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
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
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.
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?
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.
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 made this today, and I was seriously impressed. Better than just the steak by itself IMO. Great dish, perfect for tapas!
I love the bass line on the sous vide song so much. Reminds me of all the great dance tracks of my life!
This looks fantastic! Please keep up the outstanding work Guga!
I cant wait to try this - making it this weekend- thanks so much!
That small bite looks so good. This channel is guaranteed to make me hungry.
I am DEFINITELY cooking this! Thanks for sharing 👍🏻🙋🏻♂️
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
Guga! My wife’s family are Italian and we religiously eat this for Christmas but without the steak! Can’t wait to try!!
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
Angel: "...kinda ... the right amount of greens, you know."
Indeed, we are talking about a few snippets of parsely
That looks sensational.....Love your video's....Thank you for all the tips....
I should not watch these videos on an empty stomach. I've been drooling lol.
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?
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.
Looks amazing!!
Love your videos Guga
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!
Guga needs to open a restaurant.
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
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.
Thanks, Guga. Do you have the measurements for the sour cream sauce? I didn’t see them in the description. Many thanks!
Made these yesterday. Everyone liked them. They were fantastic.
Guga, your side dishes excite me just as much as your main events
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
I'm so gonna be making these for superbowl Sunday, you should do more videos like these before superbowl!!!
Guga needs to win a grammy for audio editing. i come back just to hear the overlays of 'Come on now!'
Having Guga in your family is such a treat.
I watch this while I work and it sous my soul 😂
That looked phenomenal!
1:09 “a little bit of butter” “a good amount of onions” I love how the portions are so inaccurately described😂
keep up the good content guga
The gasp when he said he liked his meat cooked well too k me out 🤣🤣
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 😂
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.
I just made these exactly as you have done. A nice bite
Great video from my favorite mukbang chan!
Emilio be working that devil marbling magic with those prime fillet mignons 🤣
Very interested in more unique appetizers please!
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.
I’m insanely jealous of those steaks. Never find loin that good in the stores I visit.
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
I’m so making these for dinner one night this week! Screw the appetizer idea, I’ll have this as a main 😆😂
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. ;)
Looks delicious! What horseradish did u use? The one I bought at the supermarket is lacking horseradish flavor 😒..
could u do a video about all of the best steak methods that u have tried on one steak?
This looks incredible!
bro even if i have just ate i get hungry after your vids always
All of these looking so delicious and yummy. I love it
You should do a Guacamole dry-aged steak
Outstanding, my friend.
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
That looked amazing, Guga. You should do a comparison video with Venison Tenderloin!
So what’s the difference between fast and quick as I’m also very curious to find out?
What is behind them next to the smoker? It looks like it has a lid on the top and cabinet doors on the front.
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
The sour cream sauce I've been using for years for standing rib roast.
The rest sounds too yummy!
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
These things are delicious, but angel's reactions are fking priceless
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 totally going to replicate this recipe as close as possible 😋
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.
Boy when their friend said well done I was like get out!!!
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?
Loved the video. I'll be getting my Son-in-law is getting a flame thrower. What is the steak topped with?
Instead of sour cream, use smoked cream cheese. You'll be blown away even more!
I would like to hear you guys do a steak comparison between filet mignon and NY strip and a flat iron steak
Would you please update the description for the recipe for the white sauce please?
Hey guga have you ever tried dry aging in garlic and black garlic???
at what heat should I caramelize the onions?
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.
I see those everdure grills in the background. Are you gonna do a special video on them?
Guga, do you have to sear immediately after you take it out of the water or can you keep in cooler then sear later?
sour cream and horseradish is a game changer for steak.
Love your recipes and stuff. I hate to see once frozen steaks tho… that brown 😭😭
Heck yea we want appetizers especially before the superbowl
Oh I do a similar thing with caramelized onion. Delicious!!
New subscriber , so delicious steak great recipe thank for sharing. stay connected
Made this for the Super Bowl party the other day. There wasn't any left.
Looks Amazing
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste
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.
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
You should do a Ketjap Manis dry-aged steak, Guga! ❤️
Nice set up
Great video. I love recipes, not crazy about experiments
Yes, more appetizers 👌🏻
I would do anything to eat dinner at Guga’s house one night lol, love the content as always. I will have to try it this week
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!!
Guga, you must open a steak house, it would be amazing. You rocks!
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 😂
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!!!