Which PEPPER is BEST for STEAKS? The STEAK PEPPER Experiment!
Вставка
- Опубліковано 9 чер 2024
- Usually we only 2 or 3 Ingredients on our steak! Salt, PEPPER and Garlic Powder. But what if we can enhance the flavor of our pepper to make it better tasting steak? Is white pepper, red pepper, green pepper any better that black pepper? That is what I am trying to find out today with this Pepper Steak Experiment.
* The PEPPERS I Used
Mix of All Peppers: amzn.to/2U0V4vP
White Pepper: amzn.to/2EgjBHz
Red Pepper: amzn.to/2EgLShl
Black Pepper: amzn.to/2EhjNX4
Small Pestle and Mortar: amzn.to/2EjPbEh
Large Pestle and Mortar: amzn.to/2TURzqE
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
ua-cam.com/users/SousVideEvery...
-----------------------------------------------
Subscribe to my 2nd Channel
ua-cam.com/users/gugafoods?sub...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
* MAIL TIME Want to send something?
P. O. Box 960808 - Miami, FL 33296
Important note: I can NOT accept food products
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
HOW TO COOK PEPPER STEAKS SOUS VIDE
Large Steak I cooked it for 2:30hrs @ (135°F / 57°C)
Smaller Steak Cooked for 1:30hr @ (135°F / 57°C)
* Ribeye Steaks by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* Best Weber Accessory (Slow n Sear) *
abcbarbecue.com/product/slow-...
* TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
* SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
* MY KNIVES *
Everyday Knives: goo.gl/yPvava
Chef Knives: goo.gl/iyiknP
Strong Knives: goo.gl/iHjbq8
Fancy Knives: goo.gl/1vZ2s6
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Steak #Experiment #SousVide - Розваги
U should do a steak with all the winners combined..
~best Compound butter
~ best Garlic
~All peppers etc
do it on dry aged wagyu A5 Picanha 🤣
MrJreed1000 and smoke 45 min etc. call it super steak experiment
@@AyamPhoenix You can't! The queen only gets salt!!
@@nick_cala never understood that. Can someone please explain this to me😂
@@AyamPhoenix That's just the Brazilian style I guess, and how Guga likes to make it.
Ninja and mamao lucky to have a friend like you👌🏽
I think I am the lucky one that gets to share my food with them. They are awesome friends!!!
Sous Vide Everything Guga you are a class act brother! Respect
Rest in piece n1nja
@@legionary1656 Huh?
@@biglezmate3830 N1nja got kicked from sous vide everything
We need mamao to taste first- I feel sometimes his opinion is affected by you guys tasting it first.
Want to see his reactions first pleaseeee
North Freedom actually, in the peanut butter steak experiment, mamao say ninja and guga are crazy because they like the steak
MauMau
If that’s the case he’s dumb and his opinion doesn’t matter
@@missychaplin2930 wut lol
@@mattchumoore4214 She's not necessarily wrong 😬
You make me want to go to the store and buy steaks...I am so hungry watching your videos! Great job as always!
Thanks brother!!! I appreciate that... Yeah, can't go wrong with steaks!
Do a psychology experiment! Cook 2 steaks identical in terms of flavor, then serve one on a paper plate and one on a beautiful serving tray with garnish. See how much the visual aspect is playing a roll in the decisions of flavor!
The garnish ads a taste
Yes please do this make like 3 different steaks and have them compare pls
That’s a really brilliant “dumb idea”.
Holy crap Gromzen! Does the presentation influence perception? Wow.
genius idea
Guuga man i have only one suggestion, and I have worked grill stations in restaurants for years, so take me serious ahaha. In the restaurants i was more proud to work in we would sift the pepper through a medium-fine strainer to separate the big pieces from the powder. Keep in mind this was very doable for the volume we were doing (Like 1-2 quarts of pepper on a busy night.) the big pieces we would season meats with and save the powder for sauces and other things that wouldnt be getting seared. Especially when searing like you are, the smaller powder is more likely to burn and give an undesirable taste. Huge fan of all of you guys, keep the videos coming!
Thanks for the advice!
@@SousVideEverything keep that in mind if you ever do steak au poivre either here or on Guga foods it makes a big difference. Also you should do steak au poivre sous vide I'm curious to see if it works
@@tylerryandaughtry I'm not SVE, but I've done steak au poivre plenty of times with bavette sous vide and it's great. Vacuum seal steaks with coarsely ground rainbow peppercorns on them, refrigerate for 24 hrs, then sous vide at 135F for 3 hours.
@@tylerryandaughtry I've done Steak Au Poivre sous vide. It came out well. I did the sauce after cooking the steak instead of all-in-the-bag.
@@MitchMcDaniel yeah I imagine the traditional pan sauce has to be adjusted
Did ninja escape a prison? Lol
😂😂😂😂
Gotta be honest Guga, I've been watching your videos since last year and at first i was super skeptical BUT now I can't quite stop watching your videos! Your good mood always hits the spot for me and make my day better. Keep on with the good work and super quality content! I've recommended your channel to everyone around me that loves food. Big hug from Panama!
I became addicted as well. The first video I watched I was annoyed with the deeelicioouusss but now I'm always looking out for the newest video
He knew it was the "mix" steak before you told him lol
There should be a drinking game for their videos! Like every time “Les Dewwit” or “DEEEELLLLIIIIICCCCCIIIOOOUUUSSS” is said you take a shot! 😂
I know it's been said but it can't be said enough,
"Thank you" for the service and time you spend improving our eating pleasures.
Not so long ago I asked "Guga, you always say you keep it simple with the seasoning, but what happens when you don't keep it simple?"
This video is exactly what I wanted to see! Thank you for making this and keep up the awesome videos
YES! I suggested this one, finally :P
Thanks for the suggestion!
I liked your comment! Lol 😂
niga
“What Number are we On”?
“D”
Yay! I suggested this a while back! Glad to see you guys take this experiment on!
Great video as always Guga. I'm glad you're finally making more of the videos that helped make your channel one of my go tos as i was learning how to sous vide. All the insightfulness about whether to use butter or not (not) and what kind of garlic was best used in sous vide (powdered) and onions, etc I learned from you. You kind of went wagyu crazy there for a while, While cool to watch, its not something the typical home cook will use or experience often, so I like it when you use meats and give recipies and tips that help out people that want to use sous vide to go over the top. You really don't need sous vide to make a wagyu or a prime steak to be awesome, they're awesome all on its own! So keep making these videos and thanks!
About time!!!! Awesome experiment!
Notification SQUAD in the HOUSE!!!! 👍🤙🤘
My current fav is Spice Mountain Smoked Peppercorns for my sous vide steak...after I blow torch it I will finish it off with a little bit more pepper
it has a strong bbq smoky & slightly sweet aroma to it... basically is smoked black peppercorns over oak wood for 72 hours.
Guga I wanted to say ur vids are super fascinating and I watch them all the time. I even get in trouble for watching them in class. Thanks for these awesome videos
I used to use a mix of different colored pepper corns with a little bit of allspice mixed in for steak but I've reverted to just high quality black pepper to avoid a confusing flavor that might detract from the meat. Coarse salt, garlic powder, and freshly cracked black pepper just works.
Maybe you could consider a "Round Two" for the great peppercorn test. I would think that getting quality Black Tellicherry Peppercorns (dry toasting them in a pan right before you mortar/pestle them) and using THIS black pepper instead of a "standard" black pepper... well... you may never go back. It is the best black pepper you will ever have and likely a game changer. A good quality White Sarawak Peppercorn may make you have serious doubts when you first smell them. The way they are made leaves them with an almost barn-ish aroma before you mortar/pestle them... but wow. Grains of Paradise is almost a pepper substitute (for those who are allergic to true peppercorns).... but it is truly meant for steaks (but I think best in combinations). There are others. Szechuan Peppercorns were close to my list. Pink Peppercorns are good in a mix but not good enough to bother putting to the test (on beef). For steak, I love to pan toast (dry) the black Tellicherry and mix in a little White Sarawak Peppercorn and Grains of Paradise. So... Round Two might be to put these three individually (and their combination) against the "standard" black and your mix. I have a feeling that Tellichery will be your "go to" black pepper. You will be hooked just smelling the aroma of them as they toast!
Best Pepper Steak Seasoning = Salt + Rainbow Peppercorn Mix + Szechuan Peppercorns + Red Pepper Flakes
Another great video! Love the videos keep em coming
Your videos are so educational and entertaining! Thank you :)
Awesome experiment! I have a suggestion: watch Alex french Guy Cooking "Did I Just Make Cacio E Pepe Better ?". He buys some really premium pepper and it seems to make a great difference. Perhaps do an experiment with different black peppers. Supermarket, amazon, special high grade pepper etc. Continue the Quest to perfection my friend :)
Haha yes another french guy fan! I love his videos. Guga should definitely check him out.
Try out Lampong and
Tellicherry black pepper
And he should buy from world of spices
Guga: "swallow it and tell me the after taste"
Ninja: "mmmM!!!"
As always awesome ! Thanks guys !
Thank you for constantly updating us with quality content!
"Number d is DAMN!" - Maumau 2019
Where I live the peppermix is sold as "4 season pepper" not that is has anything to do with seasons, it is just a great mix of different peppers. The red peppers are actually pink pepperberries.
All tougether they give a real nice flavour that mixes wel with meat and can be used in all sorts of dishes.
I have been binging this channel for three days now. I love all the steak experiments.
I stumbled onto your site, and I have to tell you its awesome! I love the amount of time you put in the pre and post production, it shows. Also, when smellavision comes out, can you make sure you use the smellavator? That will be great!
I really enjoy your videos!
What I missed were two other kinds of “pepper”: Sichuan pepper and Long Pepper. Could you try these two other kinds, too?
Greetings from Germany!
Sichuan pepper is not for the steak, NO NO NO, it will ruin your steak and your mouth :-)
I still think you should have a video where you try viewer submitted seasoning blend recipes and pick the best one. Pit them against Guga's Rub.
I love your mission of answering the most difficult decisions in life. Keep up the good work!
Great vid, with some awesome guys! Keep it coming
Guga looking at polluted Earth: I know they don't look good right now, but watch this. *pulls out flamethrower*
here's an interesting but simple experiment that might be worth trying. Is why not see if there is a difference in taste when you let a steak sit well seasoned. So you season and then vacuum seal a few steaks, and do them at different times. To see how a freshly season stake, a season for a hours, and one that has been seasons for a day or more compare. Is there a difference, is there not a difference. Because with a pork roast i did once, i forgot about it for a few days and the flavor was just amazing compared to previous attempts. And did it with s steak before to and the flavors just seems to come through a bit better.
Good idea for a video
This channel convinced me to get into Sous vide. My wife got me an Anova nano for my birthday and today I cooked our first meal Sous vide. This Channel helped tremendously, and I risked it and got some thick filets. Incredible, it was such a different experience and seeing such a uniform and perfect temperature across a thick steak was mind blowing. Can’t thank you enough, I love your videos and am having a blast watching them all.
Fantastic video guga, I’ve always wondered about the pepper medley grinders I’ve seen, I’ll have to give it a shot next time I’m at the store
can you do a video talking about all the different knives you use?
The pink peppercorn isn't a real peppercorn. It comes from the Peruvian tree which is related to the cashew tree. People who are allergic to cashews will get an allergic reaction to pink peppercorns as well.
Good to know. But the package does say peppercorn.
SOS, you are exactly right. It is really a dried berry, which is probably why it was pasty.
Guga, if you want a red version of a real peppercorn, you can find it on Amazon by searching for 'Cambodia Red Kampot Pepper'. It is rarely available outside Asia.
@@SousVideEverything Madagascar has a pink peppercorn.
The pink is actually also a invasive pest in Florida. Green is black peppercorn picked green, black is ripe allowed to dry, white is just black with the black exterior rubbed away which lowers the spiciness but is usually used in white sauce to avoid black specs
I love how you all stuck with the number A thing as a rolling gag. Just a small translation thing makes for a good laugh. You guys are great
Im always so hungry after your videos! Keep them coming love your channel
Hey Guga... You guys should run an experiment... Do fresh prime ribeye compared to 21, 45 and 60 day dry aged choice... See if buying fresh prime ribeye is juicier, more tender and more flavorful than a dry aged lower grade piece of meat.
DO IT GUGA!
Im pretty sure he has done that already maybe not with ribeye tho
@@jsgaming8201 Link or lies! I don't recall that.
Guga do you sear your steaks on the curb in front of your house?
I believe it's his office. Dedicated.
Ha
Office brother, that curb is pretty delicious if you know what I mean. 😂😂😂
@@SousVideEverything no wonder all the wild animals are drawn to that curb at night 😂
It's green screened in the office
They all look Super tasty. A really fun experiment we can all enjoy with our families. Thanks guys
This is awesome, Sam's club sells a grinder with all of them in it. I have been using it for over a year and really like it.
Brother, youre the only account i turned on post notifications for! LOL
Thanks Lukas! You are the best!
Most iconic part: i know they dont look good right now but watch this
Perfect experiment I’ve got the mixed one at home definitely gonna try it cause it’s just been sitting there
nice experiment! seems you guys are running towards half a million subscribers sooooo fast! great testament to your videos!
I love the way Ninja shows how tasty it is with his whole body XD
Hey guga you should try to make a sous vide steak and not sear it and give it to ninja like a joke 😎
You actually have to sear them because fat does not render or become soft like other traditional cooking methods
@@tytusmeister9836 it’s supposed to be a joke
LOVE THE VIDEOS! Any plans for a cookbook/reference manual?
Your reactions to these steaks are so wholesome and hilarious. I love watching your videos!
No Szechwan peppercorns?
It's more of a numbing effect.
Szechwan peppercorns are not a type of pepper, it belongs to the citrus family.
Some say you can't overcook food in a sous vide, what happends if you let it "cook" for way too long? Like 15 hours?
Meat mush
Kirillos kkksss depends on the temperature and cut of meat, but at Guga's preferred temp, all of the protein would denature and collagen would break down entirely, so you'd end up with meat that resembles stewing meat rather than steak.
He had a time experiment. You should watch that one too get their thoughts (great video). But as other said, it turns small cuts' texture to mush and it doesn't resemble a steak's texture.
If I remember correctly, 2 hrs was their preferred time.
Kirillos kkksss it has a roast flavour.
Another great video.....love to see a video on best times to cook different cuts of steak.
I like to use this Tuscan Spice blend when I am grilling steaks. It is absolutely amazing.
I like to use a little coffee with my steak rub as it gives a little enhancement to the pepper flavor...
That works well!
Care to share what your rub is?
Fire & Water Cooking Yes, I would love to hear the recipe for the run as well :)
@@danx7895 im gonna leave this here and wait for him to reply
that sounds interesting and deeeeeeeeeelicious :D
You forgot szechuan! ;) it might not have been too pleasant though.
I don't think Szechuan comes in a "peppercorn".
@@johnchase4408 it does
there's szechuan pepper corn, although they are not technically a part of the pepper family
@@nursultantulyakbaycats neither is the red pepper.
Honestly the quality of your videos are beyond even what is on the tv. Very impressive Guga keep it up 👍
Great info as always guys
Thanks Johnny.
The red is not real pepper, these are actually berries that you mix in, because red real pepper is expensive and rare. The red fake berrys called Schinus terebinthifolius. The real red pepper called kampot rouge. You dont find kampot rouge in normal pepper mixes.
Then there's the other right pepper that looks like an elongated pine cone. called piper longum, he have a different taste like the other^^.
"Red pepper" can also refer to red pepper fruits... named after put unrelated to pepper corns (the plant group that includes black pepper). Often when you see "red pepper" powder it is ground and dried or dried flake cayenne pepper.
You need to apply for master chef and ask them to do a season of just youtube amateur chefs.
Love your videos. You inspired me to try out sous vide cooking. Thank you😀
Love this channel so much
Pimienta negra...
Re100 molida
Salt test?
Smoked salt
Sea salt
Soy sauce
What about seasoning salt?
spice test: black pepper vs. cumin vs. coriander vs. nutmeg vs. smoked paprika vs. mustard powder vs. garlic powder vs. onion powder vs. etc.
I always use a peppercorn medley grinder because black pepper started becoming too harsh on my tummy by itself and do prefer the flavor of the mix. Love seeing this experiment and the salt too seeing the subtle differences.
Keep up the great work. You're definitely the best food channel.
White, red, black, and green. Long ago the four nations lived in harmony. Then everything changed when the red nation attacked. Only the avatar, the master of all four elements could season them.
Tf
Lol
Could you try injecting meat? I saw it on a BBQ video where they inject the meat with sauce, not sure if you ever tried that before on your channels.
Fear would be good for a cheaper cut! Definitely not on cuts like these. Would be a good idea to see if he can turn a cheap cut into a good tasting one by injections!!
I LOVE the 4 pepper mix, it's just amazing.
yes keep bringing back the experiments
Who the hell disliked this!!??
Oh wait probably vegetarians
Aiman Em Nah Vegans and vegetarians but mostly vegan I think
You guys become very predictable. I guess you got used to the same taste so the outcome is almost always the same
Love and respect all the way from South Africa. Love your show guys!
This is why I love this channel
Finally. I have been asking for pepper experiments for almost a year. Next time repeat but add the pepper just before serving
Ninjas reactions are the best...that mix of all peppers was godly i already KNOWW!!
Guga, Ninja and Maomao PLEASE keep up the great work!! I've watched almost everyone of your videos (at least once). I have learned so much and love to experiment with my family as well.
I have a question: Can you season steaks (salt, pepper and garlic powder), vacuum seal them and freeze them, then a day or two before cooking, thaw in refrigerator until ready to cook is sous vide?
Or is it best to season AFTER you thaw and before they cook? Trying to avoid having to rebag the steaks.
Thoughts? Maybe an idea for another video? Haha.
Continued success!!
Every time, Every time you guys impress me. I love your channel. Get a t-shirt with "Watch this!" on it together with the flame thrower. I will buy that.
Showing Mamao tasting at the same time as you and Ninja works well Guga. Keep up the good work.
Good job boys. I have to agree with a mix of all peppers, since I found the mix of whole peppercorns, that's all I use in my pepper mill now & it goes into everything I cook.
AAAAMAAAZIIIINNGGGGGGG, i love youre video’s especially the experiment video’s!!
Love a good experiment for the common person! Don't get my wrong I love all your videos, but it's ones like this one which effect us all day to day!
Great JOb guys! Love your vids! YOur channel alone costs me money and saves me money all at the same time. Saving on cooking mistakes and spending on meet and cool tools
I love watching these older Guga videos. Curb side flame thrower. Wow how this channel has grown 🔥❤
They all look so awesome
Thanks guys for your experiment sow I don’t have to wasting my time experimenting :) Nice for the videos
I add to my briskets all the steak winner lessons here, will try all peppers next. I started objecting Umami on my brisket because of you.
Back to experimenting! I love this channel!
Yeap, that is the only way we know what's best!
Love the videos. KEEP UP THE GOOD WORKD
Thanks!!!
Sous Vide Everything wow 😲 I didn’t think you would reply😂😂 have a nice day
Another great video. Mmmmmm peppers love how much they can change the flavor. Have you checked out the velocity grill. Might be worth a look and you could do another sear finish video
As a fan I wait when you say “Less doit” hahaha I love it. Dude would love to shake your hand you changed how I do steaks FOREVER
Hey Guga!!!
I really love your videos. I started 2 weeks ago and haven´t seen them all yet.
And today is the day my first sous vide will arrive. :-D Still can´t deside what to cook first.
Greetings from Germany
Florian
A nice cut of Steak! Sous Vide and steak are made for each other 👍 🥩
Nice. I wait tables at a restaurant and we use fresh cracked pepper for certain items and used to use a peppercorn melange/medley. Ever since being introduced to peppercorns other than black, I've been spoiled on the mixture. I buy those disposable grinders with the medley now so it's cool that that steak was the favorite. Great video, thank you.
Thats awesome!! Should've cut and cooked control at same size, temp and time. Awesome video like always. I watch everyday. Makes me very hungry. I am planning on getting my own sous vide device. Thank you for all the great content.