On a recent trip to Italy, I encountered a fascinating culinary contrast. The local chefs’ approach to cooking steaks was quite different from what I’m accustomed to. When asked to share my own techniques, I gladly obliged!
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28 Comments
"I respect the pasta, you respect the meat" is the hard-hitting line😂
You have to visit Spain and try the typical basque asadores. Also in Spain we have the best meat restaurant in the world, it’s called el capricho.
I never use salt just garlic powder and black pepper
Bro try to teach cannavacciuolo or Bruno Barbieri If you Can
Come quando Buffalo Bill sfidò i butteri maremmani..e perse.
Isn't it a cultural thing? It's not about right or wrong. If the culture eats the meat that way, and has done it for centuries, that's simply how it is? In my opinion, you can like it or not, but respect the culture 🙂 I know you respect Italian food, btw, although you didn't like this cooking method 🙂
The meat is well browned on the outside and rare on the inside. It should be red, soft, and juicy on the inside, but also warm. For this reason, it is not turned with forks.
Traditional accompaniments are cannellini beans dressed in olive oil, or a salad. On the table, it goes well with a good red wine, like Chianti classico. Thats it!
You should make a horse ribeye
12:40 Guga!, respectfully, that is not a wine glass, is a Belgian Beer Glass, or a type of Chalice, very common in Europe. I know you don't find those in Hialeah (j/k), but Yes Boteco "might" have a sample. Cheers and I am a huge fan of your videos, keep up the good work. 👍
I was yesterday in the exact same restaurant in Florence and it seems that they correct the mistake… I was very happy with the Fiorentina steak
Talking about bruschette, next time you visit tuscany you should try crostini ai fegatini.
And a little side note about that "spaghetti", they probably were Pici, a different tipe of pasta, that unlike spaghetti ism't dry but it's hand made fresh pasta.
I wish hugs goes to florentine and eats at Dario cecchini
Go to Tuscany get a Tuscan steak
Just because you're so passionate about food , you deserve the italian citizenship 🎉
I don't know what Guga will say if he comes to Ethiopia and try the Meat NO salt and Not cooked we like it RAW 😅😂
YOU ARE CRAZY WITH SALT… STOP IT!!! HOW MUCH SALT YOU PUT ON A PIECE OF MEAT? I just follow your seasoning and is TOO SALTY!!!! CHECK YOUR HEALT PLEASE…
You dry brine your steak THEN you use flake salt on top with pepper after. Salt crusts and pepper burns. Pepper AFTER you cook. Garlic power is fine to preseason with too.
I thought you were going in the kitchen and cook for them 😢😂
Yeeeeeeeees RARE!!! Taste of the meat!!!💪💪💪
lmao the best steak in the world is in spain, the cows are grass-fed and that´s how it should be, that´s what cows eat man…..
about the best steakhouse in the world being in spain, research online, it is completely true Asado Etxebarri
In the North of Italy many use to season the steaks before cooking. Tuscany is famous for not using the salt often, also in the bread.
This is not wine glass, in Europe beers have their own glass, it's particularly interesting in Belgium where they have thousands of different beers and each one has it's own type of glass, some of which are sensational.
5:22 I live in Italy and that is one of the most Italian excuses I've ever heard.
Pepperone in Verona do amazing T-bone steaks!
I would like to see a few Italians taste both Guga and a l'itlian steaks, to check whether taste preferences differ, or Guga is indeed correct. Till then I withhold my judgment.
Well sometimes i season my beef after cooking and eat 1-2 forks unseasoned just for the pure flavor but than i add everything
Saying italian steak sucks is disrespectful i myself like fiorentina and wouldn't change the way its done
Saying medium rare is the “right way to cook it” is very arrogant. You already went to Italy prejudging the meat you were going to have.