Why my dry-aged steaks are BETTER than most!

Go to zbiotics.com/guga and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code GUGA at checkout. Thanks to ZBiotics for sponsoring today’s video!
There is one thing I know quite well and that is Dry-Aged Steaks, today I will show you why my dry-aged steaks are better than most and I will also share with you how I like to cook it indoors.
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#food #cooking #reaction

[@guga]

Go to zbiotics.com/guga and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code GUGA at checkout. Thanks to ZBiotics for sponsoring today’s video!

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 18 MONTHS IN A ROE! 1 YEAR+

[@manishdyall4779]

Sweet, an Ad I actually wanted to watch. I blame it on them being proudly GMO. Even though I am as sober as can be, I can now mock Environmentalists and Right Wing Anti GMO types

[@jonmitchell9019]

Your dry age better than most. I believe your dry age is probably close to the best.

[@robindiamondhands6416]

Please try using shiitake mushroom powder for dry aging. It’s better than msg. I’ve been asking!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@blakeumthun8128]

I started using Guga's grilling techniques lately, primarily spinning the grate on the charcoal grill and keeping the seasonings simple (SPG for the win), and it has upped my steak game tremendously!!!

[@Cardb33]

Same here, growing up eating steak at home we always had steaks with Montreal Steak Spice (and a lot of it, like way too much) done on the BBQ and that was it, it was the only way I ever had steak until I got in to learning how to cook through videos like Guga's. The first time I did a Guga steak (I followed the butter basted steak video he put out a while back) I was in heaven and I enjoy steak 1000x more now.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@mako_101]

So when is angel getting dry aged??

[@nickmoslow-jf5ho]

That’s what I’m tryin to figure out

[@victor1882]

When they get him to eat vegetables, "grass fed" dry-aged Angel

[@mako_101]

@@victor1882 💀😂

[@gorilla5509]

He only needs one kidney.

[@sonoman77]

Nooooooo, he’s not grass (maybe that “grass”) fed!

[@JeffreyPia]

I'm glad you emphasize being on "medium" heat. So many others say to use cast iron pan and get it "SUPER HOT" to get the sear, which always results un a burnt or overcooked steak.

[@RogueHero]

it really depends on the size of the steak , i cook in cast iron all the time with 1 inch thick steaks and i let it get smoking hot. The steaks comes out medium to medium rare all the time with a good crust

[@CptVein]

@@RogueHero Exactly. Thinner steak=hotter heat. Thicker steak=medium heat

[@Popovich16]

Depends on steak and how you cook it.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@Patryn71]

There is a big difference in just searing a steak in a pan and fully cooking a steak in a pan. If you've already cooked it and you are just adding a sear, you want 'super hot' or you'll overcook the steak.

[@GeoFitz4]

As a Native Floridian, I always love seeing Publix products showing up in Guga's videos.

[@ThreePhase470]

He does live in the Miami area

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@DrewishAF]

If you cook thinner steaks, have your pan as hot as you can get it and use a very high smoke point oil. I tend to push down on them just a bit for about 10-15 seconds, flip them, and repeat. The thinner the steak is, the less time you should leave on either side between flips and the more flips you should do. They're really easy to overcook. If I make flat iron steaks (the thin ones from the grocery store) I set them on the skillet while making sure the whole side is contacting the pan, sear for about 10 seconds, and flip & repeat about 5 times. That usually ends up around 110°-125° inside which is perfect for me.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@OddHijinxx]

Would be cool to do a mini series on all the ways to cook a steak in your household and outdoors easily like this. (If that hasn’t already been done on your channel lol)

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@bigcheeze68]

Great tutorial Guga! I know you've covered dry brining, which I would of course highly recommend as you said because you lose a lot of seasoning in the pan otherwise. I also like to use a smoked finishing salt (black lava is my personal favorite) right before serving.

[@Big4L420]

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[@fh9977]

guga, make a cold pan experiment. start with the stake in a cold frying pan, put on mid-high heat, flip every 30 seconds until you get the crust. better crust, no brown ring, may not even need oven.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you.📦📦

[@davem45]

do you like grilling over sous vide? we were up with our family for Easter and I sous vide ribeye steaks for us then we seared the on the grill. so good!

[@davidm890]

also grilling most stay with one flame. setting a smoker to 200 and letting it grill for 2-3 min each side, then transfer to a hot grill makes so much difference. same principal here with 2 part - sear and baste

[@Big4L420]

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[@livingchaos937]

Im currently dry aging my first rib rack this is perfectly timed. Thanks Guga!

[@Big4L420]

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[@adambarron4015]

I've got to use my last Umai dry bag. Sadly, after dry aging a strip loin and a brisket, I found I had long Covid taste loss for about 8 months. Everybody said it was amazing. Tasted like regular steak to me. Leftover brisket became shredded and ended up in a fully loaded nacho plate with the brisket, homemade refried beans made with bacon fat, and topped with candied poblano pepper.

[@Big4L420]

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[@neokratos92]

deine erklärung wie man ein steak zubereitet ist einfach eine 10 von 10. Danke dir für die guten videos !

[@Big4L420]

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[@jmoney6900]

If ur steak is partially frozen it will help to reduce the grey as by its getting up to room temp ur sear is done and u should b putting it in the oven to finish.

[@m3ducraft]

The poking works. If you are a professional cook or have lots of experience. My father is a cook and he can cook without any thermometer. and since I have been young, i have now learned how to poke and feel the doness. Its all about the relative hardness of the meat, not the texture, not the feeling and not the heat. A raw stake is mushy, and a well done stake is hard rock. So first step is felling it while raw, then every couple of min or seconds until your desired hardness, it takes lots and lots of tests, and it depends on the meat. It becomes second nature

[@priitmolder6475]

When I do pan steak, I do double searing. For every inch, 1 minute per side. After the FIRST sear, I take it off and let it rest for 5 minutes under foil or a lid. Then do a SECOND sear, adding the oozed out juices. 1 min per side and let it rest another 3-5 minutes. Kinda fool proof to get a nice crust and medium rare...

[@Big4L420]

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[@penniesmith5078]

Every time I watch a video of you cooking steak make wish I ate steak so delicious 😋 ❤❤

[@Big4L420]

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[@SilatShooter]

Great Tutorial as usual! You are absolutely in a league of your own! Thank you as always!

[@Big4L420]

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[@benpeterson3847]

Realy good video. I love to make steaks on charcoal, but here in Denmark, we have to do it indoors half of the year.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you..📦📦

[@TwistnMotley]

Medium to medium high. Love to hear it. I use sunflower oil with my Dalstrong pan. Arroser is a must to bring in that flavor plus cut cooking time down. No thyme? I do like thyme…time to time. Lol couldn’t help myself.

[@Big4L420]

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[@fhertlein]

I enjoy trying all different types of steak cooking methods. Pure pan with basting, reverse sear, grill, basting like this with the oven finish. They all taste great and have different flavors. Love that soft garlic as garnish.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@jiostags]

love your videos, but this one is just perfect for all of us cooking inside, thanks guga and greetings from greece

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@masteropuppets5642]

What brand / model do to use for dry aging?

[@trevinated]

Great video Guga. You and your team make great content. Definitely has helped me with my steaks at home

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@mogarcia9755]

Valuable info for dry or no age steaks it’ll work great for both

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@yas2ne19]

I love this type of video that everyone can do!! Ty guga

[@Big4L420]

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[@elcapitano1972]

Your vids are Top Notch nowdays Guga Bro! Well done 😎💪🏼👊🏼❤️🎨

[@Big4L420]

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[@HypeKillahPwnd]

Guga is the champ. I watch him more often then i actually eat or cook

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@eltaf_jamy]

Can you please give us a tutorial of how to cook the perfect sous vide steak and what equipment is best for it

[@Big4L420]

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[@gamerstorm9822]

Shelby's: If it's not tight it's not right. Guga: If you want the best let it rest.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@Andrea11179]

Finally the perfect video to cook a steak indoor in the right way! Thanks :)

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@sebastiansullivan4770]

The gym seems to be paying off guga. I can see those muscles coming up! The arms are looking good and the back.

[@cryptomadic8083]

Hands down perfection right here 👏👏👏

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@bassmonsteradsit7160]

Maillard = my-yard (English), my-yar (French). But again, another brilliant vid my man! Keep up the great work.

[@CharlesSnyder]

I think the real star here is that beautifully seasoned pan!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@pflick13]

Great information!~ Thanks Guga!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you..📦📦

[@jeffspidle2495]

Thank you Guga!

[@davidg2927]

Thanks. I appreciate your vídeos that go into the basics of how to cook a steak. I somehow can never get it right and it’s very frustrating!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@MrTommyboy357]

Great Advise on how to cook a steak indoors! Thank You!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@danstark3341]

I've been waiting for this video, thanks.

[@jornvandenheuvel2478]

Love your video’s Guga. But is it possible that you put some Celsius degrees next to the fahrenheit in your videos? Cheers and wish you the best! Cheers from the Netherlands

[@fabib2031]

Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open the bag up again before you sous vide it. Would be interesting to see

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@maddiewangrow]

Guga im losing it, you’re coming to stl!!!! Cant wait to eat some bbq with you

[@tore512]

Guga you're a legend!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you..📦📦

[@Sidewayyss_gaming]

Guga i love your cooking I'm not the best cook (but i can cook for my kids but it's not on the same level as you) but looking you I WISH I CAN .... THANKS for the lovey cooking I enjoy your cooking KEEP IT UP !!!!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@ZGDX_Smiling_]

Guga can you be our Butler and cook PLEASE.

[@giosueL000q]

I m gona do a bargeque tomorrow. Thank for that lessons

[@mautsukuda]

Great tips. Obrigado Guga!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you.📦📦

[@TARAROAD]

Fantastic thanks 👍

[@primexal7858]

Guga make experiments tier list (ranking)

[@blankblank4366]

Thanks papa guga!

[@nimrodlevy]

Oven: 300F = 150C, Internal temperature: 135F = 55/60C (all the number where rounded so it'll be easier to remember) - In the su vide channel the editor usually translates just saying... ;)

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you.📦📦

[@bamnasitis]

Omg i wanna eat it :( Guga i want to come cook and prep for you, mang. I need to get outta california. I wish to eat this awesome beef :P

[@GrumpyTigerProductions]

You should do a candle wax dry age to see if it makes steak better

[@LastEarBender]

Never tried it like that. I'm curious as to the differences that it does/ doesn't make from what I'd usually do. For a 2" thick boi like that, I'd normally do a reverse sear and use ripping hot cast iron under the broiler to crust it up. For 1.5" or less, I wouldn't even bother with reverse sear and would just use the broiler and cast iron with just a bit of oil brushed on.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@TrueEmperio]

Hey Guga, I have a small question (even if it sounds a bit dumb): What do I do if i have to cook multiple steaks on the pan? Can I use the same pan or do i clean it/use a new one for each steak?

[@S0lar_Flare]

You can use just one pan, but you can clean it or use multiple if you want.

[@Big4L420]

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[@AllanAdamson]

also, tying is how the pros do it in competition

[@gmoney4980]

Guga, ever tried dry aging a steak with instant ramen seasonings?

[@gmoney4980]

@@RoninDosho I have been watching for years, but Guga did a Sous Vide steak with the seasonings. I was asking if he tried Dry Aging the steaks with the seasonings. Like how he did with MSG.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@ivankaburov7213]

Guga please, more indoor videos

[@Big4L420]

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[@ks24317]

I love you Guga. I have letande so much of you❤

[@Jason-tz7ir]

WOW! GUGOR BACK AT IT AGAIN WITH A VIDEO! LEEKWEED GOAD! DIS IS NAHT SUMDING YOU SEEN EBREE DAY! LET'S DOOOO EEEEEEEH

[@dgpace]

In another video can you talk about why this method over reverse sear. Thanks

[@arcrad]

Guga knows a lot about bone-in

[@ember3579]

I generally just flip every 4 minutes, and start checking temp after the second. That produces just fine results for me. Granted, I'm not cooking Extra THICC steaks like homeboy here, and for particularly thin stuff like flat irons you can drop it to 3 minutes or less, but yeah.

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@timeconsumer]

guga is the steak master

[@diogoagostinho413]

I have a challenge! Make two different deep fried steaks: one is the control, the other has no seasoning, but you season the oil before and fry in it. Would it work?

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@roundraccoon6141]

I would like to see someone do the poking thing, but not know when the streak was put on and see if they can tell.

[@Downlinx]

i will use Waygu fat along with garlic and butter and it makes it perfect.

[@xJDMWaRRi0Rx]

Guga! I wanna see how you do a simple breakfast meat egg and cheese sandwhich

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@momo35444]

i loved this video!!!

[@duckydilly7325]

Have you ever tried a pesto experiment. It’s delicious as a marinade.

[@gezzamate3916]

Do a dry age in vegemite and/or chicken salt for us australians

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you.📦📦

[@deminybs]

always gotta love the good Jamie Oliver roast 😂😂

[@Big4L420]

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[@papitok82]

Guga we have to try dry aging a steak in durian fruit and see how funky it gets. Let's dooo iittttt!!!

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you..📦📦

[@atesumutcakir1489]

i love dry aged steaks but i love juice too

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you.📦📦

[@gr8maker]

Do a reverse sear

[@sideer4240]

try pineapple tenderizing on wagyu and cooking rice in beef tallow

[@jamesthompson3055]

Wondering why you went with the traditional sear rather than a reverse sear method?

[@Y0G0FU]

I prefer Medium :P But otherwise this is the perfect technique and easily applicable. Been following gugas steak techniques for years and never made a bad steak ❤

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@SuperPN1]

The king of steaks

[@joshuatindall978]

PLEASE 🙏 Guga try wague chuck eye steak compare it to your queen of steaks compare it to your New York this is one of the most flavorful tender steaks you will ever try!!!

[@alext6933]

YEyAH!

[@enriquedossantos3283]

I use lard, nothing beats lard for browing steaks

[@fritzkocher]

when is your book being sent out on amazon?

[@tacticalhd7556]

guga can you pls try cooking and dry aged steak with fish sauce?

[@meat_loves_wasabi]

Jamie Oliver was the first chef I saw many years ago using those rested juices to make a simple glaze and pour it back over the steak….legend

[@TactfulWaggle]

Jamie Oliver was an average asian cook, BUT A BRILLIANT WESTERN CHEF!

[@sonoman77]

Uncle Roger gonna learn ninjitsu now.

[@seabizkitsngravy]

Dry age Angel in broccoli and minced brussel sprouts 😂

[@cavummusictheory]

jamie oliver clip used in a video uncle rodger: haiyaaaaa, so you habe chosen death

[@brandontann5215]

Guga you should try general tso beef or general tso steak

[@mkoo7000]

How does z-biotic break down aldehydes in the gut if alcohol is metabolized into aldehydes in the liver AFTER gut absorption?

[@aserdias]

Esse cenário ficou muito bom. Da um ar de bastidores

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message on telegram💌 I have something for you...📦📦

[@ReveVersant]

Hey Guga, do you recommend the process here of searing the steak before using the oven, or is it also fine to use the oven, then sear as the finish?

[@youtubeisbroken7072]

May-lard is the wrong pronunciation. My-ard is correct. Also I would leave the pepper and garlic powder until the end as to not worry about burning when searing the steak.

[@MK-qs6os]

Hey Guga. U had a video cooking steak with a cool side dish with bacon bits and Brie where u twist the ends. It disappeared and I just bought all the ingredients! Where is it?!

[@emanuelbandrabur5338]

Can you use an air frier at low setting to finish up the cooking instead of the oven?

[@cecilharris1156]

Since I eat steak medium I grill then throw it in the oven 👍🏾

[@Malachi5665]

the amount of aged meat Guga does, I'm surprised he hasn't done an amazing fermented sausage

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦

[@marcussivertsson5743]

Hey guga foods and cheers from sweden! can u try fermented herring from sweden, and dont forget to take ur nephew with You when you try! (if you try) (worlds smelliest fish) but its not bad, I love it! :D

[@Siya_001]

Hi Guga love your vids,is there a difference in the taste of a steak if you use fire wood?opposed to using charcoal

[@Big4L420]

Thanks for the feedback✍️ Expect more videos very soon🔜 Send a direct message💌 I have something for you📦📦