I Cooked 100 Years of Steaks

Steaks are such a big staple in many peoples lives and today I wanted to go back 100 years and see what steaks were like, from 1900's to 2000's I cooked them all. We also rated them to see which were the best!
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#steak #food #cooking

[@francescoperuzzi509]

I’m Italian and una fiorentina, which is how we often call it, is pretty often a bit more cooked than blue because most people don’t like it that raw, but many older people like it like Guga made it, so good job and thanks for cooking my favorite steak

[@mad-eel]

I don't know, maybe it's just more popular and safe to eat in Poland, but you can eat a steak tartare almost everywhere here. I love it and it's just raw minced beef as a base.

[@maxdejong4203]

Well that steak at the time was like a hundred years ago, so things changed

[@NYCfrankie]

I completely agree I'm Italian American from Bensonhurst Brooklyn but I have my Italian citizenship and my nonna use like hers more on the rare side but when i get fiorentina in Italy they don't usually ask how id like it done its how the chef thinks its right and its not usually as rare as gugas

[@gabrielfraser3462]

Also blue is supposed to be raw inside but warm still here in france.

[@sugipulaboule]

Well your country must have some really good dental care if old people prefer chewing through that. Btw, been there, the meat in general SSSSSSSSUCKS

[@AlastorNahIdWinRadioDemon]

I always love when a content creator starts taking pot shots at people and things they legitimately dislike within their field because it just adds so much more relatability and personality to the videos. Watching Guga roast Salt bae is giving me life.

[@MrJomalley123]

Guga is the steak guru

[@highdefinition450]

salt bae is so easy to roast tho lol bro is a fraud

[@NIGEL-MORGZZ1100]

Robot

[@Blupearl2003]

my thing ALSO is the Fake Voice Necessary? i seriously cannot believe they cannot narrate all the video themselves. these fake voices are so annoying. the female tik tok voice is the worst!!!

[@tidobass6048]

Salt bae is a scam

[@theorthodoxapologeticschan9378]

I took my dad to a Golden Corral once (experienced cook for decades). He caught red in the middle of some rotisserie chicken and brought it up every single meal he made for me since ("is it like Golden Corral Joey?") He's been passed 14 years and I heard him laughing again this video

[@KenneyCmusic]

I just laughed so hard at that, funny guy 😂

[@tylerfreal6472]

pops was right each goldern corral has like 2or 3 bangers thst are actually delicious

[@mk.5706]

Cheers to your late dad. I wish you can appreciate the memories forever.

[@Inkesomnia]

I came to the comment to look for someone talking about Golden Corral lol. I was not disappointed

[@SkyGrizzzley]

4:10 Props to Guga for getting Gai Lan perfectly right. Really respectful to give such an accurate history when he needed to. Pronunciation on point as well.

[@lightseraphim6816]

Yet can't say "caramel" the right way, not the bougie teen ordering Starbucks "caramel' way.

[@tankcartoonsexplaination9840]

literally called jie lan, gai lan was only invented for foreigners

[@dunmeroverlord]

​@@lightseraphim6816 he has an accent it's not that serious lol

[@callmefox630]

Hey I just wanted to say I really enjoy the "Cooked 100 years of-" series, I love how it explains the History of the food in question too!

[@VeganSemihCyprus33]

You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌

[@DragonRider6566]

How did you manage to get only bots in the replies lol

[@bheasy1]

Out of 100 dry age experiments, no a1 sauce?

[@rogermccaslin5963]

@@DragonRider6566 A vegan and a holy roller. All we need now is somebody pushing crypto!😁

[@antrnn._]

It's wild that 2 bots are the first to reply this lol

[@MRHredsox5]

Guga’s continuous hatred of salt bae is so damn funny

[@fleetwoodsoup7443]

coming from someone who is Turkish and seen salt bae multiple times at his restaurant (I could only afford his burgers in high school) I just never get tired of guga roasting salt bae. I laughed so damn hard at "steak clown" lol

[@kristinwright6632]

I didn't even realize until this video the origin of that stupid way of salting.

[@lawrencecampbell1337]

@@fleetwoodsoup7443 Guga's is even cooked better than slat bei.

[@sakshammahajan5563]

Bro I love how guga came out and straight up called this dude a clown😂😂😂😂. Man loving the videos, keep up the good work

[@dhawthorne1634]

Dianne has an easier sister sauce called chasseur. Also known as "hunter's sauce" it uses fewer ingredients and is built in the pan after searing off your back-strap. This is the only pan sauce I make with venison. A tip for building any pan-sauce, cut and freeze your butter. The key to having it not break is to have the butter whisked or stirred into the sauce as gradually as possible. Freezing it help slow down the incorporation, making a homogeneous, silky sauce.

[@james6901]

its called ..splliting.....its not freezing....trick is slow.....but your american,,,,,hey ho

[@user-wu3pk3su3d]

Great tip. Thanx . I'll deff be tryin this

[@jimparkin2345]

I will never get tired of Guga roasting Salt Bae.

[@clothokaftan]

i love that this entire video was solely made to mask the fact that guga wanted to burn that con man so hard without directly antagonizing him even though everyone on earth pretty much hates this guy already and even twitter gremlins wont side with him.

[@ZigaPajo]

Even if gold adds absolutley nothing to the taste.....i doubt its the worst of the 10..

[@TheTrueLeafless]

@@ZigaPajo The steak he made certainly not...but that there was in this 'preparation' method nothing except coating it in the image of wealth.

[@SimuLord]

I used to like my steaks blue rare, but then a girlfriend I had in my early 20s clued me in to letting the fat render a little, the whole draw of medium rare. Way more flavor that way. When I was a kid, my mom was the kind of person who had two temperatures for food: raw and burnt. Given those two choices, that's where I got my taste for ultra-rare meat in the first place.

[@nyvisalays2475]

It's just not supposed to be used on the same cuts. Letting the fat render is nice on a fattier steak, but you want leaner steaks rarer.

[@daikatarokamegawa542]

It was in the same room as a lit flame

[@steeldriver1776]

It also varies by the cut. Sirloin, give me rare. T-bone, porterhouse, give me medium rare with that fat cooked. Top me with mushroom, onion and shrimp. Baked potato, corn, sweet tea... there's no room for depression.

[@Londonistan_Calling]

Which meant she just was a bad cook honestly

[@SimuLord]

@@Londonistan_Calling Oh believe me, my mom's queasine was the stuff of legend. She once made a meatloaf entirely in the microwave...but that's a story for another day.

[@deadadam666]

nobody wants to talk about the man saying worcestershire sauce ..... pretty much perfectly. as an englishman this makes me very happy ! so happy i must make a cup of tea

[@CidVeldoril]

Woos-tuh-sha sauce innit!?

[@xanmontes8715]

So worcestershire sauce is pronounced... Worcester sauce?

[@honungsbilol9050]

yeah he didn’t say it perfectly, it’s pronounced woos-ter. you don’t say the shire part.

[@pingum3151]

@@honungsbilol9050it’s not. I’m literally from Worcester and he said it like a local. Spot on pronunciation

[@honungsbilol9050]

@@pingum3151 just different regional pronunciation i guess but cheers for that i learned something new

[@jacobkindsvatter4055]

The flank steak is litterally the most under appreciated cut of beef, its affordable and juicy no matter how its cooked, i preffer to have a little bit of chew to my steaks so its not super tender but man im tellin ya, its good by itself, makes badass tacos, and also makes a great topping for ramen but it needs to be sliced at 1/4" or less for perfection, its still good though sliced at 1" thick

[@paulblichmann2791]

i have heard this 200 times but i have never once seen flank steak offered in a grocery store. at any price.

[@darklight8774]

@@paulblichmann2791 huh, youve never seen flank steak? try buying online maybe personally i would not get flank tho, tenderloin/ribeye/filet mignon are better

[@marianpintos1650]

0:01 intro. 0:16 1910 Bistecca alla Fiorentina 3:45 1920 Beef Broccoli 6:48 1930 Steak Diane 9:39 1940 Loco Moco 13:07 1950 steak tartar 15:48 1960 72 ounce’s steak 18:46 1970 Golden Corral Steak 22:51 1980 Longhorn steakhouse 25:23 1990 Texas Roadhouse 28:20 2000 Flat Iron Steak 31:11 2010 Salt Bae This is my favorite KZbin channel, happy holidays!! Love you guys! Greeting’s from Mexico ❤

[@deeswa2759]

thanks

[@esco.digital3746]

20:08

[@ferdinandgunawan8611]

Thank you for the timestamp, o' kind person 😊

[@billbrasky7540]

This was exactly what I was looking for/hoping to find in the description, or a pinned comment, or for there to already be timestamps/chapters embedded into the video. Thank you.

[@oceanwaves83]

7:30 Guga exposed not seasoning the sides of his steak

[@arcadialive4265]

Oh lord, if Salt Bae’s is added to Wikipedia as part of steak’s notable history I’ll lose faith in our food culture 😂

[@Justfishcatches]

Salt Bae is so corny with his routine, but he did take the meat industry to another level by going viral when he did.

[@HiddenAgendas]

Not sure why people hating on him. Think it's because he's Muslim? There are many other clowns doing much worst like the white guy selling a $2000 gold pizza with charcoal dough. wtf. Now THAT is definitely not worth 2000.

[@elfredo70]

I would erase him for life! Another copy-cat wannabe Turk! Fake it til' U make it! What a Low life character!

[@MasterOfBepis]

​@@HiddenAgendas i guarantee you thats not the case solely because most people dont know his religion lol

[@SimuLord]

The gold is just stupid. It serves as a barrier to prevent the crust from hitting your tongue when you bite into the steak. You might as well just wrap the steak in a condom.

[@derrickcsh]

Blending history and steak all in one video, great job Guga !! Totally love the narrative of this video story.

[@heyboss171]

Guga and History was a combination I've never expected to play out so well, im here for it!

[@Norbrookc]

I'd like to see a collab with Townsends, just to see how Guga would do with 18'th century dishes.

[@VeganSemihCyprus33]

We don't eat corpses: Dominion (2018)

[@anubis4207]

To make things Work perfectly, let's get Max Miller from tasting History involved... History was never that delicious... 😂

[@miniiore]

@@VeganSemihCyprus33how are you watching this video all about beef 😭

[@RetardedGoat16]

@@VeganSemihCyprus33 alright, go eat gorilla glue then.

[@erzo9896]

​@@VeganSemihCyprus33 I watched halfway and came back to this video because the slaughter footage made me hungry😂

[@4RILDIGITAL]

This video is super informative and fun at the same time. The effort you put into providing the historical context of different steak dishes is much appreciated.

[@robertjason6885]

Wonderful video, with a GREAT concept. I’m a coffee person, and that journey from the late 1800’s to the present is amazing as well. Been a happy subscriber for a good while, and this vid is one of the many reasons why.

[@condar419]

Fun video, great commentary from all three guys. Thanks, Guga.

[@CanalGabrielCoelho]

When Leo said... "let's taste history"... THERE IS THE MOST AMAZING COLLAB EVER! Do a vídeo going deep into some historic steak recipe with Max Miller from @TastingHistory , it would be EPIC!

[@MomoStarOfficial]

YEESSSSS GET MAX MILLER OVER HERE LET'S DO THIS

[@thor498]

I second this!

[@diabeticidiot]

Honestly, the moment Leo said that I immediately thought of Max.

[@alexppape]

It makes sense that Golden Corral represents the 70s. That’s about how old the steaks there today are.

[@kristinwright6632]

My family still goes to a buffet restaurant for all family gatherings. When I am in town I am subjected to the questionable food. I just don't get why anyone would want to eat food that has been under warming lights for hours. But I love my family and that is what they want to do.

[@EverettBBQ]

Another awesome video!! TWO THUMBS UP! 👍👍 Guga, you are my go-to reference when I wanna try any method of steak.... always checking your videos! Cheers! 🥩

[@joncavalliemester]

Love the little history lessons, the cooking and banter! Obrigado!

[@mushudragonusa2014]

I'm from Hawaii and I'm so happy that you guys included the loco moco! It is literally the best way to get a hamburger other than a good old-fashioned American burger. Edit: typically, the patty will be a little bit thinner.

[@arqdanger2118]

He messed up the gravy

[@mushudragonusa2014]

@@arqdanger2118 lol, noticed that too, but he put in the effort

[@christopherfox8656]

​@@arqdanger2118can you elaborate? I have always had it as a beef stock gravy. It's never sweet. I have had it on the big island and several more authentic places but maybe what I've had wasn't authentic?!

[@RingOtaku]

Oh Yes. Had it once in Maui and it was great. That one had a mound of rice and a slice of fried spam with it. Plus the thinner beef patty.

[@micahe4994]

Yessir Hawaii boys wya

[@Luke-we9gj]

This series really is your best work in terms of creativity and synthesis. You're creating a historical culinary catelogue and that's more than any youtube clout.

[@kathleenmckenzie9500]

I WAS mesmerised. Very friendly where everyone is involved. Well trusted in the critic.

[@7bittedie9]

Great Video - I love this channel. I really have to try some of the old stuff.

[@Kyledz]

Hey Guga! I truly love that you did a brief mention on other inventions on each timeframe that you covered. It was awesome how you put things into perspective with that story telling tool. Happily subscribing and looking forward to more happiness to you and the Guga family moving into 2024!

[@SovereignAUS]

Speaking of tasting history, it'd be awesome to see you guys do a collab with the channel "Tasting history with Max Miller" I'm sure there's a dish that the two of you could work on.

[@JadeCaro]

Oh yeah, I've watched some of his videos, they're pretty interesting. I also thought of him when I heard "tasting history"

[@mooseymcflurffycat3018]

Yessss Guga collab with Max

[@malasuertexch13]

I honestly wondered if anyone send Max this video. One of my first thoughts was a Guga and Max collaboration.

[@adamazzalino5247]

Eh, Max is about actual historical recipes..this guys are. like...let's eat a burger from the 90s from carl's jr.

[@SovereignAUS]

@@adamazzalino5247 yeah unfortunately the perfect subject matter for them would have been this video.

[@hecticmojo4532]

I like this format of video a lot. You get to see Guga’s cooking with some little history lessons thrown in

[@Zorg1776]

I always appreciate the effort you put into your content. Top notch.

[@8gillinghamfc8]

My mum for years cooked sirloin steaks, but they were always tough as old boots (sorry mum!). The day she discovered flat iron was a miracle because she'd cook them the same way, but they'd still be somewhat tender, which led me to loving steak more and eventually learning to cook it properly when I got older lol. Flat iron hands down the king for me! 😂🙌🏻

[@isheanesumasaka282]

this is so funny

[@user-wu3pk3su3d]

Same. I grew up believing I hated steak untill I became an adult and learned there are other cuts and how to properly cook them. Still isn't my absolute fav. But I deff enjoy them now

[@asamirs8502]

Tartare is the most popular appetizer in almost every high-end restaurant in Europe. Love it

[@azmo_]

Disgusting

[@mohammadyeasinkhan6885]

@@azmo_ Theres nothing disgusting about a steak tartare, its just protein on a plate with fresh aromatics and flavor. With a creamy yolk at the top of the tartare as a small little hat.

[@kosaba11]

You should never eat raw meat. Even if you know exactly where the meat came from, there is always a high risk of catching a food born illness. There is a reason we cook meat. The eggs are fine, typically raw eggs are pretty safe to eat due to the sterile environment inside the eggshell, the beef itself is a completely different story.

[@theonefood]

​@@kosaba11No

[@harmvzon]

⁠@@kosaba11there’s always a risk when eating meat. In almost all countries in the world they have raw meat dishes and if there really was a high risk of being sick people would be sick all the time. There’s more risk by bad cooking hygiene than by eating strak tartare.

[@bigbeefscorcho]

Just watched the cooking chicken through history video and knew I had to see this one too! I love the history aspect of these vids!

[@ksause97]

Love the Hawaiian representation with the loco moco easily one of my favorites from home growing up. Gotta say tho Guga, that gravy with the rice is probably the best part, you gotta get some more gravy on there to get those bites of just rice. Love it man!

[@earthknight60]

Was a little kid in the '70s and our steaks were market steaks (now called boneless ribeye), which were cheap at the time, cooked in cast iron with lots of butter and garlic. We'd often slice the cloves in half or quarters, make slits in the steak, especially near the fat where it naturally separated, and put the chunks of garlic in the steak while it cooked. Skirt steaks were also common. What went with it was usually something like brussel sprouts, broccoli, potatoes, sliced tomatoes and green onions, asparagus with hollandaise sauce or just butter and lemon juice, or something similar. In the late '80s and very early '90s big chunks of grilled tri-tip became popular and that was often a weekend thing. And in the '90s I was a broke college student and then working overseas in Asia, so steak was off the menu for a while.

[@ronaldyeater3322]

Same here, born 72'

[@dmac7403]

I could always manage 25 or 30 bucks a one day a month for a good steak even at 16 working at a dairy queen ,so as I can understand not having a steak regularly, I don't see 30 bucks a month as real financial issue to enjoy a dinner.

[@SimuLord]

I'm a few years younger than you (born '77), but the cheap Z-grade steaks popular at the time are why it wasn't until I was an adult that I actually started to like steak. The mid-to-late 20th century was an absolute disaster for American cuisine.

[@VeganSemihCyprus33]

You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌

[@squidlover7615]

Damn that sounds amazing

[@tha_mau5]

This is gonna sound weird, but I’d like to see a dry age steak experiment with guacamole.

[@RubberGamesHD]

That sounds cool

[@TimmyMarvelousMechanical]

Will just rot.

[@Renegade15]

I'm not sure how a dry ager works, maybe the controlled temp would prevent it, but avacados brown pretty fast when opened. But if it works, could be great. Would be interested to see it

[@midnightscookingcorner9514]

This would be awesome to see how it comes out

[@maitemookamedi1700]

Very creative

[@boatyMcBoaterton]

I love this channel! Guga is so creative.

[@darealstatic]

first episode I've watched of your show. dope vibes!

[@mtnman8783]

Love this series. Looking forward to what you do next

[@amir234]

I love these kind of videos, amazing, make more of them Guga :D

[@thetinkerist]

Such a journey, good story, I had a steak tartar in France once, and it was so fresh, years ago but I still remember it. 29C outside and then that freshness was amazing. Very very good video, cheers! btw, I made the loco moco, pretty good dish, thx!

[@gabeakuo5081]

So glad to have my hometown dish included on this list (loco moco). Oh and btw guga you were saying it started in Hilo, Hawai’i while showing a picture of Honolulu. That’s a totally different island my guy

[@lynn911able]

The amount of effort that you put into this video is amazing. I can’t thank you enough you’ve done a great job

[@kndacus]

I worked at Golden Corral in 1988-1989, and it was not yet "& Buffet." We had a salad bar that could be added on, but steaks were served from the kitchen as they were cooked with a baked potato (or french fries) and a roll. Were they high quality? No. But they also weren't sitting under heat lamps for hours. The graze-all-day buffet GC didn't come into being until the 1990s.

[@godofannoyance]

Interesting. since there aren't a lot of them near me I didn't know that they changed that and shifted to a buffet model. (wonder how they figured it was a good move. would seem expensive?)

[@kndacus]

@@godofannoyance The salad bar was huge. It was a T-shaped monstrosity that took up quite a bit of space in the main room. The salad stuff was across the top of the T, while the "stem" of the T had a hot bar with fried wings, rolls, nacho fixings and baked-potato toppings, and two or three caldrons of soup at the very bottom of the T. Most of the time I worked there, I was "on salad bar," which meant both stocking and cleaning it (and people are gross). It also meant I didn't usually have to interact with customers, and I got paid a little over minimum wage and didn't rely on tips. Of course, I was in high school, so min. wage was fine for me back then ($3.35/hour). I think the salad/hot bar just grew and grew and they realized it was cheaper to pay people minimum wage to stock premade, reheated stuff on a buffet than to buy fresh food to cook to order and pay cooks and servers.

[@johnnyplunkett8532]

The breakfast is their strong point. Ryan's tried the same model and went belly up.

[@Easy_Skanking]

The buffet was a saving grace for broke musicians in D/FW in the 90's. We were just happy to be eating even though the flavor was missing. 🤣

[@VeganSemihCyprus33]

You can learn the secret to not take the modern life seriously and stop feeling disconnected and blaming yourself: The Connections (2021) [short documentary] 🔥🙌

[@kahiaucorpuz1008]

Growing up my favorite dish has always been Loco Moco and I didnt expect it to be on this list but Guga killed it that looked really good

[@BigRockyD]

You missed out on the famous Texas Roadhouse steak seasoning!!! We put it on all proteins and it’s where the flavor really comes from. God I want a steak now!! Amazing video brother so much talent and detail. Much love Guga and team!

[@jonchapa1758]

Merry Christmas Guga crew! I love you guys and all the great content! I am looking forward to another amazing year of great entertainment! 🎉I

[@VeganSemihCyprus33]

We don't eat corpses: Dominion (2018)

[@kingandcommoner]

I have come again to request the Wagyu Hot Dog

[@GallaA3]

Respect

[@frederickgoodheart1400]

18:14 the nice crist made me laugh. You warmed your way into my heart guga. It's funny that in my country in Nigeria all our meat is fully cooked so no one will eat any of your medium rare but you make me want to try it

[@TheDivide893]

21:33 dude i thought his hand only had 4 fingers but his pinky was aligned perfectly and the lighting contributed to that

[@DefinitiveToast]

Should do a chicken recipes from around the world episode, it's worth looking into because many cultures have perfected how to make amazing chicken dishes in their own way & could give some awareness that even if it can be boring if cooked plain, it can be amazing when done right. (tandoori chicken is one suggestion!)

[@Supervillain725]

Guga doesn't like chicken

[@Defensive_Wounds]

0:12 - Now he knows how I feel as a well done guy when YOU guys do "well done" yet it is still mooing!!!!

[@dom_games5661]

Gugas videos are so relaxing

[@allenrussell6135]

One of my favorites when i used to cook at a local 120 year old tavern was there variation of Steak au Poivre. They taught me to use Peach brandy and it adds such a flavor that i cant describe it. It diesnt taste like peaches but instead amplifies all the flavors.

[@mandavaler]

14:53 that jump cut was guga yelling at them lol

[@jaredhancock5154]

I actually wish you'd done a Brazilian steakhouse as the 2010s. I've learned some stuff about them, and it's huge in many states.

[@DopeioThePhoneBoi]

can confirm, love Fogo de Chao.

[@PratishAlexander]

breh u guys just chillin eating beef varieties every effing day. so cool. Hearts

[@philip4193]

Excellent that you showed the correct way to cook the thicker cuts of steak by starting with a good, fast initial sear over direct heat to coat the meat with a nice crust before then finishing off the cooking slowly using indirect heat (I'll usually transfer the meat to a moderately heated oven to finish it for 8-12 minutes or so depending on thickness and then rest it). I've seen too many armature backyard cooks grill a thick bone-on rib-eye etc over high direct heat until it's literally burnt black and coated in smoking charcoal in an attempt to cook it all the way through; they then remove it from the grill and serve it immediately. The end result being that the inside is still cold & raw while the outside surface is charred black and is rock hard, rendering the whole thing completely inedible.

[@toddwillis7559]

My secret Santa at work got me your book breaking the barbecue rules!! Couldn’t believe it, she couldn’t have got me a better gift 💙 I can’t wait for bbq season over in England now Guga! Love ya stuff, please stay amazing. Merry Christmas to you and yours x

[@jennyerras7950]

@gugafoods . You put my steak to a next level. Today I ate the best steak of my life thanks to your ideas. I cooked it over an open wood fire and damn this taste was epical. Such a level up from the sizzle zone . You are damn right the flavor of wood is what makes the difference. Thank you so much you are absolutely a steak genius .

[@jonatanp.1976]

I’m loving this series.

[@javierortiz1107]

Thank you David for his service!

[@larrymcintosh1481]

Man…. This was awesome it was like History channel meets Food channel I loved it thx Guga for all the content I’ve learn a lot just from your channel if there’s a medal or ribbon of some kind you sure deserve it

[@TheAngryAustrian]

We used to get steak tartare every new years eve and eating it with buttered toast is even better

[@varricc4094]

I’m a broil cook at TXRH, our process is a bit different then shown. First we season coast to coast with our seasoning, which has sugar along with many other ingredients in it Then we seat for 1 minute each side on a flat top grill Then we put it onto a gas grill for 2 mins, turn, 2 more, flip, two more, turn, final 2, then remove and serve. The temp of the steak is determined by where on the grill it is placed

[@carsoncasmirri3874]

Having lived in Japan for a few years I can say that Moco Loco is still a pretty popular dish in the pacific as well as Japanese style hamburger steak over rice with these baked or fried garlic flakes and teriyaki sauce

[@PacificAsgard]

As someone who was born and live in the town the Loco Moco was born from, i'm glad you all liked it. I will say the chili flake was more an option rather than part of the original recipe, but seasoning for the egg was always subjective since it depends on the person's taste. The important thing was that it tasted good, was kept simple and, for the most part, inexpensive.

[@thursdayangelgummybear1513]

Bradah forgot the peanut butter in the gravy🤣 sshh! It's also the secret ingredient in zippes chili and rainbow drive-ins gravy

[@hiyaks]

His gravy was probably better than the package gravy a lot of them serve here, but it's still ono!!

[@thursdayangelgummybear1513]

@@hiyaks kens late night brah🤙🍻

[@hiyaks]

@@thursdayangelgummybear1513 yup, wish we had that on Oahu!

[@PacificAsgard]

@thursdayangelgummybear1513 ngl i gotta go kens one day soon. Been too long since i been over there

[@armandoblanco-naranjo1208]

14:36 Guga's smile went to a frown real quick XDXD

[@kaaavemaaan]

you made a change recently where now i cant hear you chewing. THANK YOU SO MUCH!!!! I understand some people dont mind, but there's gotta be a SOLID chunk of people that skip those sounds. I've watched a good number of videos before, but now im subscribing. great content!

[@toobsteak]

I havent been to Golden Corral in almost 20 years, but from what I remember, for a buffet it was pretty good. The one i went to also cooked the steaks to order, when they did them.

[@crackerjack4833]

For Christmas, the only thing I want is hour long videos of Guga cooking steaks, burgers, chicken, seafood, and side dishes. 😊

[@icrushchildrensdreams4556]

I can't believe guga went back 100 years to cook all these steaks, bravo Vince!

[@amiralvarez6223]

I can't believe leo ate that steak

[@paul_warner]

This is truly the moment that Angel became dry-aged.

[@VeganSemihCyprus33]

We don't eat corpses: Dominion (2018)

[@krinius]

As someone who worked as a meat cutter and Broil cook (steaks burgers and chicken) Texas Roadhouse uses a seasoning blend with more than 5 seasonings in it. It Seared on a flattop to get a crust. Sadly the flattop cools down even though its cranked to full heat. because of all the steaks that get thrown on it during dinner rush. so it never fully gets the crust that the company wants to be on there

[@Un1234l]

I think if the steaks were cooked on a cast iron flattop it would near better as the cast iron would hold the heat better. Or alternatively, keep the steaks heated via a low temperature oven a la reverse sear. Also has the consequence of making the steak drier and easier to form a crust.

[@neilforester2566]

You couldn't have made these steaks any better. They all looked delicious, even the bad ones. I completely align with the scores and styles of cooking although i use cast iron. Incredible video.

[@paularcaria]

That raw steak is exactly how i like it. No idea the cooking style is from Italy but that does answer a few questions i had about my love for Char N Chill steak

[@emperorkarma72]

Guga I used to be a broil cook for Texas road house and you are right , diamonds were a must but we would cover our steaks in (sirloin seasoning) then sear them off on a buttered flattop to give a nice crust then finished them on the Char .we didn’t just use salt and pepper on our steaks

[@lunap7029]

Texas Road House will always be my favorite steak place.

[@Aeoreka2]

Knew I had played this vid already. Half way through and remembered the conversations and themes for each year.

[@andrewsong7358]

Good Job Guga for making the Gai Lan, It was pleasant to see you using chopsticks when making the dish!!!!

[@joefred4444]

the tartare looks amazing, probably one of the dishes you've made that i wanted to try the most

[@mozax8118]

19:22 absolute BADASSARY!!!!!

[@mattsanchez4893]

No doubt about it, this is the ultimate steak video!!!

[@ANRQAngel]

that Florentina looks amazing.. I'll have it just like that thanks

[@Keithlynd_]

I can eat the 1920's everyday. Broccoli is my favourite veggies, stir fried with beef? Yum!. Adds eggs and mushroom on the mix? Perfection.

[@22qartandmusic]

I would like to see Guga challenge Beard Meets Food to a steak eating challenge with some of Guga’s side dishes!

[@ltworcestershire9359]

I want to see this happen

[@buckedup99]

That would be cool

[@VeganSemihCyprus33]

We don't eat corpses: Dominion (2018)

[@mackassef473]

Why would he challenge a professional eating person who does it for a living ?? It would be impossible to win That would be pointless.

[@22qartandmusic]

@@mackassef473you clearly have no sense of adventure. You must’ve missed where Guga had sumo wrestlers over to eat as much as they can. It’s purely for entertainment purposes. Because it would be fun to see.

[@BradGryphonn]

We had 'Bonanza' steakhouses in Australia in the 70s. From memory they used rump for their steaks (or T-bone).

[@alexweger1392]

Big props forcleo eating that big steak

[@Jabulani54]

Hey Guga and crew well done , another killer video, and us here on the Southern tip of Africa really like the way you make and enjoy meat with a real passion and attention to Detail, it was great to see the T bone steak feature for the first time on your channel as for us it is a staple... It was great to see you include Biltong in the Jerky competition although your biltong was a little sad. the sirloin was good to see but now I know why you dont make the cut that often. We call it rump and we prepare it with the picanha and fat cap intact... it is not you, it is the way your butchers get taught to cut it that makes the most tasty cut of meat taste worse than a flat iron steak , we are isolated but also spoilt because our grass fed beef have a fine grained perfection and just the right amount of fat to make it perfect. Dry aged beef is all our beef for six weeks before being parted out by the butchers. I spent the Summer in Europe working for a BBQ company and We made meat from all over the World in all different ways and I learnt that the more I made and ate , and I can make a good steak I missed meat from home. If you do another comparisson you must include South Africa and Namibia you might be pleasantly surprised have a great day and hit me up if you want more info .

[@michaeltschuertz]

The thing about the first steak is the fact that they use a different race of cows called Chianina for it. Very lean, but also very tender.

[@AppliedCryogenics]

When I was in college, I liked this Vietnamese restaurant here in the US, and one of their dishes was raw minced beef, but with lemon juice added kinda like ceviche, served with salad, crunchy fried onions, and steamed rice on the side. It was crave worthy! (Probably not so much for people who dislike rare beef, though!)

[@dangingerich2559]

I remember back in the late 70s and early 80s, we'd go to Sizzler for a steak lunch sometimes when my family would go to the mall. The Golden Corral segment in this video reminded me of that.

[@bensebaugh6017]

Yeah, they used to have that bread with parmesan cheese crusted on one side but perfectly soft on the other side. A metal plate and the sear marks on the steak with a little plastic tab in it denoting how it was done. The piece of kale for garnish. I miss the old Sizzler quite a bit.

[@nektarios7001]

20:02 It's like the Steak frites with Béarnaise Sauce but without the sauce

[@midnightscookingcorner9514]

I would love to see steaks from around the world like Thailand,,, japan,,, south Africa ext... This would be an amazing video

[@BinneReitsma]

South African ostrich steak ❤, had it there on a ranch, unbelievable how tasty that meat is.

[@christophernoble76]

im always so happy when south africa is mentioned lmaooo

[@gagaxueguzheng]

We have "Zwiebelrostbraten" - onion roast beef. It's a roastbeef with a huge amount of fried onions on top and a sauce. Mostly served with egg noodles scraped off a wooden board. Awesome food.

[@marcoriganelli4421]

First time I ate a Bistecca alla Fiorentina was in Siena by a friend of mine and he cooked it blue. It was totally delicious.

[@taoaoal]

Just went to Texas Roadhouse for my birthday this year. Those rolls are iconic.

[@BroCallMeCai]

Guga is right about Golden Corral. They will give you med rare if you ask for it. My uncle used to work there, and they cook multiple temps of steak and will make your preference if you ask. At Longhorn, you have to go for the Outlaw Ribeye. A bone-in ribeye with flavorful fat. delicious seasoning, and butter topping. Tender and juicy! It's very much like the ribeye they ate from the Texas Roadhouse era.

[@bensebaugh6017]

I haven't been to a Golden Corral in years but I'm old enough to remember the buffet glory days of the 80's and 90's. The buffet places used top sirloin whole with the fat cap on but the cook would cut most of the fat off unless you told him to leave it. They actually did a decent job of cooking to order and you often had to wait for mid rare but well done always ready to go since they have to keep it hot and had to have plenty available. Buffets were actually pretty good back then and most things were made from scratch using whole fresh product. Fast forward to today and most of these places are a hot mess of slopped out trough chow with a lot of issues so I avoid them. I'm sad to see them go but their time is over.

[@wedschilde]

Okay, born and raised in Hilo and on O'ahu. Been eating loco moco since forever and we just use brown gravy. It can be great brown gravy but... I get wanting to "elevate" it for this video. Never heard the teenager story either. Did hear it was something the cane field workers took with them up the mountains for lunch after stoppin at Cafe 100 or Moya's. (Also, Portuguese not Spanish) All of that being said, Steak Diane is fantastic. And the una fiorentina looked gorgeous.

[@Bexar2204]

If I ever lack appetite, I just have to watch this channel. Even when Guga does his insane experiments it still looks insanely delisious!

[@some_guy441]

18:45 " People were very hungry in the 1970's" ... were they? As an actual fact? LOL prolly the weed