My thought would be to do an end of the year best steak ranking. He could even do multiple days or a March Madness bracket: best dry aged, best sous vide, best alternative method, best compound butter, etc.
Guga, I tried this experiment with Mayo last night. I did add a twist though, during the sear, I was basting with brown butter. This steak turned out so tender and savory. It had such a rich flavor. I would put it up there with one of the best steaks I’ve ever had. If I were to ever do it again, I would probably skip the salt in the seasoning stage. Mayo and butter already have their own salt and the steak was a bit saltier than I like, but over all great experiment!
@@satanstan11 What the hell are you talking about? Using salted butter instead of unsalted butter for this was not due to “experimentation” but lack of cooking knowledge. Just stop talking 🙄
Take it a step further and try aging with multiple different fruit preserves/jams alongside the apple butter. If I recall correctly, pear is used in Korean barbecue for both flavor as well as a unique effect it has in tenderizing the meat.
My dad used to use a butter, mustard and Worcester shire sauce to marinade steaks before cooking..... very good. I've done it a few times as well. Can also brush it on during cooking if desired.
I'd love to see a part 2 to this where he uses BBQ sauce, Ranch, and some kind of Buffalo sauce. Also would love to see what the result of mixing all three ingredients together would be like. Would it bring out the best of each ingredient? Or lose what makes each ingredient special? Great video, Guga, looking forward to seeing more!
With the surprise success of the Ketchup Steak, I think the next move is to dry age a steak in tomato paste, which won't be quite as sweet as Ketchup but still have that intense acidity and rich umami flavor. Apologies if you've done this already and I happened to miss it.
Guga first of all: I love your videos and recipies! Not only the steaks, but your side dishs as well. However I found myself once or twice in the position, that I remembered a side dish that I saw in your videos, but I couldn't remember in which one. Since there is no mention of the side dish in the video title, I wasn't able to use the search for it. Can you think of a solution? Or do you plan to make a side dish playlist, or even series? Cheers and keep it cooking!
I've had this problem before as well. My solution was when I see a side dish I really like, I save it to a "side dish" playlist, and kinda just make the list as you go along watching his videos.
Bro you speak for thousands of people, just give me the link of that incredible guga's mashed potatoes. For real guga, only the devil could imagine something that evil.
I wish someone would have told me about reverse searing steaks when I was learning. I can't bear the idea of screwing up a good steak. I got it down now but it took a while. This is the first video I have seen of yours and these experiments seem crazy to me. I'm not ready to try to cook a rib eye steak (my favorite) in mayo but I might be willing to try it if it wasn't as good of a cut.
We here in St. Louis eagerly await Guga discovering the porksteak. It's the porkbutt cut through the bone into steaks. Originally, as a cheap steak substitute, the traditional method is to sear a select grade cut on a charcoal grill and then simmer in St. Louis style BBQ sauce for 30-120 minutes. Simmering in beef stock is also good. However, get some good choice grade cuts and the possibilities grow. With a nice thick porksteak, you can grill it like a T-bone or hot smoke it. I look forward to Guga trying it sous vide and reverse seared as well.
Could easily run a whole series of these videos. Dijon mustards, barbecue sauces, horseradish, plum sauce, sweet and sour sauce, A1 sauce, sriracha, Chipotle mayo, garlic mayo, miracle whip, ranch dressing, Caesar dressing, thousand Island dressing, Hollandaise, gravies, Hoisin, etc. The possibilities are endless.
Not surprised by these results. I'm from the American South, and whenever we smoke beef or pork down here, we always cover it in mustard first before we set it down overnight. It doesn't need to be a fancy mustard, that doesn't really help. You can get the cheapest bargain brand you can find, as long as you get it in bulk. Cover the entire cut of meat in mustard, and it helps keep moisture inside the meat while still allowing the smoke to penetrate. By the time an overnight smoke is done, the mustard has become part of the bark, you don't even need to scrape it off. So I'm not shocked by this.
Dry age in Plum Sauce, Apple Sauce, or Cranberry Sauce? Id be inteteresed to see how those traditional sauces go with dry ageing. Maybe buy the fruits and blend them so there isnt as much added sugar
Hey Guga! A recipe I love is a thick sirloin steak marinated in soy sauce, habanero powder and fresh basil and oregano. Then I crumb it and deep fry till nice and rare. I have it with sandwich stacker pickles and roma tomatos.
Guga, in some parts of the middle east they use raw figs and make it into a powder and use that as a natural tenderizer. I don’t know if you can find that stuff in the USA, but its a staple ingredient to tenderize kebabs and steaks in Middle East.
I’m still waiting (im)patiently to see a full rib roast dry aged 30-35 days in miso paste! Not an overnight marinade on a steak, but a real dry age! It has to be better than 90% of what you have tried from comments 😂 You said put it on the comments down below 😊
I think it would be interesting to try this with some of the things you have dry-aged steaks in. Dry-aging with hummus, for example, did not turn out very well, but maybe baking a steak in a tub of hummus and then searing it might give better results. I don't mean to just try this with hummus, though; I am just giving that as an example.
guga made it completely wrong. its basically a poorly made bolognese sauce with sparse seasoning and poached eggs. it didnt even have bell peppers. and Shak Shuka is supposed to be meatless.
@@niekesselbrugge1132 they barely eat vegetables on this channel even when the side dishes would normally contain more vegetables. It makes me wonder about their health
@@myagrimm4719 you know that they have a life outside the screens, right? It's a channel about meat, grill etc, of course they will show more meat them vegetables, it doesn't mean that they don't eat it.
I think mayonnaise actually might work well for leaner cuts of steak, or bison. I make shakshuka at least twice a month. I've never considered making it with beef before. But it really is better with pepper and North African spices. I'm going to give it a try this weekend.
Yeah I'm wondering why he added beef to it, esp if it was a side dish for steak. Had to go back and see that there weren't any peppers either? Lol I don't like gatekeeping recipes but he made a meat sauce. Nothing like shakshuka
Hey Guga, I love your experiments and magical steak ideas and your sides (basically everything you have made so far). Ever thought of dry aging a steak with cured egg yolks?
Guga so needs to do ALL the steaks. Imagine him trying all the different kinds of steaks from venison, elk, bison, gator etc. Would be interesting plus he can make them in different ways and get more episodes out of it.
I'd welcome seeing more variety of animal steaks, though venison, elk, and bison are probably the most accessible they're still not nearly as common as beef.
@@Foxxie0kun if the guy gets all sorts of Japanese wagyu some wild game from the same country shouldn't be that hard to get. except for moose who went extinct here and are just slowly starting to come back I could get any one of them from different hunters, either whole, in the major bone in pieces or as a specific cut, seasonal of course, but that's what the freezer is for.
In a non weird way I wish Guga was related to me. I’ll say it till the day I die but, Angel and Leo are the luckiest guys alive to have such a cool uncle.
you only know how he is in front of the camera, for all we know he could be a mean abusive mofo behind the scenes :D doubt it but you never really know.
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. ;)
I thought I learned that the Maillard reaction is reduced by acids and increased by bases, that's why people add baking soda when they make caramel. So how many basic (high pH) substances have you used to dry age or to simply increase the Maillard reaction? Also, how many fermentation products (live cultures) have you used to dry age steaks? Love the simple yet fun experimentation. Be blessed.
You're right, which is why baking soda is preferred in high sugar foods like caramel and used in baked goods. The maillard reaction occurs by breaking down the sugar, so in foods that are carb heavy (caramel, breads, pastry) its a good idea. Steak, however, is predominantly fat and protein and the other basic method of creating a faster and better maillard reaction is increasing the heat, so in general increasing the pH isn't necessary.
Damn Guga never forgets to let the viewers take part in making such incredible content!!! Best wishes to you and your channel!! Hope to see the Guga fam grow even larger!!!
Wow, so glad to know this was a success! I usually do a reverse sear & I love all 3 condiments. I've also seen ppl use mustard or mayo as a binder. I'm definitely gonna try this with other meats as well, & combine it with a mayo sear which always works perfectly everytime 😄
I was expecting him to crack out his blowtorch to sear the steaks like he does in SOUS VIDE EVERYTHING; b/c he effectively "sous vide'd" his steaks in ketchup, mayo, & mustard in the oven.
Hellman’s is almost not a mayonaise, but just oil-jam. And it has a little amount of egg yolk, but also powdered. Best Mayonaise that i know is this home-made one low and slow in blender of oil, water, yolks (as many as we like, but don’t needed much), some vinegar or lemon juice, salt and „freshly ground black pepper” - that’s it! 👌 From shop - polish „Kielecki” is my liked, a bit big-acidy though.
That looked so good. May I suggest using the "lime" mayo once? The next time you do a mustard steak, you might try dipping a piece in ketchup (at the table). I can't think of what you could do about the ketchup one, it just sounds great. (Love hamburger steaks with ketchup.)
Guga has definitely got better at this in the last 2 years. Steak seer looks better in his new videos and his voice is smoother. Interesting to see the evolution.
Very interesting take on shakshuka. In my house, we usually make it with peppers instead of ground meat, but I think the meat would work well too. I might try it.
Yeah, we use peppers too. Lebanese. I know some Afghani and Egyptians and their takes are really really good. My Indian family members use Ghee. Holy smokes.
@@zackwu6298 Agreed. He basically just made a simple bolognese sauce, cracked some eggs on top and served it with toast. Which is pretty neat though I wouldn't neccessarily call it a shakshuka since to my knowledge that dish is rarely made with meat and if, it's usually sausage instead of just minced meat.
@@darthplagueis13 Yeah, and Shakshuka uses way more vegetables like bell peppers and chilies and green onions and all sorts of stuff. While in technicality Shakshuka means "mixture", there are a lot of things that you really have to do to make it a shakshuka and one of the things is to not add ground meat. I do appreciate Guga for calling it his version of Shakshuka, which many TH-camrs today do not when they drastically change a recipe.
Mayo is a emulsifier due to the oil and egg in it, meaning if you want a very very crispy crust on bread when you make grill cheese, you can prevent it from burning early on while melting the cheese inside the sandwich. The oil distributes the heat around it. In a container of mayo baking a submerged steak, you are basically 'deep frying' the steak somewhat.
Cooking in mayonnaise is pretty much a confit, so will get a similar outcome. Cooking in ketchup has sugar on top of vinegar with the umami of tomatoes. Mustard is pretty much salt and vinegar, it tenderizes while the salt draws out the water making the steak a bit more drier. This is my scientific 2 cents.
Hey Guga. My steak game has massively improved, thanks to you. Wondering if you have experience grilling tri-tip. I know it's similar to picanha, but not sure if it cooks the same. Was gonna give it a 24hr dry brine with MSG salt, then reverse sear it. What do you think? I don't own a sous vide set up, so going oven to grill here.
This works great for me. I 1st use a jaccard to tenderize and slice the fat cap into 1" squares (don't remove fat cap, cutting squares lets the seasoning and smoke penetrate). Kosher salt dry brine in the fridge for 24 hours, then mustard, SPG + BBQ rub and smoke it till 120 internal. Then I sear it on my GrillGrates(buy some, you won't be disappointed)...comes out amazing (medium-rare-medium).
@@wesmiller9196 Awesome. I'm in the process of doing almost exactly that right now. But I don't have a smoker, so have it in the oven at 225. Gonna pull it at 110 internal since I like a slight bit rarer. Thanks for the input
Same thing as Picanha, it’s a cut that is almost right under the Picanha. Just make sure to cut against the grain, the change directions from the middle to each end
I figured the mustard one would be good. Frying burgers in mustard is amazing! Any beef in general. Put a lot of cuts in a hot dog. Rub in mustard and let them sit in mustard over night. BBQ them up and they are AMAZING! I fed them to people who hate mustard, without telling them and they loved them. Juiciest dogs you will ever eat.
Guga you should try to see how brisket tastes when cooked like a regular steak. Try it both as the larger piece of meat and as smaller pieces. Keep up the good work
Since you already made shakshouka my friend, I think it's time you learn more Egyptian foods because you'll love them they are AMAAAAZIN Best regards from Egypt
Considering what effects some fruits have on meat as far as tenderizing it, I'd love to see marinades made with fruit puree, with each fruit being used on its own in a similarly-formulated marinade. One could make marinades with apples, pineapples, pears, peaches, various berries, etc. and what they do to steaks.
GUGA. I think I have a good idea. Dry age in Lipton onion soup mix. Then serve with caramelized onions and mushrooms when you cook it. Guga... I think I'm on to something here. Please try it!! I have been a huge fan of yours for years. Let me know if you try it :) thank you for all your content! I love it!!
I know you guys have done a bourbon aged steak, but I'd love to see what happens with a true smokey, highly peated scotch whisky, something like Octomore or Laphroig. The sweet smokey flavour could be amazing everybody, or could totally overpower it.
Hey Guga! I have a recommendation based on this video. In the past I made a mayo, butter and garlic powder mix and put it on fish after flipping them under the broiler. I'll bet that mayo on the steak, instead of clean, would have elevated that steaks flavor even more. I know it's been a year, but I haven't seen this one yet 😂 Thanks for the great ideas
Would be really interested to see you do this again on SVE and see if it works with a lot less of the condiments and in a moist environment... Awesome video, and love the take on shakshuka!
I wonder if you put some green food coloring in the yellow mustard, if the mustard would turn blue 🤔? If so, then you'd REALLY have the "All American Steak" ... Red- Ketchup, White- Mayo, Blue- Mustard. I don't know how it'd turn out, but it'd be good to try out around Independence Day 🤔😉👍🏽
Thank you for the keto friendly side dish, up until putting it on bread, but that's very easy to skip. Also, I'd be curious if you used Heinz instead of the Publix ketchup. The Publix catch up is sweeter than Hines. They pretty much use the same recipe as hunts with more sugar than vinegar.
Hey Guga love your videos, I‘ve tried searing several steaks after they reached their internal temperature already like you did in this video But when I‘m searing them the internal temperature always increases to much and the steaks are well done :( I don‘t have a flame thrower but my grill is always really hot What am I doing wrong? How long do your steaks rest before you sear them? Would be great if I get an advice from my steak idol Greetings from Austria
Two Solutions: 1) Freeze the steak after cooking. It allows you to char the outside while barely warming up the inside. 2) He might be doing the shot for show. If you really want that effect, do you see that charcoal tower he uses? Put the grill on top of that and sear it. Works better than a flame thrower. Kenji Alt-Lopez has a video where he experiments with a few different methods and this won out.
Can we see one with all three? Kind of like a burger sauce steak. It seems like you guys really enjoyed them each for different reasons, could be a cool experiment to do a trio version
You don't have to do all what he did. I was put on this over a decade ago. With chicken, try mustard (like how you would slather on bbq sauce) and some cajun seasoning. BBQ it. Taste bomb.
I'm from Israel and I can say you basically can put everything on shakshuka, so it's look looking good Guga 🔥 I would recommend adding chopped Margez Hot dogs Instead of the ground beef and adding something that's called chuma pepper (that's a blend of spices that's familiar in the Middle East)
The same happens if you marinate meat in a sauce containing mayo, the crust is more pronounced. That is at least my experience with Kebab skewers grilled directly over charcoal.
The same thing happens when you add fat to literally anything. Thats why people brush the tops of pies or breads with butter or egg washes. Thats why people cook meat in oils. Mayo is egg yolks and oil, and pretty much 100% fat.
I’d recommend Heinz ketchup over any other brand for this experiment… or any meal regardless. The specific recipe they use is not so much “sweet”, it is great for baking as well.
what about a homemade ketchup? That way you dial in the amount of sweet it has to your own liking. But granted, not everybody has the time, or equipment, needed to do that and so I agree, Heinz ketchup is a good choice.
While yes I've grown up around Pittsburgh so I do have a bit of a preference towards Heinz. I've traveled and tried many foods and in my own culinary explorations Heinz has just been the best to pair with most any dishes. Homemade ketchup can be good especially if you want to control the specific flavor and ingredients. I just can't say that I've ever found another ketchup to even rival the flavor that Heinz imbues
Which is also funny because I am slightly allergic to tomatoes and get a fun inflammatory reaction in my face but hella worth it for the foods that I pair it with.
(From another comment( You need to have a hall of fame or list of your top steak experiments, and then a hall of shame with the worst ones. Maybe a top 5 or 10 each, and a few honorable or dishonorable mentions. Would be pretty cool to see so we could know what your favorites are and remember all of your experiments and see how far you've come. And then if you try a great or terrible steak you could announce that it's gonna end up in the hall of fame/shame and afterwards see which place it ends up in. That would be a great concept, and one we would love to see, Guga. Thanks again to the guy who commented this first, cause credit where it's due, and no taking someone's idea as my own
i find the easiest way to find a mustard you like, is to just make it your self, you can control the acidity and sweetness. Standard yellow mustard is basically just ground mustard seeds, vinegar, and sugar (and sometimes a little turmeric thrown in), just change the proportions. Or if you like, and honey and you have honey mustard, horseradish and you have deli mustard, white wine you have dijon. I also find toasting the mustard seeds before grinding them make a big difference. But i'm not sure what the difference in impact on the final result would be
Pick a few "Top3 Experiments" and then bring in some special guests. TH-cam colabs are always a lot of fun. Mr Beast got Ramsay to make him a sandwich while he was trying to go 30 days without food. You could expand the "Da Bomb dry age" to all of the sauces featured on Hot Ones then do a reverse interview with Sean Evans. Or you and StCG could throw down together. What happens if you use this technique but you use really fancy dog food and cat food instead of mustard/ketchup/mayo? I'm just spitballin', love the content! stay killin it!!!
Guga great video, shakshuka is one of the most popular food in Israel. where did you get your inspiration? Usually we don't use ground beef in shakshuka, sometimes we use hot sausages. Anyway it's looks great.
OK, I discovered you some days ago (thx YT algorithm !) and now I know my next steak will be 30-45mn pineapple tenderized then reverse seared in mayo. Damn you Guga ! Love your videos and your family, what a bunch of great people
500gm of beef Half cup of coriander 🍃 3 Green chillies Half tsp turmeric Half tsp of cloves 1 inch cinnamon stick 1 tsp of peppercorns 2tbs of vinegar Half tsp of sugar Salt Grind all ingredients and marinate
To get the perfect steak flavor/texture from that experiment mix mayo with a really strong mustard so you get the best of both. Or bake it in the mayo and then make a mustard sauce. I often make a mustard and mushroom cream sauce for my pork chops that is really tasty.
i got a steak dish for you to try with mustard its a family recipe and its simple you pan cook a steak with dusseldorf mustard sour cream mushrooms and onions then you place it on top of a bed of Spätzle. optional you can garnish with a bit of choped parsley / dill weed / or paprika. its a true german grandma dish hope you try it and like it if you cant find dusseldorf dijan works as well
I think it’s time for an “Hall of fame”. Make the five most impressive experiments again and put them head to head.
Yes
Top idee
More upvotes for this guys!
Let's do it!
My thought would be to do an end of the year best steak ranking. He could even do multiple days or a March Madness bracket: best dry aged, best sous vide, best alternative method, best compound butter, etc.
It’s always funny to me how Guga makes a “side dish” with something that could be a main entree.
I don’t think they eat the entire thing, they probably give the rest to their family
facts
they feed the crew afterwards lol
Guga's side dish game is extremely underrated. Some of them look incredible!
And the side dish is always like 70% meat
Guga, I tried this experiment with Mayo last night. I did add a twist though, during the sear, I was basting with brown butter. This steak turned out so tender and savory. It had such a rich flavor. I would put it up there with one of the best steaks I’ve ever had. If I were to ever do it again, I would probably skip the salt in the seasoning stage. Mayo and butter already have their own salt and the steak was a bit saltier than I like, but over all great experiment!
You’re supposed to baste steak with unsalted butter.
This is what I was looking for, thanks for being my guinea pig
@@BijinMCMXC we're on guga channel here where it's all about experimentation
@@satanstan11 What the hell are you talking about? Using salted butter instead of unsalted butter for this was not due to “experimentation” but lack of cooking knowledge. Just stop talking 🙄
Butter has no salt lol
I feel like a smoked BBQ sauce would be a good idea
Factss on Maljalk
Well, that's what BBQ sauce is for, for marinating steaks.
@@sweepingtime yeh
mm~ smoked BBC sauce...♥
It won't, horrible idea
With fall approaching, you should try dry aging with Apple Butter. I’m curious how that flavor combo would work with steak.
That sounds wonderful.
Take it a step further and try aging with multiple different fruit preserves/jams alongside the apple butter.
If I recall correctly, pear is used in Korean barbecue for both flavor as well as a unique effect it has in tenderizing the meat.
@@Foxxie0kun you have to be careful. if it's like the effect pineapple has it will just ruin the meat.
That maybe great with a pork chop.
i ate apple butter with hamburger once
it was great
My dad used to use a butter, mustard and Worcester shire sauce to marinade steaks before cooking..... very good. I've done it a few times as well. Can also brush it on during cooking if desired.
Your dad's onto something
pogi ako
Translate to English
I'd love to see a part 2 to this where he uses BBQ sauce, Ranch, and some kind of Buffalo sauce.
Also would love to see what the result of mixing all three ingredients together would be like. Would it bring out the best of each ingredient? Or lose what makes each ingredient special?
Great video, Guga, looking forward to seeing more!
I bet the BBQ would taste amazing
@Repent and believe in Jesus Christ shut up
a steak done in "big mac" sauce basically, since that is pretty much a mix of ketchup, mustard and mayo
@@jasonmiller2379 no mustard, orange french dressing
Golden mustard bbq would be interesting.
With the surprise success of the Ketchup Steak, I think the next move is to dry age a steak in tomato paste, which won't be quite as sweet as Ketchup but still have that intense acidity and rich umami flavor. Apologies if you've done this already and I happened to miss it.
Nah molds instantly.
@@mxruwa5741 I've left my paste like a day in the fridge and it molds right away it's crazy.
@@mxruwa5741 Mby use unsweetened ketchup? Still has all the added preservatives
Ive been waiting for a Japanese A5 dry aged in truffles
what i like is that we tried already aging with shugar salty or pre fermented medium , this is the science show
We need a Guga Side Dish Recipe Book, easier to access instead of having to look for the video every time 😜
you got it!
Also, we need to do a "ketchup+mustard+mayo" version. The Triple Threat!
That's called Bürger Sauce
Or a mayo on the bottom and ketchup on the top version.
Guga first of all: I love your videos and recipies! Not only the steaks, but your side dishs as well. However I found myself once or twice in the position, that I remembered a side dish that I saw in your videos, but I couldn't remember in which one. Since there is no mention of the side dish in the video title, I wasn't able to use the search for it. Can you think of a solution? Or do you plan to make a side dish playlist, or even series? Cheers and keep it cooking!
He is adding some of the side dishes in his new channel called Guga
I've had this problem before as well. My solution was when I see a side dish I really like, I save it to a "side dish" playlist, and kinda just make the list as you go along watching his videos.
Can’t the uploader add tags to each video? I think that would be the simplest solution, add the side dish as a tag and it should show up in searches
Bro you speak for thousands of people, just give me the link of that incredible guga's mashed potatoes. For real guga, only the devil could imagine something that evil.
I wish someone would have told me about reverse searing steaks when I was learning. I can't bear the idea of screwing up a good steak. I got it down now but it took a while.
This is the first video I have seen of yours and these experiments seem crazy to me. I'm not ready to try to cook a rib eye steak (my favorite) in mayo but I might be willing to try it if it wasn't as good of a cut.
We here in St. Louis eagerly await Guga discovering the porksteak.
It's the porkbutt cut through the bone into steaks. Originally, as a cheap steak substitute, the traditional method is to sear a select grade cut on a charcoal grill and then simmer in St. Louis style BBQ sauce for 30-120 minutes. Simmering in beef stock is also good.
However, get some good choice grade cuts and the possibilities grow. With a nice thick porksteak, you can grill it like a T-bone or hot smoke it.
I look forward to Guga trying it sous vide and reverse seared as well.
Could easily run a whole series of these videos. Dijon mustards, barbecue sauces, horseradish, plum sauce, sweet and sour sauce, A1 sauce, sriracha, Chipotle mayo, garlic mayo, miracle whip, ranch dressing, Caesar dressing, thousand Island dressing, Hollandaise, gravies, Hoisin, etc. The possibilities are endless.
endless, and potentially delicious. The series will be called "The Condiment Isle"
Not surprised by these results. I'm from the American South, and whenever we smoke beef or pork down here, we always cover it in mustard first before we set it down overnight. It doesn't need to be a fancy mustard, that doesn't really help. You can get the cheapest bargain brand you can find, as long as you get it in bulk. Cover the entire cut of meat in mustard, and it helps keep moisture inside the meat while still allowing the smoke to penetrate. By the time an overnight smoke is done, the mustard has become part of the bark, you don't even need to scrape it off. So I'm not shocked by this.
Guga will never let us forget that someone made him try Nutella dry aged steak 🤣
Dry age in Plum Sauce, Apple Sauce, or Cranberry Sauce? Id be inteteresed to see how those traditional sauces go with dry ageing. Maybe buy the fruits and blend them so there isnt as much added sugar
Seconded. I often get beef in plum sauce from Chinese restaurants and it's fantastic. Dry aging in it honestly feels like cheating.
This is such a good idea
Ive been waiting for a Japanese A5 dry aged in truffles
Those aren’t exactly traditional sauces
@@SheaRants maybe not with steak but more with other dinners or roasts
Hey Guga! A recipe I love is a thick sirloin steak marinated in soy sauce, habanero powder and fresh basil and oregano. Then I crumb it and deep fry till nice and rare. I have it with sandwich stacker pickles and roma tomatos.
Here I am again, watching steak videos right before bed and making myself hungry 😋😋😋
Here I am watching /listening at work and still got 8 hours before I can go home and grill up some steaks lol
Damn dude! Something to look forward too that is for sure but teasing yourself isn't very nice haha 😉
@@SageAnastasia97 Sage try some tube steak
@@eldorado1244 🤣😂
🤤 same. Ordered Maccas instead... 🤤🏡🇦🇺
Guga, in some parts of the middle east they use raw figs and make it into a powder and use that as a natural tenderizer. I don’t know if you can find that stuff in the USA, but its a staple ingredient to tenderize kebabs and steaks in Middle East.
Fig powder appears to be available on amazon here in the US.
Guga has a dehydrator so he can also make the fig powder himself
i love fig newtons
That spunds interesting
According to what I've been told, fig powder is as effective at tenderizing as Pineapple, so a dry age might be too much for the steak.
8:56 "What a hell is wrong with you" 🤣🤣🤣🤣
I’m still waiting (im)patiently to see a full rib roast dry aged 30-35 days in miso paste! Not an overnight marinade on a steak, but a real dry age! It has to be better than 90% of what you have tried from comments 😂 You said put it on the comments down below 😊
still waiting for pepper dry age too
Ive been waiting a Japanese A5 dry aged in truffles
@@C_Castillo 'in' truffles? how would you dry age something 'in' truffles, like the oil, dust, shavings, paste or what?
@@ymfro like shavings, get enough (white or black) truffles to cover the entire Japanese A5 wagyu for a proper dry age
Let's get this man the likes he needs for Guga to get off his butt and acknowledge him.
I think it would be interesting to try this with some of the things you have dry-aged steaks in. Dry-aging with hummus, for example, did not turn out very well, but maybe baking a steak in a tub of hummus and then searing it might give better results. I don't mean to just try this with hummus, though; I am just giving that as an example.
Conversely, I'd love to see the horror of dry aging with all of these
Loved seeing the Shakshuka, it's one of my favourite dishes, though we usually make it without meat and more seasoning.
guga made it completely wrong. its basically a poorly made bolognese sauce with sparse seasoning and poached eggs. it didnt even have bell peppers. and Shak Shuka is supposed to be meatless.
@@niekesselbrugge1132 I too usually do with peppers and without meat, but I once added spicey beef hotdogs and it turned out quite well
@@niekesselbrugge1132 he did say it was “his style” at 5:34 so I don’t think he intended on the traditional way 🤔🤔🤔 looked amazing though.
@@niekesselbrugge1132 they barely eat vegetables on this channel even when the side dishes would normally contain more vegetables. It makes me wonder about their health
@@myagrimm4719 you know that they have a life outside the screens, right? It's a channel about meat, grill etc, of course they will show more meat them vegetables, it doesn't mean that they don't eat it.
I think mayonnaise actually might work well for leaner cuts of steak, or bison.
I make shakshuka at least twice a month. I've never considered making it with beef before. But it really is better with pepper and North African spices.
I'm going to give it a try this weekend.
I find that blue cheese dressing makes a great marinade and sauce with a bit of bit of hot sauce mixed in.
Yeah I'm wondering why he added beef to it, esp if it was a side dish for steak.
Had to go back and see that there weren't any peppers either? Lol I don't like gatekeeping recipes but he made a meat sauce. Nothing like shakshuka
@@sfr2107 guga memes steak side with their steaks
🐠 DRY AGE IN CAVIAR!! 🐠
12 MONTHS IN A ROW! 1 YEAR!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Let's gooooo
Let's gooooo
Let's gooooo
Lest goooo
Les gOoooo
Hey Guga, I love your experiments and magical steak ideas and your sides (basically everything you have made so far).
Ever thought of dry aging a steak with cured egg yolks?
Guga so needs to do ALL the steaks. Imagine him trying all the different kinds of steaks from venison, elk, bison, gator etc.
Would be interesting plus he can make them in different ways and get more episodes out of it.
I'd welcome seeing more variety of animal steaks, though venison, elk, and bison are probably the most accessible they're still not nearly as common as beef.
And capybara steak
I wanna see him deep fry a rat
@@catrice1296 the cuteness makes them taste even better. :3 coconut doggy I pull up
@@Foxxie0kun if the guy gets all sorts of Japanese wagyu some wild game from the same country shouldn't be that hard to get. except for moose who went extinct here and are just slowly starting to come back I could get any one of them from different hunters, either whole, in the major bone in pieces or as a specific cut, seasonal of course, but that's what the freezer is for.
In a non weird way I wish Guga was related to me. I’ll say it till the day I die but, Angel and Leo are the luckiest guys alive to have such a cool uncle.
Who wouldn't want to have an uncle like Guga. Just grilling meats and dry aging.
you only know how he is in front of the camera, for all we know he could be a mean abusive mofo behind the scenes :D doubt it but you never really know.
@@SetZor666 doubt it considering how much pride he puts into his craft
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. ;)
I thought I learned that the Maillard reaction is reduced by acids and increased by bases, that's why people add baking soda when they make caramel. So how many basic (high pH) substances have you used to dry age or to simply increase the Maillard reaction? Also, how many fermentation products (live cultures) have you used to dry age steaks? Love the simple yet fun experimentation. Be blessed.
You're right, which is why baking soda is preferred in high sugar foods like caramel and used in baked goods. The maillard reaction occurs by breaking down the sugar, so in foods that are carb heavy (caramel, breads, pastry) its a good idea.
Steak, however, is predominantly fat and protein and the other basic method of creating a faster and better maillard reaction is increasing the heat, so in general increasing the pH isn't necessary.
Damn Guga never forgets to let the viewers take part in making such incredible content!!! Best wishes to you and your channel!! Hope to see the Guga fam grow even larger!!!
Genius video idea: A wagyu steak with a filet o'fish compound butter! Yum!
Wow, so glad to know this was a success! I usually do a reverse sear & I love all 3 condiments. I've also seen ppl use mustard or mayo as a binder. I'm definitely gonna try this with other meats as well, & combine it with a mayo sear which always works perfectly everytime 😄
When Guga took those steaks out of the three condiments I was half expecting him to say "I know it doesn't look that good right now, but watch this!"
I was expecting him to crack out his blowtorch to sear the steaks like he does in SOUS VIDE EVERYTHING; b/c he effectively "sous vide'd" his steaks in ketchup, mayo, & mustard in the oven.
@@acsound 💯
Hellman’s is almost not a mayonaise, but just oil-jam. And it has a little amount of egg yolk, but also powdered.
Best Mayonaise that i know is this home-made one low and slow in blender of oil, water, yolks (as many as we like, but don’t needed much), some vinegar or lemon juice, salt and „freshly ground black pepper” - that’s it! 👌
From shop - polish „Kielecki” is my liked, a bit big-acidy though.
now you're going to have to do this with a ketchup, mayo, mustard mix "burger sauce".
Great minds think alike. I just posted this above before I saw your post.
I was surprised he didn’t try that
I bet that would taste amazing. Also with my steak sandwich sauce (a mix of mayo, Dijon mustard, and Worcestershire sauce).
That looked so good. May I suggest using the "lime" mayo once? The next time you do a mustard steak, you might try dipping a piece in ketchup (at the table). I can't think of what you could do about the ketchup one, it just sounds great. (Love hamburger steaks with ketchup.)
Lime and jalapeno mayo is amazing
No, you mayo not suggest
@@Naturalhighz - Where do you get it?
@@NumberSixAtTheVillage here, just at the supermarket tbh
Who dips steak in ketchup 🤢🤮🤮
Guga has definitely got better at this in the last 2 years. Steak seer looks better in his new videos and his voice is smoother. Interesting to see the evolution.
Very interesting take on shakshuka. In my house, we usually make it with peppers instead of ground meat, but I think the meat would work well too. I might try it.
Yeah, we use peppers too. Lebanese. I know some Afghani and Egyptians and their takes are really really good. My Indian family members use Ghee. Holy smokes.
I really think that it is more of an Italian take on it, with the tomato sauce and the mozzarella cheese
@@zackwu6298 Agreed. He basically just made a simple bolognese sauce, cracked some eggs on top and served it with toast. Which is pretty neat though I wouldn't neccessarily call it a shakshuka since to my knowledge that dish is rarely made with meat and if, it's usually sausage instead of just minced meat.
@@darthplagueis13 Yeah, and Shakshuka uses way more vegetables like bell peppers and chilies and green onions and all sorts of stuff. While in technicality Shakshuka means "mixture", there are a lot of things that you really have to do to make it a shakshuka and one of the things is to not add ground meat. I do appreciate Guga for calling it his version of Shakshuka, which many TH-camrs today do not when they drastically change a recipe.
That was a great experiment! I’m curious what a 4th steak would have tasted like, with all 3 ingredients mixed!
Mac Sauce!
I was looking for this comment.
I'd want to try it if it didn't mean using up an entire bottle of each. 🤣
@@DaKurupt19 would Mac sauce also have some amount of relish?
Mayo is a emulsifier due to the oil and egg in it, meaning if you want a very very crispy crust on bread when you make grill cheese, you can prevent it from burning early on while melting the cheese inside the sandwich. The oil distributes the heat around it.
In a container of mayo baking a submerged steak, you are basically 'deep frying' the steak somewhat.
pseudo-confit, not deep fry
Guga it would be great if you could make a video ranking all of the experiments you’ve done that way we know which ones to try!
I love you guys energy, sincerity and, general positive attitude. And the crazy stuff you try out. Y'all are my favorite food channel hands down. 🤘
You should start a baked reverse sear series! Do yogurt or butter chicken sauce or bbq sauce or hot sauce
Cooking in mayonnaise is pretty much a confit, so will get a similar outcome. Cooking in ketchup has sugar on top of vinegar with the umami of tomatoes. Mustard is pretty much salt and vinegar, it tenderizes while the salt draws out the water making the steak a bit more drier. This is my scientific 2 cents.
cooking in mayo is nothing like confit. then again he didnt even use mayo there (nor mustard) but their ersatz so who knows really
@@shinreilba what do you mean he didn’t really use Mayo and mustard?
@@BijinMCMXC i mean he used the fake mayo and fake mustard sold in the usa.
@@shinreilba Never heard of this Mayo and mustard snobbery, but we don’t care. You do it yourself then using your “real” Mayo and mustard.
@@BijinMCMXC it's not mayo and mustard snobbery to point out those American products are totally different recipes and thus not mayo or mustard
Hey Guga. My steak game has massively improved, thanks to you. Wondering if you have experience grilling tri-tip. I know it's similar to picanha, but not sure if it cooks the same. Was gonna give it a 24hr dry brine with MSG salt, then reverse sear it. What do you think? I don't own a sous vide set up, so going oven to grill here.
smoker to grill ;)
This works great for me. I 1st use a jaccard to tenderize and slice the fat cap into 1" squares (don't remove fat cap, cutting squares lets the seasoning and smoke penetrate). Kosher salt dry brine in the fridge for 24 hours, then mustard, SPG + BBQ rub and smoke it till 120 internal. Then I sear it on my GrillGrates(buy some, you won't be disappointed)...comes out amazing (medium-rare-medium).
@@wesmiller9196 Awesome. I'm in the process of doing almost exactly that right now. But I don't have a smoker, so have it in the oven at 225. Gonna pull it at 110 internal since I like a slight bit rarer. Thanks for the input
Same thing as Picanha, it’s a cut that is almost right under the Picanha. Just make sure to cut against the grain, the change directions from the middle to each end
I figured the mustard one would be good. Frying burgers in mustard is amazing! Any beef in general. Put a lot of cuts in a hot dog. Rub in mustard and let them sit in mustard over night. BBQ them up and they are AMAZING! I fed them to people who hate mustard, without telling them and they loved them. Juiciest dogs you will ever eat.
A steak with a side of ground beef and eggs? I'd love to be a guest for dinner at Guga's so bad!
fart-tastic.
Guga you should try to see how brisket tastes when cooked like a regular steak. Try it both as the larger piece of meat and as smaller pieces. Keep up the good work
Since you already made shakshouka my friend, I think it's time you learn more Egyptian foods because you'll love them they are AMAAAAZIN
Best regards from Egypt
You misspelled Tunisia
I am still waiting for you try using oyster sauce on the steak along with dark soya sauce and light soya sauce
I'd like to see a steak experiment featuring the ubiquitous "Montreal steak seasoning". Should we be using this stuff on our steaks Guga?!
@Repent and believe in Jesus Christ will jesus forgive me
@@LK25278 depends on how much Montreal seasoning you used.
Prolly biased, given I am French Canadian, but yes lmao
I love seeing new techniques while cooking. It never would have occurred to me to simply spin the grill grate to adjust the heat as needed. Noice.
Great video as always Guga! I'd love to see you make a "Steak Experiment Tier List" where you rank each kind of steak from S tier to D tier.
Considering what effects some fruits have on meat as far as tenderizing it, I'd love to see marinades made with fruit puree, with each fruit being used on its own in a similarly-formulated marinade. One could make marinades with apples, pineapples, pears, peaches, various berries, etc. and what they do to steaks.
They already did some of that
Well, we've already done the pineapple, but other fruits would be interesting.
GUGA. I think I have a good idea. Dry age in Lipton onion soup mix. Then serve with caramelized onions and mushrooms when you cook it. Guga... I think I'm on to something here. Please try it!! I have been a huge fan of yours for years. Let me know if you try it :) thank you for all your content! I love it!!
The mayo one is gonna have an amazing sear.
Absolutely. It's oil and egg whites - two things that would crisp up a steak very nicely
i can’t even imagine how much of a nightmare cleaning those baking dishes must have been
Huh? That is super easy to clean. Just get a spatula and scoop the sauces into a plastic bag then trash it and wash the dishes as normal.
Sashuka @1:54
Just tried it, my improvements; Chives instead of onion, chorizo instead of hamburger, cilantro instead of parsley
Your video is always awesome. We want to be on your taster team 😂
I know you guys have done a bourbon aged steak, but I'd love to see what happens with a true smokey, highly peated scotch whisky, something like Octomore or Laphroig. The sweet smokey flavour could be amazing everybody, or could totally overpower it.
Mau Mau would like that 😉
@@elcapitano1972
He could keep the bottle ;)
@@JayOfBurn of course. I rekn Guga prolli has a pretty good bar. ;) 👊🏼❤️🏡🎨🎩
Yes, I think that's why the whiskey dry age was considered a fail; no whiskey was used.
Hey Guga! I have a recommendation based on this video. In the past I made a mayo, butter and garlic powder mix and put it on fish after flipping them under the broiler. I'll bet that mayo on the steak, instead of clean, would have elevated that steaks flavor even more. I know it's been a year, but I haven't seen this one yet 😂 Thanks for the great ideas
Would be really interested to see you do this again on SVE and see if it works with a lot less of the condiments and in a moist environment...
Awesome video, and love the take on shakshuka!
imagina ser vizinho do guga e sentir o cheiro de churrasco todos os dias
Eu não reclamaria com certeza! Eu poderia até comprar um bife para ele cozinhar!
We tried the recipe for shakashuka you posted guga and we love it! However we recommend using more than a tablespoon of ground beef! Cheers!
You have to try Coleman’s English Mustard, it’s a totally different experience to American yellow mustard, would be wild to see you do that…
Gordon ramsey seeing this on tiktok: 😱😭
Now since you did those 3. I think you should try honey mustard, bbq sauce, and spicy ketchup (sriracha)
I wonder if you put some green food coloring in the yellow mustard, if the mustard would turn blue 🤔? If so, then you'd REALLY have the "All American Steak" ... Red- Ketchup, White- Mayo, Blue- Mustard. I don't know how it'd turn out, but it'd be good to try out around Independence Day 🤔😉👍🏽
Blue+yellow=green yellow+green=/=blue
@@katelynelms3062 green - yellow does equal blue
@@theoriginal____starwalker troo
Yo! Can we get this to Guga? Mix heated Worcestershire sauce with cornstarch to make a paste and dry age in that! That would be a bomb steak!!!
Make a steak with *Adjika Paste* (georgian recipe). It's a mix of spices.
You could also try dry aging in Adjika too
It cracks me up, every time Guga likes the food he always says, "THAT'S AMAZING!" lol
Thank you for the keto friendly side dish, up until putting it on bread, but that's very easy to skip. Also, I'd be curious if you used Heinz instead of the Publix ketchup. The Publix catch up is sweeter than Hines. They pretty much use the same recipe as hunts with more sugar than vinegar.
Are you a child with epilepsy or something?
Sounds like a good opportunity for a paid product placement vid (several different flavored mayo's).
there are only 2 types of ketchup- home made one and the heinz.
@@numbstuffpeoplesay9309 what is heinz
Tomato sauce isn't keto tho... Maybe replace it with some cheese?
I saw this video randomly on Facebook a year ago. It's the reason I found Guga, and it's an experiment I really wanna try!.
I'm curious how this would do with a spicy deli or Chinese mustard.
Hey Guga
love your videos, I‘ve tried searing several steaks after they reached their internal temperature already like you did in this video
But when I‘m searing them the internal temperature always increases to much and the steaks are well done :(
I don‘t have a flame thrower but my grill is always really hot
What am I doing wrong?
How long do your steaks rest before you sear them?
Would be great if I get an advice from my steak idol
Greetings from Austria
Try searing them first then offset until desired internal temp
Two Solutions:
1) Freeze the steak after cooking. It allows you to char the outside while barely warming up the inside.
2) He might be doing the shot for show. If you really want that effect, do you see that charcoal tower he uses? Put the grill on top of that and sear it. Works better than a flame thrower. Kenji Alt-Lopez has a video where he experiments with a few different methods and this won out.
Can we see one with all three? Kind of like a burger sauce steak. It seems like you guys really enjoyed them each for different reasons, could be a cool experiment to do a trio version
Guga, qual é a marca dessa maionese? Parece bem cremosa! Encontro, ou similar, ela aqui no Brasil?
É a mesma Hellmann's que tem aqui.
Try dukes instead. Hellmans changed something and the taste is bad
1:07
Hi Guga! Why don't you try to make Cured Egg Yolks in a mixture of equal parts of MSG/SALT/SUGAR and also one with 100% MSG?
man I appreciate your channel so much Guga. love from Botswana
I’d be interested in trying the mustard one with a finer, higher quality mustard
I was thinking the same thing. Seems loves mustard then uses that. Definitely gonna have to try this with a nicer mustard.
You don't have to do all what he did. I was put on this over a decade ago. With chicken, try mustard (like how you would slather on bbq sauce) and some cajun seasoning. BBQ it. Taste bomb.
I'm from Israel and I can say you basically can put everything on shakshuka, so it's look looking good Guga 🔥
I would recommend adding chopped Margez Hot dogs Instead of the ground beef and adding something that's called chuma pepper (that's a blend of spices that's familiar in the Middle East)
If it's safe you should try dry aging the steaks in Duxelles from a beef Wellington!
The same happens if you marinate meat in a sauce containing mayo, the crust is more pronounced. That is at least my experience with Kebab skewers grilled directly over charcoal.
The same thing happens when you add fat to literally anything. Thats why people brush the tops of pies or breads with butter or egg washes. Thats why people cook meat in oils. Mayo is egg yolks and oil, and pretty much 100% fat.
I’d recommend Heinz ketchup over any other brand for this experiment… or any meal regardless. The specific recipe they use is not so much “sweet”, it is great for baking as well.
what about a homemade ketchup? That way you dial in the amount of sweet it has to your own liking. But granted, not everybody has the time, or equipment, needed to do that and so I agree, Heinz ketchup is a good choice.
Heinz is the comercially most sucessful ketchup brand but i wouldnt say it's the best i actually dislike Heinz and most big brands
While yes I've grown up around Pittsburgh so I do have a bit of a preference towards Heinz. I've traveled and tried many foods and in my own culinary explorations Heinz has just been the best to pair with most any dishes.
Homemade ketchup can be good especially if you want to control the specific flavor and ingredients. I just can't say that I've ever found another ketchup to even rival the flavor that Heinz imbues
Which is also funny because I am slightly allergic to tomatoes and get a fun inflammatory reaction in my face but hella worth it for the foods that I pair it with.
For an experiment, can we see you cook a steak in oatmeal, porridge, and congee
My family is Irish and I think it'd be really cool for you to make a corned beef steak!
Agreed
(From another comment( You need to have a hall of fame or list of your top steak experiments, and then a hall of shame with the worst ones. Maybe a top 5 or 10 each, and a few honorable or dishonorable mentions. Would be pretty cool to see so we could know what your favorites are and remember all of your experiments and see how far you've come. And then if you try a great or terrible steak you could announce that it's gonna end up in the hall of fame/shame and afterwards see which place it ends up in. That would be a great concept, and one we would love to see, Guga. Thanks again to the guy who commented this first, cause credit where it's due, and no taking someone's idea as my own
i find the easiest way to find a mustard you like, is to just make it your self, you can control the acidity and sweetness. Standard yellow mustard is basically just ground mustard seeds, vinegar, and sugar (and sometimes a little turmeric thrown in), just change the proportions. Or if you like, and honey and you have honey mustard, horseradish and you have deli mustard, white wine you have dijon.
I also find toasting the mustard seeds before grinding them make a big difference.
But i'm not sure what the difference in impact on the final result would be
Can you redo it. But like a mix, 1. ketchup and mayo, 2. ketchup and mustard, 3. mustard and mayo, and 4. All 3 mixed together
do the "inception" steak, dry age a steak using ground up dry age steak paste
Pick a few "Top3 Experiments" and then bring in some special guests. TH-cam colabs are always a lot of fun. Mr Beast got Ramsay to make him a sandwich while he was trying to go 30 days without food. You could expand the "Da Bomb dry age" to all of the sauces featured on Hot Ones then do a reverse interview with Sean Evans. Or you and StCG could throw down together.
What happens if you use this technique but you use really fancy dog food and cat food instead of mustard/ketchup/mayo?
I'm just spitballin', love the content!
stay killin it!!!
Thank you for the video! ☺ ♥
My dad uses mustard + dry rub on the smoker, it's really really good, keeps things moist.
Guga great video, shakshuka is one of the most popular food in Israel. where did you get your inspiration?
Usually we don't use ground beef in shakshuka, sometimes we use hot sausages. Anyway it's looks great.
OK, I discovered you some days ago (thx YT algorithm !) and now I know my next steak will be 30-45mn pineapple tenderized then reverse seared in mayo. Damn you Guga ! Love your videos and your family, what a bunch of great people
500gm of beef
Half cup of coriander 🍃
3 Green chillies
Half tsp turmeric
Half tsp of cloves
1 inch cinnamon stick
1 tsp of peppercorns
2tbs of vinegar
Half tsp of sugar
Salt
Grind all ingredients and marinate
To get the perfect steak flavor/texture from that experiment mix mayo with a really strong mustard so you get the best of both. Or bake it in the mayo and then make a mustard sauce. I often make a mustard and mushroom cream sauce for my pork chops that is really tasty.
i got a steak dish for you to try with mustard its a family recipe and its simple you pan cook a steak with dusseldorf mustard sour cream mushrooms and onions then you place it on top of a bed of Spätzle. optional you can garnish with a bit of choped parsley / dill weed / or paprika. its a true german grandma dish hope you try it and like it if you cant find dusseldorf dijan works as well