I boiled STEAKS in 5lbs of BUTTER ate it and this happened!

[@Dan016]

Leo being Canadian suddenly makes so much sense now 😂😂😂

[@ChuckNorris-rr3zk]

?

[@MedalionDS9]

What does this even mean?

[@zilla3745]

It means it explains why he is so articulate.

[@nathanielmyers721]

Canadians have been known to cut long pasta noodles.@@MedalionDS9

[@MedalionDS9]

He really does @@FreddyMuldoonRides

[@TheGambler2003]

I swear guga finds so many ways to do the same video and I will watch it every single time

[@amandahugginkiss9065]

Edit: I never expected so much engagement on my comment... I'm really enjoying reading all of them. Thank you ❤️ In my 20s i brought my boyfriend to dinner at my very Italian grandmother's home. He started to cut his pasta and my grandma was so appalled she sat next to him and fed him his pasta until he learned how to twirl it on the fork. She has since past but i still think back to that day and laugh 😂

[@r35tmanbash]

OMG! 😂😂😂

[@elmyst9108]

Does he still cut😂?

[@lancetheking7524]

Rip grandma, you shall now be known as great woman who had to teach someone's boyfriend how to properly eat pasta

[@amandahugginkiss9065]

@@elmyst9108 we broke up yrs ago so I can only speak on the time we were together. He did still cut his pasta but only when we weren't at my grandma's lol. He was a good sport about it lol

[@amandahugginkiss9065]

@@lancetheking7524 he was a good sport about it lol. He was very sweet to my grandma

[@mkcstealth7624]

Can confirm, Kerrygold butter has been my go to for any beef basting and compound butter needs. I do a pot roast recipe that calls for whole stick of Kerrygold Garlic & Herb butter and that stuff is like the secret ingredient. I've tried others but it can't be beat. And if you live by one, you can get it at Costco

[@ITSmE-tn2ug]

Kerrygold the only butter to use nothing is better

[@BronzedBeast]

I never had it. Cook for me pls 🥺

[@bigtexuntex7825]

Kerrygold is also good for you. It's from grass fed animals, so the fat is a healthy mix of beneficial molecules that won't give you arterial sclerosis. Eat grass fed beef cooked in grass fed butter for a long life.

[@harrymetsally86]

This comment makes my Irish heart swell with pride. Kerrygold is the nicest butter I've tasted and I'm always happy to see other countries appreciate it too!

[@johnsudeog6525]

​@@harrymetsally86You're not Irish you're American and Kerry gold is not a high tier butter in Europe.

[@unsinkable-sam]

Damn, we need a side dish-only cookbook in different languages! Every time, I think to myself, how am I supposed to save this in my playlists so that I can find it again later?

[@JokerInk-CustomBuilds]

I got a recepies book handed down from my grandmother... She wrote and collected all of them herself... It was the best gift ever. Now the food I love won't dissapear with her!

[@dhrenzen]

We definitely need a "Guga Eats... EVERYTHING!" book for his non-meat recipes he's put together over the years. I'd buy that.

[@donovankelley4802]

Literally just click save to watch later… and then its saved to that playlist and you can… watch it later…

[@stoneone1479]

Wait so Guga hasn't made a side dish cook book yet? WTH? This needs to happen. I would want that more than a steak cookbook.

[@modernblue24]

Lmao I’m looking up butter in Napoli before I head there next week GUGA!

[@EnricoNavarro_]

You know it's a hit, when the side dish can be the main course.

[@sawyerstudio]

I just discovered this channel, and I have to say, this king earns his keep, he somehow slides an amazing "side dish" that in its own right would be a blockbuster recipe, as an easter egg in the middle of the main video. Awesome.

[@briankillian5248]

Guga... I've been watching you for a couple of years now. Your name alone spells entertainment. Your skillset is excellent. Thank you for yet another awesome vid.

[@mperry0913]

Angel actually liking seafood!?! It's a Christmas miracle!! Next year, it will be vegetables. 😂

[@GRIMM2197]

8:13 guga you’re the goat goat for sticking up for your dog like that. I know it was a small moment but it was still pretty heartwarming

[@adamolsen5109]

I want to see Guga make hawaiian food. Things like ka’lua pork and loco moco

[@hanj31]

He’s already made loco moco before.

[@31knots50]

Hawaiian food is mid tho

[@BasicPsychology101]

I want to see him make Tonkotsu Ramen with smoked pork.

[@politerudeboi6898]

@@31knots50 kalua pig is exceptional lau lau too

[@31knots50]

@politerudeboi6898 not saying those things are disgusting just not that good compared to other cultures even inferior to what you can find in the mainland by far. Hawaii has good pineapples and dragonfruit that's about as far as my love for their cuisine goes tbh.

[@claytonmurrayguitar]

Guga I've only been cooking for a couple years now and I only make steaks like you, and everyone says they're the best they've ever had! You've made cooking fun for me! Thanks!

[@hachimauro2450]

as an Italian i can say that you made a beautiful shrimp pasta, it looks delicious!

[@videostash413]

as a non-Italian, I can say the same exact thing

[@ciorby81]

Magari avrei evitato il parmigiano con i gamberi..

[@divinrei]

you are Italian, so are you okay with cheese on seafood pasta? Also parsley for garnish is kind of flavourless , better use basil , finish with olive oil or thyme oil

[@ericmendenhall2867]

​@@divinreiget over it

[@jeremy4375]

Did they even eat the shrimp? 🤔

[@drakeread5013]

Most wholesome guy on the internet. Love guga

[@TheDeathLove]

Great video Guga! Would have been Greta if you also tried out making clarified butter out of different brands(how much less milk content would affect)

[@KrumovBobby]

bro, what does Greta have to do with anything xD jk tho, I know it's a typo. Still made me laugh my ass off tho.

[@drewcox7469]

How dare you 😂

[@TheDeathLove]

Haha, imma keep that typo in.

[@lizafrench8455]

@@TheDeathLove I think they have made several videos with clarified butter. I would like to see it with different brands, color, and price. It would make a Greta video. In my experience the more yellow the butter the more better. That just might be the more milk content tho. idk

[@BradleyT2p2]

​@@lizafrench8455You trying to eat a steak or eat butter.

[@luisvilleda4616]

I knew it! Leo is always very polite, that explains it.

[@leonidas7692]

Guga has yet again hit on a serious topic in modern society.

[@noodles3559]

I love you guys Guga fam. I'm always excitedd when I see a GF, Guga or SVE video on my subscription tab every morning!

[@gpdu57]

I find it funny when Guga promotes different brand of thermometers. Anyway, it would be interesting to compare it with home made butter, which is surprisingly easy to make, and has generally a better favour, depending on the quality of the cream.

[@2Truth4Liberty]

Raw cream, preferably 82%+ milk fat and a pinch of salt :-0)

[@Icemario87]

really? it's easy??? i need to learn...

[@2Truth4Liberty]

@@Icemario87 Put heavy cream in a bowl and start stirring it. Keep stirring and it will eventually become whipped cream - and keep stirring the whipped cream and it will eventually separate into butter and buttermilk. Rinse the butter in ice water to try to get as much remaining buttermilk out of it (makes the butter last longer). END You could use an old time butter churn instead of stirring by hand. :-0)

[@Icemario87]

@@2Truth4Liberty epicccc 🤯

[@TheTimberstone]

That side dish ! Omg . Looks beautiful! Like guga says you do with your food whatever you want .

[@rallywagon261]

Kerrygold is my go to butter. I cook pretty much only with that and lard.

[@JamesJohnson-ig6of]

@rallywagon261. Just wondering, is the fat profile the same as most domestic butters here in the U.S.? Usually I'll choose "Land O Lakes" butter, a Minnesota treasure!

[@deeemm979]

​@@JamesJohnson-ig6ofKerrygold has a higher fat content, it's richer and great for cooking.

[@rallywagon261]

Not the same at all. You can tell it has more fat when it hits a hot pan. The flavor profile is much nicer too. That of course is subjective though.

[@johnsudeog6525]

American diary isn't grass fed and its crap just like chocolate... You should switch out your lard for grass feed tallow.

[@rallywagon261]

@johnsudeog6525 not a fan of tallow honestly. Grass fed or otherwise. Carries to much of its own flavor. The only thing I use it for is to fry steaks, which I would never do.....

[@Aponiwe]

Guga I have been following your channel for a while now and as an italian I must say that that shrimp pasta dish ( finally!) looked fantastic!

[@NewVenari]

as a side dish, make waffles. Test Leo's canadian taste buds by blind testing vermont and quebec maple syrup. Any true canadian will say the quebec syrup is better.

[@Mud-Brain]

and they would be WRONG and BAD and STINKY

[@NewVenari]

Username checks out

[@YTladytalkingagain]

💀

[@MarkDeSade100]

@@Mud-BrainOkay, time to give the phone back to your mom and go play with Legos.

[@eats4cheaps305]

I have had both, I prefer dark brown Vermont. Not the light brown from either.

[@BlackCatastrophe999]

I have been waiting for a video like this for so long! Guga, you are the man!

[@MrKangaroo123]

I can't even begin to imagine what Guga's neighbours think when he is doing a video and they are forced to smell those amazing steaks being cooked.

[@redjoker365]

Or him renting a rock band to play every time he lights the grill or blowtorch

[@LUCIAN8016]

Vegans?

[@TheLizzerazu]

If you want to use european butter, get it from Europe. Not the copy stuff in the US. I have tried a couple of types, but i find Danish butter best for baking and french for cooking.

[@GoMathewVideo]

Ironic my wife and I just did a butter comparison last week of 18 different types of butter in a blind taste test and European Karry Gold came out as the clear winner. Tillamook was last place!

[@videostash413]

Tillamook is best cheddar. Period.

[@GoMathewVideo]

@@videostash413 great cheese not so great butter

[@IamBATMAN2024]

@@videostash413lol you actually think American cheddar is better than British cheddar? You’ve obviously never tried British cheddar. We invented it lol

[@IamBATMAN2024]

American cheese doesn’t even come close to British cheese 😅

[@ScaredWatched]

​@@IamBATMAN2024that's your opinion everyone has different taste buds you do realize that right?

[@justinabaya6622]

I’m a Kerrygold guy 100%. It may be more expensive but it’s not breaking the bank by any means. Unrelated comment/dry-aging suggestion. I love Gochujang and really enjoyed the video when you used it to dry age. How about combining Gochujang and butter for an experiment? Dry age with 3-4 different compound buttter…would be pretty epic IMO. Are you coming to Nashville anytime soon? Would love to get my book signed

[@Shaz8389]

You need to try isigny st mere. You'll never bother with kerrygold again.

[@scottywalker4312]

That shrimp dish looks delicious! 😋

[@SomeGuyFromOttawa]

Leo! Fellow Canadian!! lol You've been a great addition to the channel!

[@vannyvanngogg]

Please don't tell Guga that European Butter is a category on it's own, and there are some speciments that you can't even get in Europe until you get to the right place. And usually those ones are the best!

[@marcning918]

You now by explaining that to us you guarantee a video on different European butters now. Because as soon as Guga finds out he will test it.

[@Shaz8389]

And it varies a lot. When I went to Italy their butter was horrible, French butter is the standard and even then it's a broad range.

[@lonelyalaskan7208]

The fact that we get free videos from Guga Foods on KZbin is priceless; keeping the knowledge and entertainment alive! ✌✌✌

[@thishandle_isnotavailable]

Guga you can't even talk about butter without trying Irish Butter. You won't regret it!

[@sarchlalaith8836]

He has kerrygold there

[@dgh25]

He should do a comparison between french, danish and irish butter. The 3 butter kings of Europe.

[@retrorainbow5861]

German butter above the Kings = Godlike KEKW K@@dgh25

[@CharloBagis]

​@@dgh25second that 👍

[@jono6379]

​@@dgh25definitely. And the butter he used wasn't even European it was "European style" whatever that means😂

[@OllihuAkbar]

If you're looking for the best butter from Europe you should check out the Valio butter, winner of the World Championship Cheese Contest's butter competition. Second place was Fonterra from NZ and the third place went to Isigny Sainte Mere from France

[@johaw5087]

Leo has a death wish when he said about that pasta 💀

[@josephclark7684]

It'd be cool to see guga do some videos on "lengua" or a beef tongue. It'd be super interesting to see the difference between one you could get at a super market vs a wagyu tongue.

[@timothywhite8485]

Bro said “easy to make side dish” and pulled out a behemoth shrimp.

[@Wtfmango]

I would do anything to be around this man getting fed delicious foods for youtube videos hahaha these sidekick boys living the dream

[@al69420]

Man I hope one day I get the level where my “side dish” is a massive lobster shrimp thing 😂

[@nicolaprendin7075]

As an Italian, I think that pasta looks very nice. Bravo Guga, complimenti! Ciao!

[@vxhaz4977]

Guga with the clutch upload🫡

[@kaelatkinson9403]

i gotta say. guga is the king of side dishes. no one makes better looking side dishes than him

[@mrpoppz838]

My Sunday morning was going well so far, chores all done, beautiful day, then I sat down to watch Guga’s new video. Now let me tell u when I saw the thumbnail and then those 4 steaks come out I was ecstatic, and then a pasta side dish was made with that beautiful prawn and I was in love…but then it happened, something that struck my heart like a ballista, so heinous that I could cry…Leo cut the pasta😔 my day will never be the same

[@DrewishAF]

Every time I cook steaks, I shallow fry them in about half a pound of butter in a semi-cast Hex skillet. I also use a dry brine/marinade for 45min-2hr before cooking. After getting a nice crust on the steaks (when they're about 100-115°), I bring the heat down a bit and add in my Worcestershire sauce (about half a tsp per pound) and complementary herbs (thyme, rosemary, oregano, etc. in a small amount) and then get the temperature to around 128-135 before adding a small dusting of parsley immediately before a 10 minute rest. I can't say that it's the best way to make a steak, but out of all the variations I've used, everyone else I make steaks for likes these the best.

[@dark_agent101]

I had an idea, instead of dry aging steaks, can you dry age butter or fat, then melt it on the steak

[@TrainedCreeper]

He did this in one of his videos when he tried to emulate dry age

[@allfenom]

Try Spanish butter!!! It's called "Manteca colorá" and it's red! It has a very unique flavor!

[@MajorGloryMan]

Sitting here in Austria with my alpine butter, knowing every region in every country has it's own style of butter over here, watching Guga use "european" butter and laughing my a$$ off...

[@joel6513]

I would love to see a European blind taste test a bunch of different “high end” European Butters and see if they can tell a difference on purely taste..

[@ferencmolnar6086]

@@joel6513 taste, texture, saltiness, all there in different products. you should try some butter, you'll love it.

[@ladyfelwinter6776]

Fellow Austrian here! We got so many different kind of butter ourselves haha. But I absolutely love Gugas recipes, I even tried a few myself and they were perfect in every way.

[@Lukeywoodsey]

Same in the UK, we have so many different types of butter. Living in America people forget Europe isn't a country.

[@mhicaoidh1]

@@joel6513 go get a stick of Highland and a stick of Kerry Gold and try it. The difference is obvious.

[@ragoff]

I like how Guga whispers when presenting the finished product. Pillow Talk.

[@AHG1347]

The steaks and pasta looked very nice. I hoped that the expreiment would have broken down the different fat percentages and compared unsalted vs. salted butter for a more comprehensive test. Also, will there be a best charcoal in the world competition? You use so much of it, and I wonder if you had the opportunity to cook and taste food that was prepared with different types of charcoal globally?

[@benvasilinda9729]

Leo can never be brought when pasta is being served. We stop cutting up our children’s pasta once they hit 5 years old.

[@sum1564]

Hey Guga, you have a wealth of knowledge about steak through many experiments on your channel. However, it seems unlikely that we'll see that knowledge put into practice again. It would be really cool if we could see you combine all that knowledge into creating the ultimate steak. For example, choosing a good steak, water aging, adding something to the seal bag, putting dry-aged fat on it, and so on. You would be better at figuring out what combinations work best compared to me, but you get the point.

[@BackForwardPunch]

unlikely? That’s the entire channel 🤔

[@israisrasena6897]

I agree!

[@Nathan_Coley]

Leo cutting your pasta is BLASPHEMOUS!

[@NativeNYerChicHK]

I’ve never heard anyone pronounce European as “Ear-o-pee-in”, its always been pronounced more sounding like “Ur-o-pee-in” from everyone I’ve ever heard my entire life 😂 Also, every single last one of your videos on this channel and on your Sous Vide channel leave my mouth watering 🤤 I look so forward to seeing new videos from you!!

[@yaaobenewaah1697]

Oi-ro-pean is a more common pronunciation in European countries

[@justarandompersonontheinte5044]

no most people say "you-ro-pee-in" not "ur-o-pee-in"

[@radicaldradcliffe4201]

​@@justarandompersonontheinte5044completely depends where in the world you live

[@Jesus..666]

It's his accent that's why, it's hard for him to pronounce certain words

[@RetARMYjohn]

WOW! I am making these next weekend! Thank you!

[@jylauril]

American butter is quite expensive here in Europe :D

[@RRr-yl8zr]

European butter is quite expensive here in the U.S. 😟. Imagine that... Imports 😅😉

[@alexrobidoux2062]

I can vouche for that... Born and raised in Quebec Canada, when i first came down the usa EVERYTHING tasted different. It took me years to get accostomed to the food. I can only imagine with Europe, they are years ahead of us.

[@aapex1]

Sounds good but I prefer MILK STEAK.

[@thealmightyquatch]

With a side of their finest jelly beans.

[@serpentlili]

Hi Guga!! Great video as always, bravo! I recommend cooking the pasta 1-2 minutes shorter than on the cooking instructions on the bag so it doesn't overcook while making the sauce. :)

[@eduardocesarmendesneves3460]

O defumado da manteiga de requeijão cozido por horas no fogão a lenha é insuperável 😊

[@RRr-yl8zr]

Say what? 😲🤔🙂

[@timli1830]

Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!

[@charlesrovira5707]

@3:43 *Guga,* what you call a _side-dish_ is enough to be my _main-dish._ Wow!

[@keithflesser1533]

This content is not on my usual list of subscriptions but mate your videos are brilliant and you have another subscriber. For some reason I need to cook a steak now.

[@hiroshin1760]

I'm never bored with Guga's content.... salute brotha

[@therealad4342]

Glad to see some seafood on the channel!

[@LeBlogDuN00b]

I was surprised too see Guga and I using the same butter, the Kerrigold. Go for it guys!

[@jerrykco]

I love that the most memorable part of the video is Leo cutting his pasta!

[@r35tmanbash]

I am adding this to my Friday night dinner list. I got a few ideas from Guga. Thank and keep up the good work. 🔥 🤘🤘🤘🤘 LOL@ cutting pasta. 😅😅😅😅

[@Funetix]

Try making a Steak with a Solar Fresnel lens! that should get you a very crisp crust

[@michaelmonthey5974]

Guga should try a cooking experiment with regular American butter and American organic grass-fed butter to see if there’s a difference between the 2.

[@mohamedmoha-du9ll]

Another great video thanks guga!

[@toddwynia7491]

Awesome video. I've never tried European butter. Nor have I basted a steak in butter. Some stuff to try - American butter-basted steak and European butter on my toast. Mmmmm!

[@carlbrown9082]

About 11pm bedtime here, and now I want steak... Awesome video, Guga.

[@stephenmcnair2749]

The brands are the biggest indicator. My brother did an experiment with several brands. It's amazing how different they can be with the same ingredients.

[@kishisetasama]

I noticed as well using them: using high heat destroys any advantage European butters have. So I usually use European butters if I'm not cooking on high heat

[@burqut]

Guga, this was a great video, I love European butter too, but man Turkish butter is just another level. You really should try real Turkish butter.

[@christopher5855]

Makes sense to be that the more simple the dish, better quality ingredients will make a larger difference. The moment you start adding complexity the more you take away from the individual ingredients. I would have liked to see a clarified butter and ghee experiment too. You’re removing the water content and milk solids so it would come down to the quality of the fat overall.

[@majintv24]

Side dish looks phenominal and surprisingly easy. I want brian and frenchie to react to this video and see frenchies reaction to the side dish he loves gugas side dishes

[@nervousbabbs2769]

Leo coming in with the real hot takes lol "I don't like looking at the faces of the things I'm gonna eat." To be far everyone should be aware and be appreciative of where our food comes from and respect be given to those animals.

[@annedemarie7480]

Guga could you maybe make a playlist that has just the side dishes all cut up in their own little video of how to make them i think it would get loads of views and it would be a lot easier for people who love to try out your side dishes like me to find the side dish they wanna make

[@4RILDIGITAL]

Great video! I never knew the type of butter made such a difference.

[@jzuleta3124]

Finally I know the reason why Leo is such a nice guy. CANADA IS AMAZING!

[@the8thark]

I had an idea for a video, Let Angel and Leo both cook a steak, and do whatever they want with it and Guga has to guess which is the better steak and guess who cooked it.

[@pincomaanchepallino8843]

ITALIAN SUGGESTIONS FOR PASTA: when u make pasta with shrimps do'nt change the pan to preserve all the nutrients of the shrimps and also instead of parmigian try to use pecorino that goes better with fish, especially with mussels and the rest of clams and mussels. If you don't like cheesy flavour with it u can always use just a bit of cream to make the sauce more "saucey" (sorry i don' know how to say it, you've got what i mean lol)

[@pincomaanchepallino8843]

AND ANOTHER REALLY IMPORTANT THING, don't mix steak with fish.. in italy it's literally GROSS to do that🤣

[@johnhmstr]

I have begun to refer to guga as the Brazilian version of my father. This experiment in particular brings back some serious memories of my youth of my pop cooking several dishes with different butters and asking us to review. Very similar to this result in the 1980's and 90's my father did multiple dishes with European butter and American butter (and in that time frame the color and flavor difference was even more pronounced as the american palate still thought dairy products should be almost tasteless.... :-( ) and if the butter is the star of the show and that grass fed nuttiness is gonna shine European (or other artisanal butter is king), if its a background ingredient or a supplement it likely doesn't matter. For instance baked goods almost always it didn't matter, but direct application or in a very butter forward sauce (beurre blanc sauce) or direct pasta application it was very often the winner.

[@jelagatminingwo_]

Kenyan butter is out of this world. You should try it.... specifically KCC butter, timeless ❤

[@marcfruchtman9473]

I pre-cut the pasta! hahahahaa! It might be a tradition to roll it up and mess around trying to eat long pasta noodles, but, with pre-cut pasta and a cheesy sauce, it is easy to eat, no spoon needed.

[@RyanPerkins-lm7cb]

Those steaks and side dish look Absolutely Delicious! I’m so Jealous! God Bless from Caldwell Ohio!

[@FLIrishmann]

So that Straus butter is probably the best butter I've ever had. Its actually a higher fat ratio than even most European butters. I use it for compound butters and things where I want to taste the richness of the butter, but for normal cooking recipes that call for butter, I'll use american butter

[@cantrell0817]

When you cook with butter, the water evaporates thereby condensing the butter flavor. That's why the eggs and basted steaks weren't really different from each other.

[@mackadoo101]

I am so glad that you finally, finally changed the grilling music! It took like..what..five years??!! I am just saying Man!!! Jeeze Louise!!! Please do not ever take this long to change the music Man!!!

[@zacharyn6972]

All of Guga’s side dishes could be the main event.

[@Joe_waffling]

It’s juices are overflowing I can feel it coming within 😊

[@ShowTheReal]

I bet people would pay aaaa llllooootttt of money to have Guga personally cook them a steak, lol🤤

[@Sassyglbeauty]

I usually use European butter when cooking something like shrimp - but normal butter for whipping mashed potatoes, etc.

[@erickulakovich7303]

That surf n turf looks way to good 🔥

[@JudgeYuri]

THAT SIDEDISH LOOKS AMAZING!!

[@mikejanson1939]

Guga was flogging another thermometer now flogging this one. Guess he only likes the one that he is getting paid for. Lol

[@twintek1099]

Question for the Americans. Is your butter like... less rich? Because I could never imagine eating a whole stick of Kerrigold or something (and im a greedy bastard).

[@FireDemon11]

Now I need Ethan Chlebowski to make an in-depth butter video

[@samvonrichthofen3715]

I like the way you work with your nephews. They remind me of my nephews.