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Hey Guga, thanks to you, I can't go to any steakhouse anymore-I take my kids and they say, "It's good, but I want Dad's." Thanks for teaching in such a simple way how to make the perfect steak. You need to start selling your products to us Brazilians too!
Why don’t you lists the ingredients with amounts anymore? You don’t even show or mention what brand of black bean paste you used. Your videos are pointless to watch these days without more information on the ingredients like how you used to provide them.
Yesterday was my first. It was a disaster. The steak ended up well done, still tasted good, but my jaw hurt after I ate it. I didn't realize my ribeyes were too thin for this method. Luckily I have thick cut, bone in ribeyes for my next attempt.
I did one, without first searing, for Mother’s Day and it was awesome. I lowered the temp to 133 degrees, but that was too high. It was more medium than medium rare. It was fork tender and awesome, but next time I will set the temp at 129.5 like I do my Picanha and I bet it is even better. Don’t set your temp at 137, that is way, way, way to high!
As a Korean, black bean paste isn't as common as you say it is in Korean food - but it's mainly used for Jjajang myeon, a Korean-Chinese noodle dish. please give this a try when you have a chance!
Друг, даже тот стек, что готовился всего лишь 2 часа, провел 22 часовую мариновку. Так чего удивлятся, что стейк in between пришелся по вкусу твоему приятелю.
Please dry age in Bovril paste! I do this all the time and it makes the most flavorsome and meaty steaks ever. You have to try it. No need to season afterwards
Hey Guga, can you test out sous vide machines for us and give us an idea for our bang for the buck, I and I'm sure your followers would really like to know in which direction to go, thanks 🙏🏾
Been watching you for years wish i could taste guga steak😢 an side dish but im all the way in south africa an how can i get your product all the wah here.
Wow never heard of this before....very interesting and I'm also Indian but also never been to India so I'm 100% sure I haven't tasted every style there is. There comes Guga to educate all the Indian diaspora about our cuisine huh? :D :D
Whenever I watch this experiment, I always wonder how a fourth steak would taste that has been cooked with the ingredient AND compound butter on top. I'm guessing it would be too much, but would be interesting.
