I tried to Dry-Age $7,500 Steaks and this happened!

[@Harapan162]

You know Guga is serious when he does not add garlic powder

[@philverstar]

And when there is no side dish

[@pascalboere3572]

😂😂😂

[@meljefferson86]

He put garlic powder on there. You don't see those yellow flecks on the steak closeup after seasoning?

[@erinlancaster2950]

@Mel that is pepper

[@joeyg29jgjg]

​@@meljefferson86 that's pepper my g

[@carlosgarmendez5267]

I just wanna say that I’ve been going through some tough times in my life this past 9 months and all I can say is that guga makes me forget atleast for some minutes of the struggle I’ve been going through thanks guga

[@carlosgarmendez5267]

@@bobmuiler8508 and whatever you want

[@septembersfire29]

Hope things get better for you ❤️

[@carlosgarmendez5267]

@@septembersfire29 🥩🙏

[@vinceedwards3978]

I hear you. Hang in there, my friend. Better days will soon come.

[@carlosgarmendez5267]

@@vinceedwards3978 amen

[@margaritairis]

The editors are doing an amazing job!The addition of the dry aged nephew anytime Angel says something annoying to Guga makes me laugh every time

[@CheeseLover23]

Yes I agree, some high quality editing!

[@norandomnumbers]

It's the dream!

[@marco21falcon]

Pretty sure Guga does the editing. His primary job is a web designer

[@nikitachauhan9976]

@@marco21falcon leo was the editor at first if im not mistaken and I believe he still does it unless thevye hired more ppl

[@margaritairis]

@@marco21falcon on his Guga channel you see a lot of the editors behind the scenes

[@DrewishAF]

Last night, I made a Wagyu ribeye that was given a 90 minute marinade (made with a bit of Bock beer and kentucky bourbon, crushed garlic, and thin shallots) seasoned with kosher salt, black pepper, and garlic powder. It was very much a "Guga-inspired" steak with my preferred steak-flavor infusion. It wasn't any crazy grade of Wagyu or anything, but everyone went crazy for it. I imagine that the dry aged steak with whiskey would have been my favorite by a mile.

[@DerekR87]

How expensive is lower graded wagu if you don't mind me asking?

[@Crazt]

I lived in Japan for 8 years. I have eaten wagyu from Hokkaido to Okinawa. At yakiniku, yakitory, sushi, and tepenyaki. The only places that flambe are tourist traps replicating American Hibachi. I'm sure you have better access and a higher budget than I had out there, so I'm excited to see what you get up to out there. However, there is a little place in Kyoto, on the Nishiki market. It sells cheap wagyu to busy passer bys. I love it and it's always my go to spot when I'm on Kyoto

[@AngryTas]

Thanks for the tip ❤

[@riadela8878]

@@AngryTas whats the place called ?

[@cooldud7071]

"cheap wagyu" doesn't sound like wagyu to me. That might just be me being cynical.

[@mathiassven]

@@cooldud7071 To be fair, any domestic cow they eat would be "wagyu" 😂

[@cooldud7071]

@@mathiassven OKAY DUDE

[@jonathancollins9831]

I’m sooo stoked you get to do all this traveling Guga, truly living this one life we got to the fullest! Safe travels friend!!

[@marks9444]

Drinking game: Take a shot every time Guga says "And it does not get any easier than that".

[@alphaeclipse0375]

Per video or....?

[@usrevenge]

You are gonna get people killed man

[@cdh79]

or the incorrect usage of the word "because" when he says "because the next thing to do is.."

[@LiaDoesThings]

I would have fainted by now

[@marks9444]

@@cdh79 lol That's a good one

[@glennhagstedt]

I just want to share my day with someone, i met up with my friend today who has been struggeling lately, i'm 32 years old and after some tough months i needed to move in with my father for a few months to get back on my feet, my friend hasnt been so lucky, he has been homeless for the last 3-4 months and i decided to meet him up today for a walk, now im not an outdoor person and i didnt have my hopes up before meeting him, i didnt know what state he was in, but after walking for like 5-6 hours we started to get really hungry, so i scrapped together some money, about 25$, we went and bought a six pack of beers and two rib-eye stakes, we didnt know how or where to cook them. So after a while walking we came up to this lake and next to it was a fireplace, we gathered some firewood and started a big ass fire, we just sat there, talking about childhood memorys and drinking some cold beer, when the fire was calming down a bit we just threw the stakes right on the coal, we let them cook there for about 15 minutes and then took them off, they were litterally perfect and i can honestly say it was one of the best meals of my life, nothing else mattered except the moment i had right there, i havent been happy like i was today since i was a kid. So if anybody reads this and have a friend that is reaching out to you, be there for him/her because it might lead to something amazing if you go into it with an open mind, today was honestly one of the best days of my life and all it took was some beers, a friend and a few steaks.

[@Just_Pele]

Several months ago I dry-aged a Kobe A5 chateaubriand for 40 days and *didn't* remove the pelicos from the outer edges (I did very thinly slice it off from the ends). It added more of the nutty, cheesy "funk" but wasn't overpowering at all. Absolutely the finest filets I've ever had.

[@deborah_chrysoprase]

I wonder how that would do with Beef Wellington then when the pelicos mixes with the mushroom jam. I've never had dry-age though nor pelicos so I wouldn't know :D

[@Kaazikin]

It's pellicle not pelico

[@Just_Pele]

@@Kaazikin It's either one, Google it.

[@morepowder388]

@@Just_Pele After googling it, I've only found results for pellicle. Is there some website where these kinds of things are clarified?

[@hallucinato2307]

​@Tyler Campbell so there's other languages besides English out there and how they spell it is pelico

[@robsonwilianwinchester9726]

9:14 Guga is into mature flavors LoL 😂😂😂 !!!!!

[@AlexPowers039]

Leo’s descriptions are sooo funny😂he deadass said “a baby could eat this” love it!!

[@Sniperboy5551]

Yeah he’s a funny guy

[@ablet85]

Handy information though. My 18months old loves wagyu.

[@nom6758]

@@ablet85 quickest way to fatten them up for life long obesity!

[@masterpiece8846]

@@nom6758 it enhances the flavor

[@josephrepetsky546]

Guga single handedly made all my meat cooking skills that much better. Example: Chain steakhouses use to be a treat. Even the small business that serve dry aged & wagyu. However home cooking them still ends up being #1 because of this man. Thank you Guga.

[@nickyliner999]

You've cooked so many amazing looking steaks! It would be cool if you started rating them from 0 to 100 and be super tough with the ratings. I'm sure we would be keen to hear how every steak is rated especially with all the different experiments you do

[@ImyoCello]

You are asking that to a guy that says every single side dish is the easiest to make, and every single stake is the best he had in his life, if Guga has a flaw then its exactly that, he cant rate anything, he was born to enjoy things fully in the moment, and thats not a bad thing.

[@TheChemisch]

how would you even do that? Like this 35 dry aged australian wagyu ribeye with a perfect sear, perfect medium rare 44/100.

[@nickyliner999]

@@TheChemisch Guga does every kind of experiment to see what works and what doesn't. He does have steaks where we learn that cooking or dry-ageing in a certain way isn't good, or not bad at all. On the other hand, he does have steaks made to 'perfection' so it would still make sense to rate them. Just look at Dave Portnoy reviewing pizzas, the challenge of a pizza getting a coveted high rating by him is what makes his reviews all the more interesting to watch

[@dosansss]

he needs to make the top 10 steaks, and rated them all. Say a wagyu a5 olive with whisky is 100/100 as a benchmark. then we have a comparable results

[@CaptainHorn]

Here from Max the Meat Guy's channel. Big ups to Guga Foods! Talk about a bold video, and no, I'm sure the japanese dry aged a wagyu tenderloin first. LOL I loved your colabs!

[@mikemetal8514]

Thank you Guga! My wife is from Thailand and doesn't eat beef. She said a prayer recently and got permission to eat some beautiful steaks. So I've been doing some of my own experiments lately. I just did a new york strip on a ripping hot cast iron. And it gave it a perfect crust. Totally inspired by your videos!❤

[@Sniperboy5551]

I didn’t know that was a thing in Thailand. I hope she enjoys it!

[@bhumangkasith3084]

I’m Thai and I didn’t event know that until a few months ago

[@szbugy]

For those who are not into whiskys: the bottle Hibiki Blossom Harmony he used is worth 400 - 500 USD alone.

[@shyataroo]

You gotta make the ultimate compound butter for one of these steaks, Wagyu Tallow + Parkay + MSG+ Bone Marrow + Cured Egg Yolk (Duck Egg Yolk, 'cause y'know super extra special) Then smoke the Tenderloin and add the compound butter.

[@catloverextreme]

Guga you should see if you can visit one of the Wagyu farms while you're in Japan, that would really be special after all of the amazing Wagyu episodes you've produced for us!

[@lukelopezv]

SEND ME A STEAK!

[@hammadkashif7358]

Location?

[@Yeetman-t4y]

🥩

[@seppwagner5575]

No

[@talhiiiiiiiiiiii]

Can i get your address?🙂

[@ohcrapitskyle]

SEND THIS MAN A STEAK!

[@MattBrain9336]

9:02 LMAO I was drinking coke, I laughed and now it went out my nose Thanks Guga

[@RolandSchlosser]

"I dry-aged my nephew Angel" XDDD

[@maxd7565]

Gotta try some Yakiniku in Japan! Table BBQ with endless meats to cook and feast upon.

[@oceanwaves83]

Any long time Guga subscribers notice, when Guga says he's only using salt and freshly ground black pepper, he then shows a picture of the steak CLEARLY having garlic powder on it also? 🤣

[@landonsmith9]

Came here to comment this ahahaha

[@jamesraup4011]

Awesome vid. Thanks for making these man. Always fun to watch

[@legitmusicgaming4749]

We did it boiz, we are early in a guga video🤘

[@Ron-Swanson]

5:54 Guga “someone came on top” lmao😆😂

[@malfrendeng1]

I’m genuinely jealous. Those steaks looked so good

[@CharlesHrodric]

Guga! I have been following your channel since the last 4 months now. My wife is Japanese, and my inlaws were in Puerto Rico for vacationing and I showed them your wagyu wasabi experiment and other videos, and they loved it. We went to Japan between March and April, and I did a video cooking wagyu almost like you! Haha. Just got back and bought your book. I'm looking for the Grill Gun. I hope it goes down in price. All is left is some real BBQ grill for charcoal and some mean wagyu steaks. Abrazos!

[@kwagz3314]

Guga somehow finds a way to make some of the best steaks even better yet again. Incredible! Great video today, Guga. I liked this Dry Age experiment, but hopefully Squid Ink Dry Age will be soon after this one. :)

[@theshadow1184]

9:00 Angel : "I don't know about that" Kenshiro : "Omae wa mou shindeiru" "Nani!"

[@pandacitis7763]

When Guga goes to Japan, it would be interesting to see him try sashimi that is not as well known to westerners. It would also be interesting to see Guga maybe team up with Korean Englishman and do a collab in Korea.

[@vinceedwards3978]

I would love to see him try that 100 year old sushi!!!

[@kresanreddy6809]

What's the main idea behind dry aging? What the longest can u dry age a steak? What other type of meat can u dry age?

[@GM_ViiR4L]

Can we all appreciate how calming his voice is

[@Mr_Zel]

Lets deewitt

[@hammadkashif7358]

Let’s deewitt everybaady

[@Sun_BearsRV]

Let’s deewitt

[@gilli2237]

les do ett

[@justfine420]

That's what expensive mic for

[@lucalakic7631]

The editors really upped their game in this one. Keep up the incredible content guys ❤

[@kyrectx2]

guga did you know there’s a steak considered better than wagyu in korea - it’s called Hanwoo but it is difficult to export, please find a way to try it

[@kyrectx2]

it’s a very rare beef - if you get some good quality Hanwoo i want to know how you think it compares

[@shirokanzaki15]

unless Guga has to go to SoKor

[@TheBookOfLebbs]

Japan is my favorite place I’ve ever visited. Most friendly people, best food I’ve ever had, and it’s so clean. I want to go back so badly. Make sure to go to local ramen shops!!

[@colinlieberman]

I love so much that "let's dry age this for crazy amount of time" has become "let's dry age this in a way that's interesting after a reasonable and edible amount of time"

[@badowskikarol4200]

improvise, adapt, overcome

[@sinjull2256]

Oh god, those look amazing! I would love to try and do a good stew on some of it but then again, people would hate me for even thinking of it

[@VitoCorleone8]

Yo! I’ve been watching Guga for at least 5 years now. That cut where you dry aged Angel was freaking hilarious!!

[@organicgrains]

I would love to see you make omurice with Chef Motokichi when you go to Japan! It would be a great addition to your side dish collection :D

[@bboy458]

I'd like to see you pick some of your best experiments and out them head to head.

[@rohansitlapersad7246]

Could you please make a dry age compound butter with the pellicle of a dry age steak?😋😋

[@Evergreenroblox1]

I just realized that mummy’s are dry aged people

[@keithgorman1351]

Beautiful looking steaks! Would love to see an experiment done with cajun/ creole seasoning.

[@hammadkashif7358]

Popeyes🤨

[@TheItalianoAssassino]

Guga the type of guy to casually eat the best food ever on a random Thursday afternoon. 😂😂😂

[@Ape_PONR]

GIVE THE EDITOR A RAISE RIGHT NOW.

[@rachelbethel9772]

I second this motion

[@pjamestx]

9:03 omfg that was amazing 😂😂😂

[@VoandoAltoSP]

Que coisa linda Guga.... Seus vídeos são sempre inspiradores.

[@nikman1979]

This dry-aged steak and other combine with the best of all time and compare it. Who will WIN!!!

[@LynetteBunBun]

Me: just casually watching Guga whilst eating breakfast. my brain: I wonder if you can wet age a steak in eggs?

[@jasonkirk24]

Dry age the next steaks with Salsa Verde.

[@purpleplasma4824]

Guga the expert of all meats. Wait a minute...

[@brianjones2649]

At minute 3:09 100% garlic powder on it 😂 it’s okay guga we understand you love it

[@bigbabii3133]

Wish I can afford wagyu one day. It seems like an experience

[@shadow_td]

From what I've seen from more "casual" youtubers it definitely is. Apparently the melting of the meat some describe is accurate too

[@adityapawsey1981]

The " Dry aged my nephew Angel" bit had me dying laughing ! xD

[@DKRoninBlue]

Hey Guga, for your next dry-aged experiment, could you please do pumpkin, especially for this year fall season? If yes, you should two different pumpkins: American and Japanese.

[@tornader]

I hope you review vending machines when you go to japan, they have so many and it's always a blast to see someone review the meals you can get from them. They even have a restaurant that is only vending machines.

[@skupire6547]

2:22 cmon bro thats just magical

[@sanjarmuz]

expectations are huge from your trip to japan. can't wait guga.

[@matty4z]

9:00 that clip freakin got me laughing real good lmao XD

[@petervsjim]

I love the fact that Leo is still doing his job prefectly while Guga couldn't speak any word

[@gro_skunk]

Slow cook it, I'd imagine it ending up like a beef jam, could be extremely tasty on toast.

[@kevlarfat]

I‘m so happy that Guga does this for us. I would be so nervous and mess up everything 😂

[@andersjensen7136]

Im gonna call a Leo quote here! "BURGER VIDEO BUUURGER VIDEO.. WUUUUHHH!!!" Thanks for the best content Guga and team, you guys ROCK!

[@jayrayc1378]

i am in love with these editors

[@RaspK]

10:25 Japanese whisky is based on Scotch (and there's a good historical reason for it too!), and so it leans towards having flavours of peat or smoke.

[@xenioskalanas1511]

Guga you better visit a sumo stable while in Japan to taste their chankonabe but also cook steak for the rikishi (sumo wrestlers)

[@robertraga-he-1309]

The editing is highly appreciated 🤘

[@guitarcovers5437]

The trio we didnt know we needed but we absolutely did!

[@DJ7223]

Hey Guga, how about taking all of your fav ways of cooking steaks, and rank them. I wish we could go back in time and dry age part of the tenderloin in wasabi. That be amazing lol

[@wildwedding]

Your editor is at the top of their game. AMAZING

[@endonyxoneaudio8644]

10:18 guga tasted a lot of wood in his mouth... He really didn't think that one through did he hahaha

[@BeDangerousSomeMore]

*Idea:* Recipes usually made with regular beef- switched with wagyu!

[@alexbarcovsky4319]

Idea for a video: The most expensive steak sandwich ever. Use a fancy red wine vinegar for an onion chutney, a fresh truffle for mayo, saffron for the bread, iberico for the bacon. Just get the absolute best of everything.

[@mofolia]

Iv been waiting for this video for YEARS🎉

[@pen15dragon13]

Guga!!!!!❤❤❤❤ Wagyu katsu!!!!!❤❤❤❤ Also super interested in seeing some sort of soy factory tour and katsuoboshi factory high end stuffs!!!!!❤❤❤❤

[@etherdog]

Guga, we are SO EXCITED that you are going to Japan!

[@mikejones-lf9fu]

Smoked Blue cheese meatballs Gugu been saying for years now you take wagu and the most expensive pork you grind up and mix the two and add your bread crumbs parsley garlic and blue cheese crumbles make your meatballs sear them and put them on the smoker or you can make one smoke one grilled and see which one is better .. something to die for your best video yet big fan of the channel

[@clapatron4716]

Guga you should do some experiments with the pellicle of the dry aged steaks like leaving it on the steak or turning it into jerky or something!

[@stinkysamson838]

Guys going to Japan is so exciting!!! Eat lots of food and show us it allllllllllll

[@kingj3808]

Hey guga you should probably use the South African MSG its called Aromat. Its used in popcorn especially in eggs,and meat as well. Just make sure it the original not the adaptation

[@mr.lonely8258]

9:00 lmao😂

[@anasuyajegathevijegathesan2389]

I dont eat beef, but ever since you teamed up with Uncle Roger, I have been enjoying the experiments. Good job. still no desire to eat beef, but love watching you lot do it.

[@techdude82]

I would love to see you visit with @Chris Abroad while in Japan. I'm certain Mr. Affable wouldn't mind taking you to all his favorite Wagyu steak spots, Guga!

[@tonyalvaresjr]

As you can see it comes straight from Japan says the white round sticker

[@joeybrazda364]

Guga you should buttermilk tenderize one of those steaks

[@SHQIPEGHO5T]

You know is gonna get down when your meat looks like bone marrow

[@DavidJason-kt1ve]

Guga with the rice toss the shrimp with glee, season very nice next is Giovanni, Nick in the zone with his wheel of cheese, gonna make you moan with his coconut squeeze, Gordon up last and he’s here with the beef, cook so fast Wellington with ease, fire bars? Like if Gugas the better chef.

[@paul42171]

An amazing video of a piece of beef I'll never be able to afford! However, I made an amazing Surf and Trurf last night of prime ribeye and Maine lobster tails. That's as high-class as it gets here at the Circle-H!

[@Popmycherryyo]

09:49 well, mr Guga, I think you might've just answered your own question on what to do with the ones you saved? Into the microwave they gooooooo!!!

[@TrashcanActual]

Looked like Guga was gonna cry for a second there when he tasted that dry aged bite lol

[@SoWestMeetsEast]

I just went to Japan last month. And you will have a great time! Make sure to tell the chef "Oishii!" 😁

[@joshuasavan4386]

Gotta complete the series of making Nashville hot fried steaks with the olive wagyu’s. Also would be cool to do a smoking episode with the difference between applewood, hickory, cherry, etc. also would be cool to do a wagyu tartar episode

[@josephglenn4553]

My jaw dropped when he cut them. You can tell how absolutely extremely tender those steaks were. Oh my God.

[@greggf.1393]

Guga has finally done it! He made an eye round as good as wagyu.

[@EvilOttoJrProductions]

Guga, if you're going to be in Tokyo, I 10/10 HIGHLY RECOMMEND Isana Sushi Bar in Roppongi. He's not one of the most famous sushi chefs in Japan, but hot damn he deserves to be. Make a reservation and get the sake pairing course; it'll set you back about $180 but it's worth every penny. I've also eaten at the Michelin-starred Sushi Nakazawa in Washington DC (run buy an apprentice of Jiro Ono of Jiro Dreams Of Sushi fame) and I have to say, Chef Onuki's work at Isana is every bit on the same level. Even if you're not doing it for a video, I highly recommend it just to have a damn nice meal that you will not forget!

[@potatoplayer6475]

9:03 nahhh that's so good LOOL

[@Icarus172]

Hey Guga, Huge fan and I must suggest is confit in duck fat for one of the steaks you have saved. once cooked I recommend a sear and baste with compound truffle butter

[@CitizenLUL]

I love it how meme comments about dry aging Angel, or cooking Angel sous-vide, get picked up by Guga and included into the show.

[@JaQba91]

9:00 Dry Aging Day Of Lord Guga incoming closer and closer...