The One STEAK Appetizer I can't Stop Making it!
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- Опубліковано 21 січ 2022
- If you love steak, this episode was made just for you. I mean, I can not say enough how good and amazing this is. The flavors is just perfect together and most important, it's so easy to make!
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* Red Chimi Churri *
1 cup roasted red peppers chopped
½ cup Chopped fresh parsley
¼ cup red wine vinegar
2 tsp smoked paprika
5 garlic cloves peeled
¼ cup fresh lemon juice
¼ tsp black pepper
½ tsp salt
½ tsp Korean Chili flakes
½ cup Good Olive Oil
* Garlic Butter *
8 tbsp Room Temp Butter
1 tsp Garlic Paste
2 tsp Parsley
* Balsamic Onion Jam *
2 tbsp Butter
1 tbsp Olive Oil
2 Large Sweet Onions
½ tsp Salt
½ Cup Balsamic Vinegar
½ Cup Brown Sugar
* Filet Mignon by Grand Western Steaks
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#Steak #SousVide #Recipe - Розваги
Chimichurri (maybe thickened down into a paste?) dry aged steak. Red vs green vs control dry age
This might be sacrilege. But.
Red vs Green vs Red and Green Mixed vs control dry age.
i support this idea
I approve this message!!
And don't make the control first like always. Randomize it.
@@lilstubthumb you got a point, but i'm so used to it... that i might not be able to handle it hahaha
Gotta say, that looks amazing. So happy I found your channel. You have taught me how to cook a decent steak. Something I thought would never be possible. I even dry-aged my own steak! Thanks for all the great content you make. 👍👍👍
@@Ignigknok lol. Same.
You should do a Guacamole dry-aged steak
Imagine how brown that would get even after an hour. I’d love to see it
No disrespect but that sounds horrific
Mold steak
@@isaiah9683 never know until you try it lol
That's a no mate 😂
Whatever MauMau did or said. Please forgive him and invite him back for more tastings. 🤣
Where did he go :(
I was thinking same thing its not same
I miss mau mau
Guga thinks he deserves to be with the youngins
He passed away RIP mamaosinho
I want to see Guga appear on Gordon Ramsay's Next Level Chef.
"Ok Guga! All that was left was Picanha and a potato. What are you going to do?"
"Well ...I know it doesn't look good right now....but watch this!"
Imagine him being a car-mechanic, you drive in with your Fiat...
I know this car don't look good right now... but watch this!
drive out in a Ferarri XD
@@g60force A 30 day Dry Aged Ferrari
masterchef but its all youtube cooks.
"By the way Gordon, before I start, I'm going to need a vacuum sealer, an immersion circulator, a smoker, a flamethrower and 4 hours"
"Get out, you ******* donkey"
@@remnant24 I think they got all that stuff on the top level in the show. For sure they have a sous vide machine.
I'm so grateful for both your channels. My abilities as a cook have gone through the roof.
2:11 when making white sauce: nothing gets easier than that
Literally 23 seconds later
2:34 when making garlic butter
nothing gets easier than that
You want a sticker too?
Guga,
I hope you get to see this comment. I have been watching (subscribed) to your channel for a while now. I’ve been to Brazil several times and, like you, appreciate a great picanha!! I absolutely love the passion and fun you show in your videos. Your videos are what convinced me to start trying sou vide. Please keep the video’s coming.
My wife and I just had a GREAT evening cooking up these steak appetizers! They were nothing short of phenomenal. My kids (ages 6 to 18) were all begging us to make them again!
One request I have…..can you make a playlist on your channel that has all the side dishes/appetizers you’ve made. There were some others I wanted to try and I have a hard time remembering which main video they were in.
Appreciate you and all the videos you are making. Keep it up!!!!
Great video and I’m going to make this today for a snack! Thanks Guga!
I cant wait to try this - making it this weekend- thanks so much!
Watching Guga and other meat channels has made me enjoy steak again. Now that I know what to look for in a good steak and how to cook it from watching Guga Foods and sous vide everything.
In fact I had a delicious New York strip steak last night. Yesterday was my birthday and the grocery store had choice New York strip steaks on sale. So I picked myself up a nicely marbled one, brought it home, seasoned with sea salt, garlic powder, and a little onion powder, and stuck it in my little Chief electric smoker for a couple of hours. It only gets up to 90 degrees in there, so it's really only for adding flavor. Then I cooked it in a cast iron skillet over the wood stove. I really like cooking on the wood stove because I can get it the pan nice and hot right on top of the stove to sear it, then set the pan on a brick and let it cook slower until it hits 135. So tender and juicy, and just a light Smoky flavor. Delicious!
Oh and there was a baked potato as well lol
This looks fantastic! Please keep up the outstanding work Guga!
I made this today, and I was seriously impressed. Better than just the steak by itself IMO. Great dish, perfect for tapas!
Love your videos Guga
I am DEFINITELY cooking this! Thanks for sharing 👍🏻🙋🏻♂️
That looks sensational.....Love your video's....Thank you for all the tips....
That small bite looks so good. This channel is guaranteed to make me hungry.
I have made this a few times since first viewing the video and it’s delicious. Made it again today as a starter at our memorial day bbq. Huge hit. It’s a perfect mix. Fantastic
Looks amazing!!
I love the bass line on the sous vide song so much. Reminds me of all the great dance tracks of my life!
That looked phenomenal!
Leo says allways the right thing bout the food and angel gives the right face and guga you rock bro💪🏼❤️ keep it up! And how is maumau doin?
keep up the good content guga
Made these yesterday. Everyone liked them. They were fantastic.
One more layer for this appetizer, cheese. I normally do this with bagel chips, but any crispy thin sliced bread will work.
Using a greasy cheese (I use monteray jack), place a 1/3" by 2/3rd of bread surface area piece on each slice. Microwave on high for 1-2 minutes depending on batch size. The cheese will melt and then fry itself into the pores of the bread.
This looks incredible!
I just made these exactly as you have done. A nice bite
I have a big dry aged roast in the basement. Chopped off two steaks and served it like this, fantastic.
The sharp freshness of the parsley and horseradish and vinegary onions balancr the funkiness of the steak nicely
Angel: "...kinda ... the right amount of greens, you know."
Indeed, we are talking about a few snippets of parsely
Very interested in more unique appetizers please!
Guga! My wife’s family are Italian and we religiously eat this for Christmas but without the steak! Can’t wait to try!!
I watch this while I work and it sous my soul 😂
Guga needs to open a restaurant.
I should not watch these videos on an empty stomach. I've been drooling lol.
When he almost said “well done” that HUUUUH took me out 🤣🤣🤣I know GUGA was like unt Uhn WHAAAT… lol… looks delicious I have to make it.
It’s great to see 2k again! Commented on an older vid not that long ago that you should bring him back and here he is.
Guga, your side dishes excite me just as much as your main events
Outstanding, my friend.
Great video from my favorite mukbang chan!
I'm so gonna be making these for superbowl Sunday, you should do more videos like these before superbowl!!!
The sour cream sauce I've been using for years for standing rib roast.
The rest sounds too yummy!
The one STEAK Appitizer its really appitizer now i am hungry , you are aardvark great chef great recipe easy way to cook thanks for sharing
Looks Amazing
I was doing a surf and turf night yesterday with a lobster risotto. I wanted a steak appetizer and found your video. I made these and Holy Cow! So good!
Having Guga in your family is such a treat.
All of these looking so delicious and yummy. I love it
You should do a Guacamole dry-aged steak
Guga needs to win a grammy for audio editing. i come back just to hear the overlays of 'Come on now!'
Oh I do a similar thing with caramelized onion. Delicious!!
1:09 “a little bit of butter” “a good amount of onions” I love how the portions are so inaccurately described😂
At 2:45 you can see that Guga took the "easy way" and sliced his baguette with the meat slicer machine, they are the same height down to the 100th 😂
I'm totally going to replicate this recipe as close as possible 😋
Yes, more appetizers 👌🏻
We make the same white sauce in Wisconsin. We call it Tiger Sauce. It is great on anything. I love it with spicy pickle fries.
Would love to not only see more like this, but perhaps some keto options also, as I just recently started a diet, just like many on the new year did.
Good luck !
I’m insanely jealous of those steaks. Never find loin that good in the stores I visit.
bro even if i have just ate i get hungry after your vids always
Nice set up
Dry age meat with different meat pastes, such as bacon that has been blended into a paste, see if it transfers any flavor, maybe chicken if possible. I think this would be a fantastic experiment.
could u do a video about all of the best steak methods that u have tried on one steak?
that oil is made in my birthtown! you rocks guga
These things are delicious, but angel's reactions are fking priceless
Thanks, Guga. Do you have the measurements for the sour cream sauce? I didn’t see them in the description. Many thanks!
Guga I love your videos. You have convinced me to buy a Sous Vide machine, and to try Wagyu. I really love your experiments. Some of my favorite are the ones where you compare grades. I would love it if you could convince your meat dealer to offer a "Guga Package" that would be one cut of steak with all the grades they offer. Keep making videos.
That looked amazing, Guga. You should do a comparison video with Venison Tenderloin!
The gasp when he said he liked his meat cooked well too k me out 🤣🤣
I been making crostini for yrs with chimichurri roasted red peppers an blue cheese with a sous vide rib eye. This is my next one
Emilio be working that devil marbling magic with those prime fillet mignons 🤣
Would be cool to see a compilation of your favorite expiriments over the years.
Damn that's looks amazing. I haven't anything all day. I would clear a whole tray
I would like to hear you guys do a steak comparison between filet mignon and NY strip and a flat iron steak
just had one of the 4 Australian MBS 8-9 fillet mignons and honestly it might be on par or better than the A5 ones I've had, the A5 is more tender and more rich but the Australian is way more beefy and still has that buttery wagyu feel.
but obviously I'd eat either any day 😂
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. ;)
My mouth is watering right now...
Yes love it
Awesome work again! Maybe try chopped vs blended with the chimmi churri? It can make a big difference. You have an awesome blade collection, just asking to be used! Yes more work, but stops it becoming "pasty". Blended, It becomes a lot like pesto. The flavour is in the oil as much as the herbs, And please, Guga, no fresh chilli?
Definitely going to make this soon. I have questions Guga. At 5:24 what is the finishing touch golden brown liquid you pour on top?
I could be wrong but I think it's just the liquid portion of the chimichurri(the juice out of the food processor + the olive oil) that you see at 0:45
Looks amazing!!! How does one determine a “good quality olive oil”?
you could start by checking out the ones available near you and try the extra virgin ones imported from countries where olives are produced, check the labels for info on their farming and production process as well as certification by the regional or international regulating body (IOC, most likely). but really, what matters is if you like the taste. beauty is in the eye of the beholder, or so they say.
I’m so making these for dinner one night this week! Screw the appetizer idea, I’ll have this as a main 😆😂
You should do a Ketjap Manis dry-aged steak, Guga! ❤️
You should do a comparison of Hard chicken (old chicken or rooster meat) versus regular chicken! Or even vs silkie black chicken. Would be a different style video but would be awesome!!
If you like onion jam then you have to try red onion jam. It's so good. Especially on burgers.
Great video. I love recipes, not crazy about experiments
Drooling here....
Looks delicious! What horseradish did u use? The one I bought at the supermarket is lacking horseradish flavor 😒..
sour cream and horseradish is a game changer for steak.
More appetizers, please!
Guga it’s almost my birthday and all I want in the world is for you to make a video making kangaroo burgers!!! Please Guga!!!
Bring on the appetizers!!!
tried this last night for a football playoff party and it was a huge hit. i didn't get the sear done as well as i would have liked, but the filets were incredible. thanks
Guga, you’re a Master Chef!
More appetizers please!
Love your recipes and stuff. I hate to see once frozen steaks tho… that brown 😭😭
Boy when their friend said well done I was like get out!!!
New subscriber , so delicious steak great recipe thank for sharing. stay connected
Guga, can you do a wage Foat iron streak? Flat irons are my favorite cut as it combines a filet with a ribeye but for a fraction of the cost of both.
Would bacon jam be a good replacement for the onion jam, and on the same note could I change out the basic garlic butter for black garlic butter
I thought those steaks were wagyu sirloin at first. That’s the most marbled prime steak ever
Heck yea we want appetizers especially before the superbowl
Hey guga have you ever tried dry aging in garlic and black garlic???
Instead of sour cream, use smoked cream cheese. You'll be blown away even more!