I soaked steaks in BUTTERMILK and this happened!

[@GugaFoods]

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

[@Godschild-iw6np]

Hello Guga. I wanted to know if you can please do a video comparing walmart wagyu steak vs Japanese wagyu or any other wagyu steak. I really want to know the taste rate between them.

[@colemiller2149]

Give me bloopers or give me death!

[@connorskudlarek8598]

Are you able to do 7-day experiments without getting food poisoning because of your meat dealer? I swear, any time I have meat in the fridge past 4 days it goes bad.

[@Quita373]

Hey Guga you should try this with a Brisket. ❤

[@nicholasjoestar2749]

Hey you got angel to eat and enjoy vegetables since there's onion, celery, and carrots in the pie

[@dennett316]

I think the next step is to try the buttermilk experiment with eye round cuts. You've been trying for YEARS to get those tender enough, now it seems you might have a method that works. Got to be worth a try, surely?

[@TheGangsterousG]

Yes!!

[@closebbx5276]

exactly what i thought he needs to try it on eye round

[@hanj31]

read my mind

[@JoseElyChannel]

Agree

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@aarusharora6678]

"is that Wagyu?!" there we go guys we have the affordable "wagyu steak" right over there, mission accomplished Chef Guga

[@willyvonfalknerheim4128]

but time

[@Shadow-bk1im]

It didn’t seem super difficult to prepare the big thing is just planning a week in advance.

[@mypupiscool]

i’m impatient…a week!!!!

[@rodanhibiki5980]

I gotta do this with picanha and the homemade MSG

[@maxschmidt9461]

@@Shadow-bk1im exactly!I age my own meat for at least a month , cut's the cost in half, so this could be a game changer

[@peterdubinsky5389]

Can you try buttermilk with very thick cuts that are incredibly tough for another video?

[@SCOTTBULGRIN]

Agreed!

[@Garahs]

I think I'm going to give it a try. Just don't expect a video.

[@RustyDust101]

It's going to work. In Germany the Sauerbraten/ the sour roast is done either with red wine, red wine vinegar (watered down), or a buttermilk marinade. Submerge the whole chuck roast in a large vat so it is completely covered by buttermilk. Turn it over once a day so top and bottom get full contact with the buttermilk. It's going to work. Guaranteed.

[@pietroboni2553]

The eye round is coming, we all know...

[@mikejanson1939]

Brisket

[@nickmacon300]

Guga: "This side dish is RIDICULOUSLY easy to make" Also Guga: *writes a Master's Thesis on how to make a bleeping cheesesteak pie*

[@dylanseaman4218]

read my mind

[@TheFakeBigMikey]

@@dylanseaman4218 no

[@vgkharryd]

@@TheFakeBigMikeyread and read What’s the difference?

[@jzisser9]

I mean, maybe it’s not RIDICULOUSLY easy, but it is easy. It’s just a lot of steps.

[@austinseph1]

​@@jzisser9this just brings me to the philosophy of what difficulty is.. Is it something that takes you a while to do but you get it done eventually? Or is it a level of "Some can do, some can't do it"?

[@farpo_]

Guga's side dishes are always just another main course

[@mrgalaxy396]

Side dish? You mean the 15th variation on meat-cheese-dough?

[@OrdinaryCritic]

@@mrgalaxy396, I mean, Angel don’t eat greens so Guga gotta be creative with the limitations he has.

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@mrgalaxy396]

@@OrdinaryCritic There is a lot of veggies that aren't green that you can make a side dish out of. Besides MauMau is literally lactose intolerant and he had to eat cheesy dishes all the time on the channel. If he can take one for the team, so can Angel lol

[@OrdinaryCritic]

@@mrgalaxy396 , Maumau likes cheese despite being lactose intolerant; Angel hates greens despite being vegetable tolerant.

[@phyph286]

"Now the only thing left is to wait for one week, this gives me just enough time to make this side dish" Guga sure spends a lot of time preparing a side dish

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@GrotesqueSmurf]

@@end7935 Darude - Sandstorm

[@manne8575]

@@end7935 Bruh what

[@lowhpgt500]

I’d hate to see a side dish that he considers difficult

[@vallhaladamon5258]

I gonna be more afraid than hate it.

[@JohnSuave]

I mean this really isn't difficult to do

[@miniiore]

"and it is super easy to do"

[@idiotburns]

LMAO

[@lmpeters]

When Guga invited Chef Brian Tsao to do a collab, Chef Brian made a side dish that was far from "ridiculously easy to make" (but it was worth the effort).

[@thelegendinhisownmind7038]

"The seasoning, I kept it simple. I used a good amount of salt, some black pepper, and garlic powder". How Guga seasons EVERY single steak I've ever seen him prepare.😂😂😂

[@christinatrate4871]

The fact that I read that in Guga’s voice in my head 😂😂😂

[@mikebutler4189]

Sometimes he keeps it even simpler with just salt and pepper

[@michalvondra2552]

​@@mikebutler4189Sometimes only salt

[@THEREALJEFF672]

Finally a good milk steak recipe.

[@notabot83]

If only they included a side of jelly beans

[@natureiscool4364]

She'll know what it is.

[@OGStinkywizzleteats]

Was looking for this comment. You are a five star man!

[@sworddomo1951]

They should've sous vide this one though so it could be boiled. They could also use the sonic device so itd be boiled hard.

[@inserteunnombreapropiado9079]

That stake aged better than milk.

[@navn_ukjent]

In Norway there is a tradition for tenderizing roasts in cultured milk (similar to buttermilk). You put the entire roasts in the milk for a week, and then roast it in the oven as usual. It's always tender and tasty.

[@JoshF848]

That side dish looks amazing but Guga and I have very different definitions of “ridiculously easy to make” 😂

[@jmoney6900]

Just because it might take a long time does not mean it’s not easy. Most big box stores has a precooked short rib u could always substitute.

[@KrishnaMittal-n2n]

true

[@JoshF848]

@@jmoney6900 instant noodles are ridiculously easy. Toast is ridiculously easy. Sure, if you cook a lot so you have most of the ingredients already, and have mastered all the techniques used then it’ll look easy but not everyone watching has reached that level of chef or ever will

[@geherrit1989]

To be fair he also said that putting his buttermilk steaks in the fridge gave him a bit of time - up to 7 days to be precise🤣

[@Aaron_A80]

i was on board when he said easy to make, but that changed fairly quick 😂

[@mfingar]

I did the week long soak with a couple ribeyes. Easily the best steak I've ever made or eaten. Not even close. Every bite was tender, succulent and full of flavor. Prepping this way from now on. 👍👍👍

[@DonBonin]

wow, wow, wow! The buttermilk bath is an old southern trick for amazing fried chicken. Now steak too! I'm super excited to try this!

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@ReneIsSoCool101Yes]

Technically here in the south (I'm from Houston TX) we make chicken fried steak and we marinate the steak in buttermilk overnight just like chicken, but I'm curious to see what the 3 days taste like! I always thought doing it more than a day would be overkill and ruin the steak but this video proved me wrong!

[@Nick73729]

Give us a playlist dedicated to your side dishes already!!! This one looks mind blowingly amazing 😮😮😮 👏👏👏

[@toffe5273]

Time for another eyeround experiment with the buttermilk :D

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@joe_croupier]

Loving the precise cookery measurements … “a ridiculous amount of mozzarella “ 😂😂😂😂😂 my man !!!!

[@CatharticGaming]

Definitely appreciate more outtakes peppered into the video. Feels more natural, you get to see a bit more of the group dynamic, and is overall more fun!

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@HisVirusness]

"You gotta eat with your boys, bro." Truer words have never been spoken.

[@jnonymous]

Mistaking it for Wagyu?? This seems like a recipe everyone has to try 😂

[@SeanStrife]

Especially for a Choice grade steak!

[@C-Henry]

I did wonder if the fattiness of the butter milk contributed to that.

[@veluta2549]

factss

[@chrisloesch5854]

@@C-Henry good thought process. This needs to be done in Sous Vide Everything channel.

[@jacquesguillotte3270]

Are we getting closer to a $1🥩 ?

[@brentshallenberger]

Guga, I just wanted to say that I received your cookbook after having preordered it and months of waiting for it to be released. It absolutely blew me out of the water with how in amazing it is, it has and explains so much more than I expected. Best one I own by far!

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@rrr3r2]

I use buttermilk on wild game. Mostly antelope. It completely changed my mind on antelope steaks. They are one of my favorite steaks ever.

[@kaceyzeffel5793]

3 am and i’m watching this. i love and watch guga regularly but sitting here in bed, listening to him, my volume is all the way up and his voice is just nice and quiet and soothing. guga all around is awesome. amazing video.

[@dexterrobinson4065]

Turn a $15 steak into a $300 steak with only buttermilk and time. I’m on this one!

[@rosemaryabbott1020]

My daughter in law and I agree that you should try the buttermilk recipe on eye of round steaks. It just might be the answer to your life long quest. You know that you want to do it! So let’s do it!

[@marciodelbarco93]

Guga, gostei bastante do vídeo, sou cientista de alimentos e posso te explicar um pouco do que aparenta estar acontecendo: Primeiro que o buttermilk ele não é como os amaciadores de carne comuns que usam enzimas, pelo que posso imaginar o que está acontecendo é que as bactérias láticas que são presentes no buttermilk acidificaram mais a carne reduzindo seu pH ainda mais, quanto menor o pH da carne, menor é a capacidade de retenção de água ou seja, quando você mastigar ela vai soltar mais líquidos e da uma sensação maior de suculência. Isso da pra ver bem por que carnes com menor capacidade de retenção de água tende a ser mais pálida mesmo, por isso não ficou aquele vermelho brilhante igual ao prime steak. Segundo o que pode estar ajudando mais ainda é que o pH mais baixo pode ter inibido a enzima da carne chamada calpastatina que é responsável por impedir a ação das enzimas de amolecimento da carne, ou seja, deu mais espaço para as enzimas amaciadoras (calpaína e catepsina) poderem trabalhar por mais tempo, permitindo o amaciamento da carne. Mas isso é só uma hipótese, eu teria que ver alguns trabalhos científicos a respeito disso para ter mais certeza, mas acredito que esteja por aí tendo em vista a cor e maciez da carne. Guga, I really enjoyed the video. I'm a food scientist and I can explain a little about what appears to be happening: Firstly, buttermilk is not like common meat tenderizers that use enzymes. From what I can imagine, the lactic acid bacteria present in the buttermilk have further acidified the meat, reducing its pH even more. The lower the pH of the meat, the lower its water retention capacity, meaning that when you chew it, it will release more liquid and give a greater sensation of juiciness. This can be seen well because meats with lower water retention capacity tend to be paler, which is why it did not have that bright red color like a prime steak. Secondly, what may be helping even more is that the lower pH may have inhibited the meat enzyme called calpastatin, which is responsible for preventing the action of meat softening enzymes. This gave more space for tenderizing enzymes (calpain and cathepsin) to work for longer, allowing the meat to soften. But this is just a hypothesis. I would need to see some scientific studies on this to be more certain, but I believe it is somewhere in that direction, considering the color and tenderness of the meat (for english viewers)

[@Sniperboy5551]

Thank you for including a translation

[@gebezeira]

Como cientista de alimentos, qual amaciante natural de carnes você recomenda? Abacaxi, mamão verde??

[@HiroshimaMS]

@@gebezeira eu nunca na minha vida amaciei a carne, nem tão pouco sabia que havia amaciantes lol

[@marciodelbarco93]

@@gebezeira abacaxi e mamão de fato amaciam a carne por ação das enzimas, mas vai deixar o sabor residual da fruta, mas essas mesmas enzimas você pode comprar ela como amaciador de carne no supermercado que não vai deixar sabor residual. Agora se quer mesmo assim o natural, eu particularmente iria no abacaxi porque da para combinar mais com alguns temperos e deixar uma carne assada mais gostosa. Se for em bifes aí eu acho que só o amaciante comercial mesmo

[@paulobernardo1449]

Upppppppp

[@arlaghdoth4434]

Definitely appreciate more of the longer tasting segments without so much of it cut out, that's how I started watching this channel and it works a lot better. Thanks a lot boys.

[@jarpo64]

Guga always so happy it warms my heart

[@android16B]

We need a completely unedited video of the tasting part of the video, like the old school videos when they were just in his office area. I'd love to just watch the chemistry between everyone while enjoying making the food.

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@letstalkaboutstupidstuff3707]

This episode was so wholesome and informative about the capability of buttermilk😊

[@kamibeckmann196]

So.. I started experimenting with buttermilk (which I use mostly on filet mignon) I take a freezer ziploc bag with the meat and add enough buttermilk to cover and freeze. When I'm ready to cook/eat I defrost in the fridge overnight. It tenderizes the hell out of it during the defrost process ! Rinse off the buttermilk, pat dry and season- make sure get it room temp. Reverse sear it to medium rare and OHEMGEE ! It's a full proof way for the best filet mignon of you life.. TRY IT ❤❤

[@jacktringoli3299]

So now we know that Charlie is actually a culinary genius and here we all were laughing in disgust at his milk steak but now it is Charlie who is having the last laugh lol Always sunny reference 😅🌞

[@100nitrog2]

I don't know if this steak would be as good boiled over-hard with a side of raw jelly beans...

[@thenuggernaut]

Came here for the milk steak comment

[@bti-ro2vh]

Immediately thought of this lol

[@kurtgindling4450]

Can't beat the trifecta: magnets, milk steak and ghouls

[@matt5898]

Over the years you can tell the three of them getting much more comfortable with each other and the interactions seem a lot more genuine and less rigid. Angel and Leo used to be really rigid in older videos and now they have really started to match gugas vibe. Love the improvment!

[@elliotb1795]

I had just done this with pork chops 2 weeks ago and it came out amazing. Thought the same thing as you Giga, thought maybe it would have an off flavor but it was amazing. Buttermilk is a great way to make meat ultra tender.

[@HUYI1]

Hmm, I should try that with pork one day, I usually use pineapple juice or lemon to tenderise pork but I think buttermilk could make it even more lean 😮😮

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@AndersonsSmokeShow]

Now thats got me wondering....

[@ChefBrianTsao]

That Cheese Steak Pie is 🔥🔥🔥🔥

[@shirokanzaki15]

hey wazzup Chef

[@ChristopherElizabethPark-xs2wt]

Giga is holding the 7 day soaked buttermilk steak like he is playing accordion

[@BonitaCsW]

Leo is doing the most in this video, and I love that for him! 😂😂😂

[@cinnymoongirl]

I had to comeback to this video. I had saved it as soon as i saw the first recipe, more than anything the way you cooked the meat. This inspired me to try it, i made it twice, with some changes, and i cannot be any more grateful. Here in Argentina we have GOOD meat, but, that good meat tends to be expensive, so most people just buy cheap cuts, that are dry and are not so flavourful. This is the reason why i have been looking for a way to make a yummy meat dish in the oven. When i saw this video i was instantly inspired. Even reheated, this meat is GOD TIER flavourful. THANK YOU. I can't say that enough.

[@NeonDeion109]

You know you're on tha right channel when steak is tha main dish and tha "side" dish

[@midnightscookingcorner9514]

I actually cut up a roast into steaks and I used this buttermilk technique and it worked like a charm!!! I left it in overnight and it was so incredibly tender... I am definitely using buttermilk on every steak I get from now on

[@1Alexville]

Exactly how I do my Venison. 5 days in buttermilk and grilled to medium.

[@Garahs]

I tried doing this using a Cab beef top round london broil cut. Approx 1.5-2 inches thick. Left it alone in the fridge submerged in buttermilk for 7 days. The result: it did make it more tender, but not a big enough deal to replace a better cut.

[@andrasbak]

Time to do the buttermilk eye of round experiment :D

[@Omarilzz]

Yesss was about to comment that

[@surgtech]

i second.

[@ThefkngJOKER]

This is why I watch Gugas videos. Nothing but pure wholesome fun and delicious steaks.

[@DadPlaysBass]

Who doesn’t love these guys? Honestly the best KZbin food channel! Been watching for years

[@stardust_sonic]

No off flavor? Alright, y'know the deal : 1$ steak (eye round) tenderized with buttermilk.

[@Butterandbacon]

Tenderized with buttermilk and pineapple would be funny.

[@benjaminko9965]

bro i cant tell how much i loved the messy vibe of this one, keep it coming guga

[@potato4dawin1]

I guess we've finally found a tenderizing method that doesn't compromise. I'm going to have to try this out with my friends and family.

[@willbarefoot5143]

It may be really time consuming but I would like to see a raw uncut video with all the outtakes. We already love the content you post but some of us need more meat and potatoes instead of just teasers lol. Love you guys and all the great food ideas y'all inspire!!!

[@richardvitaliz2925]

Butter Milk eye round experiment time boys. Please make it happen Mr Guga! Our quest for the cheapest and tenderest steak shall be met yet!

[@BoilingKoolaid]

I have watched Guga's channels for so long. There are a couple of cast members from the past that I wish could get some guest spots just so we could see what they are up to, but I have to comment that the current cast is the best so far. Thank you for the amazing content.

[@ogge8375]

Buttermilk and pineapple $1 steak?

[@bullardbellamy3681]

I think guga got a new mic. He’s giving off soothing asmr steak vibes.

[@LivingLikeForza]

With it being this tender I’d love to see Wagyu soaked in buttermilk for a week to see the effect it has

[@caintimms8021]

Just bought your book, how cool would it be if you came to New Zealand to try our cuisine. Been following you since I started my career in cooking. Wouldn't be the chef today without your experiments to bounce off and try. True inspiration man, thank you! Again thank you you are a big reason why I don't consider this a job!

[@ryanbruni4333]

Feels illegal to be this early

[@S_Kane]

you’re under arrest 👮‍♂️

[@TBJ1118]

It is *sirens in the distance

[@andrewmcguire9415]

Guga, $1 Steak in Buttermilk. The holy grail of tenderness is right at your feet. LETS GO!!!!!!

[@damianich4824]

Time for the eye round buttermilk experiment. Has Guga finally found the holy grail of the one dollar steak?

[@nicholascrow8133]

I would love to see you try a combination of all the best techniques you've tried over the years!

[@colinlieberman]

I was thinking the exact same while watching this... Dry age buttermilk steak cooked with electricity, something along those lines

[@GS-wn2dw]

GUGA, TIME FOR BUTTERMILK-TENDERIZED EYE OF ROUND 😇

[@TheIllya]

There us an entire culture in Caucasus about marinating the meat like this. The dish is called Shashlik, it became popular in URSS and is cooked now days in most of ex URSS countries. One of popular marinades bases is kefir , which is probably very similar conceptually.

[@Kyrieru]

I love how whenever Guga tastes something amazing, instead of praising himself it's more like he's celebrating that he's found something that already existed and that now he knows how amazing it is.

[@YoYo-px6wg]

Love angel holding Leo accountable, gotta wait for the boys💯🤘

[@angelascotney3204]

Honestly I think that guga’s side dishes are slowly leaning over to becoming main dishes.

[@end7935]

Hey, Can you tell me the name of the music used at 00:20?

[@angelascotney3204]

@@end7935 Idk what it’s called lol.

[@vairent1542]

My order for your cookbook just got delivered the other day! That thing is amazing and the quality and recipes are off the chain.

[@-EchoesIntoEternity-]

its no longer a control steak if you are going to use prime grade against the choice experimental steaks

[@Ronnie_B]

I'm glad someone else picked up on that 😉

[@AngryAlfonse]

I mean, it kind of is. He's comparing: 1. Steak tenderized by buttermilk 2. Steak tenderized by sitting in buttermilk longer 3. Steak tenderized by genetics

[@-EchoesIntoEternity-]

@@AngryAlfonse when you have to say something "kind of is" means its not

[@sirhellsing]

I think he is comparing to a prime to see how good it is, since it's kind of obvious that this is better than regular choice steak, at least I'm glad to know how this steak can be a budget option that is on par with prime

[@Allan-.]

Guga, it's time for you to make a SV Everything VS Guga Foods episode: SV Eye Round in one corner against Buttermilk Eye Round in the other. Place your bets!

[@GunFighterConcealment]

I would like to see a side dish only video from easy to complicated.

[@Pythius1986]

Here's the thing. He has a steak going in the buttermilk for one whole week. so I'm sure this "easy" side dish must take at least one week to prep. aka easy for guga but very difficult for us mere mortals.

[@JoshF848]

There would be no complicated section, only from “super easy” to “ridiculously easy”

[@timterry9343]

Guga! I love your content. Please update your side dish Playlist or maybe could you make a video compilation? Excellent stuff dude! Keep it up!

[@tawon1984]

7:42 Steak is one of the best nutritionally dense foods you can eat brother, especially steak and eggs 💪

[@lynnkramer1211]

Two magic ingredients that I would like to have Guga experiment with is: Anchovies. Anchovies are called Italian MSG. They melt into the background but they add a powerful savoriness that cannot be duplicated easily by other means. I think I have seen you try MSG and it is a greatly underestimated seasoning in my opinion. My wife shies away for MSG and thinks it is a Frankenstein ingredient but it is not. MSG is derived from mushrooms and it too, imparts a very pleasing savoriness.

[@JDirtsExotics]

You should have tried the Denver steak as the buttermilk experiment. Those are usually quite tough.

[@hawaiidispenser]

Now put buttermilk on A5 wagyu! With some big mac compound butter on top.

[@necrochaufagist]

The experiement is great, the editting is catchy, the shots are really nice... but in the end... I enjoy so much you three enjoying yourself, the meal and have fun in the last third of the video. Keep it up Guga team !

[@awfulcoffel]

Been soaking a choice ribeye all week. Cooking it tomorrow 5/7 Wife is very specific with her steak. Hoping for the best.

[@awfulcoffel]

Dude !!! It really worked on my choice steak. My wife compared to her fillet steak she only eats. Thx so much 🎉🎉🎉🎉🎉🎉🎉🎉

[@Fuuntag]

Gugafoods; always answering the deep fried questions we never knew we wanted answered. 💗

[@Veehawk]

I need an Angel t-shirt captioned, "You gotta eat with your boys bro!" and I need it NOW! lmao

[@marcelgimbel6330]

guga pls do a third channel only for the bloopers^^

[@GeimerisNeZaidejas]

Leo went wild this episode. I love it!

[@chrisloesch5854]

Buttermilk on Sous Vide Everything please.

[@chrisloesch5854]

Maybe vacuum them for a day and three days before along with one right before you cook it. I’m thinking you won’t need as long with sous vide and the vacuum.

[@mikecantwell2703]

Do this with an eye round for “$1 steaks”. I suggest a 1 day dry brine with salt and MSG, then 2 weeks in buttermilk (changing for fresh buttermilk after one week). Then season lightly (think Jamie Oliver) because you already dry-brined. I wonder how much this will elevate a cheap cut?

[@Searching4Reason]

Congrats on your book, Guga. I pre-ordered when you first announced it months ago, and it just got delivered about 4 days ago. Look forward to going through it.

[@paulsoriano2921]

Nice video as always! We're ready for your 4 million special video Guga! Hopefully it's as big and as awesome as the last million special vid :)

[@jeffspidle2495]

Guga. I laughed So hard at these knuckleheads!! Thank You!😂

[@FMJR8891]

Cows 🐮: you’ll get everything from me … yet all I get is grass 🌱

[@nicktipton5675]

"I'm even having a hard time holding it together." I really felt that........

[@Mikemoto1]

I can never tire of Guga videos!

[@ZimbabwianRex]

Guga thanks for making your channel my daily go to.

[@tschnitzl_9193]

The amount of Guga side dishes that aren't ridiculously easy to make (according to him):

[@thepath964]

You should do the same experiment with a tougher, cheaper cut of beef. Seems like the buttermilk would help a lot in tenderizing it and making it a higher level steak.

[@socketman]

I like how a Guga side dish is basically a main dish most of the time.

[@anthonymctigue4206]

Guga saying that’s all you need for a side dish everybody!!!’ With a mouthful 😂😂😂👌🏼

[@nilletharaventinus9895]

Who else wants a blooper reel now? These boys are hilarious LMAO

[@MrHav1k]

My goodness that side dish!!! Lawdy!!

[@Ivanivan-th6xq]

Pls do the same experiment with eye rounds

[@arnoarndt1860]

Damn and week in buttermilk ... so long we never tryed. Just over night. This sounds awesome my friend😋. But we put some onions, garlic, pepper, salt and a few drops lemon jucie with it 😁 (Sorry my english is not the best )

[@dradeel]

Eyeround experiment next? I sous vide a bottom round in buttermilk for 18 hours after 24 hour marinade. It tasted gloriously. And the buttermilky juices made a great sauce too with some heavy cream in the pan after searing the bottom round in butter.

[@madmike9398]

Thank you Guga for the experimenting. I will be using this method!!!

[@TheFatalcrest]

XD Guga: I'm making a chessesteak pie as a side dish Me: BRO THATS MY LUNCH