I Cooked 100 Years of Steaks

I’m Italian and una fiorentina, which is how we often call it, is pretty often a bit more cooked than blue because most people don’t like it that raw, but many older people like it like Guga made it, so good job and thanks for cooking my favorite steak

I always love when a content creator starts taking pot shots at people and things they legitimately dislike within their field because it just adds so much more relatability and personality to the videos. Watching Guga roast Salt bae is giving me life.

Excellent that you showed the correct way to cook the thicker cuts of steak by starting with a good, fast initial sear over direct heat to coat the meat with a nice crust before then finishing off the cooking slowly using indirect heat (I'll usually transfer the meat to a moderately heated oven to finish it for 8-12 minutes or so depending on thickness and then rest it). I've seen too many armature backyard cooks grill a thick bone-on rib-eye etc over high direct heat until it's literally burnt black and coated in smoking charcoal in an attempt to cook it all the way through; they then remove it from the grill and serve it immediately. The end result being that the inside is still cold & raw while the outside surface is charred black and is rock hard, rendering the whole thing completely inedible.

1:43 good can i give ya stone cold stunner 😂😂

Guga’s continuous hatred of salt bae is so damn funny

Hey I just wanted to say I really enjoy the "Cooked 100 years of-" series, I love how it explains the History of the food in question too!

That was an awesome series. Thanks for the techniques. As far as the Gold Steak here are two ways to describe its appeal: Conspicuous Consumption, Fetish Value.

Gugas videos are so relaxing

4:10 Props to Guga for getting Gai Lan perfectly right. Really respectful to give such an accurate history when he needed to. Pronunciation on point as well.

I took my dad to a Golden Corral once (experienced cook for decades). He caught red in the middle of some rotisserie chicken and brought it up every single meal he made for me since ("is it like Golden Corral Joey?") He's been passed 14 years and I heard him laughing again this video

Bro Guga is such a nice guy, I love how he makes jokes with them and lets them explain what they like about. What a guy ❤️

Keep in mind, now im not italian but i have done a fair amount of research on steaks, and very often, a bistecca alla florentina is made with a porterhouse cut from a Chianina cow, a breed of cow that has a "unsurpassed capacity for lean meat production" (and they're super cute too)

I will never get tired of Guga roasting Salt Bae.

Bro I love how guga came out and straight up called this dude a clown😂😂😂😂. Man loving the videos, keep up the good work

You missed out on the famous Texas Roadhouse steak seasoning!!! We put it on all proteins and it’s where the flavor really comes from. God I want a steak now!! Amazing video brother so much talent and detail. Much love Guga and team!

I’m a broil cook at TXRH, our process is a bit different then shown. First we season coast to coast with our seasoning, which has sugar along with many other ingredients in it Then we seat for 1 minute each side on a flat top grill Then we put it onto a gas grill for 2 mins, turn, 2 more, flip, two more, turn, final 2, then remove and serve. The temp of the steak is determined by where on the grill it is placed

0:01 intro. 0:16 1910 Bistecca alla Fiorentina 3:45 1920 Beef Broccoli 6:48 1930 Steak Diane 9:39 1940 Loco Moco 13:07 1950 steak tartar 15:48 1960 72 ounce’s steak 18:46 1970 Golden Corral Steak 22:51 1980 Longhorn steakhouse 25:23 1990 Texas Roadhouse 28:20 2000 Flat Iron Steak 31:11 2010 Salt Bae This is my favorite YouTube channel, happy holidays!! Love you guys! Greeting’s from Mexico ❤

Oh lord, if Salt Bae’s is added to Wikipedia as part of steak’s notable history I’ll lose faith in our food culture 😂

So glad to have my hometown dish included on this list (loco moco). Oh and btw guga you were saying it started in Hilo, Hawai’i while showing a picture of Honolulu. That’s a totally different island my guy

btw steak tartare is still very popular dish in czech beer halls. it has usually slightly less of the "green condiments" but esentially the same. in some joints, you are welcome to mix it by yourself as it can be sevrved deconstructed. and the side of choice is sourdough bread toast with raw garlic.