Steak MARINADE vs SEASONING Experiment | Sous Vide Everything

The most popular way to get flavor to your steaks is with seasoning or marinade. On this video I cover when you should use either one by doing a steak experiment with marinade and seasoning. I used 2 different types of steaks to determine which one is really best so we can understand better how to use seasoning or marinade for the perfect steak.

* Become a MEMBER of SVE *
-----------------------------------------------
SUBSCRIBE to This Channel
-----------------------------------------------
Subscribe to my 2nd Channel
-----------------------------------------------
* SVE MERCH *
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175

FOLLOW ME ON

*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

**************************************************
* EVERYTHING I USE in one LINK *
**************************************************

HOW TO COOK RIBEYE AND SKIRT STEAK SOUS VIDE
Ribeye cooked it for 3hrs @ 135°F / 57°C)
Skirt cooked it for 2hrs @ 135°F / 57°C)

* Steaks by Grand Western Steaks
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

* My New SMOKER *
Camp Chef WOODWIND

* BBQ Dragon Grill Products *
BBQ Dragon Chimney of Insanity 3-Minute Charcoal Starter

* Marinade Ingredients *
1 tsp black pepper
3 Cloves of Garlic
3 tbsp White Onions
1 tbsp Salt
1 tbsp Red Wine Vinegar
1 tbsp Worcestershire Sauce
1 tbsp Olive Oil

* TORCHES OPTIONS *

* SEARING GRATES *

* MY KNIVES *

* SMOKER AND GRILL *

* OTHERS *

* VIDEO EQUIPMENT *

* My Music *

* 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! :-)

#Steak #Marinade #SousVide

[anthonymorolli]

can we all just appreciate that guga gets the water everywhere when he takes the steaks out of the sous vide bins just for that awesome slo mo shot

[MatthewClise]

I like how Maumau actually tries to explain the flavor with terms other than "beefy", "tender", "juicy", "awesome", or "delicious".

[samsandoval]

"Well Done Is A Crime" is your next t-shirt.

[brandoncoby]

I’d like to see how sous vide brisket stacks up against the traditional method

[DapperDop]

That looks





Throw back for the OG fans lol

[luminousgaming]

“This one deserves a second of silence” breaks the silence by saying this one deserves a second of silence 🤣🤣

[nathanwithers]

How about an experiment where you season a steak with a lot of seasoning and compare with salt, pepper and garlic powder

[williamschounilsson]

Your the reason that im so into meats i have now after a year of following you tried both dry age and wagyu truely a Dream come true

[mandelcorny]

I recently started using beef bullion as a way to season my steaks with amazing results. I have used bovril, better than bullion, and other bullions, but never side by side. Just an experiment idea.

[iPaulWall]

*Looking at a couple girls*
I know they don’t look that good right now, but watch this!
*Hands buddy shot of tequila*

[switchinggears]

Guga thank you for all your experiments you've been doing. Learned so much that I was able to confidently serve 14 of my close friends the best steak experience in thier lives.

Here's what my friends had for the main corse.
- 11lbs of kagoshima A5 wagyu ribeye roast
-48hr Koji rice dry aged
-lightly seasoned pepper, salt, roasted Rosemary, roasted thyme and a dash of garlic powder vacuum sealed brined for 24hours
- sous vide 6 hours 134f
- ice bath 30min
-smoked for 2 hours at 275f using hickory and cherry wood combination
-seared for crispiness, grill marks, and flavor
-rest 25min

Sliced 1/2 inch thick and served with
-Brussle sprout bacon
-black truffled goat cheese + your delicious pickled onions
-shirakiku rice + mizkan sushi seasoning
- brown free ranged chicken AA eggs poched at 144f for 1hr
-sea salt roasted shishito peppers

Dessert was key lime pie to cut the fattiness

I hope you you are proud of the carnivore monster I've become

[Too-Gq-For-You]

Bruh MauMau hittin the gym, homie gettin swole! 💪🏼

[heehae]

Guga, you've inspired me! My family finally got me a sous vide circulator for Christmas, and im off and running. Did my first cook last night.... so good!!!!

[tarawalker]

This is good information. I admittedly have made some less than stellar ribeyes in the past and they were marinated. Now I know WHY they weren't so good. That, and I was probably using the wrong marinade base too.
I have learned so much from you guys this year and as a result, my steaks are getting better and better each time!
Happy new year to you all!

[ShutUpSceneKid]

Experiment: Store Bought vs Butcher vs Meat shipping company (omaha, grand western, etc.)


:D

[student]

“Well done is a crime” - mau mau
Please put that on a shirt guga

[norigood]

guga remember when you promised to do wagyu chicken? still waiting

[codyypettersson]

Will you ever do a giveaway where you bring someone to you and cook them some Guga STEAKS!!!???

[carolinarubio]

"its like the steak took a sh*t in my mouth" was the best thing I've heard in a while.

[jimsanstead]

Simply the best videos out there! Great job Guga. Keep them coming.