I made the Best STEAK in the world BETTER!

There is one steak that is better than all the rest. Today I dry-age the worlds best steak in something even more exquisite. I also made and amazign potato salad that my good friend ‪@DiariesofaMasterSushiChef‬ made. Make sure to check his channel out.
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* Japanese Potato Salad *
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#food #cooking #experiment

[@samsouyave-murphy986]

At this point, there seems to be only one way left for Guga to make his steaks EVEN better: allowing me to taste them!

[@zenyachty8999]

😂

[@guyガイ6392]

us* 😎

[@howisthis8849]

wouldn't it be funny if he actually did that

[@darkshotz6034]

Count me in, lol, I never had steak 😅😅

[@III.R.A]

I'm in.

[@DiariesofaMasterSushiChef]

I’m missing this steak Guga!! I want to go back to your studio!! ❤

[@vsupernova]

I want the potato salad!!

[@shuitu2861]

do you have a recipe book sir?

[@steffentangen8039]

Dont forget to invite me next time Hiroyuki!

[@swanofnutella4734]

7:57 Turf Toro™ ;)

[@Nightmarish._]

PLEASE DO UNI COMPOUND BUTTER

[@NickDiGiovanni]

That does look damn good wow

[@egshells15]

make chinese food!!!!!!

[@NoahD_]

You’re damn right it does ya donut 😊

[@tabstomanthi8158]

(:

[@James_D.]

7M sub special: Japan trip with Guga and Hiro!

[@howisthis8849]

chris pratt as mario

[@ExtraKawaii]

Yall can we just take a moment to appreciate how much of a help leo is? Angel is great but leo really helps describe the flavor so well, hes a true baller

[@EthanClashRoyale]

B A L L E R

[@trentmason009]

Leo is much better than Angel at describing it, that's true.

[@closefomo]

Mamau the GOAT

[@danielle-yd5dp]

Yeah he does better explaining wit words but angel describes with his expression n mannerisms both are necessary I think n angels way is really very entertaining lol. Leo's is too they both are funny but angels faces be cracking me up.

[@grapefruitsyrup8185]

leo is there because of his describing ability, angel is there because he is guga cousin

[@whiskatch]

What do you think would happen if you dry out uni, make a powder and do it as a seasoning/butter?🧐

[@The5Ronin]

You can buy products like this in Japan. They make Uni Furikake (Rice topping) and uni spreads made with sake. I've also seen Uni butter.

[@FloWoodEnT123]

We need to make this top comment until Guga does it

[@tony2shanks]

200iq

[@mikadotakimura]

U get msg with extra steps

[@Common_Courtesy]

Compound butter

[@FinnishEasterPudding]

The moisture has to be able to escape from the bottom aswell. Use something that allows that to happen. Like a cooling rack. Just flip the steak a couple of times during the dry age process so that it gets fully covered :)

[@matgems]

Hello Guga, I'm from Singapore. Can you please try to dry age with either Belacan (shrimp paste) or dried shrimps? These two ingredients are widely used in Malay cuisines around my region. I hope you see this. Thank you!

[@soultaker823]

Yo guga home will have fishy smell

[@SomeRandomName999999]

sambal dry aged :O

[@mysb13]

I asked for the same thing more than once before.. hopefully Guga responds 🙏

[@user-ri8nd4ye8c]

Belachan will dominate the studio with a overpowering smell

[@zierlyn]

The idea of belacan dry age has me legitimately laughing right now. Guga would not be able to store any other experiments in the same fridge/cabinet the entire time. Actually, it would be worth it to buy a used mini-fridge for that experiment just so if he decides to toss the fridge after the experiment. Don't get me wrong, I love belacan, but you know people without Malaysian roots have a hard time with it. Also, for those of you that aren't familiar with it, the pronunciation of it is closer to "blah chahn".

[@MinillaIF]

Imagine an A5 Japanese olive-fed steak, regular dry age for 30 days. Then make a combination bone marrow/wagyu fat butter mixed with black garlic, sea urchin, a sprinkle of msg, those numbing chilis, cured egg yolk, and then green onions etc. And cooking it with that 😎

[@rizzoredd5663]

@@petrichor3647 no numbing chilled but yes green onion they are my favorite vegetable

[@kels--]

@@rizzoredd5663 you must have low standards

[@NowPioneer]

Heaven

[@KahliberZero]

Can’t tell if this would be too much, or just crazy enough to work! 😅

[@brandongray1061]

Chill chill chill bro, got a nigga drooling in public

[@HereComesThePaine]

Any time Hiro and Guga collab is a damn good time 😄

[@DiariesofaMasterSushiChef]

Good afternoon ❤

[@banyagatiger]

These guys are amazing! Can't wait for the kobe trip!

[@steevinator]

I'm so please to see Chef Hiro in your videos, two great cooks from Miami reunited in a collab, it's always great. Thanks Guga and Chef Hiro for this video

[@DiariesofaMasterSushiChef]

Thank you so much❤ Guga is my best chef friend!

[@m0torheads]

I’ve seen Guga be emphatic about things but the combination of Hiro offering to take him to Japan and his expression after tasting the uni steak pretty much takes the cake.

[@gunproduction9995]

You can tell by Guga's reaction, this was truly another level.

[@codimilli7561]

Please do a travel series to Japan with Chef Hiro!

[@DiariesofaMasterSushiChef]

We almost did it this time!

[@bred9901]

@@DiariesofaMasterSushiChef real Hiro in the flesh! or in the text

[@wyndeegrace]

I tried that potato salad and it is amazing! Im not a fan of potato salad but when i tried it tastes so good! This is my go to recipe now😊. Thanks for sharing the recipe Guga!

[@hotsauce69247]

7:24 “Steak hierarchy: well-done steaks all the way at the bottom”. Ain’t that the truth lol 🙌

[@vincentnguyen3068]

When Chef went quiet after the uni steak..... that silence moved seas.

[@CraigIsakson]

I think for these dry age experiments that involve wrapping the steak in a liquid like substance, you should use the UMAi dry age bags so the substance sticks to the steak and you can get air flowing all around it.

[@wololo10]

Exactly

[@iMaxTb]

He used to use those but purchased dedicated dry aging fridges. UMAI still works great for us common folk though

[@CraigIsakson]

Yup, he sure did but you can't get full airflow dry aging on a tray. I was just thinking the steak would have looked a lot better if he put it in the dry aging fridge and inside that UMAi bag.

[@CaiJabari]

That's better than my suggestion. I was thinking he could have turned it halfway through the dry-age time once the top part solidified to allow air to reach the other side. But that's more like dry aging each side for half the time.

[@radiomandelbrot5868]

yeah I came here to say that

[@clashwithkeen]

I know they all can't be winners but I love when the experiment comes out a success. I'd love to see more experiments with the ultrasonic machine. That one was super interesting.

[@renwaldman5925]

Japan food tour with Guga and Hiro NEEDS to happen

[@DiariesofaMasterSushiChef]

Oh yes!! We tried to make happen this time 😢

[@jlmcd78]

I believe the color differences are due to two things....1.i think some spots had more exposure to the open air than others, making for a darker color, as a usual dry aging process would create. Next, the slightly pink coloration. Uni has a deliciously , slightly elevated sea salt content. I believe the areas where the uni was spread slightly heavier, turned out slightly pink in color due to a " slight cure" that took place due to this moisture level combined with the salt. Very difficult to spread the uni completely evenly. But this military have been delicious!

[@je19921]

Seeing an experiment outclass control Japanese Wagyu is insane. I cannot even imagine how savory this must be.

[@sambogar1083]

I seriously would love to hear your take on a vegetable side-dish. Maybe something with a hollandaise sauce? Idk. Veggies need more love, in my opinion.

[@huandru]

This video has caved my head in. It is almost midnight and I am suddenly hungry. Oh, Guga & crew would be sooooooo happy in Japan. The cuisine has levels that I cannot ever afford... and it kills me. Everything is done to a very high standard.

[@Largo01]

Guga & Crew in Japan. This needs to happen.

[@HereComesThePaine]

Not to mention, the service you'll get as well!

[@captainsceptic3559]

Hiro is a gem

[@khalidf7239]

Holy smokes, that is awesome. I always wonder what the next step of the channel will be, but now i see it. Guga visiting chefs from around the world and making steaks even better, maybe customizing for the region. Keep it up!

[@walter481]

Usually everything you make looks astounding but that potato salad is crazy

[@jj4829]

I miss Mau Mau. We need him back on the main channel more!

[@soultaker823]

He is busy

[@Edino_Chattino]

He turned vegan

[@ketameanii]

@@Edino_Chattino he is not vegan

[@funeral18]

didnt he get dry aged?

[@cratorcic9362]

@@funeral18 No, that was Angel. Don’t worry. He got better.

[@albertusaswin2012]

Basically Guga was making the best thing even better. Dang the creativity is out of this world!

[@ciaranthompson787]

The cameraman should be given an award for making the steak grilling process so cool

[@flameraker6824]

🤓

[@evice]

He should be awarded before being dry aged assuming that it's Angel.

[@Cyhawkx]

I just got done with a meeting in HR about watching Porn on company time after watching that part.

[@someotherworldlybeing3167]

@@Cyhawkx pffff

[@NyetCykaBlyat]

he gets the reward of eating the food normally, it’s his nephews who film.

[@ikarouyt]

Love this. One of the first cooking KZbinrs I've watched on this platform together eating waygu.

[@danuttall]

Well, that potato salad looks incredible, but it also explains why Angel is not here for the tasting.

[@chrisdelcamp3853]

So. I chuckle every time Guga seasons Wagyu (specifically Japanese A5). Many times he has said that salt does not penetrate fat, yet... in a steak that is virtually "Would you like some steak with your fat," here comes the salt! 🤣

[@mikehorton8695]

Two of my favorite cooks on KZbin together was awesome to see

[@DiariesofaMasterSushiChef]

Thank you so much! Good afternoon ❤

[@stephenpeterson5435]

OMG you’re sick! And I love it!!! Uni is one of my favorite things in the world and always wanted to try Japanese A5 so,this is NEXT LEVEL🤯 I need it yesterday

[@SaberTooth_TFG]

I can’t help but drool when watching these guys eat all this delicious food 🤤

[@robertdamgaard6271]

angel better

[@DiligentX]

Guy on the right doesn’t stop talking.

[@0ihatetrolls01]

@@DiligentX yeah bro sooooooooooo annoying

[@reallifesayaka-chan2642]

9:31 Guga’s expression is priceless loll it’s almost like he had a trip to heaven and back for a second

[@michit7125]

dry age steak in dry aged steak dust

[@AdversitiesNFTJ]

Hiro was like "Yeah, too much physical interaction Guga" when he just tap his punch lmao

[@jamesdavis2359]

This man never fails to impress. Man everything he makes looks so delicious.

[@Luke-2954]

You better take Leo with you too Japan, you can't go without your description guy!

[@2Wheels_NYC]

I LOVE uni on its own (at first I was cringing about all that uni being "wasted") but per your reactions, it certainly wasn't! Another great experiment! I wonder how much that steak would cost here in a NYC restaurant 😳😳😳

[@matthewmendez6057]

You should do an ultimate dry aged challenge where you compare the best few dry aged methods/ingredients side by side and decide what the best way to dry age is.

[@SturmWurm]

Still baffles me that my two favorite food youtubers are good friends and collab together in my home state.

[@rice2706]

Me watching this while eating a 1 dollar steak 💀

[@Kira-jz9yr]

May be cheap but this damn carne asada is so divine

[@xerilaun]

same except just hot cheetos lol

[@Sultan-fr9it]

Me watching this while eating instant noodle

[@DakinRinone]

Me watching while being hungry and broke lol

[@alejandrobotero8725]

Nothing wrong with cubes. A day in some mojo with onions, pepper and cumin makes for a great steak

[@narapo1911]

I'm looking forward to your trip to Japan!! It would be so much fun to see what different foods you would get to taste there. Japan has so much tasty food even on budget !!!

[@dwayneelizondomountaindewh6073]

wouldn't it make more sense to dry age things on like a cooling rack so it's up off a flat surface? i mean that way it would be completly dry instead of having part stay wet like that.

[@imran4968]

I recently tried Uni Sushi for the first time and it had such a unique taste, I probably wouldn't go out of my way to eat it again. But it was pretty good.

[@ExaltedDuck]

It can be an acquired taste. Thing is, if it's not REALLY fresh and high quality, it can get pretty bad pretty fast. When it's great, it's like being miles out to sea and having that misting sea air condensed into something you can bite. And it'll dissolve just like that too. When it's not so good, it can be like getting a blast of the sea air in the middle of a busy harbor, and can't dissolve fast enough.

[@Invi-]

Watching Hiro and Guga is amazing.

[@Ethereal.18]

I’d love to meet guga in person. Not even for him to cook me something just to have fun

[@Raceswap]

Yea me too. Then he could cook us some steaks. That would be great!

[@liturgies]

Voidlock>>>>

[@lewlew551]

The truth can hurt sum times

[@Ethereal.18]

@@liturgies actually I think void titans are the most broken class in the game for PVE🤷🏼‍♂️

[@liturgies]

@@Ethereal.18 lol im just playin, i havent played for a year or two

[@SilverFoxCooking]

Finally!!! I have been asking for this one for a long time. Thanks for your commitment to experimenting.

[@edbuscus360]

You’re the one that suggested this abomination?

[@seankrieg]

This is great, but I’d rather see how to make the worst streak even better. That’s all I can afford, and I think you have the skills to show us how. This video is just fantasy.

[@sofiaangeline6677]

Eyyy the steaks look so good! Man that makes me hungry lol 😂 been watching some of your dry age steak experiments for a while and it got me thinking… since Halloween is approaching… what would happen if you dry age a steak in pumpkin spice? Idk if you had done something like that already, just thought I’d suggest it! If pumpkin isn’t your forte, I also think dry aging a steak in apple butter would make for an interesting experiment!

[@c0onyb]

I'd love to see a price breakdown on the uni steak.

[@dabaoss4160]

the classic "so lets dew it" is the most recognizable line i know

[@CrankyCrabYT]

You should make a burger with ground beef and use the extra cut offs from the dry age to see if it makes it better (doesnt have to be a burger but you should see if you can make something with that) like a dry age powder with it🤣🤣

[@brockunruh6283]

In some of his videos he says he saves the pellicle to add to burgers.

[@eggoslayer1001]

Dude the Hiro fist grab to fist bump was stellar lol.

[@KonaGal]

Hiro's potato salad is what we made today and it's fabulous, tomorrow it'll be even better. We used chopped sauted shrimp instead of prochuto

[@firdausfaizur3704]

Hi guga. Love to watch your experiments. I have a request,can you experiment premium steak with mushroom/mushroom seasoning or mushroom dry age? Appreciate it thanks🙏🏻

[@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! 87th time asking btw!

[@anthonytuder]

This line up is a sliding scale of accents and culinary skills

[@quoran0327]

You really made most expensive steak more expensive. That’s impressive

[@midoriflynn4840]

Try dry aging them held up vertically so only the minimal amount of the streak is pressing on the bottom rack for maximum dry age 👌

[@whi2gan]

Literally just came to say that your thumbnail looks like the cross-section of a human brain😨😨(...don't ask why I clicked😅)

[@KevinKonyaOfficial]

😂

[@feral.rage.studio]

Yes ! it would be nice to see what you can do after going to Japan ! excellent idea !

[@boarbot7829]

That 2nd steak was even better than the first before ageing. It looked genuinely stunning.

[@angelocarantino4803]

I'm vegetarian but that was super cool looking, like a white tiger theme lol

[@esdbeatle3831]

I’d hate to be Gugas neighbor smelling all those amazing steaks

[@Vic3D]

Leo has become a legit food taster

[@andrerobillard7426]

i love that you add the ingredents of your side dishes but could you also add how to prepare aswell

[@RobertAnhalt]

as well. two separate words.

[@txchristopherreed]

I suggest in the future when you want to dry age, you put the steak onto a wire rack. That way the air circulates all the way around and you don't have that problem with the underside of the steak not getting all the benefits. Great stuff as usual!

[@GustavoGarcia-yy8cb]

I have Guga’s voice saying “Even Better” encrypted in my brain 😂😂

[@kamikaze1987]

Still waiting for wagyu and foie burgers with thick cut truffles, parmesan & gruyere juicy lucy style on a gold leaf bun and served with birria bowl on the side.

[@-A-c]

Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔

[@adrienhb8763]

Oh yes! A field trip to Japan with Hiro would be so great!!! And then come to France. There are a few meat dish to try. ;) About the potato salada, how can you extract moisture by putting the cucumber into some water? Salt then rinse would make more sense. For the onions, marinate them 20 minutes in rice vinegar and then press them hard to extract the vinegar, it adds a nick kick to it.

[@TokenChineseGuy]

The Guga gang going to Japan would be epic and hilarious beyond measure.

[@MrVovansim]

That's funny, that potato salad looks a lot like Olivier salad, a staple of Eastern European holiday table. Interesting how different cultures come up with such similar dishes.

[@MrNoLen5]

Lol he's still looking at the steak like "Hurry up and end the video so I can eat more"

[@thinkinginsideout4053]

Leo describing the taste sounds like a judge from food wars...

[@MessersRecap]

Those red and brown patches are most likely that those areas oxidised more than the other spots. Could be because they might not have been covered entirely or might just be thst air was trapped inside and caused it to oxidise

[@lukehouchin2887]

Love both you guys! Keep up the great work

[@ZEROZa-l2u]

Guga is a crazy food scientist

[@alevator606]

Guga Foods: Let’s do it Sous Vide Everything: Let’s stew it

[@ALLEKA666]

Where do ya get those steak pillows/cushions u have in the background?? They are so awesome!! These steaks look absolutely amazing btw, wish I could sample 4 sure!!

[@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. ;)

[@giancedriccanete6524]

8:11 legit just seconds after he said that he still cleansed his palates

[@mt2r-music]

What exact body part of the sea urchin is that orange stuff? Is it an organ?

[@thesc0tsm4n9]

Fresh meat doesn't show the characteristic brown colour of metmyoglobin. Enzymes available in the meat reduce metmyoglobin (Fe3+) into myoglobin (Fe2+) which is able to bind oxygen and give the meat the desirable cherry-red colour. In time the amount of metmyoglobin in the meat rises and the meat turns brown. Blooming is the result of oxygen binding to the iron atom (in this state the myoglobin molecule is called oxymyoglobin). After several days of exposure to air, the iron atom of myoglobin becomes oxidized and loses its ability to bind oxygen (the myoglobin molecule is now called metmyoglobin).

[@zakaria.ammour]

10:15 omg the japqnese chef looks like anime that’s so cute

[@drakealexander6668]

I would like to see a dry age with ginger.

[@itninja9503]

I love the admiration Guga shows to Hiro... I think the 2 of you should put together Foodie Japan tour and let me come with.

[@d3vastatlon]

I would love to see you do a lot more collage. Maybe Good Mythical Morning with like 10 weird marinade/dry age experiment.

[@Maxmillion77]

Hiro and Guga in Japan would be a great series

[@ediarifi5909]

When you do a dry experiment put it in a dry age bag so it can have it in all sides and you can dry age on the all sides to with a cooling rack

[@break3695]

My grandma used to marinate meat with ghee and fresh basil leaves try it guga

[@Slamscape]

Don’t know if you guys have ever watched Hero’s videos before. But the dude literally KNOWS how to party.

[@7h1rA]

his name is Hiro

[@Slamscape]

@@7h1rA and it’s name is an iPhone autocorrect y grammar nazi

[@PinkyHimiko]

At this point, we need to have Hiro taking Guga to Kochi touring around 😂

[@l.6606]

0:04 mins in... jaw dropped for such an Uni sight. /swoon before we even get to the steak.

[@rosiekitten3828]

I think the reason you had odd spots was because some areas had good Uni adhesion but other areas got more oxygen exposure versus Uni exposure. As it dry aged there are places where we can see were the Uni created a protective gel cap essentially but other areas did not. As proven by some of your other experiences oxygen versus seasoning/dry age covering creates the spottiness.

[@andrewb4326]

Guga is probably going to start a restaurant and he is doing all of these experiments to see what should go on the menu. This way he can bring us things we've never tried before. Unfortunately, it would be out of most of our budget. Haha

[@bd-fb1ul]

doesnt he already own a lot of restaurants? I mean how else would he be able to afford/have the hook up for all that wagyu and stuff

[@andrewb4326]

@@bd-fb1ul I have no idea? He must be doing well on KZbin, or why would he expand to have so many channels. I love them all. I do not know what he does for a living though if it isn't KZbin.

[@LuisPerez-hw9hb]

Hey guga, what grill do you use to cook your steaks? I’m in the market for one

[@mlgn0sc0p3r5]

0:53 Spice: 🥲