in this video I'm gonna try and recreate a Guga food Suis Vide pineapple steak
trick to improve a three dollar steak from Costco. Simple tech practical
effective technology I made this channel to experiment with simple technology for
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So I bought a six kilogram 14 lbs sirloin tip hunk of meat from Costco. I
chopped it up into 20 steaks $52.25 divided by 20 is $2.61
a steak but add the pineapple cost at about a dollar a can and it's just
over three dollars a steak, for a good sized steak. So first I cooked a couple
of steaks Sous Vide without the pineapple trick and I gotta say YUCK!!! They were
tough like chewing leather. flavor was okay but thank God I still have my
natural teeth because these suckers needed chewing so I was off to youtube for
answers and Guga Foods has a trick for cheap steaks that I had to try. So let's
do this! So Google recommends fresh pineapple but 60 miles north of Winnipeg
canned was all I could get today. A nutribullet or magic bullet works well
to blend the pineapple. You want a consistent texture to coat all the
steaks to make this trick work right.
So first thing you do is coat the bottom of a pan with the pineapple mixture. Then
you place the stakes in the pineapple and finally you pour pineapple all over
the top of the stakes so they are completely immersed in pineapple. Then
you let it sit for two to three hours, more time for tougher stakes, I left them
a little over three hours fully coated. After three hours you take the stakes
out of the mixture, wash them off and Pat them down with a paper towel. Season the
stakes with salt, fresh peppercorns for a little more bite, and some garlic powder.
Sorry Costco, all these spices are from Superstore.
Sous Vide requires a vacuum sealed
bag, so next we vacuum seal the stakes with a food saver machine sucking up all
the air from the plastic bag and sealing it tight.
Since the stakes are sealed in an airtight vacuum bag
we don't need a food-grade container to cook the stakes. A standard plastic
bucket will work fine and I cook the steaks at 132 degrees Fahrenheit for two
hours on my deck.
Right out of the water bath Sous Vide stakes don't look all
that appealing and my propane torch was out of gas so I fired up the stove
instead to high and seared a nice char on both sides of the steak right before
cutting them up. The result... tender and perfect! Thank You Guga, these $3
steaks are now awesome!!!
I hope you enjoyed this video. Thank you for
watching and please check out my other videos on simple technology you can use
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