@@drensky777 I guess the expression of anything that can go wrong will go wrong has a ring of truth behind it as you only have to l👀k at tv chef Gordon Ramsey where his experience shines through in shows like Hells Kitchen and I sense Guga doesn’t like to be frustrated much as he comes across with a friends of a good mood vibe which sets him apart from other chefs/UA-camrs as how many UA-camrs do you know that shows you in-depth styles of what’s best to cook one’s steak to how one likes and Guga’s knowledge of what to use on certain cuts that enhances the eating experience like the butter of the gods! Do one see Ramsey doing that?
Try a steak with runny egg yolks. I absolutely love the flavor of fried eggs with runny yolks, I pour that yellow goodness on anything and it makes it better.
Guga, at 0:16 it shows you slicing the steak with the grain for the final slice. Could you try this following trick? Cut the NY strip into two shorter halves, exposing the grain so you see which way it runs, then slice those halves on a bias so your final slice is perpendicular to the grain of the meat. See if that different way of slicing doesn't result in a different mouth-feel. I remember you did an episode with wagyu picanha, and even with that cut, you sliced one across the grain, and one with the grain, and found that it made a difference. If it made a difference with wagyu picanha, I'm sure it would make a difference for other cuts of steak.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
A video for consideration Take your top 5 steaks you’ve made on this channel that you’ve absolutely loved and compare them side by side to see which one is the best of the best
Try pouring in small amounts of beef consomme once your onions are almost done. It will create a thick sauce that coats the caramelized onions and really absorbs that good onion flavor. Just add it in tiny amounts. U dont want puddles u just want it to go in and condense down almost immediately then u add another splash
Guga you should have a contest to see which of all the winning steak experiments are the best of all Each experiment youve done theres been a winning steak (excluding the control steak) so take all the best steaks and put them agaisnt each other to see which truly is the best experiment of them all!
I was asking you to check if Sour Cream works on a Steak. Not in the way I was thinking but still it works great I see. I thought you would dry age it in Sour Cream instead you went for sous vide. Shows how much knowledge you have. You probably knows what is best for sous vide and what for dry aging. I appreciate you didn't ignore so thank you.
Guga really good side dish you should try is potatoes with fried eggs on top bacon and a cheddar cheese sauce. Or garlic parm tater tots don’t forget the black pepper.
Hi Guga, First, love your experimentation on your channels. Suggestion - for a special video I think it would be cool if you tried to find the best steak preperation from your learnings so far. You could compare sour cream and onion, ranch, cheese powder etc with each other.
You seem to have a knack for finding and cooking interesting meats and I've got one I've been wondering about lately and haven't been able to locate to try myself, maybe you can help me out. I'm looking for lamb/sheep tail fat from a fat tail sheep breed. It's supposed to have the taste of beef or lamb fat with the melting point and texture of pork fat/lard. I wanted it to try to make some sausage for a friend of mine who can't eat pork and I don't want him to have to worry about that waxy mouth feel that you get from beef fat sometimes if it wasn't cooked or warmed correctly. I know it's a Hail Mary pass to y'all but I figured it was worth an ask anyway. I loved the video and as always I'll be waiting for the next one!
So, for a time consuming but delicious brisket sauce. In a 10In cast iron skillet, render dry aged brisket fat, if you have it, and remove solids. Add 20oz of grape of cherry tomatoes, 6-10 cloves of garlic, a sprig of rosemary, and enough good quality olive oil to either float or cover tomatoes 2/3 of the way. Place in a 325F oven stirring every 20 minutes for 40-90 minutes or until the tomatoes start bursting. Discard rosemary, remove tomatoes and garlic (these are now delicious, serve them as is, top other foods, or add to bruschetta or other mildly cooked red sauce). Melt half a stick of butter into remaining olive oil. Add 2 tbsp of thickening agent to 1 cup of sweet white wine or mead. Add the thickening agent slurry to the oil, whisking over low heat. Even if it looks like wet sand instead of sauce, this is delicious. Add a pinch of cayenne pepper, a couple twists of black pepper, and salt to taste. Serve over sliced brisket.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
Have a read of an article called "Is It Safe to Use Raw Garlic in Sous Vide?". It's risky and gives you an uncooked garlic taste due to the low temperatures used for Sous Vide
Guga, an experiment you should try in the future is fried chicken cooked in Dende Oil (from Brazil). A nice side dish with it would be Acaraje, Vatapá and Caruru (also from Brazil, also cooked in Dende Oil) in time for the World Cup.
You need to try a seasoning mix called "Sazon" you should find it in all hispanic shops dominicans use it on pretty much everything but idk if its made there
Instead of using that flame thrower, you should use a pellet grill like a Pit Boss. It has a plate that covers the burner. When it's slid to one side it exposes the burner enabling you to sear it with a wood fired flavor. I HIGHLY RECOMMEND MESQUITE PELLETS FOR STEAK!
My go-to seasoning for steaks is salt, pepper, and onion powder. I'd be curious how you guys would feel it stacked up to garlic powder. Very simple yet tasty experiment.
You know GUGA you should still season the last steak with SPG plus the seasoning dry of choice just to be fair. COMPOUND BUTTER JUST MAKES IT UNFAIR! Lol
The sour cream and onion compound butter is one thing, but man, the real takeaway from this video is that side dish. I wanna make that RIGHT NOW. I never thought about how good strips of steak would be with ultra-crispy tater tots.
You actually have similar flavors with the salt, pepper, garlic powder, and onion powder. I season like this now ever since my cousin did that for me. That SPGO
- Mate, I´m gonna serve steak today - Awesome! What´s for side dish? - Some tater tots with skirt steak! - Well, alright. Any drinks? - Steak juice on the rocks with martini, served in a martini glass. - Dessert??? - Imma go with steak flavored steakcake. - .....
Compound ghee When making the ghee you're NOT making clarified butter... You have to skim the floating milk solids and let the ones that sink toast the oil untill it is a nice medium brown. Think: Browned butter flavor. Then make your compound seasoned ghee. Benefits: No water. Browned butter flavor. The ghee itself has a super high smoke point. You've made clarified butter before, but I don't think you made proper home made ghee. That toasting of the milk solids that sink add a ton of flavor. The milk solids that float get bitter when they toast, so that's why you skim them off. Mine is usually done at around 280 degrees.
Guga would be cool to see you do something with Sin City Outdoors. Go on a fishing trip with them and cook some steak and fish together. It would be awesome.
A while back I started subbing my salt out for chicken bullion. I also add ranch powder to about everything as well. I’m going to order some powdered sour cream and put it in my seasoning arsenal.
Guga is the type of guy to serve a steak with a side of steak
What a rubbish comment
One time he did grind up a steak and use it to season another steak. Steak on steak
Lol you're new here, aren't you??
Remember Ron Swanson turf and turf?
Turf and turf!
I'd like to see a throwback episode where you guys discuss your top favorite experiments. Maybe remake them as well
Yeah, that would be great 🙂
Great idea. This could be a miniseries.
Guga will have to make a big bracket series one day where he remakes all the best steaks and they vote on the best ones until they get to the winner
Head to head
Guga! Please do a live stream of your methods in action. No edits, all the great Guga commentary we love.
That would actually be awesome
He already livestreamed once. Guess he did not like it.
@@drensky777 I guess the expression of anything that can go wrong will go wrong has a ring of truth behind it as you only have to l👀k at tv chef Gordon Ramsey where his experience shines through in shows like Hells Kitchen and I sense Guga doesn’t like to be frustrated much as he comes across with a friends of a good mood vibe which sets him apart from other chefs/UA-camrs as how many UA-camrs do you know that shows you in-depth styles of what’s best to cook one’s steak to how one likes and Guga’s knowledge of what to use on certain cuts that enhances the eating experience like the butter of the gods! Do one see Ramsey doing that?
I wonder Guga, how good would a sesame seed sauce on steak be? Maybe a compound butter? Should be an interesting experiment in the future
Try a steak with runny egg yolks. I absolutely love the flavor of fried eggs with runny yolks, I pour that yellow goodness on anything and it makes it better.
i love watching Guga cook. he’s taking care of the food
Hi Guga, please try double dry aging a steak - dry age, then trim, dry age, trim and cook
You should try Chicken Salt. It's a very popular seasoning used in Australia, used mainly on hot chips.
Agreed, have left this comment before. Would love to see a chicken salt dry-age
I've been saying this for months now keep it geuss guga doesn't like us aussies
Guga, at 0:16 it shows you slicing the steak with the grain for the final slice. Could you try this following trick? Cut the NY strip into two shorter halves, exposing the grain so you see which way it runs, then slice those halves on a bias so your final slice is perpendicular to the grain of the meat. See if that different way of slicing doesn't result in a different mouth-feel. I remember you did an episode with wagyu picanha, and even with that cut, you sliced one across the grain, and one with the grain, and found that it made a difference. If it made a difference with wagyu picanha, I'm sure it would make a difference for other cuts of steak.
Lord Angel is so kind. He even lets the peasants eat first.
Guga when i need a dip I use Liptons Onion soup mix and sour cream. So much flavour and bits of onion. So good
OH NO! ESTABLISHED TITLES GOT OUR BOY!😮💨😱
You should try oxtail seasoning on steaks … it is amazing
You need to do a video pitting all the compound butter steaks against each other to see which reins supreme
By now you could definitely make a separate channel for side dishes!
SideGuga
Been asking this for a while now. A "Best Of" of the side dishes presented by Angel & Leo. From both Guga & Sous Vide. Here's hoping one day.
Guga doesnt need a 4th channel 😂
honestly, most of his side dishes consist of a combination of bacon, cheese and potatoes
@@cupcakechronicles4551 +1
Still want you to try pringles as a seasoning
Guga we need a way to look up your sides recipes. I want to make about 10 of them, but can’t remember which steak video has the one I want 🤣😭
Nice Video Guga, Try to dry age with triturated vegetable mix cover but like slightly cooked vegetable Carrot, Onion, Garlik,Pumpkin ...
Loved the editing at 8:16
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
A video for consideration
Take your top 5 steaks you’ve made on this channel that you’ve absolutely loved and compare them side by side to see which one is the best of the best
Try pouring in small amounts of beef consomme once your onions are almost done. It will create a thick sauce that coats the caramelized onions and really absorbs that good onion flavor. Just add it in tiny amounts. U dont want puddles u just want it to go in and condense down almost immediately then u add another splash
Guga please try dry aging a steak in Chinese Glaze Red tub 01, I'd love to see how it turns out... I'm sure it would be tasty 😋✌
LMAO, when Angel called the waterfall. I spit my coffee..
Guga you should have a contest to see which of all the winning steak experiments are the best of all
Each experiment youve done theres been a winning steak (excluding the control steak) so take all the best steaks and put them agaisnt each other to see which truly is the best experiment of them all!
I was asking you to check if Sour Cream works on a Steak. Not in the way I was thinking but still it works great I see. I thought you would dry age it in Sour Cream instead you went for sous vide. Shows how much knowledge you have. You probably knows what is best for sous vide and what for dry aging. I appreciate you didn't ignore so thank you.
A clear trend is that flavored compound butter is a game-changing enhancement.
Guga really good side dish you should try is potatoes with fried eggs on top bacon and a cheddar cheese sauce. Or garlic parm tater tots don’t forget the black pepper.
Hi Guga,
First, love your experimentation on your channels.
Suggestion - for a special video I think it would be cool if you tried to find the best steak preperation from your learnings so far. You could compare sour cream and onion, ranch, cheese powder etc with each other.
You seem to have a knack for finding and cooking interesting meats and I've got one I've been wondering about lately and haven't been able to locate to try myself, maybe you can help me out. I'm looking for lamb/sheep tail fat from a fat tail sheep breed. It's supposed to have the taste of beef or lamb fat with the melting point and texture of pork fat/lard. I wanted it to try to make some sausage for a friend of mine who can't eat pork and I don't want him to have to worry about that waxy mouth feel that you get from beef fat sometimes if it wasn't cooked or warmed correctly. I know it's a Hail Mary pass to y'all but I figured it was worth an ask anyway. I loved the video and as always I'll be waiting for the next one!
Could do this with fried chicken but mix the seasoning with Buttermilk when you marinade the chicken
try dry-aging with elephant dung! the enzymes will break down the meat fibres and make it more tender than anything you've ever experienced!
So, for a time consuming but delicious brisket sauce.
In a 10In cast iron skillet, render dry aged brisket fat, if you have it, and remove solids. Add 20oz of grape of cherry tomatoes, 6-10 cloves of garlic, a sprig of rosemary, and enough good quality olive oil to either float or cover tomatoes 2/3 of the way. Place in a 325F oven stirring every 20 minutes for 40-90 minutes or until the tomatoes start bursting. Discard rosemary, remove tomatoes and garlic (these are now delicious, serve them as is, top other foods, or add to bruschetta or other mildly cooked red sauce). Melt half a stick of butter into remaining olive oil. Add 2 tbsp of thickening agent to 1 cup of sweet white wine or mead. Add the thickening agent slurry to the oil, whisking over low heat. Even if it looks like wet sand instead of sauce, this is delicious. Add a pinch of cayenne pepper, a couple twists of black pepper, and salt to taste. Serve over sliced brisket.
Guga, I noticed that you mostly prefer the compound butter variants in your experiments. When will you be picking uo the compound butter wars?!
I just come to watch that B-Roll...god watching those steaks being cut looks so good.
I love your videos Guga, you should dry age a steak in rosemary and garlic with a butter binder.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
Have a read of an article called "Is It Safe to Use Raw Garlic in Sous Vide?". It's risky and gives you an uncooked garlic taste due to the low temperatures used for Sous Vide
Please try livermush from the western side of North Carolina. Also, you need to try tajin seasoning.
Nice one including the reveal 😁
10:40 carlos sainz
You should try VEGETA seasoning as experiment. Its season mix from Croatia but you can buy it worldwide.
It also contains MSG
Guga, an experiment you should try in the future is fried chicken cooked in Dende Oil (from Brazil). A nice side dish with it would be Acaraje, Vatapá and Caruru (also from Brazil, also cooked in Dende Oil) in time for the World Cup.
You need to try a seasoning mix called "Sazon" you should find it in all hispanic shops dominicans use it on pretty much everything but idk if its made there
Instead of using that flame thrower, you should use a pellet grill like a Pit Boss.
It has a plate that covers the burner. When it's slid to one side it exposes the burner enabling you to sear it with a wood fired flavor.
I HIGHLY RECOMMEND MESQUITE PELLETS FOR STEAK!
Guga please either dry brine or dry age with Vegeta - it’s Eastern European MSG and it’s great
After watching your videos I started re-seasoning all of my Sous Vide meats after I pat them dry before put my crust on
Hey Guga you should do a compound butter comparison! You've made so many great ones that you could do a comparison to see which is the best.
2:19 for most people, that side dish IS the meal 😋
The onions would be “to die for” for me - anaphylactic shock!
Guga, I love your videos! One thing I’d enjoy seeing your take on would be a Loco Moco.
8:35 Man I can’t no more 😂😂😂
Chef Fun Foods Salt and Vinegar powder is my favorite seasoning.
I think the thing I love most about guga et Al is the authenticity.
My go-to seasoning for steaks is salt, pepper, and onion powder. I'd be curious how you guys would feel it stacked up to garlic powder. Very simple yet tasty experiment.
You know GUGA you should still season the last steak with SPG plus the seasoning dry of choice just to be fair. COMPOUND BUTTER JUST MAKES IT UNFAIR! Lol
You should try Ramen noodle season the season that comes with the Ramen noodles
End of year video idea. Do a comparison of all the best seasonings you tried. What is the ultimate seasoning?
You should add butter to the control and seasoning-only too
The sour cream and onion compound butter is one thing, but man, the real takeaway from this video is that side dish. I wanna make that RIGHT NOW. I never thought about how good strips of steak would be with ultra-crispy tater tots.
For anyone interested, here are the ingredients of seasoning used:
Whey, buttermilk, salt, dextrose, onion powder, sour cream solids, (cultured cream, nonfat milk), nonfat dry milk, sugar, citric acid, parsley, natural flavor, malic acid, and silicon dioxide added to prevent caking.
try pineapple tenderizing on wagyu and cooking rice in beef tallow
You actually have similar flavors with the salt, pepper, garlic powder, and onion powder. I season like this now ever since my cousin did that for me. That SPGO
really love all of his videos. what i would also love, would be a compilation or some sort of all(some is probably more realistic) the side dishes.
normally i do tots at 425f, mostly because i'm usually cooking them along side fish sticks, takes about 28 minutes. very cronchy.
I recently got a sous vide kit on sale and it has been life changing
Dry age in sous vided control Freeze dried steak next
We just bought Zapp’s brand Voodoo seasoning. It’s the stuff they use on the chips. I think you should use that on steak!
Guga, please try the Polish Seasoning called Vegeta or Kucharek! I put that stuff on everything, it's our Polish MSG!
but vegeta is an ex yu thing 🤣 didnt know it reached poland
and yes, i tried it! does not taste well and i eat vefeta with every meal xd
whats better, the typical way you season or a compound butter made with your seasonings
I really enjoyed this episode, everyone seemed like they just had a good time
My heart is broken💔! I can’t have any! Great job!💯🔥
You need to do a comparison between this and msg if some people think it’s really better!
Guga please can you make a full house masalla steak gatsby, one traditional and one with wagyu. It's a type of fast food from Cape Town south africa
- Mate, I´m gonna serve steak today
- Awesome! What´s for side dish?
- Some tater tots with skirt steak!
- Well, alright. Any drinks?
- Steak juice on the rocks with martini, served in a martini glass.
- Dessert???
- Imma go with steak flavored steakcake.
- .....
Try French Onion Soup Dry Mix now!
You should try a compound butter using MSG and Sichuan peppers. I'm sure the effect would be... interesting.
thx for the video. Pls dont forget to do more dry aged one those are my favourite 🤙✌
Compound ghee
When making the ghee you're NOT making clarified butter... You have to skim the floating milk solids and let the ones that sink toast the oil untill it is a nice medium brown. Think: Browned butter flavor. Then make your compound seasoned ghee.
Benefits: No water. Browned butter flavor. The ghee itself has a super high smoke point.
You've made clarified butter before, but I don't think you made proper home made ghee. That toasting of the milk solids that sink add a ton of flavor. The milk solids that float get bitter when they toast, so that's why you skim them off.
Mine is usually done at around 280 degrees.
Hmm, looks like "Lord Angel" is no longer Guga's "right hand man"! 🤣
No more recipes in the description???
Dry age steak in mustard and a pork loin in mustard
do a demi glace dry age guga!
experiment idea id love to see you do: steak/wagyu compound butter. its compound butter for steak with steak in it LOL
This channel shows the proper use of propane and propane accessories
Leo: More salt is better.
Kidney: Am I a joke to you.
I would love to see a test on bacon cheese burger. One with pork bacon and one with beef bacon to see the best.
Can you do a taste test on what tastes better steak seasoned before it goes into the sous vide or after it's grilled or whatever your prefer
Guga dry age with umami powder from trader Joe's it will be amazing
For New Years you have to make a video where you list the top 10 best steak experiments.
liddle bidda salt!
liddle bidda pepper!
liddle bidda garleeck!
Guga please try using "Knorr Aromat" seasoning powder!
Does it crack anyone else that angel is still holding beef about their fork fight in the last video 🤣🤣🤣🤣
Thanks!
Guga's sides are what I use as cheat day meals.
So I take it the middle one was just the SC&O seasoning and the (camera) right was the SC&O compound butter?
Established titles has been getting around good for them
mix some horseradish in with the sour cream for the side dish step up the flavor
Guga would be cool to see you do something with Sin City Outdoors. Go on a fishing trip with them and cook some steak and fish together. It would be awesome.
A while back I started subbing my salt out for chicken bullion. I also add ranch powder to about everything as well. I’m going to order some powdered sour cream and put it in my seasoning arsenal.
I would love to see the ranch steak again, but dry, aged same thing with the sour cream and onion