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If there's one thing I know is how to cook a steak. I have not only done hundreds of
experiments, I've cooked a lot of insane steaks, and whenever someone challenges me to cook a
steak a certain way you know I'm gonna take that on. And today that's exactly what's about
to happen as I was sent a video message challenge by a friend of mine. -Guga I have got a challenge
for you, I want to see if you can cook a steak in a 2 ,000 degree furnace. I tried it when I was at
the King of Random and I didn't get very good results, but you know a lot more about cooking
and especially steak than me so I want to see if you can pull that off. -Nate challenge accepted!
And for today's cook I'm going to be using these three beautiful steaks. As you can see I got two
rib eyes and one skirt steak. To cook on a 2000 degree furnace the steaks cannot be too thick,
if not I'll be getting a crust super fast but the meat will still be raw. So for that reason I need
to choose nice thin steaks and these rib eyes are one inch thick. The skirt steaks on the other hand
is much thinner, which is exactly what I wanted. For the seasoning I tried to keep it real simple; a
good amount of salt, followed by freshly ground black pepper and garlic powder, that's it nothing else.
Because once I have done so the steaks are now ready to be cooked at 2,000 degrees Fahrenheit.
However I do not have a furnace, so I went ahead and called Nate and asked him to build me one.
-This is the furnace that I built for Guga and I just want to show you really quick what I did.
So I took a metal bucket, a steel bucket and I cut holes in both sides of it. That's where the burners
are going to go. Then I insulated the inside of it. I used a ceramic wool blanket and I lined the
whole bucket, and then I took a high temperature refractory cement and I covered the wool blanket.
That's because the ceramic blank if it gets hot it can throw fibers that you don't want to breathe in
or get on your food, so the cement covers all of that. I'm going to be heating it up with these two
burners. These are high volume propane burners, they take propane out of the tank and they deliver it
into the furnace. They're designed to spray a lot of propane and pull a lot of airing at just the
right mixture so that this furnace can get up to over 2000 degrees Fahrenheit. Is that going to be
good for cooking steak or are we just going to burn it? I don't know we got to find out.
-So now that I got my furnace ready it is time to run the first test, for that I'll be using the skirt steak.
And since this is a very long piece I want to have two options to see which one is better. Then turned
on the furnace and that thing got really hot. I went ahead and put a grill grate right on top
and started to cook my skirt steak. When I say that it took seconds I mean it! We're talking about 20
seconds per side, and since the grill grate was so hot instead of getting nice golden brown it
just got burned. I know the center is completely raw so using the residual heat from the searing
I went ahead and closed that up in aluminum foil and hopefully people transfer all the way through
the meat. For the second steak on the other hand I wanted to try something different, so I went ahead
and grabbed one of the skewers I had. My hopes is that this one will not touch any grill grate and
just the radiant heat and fire will cook the steak. So I went ahead and slowly lower it down and as
you can see as the fat starts dripping things go really quickly. Fat is extremely flammable
and notice that the tips started getting charred really quickly. So I immediately flipped it up and
started to cook the other sides. This is one of the hottest things I've ever experienced just staying
close to it is extremely hot. But as you can clearly see holding it with a tong and getting
the char that I want is actually working. But the big question is, will the middle be fully cooked?
Well after wrapping it up and let it rest for 10 minutes this is what they look like. As you can see
they do have a little bit of char however they look perfect to me. So I went ahead and started to
slice them, and as I did to my surprise they were perfectly cooked. I'm talking about both steaks. As you
can clearly see the one that I was holding it with a skewer got a better result. And now that
I know that this technique works I have total confidence that I'm gonna be able to cook the
ribeyes. However just in case something goes south I went ahead and asked Nate for his favorite side
dish. It's called Magic potatoes he went ahead and gave me the recipe and showed me how to do it and
this is how. The first thing to do is to chop up some potatoes, I season them with salt, followed
by freshly ground black pepper, finely chopped rosemary, finely chopped thyme, gruyere cheese, and
a good amount of Parmesan cheese. Mix everything well and combine these ingredients together.
Because once that was done I went ahead and got a baking sheet, spread a good amount of butter on it,
place that mix we just made right inside. Add in a good amount of heavy cream and it was now ready to
be baked. Talking about that into the oven it went at 350 degrees Fahrenheit for two hours. Once the
time was up I took it out, added some more cheese right on the top, and don't worry exact amount
ingredients will always be on the description down below for you. As once In the broiler it
went today's side dish was almost ready. Because to finish it up I added a little bit of parsley
and that is what Nate calls magic potatoes. Now the most interesting thing for me was the crust.
I mean is there any way that this is not gonna be delicious? Cheesy, potatoey, just perfect to go along
with some steaks. Talking about that we still got some Ribeyes to cook. One will be directly on the
furnace and nothing else. Another one I'll be using the reverse sear method, this means that I'm gonna
be slowly bringing up to temperature in my grill, once it reaches 135 degrees Fahrenheit internally
I'll be searing it on the furnace. And another one I'm just gonna cook it straight up on the grill.
Because now I say it is enough talking and it is time to cook some beautiful steaks. So let's do it!
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now let's get right back to it. All right everybody here we got our beautiful steaks we got my brother
Nate. Thank you for the challenge Nate! -Thanks for uh taking the challenge and for having me out
here. Not only that, now I got a furnace. -Yeah you do! This looks much better than I thought we were
gonna get. -First one was the skirt steak, we did it with the grill that thing was blazing hot. How hot
was it? -Probably like 15 to 1600 degrees Fahrenheit. -Might have a little bit of char. -It might. -All right
-A little bit. -It already looks charred. -It looks charred right? -All right let's
go for it it's these all right please dig in. -No! -We're gonna let you know everybody. Cheers! -Cheers.
-It's good. -That's really good. -It has a strong char flavor but. -Yeah it's coming in now. -But it's
good perfectly. -It actually is cooked really really nicely. -The char flavor is strong, but
there's nothing wrong with it. Skirt steak is really popular for like putting in tacos and
stuff right. -Right. -That would actually work really well in some tacos like adding that char flavor I
think would actually go great. -That would be perfect. -With all the stuff you throw in there. -I think it'll be even
better with your mom's recipe. -That's possible. -Uh? Let's give it a try right now because we're
-My side dish right. -Oh no we're gonna be eating side dish and steaks. Cheers everybody! Cheers.
-Oh man! -Come on man! How do you call this? -We call it magic potatoes. -It is magical! -And
the rosemary and thyme on the top. -Yeah this is my favorite way to prepare potatoes. -Absolutely
delicious, highly recommend, the recipe will be in the description down below for you guys, make
sure you check it out. That skirt steak the very first one a lot of char, now this one
here it was on the skewer, but I want to know how it tastes. Let's dig in. Cheers everybody! -Cheers.
-Oh that's amazing! -That one is better than the last one because the char flavor is toned down.
-A lot less. -They both have like a good amount but the last one was like yeah a little past
good. -Perfect amount of char, perfectly cooked, absolutely delicious. The trick
is sear it really hot and then foil it up. Now it has a benchmark for the other ribeyes let's
give this one here a try and you guys let me know okay. -All right. -Dig in. Cheers! -Cheers.
-Oh yes! Take me now Heaven take me now. -That's a Guga steak for sure. -The way a proper steak
needs to be cooked. Salt, pepper, garlic powder, fire! That's all you need. -This is amazing. I just
need more. I don't care what it is more, more. -Very good that was delicious let's see
what happened with the other two steaks okay. First the reverse here please dig
in. And there's nothing wrong with just eating more and more steak everybody. Something about
it just feels right. All right enough talking let's give this a go. Cheers everybody! -Cheers.
-That's pretty good. -Nice char, not too much either. -I was like this is really good. It's really good.
-You still get the char type of flavor, but it's not a bad thing. Like it works very well like I
think it's good. -This one you get the best of both worlds because I actually cooked it with charcoal
before so you feel the same flavor as the very first one. -So I do want to say, I just, so my first
bite was kind of like in the middle of a strip. -Yeah. -And I just took a bite from the end and that
has like an overpowering char flavor to it. I bet if you ate that spot right there. -Oh no the cap? -That might
have a little too much char flavor for you. -My cap is the same color of my shirt everybody. -I'm gonna
avoid this one here because I have a wonderful taste in my mouth. -It's pretty powerful and not
not only in good ways. -Now for the final steak 100% on the furnace nothing else except aluminum
foil. I thought this was gonna be raw. -I thought it was gonna be raw. -Its not. -I'm not gonna lie everybody.
I thought it was gonna be raw. First of all I chose the thinnest one for this method.
-There's strategy to it. -Of course bro! -Do like a two inch thick steak there's nothing, you can't save
that. -It's not going to work. -No. -It's not gonna work. Enough talking, cheers everybody. -Cheers.
-It's really good. -That's perfect! -That's way good. -I even feel a lot of the salt, pepper and garlic powder
in there. That's delicious everybody! -I think the char that the steak has has a flavor that
you get used to. -Everything we cooked here was really good. -Yeah. -I think the only downside to
the furnace ones is that if with our control every part of the steak is just great. With the
furnace ones there's the edges that are going to be you're losing that. -Here you gotta sacrifice.
-Yeah! -So Nate to answer the question; Did uh how did I do with your challenge? -You did amazing!
You did, you know, you know the secrets of how to how to not ruin it. You, you know with the
foil and wrapping and waiting to right amount of time. -I think I got lucky I'm not gonna lie.
I got a little lucky everybody. I was sweating bullets! -Well I got to eat it so I got lucky.
-There you go. Guys I want to make sure that you go check out Nate's channel, his channel name is Nate
From the Internet. You guys might know him from The King of Random, he has his own channel, make
sure you go check it out, the link will be in the description down below. Thank you for coming Nate.
Thank you for bringing me a furnace. Anyway guys these are the results. Hope you guys enjoyed this
video, if you did hit that 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 on the description down
below. Thank you so much for watching we'll see you guys on the next one. Take care everybody bye.