you are way more efficient with your time.
@@HelloWorld-uw5wj I'm well aware of what the trick was meant to be used for, but you failed to grasp the basic critique of that trick. Also fyi, with enough experience cooking steaks and cooking with the same equipment you don't need to touch the steak... but what I do Know right ? Oh right, that came from Gordon Ramsay's mouth not mine...
Gordon's last tip, to share with loved ones, makes me feel sad because I used to cook Tri-tip for my brother; my Mom, and myself. We all loved it. Getting those compliments of how great it was made my life mean something. That was years ago. Fast forward today, my brother has moved out, my Mom's health isn't great, and I suffer from chronic pain from arthritis in my spine and clinical depression amongst other things. To make things worse, our little web grill got dented heavily so we could no longer grill. Over time my pain made me bed ridden. I only get up to tend to my Mom and help her with a few things. I sleep the days away. Those compliments, the ones where you know you worked hard. You worked through the pain, to create something enjoyable for your loved ones, and to know they appreciated it and more than that; you loved making them happy. I will miss that. Cooking and food is human culture. I miss being able to make us happy.
God that's so sad - but do remember that helping your mum and still being around also makes your loved ones happy - not just the steaks you used to grill for them way back in the day.
Go on the carnivore diet and fix your health like so many others have with the exact things you mentioned!! UA-cam mikaelah peterson dont eat that, watch that video and listen to her story, she was osteo and needed double joint replacement in her early teens. Look up dr shawn baker(high ranking military doctor before becoming a private surgeon, also world record holding athlete) Also look up dr ken berry, long serving doctor with a private practice. You do not, i repeat, do not need to eat ANY vegetables, bread, pasta, greens, potato, rice...nothing but MEAT. I guarantee if you do that, in 3 weeks youll feel so much better that you will cry with appreciation and fear at the thought of what you would feel like had you not discovered this miraculoys cure for your severe symptoms.
I really like your tip of cooking the fat side of the steak first in order to get the fat needed to cook the steak. I remember my grandmother used to (back in the day before lean came into play and steaks would come with a nice piece of fat on the end) cut part of the fat off and cook it first in order to grease the pan and then add the steak and it was fantastic!
Hi Guga, leaving the garlic skin on protects the garlic clove from buring which get bitter. Depends on what temp your adding the garlic. If the temp is to high you get some protection.
i never had a dry aged steak but watching your videos i would not like to try anyone else steak . do to the amount of the test you have done so hopefully when i go to FL with the family i can try and reach out i would only try the dry age you make sounds crazy but i can tell you love to cook the steaks and you know as well as i do when you love what you do your project no matter what it is always better from a PROFFESSIONAL! thank you for the great videos and entertainment .
Two things that I have to add: 1. Taking a steak out of the fridge works for thicker steaks (1.5"+), but it doesn't affect thin ones. For thin steaks, I put them in the freezer for 10-15mins before cooking them so I can get a nice crust without overcooking the center. 2. When Gordon talks about a nob of butter, look at what he put in his pan afterwards. Nob of butter = 1/2-2/3's of a cup. Those steaks are in 1/2" of grease when Gordon starts basting them.
Taking a steak out for 20 mins is only going to give you about a degree and a half difference in temp before it goes on the fire. 2 hrs and you've gained about 10 degrees.
Nice tip in regards to thickness. Makes perfect sense. I'm surprised they didn't say to finish some steaks in the oven if they're too thick as well. (Maybe that's totally wrong?)
He did clarify what he meant about testing the steak. "Lightly bounce" you can get a rough idea of how done the steak is by its reaction. My dad's steaks are ALWAYS perfectly med rare and that's how he does it. Not by his arms but by the give of the meat. He was a carpenter, so his arms are pretty hard, but his steaks are perfect.
And here I was, going to pay for a masterclass. I've learned so much from this video I cannot express how much of a resource your channel is. One day, I'm going to make steaks as well as you!
One tip I'm surprised they didn't mention is cutting the steak against its natural grain. Makes it much easier to chew. Especially if it's not a high quality steak!
I love what you’re saying about the whole touching of the hand/arm for the feel of doneness. I have very boney arms in that spot, so that’d be a petrified steak😆. I’ve heard of the other method of using the squishy part of the hand just below the thumb in different stages from firm (making a tight fist) to relaxing the hand completely that softens that area and that makes a little more sense with doneness but it won’t kill you to pull out the thermometer.
well my chef would have killed me xD sticking anything in a steak whas a no go ... like for real .... the juices would run out of the holes ... at least that is how we learned it...
@@ebilknub7308 Sure the juices would run outta the holes, but if you need a thermometer to get to where you need to be, that's just the way it is. I'd rather a customer see a bit of myoglobin than send back the steak bc it wasn't cooked right b
@@user-qe1ys4vj2d Doesn't matter imo, your eyes aren't thermometers. If you don't check the temps of steaks you cook, how are you supposed to develop a feel for it?
@@dreugh424 I also think its a matter of perspective... In restaurants where they are cooked en masse, the chef probably doesnt have a thermometer for ever single steak. So if Gordon gives the advice of the hand, and if Chefs want to avoid cutting it prematurely or sticking a thermoter in it, it makes sense, imo.
One thing to possibly consider is that the room temperature in restaurant kitchens is probably higher than at a persons home, so removing for 10-20 minutes may actually have an effect in a restaurant kitchen. That's my theory anyways.
Yeah, you can't leave things like cheese out in a restaurant kitchen for very long. Starts to soften quite a bit and begins to melt within 20 minutes give or take during summer.
Concerning the fridge thing, especially with thin steaks, I like to pull them straight from the fridge and into a hot pan. That ensures you can get a good crust without cooking it through. You can always cook it more at a lower temperature to achieve desired doneness.
This is def true. One of the most painful things about thin or cheap steaks is by the time you get a crust, the meat is already well-done. This tip is pretty legit!
@@doubletapthatdotty4597 With reverse sear you're still dealing with a thin steak which is done so any further cooking will get you a well done not a done well steak. Reverse sear works best for thick meaty cuts not the skinny pancake ones.
Olive oil is perfectly fine for pan frying and does not have a low smoke point (in fact, it's higher than grapeseed oil). It's extra virgin olive oil that you want to avoid, which DOES have a low smoke point. I think people often just assume "extra virgin" any time someone talks about olive oil.
The thing about Guga compared to other cooking channels, He WILL NOT tell you something unless he is sure. If Guga is asked a question he doesnt know he does an experiment. Even professional chefs like Ramsey will just follow something because they assume it is correct, but Guga goes the extra mile of double checking his own beliefs and making sure everything he passes on is not only actually true, but that he has proven what he is saying is the truth as well.
Gordon is giving his advice based off his experience not random things he heard. He has over 30 years of cooking open and ran over 50 restaurants and cooked and expedited 1000s.
This, very much this. Guga’s level of expertise went from total beginner novice to steak master in a matter of 4-5 years, specifically as a result of all his experimenting and trying new ideas. That’s how you truly learn and grow. I’ve been watching him from the very beginning.
My man talking like gordon is a chef for olive garden and not one of the best chefs in the world that has innovated and tried many different recipes and techniques.
Letting your steak rest is definitely complicated, because just putting a steak on a plate that is at room temperature will so quickly cool it. This is why fancy restaurants have hot plates, this is the main reason. Almost any steak you ever eat normally is always best at first bite, but cool so fast in a plate that you never get to eat it optimally throughout.
Also when restaurants cook steak, if the steak has been resting awhile because the guests are still on entrees you can throw it in the oven after it's rested and give it a quick kiss on the grill to reheat it
Mad respect for both of these chefs. Guga isn’t afraid to fail an experiment occasionally in pursuit of pushing the limits of tradition and dispelling some traditional myths. Gordon has a traditional and proven method. It’s wonderful to see such knowledge shared. I’ve learned a ton from both.
Yes, thank you @Guga. No one ever seems to say this. Everyone always uses some oil to start, but if you just get the pan ripping hot and press the fat cap down you will both get enough lubrication in the pan to cook the steak AND you'll cook the fat. I also like to make little lacerations in the fat cap so the heat cooks through the fat even further. Also, always need to coat the fat cap with the salt, pepper (and in your case garlic powder) also!
Of course this only works for steaks that actually HAVE a fat cap. Some, like a filet mignon, you'll just have to use oil to start. But the take away being "use a different oil" is fine by me.
I might cook a steak once every other month. I BBQ about the same (brisket or ribs, low and slow for 8-16 hours). A thermometer is essential! I used to own a commercial kitchen and could tell by look, feel, and smell when the meat was cooked to perfection. I am out of practice. Use the thermometer. It is your friend.
@@JoeRhodes. But thats from multiple restaurants he owns, you can get a maximum of 3 for a restaurant. He can't exactly be at all of them at once. Also michelin star rates the restaurant overall not the chef, something like AA rosette is used to measure a chefs skills
@@g8tr80 no he can’t be at all of them, but he created the menu for all of them, staffed all of them, trained all of them, and created the feel and ambiance of all of them. One person doesn’t get so many by coincidence 😂
That only works if you intend to be in the kitchen. You either cook it or have someone else do it for you. Or you just become the guy that sprinkles some salt over his forearm along with his hair.
Man, Guga's subtle grudges go hard. Gordon goes after Guga putting Nutella on steak, Guga goes after his entire career.
I can see Guga's point, though. He put the Nutella on the steak and ate it. Same with the Mac & cheese powder. I'd bet my paycheck Gordon Ramsay hasn't.
You went a bit too far with that comment, Sean. Guga may know a bit more about steaks because he is an specialist. But Gordon is a great chef regardless.
lol, only goes after cooking steaks... "entire career" is quite the exaggeration but sure is a male ego hit coz we are talking steaks.
But Ramsay doesn't like to change, so he wouldn't be doing the R&D that Guga is doing.
@@galahad692000 tbf those were only experiments, he wanted to see what would happen. It’s sort of his thing
“They send one of ours to the hospital, *we send one of theirs to the morgue* ” ~ Sean Connery in the Untouchables
I love how guga helps out small chefs like gordon.
I know. With a little effort, Gordon might actually make it.
@@stuartbrigham8832 yeah
Maybe if he just got some formal training from someone of the likes of Marco Pierre White, he'd be going places.
@@sanicswaghog5278 fr
overused comment --> not funny
Like Bruce Lee once said: "I fear not the man who can cook 10,000 dishes once, but I fear the man who has cooked one dish 10,000 times."
Yep! The exact quote.
I think Gordon has done both tbh.
The dude is literally a UA-camr commenting on one of the greatest chefs ever. Try to go out there and actually open up a restaurant that gains you 3 stars. That's a different story. Cooking a good steak...there's a lot of good steak houses out there. Not that hard.
@@brunox3042 Gordon Ramsey is all around talented, but Guga is the greatest cooker of steaks that has ever existed in the entire history of the universe.
@@brunox3042 Yes, but it is not a requirement to be good at grilling steaks to have a 3 star Michelin restaurant.
If you don’t have a meat thermometer, another good method is to use what Marco Pierre White suggests and that is to look to see the juices coming out of the steak. If they’re just starting to come out and are red, that’s rare. If they’re a little pink, medium rare and clear, medium well to well done.
Marco allows the steak to make its own choice on how its cooked - there's no real recipe
That’s a excellent suggestion
Mate that's not how you use commas
@@supersuede91 the steak must choose for himself
Yep that's the ticket..
Also in regards to large chunks of pepper, it will literally lift your steak off the pan (you can see Gordon's sear wasn't great here) which kills the amazing sear AKA color AKA flavor of your meat. I'm with Guga, fine ground pepper all day for steaks.
What are your thoughts on putting a cast iron grill press on a steak to get surface contact? I've noticed my sears are better that way!
Can that dude really cook?!
UA-camrs correcting the professionals, L O L
@@KobeAmeti Gordon is literally known as a tv star🥴. Stay mad kid.
@@nate-the-fate6584 you obviously know nothing about him if this is what you think.
it almost feel strange to see Gordon so relaxed. I'm so used to see him in a hyperactive mode
My cousin got to meet him in NY one time. She said he's actually a very nice man and real down to earth.
Take a chef out of the pressure of a professional kitchen, as well as a show where it's a literal character, you'll find they're just people.
@@LagSpikeX I feel like if he was antagonized outside of the kitchen I feel he would have the highest tolerance to anger, the man as seen some stuff
Or in rage mode to be specific.
If you watch anything produced for American reality, TV, it’s all rage.
He’s actually really chill, down to earth bloke. With a real passion for cooking. even watching the original Kitchen Nightmares from the UK. It’s all just him trying to teach the restaurants, yes, he gets angry in a few of them… But it’s not over the top screaming matches.
I HOPE SOMEDAY, THERE IS A COOKING BATTLE OF STEAKS WITH GUGA AND GORDON
No contest Guga over overrated chefs
you got a steak specialist/mad scientist vs a jack of all trades but master of none. the specialist wins.
No contest, they should create the best steak together. Together, not against.
The winner would depend on what criteria for the steak, or who has the best day tbh. Both Gordon and Guga have cooked thousands of steaks throughout their careers. Gordon has made the typical french way of cooking them, while Guga has done more imaginative experiments. However, both of them will cook the steak to perfection on a regular day.
Are you serious? Gordon Ramsay have 17 Michelin Stars! 17. Guga will not even get one in a million years. He is a great amateur chef but nothing more. The dude literally said verbatim "We all know rice cooker makes the best rice" and covers his steak with Garlic powder.
If you cook the perfect steak, you wanna show the result, proudly... He messed up.
Gordon : "Mmh, delicious"
Gordon's mind : "CUT CUT CUT!"
Exactly what I commented a few weeks ago. Steak must have been horrible 😂
you know bubby has adhd right
@@thekingofprotoss4376 Who the hell is bubby?
It was probably fine, just not rare as he stated. Probably overcooked just a little and he didn't want us to see, since he's such a perfectionist. Although a true perfectionist would have reshot the video.
@@kurtzFPV Right? But also... How can you fail that, being such a top chef? I mean, come on...
I think what Gordon meant in the second video of not turning the steak until there's color is referring to when people turn it too quick and don't let the crust to form first before flipping!
Sometimes the meat will initially stick to the pan so waiting a bit till it's released will keep the sear on the steak instead of leaving it as pan residue.
I was thinking this too. He was just saying don't flip it right away, wait until you see some searing. It's true you can get carried away with the flipping, and you don't actually give time for the crisp to form.
It's very nice for guga to give Gordon some exposure
It's all show 😂 I think they all work together and are friends irl
@@dustmite31able r/woosh
GORDON’S FAMOUS for same reason other top chefs like Joel Robuchon or Guy Savoy: Because he had a restaurant & earned 3 Michelin stars. (The highest rating possible.) That was BEFORE he started doing Kitchen Nightmares
.
@@electrictroy2010 Had a restaraunt? His restaurant in London still has and has held 3 stars since 2004. The longest reigning in London. He has 9 stars total today and has held 17 (since TV work)
Hahahah
One of the key reasons why taking a steak out of the fridge for 10+ mins is to reduce the surface temperature of the steak. This ensures that it doesn’t reduce the temperature of the pan too much the moment it hits it, leading to a better sear.
That's what I heard as well as the reason. It has nothing to do with the inside temperature, it is all about the outside.
Yeah and it definitely helps to make a better sear. I prefer to leave it out for over 30 minutes. It's a better product.
Yep Guga has no idea what he's talking about. This is pretty much a universal principle that applies to many other meats as well
@@pochen23 he said surface temperature, that's "outside" temp
Guga rarely cooks steak on pans so this is a non-problem
Guga, I know you said the difference in temperature of steak is negligible between frdige vs room, but I regularily cook steaks (about 1") with thermomether and i noticed difference between 8°C straight from fridge up to 15°C after say 25 minutes out (46°F - 60°F) and I think this makes a lot if difference especially in a quick-high temp methods where the heat fries the the outside, but does not have time to penetrate to the center. Conversly, it might not make a difference if you temper thicker steak with sous-vide or indirect heat.
I think there is a difference with fast sear methods, however the 10-20min are not enough. It takes longer. I like to put it on a rack and have a fan blow cool air over it. Dries out the surface for a better sear and brings it to room temp slightly faster. Can combine it with dry brine too
Avoiding burning the butter is quite hard in a cast iron pan because everything is black. I use the peeled garlic as a guide for how the butter is doing. If they look like they are frying in motor oil I know this won't be the best one.
But when they cook and turn medium brown, and become carmelized and a little crunchy, the cooked garlic is the second best part of the meal (I know eating them is a faux pas but I don't care)
Just keep cooking steaks and you will get the timing right like muscle memory 😂. After a few hundreds steaks and a heart attack (seriously). I even know if its medium rare already without checking 😂
@@dahnleycabreros4151 i dont trust your kind, they always serve it wrong
use thermometer
I try to put my herbs and garlic cloves on top of the steak. I find that helps a bit.
use ghee, it has a much higher smoke point and the taste is very similar
bro really got a heart attack from how trash his steak was, nah just kidding i hope you didnt get any problems after that.@@dahnleycabreros4151
One thing I love about both Gordon and Guga is they acknowledge subjectiveness by saying "For me" before giving their recommendations.
Aside from gordon didnt wana to show his steak..
Theres a deep meaning when guga says about big ego in the last minute
About the garlic, I'd assume he leaves the skin on because he throws in early, to prevent the flesh of the garlic from burning as it would if it had direct contact with the pan for that long.
That's a thing. It's called "in camicia" which translates to "with the shirt on" from Italian. It prevents garlic from burning
@@federicovalle2245 in spanish we say a similar thing that means “clothed/shirt on” and it’s “encamizado”
@@onixtheone that's so cool
Weeeeelll he didn't explain it than and the rubbing of the clove on the crust couldn't be effective becouse of the peel
@@acikacika the garlic inside would be more or less puréed from being cooked that long, and the peel is not exactly watertight. Furthermore, the potency of garlic aroma would not be contained by a thin peel anyways. It might not be as effective as it was peeled, but it's not like full efficiency is always wanted when it comes to flavouring as potent as garlic.
Saying taking a steak out for 20 minutes doesn't do anything shows that he has clearly never worked in a professional kitchen and has no knowledge of how warm it is in there
Great point
I’d love to see both of them together and letting Gordon try some of the experiments 💀
It would have to be a blind tasting and not have any insight of how or what it is.
That would be sick! Notify the riot squad if it ever happens... 🤣
I’ll whip angel and Leo’s ass with some real taekwondo, and gugas fat ass Brazil, jujitsu in 1970😂😂😂😂
Now that would be worth watching. Backyard BBQ vs Gourmet Chef.
As a Brazilian I couldn’t be more proud of that guaraná on your table 😂❤
o guga é brasileiro
@@khasilsa pois é, que eu saiba ele é mineiro.
agora tudo faz sentido. Um cara fera em fazer carne só podia ser BR
agora que vc falou que me toquei, por ja saber que ele é brasileiro eu nem me atentei ao guarana, kkkkkkkkkk
Loved Guarana soda, used to drink the diet one in Brasilia
I would imagine the reason they do the palm check trick is that there is no time to measure with a thermometer in a restaurant environment and at their cadence. The Palm check trick actually works very well and can get you within a few degrees after practicing and learning a few times. The thermometer is great for home chefs though, and I agree everyone should have an instant one to measure their steak at periodic intervals until done.
After practicing it's no longer about the comparison, you just learn how the steak feels and that is your indicator.
@JoannaHammond yea idk why he was tripping out about that lmao. A person who knows what they're doing and has repeatedly done it so many times would be able to tell
Anyone who is experienced enough to tell doneness by feel probably doesnt need to consult videos for tips on cooking. It's basically just pretentious as hell and showing off expertise and experience. Anyone giving the average person advice would say use a damn thermometer - it's fast, cheap, easy and most of all infallible.
Does it work if you have the palms of a brickmason or diesel mechanic?
The way I heard the palm is always touching the fatty part of your thumb and always use that spot.
Rare - open hand
Med Rare - touch index finger to thumb
Med - touch middle finger to thumb
Med well - ring finger to thumb
Well - grab the steak and throw it out😂😂, just kidding. Pinky finger to thumb.
Ramsey is super talented and nobody can otherwise , but guga cooks food I really want to eat , the steaks and bbq are simply mouth watering
I also typically always peel my garlic, BUT... not when doing a steak this way. In the time it takes to cook a steak (at least a 1.5-2" thick one,) even to medium rare, that garlic typically will burn. I have found that by leaving them in the skin, just "lightly crushed" as Ramsay suggests, that the skin prevents the garlic from burning, and the amount of time is sufficient to cook then garlic until it is softer -almost fork-tender and mushy goodness oozes from it. I think Chef Gordon is correct on this call, at least with this approach to cooking a steak in a fry pan.
I'm not even a home cook, just someone who cooks now and then. Can definitely agree.
Every time I cook food and my garlic burns even in the slightest, the food tastes like crap. Do not burn the garlic!!
Sounds logical. I'll give it a go.
but what if we cooking blue? in that case should be able to peel the garlic right?
@@ShadowAraun depends how long you’re searing for and how hot the pan is. Only way to know is to try it. I like it with the peel on for this, you may prefer it the other way. If you try it peeled and it starts to burn, remove it asap and you’re fine.
Alberta boy, I was just going to add exactly the same thing so thank you 👏. With all due respect to the guy who did this video, as a chef I could see on several occasions he showed himself up a bit by demonstrating a clear lack of technical understanding as to why the reason why certain things are done, and the ‘garlic kept skin on’ in this instance really is a perfect example of this. Gordon Ramsay is absolutely no mug. As for using your hand and wrists as a guideline to check how your steak is cooked, it’s exactly that. A basic guideline, nothing more, nothing less.
The interesting thing is that Gordon's cooking ideas are.. changing or even adapting to new stuffs over time. and given this video is a bit old, his technique here appears a bit out of time. but the bottom line is, cooking is an art... everyone can develop their own cooking characteristics if they cook with passion and love :)
Haha😂😂😂😂😂
lol he looks old though
Absolutely agree with this. I think for steak, we are all constantly taking ideas from others, looking at videos and trying it out at home etc. The generation has gone from oven cooking after searing to reverse searing to flipping, the technique are constantly evolving. I am sure Guga has at some point incorporated a few of these techniques from other chefs. So while some of these are either wrong or outdated information, I think it shows that a chef like Gordon is still constantly learning and evolving, which is key to any cooking.
He definitely F'ed up that 1st one or would have shown it.
There are many ways to cook a steak perfectly :) Have to mess a few up to find them all.
Gordon Rmasay is not a 3 michelin star chef. It's a 17 michelin star chef, that currently holds 7.
It would be funny if Gordon messed up he probably had to call himself a doughnut off camera😂
No cap😅
He is just a show-off guy gordon 🤣
If Gordon messes up he just lies about it. Ever see his grilled cheese sandwich video?
Or maybe redo the video
I honestly only ever watched kitchen nightmares to see him yell at people not for his cooking 😂
I'll gladly say I learnt how to cook a steak watching Gordon BUT about 6 months ago I learned the dry brin watching your videos and now cook awesome steaks. I'm getting the golden crust down and best of all my kids say they're the best steaks they've ever had. Thanks Guga but I also have to thank Gordon too.
My mommy says I'm beautiful. Sorry, but the opinion of kids with no life experience means absolutely nothing lol.
@@cathaloconnor6577 Glad that you have to minimize someone's opinions based on their age, that's very mature of you. If you hold yourself in such low regard maybe it's you who lacks the "life experience."
@@cathaloconnor6577 kids are also the harshest critics, if they think you are ugly, oh they will let you know without remorse or hesitation. If they don't like something you cooked, they will let you know that. Also i don't understand the point behind this comment? 😂😂 Yeah bro very cool comment there
@@cathaloconnor6577 bro he's cooking for his kids...his kids' opinions are the only ones that matter bahahah
@@cathaloconnor6577 🙄 he says then offering a childish opinion of his own that likewise means absolutely nothing 👍🏼
Guga, my husband learned to cooked AMAZING ribeye steaks, by watching you. We also sous vide everything. Thank you for being awesome. ♡ love your videos.
The first steak I ever cooked was following Chef Ramsay's video and it came out fantastic!! I have obviously made many steaks since then but this video was where it all started!
Gospel of Jesus Christ John 3:16 For God So loved the world that he gave his only Begotten Son that whosoever believes in Him should not Perish but have Everlasting Life. Jesus Christ Died for the sin of the World, If you believe in ur heart God risen Jesus from the dead and confess him with ur mouth to people you shall be saved. Jesus said I Am The only way to heaven there is no other way! Repent of urs sins (Repent means Change ur Mind turning away from sinful things and being truly sorry for it.) trust Jesus and give ur life to him He Loves you cares about you more than anyone ever will! we are saved By Grace Trough Faith!,this is sin: Romans 6:23 For the wages of sin is death but the gift of eternal life in our Lord Jesus Christ. Romans 3:23 For all have sined and felt short of the Glory of God. For the wrath of God is revealed from heaven against all ungodliness and unrighteousness of men, who hold the truth in unrighteousness; because that which may be known of God is manifest in them; for God hath shewed it unto them. For the invisible things of him from the creation of the world are clearly seen, being understood by the things that are made, even his eternal power and Godhead; so that they are without excuse: because that, when they knew God, they glorified him not as God, neither were thankful; but became vain in their imaginations, and their foolish heart was darkened. And changed the glory of the uncorruptible God into an image made like to corruptible man, and to birds, and fourfooted beasts, and creeping things. Romans 1:18-21, 23 KJV Or do you not know that wrongdoers will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor men who have sex with men nor thieves nor the greedy nor drunkards nor slanderers nor swindlers will inherit the kingdom of God. 1 Corinthians 6:9-10 REPENT OR YOU WILL PERISH REPENT AND BELIEVE THE GOSPEL GET RIGHT WITH GOD LORD JESUS CHRIST.
Same!!
Love how you aren’t afraid to tell us about your mistakes as well as giving us the info on how to avoid the same thing. You are dope my brother, love your crew and the work you do. Good guy you are (yoda voice)
Would love to see a friendly collab with Gordon and Guga testing old kitchen habits to see if there’s anything to it both are legends
Edit: Guys I never said either is better or worse than the other but Ramsey is a very experienced chef but also really traditional guga is willing to experiment I think they would make a great collab
Cmon Ramsay on a different level than BBQ boss gagu
His side dishes always contain potatoes and bacon
@@pineapplesideways3820 What does that have to do with anything lol. Gordon doesn’t do everything perfectly, go look at his disgusting “grilled cheese” for proof of that. People simp on Internet personality Gordon Ramsey so hard
@@pineapplesideways3820 he is a Michelin star chef because of the recipes/ menus he serves at his restaurants not because of how perfectly he cooks everything all the time 😅if you could get Michelin stars without a restaurant and menu Gugu would have them for cooking steaks...
@@USMC816 gagu side dishes and steak vs Ramsay side dishes and steak I think I know who gonna win, Ramsay everyday
3:16 where the gugachad drawing meme came from if you're interested
Yea why I was here
The roast was so well made, it had a nice crust on it.
Gordon is such the GOAT he naturally has the encyclopedia of meat "doneness" written in his DNA.
@Guga - The reason you were concerned about him putting in the garlic so early is the same reason he left the skins on. The skins prevent the garlic rom burning, whereas without the skin you have to add it much later.
A UA-camr critiques a professional chef.. The world we live in where a home chef critiques a professional chef 😂
Fr this a joke or some cause Guga thinks he’s really the best over followers😂 world we live in is about likes and followers you don’t even know
True..
Bald guy could exit 3rd elimination in hell's kitchen😅
This is not about criticizing a proffered chef, but rather criticizing his meat cooking technique. Guga is not a chef, he’s a grill master and has all the right to criticize Gordon. Theres a difference between someone who knows a little about everything, and someone who knows a sh*t ton about one specific theme
A man could have accused many doctors around the world for killing many people by suggesting them to vaccinate
Don’t let them fool you by the “I am an expert in the field” slogan
Ramsay is one of the best but we have to take some of his advices with a grain of salt as they don’t all apply to such a different kind of people
Leaving your steak out before cooking it is a legitimate tip, it just depends on the way you try to cook it. If you have a pan with low thermal capacity it can be difficult to develop a crust because you lose so much temperature as soon as you throw the steak in. This means that you're better off cooking at a high temperature and flipping the steak constantly and the crust will develop slowly but should be decently formed by the time the steak is cooked. However, cooking at such a high heat through the whole process creates a large delta between the temperature in the middle of the steak and the temperature on the outside of the steak and cooking steak straight from the refrigerator exacerbates this. This creates what I call banding where the cross section of the steak has distinct stripes. The edge of the steak has a crust, just inside the crust is clearly well done, next to that is a medium pink and then in the middle it is rare.
Guga's experiment did not address this because each method he used to cook always involved slowly cooking the steak. Even when he did it in the pan he dropped the temperature after searing both sides to slowly bring the steak to temperature. Any time you slowly bring the steak to temperature you don't really need to leave it out of the refrigerator as you aren't creating the delta I was talking about above.
Try the experiment with a cheap, stainless steel pan and you will realise that you either struggle to form a crust or you will get the banding that I talked about above when you cook the steak straight from the refrigerator.
I also think olive oil is fine, you just need to be smart about the way you use it. If you're using a solid cast iron pan and letting it get as hot as possible before you throw the steak in, then just throw in the olive oil just before the steak. If you throw it in while you're trying to heat the pan; you will burn it, but throwing in the steak immediately after the oil will cool the pain enough that it won't burn the oil and you will still get a great olive oil flavour.
If you're cooking in a cheap stainless pan as outlined above you will lose too much temperature when you throw in the oil so you will need to bring it back up to as hot as possible (without burning it) before you throw in the steak. In this situation it may be better to use grapeseed oil to avoid the risk.
For anyone wondering about non-stick pans; never cook your steak in a non-stick pan. The temperature you need to form that crust will destroy the coating of your pan and you may end up seasoning your steak with Teflon. I mean you could cook your steak over a lower temperature in a non-stick pan if you had to, but it's not going to result in a great steak.
it's a complete myth, another famous cook tested it and did a scientific battery of tests, and found it had no difference at all about taking the steak out.
@@ExarchGaming Dude he is giving u a scientific reason via thermal capacity... even with boundary conditions for it.
@@tegridyfarms6197 If you notice his message, it's been edited. It wasn't anywhere near what he's posted. I'm purely talking about the removing the steak from the fridge x amount of minutes making any difference in cooking it.
I think the solution here is cast iron. They're cheap and amazing at holding heat.
@@ExarchGaming lol, I edited it right when I posted it to fix some grammar. I think you just read the first sentence and responded.
The reason for letting it sit out 20 or 30 min isnt about getting to room temp, its amount letting the meat muscle to relax from the cold fridge, by using room temp air. It helps with absorbing pepper, salt, and other seasonings. People think its about room temp, which is a myth. But it actually does work for seasoning absorption. But for searing I like Safflower Oil, has a 650 degree smoke temp, and you put in the garlic and rosemary (its only overpowering if you dont know how to properly use it) before the steak, so the oil has flavoring beforehand.
Yeah well "20 to 30" is already more reasonable than the "10 to 20" being recommended by Gordon.
Everybody: Pepper will burn so you need to put it on after.
Guga: No
My early influences to learn to cook was Gordon and another Brit chef called Rick Stein. Recently, I discovered Guga, and I can tell you, he's also an amazing inspiration now. He doesn't blindly follow convention, he bends the rules and occasionally breaks them too. His food looks amazing and he shares his discoveries, which is excellent! Thank you.
IF you want another Brit chef look up Marco Pierre White. Gordon was his student. He has plenty of videos on YT.
Guga makes his own rules
Guga is Brazilian, we literally breath and Live by eating meat here 😂 is like embebbed in his DNA
Cooking in a professional kitchen is an orthodoxy optimized to make money and be consistent, nothing wrong with that. But I (and you) can easily make food far better than anything Gordan can mass produce in one of his restaurants. Guga embraces this aspect of the cooking hobby and I think it's a great thing. If you spend $200 in a restaurant, then you can reproduce the results for $50, you just have to do your research and practice a little.
I love how you love to share man. It brings warmth to my heart ☺ Keep up the good work!! No good food is ever enjoyed enough in my opinion if it isn't shared with loved ones. This video doesn't necessarily prove Gordon wrong, it just proves that different people have different ways of doing things, which should be celebrated!! We are different, but should we differ in our opinions about how good food makes us feel? No, I'd say we should enjoy each other's company and try new things to see if we enjoy them, how else do we learn and grow? Please make more of these, they are very entertaining and mouth-watering!!
Very well said !
Guga's steaks are best 🙂
Gordon preaches the wrist/hand method because that is the technique instruction at schools like the Culinary Institue of America as well as many other well renowned schools for chefs. My chef whom taught me was instructed at the CIofA and he stated that they instructed this method and said "Never use a thermometer for steaks as it will cause the steaks to one lose the juices and two be a poor presentation due to the hole from the thermometer."
the fun thing, it works better than guga thinks. The thing is, that you touch places of certain types of tissue. they are surprisingly similar for all ppl. (though I prefer upper lip, tip of the nose and forehead, for those are easier to find)
I never cared about presentation haha just get in my belly
As a chef, the other option is to use a cake tester, and touch it against your skin to feel how warm the needle gets when it's inside. When it's starting to feel slightly warm then it's about medium rare etc. The touch method is generally okay for steaks that are cut on the thinner side, but once they reach a certain size the touch method can be fairly sceptical if there's a solid crust on the outside
The thermometer leaves 1 small hole…and it’s not even visible or big enough to lose any significant amount of juice. It’s not as if the thermometer is gouging a huge pit anything; the protein eventually relaxes as the steak cools, closes the hole, and no one can tell it was ever poked. I prefer the use of a thermometer…my steaks come out nice, juicy, and beautiful now that I got the hang of it. Also, the proof is in the pudding, Guga’s steaks come out nearly perfect each time.
1. It won’t lose juices.
2. The hole will barely be visible because the meat collapses into it.
The only reason chefs think the wrist method works is because the meat and set-up they’re working with is constant and the only real variable is time. After cooking thousands of steaks they could literally just count minutes, which is what they do since most restaurants finish their steaks in the oven.
If a “classically trained” chef tells you they’re poking their steaks every half minute once it’s in the oven, they’re lying.
May I remind people Gordon has 17 Michelin Stars.
Guga! I think there is a misconception for why he is taking it out of the fridge 20 minutes early. He does not want the whole steak to come up to room temp. What he is doing is causing the outside of the steak to warm up creating a temperature gradient. Warmer on the outside and still cold on the inside. He does mention this very briefly. This will help you cook the outside (sear) and have less of an affect on the inside temperature since it started out cold. I don't know how much of a difference this makes but the theory makes sense.
The steak is going to reduce the temp of the pan the moment it touches it, which is basic physics. Letting the exterior of the steak come up to room temp is about minimizing that effect, which is why it helps with the sear.
And you flip it every minute anyway
Well yeah, it might help but how much? Guga has done the math on the temp changes and it doesnt impact almost at all.
I saw different people making this experiment, I think other was Max Meat guy, he also said no difference whatsoever.
@@Themrmayonnaise yes, my thought exactly
I bet Guga makes the best steaks, but Gordon is also big chef. I would love to taste both of their foods.
damn, I wish lol
Ramsay isn't known for his steaks. Guga is. If I had to choose, I'd have Guga's because he's passionate about steak. But Ramsay's restaurants are great too.
@@mightisright ramsay is more known for beef wellington
To taste Gordons go to one of his MANY restaurants, to try Guga I guess go to his house??????????????????
It's similar to a family doctor compared to a specialist doctor. One of them does everything and is probably decent at all of them but the specialist does one thing every single day and is an absolute expert at that one thing. Can guga cook a 3 star gourmet meal? Probably not. Can he cook steaks as good as or better than Gordon? I guarantee he can.
Seeing the can of Guarana next to you made me nostalgic for my last trip to Florianapolis. I wish I could find that here in Arizona.
I have been a restaurateur for almost 20 years in Mainland China, and food production over 20 years. I own the largest, privately owned, foreign owned F&B business in southern China. I am not ashamed to say, I watch your videos regularly, some videos repeatedly for your tips Guga. 😁👍 talent recognizes talent amigo. You may be the steak Guru in my humble opinion.
I think Guga has even said this -- if you do a LOT of steaks with a thermometer and compare every one to your arm or hand, you might get an idea of what medium-rare feels like. But it's going to take a lot of practice. And for the average home cook, they're never going to do that many steaks. So stick with a thermometer. :)
I think a factor that is not often discussed is the thickness of the steak and how it affects some of the techniques to cook it. I imagine many people tend to buy 1”-1.5” steaks from the grocery store for a weekend treat. For those thinner steaks I think keeping them cold is beneficial. This gives you a touch more time to sear before the interior gets overcooked. With prices these days the 2.5” steaks that most cooking tips are focused on might not be in the budget.
Absolutely right. Any time I am working with a thin steak I want it nearly freezing and hit it with the highest heat I can.
not really. You just adjust your cooking heat and time. The main point of room temping steaks is that, 10 mins isnt enough. Even for a thing steak, heck a kbbq sliver, would still need 30 mins or more to actually have significant internal temp difference.
@@yummychips_ my point is that you can’t adjust your heat or you don’t get a sear.
Steak begins at 2”
Metric system please
guga getting revenge on gordon for all the times he called him a donut
I love it when a BBQ dude believes that his cooking rivals a 3 Michelin star restaurant's chef. Next up, a donkey wins a horse race 😂 at least you're funny and got even less hair than me
guga i think you misunderstood gordon a couple times. when he said to take the steak out for 20 minutes, it not to make it get to room temperature but to get the outside warmer and get a good sear. also when he said to not turn it until it has color its not about getting that perfect golden brown i think he means to not turn it before its seared properly because if you start turning it near immediately after it will turn grey.
Guga is an absolute legend I follow his instructions and it comes out amazing I’m so proud of myself but I couldn’t do it without Guga!!!! Thank you
You're so proud of yourself? For what?
And Guga wouldn’t be here without Gordon
TIP FOR HOT RESTED STEAKS: MICROWAVE YOUR PLATES, BABYY! (Or throw them in a low oven inside a dishtowel, or put them in the sink in hot water for like ten minutes before you serve the steak).
In my restaurant experience we heated most plates that hot dishes were served on, especially steaks! Its why you often have waiters tell you to watch out for the hot plate! 😊
Ooooh that's it! Great tip
I microwave a small plate for 3 minutes, when it goes ping I take out the undercooked, well crusted steak cooked in smoking beef fat and rest it covered in foil on the hot plate for ten minutes to finish cooking through evenly. Steak is tender, juicy and hot
Something you didn't specify. Use Kosher Salt not table salt. Makes it so much easier to ensure proper seasoning because you can more easily see where you have seasoned even after pressing in. Made a huge difference in the flavor of my steaks. Overall, love the feedback here learned a lot.
I agree. I use Kosher salt in all my dishes. I'm having to live with my in-laws right now, and my mother-in-law doesn't know, nor will she learn about Kosher salt. No matter how many times I have tried to explain, she just thinks it's bigger chunks of table salt, and now she won't eat my cooking b/c she says, "it's too salty." And, then she gets upset when we have family get togethers and all of my dishes have been eaten, while hers get put in the fridge as leftovers. It's gotten to the point where I don't know who's "saltier" about the whole thing between the two of us.
I agree on not using table salt, ground rock salt or pink Himalayan for me, though I've yet to decide which is better, need more testing as it seems to depend on the type of steak cut.
Table salt is poison
@@13leafs assuming this is what you are referring to?
There is only one nutritional difference between regular salt and kosher salt. The kosher variety has no added iodide. This addition of iodide to salt began in the 1920s to remedy the increased incidence of goiter, a swelling of the thyroid gland caused by a lack of iodine in the diet.
@@13leafsTable salt just your ordinary rock or sea salt, but with added iodine. And iodine is ESSENTIAL to humans and otherwise not that easy to find naturally, like you could fiber, Vitamins and fats.
Tried seasoning a steak overnight for the first time the other week. all i had to hand was table salt, but it made a HUGE difference. Steaks in UK are pretty thin. Barely an inch thick.
I only flipped once, two minutes each side was enough to give a nice sear, and was between rare and medium rare.
Thanks for all the advice you give.
That's not true at all, it depends where you get your steaks, if you have access to the whole Primal cuts you can cut a steak as thick as you want, or if you go to a butchers you can ask for steaks to the thickness you like, I say this as a butcher myself., you can buy the Primal cuts and cut your own steaks at home and it is very easy. The only steak that takes a little bit of actual skill to cut is a rump steak (and obviously any kind of bone in steak, or steak that requires being an experienced butcher), Striploins and Ribeyes are very easy to cut and really need minimal trimming, and little to no training, as long as you know how to cut against the grain of the meat your good to go.. that's what I like most of being a butcher, I get to cut my own just how I like them everytime
@@nemesis8626 There must be some truth to it considering another commenter said the same exact thing a few comments up. Maybe they're just referring to general packaged steak you'd find at a grocer vs at a butcher? If that's the case it's the same here in the states. Some stores cut them around 2cm thick, or you can go to the stores deli and have custom cuts instead.
I followed gordon's recipe and it might not be the best but it sure is the most accessible one I've found on youtube. No extreme pans or 20 extra spices or cooking devices or whatever. It's a great recipe, would recommend.
Yeah Gordon's dope and he explains the reasons as to why you use the ingredients rather than just telling you to do it
guga’s steaks are just as easy to make. Unless you’re trying to recreate a one year dry aged steak
Sure enough, simple is the best. 100% for lazy people like me 🤣
You know what's funny? I go back to Gordon's steak video not because of Gordon, but because someone in the comments wrote down a solid step-by-step guide that's better than the video itself and easier to understand xD
@@DeliciousManX can you copy and paste it here please?
Dude I’m an amateur chef in the kitchen but at this point, I can impress people with some steaks. Mostly because of you! Thanks Guga! 😄
See, what is happening here, it's that you think it will take so much time and effort to be a great chefs, why? Because that what midia sells, but it's fake!
I bet you already can take down almost "master chef champion"
@@romanandresgonzalezgutierr6406 that’s sweet! I’m not that good but you’re right! Better than what alot would think 🙂 thank you for the kind words!
There's not a lot to it, it's rather simple, I think anybody can learn to make a great steak! Honestly, the lion's share of a great steak is starting with a great cut. If you have questionable cuts it doesn't matter if you're Guga or Gordon, it's just not going to be all that it can be.
@@romanandresgonzalezgutierr6406 honestly the hardest part of MasterChef and similar shows isn't the cooking, it's the pressure
A steak is probably one of the easiest things to cook.
This explains why all the chefs in hells kitchen end up getting in trouble for raw undercooked meats. They’re using his arm method to determine it.
Like Bruce Lee said : I do not fear the man who can do 1000 kicks. But I do fear the man who can do 1 kick 1000 times. Gordon is undoubtedly a great chef with a wide range of knowledge about different cuisines, but when it comes to steaks, Guga is the master here
Actually it’s “I fear not the man who practiced 10,000 kicks once, I fear the man that practiced one kick 10,000 times”
@@dannysmi7162ackshyually?
@@dannysmi7162 oH rEaLlY?
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
@@dannysmi7162 🤓
Guga, if I relied on the touch of my wrist or hand like Gordon suggested, then all my steaks would be well done. You're right that it is not a good measure because it changes from body to body but it even changes as we age. Can you imagine an 80 years old chef relying on the touch feeling to know if the steak is properly cooked ? We be eating flappy steaks 🤣
I actually got a job once, because I told the kitchen manager that I knew when a steak was done, and that I didn't need to fondle peoples steaks and as a professional you should know your grill and steaks and never touch peoples food when you don't have too. *Was hired on and spot*
Thing is the more you do it the less you rely on your own feel and can tell how done a steak is just by touching it. This tip is more for chefs that cook hundreds of steaks a day, you don't have time to monitor dozens of thermometers at once. Instead if you can tell by feel how done a steak is then you are way more efficient with your time.
@@HelloWorld-uw5wj I'm well aware of what the trick was meant to be used for, but you failed to grasp the basic critique of that trick.
Also fyi, with enough experience cooking steaks and cooking with the same equipment you don't need to touch the steak... but what I do Know right ? Oh right, that came from Gordon Ramsay's mouth not mine...
@@daemok4752 Are you okay?
@@shiota79 ???
Gordon's last tip, to share with loved ones, makes me feel sad because I used to cook Tri-tip for my brother; my Mom, and myself. We all loved it. Getting those compliments of how great it was made my life mean something. That was years ago. Fast forward today, my brother has moved out, my Mom's health isn't great, and I suffer from chronic pain from arthritis in my spine and clinical depression amongst other things. To make things worse, our little web grill got dented heavily so we could no longer grill. Over time my pain made me bed ridden. I only get up to tend to my Mom and help her with a few things. I sleep the days away.
Those compliments, the ones where you know you worked hard. You worked through the pain, to create something enjoyable for your loved ones, and to know they appreciated it and more than that; you loved making them happy. I will miss that. Cooking and food is human culture. I miss being able to make us happy.
Rest easy lad
Age is cruel
God that's so sad - but do remember that helping your mum and still being around also makes your loved ones happy - not just the steaks you used to grill for them way back in the day.
What happened? Go to the doctor and psychytrist this is serious
Go on the carnivore diet and fix your health like so many others have with the exact things you mentioned!!
UA-cam mikaelah peterson dont eat that, watch that video and listen to her story, she was osteo and needed double joint replacement in her early teens.
Look up dr shawn baker(high ranking military doctor before becoming a private surgeon, also world record holding athlete)
Also look up dr ken berry, long serving doctor with a private practice.
You do not, i repeat, do not need to eat ANY vegetables, bread, pasta, greens, potato, rice...nothing but MEAT.
I guarantee if you do that, in 3 weeks youll feel so much better that you will cry with appreciation and fear at the thought of what you would feel like had you not discovered this miraculoys cure for your severe symptoms.
"I'd rather be precise than have a big ego" it says a lot about Guga's character! Couldn't agree more! Love your videos! Cheers from Italy!
Taking steak out before to cooking them IT MAKES DIFFERENCE!
8:18 Gordon: "pUt a toiny kn0b ov buttah...iiinto tha paan"
_proceeds to throw 16 knobs of butter into the pan_
Guga is spot on about the hand test; if a strongman went by the feeling of his hand, they would be cooked well done every time
Gordon thinks he invented the omelette.
And whisks scrambled eggs into liquid
If I had a choice between having a Guga steak, or a Ramsey steak, I'm choosing Guga 100%.
Sure sure, I think experience on every level Ramsay wins, those stars from Michelin didn't come with buying tyres
And Ramsay is 12 years older than him and Ramsay keeps clove on garlic to stop it burning
When you're done removing your head from Gugas ass, write back and tell us what he had for breakfast.
@@pineapplesideways3820 Noob, Guga is specialize in Steaks. Guga > Gordon. In terms of Steaks at least.
I really like your tip of cooking the fat side of the steak first in order to get the fat needed to cook the steak. I remember my grandmother used to (back in the day before lean came into play and steaks would come with a nice piece of fat on the end) cut part of the fat off and cook it first in order to grease the pan and then add the steak and it was fantastic!
Hi Guga, leaving the garlic skin on protects the garlic clove from buring which get bitter. Depends on what temp your adding the garlic. If the temp is to high you get some protection.
i never had a dry aged steak but watching your videos i would not like to try anyone else steak . do to the amount of the test you have done so hopefully when i go to FL with the family i can try and reach out i would only try the dry age you make sounds crazy but i can tell you love to cook the steaks and you know as well as i do when you love what you do your project no matter what it is always better from a PROFFESSIONAL! thank you for the great videos and entertainment .
Two things that I have to add:
1. Taking a steak out of the fridge works for thicker steaks (1.5"+), but it doesn't affect thin ones. For thin steaks, I put them in the freezer for 10-15mins before cooking them so I can get a nice crust without overcooking the center.
2. When Gordon talks about a nob of butter, look at what he put in his pan afterwards. Nob of butter = 1/2-2/3's of a cup. Those steaks are in 1/2" of grease when Gordon starts basting them.
Taking a steak out for 20 mins is only going to give you about a degree and a half difference in temp before it goes on the fire. 2 hrs and you've gained about 10 degrees.
Nice tip in regards to thickness. Makes perfect sense.
I'm surprised they didn't say to finish some steaks in the oven if they're too thick as well. (Maybe that's totally wrong?)
He did clarify what he meant about testing the steak. "Lightly bounce" you can get a rough idea of how done the steak is by its reaction. My dad's steaks are ALWAYS perfectly med rare and that's how he does it. Not by his arms but by the give of the meat.
He was a carpenter, so his arms are pretty hard, but his steaks are perfect.
And here I was, going to pay for a masterclass. I've learned so much from this video I cannot express how much of a resource your channel is. One day, I'm going to make steaks as well as you!
Dr. Mike “Chest compressions, chest compressions, chest compressions!”
Guga “Thermometer, thermometer, thermometer!”
Instead of olive oil, you can use some grass-fed tallow. It has a high smoking point, won't easily burn, and adds incredible flavor.
As a fan of Guga, someone might say I am not impartial. But for anything steak-related, I will trust Guga with my life without even a blink of an eye.
So how many Michelin stars does he have? How many restaurants?
@@timthompson8297 you dont e even need to be a Cook to own a michelin star restaurant
@@platinumknight1 Isn't that the whole reason why Gordon owns alot of them though?
@@platinumknight1 what does owning have to do with cooking at an extremely high level? STFU.
@@timthompson8297 Michelin stars are like the Oscars... completely a popularity contest, and not about substance.
Guga seems like the guy to bring the most obscure yet amazing beer to a barbeque
Lol what?! 😂
fact
The label won’t even be in English
I love how he said 10 minutes when Gordon very clearly said 20
One tip I'm surprised they didn't mention is cutting the steak against its natural grain. Makes it much easier to chew. Especially if it's not a high quality steak!
I love what you’re saying about the whole touching of the hand/arm for the feel of doneness. I have very boney arms in that spot, so that’d be a petrified steak😆. I’ve heard of the other method of using the squishy part of the hand just below the thumb in different stages from firm (making a tight fist) to relaxing the hand completely that softens that area and that makes a little more sense with doneness but it won’t kill you to pull out the thermometer.
well my chef would have killed me xD sticking anything in a steak whas a no go ... like for real .... the juices would run out of the holes ... at least that is how we learned it...
@@ebilknub7308 Sure the juices would run outta the holes, but if you need a thermometer to get to where you need to be, that's just the way it is. I'd rather a customer see a bit of myoglobin than send back the steak bc it wasn't cooked right b
@@dreugh424 I think he means more like... they were taught that way, the same way they were taught not to cut the steak too soon.
@@user-qe1ys4vj2d Doesn't matter imo, your eyes aren't thermometers. If you don't check the temps of steaks you cook, how are you supposed to develop a feel for it?
@@dreugh424 I also think its a matter of perspective... In restaurants where they are cooked en masse, the chef probably doesnt have a thermometer for ever single steak. So if Gordon gives the advice of the hand, and if Chefs want to avoid cutting it prematurely or sticking a thermoter in it, it makes sense, imo.
One thing to possibly consider is that the room temperature in restaurant kitchens is probably higher than at a persons home, so removing for 10-20 minutes may actually have an effect in a restaurant kitchen. That's my theory anyways.
Yeah, you can't leave things like cheese out in a restaurant kitchen for very long. Starts to soften quite a bit and begins to melt within 20 minutes give or take during summer.
Guga ROCKS! Thanks for the tips! I’m learning to cook!
Concerning the fridge thing, especially with thin steaks, I like to pull them straight from the fridge and into a hot pan. That ensures you can get a good crust without cooking it through. You can always cook it more at a lower temperature to achieve desired doneness.
This is def true. One of the most painful things about thin or cheap steaks is by the time you get a crust, the meat is already well-done. This tip is pretty legit!
@@kbkb4284 could reverse sear it
@@doubletapthatdotty4597 With reverse sear you're still dealing with a thin steak which is done so any further cooking will get you a well done not a done well steak. Reverse sear works best for thick meaty cuts not the skinny pancake ones.
REPRESENTANDO NÓS COM ESSE GUARANÁ NA MESA KKKKKKKKKKKKKKKK TE AMO GUGA
Olive oil is perfectly fine for pan frying and does not have a low smoke point (in fact, it's higher than grapeseed oil). It's extra virgin olive oil that you want to avoid, which DOES have a low smoke point. I think people often just assume "extra virgin" any time someone talks about olive oil.
This is correct. EVOO is the one you really have to watch out for. Still, there are better choices.
because "extra virgin" tends to be the only actual olive oil without other oils being mixed in
The thing about Guga compared to other cooking channels, He WILL NOT tell you something unless he is sure. If Guga is asked a question he doesnt know he does an experiment. Even professional chefs like Ramsey will just follow something because they assume it is correct, but Guga goes the extra mile of double checking his own beliefs and making sure everything he passes on is not only actually true, but that he has proven what he is saying is the truth as well.
Gordon is giving his advice based off his experience not random things he heard. He has over 30 years of cooking open and ran over 50 restaurants and cooked and expedited 1000s.
This, very much this. Guga’s level of expertise went from total beginner novice to steak master in a matter of 4-5 years, specifically as a result of all his experimenting and trying new ideas. That’s how you truly learn and grow. I’ve been watching him from the very beginning.
My man talking like gordon is a chef for olive garden and not one of the best chefs in the world that has innovated and tried many different recipes and techniques.
Except his pepper experiment, comparison of whole peppercorns with ground pepper is not a fair one.
thats why we love GUGA
Letting your steak rest is definitely complicated, because just putting a steak on a plate that is at room temperature will so quickly cool it. This is why fancy restaurants have hot plates, this is the main reason.
Almost any steak you ever eat normally is always best at first bite, but cool so fast in a plate that you never get to eat it optimally throughout.
I don’t like food that burns my mouth
I wrap my steaks in aluminum foil to rest them. They stay warmer longer, and you get a shot of juices to drink down as an appetizer.
Also when restaurants cook steak, if the steak has been resting awhile because the guests are still on entrees you can throw it in the oven after it's rested and give it a quick kiss on the grill to reheat it
I'm dying to see Gordon reacting to this
Mad respect for both of these chefs. Guga isn’t afraid to fail an experiment occasionally in pursuit of pushing the limits of tradition and dispelling some traditional myths. Gordon has a traditional and proven method. It’s wonderful to see such knowledge shared. I’ve learned a ton from both.
Honestly, I’m a bit surprised you didn’t take a single opportunity to call him a donut
A Guga steak is on my bucket list. Not Guga style but a steak actually cooked by “The Man” himself.
Yeah good luck
Great BL item! Hope you get to check that one off.
Lol I like how guga still respects Gordon's knowledge
I think if he really wanted to take Gordon down, he would look through his earlier hamburger (meatloaf :P) recipes
@@tankbuggeru or that recent "grilled cheese" video
Meow Meow is how you say cat affectionately in Cantonese. :) Surprised Gordon didn't sear the fat strip first too.
Yes, thank you @Guga. No one ever seems to say this. Everyone always uses some oil to start, but if you just get the pan ripping hot and press the fat cap down you will both get enough lubrication in the pan to cook the steak AND you'll cook the fat. I also like to make little lacerations in the fat cap so the heat cooks through the fat even further. Also, always need to coat the fat cap with the salt, pepper (and in your case garlic powder) also!
Of course this only works for steaks that actually HAVE a fat cap. Some, like a filet mignon, you'll just have to use oil to start. But the take away being "use a different oil" is fine by me.
I trim a bit of fat and put it in a pan on a low heat to render some oil out of it then take it out and crank up the heat until that beef fat smokes
I want to see more reaction videos to insane recipes and unusual foods!
I might cook a steak once every other month. I BBQ about the same (brisket or ribs, low and slow for 8-16 hours). A thermometer is essential! I used to own a commercial kitchen and could tell by look, feel, and smell when the meat was cooked to perfection. I am out of practice. Use the thermometer. It is your friend.
A UA-camr is Judging a Professional Chef and the people are following UA-camr rather following Professional Chef. What type of world we are living in.
He absolutely overcooked. He didn't turn the heat down. They were well done.
What? If you don't turn the heat down your steaks will be burnt on the outside and raw on the inside.
Wtf 🤣 that’s not how it works
Explain how a steak gets well done.
“He is a 3 Michelin star chef!”…. Uhhh, he’s a 17 star Michelin Chef 😅
Not quite how it works...
Came to say this. 😂
@@g8tr80 while 17 is the number he’s had overall, he still is currently holding 7. Can we land on 7 Michelin star chef 😂
@@JoeRhodes. But thats from multiple restaurants he owns, you can get a maximum of 3 for a restaurant. He can't exactly be at all of them at once. Also michelin star rates the restaurant overall not the chef, something like AA rosette is used to measure a chefs skills
@@g8tr80 no he can’t be at all of them, but he created the menu for all of them, staffed all of them, trained all of them, and created the feel and ambiance of all of them. One person doesn’t get so many by coincidence 😂
I think the time for Guga to open his own steakhouse has arrived
That only works if you intend to be in the kitchen. You either cook it or have someone else do it for you. Or you just become the guy that sprinkles some salt over his forearm along with his hair.
@@bravobrk I don't know if I completely agree, but I'm not going to argue with anyone making fun of 'the douche we will not name' 😁
I mean "savagely" is a pretty strong word for this video... This was more of an intellectual conversation between 2 chefs than criticism.