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Everyone loves a good steak, but who says it has to be expensive? In this video, I’ll show you how to elevate a budget-friendly cut and make it taste like a million bucks. With a few simple tips and tricks, you can transform a cheap steak into the best meal of your life.
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Dry age it in nut😊
Your steaks (and all your food tbh) is awesome Guga, whether it was made with a few sous vide machines in an office like the old days or with all the stuff you have now…but I wanna eat the bread bowls with the sauce residue more than the steaks 😂
In the middle of watching him make the sauces I started craving chimichuri sauce so I went and made some to put on something 😂
I’ve been adding the garlic and pepper after it’s cooked and resting. So I don’t scorch them when I sear.
The stripper music while the steaks are cooking…is the star of the show
Can you pickle a steak?
I watched one guga video that they said don't buy Costco steaks because they are pre punctured…… now they say to do it? What gives? Running out of content?
béarnaise is with clarified butter guga not oil do your reserche please
11:41 i'm trying to live my life even though i have never tasted chimichurri. thank you for judging me Guga and sorry about not experiencing what you do
Dry age a steak covered in other dry aged steak! 😅
Just made a sirloin roast using the jaccard and letting it soak for 45 mins with soy sauce and pepper. Heaven.
You should dry age with the toothpicks left in. That would be interesting.
Steak dry aged in a pumpkin
A really good steak shouldn't need sauce.
Welp…there goes the "no cursing" rule.
Yes, I’m aware that Guga did away with his rule a long time ago because he’s broken it as well.
You should dry age a steak in honey
It might be a little late in the season for it but I just thought why not dry age a steak in pumpkin
Bro changed the thumbnail 💀
I no longer add garlic powder until the VERY end. Feel like it gets bitter otherwise.
Dry age in different types of citrus zests orange, lime, and yuzu to make it unique
No butter as a binder but instead using the dry age bags to hold the zest around the beef this could also be a very useful way to dry age with loose ingredients. Also give me credit if you try this. 😌👌
Dry agent in your cranium 😂
Ask for a cowboy cut if you want it thick.
8:05, angel you just made enemies with the entirety of britain.
Should have called this experiment, Porcupine Beef. 🤣
Chimichurri is overrated
Try steaks with the lao steak dipping sauce (jeow bee).
my guy with the vocabulary they can't keep up with
Guga you are my food inspiration
A properly seasoned and cooked steak doesn't need sauce the same way I don't need a Ferrari.
Hey guga few years ago I had a meal that I think will satisfy you mad scientist itch. Basically it's chili mixed with cocoa powder, don't ask me why it works it just does and I like it so much that it made my stomach hurt.
A1 Thick and Harty with some W sauce. or W sauce and a good smoky bbq sauce are my favorites if i have sauce
That red wine reduction sauce would go better with Halibut fish, but make it thinner.
You watch guga foods ?! You must be in debt. Lmao 🤣
GUGA MY HUSBAND SIDNEY BRYANT SAID DRY AGE A STESK IN WALKERSWOOD JERK SEASONING IN THE JAR!!!!
Guga My man, please, You have already corrected this before.
For the love of Thor, CHIMICHURRI is NOT Made with BELL PEPPERS!
You should use chili flakes (ají molido in argentina).
The Word "Ají" in argentina is used for a Lot of stuff, and that produce the Mixup when translated.
Please, CHIMICHURRI must be spicy (at least a little bit), and never sweet.
Bell peppers are used in "SALSA CRIOLLA" Thats something similar to "pico de gallo".
Again, Ají molido translate to grounded or chopped pepper, but it's actually spicy chilly flakes.