HOME COOK vs RESTAURANT | Texas Roadhouse Ribeye Steak!

Welcome back to Guga Foods. Today we will do something different. We'll put Texas Roadhouse Grill against Guga and find out which one they like better. If you're not familiar with Texas Roadhouse, it's a popular

restaurant

chain that serves

steak

s throughout the United States. They serve popular cuts like sirloin and also bone-in

steak

s. After asking my waiter for a recommendation, she said that she should definitely order the 20-ounce bone-in

ribeye

. When you order it, you also get two legendary side dishes. And you can choose between several of them. I decided to go with the mashed potatoes and as you see on your right, I decided to go with a loaded mashed potato for an additional $0.99.

Once I placed the order the first thing that arrived were the rolls, and let me tell you something, these are delicious. They're nice, fluffy and kind of sweet, that golden exterior has a buttery flavor and tastes like a mix of Hawaiian buns and brioche, it's really fantastic. They also have this amazing butter that is like cinnamon butter and it was fantastic. I tried to ask the waitress for the recipe but she wouldn't give up, but it was amazing. When she was trying that I said; You know what I have to learn to do this. And we're going to stop eating, so we ordered a few more and my nephew Angel went to town with those things, they're amazing.

In addition to those amazing rolls, they also give you peanuts and it's so fun to peel and cut them while you wait for your food. After a few minutes of enjoying that wonderful bread and peanuts, our plate arrived here, we have a 20 ounce prime rib steak. Since you are the judge, tell me what this is like. Does it look cool to you? And here are the loaded mashed potatoes. As you know, I like my steaks medium rare and once I cut them open, this is what they look like. So I say now the temperature is perfectly half

cook

ed, now all we have to do is try it and this is what I had to say about it.

I'm missing a crust man, crust just isn't there for me. He also lacks a little salt. Angel, try it. Yes, it's taking a while. Oh my god, you're chewing forever, bro. Well you have to chew it, I guess it has a lot of silver skin. They could use a little salt, it's good although they only need a crust. Add a little salt Angel. Then we dive into those mashed potatoes. I have to fix it. I mean, okay, there's no condiments, but it's mashed potatoes, cheddar cheese, sour cream and bacon, that's exactly what it is. Nothing else.

I could eat it, it's good, I like it, it could be better but it's pretty good. You saw it there, now it's my turn. I'm going to make my version and you will be the judges and tell me which one is better. Let's do it! The first thing I decided to make were those sweet rolls. These are all the ingredients I will use. Always remember the exact amount in the description below. I started with some warm milk and added my yeast. Then I added a lot of honey, mixed well and waited about 10 minutes. What you are looking for is to make sure that bubbles are visible so that your yeast is active, once you have seen this you will know that it is ready.

I then throw everything into the bowl of my mixer, starting with the flour, followed by the salt, an extra large egg, the melted butter, using the paddle to mix I combined all the ingredients followed by the yeast milk. Then switch to a dough hook and mix on low for 5 minutes. You should end up with a nice soft dough. Use your hand as quickly as possible and shape it into a ball. Put some oil on the end of a bowl and dump it in there. Cover it with Clinch plastic and let it rise until it doubles in size.

Mine usually takes 1 hour. Now we want to take it apart and stretch it until we have a nice flat surface. Since they will be buns, we don't want them too thin. I would say leave it at least half an inch thick, then cut them into squares and place them on a baking sheet with some parchment paper. To make sure they don't dry out, I like to add a little olive oil. I've tried this recipe a few times to get it right, but it's a good idea to let it rise once more. If you are hungry, you can bake them as is, the difference is that they will not be as fluffy.

Then you'll want to bake them in the oven at 450 degrees Fahrenheit. To finish, take a stick of butter and rub it right on top. The goal is to cover every corner with butter and, as you know, the more butter, the better. Once you're done with the butter, your buns are ready. The other star at Texas Roadhouse was the sweet butter and here's how to make it: Add a stick of room temperature butter followed by a little cinnamon and honey and, as always, the exact amount in the description below, now everything What's left to do is mix it. well in your sweet butter is ready.

As you saw they made a loaded mashed potato but I'm going to make something different that I think is much better, they are called twice baked potatoes. And I started by adding a little bit of olive oil, folded them nice and nice in aluminum foil and then put them in the oven at 450 degrees Fahrenheit, it took about 45 minutes. Once this was done, I quickly removed them from the foil and they were ready. I wasn't really counting on time, more like doing the push test, if it goes in like butter, you know it's done. I then cut off the top as you can see they are very hot so make sure you use the right tools.

With a small spoon I try to scoop out as much as I can without breaking the skin. I did the same with the cover as well. Then I season them with salt, freshly ground black pepper, cream cheese, salted butter, and cheddar cheese. Mix it well and blend it very well. To finish, combine some pieces of bacon, now all that remains is to remove the lid, put it back inside and load them with that beautiful mixture you just made. Now, since you are using the cover, you will float too much and that is what you are looking for.

Make sure you fill them in as much as you can. And now, the star of the show is a 1 1/2-inch bone-in

ribeye

steak. Although this is a prime steak, you can see that the intramuscular fat is phenomenal. This is such a good steak that if I put it on the grill as is, I'm pretty sure the lid will come off completely, so to make sure that doesn't happen, I decided to tie it with butcher's twine. It's pretty simple: just turn it over and finish it off by tying it to the bone. Once I'm done, this is what you're looking for, there is no way for the lid to separate from the eye, this will ensure my presentation is perfect.

This is a thick cut, be sure to season it well to ensure you have the perfect seasoning on the steak. I like to dry it in brine, that's just a fancy word for it: put salt on it and leave it under the refrigerator overnight. What that does is it allows the salt to penetrate deep into the meat, making each bite very flavorful. The next day you will be able to see that the salt has penetrated deeply into the meat. Now all that remains is to season it well with freshly ground black pepper and garlic powder. As always, be sure to season both sides.

But now that we have our steak ready and also that beautiful twice baked potato, I'm going to sear the steak and then

cook

it over indirect heat until it reaches an internal temperature of one hundred and thirty degrees Fahrenheit. For more flavor, I'm also drizzling them with butter, but now I say enough talking and it's time to cook them, so let's do it. Alright, everyone, we have our beautiful banquet here, eh, Angel. This looks very attractive. What do you think of yesterday and today? I think today is a great day. I agree, so we have our muffins here.

Are you ready to try them? I'm ready. Shall we go in order? Did you notice that I earned a little more? All thanks to God. Ah, I know it well. Well ahead! Oh. They just smell, they smell, Angel, you have... It smells good. And that butter. Are we submerging? We are diving in. Cheers man! Wow, I don't care what you think? You nailed it bro. Yes, it's the same for everyone. This is a wonderful, wonderful recipe. Man, I probably modified it three times, but I finally got it done. Then the butter is very rich and sweet, the honey with cinnamon and the bread is also something sweet.

It's a little brown, I think maybe too much cinnamon. That's the only thing I didn't understand. But it tastes good, you taste the right way. I tried it with less cinnamon and the color was whiter, like what we had there, but then the flavor wasn't there. I needed extra cinnamon, so I said, hey, I don't care about the color as long as the flavor is right. Good. So it's darker but the flavor is definitely, what do you think? Do I have the taste? The flavor is exact. MMM. It's just that the color is a little darker, but who cares.

The color is off. The color is off, I agree. I'll give you the big one, yes. Oh, I'm not finishing, man. Check it out! I think it's the size of my head. Twice-baked potatoes, everyone applauds! Wow! Those loaded mashed potatoes have nothing on this one, let me tell you. This is so much better, it's basically mashed potatoes on the inside along with some bacon, obviously yes, and other good stuff, the outside is a little crunchy and has a bit of a crust to it. The flavor is amazing. He's a murderer, he's a murderer. I recommend. It's really hot.

It's really hot. I'll have a little time before I take another bite. It's very hot, are you ready for the main event Angel? Oh, I know, I know, I mean, you know, I want you to be the judge of this challenge, against the

restaurant

, you will be the judge. I can not say anything? No, you can say you can say your opinion. I'm not going to judge myself because I'm somewhat biased. Why did you achieve it? Yes, because I made it and obviously I'm going for my style, but anyway, cheers everyone! Health! Oh my god... mmm, come on.

Here's the big difference between my steak; I think the steak they have there is good, I'm not going to say it's bad because it's not bad, but it doesn't have a crust. You know, the crust there focuses a lot on the grill marks and if they had grill marks on every little section it would have been nice, but since there is no crust, I really enjoy the crust because it gives them a much better flavor. What do you think? Yes, there was no crust on the steak there. It was not noticed. Look, it's not a terrible steak but without the crust it is.

Yes, it's kind of like taking the flavor out of the crust. The grill marks look great. You can see it well. I like the way they look, don't get me wrong. But I don't like its taste. I'm going for this though. Yes, I like a great brand of grill. Nice golden brown color. Yes, that's what I like. Yeah, like the bark a little like that and everything else is gray and whatever, I don't like it. That's why it's important to have a good crust. So like I said, it's everyone's decision, if you want to see more videos like this where we go out and see how other restaurants compare and eat what they have there, I'll do everything I can do at the restaurant.

If you have a favorite restaurant you'd like me to visit, I love to do that. What restaurant do you like? This! My favorite right here. Besides this? This is my favorite restaurant bro! Anyway, I hope you enjoyed this video. If you enjoyed it, be sure to give it a thumbs up. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in something I use, everything is always in the description below. Thank you very much for watching and see you next time, take care everyone, bye. I went back for the bite with the steak on the potato.

MMM. The potato is very creamy. The potato is good. As creamy as the texture you know, it's heavenly. Because it's mashed potatoes inside and I basically just made it. You know the double baked potato is amazing for everyone and you can make it ahead of time, have it in your fridge and just heat it up whenever you want. It's amazing. Know what it is? What do you have that the restaurant doesn't have? That? Love! Love! You have to tell him. Google that one, Google that one, how about that? And I have love when I eat your food.

I eat it with love, you have a lot of love there brother. I have love for eating. I agree with you one hundred percent. Sorry, Texas Roadhouse. Be good! Look, I love you guys. Be good! You were my favorite restaurant. Be good. I could. Maybe I'll still go, do you know why? Because they also have great drinks. Yeah, I don't have that. I can make drinks, but... You can make drinks before I say something stupid. Goodbye everybody!