@@thomasshelby1890 Only if you get to eat some after smelling them all afternoon. If Guga is cooking steaks on the other side of the fence all the time but doesn't share...
Unless, his neighbor is Project Farm conducting an experiment "Can you use Beef Tallow as engine oil for your lawnmower?" He's already done one with Bacon Grease and that worked Ah-mazing!
I believe due to the fact that the pepper flakes are adhering to the steaks during the sear, the heat does not only increase the temperature of the pepper, but of the steak as well. This means that even if the pepper alone burns after 2 min, it'll take much longer for it to burn on the steak as heat is drawn into the steak as well. This prevents the pepper's temperature from reaching the burning temperature. This is similar in concept to trying to pop a water balloon by burning it.
Also the fat and oil will emulsify it and cause it to be able to cook for longer, not burn. This is even true when cooking other items such as garlic or onions for dishes, the oil is key for making it able to cook longer, without it it would just burn. It would be good to see what happened and differences if he cooked the peppercorns in oil too.
I agree. I also think he could have tested more thoroughly for the folks that sear differently. I suspect a sear using broiler / IR / indirect heat might result in a higher temperature of the pepper.
Dam. Not first but what’s up big fan I would like to be a chef when I’m older after perusing a different career first so I can go to school and open my own restaurant
I think because these steaks have been cooked in the sous vide, the amount of searing time means less chance of burning the pepper. Cooking without the sous vide will mean longer time in the pan which might burn the pepper and cause that bitterness. I wonder what happens to pepper on the grill... do you think the flames will burn the pepper, Guga?
I don’t even think fully pan seared steaks last long enough in the pan for pepper to burn. Unless maybe you’re going for a well done steak. I always pepper before because I like a less pronounced pepper taste, and have never noticed a difference. But again, I’m cooking medium rare.
@@joelman1989 depends on the pan temperature, I'd wager. If it can singe the meat, I'm assuming it can burn the pepper. For me, doneness depends on the cut -- rare for low-fat cuts like the filet mignon, and medium rare for high-fat cuts like ribeyes.
Hi Guga, great video, and very scientific approach as always. Just a brief comment, the compounds that give the beautiful pepper flavour (e.g. piperine one of those) are liposoluble. This actually means that even if you have used the same amount of pepper for all the steaks, during the sauté process some of these compounds will be dissolved in oil and partially lost, while on the other hand this will help to homogeneously distribute the compounds all over the steak. This won't happen if you add pepper on the steak just before serving it. Therefore, although it's rational to consider that some thermal decomposition will occur, the amount of pepper will effectively be more on the last steak compared to the previous two and this must be taken into account (it's sensible that the last steak tastes more peppery). I would be happy to eat all of them by the way! Till next video!
Cooked pepper tastes different than fresh pepper, just like anything else. For me, I do both before and after the sear to really get the balance I like. I'll use both fresh and roasted garlic in my cooking, too. Same concept: If you're only using fresh stuff, you're limited by its pungency and can't get as much flavor without being overwhelmingly hot.
Good technique. I do something similar when i'm cooking for instance breakfast potatoes, reserving some of the garlic and onions for part way through the cook. The early onions are soft and sweet and the garlic deeper flavored and mellow. The later onions are brighter and have more texture and the garlic stronger. Having all of that together adds some nice complexity to the dish.
I've been a chef for 27 years and worked in NYC most posh Restaurants. First you I'd start my steak on a high setting. After both sides are browned reduce heat depending on the thickness. I always pepper my steak before it goes into the pan. The oils from the pepper come out in the oil, and you get this aroma of fresh cracked pepper. The taste of toasted pepper on a perfectly seared steak. Always pepper your steak before it mellows any capsaicin in the pepper so it's not so hot to eat. You'll love the flavor.
I think the whole “pepper will burn” thing started with Alton brown. He did that when he made a cave man style steak. Any other time he cooks he will pepper before. I always pepper before.
There are two things going on. 1. The pepper is absorbing some moisture from the steak, which slows down the burning reaction. 2. The steak itself is absorbing a lot of the heat, so the pepper is less hot than when you fried the peppercorns by themselves.
i don't know how he didn't think he needed to test that as well. the garlic powder almost certainly burns before the pepper does. i guess that'll be next week's video.
From what I understand, the actual issue with cooking pepper (i.e. Add before ANY heat) is that the peppercorn oil will vaporize. This happens naturally at room temp too, so heating pepper will only make u lose this oil to an extent. The only thing this effects is the level of spiciness, that is to say the intensity of flavor rather than the flavor profile.
I want them to play the sear music when I’m cremated (I didn’t come up with this comment but I always laugh when hearing the searing music due to the OP)
Using different paper towels and % by mass is some of the reasons why I love this channel. Nice to see someone doing experiments like this properly and not just some click bait like most youtubers do
"Pepper burns", that's what they told me, a very long time ago and i kept peppering at the end, until ... To my surprise i saw Gordon Ramsay peppering before putting the meat into the pan and he doesn't even sous vide.
Yeah, it's always like that. I was once told by some guy to not use olive oil in a pan. Then I saw Ramsay and other cooks using olive oil in pans and was like "whut?"
I think so too so I add a bit extra due to this. I also add a tiny bit in the end, not as if you are fully seasoning but to account for the lost ammount :)
I put my pepper on when the steaks are halfway cooked/seared. I usually start by searing in oil and then add my pepper together with butter halfway through.
Guga, do this experiment with the flame searing technique. I did a sous vide pork steak the other day and hit with a big torch and believe I burned the pepper before I got a good sear???? Keep the good work
My DIY Santa Maria Seasoning Rub! 5 T. Sea Salt 3 T. Garlic GRANULES-not powder 3 T. Fresh ground (fine) White Pepper 1 T. Fresh ground (medium) Black Pepper 1 T. Onion POWDER-not granules *optional-1/2 t. Cayenne Pepper or Red Pepper
@@joshiepooh If he would've used butter or oil, both of those would have actually started burning way before the pepper and they would also absorb much more of the heat. Yes, the pepper corn would have more contact surface for receiving heat, but the energy absorbtion of the oil would heavily outweigh this. This is also probably the reason, why the pepper doesn't actually burn while searing the steak: because the steaks absorb all the heat energy that would otherwise burn the pepper.
Pepper scorches at 450 F. Most people are not using sous vide to cook steak and using your grill, you will be exposing the pepper to temperatures over 450 F. for 3-4 mins. per side.
Freshly ground black pepper in a rough grain after sear is the ONLY way to season any steak imho. Especially if you like Chicago/Pittsburg steaks. Black pepper before sear always burns at a very high heat in my experience.
Probably true but not the point of an experiment. When you're testing something you need to remove as many variables as possible. Can't be putting a different amount of pepper on the last steak unless you can accurately weigh what was lost. But the results are clear, the pepper doesn't burn in normal cooking.
perhaps sear for 1:30 on side a , flip, pepper, 1:30 on number B side, pepper, flip to side A again, cook 30 seconds, then side b for 30 seconds. Give the pepper a little time to toast, but not the full 2 mintues.
I just wanna say I love*** both your UA-cam channels. I hope you keep coming out with interesting content. My thing is could you possibly do and updated version of the best sous vide machines?
I love they way my torch slightly burns the pepper when searing the meat. It’s not charred but nicely toasted and because I slow cook it doesn’t burn any more.
and then you see him grinding the pepper manually... so he exactly knows how much pepper he is using by eye.. he knows ist so much % of the weight of the steak :-)
Great video, I have been pondering when the best time to season is for awhile. Can you tell me what company makes the rack you used in the video? It looks much nicer than the one I recently purchased! Thanks
Tell visitors to your house who ask about your collection of knives, that the knives are not yours. Tell them that the knives belong to your cousin.... Norman Bates!
love your show ...suggestion: When I have friends over I will sous vide steak (or whatever) before my guests come over ( or i may sous vide and freeze for later and defrost) and that gives me a chance to visit and then I sear before I serve...can you try that experiment to see if it makes a difference...thanks
Anyone use longain (not sure of the spelling - no not longan fruit) peppercorns?? They’re soooo good. Unique and very aromatic. They look like tiny blank young pine cones.
I would never want to do the pepper after. The process of cooking mellows the flavor out in a good way. Raw freshly cracked pepper is too sharp and can detract from the steak
I use a sharp knife to slash-cut the dry surface 1/4" deep every 1/4" both sides. (lots of parallel cuts). I then rub salt, fresh ground black pepper and crushed garlic into the cuts, folding the meat to open the cuts. All the flavour is then below the surface. Wipe dry, brush with oil and sear. Add more pepper when cooked if required.
Unless you're absolutely coating the steak in a thin layer of pepper, you're fine. Any difference is in the mind, or unless you prefer a strong, freshly cracked pepper taste
I’m oldschool and salt and pepper before the grill and also I’ll never get into the souve water bath thing. My grandfather would take me to hunting camp and id disappear if I ever did some (Gay) $hit like that in his words. He’s passed now but my generation was Taking a bite of a deer liver fresh while skinning and dressing a deer still warm after kill. Souve is probably awesome but I like to keep In group preference traditions and cook on open flames while camping in the Rain style of life. Cheers from a Leftist Sewer Olympia WA
@@PacificNorthwest360 Wow. Congrats? Way to be closed minded and carry on the tradition of bigotry (your grandpa, idk about you) and ignorance. Edit:Why try something new? Tradition. But you use that phone tho. You are on the internet tho. 🤦♂️
@@firghteningtruth7173 Guess what soyman? Some people care about tradition. Also, its perfectly normal for a real man to be disgusted by homosexuality. Go cry somewhere else.
I like to pepper my steaks after because for one, some members of my family don't like pepper on steak (shocking I know) the second is I like the stronger fresher bite that gets dulled a bit when cooked. But I've never had it taste bitter or acrid then I cook to medium rare and do 2 minutes a side for searing so likely doesn't hit that 3 minute mark to cause burn. Steak is so amazing and great to see this experiment validate it doesn't affect the pepper much. Perhaps people who don't like medium rare and go for a well done steak may exceed that time and get the burned acrid effect.
I've watched a bunch of your videos. Thanks for the content... good stuff. Im an audio engineer for over 20 years. A few of your videos are clipping. You should dial back your gain a bit. It actually drives me nuts because it put's me right back at work reaching for the gain dial every time I watch. Thanks again for the content.
There’s supposed to be a non pepper seasoned steak so you can really examine the difference between the cooked pepper and the non seasoned and to know if the pepper flavor is gone or not
@@zengara11 but you cook it longer, I doubt it would burn but maybe some people cook their steaks to well done and burn it that way, if they do they deserve burned pepper
thank you for being scientific on the Pepper measurements! Long time viewer here - very much enjoying your learning and proofs - I knew you were great, but I admire your commitment to the continuity / viewers. Guga!!!!!! Time and weight. This is how we get real results
I use ground black pepper to marinate my steaks as the cracked/grinded pepper burns instantly when searing on a high heat with a cast iron pan. I grind fresh pepper on after cooking in the resting period
You torture your neighbors with the smell of steak. They mow the lawn during your video shoots. Payback, Guga. Paybacks.
Grumpy Grunt the smell of steak is never torture more like a treat 🤔
Doctor Kurwa torture as in making them jealous
@@thomasshelby1890 Only if you get to eat some after smelling them all afternoon. If Guga is cooking steaks on the other side of the fence all the time but doesn't share...
Unless, his neighbor is Project Farm conducting an experiment "Can you use Beef Tallow as engine oil for your lawnmower?"
He's already done one with Bacon Grease and that worked Ah-mazing!
Bro burning the pepper to a crisp and let the smell cover his entire garden is a good and evil revenge
I believe due to the fact that the pepper flakes are adhering to the steaks during the sear, the heat does not only increase the temperature of the pepper, but of the steak as well. This means that even if the pepper alone burns after 2 min, it'll take much longer for it to burn on the steak as heat is drawn into the steak as well. This prevents the pepper's temperature from reaching the burning temperature. This is similar in concept to trying to pop a water balloon by burning it.
I love this answer and the analogy. It makes a lot of sense.
Also the fat and oil will emulsify it and cause it to be able to cook for longer, not burn. This is even true when cooking other items such as garlic or onions for dishes, the oil is key for making it able to cook longer, without it it would just burn. It would be good to see what happened and differences if he cooked the peppercorns in oil too.
all of your replies are smart, u make me proud ;)
also note that the sear guga is putting on is a lot stronger than most would in other countries around the world
I agree. I also think he could have tested more thoroughly for the folks that sear differently.
I suspect a sear using broiler / IR / indirect heat might result in a higher temperature of the pepper.
The pepper shouldn’t burn as fast because its wet from the meat’s natural moisture.
M o i s t e r
Moist
Dam. Not first but what’s up big fan I would like to be a chef when I’m older after perusing a different career first so I can go to school and open my own restaurant
he also tested the pepper in a dry pan instead of a pan with oil
Moister, than an oyster 🤣
Imagine if the neighbor has a mowing channel, like they're both just filming at the same time.
🤣🤣🤣🤣 facts .. Best comment ever... His neighbor like I wake up early and cut the lawn like this... Mean while guga in there cooking steaks n shit 🤣🤣🤣🤣
Fucken A 🤣🤣🤣
@@skinie26 *siiiip*
His Neighbour is @LawnTips
Mow everything
I think because these steaks have been cooked in the sous vide, the amount of searing time means less chance of burning the pepper. Cooking without the sous vide will mean longer time in the pan which might burn the pepper and cause that bitterness.
I wonder what happens to pepper on the grill... do you think the flames will burn the pepper, Guga?
I don’t even think fully pan seared steaks last long enough in the pan for pepper to burn. Unless maybe you’re going for a well done steak. I always pepper before because I like a less pronounced pepper taste, and have never noticed a difference. But again, I’m cooking medium rare.
@@joelman1989 depends on the pan temperature, I'd wager. If it can singe the meat, I'm assuming it can burn the pepper. For me, doneness depends on the cut -- rare for low-fat cuts like the filet mignon, and medium rare for high-fat cuts like ribeyes.
"I dry aged my neighbors lawn mower for 30 days.... and this is what happened..." need this video next kthx.
"I dry aged my relatives for 30 days...and this is what happened..." * censured video *
" I sous vide my neighbors lawn mower for 3 hours " ....
Rember to remove the outside
lets dew et
I know it doesn't look good now, but watch this
Let's toast the pepper corns and grind/crush them after searing the meat for a flavor explosion.
Very good experiment, thank you Guga!
I wonder what smoking the pepper, salt and garlic powder would add to this.
Yes, my very thought
Julien Napoli agreed
@@gregmay9097 YUM, is what....
Greg May YES.
Hi Guga, great video, and very scientific approach as always. Just a brief comment, the compounds that give the beautiful pepper flavour (e.g. piperine one of those) are liposoluble. This actually means that even if you have used the same amount of pepper for all the steaks, during the sauté process some of these compounds will be dissolved in oil and partially lost, while on the other hand this will help to homogeneously distribute the compounds all over the steak. This won't happen if you add pepper on the steak just before serving it. Therefore, although it's rational to consider that some thermal decomposition will occur, the amount of pepper will effectively be more on the last steak compared to the previous two and this must be taken into account (it's sensible that the last steak tastes more peppery). I would be happy to eat all of them by the way! Till next video!
💯💯💯🙌🙌🙌 FTW! Best comment! Raw pepper, raw onion, or raw garlic IS A BUST! Must be cooked
Cooked pepper tastes different than fresh pepper, just like anything else. For me, I do both before and after the sear to really get the balance I like.
I'll use both fresh and roasted garlic in my cooking, too. Same concept: If you're only using fresh stuff, you're limited by its pungency and can't get as much flavor without being overwhelmingly hot.
Good technique. I do something similar when i'm cooking for instance breakfast potatoes, reserving some of the garlic and onions for part way through the cook. The early onions are soft and sweet and the garlic deeper flavored and mellow. The later onions are brighter and have more texture and the garlic stronger. Having all of that together adds some nice complexity to the dish.
Unpopular opinion: when guga pan sears the steak, it looks better then when he uses the heat gun...
Popular opinion unless he finds a way to make a butter flamethrower
I'll take pan-seared steak over grilled/heat gun steak anytime
@@ham856 some might take that as a challenger.
and even i can see how it would be possible.
just attack a spray underneath that sprays fluid butter XD
Agree. Pan seared adds a lil somthing-something.😋😍
Absolutely
Guga: Apparently my neighbour has decided to mow the lawn right now so I apologise
*Sam The Cooking Guy has entered the chat*
Comment of the day! haha
Sam is a steakossexual, I like him and his passion for red meat.
😂😂😂
Euan Kininmonth lolol thinkin the same thing
ASTRO
I've been a chef for 27 years and worked in NYC most posh Restaurants. First you I'd start my steak on a high setting. After both sides are browned reduce heat depending on the thickness. I always pepper my steak before it goes into the pan. The oils from the pepper come out in the oil, and you get this aroma of fresh cracked pepper. The taste of toasted pepper on a perfectly seared steak. Always pepper your steak before it mellows any capsaicin in the pepper so it's not so hot to eat. You'll love the flavor.
I think the whole “pepper will burn” thing started with Alton brown. He did that when he made a cave man style steak. Any other time he cooks he will pepper before. I always pepper before.
I think Alton Brown has a recipe for steak au poivre.
Even Gordon Ramsey peppers before ;D
Anything burns you just need to know when it losses all it’s best qualities
No wonder people hate Alton Brown
Always pepper after! A cook never add the pepper before. (If you gonna
roast it)
Guga: “My whole studio stinked.” 🤣🤣 I love this channel so much. Even the mistakes are awesome.
Tell your neighbor to stop mowing the lawn and try these steaks
He’s tenderising the grass for the cows
Neighbour is just mad that Guga always eats nice steak but never offer them any.
@@EnycmaPie can't blame him tbh
I rather sound proof my house to be honest.
He shouldve said, "I know my yard doesn't look that good now, but watch thissss!!
The pepper is burnt in a dry pan, but the steak and pepper are seared in oil.
There are two things going on.
1. The pepper is absorbing some moisture from the steak, which slows down the burning reaction.
2. The steak itself is absorbing a lot of the heat, so the pepper is less hot than when you fried the peppercorns by themselves.
The oil that he’s searing with will coat the pepper and avoids some of the burning as well
@@rantes100 So in conclusion, no big deal to pepper before!
Knife seller: What knife are you going to buy sir?
Guga: Yes
Those are all shun knives O_O that must be the entire collection.
👍⭐️Knife Goals: A wall of knives💝
Dexter Morgan would like to know his location
@@arsoncrafts136 A knife is to meat as the lighter is to the cigar.
Why all the knives?
Good one! I wish we'd had a no-pepper-at-all control steak. Then we'd know if adding pepper early in the cook has any impact at all.
“I know they don’t look that good now, but watch this...”
Proceeds to playing pawn stars music
Caleb Cruz pawn?
Beepboopbop3 the show?
*Serves A5 wagyu picanha*
Pawn Stars: most I can do is a nickel and some buttons
Veronica Lepe Oh ok thanks for telling me
Michael 😂💀💀💀💀
Won't the garlic burn too? I add garlic and pepper butter after searing.
I like the flavour of burnt black pepper but I hate the flavour of burnt garlic powder
i don't know how he didn't think he needed to test that as well. the garlic powder almost certainly burns before the pepper does. i guess that'll be next week's video.
From what I understand, the actual issue with cooking pepper (i.e. Add before ANY heat) is that the peppercorn oil will vaporize. This happens naturally at room temp too, so heating pepper will only make u lose this oil to an extent. The only thing this effects is the level of spiciness, that is to say the intensity of flavor rather than the flavor profile.
I want them to play the sear music when I’m cremated
(I didn’t come up with this comment but I always laugh when hearing the searing music due to the OP)
😂😂
Get Guga to give the eulogy at your cremation. He will say "I know he don't look that good right now, but watch this!" ;)
@@stefanl5183hahaha medium rare human asss 😂
Using different paper towels and % by mass is some of the reasons why I love this channel. Nice to see someone doing experiments like this properly and not just some click bait like most youtubers do
Next video: *Why I season my pepper and not my steak*
That's Adam regusea
ɹǝdɐǝᴚ it’s a joke smh 🤦♂️
SƠN TÙNG EM EM EM TI PÍ stupid joke tbh
Stfu all of you
Food nerds
"Pepper burns", that's what they told me, a very long time ago and i kept peppering at the end, until ...
To my surprise i saw Gordon Ramsay peppering before putting the meat into the pan and he doesn't even sous vide.
Yeah, it's always like that.
I was once told by some guy to not use olive oil in a pan. Then I saw Ramsay and other cooks using olive oil in pans and was like "whut?"
Gordon Ramsay's way of doing steak is delish. Of course, Letterkenny's "How to Cook a Steak" is best. But I don't have a bbq. :(
adding oliveoil to pasta water, searing meat at high heat with olive oil etc. etc. that fact that his name is G Ramsay doesn't mean he's always right.
W H he’s mostly always right tho
@@wh9462 No, but he DID get 3 stars. So, somebody else thought that he's sufficiently right.
The Legend, the Samurai is back!!
I wonder if you can do this same experiment on Guga Foods, if the searing with charcoal burns the pepper or not?
I love a nice pepper crust on a prime rib end cut so I'd probably like the 3rd steak best too.
Would love to see this experiment on your other channel... when steaks are on the BBQ or pan for longer than 3 minutes.
Don't wait 3 minutes, change the side every, 2 minutes, but twice
You shouldn't have the steak for more than 2 or 4 minutes per side on the BBQ.
I appreciate the work you put in even the small details like measuring the pepper, hats off to you man you are a great creator
With that being said....!
Damn Sam always looks happy to be fed!
The guy in the middle reminds me of Goldberg from The mighty ducks. 🤣
Goldberg was the funniest in dat ducks movies
The actor got arrested look it up
Goldberg is a method head in yuba city
I thought he looked like Seth Rogan lol
Goldberg looks like he’s 70 years old because of all the meth he smokes.
this needs to be tried again on a grill
bevoburn facts
The grill would probably burn the pepper. Sous Vide then sear keeps lets the pepper only be on the steak for as little time as possible.
No a grill does not burn pepper. Its delicious on a grill
Pointless.
@@MrAlwaysRight what do u mean pointless????🤣🤣🤣🤣🤣😝😝😝🤷♀️🤷♀️🤦♀️🤦♀️
This is why he seasons his cutting board, NOT his steak.
Season your KNIFE not your steak
Friendly Neighborhood Spider Season your cow, NOT your knife
Season the ground to which a tree will grow
Chop the tree and you will get a seasoned cutting board
Season yourself not the knife
season the toilet, not the steak.
Minerals(salt) melt with heat, organics(pepper/garlic) burn. That said, I still garlic my steaks before they go in the bag.
you take this to whole another level. I'm definitely going to add the pepper AFTER searing. Thank you.
You loose a lot of pepper during the cooking process so the 1% ratio is likely way too much
That's the point, though. He only wanted one variable in the experiment, to see how a steak changes based on when the pepper is added.
This should have been factored in. Of course they’ll taste a lot more pepper because there is 0 loss of pepper in the third case. Great point.
Season to taste, that fresh pepper steak, had to much fresh pepper, would like to see the same test,
with less fresh pepper.
I think so too so I add a bit extra due to this. I also add a tiny bit in the end, not as if you are fully seasoning but to account for the lost ammount :)
You are so right!
I put my pepper on when the steaks are halfway cooked/seared. I usually start by searing in oil and then add my pepper together with butter halfway through.
"My whole studio still stinked" i love how you talk your videos are always top quality
Guga, do this experiment with the flame searing technique. I did a sous vide pork steak the other day and hit with a big torch and believe I burned the pepper before I got a good sear???? Keep the good work
Waiting for the “I seasoned my neighbours lawn mower and this is what happened” video
wrong channel bud
My DIY Santa Maria Seasoning Rub!
5 T. Sea Salt
3 T. Garlic GRANULES-not powder
3 T. Fresh ground (fine) White Pepper
1 T. Fresh ground (medium) Black Pepper
1 T. Onion POWDER-not granules
*optional-1/2 t. Cayenne Pepper or Red Pepper
I know his grass doesn’t look that good right now
But watch this!
Best
Always love how seriously you take all those experiments Guga, great video as usual!
I'd argue that straight flames and heat from charcoal would have a better chance of burning that pepper and creating that off flavor
He'd also have burnt the pepper in his test quicker if there was butter or oil...
@@joshiepooh If he would've used butter or oil, both of those would have actually started burning way before the pepper and they would also absorb much more of the heat. Yes, the pepper corn would have more contact surface for receiving heat, but the energy absorbtion of the oil would heavily outweigh this.
This is also probably the reason, why the pepper doesn't actually burn while searing the steak: because the steaks absorb all the heat energy that would otherwise burn the pepper.
I sear over charcoal (1min per side, twice per side) and have never had a burnt\bitter taste.
@@goldenretrogames See, to me, char or blackening is very bitter in and of itself, and isn't something I enjoy. (I'm a bitter hypertaster, though.)
This was pretty cool and very informative, but that wall.... all those knives! Almost brought me to tears of how beautifull that is!
maybe if the searing part wasn’t done on Oil but directly on the frill or by using any of the torches or flamethrowers will be a better test
Pepper scorches at 450 F. Most people are not using sous vide to cook steak and using your grill, you will be exposing the pepper to temperatures over 450 F. for 3-4 mins. per side.
Sam is so fun man, you gotta invite him over more frequently, haha
Bernardo Fiedler omg yes I definitely agree, he’s so adorable!
Ya I definitely prefer Sam over Angel. Sam can actually describe the food better then Him
I like how you took into account the preparation by doing the same thing for each steak. That's why I follow you. Good work!!!
That's interesting. I absolutely love peppercorn seasoning. So for the best flavor for me I should add it at the end.
Love the openness of Guga, you just know he has such an open mind when I comes to cooking and flavour.
These experiments are brilliant!
Honestly, I'm not even here for the actual advice, I'm here for the delicious food
Im here for guga!
actually
Freshly ground black pepper in a rough grain after sear is the ONLY way to season any steak imho. Especially if you like Chicago/Pittsburg steaks. Black pepper before sear always burns at a very high heat in my experience.
Anybody else start salivating when that searing music plays?
Dude named Pavlov is laughing his ass off at you.... :P
@@RICDirector he mentioned salivating and you thought of Pavlov. Looks like you got pavlov'd too
@@DougSalad the classic Shyamalan twist.
@@RICDirector that was the idea. Haha
Hi...as a French Trained chef I was taught season first with salt and white pepper...season with black pepper after cooking...
Cheers
Geof
The amount of pepper on the last one was significantly higher because most of the pepper comes off while cooking
Probably true but not the point of an experiment. When you're testing something you need to remove as many variables as possible. Can't be putting a different amount of pepper on the last steak unless you can accurately weigh what was lost. But the results are clear, the pepper doesn't burn in normal cooking.
Whoever is in charge of the videography is amazingly good, love the vids homie
Damn Sam really knows his steak i love how he isnt pretentious but at the same time very on point on his assestment.
perhaps sear for 1:30 on side a , flip, pepper, 1:30 on number B side, pepper, flip to side A again, cook 30 seconds, then side b for 30 seconds. Give the pepper a little time to toast, but not the full 2 mintues.
Adam Ragusea- "why I season my stove instead of my steak"
I just wanna say I love*** both your UA-cam channels. I hope you keep coming out with interesting content. My thing is could you possibly do and updated version of the best sous vide machines?
I think pepper burns when grilling way more them pan searing
I love they way my torch slightly burns the pepper when searing the meat. It’s not charred but nicely toasted and because I slow cook it doesn’t burn any more.
and then you see him grinding the pepper manually... so he exactly knows how much pepper he is using by eye.. he knows ist so much % of the weight of the steak :-)
Great video, I have been pondering when the best time to season is for awhile. Can you tell me what company makes the rack you used in the video? It looks much nicer than the one I recently purchased!
Thanks
3:43 now, that's a lot of knives.
Tell visitors to your house who ask about your collection of knives, that the knives are not yours. Tell them that the knives belong to your cousin.... Norman Bates!
love your show ...suggestion: When I have friends over I will sous vide steak (or whatever) before my guests come over ( or i may sous vide and freeze for later and defrost) and that gives me a chance to visit and then I sear before I serve...can you try that experiment to see if it makes a difference...thanks
Peppering after you cook is a solution in search of a problem.
I like both. Toasted pepper and fresh cracked both add their own character.
You dont neccesarily have to have a problem to improve something
Meaning it's like trying to solve a problem that doesn't exist right?
Great experiment, Guga! I’ve always peppered my steak before cooking, and regardless of the cooking method, I’ve never tasted burned pepper.
You ever think of trying comparison between a Bison Ribeye vs prime or even wagyu A5?
Anyone use longain (not sure of the spelling - no not longan fruit) peppercorns?? They’re soooo good. Unique and very aromatic. They look like tiny blank young pine cones.
I would never want to do the pepper after. The process of cooking mellows the flavor out in a good way. Raw freshly cracked pepper is too sharp and can detract from the steak
pepper after if you use white pepper. Black pepper can be too harsh.
I use a sharp knife to slash-cut the dry surface 1/4" deep every 1/4" both sides. (lots of parallel cuts). I then rub salt, fresh ground black pepper and crushed garlic into the cuts, folding the meat to open the cuts. All the flavour is then below the surface. Wipe dry, brush with oil and sear. Add more pepper when cooked if required.
Even when I grill, I've never tasted burnt pepper on my food.
Unless you're absolutely coating the steak in a thin layer of pepper, you're fine. Any difference is in the mind, or unless you prefer a strong, freshly cracked pepper taste
I’m oldschool and salt and pepper before the grill and also I’ll never get into the souve water bath thing. My grandfather would take me to hunting camp and id disappear if I ever did some (Gay) $hit like that in his words. He’s passed now but my generation was Taking a bite of a deer liver fresh while skinning and dressing a deer still warm after kill.
Souve is probably awesome but I like to keep In group preference traditions and cook on open flames while camping in the Rain style of life.
Cheers from a Leftist Sewer
Olympia WA
@@PacificNorthwest360 Wow. Congrats?
Way to be closed minded and carry on the tradition of bigotry (your grandpa, idk about you) and ignorance.
Edit:Why try something new? Tradition.
But you use that phone tho. You are on the internet tho.
🤦♂️
Firghtening Truth
I 100% agree with you, I’m not fond of liberals either.
Cheers to you and your family
Olympia WA
@@firghteningtruth7173 Guess what soyman? Some people care about tradition. Also, its perfectly normal for a real man to be disgusted by homosexuality. Go cry somewhere else.
The precision on the amount of pepper is an appreciated layer of detail
I do both before and after!!!!!!
I like to pepper my steaks after because for one, some members of my family don't like pepper on steak (shocking I know) the second is I like the stronger fresher bite that gets dulled a bit when cooked. But I've never had it taste bitter or acrid then I cook to medium rare and do 2 minutes a side for searing so likely doesn't hit that 3 minute mark to cause burn. Steak is so amazing and great to see this experiment validate it doesn't affect the pepper much. Perhaps people who don't like medium rare and go for a well done steak may exceed that time and get the burned acrid effect.
Guga i think your microphone input is too high. I can hear distortion when you're talking live to the camera
Dude, I just started following you a few weeks ago. This is going to be the best barbeque season ever!!!
Best way to use pepper: Before sous vide, before searing, and after searing, and after slicing... and then some more ...
And some extra salt at the end too 😜
Great information. Thanks, Guga!
Archer:”Because without peppercorns, it’s not steak au poivre. It can’t be. By like, definition.”
I've watched a bunch of your videos. Thanks for the content... good stuff. Im an audio engineer for over 20 years. A few of your videos are clipping. You should dial back your gain a bit. It actually drives me nuts because it put's me right back at work reaching for the gain dial every time I watch. Thanks again for the content.
There’s supposed to be a non pepper seasoned steak so you can really examine the difference between the cooked pepper and the non seasoned and to know if the pepper flavor is gone or not
They chose not to have a control this time bro it’s whatever
This is really helpful actually - Tks man and keep up the great work!
what if you didnt sous vide? I think that is the problem since most "common" ppl just cook it on the pan or grill..
Wouldnt it just have more water in the texture= harder for the pepper to burn?
@@zengara11 but you cook it longer, I doubt it would burn but maybe some people cook their steaks to well done and burn it that way, if they do they deserve burned pepper
Hey Guga, would love an experiment where you test your dry-aged meat vs a providers dry-aged meat. ie home dry-aging vs professional environment
2:53 “Salt and garlic pepper.” Right.
Obviously a mistake
@@Derp___ Yeah, I'm sure he meant garlic powder
thank you for being scientific on the Pepper measurements! Long time viewer here - very much enjoying your learning and proofs - I knew you were great, but I admire your commitment to the continuity / viewers. Guga!!!!!! Time and weight. This is how we get real results
I have liked this 47 seconds in, because I feel Guga speaks the truth, always.
I use ground black pepper to marinate my steaks as the cracked/grinded pepper burns instantly when searing on a high heat with a cast iron pan. I grind fresh pepper on after cooking in the resting period
I love when Guga says "wundaful"
Im always watching these video. Either i have a better idea or i get ideas or i add my own on top of ur exciting recipe . Thank you
A single paper towel for each steak !!!! He's wealthy
in my family pepper is like a garnish... sprinkle it on top of the food and let the hot steak release the pepper taste
How would you rate the steaks at Whole Foods? I know that buying steaks at local butcher shops is usually better, but am curious.
Real720 They are fantastic
Good video Guga, I never believed the pepper burns if used before, experience told me otherwise... I often add pepper afterwards as well.
How many times he said “with all that being said”
Please try Glass jar vs Plastic bag sous vide experiment!