This NUCLEAR Umami Steak has more flavor than WAGYU!

[@GugaFoods]

Get 20% OFF + Free Shipping at Manscaped code GUGA at www.manscaped.com/guga Thanks Manscaped for sponsoring this video!

[@Yaboyycrunch]

bet

[@mculver]

Sorry for sending the Jaccard. I ended up finding the video where you had already tested it right after I sent it. I hope that you enjoy the Viking Salt! Both have gift receipts, so you should be able to get credit with Amazon. Thanks again for making awesome content!!

[@Sun_BearsRV]

3rd

[@cameroncolfack7623]

You forgot to do 50/50 soy sauce and mirin cured egg yolks!!! Those are the best ones!

[@jarl_ulfson5017]

@GugaFoods would like to see a compound butter with cured egg yolk, but this time, replace the salt with MSG!

[@darylphuah]

That Worcestershire cured egg yolk sounds like it'd be bomb in a burger

[@Redarmy1917]

Seriously, I'm making that next week.

[@DMSProduktions]

Oh YEAH!

[@craigbasarab531]

i was literally thinking the same thing!

[@craigbasarab531]

question is .....cheese or no cheese

[@DMSProduktions]

@@craigbasarab531 Look UNDER your foreskin! ;oP

[@HaloInverse]

I've made dry-cured egg yolks before - they were a pretty good general-purpose savory topping. After watching this, I'm now considering double-cured egg yolks - seven days in Worcestershire or hot sauce, then seven _more_ days (maybe just four to five?) in salt & sugar to dry them out. It might allow for a creamy flavor burst like those two sauce-cured yolks, but in a "grateable" form like the dry-cured yolks. (Also less perishable, due to the reduced water content.) Other kinds of "marinated" dry-cured yolks might be possible, too, as long as the liquid has enough acidity and salt to cure the yolks. (Garlic, onion & vinegar puree? Something lemon-based, like a "dry Hollandaise"?)

[@RRBread]

Yeah. you could possibly put Lemon zest inside the salt and sugar mixture to give it a nice flavour

[@elg94]

please let us know how it went, sounds amazing

[@Myrathosghost]

Did you try it???

[@Stanimus]

I watch every guga video I swear. Guga is seriously inspiring me to make my own cooking channel.

[@hihihiha2313]

You should focus on your main channel instead

[@spicydiarrhea5662]

stop swearing - it's a sin. Allah will be mad at you.

[@DarkToleSon]

@@spicydiarrhea5662 Swearing makes baby Jesus cry too.

[@arvurebantra7639]

@@spicydiarrhea5662 Thanks, person with the name "spicy diarrhea" for being the moral compass of the internet.

[@Gocunt]

not racist, not islamophobic, i just hate them just as much as they hate me :)

[@eaemd1]

I love how Guga uses the Brazilian sausage on the side dish, as a brazilian I feel really good seeing this kind of meat getting the fame it deserves.

[@lorenzoloreto7900]

Ele é brasileiro né

[@indydenys]

Guga can you do a tierlist of experiments you did for different dishes? Would love to know which ones ended up being your favorite!

[@faizazlan9333]

Yea i would like to know as well

[@BMitc13476]

That'd probably be hard to do seeing as how he has done 100s of experiments and still adding new ones every week so something will probably come along and take the top spot

[@sk83rl00k1nb0y]

At 8:09 all I could think about was that pufferfish eating a carrot on youtube🤣

[@blackkitty420]

I'm looking for that comment but I don't see it :(

[@Sobat_HAPE]

Guga, I miss maumau 💔

[@kevinsuraj6133]

Why isn’t Maumau featuring now a days?

[@witchelia]

@@kevinsuraj6133 I'd say that others are commited 100% to the video recording, editing process, tasting etc. (it's their job) Maumau has his own job, I'd say

[@MZyfra]

weh ada sobat hape

[@LordCogordo]

I have a cat who's called "Manchas", but i does that sound like "mamau" so i call him mamau too hahaha

[@autotalon]

He was in a video a couple weeks ago, unless I saw an old one somehow

[@ryankelly6652]

Just want to say you have inspired me to use my extra time to do some amazing culinary experiments and got me to be able to cook better steaks than my grandma. Lol i have been researching different steaks and wagyu types and have gotten so in to grilling and frying steaks because of you. Thanks Guga.

[@mariaplease]

Guga’s hanging around Uncle Roger too long with those meat jokes 😂

[@that.valy4202]

And then he is still using chilli jam😅😅

[@mariaplease]

@@that.valy4202 LMAO Right

[@HaloInverse]

@@that.valy4202 Haiyaa.

[@theEdgeCrusher12]

Or is he trying to out Leo?

[@MathiasHofby]

If he had, he would NEVER use chili jam😅

[@alexandreboulanger2828]

Both Angel and Leo have been on this channel for a long time but I need to say how much I enjoy them. Angel's reaction is instinctive, unfiltered, and immediate wheras Leo's is in-depth and evocative. These two balance each other so well and, to stay in the spirit of this video, i must say: Guga, you got quite the pair!

[@chrisspicer3065]

Leo talks to much imo This ain’t food network

[@millad3007]

Day 541 asking for saffron dry aged steak

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 18 MONTHS IN A ROE! 1 YEAR+

[@mahzubhasan4486]

😮😢

[@ossiaigbedo7223]

You think he’s a billionaire? Saffron’s expensive as hell.

[@HerpaDurpVg]

Maybe a saffron butter but you couldn’t dry age with just saffron.

[@MrKylw]

Sounds gross and Expensive. I wouldn’t want that at all.

[@215Days]

Hey Guga, you should try this very simple recipe called "Bistec a Caballo", it's simple a delicious piece of beef with an egg on top, hence why it's called "Bistec on horse". Also has optionally, but extremely recommended, fried fries!

[@xniteshade]

My family is German and really loves dill. I would love to see a compound butter made with dill and some other kind of experiment with dill. I once did a pot roast in a jar of dill pickles in my crockpot. It was amazing but it gave everyone heartburn. Lol maybe you can figure something out!

[@frankverton5465]

O.o

[@tobin1677]

I love that Guga is just trying to find ways to get rid of the extra chili jam from when Uncle Roger visited

[@fward]

You beat me to it, I was going to post exactly this.

[@Sun_BearsRV]

You know it’s a good day when Guga uploads.

[@jameswweravencraft2555]

Giga single handedly got me into grilling I'm 22 and I look forward to trying some of his experiments at home, but each time I've made a steak on the grill, I've gotten better each time at cooking rare and medium rare. I personally prefer rare steaks while my girlfriend loves medium rare

[@ryankelly6652]

same here. Always been a huge food lover and steak lover but Guga has me buying different steaks and cooking them how he does and got me in to grilling and frying way more than ever before. Dope channel

[@alexchalmers8485]

that's awesome, dude! my first job was cooking at a steakhouse when i was 14... 21 years later i'm still cooking... mind you at an italian place, but i do entrees, which include steaks. Dont be afraid to get into the sous vide world too! it'll blow your mind!

[@nateb2715]

I thought Guga spent a lot of money on steaks, but this egg video is a HUGE investment lol

[@username4441]

like 12 bucks? lol

[@fhertlein]

I agree. When I saw all those yolks, my accountant head started calculating the cost. 😆

[@geherrit1989]

@@fhertlein i´d say the sauce might be more expensive than the egg yolks

[@chickenfeet9304]

Agree

[@chickenfeet9304]

Agree

[@greatconq]

Guga is really flexing on us with all those eggs 😂

[@veridico84]

Worcestershire sauce and steak was a staple when I was a child. Back in the 80s, and the flavour profile works so well.

[@estoyglobal]

I have previously tried curing the egg yolks in a mixture of soy sauce, mirin (sweet rice vinegar), and sake. I 100% recommend it. I really liked it over thinly cut skirt steak and rice, but I wonder how well it would go with a char.

[@casualkave537]

Gotta try this

[@francocolcol]

As an argentinian I'm happy that you enjoyed those stakes

[@rodrigodelcanto9706]

La carne de los campeones del mundo

[@nicstroud]

Steaks. YW 😁

[@Terranova339]

steaks*

[@Xeneize619]

Gotta love a few bifes de chorizo, just cooked one today.

[@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. ;)

[@shouryu]

You know this man's living the good life when he can afford to plow through eggs like that as an experiment.

[@ProdbyJuce]

Id really like to see a secret side dish experiment 😂 leo and angel would never guess that the side dish would be the experiment

[@sophiaisabelle027]

This already looks intense. Indeed this channel never disappoints. Everything looks fire from the editing and preparation of the meal.

[@JohnDiggle21]

amogus

[@ochinchin6637]

Sus

[@flapjackson6077]

Freeking amazing! I’ve been binge watching Guga videos for a couple days, and have so many killer recipes that I don’t where to begin! Guga, you’re a master at cooking beef, and you’re side dishes all look beyond delicious! You gotta great crew too! Such a friendly family atmosphere! Subscribed! 🙏🏻

[@boarbot7829]

Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 114th time asking btw!

[@thinking7181]

This is way more interesting than something so excessive like the saffron dry age experiment

[@qzsq8026]

Thank you Guga! You are the first American I have heard that pronounces Worcestershire correctly.

[@yibinguo2225]

Guga, you should try salted duck egg yolks! That might be really good too.

[@tomi8359]

7:17 really good pronunciation for "Argentina", props to you guga :)

[@PatrickJKeefe]

Came to hear Leo describe something as beefy and juicy and was not disappointed.

[@irfanadli2653]

Petition for guga compiled all side dish recipe in one channel 😔

[@Deleteem3]

The price of all those eggs were worth more than Guga's entire meat fridge

[@carlbrown9082]

Guga, the Mad Steak Genius, takes carnology (the study [logos] of steak [carnis]) to a whole new level with this experiment.

[@pipemax3269]

Ayo, argentinian meat! Meat is a very big part of our culture here, especially in "asados", so it's great to see it represented on the channel! Maybe one day you could try argentinian wagyu?

[@juanrocky8147]

Today guga represented his own country and argentina, basically 50% of south america land in just one vídeo

[@apocalypticgear]

Seriously, you all three, have made a perfect trio to do these videos.

[@randomgandalf]

never been so early for a video of FLAVOUR

[@johnathonpedersen9844]

A wizard is never early. He arrives precisely when he means to.

[@ashisgod]

It’s always a good day when Guga uses the grill

[@mirpkered_1]

Question time: How long do cured yolks keep and what is the best method for storing them? Also, can you use the curing liquid/mixture more than once or is it a situation where it is one and done?

[@ninja_fate12]

I want to see guga do a steak breakfast dish

[@Iamlono100]

Ooooh! That's a damn good idea!

[@briandurkee1842]

He just made steak and eggs 😆

[@hamstercrap8453]

after marinating the egg yolks, you should cure them like the regular ones for 7 days

[@adamiskykins]

Hey Guga another excellent video! I've been in love with cured egg yolks since you turned me onto them and I'm excited to try other acidic cures! Also I know this isn't a dry age video but I was wondering if you ever had plans to try and dry age steak in Curry Powder? I think it could turn out really tasty!

[@Agueroooo]

Hey Guga! I just made my gf a steak and she loved it. I didn’t tell her I was up at 3am binge watching your videos in order to prepare it right but just wanted to say thank you!

[@antonetwas2415]

It would be cool to have a video, where you guys, rate all of your experiments on a tier list

[@zacharyoverstreet7371]

You should make a ranking that you update every video of all your experiments

[@FrostSavage]

Hey Guga, recently as you know "ThatDudeCanCook" made a 'Guga Rub' steak so could you try his infamous 'Rosemary Salt' on steak? That would be nice to see!

[@sniperak4791]

he think rosemary is weird to him, as stated in he reviewing gordon ramsay tips about steak

[@Finwolven]

@@sniperak4791 What he said was that rosemary while basting is so strong it takes away from the flavor of the steak.

[@gregwhaley1395]

They already did a collaboration and guga tried it already

[@travisyarbrough4033]

YES Please !!!!!

[@bobfrank669]

He tried this already in another video

[@samuelbeavers3569]

How expensive was this experiment?! With the cost eggs alone, it’s got to be up there!

[@SirSillageSniffington]

In the UK it works out as roughly £13.00 ($15.40) for 54 Large Free Range Eggs (which is how many I counted). Are they a lot more expensive in the USA then?

[@GrotesqueSmurf]

@@SirSillageSniffington you gotta take the sauces into consideration aswell

[@SirSillageSniffington]

@@GrotesqueSmurf Oh yeh for sure, and the steaks themselves... it’s a costly meal. I was just working out the cost for the eggs alone. 😆

[@beerman9807]

Egg price has went down

[@ErisEntropy]

I love the quirks of Guga's speech, leading from one thing to another totally separate thought with "because" like "I think the boys will really like this side dish, because it's time to cook our steaks"

[@greasysquirrel79]

How does Guga have a new video every single day? I love it.

[@lowsyawe]

GUGA! Have you ever thought of having a viewer on for a steak tasting or a steak challenge maybe?! Id die to try a steak made with your specialized care! Im so jealous of the guys getting to try them ugh! Keep killing the game and making us salivate!

[@setking3657]

Day 600 asking truffle coated dry age steak 🥩

[@linahussein4925]

900

[@nathanielalaburgDelhi]

Any news?

[@creationinspired200]

This does sound good lol 😂

[@malesawit]

Always love it when Guga post new weejio

[@sirdinkus6537]

This has got to be the most expensive episode to make yet!!! Did you see all those eggs?!

[@CoastGord]

Up here in Canada, eh. Love the content, the presentation and the narration. Wherever you guys are...CHEERS!

[@shestoonina8279]

🐡🥕

[@fisherepley8070]

8:09

[@Davidm1056]

I love this idea of this video. I have never heard of cured egg yokes. Gotta try this one. Thx guys.

[@SubhanArchived]

8:08 i love these edits they make the video so funny i love it

[@michaelmyers5496]

I love watching your videos. Always giving me new things to try out and make myself. Really enjoy it. Thanks!

[@자시엘]

A Swiss cheese + mushroom + caramelized onion + smash burger with that Worcestershire sauce cured yolk would probably change your life. Maybe even a sprinkle of msg too Side of plantain chips with Cuban mojo sauce to cut through all the richness with its freshness and garlicky acidity and cold beer Damn this fusion definitely might be a king menu item.

[@NamesForDogs]

I'd love to see a video about different types of pepper. Either a cheap vs moderate vs expensive black peppercorns, or black vs white vs pink vs (brined) green peppercorns. Maybe steak au poivre, but Guga-ified? Thanks!

[@stealthswimmer]

Most beef in America is grass fed but then grain finished (a mixed diet of hay, corn, and sometimes other things as well depending on feed costs)

[@eafigarella]

Brazilian Calabresa is one of the most (to not say the most) delicious out there. Any dish from fry, stew to grill, it's just awesome.

[@TANKDABOSS]

Yo guga can you start doing your top 10 for everything.. like top 10 steaks, burgers, experiments, also the top 10 worst experiments etc I would love to sew that

[@wveagle83]

Someone having a LOT of fun editing this one

[@OfficialBLKGoat]

Side dish recommendation : Garlic Confit, using wagyu beef tallow as the fat. Spread over toast

[@JosephAlanOliveros]

Guga, your side dishes are as creative as your steak experiments, if not more creative. I mean, I have not heard or seen of this kind of side dish (and your other side dish creations) before, anywhere! Your side dishes deserve a Michelin star my good man!

[@TateYap]

Can you dry age a steak in korean fire noodle sauce? The flavour is amazing I think it would do great. Samyang Buldak noodles

[@Elidrys]

Never thought to try that but love the idea of curing egg yolks in worchestchsire sauce! Great experiment

[@vancevehrs5601]

I'd like to mention that Worcestershire sauce is English fish sauce. Straight up fish sauce with extra goodies from England.

[@Mr73Baja]

Never thought this would be the biggest flex of 2023.. Guga got that cure 72 eggs money

[@alvelez3230]

we used to treat our beef cattle the same way. Grass fed right up until 3 months before slaughter. Then we'd switch them to a diet of sweet feed. Best beef was an older cow, that fat was like butter and it was so tender

[@kelvintran5709]

GUGA GUGA GUGA GUGA GUGA. THE HERO WE DONT DESERVE

[@geofferyjensen1641]

Thankfully Guga was sponsored since that was about 3 grand in egg yolks. Worth their weight on gold these days.

[@fhertlein]

Love how Guga is using steak cuts that regular people will eat versus the uber wagyu steaks. I'm going to try these yolks, since I've never tried any form of cured egg yolk. I love very hot spicy sauces, but I'll work my way up from the plain cured yolk, to these two. Worcestershire on steak can't be beat. Is the sausage Linguica? Excellent experiment.

[@lorenzoloreto7900]

It seems to be linguica Toscana, a type of linguica (btw linguica is basically sausage in portuguese)

[@fortsteinbring]

One of my all-time fav steak places called "Mahasan," it is in Bangkok. One of the signature dishes is tick cut of beef togue together with garlic fried rice with their famous cured egg yolks. And thanks to your video that there an alternative way to cured the yolks.

[@VulcanLogic]

I like how the manscape ad comes right before plating. I think it's important if you're going to serve steak that it doesn't have any hair in it.

[@iroccata]

From Argentina, you are welcome Guga!

[@basicIT709]

can you cured the hot sauce & worchester again with salt & sugar? so they will harden then grate it? same thing as the cured egg yolk but the yolk is already seasoned.

[@fredkennedy8435]

Wow! Angel actually used some words today! Proud of you bud! Let's keep that up!

[@tyler8747]

I love reading the comments to get ideas of what you might do next, one comment you should not skip over is dry aging a steak in garlic and rosemary with a butter binder.

[@twenty5charlie]

Angel not complaining about the greens sprinkled over the side dish: priceless!

[@ruxp10]

Cant wait to see Max steal this idea in a few weeks. Thats what he does to all your content

[@garryhammond3117]

It seems that Worcestershire Sauce and steak are a match made in heaven. I've been using the Worcestershire Sauce as a binder for anything beef I cook lately, and it seems to pare well. - Thanks! - Cheers!

[@kentrykratzer6716]

Little does everyone know that this is Guga's biggest budget video of 2023 so far spending a large sum of money on all of those egg yolks.

[@Steel-Pinnings]

I wanted to see the yolks put in the hot sauce and W sauce then cured like the first yolk. So that you can shred it on top like the first.

[@johnelong55]

OH CRAP.... Now I have to buy more steaks and eggs... THANKS GUGA>>>LOL You are my cooking guru....

[@KevinDurbin]

I do get a chuckle out of G.Ramsay, lots of ego there for sure. @Guga: LOVE the seasoning rub bro!! Already tested it on chicken, pork(Tenderloins and shoulder butts) and burgers too. Amazing!

[@sirteabag8652]

Worcestershire sauce is used alot in the UK when it comes to cooking with beef

[@travisyarbrough4033]

Damn Guga !!!!! You are killin it on here today ...... BIG AIR !!!!

[@eric81872]

Thank you for the video! 🤩👍♥

[@saraberles7447]

I think guga should make a cook book. I would buy it if he made a cook booke with his favorite recipes

[@juggawest]

Wife says try soy sauce, I'm thinking SBR BBQ, honey mustard either brand dressing or take half a bear fill with Frenchs' mix by leaving upside down until honey is not on top er bottom of bottle. Then shake if possible as much as possible, place right side up, same deal until bottle is completely shake-able!

[@youngkim4393]

Guga is the reason egg prices went up. 🤣 But in all seriousness- Guga, you've been a big inspiration to my meat loving journey!!

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@Trillogyyy]

Guga out here flexing with all those eggs. As always, a great video!

[@TONYCHACH]

Petition to have “Salt, Freshly ground black pepper and garlic powder” merch 😂

[@Jared798]

Guga! I love your videos and try many things you have made! But sometimes it’s hard to remember what video some of your awesome side dishes are in, do you think you would ever make a video of your best side dishes?

[@WaggingTailsSquad]

Towards the end, while Guga was explaining the different experimental steaks, Leo just constantly glances back and forth at the food.

[@ricardocastillo2512]

GUGA YOU SHOULD TRY TO COOK PUPUSAS AT LEAST ONCE IN YOUR LIFE!! YOU'RE GONNA LOVE IT