I made the Best STEAK in the world BETTER!
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- čas přidán 25. 10. 2022
- There is one steak that is better than all the rest. Today I dry-age the worlds best steak in something even more exquisite. I also made and amazign potato salad that my good friend @DiariesofaMasterSushiChef made. Make sure to check his channel out.
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* A5 Wagyu Steak by Grand Western Steaks
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#food #cooking #experiment - Zábava
At this point, there seems to be only one way left for Guga to make his steaks EVEN better: allowing me to taste them!
😂
us* 😎
wouldn't it be funny if he actually did that
Count me in, lol, I never had steak 😅😅
I'm in.
I’m missing this steak Guga!! I want to go back to your studio!! ❤
I want the potato salad!!
do you have a recipe book sir?
Dont forget to invite me next time Hiroyuki!
7:57 Turf Toro™ ;)
PLEASE DO UNI COMPOUND BUTTER
The moisture has to be able to escape from the bottom aswell. Use something that allows that to happen. Like a cooling rack. Just flip the steak a couple of times during the dry age process so that it gets fully covered :)
Yall can we just take a moment to appreciate how much of a help leo is? Angel is great but leo really helps describe the flavor so well, hes a true baller
B A L L E R
Leo is much better than Angel at describing it, that's true.
Mamau the GOAT
Yeah he does better explaining wit words but angel describes with his expression n mannerisms both are necessary I think n angels way is really very entertaining lol. Leo's is too they both are funny but angels faces be cracking me up.
leo is there because of his describing ability, angel is there because he is guga cousin
What do you think would happen if you dry out uni, make a powder and do it as a seasoning/butter?🧐
You can buy products like this in Japan. They make Uni Furikake (Rice topping) and uni spreads made with sake. I've also seen Uni butter.
We need to make this top comment until Guga does it
200iq
U get msg with extra steps
Compound butter
That does look damn good wow
make chinese food!!!!!!
You’re damn right it does ya donut 😊
(:
7M sub special: Japan trip with Guga and Hiro!
chris pratt as mario
Imagine an A5 Japanese olive-fed steak, regular dry age for 30 days. Then make a combination bone marrow/wagyu fat butter mixed with black garlic, sea urchin, a sprinkle of msg, those numbing chilis, cured egg yolk, and then green onions etc. And cooking it with that 😎
@@petrichor3647 no numbing chilled but yes green onion they are my favorite vegetable
@@rizzoredd5663 you must have low standards
Heaven
Can’t tell if this would be too much, or just crazy enough to work! 😅
Chill chill chill bro, got a nigga drooling in public
I'm so please to see Chef Hiro in your videos, two great cooks from Miami reunited in a collab, it's always great. Thanks Guga and Chef Hiro for this video
Thank you so much❤ Guga is my best chef friend!
Hello Guga, I'm from Singapore. Can you please try to dry age with either Belacan (shrimp paste) or dried shrimps? These two ingredients are widely used in Malay cuisines around my region. I hope you see this. Thank you!
Yo guga home will have fishy smell
sambal dry aged :O
I asked for the same thing more than once before.. hopefully Guga responds 🙏
Belachan will dominate the studio with a overpowering smell
The idea of belacan dry age has me legitimately laughing right now. Guga would not be able to store any other experiments in the same fridge/cabinet the entire time.
Actually, it would be worth it to buy a used mini-fridge for that experiment just so if he decides to toss the fridge after the experiment.
Don't get me wrong, I love belacan, but you know people without Malaysian roots have a hard time with it.
Also, for those of you that aren't familiar with it, the pronunciation of it is closer to "blah chahn".
Any time Hiro and Guga collab is a damn good time 😄
Good afternoon ❤
These guys are amazing! Can't wait for the kobe trip!
OMG you’re sick! And I love it!!! Uni is one of my favorite things in the world and always wanted to try Japanese A5 so,this is NEXT LEVEL🤯 I need it yesterday
Love both you guys! Keep up the great work
Please do a travel series to Japan with Chef Hiro!
We almost did it this time!
@@DiariesofaMasterSushiChef real Hiro in the flesh!
or in the text
I think for these dry age experiments that involve wrapping the steak in a liquid like substance, you should use the UMAi dry age bags so the substance sticks to the steak and you can get air flowing all around it.
Exactly
He used to use those but purchased dedicated dry aging fridges. UMAI still works great for us common folk though
Yup, he sure did but you can't get full airflow dry aging on a tray. I was just thinking the steak would have looked a lot better if he put it in the dry aging fridge and inside that UMAi bag.
That's better than my suggestion. I was thinking he could have turned it halfway through the dry-age time once the top part solidified to allow air to reach the other side. But that's more like dry aging each side for half the time.
yeah I came here to say that
Love this. One of the first cooking CZcamsrs I've watched on this platform together eating waygu.
I tried that potato salad and it is amazing! Im not a fan of potato salad but when i tried it tastes so good! This is my go to recipe now😊. Thanks for sharing the recipe Guga!
7:24 “Steak hierarchy: well-done steaks all the way at the bottom”. Ain’t that the truth lol 🙌
I’ve seen Guga be emphatic about things
but the combination of Hiro offering to take him to Japan and his expression after tasting the uni steak pretty much takes the cake.
Finally!!! I have been asking for this one for a long time. Thanks for your commitment to experimenting.
You’re the one that suggested this abomination?
I know they all can't be winners but I love when the experiment comes out a success. I'd love to see more experiments with the ultrasonic machine. That one was super interesting.
Japan food tour with Guga and Hiro NEEDS to happen
Oh yes!! We tried to make happen this time 😢
Seeing an experiment outclass control Japanese Wagyu is insane. I cannot even imagine how savory this must be.
You can tell by Guga's reaction, this was truly another level.
Yes ! it would be nice to see what you can do after going to Japan ! excellent idea !
The cameraman should be given an award for making the steak grilling process so cool
🤓
He should be awarded before being dry aged assuming that it's Angel.
I just got done with a meeting in HR about watching Porn on company time after watching that part.
@@Cyhawkx pffff
he gets the reward of eating the food normally, it’s his nephews who film.
Holy smokes, that is awesome. I always wonder what the next step of the channel will be, but now i see it. Guga visiting chefs from around the world and making steaks even better, maybe customizing for the region. Keep it up!
Eyyy the steaks look so good! Man that makes me hungry lol 😂 been watching some of your dry age steak experiments for a while and it got me thinking… since Halloween is approaching… what would happen if you dry age a steak in pumpkin spice? Idk if you had done something like that already, just thought I’d suggest it! If pumpkin isn’t your forte, I also think dry aging a steak in apple butter would make for an interesting experiment!
Hi guga. Love to watch your experiments. I have a request,can you experiment premium steak with mushroom/mushroom seasoning or mushroom dry age? Appreciate it thanks🙏🏻
I was a hiro fan around the same time I started watching souvide everything and I'm really happy how far both have you come and watching you collaborate is really special
This video has caved my head in. It is almost midnight and I am suddenly hungry.
Oh, Guga & crew would be sooooooo happy in Japan. The cuisine has levels that I cannot ever afford... and it kills me. Everything is done to a very high standard.
Guga & Crew in Japan. This needs to happen.
Not to mention, the service you'll get as well!
Oh yes! A field trip to Japan with Hiro would be so great!!!
And then come to France. There are a few meat dish to try. ;)
About the potato salada, how can you extract moisture by putting the cucumber into some water? Salt then rinse would make more sense.
For the onions, marinate them 20 minutes in rice vinegar and then press them hard to extract the vinegar, it adds a nick kick to it.
I seriously would love to hear your take on a vegetable side-dish. Maybe something with a hollandaise sauce? Idk. Veggies need more love, in my opinion.
I'm looking forward to your trip to Japan!! It would be so much fun to see what different foods you would get to taste there. Japan has so much tasty food even on budget !!!
I miss Mau Mau. We need him back on the main channel more!
He is busy
He turned vegan
@@NotAnAlchemist_Ed he is not vegan
didnt he get dry aged?
@@funeral18 No, that was Angel.
Don’t worry. He got better.
9:31 Guga’s expression is priceless loll it’s almost like he had a trip to heaven and back for a second
I believe the color differences are due to two things....1.i think some spots had more exposure to the open air than others, making for a darker color, as a usual dry aging process would create. Next, the slightly pink coloration. Uni has a deliciously , slightly elevated sea salt content. I believe the areas where the uni was spread slightly heavier, turned out slightly pink in color due to a " slight cure" that took place due to this moisture level combined with the salt. Very difficult to spread the uni completely evenly. But this military have been delicious!
I LOVE uni on its own (at first I was cringing about all that uni being "wasted") but per your reactions, it certainly wasn't! Another great experiment! I wonder how much that steak would cost here in a NYC restaurant 😳😳😳
I can’t help but drool when watching these guys eat all this delicious food 🤤
angel better
Guy on the right doesn’t stop talking.
@@DiligentX yeah bro sooooooooooo annoying
Usually everything you make looks astounding but that potato salad is crazy
i love that you add the ingredents of your side dishes but could you also add how to prepare aswell
as well. two separate words.
This man never fails to impress. Man everything he makes looks so delicious.
Two of my favorite cooks on CZcams together was awesome to see
Thank you so much! Good afternoon ❤
You should do an ultimate dry aged challenge where you compare the best few dry aged methods/ingredients side by side and decide what the best way to dry age is.
Where do ya get those steak pillows/cushions u have in the background?? They are so awesome!! These steaks look absolutely amazing btw, wish I could sample 4 sure!!
Well, that potato salad looks incredible, but it also explains why Angel is not here for the tasting.
Still baffles me that my two favorite food youtubers are good friends and collab together in my home state.
I love this channel.
As part of your mystery meat series, Guga I would like you to try beef pancreas.
And I bet you would never forget the taste
Yeah I talked to you on telegram, and I think this is a scam.
I want to see a combination of all the best strategies in one super-steak
I recently tried Uni Sushi for the first time and it had such a unique taste, I probably wouldn't go out of my way to eat it again. But it was pretty good.
It can be an acquired taste. Thing is, if it's not REALLY fresh and high quality, it can get pretty bad pretty fast. When it's great, it's like being miles out to sea and having that misting sea air condensed into something you can bite. And it'll dissolve just like that too. When it's not so good, it can be like getting a blast of the sea air in the middle of a busy harbor, and can't dissolve fast enough.
This guy is an experiment expert! Love it.
excited to see you in japan some day!
When Chef went quiet after the uni steak..... that silence moved seas.
I'd love to see a price breakdown on the uni steak.
dry age steak in dry aged steak dust
Hiro is a gem
So. I chuckle every time Guga seasons Wagyu (specifically Japanese A5). Many times he has said that salt does not penetrate fat, yet... in a steak that is virtually "Would you like some steak with your fat," here comes the salt! 🤣
I’d love to meet guga in person. Not even for him to cook me something just to have fun
Yea me too. Then he could cook us some steaks. That would be great!
Voidlock>>>>
The truth can hurt sum times
@@mizzy2830 actually I think void titans are the most broken class in the game for PVE🤷🏼♂️
@@Ethereal.18 lol im just playin, i havent played for a year or two
This is great, but I’d rather see how to make the worst streak even better. That’s all I can afford, and I think you have the skills to show us how. This video is just fantasy.
I love the admiration Guga shows to Hiro... I think the 2 of you should put together Foodie Japan tour and let me come with.
Cant wait for the japan vlog!!
You should make a burger with ground beef and use the extra cut offs from the dry age to see if it makes it better (doesnt have to be a burger but you should see if you can make something with that) like a dry age powder with it🤣🤣
In some of his videos he says he saves the pellicle to add to burgers.
Me watching this while eating a 1 dollar steak 💀
May be cheap but this damn carne asada is so divine
same except just hot cheetos lol
Me watching this while eating instant noodle
Me watching while being hungry and broke lol
Nothing wrong with cubes. A day in some mojo with onions, pepper and cumin makes for a great steak
Basically Guga was making the best thing even better. Dang the creativity is out of this world!
I love Hiro collabs. And that potato salad looks so good.
You better take Leo with you too Japan, you can't go without your description guy!
Hiro's potato salad is what we made today and it's fabulous, tomorrow it'll be even better.
We used chopped sauted shrimp instead of prochuto
Guga you the man! I had my first wagu stake for my birthday beef to nth degree
almost 700k views in three days.
Guga and Team - you made it. And i'm jealous(about these steaks)
Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 87th time asking btw!
You really made most expensive steak more expensive. That’s impressive
That’s nuts! Never crossed my mind to do this haha 👏👏👏
Ayyye!! Great to see chef Hiro, good afternoon!!
That 2nd steak was even better than the first before ageing. It looked genuinely stunning.
I'm vegetarian but that was super cool looking, like a white tiger theme lol
Loving how Leo is getting so professional with his reviews
Mau mau was 40x better
i hate it, why replace angel he had much more personality
@@4zahButtcheeks he was a pos and got kicked out/left for a good reason
@@4zahButtcheeks they didn"t replace him, did they? They did last myatery meat video together
Leo usually just repeats the exact same things in every single video where he's "reviewing" something, it's getting pretty old.
I saw uni and clicked, really been wanting to try some
Cool experiment - tater salad looked bangin !!!
In the thumbnail I thought those were chicken nuggets.
Was scrolling hard for this comment YESSS ME TOO!!
All that beautiful high quality uni … its almost too painful
I want to try this now
Try dry aging them held up vertically so only the minimal amount of the streak is pressing on the bottom rack for maximum dry age 👌
Leo has become a legit food taster
During the dry aging process use more of what you're trying to dry age to meet with to ensure no oxidization occurs
I have Guga’s voice saying “Even Better” encrypted in my brain 😂😂
Okay I guess I will just have to get all those ingredients and try that, seems simple enough!
Still waiting for wagyu and foie burgers with thick cut truffles, parmesan & gruyere juicy lucy style on a gold leaf bun and served with birria bowl on the side.
I suggest in the future when you want to dry age, you put the steak onto a wire rack. That way the air circulates all the way around and you don't have that problem with the underside of the steak not getting all the benefits. Great stuff as usual!
You guys take food to another level yummy
Guga, I really enjoy your videos. Respect from Ohio. You are a genuine human. I wish one day too meet you.
I'm a vegetarian. And I didn't like steak even before I was a vegetarian. But I truly enjoy your videos. I don't know if it's morbid curiosity or that Guga is just so pleasant. Good vibes all around.
It is a hardcore asmr
Voice. Hard music. When vids like these alone they good
He could literally have a GugaAsmr channel having his voice on many levels or regular just talking bout food.
Literally just came to say that your thumbnail looks like the cross-section of a human brain😨😨(...don't ask why I clicked😅)
😂
Can't wait for the Guga Japan vlog
Keep angel or Mao Mao and leave Leo off please
I love gugas personality, he is so nice lol.
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
japanese mayo mixed with mexican habanero sauce is the best sauce combo, especially with fried chicken
Watching Hiro and Guga is amazing.
Dude the Hiro fist grab to fist bump was stellar lol.
This whole video is just guga flex and I love it
GUGA! This is fantastic! What would you say this would retail for?
You should really try putting uni paste on lobster and grill. In Japan it's called 云丹烧, means cloudy roast. It's really an exotic dish.