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My Most REQUESTED Experiment, The AMERICAN Steak! 

Guga Foods
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Experimenting is how we find new things that work. Today I try one of the most requested experiment request I had from you! Nothing like good all ketchup, mayo and mustard. As requested I baked the steaks first then seared it on the grill. Here's what happened!
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#Steak #Experiment #Food

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26 июл 2022

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Комментарии : 3,4 тыс.   
@ObjectiveCoder
@ObjectiveCoder Год назад
I think it’s time for an “Hall of fame”. Make the five most impressive experiments again and put them head to head.
@cyberdazer7415
@cyberdazer7415 Год назад
Yes
@vughtelingjb
@vughtelingjb Год назад
Top idee
@willnewcomer2125
@willnewcomer2125 Год назад
More upvotes for this guys!
@timezero8409
@timezero8409 Год назад
Let's do it!
@aaronsebastian5156
@aaronsebastian5156 Год назад
My thought would be to do an end of the year best steak ranking. He could even do multiple days or a March Madness bracket: best dry aged, best sous vide, best alternative method, best compound butter, etc.
@adamwarren5654
@adamwarren5654 Год назад
It’s always funny to me how Guga makes a “side dish” with something that could be a main entree.
@fatcat22able
@fatcat22able Год назад
I don’t think they eat the entire thing, they probably give the rest to their family
@davidkubes4601
@davidkubes4601 Год назад
facts
@VillanuevaMedia
@VillanuevaMedia Год назад
they feed the crew afterwards lol
@Alex-ye1br
@Alex-ye1br Год назад
Guga's side dish game is extremely underrated. Some of them look incredible!
@VarsityMichai
@VarsityMichai Год назад
And the side dish is always like 70% meat
@thejmelus
@thejmelus Год назад
We need a Guga Side Dish Recipe Book, easier to access instead of having to look for the video every time 😜
@daltonmooring2573
@daltonmooring2573 11 месяцев назад
you got it!
@Halfthewaysir
@Halfthewaysir Год назад
Guga, I tried this experiment with Mayo last night. I did add a twist though, during the sear, I was basting with brown butter. This steak turned out so tender and savory. It had such a rich flavor. I would put it up there with one of the best steaks I’ve ever had. If I were to ever do it again, I would probably skip the salt in the seasoning stage. Mayo and butter already have their own salt and the steak was a bit saltier than I like, but over all great experiment!
@BijinMCMXC
@BijinMCMXC Год назад
You’re supposed to baste steak with unsalted butter.
@ricorodriguez3579
@ricorodriguez3579 Год назад
This is what I was looking for, thanks for being my guinea pig
@satanstan11
@satanstan11 6 месяцев назад
@@BijinMCMXC we're on guga channel here where it's all about experimentation
@BijinMCMXC
@BijinMCMXC 6 месяцев назад
@@satanstan11 What the hell are you talking about? Using salted butter instead of unsalted butter for this was not due to “experimentation” but lack of cooking knowledge. Just stop talking 🙄
@TheItalianoAssassino
@TheItalianoAssassino 6 месяцев назад
Butter has no salt lol
@Z33K.
@Z33K. Год назад
I feel like a smoked BBQ sauce would be a good idea
@tie7626
@tie7626 Год назад
Factss on Maljalk
@sweepingtime
@sweepingtime Год назад
Well, that's what BBQ sauce is for, for marinating steaks.
@somerandomperson4143
@somerandomperson4143 Год назад
@@sweepingtime yeh
@spicydiarrhea5662
@spicydiarrhea5662 Год назад
mm~ smoked BBC sauce...♥
@GennySavastone
@GennySavastone Год назад
It won't, horrible idea
@samuelbeavers3569
@samuelbeavers3569 Год назад
With fall approaching, you should try dry aging with Apple Butter. I’m curious how that flavor combo would work with steak.
@larsmiles7231
@larsmiles7231 Год назад
That sounds wonderful.
@Foxxie0kun
@Foxxie0kun Год назад
Take it a step further and try aging with multiple different fruit preserves/jams alongside the apple butter. If I recall correctly, pear is used in Korean barbecue for both flavor as well as a unique effect it has in tenderizing the meat.
@Grunttamer
@Grunttamer Год назад
@@Foxxie0kun you have to be careful. if it's like the effect pineapple has it will just ruin the meat.
@Taluvian
@Taluvian Год назад
That maybe great with a pork chop.
@buffalocrackerdong6978
@buffalocrackerdong6978 Год назад
i ate apple butter with hamburger once it was great
@SniperTrader2023
@SniperTrader2023 Год назад
My dad used to use a butter, mustard and Worcester shire sauce to marinade steaks before cooking..... very good. I've done it a few times as well. Can also brush it on during cooking if desired.
@tubax926
@tubax926 Год назад
Your dad's onto something
@GigaChad-jt2ys
@GigaChad-jt2ys Год назад
pogi ako Translate to English
@TheOfficialTarynTots
@TheOfficialTarynTots Год назад
I wish someone would have told me about reverse searing steaks when I was learning. I can't bear the idea of screwing up a good steak. I got it down now but it took a while. This is the first video I have seen of yours and these experiments seem crazy to me. I'm not ready to try to cook a rib eye steak (my favorite) in mayo but I might be willing to try it if it wasn't as good of a cut.
@BakersTuts
@BakersTuts Год назад
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
@littelitt
@littelitt Год назад
What’s SPG?
@hanbyeol12
@hanbyeol12 Год назад
@@littelitt salt pepper and garlic powder
@littelitt
@littelitt Год назад
@@hanbyeol12 oh ty
@Yatotxs
@Yatotxs Год назад
Up!
@belagu4517
@belagu4517 Год назад
@@littelitt strict parental guidance
@TheRealChibby
@TheRealChibby Год назад
With the surprise success of the Ketchup Steak, I think the next move is to dry age a steak in tomato paste, which won't be quite as sweet as Ketchup but still have that intense acidity and rich umami flavor. Apologies if you've done this already and I happened to miss it.
@mxruwa5741
@mxruwa5741 Год назад
Nah molds instantly.
@jimmayorga1863
@jimmayorga1863 Год назад
@@mxruwa5741 I've left my paste like a day in the fridge and it molds right away it's crazy.
@RonkeliFIN
@RonkeliFIN Год назад
@@mxruwa5741 Mby use unsweetened ketchup? Still has all the added preservatives
@C_Castillo
@C_Castillo Год назад
Ive been waiting for a Japanese A5 dry aged in truffles
@lionelboulay9732
@lionelboulay9732 Год назад
what i like is that we tried already aging with shugar salty or pre fermented medium , this is the science show
@MrDiamondGeeza
@MrDiamondGeeza Год назад
Hey Guga, I love your experiments and magical steak ideas and your sides (basically everything you have made so far). Ever thought of dry aging a steak with cured egg yolks?
@Kritacul
@Kritacul Год назад
Guga so needs to do ALL the steaks. Imagine him trying all the different kinds of steaks from venison, elk, bison, gator etc. Would be interesting plus he can make them in different ways and get more episodes out of it.
@Foxxie0kun
@Foxxie0kun Год назад
I'd welcome seeing more variety of animal steaks, though venison, elk, and bison are probably the most accessible they're still not nearly as common as beef.
@seronymus
@seronymus Год назад
And capybara steak
@MScotty90
@MScotty90 Год назад
I wanna see him deep fry a rat
@seronymus
@seronymus Год назад
@@catrice1296 the cuteness makes them taste even better. :3 coconut doggy I pull up
@maxschmidt9461
@maxschmidt9461 5 месяцев назад
​@@Foxxie0kun if the guy gets all sorts of Japanese wagyu some wild game from the same country shouldn't be that hard to get. except for moose who went extinct here and are just slowly starting to come back I could get any one of them from different hunters, either whole, in the major bone in pieces or as a specific cut, seasonal of course, but that's what the freezer is for.
@spokehedz
@spokehedz Год назад
Also, we need to do a "ketchup+mustard+mayo" version. The Triple Threat!
@seronymus
@seronymus Год назад
That's called Bürger Sauce
@monunyabidness5949
@monunyabidness5949 Год назад
Or a mayo on the bottom and ketchup on the top version.
@Lourage
@Lourage Год назад
Guga first of all: I love your videos and recipies! Not only the steaks, but your side dishs as well. However I found myself once or twice in the position, that I remembered a side dish that I saw in your videos, but I couldn't remember in which one. Since there is no mention of the side dish in the video title, I wasn't able to use the search for it. Can you think of a solution? Or do you plan to make a side dish playlist, or even series? Cheers and keep it cooking!
@yes5623
@yes5623 Год назад
He is adding some of the side dishes in his new channel called Guga
@Papa_Klink
@Papa_Klink Год назад
I've had this problem before as well. My solution was when I see a side dish I really like, I save it to a "side dish" playlist, and kinda just make the list as you go along watching his videos.
@benilak
@benilak Год назад
Can’t the uploader add tags to each video? I think that would be the simplest solution, add the side dish as a tag and it should show up in searches
@batialexis9339
@batialexis9339 Год назад
Bro you speak for thousands of people, just give me the link of that incredible guga's mashed potatoes. For real guga, only the devil could imagine something that evil.
@matthewlanglands6943
@matthewlanglands6943 Год назад
Hey Guga! A recipe I love is a thick sirloin steak marinated in soy sauce, habanero powder and fresh basil and oregano. Then I crumb it and deep fry till nice and rare. I have it with sandwich stacker pickles and roma tomatos.
@almogdov
@almogdov Год назад
Loved seeing the Shakshuka, it's one of my favourite dishes, though we usually make it without meat and more seasoning.
@niekesselbrugge1132
@niekesselbrugge1132 Год назад
guga made it completely wrong. its basically a poorly made bolognese sauce with sparse seasoning and poached eggs. it didnt even have bell peppers. and Shak Shuka is supposed to be meatless.
@almogdov
@almogdov Год назад
@@niekesselbrugge1132 I too usually do with peppers and without meat, but I once added spicey beef hotdogs and it turned out quite well
@surebilly6025
@surebilly6025 Год назад
@@niekesselbrugge1132 he did say it was “his style” at 5:34 so I don’t think he intended on the traditional way 🤔🤔🤔 looked amazing though.
@myagrimm4719
@myagrimm4719 Год назад
@@niekesselbrugge1132 they barely eat vegetables on this channel even when the side dishes would normally contain more vegetables. It makes me wonder about their health
@giuliaquintal8046
@giuliaquintal8046 Год назад
@@myagrimm4719 you know that they have a life outside the screens, right? It's a channel about meat, grill etc, of course they will show more meat them vegetables, it doesn't mean that they don't eat it.
@TheMillennialGardener
@TheMillennialGardener Год назад
I’m still waiting (im)patiently to see a full rib roast dry aged 30-35 days in miso paste! Not an overnight marinade on a steak, but a real dry age! It has to be better than 90% of what you have tried from comments 😂 You said put it on the comments down below 😊
@eltiolavara9
@eltiolavara9 Год назад
still waiting for pepper dry age too
@C_Castillo
@C_Castillo Год назад
Ive been waiting a Japanese A5 dry aged in truffles
@ratking1324
@ratking1324 Год назад
@@C_Castillo 'in' truffles? how would you dry age something 'in' truffles, like the oil, dust, shavings, paste or what?
@C_Castillo
@C_Castillo Год назад
@@ratking1324 like shavings, get enough (white or black) truffles to cover the entire Japanese A5 wagyu for a proper dry age
@sam-ke1zt
@sam-ke1zt Год назад
Let's get this man the likes he needs for Guga to get off his butt and acknowledge him.
@SteamMau5
@SteamMau5 Год назад
I'd love to see a part 2 to this where he uses BBQ sauce, Ranch, and some kind of Buffalo sauce. Also would love to see what the result of mixing all three ingredients together would be like. Would it bring out the best of each ingredient? Or lose what makes each ingredient special? Great video, Guga, looking forward to seeing more!
@chesscomsupport8689
@chesscomsupport8689 Год назад
I bet the BBQ would taste amazing
@boootzi6636
@boootzi6636 Год назад
@Repent and believe in Jesus Christ shut up
@jasonmiller2379
@jasonmiller2379 Год назад
a steak done in "big mac" sauce basically, since that is pretty much a mix of ketchup, mustard and mayo
@natalieisagirlnow
@natalieisagirlnow Год назад
@@jasonmiller2379 no mustard, orange french dressing
@apatternedhorizon
@apatternedhorizon Год назад
Golden mustard bbq would be interesting.
@justmythoughts88
@justmythoughts88 Год назад
I love seeing new techniques while cooking. It never would have occurred to me to simply spin the grill grate to adjust the heat as needed. Noice.
@youngtc7754
@youngtc7754 Год назад
I wonder if you put some green food coloring in the yellow mustard, if the mustard would turn blue 🤔? If so, then you'd REALLY have the "All American Steak" ... Red- Ketchup, White- Mayo, Blue- Mustard. I don't know how it'd turn out, but it'd be good to try out around Independence Day 🤔😉👍🏽
@katelynelms3062
@katelynelms3062 11 месяцев назад
Blue+yellow=green yellow+green=/=blue
@theoriginal____starwalker
@theoriginal____starwalker 9 месяцев назад
@@katelynelms3062 green - yellow does equal blue
@katelynelms3062
@katelynelms3062 9 месяцев назад
@@theoriginal____starwalker troo
@TyshonBritt
@TyshonBritt Год назад
Guga will never let us forget that someone made him try Nutella dry aged steak 🤣
@AR-qq6gp
@AR-qq6gp Год назад
Dry age in Plum Sauce, Apple Sauce, or Cranberry Sauce? Id be inteteresed to see how those traditional sauces go with dry ageing. Maybe buy the fruits and blend them so there isnt as much added sugar
@breakatmo
@breakatmo Год назад
Seconded. I often get beef in plum sauce from Chinese restaurants and it's fantastic. Dry aging in it honestly feels like cheating.
@tannerspeigner3278
@tannerspeigner3278 Год назад
This is such a good idea
@C_Castillo
@C_Castillo Год назад
Ive been waiting for a Japanese A5 dry aged in truffles
@SheaRants
@SheaRants Год назад
Those aren’t exactly traditional sauces
@AR-qq6gp
@AR-qq6gp Год назад
@@SheaRants maybe not with steak but more with other dinners or roasts
@Blueflesh4
@Blueflesh4 Год назад
Love it. I love mustard as a base on brisket, never have had it on steak but imagine it would be good. I was thinking the mayo would turn out best. 👍👍👍
@ninetailednaruto11a
@ninetailednaruto11a 7 месяцев назад
I saw this video randomly on Facebook a year ago. It's the reason I found Guga, and it's an experiment I really wanna try!.
@sagehopmans6933
@sagehopmans6933 Год назад
Here I am again, watching steak videos right before bed and making myself hungry 😋😋😋
@deminybs
@deminybs Год назад
Here I am watching /listening at work and still got 8 hours before I can go home and grill up some steaks lol
@sagehopmans6933
@sagehopmans6933 Год назад
Damn dude! Something to look forward too that is for sure but teasing yourself isn't very nice haha 😉
@eldorado1244
@eldorado1244 Год назад
@@sagehopmans6933 Sage try some tube steak
@elcapitano1972
@elcapitano1972 Год назад
@@eldorado1244 🤣😂
@elcapitano1972
@elcapitano1972 Год назад
🤤 same. Ordered Maccas instead... 🤤🏡🇦🇺
@aaronsebastian5156
@aaronsebastian5156 Год назад
Could easily run a whole series of these videos. Dijon mustards, barbecue sauces, horseradish, plum sauce, sweet and sour sauce, A1 sauce, sriracha, Chipotle mayo, garlic mayo, miracle whip, ranch dressing, Caesar dressing, thousand Island dressing, Hollandaise, gravies, Hoisin, etc. The possibilities are endless.
@SuperNetSpyder
@SuperNetSpyder Год назад
endless, and potentially delicious. The series will be called "The Condiment Isle"
@eric81872
@eric81872 Год назад
Thank you for the video! ☺ ♥
@AAOFishing
@AAOFishing Год назад
I love the new grilling music! Could you do a charcoal grilling tutorial including all the things you use and how to cook a perfect steak
@r.hakimi1158
@r.hakimi1158 Год назад
Guga, in some parts of the middle east they use raw figs and make it into a powder and use that as a natural tenderizer. I don’t know if you can find that stuff in the USA, but its a staple ingredient to tenderize kebabs and steaks in Middle East.
@PhantomPh1re
@PhantomPh1re Год назад
Fig powder appears to be available on amazon here in the US.
@creepybihon4451
@creepybihon4451 Год назад
Guga has a dehydrator so he can also make the fig powder himself
@kurbiskuchenliebhaber
@kurbiskuchenliebhaber Год назад
i love fig newtons
@ericmendenhall2867
@ericmendenhall2867 Год назад
That spunds interesting
@The_Keeper
@The_Keeper Год назад
According to what I've been told, fig powder is as effective at tenderizing as Pineapple, so a dry age might be too much for the steak.
@DirtyHairy01
@DirtyHairy01 Год назад
That was a great experiment! I’m curious what a 4th steak would have tasted like, with all 3 ingredients mixed!
@DaKurupt19
@DaKurupt19 Год назад
Mac Sauce!
@RobbieSykes
@RobbieSykes Год назад
I was looking for this comment.
@BillRobitske
@BillRobitske Год назад
I'd want to try it if it didn't mean using up an entire bottle of each. 🤣
@ianrichardmcomber8133
@ianrichardmcomber8133 Год назад
@@DaKurupt19 would Mac sauce also have some amount of relish?
@tulanitau
@tulanitau Год назад
man I appreciate your channel so much Guga. love from Botswana
@charger2040
@charger2040 Год назад
Hi Guga, I had just recently become a subscriber to your channel and I've been watching your videos and one of your videos that stood out the most to me was when you injected wagyu fat into a cheap cut of brisket and it got me thinking, what would happen if you injected wagyu fat into a turkey I plan to do it for Thanksgiving this year but I also wanted to get your take on it
@adambarron4015
@adambarron4015 Год назад
We here in St. Louis eagerly await Guga discovering the porksteak. It's the porkbutt cut through the bone into steaks. Originally, as a cheap steak substitute, the traditional method is to sear a select grade cut on a charcoal grill and then simmer in St. Louis style BBQ sauce for 30-120 minutes. Simmering in beef stock is also good. However, get some good choice grade cuts and the possibilities grow. With a nice thick porksteak, you can grill it like a T-bone or hot smoke it. I look forward to Guga trying it sous vide and reverse seared as well.
@dragonsamurai6958
@dragonsamurai6958 Год назад
Wow, so glad to know this was a success! I usually do a reverse sear & I love all 3 condiments. I've also seen ppl use mustard or mayo as a binder. I'm definitely gonna try this with other meats as well, & combine it with a mayo sear which always works perfectly everytime 😄
@progamerman27
@progamerman27 Год назад
Since you already made shakshouka my friend, I think it's time you learn more Egyptian foods because you'll love them they are AMAAAAZIN Best regards from Egypt
@danm8004
@danm8004 Год назад
You misspelled Tunisia
@bigtanaka
@bigtanaka Год назад
We tried the recipe for shakashuka you posted guga and we love it! However we recommend using more than a tablespoon of ground beef! Cheers!
@DangerousOne326
@DangerousOne326 Год назад
🐠 DRY AGE IN CAVIAR!! 🐠 12 MONTHS IN A ROW! 1 YEAR! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
@DangerousOne326
@DangerousOne326 Год назад
Let's gooooo
@androidexpert-ar-6074
@androidexpert-ar-6074 Год назад
Let's gooooo
@Cyclopeantreegiant
@Cyclopeantreegiant Год назад
Let's gooooo
@boxofpotato2393
@boxofpotato2393 Год назад
Lest goooo
@couththememer
@couththememer Год назад
Les gOoooo
@redrackham6812
@redrackham6812 Год назад
I think it would be interesting to try this with some of the things you have dry-aged steaks in. Dry-aging with hummus, for example, did not turn out very well, but maybe baking a steak in a tub of hummus and then searing it might give better results. I don't mean to just try this with hummus, though; I am just giving that as an example.
@Dervalanana
@Dervalanana Год назад
Conversely, I'd love to see the horror of dry aging with all of these
@Emili-and-Tori
@Emili-and-Tori 4 месяца назад
I *LOVE* shashuka! I never thought about putting ground beef in it! I’ll definitely try it, thank you!
@mikemosh8268
@mikemosh8268 4 месяца назад
you've done so many experiments i think you should do a vid ranking which ones came out the best
@Odaroka
@Odaroka Год назад
In a non weird way I wish Guga was related to me. I’ll say it till the day I die but, Angel and Leo are the luckiest guys alive to have such a cool uncle.
@Luigi-ts8ec
@Luigi-ts8ec Год назад
Who wouldn't want to have an uncle like Guga. Just grilling meats and dry aging.
@SetZor666
@SetZor666 Год назад
you only know how he is in front of the camera, for all we know he could be a mean abusive mofo behind the scenes :D doubt it but you never really know.
@Odaroka
@Odaroka Год назад
@@SetZor666 doubt it considering how much pride he puts into his craft
@ronmaximilian6953
@ronmaximilian6953 Год назад
I think mayonnaise actually might work well for leaner cuts of steak, or bison. I make shakshuka at least twice a month. I've never considered making it with beef before. But it really is better with pepper and North African spices. I'm going to give it a try this weekend.
@nonaurbizniz7440
@nonaurbizniz7440 Год назад
I find that blue cheese dressing makes a great marinade and sauce with a bit of bit of hot sauce mixed in.
@sfr2107
@sfr2107 Год назад
Yeah I'm wondering why he added beef to it, esp if it was a side dish for steak. Had to go back and see that there weren't any peppers either? Lol I don't like gatekeeping recipes but he made a meat sauce. Nothing like shakshuka
@danf7411
@danf7411 Год назад
@@sfr2107 guga memes steak side with their steaks
@kaojaicam
@kaojaicam Год назад
Can we see one with all three? Kind of like a burger sauce steak. It seems like you guys really enjoyed them each for different reasons, could be a cool experiment to do a trio version
@BijinMCMXC
@BijinMCMXC Год назад
I feel like I’d like the mustard one best too. I really love how the flavor of mustard tastes on grilled meat.
@ge2719
@ge2719 Год назад
now you're going to have to do this with a ketchup, mayo, mustard mix "burger sauce".
@BitcoinAndChess
@BitcoinAndChess Год назад
Great minds think alike. I just posted this above before I saw your post.
@blazingeek
@blazingeek Год назад
I was surprised he didn’t try that
@porsche911sbs
@porsche911sbs Год назад
I bet that would taste amazing. Also with my steak sandwich sauce (a mix of mayo, Dijon mustard, and Worcestershire sauce).
@thomaspayne7617
@thomaspayne7617 Год назад
I thought I learned that the Maillard reaction is reduced by acids and increased by bases, that's why people add baking soda when they make caramel. So how many basic (high pH) substances have you used to dry age or to simply increase the Maillard reaction? Also, how many fermentation products (live cultures) have you used to dry age steaks? Love the simple yet fun experimentation. Be blessed.
@fenixchief7
@fenixchief7 Год назад
You're right, which is why baking soda is preferred in high sugar foods like caramel and used in baked goods. The maillard reaction occurs by breaking down the sugar, so in foods that are carb heavy (caramel, breads, pastry) its a good idea. Steak, however, is predominantly fat and protein and the other basic method of creating a faster and better maillard reaction is increasing the heat, so in general increasing the pH isn't necessary.
@cheekyape
@cheekyape Год назад
I like how everything was done step by step but *immediately* too
@morgannevers6217
@morgannevers6217 Год назад
Got an idea for you to try against your control steak. I've been getting a meal subscription service which sends me the ingredients and I cook the meal. We get different stock concentrate packets. We've gotten beef, chicken, mushroom, vegetable, seafood and pork Ramen stock concentrates. I was thinking marinate,sous vide, or grill one with the beef or the mushroom one. Food for thought!
@michaeltiefenbach7206
@michaeltiefenbach7206 Год назад
When Guga took those steaks out of the three condiments I was half expecting him to say "I know it doesn't look that good right now, but watch this!"
@acsound
@acsound Год назад
I was expecting him to crack out his blowtorch to sear the steaks like he does in SOUS VIDE EVERYTHING; b/c he effectively "sous vide'd" his steaks in ketchup, mayo, & mustard in the oven.
@michaeltiefenbach7206
@michaeltiefenbach7206 Год назад
@@acsound 💯
@CarlosPerez-lr3zb
@CarlosPerez-lr3zb Год назад
Guga you should try to see how brisket tastes when cooked like a regular steak. Try it both as the larger piece of meat and as smaller pieces. Keep up the good work
@dra6o0n
@dra6o0n Год назад
Mayo is a emulsifier due to the oil and egg in it, meaning if you want a very very crispy crust on bread when you make grill cheese, you can prevent it from burning early on while melting the cheese inside the sandwich. The oil distributes the heat around it. In a container of mayo baking a submerged steak, you are basically 'deep frying' the steak somewhat.
@julybabylio
@julybabylio Год назад
pseudo-confit, not deep fry
@doozsromhacks
@doozsromhacks Год назад
we have menemen in turkey which is like, the same thing as shakshouka and it's super good too traditionally meat isn't used but my family uses ground beef because i like it and you can still find ppl that put ground beef in it, so
@NumberSixAtTheVillage
@NumberSixAtTheVillage Год назад
That looked so good. May I suggest using the "lime" mayo once? The next time you do a mustard steak, you might try dipping a piece in ketchup (at the table). I can't think of what you could do about the ketchup one, it just sounds great. (Love hamburger steaks with ketchup.)
@Naturalhighz
@Naturalhighz Год назад
Lime and jalapeno mayo is amazing
@justafloridamanfromthe75thRR
No, you mayo not suggest
@NumberSixAtTheVillage
@NumberSixAtTheVillage Год назад
@@Naturalhighz - Where do you get it?
@Naturalhighz
@Naturalhighz Год назад
@@NumberSixAtTheVillage here, just at the supermarket tbh
@HoesLoveCoCo
@HoesLoveCoCo Год назад
Who dips steak in ketchup 🤢🤮🤮
@timmyrau2806
@timmyrau2806 Год назад
Guga it would be great if you could make a video ranking all of the experiments you’ve done that way we know which ones to try!
@VapourXY
@VapourXY 8 месяцев назад
I need to try all these Guga experiment steaks now
@Foxxie0kun
@Foxxie0kun Год назад
Considering what effects some fruits have on meat as far as tenderizing it, I'd love to see marinades made with fruit puree, with each fruit being used on its own in a similarly-formulated marinade. One could make marinades with apples, pineapples, pears, peaches, various berries, etc. and what they do to steaks.
@minokawa5754
@minokawa5754 Год назад
They already did some of that
@nathangamble125
@nathangamble125 Год назад
Well, we've already done the pineapple, but other fruits would be interesting.
@idokeren6528
@idokeren6528 Год назад
Very interesting take on shakshuka. In my house, we usually make it with peppers instead of ground meat, but I think the meat would work well too. I might try it.
@firestuka8850
@firestuka8850 Год назад
Yeah, we use peppers too. Lebanese. I know some Afghani and Egyptians and their takes are really really good. My Indian family members use Ghee. Holy smokes.
@zackwu6298
@zackwu6298 Год назад
I really think that it is more of an Italian take on it, with the tomato sauce and the mozzarella cheese
@darthplagueis13
@darthplagueis13 Год назад
@@zackwu6298 Agreed. He basically just made a simple bolognese sauce, cracked some eggs on top and served it with toast. Which is pretty neat though I wouldn't neccessarily call it a shakshuka since to my knowledge that dish is rarely made with meat and if, it's usually sausage instead of just minced meat.
@zackwu6298
@zackwu6298 Год назад
@@darthplagueis13 Yeah, and Shakshuka uses way more vegetables like bell peppers and chilies and green onions and all sorts of stuff. While in technicality Shakshuka means "mixture", there are a lot of things that you really have to do to make it a shakshuka and one of the things is to not add ground meat. I do appreciate Guga for calling it his version of Shakshuka, which many RU-vidrs today do not when they drastically change a recipe.
@artrich7068
@artrich7068 Год назад
Hey Guga. My steak game has massively improved, thanks to you. Wondering if you have experience grilling tri-tip. I know it's similar to picanha, but not sure if it cooks the same. Was gonna give it a 24hr dry brine with MSG salt, then reverse sear it. What do you think? I don't own a sous vide set up, so going oven to grill here.
@TheRaptor700Rider
@TheRaptor700Rider Год назад
smoker to grill ;)
@wesmiller9196
@wesmiller9196 Год назад
This works great for me. I 1st use a jaccard to tenderize and slice the fat cap into 1" squares (don't remove fat cap, cutting squares lets the seasoning and smoke penetrate). Kosher salt dry brine in the fridge for 24 hours, then mustard, SPG + BBQ rub and smoke it till 120 internal. Then I sear it on my GrillGrates(buy some, you won't be disappointed)...comes out amazing (medium-rare-medium).
@artrich7068
@artrich7068 Год назад
@@wesmiller9196 Awesome. I'm in the process of doing almost exactly that right now. But I don't have a smoker, so have it in the oven at 225. Gonna pull it at 110 internal since I like a slight bit rarer. Thanks for the input
@reynaldodiaz2416
@reynaldodiaz2416 Год назад
Same thing as Picanha, it’s a cut that is almost right under the Picanha. Just make sure to cut against the grain, the change directions from the middle to each end
@niteshshewnarain3206
@niteshshewnarain3206 Год назад
hi guga am from mauritius watching you must mix all 3 of them mustard , ayo and ketchup and try in and big blessing for what you R doing bro🙏
@falconlore9666
@falconlore9666 Год назад
To get the perfect steak flavor/texture from that experiment mix mayo with a really strong mustard so you get the best of both. Or bake it in the mayo and then make a mustard sauce. I often make a mustard and mushroom cream sauce for my pork chops that is really tasty.
@aidanohara3033
@aidanohara3033 Год назад
Guga, awesome video! I’ve been a fan of you for a couple of years now and you never disappoint from your awesome experiments to side dishes. I’ve seen an experiment done by Max the Meat Guy that makes a DOUBLE CRUSTED STEAK where he cooks a steak seasoned with of salt, pepper, and garlic powder, and gets a really good crust then cuts the crust off of the steak puts it in a dehydrator, let’s it dehydrate, then throws it into a blender, after blending he puts the dehydrated crust seasoning on a new steak and then cooks the new steak to get a double crust. I’d love to see you try it out and see what you thought of it! All love!
@joetant6260
@joetant6260 Год назад
Cant get anything past Angel he knows his stuff! 💯🙌🏻
@JaQba91
@JaQba91 9 месяцев назад
Hellman’s is almost not a mayonaise, but just oil-jam. And it has a little amount of egg yolk, but also powdered. Best Mayonaise that i know is this home-made one low and slow in blender of oil, water, yolks (as many as we like, but don’t needed much), some vinegar or lemon juice, salt and „freshly ground black pepper” - that’s it! 👌 From shop - polish „Kielecki” is my liked, a bit big-acidy though.
@AgneDei
@AgneDei Год назад
Great channel, big fan. I think that pre cooking in fermented cabbage (sauerkraut etc.) was not yet tried, and it may be interesting.
@jondeiconic2552
@jondeiconic2552 Год назад
I am still waiting for you try using oyster sauce on the steak along with dark soya sauce and light soya sauce
@Procyan1982
@Procyan1982 Год назад
I love you guys energy, sincerity and, general positive attitude. And the crazy stuff you try out. Y'all are my favorite food channel hands down. 🤘
@zashmnk
@zashmnk Год назад
My dad uses mustard + dry rub on the smoker, it's really really good, keeps things moist.
@BookwormFUT
@BookwormFUT Год назад
Make a steak with *Adjika Paste* (georgian recipe). It's a mix of spices. You could also try dry aging in Adjika too
@vxphan2601
@vxphan2601 Год назад
Your video is always awesome. We want to be on your taster team 😂
@QueenOfArabianSea
@QueenOfArabianSea Год назад
Cooking in mayonnaise is pretty much a confit, so will get a similar outcome. Cooking in ketchup has sugar on top of vinegar with the umami of tomatoes. Mustard is pretty much salt and vinegar, it tenderizes while the salt draws out the water making the steak a bit more drier. This is my scientific 2 cents.
@shinreilba
@shinreilba Год назад
cooking in mayo is nothing like confit. then again he didnt even use mayo there (nor mustard) but their ersatz so who knows really
@BijinMCMXC
@BijinMCMXC Год назад
@@shinreilba what do you mean he didn’t really use Mayo and mustard?
@shinreilba
@shinreilba Год назад
@@BijinMCMXC i mean he used the fake mayo and fake mustard sold in the usa.
@BijinMCMXC
@BijinMCMXC Год назад
@@shinreilba Never heard of this Mayo and mustard snobbery, but we don’t care. You do it yourself then using your “real” Mayo and mustard.
@shinreilba
@shinreilba Год назад
@@BijinMCMXC it's not mayo and mustard snobbery to point out those American products are totally different recipes and thus not mayo or mustard
@regularguysmokingfood
@regularguysmokingfood 5 месяцев назад
Have you ever dry aged steaks with Maille Old Style Whole Grain Mustard and/or gray Poupon mustard? Thanks for helping keep grilling fun and new. Love your book too
@marleyyyxx
@marleyyyxx Год назад
you always have good ideas for experiments
@Bigmiquimby
@Bigmiquimby Год назад
A steak with a side of ground beef and eggs? I'd love to be a guest for dinner at Guga's so bad!
@Fanta....
@Fanta.... Год назад
fart-tastic.
@dyingbreed7740
@dyingbreed7740 Год назад
I'd like to see a steak experiment featuring the ubiquitous "Montreal steak seasoning". Should we be using this stuff on our steaks Guga?!
@LK25278
@LK25278 Год назад
@Repent and believe in Jesus Christ will jesus forgive me
@DinosaurPartygames
@DinosaurPartygames Год назад
@@LK25278 depends on how much Montreal seasoning you used.
@brinnyn6881
@brinnyn6881 Год назад
Prolly biased, given I am French Canadian, but yes lmao
@diegodavila4258
@diegodavila4258 Год назад
You should start a baked reverse sear series! Do yogurt or butter chicken sauce or bbq sauce or hot sauce
@user-vp5gl3lb1o
@user-vp5gl3lb1o Год назад
Guga great video, shakshuka is one of the most popular food in Israel. where did you get your inspiration? Usually we don't use ground beef in shakshuka, sometimes we use hot sausages. Anyway it's looks great.
@davidzeng4118
@davidzeng4118 Год назад
Great video as always Guga! I'd love to see you make a "Steak Experiment Tier List" where you rank each kind of steak from S tier to D tier.
@bionadi85
@bionadi85 Год назад
I think guga should pick 3 viewers favorite marinade ideas, or dry aging ideas and put them in a head to head battle to see which is best.
@Only1Mariee
@Only1Mariee Год назад
I love this channel so much 💜💜💜
@eddiealonso6650
@eddiealonso6650 Год назад
Do this cook but with "fancy sauce" (ketchup, mayo, and mustard mix). I'm sure a couple have commented this already 😁. Thanks for the great content sir.
@coreyjones3443
@coreyjones3443 Год назад
The mayo one is gonna have an amazing sear.
@Tawleyn
@Tawleyn Год назад
Absolutely. It's oil and egg whites - two things that would crisp up a steak very nicely
@riuphane
@riuphane Год назад
Would be really interested to see you do this again on SVE and see if it works with a lot less of the condiments and in a moist environment... Awesome video, and love the take on shakshuka!
@blanchekonieczka9935
@blanchekonieczka9935 Год назад
Shakshuka is one of my favorite dishes. I've never thought to add ground beef.
@durandalo11
@durandalo11 7 месяцев назад
Guga IMMEDIATELY and QUICKLY adds everything
@UncleMeatMan
@UncleMeatMan Год назад
Idea for Guga. I want to know if there's a difference in taste between a Sous Vide steak with fresh seasonings and one that was identically seasoned and bagged, but stored in the freezer for a month or so and then prepared Sous Vide without changing the vacuum bag. Would save me some money on vacuum bags when buying my steaks in bulk.
@ddk9467
@ddk9467 Год назад
i think hes done this
@UncleMeatMan
@UncleMeatMan Год назад
@@ddk9467 I've looked through all of his vids on both channels and have yet to find a test where he froze the steak with the dry seasonings already applied.
@mattybob58
@mattybob58 Год назад
Obviously I’m not Guga but I do this all the time and it’s just as good. Add a little extra time when cooking from frozen but otherwise the exact same. This way you can prep it as soon as you get home from the grocery store and you’ve got easy meals ready to go
@tangibz6987
@tangibz6987 Год назад
Damn Guga never forgets to let the viewers take part in making such incredible content!!! Best wishes to you and your channel!! Hope to see the Guga fam grow even larger!!!
@i-love-comountains3850
@i-love-comountains3850 Год назад
Thanks for the shakshuka recipie!!
@sevrono
@sevrono Год назад
i find the easiest way to find a mustard you like, is to just make it your self, you can control the acidity and sweetness. Standard yellow mustard is basically just ground mustard seeds, vinegar, and sugar (and sometimes a little turmeric thrown in), just change the proportions. Or if you like, and honey and you have honey mustard, horseradish and you have deli mustard, white wine you have dijon. I also find toasting the mustard seeds before grinding them make a big difference. But i'm not sure what the difference in impact on the final result would be
@tarultoyarto
@tarultoyarto Год назад
I'm curious how this would do with a spicy deli or Chinese mustard.
@danielwalch4521
@danielwalch4521 Год назад
Hey Guga love your videos, I‘ve tried searing several steaks after they reached their internal temperature already like you did in this video But when I‘m searing them the internal temperature always increases to much and the steaks are well done :( I don‘t have a flame thrower but my grill is always really hot What am I doing wrong? How long do your steaks rest before you sear them? Would be great if I get an advice from my steak idol Greetings from Austria
@gambleproductions6776
@gambleproductions6776 Год назад
Try searing them first then offset until desired internal temp
@CurtisBallard
@CurtisBallard Год назад
Two Solutions: 1) Freeze the steak after cooking. It allows you to char the outside while barely warming up the inside. 2) He might be doing the shot for show. If you really want that effect, do you see that charcoal tower he uses? Put the grill on top of that and sear it. Works better than a flame thrower. Kenji Alt-Lopez has a video where he experiments with a few different methods and this won out.
@jackeyxm8401
@jackeyxm8401 Год назад
I got a few id like to see I know you might of done a few of them but here is my list kombu dryage , sriracha dry age , bonito flake dry age , and uni (sea urchin) dry age. I know you love umami and that salty sweet think these may all be good
@psalm6272
@psalm6272 Год назад
Got to try the mayo method. Heinz 57 sauce might work well too
@borntobirdie8475
@borntobirdie8475 Год назад
You have to try Coleman’s English Mustard, it’s a totally different experience to American yellow mustard, would be wild to see you do that…
@JayOfBurn
@JayOfBurn Год назад
I know you guys have done a bourbon aged steak, but I'd love to see what happens with a true smokey, highly peated scotch whisky, something like Octomore or Laphroig. The sweet smokey flavour could be amazing everybody, or could totally overpower it.
@elcapitano1972
@elcapitano1972 Год назад
Mau Mau would like that 😉
@JayOfBurn
@JayOfBurn Год назад
@@elcapitano1972 He could keep the bottle ;)
@elcapitano1972
@elcapitano1972 Год назад
@@JayOfBurn of course. I rekn Guga prolli has a pretty good bar. ;) 👊🏼❤️🏡🎨🎩
@tweakypoppy
@tweakypoppy Год назад
Yes, I think that's why the whiskey dry age was considered a fail; no whiskey was used.
@twelfthdoc
@twelfthdoc Год назад
Guga, I've seen this video, I've seen the Ketchup Dry Age video, and I've seen you extol the virtues of Worcestershire Sauce, but I need to know if you have ever tried Brown Sauce? Over in the UK we have a complement to Tomato Ketchup called Brown Sauce, it is a savoury derivative of ketchup, which also uses molasses, vinegar and, most importantly, tamarind to bolster the umami flavour. It is often consumed as part of a cooked breakfast or on a bacon sandwich, but I'd like to see how well it compares to the other sauces used in this video. Thank you for all the great experiments you have done, it's been amazing watching some of the things you've done!
@TheThehitman63124
@TheThehitman63124 Год назад
For years iv had people look down on me for having ketchup with a steak and literally you guys just described all the reasons why I do it 😂
@dmccann17
@dmccann17 Год назад
I’ve always been curious about how long you have the steaks rest before searing them? So they don’t over cook
@DjayTriple8
@DjayTriple8 Год назад
10 - 15 mins depending on the steak.
@lucascunha1774
@lucascunha1774 Год назад
Guga, qual é a marca dessa maionese? Parece bem cremosa! Encontro, ou similar, ela aqui no Brasil?
@gustavolrcoelho
@gustavolrcoelho Год назад
É a mesma Hellmann's que tem aqui.
@prankmonkeyxs650
@prankmonkeyxs650 Год назад
Try dukes instead. Hellmans changed something and the taste is bad
@b________
@b________ Год назад
1:07
@PWNHUB
@PWNHUB Год назад
If it's safe you should try dry aging the steaks in Duxelles from a beef Wellington!
@kyzercube
@kyzercube Год назад
I knew the mayo would be the winner and a new best. It's practically a steak oil boil. Hands down awesome experiment!
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