I tried to Dry-Age $7,500 Steaks and this happened!
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- Опубликовано: 28 сен 2024
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Today I get to do something I thought it would never been possible. That is to dry-age the most expensive piece of meat in the planet, an A5 Olive Wagyu Filet Mignon. This is something special.
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You know Guga is serious when he does not add garlic powder
And when there is no side dish
😂😂😂
He put garlic powder on there. You don't see those yellow flecks on the steak closeup after seasoning?
@Mel that is pepper
@@meldagreat that's pepper my g
I lived in Japan for 8 years. I have eaten wagyu from Hokkaido to Okinawa. At yakiniku, yakitory, sushi, and tepenyaki. The only places that flambe are tourist traps replicating American Hibachi. I'm sure you have better access and a higher budget than I had out there, so I'm excited to see what you get up to out there. However, there is a little place in Kyoto, on the Nishiki market. It sells cheap wagyu to busy passer bys. I love it and it's always my go to spot when I'm on Kyoto
Thanks for the tip ❤
@@AngryTas whats the place called ?
"cheap wagyu" doesn't sound like wagyu to me. That might just be me being cynical.
@@cooldud7071 To be fair, any domestic cow they eat would be "wagyu" 😂
@@mathiassven OKAY DUDE
Guga you should see if you can visit one of the Wagyu farms while you're in Japan, that would really be special after all of the amazing Wagyu episodes you've produced for us!
I just want to share my day with someone, i met up with my friend today who has been struggeling lately, i'm 32 years old and after some tough months i needed to move in with my father for a few months to get back on my feet, my friend hasnt been so lucky, he has been homeless for the last 3-4 months and i decided to meet him up today for a walk, now im not an outdoor person and i didnt have my hopes up before meeting him, i didnt know what state he was in, but after walking for like 5-6 hours we started to get really hungry, so i scrapped together some money, about 25$, we went and bought a six pack of beers and two rib-eye stakes, we didnt know how or where to cook them.
So after a while walking we came up to this lake and next to it was a fireplace, we gathered some firewood and started a big ass fire, we just sat there, talking about childhood memorys and drinking some cold beer, when the fire was calming down a bit we just threw the stakes right on the coal, we let them cook there for about 15 minutes and then took them off, they were litterally perfect and i can honestly say it was one of the best meals of my life, nothing else mattered except the moment i had right there, i havent been happy like i was today since i was a kid.
So if anybody reads this and have a friend that is reaching out to you, be there for him/her because it might lead to something amazing if you go into it with an open mind, today was honestly one of the best days of my life and all it took was some beers, a friend and a few steaks.
Last night, I made a Wagyu ribeye that was given a 90 minute marinade (made with a bit of Bock beer and kentucky bourbon, crushed garlic, and thin shallots) seasoned with kosher salt, black pepper, and garlic powder. It was very much a "Guga-inspired" steak with my preferred steak-flavor infusion. It wasn't any crazy grade of Wagyu or anything, but everyone went crazy for it. I imagine that the dry aged steak with whiskey would have been my favorite by a mile.
How expensive is lower graded wagu if you don't mind me asking?
Leo’s descriptions are sooo funny😂he deadass said “a baby could eat this” love it!!
Yeah he’s a funny guy
Handy information though. My 18months old loves wagyu.
@@ablet85 quickest way to fatten them up for life long obesity!
@@nom6758 it enhances the flavor
9:00
Angel : "I don't know about that"
Kenshiro : "Omae wa mou shindeiru"
"Nani!"
You've cooked so many amazing looking steaks! It would be cool if you started rating them from 0 to 100 and be super tough with the ratings. I'm sure we would be keen to hear how every steak is rated especially with all the different experiments you do
You are asking that to a guy that says every single side dish is the easiest to make, and every single stake is the best he had in his life, if Guga has a flaw then its exactly that, he cant rate anything, he was born to enjoy things fully in the moment, and thats not a bad thing.
how would you even do that? Like this 35 dry aged australian wagyu ribeye with a perfect sear, perfect medium rare 44/100.
@@TheChemisch Guga does every kind of experiment to see what works and what doesn't. He does have steaks where we learn that cooking or dry-ageing in a certain way isn't good, or not bad at all. On the other hand, he does have steaks made to 'perfection' so it would still make sense to rate them. Just look at Dave Portnoy reviewing pizzas, the challenge of a pizza getting a coveted high rating by him is what makes his reviews all the more interesting to watch
he needs to make the top 10 steaks, and rated them all. Say a wagyu a5 olive with whisky is 100/100 as a benchmark. then we have a comparable results
Thank you Guga! My wife is from Thailand and doesn't eat beef. She said a prayer recently and got permission to eat some beautiful steaks. So I've been doing some of my own experiments lately. I just did a new york strip on a ripping hot cast iron. And it gave it a perfect crust. Totally inspired by your videos!❤
I didn’t know that was a thing in Thailand. I hope she enjoys it!
I’m Thai and I didn’t event know that until a few months ago
Idea for a video: The most expensive steak sandwich ever. Use a fancy red wine vinegar for an onion chutney, a fresh truffle for mayo, saffron for the bread, iberico for the bacon. Just get the absolute best of everything.
I cannot think of any experiments that could make this any more magnificent than it already is. Maybe msg, dried mushrooms ground into powder, or some other intense umami.
You gotta make the ultimate compound butter for one of these steaks, Wagyu Tallow + Parkay + MSG+ Bone Marrow + Cured Egg Yolk (Duck Egg Yolk, 'cause y'know super extra special) Then smoke the Tenderloin and add the compound butter.
Gotta try some Yakiniku in Japan! Table BBQ with endless meats to cook and feast upon.
Hey Guga, how about taking all of your fav ways of cooking steaks, and rank them. I wish we could go back in time and dry age part of the tenderloin in wasabi. That be amazing lol
Any long time Guga subscribers notice, when Guga says he's only using salt and freshly ground black pepper, he then shows a picture of the steak CLEARLY having garlic powder on it also? 🤣
Came here to comment this ahahaha
The editors really upped their game in this one. Keep up the incredible content guys ❤
We did it boiz, we are early in a guga video🤘
10:25 Japanese whisky is based on Scotch (and there's a good historical reason for it too!), and so it leans towards having flavours of peat or smoke.
guga did you know there’s a steak considered better than wagyu in korea - it’s called Hanwoo
but it is difficult to export, please find a way to try it
it’s a very rare beef - if you get some good quality Hanwoo i want to know how you think it compares
unless Guga has to go to SoKor
Hey Guga, for your next dry-aged experiment, could you please do pumpkin, especially for this year fall season? If yes, you should two different pumpkins: American and Japanese.
9:14 Guga is into mature flavors LoL 😂😂😂 !!!!!
I’m genuinely jealous. Those steaks looked so good
I would love you to surprise random unsuspecting people with a ridiculously rare/exquisite bite of meat, without them knowing what they're about to eat.
Maybe a simple little booth in a random place where people get a free sample of meat to taste and give their opinion on.
Maybe make them taste a 1$ eye round steak first, then make them compare.
Most important thing would be that they wouldn't see it coming, you could get great reactions !
I love it how meme comments about dry aging Angel, or cooking Angel sous-vide, get picked up by Guga and included into the show.
Guga somehow finds a way to make some of the best steaks even better yet again. Incredible! Great video today, Guga. I liked this Dry Age experiment, but hopefully Squid Ink Dry Age will be soon after this one. :)
What's the main idea behind dry aging?
What the longest can u dry age a steak?
What other type of meat can u dry age?
Oh god, those look amazing! I would love to try and do a good stew on some of it but then again, people would hate me for even thinking of it
The " Dry aged my nephew Angel" bit had me dying laughing ! xD
I love so much that "let's dry age this for crazy amount of time" has become "let's dry age this in a way that's interesting after a reasonable and edible amount of time"
improvise, adapt, overcome
Guga you should do some experiments with the pellicle of the dry aged steaks like leaving it on the steak or turning it into jerky or something!
Beautiful looking steaks! Would love to see an experiment done with cajun/ creole seasoning.
Popeyes🤨
I'd like to see you pick some of your best experiments and out them head to head.
Yo! I’ve been watching Guga for at least 5 years now. That cut where you dry aged Angel was freaking hilarious!!
“I eat steak for a living.” Never have I been jealous of someone’s career.
Hey guga you should probably use the South African MSG its called Aromat. Its used in popcorn especially in eggs,and meat as well. Just make sure it the original not the adaptation
Im gonna call a Leo quote here! "BURGER VIDEO BUUURGER VIDEO.. WUUUUHHH!!!" Thanks for the best content Guga and team, you guys ROCK!
"Dry age my nephew, Angel." XD I cackled.
There are so many things to try out in Japan that it's hard to know where to begin. I will say that some of the best foods are inexpensive. Get some street food like Yakitori and Takoyaki. Some people have called Osaka "the nation's kitchen" when it comes to Japan and they have a lot of specialties there. Get some kushikatsu and okonomiyaki.
Also, make sure to stop by a Japanese curry house. I'm rather fond of Coco Ichibanya. Now I know you aren't good with overly spicy things, so you might want to do a spice level of 2-3. I like quite a bit more heat so I hang out at 4-5. Go for the pork cutlet.
Side note, since Kobe is where you get Kobe beef, I have no doubt you will wind up there. When I went to Kobe, Japan, they didn't flambe, but it was delicious. Getting there can be a bit of a pain so if you see this, here is my suggestion. If you are in Osaka, take the local train North to Shin-Osaka and take the train to Kobe from there. There are other options in Umeda, but it can be easy to get lost and overwhelmed. Umeda station isn't easy to navigate even with English signage. For what it's worth, I speak/read a little Japanese. On the other hand, if you have a local guide, it won't matter so much.
You should try butter basted steak vs charcoal steak vs a steak that is first charcoal cooked and then finished with butter basting on the pan, would be interested to see if flavors collide or go well together
Man when that tenderloin came out of the dry ager it became the most rare and expensive piece of meat on the planet… craziness I could only imagine how good a bbq at guga’s house would be
I had 4oz of Olive Wagyu at Rare Steakhouse at the Encore in Boston recently and it was incredible.
i am in love with these editors
Guga, have you ever tried doing something with the pellicles?
I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips;
but I haven't seen any video of you using them.
I think that Japanese Wagyu A5 pellicles are the best candidates for this experiment. ;)
We need A5 Wagyu dry aged in Japanese whiskey. Make it happen!
Guga has finally done it! He made an eye round as good as wagyu.
I had the opportunity to try some A5 Wagyu on my last trip to Thailand, it lives up to the hype.
Looked like Guga was gonna cry for a second there when he tasted that dry aged bite lol
Cook those saved pieces with the special butter used in the best steak ever
I‘m so happy that Guga does this for us. I would be so nervous and mess up everything 😂
Your comment there about the dry aging leaving holes was really interesting. You should do an investigation on non-wagyu regarding fat content + dry aging to find out whether that is the secret to its mouthfeel.
You know its going to be good when you see the steaks nearly falling apart even with the cut of those razor sharp knives.
Please make one of those into Steak Tartare!!!!! That has to be one of your experiments!!!
Japanese, Canadian, and Scottish whisky is spelled without an E. Irish and American whiskey is spelled with an E
Gotta complete the series of making Nashville hot fried steaks with the olive wagyu’s. Also would be cool to do a smoking episode with the difference between applewood, hickory, cherry, etc. also would be cool to do a wagyu tartar episode
Awesome vid. Thanks for making these man. Always fun to watch
Guga! Please have Fugu! Please! It's so delicious. They cook every part of the fish and it's so amazing. You could have a beautiful steak with it too. But please try that. Also if you can, go to Kyoto. There's so much to do. They'll have great fugu restaurants there, very traditional. I wish you could go to the Sea of Japan side and visit Mt Daisen from Yonago and the giant sand dunes in Matsue. If you can go to a hot spring, it's SO worth it. The ones near Mt Fuji have the hot springs right in your room so you can bathe in total comfort. There's a million things to do in Japan. I'm so excited that you're going. I miss it like crazy.
Slow cook it, I'd imagine it ending up like a beef jam, could be extremely tasty on toast.
Video idea: Add all burger accoutrements, sauces, herbs, spices and what nots in A: Regular Burger build and B: Blend all those items into the ground beef and cook it. See if it's better the same or worse.
Guga,make a compound butter from black garlic and truffles,season the olive wagyu with msg,salt and black pepper,them baste it with the compound butter.
Guga, you don't have to worry anymore, we know what you're doing with one of those spare steaks, you said it yourself "you could microwave it and it would be amazing"
Omihachiman next to the train station Daruma ya ramen with kimchi will blow your mind. And in the Matchia Inn you can bath in a sake barrel.
I'd also make a pan sauce out of the whisky since it obviously complements the beef so well. Probably gilding the lily, but I don't like to waste a good whisky either.
Even the editor stepped up his game in this video
I've just come back from Kobe a couple of weeks ago : Royal Mouriya with a Yamazaki 12, and a tepan prepared wagyu was a delightful experience. as an australian we eat a moderate amount of Wagyu but the Kobe stuff hits different. Its an event.
You know its a good steak when Angel isn't waiting to get his slices 😂
If you are going to japan, one place you cant miss if you love fresh fish, is Tsukiji Fish markets. You will not regret it.
When you were cutting the steaks, the tenderness looked insane!
Yes, regular Sake does not match really well with steaks, however I believe this is such because most of them are fruity and a strong taste of fermented rice. I think if can find a sake that is more matured with herbs and less fermented rice taste, this will go much better, if anyone knows of such type of sake, let me know, I’m trying to make a steak sauce using sake. ❤
If you're going to Japan you have to try taco rice, find a hole in the wall shop. They have the best stuff
amazing video. I was very jelly. Thank you for the info.
Can't wait for Guga and Chef Hiro to collab on that Japan trip! :)
9:50 you said it. microwave it!!!!!
Guga when are you going to Japan?! I'm going towards the end of July - shoot me a DM if you want to do a fan meetup!
Dry age the next steaks with Salsa Verde.
Great video. When the music hit. Was I about to get a Bounty Hunter D collab?
Please try dryaging A5 olive wagyu with uni or wasabi or MSG
Once in a lifetime experience and we all know Guga has *at least* 9 lives 😊
To paraphrase Leonardo DiCaprio's character in Django Unchained, ""You had my curiosity at wagyu, but now you have my attention with Japanese whiskey."
9:03 nahhh that's so good LOOL
The best description guy in the game!
Guga with the rice toss the shrimp with glee, season very nice next is Giovanni, Nick in the zone with his wheel of cheese, gonna make you moan with his coconut squeeze, Gordon up last and he’s here with the beef, cook so fast Wellington with ease, fire bars? Like if Gugas the better chef.
If you going to Japan you GOTTA get a video with Chiitan!
It makes sense given how expensive those steaks actually are, but I love how he flambé them using like a $300 japanese whiskey
When are you gonna start narrating audio books Guga? Oh so soothing
Iv been waiting for this video for YEARS🎉
If you go to the MNT Fugi area do the tour. There is a VR ride at the big amusement park our of this world. Kowagowa has eel stew. I don’t like it but a lot of people do.
Guga you should do world’s most expensive chicken vs world’s most expensive steak
Leo really tripped up from the lack of garlic powder haha
guga: are you becoming a steak connoisseur?
leo: gosh who can say? i mean i'm a frequent taste-tester on a youtube channel that makes steak nearly every single day, but... gee, i just don't know. how could that have possibly resulted in me knowing what steak tastes like? it just doesn't add up. what a puzzling mystery we will never solve
So, Guga, you should use SHOCHU to flambé, it is a rice distilled liquor
I would like to see an experiment with peated whiskys like Lagavulin or Cao Ila!
Guga taking full advantage of the free wagyu deal!
9:02 I love dry age angel jokes...
OK guga nice video! and I have an idea for an experiment, can you make a SWEET steak?
idk if you already did (not one dry aged in some sweet thing) but a regular steak done in a sweet way.
sounds interesting, doesn't it? if you think you can do it, then you must!
Another suggestion would be: "steaks around the world" where you cook meat like in distinct ways from many countries. Like colombian "mamona"
Should try Water aging some A5 Wagyu!
9:00
Dry Aging Day Of Lord Guga incoming closer and closer...
9:50 Next episode… Microwave a A5 Waygu Steak. We all know it has to be done.
Please try Teppanyaki, and maybe Wagyu Hotpot! It's really good stuff. 11/10 would recommend
The other wagyu dry aged filet mignon, can you try doing one with overnight covered in yougurt?
You should try sous vide in butter or whisky. It would be interesting to see how different the flavor profiles end up being!
he disproved sous vide in butter a long time ago. The butter leaches flavor from the meat and its better without it. Don't think he's done whiskey though, might be an interesting result.
@@jaxonpickett6372 max the meat man did a steak in whiskey and he said that the whiskey flavor was prominent