They all said use SUPERFOOD on steak, so we did!

[@evilreddog]

since you have a dehydrator, how about making your own cheese powder from different cheeses then see what makes the best for seasoning? Or if it even works at all? I assume you must fine grate the cheese then spread it out on a sheet. Use it as either straight up seasoning or use it in a spice blend. Once you have made the seasoning, maybe a dryage experiment?

[@leadgindairy3709]

he also has a freeze dryer, which imo would be the best route to get to powdered cheese.

[@Gr0undXero]

Real.

[@danielg4854]

the consistent quality of these videos for so many years now is insane

[@Smiling_Bob]

So when are you going to start experimenting with combinations of all these different suggestions to see if one results in the ultimate steak? If the Mac and Cheese powder OR the ranch powder OR the nutritional yeast all make a better steak, would cooking with yeast and then adding cheese or ranch powder afterward take it to the next level? You've done so many experiments over the years...it's time to start layering them!

[@daltonking4882]

Cheesy ranch compound butter does sound pretty good😂

[@KnewTherapy]

Trust me you dont want the perfect steak. It. Still. Haunts. Me

[@bigZAIN187]

combining the winners does sound good

[@fangyang1026]

or guga can do a steak olympics

[@fangyang1026]

or guga can do a steak olympics

[@milessmith6611]

Angel was on point with the cheesiness though! Nutritional yeast is commonly used as a vegan substitute for Parmesan or other cheese on stuff like vegan pizza (Edit: Wow so many likes, I can’t believe it!)

[@hubertnnn]

How is it vegan if it contains yeast?

[@victuuri_6739]

@@hubertnnn I mean... yeast isn't an animal. So it is classified as vegan. Maybe some people out there don't eat it for whatever reason, but most definitely do.

[@colemcgrath644]

@@hubertnnn because it’s a type of fungus?

[@ketokarbs3671]

Vegans luv nutritional yeast It is their cheese for so many dishes

[@Sxcheschka]

@@victuuri_6739 technically it's alive, but it's up to personal decision or whatever and don't eat it.

[@erikskole7669]

I've got one for you. Try Yuzu Kosho. It's a Japanese citrus and Japanese chili mixed with salt then fermented into a paste. It's awesome. Not to spicy but the citrus bite rounds out the flavor. Good to mix with mayo or avacado and put on a burger.

[@adrianlewis1775]

Been watching for a long time and gugas video quality has been outstanding. Editing is top tier entertainment is top tier and even educational.

[@SelevanRsC]

Its getting too samey with the jokes, talks, the "hold on, need for a side dish", gestures, hot pharses, even the guests are always angel and leo (kinda annoying guy imo, feels fake) since good few months. Edits are getting too tiktok as well (well, this vid is an exception)

[@scar1ful]

Oh hi Guga! Please cook Filipino food? Everyone would suggest pork sinigang, chicken adobo, and beef bulalo, but I would personally recommend kare-kare, pork sisig, pancit palabok, and pancit malabon. I'd like to see you cook them two ways: traditionally, and then with your own spin on it. Don't forget to serve these dishes (except the pancit) with rice!

[@Staying_Dangerous_Official]

Try to make the ULTRA STEAK. Use the best cut, the highest grade, the best cooking method, the best seasoning, and the best dry aging time. All of the tricks. All of the best experiment outcomes. All the bells and whistles. The fruit of your labor. Make the best steak that you can possibly make and see how much different it is to a normal steak. It would be a great way to recap all your hard work over the years.

[@Dinnye01]

That'd be borint. It would be a good steak. But out of the reach of most people.

[@JaianPatel]

@@Dinnye01 and A5 wagyu experiments aren't? Lmaoo

[@Dinnye01]

@@JaianPatel they are as well.

[@haros2868]

You dont give examples, you're just talking. What best seasoning? Msg? What best cut? God of steaks A5 kobe beef?

[@Staying_Dangerous_Official]

@@haros2868 didnt mean to upset you. lol I was thinking waygu picanya dry aged and seasoned with MSG. he could even make a good compound butter to use on it. There are hundreds of videos of him doing experiments, it would be good to see what HE THINKS is the best choices to make the perfect steak.

[@Jensen123-s3r]

Me: I want to be the best chef in the world Guga: To make it, it is ridiculously easy

[@galifianakis2808]

And heres how!

[@SHERIFFmaher]

@@galifianakis2808 and once you’re done , this is what you looks like 👨‍🍳

[@charlesr.8159]

I know it doesn't look that good right now, but watch this!

[@EndlessInfinity1]

My wife was anaphylactic to dairy and nutritional yeast was often used as a substitute for parmesan

[@jokerproduction]

Nutritional Yeast is great on microwave popcorn.

[@badnewsbenjitv7573]

This side dish looks amazing, I'm gonna try it out myself but I'll add some raw honey or pear butter (apple butter). with the tomato paste before I de-glaze.

[@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. ;)

[@adambarron4015]

I'd love to see a tea seasoning experiment. Matcha tea powder could be used as a rub. Also, tea leaves could be added into the bag. For that, I'd recommend lapsang souchong, a tea that smells like jerky.

[@Robind6]

Hi Guga, love your channels. An idea for you, as salt and pepper are a must for steaks. Have you ever thought about changing the type of pepper to find how they vary. There are so many variants from Szechuan, Pink, rainbow, long peppercorns I'd love to see how different they are. It would also be interesting to see how pepper substitutes like grains of paradise, mace, allspice, coriander seeds, sansho powder stack up

[@motorcitymangababe]

I want this too! Pepper bowl! Also different salts! Black salts smell like farts but tastes like butter and eggs, bet it would slap on a steak!

[@workhardplayhard3206]

id like to see a taste test with spices before grilling and one with spices added after grilling

[@antonlvdm]

Hey Guga, could you make a list of all the experiments that you found made the steak better than the control?

[@tonec5158]

And make a vs. of them, and the winner is?

[@Riggsram]

Very Interesting... WHAT if you cooked the Steak on a skillet or on an open fire! I would LOVE to see those results because that's how I would be able to cook my Steak! Please Make That Video!!!

[@convincedquaker]

This is SOUS VIDE Everything. Check out his other channel Guga Foods.

[@traceb6998]

I love these on steak, and on chicken is pretty good too. I’d love for you to try it on the dry aged steak, but I know you’ll prepare it for the best method you choose. Harry and David’s relish is amazing on steak. I’ve used the original pepper onion, ghost pepper, hot and smokey or even the jalapeño. You can’t go wrong on those flavors but the do have more flavors but the ones mentioned pairs great with steak or chicken. Look forward to see if you’ll choose this experiment. I think it’ll even be Angel approved.

[@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

[@Grizzlox]

I believe he's done this on one of his channels. Garlic powder won and that's why he uses it always

[@amir234]

Hey guga ,Try Rass el hanout, it's a spice mixtures we use in north africa, it can contain up to 15 spices, we use it on fish/meat and many other dishes

[@johnlongmore5750]

I wonder if you could increase the tenderness of a steak with an ultrasonicator? Bonus that the bagging preparation would probably let transfer it between the ultrasonicating bath and the sous vide bath without any extra prep

[@siekinight872]

Now you need a side dish winner episode of the year, where all the side dishes you made go up against each other and see what wins, I would be very interested to see what dish wins 🏆

[@peterdoe2617]

What was that concert? Must've been good! A huge hype right now is about 3 sisters from Monterrey, Mexico: The Warning! They've become one of my most favourite bands, lately. Just type in: The Warning" and click on what comes up with it. They never dissapoint! Greetings from the far north of Germany!

[@mikehines4707]

about a year ago I saw you dry age in Australian Vegemite. It would be fascinated to see you try something like that with Bovril. It's a beef extract that we use here in the UK and although it's often compared to Marmite, it would be interesting to find out how much the process could differ.

[@Jonathan.Tremblay]

We got bovril in Canada to :)

[@michaeltorres1263]

The bag opening music is STILL super hype. I love it! It never gets old, it only gets better.

[@kohashiguchi1454]

Nutritional yeast comes into its own when you braise meat. Add it to pot roast or pork shoulder. As someone who was raised with MSG, I prefer yeast.

[@jacobray7494]

Interesting! I wonder why this one in particular actually tasted good being cooked with the steak where the other finishing seasonings were not good.

[@drukson]

probably because its yeast and it acts differently than other seasoning

[@convincedquaker]

No dairy nor fat components in nutritional yeast

[@megantimnixon211]

I have been following you for a long time, and enjoy all your tips. I’d love it if you give some insights on the best way to sous vide select-grade steak cuts. These are a good value at our local store, as often the choice and prime cuts are crazy expensive nowadays. I can’t seem to find the right time/temp/seasoning combo to bring these select-grade ribeyes and NY strips to an “awesome” level. Thanks in advance!

[@beanshady]

I gave up trying to sous vide select grade steaks (come out too dry) and just stick with my air fryer when I get those. I cook them at room temperature. If 1+ in. thick, I air fry them at 3 mins per side at 400F (preheating the fryer first) for medium rare. Then I sear them using a searzall. If thinner, I just sear them using my searzall (no air fryer at all) for 1 minute tops a side plus I quickly char the sides. They come out tasty enough for my palate. Anyway I just wanted to share what I do with select steaks in case any of this helps anyone. I'm not a chef or anything, but like to experiment with steaks once a week at least thanks to Guga lol

[@leadgindairy3709]

@@beanshady Sous vide makes for much juicier steaks/meats if you do it correct. lol

[@beanshady]

@@leadgindairy3709 Agree but I was referring to select grade steaks specifically. For select grade steaks, I find them better air fried. To each their own.

[@ramonvanbloemendaal9947]

Guga I’ve got this crazy idea, you have made so many steaks in combination with some crazy experiments. I would love to see some kind of ranking video where you cook up in your opinion the 10 best steaks and rank them

[@Zula_The_Squid]

Angel wasn't that off lol Nutritional yeast is a major ingredient in a lot of vegan cheese replacements

[@shankbucker]

Leo: I can't smell it Angel: I guess your voice isn't the only thing you lost.... Synopsis: Angel was implying that Leo was snorting cocaine at the concert and/or at the after party as the cocaine has stuffed him up the next day to the point that he can't smell.... because of Leo's rampant cocaine use.

[@simcoespring]

now we need a duel of side dishes at the end of 2022....remake all the top 5 side dishes and put them against each other.

[@Metaldrak28]

Love your videos. Kind of want to see if you would cook with AG1 greens in comparison against the nutritional yeast video you just posted up.

[@יתראשלהצלב]

Up 👍

[@FloWoodEnT123]

8:30 Guga: "Not cheesy, but..." The yeast: "Cheesy seasoning..."

[@skunkwoodz8627]

yayyyyy!!! finally did my suggestion! thank you for trying this one, I had a good fealing about it!

[@CarlytheQueenofChaos]

Please try to use Old Bay as steak seasoning.

[@C-Henry]

I think you've done enough of these non-standard seasonings that you can start experimenting with the worlds strangest rub, try combining the yeast, popcorn seasoning, easy mac flavoring and anything else you can think of to try and find the beast weird rub.

[@asdfrozen]

Nutritional yeast is basically natural MSG (some methods of making MSG actually involve yeast), so of course it tastes good on steak.

[@afp75]

Hey Guga i have some Suggestions for dry aging a rib roast the first might take some time to collect enough Arby's Sause or Horsey Sause. The second AG1 to get some Green in Angel that he cant scrape off

[@eleishar18]

The last one is the healthiest, using flamethrower kills vitamines and denaturates proteins, so yeast that were on the surface lost everything that was important.

[@applepumpklin]

Thanks for the video. Instead of using the flamethrower to get a crust on steaks, would you consider using a portable gas pizza oven?

[@jakefirebird994]

6:03 Angel DEF told on Leo ❄️❄️🌨🌨🤣🤣🤣🤣

[@seanmcelroy6222]

I'd like to see some steaks done in Liquid Aminos in comparison to regular Soy Sauce.

[@georgecostan3248]

Try butterfly pea powder for a floral aftertaste. It is awesome for marinade, so it should work for sous vide.

[@mcfarvo]

FYI: the brand or method of making the nutritional yeast flakes is important to the flavor profile of the final product.

[@valvenator]

I love the mini deep dish pizza idea. I wonder how mixing some of the super food powder with the beef would affect the taste..?

[@knitsewfancy]

Nutritional yeast is good mixed half and half with parmesan cheese if you want to slip some extra flavor and health in your dish. Try it sprinkled on pop corn in the place of cheese if you are counting calories. :)

[@DrFatPad]

The nutritional yeast will have a high glutamate content naturally (like MSG) and cheese=Umami enhancer which is why it would improve the flavour.

[@cseymour97]

Nutritional yeast is so umami its amazing. I put it on my chicken with pepper, salt, and garlic powder and it tasted like a steak for some reason. My brain was confused 🤣

[@santiagodeleoncondelle5043]

Guga i was thinking about an experiment where you use the dry lemon pepper + salt as the seasoning and the other one with fresh lemon/lime with pepper and salt. Anyways, amazing video!!

[@junkman1561]

I have my own recipe for vegan steak and one of the main seasonings I use is nutritional yeast flakes. Good stuff. And by the way, though I don't eat meat, I love your show. Would love to see you try a good BBQ vegan steak. The only one I seen you try would have been a no go for me. Keep up the good work.

[@caophongvu6757]

That "does not look that good right now sound" gets me everytime.

[@marksolomon969]

After trying your suggestion of bonito flakes, I just tried your suggested nutritional yeast. Comparing the two, my ex-wife and i agreed that the bonito flake steak was better than the nutritional yeast steak. We love your imagination!

[@zennvirus7980]

Marinate or dry-age in Better-Than-Bouillon. Needs no salt, and there are many flavors (veggie, beef, chicken).

[@sanketfulzele8008]

Next steak idea 💡 🥩 Use Indian Spices Like haldi, garam masala, etc.

[@censoredbyyoutube2639]

I worked at a vegan/vegitarian restaurant and we used "nutch" nutritional yeast as a thickener for our asian dishes. Adds an interesting flavor. But i would be more interested to see a steak done in DASHI powder. it will be amazing

[@TheSimArchitect]

Make it Dutch with butter and chocolate sprinkles. Sugar and Cinnamon might be another one to try. At last, maybe five spice and garlic powder?

[@joewines3883]

Awesome video for sure brother, thank you. I'd like to see a sous vide steak and popcorn oil.

[@pacers0598]

Day 2 of asking Guga to disguise vegan meats as the real thing

[@the_g_fly1704]

that would be AWESOME bro

[@supersprawy]

Angel's reaction would be hilarious XD

[@andrewjones3578]

They did that

[@sunshui6114]

Get out of here!

[@_Fuscous]

He's done that with a vegan steak before.

[@MrMartinSchou]

Is the camera focus off or did you get a new lens setup? In the tasting segment the food seems out of focus.

[@jonschmidt1545]

I made this this weekend. Only thing I changed was I used a prime sirloin. Really came out great.

[@efffseferre5362]

Angel is always on point.

[@rahulrj3164]

Use cooked drumstick pulp as marination base along with the basic seasoning.

[@willredd2]

You should do surf and turf as in deep fry shrimp and then grind them up for the crust on a steak

[@adambrickley9088]

Please try Black Pepper vs. Long Pepper. Europe used to use Long Pepper for heat but then they found Chiles and Long Pepper stopped being used.

[@TheWhyteRhyno77]

You should try Alpine Touch seasoning. It’s a locally made seasoning here in Montana. Compare it to your usual salt, pepper, garlic powder. I can send you some if needed

[@michaszypua1596]

Guga :) I wont let go :) 2 best types of Beef : Corean Hanwoo VS Japanese Wagyu + Pomegranate mollases NARSHARAB! Cheers

[@tyler8747]

I love your channels and videos. you should dry age a steak in rosemary and garlic with a butter binder.

[@jamescassar5348]

My suggestion for the best steak possible is to have a good crust. Using the flamethrower doesn't get you that. A crust is formed with direct contact to a surface using fat as the medium. A good example of this is setting up a heavy bottom pan like a cast iron to smoking, using a high smoke point oil and pressing the steak down for great contact. That's how us chefs do it and I'm tired of seeing perfectly cooked steaks being ruined by that mediocre crust. Just my 2 cents

[@JAF30]

Will you be added this to a new version of Guga's rub? And some of these ideas make me wonder how it would taste on something other than steak.

[@RoninDosho]

Thanks, I was one of the ones that suggested nutritional yeast! Try it on Popcorn too!

[@brentb1663]

PLEASE make a video of your top 10 most favorite experimennts and see which one is the best out of them!! This would be an AMAZING video!

[@justmatcha3176]

Hi Guga and team. OK, so the yeast improved taste but how about the crust of the steak? Was it crispier or the same as the control. Is it a contender for the "best crust"?

[@MiscToddley]

Tartar sauce?? Mayo chup? Oatmeal flour?(just regular oat flakes blitz in a blender) for a nice crust??

[@nathan3252]

Cheetos mac and cheese seasoning on steak. They have multiple flavors to choose from including the spicy flavor that everyone likes in the bag. There is an additional twist to throw in. Normally with mac and cheese mix you can use butter and milk for the basic sauce but I have found curiously enough that sour cream actually brings out the actual cheetoes flavor compared to milk and butter. I suspect with a little sous vide action you could make a very flavorful steak that certainly would be better than the standard mac and cheese mix.

[@rninrvr]

I use this nutritional yeast in baking and will definitely try this.

[@ragnaroik]

What if you were to put the meat in a yeast solution, and let it ferment with "super yeast" for 1-2 days. The yeast should eat the fat around the tissues, however... this is my conundrum. What will happen, how much fat will it eat. And after taking it out, washing it and cooking, will it taste yeasty. We ferment meat in my region in sweden, put it in the ground to cure for a long time, then dry in air or in oven. Goal is to make it more tasty, conserve and to make it last longer when drying (alot of fat is converted)

[@Sodapop1317]

Try Aromat. It's a seasoning that is popular in South Africa, and it has MSG in it!

[@jamesjimenez2888]

What if on the last steak, you put the nutritional yeast on before you torched it? How would that taste?

[@victorsantos9884]

Hey guga, there is a plant here in Brazil called jambu. It’s used to make cachaça de jambu, it numbs your tongue when you chew it. You could try to make some experiments with it

[@timothya0602]

Anyway you can dry-age using truffle? Perhaps a truffle compound butter?

[@drewdrabik3620]

Guga, I am continuing my quest to have you finish the compound butter tournament. I had suggested previously to try some popular sandwiches for one as Wendy's and McDonald's won the previous two. For the fourth one before the finals take some of the best compound butters that have been part of your previous experiments and come up with a winner from them. Finally, have you ever done a miso paste compound butter?

[@annieworroll4373]

Nutritional Yeast is amazing. It's a great grated parmesan subsitute for vegans, and it's fortified with b12 helping with one of the main nutritional weaknesses of a vegan diet

[@irian42]

Isn't nutritional yeast an umami enhancer?

[@OptionallySavage]

You should look into asafoetida as a steak seasoning Guga! It smells awful and you should handle it with care, but it has this interesting flavour similar to onion and garlic. It's traditionally paired with chicken, so there's a side dish idea as well.

[@mwm87]

I was excited to see this one as I use nutritional yeast for a number of things, its a flavor that grows on you. makes a good popcorn topping as well.

[@qubicfactor]

Yes to popcorn topping!

[@SuperRoo_22]

Try Chicken Salt. But use Anchor's "Original Chicken Chippy Flavoured Salt". I reckon it's the best. Don't know if you can find it readily in America.

[@galator7205]

You should try dry aging steak in anchovy paste. Anchovies have lots of msg in them.

[@itsyaboii9753]

You should most definently try Chicken Bouillon specifically the cube version

[@JohnBainbridge0]

I'd love to see you do a Tournament of Champions. Pit all of your favourite steak seasonings against each other - like ALL of them. Do a series of videos, then crown a Champion Seasoning at the end!

[@craftablegoodies]

I'm curious what you used to deglaze in the side dish?

[@insanemakaioshin]

Requests: Experiments: Corned Beef Wellington vs Pastrami Wellington Duxelle: Smoked vs Baked vs Freeze Dried vs salt cured Beef Wellington cooked in: Oven vs Deep Frier vs Smoker Seafood Wellington (seafood cooked beforehand): Tuna vs Salmon vs Crawfish vs Crab vs Shrimp vs Cod vs Lobster Poultry Wellington (Poultry cooked beforehand): Chicken vs Turkey vs Duck vs Pheasant Game Wellington (Boar ham): Deer vs Bison vs Ox vs Elk vs Antelope Recipes: Compound Butter: Smoke Butter, Bone Marrow & Beef Tallow, mix thoroughly with Rose Marry, Thyme, Minced Garlic & other herbs, then refrigerate Mashed Potatoes: Slice up a mix of red, gold & russet potatoes. Steam them, then add compound butter & pureed Cauliflower. Mash them, then add peanut oil, chunky/semisolid or liquid white cheese & shredded white cheese. Potato Gravy: melt compound butter, add corn meal & stir. Once thickened, add maple syrup. Steak Glaze: Boil 150 proof or higher Alcohol, add honey, peanut oil, shrimp paste & Maple Syrup. Keep boiling until alcohol has evaporated. Mix in minced garlic, red pepper & Apple Cider Vinegar. Stir thoroughly before it fully cools. Steak: Season with salt & pepper before grilling. Add compound butter while cooking. Apply Glaze after removing from grill. Asparagus: thoroughly cover them with peanut oil, then add salt, black pepper & garlic powder. Melt bacon grease in pan then add the asparagus with Lemon & Lime juice. Sauteed Spinach: Mix bacon grease & peanut oil together in pan, then add minced garlic, spinach, salt, red & black pepper & lemon & Lime juices, mix thoroughly while cooking. 2-layer Cake: Red velvet on the bottom with red velvet icing on all sides. Lemon cake on top with coconut icing

[@motorcitymangababe]

I want a comparison of the different types of peppercorns+ long pepper and grains of paradise! Which pepper is the best pepper?

[@Prodigious82]

I bought one of those flamethrowers, it's awesome but doesn't burn very long. The bottle gets really cold and stops working. Any tips?

[@TheTileGuys]

How long are steaks good for from the fridge. Like specifically if you took it from the freezer and put it in the fridge about 10 days ago? Good or nah?

[@young517thasaint8]

Try either dry aging it in quinoa or cooking it sous vide in quinoa

[@MyEvilLaugh]

I'm from Chicago, and love deep dish. Mini deep dish pizza is such a good idea!

[@darrellcoy]

Seasoning blend shootout!! Everglades Original VS Tony Chachere’s VS Blackened

[@JeseeWalker]

We need an episode that showcases all the best experiment winners so we have a nice list to try out of the best ones!!