I tried to Dry-Age $7,500 Steaks and this happened!
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- เผยแพร่เมื่อ 20 ก.ย. 2024
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Today I get to do something I thought it would never been possible. That is to dry-age the most expensive piece of meat in the planet, an A5 Olive Wagyu Filet Mignon. This is something special.
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13876 SW 56th Street (№128)
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* A5 Olive Wagyu by Grand Western Steaks
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#food #cooking #recipe
You know Guga is serious when he does not add garlic powder
And when there is no side dish
😂😂😂
He put garlic powder on there. You don't see those yellow flecks on the steak closeup after seasoning?
@Mel that is pepper
@@meldagreat that's pepper my g
I just wanna say that I’ve been going through some tough times in my life this past 9 months and all I can say is that guga makes me forget atleast for some minutes of the struggle I’ve been going through thanks guga
@@bobmuiler8508 and whatever you want
Hope things get better for you ❤️
@@septembersfire29 🥩🙏
I hear you. Hang in there, my friend. Better days will soon come.
@@vinceedwards3978 amen
The editors are doing an amazing job!The addition of the dry aged nephew anytime Angel says something annoying to Guga makes me laugh every time
Yes I agree, some high quality editing!
It's the dream!
Pretty sure Guga does the editing. His primary job is a web designer
@@marco21falcon leo was the editor at first if im not mistaken and I believe he still does it unless thevye hired more ppl
@@marco21falcon on his Guga channel you see a lot of the editors behind the scenes
Last night, I made a Wagyu ribeye that was given a 90 minute marinade (made with a bit of Bock beer and kentucky bourbon, crushed garlic, and thin shallots) seasoned with kosher salt, black pepper, and garlic powder. It was very much a "Guga-inspired" steak with my preferred steak-flavor infusion. It wasn't any crazy grade of Wagyu or anything, but everyone went crazy for it. I imagine that the dry aged steak with whiskey would have been my favorite by a mile.
How expensive is lower graded wagu if you don't mind me asking?
I lived in Japan for 8 years. I have eaten wagyu from Hokkaido to Okinawa. At yakiniku, yakitory, sushi, and tepenyaki. The only places that flambe are tourist traps replicating American Hibachi. I'm sure you have better access and a higher budget than I had out there, so I'm excited to see what you get up to out there. However, there is a little place in Kyoto, on the Nishiki market. It sells cheap wagyu to busy passer bys. I love it and it's always my go to spot when I'm on Kyoto
Thanks for the tip ❤
@@AngryTas whats the place called ?
"cheap wagyu" doesn't sound like wagyu to me. That might just be me being cynical.
@@cooldud7071 To be fair, any domestic cow they eat would be "wagyu" 😂
@@mathiassven OKAY DUDE
Here from Max the Meat Guy's channel. Big ups to Guga Foods! Talk about a bold video, and no, I'm sure the japanese dry aged a wagyu tenderloin first. LOL I loved your colabs!
Drinking game: Take a shot every time Guga says "And it does not get any easier than that".
Per video or....?
You are gonna get people killed man
or the incorrect usage of the word "because" when he says "because the next thing to do is.."
I would have fainted by now
@@cdh79 lol That's a good one
Guga single handedly made all my meat cooking skills that much better. Example: Chain steakhouses use to be a treat. Even the small business that serve dry aged & wagyu. However home cooking them still ends up being #1 because of this man. Thank you Guga.
Leo’s descriptions are sooo funny😂he deadass said “a baby could eat this” love it!!
Yeah he’s a funny guy
Handy information though. My 18months old loves wagyu.
@@ablet85 quickest way to fatten them up for life long obesity!
@@nom6758 it enhances the flavor
I’m sooo stoked you get to do all this traveling Guga, truly living this one life we got to the fullest!
Safe travels friend!!
Several months ago I dry-aged a Kobe A5 chateaubriand for 40 days and *didn't* remove the pelicos from the outer edges (I did very thinly slice it off from the ends). It added more of the nutty, cheesy "funk" but wasn't overpowering at all. Absolutely the finest filets I've ever had.
I wonder how that would do with Beef Wellington then when the pelicos mixes with the mushroom jam. I've never had dry-age though nor pelicos so I wouldn't know :D
It's pellicle not pelico
@@Kaazikin It's either one, Google it.
@@Just_Pele After googling it, I've only found results for pellicle. Is there some website where these kinds of things are clarified?
@Tyler Campbell so there's other languages besides English out there and how they spell it is pelico
Guga you should see if you can visit one of the Wagyu farms while you're in Japan, that would really be special after all of the amazing Wagyu episodes you've produced for us!
You've cooked so many amazing looking steaks! It would be cool if you started rating them from 0 to 100 and be super tough with the ratings. I'm sure we would be keen to hear how every steak is rated especially with all the different experiments you do
You are asking that to a guy that says every single side dish is the easiest to make, and every single stake is the best he had in his life, if Guga has a flaw then its exactly that, he cant rate anything, he was born to enjoy things fully in the moment, and thats not a bad thing.
how would you even do that? Like this 35 dry aged australian wagyu ribeye with a perfect sear, perfect medium rare 44/100.
@@TheChemisch Guga does every kind of experiment to see what works and what doesn't. He does have steaks where we learn that cooking or dry-ageing in a certain way isn't good, or not bad at all. On the other hand, he does have steaks made to 'perfection' so it would still make sense to rate them. Just look at Dave Portnoy reviewing pizzas, the challenge of a pizza getting a coveted high rating by him is what makes his reviews all the more interesting to watch
he needs to make the top 10 steaks, and rated them all. Say a wagyu a5 olive with whisky is 100/100 as a benchmark. then we have a comparable results
I just want to share my day with someone, i met up with my friend today who has been struggeling lately, i'm 32 years old and after some tough months i needed to move in with my father for a few months to get back on my feet, my friend hasnt been so lucky, he has been homeless for the last 3-4 months and i decided to meet him up today for a walk, now im not an outdoor person and i didnt have my hopes up before meeting him, i didnt know what state he was in, but after walking for like 5-6 hours we started to get really hungry, so i scrapped together some money, about 25$, we went and bought a six pack of beers and two rib-eye stakes, we didnt know how or where to cook them.
So after a while walking we came up to this lake and next to it was a fireplace, we gathered some firewood and started a big ass fire, we just sat there, talking about childhood memorys and drinking some cold beer, when the fire was calming down a bit we just threw the stakes right on the coal, we let them cook there for about 15 minutes and then took them off, they were litterally perfect and i can honestly say it was one of the best meals of my life, nothing else mattered except the moment i had right there, i havent been happy like i was today since i was a kid.
So if anybody reads this and have a friend that is reaching out to you, be there for him/her because it might lead to something amazing if you go into it with an open mind, today was honestly one of the best days of my life and all it took was some beers, a friend and a few steaks.
Thank you Guga! My wife is from Thailand and doesn't eat beef. She said a prayer recently and got permission to eat some beautiful steaks. So I've been doing some of my own experiments lately. I just did a new york strip on a ripping hot cast iron. And it gave it a perfect crust. Totally inspired by your videos!❤
I didn’t know that was a thing in Thailand. I hope she enjoys it!
I’m Thai and I didn’t event know that until a few months ago
The editors really upped their game in this one. Keep up the incredible content guys ❤
You gotta make the ultimate compound butter for one of these steaks, Wagyu Tallow + Parkay + MSG+ Bone Marrow + Cured Egg Yolk (Duck Egg Yolk, 'cause y'know super extra special) Then smoke the Tenderloin and add the compound butter.
Hey Guga, how about taking all of your fav ways of cooking steaks, and rank them. I wish we could go back in time and dry age part of the tenderloin in wasabi. That be amazing lol
SEND ME A STEAK!
Location?
🥩
No
Can i get your address?🙂
SEND THIS MAN A STEAK!
Guga! I have been following your channel since the last 4 months now. My wife is Japanese, and my inlaws were in Puerto Rico for vacationing and I showed them your wagyu wasabi experiment and other videos, and they loved it. We went to Japan between March and April, and I did a video cooking wagyu almost like you! Haha. Just got back and bought your book. I'm looking for the Grill Gun. I hope it goes down in price. All is left is some real BBQ grill for charcoal and some mean wagyu steaks. Abrazos!
"I dry-aged my nephew Angel" XDDD
Japan is my favorite place I’ve ever visited. Most friendly people, best food I’ve ever had, and it’s so clean. I want to go back so badly. Make sure to go to local ramen shops!!
Any long time Guga subscribers notice, when Guga says he's only using salt and freshly ground black pepper, he then shows a picture of the steak CLEARLY having garlic powder on it also? 🤣
Came here to comment this ahahaha
9:00
Angel : "I don't know about that"
Kenshiro : "Omae wa mou shindeiru"
"Nani!"
guga did you know there’s a steak considered better than wagyu in korea - it’s called Hanwoo
but it is difficult to export, please find a way to try it
it’s a very rare beef - if you get some good quality Hanwoo i want to know how you think it compares
unless Guga has to go to SoKor
Hey Guga, for your next dry-aged experiment, could you please do pumpkin, especially for this year fall season? If yes, you should two different pumpkins: American and Japanese.
We did it boiz, we are early in a guga video🤘
Guga the type of guy to casually eat the best food ever on a random Thursday afternoon. 😂😂😂
I’m genuinely jealous. Those steaks looked so good
Awesome vid. Thanks for making these man. Always fun to watch
When Guga goes to Japan, it would be interesting to see him try sashimi that is not as well known to westerners. It would also be interesting to see Guga maybe team up with Korean Englishman and do a collab in Korea.
I would love to see him try that 100 year old sushi!!!
Yo! I’ve been watching Guga for at least 5 years now. That cut where you dry aged Angel was freaking hilarious!!
Guga somehow finds a way to make some of the best steaks even better yet again. Incredible! Great video today, Guga. I liked this Dry Age experiment, but hopefully Squid Ink Dry Age will be soon after this one. :)
Gotta try some Yakiniku in Japan! Table BBQ with endless meats to cook and feast upon.
I love so much that "let's dry age this for crazy amount of time" has become "let's dry age this in a way that's interesting after a reasonable and edible amount of time"
improvise, adapt, overcome
9:02 LMAO
I was drinking coke, I laughed and now it went out my nose
Thanks Guga
Can we all appreciate how calming his voice is
Lets deewitt
Let’s deewitt everybaady
Let’s deewitt
les do ett
That's what expensive mic for
Idea for a video: The most expensive steak sandwich ever. Use a fancy red wine vinegar for an onion chutney, a fresh truffle for mayo, saffron for the bread, iberico for the bacon. Just get the absolute best of everything.
Oh god, those look amazing! I would love to try and do a good stew on some of it but then again, people would hate me for even thinking of it
Guga, if you're going to be in Tokyo, I 10/10 HIGHLY RECOMMEND Isana Sushi Bar in Roppongi. He's not one of the most famous sushi chefs in Japan, but hot damn he deserves to be. Make a reservation and get the sake pairing course; it'll set you back about $180 but it's worth every penny. I've also eaten at the Michelin-starred Sushi Nakazawa in Washington DC (run buy an apprentice of Jiro Ono of Jiro Dreams Of Sushi fame) and I have to say, Chef Onuki's work at Isana is every bit on the same level. Even if you're not doing it for a video, I highly recommend it just to have a damn nice meal that you will not forget!
I would love to see you make omurice with Chef Motokichi when you go to Japan! It would be a great addition to your side dish collection :D
Guga you should do some experiments with the pellicle of the dry aged steaks like leaving it on the steak or turning it into jerky or something!
Could you please make a dry age compound butter with the pellicle of a dry age steak?😋😋
I'd like to see you pick some of your best experiments and out them head to head.
Beautiful looking steaks! Would love to see an experiment done with cajun/ creole seasoning.
Popeyes🤨
I cannot think of any experiments that could make this any more magnificent than it already is. Maybe msg, dried mushrooms ground into powder, or some other intense umami.
Me: just casually watching Guga whilst eating breakfast.
my brain: I wonder if you can wet age a steak in eggs?
The " Dry aged my nephew Angel" bit had me dying laughing ! xD
Que coisa linda Guga.... Seus vídeos são sempre inspiradores.
9:14 Guga is into mature flavors LoL 😂😂😂 !!!!!
GIVE THE EDITOR A RAISE RIGHT NOW.
I second this motion
I hope you review vending machines when you go to japan, they have so many and it's always a blast to see someone review the meals you can get from them. They even have a restaurant that is only vending machines.
Guga the expert of all meats.
Wait a minute...
I love it how meme comments about dry aging Angel, or cooking Angel sous-vide, get picked up by Guga and included into the show.
Wish I can afford wagyu one day. It seems like an experience
From what I've seen from more "casual" youtubers it definitely is. Apparently the melting of the meat some describe is accurate too
I would love you to surprise random unsuspecting people with a ridiculously rare/exquisite bite of meat, without them knowing what they're about to eat.
Maybe a simple little booth in a random place where people get a free sample of meat to taste and give their opinion on.
Maybe make them taste a 1$ eye round steak first, then make them compare.
Most important thing would be that they wouldn't see it coming, you could get great reactions !
I just went to Japan last month. And you will have a great time!
Make sure to tell the chef "Oishii!" 😁
10:25 Japanese whisky is based on Scotch (and there's a good historical reason for it too!), and so it leans towards having flavours of peat or smoke.
I‘m so happy that Guga does this for us. I would be so nervous and mess up everything 😂
The editing is highly appreciated 🤘
For those who are not into whiskys: the bottle Hibiki Blossom Harmony he used is worth 400 - 500 USD alone.
expectations are huge from your trip to japan. can't wait guga.
Make one with all the whistles, cold smoked, sousvide and rested in butter and herbs, the grill and still butter baste with a compound butter.
Im gonna call a Leo quote here! "BURGER VIDEO BUUURGER VIDEO.. WUUUUHHH!!!" Thanks for the best content Guga and team, you guys ROCK!
5:54 Guga “someone came on top” lmao😆😂
Guga, we are SO EXCITED that you are going to Japan!
I would love to see you visit with @Chris Abroad while in Japan. I'm certain Mr. Affable wouldn't mind taking you to all his favorite Wagyu steak spots, Guga!
This dry-aged steak and other combine with the best of all time and compare it. Who will WIN!!!
amazing video. I was very jelly. Thank you for the info.
Guga I just learned about these crystals in pineapple called raphide they’re also in agave, spinach, and kiwi fruit. Dry age in Agave nectar?
Kiwi fruit marinade?
Tenderness test
Your comment there about the dry aging leaving holes was really interesting. You should do an investigation on non-wagyu regarding fat content + dry aging to find out whether that is the secret to its mouthfeel.
I had 4oz of Olive Wagyu at Rare Steakhouse at the Encore in Boston recently and it was incredible.
What's the main idea behind dry aging?
What the longest can u dry age a steak?
What other type of meat can u dry age?
Hey guga you should probably use the South African MSG its called Aromat. Its used in popcorn especially in eggs,and meat as well. Just make sure it the original not the adaptation
Please make one of those into Steak Tartare!!!!! That has to be one of your experiments!!!
Hey Guga, here's an experiment idea for you - dry aging bag vs dry ageing cabinet. Back in the day you were using those membranes to dry age stakes in your fridge, now you'r using special cabinets right? Check out if ther's a noticable difference.
Junmai (Pure rice )Sake is hard to match with red meat, and usually gets matched with fish. Red wine, whiskey or Ume-shu. If you ever wanna come to our house in Japan you are more than welcome Guga! ;)
Gotta complete the series of making Nashville hot fried steaks with the olive wagyu’s. Also would be cool to do a smoking episode with the difference between applewood, hickory, cherry, etc. also would be cool to do a wagyu tartar episode
An amazing video of a piece of beef I'll never be able to afford! However, I made an amazing Surf and Trurf last night of prime ribeye and Maine lobster tails. That's as high-class as it gets here at the Circle-H!
I had the opportunity to try some A5 Wagyu on my last trip to Thailand, it lives up to the hype.
deep fried southern spicy would be a cool experiment
Sounds amazing. I spent 3 months in Japan earlier this year. Best time of my life. Try many different types of foods. The locals are mostly VERY friendly. There is many nature areas even 1 hour away by train from Tokyo. Climbing Mt Takao near Tokyo was a blast! Just go early to avoid the heat!
I've just come back from Kobe a couple of weeks ago : Royal Mouriya with a Yamazaki 12, and a tepan prepared wagyu was a delightful experience. as an australian we eat a moderate amount of Wagyu but the Kobe stuff hits different. Its an event.
Guga, have you ever tried doing something with the pellicles?
I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips;
but I haven't seen any video of you using them.
I think that Japanese Wagyu A5 pellicles are the best candidates for this experiment. ;)
9:00 that clip freakin got me laughing real good lmao XD
I'd also make a pan sauce out of the whisky since it obviously complements the beef so well. Probably gilding the lily, but I don't like to waste a good whisky either.
The trio we didnt know we needed but we absolutely did!
i am in love with these editors
Iv been waiting for this video for YEARS🎉
Hey Guga! I think I have an experiment for you:
You'd be debunking (or confirming) that Wagyu burgers are an improvement over normal beef burgers with fat added to them. You take an aged piece of Wagyu and mince it into a burger patty. You then take a piece of good quality but ordinary aged beef and add around 40-50% of just fresh pieces of cut fat to the ordinary beef meat and mince that. You blind taste test both and see if there's any difference at all, or if mincing Wagyu ruins the special flavor. Because I think that without the marbled fat melting inside of the steak it is just an ordinary patty with a high fat percentage and will taste the same as an ordinary burger with a high fat percentage.
Man when that tenderloin came out of the dry ager it became the most rare and expensive piece of meat on the planet… craziness I could only imagine how good a bbq at guga’s house would be
Thanks for experimenting with this waygu olive oil A5. Now I know it tastes good. 🙄
Hey Guga, Huge fan and I must suggest is confit in duck fat for one of the steaks you have saved. once cooked I recommend a sear and baste with compound truffle butter
You should try butter basted steak vs charcoal steak vs a steak that is first charcoal cooked and then finished with butter basting on the pan, would be interested to see if flavors collide or go well together
Great video. When the music hit. Was I about to get a Bounty Hunter D collab?
Guga has finally done it! He made an eye round as good as wagyu.
There are so many things to try out in Japan that it's hard to know where to begin. I will say that some of the best foods are inexpensive. Get some street food like Yakitori and Takoyaki. Some people have called Osaka "the nation's kitchen" when it comes to Japan and they have a lot of specialties there. Get some kushikatsu and okonomiyaki.
Also, make sure to stop by a Japanese curry house. I'm rather fond of Coco Ichibanya. Now I know you aren't good with overly spicy things, so you might want to do a spice level of 2-3. I like quite a bit more heat so I hang out at 4-5. Go for the pork cutlet.
Side note, since Kobe is where you get Kobe beef, I have no doubt you will wind up there. When I went to Kobe, Japan, they didn't flambe, but it was delicious. Getting there can be a bit of a pain so if you see this, here is my suggestion. If you are in Osaka, take the local train North to Shin-Osaka and take the train to Kobe from there. There are other options in Umeda, but it can be easy to get lost and overwhelmed. Umeda station isn't easy to navigate even with English signage. For what it's worth, I speak/read a little Japanese. On the other hand, if you have a local guide, it won't matter so much.
Cook those saved pieces with the special butter used in the best steak ever
I would love to see out of all the videos of steaks you’ve cooked pick the top steaks that have been 10/10 and pick the best one. I would love to know which one comes out on top.
*Idea:* Recipes usually made with regular beef- switched with wagyu!