1 YEAR dry aged STEAKS - Pro Chef Reacts

What do you think would happen if you dry age a beef steak for an entire YEAR?? What does dry aging actually do to meat? Let's find that out together by reacting to another video by the amazing GUGA Foods.
Share some love by watching the original video here and hitting that like button • I dry-aged STEAKS for ...
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[@GugaFoods]

Chef Brian, I would love to cook you a GUGA STEAK!

[@ChefBrianTsao]

GUGA!!!!! YES!!!! 🤘😁 getting my plane ticket now!

[@lampmk2310]

@@ChefBrianTsao Sounds like a special episode begging to happen!

[@amypaperlady1210]

@@ChefBrianTsao Make sure you go to the right airport!

[@GusS765]

Picanha nele, guga! Haha 🇧🇷

[@kamkr2103]

Please make this collaboration!

[@IAMDOLWOTA]

If you're interested in the limits of dry aging, Eater made a couple videos back in 2016 featuring beef aged past a year. One was in a ramen place where the chef out of curiosity left some A5 BMS-12 Wagyu among other cuts in a dry ager for 400 days. Another was at Knife where they offer a 240-day bone-in ribeye on the menu, and they test out various ages side by side for comparison, including one aged for 420 days.

[@ChefBrianTsao]

Wow!! I gotta check that out!

[@cybren3003]

There’s a woman on TikTok who did a video a few weeks ago where they found a several years old piece of dry aged steak

[@thecrimsonfuckeralucardlor5087]

At that point it's jerky.

[@A_very_tinly_can]

Bro its the funny weed number

[@VecessTV]

Day 1 million of requesting chef brian tsao reacts to dry age gochujang chilli paste experiment

[@muttsurinri6933]

Notice this Chad.

[@ChefBrianTsao]

Just added to the list!

[@muttsurinri6933]

@@ChefBrianTsao thank you chef 😁

[@BrentHasCoolDogs]

Just found your videos last night. You're a hell of a chef and the fact that you are actually a working chef in a commercial kitchen makes your content super relatable. You remind me of so many chefs I trained under. But your videos are great and I've binged quite a few since I found you a few hours ago. Keep it up bro, your food is amazing and your reactions are super informative and entertaining.

[@ChefBrianTsao]

🙏thank you so much!

[@dannygarcia9828]

You need to react to his parmesan dry age. It supposedly was way more funky smelling but tasted good and was more tender than the control steak.

[@griphiono]

Great video like always! Keep up the good work

[@richard3322]

Brian you’ve got to do this. His steaks look incredible. Would love to see your reaction to eating a control steak aswel as a surprise steak.

[@jordanbridges]

Love your reactions dude.

[@ChefBrianTsao]

🙏

[@sirzechsquasar]

lol I just wanted the Nutella dry age video where Angel said it tastes like a 1 year old steak and now in then an hour, we're here. love your channel. been subbed to guga, nick and Nigel for time now and these breakdowns are much appreciated

[@ChefBrianTsao]

Thank you! 🙏

[@wiltchamberlain9920]

A question on method for you, Brian, since we see Guga doing it all the time. What are your thoughts on flame char on a piece of meat like a steak like that? Almost every grilling cooking video and show I ever remember watching, plus thinking about my dad cooking on the grill back when I was a kid, everyone was like, "You don't want actual flames coming from the coals. That's bad." Dad even had a little spray bottle that he'd use to knock down any flames that'd flare up while cooking. I know all the huge flames Guga has going look AMAZING as B-Roll, but what are your thoughts on actually cooking a steak (or any such things) on huge flames like that on a grill?

[@ChefBrianTsao]

I agree with to a degree (pun intended 😅) Not to say it’s not done or it doesn’t happen regularly, but I prefer the item I’m cooking not to be ON fire, does that make sense? Flame is fine, on any type of grill w coals, gas or even broiler… fire is inevitable. Flame becomes a problem when the product you’re cooking has prolonged exposure to flame where it catches fire and develops off flavors that taste like gasoline. So I agree w you dad about the squeeze bottle, but a steak house has flames going all night long, it’s about the cooks skill & knowing the threshold of how far he can push it. Hope that helps!

[@muzza1967]

I wish Guga would come to Australia, I would like to see him try to dry age Camel, Water Buffalo, and Kangaroo.

[@geckoed132]

Since when did you guys have camels

[@muzza1967]

@@geckoed132 European settlers brought them over around the 1850s and used them for transporting goods and exploring the interior. In the wisdom of most early immigrants to Australia after they had no longer use for them, they set them free. Now we sell them to Saudi Arabia (Fun fact no native Australian animals have hooves)

[@geckoed132]

@@muzza1967 thats pretty cool

[@catherinejones5807]

Another great video, Chef Brian! I would love to see you do some collaboration videos with Guga (grilled Guga steak sandwich?) I would also love to see you do some BBQ videos too. Keep up the good work! 👍🏻

[@ChefBrianTsao]

I was just blessed w a comment from Guga today! Hopefully we can make something happen! 🤞

[@catherinejones5807]

@@ChefBrianTsao I hope so too. It would be awesome!🤞🏻🤞🏻🤞🏻

[@f.b.jeffers0n]

I'd love to see you two collab!

[@mckennalester2248]

Omg his face when he ate the steak I applud this man I wouldn't ear it out of all of the experiment he probably really regerted this one . Still love the guy hearts guga

[@stefanosommese1322]

chef u have to react to the microwaved brisket experiment. is iconic!

[@ChefBrianTsao]

Already filmed! It’s otw!

[@Loke6661666246]

Yes. He's in Miami. Born and raised there, and only until I left there, did I find out about guga. 😪

[@TheBluePhenom]

Now that you mention it and as a restaurant shop owner, I wonder how your favorite Saturday morning meal would taste in sandwich form?? Definitely one for the experiment room, or maybe just this Saturday upcoming lol

[@ChefBrianTsao]

🤔

[@RyTrapp0]

That reminds me of something I came up with for the cooking class I took in high school - French toast, ham(thick sliced), egg, n cheese, with syrup & butter as your condiments(along with the runney egg yolk). French toast breakfast sandwich(pre-McGriddle, I swear!), it's pretty fantastic! And, a couple years ago, I came up with a lunch spinoff - grilled cheese, except with a runney yolk egg in the middle, it's about the most intensely creamy thing I've eaten lol. Cooking each half of the grilled cheese separate, each slice having its own cheese(use a lid to get the cheese melting), then slide the egg on one side, flip the other slice on top, and cook it long enough to get the 2 halves 'glued' together with the cheese. Of course, a thick slice of ham is a great addition here too. Minor tweaks(like just adding egg to everything...) can offer major results!

[@l_ndonmusic]

Honestly, when doing this myself, I often just grind up frozen beef fat in a grinder (however, chopping it very fine achieves the same effect) and then stick it in the oven for a bit. Then I just strain it and I get perfect beef fat. I tried the water technique when first making beef fat, and just doing it over the stove as well, and it made me want to throw up when I tried to smell it cooking.

[@LewdestLiz]

10:04 You have unleashed a thought into my mind. Cookies grilled in indirect heat.

[@Zekeziel-Reacts]

Ketchup is wonderful though I would recommend dipping fries in sweet and sour sauce.

[@brahmpayton334]

What makes you a scientist is not your degree, or your profession, or your results. What makes you a scientist is recording all your work. And sharing your failures AND successes so that others can build on that work. Guga wins on those grounds. I hope you, and everyone here, finds something on his channel you can build from.

[@ninja36inc]

you got to love angles bluntness

[@thomasij717]

I love this channel and I also love food

[@ChefBrianTsao]

Thank you! 🙏

[@thomasij717]

I hope to taste one of your sandwiches one day btw love your music too

[@yaminoyomi9914]

I remember Guga doing a his ealy dry age test. He did a 1 month 3 months 6 months (or something like that) and the best one was 1 month. I knew from the start that this 1 years would be bad thanks to that old Guga video

[@jamiesuejeffery]

I'm coming back to this one. There is a significant difference between wet aged and dry aged meat. Most meat you get in grocery stores are wet aged because it is fast. When I was a child, my grandfather grew cows. The butcher dry aged them for about 30-60 days in his locker before cutting, wrapping, and freezing. When I was a teen, we grew sheep, and the butcher, who came to harvest our lambs onsite, would dry age them for 30-60 days before cutting and wrapping them. I am not sure if Guga is buying meat directly from the butcher on the day of slaughter or not. To me, it looks like he is purchasing meat that has been wet aged already--if so, that complicates things. I could be completely wrong. Personally, I like dry aged, grass fed meat a lot more. But I generally purchase my meat from the grocery deli counter for convenience. I am hungry. :)

[@alcatraz160]

The wasabi dry-age is a good one to check out.

[@gathrus6847]

Mayo>Ketchup also love the videos chef! Just checked out Loss Becomes too. Love everything about all of this channel! Glad I came across it, been binge watching all of the videos lately.

[@ChefBrianTsao]

🙏 thank you! And I think I’m gonna take it back, Mayo is def the shiet! Haha

[@PKDionysus]

12:04 "...fuck, I'm so hungry... I'm so hungry! 😫😭" LMAO!!

[@ChefBrianTsao]

😅

[@PKDionysus]

@@ChefBrianTsao Every time, Chef! Guga's grilling skills are crazy, yeah?

[@darth_ohma]

I liked the video that guga microwaved a whole brisket for a fan comment request 🤣🤣 hope you will react to that Brian.

[@ChefBrianTsao]

Already filmed and it’s coming soon!

[@rockoperajon]

I wouldn’t say ketchup is the best condiment, but it’s definitely one of the most versatile. I love me some ketchup too and I’ll hear no slander against it.

[@DonnaPinciot]

Ah, and I just watched the Nutella reaction just earlier today. Almost back-to-back, at least from my perspective!

[@sadsimp9994]

lol was waiting for a guga review in ages. SERIOUSLY THO WHAT MADE GUGA THINK A ONE YEAR DRY AGED WAGYU STEAK WOULD BE GOOD LOL

[@ChefBrianTsao]

Some men just want to watch the world burn 😂

[@brysonhutzell1511]

Definitely check out the wasabi one

[@Shinji_Dai]

I wonder if you could do beef similarly to bonito, it seems like you probably could but I have no idea about dry aging

[@ambershangout7226]

Maybe after watching several videos adding a guga inspired sandwich to the menu

[@ChefBrianTsao]

Ideally, I’d love to collab on something w him!

[@theempirebruh9697]

Yo! I used to do a bunch of calrose rice, 2 fried eggs, ketchup and soy sauce and sometimes I'll do breakfast sausage 😋

[@ChefBrianTsao]

Nice!

[@shirokanzaki15]

oh wow that's so small for a steak as time goes by. almost same thing he did at Maple syrup dry age... btw hopefully you react to 2000°F steak challenge, that was insane tbh

[@ChefBrianTsao]

Oh snap! Gotta check it out!

[@shirokanzaki15]

@@ChefBrianTsao alright good luck 🤘🤘

[@waltuh1783]

Really cool video! I'd love to see you react to some Adam Ragusea! He's one of my favourite food youtubers.

[@ChefBrianTsao]

Adam’s content ROCKS!

[@longbowguy22]

You should watch his mystery meat series

[@JRubin3]

Maybe react to the dry aging in wasabi experiment would be fun to react to

[@ChefBrianTsao]

That ones on my list too!

[@Bmoredj]

We gotta get Guga to see this video

[@Kefka2010]

If you want a simple way to dry age at home here is a super simple way: Take a cookie sheet and fill it with salt. The salt will control the humidity around it. Put a wire rack over the cookie sheet and place your beef on top of the wire rack. Then you just stick it in the fridge. I used to buy subprimals and I'd dry age them to 35+ days and then just casually take off slices of steak whenever I decided to have a dry aged steak.

[@mr-vet]

Ketchup is the best condiment ever!

[@Shaosprojects]

How about da bomb dry age? Or the maple syrup

[@nathanbrady2704]

Guga is a beast.

[@Uldihaa]

The close-ups of the 1 year dry aged steak barely seemed to have muscle fibers anymore. It looked like a pink block of emulsified meat that was left to dry out somewhere.

[@seijiren5115]

You must react to guga foods How to make Bone marrow and Wagyu tomahawk steaks! it's the first time angel(his nephew) try bone marrow and it was fun as hell!

[@borischan5252]

the best part of ribeye is the cap. It is not worth it to dryage wth the cap, or any length of time that make the cap inedible

[@kimyoonmisurnamefirst7061]

Did you see the disaster called Rachel Ray's Pad Thai? It'll make you laugh and cry in anguish. Also, I should note Uncle Roger did a reaction that's hilarious.

[@ChefBrianTsao]

Already filmed and coming soon!

[@Keln02]

You know you are screwed when you are about to cook dinner and you come across a video about dried aged goodies...

[@chiefbosn9731]

A Steak and his patio pillows lol!

[@_Fuscous]

I wouldn't say ketchup is the greatest condiment, because of how versatile mayonnaise is. Pretty much every "special sauce" has a base of mayonnaise. Ketchup is an incredible condiment for potatoes, but otherwise I think mustard is more important.

[@ChefBrianTsao]

Fair point!

[@ThatsCrazyBro3752]

I still eat the cheesy egg rice bowl with ketchup add some green onions and *chef's kiss

[@ChefBrianTsao]

🤤

[@178laaleros]

A whole year sounds like hobo levels of forgetting a steak in the fridge

[@shadoeedl]

you always seem to forget to eat before watching the guga lol also if you want to see some oldworld food Tasting History with Max Miller he dose histroic recpices if your in to that grate vid remember to EAT BEFORE the next guga vid lol

[@ChefBrianTsao]

😅😅😅

[@_bats_]

Next up Guga's gonna eat some mammoth meat he dug out of a tar pit.

[@jimmyandrade3477]

Wow. That rice, eggs, cheese with ketchup is great. I made it not to long ago and made it a few times more. Lol. Be Good Brother.

[@ChefBrianTsao]

So glad you liked it! Now I want some too 😂

[@czarmangis]

Cool! My favorite childhood game...

[@whoizrez]

I think a must react has to be his exposing salt bae video lol

[@ChefBrianTsao]

Oh snap! I gotta see that!

[@liesalllies]

I literally just eat French fries as a vehicle fit ketchup damn I love ketchup 🙌🏻

[@Chamomileable]

Man. 1 year. I'm just telling you now, I'm NEVER eating any meat that's old enough to be wearing blinky shoes.

[@ChefBrianTsao]

😂

[@danielcowan4901]

ketchup is amazing. as a kid, and even as an adult, if i am feeling lazy i'll just make ketchup or bbq sauce sandwichees

[@jee1997]

What about reacting to the video with the most views in guga's channel?

[@TheEternaut]

There is a strong difference between experimenting and toying.

[@terrycornelius4]

9:09 - I eat egg fried rice with ketchup dotted all over.

[@davoap1268]

I wonder what dried aged steak taste like?

[@i_fuze_hostages6]

Morning gentlemen

[@ChefBrianTsao]

Morning!

[@HxtedDrxp]

React to guga baking soda steak

[@danspawn85]

I wonder if he dry-aged some baking soda in that appliance afterwards?

[@ChefBrianTsao]

😂

[@P_Wigs]

@GugaFoods…the only man in the world that could defraud AI due to his AI computer voice.

[@clockhanded]

Ketchup is the best thing that ever happened to a potato.

[@Ama-hi5kn]

I think he wastes way too much food... But I live in a country where a kilo of filet mignon costs from $60 to $450 depending on what quality you want. (Just ordinary plain beef or Wagyu A5 respectively)

[@albatrams9029]

You should react to Nate from the internets video with guga "Why did Guga REFUSE to put this video on his channel?"

[@zacheryzietlow2848]

They are brave lol

[@ChefBrianTsao]

Indeed

[@BoriPrince24]

instead of singles i added spam

[@Ty-ep4zs]

The guy who swallowed he kinda freaky

[@peabody1976]

🎵 "What would you do for a Guga steak?" 🎵 (sung to the Klondike theme)

[@ninja36inc]

I like guga he makes mistakes so I don't have to also he's doing many good experiments

[@TheDarkLink7]

........ ya know what. I'm curious now. I wonder what would happen if you took a wagyu steak and tried to do it like jerky.

[@charliecasseday8886]

Mustard is

[@nathanpfirman625]

Wait how did he keep the steak he cut off good for 1 year

[@ChefBrianTsao]

Bacteria grows on the outside of meat, so whatever is on the inside is “technically” gonna be ok… but 1 year is def way too much

[@JimCook1]

Speaking of sandwich focused, why not react to Adventures in Aardias Roll for sandwich series, 1.4 million followers and 26 million likes on TikTok, still growing his KZbin channel.

[@danielpakiam2629]

That's not a steak, it's a MISTEAK 🤣

[@magdolyn]

Them's fighting words. Ranch is totally superior to ketchup. 😜 (Says someone who has to hoard ranch powder now, since Europe doesn't sell ranch. 😭)

[@laujack24]

I can never understand how people wants to eat 1 year old rotten meat at a premium price. 1 month probably the most I can tolerate, ideally I prefer eat it fresh. but fuck 1 years, just looking at meat it self turns me off.

[@ArronRatliff]

I hope little dude didn't get seriously ill after swallowing that. Just the look of it after slicing it was enough even for my hillbilly self to know not to eat it 😂

[@ChefBrianTsao]

😂

[@usernamepassword123]

"Pogent" Pungent and Potent

[@ImCleos]

Hot sauce best condiment

[@ChefBrianTsao]

Can’t deny that

[@dennischristensen5892]

ketchup is nothin against remoulade!

[@hellsfortune7132]

Ima be real, im pretty sure the meat was just rotting at that point

[@theappropriateb8435]

Tomato sauce is better, we Aussie love it with meat pies.

[@eranshachar9954]

Recommended Guga episodes: Peanut Butter, Chicken in Coca Cola, Pineapple juice, most recently with Noodles, Sprite. And for you who has Korean roots you might find the next one interesting- He dry aged also in spicy Korean paste which reminded me barbecue sauce in color. You must know what it is. And also Da'bomb sauce and Capsaicin also interesting. Great episode man too short but I enjoy every episode that you do. If there are things that I would like to see you react on- The disaster I told you about and more Uncle Roger review Nick Digiovanni because it's hilarious.

[@ChefBrianTsao]

The UR Nick Digiovanni is on my list!

[@eranshachar9954]

@@ChefBrianTsao Thank you. I hope that the Haiyaa video as well. But I may be the only one asking for it and I am not a patreon. Maybe you had enough of Haiyaa videos anyway I don't know.

[@orking4837]

Btw, every time you watch dry age your seem to talk about the "waste" and from how you talk it sounds like the pellicles are inedible and should be thrown away however, as far as I know, after cooking they are completely edible. Some people like to add them to burgers and things like that but I usually don't have a lot (I don't dry age myself but buy dry aged beef from time to time) so I like to cut it to small pieces, shallow fry it and eat it like a snack

[@orking4837]

It doesn't taste good on the steak though

[@ChefBrianTsao]

Depends how funky the pellicle is… a day old on a whole Turkey or chicken is great, but 30-60 day dry age beef pellicle will be FUNKY

[@orking4837]

@@ChefBrianTsao they will but as long as there's no mold it's usually useable in some way

[@paulandersbullecer3152]

Soy sauce vs Ketchup?

[@ChefBrianTsao]

Damn, that’s hard

[@santiagoperez5431]

Oh! You think this is bad, his other channel sous vide everything, he sous vide a steak for I think a month at 125°F, it goes wrong

[@ChefBrianTsao]

I reacted to it already!

[@santiagoperez5431]

@@ChefBrianTsao oh ok! I didn't know, I must of missed it! Thank you!

[@Smiththebat]

Comeonnn man… ketchup is great but THE GREATEST?!

[@spicydiarrhea5662]

me love me some ketchup, well done steak and bananas

[@ChefBrianTsao]

🤮

[@spicydiarrhea5662]

@@ChefBrianTsao you might not like it, but this is how peak performance looks like.

[@jaymiechan]

heh. 120 days is 1/3 a year, not a quarter. ^^;

[@ChefBrianTsao]

😅

[@salcacchillo4333]

but hot sauce exists

[@MrNinjaHugger]

Mongolians like the dry age meat in their tea and some dishes