I’ve been COOKING steaks WRONG all this time? Seriously!?
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- Опубліковано 28 вер 2024
- We have all been told to always let our steaks come to room temp before cooking it! Today is the ultimate test to see how true this really is. I cooked 6 steaks 3 different methods to find out if this is true or just a myth. Here are the results.
Steak Searing Competition
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#Steak #SousVide #Recipe
Me under quarantine: "Guess it's time for another frozen TV dinner."
Guga under quarantine: "Guess I have to eat these 6 prime steaks myself."
🤣🤣🤣🤣🤣
😂 rip, Angel's in his dorm
Lmao
I left my mac and cheese out for room temp just isnt the same cooking it that way. Cabinet temp is much better
@@curtislaketek2952 oh cabniet temp?I use the heat from my iPhone 3
This may help partially explain the myth, from an industry professional.
In the industry we don't quite raise the Steaks up to room temperature, but we do let them warm up a bit, they get up to around 12-16c while sitting on presentation. The importance of this is much less to do with flavour and allot more to do with safety and Speed. In an À la carte setting we don't have the luxury of always cooking to medium rare, and on a flame grill they cook FAST, so by having a a warmer starting temperature on a particular cut it allows the meat to get up to temperature more quickly. In turn, especially thick cuts tend to have less 'cold' or raw bloody spots right in the centre while the outside is already cooked past 'well done', as well, mentioning speed, when service starts and you get 10-20 orders, you want that food out as quickly as possible and even a few degrees save a minute or so per steak.
So yea, idk about cooking at home, never bothered with warming up steaks personally and bacteria tends to cultivate on dense meat like beef on the outside, very little will cultivate internally, so it's perfectly safe to cook from cold or room temperature to get a blue or rare steak if that's your thing.
Kozag, please just remember that this only works for farm raised, commercial meats. Remember to cook wild game fully, I don't wish a tapeworm on anyone.
@@mikemartin9833 The channel seems to deal primarily with beef, so I didn't feel the need to specify, but yea, in the interest of preventing anyone reading this info from getting sick, for your own sake, cook game meats till the juices run clear.
wouldn't saus vide be perfect for you guys then? Keeping it at 54C and just crust those suckers up once needed?
@Ambjörn Börjesson it would be good for a set menu or any type of service where the end result of the steak is pre determined, unfortunately Expectations being what they are, À la carte means we need to be able to serve anything from blue to well done, the sous Vide method doesn't really allow for that sort of 'on the fly' flexibility.
Presentation wise too, even at 54c, the inside of a steak over the course of 3 hours of service will eventually turn everything grey, customers can get pretty nasty about not seeing the pink on the inside.
There's also the issue of waste. A steak in the fridge can still be used the best day or day after etc. The moment you sous vide it's either sold, or it's lost stock.
For a preset menu it's perfect. Like a wedding for instance if they want steak as a course you can have everything done perfectly ahead of time. But for a restaurant service you don't want to be throwing away half a dozen steak because it was a slow night.
RIP Angel, stuck at home while Guga gorges on steaks...
angryandroid you scared the f out of me I thought he died
It’s maumua that’s missing, angle is in Guga food
@@georgegutierrez1194 Angel lives with Guga. Mau Mau doesn't.
Matthew Silver ok...angle also doesn’t come out on sous vide, he comes out on Guga foods...Mau Mau isbb by the one missing.
@@georgegutierrez1194 "angle"
Imagine guga at the dinner table....
guga - *takes bite* *started to giggle*
Everyone else at the table - 👀
🤣🤣🤣🤣🤣
Pretty sure those steaks put together are worth more than my dinner table
Really impressed with the upped production value on your new videos, great work! :)
Yeah, the editing has gotten way better over the years and the camera quality is extremely nice. His channels are probably my go to for my meat recipes. Love your siege content btw, we all love you.
Yumi you are like this stake ♥️♥️♥️
Fruit salad
Didn’t expect to see you here
yo wtf Yumi you watch these too?
Guga plz keep healthy so that you can entertain us stay safe everyone
otniel rajendra Thank you. You guys too! Keep cooking, I will if you are.
Stay safe. From a fan from Greece 🇬🇷.
@@SousVideEverything Research flat Earth, God bless.
@@SousVideEverything Can't go out to eat so we're all upping our kitchen game!
@@DirtiestPotato flat earth doesn't exist. there's literally nothing to research because actual research says it's a sphere.
Guga: * takes bite of steak*
* drops fork on plate*
" mmmmm.....it's so gud evrbody"
I love his enthusiasm
My favourite Guga quote: Let's do et.
Let's put it into the oooooowen
i was reading this post at the exact same moment as having this thought lol
When I'm not doing sous vide or smoking/reverse sear... I cook my cold steaks over high heat on the grill. Keeps the middle nice and rare for me.
Bringing them to room temp always makes a more tender steak.
I use a good quality product and rare/ very med. rare center provides the perfect bite/chew/texture for me.
Some prefer a heavy crust, others not.
Some people like fall off the bone ribs, I prefer mine with a little tug ;)
I was out shoveling snow all day, didn’t have time to defrost my frozen dry aged strip steak so I sous vide it from frozen & it was delicious, cooked perfectly! I’m so excited that I don’t have to spend all that time defrosting & waiting for steak to come to room temperature, I can go from freezer to plate in an hour & 15 min now! 🥩
But on the last episode with pan searing those steaks look different. The one which is room temp looks evenly cooked inside, fridge temperature steak shows kind of more rare line in the middle...
But they taste the eame
Vladimir K exactly
Yeah guga is wrong to say that it's a myth. There's are many different reasons and methods to do things. He simply doesn't get the point. You would never bring something up to temp when your sous viding or reverse searing anyway. 🙄
Jack Parker I just told what I’ve seen, cannot judge the taste on video :)
@@VansGoodEats he also cooked in a pan? What else should he have done?
Dude you are literally answering all my questions with these experiments 😅 thx a lot 🙏🏻
I have to admit. I’ve been checking out your content for a while now. You go thru a lot to produce these vids. Nicely done
Meat dealer is working also in coronavirus times? I want him. 😂
I bet sales are even better right now.
@@gravemind3590 Maybe. 😉
Meat dealer froze his meats after watching gugas experiment
@Tyler Leyden 👍
@@legm8034 😂😂😂
I always thought the reasoning behind leaving the meat out prior to cooking was so that you could reach the correct internal temp faster, and thus not over cook the crust in the process. On the surface, that assumption does make some sense.
@Ryan's Musical Enterprise it’s not necessarily about the speed of the cooking process, it’s in reference to reaching the internal temp before the crust becomes overdone
I was thinking to myself this morning, “Guga hasn’t pulled out the flamethrower in a while...”
Ofc u did bud
@@panicosvassiliades3574 No jokes allowed. No fun. Everything is 100% serious. Seriously, stop being a killjoy. Let people have fun.
Guga’s experiments makes me feel like im taking an online lab class
When he said Ik they don’t look right now I get ready for the music and then it’s different now 😡🤬
Right?!
Guga sounds like Winnie The Pooh whenever he eats honey lol
Looks like Winnie too...
I'd watch Winnie movie where Guga is starring, and there's steak instead of honey.
@@VeryEvilGM not funny
Lmfao the little giggle right after he takes a bite is exactly like Pooh!
@@SiefausOsna communist bootlicker
“Talking about” > “Speaking of”
The room temp only matters if you're going straight to grilling. if you reverse sear or sous vide it makes no difference.
Exactly what I was about to type.
Exactly. That was really dumb experiment
@@Quackk I beg to differ. As with science, you can usually guess the results in experiments, but now and then you get a different answer, and then we all learn something and get better. Now Guga did it for me so I don't have to test this - and frankly, I trust his taste buds more than mine :).
my whole life has been destroyed. when searing the steaks, guga didnt have the usual searing music. one of the biggest sins guga has committed😔(for the sous vide steaks)
Pratasmuggler 69 keep watching!!! I got your back! 😉
I live for the searing music
Sous Vide Everything Guga still came thru for the second sear 😭🙏🏻
I agree... I miss the original searing music ...
I experimented with "start temperature", based on thickness of the steak cooking out of fridge gives you LESS control over temperature, it's becomes harder to hit "sweet spot" which is especially critical for non experienced people with no gear. More experienced you become easier to "feel meet" and predict cooking results. Don't forget you way ahead of most people who gonna cook steak and cooked amounts of meat that some people will never eat in their entire life. Nice video!
I only apply the room temp rule when 1.5" or greater. A thinner steak is absolutely better when cold, because you get maillard reaction to a max, without compromising internal temp
Why not leave them in the room temp bagged up? Maybe they will lose less juices, less oxidation, less bacteria... Or is my thinking wrong?
I had a similar thought. He just showed a guideline for bacterial growth temperatures, then unpackages them and let's them sit in the air, then puts them back in vacuum bags to sit in water within the high bacterial growth temperatures...
no, bacteria grows by reproducing. not because of being uncovered.
I've done room temperature steaks, chilled steaks, and recently frozen for about 30-45 minutes. Did that again tonight on Ribeyes. Roughly 9 minutes beautifully.seared and medium rare. Not sure if there's a huge diffetence. All I care about is the final temp being right.
Huge difference when cooked on Weber directly on the fire
His giggle at 9:15 after that first bite on the reverse sear, lol!
I do that when I do something I love!
The way he keeps looking from left to right, so that we have the feeling of like two ppl talking for the 2 different steaks each time... caught me offguard, I´m laughing so hard right now xd
Guga, 5:41 - Caught me off guard mate!! I started playing the "searing tune" in my head, but I quickly was denied...
Edit:
8:25 - Ok, thanks, I've been revived
Daniel Malek 08:23 bro
Thought so i never noticed either, same as only flipping a steak twice vs continuously, turning as long as you need to get the right internal doness and sear its a win.
thanks for clearing up that myth , I have done both ways but never noticed a difference . Now I know it is not just me.
Guga can you tell us about what price per pound we should expect from a "meat dealer" for choice strips, choice ribeyes, prime strips and prime ribeyes? Like a "reasonable price" guide?
14 oz prime ribeye, $30-40. my experience anyways
Bruh your overlaying
First time here, was looking for recipes for steak and found your channel.You’re great to watch and you have very interesting techniques. Do you have a Pork shoulder or “Pernil” recipe you can share or post. I would really like to cook one of those on a smaller scale opposed to the portions used typically for holiday gatherings. Losing my fear of the kitchen during quarantine and videos like yours really help out alot. Keep up the fantastic work and stay safe.
Thank You!!!!! Very Helpful!!!! Presentation is direct and honest!!!!
To the point. I just but a Sous Vide with container and rack.
I am so exited to start cooking this way. This seems to be the best
fail safe method of cooking. Bought bags with a pump(cheaper)
Anova Sous Vide is the best one to get. Now looking for a flame torch.
For sous vide, I season them on purchase and seal them, then throw them in frozen. No surprise here with the results.
I've had good results cooking sous vide, refrigerating and then pan searing straight from cold until the internal temp is correct. It's good if you have trouble getting a crust without overcooking.
make a compilation of the top 10 (or whatever number works best) steaks you've made on the channel!
I see, you’re not that generous with your kitchen paper towels anymore 😀
Bro I'm happy you made this video, so many myths restaurant chefs tell you. When you can make some badass shit at home. Love you brotha
7:00 guga is changing cameras like he is talking to asia and europe
9:00 and again
11:35 back at it
when i read title of this video in my notifications i started to doubt my entire existence
I have always felt the same way, i dont buy into everything chefs say. For the reasons u stated in the beginning of the video was the reasons i was not convinced, all u are doing is losing precious juices and not only that risking bacteria on ur steak for no reason. Thx for doing the test so we didnt have to and as always love the videos.
I think you overlooked the reason for bringing to room temp. You apply your seasonings BEFORE! That way, the salt is drawing the moisture and redistributing all that salty goodness back into the steak over those two hours. That should be your next experiment, exactly this one, but season first. Would be curious if there's a difference.
You are the greatest Guga. Thank you for running all the experiments. And thank you for all the well wishes. Wishing the best for you, your friends and your family as well. Take care my friend :)
I was taught by a chef that it's only "blue" steaks that you have to bring to room temp before cooking. Otherwise you end up with a cold middle due to the quick cooking time.
This.
Makes sense
I think, that the point of leaving a steak to reach a room temperature is because if you take it off the refrigerator and put it straight onto the pan it will lower the heat of the pan's surface and the maillard reaction will not happen properly.
Liking this new content format, good stuff Guga!
I season my steak first, then vacuum seal to protect it from bacteria and let it sit on the bare granite countertop for an hour before I sous vide. Once I am done sous vide it, I smoke it for an hour at low temp to get smoke into it before I sear it with the Grill Gun.
that was the smoothest camera switch 3:58
If you're cooking slow, I find that temperature doesn't matter (unless it's frozen). You you're cooking fast and hot, especially if your stove isn't very good (weak electrical) then it really does a big difference if it's room temperature or not. Room temp meat doesn't loose nearly as much moisture as fast in this case, whereas refridgerator cold meats lose much more. If you're using gas stove with reasonable power, it might not be as much of an issue.
If the “danger zone” for bacterial growth is between 40 and 140 degrees, how is it good for Sous Vide? I mean aren’t you creating a perfect environment for the steaks to sit in for the next two hours?
I realize the steak is in a bag, but it still has the bacteria on it prior to going into the bag. Maybe it’s because it is in a vacuum, but I’m fairly certain there is still enough air in the meat for the bacteria to survive.
Besides that, I leave my meat out to get to room temp for several hours and haven’t had any problems...yet!
I guess I’m calling BS on the FDA recommendations.
As always, these videos are not only informative, but entertaining as well.
I have finally decided to give this Sous Vide a try and purchased one yesterday. I can’t wait.
I think taking a 2-3 step temp change in Sous vide is just as important. Like 30-45 min at 90 deg, 30-45 min at 115 deg, then set for 134-136 deg. You’ll see less juice in the bag.
1. Refrig or frozen steak works better with hot grill- more time to form crust. Also with thinner cut steaks so as to not over cook. Chef's like room temp steaks to serve faster in restaurants.
2.. Guga, why do you worry about the juice on room temp, what do you think happens with dry age?
3.) Other myths of steaks- flip once only and grill marks.....
I was seriously just bringing some USDA Choice Chuck Eye steaks (which is similar to Prime Ribeye) to room temperature when this popped up on my phone. Love these videos. Guga is my go to guy!
the amount of time i've wasted bringing my steaks to room temperature is incalculable.
You "pet" your dog. You "pat the meat dry"
I’m from Japan and almost everyone say “room temperature” is needed.
But I think that’s for a different reasons instead of the texture or flavor.
When you cook steak at home , in Japan, the only way is using a frying pan ,we mostly don’t have bbq grills or a huge oven either.
Any when an amateur guy like me cook with a frying pan, major failure case is
“ scorched black outside but still too raw inside “. But they recommend maximum heat and hot pan as possible for the fast and crisp searing out side.
So if the temperature of center is warm then you can lower the risk .
But I still fail a lot .
I will try the oven method .
Apologize for my low English skills
I enjoy this channel a lot
Even if you have a small oven you can try the reverse sear, because it’s low heat. You can do 225 deg F
Try it i cooked a steak that way and it came out great!!
socratese5
Ok so I should keep the center temp under 225F = 107C
Thank you ! I will try with my small oven -toaster. I tried Tandoori chicken once with my oven-toaster using metal tray with it , and it went really good . The surface was dry and burned nice.
But haven’t tried beef steak, because you can’t fail ( beef is so expensive in Japan)
ひろぽん yeah try it just remember it’s two steps
1. Cook the steak at low heat (like 225 F)
Until it reaches the desired temperature you want. Check with a meat thermometer that you have the right temperature
It should be about 15-20 degrees below the temperature you want when fully done.
2. Dry the meat with a paper towel and add some oil (you can also add butter) butter to the meat
Then using a grill or pan at high heat sear the meat to make it nice and brown and develop a crust. Baste the meat as it cooks with the oil butter, for a minute or two max each side, That’s it!
Let me know how it turns out. 👍🏽
Also to be clear 225 F is the temperature for the oven, the meat temperature you want around 135-150 F depending on how you like it.
Howdy! Thanks so much for testing this. My gut told me that this myth was BS!
We have been hoodwinked, bamboozled, led astray, run amuck, and flat out deceived!
Can you make an experiment of smoking a brisket in tow stages in different days like smoke it for several hours and then freeze it for a couple of days then proceed with the smoking in the day of the event?
Love your videos Guga, but I think the quarantine is a great time to make good on the Sous Vide EVERYTHING promise. You've got steaks cooked every which way, but while you are stuck in your house, I'd love to see videos where you sous vide other foods. How far can you go with Sous Videing EVERYTHING, Guga?
Love your videos, thanks from Australia.
Instead of using a flamethrower, I’ll use a rocket launcher
I thought the idea was to let the sous vide steak rest to room temperature before sear. That way the perfect medium rare won't be affected by the high heat searing.
I have to disagree here, only the last technique requires leaving at room temp and only the last technique should have been compared. This experiment does not take into account: time needed to cook, the time needed to reach different levels of done-ness, the different thickness of steak, the different techniques of cooking a steak (flip only once vs flip several times, cooking based on touch or cooking based on internal heat with a thermometer).
I literally just ate a fantastic ribeye, and I got hungry again watching this video. These look AMAZING
Tried all 3 styles before and even though the Sous Vide & blow torch method looks pleasing I prefer not having any fumes flavoring my steak plus it’s also not as flavorful imo as reverses searing cause or searing over some charcoal & wood chips. I feel some people get too caught up thinking having as much pink as possible makes the best steak but not really. Literally less than a cm of extra char or grey isn’t going to be noticed when devouring in one’s mouth, lol. All methods lack something but are greater in others it seems.
Reverse sear is my go to because it has the best of both worlds the perfect internal with the added flavor benefits of searing in cast iron over fresh herbs & butter.
sous vibe with a cast iron sear is probably the best combo.
Guga! Sometimes my eyes are bigger than my stomach (I’m sure we’ve all had that problem before) and I cook way too much meat! Can you do an episode on the best ways to reheat and serve leftover steaks? Or pork chops, chicken, etc.? I think it’d help out a lot of people eating leftovers while stuck in quarantine!
People : Guga, how many types of knives do you use.
Guga : YES.
Honestly as looking as the center of the steak is thawed it'll be fine. I think letting it raise to room temp is unnecessary.
I want to know who is this so called "meat dealer"
Emilio has been in a couple of vids
Emilio at Grand Western Steaks
His brother or someone in his familie Emilio is his meat dealer
@@JetTox1c I dont think hes part of his family just a friend not sure tho
*how to recognize a new subscriber in 1 easy step:*
Nicely done. And thanks for the tips!!!!
Excuse me, but what is this searingmusic?!
Blue on black
Is there a link for that flamethrower?
Only time I see this making much difference is if you wanted rare-medium but a black crust. In which case I’d refrigerate an already sousvide steak before sear
This is a bit different than what I've always heard and how I do. Basically, I dry brine it while it warms up. You salt it nicely and just let it sit out for like 45 mins. that salt gets in there and does it's thing a bit. Then cook it. Obviously, if you're doing reverse sear / sous vide, it's completely pointless cuz of how those methods worked, but for pan steaks, it works great.
Haven't really gotten into the sousvide thing...and grilling isn't an option anymore now that I've moved from a house to an apartment (DAMN I miss it!), so now I cook my steaks in a pan. So it's been garlic, Kikkoman soy sauce, and some course ground pepper...sometimes a little cumin. So you're saying garlic, butter, rosemary and thyme? Okay, I'll check that out. And I'm also going to look into liquid smoke (yeah, I know, but...the apartment thing).
"I don't even know how to react" exactly how it should be, completely authentic reactions.
Why would you freeze a steak in the first place? I would also suggest that the extra 'juice' lost at room temperature, is water
I have always believed that the more times you turn a piece of meat, the more it dries out. Have you tested this?
The difference is that you measure the internal temperature, while others don't. So, leaving it out in room temperature is the easiest way to not mess the steak up.
Also, look at the coloring.
I am watching this 3 months after you uploaded. Thanks for the Covid 19 statement at the end of the video!
If they are from the fridge, surely you should be able to get a better crust on the outside because the inside will be cooler and cook slower.
Thanks for this video. I have always wondered about this. I absolutely love your videos! Stay safe! :)
This experiment doesn't seem done correctly to me (could just be the video edit). When you cooked the steaks traditionally the video makes it seem like you cooked them for the same length of time which should mean the fridge temp steak was rarer which would skew the results. The steaks should not reach the target temp in the center at the same time. The fridge steak should necessitate longer cooking to reach the same internal temp and therefore have more of a well done gray ring on the outside.
If you did actually cook them to the same temp and not just for the same time then I guess you did prove the theory wrong but the video suggests you used time not temp.
For Sous Vide it doesn't surprise me at all that the results would be identical.
Very True! And it is a shame that the butter, garlic and thyme are burning. As a cook it looks like a mess. That's the problem when you are not cooking with you eyes and feelings.
@@GamerLentzFIRE
Not only that, but from the amount of juices i've seen on the cutting board, i highly doubt he's let the steaks rest after cooking, which is basically inviting a juice explosion all over the plate and less in your steak
Guga, try letting the steaks rest WITH salt on them. The salt brings water soluble protein to the surface and needs time to work. The protein contributes to the maillard reaction and a delicious crust.
I'd imagine in a restaurant, someone could ask for their steak rare where it'd likely be more of a difference cooked in a pan.
I would like to see this test like your usual tests. I feel like when someone knows the test in advance then they get different results than a blind test. Stay healthy Guga!
Danger zone:
40-140
Warning: don't leave out more than 2hr
Guga:
°leaves out 2hr°
Guga:
"Cannot leave out any longer!"
Guga:
"I will be cooking this at 135 (danger zone) for 2.5 hours"
Me:
Um...
Just learned something new. Thanks for the info.
Would love to see the reverse seared steaks pulled at 115 degrees or 120 degrees, then seared with "The Champion" flame thrower like was done with the sous vide steaks. Then have seared steaks rested with a compound butter with rosemary and garlic. Much simpler than adding the cast iron sear process and the taste would probably be great.
You should do a test on if basting a steak actually changes the flavour, I mean I know it does but it would be interesting to see the difference
Some chefs say to salt the steak 30+ minutes before cooking. Does that make a difference?
I find letting the steak sit out for an hour works well on the BBQ. Maybe compare sear to room temp on the BBQ
You make them all look like sous vide! Damn, you cook a perfect steak, no matter the method!
I am no chef, but I believe they say this because cold food tends to stick more to stainless steel pans. At least, that's what I've heard from all the chefs that I've talked to.
Only reason you let it come to room temperature is so that you do not cool down the pan when cooking it in a pan, and to avoid an uneven temperature in the steak. Makes zero difference if you are doing it sous vide. Putting a cool stake into a hot searing pan will cause it to cool down, and if you're unlucky destroy your crust and therfore your life.
Is he a Filipino? Love the vid! Very informative and interesting 😊
Guga , Good too hear you are in self isolation for family unlike most of them Flo Riders your meat dealer rocks :)