I asked 6 Pros to IMPRESS ME with their Steaks
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In this video I travel across America to learn how professional chefs and top YouTubers cook their best steak. From grilling techniques and secret recipes to steak seasoning, crust, doneness, and cooking methods, I taste and compare incredible steaks from some of the best cooks in the game to discover what truly makes the perfect steak at home.
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23 Comments
“I got the meat” Ayo…pause, bro! Red flag on the play! What are we talking about! 😂
Guga hacks algorithm**again 😂😂
I just got to Miami from Adelaide Australia, every single piece of meat I cook feels like it could win a UFC fight, meat here is super tough. Australian beef is top tier, we didn't appreciate it enough
Yum!
… what happened to the PICANHA at Frenchies place??
Sure Tomahawk is nice too, but I was waiting to see the 1000°F crust Picanha!
Or did his gf get hungry and… vulcanized it?
Man, god bless you. Wow, what passion for your craft, but Im most impressed with your passion and vision focused on our Lord. God bless. 🙏🙏🙏
Never put pepper on a steak it burns very easily
The USA has mastered steak. Not beef, steak. The cuts, prep, seasoning, cook, the compound butter, & smoke. Appreciate other cultures versions, but peak delicious steak is American 👏
Damn. I thought there was gonna be a winner at the end.
Its crazy how we watch rich people
It's not deep frying guga
Guga brother stop saying salt bay on ur videos, your indirectly promoting his name lol.
Why suddenly we say "scallion" ? I thought it was spring onion
Guga after watching your video I went out and got 2 grass fed rump stakes and ate them both for my Sunday dinner
I have you a video idea idk if it be the same as honey but could you make Luke’s honey butter with different honeys? Like the honeys from your video I tried something 99.99999% of people never will
Nick is doing too much
Max meats won for sure that dude is a legend but i respect the different asian vibes too and id say close 2nd is the tomahawk
5:50 there's actually only one hanger steak per cow. A cow also only has one tongue. 😊
You can find those overhead broilers like the one Le Rivage uses online. I found one in a few minutes, I just described the piece of equipment to Gemini said it was likely from the 1920s -1930s and was gas powered. It said it's likely a Garland or Southbend. After a few more minutes of searching, I found some modern ones that look similar, though they're not made out of the same cast iron as the interiors. Try searching for "Used Southbend 171D-4 Stainless Steel 104000 BTU Upright Infrared Broiler Gas". Not sure how that would hold up in Florida, in an outdoor kitchen with all that humidity and salt from the ocean. But it's worth a look.
To find an older one, there are some companies that either sell/restore antique kitchen equipment from the early 20th century / late 19th century. The biggest issue is modern regulations. Le Rivage is likely grandfathered in. There are also companies in France and Italy, Molteni (France) and Officine Gullo (Italy), that will make custom Salamander overhead broilers for an outdoor or indoor kitchen for you, though they're a bit more expensive. I bet you could get an advertising deal with them.
Guga has food poisoning now nick used the same tray for raw meat and cooked meat 😢😢😢 6:40 – 8:10 it actually makes me cry I’m 15 and I have more knowledge than them 😢😢
How many times are they gonna recreate the same video
Man I really really like Nick but I think if you use waggu it's cheating I want to see you do it with a choice steak Who can make the best choice steak 🤔
Totally agree with Frenchie about knowing your oven. So many chefs will say to cook something on Med-High heat, and if I did that, everything would burn. I have to cook on apartment stoves, and they vary wildly. I will also mention that I hate induction stoves with a passion! I can't wait to move lol!