Can $1 Steak become FILET Mignon with Dry-Age!?
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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I have done some insane dry aging experiment but I also done some amazing tenderizing one. Today I put all of that to the test to find out if we can make a $1 steak taste like a filet mignon.
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#DryAge #Steak #Experiment
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Try dry aging in garlic powder.
beef jerky
Guga, you have to put pineapple on the steak so it gets tender, then put msg for flavor and butter baste with thyme, butter, and garlic, that’s how to make the eye round better
Hey guga. Can you try use curry powder or curry paste? Or maybe both?
I use papaya as a meat tenderizer as opposed to pineapple. Papaya also contains a large amount of Bromelain, but it does not produce that sour/off flavor that pineapple does.
Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?
😮 that sounds interesting
Man I’ve NEVER thought about this one. You’re a genius
I always forget beef bacon is a thing.
That's a great idea I'd love to see
👀
I’ve never dry aged anything in my life, nor have I ever ate something dry aged, but these videos are super addicting…
It's amazing, highly recommend, it almost melts in your mouth.
I can go one better, I don’t even eat beef because I don’t like the flavour 😂
Ive never eaten steak yet i watch this lol
@@Darby0642 lmao
Just a friendly reminder to dry age a ribeye in miso paste! Not an individual steak marinade, but a true 28-35 day age 😊
I feel like he did that already?
He’s done that already, didn’t turn out too well
@@weshervey2202 it was a "marinade" since it was only for a day i believe
i second this, hatcho miso specifically.
Miso is fish based yuckk
I absolutely love guga's determination to make eye round delicious
I agree. But I disagree where he says eye round tastes "fantastic." It is the least beefy tasting of beef cuts. I could understand the experiments if it tasted great and were merely tough or dry, but that's not my experience with eye round. Call me a defeatist, but it's just a pointless cut of protein. (And I see the reviews at the end bear this out.)
Around here, stuff like chuck or shank is cheaper than eye of round and infinitely more flavorful. Best for stews, but a decent charcoal grilled chuck isn't that bad. If I needed to have steak and wanted to save my money, that's the route I would go--with those cuts. Ideally, though, I'd use them for stews, braises, and other long, low-temp cooks.
I love eye rounds, just not as a steak
@@pulykamell but still... if he can make an eyeround taste like a filet that method will probably work on a chuck as well
@@rafaelborbacs Eye round and chuck have very different structures in terms of intramuscular fat and marbling. A method the works on one would not necessarily work on the other. For example, cooking the heck out of chuck slowly turns it into a luscious, moist, pulled-meat consistency. Cooking eye round like that? Dry lump of sad meat.
"Dry lump of sad meat." well thats a peculiar way of wording a piece of meat. 😂
Fruit enzymes go largely inactive at cold temperatures. Bromelain would eat up that beef at 90+ degrees but your dry ager is undoubtedly much colder.
Celcius or Fahrenheit??
@@YellowLAVA You could probably _cook_ meat at ninety degrees Celsius so probably not that.
@@marcusdaloia2974 well done happens at 70°C internal temp, so i agree with you
@@YellowLAVA Kelvin :D
@@plt927man’s about to dip his steak in liquid nitrogen
I just realized why I like guga’s channel so much and why I will never stop watching! It’s quite simple really….his channel provides two things in bounty! Food and positivity!!! Such good vibes from these guys and great food it always leaves me in a good mod and also super hungry lol never stop making vids guga!!!
That’s why I enjoy it compared to others - it’s always positive AF and is all good vibes even when things are a flop there’s no fear of failure which is an attitude that the world could use more of.
Can we all take a moment to recognize the dedication Guga has waiting 100 days for that dry age, I can’t even wait 25 minutes to try my food at a restaurant 😂
I look forward to the day that you make the eye round equal to the filet mignon. And I wont be surprised if restaurants copy the technique. All the best Guga!!
Hey Guga, next time you want to tenderize a steak using a fruit, berries work really well especially blackberries. You can even use a mix of blackberries and blueberries in a zip lock bag overnight. I have tried them on rib eyes, strip steaks, and round eye in the fridge. I haven't tried it dry aged because I don't have that type of cabinet but will you try it and let us know your results. Look forward to another one of your videos. Thanks for making them fun and informative and inspiring. God bless, Tony Walkingstick
From the Cherokee Indian Reservation, NC
That's awesome!
Interesting... I will definitely try that!!!
You should do an episode where you take the dollar eye round steaks and compare treating them in different orders. For example:
1. Marinate for 3 days in pineapple, then soak in beef tallow, then dry age for 30 days
2. Marinate for 3 days in pineapple, then dry age for 30 days, then soak in beef tallow
3. Dry age for 30 days, then marinate for 3 days in pineapple, then soak in beef tallow
Weed butter dry age....
it's really nice to see them having fun and laughing together!
Oh, I've been waiting for this a long time now, thank you Guga! xD
As most of french people, my english sucks.
I’m proud to say that i disabled sub-titles for the first time of my life while i was watching your content!
Your voice is so clean 💪🏼
The passion and drive at the end with Guga talking about making the eye round taste like a filet mignon was epic. I BELIEVE IN U GUGA!!
Ah, the eternal pursuit of kitchen alchemy: turning lead into gold, Guga Style.
Dry age vs marinate $1 steaks in Red Gold canned peeled whole tomatoes next. Natural MSG and lycopene does wonders for so many dishes. I’m sure it’ll work for tomatoes.
Make sure they’re canned and peeled whole tomatoes for the best flavor!
guga may succeed in turning a 1$ steak into a filet minyon taste, but if he does ,the effort involved would cost allot more than a filet minyon
Money isn't a problem for him best believe it lol, it's all about the the fun of experimentation and the delicious flavors that come from it!!!👍💯
Who knows, it could be as cheap if he ever finds out someday.
@@FahmiZFX maybe its better to just accept its role and just turn it into jerky ,in my opinion a good jerky can beat out a good filet even if the fillet uses all spices used for the jerky,its a different eating experience but in my opinion maybe a better one
Pfft-
Minyon
Hahahahahahaha
That is sound so funny
@@rtgedits1865 flamin' yawn
Try doing a combination of light touch techniques. Do an eye of round, dry age 28 days, trim, cut into thick steaks, pineapple marinade for 30-45 minutes, dry extensively with paper towel as long as needed, dry it on a rack with a fan if you have to, hit it with a jaccard, season, sous vide, flamethrower.
There's never going to be one technique that magically transforms a steak into perfection, but there's lots of little subtle techniques that can be combined to make something special.
Bromaline is such an excellent emzyne. I absolutely love this emzyne, which tenderizes the steaks with its emzyne-magic properties.
😂
I got it dry age only 20 days with pineapple, trim then kneed hard, cut and then coat with blueberries or soy sauce wash then cook.
Guga, I would love to see dry-aging with ground onion and see its tenderizing effect! May be the flavor won't be as off as pineapple dry-aged.
Guga! I’ve looked and looked to see if you have a video already but I LOVE home made Burritos! I really wanna see your take on the perfect homemade burrito
Can't say I am surprised by the result 😉
Seeing you have a propper dry aging cabinet, why not make a comparison between that and you old trusted dry aging bags? Are the bagt truly as good, or is there a difference?
I sure would like to know.
I've been wondering what happened to his dry age bags. That are not like normal bags.
Just purchased a Anova sous vide machine the other day. Already had steak and chicken thighs. Totally worth every penny.
We need a tour of the house or all the supplies! Definitely want to see the coolers full of meat and all the cooking tools you use! All those machines must be beautiful!!
Fun fact; the steak at chipotle is actually Eye Round that's sliced thin then cooked sous vide and shipped to the restaurants. Once it's there they take it out of the bag, marinade it and toss it on the grill to quick sear before being diced up. Idk how long they sous vide it for but I think it works well at making the eye round edible lol
Cooking steaks at a low enough temperature range activates a certain enzyme that creates a tenderizing effect. That's likely how they make eye of round that tender.
Hey Guga! Just a video Idea i would love to see: Dry age a steak and after you trim it down dry age that steak again! It would be like a double dryage :)
@@selimokutucu1242 i think that's called drying xd
"I thought you knew", I loved that part.
7:30
You could implement multiple techniques. One to soften, one to to get the flavor up. I remember the the steak dust worked. Maybe do the pineapple and the steak dust.
round gets tender if cooked low n slow. i smoke mine until probe tender, usually around 218, works great in shepherds pie and such
Hey Guga, why don’t you marinate the regular dry aged eye round in pineapple for 1 hr before cooking it for extra tenderness?
you should do a video where you put together every SIDEDISH you've done to date so we can recall the recipes quick and easy. That would be awesome!
because tbh when I randomly have this feeling of trying some of your recipes, its a pain to go trough every single video looking for that one recipe I sort of remember. Keep it up Guga!
But what would happen to the steak if it were horseradish dry aged?? Love the video as always, Guga
That sounds like it would be awesome!
Yeah baby
Nice attempt Guga ... I thought this one might actually work. I've found that the only really good use of the Eye Of Round roast is to marinade it, slow roast it to medium rare (rotisseries is better), and then slice into roast beef. It makes fantastic sandwiches, subs etc. And one roast gives you tons of amazing roast beef at a fraction of the cost compared with buying roast beef slices. I do look forward to your next attempt though.
everyone:
every Guga video: "The thing" penetrated deeply IN TO THE MEAT.
Appreciate the mission as I’m kinda of the same one due to the crazy meat prices of late! Make cheap cuts great!
Dang! I had high hopes for that 100 day dry aged pineapple steak! I love these “cheap @$$” steak experiments! 😉
Guga, your determination with this eye round is extremely impressive. I STILL need that last dab Dry age experiment
If Guga can turn Eyeround into Filet Mignon he'll become the Merlin of Meat.
Guga, I have two experiments for you to try!!!
1.) Cook an eye round confit. I have a feeling if you confit it super low and slow, then give it a crust with the torch, it will finally be the eye round steak that you’ve been dreaming of.
2.) Asafoetida infused oil or ghee to baste a steak. It’s a resin spice from India used to give food a allium flavor. You have to let it cook in fat before using it though or else it will overpower your food. Also, beware of the quantity- a little goes a LONG way. Maybe compare it to a garlic basting?
Hello Guga, you should try dry ageing a steal in Beef Bovril, it's similar to Vegemite but thinner, stickier and easier to spread with a strong beefy flavour and a hint of sweetness. I think the flavour would really go well with some beef and could make an amazing steak
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. ;)
Angel is such an important part of the panel. He is the odd one out, giving a genuine, personal, different opinion, and he owns it. :)
Try freezing, slicing thin lengthwise (with the grain), then glue it together with meat glue (transglutaminase). Maybe add thin slices of fat between each second layer of meat. That might work.
Turning a $1 steak into a $100 steak 😎
Having to buy a multi-thousand dollar piece of machinery to do so 😖
You can use an Umai bag and a normal refrigerator. That's what Guga did for a long time before he bought a specialized dry-aging refrigerator.
Chicken hearts for mystery meat would be a good episode
I think angel should start his own channel, lots of us would subscribe, kids got charisma!
Can't wait for the $1 steak to taste like filet mignon. Dew it guga!!!!
I cook a chicken breast by butterfly cutting it and then coating in panko and tony chacheres seasoning original and doing a quick browning in some olive oil (cast iron) and flipping and tossing in the oven for 10-15 minutes at 425F. it's moist still and taste great. I'm also over weight and this is pretty much my means of eating healthy as I usually pair it with some asparagus or sauteed mushrooms with "risotto" (i cook it in a rice cooker and it taste good enough). I will also sub in mac and cheese if I'm feeling lazy and I'm mostly just counting calories to loose weight and the biggest drop for me is I swapped to Coke Zero from normal cokes.
Hi Guga, I really hope you’ll try do dry age a steak in caviar! I’m trying to get to you with my message and this is attempt no. 20/♾️
A big fan from Poland my friend! 😁
10:09 Did anybody else see that?! I am DYING right now 😂😂😂😂😂
Before you cut the steaks from the eye round consider using a multi bladed tenderizer to help cut across some of the fibers in the meat that plus some other tricks you have might just work in the end and improve the end result.
I know… the video was posted ages ago: but what you can do with an eye round is eating it as tartare: it is lean, flavorful and if cut very finely and eaten raw- it will be good - duh!
master the art of eye round guga get that filet mignon quality!
Experiment idea: Guga what if for St. Paddy's day you dry age a brisket THEN brine it into corned beef? I don't think it'll work the other way around, but it'll be a cool experiment.
Dry age a steak in hot sauce wrapped cheese cloth.
Dry age a steak in pickle juices soaked cheese cloth.
Dry age a steak by melting chocolate to 88%F, tempering it and then pouring it over all the meat INCASE IT IN CHOCOLATE but making sure it solidify again. ( aka the tempering )
Dry age a steak in pure sugar crystals. ( you know what im getting at angel with love it lol ) basically add sugar to a pan place meat add more until covered.
More coming.
You should definitly keep trying to dry-age eyerounds but try using the sous-vide afterwords for a way to long time just to get that extra tenderness
Thanks for the video Guga.
Experiment ideas: Dry age and smoked
Dry age in your home-made MSG(MSGuga) for a shout out to Uncle Roger.
@guga I think that you should have a video for IDENTIFYING THE CUT! Angel seems to know right away on many things but maybe if he had 5-10 cuts so he can say what they are would be a good video
2:02 ”It looks like a mommy” 🤤😩
„It is my mission in live“! Loved it! Keep it up!
Guga, can you sous vide that dry aged control eye round steak? Maybe that would fix the tenderness because I think it will still retain it's flavor while making it more tender.
Guga, I’m hooked on your channel brother. I love your experiments. I’ve learned so many great things from you all.
“I’M GONNA SUCCEED” he said, like a villain. 🤣
Guga
I just watched your 2021 Jerky video and I think you need to make some South African Biltong.
Lets see if fatty jerky is better than lean
Nice to see maumau back! Guy is hilarious
You can also use papaya leaf as meat tenderizer. I don't think it would affect the taste of the meat.
Luffy: I'm going to be King of the Pirates!
Guga: I'm going to make an eye round taste like a filet mignon!
There is a delicious paste often used in asia called sambal belecan, and trust me it is delicious. Plz dry age steak in it so i can see how it will turn out.
GUGAAAA! Please try Pesto dry-age experiment!! Cheers from Italy
jeezuz 100 days wow pure dedication man props to you
Guga can try to combine two of your experiments? - first you dry age a choice grade brisket and then inject it with beef tallow.i wonder if it's similar to A5
Guga you should do a video on different types of charcoal. Instant, cheap, flavored, etc
Hmmm maybe dehydrate the eye round, then rehydrate with pineapple and pineapple dry-age for 100 days. Cut the edges, dehydrate again and rehydrate with a MSG, and salt brine. To finish it off season and cook as per usual but use a good compound butter at the end…
Might be the one way to tenderize it well with the pineapple rehydration/dry-age, and hopefully save some flavour by pulling the pineapple out with the second dehydration and save the flavour with salt and MSG brine and the compound butter.
Pretty much a Frankenstein science experiment but it is the only way I can imagine coming close to getting it extremely tender and with good flavour.
Good luck, making an eye round as good as fillet minion is pretty much impossible.
Since Guga did the peanut butter dry age - he's gotta do grape jelly.
Guga if you actually find a way to make the $1 eye round steak taste and feel like a filet mignon you could file a patent on your process and make millions of dollars. You go Guga!!!!
How about a post apocalyptic zombie proof veggie experiment? You're. Hiding in the woods and all you got is a backpack of fancy fats and butters. Stumbling around you come to what looks like a steak stuck to a tree. You break out your edible plant book and it's a beefsteak mushroom! There's a couple of them, from succulent young white ones to great big reddish steaks. You grab what you can and head to a clearing and a little pond surrounded by cattails. Book says just about all of the entire plant is edible so you harvest some. You see an old rotted dock and an overgrown path behind it. The path is almost overgrown with berries, blueberries, raspberries, blackberries, mulberries. Load up that pack! You come upon an old abandon shack with an old stove inside. Entering, you find an ancient fridge rattling away and even running water once the rust washes out the pipes. an old spice rack over the sink offers hope. a note on the table says " to whom it may concern, I'm out of hard liquor and cigarettes so will risk going to town". The note sadly is weeks old. You take out the days foraging and wonder what to do. Marinate/infuse the beefsteak? Souse vide? Pan sear? Deep fry? What about all those berries? You nibble at the cattails, the roots, leaves, stems... What to make, WHAT TO MAKE?!? if anyone could face such a challenge it has to be Guga! Maybe challenge those fancy pants cooks to try a shot at it themselves.
Every time Guga uses pineapple it always reminds me of that one scene from the Exorcist.
Hi Guga, I have been enjoying your video lately, and I'm wondering do you know the Best Food called? It's called "Beef Rendang" from Indonesia
would like to see you make it with A5 wagyu tho, because we usually uses regular beef (unclassified) and it's already called as "The World's Best Food"
Notes : Rendang is tastier if u eat it with something like Rice
you should try doing this with the beef tallow injection! i wonder if that would help at all?
SO WAITTTT YOU ARE TELLING ME U HAVE A SECOND CHANNEL .... I THOUGHT U STOPPED COOKING SOUS VIDE BUT NO ... THERES A SECOND CHANNEL AND I NEVER REALIZED ... I WAS SO HOOKED ON THE CONTENT , THE HUNGER AND SLOBBER I GET WATCHING THESE VIDS ............. IS KRAZYY
Gugaa..can you please do an experiment with right side brisket and left side brisket and compare them? There probably isnt a diference but i think it is good experiment. Thank you
I am so glad I don't live near you!
I would either have a heart attack or be very overweight!
But I love your experimentation, I have been trying your better experiments!
My tip for eye round is to use a liquid marinade for a few days, with Teriyaki which has pineapple in it.
Need a video on best binders when smoking meats
Only complaint is the grilling music is super compressed might want to look into that guga
Guga you need to experiment with the $1 steak with all the tenderising methods combined
Idk if you done it but maybe club soda submerged. Replace the soda water daily for 100 days. So the carbonation stays
Gonna need to sous vide the eye round in some kind of tenderizer, then add msg to try and enhance the flavor.
I found a recipe for really good tasting burgers.. 2 tbsp of steak sauce, 2 tbsp of brown sugar (or more), half a diced onion, and 1 lb ground beef.
Day 2 of asking guga to use every experiment so far on a $1 steak
Dry aged, Pineapple marinate, smoked bonemarrow compoundbutter(butter of the gods), the freeze dried steak seasoning, sous vide and flamethrower
Guga, have you tried using Japanese Wagyu A-5 eye round? Maybe that would be what you need in order to get the tenderness you’re looking for.
Yes! The O.G trio is back!!!!
can you do a comparison of the dry age cabinet and umai bags to see if there are any differences?
Guga Have you ever tried to Tanghulu dry age a steak would love to see that experiment 👍🏻
Is Bromelain something thats commercially available as an ingredient?
If it is, it would be interesting to see a side by side comparison of marinade in pineapple vs bromelain/water solution made to the same strength as the pineapple puree.
To see if you get the exact same tenderness without the flavor change, or if the tingle Angel is getting is the Bromelain itself.
I wonder if dry aging a good steak in high-quality Hungarian paprika would affect flavor in a noticeable way when compared with a control steak. It's a lot milder than some of the things you've tried in the past, so it's effect will probably not be dramatic, but it can impart wonderful flavor when used in cooking, so maybe it will do something interesting when used to dry age steak.
Can you dry age two steaks, one in umai dry and one in the dry ager and compare the two.
Use honey for an eye round it tenderizes spperently
Guga I love your videos man, just watching how much you enjoy what you do and how delicious the food looks 👌🏽 you save me from my depression every time I watch your videos just fills me with joy. I literally stay up all night watching your videos 😂