Home Cook vs EXPENSIVE Steakhouse, Who's BEST?
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- Опубліковано 7 лип 2021
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Can an Home cook make a steak better than a very expensive steakhouse at home? Today I put my skills with sous vide against Ruth Steak House!
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I cooked it for 2hrs @ (135°F / 57°C)
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* Bone in Ribeye by Grand Western Steaks
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#Steak #Recipe #SousVide - Розваги
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Hey Mr. Guga, how about some compound butter on some Chamorro BBQ ribs and a side of red rice!
Hey guga if you really want to save time cooking down spinach just boil a kettle and pour boiling water over the spinach in a strainer wilted spinach in 20 seconds
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
9 months of commenting on every video! GO GUGA GO! GO GUGA GO!
Hey Guga, I really enjoy your channel and have a request: I was thinking of freezing sous vide steaks after the waterbath to have them super fast (microwave) ready for grilling. Could you make some testing? Would be super interesting! Kind regards from Austria!
Would you mind doing a video testing how your homemade MSG works with a sous vide cook? I saw the other channel one but that doesn't mean it will have the same effect in a vacuum bath. Thanks.
I cooked for a Michelin starred Master Chef for 6 1/2 years, or until I got pushed aside by the amazing young talent that was surrounding me. Subsequently, I gave it up and hadn’t cooked for a number of years. I happened across your channel, and you fellas have single handedly reinvigorated my passion for all things culinary. Thank you for that. I dig the way you come across, your candor and expertise without sounding boastful. Very well put together and fun content. Cheers fellas, and thanks again.
Ruth's Chris hates him for this one trick:
*Cooks food properly*
ok
The best clickbait title 😂
@@BigBoiBleu I mean I've been to Ruth's Chris, and I have to say my steaks are better lol. Not because I'm anything special, they just weren't that great. A cheaper steakhouse like Texas Roadhouse or Longhorn does a much better job for far less money.
@isodoubIet I don't eat meat but there is a trend about these pricey restaurant. I.e. the Seabass at Capital Grille is cool but mine is better at a fraction of the price. The price is more than the 1.5lb bag of fillets at Costco
Please do a collab with Guga Foods! You’d be a great duo!
Nick is already collabing with Guga 👌🏻
Ong they would
I heard they had a falling out after the failed Angel dry aging experiment
Fr
They have in the past :D
Alternative title: Meat God Guga Vs Overpriced Steak House
Lol
meat god...that's what she called me
@@MichelleObamasBBC You need Jesus XD
@@xornedge8204 Yeah thats me Meat Jesus
Alt title:
"Guga kicks the a** of a steakhouse"
$65 for a takeout steak is outrageous!
Guga:
"I don't want to sound biased, but i am the best steak guy on earth"
Dude, you are the best👍🏼👍🏼
You've tried his food?
Fun fact: Since cooking my first sous vide steak with flamethrower crust, every single restaurant steak, no matter the price, has been disappointing. So, so disappointing.
Same here. Can’t go back.
same after watching Guga I cant eat steak outside of my own now.
Yup, I won’t go to steakhouses now because I know I can do better at home with even cheaper cuts of meat. Why spend the money and get less than half of what you can make at home?
That and I can’t do usda choice anymore
Same honestly, a steakhouse used to excite me now I'd rather cook it myself. Thanks to Guga I know the sous vide and flamethrower method.
I never order a steak in a restaurant. It is to easy to prepare. I want something that if i cooked at home would require lots of time and clean up.
I never thought about it this way, I just think they're too expensive and dont do their prices justice.
My steak at home is almost always better unless it's Wagyu or something.
That's the way to do it. If I can (easily) make it at home, I won't order it in a restaurant.
Yep. My favourite restaurant food is pho. I can’t make it like they do and its price is easily justified.
Same with wine. I hardly ever order wine since I know it's more than twice the price I can buy it for.
As if I needed more reasons to avoid Ruth Chris
The expensive Steakhouse obviously missed the background music to cook their steaks.
Cooks in the kitchen when the searing theme kicks in.
"why do we hear boss music?"
Ruth’s Chris used to be good years ago before it became a huge chain. Now it’s good for happy hour food, but if I’m going to spend money in a fancy steak house for dinner, I’ll go to good local places known for their steaks.
Peter Luger is on my bucket list.
That might be the most overpriced steakhouse in the entire world. I could make an awesome christmas dinner for the whole family for that amount of money.
fr $65 for a ribeye is stupid
yea, a choice ribeye is like 15 bucks at the store, no way they added 50 bucks to the quality.
I mean, if it was actually dry aged prime ribeye or even American wagyu I could see $65. But $65 for a choice steak is highway robbery
@@eltiolavara9 it is, but $65 for a bone-in ribeye at a restaurant is pretty common.
In my area, that cut is about $30-40 from the butcher. Restaurant markup would easily push it over $50, just for the steak, which is still cheap, compared to major metro areas.
But expensives steakhouse are only for treating urself if u have some cash.
I swear people like you are just so stupid, do u actually think people go to Steakhouses to feed themselves and their family? XD.
I've been to Ruth's Chris over the years. It is slipping hard these days. You either have to obtain a high quality cut, cook your own steak. Only rarely will venues serve an outstanding steak, and I have been most lucky at smaller ones.
I have had great steaks I can’t reproduce at home at their Pasadena location. Their Anaheim,CA that caters to the Disneyland tourists has failed me twice.
Their steaks are always richer tasting, maybe because it’s served on a butter pool. Like the juice of the steak at home is like water, whereas theirs is buttery rich.
Has it really? If so then...well damn...
I've only went once like prior to covid and at the time it was great.
Although since then, my standards have changed too so
Tell Angel to grow up and eat his veggies.
You mean green stuff?
hes probably doing that for show i think
lol I also don't like veggies but I still gonna try the cream spinach
I think he smoke veggies :-)
@@Sirius-B LOL nooooooo
Guga out here shutting down restaurants💥
They deserve it charging $100 for that lot
But when Guga is going to raise one of his own? We wanna storm in and make a terribly long line, dammit.
They deserve it for charging 100 bucks for something that cost them 20 to make. Probably even less because they buy in bulk and get a fat discount.
Wages and bills don't cost that much considering a single chef can pump out 10 of those meals in an hour easily.
@@FahmiZFX When Guga opens one, that $100 meal he prepared will cost us $300-$400 to buy from him. Then we'd be making videos comparing his overpriced food to ours.
Thank you for the food ideas.
really enjoy these kind of restaurant comparison vids. you should do more.
The seemingly more amount of edits is good, nice job on this one
Your nephew is hilarious. And I really love you channel thank you to ALL the effort you put into it, it shows.
I love watching all your video, so much great content; I always come away feeling I have learn and I am a better person after watching your videos. I have used you suggestions and my family and friends think I am amazing but I always give the credit to you. Thank you and I appreciate you.
Another amazing video from Guga!😋
Looks so good like to try this soon at home !!!!
In France we almost always cook steak blue, a true meat lover here only order steaks blue. But to be fair, it is because we have mostly grass feed cows giving leaner steaks, extremely good, but extremely different ! Blue is perfect for this kind of steaks.
I’ve been saying this ever since I started cooking steak at home! I stopped going out to steakhouses because it tastes mediocre and cost 4X the homemade version.
I’ve been vacuum sealing sirloin steak strips , and chicken breast using a marinade called Sesame Ginger by Lawry’s. It’s made with mandarin orange juice, soy sauce, toasted sesame, ginger and garlic. I usually vacuum seal the beef or chicken and let it sit in the fridge overnight.
I sous vide the sirloin strips at 130 degrees and the chicken at 140. I pop the sirloin strips or the chicken in a pan and sear them using peanut oil. I use no other seasonings or herbs. The flavor is incredible.
I recently bought a Sous vide circulator, and I certainly don’t regret it at all. And it saved so much money from going out to the restaurants, especially when it comes out better, and no need to worry about under or over cooking.
I also hated pork chops prior to cooking with it, now I don’t hate them.
If you tried a steak for the first time in a restaurant and then try a perfect home cooked steak, you will immediately tell the difference. Because the environment in some restaurants is so stressful that the steak doesn't get the same doneness and flavor as a perfectly home cooked steak can get (Depending on the meat). Also, after I tried someone else's home cooked steak for the first time I started to cook one by my self and that got me addicted to making my own steak forever! And after seeing this video, it brings me back to why I decided to cook at home. Love your videos! Keep up the cooking skills Sous Vide/GugaFoods and stay safe!
Guga has ruined ordering steaks at restaurants for me for sure. Last year during lockdown I decided it was time for me to learn to make a good steak, started out with reverse searing in the oven then searing in a cast iron pan. Now I’ve got a Sous Vide and a kitchen torch, and I made steaks for my father-in-law when he was in town and it made him rethink how he cooks steaks.
Much love Guga, I watch all of your vids and always love them. Your family looks like they’d be an absolute BLAST to party with.
"Boom! Big brain." I love that
~$11 for a small tub of potatos and ~$11 for a small tub of spinach. Excuse me?
Both looked like something the cat coughed up, and unforgivable to not cook the steak correctly, for that price
The potatoes looked like a disgrace ...total rip off
There is 50 cents of spinach in there and the potatoes looks like something you can buy at mcdonalds for 1.29
Yeah, those potatoes look like someone had Chef Mike prepare a frozen Stouffer's Potatoes Au Gratin.
Hey Guga I’m a huge fan, I’ve been researching how to make burnt ends out of a chuck roast. I think you should make a video of you making them using the sous vide. If you have any ideas or tips I can use while making it please respond, thanks
You killed Ruths' Chris steak meal totally!! Good job, you Always make me hungry. Love your channel!
My wife won’t even eat steakhouse steaks anymore. My dry aged and sous vide steaks are just that good. Thanks to you Guga1!
Excellent food aside I always love to see Angel, that dude brings a smile to me every time, Thanks Guga for the great content.
It's honestly always worth it just to watch for the side dishes
Hey Guga! Always love the videos... Thk u!!! Just a quick question... I'm really loving those hammered chef knives behind u on the wall in this video... Do u have a link for those?
A lovely result!
$11 for a potato gratin that (like Angel said) looks like cubed cooked potatoes with a slice of American cheese melted on top? That is the biggest ripoff ever, especially since Guga probably paid less than that for all the ingredients for his and ended up with more servings.
Also, that sous vide steak looked amazing like always, especially for choice, non-wagyu! I don't have a sous vide machine, but every time I see Guga make perfect steaks with it, I become more and more tempted to drop the money on one.
Yea that potato was bs. I've see better potatos in TV dinners
I honestly have to say i think you are the best steak chef ever. I've seen them all. There's no doubt
Ich liebe deine Videos! Danke!
Keep doing challenges!! They are fun!! :)
Guga, I love all the videos. I think there should be a “many types or versions” video that finds what greens Angel actual likes. :)
Love it when Guga adds his catchphrase into the monologue so naturally :D
So when I was in culinary school we made compound butter. Sundried tomato, thyme, garlic and shallot is what I used for mine. You should try it guga. It’s fantastic.
Killed it! Nice looking steak.
could u do a video about all of the best steak methods that u have tried on one steak!?
i love these videos bro and i never cooked a steak in my whole life
Angel is back!!! we love Angel! always include him in your videos!!
This is why I actually order medium at a restaurant, 90% of the time I get it served perfectly medium rare, If I order medium rare its like equal chances blue, rare, or medium rare. Steakhouses do this because if someone wants it cooked more they just throw it back on the heat, if the customer feels its overcooked they throw out $25 of meat and have to make another.
that was a very smooth "i know my steaks don't look that good right now, but watch this"! i liked that aproach
That's the problem with cooking even a regular steak, so well at home, you can't justify going out or ordering in.
even if I watch your videos after lunch or dinner, and I can be stuffed full, I still drool over those steaks lol.
Love your videos guga
Looked great 👍🏽
I'm legitimately addicted to Guga's videos, although I didn't try to make any dish of his because I can't afford it at the moment, but I'll consider trying out his ideas of the steak and dishes in the future
Make the side dishes. Not expensive at all.
Hello from Iran 🇮🇷
Hello from indo
Looks really good
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
8:49 Did you catch the grin on Angel's face? LOL. That man is happy!
Guga nailed it again.♥️
“I think we should rob this guys house”
*sees knife collection*
“Actually let’s try the next house”
Sees dead intruder and wonders, will it sous vide?
Restaurants have to charge at least 300% to make a profit
That’s why you should cook at home often
And even then it’s razor thin
When you don’t know how to cook
You should do a experiment on different brands of butter and see if there’s a difference between all of them
Please tell me this is Guga getting ready to open his own steakhouse. It NEEDS to happen!
hey guga, can you do an experiment where you try to put oil on the steak after sous vide but before the flamethrower? I'd like to know if adding oil will give a superior crust. you can try different oils like grapeseed, avocado, canola, and olive. maybe even try butter to see if it possibly won't burn under the flamethrower.
MAKE THIS A SERIESSSSSSSS
Please do some dish with spinach i really want to see more stuff with it😋
Yes, use the guard! I’m missing about and 1/8th inch of my right pointer finger. I was trying to do too much at once when I used to run a kitchen. 😂
Michel Mayers would be happy to visit you because of the amount of knight in the baground :D
Shots fired!
In all seriousness, I have heard mixed reviews about them.
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
I want to try the spinach, looks great
WOW wesome thanks
Could you do lamb rump steak with a couple of sides. Maybe a mint jelly sauce. I haven't seen many sousvide recipes for lamb steaks. Also i love everything you guys do, you have changed my steak game.
You GOTTA get the Lobster Voodoo from Ruth's Chris, Guga. I would love to see you recreate that.
Guga can you make a video on which way is the best way to warm up left overs.
My experience with Ruth's Chris... Service was totally on point. The steak and sides, decent. Bread was lackluster at best. Overall, after everything was said and done I think it is worth the trip to experience it, but I most definitely cook a better flavored steak at home with better quality beef. I prefer Texas Roadhouse more if I go out to eat a steak.
The blatant difference in ad guga vs regular guga is absolutely hilarious 😹😹🤣
Yo, just watching Angel giving that " side eye" was worth watching and liking the vid. Never mind the steak lol
Ever done a cob loaf befor? Would love
To see your version 👍
Mas guga, a sua cozinha caseira é melhor que qualquer restaurante aí kkkkk
I sous vide steaks all the time. When I take it out of the bag and dry it off I ALWAYS add a little bit more seasoning. It does kinda wash off in the bag. But adding some back on before searing makes my steaks better than anything I’ve had at the expensive restaurants. I also just melt Kerrygold herb and garlic butter on top of the steaks after I sear them.
I wanna see Guga make his own restaurant because he cooks amazing food!
Question is cud he run one, just cuz u can cook good doesn’t meat you can have a restaurant
Hey Guga i was wondering if putting Compound in the sous-vide cooking bag is a good idea? Love from France mate
When are you opening your steakhouse chain? I'll come over from the UK for a Guga special
Ha ha Ruth’s Chris is over rated and I’ve eaten there plenty. Eaten at Morton’s of Chicago and one exclusive steakhouse. The local exclusive beat the other two. I agree with Angel a six is right just average.
Man same, If your in NYC then its Peter Lugers, OR even Keens
In Tampa, there's Charley's. Way better than Ruth Christ which is actually nearby Charley's here in Tampa. Locals just know better 👍
I haven't eaten at Ruth's in over 10 years. Do they still serve the steak in a tray half filled with butter?
i would rather eat a sirloin than a blue rare half inch ribeye with no crust, costs 50 bucks less too.
also: you can feed an ENTIRE family steak dinner for around 16 bucks, atleast in my area. the ENTIRE (not just the middle part) sirloin runs about 6 bucks to 7 a pound, and u can feed a family of 5 a 2.5lb sirloin like mine does, for 16-17 bucks, plus whatever sides which are ofc cheap. to go somewhere like mcdonalds to feed a family of 5 is around double that, nearly 30, unless u stick to dollar chicken sandwiches with no drinks or fries.
SPEND YOUR MONEY WISELY! if you can afford to drop 20-30 bucks on fastfood everytime u go out, u can afford a steak. be smart. if you have a publix near you like I do, they have great sirloins.
6/10 is not fair, actually, for an overpriced item that was never ordered, especially as it seemed unsatisfactory. Below adequate would be 4/10. "Mashed" potatoes. Sad.
Let's do it bro 🔥
You need to make a series about Beating Prices🙂
I just tried pure white pepper and it's so good I'd love to see you do some (Salt+White Pepper) VS (Salt+Black Pepper) and then Finally (Only White Pepper/Only Black Pepper) White pepper tastes so nice and different. Just an idea I know you like pepper
They should make this a series
Hey... I don't think anyone cares but I went to the high end butcher shop near Albany NY today and got myself my first dry aged steak. Can't wait to try it! I also got us 2 Australian Wagyu 8/9 steaks and a couple USDA prime steaks. Plus 3lb of their prime hamburger. Anyway, I'm looking forward to cooking the dry age tomorrow 👍🏻
Hey Guga you should do some more restaurant vs home cook vids
They should have been more worried about Angel destroying their cookware than him stealing something😆
If you are in Chicago, try Gibson's and be sure to get desert. They blew me away last time I was there. Guga vs Gibson's
I get this issue a lot at restaurants that serve steak. Ask for anything below medium and it will always come out close to raw 😂
If it wasn't so much equipment for my tiny apartment kitchen I'd totally do souvide
Am i in a Dream ? 2 Sous Vide Everything Videos in a week !!!!
guga you should do a video on Ruth Chris vs. Texas Roadhouse
you need to add some nutmeg to the green stuff ;) that will be awsome
Angel's rocking the Aoi Todo look