I picked up the Italian Dressing marinade back in 1998 working at a camp for the summer and they would do a Faculty Dinner every Friday and the kitchen would use this method on Bison Steaks. But they would also add a few more things to the Italian Dressing, namely Worcestershire Sauce and some extra spices. I’ve not used it with Sous Vide yet, but it made some great Bison Steaks when we would work the grill for the dinners.
I thought the Italian dressing was normal since .y dad and grandfather used it in marinades. Then as I cook for my friends they look at me like I'm a war criminal lol. Then they try it. Garlic, onion, worschshire sauce, Italian dressing, some light beer, and soy sauce. Marinade it over night.
You should do a Hall Of Fame showdown and take all of the best steak experiments (dry-age can be separate) and put them against each other to find out what is the very best!
Right? They liked these but how does it really rank in the Panthenon of Steaks? They should bring in 5-10 people to score and rank 10 steaks against each other. It's somewhat a matter of personal taste, but if I'm going to make a couple steaks for friends it'd be a great way to decide.
One of my family's favorite easy dinners is a side of salmon in baking dish covered with Olive Garden dressing. Cover with aluminum foil and bake at 275-350 until you see the dressing bubbling at the side, about 15-20min. Serve with white rice.
Any vinaigrette will work as a marinade, it has all the most basic stuff for a good marinade. Been using italian dressing for a long time, it's so easy and ready made.
Heckin', YES! I've been using this *_exact_* marinade method (Olive Garden Signature Italian) for over two decades now. It is divine with chicken as well. So, yeah, we're talking back in the day when you could only buy the dressing at an actual Olive Garden location too. I'm sure Guga remembers. 👍
When I’ve used Italian dressing as a marinade, I add some spicy brown horseradish mustard, Worcestershire sauce, and some fresh crushed garlic. You should give it a try. That said, I marinade in the fridge, then cook the steak as normal on the grill, so I have no idea how sous vide will affect the marinade.
The look on Angel face when Guga asked if it's smell like salad was like why is this beyond meat because this is the best-looking beyond meat I've ever seen
This has been my families go to for steaks and I love it. Dad and gpa always marinated overnight in Italian dressing for cookouts. I believe it was always the Kraft brand you showed too. Thanks for the video.
1:50 thats what she said. also 2:10 thats what she said. 4:21 thats what she said and 6:01 well.... man that side dish looks amazing. its so weird italian dressing would work with steak. Leo reminds me of a food critic. he always describes stuff so well and the fact that he says 2 and 3 are the same is really cool
This works best on grilled chicken, both sous vide and just as a marinade. It turns out pretty similar to Spiedie's marinade for those of you in upstate NY.
Italian dressing has vinegar, olive oil, spices and herbs. All things that go on a steak so yea its a good shortcut if you dont have time. Works well with chicken too
Love it! Please try balsamic vinegar! It is the only way I have cooked steaks for years, the balsamic adds tenderness and infuses the fat in a great flavor
That is so weird that this popped up. I’ve been doing this forever. Just 2 days ago the Olive Garden dressing marinated some of my whitetail deer venison back straps that I smoked on my rectec. I also throw some actual minced garlic and worstershire in as well. Pat dry after overnight bath, season, and then smoked at 225 for about 2-2.5 hours. Outstanding and extremely tender.
This is crazy funny because I've been marinating steaks in Italian dressing for more than 30 years! I also do this with chicken and pork! Next time try Tuscan Italian dressing it's fabulous!
@megendoherty380 Oh, pork too. Yes. Good call there, for sure. And I can certainly see where Tuscan Italian dressing would hit a bit differently, in a good way. I'll be sure to give that method a try. 👍
@@amm0nium It's a salad dressing. Go to the salad dressing aisle of any American supermarket and you'll find Italian dressing. It's basically vinegar, oil and a mix of spices.
This looked like an ad. And Guga gave it away, he spoiled the secret, they knew. They probably knew too because it was an ad for Olive Garden. Well done!
I use the kraft zesty. And thin ribeyes. I marinate them for a week, swimming in a commercial pickle bucket of zesty italian. By the time the cookout arrives, the steaks are almost fully cooked just from the acid in the vinegar/lemon juice. Like seviche. I get the grill screaming hot, flare ups are totally fine, then the steaks go on for a few minutes. Just enough to get the char and the crispy ribeye fat, then its off the grill. No one asks for their steak any kind of way, because it stays pink in the middle, but its well-done. And they only take about 5 minutes, so its no issue to throw a few more on. When I say thin ribeye, I don't mean shaved. Kinda like this !--------!. Breakfast steaks thickness.
Just thinking - Angel will disagree though - doing this with tuna or swordfish steaks will be amazing. Have you tried duck breast marinated in gin, raisins and mint? It's incredible.
@@drewdrabik3620 I love cooking. I tried it first with lamb - that is just amazing, but need to use a sweet citrus gin like Bombay Sapphire with mint jelly to counter the background bitterness of the lamb, same goes with using mallard as it's deeply savoury unlike Grassingham duck. The raisins reduce the richness, but adding orange or lime zest also helps. Similarly, sour cherry jam with gin and rosemary works very well with venison, but it needs to be either slow cooked or sous-vided in fat (I use a 1:1:1 ratio of salted butter, bacon fat and duck fat) because it can feel a bit dry due to being so lean.
I came up with a marinade that is 2 parts Italian dressing, 1 part soy sauce, and 1 part Worchestshire sauce. To add some spice, I sometimes add another 1 part of jalapeño juice.
i love the zesty italian for potatoes (either baby potatoes sliced in half/quarters or full potatoes cubed) then put in foil pocket dump dressing in and seal foil toss packet in oven or on barbecue until cooked. As a side by side comparison i would have used the golden italian instead of the zesty for those of us who have zero access to olive garden (the closest one in my country is a 4700km drive (about 60 hour drive plus 12-18hr ferry ride)
I use the zesty dressing on chicken and pork only, but I add Worcestershire sauce and a large pinch of Creole seasoning... It's awesome!! But never tried it on steaks
I cover the steak in salt ,pepper,and brown suger ,then let it sit for a few hours. Then add just enough Olive Garden Italian dressing to smother the steak. Then cook the next day. Insanely good!
My ex-wife used a Greek vinaigrette dressing and broiled the steaks. I was very skeptical 18 years ago when she made it for me that first time. It is one of my favorite flavor profiles on a steak now. Italian dressings tase great on poultry
Chicken and pork works great with salad dressings. My dad used to use the Shillings packets and mix with oil and vinegar. Very good. Not so good with steaks though.
Oh man. I've been marinating chicken thighs overnight in that dressing for almost a decade. I never once thought to marinate steak with it. If you haven't tried it on chicken, then try it
Back in the 1970s my grandmother used Kraft Italian dressing to marinate almost any meat that she was going to grill or BBQ. Back then a lot of people used it as an all-purpose marinade. My grandmother and my mom would use it on fish or chicken in addition to beef and pork. Sometimes they would leave it in the marinade overnight and the texture of the protein suffered badly. If you know how and when to use it, Italian dressing can be an effective marinade. Unfortunately, every salad and almost every piece of grilled meat I had up until I joined the Navy got the Italian dressing treatment. I've hardly used it in the forty years since.
My dad always used a butter and zesty Italian dressing for and onion pack on the grill. It made for an amazing topping on steaks. Glad to see this experiment happen. 🤜🤛
"Never said it before on camera..." Right, like we're supposed to forget you doing a whole video on Steak Gorgonzola that started out with you at Olive Garden saying it was your guilty pleasure like 2 or 3 times. WE REMEMBER ALL, GUGA! MWAAAAAHAHAHAHAHA!!! 🤣
@Sous Vide Everything You should use "Gazebo Room" Greek dressing as a marinade. It is a house Greek salad dressing from a now closed restaurant from my home city of Harrisburg Pennsylvania but the dressing lives on. We swear by it around here. Best kept secret.
When i was a teenager learning to cook, and by that i mean throwing shit together to see what happens, i threw some italian dressing on a steak as it was finishing cooking. It was amazing.
Before salt pepper and garlic powder, the only way I would prepare steak is with Italian Dressing. My grandma used to have a recipe called Elbow Grease steak! It was just stabbing the steak thousands of times with a fork and then Italian dressing overnight. A lot of Elbow Grease used!
I never trust a person who says Olive Garden anything is the best they ever had. It's always been the people who only eat frozen and microwaved food for a living lol, but this looks amazing
So, we use the zesty Italian dressing as a marinade,BUT we also add about half a tall can of beer (pick whatever you’d like, we use corona ) Give it a try!
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about using the best way to use garlic with steaks ? Love you
He has done one way back when comparing fresh versus powder. In the end the powder won out since it wasn't anywhere near as intense if my memory serves me correctly
Great ep! I just ordered some of the dressing. I don't live anywhere near an olive garden. I have to say this is the first time the side dish 🥮 had me drooling more than the steak!🥩
Being stationed in Guam the best marinade for beef short ribs or chicken thighs is Soy Sauce , Vinegar, A1, sugar, whole onion, black pepper, garlic, hot peppers.
Been marinating chicken and steaks in Italian for years. Also use it on fresh veggies before cooking. It's got a flavor noone hates and it's all around good everytime. Marinate a bunch of chicken thighs overnight in zesty Italian and grill those up and use some fresh dressing as it's cooking and you gets some super flavorful crunchy chicken and always moist and juicey. It's like a chicken cheat code 👍
Maybe im wrong but i didnt see any additional seasoning on the steaks other than the dressing, if not I would say to salt it over night then cook it in the dressing cause usually dressing isnt salty and whats meat without salt
another great video. Have you ever thought about doing a play-off of all the styles? you could make a series where different styles get put up against each other, single elimination style, until there's one winner.
The best way to do Italian dressin on steak is to still use salt/pepper/ garlic powder then marinate. There’s a sweet Italian that comes in a jar that is by far the best.
Guga! My step-father would make flank steak and lobster for New Years Eve dinner and he used Ken's oil based Cesar Salad dressing as amarinade for the flank steak and it was dynamite every single time! I highly recommend you try that if you are going to do more marinade sous vide video!
Many (many) moons ago, I worked at a BBQ joint. We always cut our steaks to the thickness the customer preferred, then seasoned and grilled them right away. _However,_ we would make a big batch of Italian dressing for marinating...chicken breast. If the cooks didn't cook them like everybody and their grandmother (till they were dry), they would've been 10x better tasting. Even if you don't have an emersion circulator, you can still make juicy, succulent chicken breast in the oven, or on the stove top.
Been pondering this one since the first put that dressing in stores. Just never had the moxie to *potentially* waste a steak on that experiment, so thanks Guga!
I love to marinade chicken, usually leg quarters or thighs, in the olive garden dressing and throw them on the grill! They come out so juicy and tender. A definte must try!
My parents used Italian dressing marinade overnight. The steaks were kind of flammable over the grill. There was much more fat on a steak in those days.
Best steak marinade I've ever found, aside from whatever they used at a small family restaurant named Coach-n-Four in Shalimar, Florida, is Daddy Hinkle's dry & wet marinade. Yum!
I'm amateur guga lol, brother and I did this last month, also used Russian dressing, the zesty Italian won for us, only zesty, wives use on chicken so gave us idea, funny to see now😂🤣 PS we used creamy Italian, not olive garden Italian.
Should try Ceasar and blue cheese for marinades(seperately) next time. Already know that buttermilk helps tenderize, and both ceaser and blue cheese would give that funky umami...
Love how Guga says for the side dish,"for the cheese I kept it real simple." Then proceedes to name off five different cheeses 😂
That's a filler habitual word he uses.
Chefs amirite? 👀
@@sarshanden8033That and beautiful.
That and it's also not simple to make 😬😬
@@Skyrim279
Not simple? Stuffing big boiled pasta with mixed cheeses and deep frying it? C’mon…
5:41 - ANGEL’s REACTION!👀
😂😂😂🤣🤣🤣🤣🤣😂
He’s _never_ gonna top THAT!
Guga PLEASE dry age using Fermented Shrimp paste! It is a South East Asian staple and an umami bomb!
Ummmm no
That's a horrible idea, and a quick way to get sick and have a stinky dangerous steak lmao
@@kyler247not any worse than dry aging using sea urchin
@@kyler247 That means its right in Guga's experimental wheelhouse!
Totally agree bro.. ha cheong ...
I picked up the Italian Dressing marinade back in 1998 working at a camp for the summer and they would do a Faculty Dinner every Friday and the kitchen would use this method on Bison Steaks. But they would also add a few more things to the Italian Dressing, namely Worcestershire Sauce and some extra spices. I’ve not used it with Sous Vide yet, but it made some great Bison Steaks when we would work the grill for the dinners.
I thought the Italian dressing was normal since .y dad and grandfather used it in marinades. Then as I cook for my friends they look at me like I'm a war criminal lol. Then they try it.
Garlic, onion, worschshire sauce, Italian dressing, some light beer, and soy sauce. Marinade it over night.
You should do a Hall Of Fame showdown and take all of the best steak experiments (dry-age can be separate) and put them against each other to find out what is the very best!
Yes! Tier list of steak experiments would be awesome
Right? They liked these but how does it really rank in the Panthenon of Steaks? They should bring in 5-10 people to score and rank 10 steaks against each other. It's somewhat a matter of personal taste, but if I'm going to make a couple steaks for friends it'd be a great way to decide.
One of my family's favorite easy dinners is a side of salmon in baking dish covered with Olive Garden dressing. Cover with aluminum foil and bake at 275-350 until you see the dressing bubbling at the side, about 15-20min. Serve with white rice.
That's sounds good
Any vinaigrette will work as a marinade, it has all the most basic stuff for a good marinade. Been using italian dressing for a long time, it's so easy and ready made.
Yeah I use it for cheap steaks or for when i'm grilling chicken for salad.
Heckin', YES! I've been using this *_exact_* marinade method (Olive Garden Signature Italian) for over two decades now. It is divine with chicken as well.
So, yeah, we're talking back in the day when you could only buy the dressing at an actual Olive Garden location too. I'm sure Guga remembers. 👍
i really like italian dressing marinade on chicken thighs over the grill, its awesome.
@@fatkiefbowls Yep. Very good call, my friend. 👍
My mom used to marinate sirloin tips in Italian dressing and then broil them in the oven. Always came out very good.
You from New England lol?
We do the same. Every meat I cook gotta have Italian dressing on there
@@chrisraver899 - yes actually.
@@chrisdryer go Pats! …I feel like it’s almost impossible to find good tips anywhere else in the country.
does it tenderise ?
Angel didn't recognize the flavor because he never ate the salad
Your side dishes are always so tempting and experimenting with different contries spices its always pleasurable so much love from India
Guga we need a side dish only channel cause your's are always incredible
When I’ve used Italian dressing as a marinade, I add some spicy brown horseradish mustard, Worcestershire sauce, and some fresh crushed garlic. You should give it a try. That said, I marinade in the fridge, then cook the steak as normal on the grill, so I have no idea how sous vide will affect the marinade.
The look on Angel face when Guga asked if it's smell like salad was like why is this beyond meat because this is the best-looking beyond meat I've ever seen
Teasing Angel about the steaks smelling like salad made my day. Thank you to Guga, the editor, and anybody else involved.
Love the vids guga, keep up the good work
This has been my families go to for steaks and I love it. Dad and gpa always marinated overnight in Italian dressing for cookouts. I believe it was always the Kraft brand you showed too. Thanks for the video.
😅😅😅😅😅😅😅
My family would use the kraft zesty Italian as a marinade for pork chops before grilling them. Always tasted fantastic
1:50 thats what she said. also 2:10 thats what she said. 4:21 thats what she said and 6:01 well.... man that side dish looks amazing. its so weird italian dressing would work with steak. Leo reminds me of a food critic. he always describes stuff so well and the fact that he says 2 and 3 are the same is really cool
This works best on grilled chicken, both sous vide and just as a marinade. It turns out pretty similar to Spiedie's marinade for those of you in upstate NY.
Can confirm, I do this with my chicken, but I usually use cheap brands
Came here to agree to this
I actually use it on homemade potato wedges. Good on chicken too though.
I'm happy we can buy spiedes in grocery stores now
Chicken marinated in Ken's zesty Italian.
Italian dressing has vinegar, olive oil, spices and herbs. All things that go on a steak so yea its a good shortcut if you dont have time. Works well with chicken too
Sounds delicious! Love the editing really cracked me up! ;) I really want to try the side dish! ;)
Love it! Please try balsamic vinegar! It is the only way I have cooked steaks for years, the balsamic adds tenderness and infuses the fat in a great flavor
What perfect timing! I just used Olive Garden salad dressing to marinate a pork tenderloin the other day and it was delicious
I love pouring it on portabella mushroom caps (upside down) before wrapping them in foil & baking on the grill.
Fantastic video that pasta looked fantastic made me hungry 🤤 thanks 🙏
That is so weird that this popped up. I’ve been doing this forever. Just 2 days ago the Olive Garden dressing marinated some of my whitetail deer venison back straps that I smoked on my rectec. I also throw some actual minced garlic and worstershire in as well. Pat dry after overnight bath, season, and then smoked at 225 for about 2-2.5 hours. Outstanding and extremely tender.
This is crazy funny because I've been marinating steaks in Italian dressing for more than 30 years! I also do this with chicken and pork! Next time try Tuscan Italian dressing it's fabulous!
@megendoherty380 Oh, pork too. Yes. Good call there, for sure.
And I can certainly see where Tuscan Italian dressing would hit a bit differently, in a good way.
I'll be sure to give that method a try. 👍
Guga is also cooking it in the marinade, which I imagine is different but I'm not sure how much.
Excuse me what on earth is italian dressing?
@@amm0nium It's a salad dressing. Go to the salad dressing aisle of any American supermarket and you'll find Italian dressing. It's basically vinegar, oil and a mix of spices.
My dad used to do this with london broil before grilling in summer. It's neat to see Guga testing this one.
This looked like an ad. And Guga gave it away, he spoiled the secret, they knew. They probably knew too because it was an ad for Olive Garden. Well done!
I’ve been marinating flank steak in Italian dressing for decades. It’s great. I some times mix in pineapple juice
I use the kraft zesty. And thin ribeyes. I marinate them for a week, swimming in a commercial pickle bucket of zesty italian. By the time the cookout arrives, the steaks are almost fully cooked just from the acid in the vinegar/lemon juice. Like seviche.
I get the grill screaming hot, flare ups are totally fine, then the steaks go on for a few minutes. Just enough to get the char and the crispy ribeye fat, then its off the grill. No one asks for their steak any kind of way, because it stays pink in the middle, but its well-done.
And they only take about 5 minutes, so its no issue to throw a few more on.
When I say thin ribeye, I don't mean shaved. Kinda like this !--------!.
Breakfast steaks thickness.
Just thinking - Angel will disagree though - doing this with tuna or swordfish steaks will be amazing.
Have you tried duck breast marinated in gin, raisins and mint? It's incredible.
Where did you come across that? I have never heard of duck like that. Sounds good though
@@drewdrabik3620 I love cooking. I tried it first with lamb - that is just amazing, but need to use a sweet citrus gin like Bombay Sapphire with mint jelly to counter the background bitterness of the lamb, same goes with using mallard as it's deeply savoury unlike Grassingham duck. The raisins reduce the richness, but adding orange or lime zest also helps. Similarly, sour cherry jam with gin and rosemary works very well with venison, but it needs to be either slow cooked or sous-vided in fat (I use a 1:1:1 ratio of salted butter, bacon fat and duck fat) because it can feel a bit dry due to being so lean.
@@adamkilroe9840 those are some fantastic tips. I will need to go shopping for some
@adamkilroe9840 Oh my holy...yes. A nicely marinated grilled Swordfish.
I think this is most certainly worth a try in my household quite soon. 🙂
6:50 me too! We still go there sometimes for birthdays or getting wasted on grand Marnier!🤣
I came up with a marinade that is 2 parts Italian dressing, 1 part soy sauce, and 1 part Worchestshire sauce. To add some spice, I sometimes add another 1 part of jalapeño juice.
@PheistEwon Your marinade sounded fantastic, but then you had me at "another 1 part of jalapeño juice." LOL! 😁
i love the zesty italian for potatoes (either baby potatoes sliced in half/quarters or full potatoes cubed) then put in foil pocket dump dressing in and seal foil toss packet in oven or on barbecue until cooked.
As a side by side comparison i would have used the golden italian instead of the zesty for those of us who have zero access to olive garden (the closest one in my country is a 4700km drive (about 60 hour drive plus 12-18hr ferry ride)
Oh my god. 😂 guga looking at Angel every time he asked “does it smell like a salad?” 😂😂😂
Kraft Catalina salad dressing is great for pork chops too.
1:49 “Talking about that all that’s left to do is to push it nice and easy inside”
I never thought about using Italian dressing for a steak, but it makes for some fantastic chicken.
Bet
I use the zesty dressing on chicken and pork only, but I add Worcestershire sauce and a large pinch of Creole seasoning... It's awesome!! But never tried it on steaks
I cover the steak in salt ,pepper,and brown suger ,then let it sit for a few hours. Then add just enough Olive Garden Italian dressing to smother the steak. Then cook the next day. Insanely good!
My ex-wife used a Greek vinaigrette dressing and broiled the steaks. I was very skeptical 18 years ago when she made it for me that first time. It is one of my favorite flavor profiles on a steak now. Italian dressings tase great on poultry
Chicken and pork works great with salad dressings. My dad used to use the Shillings packets and mix with oil and vinegar. Very good. Not so good with steaks though.
I use salad dressing in my marinades all the time. It makes a REALLY nice addition to whichever flavor you want to accent the most
Guga showin them Florida boy roots with the Olive Garden love.
"Does it smell like a salad?" As i'm eating a salad.🤣
Oh man. I've been marinating chicken thighs overnight in that dressing for almost a decade. I never once thought to marinate steak with it. If you haven't tried it on chicken, then try it
Back in the 1970s my grandmother used Kraft Italian dressing to marinate almost any meat that she was going to grill or BBQ. Back then a lot of people used it as an all-purpose marinade. My grandmother and my mom would use it on fish or chicken in addition to beef and pork. Sometimes they would leave it in the marinade overnight and the texture of the protein suffered badly. If you know how and when to use it, Italian dressing can be an effective marinade. Unfortunately, every salad and almost every piece of grilled meat I had up until I joined the Navy got the Italian dressing treatment. I've hardly used it in the forty years since.
My dad always used a butter and zesty Italian dressing for and onion pack on the grill. It made for an amazing topping on steaks. Glad to see this experiment happen. 🤜🤛
"Never said it before on camera..."
Right, like we're supposed to forget you doing a whole video on Steak Gorgonzola that started out with you at Olive Garden saying it was your guilty pleasure like 2 or 3 times.
WE REMEMBER ALL, GUGA! MWAAAAAHAHAHAHAHA!!! 🤣
@Sous Vide Everything You should use "Gazebo Room" Greek dressing as a marinade. It is a house Greek salad dressing from a now closed restaurant from my home city of Harrisburg Pennsylvania but the dressing lives on. We swear by it around here. Best kept secret.
When i was a teenager learning to cook, and by that i mean throwing shit together to see what happens, i threw some italian dressing on a steak as it was finishing cooking. It was amazing.
Before salt pepper and garlic powder, the only way I would prepare steak is with Italian Dressing. My grandma used to have a recipe called Elbow Grease steak! It was just stabbing the steak thousands of times with a fork and then Italian dressing overnight. A lot of Elbow Grease used!
I never trust a person who says Olive Garden anything is the best they ever had. It's always been the people who only eat frozen and microwaved food for a living lol, but this looks amazing
Guga talking about that side dish had me feelin Like I was listening to a smut audiobook…
Using an Italian dressing marinade on your streaks is a pretty tried & true method.
So, we use the zesty Italian dressing as a marinade,BUT we also add about half a tall can of beer (pick whatever you’d like, we use corona )
Give it a try!
May I ask why?
I use Italian dressing to marinate chicken quarters before I barbecue them. Delicious.
I literally had this idea a month ago, wanting to do this experiment myself. So glad I saw you do this!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about using the best way to use garlic with steaks ?
Love you
He has done one way back when comparing fresh versus powder. In the end the powder won out since it wasn't anywhere near as intense if my memory serves me correctly
My momma used to do that lol. Works well but we’ve all advanced in our steak game thanks to Guga! SPG and let’s do it!
OG dressing has been my go to chicken marinade for decades.
I marinade deer steaks for about and hour in zesty Italian dressing before I grill it. So delicious.
Great ep! I just ordered some of the dressing. I don't live anywhere near an olive garden. I have to say this is the first time the side dish 🥮 had me drooling more than the steak!🥩
Being stationed in Guam the best marinade for beef short ribs or chicken thighs is Soy Sauce , Vinegar, A1, sugar, whole onion, black pepper, garlic, hot peppers.
Been marinating chicken and steaks in Italian for years. Also use it on fresh veggies before cooking. It's got a flavor noone hates and it's all around good everytime. Marinate a bunch of chicken thighs overnight in zesty Italian and grill those up and use some fresh dressing as it's cooking and you gets some super flavorful crunchy chicken and always moist and juicey. It's like a chicken cheat code 👍
Maybe im wrong but i didnt see any additional seasoning on the steaks other than the dressing, if not I would say to salt it over night then cook it in the dressing cause usually dressing isnt salty and whats meat without salt
another great video. Have you ever thought about doing a play-off of all the styles? you could make a series where different styles get put up against each other, single elimination style, until there's one winner.
My grandfather used to use Italian dressing as a marinade for flank steak.
Zesty Italian does a great job as a marinade for venison, too. Grew up with that as a kid.
I Marinate portobello mushroom caps in zesty Italian and then grill them.😊😊😊
We have used Newman's Own Italian as a marinade for chicken, pork, and steak. Pretty good stuff. I am still to try this brand. Great stuff Guga
The editing is hella funny great video 💯
Angel teleporting to Guga's shoulder got me lol
The best way to do Italian dressin on steak is to still use salt/pepper/ garlic powder then marinate. There’s a sweet Italian that comes in a jar that is by far the best.
Took me too long to realize you basically made St. Louis style toasted ravioli as the side.
Guga! My step-father would make flank steak and lobster for New Years Eve dinner and he used Ken's oil based Cesar Salad dressing as amarinade for the flank steak and it was dynamite every single time! I highly recommend you try that if you are going to do more marinade sous vide video!
@IronMan3582 Sounds utterly delicious. What time shall we all stop over this NYE? LOL! 😀
@@BringerOfDearth give me 24 hours to give the marinade the time it needs to do its job!
Many (many) moons ago, I worked at a BBQ joint. We always cut our steaks to the thickness the customer preferred, then seasoned and grilled them right away. _However,_ we would make a big batch of Italian dressing for marinating...chicken breast. If the cooks didn't cook them like everybody and their grandmother (till they were dry), they would've been 10x better tasting. Even if you don't have an emersion circulator, you can still make juicy, succulent chicken breast in the oven, or on the stove top.
We marinate steak tips in Italian dressing for up to a week in our fridge before cooking. It's just so simple and awesome.
Same here...
CAN WE GET A TIER LIST VIDEO of you and the guys rating favorite experiments! 🙏🙏🙏
Kraft zesty Italian dressing with allegro marinade is top notch.
5:15 😂😂 would be me if I ever got to try Gugas food. Nice grab Leo 🤣
After many years we finally know Guga’s favorite restaurant
Been pondering this one since the first put that dressing in stores. Just never had the moxie to *potentially* waste a steak on that experiment, so thanks Guga!
I love to marinade chicken, usually leg quarters or thighs, in the olive garden dressing and throw them on the grill! They come out so juicy and tender. A definte must try!
I love using Bernstein's Italian Dressing to marinate tri-tips.
You should try marinating the steaks in some winecoolers. Berry and tropical ones could be interesting against the control.
My parents used Italian dressing marinade overnight. The steaks were kind of flammable over the grill. There was much more fat on a steak in those days.
I do a the zesty with 2 tablespoons of dales in it. trust me when I say its on another level, I also do same with Lee and Perins Worster sauce
Guga: I kept it real simple
Also Guga: I mixed 5 cheeses together.
kills me everytime you use the torch on the steaks, ik it’s the sous vide channel but just a regular charcoal sear for us good ol charcoal boys
I did not see that coming. But now I must try it. Wow.
We use the Italian dressing in our brisket love it. Also now I want to try with steak and definitely making this side dish!!!
Best steak marinade I've ever found, aside from whatever they used at a small family restaurant named Coach-n-Four in Shalimar, Florida, is Daddy Hinkle's dry & wet marinade. Yum!
My favorite is marinating Asparagus in Italian dressing for an hour or so and then grilling them on high heat for a minute or two.
I've never used this as a beef marinade, but it's pretty awesome with pork chops.
I'm amateur guga lol, brother and I did this last month, also used Russian dressing, the zesty Italian won for us, only zesty, wives use on chicken so gave us idea, funny to see now😂🤣
PS we used creamy Italian, not olive garden Italian.
Should try Ceasar and blue cheese for marinades(seperately) next time. Already know that buttermilk helps tenderize, and both ceaser and blue cheese would give that funky umami...
anyone who has been watching guga for a while knew he loves olive garden lol
I definitely know that the zesty Italian dressing is a perfect marinade for steaks, chicken, pork chops and Brisket.