Can $1 Steak become FILET Mignon with Dry-Age!?

Рет қаралды 1,620,168

2 жыл бұрын

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I have done some insane dry aging experiment but I also done some amazing tenderizing one. Today I put all of that to the test to find out if we can make a $1 steak taste like a filet mignon.
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#DryAge #Steak #Experiment

Пікірлер: 1 800

@GugaFoods 2 жыл бұрын

Get 20% OFF + Free Shipping at Manscaped code GUGA at www.manscaped.com/guga Thank you Manscaped for sponsoring this video.

@jordanezell5132 2 жыл бұрын

Try dry aging in garlic powder.

@jmyd83 2 жыл бұрын

beef jerky

@geobomb8277 2 жыл бұрын

Guga, you have to put pineapple on the steak so it gets tender, then put msg for flavor and butter baste with thyme, butter, and garlic, that’s how to make the eye round better

@AZE520 2 жыл бұрын

Hey guga. Can you try use curry powder or curry paste? Or maybe both?

@kurttrzeciak8326 2 жыл бұрын

I use papaya as a meat tenderizer as opposed to pineapple. Papaya also contains a large amount of Bromelain, but it does not produce that sour/off flavor that pineapple does.

@DigijuniorMC 2 жыл бұрын

Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?

@Alasswolf 2 жыл бұрын

😮 that sounds interesting

@CDdaBoss 2 жыл бұрын

Man I’ve NEVER thought about this one. You’re a genius

@bochapman1058 2 жыл бұрын

I always forget beef bacon is a thing.

@jollybgood9134 2 жыл бұрын

That's a great idea I'd love to see

@bigflock9176 2 жыл бұрын

👀

@TheMillennialGardener 2 жыл бұрын

Just a friendly reminder to dry age a ribeye in miso paste! Not an individual steak marinade, but a true 28-35 day age 😊

@Gambit135 2 жыл бұрын

I feel like he did that already?

@weshervey2202 2 жыл бұрын

He’s done that already, didn’t turn out too well

@arcademadness6364 2 жыл бұрын

@@weshervey2202 it was a "marinade" since it was only for a day i believe

@taosavant7790 2 жыл бұрын

i second this, hatcho miso specifically.

@kalebmorrell1821 2 жыл бұрын

Miso is fish based yuckk

@edjohn5114 2 жыл бұрын

I’ve never dry aged anything in my life, nor have I ever ate something dry aged, but these videos are super addicting…

@jonfranks1642 2 жыл бұрын

It's amazing, highly recommend, it almost melts in your mouth.

@Darby0642 Жыл бұрын

I can go one better, I don’t even eat beef because I don’t like the flavour 😂

@Rahat-tw8vg Жыл бұрын

Ive never eaten steak yet i watch this lol

@edjohn5114 Жыл бұрын

@@Darby0642 lmao

@GBC420 2 жыл бұрын

I absolutely love guga's determination to make eye round delicious

@pulykamell 2 жыл бұрын

I agree. But I disagree where he says eye round tastes "fantastic." It is the least beefy tasting of beef cuts. I could understand the experiments if it tasted great and were merely tough or dry, but that's not my experience with eye round. Call me a defeatist, but it's just a pointless cut of protein. (And I see the reviews at the end bear this out.) Around here, stuff like chuck or shank is cheaper than eye of round and infinitely more flavorful. Best for stews, but a decent charcoal grilled chuck isn't that bad. If I needed to have steak and wanted to save my money, that's the route I would go--with those cuts. Ideally, though, I'd use them for stews, braises, and other long, low-temp cooks.

@diniaadil6154 2 жыл бұрын

I love eye rounds, just not as a steak

@rafaelborbacs 2 жыл бұрын

@@pulykamell but still... if he can make an eyeround taste like a filet that method will probably work on a chuck as well

@pulykamell 2 жыл бұрын

@@rafaelborbacs Eye round and chuck have very different structures in terms of intramuscular fat and marbling. A method the works on one would not necessarily work on the other. For example, cooking the heck out of chuck slowly turns it into a luscious, moist, pulled-meat consistency. Cooking eye round like that? Dry lump of sad meat.

@agakath Жыл бұрын

"Dry lump of sad meat." well thats a peculiar way of wording a piece of meat. 😂

@savagereign 2 жыл бұрын

Props to Angel. He's actually widening his flavor palette and expanding his verbalization significantly. Great job Angel!

@shafk7165 2 жыл бұрын

I agree. I thought angel might get dropped soon. But he's getting better

@SaPu87 2 жыл бұрын

@@shafk7165 angel is love. never drop angel!

@RyanKusuma 2 жыл бұрын

He realized that he would really be dry aged if he doesn’t contribute

@savagereign 2 жыл бұрын

@@shafk7165 Angel is familia,he won't get dropped. I'm just complimenting him on working harder to explain himself. Angel just needs more confidence, and I'm glad he's putting in some more effort. He doesn't believe in his own ability to speak well, and it's affected him since video one I think.

@savagereign 2 жыл бұрын

@@shafk7165 lately though he's been speaking more fully instead of...hmm what I would call...muffling oneself. I come from barrios, crack dens, and generally not the best places to stand out and be expressive. He was giving just..mm good...mmm bad...mmm better... Best. . Now he's opening up instead of minimizing responses like some cultures engender.

@pinicius 2 жыл бұрын

What if you marinate the steak in pineapple first, and then you dry age it (regular method) for 35 days? Maybe the steak would get the softness of the pineapple and then the flavors of the dry ageing process 🤔

@gingerb2759 2 жыл бұрын

Yes, or try dry ageing first, then marinate in pineapple. why not prepare both and put them up against each other?

@TheNooBPR0 2 жыл бұрын

up you go my friend we need to see this

@asomeone4399 2 жыл бұрын

But you can only really dry age big pieces of meat, and im not sure how effective will the marinade be on a large cut

@deonblandon-lardner641 2 жыл бұрын

Yes^

@vtyler18 2 жыл бұрын

@@asomeone4399 that’s what I was thinking because marination doesn’t get deep into the meat so you’d probably be trimming off all the marinated parts of the meat after dry aging

@NeuroAlex 2 жыл бұрын

Pineapple tenderizes using enzymes. They require moisture and a warm temps to work. The dry age environment likely inactives these enzymes making the pineapple treatment less effective.

@sweatbeats8513 2 жыл бұрын

I just realized why I like guga’s channel so much and why I will never stop watching! It’s quite simple really….his channel provides two things in bounty! Food and positivity!!! Such good vibes from these guys and great food it always leaves me in a good mod and also super hungry lol never stop making vids guga!!!

@Mittzie Жыл бұрын

That’s why I enjoy it compared to others - it’s always positive AF and is all good vibes even when things are a flop there’s no fear of failure which is an attitude that the world could use more of.

@Bigmanbert19 2 жыл бұрын

this man really loves the eye round always trying to make it as tender as possible love the vids Guga

@bochapman1058 2 жыл бұрын

I’m super grateful for that. I would love to be a lead sick every day but I can’t afford a ribeye loin.

@chazzman8206 2 жыл бұрын

Fruit enzymes go largely inactive at cold temperatures. Bromelain would eat up that beef at 90+ degrees but your dry ager is undoubtedly much colder.

@YellowLAVA 2 жыл бұрын

Celcius or Fahrenheit??

@marcusdaloia2974 2 жыл бұрын

@@YellowLAVA You could probably _cook_ meat at ninety degrees Celsius so probably not that.

@YellowLAVA 2 жыл бұрын

@@marcusdaloia2974 well done happens at 70°C internal temp, so i agree with you

@plt927 2 жыл бұрын

@@YellowLAVA Kelvin :D

@sir.gwapington8884 2 жыл бұрын

@@plt927man’s about to dip his steak in liquid nitrogen

@nicolasarroyo123 2 жыл бұрын

Can we all take a moment to recognize the dedication Guga has waiting 100 days for that dry age, I can’t even wait 25 minutes to try my food at a restaurant 😂

@diskoman10 2 жыл бұрын

I look forward to the day that you make the eye round equal to the filet mignon. And I wont be surprised if restaurants copy the technique. All the best Guga!!

@djamid2536 2 жыл бұрын

In tropical country like mine, it's actually a common practice to use pineapple water to tenderise meat, but we make the meat into smaller chunks and we only dive them in pineapple water for few minutes. I think it's interesting to dry age the same part after putting them in pineapple water for a few minutes, dry it, and do normal dryage, to get tender without the side effect

@user-dx4dt2fh3e 2 жыл бұрын

it's really nice to see them having fun and laughing together!

@tonywalkingstick8883 2 жыл бұрын

Hey Guga, next time you want to tenderize a steak using a fruit, berries work really well especially blackberries. You can even use a mix of blackberries and blueberries in a zip lock bag overnight. I have tried them on rib eyes, strip steaks, and round eye in the fridge. I haven't tried it dry aged because I don't have that type of cabinet but will you try it and let us know your results. Look forward to another one of your videos. Thanks for making them fun and informative and inspiring. God bless, Tony Walkingstick From the Cherokee Indian Reservation, NC

@UpsilonX 11 ай бұрын

That's awesome!

@salmon9950 9 ай бұрын

Interesting... I will definitely try that!!!

@jpn6311 2 жыл бұрын

You should do an episode where you take the dollar eye round steaks and compare treating them in different orders. For example: 1. Marinate for 3 days in pineapple, then soak in beef tallow, then dry age for 30 days 2. Marinate for 3 days in pineapple, then dry age for 30 days, then soak in beef tallow 3. Dry age for 30 days, then marinate for 3 days in pineapple, then soak in beef tallow

@michaelkevinmirasol8256 2 жыл бұрын

It's really nice to see different opinions from Angel, Maumau or Leo regarding the experience of these types of experiments. Makes you realize the variation of tastebuds in each person's preference.

@robf8023 Жыл бұрын

Guga, I’m hooked on your channel brother. I love your experiments. I’ve learned so many great things from you all.

@rickyrackz3485 2 жыл бұрын

Guga I love your videos man, just watching how much you enjoy what you do and how delicious the food looks 👌🏽 you save me from my depression every time I watch your videos just fills me with joy. I literally stay up all night watching your videos 😂

@jokerproduction 2 жыл бұрын

This might be worse than dry aging in Chick-fil-A sauce, but there's only one way to find out so LET'S DO IT!

@s1lh0u3x 2 жыл бұрын

banana

@reynergavrila250 2 жыл бұрын

Still a possibility and not a certainty so yeah worth trying in my opinion even if you think it will fail

@fantasyyy_ 2 жыл бұрын

Giraffe

@carlishaburley4873 2 жыл бұрын

Dry age in angel

@kenough90 2 жыл бұрын

Cool to see you here joker

@Soy8chito 2 жыл бұрын

Oh, I've been waiting for this a long time now, thank you Guga! xD

@kwatonfleming3442 2 жыл бұрын

Hey guga 1st off i love your videos.. Literally changed the way i cook and my family loves you for it. Second, im not an expert on steak but have you ever tried to infuse the steak either before or after dry aging so you keep the juicy-ness inside so maybe itll match up with the control.. Idk if maybe beef stock or your own kind of seasoned juice that will make the steak better.. Just a suggestion that i think could work and would love to see you try it out.

@MMOLegend Жыл бұрын

Guga i love how you still use the classic charcoal BBQ setup, amazing how the cheapest BBQ is still one of the best ever! Thanks for helping me become a great cook!

@rafaelhofmann7605 2 жыл бұрын

Idea for a new experiment: If you cook the uneatable skin of a pineapple in water you get basically pineapple tea with a lot of bromelain. Maybe you could do wet brining to a tough cut of meat with this pineapple tea :)

@plt927 2 жыл бұрын

The Bromelain gets destroyed by hot temperatures, but you can buy the enzyme by itself

@rafaelborbacs 2 жыл бұрын

Yeah. Heat breaks enzymes. He could try powdering it though... He has a dehydrator

@terminalfx 2 жыл бұрын

Ah, the eternal pursuit of kitchen alchemy: turning lead into gold, Guga Style.

@jacksonbooth3842 2 жыл бұрын

Guga! I’ve looked and looked to see if you have a video already but I LOVE home made Burritos! I really wanna see your take on the perfect homemade burrito

@brucewaynethachef 2 жыл бұрын

Guga, your determination with this eye round is extremely impressive. I STILL need that last dab Dry age experiment

@eloerch7 2 жыл бұрын

The passion and drive at the end with Guga talking about making the eye round taste like a filet mignon was epic. I BELIEVE IN U GUGA!!

@kevinlee3151 2 жыл бұрын

Guga, I would love to see dry-aging with ground onion and see its tenderizing effect! May be the flavor won't be as off as pineapple dry-aged.

@trollponch 2 жыл бұрын

you should do a video where you put together every SIDEDISH you've done to date so we can recall the recipes quick and easy. That would be awesome! because tbh when I randomly have this feeling of trying some of your recipes, its a pain to go trough every single video looking for that one recipe I sort of remember. Keep it up Guga!

@donaldsavage3699 Жыл бұрын

I'm a new subscriber, always enjoy all of your videos even if I'm still trying to catch up 👍

@smilysht238 2 жыл бұрын

What I'm seeing is you might need the Bromelain without the extra flavor. Like maybe mix the enzyme with a small amount of MSG and salt, season a steak with it along with your pepper and garlic powder then sous vide for 2-3 hours. EDIT: After doing a little bit of research I found that Bromelain powder comes in different potentcies to the amount of protein it can digest in a given time measured in GDU. I found two one with 150GDU and Another with 2400 GDU. Something to look for if going this route.

@flolwaq 2 жыл бұрын

Was gonna say the same even though i had no idea how to do it

@seronymus Жыл бұрын

This, but also add maybe add a bit of dried Worcestershire sauce

@johnsantiago4810 2 жыл бұрын

Guga, try dry aging with banana ketchup. It tastes a lot better and it's not too acidic compared to a traditional tomato ketchup. You can buy it at any Filipino grocery store.

@jpthehistorian 2 жыл бұрын

Great idea 👍

@gramzzer2711 2 жыл бұрын

We need a tour of the house or all the supplies! Definitely want to see the coolers full of meat and all the cooking tools you use! All those machines must be beautiful!!

@katzsteel 2 жыл бұрын

Appreciate the mission as I’m kinda of the same one due to the crazy meat prices of late! Make cheap cuts great!

@silence-humility-calmness 2 жыл бұрын

guga may succeed in turning a 1$ steak into a filet minyon taste, but if he does ,the effort involved would cost allot more than a filet minyon

@jamiehalfkin5813 2 жыл бұрын

Money isn't a problem for him best believe it lol, it's all about the the fun of experimentation and the delicious flavors that come from it!!!👍💯

@FahmiZFX 2 жыл бұрын

Who knows, it could be as cheap if he ever finds out someday.

@silence-humility-calmness 2 жыл бұрын

@@FahmiZFX maybe its better to just accept its role and just turn it into jerky ,in my opinion a good jerky can beat out a good filet even if the fillet uses all spices used for the jerky,its a different eating experience but in my opinion maybe a better one

@rtgedits1865 2 жыл бұрын

Pfft- Minyon Hahahahahahaha That is sound so funny

@danm8004 2 жыл бұрын

@@rtgedits1865 flamin' yawn

@eliasrayan6421 2 жыл бұрын

Bromaline is such an excellent emzyne. I absolutely love this emzyne, which tenderizes the steaks with its emzyne-magic properties.

@mb4404 2 жыл бұрын

😂

@ncoatney331 2 жыл бұрын

Guga, you are the man. Your videos have inspired me and taught me so much. PLEASE do another Picanha video sometime soon. Thank you so much for helping me discover the queen.

@BillHimmel 2 жыл бұрын

„It is my mission in live“! Loved it! Keep it up!

@timothymorales3795 2 жыл бұрын

Guga is like a mad meat scientist with these eye rounds and i love it.

@AndersonsSmokeShow 2 жыл бұрын

Dang! I had high hopes for that 100 day dry aged pineapple steak! I love these “cheap @$$” steak experiments! 😉

@nathan0717 2 жыл бұрын

The slow motion of the crust forming when he lifts the steak gets me every damn time.

2 жыл бұрын

awesome video guga!!

@danieljmarvin 2 жыл бұрын

You could implement multiple techniques. One to soften, one to to get the flavor up. I remember the the steak dust worked. Maybe do the pineapple and the steak dust.

@kw91 2 жыл бұрын

But what would happen to the steak if it were horseradish dry aged?? Love the video as always, Guga

@chemistryofquestionablequa6252 2 жыл бұрын

That sounds like it would be awesome!

@kieronparr3403 2 жыл бұрын

Yeah baby

@yumbrik005 2 жыл бұрын

I know about your love to make eyeround more softly. Good luck Guga!

@QuicksliceFilms 2 жыл бұрын

master the art of eye round guga get that filet mignon quality!

@shadowvalorant9789 2 жыл бұрын

everyone: every Guga video: "The thing" penetrated deeply IN TO THE MEAT.

@Koto19765 2 жыл бұрын

Hey Guga, why don’t you marinate the regular dry aged eye round in pineapple for 1 hr before cooking it for extra tenderness?

@KorosuKivy 2 жыл бұрын

If Guga can revolutionise the $1 steak into the high quality of a filet mignon. It will be a glorious day indeed.

@SaPu87 2 жыл бұрын

i love gugas ambition. i believe hes gonna succeed and make the world a better place haha

@lunex8783 2 жыл бұрын

if it's possible to get pure bromelain, I would love to see if that can tenderize a steak without adding an off flavor

@deletedchannel-oj7if 2 жыл бұрын

I thought the same !! And then add umami powder and msg to further enhance the flavor

@ShadowReignhart 2 жыл бұрын

@@deletedchannel-oj7if Umami Powder is just MSG. MSG is Umami Incarnate.

@BazZerg 2 жыл бұрын

Can't say I am surprised by the result 😉 Seeing you have a propper dry aging cabinet, why not make a comparison between that and you old trusted dry aging bags? Are the bagt truly as good, or is there a difference? I sure would like to know.

@Figs3 2 жыл бұрын

I've been wondering what happened to his dry age bags. That are not like normal bags.

@tsgillespiejr Жыл бұрын

This is the ultimate food (experimental) science channel! Thanks for all you do, lads.

@stephenriordan2616 2 жыл бұрын

Keep going with the mission Guga!!! Boom!!

@Tiabliaj1989 2 жыл бұрын

If Guga can turn Eyeround into Filet Mignon he'll become the Merlin of Meat.

@Theplaymaker1271 2 жыл бұрын

Fun fact; the steak at chipotle is actually Eye Round that's sliced thin then cooked sous vide and shipped to the restaurants. Once it's there they take it out of the bag, marinade it and toss it on the grill to quick sear before being diced up. Idk how long they sous vide it for but I think it works well at making the eye round edible lol

@Lardo137 2 жыл бұрын

Cooking steaks at a low enough temperature range activates a certain enzyme that creates a tenderizing effect. That's likely how they make eye of round that tender.

@selimokutucu1242 2 жыл бұрын

Hey Guga! Just a video Idea i would love to see: Dry age a steak and after you trim it down dry age that steak again! It would be like a double dryage :)

@TheKazhel 2 жыл бұрын

@@selimokutucu1242 i think that's called drying xd

@Mrxcrazeeman3 2 жыл бұрын

I don't know why this makes me excited... but I get excited when Angel can pinpoint wtf is going on, haha! Like him calling out, "That's!... Not an eye round. That is a Filet Mignon!!"

@stevenrivera876 2 жыл бұрын

Nice to see maumau back! Guy is hilarious

@holyshitmostoriginal 2 жыл бұрын

I'd like to see dry aging with BEER. The yeast could be a tenderizer and you can use a coffee stout, a light pilser, an Amber to see which works best. In Guiness!? Imagine that

@BoLBibleStudy 2 жыл бұрын

DRY age

@BoLBibleStudy 2 жыл бұрын

Can’t do it w a liquid

@BoLBibleStudy 2 жыл бұрын

He could probably sous vide it though

@holyshitmostoriginal 2 жыл бұрын

@@BoLBibleStudy using a cheese cloth, like he did with the wine... Same thing... Let's not get too technical here

@LastKnight0727 2 жыл бұрын

So I've been wondering why not cut the eye round lengthwise(hot dog bun) then make steaks that way. This way you're cutting your bites against the grain like every other steak.

@gershomtan5879 2 жыл бұрын

You may be on to something here my friend.

@matthewbim10 2 жыл бұрын

Looking good Guga!!!

@davidhoover2446 2 жыл бұрын

Brother with eye round, we like to season and sear it. Then, slow cook it at 225 degrees until med rare about 125 degrees, then let it rest 30 mins. We then slice it very thin and oh my gosh it is so delicious and tender when you slice it very thin!!!!

@AJ12Gamer 2 жыл бұрын

Can't wait for the $1 steak to taste like filet mignon. Dew it guga!!!!

@ToxicRayquaza 2 жыл бұрын

Turning a $1 steak into a $100 steak 😎 Having to buy a multi-thousand dollar piece of machinery to do so 😖

@lmpeters 2 жыл бұрын

You can use an Umai bag and a normal refrigerator. That's what Guga did for a long time before he bought a specialized dry-aging refrigerator.

@robertrosales1707 2 жыл бұрын

gotta love guga's determination

@frscary 2 жыл бұрын

love the honest opinions !

@mannyg8922 2 жыл бұрын

Weed butter dry age....

@declanlin6665 2 жыл бұрын

Guga I really wanna see you dry age steaks with biscoff/speculoos cookie spread 👀 Hope you can make it happen, love your videos!!! 😁

@gamerone996 2 жыл бұрын

Just purchased a Anova sous vide machine the other day. Already had steak and chicken thighs. Totally worth every penny.

@taylarmallasch9920 2 жыл бұрын

jeezuz 100 days wow pure dedication man props to you

@TheRAMBO9191 2 жыл бұрын

15 sec squad!!

@Posiadam. 2 жыл бұрын

Hi Guga, I really hope you’ll try do dry age a steak in caviar! I’m trying to get to you with my message and this is attempt no. 20/♾️ A big fan from Poland my friend! 😁

@TrevorGeene 2 жыл бұрын

Just had a wonderful idea for Guga to try. He should do a black garlic dry age at some point.

@Skellerup4X4 2 жыл бұрын

Yes! The O.G trio is back!!!!

@NLopezzz 2 жыл бұрын

I love the flavor of eye of round. I cut the steaks with the grain going length-wise so that each bite is cut against the grain. Otherwise, each bite has the grain running from top to bottom.

@Smugmotion 2 жыл бұрын

I have no aspirations on trying none of this lol but I enjoyed the video as a food connoisseur. Especially at the end, your people keep it 💯

@dantebenitez1101 2 жыл бұрын

100 days?! Dude, the dedication into these videos!!!

@DyesubDave 2 жыл бұрын

Nice attempt Guga ... I thought this one might actually work. I've found that the only really good use of the Eye Of Round roast is to marinade it, slow roast it to medium rare (rotisseries is better), and then slice into roast beef. It makes fantastic sandwiches, subs etc. And one roast gives you tons of amazing roast beef at a fraction of the cost compared with buying roast beef slices. I do look forward to your next attempt though.

@philipfish50 2 жыл бұрын

I bet your nephew loves it when you make stake video lol nice video thanks

@YouTube_is_complete-total_shit 2 жыл бұрын

Dry age a steak in hot sauce wrapped cheese cloth. Dry age a steak in pickle juices soaked cheese cloth. Dry age a steak by melting chocolate to 88%F, tempering it and then pouring it over all the meat INCASE IT IN CHOCOLATE but making sure it solidify again. ( aka the tempering ) Dry age a steak in pure sugar crystals. ( you know what im getting at angel with love it lol ) basically add sugar to a pan place meat add more until covered. More coming.

@mayssm 6 ай бұрын

The whole reference to manscaping and steaks reminds me of the movie, "Waiting". These steaks look so good, though! Wonder if you can dry age on a dehydrator.

@erit3784 2 жыл бұрын

"I thought you knew", I loved that part. 7:30

@odinian6244 2 жыл бұрын

Angel is such an important part of the panel. He is the odd one out, giving a genuine, personal, different opinion, and he owns it. :)

@sammiller3062 2 жыл бұрын

These are the crazy experiments I'm here for

@MsMilly90 2 жыл бұрын

GUGAAAA! Please try Pesto dry-age experiment!! Cheers from Italy

@adrienhb8763 2 жыл бұрын

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. ;)

@Adam-ky1hs 2 жыл бұрын

round gets tender if cooked low n slow. i smoke mine until probe tender, usually around 218, works great in shepherds pie and such

@reidozlesournois3929 2 жыл бұрын

As most of french people, my english sucks. I’m proud to say that i disabled sub-titles for the first time of my life while i was watching your content! Your voice is so clean 💪🏼

@kittenplantlady 2 жыл бұрын

Him:if you have trouble shaving down there- Im hooked

@omfgfdp 2 жыл бұрын

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 ?

@Brewtographer 2 жыл бұрын

YO Guga! Love your videos, have you ever tried dry aging a steak with bacon grease? is it possible? I think its worth a try.

@morningivy9006 2 жыл бұрын

10:09 Did anybody else see that?! I am DYING right now 😂😂😂😂😂

@abbyfranklin8977 2 жыл бұрын

I love how Guga cannot stand to make a bad steak, he makes sure even his controls are good! Sooo hungry now

@tehScribbles Жыл бұрын

Before you cut the steaks from the eye round consider using a multi bladed tenderizer to help cut across some of the fibers in the meat that plus some other tricks you have might just work in the end and improve the end result.

@azamatdair6994 2 жыл бұрын

Guga, awesome content. Try to dry age / marinade eye round in mashed onion. I think you can get close results as pineapple.

@MrLobstermeat 2 жыл бұрын

HAHA hell ya GUGA eye round!!! Vac seal some Wagyu tallow and Sous vide it! Then put a good sear on it!.... LOVE that cheap meat!... Also Mushroom ketchup dry age experiment!! DOOOO IT!

@AttemptedHumility 2 жыл бұрын

One thought I had a while back to potentially tenderize tough meat was by rapid and repeated freeze thawing. Basically cut to stake thickness and place in a sous vide bag then use dry ice or liquid nitrogen to freeze and thaw with water bath at 10 degrees below cook temp (for 10-30 min or just to thawed through; not to bring to full temp just to get as rapid a thaw as possible without cooking the meat at all) and repeat as necessary (maybe 3 cycles minimum and I think you will probably get diminishing returns after 10 cycles so maybe that as the extreme maximum).

@AttemptedHumility 2 жыл бұрын

In re-watching some of your older frozen steak and thawing videos, I think the rapid freezing and thawing from the process I described might prevent some (hopefully most if not all) of the loss of quality seen in the repeated freezing experiment you did a while back. I know you found that the refrigerator thaw to be best, however I think the repeated multiday thawing may have contributed to the loss of quality seen in that experiment (maybe if wanted do the final thaw in the fridge). Also the ultra-cold rapid freeze in dry ice or liquid nitrogen may help prevent the quality loss seen in the repeated freeze experiment.