I used all my STEAK knowledge to create this!

[@muskdeer]

Dry-Freeze vegetables. Grind it. Cover steak in it. Give it to Angel 🤣

[@AlmightyKing143]

GUGA DO THIS ONE!!

[@sheriffgaming5882]

Guga pls do this to Angel😂

[@Ramen-4-Life]

THIS NEEDS TO BE PINNED

[@TheRealMisterBam]

YESSS

[@Technikzentrale24]

Hell Yeah Guga! Bring Veggies into the Steak to Upset hit as Hell! :-D

[@priitmolder6475]

Guga: inject the steak with melted wagyu tallow through a thinner needle so you can get a more distribution. Pop in the fridge to solidify and then into the dry ager. Should give the CLOSEST wagyu experience ever

[@kennethoneill4176]

I was thinking smoke the tallow before injection.

[@lunascomments3024]

im thinking MULTIPLE needle and not 1 big needle. so it will be a meltique.

[@ReflektOnIt]

@@kennethoneill4176 that sounds either genius or useless, i need to try it! unfortunately wagyu tallow is basically non-existent in EU :(

[@kennethoneill4176]

@@ReflektOnIt it’s great KZbin content. Way to much work for something I would want to eat.

[@stephenbrand5661]

You've obviously never used needles if you think smaller ones wouldn't get clogged instantly.

[@TheGingaWeirdo]

9:33 had me rolling Leo you gotta be quicker than that!

[@leepatterson5710]

I honestly busted out laughing for about a minute.

[@carknat3214]

@@leepatterson5710 Leo looked so sad lmao

[@dokuujin1851]

"It's pretty good but it's not amazing. 8/10." *proceeds to literally fight over the last piece.*

[@kolinpauli5862]

Glad to hear Maumau is still there, I remember seeing him in the old videos and I was thinking about if he was still involved with the channel the other day!

[@AlmightyKing143]

He was in a video a couple weeks (months?) ago. He and Guga themselves said that he still comes over quite frequently. I think every weekend at least lol

[@JaQba91]

I enjoy Maumau presence alot! ❤

[@jamescheddar4896]

He's Guga's cousin. No one has ever been fired off the show, his relatives just don't want to do this with him forever

[@cocodojo]

@@jamescheddar4896 MauMau's been busy trying to stick to that keto diet, but being on Guga's videos has a tendency of undoing whatever progress MauMau might've gained so... yeah... But seriously, MauMau comes to visit often, he just doesn't appear in the videos as much since he's busy. Besides Leo's filling in MauMau's spot of "the description guy" these days.

[@Dawnbandit1]

Yeah, Maumau lives further away now.

[@C0manso]

bro creampied a steak

[@jsan521705]

Sounds like Leo, lol

[@haveabongbro]

lmfao

[@AerialHDMultimedia]

🤢

[@RaspK]

And then *_ate_* it!! ;)

[@Deja117]

That steak made me cre- .... crave steak. :)

[@aloysiusoh197]

DRY AGE STEAK IN OYSTER SAUCE Edit: womp womp haters

[@BlackDerek]

I respect the dedication.

[@aloysiusoh197]

@@BlackDerek thank

[@ethan5.56]

I love me some mushrooms in oyster sauce but eel sauce is also so amazing

[@leiner6X]

never stop brother

[@AhmadDaarwish]

YES PLEASE

[@JessicaMae-n6h]

Your channel is an entire flex and a guilty pleasure to watch. My stomach lives vicariously through your vids. My brain and bills puts my stomach back in place 😂

[@jep9092]

9:33 daaaamn The way angel stabbed the steak and because of the color of the cutting board, the steak just disappears in like half a frame and it's really funny It just evaporates out of existence

[@jaysparrow6631]

Angel’s quick hand at the end there finished me off 😂😅😂

[@gador789]

Whoa...

[@TheRAMBO9191]

Gross

[@jaysparrow6631]

I can and will say that it’s not the mouth it comes out of but the mind it goes into you dirty pair of (censored) 😂😅😂

[@Brain-Wash]

Don't forget to bring a towel

[@jebbush3130]

wdym by that...

[@rxanime535]

So my family raises cattle and never thought of this. Gonna need to try this. I wonder how well it’d work for ribeyes.

[@doug-clark5148]

Did the injection of the same wagyu tallow in video into a ribeye. Turned a $100 ribeye into a $500 ribeye. While injecting, pull the syringe out slowly.

[@kriss3d]

In one of gugas videos he tried what some restaurants does to cheat. Basically rake a cheap steak and dry age it. Then cut a little of the pellicles and all the fat off the steak then render it down in the oven to get dry aged fat. Then melt a bit when you make regular steak and just baste it over the steak after cutting it out right before serving it. He got so upset that it tasted entirely like dry aged though it wasn't. I mean. Yes if you pay for dry age it's cheating. But If you make it at home and knows its a easy cheap way to get the flavor I see nothing wrong with it.

[@RolandSchlosser]

I don't get it, sometimes Guga says filet mignon is the best steak in the world, and sometimes Picanha... WHAT IS IT, GUGA?

[@Ramen4Days]

He refers to them as the god of steaks and the goddess of steaks. He’s at least specific

[@elijahpalmer6323]

He has money to make… so whichever one he has on hand is the best

[@bot49999]

Picanha/ short ribs are his favorite cut. Filet Minon angel referred to it as the god of steaks and Guga just went with it after that

[@noahbarkelew6093]

It's only the Wagyu version that he calls the God of steaks.

[@marebbpc]

For most of the world its the fillet, but gugas favorite is picanha.

[@geoffmckenzie2608]

Angel snags the last piece! 😅 I was rolling.

[@-POISON-]

Kobe filet mignon, dry aged, seasoned with MSG, cooked Sous Vide, seared over charcoal and basted with bone marrow.

[@tomweickmann6414]

Convenience store hamburger, aged since whenever the cow died of cancer, seasoned with anything left in the cupboard to kill the taste, cooked rock ala granite, seared over a burning tire and basted with camel lard.😊

[@feiryfella]

@@tomweickmann6414 Sounds delicious! 😋😂

[@JLLE21]

man you wanna end the universe hahahahaha

[@luminatrixfanfiction]

@@tomweickmann6414 lol

[@Supervillain725]

Mystery meat is the best

[@drodrigues9426]

It's funny that whenever Leo says the steak is good, Guga hits the table and says it's amazing

[@cocodojo]

Its better than having to drop the volume whenever you hear "its DEEEEEeeeeelicious!"

[@radostinangelov9193]

Guga you should make a channel or series dedicated to side dishes only

[@amateur-madman3047]

It could be a shorts channel called Guga’s side shorts

[@SuperRoo_22]

Leo & Angel need to do a "Best Of" series of Side Dishes from both channels.

[@Neurottix]

Would they still be side dishes tho?

[@ohThaTairra]

hey Guga!✨

[@ganzonomy]

We should call it guga-side 😁 Or gugas side pieces 🤣

[@LyNxEeGl3zZ]

@GugaFoods you’ve done lots of injection videos. I’m a doctor and I think I have advice for a better fat distribution from the methods we use to distribute drugs within tissue: I think you’d get MUCH better results if you melted down the tallow to a liquid and used a much finer gauge needle, the huge needle you’re using will just load large blobs of tallow in between the fibres and makes it more likely that those blobs will merge into one larger blob when you reinsert the needle somewhere else as you can see happened at 1:36. You need to use a thinner needle with many more individual small blobs. You also don’t have to take your needle tip out of the meat, rather just retract slightly and reinsert at a different angle so you know you’re not accidentally hitting the same spot twice and to prevent lots of holes in the meat from which the tallow can spill out when cooking.

[@feiryfella]

Why do I think you've done this to 'Long Pork'? 😂😂😂 Seriously though, I will take your advice as I'm experimenting with a brisket at the weekend. 🙂

[@andrewearlwu554]

French culinary technique called “Pique”. Pique is a technique involving inserting fats or herbs into lean meat by using special larding needles to enhance the flavor, juiciness and consistency of beef. The question is execution. The commercial application looks better in terms of created marbling than what is seen here.

[@sku0]

Dont wanna spend a hundred bucks on a steak but want the flavor? No problem. Just buy a whole tenderloin, a bucket of waguy tallow, a syringe and a dry age cabinet and wait for a month

[@novideostoday]

Creampie the meat with high quality tallow, let it marinade, and vuelah, enjoy eating it.

[@nelsonjames1799]

GRILL YAK STEAKS GUGA!!! I'VE ASKED FOR OVER A YEAR!!!

[@Tedkelvin]

Dry aged Steak in fermented Shrimp sauce...my lawd ☺️😋😋😋

[@D_ray13]

dear Guga, first of all, I'm a huge fan and i keep looking forward to your videos , they really brighten up my day. I had and idea, how about flatening out the meat to about 5mm thick and then put a layer of fat { Wagu tallon }, spreasing it evenly and then rolling it like a cinnamon roll or something. then cooking it... maybe that could work?

[@jenjonnybravo]

As soon as you put the green stuff and veggies on the side dish - i knew which one Angel would take haha

[@Makkaraman240]

Your videos are the perfect "one last vid before going to sleep" i love how soft and comfortable your voice is❤️

[@owggarage723]

I see Guga drop a video, I stop everything and watch. Those people behind me can wait!!

[@G0RKYZER0]

I hope you are not a bus driver...

[@bennyaruba3449]

Those tasters on the side got the best job in the world!

[@KimberlyMartin-bg8ji]

You're a star, keep shining bright!

[@adambarron4015]

I'd love to see Guga's take on meal prepping. My recipe for meal prep bbq is to dry brine an entire boneless pork lion (super cheap, 7-9lb cut at $2-3/lb). I smoke it at 250-300F for 6hrs. Slice into desired meal sizes, vacuum seal, and freeze. Then you just pull out a bag and defrost. The pork is safe and ready to eat cold, you can slice pork chops out and sear them, or let the simmer in some broth to make pulled pork.

[@DubultaisT]

Meal prep is only reason except ice for my bong why I have a freezer. Living alone led me to this, because it is so expensive to cook every day. I make soup/steak/sauce whatever in big pot and then just portion it and freeze.

[@wahidtrynaheghugh260]

Been doing chicken and grain for years. This week it’s chicken shawarma and a freekeh pilaf

[@DubultaisT]

@@wahidtrynaheghugh260 Oh man thanks for introducing me to new grain. Have never tried freekeh will try to find it.

[@catman6089]

deep-fried cheese as a side dish is WILD 😭

[@troydruckenmiller1751]

My best friend has been a meat cutter for over 40 years so I learned everything from him. Nobody else I knew had his understanding till i met you. Now I am a walking library. Thank you so much. Brutha from another mutha.

[@Anishvai01]

Me: Mom, let's buy wagyu . Mom: We have wagyu at home The wagyu at home 😶😐

[@blinky297]

Angel and Leo literally have the best job in the entire world

[@YudiLipman]

9:33 🤣🤣🤣, feel bad for leo.

[@KaganRustem]

He was legit upset and disappointed!

[@laoxep]

@@KaganRustem But Angel was catlike fast !Maaan!

[@phongsaiyuk]

That look of sadness and betrayal on Leo's face at the end when Angel got the steak before he did LOL!!!

[@ray4237]

use smaller needles with more even distribution and not as much in each

[@ray4237]

and then do again with bone marrow

[@chairofthebored]

Smaller needles might clog with fat

[@noneofyourbusiness2437]

​@@chairofthebored Use a lighter to warm the needle to keep the fat melted until after its injected.

[@luminatrixfanfiction]

Nah needles won't work. You won't get an even spread or propogation. I'm curious if he will try putting the steak into an ultrasonic machine and put it in a bath of beef tallow in the ultrasonic machine? My theory is, the beef tallow can saturate and permeate every pore of the beef texture inside if the steak is vibrating at a ultrasonic level. The only potential downside is possibly the steak heating up due to inertia and maybe even cook the steak to perfection.

[@IberianCraftsman]

DRY AGE STEAK IN PENICILLIN MUSHROOM MOLD SPORES, like they do for "Fuet" in Spain 🇪🇦 it gives a sweet taste to meat as it penetrates into the meat and softens it, kinda like what happens to cheese.

[@nutz4lif]

Am I the only one that misses the good old videos? It's getting old watching you prepare a $1000 steaks then hearing 10 out of 10 highly recommend. Sorry I can't spend my mortgage on a meal

[@AdhesiveOrders]

He can cause you drop a like comment and view lol😅

[@SteveCrosby789]

I have to agree....

[@elcapitano1972]

Nearly a dual there at the end?!! lol 😍💪🏼👊🏼

[@OfficialHavocOsiris]

He did it. He actually did it He wrecked a filet mignon and STILL made the thing taste amazing

[@benniotto]

I’d be curious to see guga do something with salted beef (i.e. beef preserved in salt)

[@EatWithRafy]

Thank you for inspiring to start my cooking channel! Hope it grows like your has!

[@PastorKilla]

It will if you stay consistent! Keep going !

[@GOATED0846]

I subscribed the other day! You have good quality video so I’m sure it’ll get there some day!

[@EatWithRafy]

@@PastorKillaI appreciate your support! 🙏🏼

[@EatWithRafy]

@@GOATED0846 Thank you man, I really appreciate it! I’m trying!

[@TheRealNormanBates]

6:46 I wasn't expecting Filetlander to make a guest appearance.

[@ekasm8000]

That block of deep fried cheese looks kinda disgusting.

[@x225francx]

Hello Guga , i really love your video , i wanted to give you a side dish idea : - Garba Garba is a popular Ivorian street food. It is a simple yet beloved dish consisting primarily of attiéké (fermented cassava couscous) and fried fish, typically tuna. The dish is often garnished with sliced onions, tomatoes, and chili peppers for added flavor. It's THE dish to eat in Ivory Coast

[@richeerich561]

I've been doing reverse sear with cast iron for years and finishing in the oven, convinced it was as high a level as you could get. I mean, it's still great.. but this weekend I got the Meater probe and did it over charcoal as Guga does.. and my mind was blown. My next experiment will be low temp smoke a ribeye and charcoal sear and finish

[@Joeyisagonnawin]

I'm not sure if I might have missed a video, but pickling a steak would be interesting. Salt, vinegar, sugar, mustard seeds, celery seeds, and dill.

[@ethan5.56]

Oyster sauce or eel sauce experiment! Great video as always ❤

[@pietbliksem]

Guga here in South Africa we make a dry cured whole tenderloin similar to your process called 'Grandma's Biltong'. The easiest and most common way is to inject the fat like you did, but it is more carefully done along the length of the fibres. I prefer the old way though that uses thin, long lardons (strips) of firm beef fat that is then inserted and pulled through the filet from end to end (lengthwise) with a pique needle in a rosette pattern starting from the middle. The idea is to supply the filet with its own intramuscular fat in an appealing looking pattern, dry-brined and spiced as usual, and then carefully wrapped and tied in muslin to keep a nice shape. It is then slowly cured in a drying shed that is cool to cold, dark, and with a good draft. Its actually an awful mistake to make biltong in the so-called 'biltong box' as it toughens and slghtly cooks the meat giving it a more two-dimensional jerky like taste. Its quite a production to make and only meant for special occasions when grandma's are around, as the beef biltong is so choice and tender that grandma can enjoy it without her dentures. This produces a grisons-like product which makes beautiful slices of cherry pink cured steak marbled with chunks of pure white fat with an astounding juiciness and tenderness together with the classic biltong umami taste. A first-class addition to a shooter sandwich.

[@dormanballjr.4066]

I love your channel, buddy! I would love to see you make chicken fricassee. A very good comfort dish!

[@229whocares]

Me and my family enjoy watching your videos

[@siwasm5723]

9:10 i love the pause moments in every video

[@sirtheNDZ]

9:33 this is why leo won't survive zombie apocalypses

[@martinezmccurry6751]

That stake grab at the end was funny 😂😂😂😂

[@6754bettkitty]

3:58: Guga: Remember, everything is fully-cooked. Raw egg: Am i a joke to you?

[@gonzz84]

Hi Guga, Asador Etxebarri has been recently ranked no.2 restaurant in the world. I would love see a video of you trying and reacting to the "chuleton" :)

[@jd52wtf]

You need a multi tip injector. A two inch square array of stainless small diameter injectors. That way you get more even distribution. I work on similar things for my day job so if you're interested in a custom design let me know. You'll get there!

[@hundragant]

These guys are so lucky to get to eat Gugas food all the time. I barely ever get to have steak or other tasty straight up grilled meats.

[@julianmontoya8869]

Guga have you ever done a smoked msg !!! Definitely adds another level of flavors to your food . You herd it from me first !!! I use/recommend wood from whiskey barrels to smoke with

[@zestynotions]

@Guga btw did you know that Kyupi the Japanese mayo you like also comes in a smoked version? highly recommend :)

[@chairofthebored]

Kewpie*

[@NT_01]

Angel n Leo always actin' like they were not filmin' 😂

[@FilipinoCook]

hahahahaha... I like the way Angel took that steak lightning fast...😂😂😂

[@TheWesterlyWarlock]

LOL Angel is like a stealth assassin for that last slice of fillet!

[@notthatgerry]

People comes to guga channel for the stakes, stays for the side dishes

[@petzipetz]

Small idea. Maybe try to infuse a steak with wagyu tallow by putting the steak and molten tallow in a plastic bag and then vacuum seal it, or even freeze dry the steak before to get rid of more fluid before the infusion. Then try to recreate the marveling by cutting into it and put in more tallow which gets integrated by moo gloo.

[@JimJimmington-e8i]

Guga = mad genius of food

[@vuphamconganh4447]

2:04 now that's the first Guganese Wagyu A5 Filet Mignon

[@richardottersbach6315]

i think Angel and Leo should have a 3 steak challenge... 1st steak being the control, 2nd should be a gourmet steak and 3rd should be something out the box, something original

[@Freddymcknight]

Guta you should trying dry aging a steak in black truffle butter !

[@Xspacexmanx]

GUGA YOU NEED TO DO A EXPERIMENT WITH THE UNCLE ROGER NOODLE SAUCES AND DONT FORGET THE AUNTIE OIL!!!

[@draykowolf2293]

Make a meat version of turducken for Thanksgiving this year. If you start dry aging the ingredients now they'll be ready in time for Thanksgiving. I leave it to you to decide the best meats to stuff inside each other and with what seasonings each has, though you should probably include your personal spice rub for part of it. Turducken is made from Turkey, duck and chicken stuffed into one another. Considering that, it might be useful to take the size of the animals in question into the equation. You could easily stuff some veal inside of a pocket carved in steamship round for example and then putting that inside of a suckling pig.. food for thought. Entirely up to you.

[@piopi_starjr7455]

Only a matter of time before Guga starts raising his own A5 Waggyu cattle to save some money

[@Arational]

If you use a smaller diameter needle to inject the Wagyu tallow into the filet, making many more smaller deposits you should have great results without the disruption of the fibers caused by large deposits of tallow that rendered away during the cooking process.

[@MrVovansim]

Ok, that side dish is the most insane take on fried mozzarella sticks I've ever seen. In a good way.

[@SarntAKluss]

Guga you should try a meat tumbler which is used in the industry. Maybe this homogenizes the fat in the meat.

[@smerplederple4144]

First, and Guga should do a video where he ages steak in maple syrup and then in lemon juice after. Or age a brisket in the same way

[@LucasLima-ft1ny]

2:05 "here we have the world's first japonese wagyu A5 filet mignon" not the first one though kkkkkkk

[@Alex-zi1nb]

That home made one was a good first attempt. If you could use a thinner needle and go horizontal instead of stabbing vertical you could get more veins spread out like a real wagyu!

[@Del_S]

Guga: _Cooks steak_ Angel and Leo: *Bring the Roast*

[@minoaiden6202]

Guga's Sidedish is my complete Dinner lol

[@erinoconnor537]

I would love for you to make a compilation video of the top 10 side dishes from your videos please.

[@KalumSanjayaOfficial]

😍 Dry age a steak with Lemon juice guga

[@EdHadder]

I Love Guga Foods Videos 🩶🤍

[@J-Peterson777]

Damn! Angel reached so fast to grab that last piece of steak I had to play the video at half speed just to see him move! That boy sure does like his steaks...

[@Birchwood1976]

I've just became aware of Japanese Triple Seared Steak that involves whiskey and soy sauce, I think this is right up your alley, I'd love to see you give this a try. You can also mix and match different alcohol and sauces to customize the flavor.👍

[@danielporter3922]

Notice how the last piece of steak #1 disappears, only to see Angle doing the chipmunk cheeks as he bogarts it, than he does the same on steak #2!!?😂

[@ChickenKing420]

omfg that steak grab battle at the end I love it

[@Mistressofevil87]

"Gonna make a side dish inspired by japan" goes on to make a pretty darn standard Dutch "Kaas kroket"

[@charliewilson3528]

How about improving on steakfingers. Usually get them at fastfood places. Bread steak?fingers. With a white gravy dipping sauce. And french fries, that usually get tossed. But a good base to start with.

[@AndrewBusyakum]

Please @Guga Foods, you should do this same thing with an eye round! Insert fat then dry age is genius! Although if there’s one change you could do, it’s probably melt the wagyu fat first then insert, that’ll probably distribute it better. But yes, please make it happen Guga, please and thank u

[@samrec]

That last move was lighting fast!

[@InuYashaandKagomeROK]

The thumbnail made me itch lol. Food looks so amazing cooked.

[@theoverallguy6186]

Guga i have an idea man, what if u cut the steak in one long strip, coat a thin layer of wagyu fat on it, then roll itup so its like a spiral... maybe even pan sear both side quick to seal it up before itgoes on the grill

[@AliYassinToma]

Try a smaller needle and do it in more places..

[@RobertDoldersum]

9:33 is the best part

[@clintonmoore5335]

I am glad someone mentioned Mamow (spelling?) it's been forever since we've seen him in a video. I thought maybe something happened to the man. I hereby petition that Mamow should be in at least a few videos every now and again. :^)

[@mkz3r0]

What you need to use in order not to butcher your piece of meat as Guga did is a LARDING NEEDLE to run stripes of fat through the meat instead of injecting it with tallow. Tallow will completely melt during the cooking process, unlike fat. To be fair, it's probably not easy to find wagyu fat which you can use with a larding needle. However, this is how you are supposed to do this professionally unless you like that roadkill aesthetic. Injection makes more sense if you want to kick-start a brine or if your protein will be chopped or shredded in the end.

[@ToDoGoodWill]

Guga you should make a new KZbin channel where you raffle your followers information and fly them to compete and you will be the judge. Like the chop show or iron chef

[@korychristensen5882]

Guga looking in good shape

[@Tulkas1238]

Guga if you really wanna come close to wagyu i have a serious recommendation. You need to get sheep tail fat. Here in Turkiye sheeps has rally big and fatty tail. Its really common in Turkiye for example and its super super cheap. You MUST try it. Youll get examples of how people cook it with that its really common and you may come up with ypur own style. Try it out my man. Cheers.

[@Thor_Asgard_]

The taste is far to strong for western people. Turkish people grow up with that stuff, thats why they love it, but western people cant handle that stuff.

[@sorrowfulrose3082]

Angel swiping that last piece lmao

[@HezrouDhiaga]

you know it was good when they fought over the last piece LOL