3”??? That’s like a whole roast haha

same! tbh I was horrible at steak but Gugas videos and practice has me cranking out steaks that beat any steakhouse.

3 inch is wild, and I'm a huge fan of thick steaks. Try between 2 and 2.5 inches. That's the best combo between the amount of crust and tender juicy center in each bite. If you don't have an entire roast to cut your own steaks and have to buy them, buy the thickest ones, and choose ribeyes on cap size (not just intramuscular fat). Look into chuckeyes and flat irons. Skirt steaks for something different. You'll love it. And talk to the butcher about some Picanha. If you haven't tried it yet, it's worth the hype. The ribeye cap is the best part of the cow basically. The sirloin has the beefiest flavor of all cuts. Picanha is the sirloin cap. It's soo good.

I've learned a lot about techniques that I can't seem to get just right, especially when it comes to the grill. Fortunately I'm not a perfectionist like Guga who needs that charcoal flavor, I'm happy to just use sous vide every time and sear in a pan. That's close enough to perfect for me, and way better than the steaks I cooked before that were always underdone or overdone.

@bobdonda here's a hack for the char flavor. Learn to manage the grease fire. Fatty cuts will cause the flame to flare up quite a bit. But this is your friend for that char-grilled flavor. Lean cuts don't have enough fat to render and cause the flare up. So let's say you had a sirloin and you wanted to sear it really good for that char grilled flavor. Place a cheap burger patty or something really fatty on the grill and get that grease fire going. Get some long tongs so you can safely move your steak around without getting burned. I don't like the reverse sear method. I like searing the heck out of the steak immediately, and then cooking it (what Guga normally does). Sear it good with that grease fire. Move the steak around and flip it frequently. Even if you feel like you burned a part of the steak, it's OK. By searing it first and cooking it last, the moisture within the steak will seep out and soften any black char on the outside by the time it's done. And remember, when you are using the grease fire, depending on how often you have the grill open/closed you may be in a high heat situation which could cause the steaks internal temperature to rise more than it would normally. So if your target temp is 135, you maybe have to pull it around 120 or so, if the steak is that hot. Pull it at 115 if the steak is thinner. Good luck

What time does he take it out of the oven?

@benjaminmealer2618 he uses a thermometer, so he takes it out once it reads at about 115 I think

I'm vegetarian and this has taught me to cook great steak for friends and family. I'm gonna work on brisket and butchering next 🎉

Good tip! Salt is probably pulling extra blood out or some other juice! Make sense to me how it would be better. Good tip TY

Should you add the pepper and garlic pepper before or after refrigeration?

​@jasongild2795 After. Pepper and Garlic Powder can seep in theoretically, but the salt is doing the heavy lifting with this process

I am not really sure, brining overnight as suggested gave me, i suspect, deeper penetration of the salt, and this way the steak taste to salty, to me. Normally a lot of the salt stays in the pan, what do you think? dry brine great but with less salt? other suggestions, thanks

@@lucvangestel2123 simply use less salt

Cattle have no no human-transferable parasites, but there is mad-cow disease; though as of 2017 only four cases of cows with the disease were reported globally so it's believed to likely be functionally eradicated. It also wasn't affected by cooking. Depending on the country, raw or undercooked pork can contain trichinosis. It's a parasite whose eggs get deposited in muscle tissue and hatch into a worm-like parasite. Then there are the issues of food handling. Even Guga won't eat rare or medium rare burgers unless he ground the meat himself.

From someone who have always eaten well done meats, it was a game-changer when I tried medium rare steaks. I was also like you who was afraid that it was going to be raw but I was wrong. Medium rare steaks are way jucier, tender and not chewy at all. Makes you think why have you been eating well done steaks for so long. Meat is hard to chew and always get stuck in you teeth. Since then, I have always cooked and order my steaks medium rare.

Just as a quick before guga potentially does a video on this. Depending on where you live, you might have cows that have bacteria in the meat that means you gotta cook it well done to insure the inside is fully cooked. However not all places have this. Do research for where you live.

How well done a steak needs to be has more to do with bacteria growth. More bacteria means it needs to be cooked more of course. Your average supermarket steak should be cooked to standards unless you have worked there and know they are clean with good suppliers. Overall if you want to eat raw meat it's better to go to a butcher who will clean immediately before cutting so you know it's fresh as well as untouched other meats.

Rib-eyes are best medium, so that the fat is all rendered and soft.

He moves the grid and utilises the cooled section to prevent grill marks which are going to be burnt - you're not using the hot surface to cook like you are in a pan, you're just using the flame. (this is paraphrasing one of his SVE videos which covers different types of searing.)

Oh that's a great idea ! 😊

They even live close to each other@@mikethedigitaldoctorjarvis

Now learn how to make other meals instead of just meat to give your dishes flourish like side dishes etc and you will be a very well rounded impressive cook who can make multiple course meals for friends!

@@ligma212 love this comment tbh!! A nice commenter finally! I’ll take that advice and run with it cause these side dishes are looking easier and easier

Picanhasaurus!

Allow the steak to rest 8 to 10 min BEFORE pan searing. You will get even better results... and you can serve the steak pipping hot, right after the sear.. rather than needing additional wait time + serving cold / luke warm steak.

@@johndough8115 Haven't heard this way but I'll give it a try, thanks!

@@MonkUSMC I've watched few reverse searing videos, and they all say "best way to cook a steak" but none say why. What does reverse searing do that makes it "the best way to cook a steak"?

Its a toaster oven. Definitely not a air fryer

Also wondering this

You want to remove 125f as it will raise to 135

was also wondering, glad he responded here ✔

​@guga same applies if we're using sous vide for the cook, right?

Exactly. Guga forgot to mention what temperature he takes the steak out of the oven.

I Think the Internal Temp is 135°F for Medium Rare, Go Check some of his Other Videos 😅

alright thank you! I'll do my best, wish you a nice day, kind person@@TheRealYDA

@@yukariyakumox9027 No Problem, Hope your Steaks are Nice!

If your shooting for medium rare take the steak out at around 125 before searing, the steak will rise in temp when being seared and will carry over to 135 when resting

Unnecessary I guess if you added it already

FYI - You should rest the steak 8 to 10min, BEFORE searing the steak. The steak will reach full Med-Rare temp... then cool down to near room temp. This will help prevent the steak from overcooking, when you go to Sear it. This is something that Guga, didnt seem to realize.. and is why his results are not a flawless pink... from center to edge.