The GREATEST steak I ever made, this is it #1!
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- čas přidán 22. 12. 2022
- I have cooked thousands of steaks. Never did I gave one the title of number 1! But today is the day. This steak is so amazing that I believe everything will love it. I like it so much that I can eat it every single day.
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#food #cooking #steak - Zábava
"Some things are not worth making from scratch" - truer words were never spoken.
Words of wisdom...
Steak is cow.
Even more truer words.
Water isn’t wet
-truerest words ever spoken
Like kids, sometimes it’s easier to adopt 💀
Their is absolutely nothing that’s not worth making from scratch sorry
For anyone unable to find the Nashville rub I used this method:
1/2 tbsp each of cayenne & black pepper. Approx 1 tbsp each of garlic granules & brown sugar. Then add 1/2 tbsp of smoked paprika - taste and add any ingredient until it's balanced. If you're nervous about the sugar start with 1/2 tbsp.
Massively underrated comment. Much needed
Thank you. Apparently, Guga pushing for his book…..(Ingredients are Not “Always Down Below”) I get it…..was bound to happen.
…..still frustrating…..(I like trying his recipes)
Thanks again.
Thank you good sir
@@craigwesley295 As you said, the proportions are well different for the Brisket experiment, especially for the cayenne as it has to penetrate a very hefty piece of meat. I'm hoping that Guga picks up on this conversation and adds their rub recipe in the comments because this steak recipe has amazing flavour.
@@craigwesley295 Thank you, Craig.
I appreciate the response. Let us know how it has turned out. (I like “Spicy”…..but my aging gut disagrees)
-two cents
i love how guga's experiments goes from the most exaggerated dishes to being mellow and finding the right amount that came out from the experiments
We made the steak tonight with the rub and the compound butter. We all agreed it was definitely one of the best steaks we've ever tasted. We also did baby new potatoes in the air fryer that we seasoned with a little of the rub and some olive oil. Then we served them with the sour cream sauce he made for the tots...delicious!!
Guga needs to open up a steak house restaurant with all his incredible steak recipes 🥹
If guga open restaurants people will forget salt bae
For a budget option, he could insist that all of his employees do a car engine steak on the way to work 😂
@@jeroenkuppens7626What should someone season steaks with, then? Most aficionados agree that elegance is key when cooking steak. It's important to respect the flavor of the meat itself.
@lucasoconnell9142 Yeah sure, when it comes to prime and above with great cuts like NY strip, filet mignon, etc. all you need is salt and pepper.
But if you use lower quality meat and less desirable cuts, get creative.
@@lucasoconnell9142 "Oh, hi. Yes, the lady would like the Fairlady Z tenderloin steak and, for myself, I'll have the 426 Hemi tomahawk rib eye steak. Both medium, please."
If this steak is #1, now we need to get together #2 and #3 to see which is truly #1!
#3 is deep fried. How do you add the compound butter?
@@adrienhb8763 maybe fried in it？
@@adrienhb8763
you don't get what he ment.
this is the top number one best steak in guga's oppinion. we need the number 2 and 3 and have a taste test between those 3. 2 and 3 are not in this video.
Had a stroke trying to read the autistic comment, Asher.
@@Jason-tz7ir sorry J, I should have said all time Number A, Number B and Number C.
I finally treated myself and made a Guga recipe, the compound butter is super easy to make and the steak may have been the best I've ever eaten. The only difference is that I sous vide'd mine to let the compound butter sink in a bit more, I literally had to stop what I'm doing and write this because it's so good. Thank you Guga for your awesome recipes.
Nice !
If you add butter directly to plastic bag with steak before sous vide, then you should stop doing it. Guga has shown a long time ago that it actually make steak boil in water contained in butter and significantly reduces steak flavor
Once I saw "The greatest" in the title, i just knew i had to see history in the making
Well he calls a lot of things "the greatest" lmao
@@legoshi6531 but not everything ;)
@@doctorcrew2388 But almost everything lol
@@Wijikata true
SEO
I'm very glad I found your channel Guga ! Happy celebrating the birthday of Christ with Mass ! U and your family, have a great 2023 my friend 👍 🙏🏻🥩
This compound butter has changed my steak life. Gochujang and quality Parmesan are a match made in heaven. Thank you
Man it’s very early morning and you definitely made me hungry with this episode. Scrumptious looking steaks and has a long time lover of tater tots you maxed me out on that recipe.Xiao
I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. From what I’ve seen, sme people buy a 50/50 premix of DSI and DSG, and then make a custom mix of 75% MSG and 25% DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Anyways, I hope you give it a shot!
There’s loads of other flavour enhancers. Those two are apparently more suitable for starchy products like the ones you mentioned, so maybe not such a great idea.
What do you mean by 'enhance the effect of msg' like, what changes in the MSG?
A mixture composed of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.[1]
So maybe not a 25% mix!!
@@boarbot7829 I was just going off a review I saw somewhere. 2% sounds more reasonable.
Adding too many chemicals do your damn food 😂
Exactly what I expected from Guga. Always comes with an interesting type of steak. When it comes to steaks and all the side dishes, I always know that Guga's recipe never fails 🤩🤤
*Dude is good at experimenting but he always says it's good. He's never honest says it wasn't good*
@@stansmith5610 I've actually tried re-cooking some of the steaks that Guga cooks in his videos, and yes they're amazing. I don't know if that tastes weird to other people, but for me, Guga's steak recipe is one of the few that is satisfying. Of course, with the exact same ingredients, tools and cooking methods as described in the video. At least that's how it's for me
@@stansmith5610 no he doesn't, what are you on? He has a shitload of failed experiments where he clearly says "don't try this, it's bad".
Your videos are so therapeutic! I literally just meditated. 🙏🏽♥️🙌🏽
Love your show's bro. Going to def try the Gochujang butter on the next steak! Cheers and keep up the great content
Now, Guga, you NEED to try butterfly pea powder dry age steak and compound butter!
Oh man I'm growing these beautiful blue flower plants at home from seed. Love these bebes
@@xl9070 good luck keeping them alive this week
Why would you need veg. protein with real meat?
@@AlistairGale why did Guga dry age steaks in Nutella or Coffee? It's all about flavors. Marinating with butterfly pea powder is amazing, so dry aging, sous vide or basting compound butter using butterfly pea powder should be a next level experience.
I don't know the words you just wrote out but put together like that it sounds delicious.
Guga just wanna say, I've been following a lot of your directions as much as I can with the gear I have to work with. My steaks went from something that was like okay, to steaks I can sit there and chew on for what feels like a minute straight and savor every moment, big thanks yo. Can't wait to experiment with a lot more of your ideas
I cooked the compound butter, Nashville steak tonight. Can confirm, best steak I've ever made in terms of flavors. Wow.
I love this dude. Genuinely love this dude. I watch our videos even tried ur Guga Rub. Much love
Guga after every experiment:
This is the best steak experiment 🧪
The best part is it's true.
The only one besides this that truly was the best is the ms12 filet mignon. That was the one he said was better than picanha.
I tried this recipe with the compound butter. And I love the slow burn flavor you get from it.
Just discovered your channel and bro I love it!
Leo is the description king. I can almost taste what he is describing. Those steaks look amazing.
It seems a lot of people dislike him. I wonder if it’s all a bunch of TikTok users that are used to just jump cuts every 4 seconds and if anyone speaks for any longer then they get bored. Cause frankly I don’t know how people dislike Leo, he eloquently describes the dish, I can only guess it’s weird tiktok users who have destroyed their brains.
@@imnotsmartbutimdumbagreed
Awesome video as always!
When he said Wagyu Beef Tallow
My pocket said
Get outta here!
Angel is a real one lmao, you know when he said "i've been eating tater tots since i was in elementary school and these are the best" you know they truly are lol
Hope one day I can muster the willpower to make some the way guga made em! Great video!
Ok Mr obvious and it’s iterally not that hard to make them like him what are you disabled?
The edit on this one is superb! Hahaha 💯 Leo literally spin around. 😂
GUGA!!!! Your videos get better and better!!!
Leo’s “Yups” tie the video in for me☺️☺️🤣🤣
I gotta say, the grilling/basting/slicing montages in the middle of Guga's videos are the finest Steak-Porn in the business.
You are the goat of grill cooking. No matter time it takes. You are the master your side dishes are allways on the point. Your tools are envy with most of all. Keep teaching us .
Just an FYI....... I cast iron cooked this exact recipe and it's effing fantastic. More concentrated butter taste.
I really gotta stop watching Guga videos before breakfast. Now I gotta suffer for a couple more hours with my stomach growling.
Tell me about it. i was to lazy to make dinner. now in bed and this was a bad idea to watch.
now try watching it in the middle of night when you skip dinner
now you gotta wait till steak time later with a nice couple of flame broiled wagyu tomahawks? i hope youre not an accountant..
@@dragonwhip10 ive been up for 48 hours.. not sure why but there is no sign of slowing down now.. im watching this because this dude is crazy...
Ha, I wish! I'd have to sell a kidney to afford those.
The flavor bomb of the the 2nd steak is due to the compound butter not subjected to high heat which would change its flavor concentration. It was only melted by indirect heat. It looks out of this world. Bravo!
I dunno, that flamethrower looked pretty direct! (Not nearly as hot as the bbq though I'd guess)
@@SheyD78 probably hotter. but the butter still won’t get as hot as it does when you butter baste
He literally BURNED the compound butter using a flame thrower. Tf u watch?
@@SheyD78 The top of the butter definitely browned, but only the top layer. Anything below that first millimeter or two of delicious crust would have just melted.
@@AmoebaCulture yea i use a torch multiple times a week, that was a surface treatment
Seeing you guys in the rain for the first time, and I gotta say for what it’s worth I approve.👍
You guys rock! From 🇨🇦
Always so funny how Angel says everything in 5 words what Leo says in 150 😂
Leo be chatting too much 😂
True leo talks too much , been watching guga for a long time …. Angel didnt change at all. He can say details in just a small amount of time ? Not leo ? He needs to say everything just to give one point ….
Yes he does be talking alot I noticed that too. I didn't know if it kinda annoyed others
They all are good peeps I enjoy watching their videos !!
I like it. He is the "taste description" guy and does a good job giving you an idea of what it tastes like in my opinion. I don't think he is annoying at all.
I grew up in So Cal and my mom was Mexican so I have been exposed to a few different spicy flavors and some Asian flavors.
Korean fermented chili paste is something I never knew I was missing in life until I tried it recently. It is a flavor in itself.
Also have made tater tots like that side dish, but as the main.
great video guga!
You make me salivate, plain and simple.... yummy... keep cookin!
Would this work with sous vide as well? I’m interested in the compound butter one.
Also you didn’t post exact measurements for the rub, just letting you know!
The editing during the tasting portion was great. Had me cracking up.
Can you put the recipe for the spice mix in the description please and for the loaded tots? We want to make your favourite steak asap!! ❤❤❤
I agree. It says it is in the description but it is not.
Saved this video to my favorites because if it's Guga's favorite steak I'm going to have to make it for myself. By the way I made your mashed potatoes for Thanksgiving and they were awesome. Thanks for all the food science experiments!
the edit of Leo saying “Yup” is hilarious! 😂
Amazing editing with the Yep hahaha well done editors !
Hey Guga I got an awesome idea for a video! In my country(armenia) we have sausage called "Sujuk" which is made with ground beef and is well mixed with salt, black pepper, cayenne pepper, garlic, cumin, sumac, and other common spices. This sausage is done with a dry-curing process which gives it an AMAZING flavor.
I challenge you to make a control version (with regular beef) as well as a waygu version. I will allow you to do the necessary research to perfect this dish! It would be awesome if you can get this down 😊👌
We have it in Serbia also, rather said Vojvodina (Province), and my lord i could eat that whole life everyday 😁👌
P.S. We have it all over in Serbia, some stores also, but thats not it. Real Sujuk here comes from Vojvodina.
Whoa! My respect for you went up even more! You’re the first non-Korean CZcams Chef/Food Enthusiast to pronounce Gochujang correctly. So many people butcher it. Food looks awesome as always!
I'm pretty sure Guga said previously that he lived with a Korean master for many years back when he was a Tae Kwon Do fighter. Maybe that why he loves so much Korean food and knows how to pronounce stuff in Korean.
@@mullergui13 hahaha my dad lived w my mom 17 yrs and he doesn't know squat hahahaha. Funny thing is I only spoke korean until I was 7 yrs old so idk how he survived in the house. Just shows how much effort he puts into learning
The guy on the right that goes into detail about the steaks is the actual goat
Great video Guga! Loving your cookin’
Can you please tell me what is the non-stick pan you used in this video for the sauce? I check the equipment list and I don’t see it.
Let's put it to the test, I'll run this steak as a chefs special in my restaurant.
I'm thinking February 16th for the launch of the U.P 200 dog sled race in Marquette Michigan.
The race launches right in front of my restaurant, Harley's at the Ramada of Marquette, so we're gonna be busy and I know my customers love big flavor and ribeye steaks.
I'll serve the side dish as well.
I will give you full credit on the menu and let you know what people think.
I gotta say, I'm really looking forward to trying this steak.
Let us know.
Reminder that you have to do this. Let us know how it goes please 🙏
They just cancelled the dog sled races due to weather.
We got smacked with about 4 days of above freezing temps and rain and for the safety of the musher's and dogs they decided to scrap the races
@Don S aw man. ☹️ well, kudos for the update
I'm down here in Sturgis, MI. Wish I had the time to make up there for this! Hope it goes well!
Small tip for the sauche béchamel: Take the pan off the stove before adding the milk and then gradually add the milk while whisking. If you add all the milk at once it can be challenging to get all dissolved/get all the clumps out. If you heat it up before most of the milk is in, the undissolved flower clumps up.
Very good tip!
If the roux is hot and the milk is cold and you add it all at once, it does not clump.
Bro, these new edits yall are doing with the voices, and screen distortion is so funny😂
Was about to sleep then a new Guga video shows up, sleep delayed & I'll watch it again when I wake up
Leo took Guga’s videos to another level! The way he describes the flavours makes me feel like I’m right there. I have always loved tuning in regardless of who was on the show though. Love angle too, can’t forget him!
Leo's so good, he brings a different sort of descriptive enthusiasm that Guga and Angel don't hit by themselves.
Gasped when he made Angel and Guga stop to have the side dish lol
Fabulous,thank you.
im alergic to milk and yet i still love watching every one of these milk flooded episodes haha.... someday guga may make something i can eat without choking to death ahaha
Heck yeah! If ya say it is the greatest then ya know it truly is💯
He says that about everything he makes though lol
@@stansmith5610 no he doesn't
I cant wait to try the rub but I dont see the Nashville Rub portions.
We need This.
I love your videos Guga, you should dry age a steak in garlic and rosemary with a butter binder.
Your videos are very enjoyable.
the editor is having so much fun with this video, and it really shows! had me cracking up a few times
Guga what sauce pan are you using in your video? It has an interesting no stick coating that I am not used to seeing.
looks like ceramic, could be wrong though
@@Gwynbleiddsanity yeah that's my guess, but would like to find out what it is. Looks like a good option for no stick and more durable
Great video! I might be a little sleep deprived and over looked it, but I don’t see the amount of spices for the Nashville Rub.
Hol up... 4:44.. Guga flipping the deep fried steak with his HAND? 🤣 Must have a special glove on, I hope? LOL
I still want to tackle the steaks someday, but earlier tonight I made the tater tot side dish as part of my dinner and it was amazing! Two minor differences, I used a mix of sharp cheddar and Velvetta for the cheese sauce, and I didn't have any chives, so I used green onions to top it off with instead. Bottom line, the side at least is worth doing again!
So last weekend my neighbor and I made the compound butter and used it on T-bone steaks, it was amazing! But we would LOVE to try it on Ribeye, Filet Mignon, or Tomahawk steaks! I would also like to use that compound butter on a grilled cheese sandwich and see how it turns out. Bottom line, That compound butter was a HUGE HIT! I recommend it to EVERYONE!!!
Honestly one of the best parts of the show is Leo going in depth with the flavor. Mans is doing his best to explain to us what the food really tastes like, angel on the other side..... 🥴🥴
great video as usual
the editing on your vids are elite 😂
🦆🦆🦆incredible as usual. Now let’s do some duck!🦆🦆🦆
Yeah, do a *Nashville* duck. I got a special reason (†) to hate _ducks,_ but I _love_ the taste of *duck.*
†) Did you know that *_ALL_* flu viruses (viri?) come from the guts of *_ducks?_*
Duck no.
@@gottagrind2shine607 Duck yeah!
What the duck you two?
Leo : the steaks look incredible But am super excited For the Sid………..
GuGa : Alright enough talking
Leo: 🌝🌚🙂
I can taste this man food 😋 yum 🤤 guuuga I need to come on the show to eat lol 🤣
Thanks! There's a new Number One in town and I'm making that compound butter. I don't have Wygu tallow, but I do have Texas Butter. Thanks again.
guga you really need to try to cook pupusas next time
Everytime you put anything against compound butter I already know compound butter is gonna win
I made the spicy butter recipe with a thick bone in ribeye, best steak I’ve ever had. Guga is a flavor genius!!
“Yup….yup…yup..yup!” 😂😂😂 hilarious and delicious!
My rule has always been never watch Guga without eating at the same time but somehow this still managed to make me feel hungry while eating breakfast :| so want that steak
lol im always eating whilst watching guga and now my takeaway food has arrived too but not quite a juicy steak rather lamb kofte
"Gojugan"💀
Oh this whole vidoe had my mouth watering nashville rub sounds so nice haah
love the edit
Im from nashville and this looks Incredible!
Ah, so this rubbish is in your blood? LMAO
@@waynemichaud5143 not one bit funny 😐
@@UnknownCypher. Troll attempts are getting less effort than ever. It's quite sad, really. They must be a northerner because they have no sense of taste, or humor lol
@@malice5121 lol
It’s not
gugaaa can you make 2022 video with top 5 best steaks your the goat
You’re
You’re
the "yup" x4 was killing me ahahah
Is it weird that I wanna have steaks with Guga more because I want to hang out with him than eat the actual steaks (which I crave more than any other youtube food
@guga for the Tots, since you like them crunchy, try spraying them with a light mist of duck fat on both sides before cooking
I for sure want to see your tob 5 steaks put head to head in some blind tastes with at least 10 judges
How in the hell am I supposed to lose weight? I can't not make this. It looks DAMN GOOD!
Stop eating carbs, grains, refined seed oils and refined sugar. Cutting out alcohol, which is basically sugar will help too!
@@jgfergus it was a joke dude
I've thought about making videos about cooking for years. mostly because my wish is to have the average person on this world know what professional food preparation looks like. and be able to take care of themselves as they should. and you @Gugafoods just set my standard of what it would have to look like. This is the first time i have seen your channel and im inspired thank you!
guga should make a tier list of different ways of making steak
Guga saying some things are not worth making from scratch is so funny cuz we've all seen him make tots fresh from scratch 😅😂😅 ❤
Time to open up a restaurant guga.
If I’ve learned anything from Guga, it’s that compound butter always wins
It might make for a good special episode to see the gang dry age a bunch of steaks in their favorite compound butters from all the videos
I like the sound of the rain it can calm you down if it's not too cold I stay outside but under a cover but the smell is the best
The editing is great
I’ve got a steak idea if your reading the comments. I don’t know if you’ve tried this before. I saw the video on freeze drying steak to make it like a sponge to soak up liquids but this will work better. Put the steak in a vacuum chamber submerged in what ever liquid you want to fuse it with. The vacuum chamber will pull out the air from the steak and the liquid will infuse fully. This will allow the steak to remain moist while being fully infused. It might even have a tenderizing effect.
My God, this is a brilliant idea.
@@kharmachaos667 thanks
Guga: Makes a roux
Stalecracker: Next, hit it with the holy trinity
What's cool about Stalecracker is the consistency of the character for one but also seeing people cook old school style for large parties of people where you need a damn shovel to stir everything.
@@ziggybender9125 I totally agree! Stale is a national treasure at this point.
Das money dooo
Hit it wit da two step duuuude
Every steak in Guga is divine
this editing is great 😂
One day I’ll be able to afford a steak…
Someday I'll be able to afford tater tots 🙃
One day I'll be able to afford a grain of rice
@@AscendedHazard 😭🙏
Even with a minimum wage job you can absolutely afford really nice beef from a local butcher. You could get 4-5 premium steaks for 10$ roughly a person.
Not for a daily thing, but biweekly anybody can absolutely afford a good steak dinner in the West.
@@wafflesingsong6715 $10 per person is not near enough in a lot of areas. Here a butchers steak would be $17-20 per person