I Dry-Aged STEAKS in COFFEE for 24hrs | Guga Foods!

[@GugaFoods]

Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.

[@LegendaryPlowboy]

Guga, I would love to see a dry age experiment with guacamole. I hate the stuff but my wife loves it.

[@DH-ht9pl]

Can you do a dry age with bacon fat video?

[@emesor78]

Guga . Try dry age on meat extract 🥩 it's a clasic product we have in Uruguay 🇺🇾 to season soups and meals.

[@nisaldilushaDissanayake]

Would love if y'all try dry aging in an Islay whiskey. Smokey flavours

[@jonathancollins9831]

Dry age something in bone marrow???

[@TheMillennialGardener]

Just a friendly reminder to dry age a steak for 30-35 days in miso paste 😊 I’m not gonna let this go til it happens, because it has to be good!

[@justinabaya6622]

I think he already did that

[@P._Version]

@j p He applied the paste and left it in the fridge for two hours. The Millennial Gardener suggested a 30-35 day dry age. I think we'd all enjoy seeing that experiment.

[@P._Version]

@@justinabaya6622 Applied Miso paste for two hours, but never dry aged

[@gottfriedmaurer2654]

Yeah me too I'm asking every single video for a dry age wagyu fat experiment. Today is video number 68

[@zudosmg]

He's prolly got it already going! Just waiting for the day.

[@kleetus92]

I was in Colombia years ago and I had a thinly cut steak with some kind of coffee sauce on it... It changed my life. I hated coffee before that, and from then on, I'm a black cold coffee drinker. I never did figure out what that recipe was, but it was excellent. It was the only meal I had there twice.

[@tbunreall]

When I was a butcher we made a coffee and black pepper marinade for PORK, never did try it on steaks. Google has recipes you can try. "coffee and black pepper marinade"

[@twon1582]

Sounds like I need to take a trip lol

[@MRbasthor]

You Sure that it was coffee and not "colombian sugar"?.

[@kleetus92]

@@MRbasthor LOL! No... but that's pretty good though! The joke I mean...

[@momsbasementmma4842]

Hey Guga! Ever try dry aging something in anchovy paste? It’s high in msg so maybe it would be good? I always enjoy your videos, thanks.

[@samstone7753]

good idea

[@zzskyninjazz1821]

Fuiyoooo

[@gasun1274]

it's delicious but it makes your excrement particularly stinky

[@AmineFeliti]

@@zzskyninjazz1821 IF LIFE SOCKS SPINKLE SOM MSG (in uncle roger voice)

[@poodlescone9700]

Fish sauce, oysters or crab gejang would be good, too.

[@basedgoku4915]

Mesmerizing... Honestly these are quality videos from an edit/flow perspective. I personally love your breakdowns of the whole process from start to finish. Its a brilliant format. May you go far, Guga!

[@IlluminateLX]

Dry age a steak in cinnamon, I’m curious if the hydrophobic qualities will allow water to escape (cayenne pepper is also hydrophobic)

[@chatman4998]

THIS ONE !!!

[@beaniesatthebeach8457]

This is a great idea

[@nalapala_]

no it would cause a black hole

[@alshohb]

@ Guga Foods please

[@kritipatwardhan374]

I love how Angel is honest about not enjoying the experiment steaks 🤣🤣🤣🤣

[@adamrico3701]

Love this Guga! My son (age 5) and I watch every video. He asked me to ask you about you trying an experiment to dry age a steak with steak? Like fresh grind a steak and use it to dry age another steak. 🤯 keep up the amazing work!

[@parveenram6090]

Did your son ever get his wish?

[@AndersonsSmokeShow]

Great video man! I actually like the coffee/beef combo. I have made a couple coffee briskets where I wet brined in cold black coffee, then used an espresso chili rub.... they came out delicious!

[@adeleskitchen1641]

I just LOOOOVE evertything that you do. The quality is exceptional and the recipes are super DELICIOUS!!! I hope I will be as good as you one day!

[@qwertiedota]

Singapore has something called "Coffee Pork Ribs". It has a sweet profile, rather than the savory u were aiming for in this video. Maybe you can try that on the steak next time

[@jglee1236]

Now I'm just too curious to see a cocoa powder aged steak. Chocolate in meat dishes is a thing.

[@nightbane727]

usually with gamier meat like deer and stuff but yeah not mad at the idea at least

[@AlanRedrew]

Cocoa powder and melted chocolate please!!

[@bballfortytwo]

I would love to see this🔥

[@kylethellen1968]

Coffee and coco powder are usually used together in rubs

[@dawidek4267]

Why would it not be a thing? Chocolate tastes good, meat also tastes good, would be stupid to not try to combine it together

[@jjclarkson3261]

Try using BREWED COFFEE instead of coffee grounds. Grounds are strong and can be bitter. Love the format, way you show the details, and the tasting setup is superb. New fan here!

[@yasmanyd7695]

Please do a guacamole dry aged steak !!

[@floridaman1644]

Yes

[@cleokatra]

Most of the ideas i see are just... meh... This idea though... This one is a really good idea. I wonder though if guacamole or plain salted smashed avocado would be better for dry aging

[@SamukySan]

@@cleokatra I tought the same.

[@Germanskill205]

The guacamole has a very fast oxidation.

[@pushpopLoC909]

Every had an overly oxidized fruit? Yeah it's not good at all. Imagine that on a steak. Not that great . lol

[@d4rkw]

FINALLYYYY MY REQUEST, THANK YOU SO MUCH GUGA, cheers from Indonesia and keep being amazin

[@crondor64]

Coffee has a lot of aromatic flavors which are tasted "Retronasaly" by the soft palate of the mouth. Retronasal tasting is actually a combination of tasting and smelling at the same time as your nose is connected to your mouth through receptors in the soft palate. That's why you guys could feel the taste in your noses.

[@theprogressivecynic2407]

Coffee + cinnamon + chilis + cumin makes a nice dry rub, kinda adjacent to a mole. It is pretty strong though and covers the base beef flavor.

[@alexboyer9337]

Guga mate, try boiling your potatoes first and then shaking them up before putting them in the oven. Trust me it makes them fluffier and crispier.

[@mnh4460]

He did that not to long ago

[@boarbot7829]

Yeah, it’s way better!

[@SmokedReb]

Guga, this video was amazing. I absolutely love the way coffee adds to beef flavor expensive, especially when it is seared. Definitely a winner in my book.

[@mikeevans565]

Not sure how you’d do it but use dehydrated mushrooms, garlic, and onion as a dry age medium. Mix it with some soy sauce possibly. It would make an umami bomb!!

[@biffwellington6144]

The thing I really like using to dry-brine steak is sriracha salt. I can get the Badia brand of this seasoning at my local Dollar Tree. I find that it's not so good as a table seasoning because it's all heat and no flavor. But as a dry brine, that heat dissipates, and you get these nice subtle chili and garlic flavors permeating the meat along with the salt.

[@vaylein]

I wonder how there has not yet been a Guga’s Rub dry age. This could be a thing.. Nay, this SHOULD be a thing!

[@ChunkiestChunkler]

TOTALLY AGREEEEEE

[@vidhanp482]

He shows the recipe already, he can't make it a mass produced good but a limited stock good sold as youtuber merch rather than a large scale food product. Competitors will eat it up. He has to make a new recipe and not tell us, but we know guga will never do that😅

[@zzzzzz69]

Isn't it just salt pepper garlic powder

[@eltiolavara9]

@@zzzzzz69 no, that's a different thing

[@redthehero3387]

@@zzzzzz69 look up gugas rub

[@SlumberBear2k]

I love the chemistry of the food as well as you guys doing the review.

[@jahgad7]

Try pink salt normal salt and lemon salt for dry aging to see which ones are better

[@cobifennell8488]

I NEVER THOUGHT YOUD ACTUALLY DO IT 😭😭 I LOVE YOU GUGA 35 different videos I've commented and asked for this and you came through with it, thank you!!

[@theaverageDon]

I'd be curious if different types of coffee would make a difference 🤔 But, now that you've tried using coffee and have previously done Nutella, what do you think about trying pure chocolate/cocoa powder to dry age a steak? I figure it'd have similar results to coffee Oh man, the more I think about it. You could even further this chocolate dry age experiment by cooking one of the steaks to simulate a mole

[@AshLordCurry]

A sugarless cocoa powder, bitter, could be amazing

[@The_InfantMalePollockFrancis]

A high quality pure, bitter, cocoa powder. And sugarless, like above-mentioned, is a second from me!

[@lemonslrg330]

I'd have liked to see a steak done with a slurry made with hot water, that was cooled before applying. Think it would've produced a unique taste to this lineup?

[@youdaspud]

what about Caramel?

[@danm8004]

I doubt using different coffee would affect it much. The darker you roast coffee the more the flavours end up tasting "samey", you only taste the roast and not the beans' origin. For this application that's exactly the result I would expect, though I've never tried it. Just the intuition of someone who was a professional barista for 10 years.

[@thepunadude]

i gotta say you me hooked on dry aging ... i do tri-tips, pork chops ... even chicken(fish is next!). its fun to experiment. i found along time ago that eat everything you cook ... the best teacher in the world. it was a struggle a couple times!

[@boarbot7829]

Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! (56th time asking!)

[@cali..]

Can you do a video showing off your bbq collection, I notice in the background you have some new ones that would be cool to know what you think of them.

[@NiSiSuinegEht]

As soon as you started the coffee grounds for the dry aging, I was reminded of some phenomenal bacon I did a while back using dark cocoa powder and cayenne pepper. I wonder how that mix would do for dry aging.

[@nikenuke]

Great as always!

[@LilyStarstrider]

Have you considered trying to make a steak dry aged in Matcha tea? It seems to be the next logical step after coffee.

[@elphive42]

I would definitely be interested in seeing that. Matcha has such a unique taste from the way it’s processed - I have no idea what that would do on a steak.

[@terrancenightingale1749]

I've actually recommended this on a few of his videos! I'd love to see a matcha dry age

[@MegaScooter83]

Love this video just made the potatoes tonight and loved them

[@Firetear118]

Hi Guga, I probably watched like 90% of all your videos. Thank you so much for all these experiments and amazing content. Could you try to dry age a stake in grass? You hear that a grass fed beef taste different and so on, I wonder if you dry age it in grass would it have a positive or negative effect? Probably a dried grass would work better? Thank you again for all these amazing videos! :)

[@diktatoralexander88]

The cows eat the grass and the nutrient profile produces different hormones in their body. It's not a direct flavor. If you put grass on steak it'd be better to use it dry. Grass produces alot of nitrogen.

[@DonArangio]

Great seasoning blend for steaks - just a quick sprinkle on top - coffee, cayenne, salt, pepper. I also sometimes add garlic to the mix. I think of it as “minimalist cowboy seasoning”

[@Da_Baron]

I'm gonna be making this side dish for sure. I've got a couple of top rounds that I'm marinating in pineapple for 24 hours, then for the next 18 hours (because I accidentally started late) I'm going to dry brine them. Hopefully they'll be incredibly tender and flavorful by the time I'm done.

[@Lonegunner25522]

Guga, thank you for introducing me into the world of steaks. I recently made my first A5 Wagyu Ribeye. The family loved it, thanks again!

[@johnshepherd1342]

Hi guga i used to baste beef short ribs with coffee when cooking them in my smoker I used to make a double espresso Then baste the beef every 15 minutes or so for the last hour or so of cooking it did not effect the flavour greatly but the color was really good it just found it's way into all the recesses giving a huge contrast

[@1234kalmar]

This channel is so wholesome and cheerful!

[@TheRealPOTUSDavidByrd]

Guga: "What haven't we done yet?" Also Guga: "CAFFEINE STEAKS!"

[@agakath]

Considering drugs, I think he should make dry beer powder and dry age the steaks with it

[@eric81872]

Thank you for the video! ☺♥☺

[@jokerproduction]

Salt, freshly ground black pepper and garlic powder. Nothing else.

[@rraaiin]

oring jooce

[@indianajones4794]

Real

[@philliptoole6439]

When using a propane grill I used to use a small amount of used coffee grounds in the rub to give it a hint of smokiness. Small amount being key.

[@lu70lo]

Nice video Guga! I have a suggestion for next time, STARFRUIT on steaks!

[@lukebenji6669]

Keep experimenting Guga. That's why we love you

[@OrcDragon65]

So, I think one or the things that went wrong is that in the coffee world, when you use something like a French Press, where your liquid is in direct contact with the beans, it is heavily advised not to let the coffee steep in the grounds too long. The reason is that there is something of a peak, where you've gotten all the flavor out of the beans into your liquid. After that, you're just extracting bitterness from the grounds. I think the dry aging process worked in a similar fashion here. I'm guessing mostly because no one seemed to really enjoy the taste that there was a bitterness to the meat. The grounds were probably on the meant too long and after the initial coffee taste, they just started imparting pure bitterness. Just a speculation of what might have happened. i don't know much about meat, but I do know about coffee.

[@marquezterry4987]

Guga you should try a flavored charcoal experiment. You just have the lump charcoal and you put whole bunches of garlic with it, to see if it can perfume the meat! 🔥🔥🔥🔥

[@Danything123]

Ironic Guga talking about hair 😅

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 11 MONTHS IN A ROW! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)

[@nevercertain]

I will continue to ask on every one of your videos I see, please dry age a steak in black olive paste & please do one in garlic paste. Much love guga

[@worldwide_cruising]

Can you combine chocolate with Steaks? 🥩🍫🥩🍫🥩 I'm feeling it would be a sick combination

[@floridaman1644]

Yes

[@brokeish]

Yes it would make me sick

[@kacper.6537]

some guy on youtube made a chocolate and pheasant liver sauce for a pudding out of roadkill so im guessing chocolate can go well with meat

[@SamukySan]

No

[@brokeish]

@@kacper.6537 yeah im sure thats good luckily i don't live in the wilderness in 1948 and i live in 2022 so sounds useless to me lol

[@joebenzz]

In french, Potatoes are called "Pomme de Terre" which translates to Apples from the ground. Seeing these potatoes cut up like that makes me realize how that name was brought up as it looks exactly like cuts of apples.

[@hiddenunderhatse8094]

Now my question for you is what difference would there be if you used instant coffee powder instead of ground coffee or does the roast of the grounds make a difference to the results?

[@Molikai]

It should make a huge difference - see my main comment - because part of making 'good' coffee is careful control over which chemicals you extract from the grinds, Instant (Which is, I would opine, shitty coffee) is at least theoretically just the stuff we actually want.

[@rickysantosa3531]

I love how every time Angel's hair and beard style varies across different videos

[@basiccoder2166]

next up cocaine Dry age steak

[@SirBrass]

Can we just take a moment and appreciate that while Guga is a steak master, he's just as much of a genius when it comes to the sides.

[@floridaman1644]

We’re still waiting for 35 day dry aged angel

[@mrsmart6638]

good one

[@amuuron4837]

5;38 I like the music. A little blues in with the rock.

[@nathan3252]

I think this all depends on the type of coffee. Coffee comes in so many different types from low quality to very high quality. I think as you vary the coffee choices you may get some very different flavors.

[@Hunterboy2407]

This is an interesting experiment. Two of my favorite rubs are traeger and William Sonoma coffee rubs!

[@AQWLxRaN]

Going a step further from this experiment, would you consider dry aging steaks in Turkish coffee's bottom sediment "telve" Guga? I think the coffee slurry might be close but might be worth trying out. Besides, I'd like to see you make some traditional Turkish coffee and enjoy it on video :) If you do, don't forget to get your coffee fortune read too!

[@tobiasmarten444]

Just a classic guga video, absolutey entertaining and honest .. great work! :)

[@robertgalaviz1159]

I love this Guy,I love Angels honesty, you're inspiring, keep it up

[@bayuww1417]

nice experiment for food!....👍👍 and best quote; "You are always to have a base so that you know exactly you're looking for"

[@gregorybishara103]

Dry age in bbq sauce smoky and sweet

[@coffeeandmeats9755]

Nothing more great than coffee and meats! Great experiment Guga!

[@Irokaj-backwards]

2:40 just use a zip lock bag, throw in ur seasoning with oil, mix it up, throw in the potatoes batch by batch while mixing everything until everything is mixed and covered.

[@jaypeavler1428]

Hey GUGA ... I LOVE GREAT STEAK, just as much as YOU do ... but I just GOTTA tell you, my friend ... we are ALL SOOO FORTUNATE to be able to enjoy not only the steak, but ALSO these INCREDIBLE VIDEOS you put together for us!!! Makes it 10x better than virtually ANY other food vids in the UNIVERSE!!! !!! THANKS !!!

[@coolrecipe7227]

Super recipe! I wish fast development of the channel!👍👍👍👍

[@bdavis7801]

😋 Those potatoes look so good!

[@philho.youtube]

I agree with the control steak. Keeping it nice and simple is always best.

[@pressthejkey]

I made those potatoes tonight. I forgot to get parmesan and parsley but they still tasted like I had ordered them from a restaurant... Unbelievably simply to prepare too

[@sujitpurkaysta9440]

Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)

[@yournumberonepal]

I like to do coffee on tri-tip going into a chili. It just elevates the chili favor and gives it depth.

[@troyhanohano]

Guga, I have done this with Kona coffee and Ka’u coffee (Also from Hawaii) dry rub and brined it. I added Hawaiian salt, garlic power, fresh ground pepper, chili flakes, paprika, onion powder, and that umami powder you used. It. Came out amazing every time I’ve made it. Reverse seared and even smoked it. My next experiment will be with Blue Mountain coffee.

[@OwnTheRide]

I make coffee bacon, have done both a dry and slurry version. Both are fantastic. But that's bacon. Steak is a whole different beast. Literally, even.

[@udaisinghkanwar7250]

These experiments are always so interesting

[@buttwaffle1505]

Can you do a $1 steak experiment with monster? Huge fan of the channel. Best of luck to you in your future experiments!

[@Mchacz8008]

3:53 Your reflection in the bowl looks hilarious 😂

[@Lightning4op]

Try using Barako Coffee (Philippines coffee)

[@michaelolz]

I don’t think I’ve ever anticipated a reaction more on this show.

[@mr-vet]

I’ve used instant coffee with salt & pepper, garlic powder, and chili powder to season steaks a few times. The coffee adds a great layer of flavor; especially, if cooked over lump charcoal.

[@gustavomartinssilva3207]

Guys i challenge you to make the most ridiculous best steak ever: dry age wagyu a5 picanha with home made msg on top and grilled with the most expensive butter on top. Love the content

[@russnuss3074]

I have not seen every single episode. Have tried dried agitate mushrooms pulsed with salt pweer garlic ro make a rub? It's terrific. A great steakhouse here in ATL does it.

[@KonradBossi]

Guga, could you dry age stakes with an Italian style for us from Italy? What I mean is to use Olives for one steak, tomatoes for another one, and Chinotto which is a similar thing to Coca Cola but made from oranges with a very specific taste! Thank you!

[@chaseroberts2697]

I've been absent! This is the video I've been asking for thank you!

[@dlfendel2844]

Guga, many years ago a great French chef in Los Angeles used to make a rack of lamb with a coffee-ground crust. AMAZING. Try it!

[@madmalibu1378]

I still think. Tamarindo would be a very interesting dry age experiment. Keep up the awesome videos!!👏 👏

[@Luckmann]

I'll be honest, a couple of years ago, I initially did not like Angel, but every time I see him I like him more. I get the sense that he's really grown during the course of the channel.

[@DavidVines]

When you do a coffee dry rub you need to pan fry/butter baste and make a blackened steak. Add a lot of pepper too. The butter nulls the bitterness.

[@shaniquecampbell506]

Amazing. I enjoy the background music a lot too☺️.

[@BobbyBaratheon998]

2:05 Guga: We need some crispy bacon Me: Everything is proceeding exactly as I have forseen

[@oskaritulonen4179]

GUGA try dry hydrated fruit/berry... raspberry would be gold!!

[@crimsonstang]

Guga, could we get a bacon fat dry age? Cook bacon, wait for the fat to cool and firm up, then cover a roast with it. The cold from the dry aging fridge should help it keep shape and stay on the steak. I think the flavor would be incredible.

[@amarug]

As someone who loves steaks but thinks coffee is the single most disgusting flavor I can imagine, this is a bittersweet watch. Like getting a nice back-rub and open-heart surgery without anaesthesia at the same time.

[@MrTraveler33]

Coffee and chocolate power like nesquick on fried Turkey been a thing here in Tennessee with some people some put cyan or hot sauce.

[@urealpg2948]

I've had a great stake with coffee grounds on top of the final planting of the stake !

[@bambangbarizky6503]

Dea guga, I think it would be awesome if you made tierlist dry aged steak. I mean like top 3 and the worst 3. So every time you made new one, you guys could decide to put them on top/worst 3 for comparison. Cheers, you guys awesome!

[@bruno542casa]

guga we need a sugar vs salt vs msg vs citric acid dry aged steak vídeo, i love your content, keep postin❤