I used a Meat TENDERIZER on $1 Steaks and this happened!

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Today I put this cheap meat tenderizer to the test on the cheapest steak in the world. Aka $1 steaks. Now I also tested other things on this video to find out the best way to tenderize steaks and the results are in and this is what happened!
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#Steak #Experiment #Cooking

[@GugaFoods]

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[@treemoderator7312]

Ok

[@hylianchampion7713]

Ok

[@jordanezell5132]

Do an experiment with wagyu eye round

[@drchaos1999]

My family uses the seasoned yellow version without msg in it because of my brother and we add garlic powder to it also

[@c9legendre]

papaya does a better job than pineapple

[@mackjeez]

Used this at a restaurant I worked at, you have to use a lot more than what you used because of the thickness of the steak. The powder is all natural and derived from pineapple enzymes. I used it to marinate beef cubes for kebabs, I would create a oil/garlic/oregano/paprika/lemon based marinate and use this with msg and leave it overnight to tenderize, then grill it the next day, it tasted awesome.

[@H0BG0BLINz]

didn’t ask

[@jeremyaldana8594]

@@H0BG0BLINz oh ur cool

[@H0BG0BLINz]

@@jeremyaldana8594 thanks jezza

[@Tanner_Goodale]

That sounds like it's worth an experiment to me. I bet the marinade would counter any off flavors and the msg make up the difference as well. Hopefully we can see more done with this stuff in the future.

[@jekoytv8146]

I think Guga must need to re-do this experiment and let's see the result

[@nafspark]

Directions: "cook immediately" Guga: "I'm gonna let this rest in the refrigerator for an hour"

[@chucklesdeclown8819]

TBF, it don't make sense to cook immediately, how does immediately tenderize anything?

[@rafaelborbacs]

@steff stamand I don't know if that thought holds. Trying things unconventionally is what guga does best

[@remnant24]

@@chucklesdeclown8819 Stabbing anything with a fork will immediately tenderize it.

[@phrnando]

I felt the same. Like doesn't that defeat the whole purpose lol

[@thefortnitecuh4900]

@steff stamand what?

[@PhonicUK]

Just wanted to say that I've been using your techniques to up my steak game - dry brining in the fridge especially. Everyone I serve them to says they're the best steaks they've ever had.

[@danapatten3121]

Same here with the dry brine thing, also letting ur steak come to room temperature and only using salt pepper and garlic powder

[@steven11359]

Ghetto souis vide is a good choice if you don't wanna buy a real one. Fill up a pot a water, bring the temperature to 135 and submerge your steak in a zip lock bag, make sure all the air is out of the bag and seal is. You'll have to watch it more to make sure it maintains a steady temperature but, the steaks come out amazing! I'll usually do it for a couple of hours.

[@JovinRepairs]

The dry brine is where it's at for me, along with the the salt, pepper, garlic powder. I make a lot of chuck eye steaks and boneless chuck short ribs.

[@andrewrchooven1996]

@@danapatten3121 whats dry brine? Is that when you salt the steak a day before cooking

[@FlexibleToast]

@@steven11359 use a dutch oven in the oven and your temps would be more consistent. More thermal mass and the oven is already trying to maintain a constant temp. However... At that point you might as well just reverse sear the steak in the oven. Works very similar to sous vide, but isn't as forgiving with time and is faster.

[@Infurnoq]

I'm surprised there was no "forked only" steak, to see if it was really the meat tenderizer or just the forking that made it tender.

[@noexistence1]

I'm 1:45 in and I noticed that flaw right away. Especially since I saw 2 steaks go in the pineapple dip. One could've been forked only

[@DragonCrusaderAQW]

1:20

[@vespasw]

Agree. This is not much of an experiment without the fork tenderizing.

[@HyakuJuu01300]

There is no "pineapple+forked" either.

[@satanisaw7134]

I was hoping for that one :/

[@etamar3]

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!

[@Vyzion2020]

Cmon guys lets get this comment up. It wil be gross but amazing content

[@CookinRoundTheWorld]

You had me with the end of the comment 😂

[@monke6776]

Tomato

[@Fughzet]

you have the most likes lol

[@bombvayage21]

@@Vyzion2020 it might actually be a umami bomb

[@shadowgolem8643]

The part where he says "I'm already tenderizing the meat by puncturing it" reminded me of this thing I heard of a long time ago. I'm pretty sure it was a hypothetical thing as an example of some logical fallacy or something, I don't remember, but it was a diet pill that advertised as requiring a 9 mile run in order to activate its magical weight loss abilities.

[@Akutukananu]

My mom used this all time. “EXCEPT” She mixes “SALT” and other seasonings with it lol 🤣

[@batialexis9339]

And how it did turn out?

[@Iamlefreeko]

Moms cooking is always the best

[@batialexis9339]

@@Iamlefreeko hope everyone's momma is great and healthy

[@HelicopterShownUp]

That's an absolutely. "CRAZY" Sentence that "YOU'VE" put together rofl

[@user-et1up1nk9k]

"HA" "HA" ha ha

[@brentbarr498]

Thank you for making this video... I can't tell you the number of times I've wondered about this product and IF I should try it.. You've set the record straight my friend... I love your videos as they are ALWAYS fun and informative! I really like how you incorporate family into it as well.. as FAMILY IS EVERYTHING! You are truly blessed!!! Please keep up the good fight!!!!

[@Steve-wg8wx]

What I've found with that tenderizer is to wash it off and then season as you would... works better and a much better taste. I found this out experimenting myself. You should try washing it off when done and reseasoning it, angel will enjoy.

[@flowerpower2079]

Steve, Thank you, I was wondering if it would be okay to rinse off.

[@sasotriolo4538]

Tenderize Angel pls

[@yungrein4077]

Bro wtf

[@dontgiveupondreams9586]

Dear Guga, thank you for all the content and hard work you put into both your channels. I've been binge watching both and have learned so much. I do have a off topic question though. I've seen a few of your videos that show you deep frying in your cast iron pan. Do you have a link to that silicone clip you use on the side to hold your temp probe? Please keep up the amazing content you provide.

[@jonpark6650]

Very helpful demo AND VERY ENTERTAINING

[@Chrissmills]

Is it just me, or has Guga’s editing got much better in the last few months? Amazing video as always!

[@NoobsInProgress]

I believe he has someone else editing his vids now

[@CoZmicShReddeR]

Lol My father was an amazing cook he had bought that back in the early 80's and he was like it tasted off so it sat in the cupboard for a long time! Those Potatoes looked fantastic! I love my Breville Smart Oven! :p

[@lindell7318]

you MUST TENDERIZE IT with PINEAPPLES AND THEN FREEZE SO THAT WHEN GRILLING A CRUST CAN DEVELOP WITHOUT FRYING IT THROUGH.

[@stevebluh]

Do it, Dooo ieeeet, Guga!

[@camerica7400]

I’m interested to see how well this works

[@joejoejoe0121]

Big brain move

[@Vandel212]

Have you tried this before?

[@lindell7318]

@@Vandel212 nope :(

[@amuuron4837]

7:35 Angel beers before eating is my way to have a good time.

[@jonrhaider]

Every time I watch your latest experiment, I end up craving steak and making it for dinner. I actually make decent steaks now (consistently) thanks to you, Guga.

[@CookinRoundTheWorld]

Next: "I use a freight train to tenderize eye of round" 😂 Love your videos dude, keep em comin!

[@ebonychan]

i use this stuff religiously for london broil but yeah, you really do have to leave it a long while and add salt. and you have to heap it on if your meat is more than a centimeter thick

[@paula.2422]

Loved the video Guga! I would have liked to see one of the steaks tenderized with a fork without anything sprinkled on it. Wondering???

[@dajuw1824]

That has been done in a video where hè uses a lot of tenderizing tools

[@dajuw1824]

Search guga fruits VS machine

[@varessi3810]

You know if your a guga fan when you immediately click on a new video

[@nigellloyd1860]

Awesome video !! would be cool if you had another control of steak without tenderiser but poke with the fork

[@bigdave9649]

Hey guga I always enjoy the food videos but I was also wondering what are essential cooking utensils you would recommend every home cook should have.

[@lonnieblankenship8637]

I have been watching your videos and it has helped me make better steaks that everyone loves and I want to thank you for that. I have a question that you may even be a good experiment. Have you ever soaked a steak in garlic juice? Yes I mean pureeing garlic cloves and removing the juices, then soaking the steak in it. Since Onions have a similar chemistry, possibly doing the same with onions.

[@biggnasty989]

I smile every time I'm having a bad day and watch you guys. You are making my life better. Keep up the good work Guga! YOU DA MAN!

[@Hunterboy2407]

This is an awesome video as always, but I think it would have been better to add a fork poke only steak with no tenderizer to see how that stacks up!

[@strider4108]

Great video, Guga! Just wondering if when using the pineapple sauce, if you tried diluting it with water 50/50, or 75% water and shortening the marinate/tenderizing time to 30 and/or 15 minutes. Also, try fork tenderizing before the marinate period, so it would get to the center quicker.

[@transitionwithtrini1928]

Man u make some amazing videos...both content and Quality..Thank u..and this coming from a Chef

[@OldCleisthenes]

I wonder if a KZbinr known for chemistry would be a cool crossover. They might have ideas for tenderizing a steak.

[@delareyvantonder3114]

@nilered

[@lampastreleccbanana5287]

Guga,can you tenderaize the staik in pineaple and then dry age it for a week so you can have a nice krust?

[@jesusfirst5395]

You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in

[@antoniobaskerville6823]

I want to truly thank you for this demo 🙏 Video ❤

[@blase1856]

Guga, i assume the eye round tastes amazing because the thighs have a lot of bloodflow, which is the same reason why the denver steak tastes amazing.

[@joshd2013]

Yep in general the more work a muscle does the more flavour it will have less work equals less flavour but more tenderness

[@jotavrj]

The biggest downside in tenderizing meat is losing maillard reaction, right? Why don’t you inject the meat with a tenderizing solution? This way you might not affect the surface and still get a maillard reaction. But you may end up with some flavor if the tenderizer has any

[@Kampos94]

You dont want the steak to taste like Pineapple or any other tenderizer so injecting it would be kind of dumb as you cant rinse it off. And you clearly get a Millard reaction since the meat did brown, it just didn't get a nice hard crust the same way as a regular one would. You could get it just as crispy if you do a good job in drying of the steak before searing. Just 1 extra paper towel than usual should do the trick to dry it off for a good sear. Millard reaction simply means that its browning which happens when the temperature goes to or above 175C or 350F. Injecting anything into the steak would ruin the flavor of a steak no matter what you use. A steak should taste like a cow not a fruit, hense why you always rinse it of to get rid of most and hopefully even all flavors the tenderizer would have.

[@TreyNitrotoluene]

YES! Been hoping for a injected pineapple steak for a year.

[@Jimmya97a]

Loved the editing this video, guga!

[@rameshcarpenter5645]

You guys are an inspiration. You guys got me cooking steak and because of you guys I have impressed everyone. Thank you 🙏

[@Sammy_08648]

How do you cook it?

[@wparo]

Thank you for this video. Great content as always. What do you think about aging steak in wax. Perhaps you can dip a steak in molten parrafin wax and let it solidify, it should cover the meat with a nice air-tight coat for age drying.

[@MrClean-ep7uc]

I thought for dry aging you want the water to escape? So wouldn't airtight like keep the water in?

[@redosoland9063]

@@MrClean-ep7uc good thinking mr. clean

[@raymurda4551]

It would not "age" but rather preserve.

[@SapioiT]

@@redosoland9063 If the wax cracks in the fridge, then it will dry age. If not, it will only preserve it.

[@umcara3784]

Guga, eu gosto bastante do Leo nos vídeos pq ele sempre descreve muito bem as comidas. Dito isso, eu gostaria de ver o Leo experimentando a pizza favorita do Brasil, a Rainha de Todas as Pizzas! A pizza de Frango com Catupiry! Eu nunca pude ver ninguém que sabe falar de comida experimentando ela pela primeira vez e acho que daria um ótimo vídeo.

[@cbtillery135]

Brazil pizza? Oh god

[@manuelandrescarruyo1679]

Hello Guga. Love your videos!!! Maybe some Day y could try out some wagu... I think is missing one test: now you should try the pine Apple and pierce the Meat (sorry if i made mistakes, dont have perfecto english)

[@89Valkyrie]

The semi slow motion close ups on the meat + the timing with the music.... You guys have improved yet again!!! As always, great video, EXCELLENT test.

[@jondilly1974]

My parents used that for all our steaks as I was a kid. Forks and tenderizer. I couldn’t believe how much better a good steak was when I grew older.

[@AtypicalADultHooD]

Can you tenderize meat with distilled water? The osmotic shock should have that effect.

[@feiryfella]

Sparkling water works.

[@AtypicalADultHooD]

@@feiryfella Yes, but I think he already tried that. I'm not sure that it's the osmotic shock with the sparkling water, though. Do you have any insight?

[@feiryfella]

@@AtypicalADultHooD Guga did a video on it.

[@KiwiKoNZ]

Bro, your meat tips are a game changer … Mouthwatering perfection!! 🤤👍✨

[@franksandbeans82]

I friggin love angel. These two are the perfect combo

[@ssumbody6251]

Watching this reminded me of my two worst experiences with beef. The first, and most recent is my mom cooking a steak. I have been the one cooking, and so I cook the steak to about a medium. It’s so delicious and tender. But my mom cooked it to well done! The way she likes it. It completely ruined the dinner to me. The other time is when we got some meat cut up for fajitas. I thought it was great that we could just ask for it to be cut and not have their own pre-made fajitas. Then when I cook it, I realize something. They cut it the wrong way! They cut with the grain instead of against it. Making it much harder to eat. I just want to have some quality steaks.

[@drgibs347]

I cooked eye round in cheese... it came out as the most tender steak i've ever had.

[@sammygg21]

In cheese?

[@tersoncerver6576]

Hey Guga, I would love if you did a tutorial on how to cook thin steaks. I have such a hard time getting a good sear and cooking them medium rare also!

[@annieworroll4373]

I always braised cheap steaks like that, basically a mini pot roast shaped like a steak. Works really well to get it tender and especially with the right veggies braised alongside you've got one pan for a whole dinner.

[@ernestclark21]

Aye Guga, I use that same tenderizer on my NY Strips and Ribeyes, but i leave it over night, accept i dont pierce it with a fork. It works perfectly, and it doesnt add any taste whatsoever.

[@bensoncheung2801]

Do you add salt?

[@michaelp.nguyen7872]

Why in the world would you put that on a strip or ribeye?! 🤦🏻

[@bernabeflores4481]

@@michaelp.nguyen7872 maybe he bought a Select grade steak or a Choice from a super market they are way tougher then a Choice from a butcher shop

[@ernestclark21]

@@michaelp.nguyen7872 i eat my steaks M-R, but the rest of the family r scared of anything pink, so i need to make it as tender as possible. Remember, everyone doesnt like things the same way.

[@ernestclark21]

@@bensoncheung2801 only right before i cook it. If u leave the salt on it 24 hrs, it will be waaay too salty. Also, some people wonder why use tenderizer on a good steak. well, everyone doesnt like rare steaks, and if you need to cook well done, then you need to make it as tender as possible

[@kingnatesr.5078]

I wonder instead of letting the steak rest in the pineapple for an hour, reducing it to 30-40 minutes would this help at all with the after taste? And what happens if you followed the directions, but added salt would this take away from it being tender? There has to be an balance which works to compliment both, that wouldn't take away from the tenderizing process while making it more edible.

[@babsbylow6869]

The tenderizer itself contains salt. To add more might over salt.

[@kingnatesr.5078]

@@babsbylow6869 that was the point of me saying there has to be a balance, cause obviously its not enough salt to make the steak edible.. They clearly said it needs salt!

[@beauregardrippey5508]

He's done this before. For a good steak I believe it was recommended to only leave it in the pineapple for 30 minutes, 45 minutes tops otherwise the steak will fall apart on the grill.

[@spaghettata6942]

thanks again for sponsorblock! :) making these videos so much more enjoyable

[@eleanormadziva1283]

I will NEVER get tired of watching Guga eat steaks. Such vicarious joy!

[@adrianroxas9772]

why not dry brine the pineapple steak, so that the moisture will gets drawn out. That way you can have a better crust for it.

[@davidnash6429]

This is interesting. Let's try Guga!

[@ara.sarosa]

Guga's side dish is always amazing 🥳🥳🥳🥳

[@eric81872]

Thank you for the video! ☺♥

[@I.chouboy]

Nice, It would be a good experiment if you use Durian to dry age steaks with it (I know how hard it is to bring it to US, but knowing you, surely there'll be a wae for you).

[@nikhilmakker21]

Hey Guga, in India, we use Papaya to tenderize the meat....same process as pineapple but without any additional funky taste.

[@kicksmartjumpstick9889]

Interesting

[@ghostieadam]

Referenced his attempt at that in this video

[@parryhotter4283]

@@ventmg its literally in the first 20 seconds of the video

[@joybarua1989]

Yeah use raw papaya and don't peel it. Use the whole thing with the peel. We use the same to make gelawati kebab. Basically makes beef mince to melt in your mouth

[@Iamtherealjerkfreak]

Have you ever tried to dry age in mixed mint leaves?

[@Iamtherealjerkfreak]

Pls like I would love to see a caipirinha steak 😂

[@hikmetkoken6261]

Can you try burnt ends using eye round İt has great taste and it will Cook fall a part

[@rpk30697]

Eye round is good for thin sliced deli roast beef that’s about it. Guga can you try to see what you can do with Sukarne beef from Mexico loved to see you try a Export Rib or a Short Loin. Do your magic !

[@xamavila6687]

Guga! You should do the ultimate tenderness steak, a wagyu filet mignon, dry aged and tenderized with the pineapple. That would be very interesting to see :)

[@Artista_Frustrado]

oh he has already did overkill tenderness in the Pinneapple experiment, is not really worth it as it just shreds the steak making it harder to cook but yeah he has done Dry Aged Wagyu as well

[@Namesakes.unit-x-10sq10]

The reasoning behind "no salt" is probably because salt draws out the moisture and would hinder the tenderizer from reaching into the steak. You can add salt right before cooking.

[@colbyjsparks3956]

No it just doesn’t have salt in it that’s why it says no salt on the front lol

[@colbyjsparks3956]

It doesn’t mean no salt as in don’t add any salt.

[@iWhacko]

In my opinion, one should always add the salt, after cooking :P That way everyone can season to taste.

[@nelsonmorales6831]

Great overview

[@MrVisde]

Love the science to Guga’s method.

[@j33zly]

Fun fact for who don't know: salt actually make any types of meat little bit tougher you should try it guga if not believe in me hahahaha And the title should be like 'make meat tougher with salt experiment'

[@ibgoneagain]

Thats actually the exact opposite of what salt does. Salt denatures the proteins and helps retain moisture which is the opposite of 'tougher'

[@j33zly]

@@ibgoneagain try it if you not believe me

[@Johnnyp88]

@guga foods, hey man quick question I don’t know if it would work or not but it may be worth a shot, what if I use the pineapple like normal, wash it off, pat it dry, then dry brine over night to get the crust when searing ? Love the videos 💜

[@robertbeining141]

Good experiment. I tried it with pineapple when you did that experiment back when and it is great.

[@TheMetalkon]

Hey Guga, I would love to see your take on a Halifax Donair. (side dish could be garlic fingers or any kind of cheesy garlic bread to dip into the donair sauce)

[@Chadok89]

You can buy bromaline alone, without other additives. I bought it to put some when I do marinades. Didn't found any after taste.

[@300001111]

Yo guga i comment in all your videos too! Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸

[@carnstar]

Hey guga, loved the video! What would happen if you did the pineapple on the steaks then dry brined it for 24 hours? I feel like that would remove a lot of moisture and let it have a better crust

[@hunterhelfrich1270]

Trying this potato recipe tonight! Looks absolutely incredible 👌

[@rmarasco1420]

Thank you for your experiments, saving us from trying them. Also, very educational.

[@rmarasco1420]

Side dish looks amazing and will be added to cookbook. Thank you.

[@chucularap]

Great video! So amazing and funny!

[@zahirsuchit3918]

Hey Guga. You once did an experiment to make Natural MSG. You used a Dehydrator and dried Sea weed, Onion etc. How about using Dehydrating the Pineapple, grinning to a powder and putting it on the one Dollar steak (possibility with salt and pepper and leaving it overnight). That way the steak stays dry and get a better crust when Cooking/Grilling.

[@CharloBagis]

This is genius, Guga should definitely try this!

[@ericastein3926]

Guga your boys are all so precious. They must be protected at all costs. Keep feeding them well.

[@Bazzah999]

very helpful as usual

[@Capu1981]

i just love Angels attitude - he is so hilarious and charming - i love his sense of humor

[@Eradicatetheobvious]

QUESTION: Do you use salted or unsalted butter for your basting?

[@JoBu83]

Try combing sous vide and grill. I ran mock tender steaks through the sous vide at 132 for a couple of days (up to 3 days). Then dump in an ice bath (still in bag) to bring down the temp. Really let it come down. Then sear it like your steaks, baste it, etc. It's not as juicy because it lacks fat, but it's crazy tender.

[@jujuboi0312]

Good stuff Guga 👍

[@epuga15]

Love all your experiments.. how about a video to help those still trying to learn how to properly start a charcoal fire properly

[@mdmoudoodi1520]

Guga i know you like beef, plz make mejban beef from Chittagong Bangladesh.. I'm putting the recipe here. **For ground spices: 1 tbsp cumin seeds 1/2 tbsp White mustered 1 tbsp coriander seeds 1/2 tbsp funnel seeds 1-2 pieces dried chili 1tbsp Fenugreek seeds 2 small pieces mace 1 small piece nutmeg 1 tbsp celery seeds Roast the spices for just 2-3 minutes after roasting add 1 tbsp poppy seeds then grind the spices. **Main recipe: In bite size pieces of 1.5 kg beef (mix of different cuts) put the spices that you just grind and add 1/2 tbsp red chilli powder, 1/2 tbsp turmeric powder, 5-6 pieces cardamom, 1 pieces black cardamom, 1 pieces star anise, 3-4 pieces clove, 2-3 pieces cinnamon sticks, 10 pieces black pepper, 2 pieces bay leaf, 3 tbsp ginger garlic paste, 4 tbsp onion paste, 4 tbsp almond paste, 1 tbsp mustered oil, 1 tbsp salt. Mix everything well and keep it for 10 minutes after that put 2 tbsp of mustered oil in the pan and add 1 cups of chopped onions then add 2 medium size tomato after the onion gets golden colour. stir until the tomato is kinda soft then pour the meat in the pan and cook it for 20 minutes don't forget to stir becouse it might get stuck to the pan, add 2 cups of water cover it and cook the meat in medium low flame for 1 hour and then add 2-3 pieces of whole fresh chili and after 5 minutes took it out and **enjoy it with any kind of fluffy rice. (I know guga and his family don't like too much hot 🔥 food so I keep the chilli enough, maybe you can't find many of the spices in market so you have to get them from online)

[@ramue5749]

So if the biggest thing detracting from the pineapple method is moisture that stops you from getting a good sear, what if you stuck it in a freezedryed afterwards? Not enough to completly Rob it of all moisture but just enough to help the sruface dry before the grill? Would that even work?

[@swag31556]

My favorite part of guga videos is going from learning about steak to learning about the newest freemium game all in 1 video!

[@CediEntertainment]

Can you enhance the pineapple one with milk powder crust?

[@ericmarks6322]

marinating steak in Italian salad dressing makes them come out awesome also along with the meat tenderizer.

[@thomasmichael6509]

These videos are the ones where the real good stuff is learning guga’s recipes for sides

[@ottobhan725]

Guga, I like your work, voice, and mental acuity more than my socks! Kudos

[@user-qv1wt1zj4n]

Life with Guga s a roller coaster ride. Sometimes you are in for a treat. Sometimes you get fu*%ed up. Stay alive Angel 😆

[@jordanrobberecht7003]

Try the seasoned one from McCormick. Absolutely savory

[@ShawnBPLee]

Question GUGA ? What if you put a steak in a Vacuum say around (atmospheric pressure (100 nPa) or even more? That sounds like a test worth having just to see what happens. Or a pressure pot? either way it would make for some good footage ..

[@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. ;)

[@andrewwight6875]

Have you tried Sodium BiCarbonate it is used for stir fry meat but I have never tried it on a whole steak

[@teersanbar]

What if you put the eye round in Pineapple, pulled it out, washed it off, and then put it in the refrigerator to dry overnight? Also, would different ways of cutting the eye round affect the tenderness? Horizontal slices, vs vertical slices, vs diagonal slices?

[@MartinH81]

Guga, the reason the instruction says no salt is probably similar to why one does not add salt directly to yeast. High salt concentrations kill enzyme activity. However, it's difficult to explain to myself why the version prepared according to the instructions worked out better than the version with 1h (+/- fork) of tenderizer added to it. You'd expect the enzyme to need some time to do its work, thus I thought treating it with the tenderizer for 1 hour and THEN salting it would give the best tenderness and flavor. Anyway...interesting experiment!

[@kenasaoka888]

I'm always impressed how you can cook edge to edge perfect doneness steak with charcoal grill. Do you still have the need to use Sous Vide method ??

[@moxmusic]

I believe what he does is give it a strong sear directly on the flame, and then moves it to indirect heat until it comes to temp. This allows him to get a crispy crust and cook the inside slower and evenly.

[@simplenature3395]

Knowing that the main star is meat ... I'm for pineapple..I adore it ....... I think it turned out in the right light ...

[@maurusschedler1747]

Hey Guga, can you (maybe on a amready good and a „bad“/cheap piece of meat) try out all the methods to make it better at the same time? Like dry age, poke it, pineapple, tenderizer powder, dry brine, msg, everything, i‘d love to see that!