Cooking STEAKS with a $1,500 Leg of Jamón Ibérico!

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Using unique and amazing ingredients is what I love to do the most. Today I am so excited to be able to use a $1500 Jamón Ibérico leg which is 5 Jotas. Basically the most expensive ham you can buy. I pair it up with some amazing Filet Mignon and the results are in.
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13876 SW 56th Street (№128)
Miami FL 33175
* Baked Jamón Pasta Ingredients *
4 tbsp Butter
3 tbsp Flour
2-4 Cups of Whole Milk
1 Box of Rigatoni Pasta
1 lbs Jamón Iberico
1 lbs Mozzarella Cheese
Salt, Pepper and Cayenne to Taste
* Filet Mignon steaks by Grand Western Steaks
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#Steak #Filet #Recipe

[@GugaFoods]

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[@smoothytoastyweapon]

Food

[@Deepwaterjew]

Hey Guga, I'm early this time. I've been requesting that you dry age with chamoy for I think 5 months now. Please do it so I can stop.

[@MrRandysmooth]

Do an experiment where you find out what steak or steaks are best for well done lovers.

[@leoslensphotography74]

Please do a Jamon Iberico fat video.

[@enderdude5000]

E

[@raulmb207]

Hi Guga! As a Spaniard, let me tell you some trick: what you can do with the cover layer is to dehydrate it on the oven. After that you can put it on the spice mill and triturate it not too thin. You will end with "sal de jamón" (ham salt), and use it in that beautiful mignon. Maybe that is the point that are you seeking... 😋

[@GXX101]

This >>

[@juanantonio3487]

Tremendo

[@onpijamasmultiverse3437]

Le dije que haga unos buenos huevos rotos 🤪 a ver si hace caso, saludos de México

[@onepunchtocelebrate670]

6 months later and no response. Rip

[@aitorgarciagonzalez3241]

Hello Guga, nice video as always. I don´t usually cook Jamon because after that is to salty but as a Spanish fan I can tell you that the best recipe to combine beef and Jamon is with the Brascada sandwich, which you can surely improve it. Please try it, is very simple and delicious.

[@GennySavastone]

This guy is a liar

[@manueljimenezgonzalez7060]

Un cachopo tampoco falla

[@sphyx_4356]

@@GennySavastone its true cooking Jamon makes it very salty

[@MyShanghaiShuffle]

Ooh yea try a Brascada!

[@enderdude5000]

E

[@TheMillennialGardener]

Guga: (Eats 1 noodle) “MMMMMM!!!!! Ok, let’s tell them if it’s good, bad or ugly.”

[@EithanWinters]

*URMMMMMM!!!!!*

[@not_andrew416]

It's "Rigatone", not noodle..

[@snipeskill1149]

@@not_andrew416 still a noodle...

[@shmoneyy]

@@not_andrew416 😐

[@bearclaw1817]

I wanna be a noodle

[@TheTitoxyco]

As a Spaniard, I can tell you right now from here that you got the real deal. There are tons of low quality iberic hams out there (I know it because half of my family live in Texas and they struggle a lot to find real cured iberic ham), but that? That’s great Guga!! Saludos desde España 🇪🇸 PD: it says "Jabugo", which is a town very close to where I live. I remember visiting when I was a child! It is said that there the best iberic ham is produced. That flavor ... wow! Remember: the thinner, the better, because the flavor of that thing is very intense even if you are used to it.

[@mogarcia9755]

So I live in Big D where did they find the best here not necessarily the best like that one….

[@keithpatrick156]

@@mogarcia9755 At least in Houston, HEB Central Market has had it for years now (they used to get it from Jose Andres' company). I bought $20 worth (6 slices) the first time I saw them there.

[@TheTitoxyco]

@@keithpatrick156 I need to try his iberic ham. A couple of friends told me that they are the typical product for foreigners that are not used to it, but now I am checking his website and I see he has 5 jotas (the maximum rating a iberic ham can get). Did you like the one you bought? I definitely need to try that.

[@keithpatrick156]

@@TheTitoxyco I loved the bellota I got (make sure you aren't getting regular Iberico, which is just the breed; "bellota" means they've been eating acorns, which is where the uniqueness comes from. I loved the one I bought and even get it on a pizza every now and then (there's a place that has an $18 Neapolitan pizza with bellota ham on it). Prosciutto is great, but IIRC bellota has more of a "wow" taste to it.

[@TheTitoxyco]

@@keithpatrick156 Thanks for your feedback, definitely you convinced me. Yes, we Italians and Spaniards have these "friendly fight" about what product is better, if prosciutto or iberic ham. Even though iberic ham is a more expensive, premiun and cured product, Italians are traditionally better than us on trading and commerce, and that is the reason you find a lot of Italian olive oil and other products, and these Spanish products are less popular and less known in the US, although Spain produces more pork and olive oil than Italy. But I think this is changing overtime, I guess, thanks to people like Jose Andres.

[@cristianchavez1699]

I was a sous chef at a spanish restaurant and we had to slice Iberico to order. It was a pain in the ass but worth it because i would sneak in a piece or 2 for myself lol sooo good

[@borjadetorres7747]

And when you finish the iberico, the fat is amazing for cooking. I usually use it for huevos fritos con jamon, or stews, like cocido, o costillas a la riojana, with fat and bone. In Spain we have a saying “Del cerdo, hasta los andares”, meaning that from the pig we eat everything, even the walking. I wouldn’t cook that good of a ham, but I’m sure it was amazing.

[@BrunoFerreira-fp3yy]

Eating the whole pig is a very portuguese thing too. Nothing goes to waste, absolutly nothing!

[@DeathBYDesign666]

How do you eat an activity though? I get the joke but it could have been done a bit better. There has to be something that makes more sense than that.

[@BrunoFerreira-fp3yy]

@@DeathBYDesign666 I think what he meant is that "even pig's feet are eaten". In Portugal we also eat the pigs feet. The most known recipe is "Pezinhos de Coentrada". A rough translation is "little feet in coriander".

[@rafaelrubio9166]

@@BrunoFerreira-fp3yy The saying goes "hasta los andares" which doesn't translate to "even the feet" but to "even the way it walks"

[@BrunoFerreira-fp3yy]

@@rafaelrubio9166 I know what it means in spanish. The pun here, is the guy who only speaks english and didnt compreend the meaning of the saying. Iwasnt trying to translate the saying, I was trying to make him understand it!

[@MalphasTheUndeadish]

Great video Guga. That pasta had my mouth watering. I want to thank you overall for making such wonderful food and content. My wife passed a little over a week ago, we used to sit at the table while eating and watch your videos everyday. We had wonderful memories and ideas watching you cook. We both loved what you would come up with. Thank you for allowing us to have those memories and enjoy our time together watching all sorts of wonderful foods. Thank you for being you

[@ignacioibanez6685]

As Spaniard, I was horrified when I saw the thumbnail!! But finally you used jamón in a very special way... Look delicious!!

[@anothertarnishedone5960]

Same 🤣

[@chittypoofs]

Same, Valencia in the house! :P

[@j.isasi_]

Same

[@chittypoofs]

@@j.isasi_ Elche

[@wumbology3109]

Is spainard short for Spanish bastard?

[@jhsrt985]

I feel like cured egg yoks would be amazing on ALOT of Japanese dishes from rice balls🍙 to sushi🍣 , fried octopus balls and even dango🍡

[@BrianWalker93]

I'm almost certain it is an ingredient in certain dishes. But I do agree it seems like it would go well with a lot of things. I'm actually making some myself here soon to grate on top of steaks for my wives (Not a typo) as a surprise treat. So I'm excited to see how it tastes

[@bassraja1978]

@@BrianWalker93 is that even legal?

[@BrianWalker93]

@@bassraja1978 Polyamorus relationship. Not legally married yet but I consider them my wives as I know I will spend the rest of my life with them. Nowhere else I'd rather be. Hopefully one day we can actually have a wedding. For now, I'll just settle for spoiling them :)

[@kailahoughton2108]

@ziba I was just thinking that

[@BrianWalker93]

@ziba Nah just everyone asks if its a typo or not. One of em has a boyfriend and the other is perfectly content with just me. I have a kid with her now. Like I said: I just love to spoil my girls

[@MaxtheMeatGuy]

Unreal Guga!

[@dim6066]

An incredible video once again. Guga is truly the GOAT of meat youtube.

[@chaitanyamaddineni2020]

U mean Meatube

[@Axeman369]

GOAT = GUGA OF ALL TIME GOAT = GRILLER OF ALL TIME GOAT = ..............

[@bt3722]

Hmmm. Dry Aged Goat! Let’s Do It!

[@beentheredonethat4257]

The restaurant we most often ate at, on two business trips to Lucca, Italy, was called Roman’s. Their carving station was center stage in the main dining room. Along with a crusty bread and various cheeses, mid age pecorinos being my favorite, it was taste heaven. The pasta with that ham is amazing. A sidewalk deli in Florence served it bubbling hot in a ceramic crock. That smoked meat, with pasta and a sauce made with several different cheeses, was absolutely amazing. 11 years later it makes me drool just remembering it.

[@BakersTuts]

Lactose intolerant Mau Mau always gets the cheesiest side dishes lol 😂

[@DeathBYDesign666]

That's how I know it's going to be Maumau because Guga always makes extra dairy products for him. I saw cream sauce and cheese and immediately knew it was going to be him at the table. 😂

[@tong6644]

@@DeathBYDesign666 Not like Mau Mau cares because if its good YOU EAT IT!

[@black5f]

The butter and flour base is a roux, it's the basis of of very nice white sauce. You can get lactose free milk now, it's whole milk with the lactose converted to glucose using lactase. I'm lactose intolerant and this lactose free milk has opened up all my old favourites. It tastes exactly the same as normal whole milk even when you cook with it.

[@xander1052]

@@black5f hell, you can replace the butter with olive oil and the roux is still pretty decent. Personally though i still prefer a "proper" italian sauce with pasta, even if they can be pretty annoying in some cases

[@OlTimeyChara]

He's lucky that he's not allergic to milk like me.

[@EmilioSantosS]

That pasta side dish is my father's favourite! And mine too. I mean, we use less expensive jamón for that but still, pretty tasty

[@SanchezBrown13]

One of my favorite things with your videos is how you always do the super short cut of you prepping your grill. May not mean much to many, but to those of us who spend the majority of our cooking experiences behind the grill, prepping the grill just takes you away for a moment. It's almost serene and tranquil.

[@storytimewithkhanlee3146]

Please do a series on Great Depression era foods (Spam comes to mind), the idea being able to create wonderful dishes with an extremely low budget...it's more relevant today than most would care to admit.

[@lukeantonio3470]

Imagine Guga was your uncle and every weekend you were able to go there for dinner and try all these amazing foods! Your family is truly blessed to have you mate! Bringing the whole family together with amazing food is what life is all about!

[@coryray8436]

And then imagine he feeds you an MSG, pineapple, and Da Bomb dry aged chuck steak...

[@lucasd731]

Only Guga would do things like this for us!

[@chineseshooter8011]

facts!!!

[@liquiddnbva4981]

Love those Jamon Iberico experiments. Thanks for another fantastic video Guga!

[@jstewlly4747]

Best Video Of 2022 Guga you a mad man chill bro looks so good how cant high end restaurants not copy you

[@slayer47]

That Filet mignon looked criminally tender when he cut it up

[@imanolnavarrosansebastian2346]

I'm spanish and i'll only recommend cooking this for something like a pizza or a panini, but you need to use just a little of it, it has to be very nicely chopped and you have to use a particularly mild sauce. In the end it should be like very crispy bits of really delicious rich and salty pork. Also don't mix it with any other toppings and don't use any cheese stronger than plain mozzarella because it can very easily result in an overwhelming flavor

[@roygato3797]

Yeah, exactly. Wrapping jámon around filet mignon seems like a waste of the two ingredients and honestly putting it in a creamy pasta feels like a war crime. If you want to pair European cured hams with anything it should be something that complements it and contrasts with its saltiness and richness, like melons, figs or salads. I think this way is just overkill and loses the individual qualities of the ingredients. Love the editing on the videos!

[@Siuxut]

Mozzarella, in my opinion, Is the best way to taste jamon! Maybe not buffalo mozzarella for it has a strong taste too and it would cover the ham a bit....

[@Axeman369]

Guga I was going to say even before watching this that you are stepping up your game BUT then Ii said to myself, Guga does not need to because right from the start you have taught me A LOT about cooking that I never even knew existed!! So due to that you never need to step it up!!! So this I will call FANCY Schhmaansheee!!! Thank you for your honesty about what you cook and eat and teach!!

[@mustang5816]

When Guga is happy it makes me happy 😂

[@96wtfomg]

If someone is curious about if they got the real deal, one of the Key indicators is that, at room temperature, the fat should start melting in your hands in Wagyu-like way. I've seen some people before cooking with Jamon but I enjoy it more just by itself with a bit of Bread, Tomatoes, cheese, wine... a delicacy. Bone is great for stocks as well btw! You'll need some help breaking them bones tho.

[@VedranBucko]

definitely the way to eat. In my opinion cooking it is the worst thing you can do.

[@briangleason5597]

@@VedranBucko does the cooking take away from the flavor? I have never had this type of beautiful ham.

[@ginonunes843]

@@briangleason5597 it's really salty and its kinda waste to cook cuz raw meat is better... In Portugal I eat these with bread, real cheese slices and olives really simple but a classic

[@96wtfomg]

@@briangleason5597 I think it might seem interesting to crispify it like you do with bacon, but as said, it becomes too salty, and for me you lose a lot of the fat and the fat flavour that make this product so special. The fat should in your mouth and leaves a very pleasant taste with the meat

[@F3RN4ND0CG]

@@96wtfomg Sure, you can crispify a cheap one but you should not do that with a 5J

[@entertainedfox8176]

his reactions to the food he eats never gets old

[@MrTrill409]

Huge S/O to Guga for being consistent and for always trying something different! I have nothing but respect for you and the content you create! Thank you!

[@mataasen2534]

Wow guga you never dissapoint this have been something ive been dreaming someone to try and you finally did it thank you!

[@worldwide_cruising]

*I pray that everyone who is watching this masterpiece becomes really happy and successful in life to be able to afford such a steak 🥩!*

[@stevenbell6563]

Thanks same to you

[@jungwoo4795]

Pray to who?

[@one-to-one-ratio]

when you think money equals success...🤣🤣 you will never truly be successful

[@Lawry200]

Keep praying buddy

[@dimitriskalofiris1777]

Pray to who ?

[@frozentigerz7]

When you've carved up the entire ham I'd recommend you using the bones for broth. Trust me, the results will be amazing.

[@abulferr]

Every time I watch a video for Guga I never stop smiling… it’s like going to heaven!!!

[@franmateo3614]

I love the respect and effort that you put into this type of foods. Love from Spain.

[@enzohashashi3007]

The egg head makes really good foods

[@_stelwer_3544]

Do a combination of wagyu a5, iberico, truffle and cured eggs

[@tobitweaks]

Love how you start to experiment with classic european ingredients! Whats next? Sauerkraut? Steaks with white aspargus and sauce hollondaise? Beef on belgium style waffels? ;)

[@laneeable]

Loved the video! Here in Spain we have a very popular comfort dish called Huevos estrellados/ huevos rotos, made simply with potatoes, a fried egg, and usually some sort of topping like jamón or Chistorra. Would love to see you experiment with different meats :)

[@philtorrez4198]

Never seen or heard of cured egg yolks before, definitely going to try that! Thank you!

[@Kazayo_V3]

I wish I could eat this, but I’m poor

[@arrniiit]

Me too🤤

[@billydickey6131]

Same

[@nigthflash4560]

Same we can only dream of eating this food

[@alexesp997]

In Spain there are good quality jamones for an affordable price, a piece at around 35€/kg wont be like that 5 jotas but still great to crave end enjoy everyday 😋😋

[@consueloamortegui3099]

Samee

[@FrostySparks]

The moment I just saw the thumbnail and the title, my whole soul stopped! I LOVE Jamon Iberico so much and I am literally vacuuming it whenever we have it when we make wine parties with my family, where we put all kinds of strong cheese, hams and antipasti on the table. Also this ham with steak is definitely heaven!

[@rileyb2498]

I watch these videos while I eat pizza rolls and it makes them so much better lol

[@Cr125stin]

I’ve had Ibérico a few times. It’s soo good!!

[@molomomo]

I'm from Spain, concretely from Extremadura, an ibérico pork paradise region that produces one of the best jamón ibérico in the world. I can only say: THAT EXPERIMENT IS HERESY... SACRILEGE... You only need a typical ham knife, good red wine, lovely company and eat that piece of luxury cured meat as it should be. Cheers everybody!!

[@currican]

A mí me está entrando ansiedad con solo ver lo.

[@Chaosmonkey1979]

Next week.. piping hot gazpacho...

[@currican]

@@Chaosmonkey1979 LOL!

[@MSDX360]

I'm Portuguese and I have the exact same feeling. Like, why are you salting a steak if you're gonna cook it with the jamon? It's literally gonna salt your food beyond measure and why even cook it in the first place, it isn't bacon. And what was that sidedish? I'm having PTSD

[@molomomo]

@@Chaosmonkey1979 ...with sunflower seed oil instead of extra virgin olive oil 🤯

[@godszealot]

Wise words from Guga: "I mean, take a look at this"

[@MultiShmed]

That was effing brilliant, Guga! Thanks for the tip!

[@MoesSmokeStackGrill]

Dang! Guga always coming through with crazy stuff! 🔥🔥🔥🔥

[@alicelyth]

I can't be the only one who loves his energy!

[@l3ftie578]

I’m obsessed with the way he narrates. Smooth voice, friendly tone, and he talks to his viewers like he’s sharing an inside joke with a friend. not to mention he’s a total expert in his craft. Guga is pure class :))

[@Galeas_]

Guga narrates in a friendly way but every inflection reminds me of "😎" lmao

[@l3ftie578]

@@Galeas_ yes he is very cool lol

[@juanantonio3487]

You are obviously not special

[@ziordo3158]

Thats not a Jamon, its a Paletilla, jamón is the rear leg of the pig and paletilla is the front leg. Paletilla its quite smaller, but tastier. PS: 5j its one of the best jamón brands, here you have a really really good piece.

[@boarbot7829]

Paletilla is not really a thing in English. And anyway jamón just means ham so it’s still jamón.

[@ziordo3158]

@Boarbot 78 when you are spending hundred of dollars or euros in a piece of meat these differences matters.

[@boarbot7829]

@@ziordo3158 ….? That doesn’t make it NOT jamón.

[@ziordo3158]

@@boarbot7829 But this is not jamón. Its paletilla

[@BC-bt7hu]

@@ziordo3158 I totally get what you're saying. In Italy, prosciutto is the leg and "spalla" is the shoulder of the pig. There is not a better or worse one, but they're different in so many ways

[@BoJittins]

Part of the reason the food tastes so good is cause of all the soul Guga gives it.

[@joshr5997]

i wish you were my neighbor guga. i got a soft spot for pastas with a savory meat in them. what you made looks like one of the most delicious things ive ever seen, definitely will try that dish with something like shrimp.

[@mja101]

I love how Guga is straight to the point. No long, drawn out introduction. Straight to the food!

[@Huliko92]

For the béchamel, I always use nutmeg, it is really good with it! A go perfect with pasta... Great video, as always

[@coryray8436]

Straight outta Escoffier, and nothing's wrong with that!

[@MrPerez333]

Great video guga, one thing I normally do is substitute the bacon in a burger with jamón iberico (not cooked obviously). Try it, it's very good

[@davidLikeyVids]

I'm glad Maumau got this treat, since he does so many of the experiments.

[@rafaelpalomino3802]

There are tricks to use jamon iberico for cooking meat. The most important: keep the salt at minimum for seasoning, as the jamon has more than enough salt and it would get too salty. You can cook the jamon and get it crispy (grill or oven, better not fry it) and then use it grounded to season the meat once cooked. It has really a concentrated flavor, so you may want to hold this seasoning a little bit or it will overpower the meat taste. It's also amazing in burgers, instead of bacon, just cooking it a bit until the fat starts dripping. One important thing about jamon iberico is that everything besides the hoofs is usable. The hard crust can be roasted crispy (like chicharrones) and it's delicious, you can use the bones to make amazing soups and the extra fat can be used to give amazing taste to other plates. That's a magnificent ham so use it to the max.

[@TheDragNite777]

Hey guga I want you to make a ranch dry age steak

[@pickledpotato8212]

Hey Guga, Try dry aging a steak in fresh Korean ssamjang. Could turn out really good! Ssamjang: soybean paste (doenjang), Korean chili paste (gochujang) and garlic, green onion, sesame oil etc).

[@robertvandeveer1846]

Guga!!! I have been watching you for years.. your Fire Starter gets bigger and more sophisticated over time. When do you get the Mil Spec flame thrower from an Army Surplus store??? Love your content, keep it real.

[@rianmedeiros1800]

Guga, me tira uma dúvida vc ja tentou fazer a gema curada com açúcar mascavo? Tenho a impressão de que iria deixar um gosto diferente, mas não sei dizer se bom ou ruim kkkk

[@christophermurphree2315]

Great idea! I’d love to see some egg yolk experiments

[@yes5623]

This!

[@marcusbailey3988]

Guga, try dry ageing in different types of mustard and, if possible, honey mustard!

[@tbeproxi9267]

Yes definitely honey mustard

[@johnjames5405]

They've explained before that dry aging anything with sugar ruins it.

[@marcusbailey3988]

@@johnjames5405 Yeah, I'm aware of that, thats why I said "maybe", but you never know, Honey Mustard is known to go well with beef, so the mustard might have a different reaction with the sugar... You never know until you try fella 👍

[@me47years]

Guga I'm from Spain and those cuts u did are actually good. Good job 👍

[@ryanlilly198463]

I've had Jamon iberico and it's definitely an experience. So good!

[@javiTests]

As a Spaniard I have to say it hurts a little bit to see a 5J being used in that way 😂🙈. Proper jamón ibérico is not eaten with other things or used in cooking because it destroys the amazing flavour 😅 but I get the point of the experiment...

[@alecity4877]

it not only loses its amazing flavour, but its texture is lost to high heat!

[@chillwalking3520]

Plastic wrap ruin It, It need to Breath.

[@javiTests]

@@chillwalking3520 Once it's properly cured you can wrap it in plastic, especially the whole leg. But if it's already sliced, yes, remove it from the plastic packaging and let it "breathe" for 30 minutes or so before eating it. I can assure you a 5J wouldn't come in plastic if it changed the flavour.

[@anothertarnishedone5960]

Exactly. Bread and rubbed tomato, nothing else

[@GeorgeVenturi]

Cooked Iberico and Serrano makes them extremely salty. Just don't. Only small diced portions are used in some cases.

[@CookinRoundTheWorld]

I LOVE Iberian ham. When you say best of the best, you're absolutely right. You know what else I would love? MAPLE DRY AGE 😁

[@GeorgeVenturi]

In this case the correct term should be Iberico ham which is the good stuff. Iberian hams are all hams from the Iberian peninsula such as Serrano ham which is much cheaper and clueless tourists get instead of the more expensive Iberico.

[@rhunl]

Love the chords from Going Under in the background there!

[@houstonevans5817]

Guga, you should do a series where you go on a “journey” to determine the best cut of meat from a wagyu cow. Im talking flat iron, skirt steak, chuck, sirloin, hanger, etc. that would he awesome! And i dont think anyone has done that on youtube!

[@a.gabrielarchibald5291]

Day 2: I came up with an interesting experiment, let's see which is more important the kind of steak or the cooking, so I want to test which one is better an Eye Round cooked to perfection, or a fillet mignon very well done....

[@keenkarlolumbaning3981]

This kind of content is just so good 👏

[@adamdubois6677]

What a unique video! Loved it. Looks 😋

[@zifo29]

Sacrilege to cook jamon iberico, 🤦‍♂️

[@MJA6995]

Hey Guga! I know it is not the subject of this video, but I wanted to tell you I finally found a Picanha the other day. You are correct, it is "The Queen of Steaks". The flavor is off the hook good. I did a dry brine for 48 hours with SPG ( I know it's supposed to be just salt, but that's what I wanted), then grilled indirect at about 300 for around 50 minutes total. Inside was a perfect medium rare. A Very quick sear on the fat cap and off. Just wow.

[@watanimo]

Guga's falling intonation after every sentence is pure genius.

[@zayors]

You should do a fan cook out bc I really wanna try your food🤤

[@juanc1919]

this was an easy one, jamon iberico and that filet. delicious

[@aonutsihasnouith]

I wish anything made me as happy as eating steak makes Guga happy.

[@blackpowderenergy]

you should try cooking a steak in a ultrasonic cleaner that has the built in heater

[@allenflud]

Try hibiscus concentrate and honey as dry age and also try it as a tenderizer. I just discovered your videos two days ago and have not stopped watching. I find your voice and personality intoxicating. Excellent photography and experimentation. I really enjoy watching your guest reactions and honestly enjoy the group shares way more than your solo tastings. Have a great one. Oh one more... I don't know if you have done this before but dry age with coco. Good luck and happy cooking.

[@generald6602]

Hi Guga, I wanna see Wagyu steak fried rice. Sounds like an awesome mix. 👍🏽🤤

[@fabmaserati5160]

Love this duo!

[@DivineAtheistWannabe]

The main experiments are what I come to watch the video for. But can we just take some time to appreciate all the side dishes that he makes? I mean, guga really bangs out these videos on the regular and he always has to come up with a new side dish recipe. Which isn't as simple as just cooking a steak with a little twist to it. I don't know who finds, or creates all these side dish recipes for this channel (and for "sous vide everything") , but props to whoever is in charge of that lol. Must be pretty full on to produce all these side dish recipes.

[@byRafax]

you deserve the best guga!

[@LegendaryPlowboy]

Top notch as always. I would love to see a dry age experiment with guacamole.

[@Carlosconga]

Guga, I have two experiments for you to try!!! 1.) Cook an eye round confit. I have a feeling if you confit it super low and slow, then give it a crust with the torch, it will finally be the eye round steak that you’ve been dreaming of. 2.) Asafoetida infused oil or ghee to baste a steak. It’s a resin spice from India used to give food a allium flavor. You have to let it cook in fat before using it though or else it will overpower your food. Also, beware of the quantity- a little goes a LONG way. Maybe compare it to a garlic basting?

[@jonasstepulis8360]

Guga please cook eye round same way as a brisket. That would be a really intresting thing to see!

[@sniktripn7217]

Every Italian watching this just cried the entire video and I can hear they're grand father's screaming

[@racheltrue8]

I had some like this at a restaurant so good

[@codemanwolf2804]

hey guga could you do a dry age experiment with pure capsaicin, liquid smoke, and mango. i really good. this looks divine. i love pasta and steak❤

[@shawnharriman1916]

That looks so delightful \delish !!

[@spalacios9058]

I can’t believe you did this with Jamon. Lol That itself is one of the most amazing things I’ve ever eaten.

[@arcanum3882]

Guga seems so sophisticated this video

[@louis3141]

Still to this day 1 of the top 3 I've ever eaten was a slice of this at a Tapas restaurant in Charlotte. My Uncle and I ordered about 6 plates of it lol. They even had the black foot to show you. Absolutely delicious. Melts on your tongue.

[@eclecticmemes]

It is illegal to import ham into the US with the foot on the meat. So while if you are in EU, yes you will see the real "pata negra", but never in the US. If you did see a black foot, it was local from a different pig.

[@Eric-no1rn]

Guga in spain we got amazing dishes with serrano ham, we re great with it , but always is great on a toast with black tomato and best olive oil and amazing bro

[@dvnxxl222]

Yo Guga, you gotta try “croquetas de jamón ibérico”, pizza con jamón ibérico, y el jamón de pato del Pirineo. Mindblowing. I’m Spanish so I know what i’m talking about🤙🏽🤙🏽

[@jimcalvinangladadavis1381]

In Brazil, where I live, we wrap filet minion with bacon and grill it: delicious!!!!!

[@moisessalazar4432]

Great channels. I just discovered recently. One challenge that I will like to see you guys doing is making a london broil a good steak.

[@Telechef]

You should do a cachopo: two thin beef steaks with ibérico ham and cured cheese in between passed for bread crumbs and then deep fried in olive oil.

[@jimmygs2504]

Hey Guga for the next video you should try cooking steaks with the hamon iberico fat, it would be awesome to see!!

[@cherkio9194]

Madre mía Guga babeo con tus vídeos

[@jovictor9064]

that cured egg yolk is my first time ever seeing that..... mind BLOWN

[@arizonad8012]

I visited Spain back in 2019.I tryed Jamón Ibérico, the flavour was so strong.Not near standard prosciutto, which ofc makes sense.

[@strength_phase]

Im spanish, and I aprove the respect for such a treassure we have as Jamon Iberico. Great job