This is the GREATEST Steak I ever had, Nothing else comes close!

[@brentbrandon1062]

Guga, please adopt me. I promise I'll eat vegetables. 😂

[@Auraliiqxstars]

Back of the line! There’s a queue for people waiting! Don’t steal my spot 🤣

[@VBunplugged757]

Be honest. You'll eat them if they're confit in wagyu fat

[@jayzxnxotti4673]

SAME

[@DubultaisT]

The queue starts in another channel. Here it is only tail-end of it 😅

[@treehuggingbuddhist]

Guga please write a side dishes only cookbook!

[@Michael_Braddy]

He's got some killer sides for sure.

[@MrKmoconne]

Hello Mr. Guga. Can you do a series about cooking steaks that are usually available in local grocery stores? It would be nice to learn how to make a tough, cheap steak into something enjoyable. My mom cooked most of the steaks we ate under the broiler in her electric oven and I think many people are in this situation where they don't have a grill. You could call the series "Eating Steak on a Budget." For cooking steaks on a stove top, we need to know more about temperature control. I've ruined a cheap steak many times because I didn't know how hot the skillet needs to be. The pros seem to cook at high heat but us shmucks are cooking with sub par cook ware. Could use an advice series to help us pedestrian cooks cook better.

[@HonestJohn_01.19]

He uses Prime, and Choice grade steaks in ALOT of his videos. Check his channel a little more thoroughly, you'll find what you're looking for.

[@mikeremski2102]

"Sorry kids, this is grown up Mac and Cheese". We have internet video and audio, we need "smell" now. Thanks for sharing as I wipe my chin.

[@RH-sb5co]

I have a great local butcher shop where I occasionally find Hangar and Flat iron steaks. I cruise the local Kroger "last chance" meat shelf. I've gotten Waygu steaks and currently have a USDA PRIME NY STRIP, for half price, two days before sell by date. Already has some wet aging, but when I get home I do the Alton Brown quick dry aging. Immediately wrap in paper towels and put on rack to go in fridge. Repeat 2-3 days re- wrapping each day. Cook and enjoy. Value pickup to gourmet dining experience. Always scored 💯👍😉

[@ericr.9352]

Guga I've been watching you for quite some time I enjoy your videos but you always show all these videos of I mean the food thats good and high-end food, I think you need to do more videos for people that have a normal budget not a high-end budget

[@jasonconley5744]

Agreed. That cut of beef is $900 at Grand Western Steaks. That's a little much to be making bacon bits out of it.

[@jims2595]

Guga, your cooking is amazing! Have you considered having a contest to have a few winners come and you cook them Guga steaks? That would be such an incredible treat! 😃

[@UnfadingSilence]

Can I just say.... Great job guga truly you have come so far from when u first started on KZbin congratulations 🎉

[@1OutsRUs]

My new standard for happiness is Angel when Guga hands him a plate of food.

[@VincesInHocSigno]

5:33 Haiyaa, Nephew!

[@boro86bashy]

Make a chicken parmosan (not a parm) From North eat UK Chicken parmo, deep fried butterfly chicken breat topped with bechamel sauce(thickish) Topped with 3 cheeses You will love it

[@invisiblekid99]

It's chicken tho. The chicken could come with a very happy ending and it still wouldn't go down well, unlike the happy ending.

[@Cheesybellend]

It’s not from the northeast it’s from Boro , you should know better . Also make sure it’s hot shot parmo , far greater than plain parmo

[@tufab3494]

As a fellow brazilian who's gonna lunch in just half an hour, you sir, have just forced me to get a picanha steak from the fridge and cook it with butter 😋 Um abraço de Brasilia Guga!

[@Matheus-xp6xq]

Picanha com cervejinha gelada também? Só em Brasília mesmo.

[@tufab3494]

​@@Matheus-xp6xq kkkkkkkkkkkkk confesso que ri alto, mas pior que nem tá tão caro assim pra comer um pouquinho todo mês. Eu compro 1 peça de 1kg por mês (40 reais) e como umas 2 fatias por semana, já satisfaz bastante e não tira a "magia" de carne boa da picanha. As vezes eu ate fico 2 meses sem comer pra pegar uma peça de quase 2kg ou até mesmo uma peça de 1,2kg mas de qualidade superior. Acho que tá decente, não mudou muita coisa da época do bozo pro 9 dedos na questão da picanha não, tá mais ou menos a mesma coisa (por enquanto, pelo menos).

[@oultimoonline6870]

As Another Brazilian fellow, living abroad, initially I was offended, but then... Ok!!! Is Guga, he has his card to go with it with Picanha. In the end, I was not disappointed. Fome!!! Vem para um Tour no Canada Guga!!!!

[@SHADOWCHILD009]

What can I do to get the job of Angel here? Boy o boy that’s the best job my man. You literally “sit and taste A5 beef recipes”!

[@LabCat]

Leo channeling Uncle Roger with the "Sorry Children" and I am here for it

[@TheDoughGetta]

Oh my goodness. I have a tear in my eyes watching this.

[@MikeLockheart]

I really miss eating steak and beef, but it is just to dang expensive now a days. Chicken and pork is all I can afford.

[@chris310rify]

Hey guga, long time fan of all of the channels,me and my kids love the videos,one thing I've never seen on your channel is tri tip,I know it's a cali thing but the cut is awesome you should get your hands on one I think you'd enjoy it especially if it's wagyu

[@kauaramos2325]

Anseio pelo dia que o Guga vai fazer um churrasco gaúcho. Abraços do Sul!

[@brunar3792]

This is my dream!! Please come to Portugal so I can try it

[@luyin1961]

Man, if I get heart attack later in my life, I know whom to blame. The best part of this channel is Guga and his gangs love eating, and they are fun to watch.

[@daveinmontana7726]

Awesome video, I'm spatchcocking a chicken and offset smoking it and a ham shank this afternoon. Yummy 😋

[@asherschames3155]

Gigantic I loves when his vids titles say amazing stuff I water.

[@asherschames3155]

I meant guga

[@videostash413]

Guga Queen < King < God not all the same

[@mduvigneaud]

Yesssss! Oh my goodness that looks so absolutely delicious!

[@JeremyCovington.]

Since the picanha is Wagyu, wouldn’t we call it the Empress of steaks

[@Andrew-cn3gc]

Great video as always, but if you're looking for good dry age experiments I think that hoisin sauce would be a good choice.

[@bodhijain5222]

You always make my mouth water.

[@nevyns9285]

We take the fat from corned beef and use it when making hamburger mac. Comes out amazing.

[@JrgenFrderbergTvedt]

Thoose two Guga boys dont know how lucky they are !!

[@CarlGorn]

Wagyu tallow to make your roux is a next-level move that I highly approve. ♥

[@Zillo7799-u2u]

I have had picanha since I was a kid. In Denmark it's called Culotte, and is usually prepared as a roast. Will try to do steaks next time on coal 😋

[@kurtrosenthal6313]

Hey Guga I’ve seen you dry age steak is peanut butter, but what about peanut butter dry aged in steak? Sounds like it could be tasty.

[@unworthyofthelord]

This guy uses "THE BEST", "THE MOST" and "THE GREATEST" in each video he releases.

[@Whobidia]

This video made me so hungry

[@iveybullard8988]

That mac and cheese looks so good

[@jadeclairmont]

idk if I've missed an episode, but have you used Jamaican Jerk seasoning? Grab a jar of that and dry age or marinade a steak in that or something!

[@pibbz13]

I'm on keto for my 3rd month now, but after watching this?? I'm contemplating my life choices 🤤

[@nazninara3072]

1:58 that is not pittle bit of cheese , that is straight up HEART ATTACK !

[@thesuffering995]

I bought a dry aged picanha from a local ranch last week and I can't wait to eat it 🤤🤤🤤

[@Blueberry-sk7kg]

In the south, when you add flour to fat, then milk it's called gravy.

[@JaQba91]

5:35 Yoo, haven’t seen that moment so long 😄

[@mikenyagawa3929]

Damn Guga I drooled so much in this video!!

[@Syvwulf]

I was watching your steak crusted steak experiments and that got me thinking- what if you crusted meats with different meats? Steak crusted chicken, chicken crusted steak, lamb crusted steak, etc!

[@GarageSupra]

So I recently discovered I live in the semi-rural community in Australia that has the company(abattoir) that supplies Guga and a lot of the world with the Australian Wagyu. I always wondered why the butchers here were so awesome and cheap for good meat.

[@slevinlindsay3624]

Wagyu is Japanese. Don't try to claim it.

[@frankkasnick1803]

Gigs I did it other day any it’s amazing….infuse bone marrow with jalapeños…mine fresh from garden and spicier then average but infuse bone marrow and fresh pepper

[@phumiphatyuvraj9287]

Hey. Guga! I wanted to request that can you to try dry aging wagyu with thailand seafood sauce😊😊 hope you'll try

[@memejeff]

Looks amazing 😮

[@JimJimmington-e8i]

Hahaha.... Angel (forgive me if wrong name) looking at the mac n cheese at the end like "Oh yeah, I'm taking you home today."

[@Geo_org]

I have an idea for a video , which is the best way to eat the king of all meats? With the king of all flavors

[@nadinekad]

this looks divine

[@gryphonofmight]

You should do an experiment using schug/zhug on a Steak

[@meryplays8952]

This experiment is about the biggest smile.

[@rael_gc]

Garlic breadcrumbs is the way for mac and cheese.

[@DoctorWho8]

I await Frenchy and Chef Brian Tsao’s reactions.

[@DK-pr9ny]

Would love to know the price..

[@devinpenfold2274]

Dry age in housin sauce right now. Go to the store, buy a bottle or 2. We'll watch the Video in 45 days or so. Just turn on the gopro. Smother. Insert. Wait. Done. Let's go

[@HadesRL]

“From 9 inch obliterators to 14 inch annihilators, these just power through meat and bones with pure power” no pause guga?😂

[@altsigma0]

Dry age steak with durian!

[@BcBaxley]

My customers always complement my Steaks, and I'm like, YOU HAVE NO IDEA HOW MUCH BETTER IT GETS 🤣😎🍻🤘

[@newfan55555555555555]

@guga What is actually the best cut? I keep hearing you say "this is the best" Or "This is the best cut" What actually is the best cut?

[@jayroc3337]

I want a Guga high end steak house. It would easily make money

[@riuphane]

That mac and cheese fits the meme....

[@TheSauceYouGetLostin]

My uncle sent me a picture of a slow cooked steak (not sure what kind it was) it looks gray and nasty, no crust but he said it was good. Normally when you slow cook something it falls apart easily and is very flavorful, I'm curious how good it is and if it would hold up against sous vide

[@blackknight9025]

DRY AGE CHICKEN IN STEAK PASTE AND STEAK IN CHICKEN PASTE!!!❕

[@timjohanson588]

When are you going to do a trip to South Korea to try Hanwoo Guga???

[@bryanjensen5357]

@gugafoods do some comparisons of cow vs bison. Had a bison ribeye recently and it was unbelievably good

[@itninja9503]

Put a teaspoon of Dijon Mustard in that Mac-n-cheese.

[@dominikmartinisko]

Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce pls

[@JackManic1984]

Tip for next time Guga. When it comes time to add the cheese, turn the heat down to medium-low. slowly incorporate it so the sauce doesn't break like yours did.

[@mindfreaktsa7680]

3:11 to 3:28 is the dream of any cosplayer who plays games (especially ARPGs) 😅

[@kurtrosenthal6313]

The béchamel becomes a mornay when you add cheese

[@benjaminloki4315]

Hi, shouldn't the Picanha be cut with the grain and not against ?

I think some slices of black truffle and some cured egg yolk would make this dish even more delicious. ;)

[@Austin-jl5pb]

Dry age steaks in Achiote paste

[@Luigiplumber32]

4:23 Seems like description guy was riding gugas nerves lmao

[@K24knightryder]

steak and laab-namtok seasoning. also known as "larb" seasoning.

[@lanasikimic8935]

try making burek but not with ground beef, use wagyu and mozarella🙈

[@Camersan]

Dry Age Steaks in Sonny's (thatdudecancook)'s Rosemary Salt. If you know, you know. NOW LET'S GO!

[@stevenmartinez05]

Wagyu man n cheese, gelamen 😂😂😂😂😂 love him

[@xsethy7728]

Guga can you do a Picanha Carbonara, Switching the Guanciale and the fat to wagyu picanha. Or do it with Bone Marrow.

[@FirstLast-gw5mg]

I could already tell from the thumbnail, this is a wagyu picanha video...

[@TheGingaWeirdo]

Dry age in congealed blood. See if the blood actually affects the flavor.

[@henrickpetersen6374]

Still asking for the Moxie experiment please Guga

[@bailey.nt86]

How is the grill grate rotating so easily? That can't be a normal weber grill grate? Mine will not rotate like that it definitely takes some effort.

[@invisiblekid99]

He uses the SnS EasySpin grill grate.

[@figovallecano6843]

DRYAGE STEAK IN INDOMIE'S SEASONING POWDER PLS

[@muhammadadibrhezafirmansya9643]

vote for this. Indomie from my country. is it really good and tasty right?

[@amoghca]

Guga I have witnessed raw papaya being a great tenderising agent. Please try a steak using it. It will not have any aftertaste!!

[@Thebrightervision]

Dry age steak in hawk tuah

[@frokolini3444]

Every steak this patty has is the best he’s ever had

[@ABCDenika]

Excuse me, but why didn't Leo do his signature ✌🏽? That always makes me smile!!

[@Official-OpenAI]

Wagyuu is the king

[@TheMajinHermit]

Step 1: Freeze Dry Steaks Step 2: Put fresh steaks through a juicer Step 3: Rehydrate the steaks with the steak juice Step 4: ???

[@DMSProduktions]

Cholesterol to the MAX! 💪

[@aznboirichie4056]

this versus the wagyu filet?!?!

[@InDebt8]

Hey Guga! We got a new Brazillian steak house in town and eveything looks/sounds good. Is there something you can recommend that I can see if they have it? Place is called Fogo de Chão.

[@shonhatley541]

Picanha sloppy Joe's... Please try this idea.

[@axelregan]

Dry age in shrimp paste

[@ThatGuyDilution]

Guga can you adopt me???

[@Gujratiah]

Hey! Join the queue buddy 😂

[@Auraliiqxstars]

@@GujratiahIM FIRST! 😂

[@ToloFest]

😂😂

[@leehines8776]

At least make me a staff member

[@notv3253]

@@Auraliiqxstarsno me 😂

[@Notfallhamster]

Still waiting for Guga to find out what Schwäbische Käsespätzle are and do it.

[@LatinScribe1]

What’s the difference between this channel and Guga Foods? Looks the same to me.

[@iver4706]

Guga foods has experiments while this one is just good food with no catch.

[@lmpeters]

What kind of cheddar cheese did you use? I could imagine it being even more amazing if the mac and cheese were made with the sort of ultra-sharp cheddar that's popular in the U.K., Ireland, and New Zealand.

[@danh1064]

Flavour wise, yeah I get it, sounds delicious. But I find those good cheddar cheeses don't melt as well, kinda leaving a sort of powdery mouth feel.