Time Experiment: How long should you cook your STEAK?

Steaks sous vide can be magical, but if you cook them too long do they get better or worst? Today we find out together what happens when you cook steaks for 3 days.

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#cooking #food #experiment

[mstrnoob-]

Guga literally cooks 3 steaks in 80 pct of his steak videos.

Leo:" three steaks? "

[thomasdavison]

Guga, you need to do a "Best of the Side Dishes" video. Your side dishes are incredible looking and look mouth watering. Bravo!

[aloysiusoh]

Day 2 of askin dry age steak in hoisin sauce

[BiggMo]

I wish you’d experiment with more cheaper cuts… what can Sous Vide transform.

[f.b.jeffersn]

In regards to patience for the 3 day steak... Put a steak in a day for ~3 or 4 days (or all week), and then so long as you add a new one when you eat one, you're set. There will always be a steak ready and waiting...

[danielporter]

My Saturdays are ALWAYS made even better, the minute I see your new posts. Thank you, Guga, for being every bit as consistent at excellence as sous vide steak.

[chabosmulm]

I dunno what the point is in doing a test like this when you season the 3 day steak completly different from the other 2.... Should have dry brined all 3 or none.

[DarthVantos]

6:37 OMG IT HAPPENED.

Guga now has two nephews.

[hxhdfjifzirstc]

MAIN TAKEAWAY:

Sous vide beef is great for:

1. When you don't want to babysit the cooking -- you can even go to work for 8 hours, come back, and it's still fine (even 3 DAYS, LOL).

2. If you pre-season before vacuum sealing and freezing, you can go straight from the freezer, into the sous video. NO NEED TO DEFROST!

3. When you aren't sure when kids will be home to eat, or when guests will be hungry (just let it keep cooking, until you decide it's time to sear/eat).

4. Cheaper cuts of beef actually get BETTER when you cook then 24-48 hours. Stock up on beef, when it goes on sale, and save a LOT of money.

[RandyKJohnson]

I also, dry brine my steak overnight (salt, MSG, pepper, and garlic). Dry brine overnight evenly spreads the salt, dries or reduces the water content to make for a stronger beef flavor, poor man's fast dry aging. Then sousvide for 3 hours and sear. Perfect every time. I learned all this from you Guga, thank you for all the experimental videos over the years.

[activatewindows]

1:46 guga after posting a weight loss vid lmao 💀

[Steve_Kassiotis]

No 3 second steak? Cmon Guga, I'm a busy man, 3 minutes is too long for me

[aeonise]

So... is anyone ever going to explain to Guga what "super simple" actually means?

[ZikkityZakOTA]

Dude, I don't care if you call yourself a home cook, you're a chef. :)

[Grandpabeatdown]

Guga the hoisin sauce is going to change your life... Dry age the steak in hoisin sauce big dawg

[slovek]

@guga I have a sauce recipe. It's so good you'll never go to another sauce.

Ingredients:

1/3 cup diced red onions
1/2 teaspoon finely diced garlic
1/2 cup water
3/4 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's Black Label Bourbon
1/2 teaspoon Tobasco Sauce

Blend all ingredients in medium saucepan and bring to a boil. Simmer for 45 minutes to an hour. Remove from heat. Looking for it to thicken a bit. Not completely thick like a store-bought bbq sauce, but not water consistency.

Double it for leftovers - can freeze and reheat. Goes on any protein. Chicken/Pork/Steak.

[Give_it_a_Whirl]

Can we have mow mow back in a video? Haven’t seen him in forever

[billiebleach]

My ex-wife preferred the 3-hour method. And by that I mean she burned it to a crisp for three hours on a hot pan.

[ryana]

How that hug and your face didn't make the thumbnail I'll never know😂😂❤❤

[ilderJohn]

I always dry brine before preparing my steaks sous vide. I just feel like it gives me more control over the salt levels when cooking sous vide. I also like Pre searing the steaks a little bit before sous vide so that its easier to crust it up after sous vide.