I used the ASIAN secret on $1 steaks and this happened!

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I have been on a mission to make a $1 steak amazing! Today might be the day. The $1 meat got flavor, but tenderness is just not there. Hopefully I will be able to make this cheap steak taste amazing.
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Развлечения

Опубликовано:

7 янв 2023

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Комментарии : 1 тыс.

@Farhan-hp8kr Год назад

Respect to Guga for dedicating his life to make $1 steaks better

@juanziegler1471 Год назад

definitely enjoy this type of challenge more than a great cut of meat , Guess that's a working family problem .

@Ca55per Год назад

I'm still waiting for him to succeed at this...

@victorhart6015 Год назад

Still can't find steaks for a dollar, must be only a thing for folks who have a butcher in the family.

@juanziegler1471 Год назад

@@Ca55per try the pineapple video , worked best for me

@Jesse-ly2vn Год назад

Dollar tree is $1.25 how is this possible??😂😂😂😂😂

@Kevinr14 Год назад

I'm convinced guga has a collection of soundbites with him saying every ingredient imaginable and the editors just piece them together as needed.

@BWAAAAAwful Год назад

Guga has actually been dead for 3 years, they just micheal jackson/tupac his videos

@zZSandManZzdis Год назад

Ive been thinking this for months. I binged his videos a while back. And I noticed how consistent he was with saying each ingredient. over like 12-15 videos. The easiest one to really notice it on for me was Onion.

@tarrare337 Год назад

@@zZSandManZzdis freshly ground black pepper

@zZSandManZzdis Год назад

@@tarrare337 That too. Idk how I missed that one

@Random_person98 Год назад

@@zZSandManZzdis garlic powder is ALWAYS a finisher line

@fredsmith5782 Год назад

Velveting usually works better with thin cuts of meat which is what is done at Chinese restaurants in general. If this was half the thickness of a regular steak you’ll definitely feel the tenderness more

@matthewlawton9241 Год назад

If it was half the thickness it would be impossible to grill correctly. There's no such thing as a good grilled steak under 1 inch.

@brandonbp122 Год назад

I like it when RU-vidrs think that everyone has a meat grinder in their kitchen.

@grinssogray9510 Год назад

i thought for tenderizing the thin cut "flesh" there has to be baking powder present in the marinade?

@fredsmith5782 Год назад

I was thinking more on the lines of a HK cafes or those Asian western restaurants where they use a sizzling hot cast iron plate. They don’t generally “grill” anything at most of these restaurants.

@Partyweeb Год назад

@@brandonbp122 he was just not wasting meat he knows that most people dont have meat grinders in their kitchen 😭😭😭

@Hortonscakes Год назад

Angel knows what was up from the start. Leo is learning! I miss Maumau! 💯💯💯

@FormaldehydeSon Год назад

where'd he go?

@alexoonv1548 Год назад

@@FormaldehydeSon passed away 😢

@tankerd1847 Год назад

@@alexoonv1548 For real? That's sad, RIP.

@Andreas-yy8uk Год назад

@@alexoonv1548 Noooo. RIP Maumau

@FormaldehydeSon Год назад

@@alexoonv1548 damn RIP

@k4pust467 Год назад

guga can you make a tier list with all your food experiments? i know its not typical for you but i think it would be fun and im curious what do you think about these and what steaks are even worth making, love you and your content

@WindowsDrawer Год назад

Masz dobry angielski pozdro

@k4pust467 Год назад

@@WindowsDrawer dzięki mordzia

@glitchyrhythm6749 Год назад

How the heck is Guga always finding one dollar steaks? Lol

@Nick-xw8hr Год назад

He isn’t. It’s just for baiting clicks.

@01gtbdaily30 Год назад

Buy a roast and cut it into steaks divided by the dollar amount you spent.

@lucashoward1730 Год назад

@Nick Not really, it's super cheap. So after cutting them they're basically a dollar

@redeye1016 Год назад

He literally showed you in the video. Buy a larger cut and butcher it down into rounds yourself

@MzClementine Год назад

@glitchyrhythm6749 that isn't an excessive roast. If You truly want to better savings. It's better to buy from a butcher. And, sadly since the shutdown they're making us buy the whole cow. Get with family members and buy. You'll be grateful you did. Support your local farmers they need you. Severely. You want better cost go to the farm..

@gatorb8 Год назад

I always end up making the side dishes so I'm glad you go into detail with them. Thank you!

@icewolf9002 Год назад

Good day Guga I was a butcher for 17 Yrs and in Canada,Quebec we use Eye round this way we put it in the freezer, when almost frozen we slice it very fine 3 to 5 mm in a slicer and either flash fry it in a pan with buter, salt and pepper or do fondue in a nice beaf broth with it the tast is still there but it is very nice not to have to chew on it thinner is the key wit this piece of meet . For the fondue you can use either oignion soupe or beef broth or other and also you can roll cheese inside the fine slice of meet. Have a good day

@adambarron4015 Год назад

I'd love to see the combination if Guga's 2 favorite experiments, eye round and dry aging, well technically dry curing. Bresoala is a seasoned dry cured beef Italian whole meat product. Generally using cheap cuts like eye round, bresoala is mechanically tenderized (pummeled and tumbled), seasoned with salt, herbs, and preservative, and then dried and sliced. Umai has a bag built for bresoala along with recipes.

@dbeevr Год назад

Alright Guga, a question! One thing I noticed with you cutting eye round, is that you portion the steaks across to the grain instead of with the grain, resulting in that the final bite is cut with the grain. In your last picanha video on SVE you explain that you portion the picanha steaks with the grain, so that the final slice and bite is across the grain. What I'm curious about is: if you apply that picanha portioning method to eye round, might that make the final bite more enjoyable? Been following your channels since the very first beginning and really love it. Keep up the good work! :-)

@P0pcornmaschine Год назад

I was thinking the same for years now... Maybe Guga goes it on Picanha only because of tradition, i dont know. but your point makes sense to me

@theodorethompson9032 Год назад

always cut against the grain just like when you make jerky...

@rafaelborbacs Год назад

I think you are right. Cutting an eye round first with the grain will result in weird steaks but makes sense to make it more tender.

@vip3r298 Год назад

Picanha has a horizontal grain so final cutting direction makes a difference in how the grain is distributed in the slice that you bite. Eye round and most other steaks have a vertical grain which makes it so that no matter what direction you cut it on the final slice, unless you cut your steaks horizontally for some reason, the grain will always be running from the top of the crust to the bottom of the crust meaning the final slice has no impact on the texture

@mmali1989 Год назад

You want to get the fat cap with cuts of picanha, hence with the grain first so the final bite is against the grain so it includes the fat cap too. With other cuts, go against the grain because there's no rule on which way to eat so either way you cut the final bite, the fibres will be short.

@BenjoStereoShmo Год назад

Gotta love leo…bro loves those side dishes🤣🤣🙌

@Eeeeeee-errrrrr Год назад

I love your videos ! They’ve motivated me to love food in a whole different way

@ArthurSperotto Год назад

I gotta say GREAT job on the "tasting section" production and post! That shot looks amazing, super good colors! I know it takes some work to do that. É nóis Gugão, grande abs!

@maxdejong4203 Год назад

Guga I believe that you have found the answer to the eye round steak tenderizing problem. that velveting method is definitely the way to go. I haven't tried it my self but I do believe that you have found the right tenderizing method. all it needs right now is improvement, and that's what you need, try multiple things with this method till it's perfect.

@ninjamaster5292 Год назад

yo guga love your vids and love the energy in them

@kkpetreedfest Год назад

Most Chinese steak preparations with velveting are pounded thinner to increase tenderness. Adding a little baking soda also helps

@trym2121 Год назад

Baking soda gives a bit funny taste. I'd rather not

@obskurium5488 Год назад

@@trym2121 Then you're using too much baking soda

@TheMillennialGardener Год назад

I really enjoy these eye round experiments, because they’re a lot of fun to watch. However, a whole eye round is $5-6/lb, and once you trim it up, each steak costs you about $4 for an 8oz portion. It’s very easy to find sirloin and NY strip pre-cut at $8/lb, which winds up being the same price, so I don’t see how you’d save money eating eye round. I just filled my freezer with 8oz sirloin steaks I paid $4.50 each for, and an eye round won’t ever beat that no matter what you do to it.

@ericvulgate Год назад

He's said before he has good meat contacts.

@TheMillennialGardener Год назад

@@ericvulgate for quality, yes, but at a higher cost. This is a grocery store eye round as he said in the video, so it was likely $5-6/lb.

@TestingPublicSchoolWater Год назад

I can get it at Sams for $3.69 pp.

@reactedboss9933 Год назад

I love that you try and make all kinds of meat the best chance at being good regardless of price. You just try and make it the best it can be and I'm so entertained by it.

@Flamus_12_ Год назад

Always amazing on this channel

@johncorreiavlog5173 Год назад

Your videos are awesome thank you happy new year 🙏🤘

@oldshovelhead Год назад

Good effort Guga. I've been trying to get a handle on this cut also, for at least a decade. The best way to describe this cut, for me at least, is this: consider a 1' section of 2x4 lumber - very strong piece of wood, but if you cut it perpendicular to the grain very thin you get what is called "endgrain" which is not strong and in fact can be easily broken apart by hand. Applying that concept to this cut of beef, I do the following; slice thinly lengthwise with the grain, and then cut those long thin "plank" pieces AGAINST the grain into strips (now endgrain). I will then marinade those pieces in a variety of ways. My favorite is using my bloody mary mix less the alcohol, for several hours, then simmer them slowly with onion, garlic and some aromatics, in beef stock adding more stock as needed because some will get absorbed by the beef and some will reduce. I do this process for about an hour or until the beef is fall apart tender. This method makes a nice flavorful beef for taco/burrito. Although this isn't a solution for making a steak out of the cut, it does provide some satisfaction in using what "appears" to be a great cut of beef, but is really a fugazi.

@matteopiovani9709 Год назад

I was going to comment this, then i saw yours, and u said it perfectly, why cutting against the grain at first with an eye round if we don’t even with picanhas or skirt steaks

@subzarbi9684 Год назад

seeing guga cooking steaks on sunday already makes the day better!!

@ronaldosiuu1017 Год назад

Love your videos guga

@AndersonsSmokeShow Год назад

I'd been planning on trying the velveting method myself. Have to give it a try now!

@brandonmikes385 Год назад

I have been watching your videos for a VERY long time now, and the inflection you have at the end of your sentences is still hilarious

@ruftime Год назад

Thanks guys! Counting on you to add the new YT tastevision button this year😎

@virplexer1428 Год назад

Guga, you definitely need to start mixing ideas together to see how it works! Multiple methods at once. Might be a bad idea but, we'll never know how it turns out if we don't try!

@maxkennedy1544 Год назад

Love your side dishes so good

@kealebogapoifo6703 Год назад

Thank you Guga !!

@kwagz3314 Год назад

Interesting experiment. Don’t think I would have thought of this. But it’s still something to try if it’s effective. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon.

@ChrisLee-ov2sn Год назад

You should prank those guys! Feed them Filet and tell them you cracked the secret of making eye round tender. LOL

@christopherroser1849 Год назад

Hi guga I hope you and your family have a great new year.Sometimes I wish I could smell your food.

@ApertureJunkies Год назад

Looks good can’t wait to see how it turns out

@georgelee2989 Год назад

Guga, I've been cooking recipes for a couple years now and I finally decided to tackle something that I had yet to do, three days ago I marinated meat for the first time, I started marinating it late Wednesday evening and cooked it early Saturday morning, when my dad tried it by itself he said that the marinade had to much of one ingredient but after he tried it with what I actually cooked it for he loved it and went back for seconds and later on thirds it was gone in one day, now before hand I did research to make sure I was right about something I told him and I was, I cooked the meat in the marinade because I didn't want to feel like I was wasting ingredients, the meat was boneless beef riblets ( about 8 to be exact ) cut into fourths and then cut into chunks, the marinade itself was fresh chopped garlic and onion, avocado oil, balsamic vinegar, ranch dressing powder ( for the MSG ), curry powder, my own special seasoning blend, and one beef seasoning packet from a package of ramen all put into a butter bowl and let set for almost 72 hours, and my brother and dad loved it

@annieworroll4373 Год назад

My typical eye round solution is braising. It's a very different experience than steak, it's more of a steak shaped pot roast, but it does tenderize it enough and with all the veggies and stuff braising along with it it turns out quite tasty.

@DustyKid75 Год назад

that is what you're supposed to do with that cut, braise or stew....cook it for hours it will be tender

@rafaelborbacs Год назад

This is the common use of it, not guga's point though

@angemon003 Год назад

Guga keep up with your content loving it! There is one thing I want you try next dry age with mole sauce.

@ashleytorres8979 Год назад

I love the way you make your videos I watch even the ads 😂😂

@willcool713 Год назад

I think you might be able to ratchet up the velveting tenderness just a bit more by adding some baking soda to the marinade. I know you've done that before, but in combination with the velveting marinade the baking soda taste would not come through as easily. For two steaks like you did, I might add a half teaspoon of baking soda to start, and adjust my recipe after tasting the finished steak. Btw, I've asked before, but I'd really like to see a dry age experiment with fresh mushrooms, maybe using different sorts. I've seen dry mushroom powder dry aging, but fresh mushrooms, with spores, might yield very different results, especially with, say, oyster mushrooms, or morels (very common here).

@RajelAran Год назад

yeah just a bit of baking soda with the egg/cornstarch velvet is *chef's kiss*

@Hizuchan Год назад

I think it would be much better if you use this Velveting method while cooking it Sous Vide! Oh man.. I think it's gonna taste great and tender like a fillet mignon. I hope you will try my idea and upload the video in Sous Vide Everything channel

@azimrashidi9755 Год назад

anything that guga cooks just make me dying to try T.T i hope Guga can make my dreams come true ❤️

@jiglesias93 Год назад

Guga I would love a video about grill maintenance and cleaning!

@LordGriebenschmalz Год назад

I completly understand Leo´s statement, that you come for the steak, but you stay for the sidedishes...they look incredible.

@peakmayfield1827 Год назад

That was from a while ago

@jakehuffman4041 Год назад

Hey guga ever thought about doing a black garlic dry age ?

@patricearchambeault8458 Год назад

He has already done that on the other channel.

@4realdustin Год назад

Amazing! And what an improvement in the grilling and searing music!

@noobslayer7564 Год назад

I think the eye round series is my favorite thing you do on this channel

@afea4747 Год назад

Can Guga do a video where he takes the $1 steaks and grind it up and compare it to a ribeye/tenderloin (non wagyu) to see the difference in texture and taste?

@tubax926 Год назад

Ground wagyu 💀

@LittlePlant888 Год назад

@@tubax926 he already did that in the wagyu burger video

@verynubplayer7789 Год назад

I always wonder if the side dish actually overpowered the experiment dish.

@C_Poumpouris Год назад

1:55 Guga: "if you don't like this you are not human" this is my favorite quote from now on

@ClockManOffical Год назад

Hey guga! I would really like to see you try combining the velveting and pineapple methods. Since In the pineapple video the steak was tender but had very little crust but the velveting gives a much better crust.

@nerd26373 Год назад

Guga certainly never disappoints with his content. They're all so intriguing to watch.

@JohnDiggle21 Год назад

amogus

@shirokanzaki15 Год назад

what is this bot doing here??

@MP_Fishing_ Год назад

Enjoy the $1 steak experiments!💪🏻

@mohamedabdelazez91 Год назад

thx for sharing this technique I think I'll try it some day ❤️

@rickygames0214 Год назад

Hey Guga I’ve become a big fan of your channel and I love watching your videos. I wanted to ask if you’ve ever tried slow cooking wagyu steaks in a slow cooker?

@tabebitokage1040 Год назад

What would be amusing is if, when Guga finally finds the answer, it turns out to be surprisingly simple and inexpensive making him question how it took him X amount of years to get there.

@CoalCoalJames Год назад

I've said it before but the best velveting mix I found is: 1 part egg to 1 part vegetable or seed oil and 1 part water and any flavors / seasonings you want, mix well and marinate for three days mixing a few times a day. Always works a treat on tough meats... I use it mostly for venison.

@reubenc0039 Год назад

Seed oils 🤢🤢🤢🤮🤮🤮👎👎👎

@bloodysabbath1984 Год назад

Can’t Stop Watching Guga

@DamOneMan Год назад

Nice new cooking song this one's a keeper

@thisisfranz7386 Год назад

There's one more method, from Chinese cooking, that could help make this significantly more tender - washing the meat. This is something Wang Gang does often to tenderize his tough cuts of meat and, having tried this myself, I can say that it works wonders. I think if you combone washing the steak with the velveting, you might finally acheive what you're after...

@Ca55per Год назад

You should really cut the eye round on a bias. You are getting a double whammy by cutting it 1 inch thick and not cutting it on a bias. The fibers run length wise across the eye round. By cutting it 1 inch thick, against the grain, you are ensuring that the fibers are 1 inch thick. If you cut the eye round thin, the fibers will be thin. If you cut it 1 inch thick, but then slice it at an angle, it will shorten the fibers... this will ensure you have less to chew. Edit: The best approach would probably be to cook it as a roast and then slice it into thin round slices.

@daveklein2826 Год назад

Let us know when you post your expert video

@Ca55per Год назад

@@daveklein2826 Try it and find out. Why is Picanha cut "with the grain" before service? The answer is because when you slice the steak "against the grain", on your plate, it becomes tender because of the "length of the grain". This is the literal "same". If you cut long grains of tough meat, you can expect it to be "tough." When you cut the grains smaller, they are less tough based on the length of the grain. By cutting the steak at 1 inch, and not attempting to shorten the grain of the fiber, it's directly in opposition of the purpose. Believe it or not... there are 2 ways of "tenderizing" meat. One is to make the fiber more tender... and the other is to shorten the length of the fiber. In this case, by making a "thicker cut", you are literally creating a less tender cut. By cutting it thinner OR cutting the fiber at an angle, you can shorten the fiber and make it less "chewy".

@rev0568 Год назад

You realize the entire point of this experiment is to treat it like a regular steak right? Like, that's been the point of ALL of these eye round experiments. He's even said multiple times that, normally, the best way to cook these is to roast them, but he's trying to find a way to make them both tender and delicious as just a regular steak.

@Ca55per Год назад

@@rev0568 You should always cut steak "against the grain". The only exception to this seems to be filet mignon, because it is already so tender. Watch one of his videos on pikanha. He cuts the steak with the grain, so that when you take a bite you cut against the grain. This rule applies to all steaks, and especially to tougher cuts. If your explanation is that he is treating this "like a regular steak", then he should be cutting it against the grain. If you are implying that he should treat this like wagyu or filet mignon, then I will concede this to you.

@comedyjortsgamer4307 Год назад

Thank you guga for doing these experiments to make cheap cuts better

@jmaros15 Год назад

Lol I've been using this method for years, love it. Cheers 👌

@Frankuhji Год назад

for the side dish, a mixture of oil and water can get you almost the same effect as shallow frying. Put a lid on when you cook, so the filling is steamed, and when the water is gone you'll have golden brown crusts, then you flip for the other side to golden as well. Wayy less oil.

@Dkvizu Год назад

Gugas never-ending quest to convert eye round to filet mignon is infinitely more important than the quest to turn plants to meat.

@fisher7107 Год назад

There is a product for helping dogs with digestive issues process their food. It’s called optagest and is just a powder mix of digestive enzymes and pre biotics. It has almost no flavor on its own and sticks to everything. It would be interesting to see what something like that would do to meat.

@KingDuDu101 Год назад

Hey guga, I think the side dish looks amazing, I'd serve it with tahini sauce. I think you should try tahini in one of your videos, it's so delicious

@grahamsong4585 Год назад

That side dish looks killer! One of your best looking side dishes for sure!!

@HendershotOutdoors Год назад

Finally Guga seasoning, about time!

@trekkiejt3177 Год назад

Have you tried slicing the eye round lengthwise (like boards from a log) instead of widthwise for steaks? That way when you slice them to serve after cooking the fibers are cut very very short.

@richmac1414 Год назад

Why your side dishes look better then the main coursesssss 🤤🤤🤤 always leave me drooling. You should open a restaurant in all honesty.

@kristopherredner7627 Год назад

I truly believe that guga always makes fire 🔥.

@2xredbull992 Год назад

guga we love you!

@AC-ed1jz Год назад

Hello Guga! Long time watcher and I finally have a suggestion that may be something special. One of my favorite sandwiches is the classic New York Reuben sandwich. I have been wondering what this would be like if Wagyu brisket was used to make the corned beef? Maybe when you go for another sandwich themed vid you can try it along with a standard brisket to see if the taste is worth it! Cheers!

@vezz7553 Год назад

Guga's dishes are actually easy to make at home.

@beanshady Год назад

I really like this "as the steaks are cooking" tune a lot! 🎶🙂🎵

@mynameisnotimportant845 Год назад

Try fermented bean curd. I don't know if it will make it more tender but it will be tasty 😋😋😋

@YourHomieJC Год назад

I'd like you to try cooking this cut with the high frequency vibration cleaner bath thing and see if that gets this cut tender enough to properly enjoy without messing up the flavor

@Rose_xx2007 Год назад

Guga, if you find the time i want to see an eyeroumd cooked like a brisket. Theory is that it will make it more tender due to breaking down the fibres over time

@cddy507 Год назад

It's all about how you slice the steak. Try cutting with the grain to make the steaks and against the grain when you slice each steak.

@phoebee2326. Год назад

ive commented this on quite a few videos but i'm hoping the repetition means youll see it 😂 i think you should try cutting the eye round into steaks with the grain, so that your final cuts are against it- like flank steaks or picanha.

@badysparta Год назад

I have never eaten beef steak in my life, but I have watched all Guga videos. 😅

@pharmztko Год назад

I SEE GUGA VIDEO, I LIKE ! ❤

@ghayoorfaridi3268 10 месяцев назад

I love how Guga speaks really fast during telling about the sponsors.

@landynmatthews5077 Год назад

guga has masterd his format. just as you start getting tired of his voice he grills and brings in the boys.

@isaiahharris4429 Год назад

Love Leo, hope he keeps being in videos!

@SmokinRadFood Год назад

Run it through a tenderizer, batter it, and cover it in gravy...PERFECT!

@DakinRinone Год назад

I love how guga stares off to the right whenever he's tasting something

@yes5623 Год назад

The year is 2030, Guga has found the way to make eye rounds the best cut of meat. Ribeyes are now 50 cents! Eye rounds $100 per pound!

@boarbot7829 Год назад

Would never happen because the ultimate goal of this is just to make eye round like a ribeye.

@fuzzycuffs Год назад

Maybe try the poking/cutting tenderizer + velveting?

@EntertheDragon76 Год назад

That side dish is fire !

@99sonder Год назад

Your side dishes look so great they'd even be good as standalone meals

@MrHamsterpudding Год назад

I love eye of round as sandwich meat. Sous vide it, quick crust in the cast iron then slice against the grain. Makes amazing flavourful sandwiches.

@avarylouis2961 Год назад

Definitely making that side dish 🫡

@mrbread7219 Год назад

Hey Guga, I use your Videos to Fall asleep, I mean no Insult, I Love Cooking and your Videos are so Relaxing, there is no Yelling and no Screaming, just Cooking.

@jaymiechan Год назад

i am gonna have to adapt that side dish, using what i have. It looks so good.

@Just_Pele Год назад

For lunch yesterday we had Aus wagyu A5 eye of round steaks, cut 3/4" thick, cooked sous vide (120F), then seared and basted w/ butter, thyme, and garlic. I tell you what, it was quite tender, like the eye center of a choice/premium ribeye, and the beefy flavor was intense. If I'd went over them beforehand with my needle tenderizer, it would have even better.

@MrBayoublue Год назад

ok so for christmas we cooked a brisket, 2 rib roasts and a braided pork loin. we had one whole rib roast left over and wound up digging out an old slicer and making some unbelievable roast beef sandwiched. but i am super interested in smoking some eye rounds and then slicing to see if that makes an amazing sandwich as well

@MrBayoublue Год назад

also planning to this on some venison roasts too