If anyone thinks that Ninja loves everything Guga does, this proves them wrong. He may go over the top on his reactions(which I love) he is always honest. Great vid as always!
LMFAO why does everyone think backwards? UA-cam is the new "TV" why would they want to go to "TV"? being on TV has too many rules and wasted money. On UA-cam they get to do it their way and nobody gets to tell them what they should and shouldn't do.
Coming back to this older video, it's awesome to see your attitude towards the criticism given to your rub. That positivity and open-mindedness is absolutely one of the major reasons you've gotten so big, and I'm so glad that hasn't changed. Thanks for always being you, Guga! Keep bringing flavor joy to UA-cam ^_____^ Btw, I came back to this one because I'm making hanger steak tonight, thinking about that marinade now :P
Cooked sous vide today... Instead of garlic powder, I used dried garlic slices... Taste explosion! Ever used it? Try it! Works extremely well. Excellent vids and great presentation! Thanks!
Because they already know what it tastes like without any marinade or rub, so the whole purpose of this test was to just compare the rub to the marinade to see which is better
I got a SV a couple weeks ago and I love it. Then I found this channel and I love you guys... such a fun show. Keep up the good work. I installed my SV in a cooler... works fantastic!
It is always best to have honest friends when working on a craft, they are the ones that will help guide your progress. I swear your channels are the best and really make me want to eat more steaks. I wish nothing but success for you all.
Although I agree with other posts talking about vinegar in the marinade, or acidity, tenderizing the meat, there are two seperate lobes of a hanger steak that is seperated by a layer of sinew. These seperate lobes have completely different textures in thier own natural state. Secondly, the hanger steak, either lobe, has a unique grain striation, in the fact that it actually runs diagonally through the meat and actually changes direction half way through. This is due to the muscles original function in the animal. A hanger steak is the muscle that originally held the diaphragm in place against the rib cage. This ensures that it does not float around in the body cavity. As the rib cage is round, the muscle tissue is then connected at multiple angles to said rib cage. All this means that the grains run in opposing directions as you continue down the meat. If you are not aware of this, you are likely to cut the meat with the grain, versus against the grain and end up with a fairly unpleasant, almost stringy, like steak versus an amazingly tender piece of meat. If you also consider that this piece of meat is an internal muscle that's sole purpose is to hold an internal organ in place, it is then safe to assume that this muscle recieves a large amount of blood flow through it. With an increased blood flow, it is also safe to assume that the minerality levels in the muscle tissue are higher than in other more prominently known "steak cuts". This rational would also point to the reasoning that it would taste "different" than any other cuts of meat like a Picanha, Ribeye, or anything cut from the Sirloin section of an animal (i.e. T-bone, Porterhouse, Kansas City Strip). I would be willing to bet the reason why Ninja did not enjoy the first offering is for multiple reasons: 1) this was solely seasoned with the rub (whether he likes oregano or not) the rub did not dilute the naturally present mineralities that are going to exhist in this cut like the marinated offerings did. 2) Just by looking at the cuts, I am positive that the second and third offerings came from the triangular "flat" side of the sinew line of a hanger steak, while the first offering came from the barrel side. Both of these are tender in thier own right, however they have differing textures that need to be kept in mind when cutting. As a side note, you guys crack me up and I truly appreciat watching your videos. I am glad that there are channels such as your own that present in a real manner rather than trying to teach home cooks to do everything like restaurant chefs and end up intimidating thier audiences. You take a fun, light hearted approach to your topics and by reading your subscribers comments, they're responding to this positively. Keep up the good work gentlemen!
Can I just quickly say how much I appreciate that you add both the Celsius as well as the Fahrenheit temperatures? Most recipes that look good don't do that, and make life harder on me, so I just wanna say thank you. Also I love all of you, I've been bingewatching you three for a while now. Thanks for all the great content!
YES! I've been waiting for you guys to do a Hanger steak episode. I always marinate overnight before grilling or sous vide the next day. Extremely tender and flavorful cut, for a bargain.
Side note: I have made Pão de queijo for friends who have celiac disease. It's great to be able to serve them (delicious) bread that doesn't involve a trip to the hospital. Thanks for turning me on to it!
Just started sous vide cooked for the first time some filet migon came out medium. Wanted med rare. They were still good and tender. I found your channel need a drool bibb to protect keyboard. I been binging on you video for the last four hours definitely a fan. You guys are great, learned alot. Really like you humbleness and truthfulness. Wished you were my neighbor to join in the feast from time to time. Keep up the great videos. Enjoy the you interaction with each others much like true brothers in a family but always ready to enjoy good food. Good eating.
I tried this tonight. Followed the marinate recipe. Now, it may have been my cut of meat, but, this was flavorless. It may have been because it was frozen, I'm not sure. The only thing, as a new comer to sous vide, I've had any luck in so far is making ribeye. That being said, I love the videos. Keep it up!
All the videos bring Cooking education with Sous VIde to the Table I can't stop Watching because I'm afraid I'll miss something ! Well Done Guga , Love the videos !
my steak seasoning: kosher salt, coarse fresh cracked black pepper, paprika, onion powder, powdered oregano, and coriander. The salt and pepper are the major ones, everything else is just a light dusting (I do them one at a time rather than a blended rub). I pat them in once everything's applied, let the meat sit on the counter 15-20 minutes (usually lighting up charcoal), then drizzle on a little oil (avocado lately), spread it to coat, then cook. Works great on a whole tri tip over mesquite charcoal.
I'm usually not a fan of marinades but it makes sense on a hanger steak. I don't eat it often but I've found it doesn't have much beefy flavor on it's own and sometimes it can have a "funky" taste.
Vinegar is commonly used as a tenderizer for tough meats like venison and elk. Meats with very little fat. Also used in BBQ in South Carolina to help make it tender and flakey.
onions have protease which is an enzyme that breaks down proteins, since the marinate consists of this it broke down the meat, and in the process, tenderizing it and making it softer
I love this episode - cheat code for a future episode - to a wet marinade for steak like hanger, flat iron or skirt steak, add a little high quality bourbon to your marinade - you will love it. :)
Hey, the tenderness comes from the acidity from the vinegars and probably the apple juice too :) there are even certain marinades which include things like kiwi and pineapple as their enzymes help tenderize the meat
What also makes steak b and c more tender is because they are all different parts of the hanger steak! Steak A is the part that is a bit less tender than the other ones. But yes, the vinegar also helps tenderizing the meat.
vinegar always tenderizing meat but removes and a lot of meat flavor. It calmes all the beef flavors.Thyme maybe a pinch for sight of wild.Oregano less than a pinch, only if your marinate contains sugars to increase bitter taste and the smell of wild.
Hey Guga, a suggestion. I like to sous vide and flame thrower sear my prime rib steak but I find the fat chunks don't render, and the connective tissue is still a pain. So I had an idea... season and sous vide the steak 132F for 2 hours, Then trim all the fat and connective tissue off and give it a quick dunk into an oil marinade (i use lemon juice, Club House Montreal steak spice, oil and soya sauce - the recipe is on the back of the spice bottle) then sear it with the flame thrower. The result was amazing. It was as tender as tenderloin, juicy, and had a lot of crispy edges because the steak was raggedy from all the trimming. I cut it up into steak bites and served it as an appie to friends on the patio. Wow.
The onions in the marinade tenderized the meat. Onions contain enzymes that break down muscle proteins, which break the structure of the meat, making it more tender.
I used flank steak and a special 'bbq' sauce and let my baby sister try it. Mind you, she is a Very picky eater. She Loved it! She watched me sear and she was hooked! 😁🐄
The apple juice and vinegar often soften meat, I'm not sure if it's because of the acidity of either or the sugar from the apple juice. But that's probably why the steaks were much softer than just the rub.
Just had my first experience at a churrasqueira. It was an expensive place, but the experience really wasn’t that great (Fogo de Chão in Scottsdale, AZ for anyone that might be familiar with it). I had sky high expectations, mostly because of this channel and my general love for red meat, but I left feeling like I’d spent a lot of money on an unimpressive experience (aside from the pao de queijo, which is what prompted me to comment on this particular video). I can’t really speak on the authenticity of the place, as this was my first experience with this type of cooking/dining, and I know this probably comes across as a Yelp review, but I just figured Guga and the guys might be able to offer some wisdom? As always though, great vid!
Guga, i believe i know where the weird taste comes from. Its from the white pepper. Its an already odd taste and it gets worse on dark meat. Works better with chicken or fish, anyway i still dont use it at all.
I was thinking of the white pepper as well. I'm not a fan of the taste. Many people say it has an aroma of livestock, poop or bad breath. I'm inclined to agree.
I think it is from the oregano, i've tried oregano on my steak, and it was a disaster. On the otherhand, using white pepper does not bother me so much.
Hey guys, your channel is so inspiring for me. how about a video about brining the meat before SV, during SV (in bag) and without brine? And different brines like just salt, salt/sugar mix or other added spices/flavors. Worked for me on turkey and pork tenderloin. Never tried it with beef, yet. Give it a shot, please. Greets from Germany
try to marinade in unripe pineapple juice from fresh (unripe) pineapple and add your fav spices after marinade. Try this on some meat which is hard like beef, turkey, pheasant or something like this..
Vinegar helps break down both meat fibers and connective tissue, so I'm not surprised the marinade made the meat more tender; that's what they do. As for the rub.... it may be the dry herbs used were a touch too strong, and having them along with the marinade diluted the flavor just enough. Cutting the rub with fine salt so less herbs are applied may also help.
You're a god. Can't wait for you to take your channel and brand to the next level. Maybe collaborate with more sous vide aficionados from all over the world and learn new techniques.
Sous Vide Everything your not the only one I want to see that too. Maybe even waygu vs sous vide waygu. I ordered a waygu but didn't dare to Sous Vide it but would love to know
The increased tenderness on the marinated one is because of the vinegar in the marinade. The acidity helps in breaking down the meat and makes it more tender. The onions are also slightly acidic.
I think the onion in the marinade is what made it so tender along with the vinaigrette. Pretty sure onion has tenderizing properties but i could be wrong. But for sure the vinaigrette does the job as well cause its literally the first thing that comes up when you google tenderize meat. lol
So it seems rub + marinade worked well! I think I would just add garlic, thyme, pepper and paprika to the marinade to enhance the flavors and mimic the 3rd steak.
The 2 other steaks are more tender than the first one because of the onions in the marinade. In Onions there are enzymes which makes the meat tender. This enzymes are also in honey, avocado core, milk and some more foods. Hope I could helped you, love your channel :-)
The reason why the steaks with the marinade were more tender than the one with just the rub is because of the onion in the marinade. There is a certain enzyme in the onion that breaks down the protein. That same enzyme can be found in honey and pineapple.
Hey Guga, I know that steak rub wasn't a hit with the guys, but I would like to see if you can come up with another one everyone enjoys. Keep it up fellas. Great job! 👍
For interest, maybe next time you do experiments you do one with just salt (and pepper) to see how the variants compare to a usual steak? Could help you to see if the rub or marinate is better than without rather than just compared to each other
Hangar steak (or onglet to the French I think) needs a marinade to make it tender. Or beat the crap out of it with a meat mallet will be good to. But the flavour is immense. A great cut of meat.
Ninja is wrong, in Cuba they do have a kind of a pizza named pizzetas. The dough is made with pork lard and toppings are bacon and tomato sauce. Calorie wise it’s a bomb but it is really good
quick question: how do you get rid of the red juice? I know it's not blood, but I still dont want it drip all over my plate, resting for 5min before slicing doesn't do the trick....your plate seems very clean
I have to ask about how you trimmed out the hanger steak. Could the difference be that 2 of the steak were from the difference side of connective tissue from the first one?
Love both your channels, Guga! :) PS for commenters: WHY T.F., under every video where Guga makes some mistake in English, there have to be some of you pointing it out? It's not his mother language. And I think he speaks English REALLY good. Yes, there is a foreign accent, but it's Guga's and it's really sweet. Just like my another favourite chef on youtube, Gennaro. Could you just appreciate, that someone really talented is making very good, educational, funny and lovely to watch videos for you, in his non-native language, please?
There is a cut of meat I am buying in the grocery stores in Dallas for the Sous Vide. Is is called a Southwest Griller. Looks a little like the Flank... You guys should try to find it. Very good after a 8 hour soak.
If anyone thinks that Ninja loves everything Guga does, this proves them wrong. He may go over the top on his reactions(which I love) he is always honest. Great vid as always!
but spitting the meat was unnecessary, just saying...
It's part of the show be honest as f...
I want you to make a pair of underwear that says "i know it dosent look that good right now... but watch this" please
Have a music box that plays the searing song too
😂😂
Steak juice stains too??
Puts the extendo clip
@@lotus1839 for real and the one on guga foods too
Seriously, Sous Vide Everything should be a sindicated TV show. you guys provide amazing content that deserves to recogonized by everyone.
Mike Silverberg they are too good for TV.
TV would ruin them. They're awesome because they do everything their way.
LMFAO why does everyone think backwards? UA-cam is the new "TV" why would they want to go to "TV"? being on TV has too many rules and wasted money. On UA-cam they get to do it their way and nobody gets to tell them what they should and shouldn't do.
Yeah, it's a funny idea. But they do such a good job with everything from the actual food to the editing.
"I respect the Ninja, the Ninja is the Ninja!" Great quote.
I felt that
How the times have changed
Justinian Tabucanon smhh
Coming back to this older video, it's awesome to see your attitude towards the criticism given to your rub. That positivity and open-mindedness is absolutely one of the major reasons you've gotten so big, and I'm so glad that hasn't changed.
Thanks for always being you, Guga! Keep bringing flavor joy to UA-cam ^_____^
Btw, I came back to this one because I'm making hanger steak tonight, thinking about that marinade now :P
Cooked sous vide today... Instead of garlic powder, I used dried garlic slices... Taste explosion! Ever used it? Try it! Works extremely well.
Excellent vids and great presentation! Thanks!
This channel is just so great!
why you didnt make control steak witch onley salt and peper?
+1 on this comment
Because they already know what it tastes like without any marinade or rub, so the whole purpose of this test was to just compare the rub to the marinade to see which is better
I got a SV a couple weeks ago and I love it. Then I found this channel and I love you guys... such a fun show. Keep up the good work. I installed my SV in a cooler... works fantastic!
It is always best to have honest friends when working on a craft, they are the ones that will help guide your progress. I swear your channels are the best and really make me want to eat more steaks. I wish nothing but success for you all.
"stop working on it", ha ha ha, wise comment Ninja.
Although I agree with other posts talking about vinegar in the marinade, or acidity, tenderizing the meat, there are two seperate lobes of a hanger steak that is seperated by a layer of sinew. These seperate lobes have completely different textures in thier own natural state.
Secondly, the hanger steak, either lobe, has a unique grain striation, in the fact that it actually runs diagonally through the meat and actually changes direction half way through. This is due to the muscles original function in the animal. A hanger steak is the muscle that originally held the diaphragm in place against the rib cage. This ensures that it does not float around in the body cavity. As the rib cage is round, the muscle tissue is then connected at multiple angles to said rib cage. All this means that the grains run in opposing directions as you continue down the meat. If you are not aware of this, you are likely to cut the meat with the grain, versus against the grain and end up with a fairly unpleasant, almost stringy, like steak versus an amazingly tender piece of meat.
If you also consider that this piece of meat is an internal muscle that's sole purpose is to hold an internal organ in place, it is then safe to assume that this muscle recieves a large amount of blood flow through it. With an increased blood flow, it is also safe to assume that the minerality levels in the muscle tissue are higher than in other more prominently known "steak cuts". This rational would also point to the reasoning that it would taste "different" than any other cuts of meat like a Picanha, Ribeye, or anything cut from the Sirloin section of an animal (i.e. T-bone, Porterhouse, Kansas City Strip).
I would be willing to bet the reason why Ninja did not enjoy the first offering is for multiple reasons:
1) this was solely seasoned with the rub (whether he likes oregano or not) the rub did not dilute the naturally present mineralities that are going to exhist in this cut like the marinated offerings did.
2) Just by looking at the cuts, I am positive that the second and third offerings came from the triangular "flat" side of the sinew line of a hanger steak, while the first offering came from the barrel side. Both of these are tender in thier own right, however they have differing textures that need to be kept in mind when cutting.
As a side note, you guys crack me up and I truly appreciat watching your videos. I am glad that there are channels such as your own that present in a real manner rather than trying to teach home cooks to do everything like restaurant chefs and end up intimidating thier audiences. You take a fun, light hearted approach to your topics and by reading your subscribers comments, they're responding to this positively. Keep up the good work gentlemen!
Can I just quickly say how much I appreciate that you add both the Celsius as well as the Fahrenheit temperatures? Most recipes that look good don't do that, and make life harder on me, so I just wanna say thank you. Also I love all of you, I've been bingewatching you three for a while now. Thanks for all the great content!
YES! I've been waiting for you guys to do a Hanger steak episode. I always marinate overnight before grilling or sous vide the next day. Extremely tender and flavorful cut, for a bargain.
Still waiting on that sous vide pizza. 🍕🍕🍕
Unregulated Market Economy wonder if its possible, then grilling it dry
Sounds gross
ewww lol I can't even imagine the result
Side note: I have made Pão de queijo for friends who have celiac disease. It's great to be able to serve them (delicious) bread that doesn't involve a trip to the hospital. Thanks for turning me on to it!
Hanger Steaks are incredible good! Just with salt and pepper.. without rub or somthing like that, very very good too!
Just started sous vide cooked for the first time some filet migon came out medium. Wanted med rare. They were still good and tender. I found your channel need a drool bibb to protect keyboard. I been binging on you video for the last four hours definitely a fan. You guys are great, learned alot. Really like you humbleness and truthfulness. Wished you were my neighbor to join in the feast from time to time. Keep up the great videos. Enjoy the you interaction with each others much like true brothers in a family but always ready to enjoy good food. Good eating.
3:52 I love how Guga still looks happy!
You know he was HURT 🤣🤣😭😭😭
"soft and juicy" Ninja low key savage
I like how honest Ninja is. Make this channel a good one to watch!
I tried this tonight. Followed the marinate recipe. Now, it may have been my cut of meat, but, this was flavorless. It may have been because it was frozen, I'm not sure.
The only thing, as a new comer to sous vide, I've had any luck in so far is making ribeye.
That being said, I love the videos. Keep it up!
This is the first video where Ninja straight up dislikes the food. Even spits it out! Nice to see that honesty.
All the videos bring Cooking education with Sous VIde to the Table I can't stop Watching because I'm afraid I'll miss something !
Well Done Guga , Love the videos !
my steak seasoning: kosher salt, coarse fresh cracked black pepper, paprika, onion powder, powdered oregano, and coriander. The salt and pepper are the major ones, everything else is just a light dusting (I do them one at a time rather than a blended rub). I pat them in once everything's applied, let the meat sit on the counter 15-20 minutes (usually lighting up charcoal), then drizzle on a little oil (avocado lately), spread it to coat, then cook. Works great on a whole tri tip over mesquite charcoal.
Best channel on UA-cam. You guys deserve 50 millions subs.
Hangar responds to marinade incredibly well because of the loose, long fiber texture. It's a wonderful cut.
Hanger is also known as Butcher's steak because the butchers would take it home for themselves. Most flavourful cut of the cow.
I'm usually not a fan of marinades but it makes sense on a hanger steak. I don't eat it often but I've found it doesn't have much beefy flavor on it's own and sometimes it can have a "funky" taste.
Just a tip for the oil and vinegar! If you want to emulsify them so they don’t separate add a little bit of egg yolk
If you put a marinade on a rub, isn't it just a different marinade ? :D
Nope the same.
yes. exactly
I think his question is: if you combine the rub with a marinade, does it get mixed and turn to a new marinade?
yes. its a new marinade
Vinegar is commonly used as a tenderizer for tough meats like venison and elk. Meats with very little fat. Also used in BBQ in South Carolina to help make it tender and flakey.
Esse sotaque não é gringo… Me surpreendi! hahahaha
Amo ainda mais o canal!
onions have protease which is an enzyme that breaks down proteins, since the marinate consists of this it broke down the meat, and in the process, tenderizing it and making it softer
We want the wagyu video!
Me too. 😂😂😂
and DRY AGED Picanha
Seriously, this needs to happen fast
Agreed!!
I love this episode - cheat code for a future episode - to a wet marinade for steak like hanger, flat iron or skirt steak, add a little high quality bourbon to your marinade - you will love it. :)
Would have loved to see a plain salt and pepper version but can't complain - keep up the great work!
Hey, the tenderness comes from the acidity from the vinegars and probably the apple juice too :)
there are even certain marinades which include things like kiwi and pineapple as their enzymes help tenderize the meat
What also makes steak b and c more tender is because they are all different parts of the hanger steak! Steak A is the part that is a bit less tender than the other ones. But yes, the vinegar also helps tenderizing the meat.
vinegar always tenderizing meat but removes and a lot of meat flavor. It calmes all the beef flavors.Thyme maybe a pinch for sight of wild.Oregano less than a pinch, only if your marinate contains sugars to increase bitter taste and the smell of wild.
WOW Ninja! your diet is showing some good results, just watched a 6 month old episode and noticed it right away.
Hey Guga, a suggestion.
I like to sous vide and flame thrower sear my prime rib steak but I find the fat chunks don't render, and the connective tissue is still a pain. So I had an idea...
season and sous vide the steak 132F for 2 hours, Then trim all the fat and connective tissue off and give it a quick dunk into an oil marinade (i use lemon juice, Club House Montreal steak spice, oil and soya sauce - the recipe is on the back of the spice bottle) then sear it with the flame thrower.
The result was amazing. It was as tender as tenderloin, juicy, and had a lot of crispy edges because the steak was raggedy from all the trimming.
I cut it up into steak bites and served it as an appie to friends on the patio. Wow.
The onions in the marinade tenderized the meat. Onions contain enzymes that break down muscle proteins, which break the structure of the meat, making it more tender.
I used flank steak and a special 'bbq' sauce and let my baby sister try it. Mind you, she is a Very picky eater.
She Loved it! She watched me sear and she was hooked! 😁🐄
Try adding Worcestershire, then your salt and garlic! I love it and always use it when making steaks.
Guga, try making a dry rub with salt, pepper, garlic powder AND dry mustard. If you’re going to use thyme, use fresh thymes.
The apple juice and vinegar often soften meat, I'm not sure if it's because of the acidity of either or the sugar from the apple juice. But that's probably why the steaks were much softer than just the rub.
Wow ninja was super bearable this episode. He should always act this calm and candid
Just had my first experience at a churrasqueira. It was an expensive place, but the experience really wasn’t that great (Fogo de Chão in Scottsdale, AZ for anyone that might be familiar with it).
I had sky high expectations, mostly because of this channel and my general love for red meat, but I left feeling like I’d spent a lot of money on an unimpressive experience (aside from the pao de queijo, which is what prompted me to comment on this particular video).
I can’t really speak on the authenticity of the place, as this was my first experience with this type of cooking/dining, and I know this probably comes across as a Yelp review, but I just figured Guga and the guys might be able to offer some wisdom?
As always though, great vid!
Glad u went with the balsamic like i suggested. The acid really breaks it down
It was AMAAAAAZING.
Ninja is the man :D vinegar was the acid that broke the meat proteins down to make it more tender. Keep up the good work :D
Guga, i believe i know where the weird taste comes from. Its from the white pepper. Its an already odd taste and it gets worse on dark meat. Works better with chicken or fish, anyway i still dont use it at all.
I think it was the oregano, ninja does not like it so much.
I see. Have you used that much white pepper on a dark meat before and ninja liked it?
I was thinking of the white pepper as well. I'm not a fan of the taste. Many people say it has an aroma of livestock, poop or bad breath. I'm inclined to agree.
I think it is from the oregano, i've tried oregano on my steak, and it was a disaster. On the otherhand, using white pepper does not bother me so much.
It was probably partly white pepper and then the oregano. Take the oregano out and use some cayenne instead and it may be better.
I’m gonna try that marinade this weekend with rib cap steaks.
Its the apple sauce that made the beef tender. Similar ingredients used in Korean Beef marinade, they use pear I think. Makes the beef tender.
Hanger steak is my favorite cut by far. All you need is salt and freshly ground pepper.
Steaks C and B are more tender because of the red wine vinegar in the marinade. Vinegar breaks down the protein in the meat.
Hey guys, your channel is so inspiring for me.
how about a video about brining the meat before SV, during SV (in bag) and without brine? And different brines like just salt, salt/sugar mix or other added spices/flavors.
Worked for me on turkey and pork tenderloin. Never tried it with beef, yet.
Give it a shot, please.
Greets from Germany
try to marinade in unripe pineapple juice from fresh (unripe) pineapple and add your fav spices after marinade. Try this on some meat which is hard like beef, turkey, pheasant or something like this..
Vinegar helps break down both meat fibers and connective tissue, so I'm not surprised the marinade made the meat more tender; that's what they do. As for the rub.... it may be the dry herbs used were a touch too strong, and having them along with the marinade diluted the flavor just enough. Cutting the rub with fine salt so less herbs are applied may also help.
You're a god. Can't wait for you to take your channel and brand to the next level. Maybe collaborate with more sous vide aficionados from all over the world and learn new techniques.
NO God, just a regular guy called Guga. But I do like your idea. 🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘
Been trolling your channel for a while. You deserve a new sub. I'm in. Thanks for the experiments!
Thank you so much I appreciate the support. And welcome.
Sous Vide Everything You are welcome! Great content!
Wish u guys made a video daily! Where’s the wagyu vs picanha video? Can’t wait to see it!!
Me too... but I am only one... 😂😂😂
Sous Vide Everything your not the only one I want to see that too. Maybe even waygu vs sous vide waygu. I ordered a waygu but didn't dare to Sous Vide it but would love to know
wagyu will win that battle, picanha is awesome but wagyu is on another level.
@@SousVideEverything definitely not the only one
Come on! Let's Do It!!
great clip guys!!! i'm still stuck on that salt block and smoke thing tho!!!! respect.
More salt block coming brother stay tune.
Its called a video not a clip lel
The increased tenderness on the marinated one is because of the vinegar in the marinade. The acidity helps in breaking down the meat and makes it more tender. The onions are also slightly acidic.
Yeap, I agree 100%
I think the onion in the marinade is what made it so tender along with the vinaigrette. Pretty sure onion has tenderizing properties but i could be wrong. But for sure the vinaigrette does the job as well cause its literally the first thing that comes up when you google tenderize meat. lol
So it seems rub + marinade worked well! I think I would just add garlic, thyme, pepper and paprika to the marinade to enhance the flavors and mimic the 3rd steak.
Would a prime ribeye steak 🥩 benefit from the rub & marinade combined?
The 2 other steaks are more tender than the first one because of the onions in the marinade. In Onions there are enzymes which makes the meat tender. This enzymes are also in honey, avocado core, milk and some more foods. Hope I could helped you, love your channel :-)
Ninja's reaction on the 1st bite had me laughing lol
Do you think the marinade would be to strong if you put it in the night before the cook?
The reason why the steaks with the marinade were more tender than the one with just the rub is because of the onion in the marinade. There is a certain enzyme in the onion that breaks down the protein. That same enzyme can be found in honey and pineapple.
Hey Guga, I know that steak rub wasn't a hit with the guys, but I would like to see if you can come up with another one everyone enjoys. Keep it up fellas. Great job! 👍
For interest, maybe next time you do experiments you do one with just salt (and pepper) to see how the variants compare to a usual steak? Could help you to see if the rub or marinate is better than without rather than just compared to each other
I made a gravy out of the drippings OMG the flavor is outta this world
I had those cheese breads in Brazil, ranged from "amazing!" to "meh" depending on where you got them. Definitely keen on trying your recipe.
I love butcher steak! haven't even seen the video yet and I know its going to be awesome!
🤘🤘🤘🤘
Hangar steak (or onglet to the French I think) needs a marinade to make it tender. Or beat the crap out of it with a meat mallet will be good to.
But the flavour is immense. A great cut of meat.
Please experiement with Montreal Steak Seasoning! Ninja will love it.
THANK YOU GUGA FOR DOING HANGER STEAK
I love hangar! Salt, pepper, sear. Booyah!
with two types of vinegar and apple juice in the marinade its no suprise it came out so tender. that is a very acidic marinade
White pepper has a funky aftertaste
Could you guys do a hanger steak vs Picanha experiment. Which is better using your usual salt, pepper, and garlic powder.
"We don't have pizza in Cuba"
The most sadness true
A reminder not to ever allow communism in our countries
That’s not true at all wtf
@@vissantana8171 don't you see the quotes? That's not opinion, don't butthurt so hard about it
@@Isac86 your stupid ass doesn’t know how a quote works.
Ninja is wrong, in Cuba they do have a kind of a pizza named pizzetas. The dough is made with pork lard and toppings are bacon and tomato sauce. Calorie wise it’s a bomb but it is really good
quick question: how do you get rid of the red juice? I know it's not blood, but I still dont want it drip all over my plate, resting for 5min before slicing doesn't do the trick....your plate seems very clean
Hey,Im early! Great Job on this cook! Now , I need to go looking for some hanger steak!
Yeah... they are amazing.
I have to ask about how you trimmed out the hanger steak. Could the difference be that 2 of the steak were from the difference side of connective tissue from the first one?
Only needs salt and pepper and slice lengthwise against the grain for max tenderness
Good show, but you should have commented on the cut during the taste challenge. How does it compare to other cuts?
Gaga! That marinade would go beautiful on some pork chops. Give that a try. YOU GO BOY!
OH YES!!!!!!!!!!!! It would
What makes the marinated steaks more tender is the apple juice mostly.
we don't have pizza in Cuba! I'm dead! 🤣
We made a website with you guys back in 2012 and now I’m watching your videos lol. Where do you buy your steaks here in south Florida?
Love both your channels, Guga! :)
PS for commenters: WHY T.F., under every video where Guga makes some mistake in English, there have to be some of you pointing it out? It's not his mother language. And I think he speaks English REALLY good. Yes, there is a foreign accent, but it's Guga's and it's really sweet. Just like my another favourite chef on youtube, Gennaro.
Could you just appreciate, that someone really talented is making very good, educational, funny and lovely to watch videos for you, in his non-native language, please?
Erika Michelová chill tf out. His accent is funny to some people. Btw it’s my other not another lol
Just curious, do you let the meat rest in the bag to try and reabsorb some of that juice or do you cut and remove right away?
Would a top sirloin strip steak be considered a pichana cut ? Looks just like it nice fat cap n all An it tasted AMAZING!
Emeril did this exact rub and marinade on his hanger steak show with Martha Stewart.
Cuba has pizza now, at least in one small restaurant in Guardalavaca, and it is legitimately some of the best pizza I've had.
try santa maria tritip.
your rub is close to a santa maria style, of course minus the oregano and add cayenne + chili powder.
There is a cut of meat I am buying in the grocery stores in Dallas for the Sous Vide. Is is called a Southwest Griller. Looks a little like the Flank... You guys should try to find it. Very good after a 8 hour soak.