HOME COOK vs RESTAURANT | Texas Roadhouse Ribeye Steak!

HOME COOK vs RESTAURANT | Texas Roadhouse Ribeye Steak!


Welcome back to Guga Foods everybody
we’re gonna do something different today. We’re gonna put Texas Roadhouse Grill
against Guga and we’re gonna find out which one you guys like best. If you’re
unfamiliar with Texas Roadhouse it is a popular restaurant chain that serves
steaks throughout the entire United States. They serve popular cuts like
sirloin and also bone-in ribeyes. After asking my waiter for a recommendation
she said that I should definitely have the 20 ounce bone-in ribeye. When your
ordered that you also get two legendary side dishes. And you get to choose from a
bunch of them. I decided to go with the mashed potato and as you see it on your
right I decided to go with a loaded mashed potato for an additional $0.99.
Once I place the order the first thing that came in was the rolls, and let me
tell you something these are delightful. They are nice and fluffy and kind of
sweet, that golden exterior has a buttery flavor and it tastes kind of like a mix
of Hawaiian buns and brioche it is really fantastic. They also have this
incredible butter which is like a cinnamon butter and that was fantastic. I
tried asking the waiter for the recipe but she would not give it up, but it was
incredible. When I was tasting that I said; you know what I gotta learn how to
make this. And we’re gonna stop eating so we just order a few more and my nephew
angel went to town on those things they are incredible. Besides those amazing
bread rolls they also give you some peanuts and it’s a bunch of fun peeling
them and chopping them up while you wait for your food. After few minutes of enjoying
that wonderful bread and peanuts our dish arrived here we have a 20 ounce
choice grade ribeye. Since you guys are the judge you tell me what this looks
like. Does it looks great to you? And here’s the loaded mashed potatoes. As you know I
like my steaks medium rare and once I slice that open this is what it looks
like. I say then now that temperature is perfectly medium-rare now all we have to
do is give it a try and this is what I had to say about it. I’m missing a crust man the crust is just not there for me.
Missing some salt too. Angel you try it. Yeap he’s taking a little while. Oh my God you are chewing forever bro. Well you got chew it there’s a lot of silver skin I guess. They could use a little salt,
it’s good though you’re just missing a crust.
Put some salt in there Angel. Then we dig me into that mashed potato. I need to fix it. I mean it’s all right there’s no seasoning
but it’s it’s mashed potatoes, cheddar, sour cream and bacon is exactly what it
is. Nothing else. I could eat it, its good, I like it, it could be better but it’s pretty good. You guys saw it there now it’s my turn I’m gonna make my version of it and you guys
be the judge and you tell me which one is best. So let’s do it! the first thing I decided to make are those sweet rolls these are all the
ingredients I’m gonna be using remember exact amount always in the description
down below. I started with some lukewarm milk and added my yeast. Then I threw in a
bunch of honey inside mix it well and wait about 10 minutes. What you’re
looking for is to make sure that you see bubbles so that your yeast is active,
once you have seen this you know it’s ready. Then I throw everything into my
mixer bowl starting with the flour, followed by salt, one extra-large egg,
melted butter, using the mixing paddle I combined all the ingredients followed by
the yast milk. Then change it to a dough hook and mix it on low for 5 minutes. You
should end up with a nice soft dough use your hand as fast as possible shape it
into a ball. Put some oil on a bowl end and throw it in there. Cover it with
Clinch plastic and let it rise into it double its size mine usually takes 1
hour. Now we want to take it apart and stretch it until we have a nice flat
surface. Since these are gonna be buns we don’t want it too thin.
I would say leave it at least half an inch thick then cut them into squares
and set them in a baking sheet with some parchment paper. To ensure that they’re
not gonna dry out I like to add a little bit of olive oil I’ve tried this recipe
quite a few times in order to get it right it is a good idea to let it rise
one more time, however if you are feeling hungry you are able to bake it just as
is the difference is that they won’t be that fluffy. Then you want to bake them
in the oven at 450 degrees Fahrenheit. To finish it off get a coat stick of butter
and rub it right on top the goal is to get every single corner covered with
butter and as you know the more butter the better. Once you are done with the
butter your buns are ready. The other star in Texas Roadhouse was
the sweet butter and here’s how to make it throw in a stick of room-temperature
butter followed by some cinnamon and honey and as always exact amount in the
description down below now all there’s left to do is mix it well in your sweet
butter is done. As you saw they did a loaded mashed-potato
but I’m gonna do something different which I think it’s a lot better
they’re called twice baked potatoes. And I started off by adding a little bit of
olive oil fold them nice and tightly in aluminum foil then into the oven they
went at 450 degrees Fahrenheit it took about 45 minutes. Once that was done I
quickly took them out of the foil and they were ready. I wasn’t really counting
on time I was more doing the poke test if he goes in like butter you know it’s
done. Then I cut off the top as you can see they’re blazing hot so make sure you
use the right tools. Using a small spoon I try to remove as much as I can without
breaking the skin. I did the same thing with the cover as well. Then I season
them with salt, freshly ground black pepper, cream cheese, salted butter and
cheddar. Mix it well and mash it really good. To finish it off combine a little
bit of bacon bits now all there’s left to do is to take the cover put it back inside
and load them up with that beautiful mix you just made. Now because you’re using
the cover you will over float and that’s what you’re looking for. Be sure to stuff
them as much as you can. And now for the star of the show it is a 1 and a half
inch choice grade bone-in ribeye steak. Even though this is a choice grade steak
you can see the intramuscular fat is phenomenal. This is such a nice steak
that if I put it on the grill as is I am pretty sure that the cap will completely
come off so to ensure that does not happen I decided to tie it up with
butchers twine. It’s pretty straightforward just go around it and
finish it off by tying it to the bone. Once I was done this is what you’re
looking for there’s no way that the cap will separate from the eye this will
insure my presentation the end will be perfect. This is a thick cut make sure
you season it well to ensure that I will have perfect seasoning on the steak I
like to dry brine it that’s just a fancy word to say put salt on it and leave it
under your refrigerator overnight. What that does it allows the salt to
penetrate deeply into the meat making every bite very flavorful. The very next
day you can see that the salt penetrated deeply into the meat now all there’s left to
do is to season it well with freshly ground black pepper and garlic powder. As
always be sure that you season both sides. But now that we have our steak
ready and also that beautiful twice baked potato
I am going to be searing the steak off and then cooking it in indirect heat
until I reach an internal temperature of a hundred and thirty degrees
Fahrenheit. For additional flavor I’m also basting with butter but now I say
it is enough talking and it’s time to cook them so let’s do it Alright everybody we have our beautiful
feast here huh Angel. This is looking very appealing. What do you think about yesterday and
today? I think today is a great day. I agree so we have our rolls here. You ready
to try them? I’m ready. We are going in order? Did you notice that I made a little extra? all Thank God. Ah I know right. Alright go for it! Oh. They just smell, smell
it Angel you have… Smells good. And that butter. We’re dipping? We’re dipping. Cheers buddy! Wow it’s the same thing to me what do
you think? You nailed it bro. Yeah it’s the same thing everybody this is a wonderful recipe,
wonderful. Man I probably tweak it like three times but I finally came out right
with it. Then that butter it’s so nice and sweet, honey with cinnamon and the bread
is also kind of sweet. It’s a little bit brown I think maybe a little bit too
much cinnamon. It is that’s what the only thing that I didn’t get it. But it taste right
you taste of the right way. I tried it with less cinnamon and the color was
more white kind of like the one we had it there but then the flavor wasn’t
there I needed the extra cinnamon so I said hey I don’t care about the color and so
long as the flavor is right. Right. So it is darker but the flavor is definitely,
what do you think? I got the flavor? The taste is exact. Mm-hmm. It’s just uh
the color is a little darker but whatever who cares. The color is off. The color is off I agree. Im gonna give you the big one yeah. Oh Im not gonna finish man. Look at that! I think is the size of my head. Twice baked potato everybody cheers! Wow! That loaded mashed potato got nothing on this one
let me tell you. This is much better it’s basically mashed potato goodness
inside together with some bacon obviously yeah and other good stuff the
outside is a little crunchy has a little crust. Flavor is amazing. It’s killer, it’s killer. I recommend. Its just really hot. It’s super hot. I am gonna get a
little bit of time before I take another bite. It’s super hot are you ready for
the main event Angel? Oh I could tell already, I could tell
already I mean you know I want you guys to be the judge of this challenge me
against the restaurant you’ll be the judge. I cant say anything? No you can say
you can say your opinion. I am not gonna judge myself because I’m kind of
biased. Cuz you made it? Yeah cuz I made it and I’m obviously I’m going for
my style, but anyway cheers everybody! Cheers! Oh my… hmmm come on. So here’s the big
difference about my steak; I think the steak that they have over
there is good I’m not gonna say it’s bad because it’s not bad, but there’s no
crust. You know the crust there they have a lot
of the focus on the grill marks itself and if they had grill marks in every
little section it would have been good but since there’s no crust I really
enjoy the crust because it gives them much better flavor. What do you think?
Yeah there was no crust on the on the steak over there. It was not noticeable. Look it’s
not a terrible steak but with no crust it’s. Yeah it’s kind of like takes away
from, having a crust, the flavor. Grill marks looks great.
Looks nice. I like the way they look don’t get me wrong. But I don’t like the
way they taste. I go for this though. Yeah I like a big grill mark. Nice golden brown color – Yeah that’s what I
like. Yeah just like crust a little bit like this and everything else is just
you know gray and whatever I don’t like it. So it’s important to have a nice
crust. So like I said everybody it is your decision, if you guys want to see
more videos like this where we go out and see other restaurants compare eat
what they have there I’ll make everything I can possibly make from the
restaurant. If you guys have a favorite restaurant you would like me to visit I
love to do it. Which restaurant you like? This one! My favorite one right here. Besides this one? This is my favorite restaurant bro! Anyway guys I hope you guys enjoyed this video if you do enjoyed this video make sure you give it a thumbs up. If you are not a subscriber be sure to subscribe for future videos. Remember if you’re interested in anything I use everything
is always on the description down below. Thank you so much for watching and we’ll
see you guys on the next one take care everybody bye bye. I went back for the bite
with the steak in the potato. Mm-hmm. The potato is so creamy. The potato is good.
So creamy like the texture is you know is heavenly. Cuz it’s mashed potato inside
and basically just made it you know double-baked potato is amazing everybody
and you can make it ahead of time have it on your refrigerator and just heat it
up whenever you want. Its amazing. You know what it is? That you have that the restaurant
doesn’t have? What? Amor! Amor! You have to tell them. Google that one, google that one how bout that! And I have amor when I eat your food. I eat
it with love you have a lot of amor there bro. I have amor for eating. I
agree with you a hundred percent. I’m sorry
Texas Roadhouse. Be nice! Look I love you guys. Be nice! You were my favorite
restaurant. Be nice. I might. I might still go you know why cuz they got great
drinks too. Yeah I don’t have that. I can make drinks but… You can make drinks we out before he says something stupid. Bye, bye everybody!

Comments

  1. Post
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    Guga Foods

    Should a series "GUGA vs RESTAURANT" be done? if so which restaurant should be next? Don't forget to vote on who won on this episode. There is a POLL in the end of the video.

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    Steve Byers

    I 100% believe you can make a better steak then them. I won't go there anymore because I can make better Ribs than them too so, keep up the great work! Love your vids!

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    Jonathan Rodriguez

    GUGA if you go back, ask for the steak Pittsburg style. Then enjoy. Also get the bacon cheese fries. And some corn.

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    David Gentkowski

    The quality of what you do and the passion you put into it, is AMAZING. I'd love to see you compared to Ruth's Chris Steak House. I used to think they were the best, but you've taught me to make a steak that I love even better.

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    SuckMy SpinningBalls

    Dude, how do you not own a steakhouse? I feel humanity must experience it. Just make sure your employees stick to your method.

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    Dr Oats

    Longhorn!! I know it's a big chain, but they really have good steak. Crust and all, BUT, I can only speak for the one in my town since it fors depend on who cooks it, but because it's a higher end steakhouse chain, it would be a great experiment.

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    jan steyaert

    the butter at the roadhouse thingy looked like it had been aerated. So they probably added roughly the same amount of cinnamon and put it in a stand mixer…

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    SynthWave

    guys , lets donate 1 dollars all of us subs so guga can open a restaurant and we can all enjoy his steaks , iss an investment if u see it in the right way !

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    Fabrice Busch

    Well for the color they probably used cinamon extract or a colorless form of it ,no surprise there if you search the cheapest one that's probably it .

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    TheOutsidersPost

    Roadhouse has a proven recipe and track record. They are consistent and very selective about their meat.

    I have to pick them. Especially on the rolls.

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    Vincent van der Meijden

    Advice: the color is probably off because you used a spoon to mix the butter. Try using the mixer which gives a white result with butter, less yellowy, normally.

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    TMTHelp

    Capital Grill, and Abe and Louie's, In Boca? If you're in Florida? Both are the Best of all the national, well, Abe and Louie's is Boston and Boca last I checked, but both distinct in style, and love to get your take on them.

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    edgar figueroa

    Great video man! I’m actually a meat cutter for Texas Roadhouse In Citrus Heights CA. Looking forward for more videos like this one and a visit to our steak house !! God bless man!

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    BANK IT HERE

    No point in doing restaurant comparisons. 1) we can’t taste so we can’t judge; 2) obviously you are going to your method and customize to your liking. You aren’t ever going to say yours is worse. If you are going to do anything, go to high end restaurants, not avg chains.

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    kaboose111

    Big chain steak houses like that make okay steaks, but could probably do better if they weren't trying to get as many people in as possible.

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    brasil10103

    Okay then everyone that was a great comparison. So let me just repeat this myself my name is Carlito I work at Texas Roadhouse for about three and a half years, 4 years or so. Okay number one after they mix the butter mixture to make cinnamon butter they freeze it in the Frigidaire. 2 the person that made the mess potatoes was getting paid baby 11 to $12 an hour he didn't care how he season 2 so that's why it tasted like it tasted if you come up to Middletown New York you'll taste the real Texas Roadhouse mashed potatoes if you come on a Sunday that's what Eric is cooking. 3 as far as the stakes go they come from a large company they're not fresh so the dedicated butcher when he gets his order just cuts them into size and put them out for the day, the bread mix is already pre-made it comes in a big bag with a whole bunch of synthetic ingredients just so you know really enjoyed the video📝 oh I almost forgot the most important thing in Texas Roadhouse they had an original recipe that they no longer use because they got sued this is the recipe take the baked potato melt down some pork lard and smother the baked potato in the pork lard,then. Sprinkle the top with some kosher salt and Bake and enjoy.!!

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    tekaldas

    Ha of course your steak blew Texas Roadhouse out of the water. It's as close to a fast food restaurant as a steakhouse can be. I think to make this more fair though you should compare the cost of all your materials in making everything, including the fogo charcoal etc. I prefer cooking at home to many restaurants, especially when it comes to my steaks but I know for a restaurant to do what I do they'd have to charge a fortune. Texas Roadhouse is delivering a 20 oz bone in ribeye with those rolls and two sides for $26. Which means their cost of materials should be $9-10 before you add all their overhead like rent, wages, utilities, tax etc.

    I agree with others too that you really should be comparing your steaks to high end steakhouses charging at least $50-60 per steak and keep an account of costs to help people compare. Thanks for everything you do though. I love your channels.

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    Taylor

    I love steak and I work at Texas Roadhouse but I only ever order the chicken strips there bc even with my discount, their steak is not worth the price.

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    MooseyQ

    Yeah obviously yours is better, but TRH is operating a business, if you were to sell what you made at a restaurant youd have to charge $50.

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    duckster313

    An awesome looking supper, as usual, but it's not a fair comparison unless you're serving a meal that you'd be willing to sell for $25.99, fifty times a night.

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    diuter

    Hey Guga,
    I think that if you had used a mixer on the butter it would be the right color, that`s probably the way they do it in the restaurant.
    When the butter gets aired it will turn white.

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    Elvin1337

    Lol Guga you know the days of eating steak out in restaurants is over. We know choosing your own cut and following your directions is a MILLION times 👍 better!!!

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    Deya

    That was the most pathetic loaded mashed potato I’ve ever seen in a restaurant. The cheese wasn’t even melted and it was like 3 tablespoons of “potato”

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    Aaron Tadlock

    mixed ingredients for the rolls according to your measurements and directions……got a thick batter …..not dough……i must be amature

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    Douglas Koller

    Okay I have a question for you… I watch all of your videos both Guga and Sous Vide. I had a ribeye that I had dry aged from a roast using Umai bags on a rack for 32 days. Long story but we didn't like the way it turned out. Steaks (1-inch to 1-1/4) were tough and not that juicy. Today I cooked one just to give to my dog. I broke all of the rules, no seasoning, no sous vide, out of the refrigerator and onto a gas grill (no charcoal grilling) that did not pre-heat. Cooked it to 130 degrees and did a foil tent for 15 minutes. It came out PERFECT! Super tender and super juicy!!!! What in the world happened?? Would be a good test for you and the boys!

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    Bailey-Bob Thorton

    I would take a home made steak over a chain steak any day. And after watching this guy cook, I doubt any steak under $100 would compete. This guy can cook.

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    TheKrazyKitsune

    little unfair to compare a steak you put love and attention into against a cook at a steakhouse who has to slap them out for a bunch of hungry customers but i'm certain it tasted better.

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