I run a food cart in Wisconsin. Ever since I've been following your recipes, the entire town has started to call me The Master chef of Lafayette, my customers love the taste of your sides . You're the man Guga. Thanks a ton. PS: Plz don't sue me Guga EDIT: The new menu has arrived with ' Viva la Guga' on it.
don't worry my friend, there would be a long line up of people who would be suing Guga as well. It's not like he came up with the idea of a pizza dip lol
Guga’s always so determined to showcase how to get the Wagyu experience at a fraction of the price. But I have to applaud him because I imagine it hurt his soul to do it against The Queen of All Meats
@@dant3838 could be that the person who originally said something deleted their comment or edited it. No worries either way. But I’ll be honest, before Guga busted out the picanha I definitely thought he was going to actually use an A5. I think also because in the history of Guga’s channels, there might have been a few times where something ended up beating out…well, at least the thing with wagyu fat in it.
@@TayfunOmeryes picanha the favorite cut of meat in Brazil! Guga or Gustavo tosta is from Brazil 🇧🇷 in a place from minas gerais (kinda like Texas ) famous for meat 🍖 ! I'm brazilian too but from another state not in the southwest ↙️ but south ⬇️ called Rio grande do Sul! And I'm not into picanha I prefer skirt and ribeye steak 🥩 also pork ribs is awesome 👍😎 and please smoke some foods specially meat's on fire 🔥 with wood maybe 🤔 some applewood or cinnamon or any aromatic woods out there you can find affordable and easy to find!
@Jeffdachefz Food Lion in the southern US will often have them for $8-10 per pound or so. I get them on Manager's Special for half that price often. In the end it's not much money to get an incredible grilled steak experience that rivals a good ribeye.
As a sous-vide man, I have to say that Denver cuts were made for sous-vide. They get more tender that way, and the fat gets even softer. You could always finish it on the grill, of course!
The Denver steak is an underrated cut. I've had an American wagyu version from KC Cattle Company. It comes from the under blade of the chuck roll, and it's one of the parts of the chuck that doesn't do much work. Thus the marbling and tenderness.
Just sat down and enjoyed my first steak Guga style. to be clear, not my first steak, but it was my first steak trying to do what the legend of steaks does and I gotta say, even as an amateur, it took my steaks up to 11. Thanks Guga and team!
For those trying at home, I strongly suggest cooking Picanha over charcoal. Don't make the mistake of cooking it in a pan. Really doesn't take nicely to it, unlike cuts like the Rib Eye that still works fine.
It works just fine in a pan. Cast iron, plenty of butter, and fresh garlic and herbs. We eat them at least twice a month with the fat cap removed. They are sold as "Sirloin Cap" at Whole Foods when the fat cap is removed. But! Far superior to have on the grill. Still delicious in a hot cast iron pan.
@@imowgrass Think the key here is the cast iron. I've tried in non-stick and stainless steel, which works fine for most other cuts but with the picanha its like night and day.
You got me to try Picanha. I went to my local butcher and asked for the cut. He smiled and walked into the back and brought it out. He said enjoy. I put it on the grill, and it is an amazing piece of meat. Also, the price was not expensive. I tried A5 Wagyu and I will choose Picanha over that any day.
Lots of local butchers, if you ask ahead of time, can get just about anything in. For example, venison is sort of hard to get where I live - and when its available its usually mince and frozen. On special occasions (Xmas, new years etc), I'll order it from my local about 10 days in advance. The fresh sirloin usually ends up cheaper $/kg than the places selling frozen mince.
@@tanikokishimoto1604 Exactly. You can get a nice piece of beef from a standard cow for a lot cheaper and it is still delicious. I personally think Wagyu is overrated for the price. Waygu is meant to be eaten as an addition instead of the main meal (usually served over rice). I rather eat a steak as the main meal. To me, Ribeye or Picanha is the perfect ratio for fat and beef. For the reference. I am driving a Ford Fusion and had the those tires for 8 years and replaced them with similar tires. I am not about to go spend 200% on really nice tires to get maybe a bit better ride and some extra miles.
I ordered a steak pack from a local beef supplier and it came with a couple of Denver steaks, which I had never heard of at the time. I was very pleasantly surprised when I grilled them up.
Although I’ve never tried it before, I have no doubt that Wagyu is delicious. If this is anything like it, it must be delicious too! Great video today, Guga.
I bought a picanha 8-9 mbs once and the difference between that and a normal choice picanha is insane. I can’t even imagine an A5 ribeye or something 😭
Denver steak is one of my absolute favorites. However, saying $10/serving is a lot like saying ice cream only has 200 calories per serving, but the serving size is half a cup.
Guga, I recently did a 60 day wet age on a Picanha from Costco and ended up with a super tender steak. It was delicious. I have done 60 day+ dry aged steaks too. What I haven't done is a wet age then a dry age. I haven't seen anyone do this. Maybe you should be the first: a 60 days wet aging followed by an additional 60 day dry age and see how it turns out: ribeye or strip would be best I think.
I went to "Walmart" about a week ago and saw the Denver steak. IDK what it was, but immediately noticed the marbling. It was Wagyu like in nature. I bought it. Cooked it to a medium rare and it was spectacular. Thanks for this video. It confirms what my taste buds found out last weekend.
yo walmart sells wagyu steaks now and they’re like $20 per ribeye and it’s actually incredible! gotta see a comparison video cause it genuinely had a wagyu taste and was super tender and juicy. looking at the chart in your video i’d say the BMS score was 4-5. the brand is called marketside
If you buy ANY refrigeration required perishable food from walmart your asking for illness and death. I can't count the number of times I've watched them violate perishable food health code standards. I've seen pallets of meat and dairy sit out for hours outside a cooler. This happens at almost every single location. You notice how most walmart workers are either mental, dumb, lazy, foreign, old, or a combination? These are NOT the best workers, they are the dregs of society and can't perform well enough for health code standards, and they don't care. I would NEVER buy anything other than sealed, dated dry goods from walmart, EVER. They are so gross and unsanitary. They really need to have their food licenses stripped, but I guess they pay the government off well enough to keep going. Hell to the no, not for me, my family, or anyone I care about.
Guga, I recently cooked a Flat Iron Steak, and I do not think there is a better "bang-for-your-buck" steak on the market. Please see what you are able to do with them!
i learn the bbq skills via guga’s experiments, thx. i wanna make medium rare steaks by low temperature method. after the internal temperature reach 123f, should i rest it for 10 mins? or just need to sear it directly when it reach 123f? thx all of u😋🙏🏾👍
Denvers (aka boneless short rib) went for about $3-$8 at my old Air Force base. I was able to learn so many different techniques thanks to this amazing cut.
All these newer cuts have been getting massive exposure and their prices are going off the charts. Who ever heard of the hanger or Denver until about 8 years ago? There are so many great cuts out there, but you will pay.
I'm lucky enough to have been to one of the best steakhouses in the world - Amazonico Dubai. We were there with a large group of people, so we ordered a bunch of different cuts to try and compare at the same time. And they were all great, but, let me tell you, I would choose a Picanha over Wagyu any time of the day. The depth of flavour, the textural experience, the meatiness of it are just on another level.
Ive been doing a similar dip for years. Layer of cream cheese, salsa, and cheese baked in oven (or if i got the muchies microwaved...)😂 Other way i would make is cream cheese salsa and a shredded chicken and cheese mixture with some franks. Both ways are alway a hit at parties!
Just did an Australian Waygu Picanha for the first time. Reverse sear to 120F then finished over the open flame grate on my Pellet Pit Boss. Whoa! It really doesn't get much better in flavor and texture.
10$ per serving is a real stretch! The website has them listed for 40-60$ per 8oz steak. Even with all the discount codes it still never comes close to 10$.
Gotta love how he shows how to cook the steaks and then Guga goes "Alright now it's time to cook these beautiful steaks" and then the music kicks in lmao
Guga Lord, i have seen your vids, fore a lot of years now, and you impress me every time, but i have a challenge fore you, something i have never seen you make, but only if you can make it ofc. its called a béarnaise,, and it can be difficult to make if you dont know how to, but the twist to it is, to show you viewers all the different ways to make it, with you expertice it will be brise.
I have been grilling Denver steaks for several years now. Super beefy, juicy, great flavor with a little chew to it. Just an outstanding cut for the money.
Guga I have loved your videos for a while now and love the way you cook steak 🥩 and just want to come try it we will pay for our own plane tickets and everything we just love your steaks and would be 🔥
Hi Guga. Big fan of your videos here! Would you recommend washing your steaks before seasoning? And also how does salted butter vs unsalted butter affect the steak?
Guga ❤ I blew my wife's mind away. I cooked for her your number one steak which is Nashville hot steak with that unbelievable compound butter with that Korean paste and parmesan cheese also I made the Nashville hot rub myself. I cooked it sous vide and blow torched it. At the end I put a piece of Swiss cheese on top of the steak and blowed torched it with the compound 🧈 ...it was so amazing. We cooked a flat iron my favorite steak. . ... Thanks to you Guga my wife was like damnnnnnn. Wtf I marry Gordon Ramsay? 😳 I slapped her face and said how dare you..... she was like wth.. I said it's not Gordon it's Guga.. she like,,,, who that? I'm like.... nobody just eat your steak it was all me baby. 😂😂😂😂😂😂😂.. PS we are great fans of your show. Do a Nashville hot steak using a A5 wagyu... experiment!! 😊 You said it was your number one steak so if it's true then why not add both of them together. ??? Wagyu A5 and Nashville hot rub with chili paste parmesan compound butter❤ Let's do it!! It will be your most viewed video ever!!!
By the way that was a true story except I didn't slap my wife of course. Otherwise I would have never gotten desert😂. But seriously do a wagyu A5 using the Nashville hot rub with that compound butter you said it was your number one steak so why not the steak and the method together?
One stick of butter, Parmesan cheese, sweet and spicy Korean chili paste, chives, garlic paste, smoked salt, and I like to add a little bit of Romano cheese to blend with parmesan.. Then take a wagyu A5 cook it however you want with that beautiful Nashville hot rub then blow torch it with that beautiful compound butter. I know what you're thinking it's going to be too rich because of the butter but if you add a little bit more spice I think it will cut down on all of the fat.
Denver steaks sold on the island went up from $7.00 for 2 to $18.00 for 2 in the last year. It’s ludicrous that the exact same thing costs so much more. Denver’s such a good cut :/
I love his voice and the mannerisms in his speech but his mic he uses for all the lovely voices over work. It has this effect to it when he hits hard Ps that I dislike. I know people like that hard P fuzzy noise but it bugs me for personal reasons and I think most people don't notice it.
@@aautismo oh yeah I totally get where you coming from with that. Doesn't bother me so much I have noticed it though. I know a lot of people really love that though, kind of strange huh. I'm sure a lot of people really like that hard p noise in the mic too but I just can't stand it.
It’s from Grand Western Steaks. But I looked up the wagyu Denver BMS 8 steak on their site and it’s $60 a steak…so not sure how he’s calculating $15 per steak.
@@jennysaranac4454 no problem! I saw in another comment that $15 may be for a small portion size, since you don’t want to eat a lot of wagyu per person because it’s so rich.
I run a food cart in Wisconsin. Ever since I've been following your recipes, the entire town has started to call me The Master chef of Lafayette, my customers love the taste of your sides . You're the man Guga. Thanks a ton.
PS: Plz don't sue me Guga
EDIT: The new menu has arrived with ' Viva la Guga' on it.
He really is the side master. Keep it up bro, you will be rich and famous soon. Lol just keep using his brilliant recipes.
I'm sure if you give him props to your customers everyone will appreciate it 😸😸😸 call them Sides al la Guga 😅
don't worry my friend, there would be a long line up of people who would be suing Guga as well. It's not like he came up with the idea of a pizza dip lol
@@fumblegrinchthefoul1604 😆😆
@@AmericanMeiling yeah I'm coming up with a new menu, it'll have Guga's favorites in it.
Guga’s always so determined to showcase how to get the Wagyu experience at a fraction of the price. But I have to applaud him because I imagine it hurt his soul to do it against The Queen of All Meats
@alaskandonut he was probably talking about the picanha
@@TayfunOmer schizo?
@@dant3838 could be that the person who originally said something deleted their comment or edited it. No worries either way.
But I’ll be honest, before Guga busted out the picanha I definitely thought he was going to actually use an A5. I think also because in the history of Guga’s channels, there might have been a few times where something ended up beating out…well, at least the thing with wagyu fat in it.
@@TayfunOmeryes picanha the favorite cut of meat in Brazil! Guga or Gustavo tosta is from Brazil 🇧🇷 in a place from minas gerais (kinda like Texas ) famous for meat 🍖 ! I'm brazilian too but from another state not in the southwest ↙️ but south ⬇️ called Rio grande do Sul! And I'm not into picanha I prefer skirt and ribeye steak 🥩 also pork ribs is awesome 👍😎 and please smoke some foods specially meat's on fire 🔥 with wood maybe 🤔 some applewood or cinnamon or any aromatic woods out there you can find affordable and easy to find!
Dude it’s $5/oz. That isn’t a fraction of the price that is the normal price
The Denver steak is truly a grill man's cut. Incredible marbling, tenderness, and flavor.
yeah but i dont see it for 10 dollars serving. its 56 bucks on the site lmao.
@Jeffdachefz Food Lion in the southern US will often have them for $8-10 per pound or so. I get them on Manager's Special for half that price often. In the end it's not much money to get an incredible grilled steak experience that rivals a good ribeye.
@@oceanwaves83 just checked my foodlion and they've got it for 7.29/lb! Gonna pick some up
@yolkthosenuts good deal, get the best looking ones!
As a sous-vide man, I have to say that Denver cuts were made for sous-vide. They get more tender that way, and the fat gets even softer.
You could always finish it on the grill, of course!
Love when angel does the “ let’s do it”. Makes me laugh all the time or when others do guga line 😂😂
He be like, "Lezzdooehhh" lol
The Denver steak is an underrated cut. I've had an American wagyu version from KC Cattle Company. It comes from the under blade of the chuck roll, and it's one of the parts of the chuck that doesn't do much work. Thus the marbling and tenderness.
Picanha Steak = 42$ for 8oz
Minimum purchase of 6=253$
From site referenced in this vid.
I love Guga’s voice and the way he speaks so clearly and perfectly pronounces every word. I wish I could speak so well without mumbling
Just sat down and enjoyed my first steak Guga style. to be clear, not my first steak, but it was my first steak trying to do what the legend of steaks does and I gotta say, even as an amateur, it took my steaks up to 11. Thanks Guga and team!
For those trying at home, I strongly suggest cooking Picanha over charcoal. Don't make the mistake of cooking it in a pan. Really doesn't take nicely to it, unlike cuts like the Rib Eye that still works fine.
Man picanha on charcoal litteral perfection.
It works just fine in a pan. Cast iron, plenty of butter, and fresh garlic and herbs. We eat them at least twice a month with the fat cap removed. They are sold as "Sirloin Cap" at Whole Foods when the fat cap is removed.
But! Far superior to have on the grill. Still delicious in a hot cast iron pan.
@@imowgrass Think the key here is the cast iron. I've tried in non-stick and stainless steel, which works fine for most other cuts but with the picanha its like night and day.
@@user-pq4dq6bj2u Yeah, it needs high heat and those others don't do great at not smoking out. Cast iron and carbon steel are great for steaks
You got me to try Picanha. I went to my local butcher and asked for the cut. He smiled and walked into the back and brought it out. He said enjoy. I put it on the grill, and it is an amazing piece of meat. Also, the price was not expensive. I tried A5 Wagyu and I will choose Picanha over that any day.
Lots of local butchers, if you ask ahead of time, can get just about anything in.
For example, venison is sort of hard to get where I live - and when its available its usually mince and frozen.
On special occasions (Xmas, new years etc), I'll order it from my local about 10 days in advance. The fresh sirloin usually ends up cheaper $/kg than the places selling frozen mince.
That's like saying you prefer a particular car tire to a car brand in itself. You can get a picanha cut from a wagyu cow.
@@jamescassar5348You can, but I don't want to pay for it.
@@tanikokishimoto1604 Exactly. You can get a nice piece of beef from a standard cow for a lot cheaper and it is still delicious. I personally think Wagyu is overrated for the price. Waygu is meant to be eaten as an addition instead of the main meal (usually served over rice). I rather eat a steak as the main meal. To me, Ribeye or Picanha is the perfect ratio for fat and beef.
For the reference. I am driving a Ford Fusion and had the those tires for 8 years and replaced them with similar tires. I am not about to go spend 200% on really nice tires to get maybe a bit better ride and some extra miles.
In the usa also called picanha? Guga is brazilian right?
I ordered a steak pack from a local beef supplier and it came with a couple of Denver steaks, which I had never heard of at the time. I was very pleasantly surprised when I grilled them up.
Longtime Recteq user; happy to see the sponsorship.
The face of leo at 6:00 impatien to eat, LMAO, Love it
Here I am at 10 o'clock at night eating a couple crackhead soups and toast while watching this 😂😂
Although I’ve never tried it before, I have no doubt that Wagyu is delicious. If this is anything like it, it must be delicious too! Great video today, Guga.
I bought a picanha 8-9 mbs once and the difference between that and a normal choice picanha is insane. I can’t even imagine an A5 ribeye or something 😭
Might be to fatty for me . Unlike lean and tender cuts
@@michaelmayers3622 the mbs 8-9 really didn’t taste overly fatty, the tenderness compared to regular choice or prime is just out of this world
It’s good but nowhere near as amazing as TH-camrs make it out to be
Click bait nothing for $10
Been a sub for a bit. Even saw you in Florida during a gymnastics meet but didn’t want to bother you. Love the channel.
You finally showcased the Denver Steak!!! 🤩🤩🤩
I was lucky enough to have a Brazilian friend introduce me to picanha steaks. They are awesome, especially when finished with lime juice!
That moment we pull up TH-cam on the TV, my 2 1/2 year old daughter says "mommy it's GUGA!!!!" And she says she wants to watch the video.
At 3:50, Guga said that a lot of his guys like meat. LMAOOOOO
I wana be that guy that when they stop filming…comes and finishes everything 🔥
Denver steak is one of my absolute favorites. However, saying $10/serving is a lot like saying ice cream only has 200 calories per serving, but the serving size is half a cup.
Yeah, super deceptive and clickbaity
Guga you need to have a restaurant!! I need a Guga steak !!!!!!!
Guga, I recently did a 60 day wet age on a Picanha from Costco and ended up with a super tender steak. It was delicious. I have done 60 day+ dry aged steaks too. What I haven't done is a wet age then a dry age. I haven't seen anyone do this. Maybe you should be the first: a 60 days wet aging followed by an additional 60 day dry age and see how it turns out: ribeye or strip would be best I think.
I love the "I was lying." line and graphics. That made my morning. Thank you Giga for that.
So glad you partnered with Rec Teq! Love their stuff, guga!
Hate you because my A5 is in the freezer and I am not getting it out today. :D
But I can say my mouth is watering watching.
That cilantro sauce was the bomb. Took my steak to a whole new level of awesomeness.
Did you know "Denver Steak" is also known as "Boneless Short Ribs" which are easier to find
I went to "Walmart" about a week ago and saw the Denver steak. IDK what it was, but immediately noticed the marbling. It was Wagyu like in nature. I bought it. Cooked it to a medium rare and it was spectacular. Thanks for this video. It confirms what my taste buds found out last weekend.
That dip makes my lactose intolerance cry tears of blood
I wanna eat it by the spoonful
$10 Serving Bite. It does not get any better!! Jack's Creek Wagyu Denver Steaks BMS 8-9 the ultimate steak. We are almost sold out. Thank you Guga!!
Why is Guga's video titled, "The $10 Wagyu EVERYONE can try is FINALLY Here?" I spent two hours on your website and found nothing even close to $10.
That sauce is from my country, Venezuela, it is called “guasacaca”.
yo walmart sells wagyu steaks now and they’re like $20 per ribeye and it’s actually incredible! gotta see a comparison video cause it genuinely had a wagyu taste and was super tender and juicy. looking at the chart in your video i’d say the BMS score was 4-5. the brand is called marketside
Yesss!
I just checked and at least in Louisville, KY they are out of stock.
*american wagyu can be really good if sourced from the right rancher. BTW marketside is just walmarts private label.
Marketside is Walmart-brand, just like Great Value.
If you buy ANY refrigeration required perishable food from walmart your asking for illness and death.
I can't count the number of times I've watched them violate perishable food health code standards.
I've seen pallets of meat and dairy sit out for hours outside a cooler.
This happens at almost every single location.
You notice how most walmart workers are either mental, dumb, lazy, foreign, old, or a combination?
These are NOT the best workers, they are the dregs of society and can't perform well enough for health code standards, and they don't care.
I would NEVER buy anything other than sealed, dated dry goods from walmart, EVER.
They are so gross and unsanitary.
They really need to have their food licenses stripped, but I guess they pay the government off well enough to keep going.
Hell to the no, not for me, my family, or anyone I care about.
@Guga foods can you do a show abt Wagyu oxtail. Don’t think I’ve ever seen a video abt that and would certainly love to see how it would turn out.
That sauce you made is a necessary fixture of many table spreads in South Asia. It's called "dhaniya chutney"
No sauce is a "necessary" fixture.
Dry age steak in mustard and a pork loin in mustard (yellow)
Used to buy Denver steaks, used to buy tri-tip. Don’t see either in southern Ohio.
The song in the background makes it epic 😂
I have a fabulous butcher here in Northern Ireland and I can now get pichana any time I like 😊😊😊
Oh thank God for Guga. I love it man. Well done!
“Since a lot of my guys like meat” is wild, and I need Jesus for letting my mind go there.💀
Guga, I recently cooked a Flat Iron Steak, and I do not think there is a better "bang-for-your-buck" steak on the market. Please see what you are able to do with them!
There goes my cheap wagyu iv been buying wagyu denver steak for years............ thats over now thanks guga
i learn the bbq skills via guga’s experiments, thx.
i wanna make medium rare steaks by low temperature method. after the internal temperature reach 123f, should i rest it for 10 mins? or just need to sear it directly when it reach 123f?
thx all of u😋🙏🏾👍
You perfectly timed the ad to the time it took me to look for skip button, awesome lol i feel like you touched my non consenting mind
Fantastic video your so lucky ta eat that as your Job amazing food and video thanks 👍🏻
Denvers (aka boneless short rib) went for about $3-$8 at my old Air Force base. I was able to learn so many different techniques thanks to this amazing cut.
i buy those all the time on kadena lol
@realkevin6242 Nice lol. People were starting to catch on by the time I left Scott. The thick cuts were selling quick.
Japanese wagyu A5 destroyer sounds like a class of battleships.
Hi Guys, have you ever tried a charcoal comparison - say a 3 way comparison of you charcoal, the top US brand, and then Japanese binchotan? Thank you
All these newer cuts have been getting massive exposure and their prices are going off the charts. Who ever heard of the hanger or Denver until about 8 years ago? There are so many great cuts out there, but you will pay.
Guga! We just started getting pichana in my meat department. It was sssoooo good I felt like I was eating filet mignon but half the price!
Ah, nothing beats the good and old picanha. Best cut for churrascos
Just checked Grand Western Steaks website and those Denver steaks are like $56 dollars each. Abs the picana was like $36. 🤷♂️
I guess he means $10 to try with 5 of your friends
3:48 that is a lot of oregano...especially Badia brand...they have good strong seasonings.
Thanks for the recipe 😊❗
I'm lucky enough to have been to one of the best steakhouses in the world - Amazonico Dubai. We were there with a large group of people, so we ordered a bunch of different cuts to try and compare at the same time. And they were all great, but, let me tell you, I would choose a Picanha over Wagyu any time of the day. The depth of flavour, the textural experience, the meatiness of it are just on another level.
You can have Picanha from Wagyu
dude just got my Bullseye deluxe glad reqteq sponsors you now wig👍. Deckle steak is actually ribeye cap😆
At 8:10, Guga grabs the hot cast iron pan bare-handed! Dude!
Guga just at-9:02 least one green chilli in the green sauce❤
Pls try this
Softening 1$ steak with baking soda and after wash it out regain beefy flavor with beef stock cube
Used this to make some steaks for my family, to practice cooking and holy moly these was some good ass steaks
I highly recommend a cast iron grill grate for your reqtec 👍
Ive been doing a similar dip for years. Layer of cream cheese, salsa, and cheese baked in oven (or if i got the muchies microwaved...)😂
Other way i would make is cream cheese salsa and a shredded chicken and cheese mixture with some franks. Both ways are alway a hit at parties!
Just did an Australian Waygu Picanha for the first time. Reverse sear to 120F then finished over the open flame grate on my Pellet Pit Boss. Whoa! It really doesn't get much better in flavor and texture.
For context, Denver steak: boneless short rib & Deckle steak: ribeye cap
Thank you for that!
10$ per serving is a real stretch! The website has them listed for 40-60$ per 8oz steak. Even with all the discount codes it still never comes close to 10$.
Which website ?
The one in the link that is from his meat supplier.
More like $10/bite haha
Gotta love how he shows how to cook the steaks and then Guga goes "Alright now it's time to cook these beautiful steaks" and then the music kicks in lmao
Guga did deckle. It’s called the butchers butter. So good.
In iceland we have a dish very simalar to the side dish called eðla
i think uncle roger rubbed off on him when Guga said the litte tip
Guga Lord, i have seen your vids, fore a lot of years now, and you impress me every time, but i have a challenge fore you, something i have never seen you make, but only if you can make it ofc.
its called a béarnaise,, and it can be difficult to make if you dont know how to, but the twist to it is, to show you viewers all the different ways to make it, with you expertice it will be brise.
You don't want it to be burned... Both steaks look like they've been through hell and back again 😂... That's my humor!
I have been grilling Denver steaks for several years now. Super beefy, juicy, great flavor with a little chew to it. Just an outstanding cut for the money.
Now I’ll have to find out where to get these
Guga I have loved your videos for a while now and love the way you cook steak 🥩 and just want to come try it we will pay for our own plane tickets and everything we just love your steaks and would be 🔥
Hi Guga. Big fan of your videos here! Would you recommend washing your steaks before seasoning? And also how does salted butter vs unsalted butter affect the steak?
Guga ❤ I blew my wife's mind away.
I cooked for her your number one steak which is Nashville hot steak with that unbelievable compound butter with that Korean paste and parmesan cheese also I made the Nashville hot rub myself. I cooked it sous vide and blow torched it. At the end I put a piece of Swiss cheese on top of the steak and blowed torched it with the compound 🧈 ...it was so amazing. We cooked a flat iron my favorite steak.
.
... Thanks to you Guga my wife was like damnnnnnn. Wtf I marry Gordon Ramsay? 😳
I slapped her face and said how dare you..... she was like wth.. I said it's not Gordon it's Guga.. she like,,,, who that?
I'm like.... nobody just eat your steak it was all me baby. 😂😂😂😂😂😂😂..
PS we are great fans of your show.
Do a Nashville hot steak using a A5 wagyu... experiment!! 😊
You said it was your number one steak so if it's true then why not add both of them together. ???
Wagyu A5 and Nashville hot rub with chili paste parmesan compound butter❤
Let's do it!! It will be your most viewed video ever!!!
By the way that was a true story except I didn't slap my wife of course. Otherwise I would have never gotten desert😂. But seriously do a wagyu A5 using the Nashville hot rub with that compound butter you said it was your number one steak so why not the steak and the method together?
NASHVILLE HOT STEAK 🔥 USING WAYGU BEEF with that delicious compound butter.🎉🎉🎉🎉🎉
One stick of butter, Parmesan cheese, sweet and spicy Korean chili paste, chives, garlic paste, smoked salt, and I like to add a little bit of Romano cheese to blend with parmesan..
Then take a wagyu A5 cook it however you want with that beautiful Nashville hot rub then blow torch it with that beautiful compound butter. I know what you're thinking it's going to be too rich because of the butter but if you add a little bit more spice I think it will cut down on all of the fat.
I tried Picanha due to your video and I like to tell you: thank you very much! It tastes fantastic 👍😋! Best wishes from Germany
Guga you should try "beefstake muschroom" aka Fistulina hepatica ,
That sauce looks so good.
Pure genius 👏
Much love from China!!!!
Denver steaks sold on the island went up from $7.00 for 2 to $18.00 for 2 in the last year. It’s ludicrous that the exact same thing costs so much more. Denver’s such a good cut :/
Not too many things can beat a well prepared steak. It's just an awesome experience. 😋👍
Just picked up some of the wagyu picanha from grand Western steak.
And they were amazing.
Everything you cook looks amazing!
3:52 ah! Ok ☺️☺️
Did I miss where you can buy these Waygu contenders?
Leo… the statement about the full table is going to come back to haunt you! 😳
In the spirit of Thanksgiving, you should dry age a steak in pumpkin pie filling or cranberry sauce!
have you ever had lamb picanha? it's amazing!
Love Guga’s voice. 😊
I love his voice and the mannerisms in his speech but his mic he uses for all the lovely voices over work. It has this effect to it when he hits hard Ps that I dislike. I know people like that hard P fuzzy noise but it bugs me for personal reasons and I think most people don't notice it.
@@aautismo oh yeah I totally get where you coming from with that. Doesn't bother me so much I have noticed it though. I know a lot of people really love that though, kind of strange huh. I'm sure a lot of people really like that hard p noise in the mic too but I just can't stand it.
I know it's been said time and time again, but I can't possibly fathom a "difficult" side dush to guga. It's always "super simple to make"
I tried Picanha for the first time this week, because of Guga. Immediately my favorite steak.
My dad has a ReqTec and it is a fine smoker
I really hope there's a gravity fed version of that grill. Love how it looks
Guga, *WHERE* do we purchase these steaks? 🤔
Please share.
It’s from Grand Western Steaks. But I looked up the wagyu Denver BMS 8 steak on their site and it’s $60 a steak…so not sure how he’s calculating $15 per steak.
@@chocolatered Thank you!
@@jennysaranac4454 no problem! I saw in another comment that $15 may be for a small portion size, since you don’t want to eat a lot of wagyu per person because it’s so rich.
Great song selection 😎
Where do I find these less expensive cuts? Thank you Guga..😊