For today's episode I want to find out if a gas steak can be just as good as a charcoal one. And
cooking it on the gas grill sometimes is very convenient. But the big question is how will it
compete with charcoal? Well we're about to find out right now, because this is the gas versus charcoal
experiment. So let's do it! And here we have our contestants for today; three beautiful choice
grade new york strip. These steaks are one and a half inches thick and just a beauty of steaks.
Now for the seasoning I have to keep it very fair, a good amount of salt, followed by freshly ground
black pepper, and garlic powder. And as always I made sure to season both sides. As you can see
once i was done they were perfectly seasoned. Now since I have three steaks I'll be cooking every
single one of them differently, and the first one is gonna be with a gas grill and this is the grill
I'm gonna be using for today. Now this grill is quite special, not only is it a gas grill by itself
it's also a smoker. But for this specific steak we're only gonna be using the gas function.
So I went ahead and turned two burners on and put the temperature at 250 degrees fahrenheit. Once
that was reached I threw in my steak. I'm doing what's called the reverse sear method, it will allow the
steaks to cook in there slowly until it reaches an internal temperature of 125 degrees fahrenheit.
And once that was reached take a look. This is what it looks like it's fully cooked already
but there's one thing big missing. You see this is just like a sous-vide steak when they come out of
the bag they do not look very appetizing and that's all because it needs a crust. Now the grill
I use comes with a side burner so after adding a little bit of grapeseed oil I went ahead and
place my steak right on top. The key is to sear it as fast as possible. So after searing it one minute
per side I went ahead and did the sides as well. Once I was done take a look, 100% gas grilled steak,
and believe it or not this is the first one of its kind for this channel. And as I take some slices
wow it's not bad. I mean the edges got a little bit overcooked which is expected. The big question
is how is it going to taste? Well we're going to find out real shortly because now it's time for
us to take care of the smoked steak. Now as you can see one of the sides here you can add some wood
pellets which I'm using hickory wood to smoke these steaks. So I went ahead and turned it on
and started to smoke at 250 degrees fahrenheit. Once it started smoking real good I opened it up
and placed my steak right in there. Closed it until you reached an internal temperature of 125 degrees
fahrenheit, and once that was done take a look. You can clearly see the differences between this one
and the gas grilled one. That mahogany color is a sign that the steak got a nice smoky flavor into
it. But just like the previous steak this one also needs a sear, for that i'll be doing it as fast
as possible and there's nothing out there that is faster than my grill blazer flamethrower. And once
I was done this is what it looks like; perfectly smoked steak. And when i take a slice take a closer
look. Come on now! And I'm wondering how much better or worse it's going to be against a gas grilled
steak. Well we're gonna be finding that out real shortly because we can't just eat two steaks. So
i decided to go ahead and make an incredible side dish for today's cook and to make it it's super
easy and here's how. I first started by cooking up some bacon, once your bacon start foaming up like
this you know it's ready. Then you want to strain the whole thing. After using a strainer if it's not
enough go ahead and use some paper towel the drier it is the better it's going to be. In the end you
should be left with this; nicely dried bacon bits. Now you're also going to be needing some garlic
butter. After melting one stick of butter in the microwave for one minute, I went ahead and added
a little bit of garlic paste, followed by some parsley, mixed everything well because that's it.
It doesn't get any easier than that! The next ingredient is gonna be cheese. I like to grate my
own mozzarella cheese. Talking about cheese this is the next one I'm gonna be using to go right
in the middle ;brie. You're also gonna be needing something to transfer it to the oven, I'm using
this cast iron disco. And now for the assembly, I first started with the pizza dough, stretch it out
all the way to the edges, then I added that garlic butter that we just made. Make sure to spread the
whole thing nicely, then I added the bacon we just cooked a few minutes ago, again spreading
everything nice and evenly is the key here. Then I went ahead and added a good amount of that
mozzarella cheese, added the brie right in the middle, cover the whole thing once again with another
pizza dough. Now the trick here is to avoid any air bubbles pushing it nice and slow in the middle is
the way to go. Now you want to grab a nice sharp knife and start slicing it just like this. And for
a nice beautiful design just twist the whole thing twice. And I know this looks kind of fancy but I'll
tell you one thing it's worth it in the end as it makes it easier to pull it out. To finish building
this thing I went ahead and added a good amount of egg wash through the whole thing, added some sesame
seeds right on top and into the oven it went at 450 degrees fahrenheit for about 20 minutes.
As once the time is up take a look. I mean if this does not impress your guest I don't know what is.
Now remember the brie right in the middle? I went ahead and started to open it up with a nice sharp
knife, flipped the cover up, pulled out one of the pieces and that cheese became our dipping sauce. Is
there any way that this is not gonna be fantastic? I don't think so. And I'll tell you one thing it's
gonna be perfect to go along with those beautiful steaks. Talking about that, there's only one left
to cook and that one will be the charcoal. First I'll be putting a nice beautiful sear on it, once
done I'll be cooking it in indirect heat interior which is an internal temperature of 135 degrees
fahrenheit. So now I say it is enough talking and it is time to cook our final steak. So let's do it!
[rock music]
All right everybody and here we have our beautiful feast today gentlemen. What do you guys think?
-It's like a lot of steak. -This one looks a little bit crazy. -I am a very excited
for this. It's all twisted and connected and. -It looks like an octopus almost. -There you go and
there's a cap on the top here because there's a surprise which we will be seeing it quite shortly.
With all that being said obviously we have three steaks. -I am curious to find out what
you guys think about this. It is an experiment don't hold back I say enough talking because
I'm hungry and it's super hot here we give it a try. You ready for it? -I'm down. -All right let's
go. We're gonna start in this direction please go ahead and grab it let me know what you guys
think. -It smells good. -Oh that's a good thing. -This smells like a steak. -Oh it smells like a steak.
Perfectly medium rare, let's give this a go and let you guys know. Cheers everybody. -Cheers guys.
-That's good. -I feel like it's missing something. -Yep. -But it's good, I agree with you Leo.
Is it good? -It's good, it's good. -Juicy, it's nice and beefy, it's really good steak, but. -Needs some charcoal
or some smoke or something. -There's an element to it that's missing. -Like there's nothing wrong with
it. -No there's something wrong with it. -I would like some extra you know. -There's definitely something
going on, you guys are right. This one right here was actually cooked on a gas grill, but I'll tell
you one thing, this is a good steak. -Yeah. -I will eat this during the weekdays any day if I'm in
a hurry. I think this is what this is made for. -If i were to be served that at a restaurant I'd be
happy, it's not a bad steak by any means. No, not at all. Enough talking let's give this a go. The
second one. You guys ready? -Let's do it. -Give me your honest opinion go for it. Again cook to the
same exact temperature. How does this? -Wow this one smells I think better. -Notice that there's
like a little ring around it. -Oh you smoked this one. Hey I got a little smoke ring even
though it was lower temperature. Give me your honest opinion on this one .Cheers everybody. Cheers!
-That's a step up. -Oh yeah. Oh yes! It is better! -Guga's hungry today. -Damn this is
way better. -Yeah. -That's smoked. -100%. -It's not really about the juiciness or the beefiness
of it that is all the same, but it's just got that extra little hint of smoke that makes it
perfect. -This one was actually smoked good job guys. -Nice. -We can all agree that is way better
than the one that was the very first one. -Yep. -Yeah -If this one was like a six, then this one's like
at least an eight. -It gives additional flavor that the gas just cannot compete. You guys agree? -I agree.
-If my brain functions or. -You already know what's about to happen. -I think i might know what's going
on. -Okay very good. Before we do that let's dig into the side dish and let the audience know
yeah. So this right here in the middle as you can see there you go we got some cheese. -Oh
wow I was not expecting that at all. -So this is how this works just grab the edge twist it out
just like that go ahead Angel. It's far away from Angel. -Damn man y'all need to do the fun part.
-I have to get back. there you go, and just there you go, and then you dip
There you go Angel already went. -I'm a pro, I'm a pro.
That's right you dip and you go for it. Side dish let's give it a go. Cheers everybody! -Cheers.
-Oh come on. -Oh! -That is nice! -Gooey, cheesy bacony, crunchy because of the crust on
the back over here. Wow. -Guga said it all he took my title of the description guy for this
for this side dish he said it all. -Can we agree that this is delicious? -Listen,
listen this is very good but I'm pretty excited for that one. -Let's go for it dig in.
-Hey i think I know what this is. -Oh you know what it is? -Just the smell alone oh man. -You can
smell it? -Oh yeah. All right let's give this a go and make it official. -Cheers everybody.
-Charcoal! Let's go!
-Ummm!
-Guga turned into a whale for this one.
-Like i want to kiss my own self, that's how good that is. I want to give myself delicious
juiciness kiss. Wow sounds kind of weird. But anyway you got the point. -Guys cut that out,
cut it, cut it. -Yeah cut that out don't put that on the video please. -So what is it? -Charcoal. -Charcoal.
Give me five. Which one is better? -Charcoal! -They're all good steaks but the charcoal is by far hands
down the best one. There's nothing that can replace that kiss of charcoal that you get on the crust of
the steak, it just adds so much flavor, so much texture. -Charcoal is definitely the preference
in the house of Guga. Yeah? -Yes. -Smoked is up there, but for us that's the king right there.
-I think every single one of them has its application. -That's true. -If you are in a
hurry during the week, look at Leo going for the charcoal. -I can't help myself guys. -If you're in
a hurry like I was saying, the gas steak is just perfect everybody, go outside make some steak for
your family. If you want to step up then you go in for the smoke. Smoke is amazing I'm telling
you right now. Now the grill if you have a lot of practice and you do the direct grilling and
then just cooking it indirect it's gonna cook three times faster than actually the other two
because it was cooked with the reverse sear method. So definitely recommend the charcoal
grill way better than the other one, but these two have their applications. Do we agree? -I agree.
-If you have people over and you make them a gas steak they're gonna think you're okay. If you
make a smoke steak they're gonna like you. Now if you make a charcoal steak they're gonna love
you. And they won't leave your house be careful. -And that's actually what happened with Leo. -Yep
-That's what happened with Leo. -I had a charcoal steak -He knows firsthand. -one time and i haven't left since.
-Anyway guys these are the results. I hope you enjoyed this video, if you did enjoy make sure
you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if
you are interested in anything I use everything is always in the description down below. Thank
you so much for watching, we'll see you guys on the next one. Take care everybody. -Bye guys.