We tried the SALT that makes STEAKS Better!

[@davidmogilewicz3254]

Use the Lawry’s instead of regular salt but still use the regular addition of pepper and garlic powder. That is what I do and it comes out great. I think that is what you are missing out on.

[@brettdueck824]

I grew up on Lawry's, lemon pepper, and garlic powder. I think it's a fantastic combination.

[@djmidnightwolf]

Same here.

[@nanoflower1]

Agreed. I don't know why he didn't at least add in the black pepper with the last one since he did add in extra salt with the Lawry's.

[@arty712]

Agree 100%.

[@PoschSpice30]

I do the exact same thing. I can't not have a steak without Lawry's

[@myronaustin]

It depends on what you were fed as a kid. Lawry's was a staple in our kitchen. It went on a lot of foods. SPG really works wonders, no doubt, but Lawry's went on beef, chicken, seafood, pork and veggies. It never let us down.

[@waterandsteel4713]

In my family Lowrys was sprinkled on plain buttered pasta. Or as a lunch side dish, dusted over a nice scoop of cottage cheese. Ahh the memories.

[@tarinindell8217]

Lawry's is wonderful in moderation. Its actually fantastic as seasoning for french fries, thats why Red Robin's fries taste so good. Their seasoning is very similar to Lawry's.

[@CykoOni]

Love it on fries.

[@totogashloog2162]

I love seasoned fries

[@bowlagrits]

And Bojangles

[@DMSProduktions]

@@bowlagrits Drag queens?

[@Idogames4]

At my work we put it on chicken and bake it and potato slices aswell.

[@Movie_Games]

Try Jane's Krazy Mixed Up Salt and Cavender's All Purpose Greek Seasoning. Also Sazon Coriander & Annatto, Berbere, Tony Chachere's Original Creole, and Zaatar. Pre-mixed season shootout!

[@raymondwendt6205]

I like Jane's krazy Mixed Up Pepper. Mae's Corner Market makes a great seasoned pepper. But, I love their Northwoods 12 Pepper Blend. Especially on fried taters and breakfast hashes. Or venison.

[@SchwarbageTruck]

Funny story: one of the chefs I work with DISPISES Lowry's. Apparently a lot of his cooks at his previous job used to just slather it on everything. So every now and then I sneak seasoned salt into his station just to annoy him

[@RamboUnchained]

This is the way! 😂

[@macfady2181]

He should try Lawry's, it's totally different then Lowry's.

[@michaelmayers3622]

​@@macfady2181 wtf is lowrys

[@michellemendoza8700]

Kyle Lowry

[@andrewsanchez4988]

I understand why he didn't like it. I've worked in restaurants where they also put it on EVERYTHING but in the right context it's incredible. Some say this us what franklin bbq uses on their brisket. I like mixing this 50/50 with kosher salt and also using it on brisket

[@Boboggins74]

Lawry’s, garlic powder and pepper have been my seasoning for steak for years. Everyone that has my steaks always compliments me on the flavor!

[@wyattheitkamp55]

My dad has always seasoned steaks with lawry’s and black pepper and it is always amazing for how simple it is

[@kalitor]

Yep! I do onion powder instead of garlic powder and I get the same kinds of compliments!

[@whocares110]

That's my seasonings for steak exactly.

[@babyqueen2030]

That's my seasoning combo for chicken too. Can't go wrong.

[@EndlessInfinity1]

For me, lawry's seasoning salt is best used on fried potatoes - I grew up with it on fries, tater-tots, and sliced.

[@CrypticFoxGaming]

Yeah this ^^ It's great on potatoes.

[@Shelbyj13]

I use Johnny's on hash browns all the time.

[@Quita373]

I was thinking the same thing. On fried and smothered potatoes. I didn’t really care for it on much else.

[@dinoflagella4185]

This is one of my go to drunken recipes. Just throw some tater tots in the oven lightly coated with season salt.

[@GonzoDonzo]

Yeah its fantastic on fries

[@-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.🤔

[@FireFox-xx1nu]

That sounds good

[@trenvan5546]

why not cut to the chase and marinate in fish sauce? suspect he has already done that. That stuff is inedible on its own uncooked. also if we are on this direction how about that thai fermented mackerel guts thing? you can buy padaek in stores too.

[@bogonzalez3346]

Tirk prahok with steak

[@bitekid07]

Ginamos dry age steak would be perfect!

[@tf9956]

Seasoned salt is honestly what I put in my steak. Combined with Worcestershire and garlic powder and msg. Use it as a marinade and then cook however you like. Personally smoke then charcoal grill.

[@DniAngel3982]

That sounds wonderful.

[@he-mansuncle7661]

That’s how my family has been doing it forever. We also use the Morton’s Nature’s Season. Just gotta play with how heavy you put it on.

[@Anidoesstuff]

Some orphan tears would be the finishing touch

[@berlinmc1]

Guga, you still need the pepper (at least) along with the Lowry's... you can add the garlic too. We substitute Lowry's in place of salt, not removing anything else... Oh, and first comment on any of your videos so have to say you're one of my favorite channels! 💙

[@colbyjsparks3956]

Try that on it as well. You have to have a very hot pan and pretty much sear it with the seasoning, salt butter, pepper, and garlic powder it’s really really good.

[@medals098]

Hi there love all your vids!!!. Id like to make a couple points about the tortilla as a Spaniard. Nothing about the ingredients (Yeah the traditional one its just potato and egg, but that combinaton I also do myself and is very nice) but more about the technique... Firstly, I would recommend to not fully cook it and leave the egg inside a little bit runny. It makes it waaaaay better. (Unless you dont like "raw" egg at all). Secondly, never ever stir the tortilla once added to the pan. The mix is always mixed previously on the bowl, you make it even on te top if you see that here might be more stuff on one side than other other once added to the pan and thats it. The trick here is to put the heat very high, and making sure the pan its very hot (make sure theres just a bit of olive oil so it doesnt stick to the pan). Then if you want it a bit runny you leave it for about 30-40 second on that side. Then a seal would be formed and you'd be able to flip the tortilla with a plate like you did. Then you slide it in again and leave it for another 30-40 seconds and VOILA! Theres no need to stir the tortilla and then make the shape on the pan afterwards, that way you also have the risk of mashing up the potato and ending up with mash potato with onion and cheese. Hope this helps!!! If you do as I say I reckon the result will be way more enjoyable :)

[@markb3451]

I use Lawry’s in my Texas style bbq. Equal parts kosher salt and coarse ground pepper and a half portion of Lawry’s. Comes out amazing every time.

[@ruckus_]

I have done tri-tip with SPG+Lawrys and it was actually really good. Just a light dusting after tge regular amount of SPG brought out some savory flavors. As Guga would say, "don't knock it until you try it."

[@syx3s]

i was going to say exactly the same thing. a love that stuff and put it on almost everything. but for sure, with steak: SPG and a bit of the seasoned salt is really nice.

[@prodigypenn]

This is what they do in Texas BBQ, they put the salt and perpper plus Lawry's, it's a semi secret ingredient, but until recently nobody admitted to using it

[@tobysshades]

@@prodigypenn shhh🤫

[@prodigypenn]

@@tobysshades no point in trying to keep it a secret, so many channels have talked about it, plus the current #1 rated place is open about their use of it

[@Samizard]

Guga, as someone who was raised on Lowry's, I recommend using it on different meats. Beef isn't the best for that seasoning salt. Also, try still using pepper alongside it. I think you'd be happier with the results by adding pepper and using on a different meat like poultry or seafood 👍🏻

[@GoukiLoki]

I wish you guys could do this using the 4 different types of Adobo seasonings.

[@bernardojusto8571]

Guga, I'm from Spain and I have to say that you have done the tortilla pretty well. Potatoes and onion were cooked the right way... (I am going to forget about the cheese). But it is overcooked. Dont cover it and dont turn it plenty of times. I am sure that cheese make it better because if not could be too much dry. Please try to do it again but let some raw egg in rhe middle, it is going to be juicy and delicious. When you cook the potatoes it is not a problem if they get crunchy and next time mix the raw eggs and the add the hot potatoes and mix it together. That hot potatoes start to cook the eggs, but please leave the middle of the tortilla juicy. Trust me, that will make you crazy. Here were I leave are leave the eggs almost raw, just one minute or les cooking the tortilla. For sure that is too much for a neewie but try to let it less overcooked. Saludos!!

[@platoon2047]

Thanks for sharing!

[@bubugagabuba5792]

AND PLEASE DONT MOVE THE POTATOES AND EGGS WHILE THEY ARE COOKING XD

[@flarican64]

We don't like raw eggs in Merica.... That's a European thing.

[@rezidentbivrip]

You should have done Lowrey's season salt, pepper, & garlic powder

[@aelizaga2893]

Ya I was thinking, why double salt it?

[@egoichitosama1970]

As a spanish person, that tortilla de patatas looks amazing, I would only suggest letting it cook less so it's a bit runnier and juicy, it is honestly amazing like that!

[@emmanuelromero7698]

No entendi la parte de no agregarle los huevos ya batidos y del porque revolerla mientras que la estas haciendo 😐

[@scarletcroc3821]

It’s also easier to just throw the eggs directy in the pan with the potatoes, without having to strain out the oil. Also stirring is not necessary anymore once you’ve put everything in the pan. Still looks delicious, but more steps than necessary

[@Tremor-xu8qo]

I've been using Lawry's season salt for 20+ years. My dad has been using it longer. I like it with garlic powder added to it. I think it tastes better. Should give that a try. Glad you got to try it though.

[@dbzfanart1]

and black pepper

[@kimroth7868]

I've used lawry's on steak as long as I can remember. It's great on Fried Chicken and just about any fried food...like fried mushrooms or sauteed mushrooms, even. I also will add garlic and/or pepper. And, it's free of msg, unlike many prepared seasonings.

[@ZSRecon83]

I KNEW IT!!!!! I stopped using Lawry’s on steak a long time ago and primarily use salt, pepper and garlic powder. I’ve convinced almost all of my hunting buddies to switch but two of them still insist on using that stuff on their steaks. Thanks Guga for another awesome video!

[@tappajavittu]

If your buddies like it on their steaks then whats the problem?

[@ZSRecon83]

They always complain that their steaks don’t taste good but won’t change……

[@tappajavittu]

@@ZSRecon83 Oh.... then that's a problem lol :D

[@PlasticRocket2]

He didnt add any other seasonings to it though other than more salt. No wonder it wasnt as good as SPG, it tastes like the salt and nothing else. Lawrys is good stuff but its not that great on its own

[@ziggybender9125]

Bruh... How can an adult not discover this for themselves. As a teenager it worked great cause hey its already seasoned that's 1 less step, but as an adult who buys their own steaks it's almost a crime to be using these cheap seasoned salt mixtures.

[@justinjalenleetiller]

Funny Story: I DESPISE Lawry’s. A lot of the cooks I used to work with slathered it on everything. This guy at my new place keeps sneaking seasoned salt onto my station just to annoy me.

[@__.-.-_...-..___]

Please consider making a side dish and sauce cookbook!

[@joshuapatrick682]

a chateaubriand is a three muscle end of the Tenderloin. Most filets are cut out of the center barrel. What you have there is essentially a deconstructed chateaubriand.

[@sowhatarewedoingtoday]

I would really love it if you would dry age something in Tamarind paste. Tamarind is supposed to have tenderizing qualities and the flavor is what gives pad thai its signature sweet/tart flavor. You really should try it! You always say fans suggest things and thats where you get your ideas from. Try this one!

[@izurukamukura9095]

I'm back, and I'm yet again asking for a shrimp paste dry Age experiment.

[@adamthemute]

Each seasoning salt has a little something different usually. Lawry's has celery, Johnny's has a bit more umami from soy sauce powder, Hy's in Canada has a bit of ground mustard. For some reason I prefer them for pork/poultry though.

[@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. ;)

[@Whyyyyyy]

I used to use Lawry's seasoning salt and I did really like it, but I realized it made everything I ate taste first like Lawry's, just variations on a theme. Still got lots of respect for it but I much prefer simpler seasoning for most things now and focusing on bringing out good ingredients rather than the seasoning. Made more sense on steak back when my go to steak was tenderized select grade top round slapped on a grill.

[@uniquenm]

The biggest thing I've noticed is that it is really hard to get the amount just right. Usually add a lower amount and add other seasonings to top it off.

[@willlee465]

Hey Guga! My friends love Lawry's on steak (not me. I'm loyal to Montreal seasoning). We have found that it's better when you add black pepper. Like Angel pointed out, that's something that it's missing.

[@Monkeyboysdontknow]

I'm loyal to McCormick's Montreal "Spicy" Steak Seasoning, myself.

[@dangerteoh587]

If Uncle Roger see this video Uncle Roger :“ What *No MSG* , why no MSG , Lawrence Seasoning Haiyaa don't be a p🐱sy it just MSG.”

[@flarican64]

"You so Weak, so Weak" LOL

[@TryinaD]

Honestly Lowry’s already tastes like MSG to me

[@ReinhardtBII]

Since you're trying Lawry's, you need to try Johnny's Seasoning Salt. You'll likely have to order it online, it's a Pacific Northwest staple

[@superbmediacontentcreator]

The story behind the two Lawry Brothers is interesting and sadly Lawry's restaurant in Chicago that the one brother wound up with when they split up closed due to lack of business because of Covid and after half a century. It was my favorite Prime Rib restaurant in all the world with its equally famous "spun salad" and classic Ceaser's salad made right at the table in a very traditional style.

[@ATPokemon]

IK use this on steaks and hamburger everytime I'm out grilling. Its amazing

[@Forb1ddenOn3]

My family has been using Lawrys for decades. Whenever we have a cookout, they just slap it on some chicken and it’s good to go on the grill. Works well on tablitas and fajita too, but real steaks are a different story

[@rhinestonecowboy_]

Decades worth of flavorless food

[@estebangomez9568]

Hi Guga! Love your videos. One Spanish advice here. In order to fry the tortilla perfectly, you need to preheat a tablespoon of extra virgin olive oil up to almost its smoking point. Then you throw the mix for 1 minute. Then repeat with the other side. This should give you the perfect texture. Great video as always!!! Cheers!!

[@SonyToprano1908]

Guga, I'd like to see an experiment with mint as a spice or sauce. I know in Greece they use it with lamb and I love it but never have I seen anyone try it with steak.

[@Iampatrix]

Have you had lamb? Totally different flavor profile than beef. I think mint compliments lamb because lamb has a slightly gamey, and gross sounding, but a uric acid taste that a mint jelly or chutney cuts through. Which I personally love but since most people in the states don't eat lamb I barely know anyone that eats it. I think mint is too strong a flavor for beef and doesn't pair with the more mineral aspects of it. Being real, mint is like the easiest herb to grow in almost any environment, if it worked with beef we'd all know about it already. Also it's not just used in Greece but throughout the middle east and India primarily as a chutney, basically a condiment. So my rambling aside, it's been done, it's just not good with beef.

[@SonyToprano1908]

@@Iampatrix I do agree with you, but I'm still curious in them trying it.

[@Iampatrix]

@@SonyToprano1908 I've had mint chutneys that would probably taste good on anything, haven't tried it on beef though. I think as a seasoning it would probably burn or be overpowering...but sure, I'd definitely be curious to see it tried so good point.

[@treyfrm726]

So you’re saying a 35 day dry age with mint and a sous vide with mint inside the bag

[@redeye1016]

What do you mean as a spice? Mint is a plant, so bit confused

[@chrismosely1815]

For Halloween, you should cook a steak using pumpkin spice

[@novazo1]

My family has always used Lawry's on their steaks since I was a kid. I use it too and thought everyone does this too. But considering he said it's not for steak has me confused. This is like one of my favorite ways to season steaks.

[@jamesellsworth9673]

Go with your family's tradition. It is 'the taste of home.' We used Lawry's Seasoning from time to time on our steaks in my family. It was good. Changing the seasonings from time to time is also good.

[@novazo1]

@@jamesellsworth9673 true. I'm always switching it up when I grill steaks. Always different from the last. From basic SPG, to marinades, seasonings and herbs. Etc.

[@zelmatrix731]

I would agree Salt, black pepper, and garlic powder will not let you down. Additionally take some butter/olive oil mix, along with a fresh sauteed onion and mushroom reduction with a bit of cream for a sauce which will provide a really nice great side companion for the steak. Maybe even add some white or red wine for taste.

[@RaistlinMaj]

Guga, in some regions of Spain we add peppers, ham, little bit of beef, etc to the tortilla. On others do not fully cook the middle so is a bit more creamy. We don't even agree there if we have to use onions or not, so there is no actual "good take" on tortillas. When I do mines I keep it more traditional without cheese, but I've seen friends of mine adding some kraft cheese on top of the tortilla, then put in on the oven to get an extra crust, etc. It is a fascinating dish that once you start experimenting with, it doesn't end and is really difficult to get it wrong.

[@Random_person98]

Hi! I'm here not to hate but to give my opinion. Guga's take is pretty similar to what I eat (I'm from Valencia for reference). I don't like the eggs too runny and we don't add cheese to the mix. I also loved the deatil that he added onion (I'm a "tortilla con cebolla" / "la tortilla sin cebolla no es tortilla" person) The versions that you talk about (with ham, peppers and suchs stuff), are sure good, but the original is my favourite.

[@curtis8966]

You should try dry brining with Hawaiian Black Sea Salt. Yes, it’s a finishing salt but I love the way it tastes on a steak, and I’d be curious what you think.

[@theabysswalker114]

I like the twist with the cheese in the tortilla, bet it was delicious but looks a little dry, I like them kinda runny but still it's nice that u made it ur way, even tho it's not traditional I think everyone should make things the way they like them

[@debo98433]

Marinate in Worcestershire sauce for a day or two. Pat dry. Rub with a light coat of avocado oil. Season generously with Lawry’s, garlic powder, fresh black pepper, and a little smoked paprika. Grill to your liking. I’ve never had anyone not rave about how much they like the seasoning on those steaks.

[@kross1261]

I use lawrys more on fried chicken than anything. As far as steaks I prefer Durkee’s steak dust which I believe has salt, pepper and garlic and onion powder along with a few other seasonings. Best seasoning I’ve found for a good steak. I usually add a little extra ground sea salt and pepper as well.

[@he-mansuncle7661]

It’s really amazing with potatoes and onions. Also pares well with Mortans Nature’s Seasons.

[@juliuscaesart]

Little biased but I grew up on Lawrys seasoning on fried chicken… soo good. I’ll have to add Durkee’s to my arsenal to check it out. Sea salt works pretty well too on steak

[@kross1261]

@@juliuscaesart only problem is Durkee only sells it in big 29 oz containers on line is all I can find. Fine for a restaurant but overkill for an individual. It will last you a long time but still well worth it imo.

[@lesliefortinberry7609]

Hey Guga 👋 my husband and I love watching your videos. Because of you, we bought a sou vide machine. It has opened up a whole new world of cooking for us. We like gunpowder seasoning ( Sure shot Sid's) on our steaks. Maybe you could try it sometime.

[@jmdollison]

Huh?! I learned how to cook a steak back in the 80's from my Dad by using Lawry's. It was an essential ingredient and something we used for damn near everything! Really surprises me to hear that nobody uses it for steak anymore. Thought that was the basics.

[@Supervillain725]

Guga and the guys like their steak seasoning simple; salt, pepper, garlic powder.

[@blisterbill8477]

I use salt and cook the steak about 3/4 then add garlic and pepper. This keeps the pepper and garlic from burning and giving a bitter aftertaste. I notice that Lowry has a bit of the same aftertaste if I add too much.

[@skylergray2772]

My mom has used seasoning salt garlic powder and pepper for everything and so have I ever since. Ramen noodles with that combo and some celery is the best

[@gbinman]

Try some Johnny's Seasoning Salt. I like Lawry's but it is a distant second.

[@Monkeyboysdontknow]

Agreed. But their best is the stuff which contains MSG, and can only be bought in restaurant size tubs (about a quart, I believe), which I can only find online.

[@FlightX101]

@@Monkeyboysdontknow theres a reason why so many resturants have those big jugs of the stuff....its amazing lol

[@bonwatcher]

The seasoned salt (they also have seasoned pepper) is from Lawry's, as in Lawry's Prime Rib restaurant. The L.A. location is where they hold the Beef Bowl between the two teams playing in the Rose Bowl. The Beef Bowl cut is huge, like two bones of prime rib. For steaks I use the seasoned salt in place of regular salt with garlic salt and pepper. that's a winner! 🤤

[@RyanEglitis]

Been waiting YEARS for this one. This is my go-to for steaks. * Edit * I will say, not seasoning right before grilling probably lost you some of the potency. I usually do it on straight grilled steaks.

[@loudmcleod7127]

I've started using Kevin's Keto all purpose seasoning and sometimes a little more black pepper. Slightly lower sodium but good blend

[@PaulitQa]

I love Angel's reactions, he's just so pure and sassy. But the way Leo describes flavor is uncanny. Best testers 😊

[@notcataclysmic]

I grew up doing Lowry’s, pepper and garlic on steak. It’s a winner and preferred for sure. Give that a shot next time!

[@BlackTigerClaws]

Lawry's isn't usually used for steaks?? I don't think the black community got the memo 😂 We'll put it on just about anything (alongside other seasoning to be clear)!

[@Philth_E]

You speak for the whole community? Never heard of ya!

[@Chino-Kafu]

White people too. I put it on almost everything, especially meat.

[@BlackTigerClaws]

@@BrookePenelopeDavis101 Yes... That's what I said...

[@rezidentbivrip]

Season salt is the King of Black seasonings.

[@BlackTigerClaws]

@@Philth_E I didn't say the whole black community. I was commenting that most of my black family and friends use Lawry's when seasoning their steaks. Notably, I don't actually use it, however, I know it's very pervasive in the community.

[@GrimmsDeath]

for steaks with me, marinate in Worchestershire Sauce for at least an hour but over night is amazing and then apply Mc Cormicks Montreal Steak seasnoning (goes good on oven roasted asparagus as well). If I don't do that then plain S&P or Tony Chacheres creole seasoning (not too much, it's potent) is amazing. I prefer using Tony's for ribs as my dry rub.

[@jongalletero]

In Spain we do the "totilla" in another term "poco cuajada" the egg should be fluid instead of that rock. Try it the next day Guga it sounds discusting but it's heaven and include it onion :)

[@nedelchev173]

Hahahahahaha this is the funniest Guga video so far I’ve seen! Leo nailed it with his dad story 😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂😂😂

[@TheShinyHuntersClub]

Lawrys can season anything ! I watch so many chef videos or pit master videos and nobody ever uses seasoned salt and I followed it against my own cooking roots and I should’ve just followed my heart

[@cotton098]

As a guy who grew up in household who uses Lawrys a lot I learned early that Lawrys seasoning salt doesn't go good on most beef but its incredible for seasoning fried chicken or deep fried meat in general

[@amarukrosis]

I wonder if you'd enjoy it more if your paired it with Lawry's Seasoned Pepper. I don't use that combo on steak, but I love it for chicken and pork. I'd also like to see you try it with the pepper and garlic powder, rather than just on its own.

[@smcdonald12]

Love your Channel. My favorite seasoning is Hy's. Hy's is a very popular Steak House in Canada. Would love you hear your thoughts.

[@nivicos]

Hey, congratulations on the content! Love your channel! But, could you please, add temperatures in Celsius to? I am Brazilian as well. Thanks

[@scottshill1927]

I grew up with Lawry's. Any other seasoning salt just won't do (except maybe Old Bay). That being said, I still prefer to make my own rubs and seasoning because I have control over it. But when I'm in a hurry, this always does well.

[@wedon2033]

Hi Guga. I recommend that you try Svanese salt for meat or steaks. I don't know how you have this spice. We have it on sale here, but we prefer to make it ourselves. The main ingredient is imirite saffron. Suitable for both meat and, for example, potatoes. In fact, to almost any second course.

[@deyx18]

Hey guga! You can try to make spanish traditional Tortilla de patatas, but with a twist. When you get the egg and potato mix half coocked, you separate a half and a half, leave one half on the pan and put a layer of chesse, a layer of ham and a layer of chesse again and then drop the other tortilla mix half in the pan. It really is delicious and you can do it with lots of fillings. We do it over here in spain now and then, and even tho, it isnt the traditional one, i must say that i like it even more.

[@justplanefred]

I see a lot of guys using this on Brisket in place of Salt or in addition to salt when otherwise seasoning their briskets normally which seems pretty consistent with your findings. I think that's is due to the addition to garlic and onion powder I believe along with other spices. It still needs pepper as its not in there.

[@bloodsling]

s&p,garlic powder initially,I also throw in a dab of butter with thyme and rosemary once the crust is established just for a bit more savory flavor.

[@clashwithkeen]

All my life in NC it was just understood that lawry's is what you use and it was very strange to find someone that didn't use it. I see other pockets of the country that have their own all purpose blend they default to like Tony's, Adobo, Knorr, McCormick, Old Bay etc but I've tried them all and like them but I always go back to Lawry's for mostly chicken and pork and general purpose use. For french fries I do use a 4:3:1:1 blend of salt, lawry's, tony's and old bay and tend to use old bay more for seafood. For beef I kind of look for smokier and sweeter bbq blends but I still cut it with some lawry's.

[@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

[@surya8547]

I love how you guys do honest review

[@Digidestined_Keyblader]

Guga: “I’m not here to judge.” Also Guga at the end of every single video: *judges*

[@stevenjohnson6962]

Lawrys is our go to. Ive tried other seasonings on steaks but for my family nothing beats lawry with some lemon pepper

[@albertgutierrez7036]

Larry’s is what I used when I first started cooking I don’t use it anymore because it’s easy to burn at high temperatures especially with pan frying steak. It would always be my OG seasoning and I always go back to it from time to time so I can have a different flavor.

[@4Realzeaz]

Lawrys is great on roasted potatoes. I also do one side of my burgers with it. You can over season pretty quickly with it though. A little goes a long way imo.

[@elliotb1795]

Looks like you definitely overdid it there, Guga. Lowrys is basically salt, so treat it exactly as you would in regards to portion. Coating the entire steak with it heavily is pretty gross, lol. But you're channel is so good man, love it.

[@steved638]

You should try running the control last to see if it changes how you they feel about the steaks

[@coreyjackson3574]

My go to steak seasoning is salt and lemon pepper. Would love to see the crews thoughts on it.

[@rejuksss]

Doesn't patting the meat dry after sous vide take away some of the seasoning on the paper? Wouldn't it be better if you found some sort of different way to take the moisture away from the meat so you could put on a sear?

[@dagancollins7854]

Lowry's is my go to for steaks. Add a little pepper and some garlic powder also and it's good to go and delicious.

[@WigWagWorkshop]

I use Morten Nature’s Seasoning most of the time. I will have to give Lowry’s a try again.

[@scottballentine1846]

Lawry's is the salt secret in a lot of Texas 'only salt and pepper' recipes for brisket. I would recommend replacing 1/3 to 1/2 of your normal salt with Lawry's and keep everything else normal with your seasoning

[@GaryPiazza]

Can't believe you're just discovering this! Love it for many recipes. Johnny's is good as well!

[@igbl108]

in my house we use lawry’s for all meats, it’s our favorite go to for burgers, steaks, and seasoning flour for fried chicken!

[@PnwFishing419]

Guga if you want to do a test do my favorite no salt just black pepper onion powder and garlic powder the mix of the three add a msg flavor and a lil bit of salty taste

[@nastynate46]

I used to use Lawry's all the time until I started mixing my own spice blends. There's no black pepper in Lawry's original, so you have to add black pepper to it or buy the blend that includes black pepper. Also, it's a finer salt than most people use on steak, so you don't have to go very heavy on the seasoning.

[@yezryezr]

Hint of lawrys season salt pepper and garlic powder. With regular salt. Just a hit of lawrys. And it's bomb

[@Skavatar789]

I've used Lawry's for steaks for many years, along with garlic powder, and ground black pepper, not just by itself.

[@keolokai]

Can you make an episode for different garlic salts with your regular pepper. I think Lawry's will come out the best but I'm curious.

[@Piledriver2006]

My mother used for this for steaks when I was growing up. My goodness. So soft. So tender. Forget about reheating the leftovers. I just straight up ate them out of the fridge

[@shanefinn4869]

Guga PLEASE!!! Try lowrys and garlic pepper! 50/50. Its amazing. Been with you a long time haven’t seen it yet. Thanks for all you do!

[@txhookey5608]

Lawry's seasoned salt, Worcestershire sauce, pepper, and some garlic powder makes steaks taste fantastic. Never disappoints. You should try some Worcestershire sauce, marinate the steak in it, then season as above, great flavor. It sounds like you may have been a little heavy on the Lawy's. A little goes a long way.

[@TnT_F0X]

I'm a MCcormick's Seasoning salt person myself, less salty. Lawry's is good though, 2nd best though, too salty for eggs.

[@byronmauck4660]

Lawrys Garlic Salt with parsley!!! THAT is my favorite salt everrrr!!! You need to test it in one of your recipes! Specifically I'd recommend burgers. (:

[@Saphire_Throated_Carpenter_Ant]

I don't cook ANYTHING without putting Lawry's on it. Also garlic powder and pepper. Sometimes a few of the Kinders seasonings like their blackened seasoning, maple seasoning, and brown sugar seasoning.

[@IlloIlloIllo3443]

The trotilla looks fine. I do suggest to cook it less, so it´s a bit runnier. A simple tip is to let the hot potatoes rest for a couple of minutes when you add the eggs.

[@HTMLguruLady2]

I like Lawry's. It's got a wonderful complex flavor. Just like changing any seasoning on any food you're used to, yes of course it's going to taste slightly different. But this has such a wonderful complex depth of flavor you'll enjoy it once your brain stops telling you "hey this tastes different" . Of course it tastes different LOL it's a different seasoning than you're used to. You can also try Lawry's season pepper, which is also extremely good.

[@ShOxCooking]

You should try tony chachere’s original season on steak

[@BigDan-T]

I’ve always used lowery‘s for grilling everything from Steaks ro chicken even grilled veggies. Delicious

[@thetravellingpicker5096]

Used to use Lawry's back before I knew how to cook. I still have some in the spice cabinet. Not my go to anymore. But it is good on potatoes. It's quite salty, so limited amount is suggested.