I Dry-Aged Steaks in BLACK Garlic and this happened!

Have you ever had Black Garlic? It's a very special ingredient that most people never heard of. Today I decided to use in a way I never seen used before. That is to dry age it or 24hrs in it. Here is how it happened.
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#BlackGarlic #Recipe #Steak

[@erfanzarrin]

I like the fact that he choose choice grade because having wagyu in every vid make the importance of that exquisite piece of meat lower. But having it like 2 time per month makes a more special episode.

[@CaptainBuggyTheClown]

I think you're missing the part where he deducts wagyu off his taxes but of course that sort of thing can't be consumed too much as well lol.

[@Pringlebox]

@@CaptainBuggyTheClown ? Everything he buys gets deducted as a business expense since this is a business

[@Joe_for_real]

I agree. I like it when he uses cuts we can all afford.

[@lani6647]

He went overboard with the wagyu for a bit. I’m glad he’s back to planet earth.

[@ItzDiizy]

Captain Buggy I never even thought of that. What a w 😂

[@cr0wn9001]

Been putting black garlic in everything for about 3 years now I won't ever let myself run out of it. It is so good! Edit: After using black garlic for so long, I'd suggest doing it how you did in the mashed potatoes and make a compound butter and use that to baste the steaks. Another amazing use I've found is making black garlic and garlic oil.

[@keithkannenberg7414]

Basting sounds like a great idea. You get the flavor notes of the black garlic but with lower intensity. Both of dry aged and sous vide black garlic steaks probably used more of the secret ingredient than he needed.

[@scottpolenske9224]

How to you keep/store it? What's the "shelf life"?

[@tlwayman]

Where do you buy it

[@cr0wn9001]

@@scottpolenske9224 It is a fermented product essentially so mine lasts for months.

[@cr0wn9001]

@@tlwayman I buy mine off Amazon.

[@eboracum]

Seems like it's not really dry aging if it's only for 24 hours. I'd call that a marinade. Still an interesting video, thanks Guga!

[@jamisonwaters7319]

Agreed

[@shahaffiq5860]

Marinade?

[@ffwast]

There was never any drying, much less any aging, that's just left in the fridge overnight.

[@jacobates2186]

Agreed

[@SexyBibliophile]

It’s just a clickbait title. Why he chose 24 hours is beyond me. Considering how expensive/time consuming black garlic is he might as well have gone for at least a week. Marinade is probably the appropriate term for what happened here.

[@GeoFitz4]

Tried Black Garlic for the first time recently when my friend got a jar of it. Putting it in mashed potatoes was a little bit weird since it turned the potatoes gray as I was using russet potatoes, but was tasty. My friend was also using it a bunch in a vinaigrette for her lunch salads. We also got some powdered black garlic so usually will use that on roasted potatoes. The most interesting use for me so far was making a cream sauce to go over steak. I've been making this sauce recently as a mushroom sauce. Basic method is saute garlic, shallots, and mushrooms in some butter, deglaze with white wine, dump in a pint of heavy cream and let it simmer for about 15 minutes until it's reduced down to 1/3 of it's original volume to make a rich, delicious mushroom cream sauce that goes great over steak, chicken, or with pasta. I made basically the same thing, except without mushrooms and added in a few cloves of black garlic when I put the cream in after sauteing the shallots. The sauce tasted almost identical to the mushroom version. The black garlic gave it that umami flavor that the mushrooms give the sauce.

[@PEPPERKICKS]

I was thinking of using my shiitake mushroom umami with the black garlic. What are your thoughts?

[@pbarany]

Hey Guga, if you prefer savory, try dry aging the steak in tamarind paste (I hope you haven't tried that before).

[@Virjunior01]

Oh man, that sounds interesting... I've made a prune sauce in the past, comes out purple. Seems odd to put over chicken, but that taste is badass. I see it working for raisins and tamarind, too!

[@jasonporter3520]

upvote

[@xkdjdnskdnscndjdj984]

Tamarind is incredibly strong, it will leave a very strong sour behind if the steak is completely coated with tamarind. I don't think it will do well with meats like steak and chicken in bulk. It would do well in small portions or in a diluted form for dry age mix or in the marinade for amplifying the acidity. Here in South India, we mostly use it for cooking coconut fish curry, pickles, chutneys, ground mixes (chamandi) etc. It does best with curries of bony fishes, cartilaginous fishes (sharks, sting rays) and molluscs (squid, oyster) imo.

[@demonkingak1755]

@@xkdjdnskdnscndjdj984 go watch the video then

[@Woxlf88]

@@jasonporter3520 wrong platform 😂

[@riotxcore6108]

Just a heads up for future videos, "Maillard Reaction" is pronounced as "MY-yar". Its French and the LL's are meant to sound like Y's.

[@IESUproductions]

He's pronounced it that way in other videos. Just slipped up in this one.

[@squallleonhardtt327]

Steak: *completely covered in Black Garlic* Guga: this needs some more garlic in powder form

[@TheGatatsu]

same😁😁

[@Hydroxis45]

I was so upset about that

[@michaelcamacho4856]

Yeah I wasn’t digging that, he also put more than usual

[@lred1383]

I've never tried black garlic myself, but seeing how the other guy had no reaction I'm assuming it doesn't really have the garlic flavour and smell anymore

[@vitorkk328]

@@lred1383 You are right! I tried it once and it doesn't taste like garlic at all

[@SageModeisOn]

I love all the ideas and creative combinations when you cook and dry age lol.. always try things that people always wondered lol

[@Geta92]

3:44 surely he wouldn't add garlic powder to a garlic marinated steak. Right?

[@ayotamquam9519]

Right

[@cdawson198600]

Black garlic hardly taste like garlic actually, it has a sweet and smoky almost raisin flavor to it.

[@thewaffle187]

@@cdawson198600 yep, it almost taste like a rich people candy. I ate it alot bcs my mom sells them and i buy it.

[@IamHetsu]

Black garlic has a bit of a strong taste, when I saw the amount left on the steak I knew straight away it was gonna be too sweet and strong. You should try black garlic with something else, like with mayo, butter, ricotta, etc :)

[@Sam_Hue]

As someone who has ate that stuff, It really needs condiments to contrast it’s sweet flavor.

[@jadedoptimistt]

Maybe worsteshire

[@AndreaFromTokyo]

24hrs it's more like a marinade rather than a Dry Age

[@BokuWaHikikomori]

So glad you did this. I've been experimenting with black garlic the past year and I'm absolutely loving it but was hesitant to try dry aging a steak. Also those black garlic potatoes looked phenomenal, I just might have to try it :D

[@matthewmowen2736]

Here’s what I’m thinking! Dry age the steak in different condiments and do an experiment to see which one tastes best! Ketchup, mustard, mayo, chick fila sauce, etc. Just.. don’t use wagyu lol!

[@thanhphuoc5871]

to Guga : Just do what we can do too, please ^^!

[@remnant24]

That's a really dumb idea.

[@Deatehefished]

he did all that on his other channel

[@matthewmowen2736]

@Lassi Kinnunen 81 he might have? He’s done so many at this point, I can’t remember all of them. I agree, he would have to thicken them before hand in some way.

[@matthewmowen2736]

@@remnant24 and I see you’re full of great ideas. Go be a tool somewhere else.

[@TheRealChibby]

"Hey Guga what did you dry age your steak in?" "Garlic." "Oh wow, what did you season it with?" "Garlic 😈"

[@brei2670]

That feels more like marinating than dry aging.... I think that one will probably turn out the best (if it's good at all). Putting a lot into the bag, as with the other one, usually dilutes the beef flavor.

[@charissamijnals4072]

Do you know the difference between dry aging and marinating?

[@brei2670]

@@charissamijnals4072 You think putting it in a bag for 24 hours would have made a big difference in this case? It didn't even lose a whiff of moisture anyway.

[@remnant24]

If one day storage in the fridge qualifies as dry age, like 90% of all meat I've ever eaten was dry aged. If it's not bathing in liquid you can't call it a marinade either. It's just a preseasoning.

[@charissamijnals4072]

Marinating is soaking the meat... did he soak it?

[@charissamijnals4072]

Stay out of this. You're being nosey...

[@carlosarguinarena105]

A lovely video as always Mr. Guga! If the steak came out sweet, how about using it in another dish? Like a fried rice, for example. With ingredients like soy sauce or chilis and other veggies, you can accentuate the flavor of the meat and the whole dish could be an explosion of flavor! :D Greetings and love from Chile.

[@axswords8639]

Guga in 2030 : " I dry aged this steak with a mystery cream, can you guess what is it? "

[@GuardianWolf85]

Guga in 2025: “I dry aged this Wagyu with the salty tears of my haters. Let’s see how it turned out!”

[@aubameyang7679]

@@GuardianWolf85 ive never seen a guga hater before

[@harshmallow6882]

@@aubameyang7679 there is, if you look hard enough

[@kazumakiryu8231]

@@aubameyang7679 vegans... *shivers*

[@mrbm1309]

Sea men

[@lottiejay8184]

Black garlic is absolutely amazing! We have a place over here on the Isle of Wight called the Garlic Farm, and it sells everything garlic, including black garlic beer, black garlic vodka and even little tubs of black garlic ice-cream! I absolutely adore black garlic, it is delicious! 😋😋😋

[@kazumakiryu8231]

PLEASE UPVOTE THIS! Guga! Please, for your next experimental steak video, can u dry age a steak in Lao Gan Ma paste? Lao Gan Ma is a Chinese chili oil, inside are usually a paste of fermented soy beans. If you could use that paste as a dry age ingredient like in this video that would be cool :)

[@zhaowanduan]

HOLY SHIT YES LAO GAN MA IS TOP TIER!!!

[@kazumakiryu8231]

@@zhaowanduan exactly. It's not a meme product actually lmao i love it

[@iroh9816]

@@kazumakiryu8231 bing chilling

[@kazumakiryu8231]

@@iroh9816 lao gan ma. Taiwan is no country. Bing chilling

[@kazumakiryu8231]

@@iroh9816 but nah for real, me and my best friend ordered several lao gan ma flavors online and they all are so good. We also bought a different Asian brand chilli oil. It's really darn good, don't knock it off as just a silly meme lol

[@hunterjoe9031]

Guga, Put small chunk (about the size of a grape) of black garlic in the bag and roll it around with a rolling pin, coating the inside of the bag. This way the whole steak gets exposed, but it makes the black garlic flavor much more subtle.

[@stevebrule3526]

Maillard is a French name, pronounced "my-Yar". Great video, Guga!

[@burdisdawurd7472]

The mashed potatoes made my mouth water sooooo much!

[@Dylanissimple]

GUGA I’ve been asking forever please please please dry age in BOVRIL ! BOVRIL is like Vegemite/marmite but it’s pure beef extract ! Imagine the beefy flavour bro 😍❤️

[@Coproquim]

I've been begging for him to do this for over a year now, bovril could be amazing

[@patricksibiya7861]

As someone who lives in south afric who grew up eating the stuff... I agree. Just need to find a way to send it to him.

[@hortator0767]

@@patricksibiya7861 his mail is in the description

[@Dylanissimple]

Yesss ! I thought I was alone on this one ! He needs to do it ! 😩😍👌🏻

[@patricksibiya7861]

@@hortator0767 I've got this. Imma gonna send 100% send it.

[@friendofjim]

4 days ago I posted to do a dry aged black garlic steak. 2 days ago you posted this video. I'm impressed by that turnaround time :o

[@Jayg80]

I can’t believe you didn’t sous vide the mash, it’s so good I keep making it lately!

[@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. ;)

[@CookinRoundTheWorld]

Couple questions for you. Did the 2nd steak also wait in the bag for 24h or was it prepped same day vs the other steak? Also, is there a reason for only 24h dry aged? No pelicos or anything so does the actual dry aged flavour start to develop or is this more just a black garlic marinade in a way?

[@asuniqueasthespellingofmyn1124]

Good question. I hope @gugafoods will answer.

[@SireScroticus]

Black Garlic is AMAZING for doing sweet and spicy pork. Great, GREAT balance of flavor profile with the meat.

[@danielbraha3412]

Me: damn this steak is gonna be too garlicky Guga: Adds garlic powder to a steak already drowning in garlic…

[@AjZ530]

Black garlic tastes nothing like normal garlic, besides, the fact that none of them reacted to the garlic powder should tell you what you need to know

[@lunarumbreon106]

1:27 oh gosh, there's so much garlic it looks like the steak was left on the grill for hours! I wonder what black garlic even tastes like, I love garlic on steak but this looks/sounds really good.

[@Nug_Lord]

Just started the video and I have a *REAALLLLLY* good feeling about this one, will update after I’ve watched Update: dangit lol, I think you should revisit this but with pork instead! And do a proper dry age, at least a week or so! Still a great video

[@banksta3]

@2:13 is that the Oster 3-1 Immersion blender/processor/meat slicer? 🧐

[@dlfendel2844]

Guga, a local chain called TacoMac does chicken wings with Korean black garlic that are AMAZINGLY good, and I was also thinking that while the sweetness wasn't a good match for beef, for PORK it might be lovely!

[@mads4479]

i love how honest they are every time, good video as always guga

[@ChaseVonnegut]

Speaking of squid ink... You should do a "surf and turf' sous vide/dry age experiment with: squid ink, anchovy paste, smoked oysters (blended), other seafood things. It would probably be gross but funny to watch!

[@jozefdebeer9807]

I remember in an ad, a local steakhouse showed their steak being served with a whole bulb of roasted garlic. I think that is a good way to go. Then you can control how much garlic you get with your meat, like a condiment. Maybe that is how to best use black garlic with steak? Or perhaps just stick with roasted, since black is too sweet.

[@NightBladeSpearichu]

Sounds like the black garlic might be good for pulled pork or jerky where you want some sweetness.

[@hodgmanderp4613]

I put black garlic in most of my jerky marinades and it really kicks it up a notch.

[@juiceboyone]

WTF guga, like 16hrs ago I asked for the black garlic dry age experiment on your latest guga foods video and now here is the video. I'm impressed, to say the least LOL

[@shankbucker]

I was excited to see this dry age and then completely disappointed when he basically dry brined it in black garlic. There needs to be specific time frame to call it dry aged, like minimum 10 days. 24 hours is just a joke.

[@thelemonarts]

4:02 for some reason this shot gives me like.... "portable su vide that plugs into your car cigarette lighter" vibes. had to go back and look at it again before i realised that it was just on the stovetop 🤣🤣

[@johnathanperrot665]

My steaks taste so much better bc of you. Thank you Guga.

[@Imatallguy1]

Really though. My friends are always blown away. I watch a lot of cooking shows and somehow Guga's lessons take the cake on wow factor.

[@alvaropoliveira21]

You could dry age with truffle butter or something with truffles!

[@BlueFlame17]

I've seen mint used on things like Lamb, Chimichurri and even some steaks. I wonder what would happen if you used mint paste/jelly/sauce as a dry age barrier. It might be surprising, but with seasoning and searing, maybe it wont do anything. What do you think Guga?🧐

[@The_Keeper]

Dude, it would taste like it was marinated in toothpaste. 🤮

[@nittany605]

Funny that I saw this video today because I did something like this on Saturday. I did 2 choice top round steaks (ya, i went cheap) sous vide seasoned with salt, pepper and black garlic powder that my friend makes. I also did a black garlic butter that i put on top while I was torching it. They came out absolutely delicious.

[@PWNHUB]

Just seeing your reactions makes me think like Chinese sweet beef or something.

[@kwagz3314]

Mau Mau bringing up Squid Ink makes me curious. You should try a Squid Ink dry age experiment.

[@etamar3]

can you dry age a steak in shrimp paste?

[@JonBoehm]

I did a bit similar once. Marinated a steak in sous vide vacuum bag with ~10 chunked cloves of black garlic overnight in the fridge before cooking them. Result - Too much garlic. Not horrible but its garlic... Treat black garlic just like raw garlic for the best results. Less is more.

[@jalgine000]

if that is just for 24 hours, isn't it just considered marinated, not dry aged. 🤔

[@wyrmbuster]

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.

[@deathstack4567]

Day 2 of posting this. This one is a real twist but have you ever thought about dry aging meat with other meats? Maybe turn the meat into a paste or slice it very thin, layer it onto the meat, seems cool to me. If you want Guga to see lets try to get this comment to the top because that seems like a really interesting experiment to me.

[@zachX6452]

He's dry aged larger cuts and then trimmed them afterwards. That's literally dry aging meat, covered in meat.

[@boarbot7829]

Dry age steak in edible dirt/clay. It a real thing and it would be so interesting! Day 21 as asking too btw.

[@louisstaford2776]

You gotta keep posting this great idea

[@EK-gd7hi]

It's gonna taste exactly the same

[@f2pgamingcastleclashmore119]

This is just regular dry age with extra steps. This is the dumbest, everyone should downvote this.

[@Drasman123]

Guga you are a food wizard. Found your channel about 2 weeks ago and have been trying all your side dishes. Cant wait to make somer burgers this Friday!!!

[@warrenphilips8441]

I get the feeling someone who likes Asian food would love this. It might be helpful to have your guest tasters come from different cultures so that they express different palates (Chinese, Japanese, Vietnamese, French, Italian, German, or standard American Cuisine). Hispanic cooking can kind of pigeon hole itself into greasy and spicy, not the flavor, just the pain.

[@genesisosuna]

Stop with the stereotyping.

[@zaijankyle9402]

day 1 of asking guga to dry age every cut of beef

[@Jeannemarre]

By the way Maillard reaction is actually unhealthy as hell for humans, but it taste amazing !!!! 😂 so avoid burning your food too much, but once in a while treat yourselves

[@boywithahalo]

You should do an experiment with coffee! I hear beef and coffee is a great flavor pairing, so maybe a coffee crusted dry age?

[@youssef6222]

good video and good work guga i watch all your sponsors and use your links to support you deserve it for the good quality content best of luck

[@mariamakanee]

hey guga !! as a frenchie i would like to give you a little tip, if you want to do mashed potatoes, steam the potatoes instead of boiling them. I swear it’s quicker to cook AND the flavors don’t go away in the water ! i do it every time and it’s way better :)

[@ZackofAllTradesct]

"No its not squid ink....😆😆" Guga's mind : OooH squid ink! That's a good idea"

[@thomasmichael6509]

The side dishes are the real stars of these types of episodes

[@eshel4463]

Thank you for providing answers for the REAL important questions

[@izurukamukura9095]

"If that's not an experiment, what is?" Dry age a steak in Miso paste.

[@errolm8313]

I wonder what I'm doing wrong. If anything at all. I am dry aging a 3 bone rib roast. Been 2 weeks. And it went from smelling nutty, cheesy to now it smells like old meat. Not rotten, but sort of old/spoiked? Like, it smells like is you left a steak wrapped in plastic in the fridge for about a week. Temp was at 35 degrees and I kept a small fan to circulate the air. Thoughts?

[@LowFast23]

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

[@zainraufiazam]

SOOOO EXCITED TO WATCH THGIS. CAN'T WAIT FOR THE RESULTS.

[@Sam_Hue]

I had tasted this garlic, this stuff is sweet. Not even pungent at all. You could eat it like a snack or throw it into a pot to make delicious soup with it.

[@DustyMcFarland]

You should do a top 5 or too ten list of the best steak preparation cooking tactics.

[@annie-bethhenry1983]

I didn’t know guga had more than one channel 😲 yay more videos to watch.

[@End3rWi99in]

Anyone who has ever cooked with black garlic thinks that looks absolutely gorgeous.

[@macfive5912]

Black garlic brisket. Coat with black garlic Age (24-48 hrs) Clean off excess garlic and season Cook/smoke (maybe try multiple methods and combos for best result) Char Accompany with simple black garlic barbecue sauce. Add any sugar at the end to taste to avoid making candy/syrup.

[@riod43]

You can easily make black garlic at home with patience(a lot for some). Just use a crock pot, rice cooker, instapot, or food dehydrator.

[@stevedimond267]

I really like black garlic. From you video way back, I've been hooked.

[@phillm156]

Thank you. Merry Christmas!

[@thephenomenalphantom8372]

Finally, black garlic on this channel, it has returned.

[@riveenwickenham8392]

guga i love ur videos on both channels!!! also could you try the black garlic on pork because sweet flavours/notes seem to work better on pork than beef

[@m1inty]

ever since i started watching u, ive been craving steak, holy moly u make steak look godly

[@Unyielding_Vortx]

The intro was so amazing I thought I’d see a titan from attack on titan come out of nowhere from how good the music is

[@napoleonbonaparte5774]

looks like a whole side is uncovered at 1:35 ...

[@RainStorm148]

in Japan, they used Black Garlic to make pan fried dumplings and ramen so i was excited the moment i saw the title surprisingly it is sweet when used on Steaks. it was really delicious on dumplings

[@AlejoFascePollicelli]

Why to put garlic powder over the stake that was already cover in black garlic??

[@Chelsyclb]

Black garlic is the most amazing thing ever. I add it to so many things and it adds such an amazing taste. I've been cooking with it for maybe 2 years. Covid helped me discover it. The one I've been using is fermented garlic which I'm about to buy normal black garlic

[@Shogun-a7s]

I really miss..."...and this it wha'it looks like."

[@nickhupman1598]

Love the music choice this episode, Guga. Very intense.

[@Smitty300]

Love both channels, Guga. But, how do you not use a ricer for your mashed potatoes? Super easy and any consistency you want.

[@kiefydoinks]

I’m so lost why does this man have 2 channels 😂

[@djdrew24v28]

I just watched your beginner sous vide video with your niece and her daughter. I think you need to have the little girl on again to review your experiments now that she’s a little older Haha

[@ArkansasInfidel]

After watching your videos for over a year now. I decided to invest in the equipment to start cooking sous vide. Including a stackable cooler to do larger cuts of meat like brisket.

[@mac007taz]

Try like a half a clove next time and sear on a cast iron, it brings out a more savory/Asian type flavor. It's amazing!

[@CareLESSmAyhem]

Would be interesting to see a dry age with beef tallow

[@ssky-rt9nm]

Guga doubling down on channels. Love it

[@Blue-yl8ks]

Please try dry age in Miso Paste!! I feel like that would be awesome!!

[@c-st4r]

Guga can you do a video were you use the Umai Dry membrane incorrectly, maybe without vacuum seal or one with a puncture to show the difference between proper and improper 35 day dry aging

[@thebbqtom1896]

Class made looks super delicious 👍👍

[@giljensen1132]

Man I struggle watching your videos cause they always make me hungry

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak?

[@MelikaAsadzadeh]

Thanks for your amazing videos. 🌹🌹 just wanted to point out a small detail. Maillard is pronounced as “my-ard”, and is named after the French chemist Louis Camille Maillard, who figured out the science behind the Maillard reaction in 1912.

[@odiums_taint]

more garlic powder on black garlic aged!?

[@commentsurfer8507]

Here we used to cook beef with black coconut. Roasted coconut. It’s the most delicious beef recipe I’ve taste.

[@chuckery5177]

AYYY Hype to see Mau Mau back

[@marks9444]

I'd like to see you try to make black garlic sous vide. I know you can do it in a rice cooker or crock pot, but never seen it done sous vide.