They all said use MAC & CHEESE seasoning on STEAKS, so we did!

[@HholyDiver42]

What if you took cooked steak, freeze dried it, powderized it, and used it as seasoning for mac and cheese?

[@Mariocat99]

Macaroni and steak sounds good ngl

[@dbecker33]

Next level thinking.

[@stupidvids0]

YES.

[@DaniMartVTen]

That's a "Prepper Chow" right there....

[@BaronVonCount]

He did used the powderized steaks to season other steaks and turned out good

[@Aekaras14]

Guga is probably one of the best cooking channels because at the end it shows him eating the food and having a good time with friends and family

[@sciencenotstigma9534]

I don’t like to see people eating (my autism, probably).

[@thestarwarsmusiccomposer3491]

@@sciencenotstigma9534 Not much Like it either. But the thing is Its beautiful seeing them having good Happiness. But the other thing is you know it ain't just fake crap

[@justinabaya6622]

I’ll say it again. Guga’s sides make me look like a master chef to my family. So easy and the directions are so simple to follow.

[@SuperMontsta]

If you want extra creamy and thick, use cream cheese in the cheese mix that he uses too. THAT'S money.

[@TimeSurfer206]

@SOUL SEEKER I like the way you think. I did a Garden Theme Mac & Cheese once, Green Onions and Dill.

[@jackjohnson7163]

WHAT ARE THE PORTIONS FOR THE MAC AND CHEESE IN THE VIDEO???

[@phi1688]

@SOUL SEEKER yup! Also garlic powder and onion powder

[@FellWright]

do you know the amount of stuff used for it? I want to make it but I don't know how much boxes of mac and cheese to use

[@-A-c]

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

[@jokersdelights4435]

Ya also don’t need to add any salt when ya use it it’s just the right amount of umami and satiness when added correctly

[@CriticalTechReviews]

This sounds weird as hell, as a random american! Definitely a great idea, I hope he tries it. What does this paste work well as a seasoning for?

[@-A-c]

@@CriticalTechReviews generally anything with a creamy sauce will benefit. My dad likes using it as a unique seafood salty dip when mixed with the sourness from white vinegar for dipping steamed okra in. If you're into salt and vinegar chips this flavor example might be up your alley.

[@kogasoldier9379]

@@-A-c that sounds bomb af.

[@firebrand7753]

Oh yesssss

[@jonathanwichers1353]

Try out dry aging steaks with the kraft macaroni and cheese powder! There's lots of different flavors too like white cheddar garlic and herb, creamy Alfredo, white cheddar and bacon, plus there's the flavor boost packs too Jalapeño, Butter Chicken, Poutine, Buffalo Wings, Ghost Pepper, and Cotton Candy.

[@jamescassar5348]

This needs more upvotes!

[@Sors_]

@@jamescassar5348 Agreed

[@Amy_Dunn]

Cheetos Mac and cheese too!

[@pyrosnappy7641]

Cotton candy????

[@andyC95]

At first I thought that's what he was doing

[@thelostone7404]

I knew as soon as the cheese powder went on the unseasoned steak that it was going to be "missing something". Kraft Mac and Cheese is known for a lot of things, but it isn't known for having an appropriate level of saltiness. Definitely, definitely, *definitely* needs the salt, and so does a steak! Great video, Guga!

[@wilabanodeniro9780]

Black pepper too

[@darrenb1367]

Guga, over the years you've tried many experiments to try and improve steaks. I know there has been a lot of successful ideas. I think you need to make a list of those techniques/add-ons and make a steak that uses as many of them as practical at the same time.

[@nicstroud]

0:40 There's only one thing missing, real cheese. For reference Guga proceeds to show us a piece of plastic. 🤣

[@ehmar]

My wife hates Sous Vide Steak, saying its too soft... but I love it, especially when its deep fried after to create the great crust... I would love to see a comparison of a Sous Vide Steak, a Grilled/BBQ steak, and a Pan/Basted Steak - as it would be good to see which is the ultimate cooking method.

[@johnabbottphotography]

I love watching the evolution of this channel. I remember the days when you were just sitting around a folding table with your family. Too cool to see what you've grown this into!

[@IDLExHANDS]

It's probably very close to cured egg yolks shaved on top of steak. The savory aspect at least. Gonna have to try that, because it sounds really good!

[@imran4968]

My ANOVA Sous Vide comes in next week and I am immediately gonna order some Prime Ribeyes and finish them on a cast iron skillet with butter, rosemary, and garlic for my father's Day dinner. I am so excited I am just going through the app and looking at all of the recipes.

[@MarcGauch]

and how often do you use your stick after two years?

[@adambarron4015]

As we've seen coffee ground rub sous vide steak, how about tea leaf sous vide steak? I highly recommend lapsang souchong. Lapsang has a naturally smoky flavor that smells like jerk seasoned jerky.

[@willis4585]

1:30 the audio glitch here makes me believe guga said "fxxxing season these steaks" just to mess with his editor 😂 nice catch tho Mr editor!

[@drb9677]

Arby's just released a Wagyu burger. You should get a few, review it, then make your own wagyu burger, and give it to the bois to try and see which they like better. :)

[@hxhdfjifzirstc894]

I get tired of eating Wagyu every day. It's good, but I need something like Taco Bell, for variety.

[@xnocturnalx1983]

Take a drink every time Guga says “everybody”..wasted in

[@marcusbailey3988]

Guga, try dry ageing in different types of mustard and, if possible, honey mustard. I know sugar has gone well in the past, but maybe it reacts differently with the mustard? Who knows! Lez dewwit

[@VicJuarez88]

that sounds interesting 👀😵

[@kwaitefuni9152]

aww mustard come on man CLASSIC video

[@kwaitefuni9152]

@@marcusbailey3988 of course. Always a surprise with Guga's new techniques!

[@bringbacklonewolf]

Bruh why is his wink so damn perfect 😂😂

[@CarlGorn]

Please try *Magic Mud Marinade* on a steak. Ingredients are simple: 2 parts balsamic vinegar 2 parts milk 1 part lemon juice 1 part brown mustard 1 part booze (I prefer bourbon, others like how beer works) Recipe is in ratio form. As long as all your measurements are consistent, you can't screw this up. Just marinade your meat in the fridge for 1-24 hours, remove from marinade and cook as normal. Leftover marinade can be reduced to a sauce or used as a glaze. Gives an incredible tangy sweetness that goes with any protein. I've even made scrambled eggs with a reduction of it, freakin' amazing stuff. There's a reason why it's called "Magic."

[@Nick_Tank]

Leo is top notch!!! Can’t say it enough. Descriptions always on point and specific, not the same ol “it’s VERY good/AMAZING!” He offers so much more

[@zageri]

agreed! I see some people talking badly about him because of it and I don’t understand it

[@kebumbumflooshnoo1819]

found the Leo comment bot

[@t0x1c_chickens7]

you should try using the pineapple on a brisket, and make another regular brisket, and compare the two to see the differences, been watching your videos for over a year now with my dad, love your videos 🙏💙

[@Whiskey1553]

I love how this guy says “Real ____”. Lol @03:31

[@midnightscookingcorner9514]

I actually tried this the other day and it was incredible!!! I still prefer a regular steak but it definitely tasted amazing!!! So many of your techniques and side dishes I have made for my kids...

[@freakfreak786]

such an awesome video format enjoyed every single second

[@fadyfarouk8635]

Please do a dry age with TAHINI! This a sesame based sauce that we use in Egypt, it would be great!

[@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. ;)

[@SandmanFightingSys]

I would love to see you use Hidden Valley ranch powder on steaks as well as French onion soup mix ( specifically the Lipton brand).

[@etherealdimension0013]

Let’s go I dig it

[@tupaclives5848]

4:24 the joy of this dude when he gets to experimenting with crazy shit. that's why I love the Goog man

[@kingkilburn]

I would HIGHLY recommend you give Patti LaBelle's over the rainbow mac and cheese a try. You could do a whole video on different cheese and seasoning combos, include sous vide and smoked.

[@Hyperion-5744]

Cook a steak in slim jim juice and dry age another steak in slim jim juice. I imagine it'll just make it taste completely like slim jim's though. And dry age steak with mead.

[@Amy_Dunn]

This just reminded me that Cheetos makes a Mac & cheese now, and I legit saved the powder, put it in a shaker and use it on everything. I bet that would be amazing with something like this 🤣

[@ronniewilliz153]

I use the packets of ranch an put it on a lot of thing especially on vegetables.

[@JJGuccione]

You couldn't pull it off without the blowtorch. They all looked fantastic when you added your touch. Great VDO - Thank you!

[@adambrickley9088]

This is awesome! Would love to see what Miso paste does to a dry aged steak.

[@swicksflix]

THIS

[@liambray7286]

i think he already did it

[@italkalotofshit]

Wypipo🤦🏾‍♂️ anything good to yall

[@UOHCUNY]

@@italkalotofshit 🥱🥱🐒🐒

[@italkalotofshit]

@@UOHCUNY 🤭 lice having sun dodger

[@eazyridin7283]

I had to look so hard to find this video again 🤦🏻‍♂️! Finally found it for your Mac n cheese recipe ( I’m just gonna put a layer of cottage cheese in the middle.

[@zzzin69]

Completely different idea, but what if you dry age a steak with shrimp paste??? Would be really curious to see how that will turn out

[@mattrum4821]

Guga you have an amazing personality for doing exactly what you do in your videos. I hope you give us many more years of your great content. I would support you by buying merch if I had more money, but I will like all your videos instead. I hope you are doing well Guga :)

[@DarkEnv2]

Maybe try using dried soups as a seasoning for steaks and roasts. When I make a roast Sous Vide I use Lipton Beefy Onion Soup Mix after seasoning the roast with salt and pepper and it is money every time. I’ve used it with eye round, bottom round, chuck roast etc. Plus I use the left over liquids from the bag to make gravy and it’s very flavorful.

[@JAF30]

My dad used to use Lipton onion soup mix in a lot of things as a seasoning mix.

[@NelsonWCRS]

Would like to see your next mystery meat be, "Rocky Mountain Oysters". Haven't seen anybody cook them Sous Vide on you tube yet.

[@markiangooley]

I wonder whether slow cooking would make them tender? Sous vide is of course the best way to do that…

[@shyataroo]

Dry Age a Steak in Smoked Wagyu Compound MSG Butter vs Smoked Bacon Fat MSG Compound Butter vs Smoked Bacon-Wagyu Fat MSG compound butter. Essentially like your previous video where you smoked your fats before putting them on the steak, do the same, but when it's done smoking add your home made MSG powder let it solidify into a compound butter, and then dry age your steak(s) in it.

[@Pintexx]

So many people including myself asked guga to make this so glad you did it finally

[@lotusupra]

Can you dry age in Ssamjang paste (Korean fermented bean paste)

[@keithryder8957]

Yes sir not sure if you have done a video on this . But have you tried one using liquid smoke in the marinade process. Hickory pecan and mesquite. I wasn't sure it adding this consintrate before vacuumed sealing the bag would overpower the steak in the finished product. Thanks for all you do and your videos have opened up a new world of cooking for me

[@oag8528]

Loved seeing this! An inexpensive test that was entertaining. Speaking of inexpensive, how about slug burgers? With the higher prices on everything it would be awesome to see what you do with nickel burgers. (Maybe even what it would cost today to do.) This was the burger my mom used to make at home. Cheap ground beef Chopped onions Bread crumbs or crackers crumbs Egg French's onion soup mix (optional) Season to taste Mix it all together (like meatloaf) and do your thing to it. I know what moms was like . .. whatcha got, Guga?

[@cam6202]

My friends mom would do the same but put homemade BBQ sauce on it and let it simmer.

[@bumblebee623]

Do "mountain oysters" since youtube blocks the original term.. in yogurt

[@gabrieladerre2862]

This is crazy! I was making my niece her Mac and Cheese the other night. Because for some insane reason, she wanted that instead of Ribeyes, baked potatoes, salad and rice. Whatever though. I aim to please! But after I made it for her, I went to put the large spoon I'd used to add, and mix, the butter, half and half and powdered cheese with, and locked a little powdered cheese off it, as I was tossing it in to the sink. It crossed my mind that the cheese powder could make a rub it a crust for steak. I was thinking that I couldn't have been the first to think of it though! And here's proof that I'm not! I'm glad to see that it could turn out better than I initially expected! 😺

[@IamCrass]

6:35 I did a blind test between grilled, pan seared and cast iron. Pan seared won. It didn't have the extra crispness but the flavor hands down. I'll try a suveeed before the end of 2022. Any suggestions on the steak (not Ribeye)

[@juliodiaz8558]

Try cherry kool-aid packets next! That’ll be hilariously weird to taste I bet.

[@digvag7648]

Hello Guga, i just found your channels and they're amazing, i cannot wait to try some of your receipes 💛 talking about cheese (I'm french 😁) why not trying your steaks with our famous roquefort? We often eat steaks with roquefort sauce, it goes very well together 😁 i would love to see that! I love your videos on both channels, it's nice to see so much love for food and family and friends, good mood and happiness, all the best to you all ❤️

[@rickymartin5881]

That's awesome bro! Yall 3 bring a cool vibe.🤙🏼👊🏼

[@kravendahunter1]

Leo and Angel need to switch seats it's not normal 🤣🤣

[@Issacdafourth]

“Plane old Mac n cheese” angle killed me 😂

[@DrSmokeBBQ7269]

Thanks for your great videos! You IMHO are the streak king!

[@jarcher7768]

Guga is love. Guga is life.

[@blacktopbandits1411]

Your video are amazing guga 🙌

[@webofhair]

Dry age steak with Velveeta liquid cheese

[@sparro2553]

Id love to see a triple Dry Age face off - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet!

[@personmeful]

I like the new guy's descriptions. Bring him back in the next videos!

[@automatic5]

you guys r so funny and cute 😭 loved the video, new sub!

[@themarkfunction]

I like how Angel is just smashing more even while Guga is speaking the outro.

[@tupaclives5848]

"cheers everybody" The Goog is so lovable, so happy all the time. it's infectious. gotta enjoy the good things in life...good food, good company, good drinks.

[@joshtm66]

i clicked on this video without even knowing this channel existed but then i hear guga and im even more excited than i already was

[@GrahamCrannell]

2:27 - okay so you basically just made *actual* mac and cheese, but with the Kraft powder added in 😄😄 that's a full-blown mornay sauce you've got going haha

[@Conorator]

This is an amazing video, "That was perfect because it allows me time to" twice in one video!

[@johnhmstr]

When can we expect the "Guga's craziest Steak experiments that worked! and sides" cookbook? do it guga!

[@SuperMontsta]

Dry age a steak in cooked bacon bits and a second one in cured egg yolks. Both taste well with steak, will it taste good dry aging then?

[@B-nana8338]

Guga i love d vybz u guys got wen doing d experiment love d energy u guys have 💚💚💚💚💚👋💯💯

[@nick5293]

Guga , thanks for all the joy you have spread in this world. For that reason you have my lifetime sub , and its a good way to window shop for steak.😎

[@justinlim5523]

Why did i watch this at 1am in the morning - I don’t think i am able to sleep now! My stomach is rumbling and my mouth is drooling with saliva. WHY GUGA!!!

[@Phil58Liew]

Looks amazing! Ok one request here please in your work flow. Instead of using a gas torch to leave a crust on the steaks, can you try with an electric hot air gun at max temp please? I saw a video that used a hot air gun to start a fire with charcoal bricks for a bbq and also smoke pellets and was blown away how quick and effective it was compared to a gas torch. Do try it in your next video.

[@ElGeFe]

He did a series comparing searing methods and he used a heat gun there.

[@alirazinzulkarnain1220]

I was expecting a lactose intolerant maumau in the video to try those dishes 🤣. Must be funny to be served like that

[@ramos7954]

We need a steak tournament a blind taste test of the best steaks crowning the best steak

[@Limrik_A.S]

try something with seefood like lobster like surf and turf idk what but might be interesting !!!! u always make me hungry :)

[@Lordsheva80]

I love the fact that Guga complain about real cheese missing and later he use that shit for the 2 test steaks and for side dish super processed cheese.

[@bkworkingman]

I learn something new every video I watch on your channel. However.... I must say there is a problem.... I get so darn hungry while watching.

[@brenttucker166]

Thats it, I'm gonna have to demand you ask for consent every time you're gonna say "Real good" to me 😂🤣

[@ericsandoval7657]

Well done guys. Very entertaining 👏

[@awesomexpvrskiii1011]

Hey Guga!! You did say you promise to make a Jamaican Jerk Brisket. But this time you should try and dry Age that Brisket with the Jerk seasoning! Please!!!🙌🏾🙌🏾🙌🏾🙌🏾😩

[@kimcrawford5375]

I will only use the sous vide method. Grill after!!! So tender so perfect!!!!

[@testbenchdude]

Waiting for a tom yum paste experiment! Thanks again for the vid you guys.

[@adamthemute]

Id like to see the best way to get a smoked flavour indoors, without a smoker. Maybe smoked salt (before/after) VS smoked tea (lapsang souchong -- can do a wet brine in the tea or use it blended in a spice), VS liquid smoke.

[@kikinnit]

I can feel my cholesterol level going up just watching this video

[@thomaswilson818]

OK everybody here is the king of weird to marinate steak with- drum roll please 🥁! Guga can you please use Jackfruit aka jack tree fig. It's an amazing sticky fruit and the nut from inside it is great toasted. Hey it's going to be a challenge because it's so sticky and milky good luck but I know you can do it. I'm curious to see if the fig properties breaks down the steak similar to other fruits. The roasted nuts can be ground down into a sort of steak coating for crust. So pumped to see you try this!

[@R2122-o7g]

"Never judge a steak by it's crust"~probably Guga

[@HamChex]

LOL (Laughing Out Loud)

[@bloodfistzero]

Fun fact: In Canada it's called Kraft Dinner.

[@bsod4144]

lol guga we had student day weekend which was 3 days of concerts and basically being perpetually hungover haha and last night i dreamt of you being there cooking for us and i was so happy that i woke up hahahha

[@thelaststand4982]

Nacho Libre!!!🤣 "real goowd"

[@CircuitReborn]

I'm actually tempted to try this with a burger now...cheese burgers cousin.

[@dallasconfidential9619]

Let’s do it

[@enzobot]

loved this video. would love to see a battle of the milk steaks. can you sous vide the powdered milk steak or is that brine/grill only vs kraft mac vs other dairy steaks. i dairy you to do it.

[@xbogdodzox1502]

i rly like ur content guga u are my master sort of teaching us a lot , i like a lot super edited videos with specials but how bout fully behind the scenes videos u should do it sometimes full experience 1:1 its look cool aswell

[@ebonychan]

this right here is why i'm sayin y'all needed to get poor angel in on the smoked butter experiment. boy loves his smoke/charcoal. get him the flavor of the charcoal with the texture of sous vide. he deserves a treat

[@MrRaab-hu9rs]

Attempt #10. Guga, do a dry age in a rub of Kraft Mac 'n Cheese, cheese powder. This can't go wrong. Everyone loves Mac 'n Cheese. I got this strange feeling it will come out better than your cheese oil steaks, at less work. I haven't perfected my recipe yet, but try combining Steak Diane sauce with Mac and Cheese. I've tried it with omitting the scallions, mushrooms, and garlic. I fined there is a point of no return on Mac and Cheese where too much onion and/or garlic flavor will break Mac and Cheese. I followed your Diane recipe, I simplified some things on mine (I don't have Sous Vide stock). What I did (right) was melt butter, crust up the pan with some steak fond, salt and pepper. Deglaze (I went wrong with beef stock. It made the Mac and Cheese an off gray/brown color), I think chicken stock would have been better, possibly a (vegi) stock from mushrooms. Worcestershire. Dijon Mustard. Cognac, POOF!, then the Heavy Whipping Cream. I substituted my milk in the Mac and Cheese out for that Diane mix. I got the extra creaminess from the heavy cream. It added a very unique and welcomed sharpness to the Mac and Cheese. Not to mention, the fired up pan on the kitchen stove, completely sold the dish.

[@Youtubedeletedmyoldhandle]

Not adding black pepper to max and cheese is the wildest thing I have ever seen on this channel lol

[@williamnessanbaum7464]

Bulgogi is a korean dish. However the soy sauce used to create it should be widely available in the US. I'd like to see you do *three* tests with this product. Marinate 3 stakes. 1 hour, 12 hours and 24 hours.

[@TheOriginalFaxon]

I'm with Leo but only because I can make smoke salt with SO MUCH SMOKE on it that when I sear my sous vide steak using the flamethrower or a standard propane torch before i got it, it ultimately comes out with a good amount of the flavor you'd get from the grill on the outside, but also a LOT more of it all throughout the steak on the inside. I've been using charcoal and applewood to smoke tri-tip and brisket, chicken, even salmon, and it comes out amazing every time, but there's nothing like using the remaining coals to just flavor blast a big wide pan of salt. The thinner a layer of salt you put down, the less time it takes to get a ton of smoke built up on it. As for what I want you to try next, I want to see how you get the perfect slow cooked chicken skin from searing it, whether you use Sous Vide and then sear the chicken over charcoal, or if searing the skin at the start of a low and slow smoke is the better option. Story time down bellow for why I just got the deluxe SnS searing tray with the water pan in it, and I'm planning to use it in the next couple of days to smoke a whole bunch of chicken up inside of, since I also replaced the stock grill top with a heavy duty cast iron one, that has 2 solid plates and 2 standard grill plates. My plan is to use a minimal layer of charcoal briquettes on the bottom for uniformity, but to not overdo it since i need to move them, sear the skin how i'd like even if it takes longer, then pile all the briquettes up in one corner with tongs, add a pile of unlit charcoal to fill the pan, and put smoke wood all along the top, then cover that with the solid cast iron side, and use it to not only separate the hot and cold side with the water pan, but with the thermal mass of the cast iron as well helping to concentrate it, while also focusing all the smoke up underneath like in a standard chimney smoker with multiple levels. Gonna be some dang good barbecue either way this summer, that's for sure. Thanks for helping me really up my game man!

[@JSR_]

I'm sure someone's tried it with your show (or told you about it) Try "better with bouillon" beef paste on a sous vide steak. I sous vide mine with that and it creates a wonderful, savory "meat candy" crust on the outside, especially after the sear. I don't cook my steaks without them anymore.

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@andersmaylandlarsen2373]

He already did a long time ago. You can search for it. He concluded that garlic powder is best.

[@leoalanis775]

Try the Hidden Valley Ranch seasoning packets they're really good. And how bout a sous vide steak with ranch in the bag for fun?

[@lu70lo]

Guga, you should try using STARFRUIT as seasoning on steaks. Do a starfruit marinade and a starfruit compound butter! ⭐👍

[@joetant6260]

Noticed you've taken the 'best ever food review show' peace ending and made it your own lol

[@koltenastle3254]

We need yall to make a top 10 of all the steaks you’ve made