They said this STEAK can't be saved, I said, watch this!
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- Опубліковано 12 гру 2023
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We all love expensive steaks, but they believe me when I tell you that steaks don't need to be super pricey when you use good technique to cook them. Today the goal is to make the best possible steak with the least amount of money I can.
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#food #recipe #steak - Розваги
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no problem
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL GUGA VIDEOS
FOR 27 MONTHS IN A ROE! 2 YEARS+
Yoooooo uncle Roger react to the fried rice. lol
Dollar tree, I am concerned about my health, LMAO, that was funny, but wow on the dishes. Made me HUNGRY
I think that what a lot of people don't understand is that things like steak and sushi in hamburger. All those are sold at a loss. At dollar stores like the Dollar Tree just like Walmart who sells DVD's t. VS laptops at a loss usually for about 30% less than they paid for it where they make that up. Is by buying in bulk things like pencils pacquiao 20 pencils for a dollar, and they open it up, and they sell each individual pen. It for 50 cents. I know it's kinda hard to wrap your head around. Maybe but it's an extremely profitable way of getting people in-and-in Walmart's case of being able to get rid of all of your competition like best. Buy and other stores that don't have those little impulse items and only so the electronics and what not because they can't afford to sell them in a loss.
Guga, you should let the boys rank the steaks based on price instead of telling them the prices! that’ll make things way more interesting! i was secretly hoping for that towards the end 😭
Ikr, imagine they said the 1$ steak cost 40-50 dollars, that woulda been hella funny
Go to your butcher and ask for a Chuck Eye Steak. I bought two of them for $6 total, and they came out as good as a Ribeye.
Angel sussed it out too quickly
@@erforce2s I went to my butcher and asked him for donkey anus
Still waiting for dried aged angel steaks or burgers! lol
Occasionally, Guga lets us know that he's actually not JUST a steak guy, but a very capable chef in his own right. This video is one of those times.
Was impressed withe the dedication to a great result shown on the cheaper steaks.
Love uncle logistic
cheers hero
I'm sure he's really good with food. But the thing of being a chef is not only the food. Its time. A cook makes good food. A Chef makes good Food asap. Maybe he could do it, i dont wanna hate him, i like him. But with all i have seen, he's a good cook AND a mad scientist. But not a chef de ciusine (this is french and it means that i'm gay).
Pro tip: when preparing any kind of fried rice, remember to add the sesame oil at the very end, when you're just about to serve the fried rice. The same goes for the green onions. These both ingredients denaturalize immediately when put in high heat, losing flavor (in the case of the sesame oil), or turns a little bit sour (in the case of green onions).
thats the stupid japanese people way no?
honestly i think that saved the dish here. Sesame oil is very dominant and overpowering. We usually only add maybe a couple of drops to a teaspoon, any more and I'd find it hard to eat
conversely, some people find the taste of sesame oil overbearing if it hasn't been cooked out a fair bit, and similarly, a bit of sourness to green onions is really what helps them stand apart from other onions or chives, and mixes better with other flavours (like those from the rice)
that's exactly why you only use a few drops of sesame oil. @@Quoxozist
Uncle Roger does not approve
Guga, your efforts to bring that quality goodness to a $1 steak is why you are the undisputed peoples champ, of meats!
He’s the king of steak but this is the 50th video recently among the meat youtubers doing the dollar general $1 steak. He didn’t do anything special here
@grapeape1965 while you are right, he has done dollar store steaks multiple times before.
I feel like this is 20th time he has done this lol
I still enjoyed it. Make some recommendations, after this long the ideas must get tough to think up lol. @@fleshtaffy
@@leadgindairy3709 we need more exotic fleshes
Just wanted to Thank You brother, you've truly blessed our kitchen by sharing with us we have learned alot and our steaks are alot better than restaurant steaks now.
What i love about this channel and guga is that you begin to feel like part of the family, for that i thank you GUGA
This gave me a lot of confidence. I don't mind spending money on my food, but I'm definitely doing a $1 steak stir fry one of these days.
Do the Chinese takeout trick of slicing thin and tenderizing in baking soda
@@Neimonster Yeah definitely.
I mean thats what that sort of meat should be used for. Nothing wrong with it it's just not tender enough for eating as is as a steak.
I mean if you value your health I wouldn’t risk it but good luck.
@@AdamKaiser.Just get frozen meat so you know its still good.
Such an interesting experiment with the steaks! I love the way you presented them. Who knew a $1 steak could be transformed so skillfully!
Guga's effort to enhance that 1$ steak is something I can only DREAM of, I'm also surprised with how well you can use and handle the wok. Kudos to you Guga!
I don’t trust Angel as a food critic. We all love steak and a lot of times I myself skip on the vegies, but it would be nice if a meat lover like Angel could get over himself and give the rest of us a true review.
Guga has some mad wok skills! Nicely done ❤
honestly I am so happy I found your channel, ever since I started watching my own cooking has gone through the roof in terms of how good it tastes, thank you for giving me so many wonderful ideas for how to experiement with my steaks.
Guga as soon as I saw the dollar tree steak the words, "Mechanacially tenderized" really said something about that quality of meat
When I was in college I lived on those Dollar Tree steaks. Definitely not the greatest but when I was broke and had only a few dollars. The Dollar Tree shined. I may still be broke however I am no longer Dollar Tree Ribeye broke. Great video as always Guga.
Guga is the only man who can take meat that looks like it could perform photosynthesis and turn it into a better meal than eating at Salt Bae 💀💀💀💀
I just made braised beef cheeks for the first time and it was amazing !! Would love to see you use that cut in a video one day! Cheap cut goes a long way
Switch the white wine for a few solid slugs of worcestershire sauce when your making that mushroom sauce it it becomes an amazing breakfast accompaniment
You should make a similar video but instead of price you create dishes based on how long they take to make. From make 5 minutes to 5 days
Great job on this vid guga
I remember eating this exact same steak very often when I was still in Oregon, it was decently good when you added the right amount of seasoning, gives me a lot of nostalgia
I think I would prefer the $10 one. The response from the $1 was great. I don't know that I could appreciate the $100 burger. I have never had A5 but slightly lower I didn't feel the price was worth it. The simple prep I do appreciate. A decent steak doesn't need all the extra. Instead put that into the sides.
Can always rely on Guga for regular and high quality content.
Well, it's definitely regular
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL GUGA VIDEOS
FOR 27 MONTHS IN A ROE! 2 YEARS+
@@SpartanMJO12 why must you hate
I'd love a video on whatever tricks you've got going on behind the scenes - for example: How do you keep the dishes warm after plating?
Probably cooks it all around the same time but shows the processes separately. They were all cooked in different ways after all.
I would love to do a cook off with you using the knowledge from my family on how to bbq😂😂 but always Great content
Angel eats steaks all day, can't even eat cabbage, and he is worried about his health HAHAHA hilarious.
Can’t stand when angel takes the veggies off . It’s like a disrespect to the dish and guga
@@stephensalazar2320 Drives me nuts haha. Worst part is, you can't take any of his reviews seriously after learning this fact.
@@stephensalazar2320 Yeah like at least TRY it the way the chef made it, then take it off LOL
@@carvedwood1953I'm happy to see how I'm not the only one extremely pissed off by that hahaha
veggietard get mad
I love the way you guys talk to each other omg - please keep it real, there isn't something specific just that beautiful friend energy
also liked the way you didn't shame poors with that cheap ass steak. Like, yeah - it may not be great, but a lot of amazing foods were born of poors creativity. Never forget, and always respect
I never imagined I would see guga making friend rice..
I have never tried wagyu before im really keen to trying it!
That sunny side egg is cartoonishly perfect haha
He probably used a mold. Matter of fact, I need to order some of those lol
Damn good wok technique guga. Really great work from the team here with the camera shots too.
WOW Guaga you really had my mouth watering here on this video dang EXCELLENT JOB
eating the dallor tree streak is by far gugas most dangerous experiment
Dollar tree stake! Yes sir sounds like a challenge!
Thanks for the videos. Had an idea for a experiment. Using horseradish both sauce and pure for the steaks. I always found it is good with beef. Not sure if others do.
I love how the cost of the A5Waygu steak is not even mentioned, though all of the other price points are alluded to. Great experiment, it shows that even the cheaper cuts can be made yummy with a small application of technique. never thought of doing the cabbage that way with a burger!! I always have the Kewpie Mayo and Okonomiyaki sauce on hand.
They show it during the review period. It said $1k.
When I was homeless and living in my car I tried $1 tree ground beef and I couldn't form a patty it just turned to mush when cooking I tried one of the steaks the next day and gave it to the dog I just stuck with spaghettios 😂
“Homeless living in your car”
How did you cook steak 🥩???
Since the conditions of your environment was substandard, the methods of cooking were probably substandard.. don’t blame the food if you don’t know how to cook..
I can clearly see Guga is preparing himself for the ultimate cookout with Asmongold
Very good
I've had some good results doing reverse sear on a flat iron steak. Considering the price and flavor, it's a good cut to get once in a while.
Love to see those wok skills!
normally I would want to alert Uncle Roger to any new Egg Fried Rice videos being made but Guga and Uncle Roger have already done so many collabs at this point.
There can never be to much Champion of meat + Champion of Egg fried rice collabs
@@EOm93 guga probably got totally schooled by uncle roger away from the camera lol
@@glenncain aparently not enough. he just dashed that soy sauce directly into the rice. like sesame oil, you got to rim- got to rim!
@@wanderinwolf3804 gotta give your rice a good rim job!
@@wanderinwolf3804Wasn't the sesame oil added in too early aswell?
Hey Guga, I boiled ground beef in whatever chuck roast water I had left boiling in my crockpot in a frying pan until all the water was gone, I also added some salt and pepper to it as well, and when I was left with the beef and grease, the ground beef tasted phenomenal, as if all the chuck roast flavor got absorbed into the ground beef. I was wondering if you’d be interested in trying this for yourself.
Guga should do this 👍👍👍👍👍
Guga!!! all the way from Louisville Kentucky, I love your videos, from one chef to another i've learned a lot from watching. Please keep it up
love the 1$ steak videos. I have to ask, did you try pressure cooker? maybe frying with that? recently bought one, and any meat become so tender.
Honestly goes to show making a whole dish and using seasoning goes a long way in making up the difference in quality.
0:58 - How can I possibly make this taste good?
BURY IT IN SEASONING AND DRY AGE FOR 2 YEARS.
Now we want dry aged angel burgers! Lol
Now we want dry aged angel burgers! Lol
Angel: "I'm concerned about my health"
We're all concerned about your health Angel! Eat a fricken vegetable every now and then 😂😂
Special Tactics And Rescue Service
I've been doing a LOT of wok study recently. Nice attention to the rice!
The Uncle Roger in me was upsetti spaghetti when you guys were eating rice with forks lol. :P
Angel being so on brand and taking the filet mignon steak solo made me laugh.
Uncle Roger? Why do you even mention him? The guy has nothing to even prove for himself other than being an all time fried rice critic..Gosh you're talking Guga here???l
@@cherylpora4963 I can't understand your indecipherable rambling. I was teasing because eating rice with a fork instead of a spoon is funny to me. If that upsets you because I merely mentioned someone else's name on a video comment, you're the one with the problem lmao. Also, proof read your comments before you post them. What does "proving" have anything to do with what I wrote?
Mmph didnt that just touch you..Was teasing also..Merry Xmas Bra...Peace
@@cherylpora4963 I was more confused because it was a bunch of words and then name drops with question marks. So I wanted to clarify I was teasing him for using a fork because Uncle Roger broke down with Guga earlier what different nations eat rice with (no forks). Was no animosity lol sorry if you took it that way. But yeah merry Christmas to you too. Hope you enjoy yourself.
I'm most impressed by how Guga cooks fried rice like an absolute pro.
his skills with the wok are impressive but the recipe is mediocre. could be much better
@@realpoetics uncle roger would disown him if he saw that fried rice
Angel acting out a bit this episode, time to put him back in the dry ager
I love you're work , Guga.
❤
Hey Guga, have you done any experiment changing the order in which you cook your steak? (e.g sear then indirect vs. indirect then sear) It would be interesting to see that. Same idea, for example, grill for crust THEN sous-vide vs. usual sous-vide then crust. LEt me know what do you think about it.
Legend says guga is allergic to vegetables.
Angel is the one who's allergic
Egg fried rice!?
Now I want to see Uncle Roger review this.
He'll roast the hell out of that carrot.
@@Fisumestari Also put in Spring Onions too early!
So we can watch the same joke being made for 1000 time yeah great
@@tangibletuna9422Haaiya no no what you doing
I think Guga might lose his uncle title.
Whenever Guga says "cheers" I'm like.
Shut up you are making my mouth watering and eating the steaks there while I'm sitting and watching video with Lays in my hands.🌊
I’d love to see more wok work from Guga. That wok tossing was beautiful
Why you doing clickbaits Guga 😔
hpw tf is a comment with 4 likes at the top huhhhh
@@okirom862030 like now
Guga has alot of experience gaming the youtube algorithm. 😂
At last I see the adobo! Although Goya and on onions haha but in a Wagyu. I highly recommend the Bohío with Pepper and Sazón. On the meat. I already cooked wagyu with that in Japan itself, and they loved it. Try it!
Hey guga! Ive been experimenting with makers mark in food. I tried it in these stuffed burgers I got from the store ( i dont have a meat grinder). And it was really good. Gave it a nice smokey flavor even though I cooked it in the pan. I’m going to try it on steaks next. Lol
Guga wok game is leveling through the roofffff🎉
Man I can only Imagine the honor of going to Guga's house and being able to taste the magic he makes. It must be like a quick trip to heaven.
great video as always Guga!
I was wondering if there is a difference between bone marrows of different animals, Idk I'm not a biologist.
would there be a difference between pork bone marrow, fowl and beef?
Had to pause half way through and start the smoker up.. thanks guga!
Hi Guga! This is not relating to this particular video but I love your Dry aging experiments and I had a couple of ideas that hopefully you can try.
Dry age Steaks with:
1. Green Tahini
2. Hot honey sauce
3. Peanut sauce
4. Bearnaise sauce
5. Tomato Paste
Thumbs up for another fantastic Guga video without sound pitches. The authenticity of Guga Foods may be coming back.
I like to put Adobo in my rice with chicken bullion, garlic, and butter to cook, I mix cilantro, and lime when it`s cooked.
Guga wok skills on point
I always have fillet Mignon burgers. I don’t cut them as thick as Guga. That looked about 2 inches or even a bit more. I cook about 1.5 inch. I never did the flash fry method though. I may have to try this.
Flat iron is my favorite cut! Looks awesome
Guga: I dont fear death.
Death: Hold my scythe!
That mushroom sauce looks incredible!
Guga can you do a video on wok hei? An experiment comparing fried rice with and without it would be awesome
Hondashi is just MSG with fish flavor, Uncle Roger will love it. 😄👍
He concerned about his health but he doesn't want to eat cabbage. Funny boy 😅
Having just made the filet mignon burger recipe, I found that being a steak (allbeit a very tender one), it was difficult to not tear the whole thing out of the bun with each bite. I tried this alongside the exact same thing with a regular burger that I deep fried in the same way, and although it's 10% less tasty, it's almost the same because of the strong flavours of the condiments and it's 100% easier to eat (plus it's a hell of a lot cheaper).
I personally agree with Leo that the coleslaw cabbage is the real discovery though. I don't have kewpie mayo so I made a great substitute out of regular mayo with a little rice vinegar and a small dollop of honey, and I used that in the cabbage. I also don't have okonomi (or okonomiyaki) sauce, so I made an equally great substitute out of 2 parts ketchup, 1 part worcestershire sauce, 1 part soy sauce and a little dollop of honey.
The combination of sweet/tangy/spicy/umami flavours is incredible when putting the coleslaw cabbage and the okonomi sauce together, and I'll definitely be doing that again. Does anyone know how long the coleslaw cabbage would probably last if I prepared it ahead of time?
Guga, for all the easy recipes of yours, the toughest part is to assemble the ingredients.
The whole time you were cutting the Kobe I was begging for you to show a cross-section. Such a tease!
Legitimate question Guga, I tried to season and baste a steak like you do, and I was wondering if you only season on one side or both?
the egg fried rice LOOKED SOOOOOOOOOOOOOO GOOOD omg i need a rice cooker now
The quick fried rice trick can be taken even further, I make a non fried cheat fried rice all the time by separating out the ingredients cooking them then combining. that way you can get a nice dry imitation fried rice without a high degree wok.
Another tip is to make thin omelets and get a good crust on them then chop them up to imitate the super high heat scramble from a wok fried rice.
10:30 "The star is the cabbage" Lol
guga i usually hate in your vids the random sidetrack for a sidedish because thats not why i clicked the video. but this is a great way to show off your skills as a chef, keep it up!
Angel's "I'm concerned about my health" at the end regarding the dollar tree steak.. quality
I just want to be a taste tester. And see how good this really is.. it looks delicious
And then there's me, feeling all fancy every time I have steak and my favorite is a nice affordable flat iron, we don't have grading in the Netherlands though but I'm sure it's close to a choice grade as I usually just pay about 10$ for it
I'm not understanding the price positioning of meat cuts often mentioned.
We don't have here the category divisions (rime, choice...) meat is divided mostly on how the cows are raised and aged.
I tend now to eat far less meat than I used to (red meat not more than twice or 3 times the month max), but when I have some I want to make sure what I'm eating, and how the animal were raised and fed.
Still the price point for a fillet mignon is in between €38-€55 per Kilogram which will make that filet mignon 25-30€ (1€ is roughly 1$ now and revenue ways there is not the gap there used to be 30 years ago) to keep it on an extremely high end price point (talking about good quality breeds) with possibly already some dry aging (20-30 days) done ahead by the butcher. And the Porterhouse, just on the other side of the bone, would be 20-25% less simply because that's the meat you have more on the rib-cage.
I do not get it all the times you are mentioning this is a 100$ steak, a 500$ steak or a 10$ one since variables without considering breed, free range in field cattle and ageing ahead, at least here in Italy it would be a categorization which could be made maybe for food supermarkets chains, but not even.
Sorry for the long message, still I love your creative approach to the world of grilling.
I grew up with Texas chili, no beans of course, chili grind and we always had Fritos with ours and never new it was called frito pie till I was a teenager, and till this day I have to have cheddar cheese and Fritos with my homemade chili
Awesome, I'll try that mushroom mayo in my burgers! 🤤
Nice, I picked up that same bonito dashi from the excellent Japanese store in my area.
What kind of furikake do you prefer? I use a delicious wasabi furikake generally.
"I'm concerned about my health" 😂🤣🤣😅 As you should be! 🤣😅😅😂
When are we putting the best tasting experiments into a knock out tournament??? I need to know which of your hundreds of experiments is #1
Guga I love your videosss 😭😭
No no no! Uncle Guga, you add green onions at the end
Add sautéed mushrooms and monterey jack cheese instead of sesame seeds to the last one and you got "roadkill" (and it's so good)
Dude is working that wok.
Filet mignon burger with a whole filet...you nuckin' futs Guga!! Keep it comin!!
If I ever travel to the USA, I have to visit you Guga!
You should try pork neck i really wana se you prepare it. Where i come from it is a must on a bbq.
A filet mignon burger!!!! You’re blowing my mind Guga! 😋