I cooked $3 WALMART steaks and they came out MONEY!

[@SousVideEverything]

Check out Dalstrong's stunning Firestorm Alpha Series that I used in this video. dalstrong.com/collections/firestorm-alpha-series?Affiliate&Social_Post&Guga_June_2022 Thank you Dalstrong for sponsoring this video.

[@deminybs]

Hey guga why do you sous vide at different temperatures for different cuts ?

[@baileynorth]

Please do Walmarts tomahawk steak I made one was surprised from results

[@Deepwaterjew]

Guga please try dry aging with chamoy so I can stop asking. 😭

[@whichDude]

$9 for flat iron? Just buy top blade roast, and split it in half horizontally across the gristle in the middle. I know you shop Publix. They will cut it for you if you ask. Just buy it as a roast.

[@hxhdfjifzirstc894]

Thanks for the cheap ideas, Guga... groceries are getting very expensive nowadays. People need cheap meals.

[@BitcoinAndChess]

Given the inflation we're all experiencing, this is a great series to help people enjoy food on a lower budget. Keep up the great work, Guga!

[@vaazig]

Also, with sous vide it's simple and safe to make charcuteries such as simple cooked sausages that are then sliced. It's a suggestion.

[@DivineAtheistWannabe]

I tend to think people with all the fancy sous vide equipment, ain't gonna be hurting financially right now.

[@vaazig]

@@DivineAtheistWannabe With a sous vide circulator costing less than £100 it's really not a luxury item. Edit: typo.

[@Happythings354]

@@vaazig right 😂. I live from 50 euro per week, but i do have my sous vide machine. I saved a couple weeks on groceries, ate a little bit less to afford it. Im happy as hell with this machine ☺.

[@vaazig]

@@Happythings354 I bought one for a relative who's on a tight budget. He can now buy pork tenderloin and eat it medium rare as if it was filet mignon. No more cardboard chicken breast etc. It's what you make of it.

[@colebreaux9477]

Leo’s description : the meat is so tender, the seasoning compliments it perfectly, extremely flavorful, fatty and juicy, all around perfect steak Angel’s description: thats bomb

[@ecomog4735]

lol

[@andrewloera5641]

They all compliment each other, they're the perfect side dish to Guga lol

[@fooferbob9230]

Angel had a lot more to say when it was just him and Guda.

[@Axtrudithorize]

That's just the generation, we don't know how to form eloquent, abstract thoughts....I'm sorry.

[@kuutoa]

@@Axtrudithorize Just because he didn’t explain it in detail? Come on now

[@ruslan_oggy_ivashchenko]

You guys are so kind, and all have this amazing warm vibe! The finishing part of your videos where you guys chat and react and share your smiles and jokes is something I am always most happy to see.

[@DarkbaseTTV]

"The important thing is you need to look at price per pound" "This one only costs 4 bucks" >costs more per pound than the previous one

[@rafaelborbacs]

Agreed. Imagine how much those dry aged experiments cost per pound, given the amount of meat wasted...

[@DarkbaseTTV]

@@rafaelborbacs I don't think he wastes any of the trimmings. Many people grind those into burger meat to make a great dry aged burger

[@dillonhurley7759]

@@DarkbaseTTV you dont resuse the pelicose. dry age has a lot of waste.

[@BehrmanTheBeerman]

Not to mention it was $4.92. That's 5 bucks my friend.

[@martinhajtmanek9119]

I'm gonna show you how to make cheap steaks from Walmart really delicious! - Proceeds to misinterpret the price - Cooks it for 24 hours in a sous vide machine, which (at least in Europe) average family does not own Love the other videos, but this one was useless. Family which buys steaks "that cheap" does not have time/resources to do that probably.

[@kaddiddlehopper]

I have to say, while I find the exotic steak videos interesting, I am drawn to this one more. It hits all the right notes--great tasting steak for an unbelievably good price. That's my kind of video!

[@Hortonscakes]

It's all in how you prepare. I rarely get meat at walmart, but the few times I do, they come out really well especially on cast iron. Those sweet potatoes? Omg Guga! 🔥🔥🔥

[@haydenzaparanuik3736]

i dont know if ur trying to talk like this guy but i read it in his voice lmao

[@Hortonscakes]

@@haydenzaparanuik3736 I'm just a big foodie and a long time fan of Guga! I think we can all agree, he makes the best steaks!

[@jeanpierre.durrant]

Timing is perfect! There was something for everyone. We have to think outside the box, as there are ways to enjoy good food, on a budget!! Thanks for sharing 👍🏾 😋 💰

[@evansphenomenal]

Flat iron is a great underrated cut. I love it as a steak, and it is my go-to for stir-fries. For a cut that has a decent amount of marbling, you almost can't beat the price.

[@hxhdfjifzirstc894]

Good point, get the ones with good marbling.

[@RevengeofGothzilla]

It also makes amazing fajitas

[@LunarisDream]

You absolutely can. Costco had chuck roasts for $5/lb (recently they crept up to $5.49/lb) and the marbling on some of them are absolutely insane. I'd upload a pic if I could - it's honestly incredible; looked like BMS #9. Costco's meats have never let me down but the chuck roast there is really something else.

[@evansphenomenal]

@@LunarisDream I meant generally speaking

[@nutsachey]

this guy used more money on the butter than the steak

[@carsonreinhardt3706]

I’m going through a lot with kidney failure and dialysis, thank you guga for keeping me distracted:) I watch you and see what I want to do when I’m healthy 💯

[@Smoothblue90]

Search KZbin for one bite pizza review. Lots of good videos.

[@georgijuan4043]

Hope you have a speedy recovery bro!

[@carsonreinhardt3706]

@@georgijuan4043 thank you

[@sophiophile]

Stay strong. Are you on a transplant list? Dialysis is rough, but I think we are so lucky to live in a day and age where it is possible!

[@carsonreinhardt3706]

@@sophiophile yes I am:) I’m 21 and have been on University of Tennessee’s list for 2 years

[@jtrevorscott]

These are the videos I love. While I appreciate cooking things in wagyu fat and other expensive ingredients, being able to enjoy eating -- truly enjoy eating -- on a limited budget is where it is at. More please!

[@yasmanyd7695]

You should do a guacamole dry aged steak! I'd love to see how the different seasonings and avocado affects the steak! I would recommend using lime juice to stop the oxidation!

[@yamatsukami94]

Avocado pits help too, right?

[@arichiquabtd8092]

@@yamatsukami94 dont do this, it makes mustard gas

[@yamatsukami94]

@@arichiquabtd8092 really, oh shoot

[@ecomog4735]

EWWWWWWWWWWWWWWW Try it

[@izaakswartz5233]

Do it

[@adrianli7559]

Flat irons are criminally underrated. IMO they're the best steak by far in terms of value. Also, you should try a miso paste dry age, since it has a truck load of MSG.

[@robertrico7598]

Stop talking about the flat iron, people will start buying them and they will become more expensive. 🤐

[@daltonking4882]

@@robertrico7598 right!😂😂 thats usually my go to. Its really nice when you come across one of the ones that have alot of marbling!

[@ForceRecon112]

oddly enough it's the 2nd most tender cut of beef behind the tenderloin, but because the chuck steak was sous vide longer it came out more tender. buy a top blade roast at the butcher and make your own flat iron ;)

[@robertrico7598]

@@ForceRecon112 my butcher happens to be a good friend of mine, so this isn’t necessary… shouts @Rickysmeats

[@ForceRecon112]

@@robertrico7598 excelleeeeent! I love doing my own butchery, but if i had a friend that'd do it on the cheap, i'd be down!

[@jesusislord88]

Moving from Texas to Ghana, West-Africa this has helped me immensely, being that their steaks are very different than what I'm used to, thanks Guga! Now I just need to find a sous vide machine.

[@alanlake7930]

Another great video thanks guga.

[@joshheinz5328]

Guga, love the videos! I really like the ideas you've experimented with, and specifically these videos with more humble steaks. One thing I would like to request, is trying out the Walmart Marketside Butcher section; they have some really good Angus steaks I've been enjoying, but the real jewel is the American Wagyu steaks in the gold packages. Try them out, and consider making a video on them!

[@renegonzalez1206]

Guga, I have not seen a sous video steak finished on Mesquite. I bet that is the best🎉

[@christianvachon2235]

Flat iron is an amazing steak! The other one that is usually amazing and affordable is a hanger steak (harder to find as butcher often keep them). Sous Vide hanger steak would be amazing. Aside from Picanha, it is my favorite cut - something special.

[@dra6o0n]

Adding here that you can also enjoy steak in a Korean BBQ style where you take the cut of meat after cooking it, wrap it in lettuce, kimchi, korean pepper slices and Saamjang sauce or salt/blackpepper sesame oil sauce. It makes cheaper cuts of meat more interesting if you combine more ingredients with it.

[@sorah1]

Fantastic video. Please never stop making the these, they make me so happy.

[@Unknown-rh9nl]

Got a shadow black series knife for work love it gotta get more

[@larrycrabs5995]

Walmart actually has good steaks. They have an American wagyu hybrid that's around $18 a pound and it's pretty awesome.

[@Q_N-]

I guess it’s that way for some areas. Over here in AZ the cut of Ribeye actually is on par with the 19$/lb American wagyu. With equal fatty grains throughout, but the ribeye only runs at 14$/lb. Sometimes there’s a wholesale special where if you buy a huge cut of ribeye, around 10lbs or more, they bring the price down to 8$/lb. It’s a smokin deal.

[@husbeard]

That's the Red River or whatever brand. We have that at Fry's in AZ. Walmart has what Guga showed.

[@kennethhicks2113]

Um, don't see that here.... that's the issue, consistency. Thanks, will look/ask about that cut.

[@Q_N-]

@@kennethhicks2113 If you’re located it AZ you should be able to find American Wagyu just like Doug and I. Unless you’re talking about the ribeye, then that might vary by location/price. I’m located in Maricopa City, so there’s a constant flow of cheaper ribeye because we’re about 2 miles from a cow farm/slaughterhouse.

[@kennethhicks2113]

@@Q_N- Yea, many thanks but not in AZ. I get my best steaks at HEB. But really want to try that breed/cut of meat. And I'm jealous, although in Teaxs, imo we don't have locally good eating cows... Longhorn ranch across street from me... Keep eating good and be happy : ) ad: And it's entirely possible this sells out or I miss seeing this one at Wally..... don't get old!

[@ColonelCatnip]

This is so wholesome. We all love cooking cheap ingredients with good technique. It reveals the magic of cooking.

[@BoShek01]

I'm really surprised you were able to get a Flat Iron for that price. It is my hands down one of my favorite cuts of steak it is flavorful and very tender. up here in Minnesota I was buying them for the price you showed but they skyrocketed up to almost $16 a pound.

[@hxhdfjifzirstc894]

Try scouting them out every day as the sell by dates approach. Some stores will put them on sale right at the last minute, and you can snag a bunch for cheap and freeze them. You have to put effort into it, though. If you're lazy, they'll sell out before you get any.

[@stevestanton3083]

Thank you Guga for showing us how to make a realistic steak within our budgets. Thank you.

[@hxhdfjifzirstc894]

People need cheap meals right now... I'm sick of looking at Wagyu that I'll never be able to buy.

[@SomeOrdinaryJanitor]

"The More you('re) Based the better" I agree Guga

[@jd0879]

Leo’s descriptions are great

[@lucakaulfus7759]

I never comment anything at youtube, but those two guys are soooo great, also Guga of course but that‘s clear for everyone! Congrats to you guys! Great channel! 🍗💁🏼‍♂️

[@Kiba_a.z]

Have you ever heard of the Fiorentina steak? Its a giant porterhouse steak famous in Italy, it is so special because it is made from the meat of the Chianina cow, an ancient Italian breed and possibly the biggest cow in the world.

[@lazzaroandrea2923]

He did one a long time along.

[@convincedquaker]

Guga has a video of that.

[@Kiba_a.z]

@@convincedquaker really I didn't know that. I must have not gone back enough watching older videos.

[@indicaking]

I've been waiting for you to do this!

[@DominicZelenak]

I can consistently find London broil (bottom round) at my grocery store $5.99/pound. The flavor is awesome, and if sous vide or low and slow smoked it come out quite tender.

[@SheMullet]

My diamond in the rough. I cook it as I would a normal steak and it's never too tough, albeit it's not tender either. But the flavor is amazing.

[@whichDude]

London broil is from top round

[@DominicZelenak]

@@whichDude my mistake. Thanks.

[@67Islander]

Your work is always inspiring and it’s great to see the interaction with your family. This is the prime example of the phrase, “if you live what you do, you never work a day in your life.”

[@jeremy1996ification]

Guga My man Can we have more content of you guys like after shooting videos and the sort? I feel like your videos are cut short and i always want to see a little more content of you guys just hanging out and trying the food. Maybe its just me but love the videos and i will continue watching either way.

[@bobsmith12345]

love these budget videos guga!

[@karl1677x]

in Ireland, all steaks are much cheaper and at least 32-35 days matured. And you can see cows everywhere. I would not order steak anywhere else in the world, but in Ireland.

[@gitawulfren]

Guga is incredible and talented plus the B-roll of food is perfect

[@VallornDeathblade]

I get whole tritip roasts and break them into steaks. It generally ends up with a big, thick 1.5 inch thick steak each costing around $4-$5. Plus, that bottom sirloin from the tritip is marbled amazingly well even on low grade beef and it comes with a fatcap that gives you plenty to work with whether you want a big chunk of fat or you want to trim it up a bit.

[@thanight705]

I have watched so much Sous Vide Everything I know the sear and Su-V song note for note lmao

[@darkcravix]

Guga do a video on the Walmart Wagyu

[@mr.suspicious]

Awesome video! I just got a sous vide I cannot wait to use it.

[@billsimmons2898]

Guga, Always great videos. i enjoy them very much, thanks for showing us something different..

[@Benbentilk]

Hey guga do an experiment with different oil types for finishing a steak. Grape seed avocado, olive you know there’s so many I can’t name them all. I’ve noticed I like grape seed the best so far but maybe there’s a better

[@69stingrayman]

That twice backed sweet potato looks really good! Going to have to try that!!

[@SpaceGT_07]

Guga just initiated my obsession with knives now

[@adrianhaugen8550]

Love your videos, but after seeing this video I think you should do something with the acustics or sound isolate the loction more. Keep up the fantastic work, best regards from Norway :)

[@Sinner8707]

Have you done a sous vide/dry brine combo?!

[@maikeru01]

I wonder if anyone has ever said the words salt pepper and garlic powder more times than guga. Even a culinary arts teacher.

[@tajvir]

LETS GOOOOOOOO GUGA

[@ernestladd272]

Walmart Flat Iron is my go to weekday steak. It is amazing on the grill, cooks fast, and I can eat an amazing home cooked meal for under 10 bucks.

[@thecooldude4371]

This proves guga can make any steak look good. He also is now realizing how much money he was wasted on wagyu 😭 he is starting to cook with a budget

[@isaachudson132]

The flat iron steak is my favorite steak for daily meal prep. Cheap and ends up being a really tender steak

[@davidbrooks5041]

Guga, good fine with the Flat Iron👌. That is actually the second most tender cut of beef. It takes forever to get to, but it's a great gem from the chuck. Surrounded by hardworking muscles, but never working. Delicious!

[@the-secrettutorials]

The other day I ordered a Dalstrong setup because of your videos 😃

[@talidras]

Oddly the Walmart near me has really amazing choice grade thin cut ribeyes. Only the thin cut one's, however. The marbling on them is closer to a higher grade prime cut but you get it at choice price.

[@adambarron4015]

Guga steak recipes the masses can afford! One day, we need to see Guga make some homemade demi glace, and when he defats the sauce, use that fat to make a compound butter.

[@jasonreed9429]

And Guga,and the Guga crew's star continues to rise, WELL DONE GENTELMEN!

[@thecooldude4371]

This proves guga can make any steak look good

[@FunLovingCriminal_JB]

GUGA Please, Please, PLEASE do your usual cheese sauce with your usual thing, then try adding 1 heaped teaspoon of ("colmans English mustard") to the other that is identical in every other way.. BRO, you can thank me after 🤗 Guga I just made your cheese sauce go from amazing to fantastic 👌

[@FunLovingCriminal_JB]

PLEASE try this... You're cheese sauce, then, you're cheese sauce with a heaped teaspoon of English mustard 👌

[@jonaslenovo258]

Omg KEEP up the good work

[@justinpierce1440]

Guga do a chuck roast as a steak. That is what I do for my family and they always turn out great! And it's cheap!

[@HenrikSherwood]

He Guga! You should dry age a steak in Tomato paste. It might turn out result well because of the natural MSG in tomatoes.

[@2acommunity]

The Flat Iron is one of my favorite cuts of meat.

[@nouefekz]

Quero passar uma semana na casa do Guga, provando comida assim.... meu sonho.

[@TheSlavChef]

If someone could make a $3 steak good, this should be Guga!

[@eldibs]

My local Walmart has been selling Australian Wagyu ribeyes and New York strips for $15-20 each. Sometimes the marbling isn't great, but I've managed to get some great ones on the cheap every now and then. Something to consider.

[@nevahenuf]

I've done pretty well getting steaks at Walmart. It's not consistent but you can find some nice looking ones even on clearance.

[@convincedquaker]

Clearance is the way to go. Already wet aged.

[@aimdrifter7440]

Always quality videos. 😊

[@FatAlbertFanClub]

Leo and Angel are great but I haven't seen maumau in a while.

[@gastroalchemy4499]

Flat iron is the best cut. High in flavor and plenty of fat. The chuck is my favourite steak if you do it right. Yes 24hr sous vide is part of the secret. But the real secret to make the perfect chuck is something else 😉.

[@hxhdfjifzirstc894]

I agree about 24 hour Flat Iron. Amazing.

[@adrienhb8763]

So what is it?

[@gastroalchemy4499]

Milk brine 24hrs sous vide 24hrs

[@JxKILLAA]

can Leo just like relax

[@TheNeuteredCat1]

I enjoy the filet mignon from Walmart, on the high end $$ but so worth it. Made one today as a matter of fact. Yummy 😋

[@joker2k203]

I was wondering if you could do a steak sear experiment with a compound butter that contained wagyu tallow.

[@aarayzyousufkhan606]

Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste

[@indicaking]

I always go to the local grocery store and buy the $3 to $6 steaks when I just want a quick steak dinner, they always come out amazing for the price

[@avineiss102]

guga can you make a video showing how to season that carbon pan?? thanks

[@AngrySmasher]

Guga one thing I think you should mention in your videos is cool time for the meat after the water bath. We don't want people to forget and overcook their steaks!

[@johnsannicolas5649]

Make that a shirt “10/10 highly recommended 😤”

[@kookou13]

I always loved walmarts 2 ribeyes for 15$ deals. If you know how to cook the ribeye its 100x better than steaks you get at steak houses for $80 per 8 ounce

[@OTHWingDrops]

Really appreciate that you showed the actual prices of the steaks instead of clickbaiting.

[@bloodysabbath1984]

Your meat dealer must be outraged that you went to Wally World

[@calebskinner5317]

Can you try marinating eye round in pineapple (as you've done before) but then leaning the pineapple off and dry aging it? Don't dry age it in the pineapple, just marinate for a few hours then clean it off and dry age it. I wonder if that will make it tender and able to have a crust?

[@StrangeSwag]

Emilio is shaking his head right now hahah

[@volkswagenginetta]

if i get steak from walmart its always the flat iron or chuck eyes. love those

[@checla]

Guga, try Vieja gallega!

[@phillipsdo1]

I travel for work. Can you suggest some sous vide items that are low/no carb and travel well? I have sous vide at home and will frequently cook steaks and then brown when I am ready to eat. I leave in the bag unopened and have a carbon steel skillet I carry with me. I also have a chef's torch. The hotels I stay at have a stovetop, but only a microwave otherwise.

[@texben123]

Pretty much make anything taste good, if the right seasoning, butter, and how long you cook it for. But even the cheapest meat can taste like gourmet if you marinade it and season it.

[@Lasharella]

I’ve been sous vide-ing Walmart steaks all the time try blue packaging prime, that is when you experience huge difference

[@Spr4tty]

You should test how different oils change the flavour of the steak, if they are just cooked with oil and nothing else.

[@teddymartinii1979]

I love flat iron steak. People call it "poor man's tenderloin." Well, they used to. It got popular with chef's, and the price went up. But, I bought some last week, at Walmart, actually, and the price was reasonable. I cooked it sous vide to medium rare, and seared it with butter in a cast iron pan. Wonderful! BTW, there is no need to cook it that long, Guga. I did 90 minutes at 135F, and it was tender and juicy.

[@sinabashirinejad1701]

Leo:explains it like a professor.🤓 Angel: SUCSSES 😬

[@boarbot7829]

It can never be salt and pepper. It must always be “salt and FRESHLY GROUND BLACK pepper”

[@convincedquaker]

No pre-ground sawdust

[@jermainekngdom3154]

Chuck is my best cut

[@rolandomartinez1068]

Now this is something I can do. Thanks for using a place I can go to and buy and try myself!

[@kaseyrolow]

I just reverse seared via air fryer a beer marinated NY strip from Walmart last night. Finished it in the pan and it was money!!!!

[@maho3138]

The chuckeye I eat has more inter muscular fat inside, a bit more bigger, and only 5 dollars. Even though is quite cheap, it’s a good deal and tastes as good as a regular ribeye steak.

[@cloudyview]

Seems like your vacuum sealer isn't evacuating all of the air very well 😯

[@BarnyardEngineering]

Those "cheap" steaks are only cheap by virtue of being tiny. The flat iron steak was $9.95 a pound, so less than 1/2 pound of meat. The chuck steak is ALMOST cheap at $5.26 a pound but again, only $3 by being a tiny piece of meat. The ribeye was well over a pound of meat not to mention a higher grade. Plus how much did it cost to cook the chuck for so long?

[@DoremiFasolatido1979]

Indeed. People very often overlook price by volume/mass...and just look at the overall price. I generally budget all my food by price per serving, with any given complete meal being $1.19. It works out to $100.00 per month, per person. It is NOT easy to do that, especially with any thought at all toward eating anything of reasonable quality...and I frequently go over. But, for a family of four, that's $400 a month...just for FOOD! A fundamental requirement of life in the first place...and it's freaking $400 a month, absolute MINIMUM. If that's not morally criminal...nothing is.

[@kadensesay8056]

@@DoremiFasolatido1979 What do you eat for each meal to be that cheap? Beans or something?

[@AscendedBeyond]

@@kadensesay8056 yea idk how you could do that with any form of variety it would have to 50lb bags of rice and beans and extremely cheap chicken or something.

[@Flame082]

Exactly, running a sous vide machine for 24 hours also costs money, for me around $3, though it depends on where you live. Doesn't *really* matter if you're cooking more meat at a time but something to keep in mind for 1 or 2 steaks. Might as well go for flat iron or skirt steaks if you're only going to have be making a couple.

[@TS254allday]

Its never that serious....

[@amarug]

Is your vacuuming machine broken or why did the first two vacuum bags still look like they were full of air? You could even see it on the steak after you cooked it. The budget "ziplock + waterbath" method gives better vacuums :/

[@brianstiles1701]

I like doing flat iron steaks in the George Foreman grill. It's kind of a thin cut, so by the time it forms a good sear, it's cooked through. I haven't made one since I've tried sous vide though, gonna have to give it a shot.

[@hxhdfjifzirstc894]

Guga only did 6 hours, but I've done up to 24 hours at 131° before and it came out great. Great flavor and texture.