19th Century STEAK Recipe...WOW!

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#shorts #food #recipe

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Can you do a world steak cook so you go all around the world cooking steaks from different country’s and see which one is the king of steaks 👑👑👑

rileymclaggan

guga it would be cool to do an 18th century steak recipe with the Townsends guys

callmekordl

Guga please make Ropa vieja from Cuba/Spain, I asked to Max and everyone and nobody wanna do this. Please it's my favorite dish of all times. Ropa vieja "old clothes"

rikushinsuke

You need to try Sandhill crane! “Ribeye of the sky”

acfountain

I love your videos! You taught me that there is so much more than "simply" cooking steaks, and both my family and friends appreciate your teachings when I'm at a BBQ

PixWaxGB

Porterhouse is THE best steak cut. You get the strip on one side and the filet on the other.

DrunkinDonuts

I did this a while back with some ribeyes and they were so damn good.

maverickLIVE

this looks like a heart attack on a plate, with the demon of death trying to tempt me to eat it :P

belalabusultan

I was very curious as to why butter/oil in a sous vide bag dilutes beefy flavor, but confit doesn’t.

I got the answer when I went back and watched the original video: Dry brining the steak helps the salt penetrate deeply into the steak and preserves flavor.

Now, I wonder if that would have the same impact on a sous vide steak with butter in the bag.

james.randorff

I CAN'T- THE MEQT LOOKS TO JOOCIE AND DELICIOUS I *WANT IT*

jayashadiqin

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. ;)

adrienhb

I actually took time and dried brined a brisket, turned out amazing

nathanenfinger

Guga I will tell you one way you would really like steaks try cooking the steaks in unfiltered olive oil it has to be unfiltered because it's the only olive oil with a high smoke point which means you can fry without worrying about it burning the only negative side it has a little bit of a strong flavor so if anything I would not cook for too long in the oil I would say try a reverse sear method with the confit but finish off in Pan or grill no need to sous vide plastic bag cooking is not necessary but if you want you can

wolfmoon