Schooling Italian Master Chefs on Steaks!

On a recent trip to Italy, I encountered a fascinating culinary contrast. The local chefs' approach to cooking steaks was quite different from what I'm accustomed to. When asked to share my own techniques, I gladly obliged!

Thanks to my good friend @vitoiacopelli for helping me with this video. Please check him out!

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#travel #italy #foodie

[syahibijalaluddin]

"I respect the pasta, you respect the meat" is the hard-hitting line😂

[wyattderp]

Guga, I'm disappointed you didn't cook the chef a steak your way to show them what a proper steak taste like.

[tatatatartine]

Criticizing an Italian's cooking in his own restaurant.... Giga must be the bravest man on earth.

[TheOkin]

I am italian and he is right, meat without salt is a crime, I understand if u don't put a lot of "flavours" on good steaks but salt is the basic imo

[midnightrambler]

I grew up and still live in Florence. I was always convinced that Florence had the best steak in the world, then I started going to the U.S. and in 2011 in Sheridan, Wyoming, I had the epiphany. I realized that until that moment I had not understood anything. I learned about and appreciated the different kinds of cuts, Ribeye, NY Strip, picanha and so on. I got to know and appreciate so many new breeds and I got rid of the many legends that Florentines are attached to (meat should be salted at the end, meat should be lean etc.). I started ordering steaks from all over the world and cooking them myself, inviting many skeptical friends to eat with me. The result is that neither I nor my friends go to restaurants for steak anymore, we only eat it made by ourselves. And Guga is a real master.

[vitoiacopelli]

Hahahha this was exactly what Italy needs thank you @guga it was amazing bringing you around

[darkengine]

We love blue rare steaks with little seasoning here in Japan but, for those, we serve with condiments like soy sauce, ginger, and wasabi (as with sashimi). When we serve with more Western-style condiments like butter and garlic, or béarnaise sauce as another example, we tend to prefer medium rare and well-seasoned.

It is similar to salmon. I love raw but always sushi/sashimi-style with soy sauce. I also love salmon that is cooked, but then I favor something more like butter and lemon.

[bbqlvr]

I like that Guga has become the international messenger for cooking meat. “SEASON THE MEAT!!!”. 😂😂😂

[stevelennox]

"Slightly chewy" goes up there with "Easy to make side dish" for Guga understatements.

[spanky]

Ever since watching your videos, I have increased the amount that I season my steaks and have had nothing but compliments from my friends and family.

[panchotrancio]

Hi Guga, I’m Italian and I really appreciated the video, been watching your channel for a while and even if I don’t eat stakes I sure as hell now know how to cook one with all the tips you gave.
My grandfather was from Florence and sometimes when we went to his house in Chianti, in the oustskirts of Florence, he would usually cook a Fiorentina and the thing was I usually asked to cook it more! He was always mad because we all know how proud Italians are of their ways, but in the end there is a proper way to cook pasta and a proper way to cook a stake, we ought to learn and there is nothing wrong with being taught something new!

[A.X.N]

I'm from southern Italy, not far from Bari, and I can easily say that steaks are not our forte when it comes to meat. If you go to southern Italy you have to try poor cuts, innards, fat sausages and horse and lamb dishes.

Big beef stakes are basically only a Tuscany thing. Still I will say this, is very difficult to find a perfectly cooked stake in Italy, the best way to go about it is probably go to an Argentinian restaurant or... Just do it yourself as I do now following Guga's tips. My wife doesn't eat steaks made the Italian way, but she loves when I cook Guga style sous vide steaks, tender and flavor packed!

[AlfredKamon]

Fiorentina is overrated af and I'm saying this as an Italian. Also yes, Italians want their steak raw and unsalted sometimes. I'm proud of Italian cuisine but this one thing bugs me

[darvhan]

Guga finally roasting tuscan grillers. The funny thing is that in Italy tuscan grillers think they're the best grillers, but as Guga explained the florentine traditional method of cooking the T-bone won't give you the best results. Another funny thing is that people in Tuscany thinks they're eating their steaks rare, but in fact they're eating them raw.

[favalon]

Yes, yes and yes!! Italian here, moved to US 10y ago. I love good food and I eat a lot of good Italian food all my life.
Generally steak (an bbq) in the USA is soooo much better: properly aged, properly seasoned and properly cooked.
In Italy the steak is usually too lean, not seasoned and not cooked.
The average porterhouse or rib-eye here beats the best Fiorentina every time.

[The_Magi]

As an Italian I thank you, finally someone said it. The Florentine steak is raw and the ego of Tuscan chefs is enormous. Italy has many culinary excellences, but steaks certainly nope

[usergenerici]

Traditional steakhouses won't change Guga.
But thanks to you, we as meat lovers of Italy are learning and grilling the right way

[Tokyo_Hikari]

Love Vito.
He taught me how to make the proper dough with the Biga method, what pizza oven to get (Zio Ciro), and how to get the perfect pizza Napoli every time!

[tkmmusician]

This is interesting. I'm an American, who believes in seasoning food. I've also been living in France since 2009 and am married to a French lady. Here, the habits seem to be much like what you experienced in Italy: little to no seasoning, rarely salt or pepper on restaurant tables, and even a preference for thin steaks! So get this. I start cooking meat for my wife and other French people the Guga way, well-seasoned, charcoal or sous vide, always salt and pepper on the table, and steaks at least 3-4 fingers thick. Guess what? They love it

[hahamagine]

you should cook a steak and do a blind taste test with italians to see which one they prefer