Why my dry-aged steaks are BETTER than most!
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- Опубликовано: 13 апр 2023
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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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🐠 DRY AGE IN CAVIAR!! 🐠
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FOR 18 MONTHS IN A ROE! 1 YEAR+
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
Your dry age better than most. I believe your dry age is probably close to the best.
Please try using shiitake mushroom powder for dry aging. It’s better than msg. I’ve been asking!
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So when is angel getting dry aged??
That’s what I’m tryin to figure out
When they get him to eat vegetables, "grass fed" dry-aged Angel
@@victor1882 💀😂
He only needs one kidney.
Nooooooo, he’s not grass (maybe that “grass”) fed!
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!!!
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.
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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.
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
@@RogueHero Exactly. Thinner steak=hotter heat. Thicker steak=medium heat
Depends on steak and how you cook it.
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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.
As a Native Floridian, I always love seeing Publix products showing up in Guga's videos.
He does live in the Miami area
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Great Tutorial as usual! You are absolutely in a league of your own! Thank you as always!
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Great video Guga. You and your team make great content. Definitely has helped me with my steaks at home
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I've been waiting for this video, thanks.
love your videos, but this one is just perfect for all of us cooking inside, thanks guga and greetings from greece
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I love this type of video that everyone can do!! Ty guga
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Im currently dry aging my first rib rack this is perfectly timed. Thanks Guga!
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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.
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Great information!~ Thanks Guga!
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Thank you Guga!
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!
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deine erklärung wie man ein steak zubereitet ist einfach eine 10 von 10. Danke dir für die guten videos !
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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)
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Great tips. Obrigado Guga!
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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!
Your vids are Top Notch nowdays Guga Bro! Well done 😎💪🏼👊🏼❤️🎨
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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.
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Hands down perfection right here 👏👏👏
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Great Advise on how to cook a steak indoors! Thank You!
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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.
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Fantastic thanks 👍
Every time I watch a video of you cooking steak make wish I ate steak so delicious 😋 ❤❤
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Valuable info for dry or no age steaks it’ll work great for both
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I m gona do a bargeque tomorrow. Thank for that lessons
Realy good video. I love to make steaks on charcoal, but here in Denmark, we have to do it indoors half of the year.
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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.
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i loved this video!!!
Finally the perfect video to cook a steak indoor in the right way! Thanks :)
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Guga im losing it, you’re coming to stl!!!! Cant wait to eat some bbq with you
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
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 !!!!
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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
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Guga you're a legend!
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Guga is the champ. I watch him more often then i actually eat or cook
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Thanks papa guga!
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.
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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.
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I love you Guga. I have letande so much of you❤
when is your book being sent out on amazon?
The gym seems to be paying off guga. I can see those muscles coming up! The arms are looking good and the back.
In another video can you talk about why this method over reverse sear. Thanks
Can you please give us a tutorial of how to cook the perfect sous vide steak and what equipment is best for it
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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
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.
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?
guga is the steak master
You should do a candle wax dry age to see if it makes steak better
i will use Waygu fat along with garlic and butter and it makes it perfect.
Can you use an air frier at low setting to finish up the cooking instead of the oven?
Have you ever tried a pesto experiment. It’s delicious as a marinade.
Guga make experiments tier list (ranking)
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.
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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
Hi Guga love your vids,is there a difference in the taste of a steak if you use fire wood?opposed to using charcoal
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Esse cenário ficou muito bom. Da um ar de bastidores
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Do a reverse sear
try pineapple tenderizing on wagyu and cooking rice in beef tallow
I think the real star here is that beautifully seasoned pan!
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Maillard = my-yard (English), my-yar (French). But again, another brilliant vid my man! Keep up the great work.
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.
Shelby's: If it's not tight it's not right.
Guga: If you want the best let it rest.
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Guga you should try general tso beef or general tso steak
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...
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Guga please, more indoor videos
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Guga! I wanna see how you do a simple breakfast meat egg and cheese sandwhich
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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
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Guga knows a lot about bone-in
Where is the link to your other video you mentioned at the beginning of this video?
Wondering why you went with the traditional sear rather than a reverse sear method?
Do a dry age in vegemite and/or chicken salt for us australians
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guga can you pls try cooking and dry aged steak with fish sauce?
Are you going back to Franklin's on your book tour?
WOW! GUGOR BACK AT IT AGAIN WITH A VIDEO! LEEKWEED GOAD! DIS IS NAHT SUMDING YOU SEEN EBREE DAY! LET'S DOOOO EEEEEEEH
Can you make Greek gyro ?
I already order myself an oven, but it won't arrive anytime soon, if I wanted to do it in the microwave, how long and what temperature I put on the microwave for perfect medium rare steak?
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?
You can use just one pan, but you can clean it or use multiple if you want.
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I have a question about dry aged steaks , when I did it then grilled it it was way differant, over done
I think I can grill a good steak , but this dry aged wasn't to good. any advise and I may try again
Guga, ever tried dry aging a steak with instant ramen seasonings?
@@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.
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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
I keep trying to find that thin/lightweight cast iron pan with the unique handle that you use in this video but its not in your links. Where can I find it?
The king of steaks
@Guga, What brand of meat locker for your dry aging do you have?
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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 ❤
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guga i challenge you make lemang!
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?!
always gotta love the good Jamie Oliver roast 😂😂
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also, tying is how the pros do it in competition
When are you going to do a wood fire steak?
Why do you put in a pan before the owen? I usually do it vice versa
Po Guga, tá difícil de encontrar essas bolsas pra fazer dry-aged aqui no Brasil...
Cheese cloth?🤔
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How much carryover cooking do you get from using oven at low temp? You always say you take it out at 135F but you'd think that would be at least 142F after resting?
i love dry aged steaks but i love juice too
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great night
I use lard, nothing beats lard for browing steaks
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.
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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... ;)
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