As an Asian, ginger was always added for marinating. I knew about the removing of bad smells (gamey, pungent fish smells, etc) in food, but didn't know about the tenderizing effects. Good to know, and I will keep doing it forever lol
As a fellow Asian, I also did not know about the tenderizing power of ginger. Do you grate a little bit of it into your rice? Once in a while? I was raised by white people, so I've had to do this on my own
@@ChopperGunnerNL I hate fish too, like, HATE fish, I'd rather starve to death than eating fish, to the literal sense of it.... I don't think I'm picky tho...
The fact that this is a choice grade steak and Guga is damn near coming to tears over this shows how good it must be. Dude has eaten the best steak in the world and he's moved by this. Gotta try this.
@@yahkimicki236 hmm im not sure but that marbled steak he was using looks like newyork or strip loin and i would call that a pretty good tender steak not the best but still good enough so i would rather he used something like sirloin or outside round etc crappy tougher cuts to see how well it would work on those
@@ARCSTREAMSMaybe something like flank steak can be tenderize this way. Having tougher cuts of meat are good ones to tenderize because already tenderize meat doesn't need to be more tenderized
One thing about the takoyakis, when you flip it, you can flip it halfway and add more batter over the whole pan, continuously shoving the batter in which will make your takoyakis have less air pocket inside.
Did this on the 4 hour marinade last Saturday and it works like a dream, used a Ribeye and cut it in two so I had a direct comparison (Guga style) and the colour changed as in the video and the tenderness was much improved. Today I got me a Rump as the flavour is lovely but the pay off is it is a bit tougher so this ginger puree can work its magic for me. Another plus point is the very subtle ginger notes right in the background, like the boys in the video, they did not know what the marinade was so could not call it, but it adds a great extra layer to a beautiful steak. Cheers Guga for the lesson, gonna get a fat Pork chop and use the ginger on that, I reckon it will be pretty good.
@@JosEduardo_ Under a gentle tap then dried with plenty of paper towels. It pretty much just falls off so an easy job. Hope your steak comes out great and happy eating. Post back with your results if you can.
I think they mean in a sense of without doing all that marinating stuff. Not much you can do to make it better. Spg and a butter baste is always the best
@@MattCFO Pineapple would be a bad idea. The reaction speeds up with temperature, so even 45 minutes in sous vide would easily act like 4+ hours. Possibly even a LOT more than 4 hours.
This is why I like marinating with ginger and lime--both have tenderizing effect and infuse a nice flavor (with some chili, garlic and coriander). You can easily over-marinate them though, particularly given that the tenderizing effects of ginger and lime compound (imagine if you used lime juice instead of water for your slurry).
You should absolutely give this a go with eye round steaks for a future video, I think it could be the solution to making them tender and overall amazing!
I am doing that with eye round tonight, hopefully overnight marinade then sous vide tomorrow, tried using koji/fish sauce to tenderlize but still a bit chewy, also gonna try with my vacuum massager machine to see if it would improve
Content providers like Guga have really helped me up my game making steaks in the last couple years. I'm still using a variant of the gochujang compound butter as my resting sauce. I'm going to try some ginger puree' next time when prepping the steaks. See if that takes them to the next dimension.
@@kzizzles8329 I didn't like the ginger puree. I did it for 24 hours and the steak was mush. I tried it again for 1 hour and it made it slightly mush. It wasn't "tender" like you'd hope. It tasted pre-chewed. Like those weird shrimp that were sitting out too long at the buffet and they're all mushy with all the wrong texture. That and it was extra effort to do all the ginger stuff. No thanks. If you want them tender, do it the old fashioned way. Apply sea salt to both sides of the steak about an hour before cooking. The salt gets in and breaks down the chemical composition, leaving it tender, but not making it mushy. I do salt and the McCormick garlic and herb seasoning, then just a spalsh of Worcestershire to make a briny paste. The Worcestershire goes from an acidic brine flavor to a savory delight when you grill the steaks. I've tried it with and without Worcestershire. With is better. And I'm not a big fan of raw Worcestershire sauce. It tastes weird to me. Definitely try this instead of the ginger next time you feel adventurous. And it's a lot less work than fooling with ginger.
@@protorhinocerator142 Thanks for takig the time to reply! It's definitely a shame that it doesn't work as well as shown in the video but your method with the Worcestershire 'paste' sounds fantastic-I already use salt (I prefer using kosher salt to sea salt) to my steaks and they usually turn out well in the skillet.
I know what a Guga steak taste like because I learned how to cook steaks on this channel. Guga is not only the best steak chef but he's also the best chef teacher. I used to watch Gordon Ramsay steak videos and my steaks sucked! Thanks to you my wife wants to eat steak more often. Thank you, Guga!
Gordon Ramsay is a terrible cook, has a potty mouth, and treats other people like trash. His distinct lack of character carries over to his skills as a chef. A person either has to be drunk or clueless to like Gordon Ramsay's food and personality. If you want to learn how to cook good food that people will want to eat, Chef Jean-Pierre is superior to Gordon Ramsay in every way that matters. Chef Jean-Pierre's cooking is very similar to how I've always prepared food (i.e. the right way to make food). Fair warning though: Chef Jean-Pierre loves butter a little bit too much, but is otherwise spot on in bringing good flavor and texture combinations into home cooking. Just scale back the amount of butter and his recipes are fine. I've been cooking a long time and had my cooking skills hammered into me by my relatives but I still pick up a few tips and tricks here and there on RUclips. A good cook can take any recipe and evaluate it mentally without actually making it to determine exactly what it will taste like.
Great idea and a great vid guys! Thank you! I tried it yesterday on a t-bone steak. I added soy sauce and water to the ginger marinade and let it marinade for 8 hours. I then put it on a pellet grill/smoker at 325* till it hit 135-138. I had a control t-bone as well, both packaged together from a butcher.(they were a gift from some friends) It DEFINITLY made it more tender than the control! Actually a little too much for my taste. There was a little bit of tenderloin on that t-bone and it turned it into mush. Very unpleasant texture. lol Will be trying again for 4 hours with more soy sauce added to the marinade. Thank you for the idea to try something different! Keep up the great work on research and video quality! Have a great weekend!
I have made the “Guga Steak,” on numerous occasions, following your example of rotating the grates to keep flare-ups controlled and to develop a nice crust as opposed to Ponderosa style grill marks. Even bought your rub to add to the butter that I baste my steaks with after the simple SPG seasoning. And Fogo lump definitely makes a difference in the flavor!
Might have to try this for my dad, he hasn't had a steak in probably 3 years because all his teeth got bad and had to get them pulled, the dentist who worked on him did his job wrong (even the new dentist admitted that guy was wrong) and now my dad has no teeth. If the 24 hour is so tender you can basically swallow it right away, I feel like my dad would enjoy that
I remember when he was added to the team and people were criticizing him for talking too much lol. I always thought his descriptions are really informative and necessary to understand the results.
@@Matteow00 Yup. Leo's great, actually improves the viewing experience because we get to know what they're feeling and tasting over there without us actually tasting it, which is something not a lot of channels do.
@@Matteow00im still apart of that hate train. Feel like he talks just to talk. Miss when it was jus Guga and Angel. Or even MauMau for the matter. Angel is a try hard
I actually tried marinating a piece of steak in a ginger slurry along with a few other things mixed in. It actually works really well I recommend you try it.
Using steak instead of octopus would make it gyuyaki, gyu is beef, tako is octopus. Also i remember the dats when guga used to also do a bit of fish, but now adays i cant remember the last time he did any seafood
You should dry age a ginger steak, season with ginger, then have a ginger eat it (like carrot top) inside of a ginger bread house, in Ginger, Washington while drinking a ginger ale
Being able to sear the meat after is important. I recently marinated a tri-tip with a ginger and soy sauce based marinade for between 12 and 24 hours. To make a long story short, I wound up having to try to sear in a family members under oven broiler drawer. Only one side got seared properly, and when slicing, I found that the other side was shredding and a bit soft. Everyone liked it, but I knew it was a bit off. The first time I marinated with the same recipe, I smoked the tri-tip a couple hours on my Webber 22” and then finished up with a good sear, did not have the same issue.
Ginger and garlic are two of my favorite flavors, as I really love Asian stir-fries. I am impressed with ginger's tenderizing quality and look forward to try this for myself. Thanks for sharing.
Hey Guga, can you do a steak experiment ranking by taste and cost? I would love seeing something like this, even if it is in one of your other channels since I want to try some of those experiments. Thank you!
been grillin since I was 10. I have made Guga steaks before I knew who Guga was xD SPG has been my staple seasoning for more than 10 years. I will have to try this experiment.
Tried this yesterday on four 1.75" thick strip steaks I marinated for about 6 hours. My results were not quite as good as this. The ginger slurry did seem to tenderize the meat some, but not so much that I felt it was worth the time. Also, the residual ginger flavor was FAR stronger than the video would lead you to believe. Out of the three of us eating yesterday, my wife didn't like it all (the ginger tasted too "green" she said), I thought it was OK, and my son thought it was the best steak he'd ever had. All that to say, your results may vary .
So I tried this at home for new years, four select grade NY strips & 6 choice grade sirloins. 22-23 hours in a ginger slurry marinade using two large freezer ziplock bags. Seasoned heavily- I use a wider range of seasonings than Guga, one thing I noticed was that the ginger overwhelmed the lemon pepper but it wasn't bad. Cooked using cast iron skillets on a stove top. One larger skillet using duck fat to cook up 3 sirloins at a time, one smaller one to cook up 2 strips at a time usingbeef tallow. Used a thermometer to measure internal temperature but juggling that many steaks at once was a challenge. I also made the potato side dish from the pepperoni oil video using a ghee based sauce that I then used to based the steaks with. Over all the results were very positive, everyone enjoyed the steaks. The ginger flavor was a little strong for one person but no real complaints.
A nice experiment. And if want to take to the next level, try to dry age with ginger for 24h, a week, and a month. On a side note: Tako means octopus , so it would be nice to have the original octopus or combine with beef and octopus not with the beef alone. As always, great video Guga
Hello Guga! I’ve heard that Papaya (Lechoza) is a great meat tenderizer and that what makes it greater is that it doesn’t leave an aftertaste. You should make a video of that experiment. Love your channel! Keep up the good work!
Here is a suggestion I can't do now in the homeless shelter. Try using just the peel of the ginger root. I noticed that when I made ginger ale as a kid that the peel inhibited yeast growth, which suggests to me that the chemical responsible for denaturing meat protein might be more concentrated in the peel.
takoyaki are no longer tako (octopus), it's wagyuyaki at this point edit: Japaneese have very descriptive names, for example: oyakodon, oya - parent, ko - child, don - bowl, and it's bowl with chicken and eggs
An informative experiment. Am surprised the 24hr experiment didn't overpower the steaks w ginger flavor that's usually very powerful. Other related roots such as galangal, fresh turmeric also contain powerful enzymes, potentially providing more interesting flavors.
You should try Garam Masala (Indian seasoning mix) - it has ginger among a bunch of other spices & herbs. I've used it for steaks multiple times and it is AMAZING.
I've actually never considered using Garam Masala on steaks before; it just feels wrong to me for some reason considering beef is pretty much non-existent in Indian cuisine. I might have to try this some time.
I'm with Sean on this one. Garam masala is one of my favorite aromas in my spice cabinet, but I've never considered it for steak. I'll have to pick a steak up on the way home tomorrow and conduct that experiment. Thanks for the idea!
See this is what I love about Guga's channels- I not only enjoy seeing the Meat and dying to taste it, I also learned so much from Guga. Now I love Ginger and use it for all of my life but I never knew until today it is a Meat tenderizer. I wonder if the cousin Galangal has the same effect on Meat and now I will do both.
I died a little inside the way he made that takoyaki... But the ginger experiment looked amazing. I'm not much of a cook but I kinda want to buy a steak and try it. I'd love to see you try this with eye round.
Yep, we do Guga steaks that have been tenderized in cashew yogurt (tenderized) for a week. Seasoned like a Guga steak, cooked on an SnS, and watched for doneness with Meater thermometers. Even my most picky eater (son) loves Guga steaks.
Ginger is known to enhance the quality and flavor of meat intended to be grilled as steak. As far as I know, not a lot of chefs incorporate these kinds of spices into their own steaks. Mostly just salt and pepper. End of story.
I marinated eye of round steaks for 24 hr like this and I'm cooking them tonight Edit: that was the best steak I think I have ever had. You could serve it in a restaurant as a filet and you could go years I bet before anyone would notice.
@@bkb04g yeah, I couldn't believe it. I just lightly rinsed it off, and you can tell it's there but it more enhances the beef flavor than anything. The only issue I've found is that the edges can get mushy if you leave it in too long. For ribeye I just left it in for an hour or so and it was perfect.
@@andyC95how long would you recommend marinating it then for an eye round? How thick was your cut? Have you tried papaya and pineapple? How does it compare thank you
One caveat about the incredible side dish, it’s not takoyaki. The “tako” literally means octopus, so no octopus = not takoyaki. Also, the springiness and chewiness is part of the charm, so I can’t get behind the steak filling at all. I am DEFINITELY doing the ginger, though.
I figured out the secret to using pineapple for marinade... Use Worcestershire, a dash of aged balsamic vinegar, stone ground mustard, garlic, and a little bit of A1 sauce or teriyaki if you prefer (maybe some ginger too) It gets rid of the sweetness but still tenderizes it and leaves an amazing flavor that compliments the beef. I bought 2 really rough Ribeyes for $6 each and this marinade combined with cooking over lump charcoal was absolutely amazing.
I have been doing steaks "The Guga Method" for the past two years since finding this channel. I have to say, it's the BEST method hands down. Above all its damn simple. It only gets better when you use Guga's Garlic Infused Butter. Best Steak = Guga. It's that simple.
Cool experiment! I'm still in the camp though that a pan fried steak is better than a charcoal steak any day of the week. I'm just always slightly disappointed in charcoal steaks, no matter who cooks them.
Currently doing this but with filet mignon. I need mine to be very soft. Making 4 filets. 1 control sous vide 4 hours, 1 wet ginger marinade overnight then sous vide, 2 sous vide overnight with ginger, then adding butter of the gods or that nashville hot butter you made a while back. Hope it changes things forever lol.
Sounds like Guga found one of his best steak tenderizing contenders yet. I don't know if he has attempted it but he should try it with some eye of round steaks. He could even switch it up and add some seasonings mixed in with the ginger, maybe some east asian seasonings. Great video!
Another great video with a steak that I will be trying next time I fire up the grill. Which is going to be tomorrow after I buy a steak and some ginger root. Keep up the great content
I have used tenderizers of different kinds for years, none of them make a huge difference, thinking they are money making scams and ole wives tales. I did this with the ginger and I actually saw a dramatic tenderizing effect like no other! Melts in your mouth. I dont know why everyone doesnt do this!
Love the channel. Been watching for years. This one didn’t work out for me. Relatively thick sirloin from BJs. 4 hours in the fresh ginger. Really disintegrated and became very odd like steak that was in pineapple for 24 hours. Fell apart into bits. Extremely strong ginger flavor (and I love ginger). Not sure of my ginger was way more potent or if my steak was too lean for this. Was fun to try.
As an Asian, ginger was always added for marinating. I knew about the removing of bad smells (gamey, pungent fish smells, etc) in food, but didn't know about the tenderizing effects. Good to know, and I will keep doing it forever lol
Don't forget the garlic!
@@Necron-Xiron you can never forget the garlic 👍
As a fellow Asian, I also did not know about the tenderizing power of ginger. Do you grate a little bit of it into your rice? Once in a while? I was raised by white people, so I've had to do this on my own
@@IGO-Hooah depends on what I'm eating, but I do that once in awhile.
ikrrr?
Leo deserves to look as proud as he does. He's gotten so good with his taste and description over time. Angel too, really impressive!
yeah havent watche guga for a while and it is noticeable.
Leo's been good with describing food from the get go actually. What changed is that now, he's got a clear green light to comment anytime.
He needs two steak to figure out, MauMau gets it on the go most of the time.
can you please dry age with the hungarian gulyás cream? please ive been asking this for more than a year lmao. and i wont stop trying no matter what
Hungarian not good that's why no :/
@@TheGero95you uneducated FOOL! Hungarian food is 10/10
Also, Up
I'd love to see this!
I appreciate your dedication
It cracks me up and it's awesome that Angel probably has one of the most developed and experienced steak palette's in the world at this point.
You know your experiment is a success when Angel, the pickiest person in the channel, is loving it.
aside from hating green veggies, I don't think he's picky.....
@belalabusultan5911 He's definitely picky. 😂 even my picky little eaters will eat broccoli and cheese or a salad sometimes.
@@belalabusultan5911 And fish. He also hates fish
@@ChopperGunnerNL
I hate fish too, like, HATE fish, I'd rather starve to death than eating fish, to the literal sense of it....
I don't think I'm picky tho...
@@belalabusultan5911 Good thing you’re not forced to eat it then ;)
The fact that this is a choice grade steak and Guga is damn near coming to tears over this shows how good it must be. Dude has eaten the best steak in the world and he's moved by this. Gotta try this.
but this should have been tested on lower grade tougher cut of meat
@@ARCSTREAMS Isn't choice the lowest grade? I never see anything below that in stores.
@@yahkimicki236 hmm im not sure but that marbled steak he was using looks like newyork or strip loin and i would call that a pretty good tender steak not the best but still good enough so i would rather he used something like sirloin or outside round etc crappy tougher cuts to see how well it would work on those
@@ARCSTREAMSMaybe something like flank steak can be tenderize this way. Having tougher cuts of meat are good ones to tenderize because already tenderize meat doesn't need to be more tenderized
I can't imagine if it was USDA prime beef from Costco. Costco out meats Arby's. Just like how no one out pizzas the hut
One thing about the takoyakis, when you flip it, you can flip it halfway and add more batter over the whole pan, continuously shoving the batter in which will make your takoyakis have less air pocket inside.
Oh, nice tip.
E paper errrfgtt td 😭
Was thinking this same thing, glad someone else has commented it!
Good tip. Thanks for pointing it out
you mean flip it quarter way ;D
Did this on the 4 hour marinade last Saturday and it works like a dream, used a Ribeye and cut it in two so I had a direct comparison (Guga style) and the colour changed as in the video and the tenderness was much improved. Today I got me a Rump as the flavour is lovely but the pay off is it is a bit tougher so this ginger puree can work its magic for me.
Another plus point is the very subtle ginger notes right in the background, like the boys in the video, they did not know what the marinade was so could not call it, but it adds a great extra layer to a beautiful steak.
Cheers Guga for the lesson, gonna get a fat Pork chop and use the ginger on that, I reckon it will be pretty good.
How did you removed the ginger? paper towels or rinsed out with water? I’m about to try but not quite sure what’s the best way.
@@JosEduardo_ Under a gentle tap then dried with plenty of paper towels. It pretty much just falls off so an easy job. Hope your steak comes out great and happy eating. Post back with your results if you can.
"You can't improve on a guga steak. It's just perfect!" "Is the ginger experiment an improvement?" "Yes!" lol. I LOVE IT!
I think they mean in a sense of without doing all that marinating stuff. Not much you can do to make it better. Spg and a butter baste is always the best
"You feel the juices coming in your mouth"💀
Since the 24 hour version is good, you might actually be able to use it in sous vide. Would be interesting to know just how well that would translate.
i was wondering about this as well.
I was thinking make a pineapple/ginger blend and sous vide that experiment steak!
@@MattCFO Pineapple would be a bad idea. The reaction speeds up with temperature, so even 45 minutes in sous vide would easily act like 4+ hours. Possibly even a LOT more than 4 hours.
no need sous vide, it will destroy meat
Imagine marinating a whole brisket in it O_O
This is why I like marinating with ginger and lime--both have tenderizing effect and infuse a nice flavor (with some chili, garlic and coriander). You can easily over-marinate them though, particularly given that the tenderizing effects of ginger and lime compound (imagine if you used lime juice instead of water for your slurry).
You should absolutely give this a go with eye round steaks for a future video, I think it could be the solution to making them tender and overall amazing!
Beat me to it lol
Agree! Also, he should do an overall direct side-by-side tenderizer comparison with the ginger!
I know what I’ll be doing this week.
results???@@restitutocariaso9820
I am doing that with eye round tonight, hopefully overnight marinade then sous vide tomorrow, tried using koji/fish sauce to tenderlize but still a bit chewy, also gonna try with my vacuum massager machine to see if it would improve
Content providers like Guga have really helped me up my game making steaks in the last couple years. I'm still using a variant of the gochujang compound butter as my resting sauce.
I'm going to try some ginger puree' next time when prepping the steaks. See if that takes them to the next dimension.
How was it?
@@kzizzles8329 I didn't like the ginger puree. I did it for 24 hours and the steak was mush. I tried it again for 1 hour and it made it slightly mush.
It wasn't "tender" like you'd hope. It tasted pre-chewed. Like those weird shrimp that were sitting out too long at the buffet and they're all mushy with all the wrong texture.
That and it was extra effort to do all the ginger stuff.
No thanks.
If you want them tender, do it the old fashioned way. Apply sea salt to both sides of the steak about an hour before cooking. The salt gets in and breaks down the chemical composition, leaving it tender, but not making it mushy.
I do salt and the McCormick garlic and herb seasoning, then just a spalsh of Worcestershire to make a briny paste. The Worcestershire goes from an acidic brine flavor to a savory delight when you grill the steaks.
I've tried it with and without Worcestershire. With is better. And I'm not a big fan of raw Worcestershire sauce. It tastes weird to me.
Definitely try this instead of the ginger next time you feel adventurous. And it's a lot less work than fooling with ginger.
@@protorhinocerator142 Thanks for takig the time to reply!
It's definitely a shame that it doesn't work as well as shown in the video but your method with the Worcestershire 'paste' sounds fantastic-I already use salt (I prefer using kosher salt to sea salt) to my steaks and they usually turn out well in the skillet.
@@kzizzles8329 I specifically use Badia brand black truffle sea salt. You have to look for it.
Would love to see this tried on a dry-aged steak. I bet that would take it up to a whole new level
"i dry aged a steak in ginger for 45 days, and this happened..."
@@freakfreak786and it’s just a puddle of pink liquid.
Oh, I don’t know what happened here, everybody.
I’m worried that might make the ginger flavor way too overpowering
I think he means normally dry aging and after that throw it in ginger.
That is why we all love Guga! I never would have thought or tried to do this. Can't wait to try this one now!!
I know what a Guga steak taste like because I learned how to cook steaks on this channel. Guga is not only the best steak chef but he's also the best chef teacher. I used to watch Gordon Ramsay steak videos and my steaks sucked! Thanks to you my wife wants to eat steak more often. Thank you, Guga!
Gordon Ramsey uses complicated techniques when cooking his food, most people can't replicate it..... but people do praise his cooking.
Gordon is a terrible teacher for home cooking
@@belalabusultan5911Gordon excels at fancy restaurant quality food not simple home cooking where guga is a self described home chef
Gordon Ramsay is a terrible cook, has a potty mouth, and treats other people like trash. His distinct lack of character carries over to his skills as a chef. A person either has to be drunk or clueless to like Gordon Ramsay's food and personality. If you want to learn how to cook good food that people will want to eat, Chef Jean-Pierre is superior to Gordon Ramsay in every way that matters. Chef Jean-Pierre's cooking is very similar to how I've always prepared food (i.e. the right way to make food). Fair warning though: Chef Jean-Pierre loves butter a little bit too much, but is otherwise spot on in bringing good flavor and texture combinations into home cooking. Just scale back the amount of butter and his recipes are fine. I've been cooking a long time and had my cooking skills hammered into me by my relatives but I still pick up a few tips and tricks here and there on RUclips. A good cook can take any recipe and evaluate it mentally without actually making it to determine exactly what it will taste like.
@@privacyvalued4134 there's no such thing as too much butter!
Great idea and a great vid guys! Thank you! I tried it yesterday on a t-bone steak. I added soy sauce and water to the ginger marinade and let it marinade for 8 hours. I then put it on a pellet grill/smoker at 325* till it hit 135-138. I had a control t-bone as well, both packaged together from a butcher.(they were a gift from some friends) It DEFINITLY made it more tender than the control! Actually a little too much for my taste. There was a little bit of tenderloin on that t-bone and it turned it into mush. Very unpleasant texture. lol
Will be trying again for 4 hours with more soy sauce added to the marinade. Thank you for the idea to try something different! Keep up the great work on research and video quality! Have a great weekend!
In Japanese "tako" means Octopus 🐙. While technically what you made is not takoyaki i believe the term is ubiquitous. Gyuyaki is the steak version 🥩
I want to mentioned the same. With iberico he has to call it butayaki maybe.
Gugayaki, since it’s Guga’s version anyway 😂
So, Gyugayaki?
@@ausderluft4850butayaki would be pork. While it might sound a little strange, using the other reading for cow, you might be able to call it ushiyaki
They might still use takoyaki casually to refer to the general type of dish, similar to how yakitori is sometimes used instead of kushiyaki
I'll definitely try! Thanks for coming up with this tenderizer 👍
You've come a long way from cooking steaks at work! So cool to see you grow Guga!
Pretty cool video, never thought about using ginger to tenderize
Leo is born for this job. His descriptions are amazing!
I have made the “Guga Steak,” on numerous occasions, following your example of rotating the grates to keep flare-ups controlled and to develop a nice crust as opposed to Ponderosa style grill marks. Even bought your rub to add to the butter that I baste my steaks with after the simple SPG seasoning. And Fogo lump definitely makes a difference in the flavor!
And yet another master piece from Guga!
Already waiting for him doing this on the $1 steak. Could try combining both the pineapple and ginger together to see if it's even more tender.
Can this new tenderizing contender tame the I-round before it it just makes it weird?
YES! I would love to see him marinade Eye of Round with ginger in 24, 48 and 72 hour increments.
Was hoping someone suggested $1 steaks
Bruh kiwi on your kalbi overnight can start to get too mushy. Try some kiwi it's good
👍
Faz esse aqui Guga!
I never get tired of Leo's explanations!
Might have to try this for my dad, he hasn't had a steak in probably 3 years because all his teeth got bad and had to get them pulled, the dentist who worked on him did his job wrong (even the new dentist admitted that guy was wrong) and now my dad has no teeth. If the 24 hour is so tender you can basically swallow it right away, I feel like my dad would enjoy that
It would be cool to see a comparison of steaks dry aged in ginger, papaya, pineapple, unripe mango, and maybe a mixture of all of them
Ohh, I love how proud Leo is for giving his accurate descriptions. You can see it in his eyes
And the descriptions are just really accurate and nuanced! Always gives the viewer a good idea about the taste and texture of the food :)
Why would he fake a reaction, what would he get from faking it
I remember when he was added to the team and people were criticizing him for talking too much lol. I always thought his descriptions are really informative and necessary to understand the results.
@@Matteow00 Yup. Leo's great, actually improves the viewing experience because we get to know what they're feeling and tasting over there without us actually tasting it, which is something not a lot of channels do.
@@Matteow00im still apart of that hate train. Feel like he talks just to talk. Miss when it was jus Guga and Angel. Or even MauMau for the matter. Angel is a try hard
I actually tried marinating a piece of steak in a ginger slurry along with a few other things mixed in. It actually works really well I recommend you try it.
wonder if it would work on octopus
Using steak instead of octopus would make it gyuyaki, gyu is beef, tako is octopus. Also i remember the dats when guga used to also do a bit of fish, but now adays i cant remember the last time he did any seafood
Thank you for this, Guga!!!❤
You should dry age a ginger steak, season with ginger, then have a ginger eat it (like carrot top) inside of a ginger bread house, in Ginger, Washington while drinking a ginger ale
I'd be dyeing to try it 🤪
Being able to sear the meat after is important. I recently marinated a tri-tip with a ginger and soy sauce based marinade for between 12 and 24 hours. To make a long story short, I wound up having to try to sear in a family members under oven broiler drawer. Only one side got seared properly, and when slicing, I found that the other side was shredding and a bit soft. Everyone liked it, but I knew it was a bit off.
The first time I marinated with the same recipe, I smoked the tri-tip a couple hours on my Webber 22” and then finished up with a good sear, did not have the same issue.
I dont think anyone can beat a Guga steak! even with the same methods. the love and passion put onto those steaks made by Guga has to be it!
Ginger and garlic are two of my favorite flavors, as I really love Asian stir-fries. I am impressed with ginger's tenderizing quality and look forward to try this for myself. Thanks for sharing.
Hey Guga, can you do a steak experiment ranking by taste and cost? I would love seeing something like this, even if it is in one of your other channels since I want to try some of those experiments. Thank you!
Been looking for a steak experiment to try for myself and my family at home. This is the one I'm definitely going to try for sure!
I love Guga's "incredibly easy" side dishes. 5😁3 steps using ingredients and equipment you've never heard of before.
been grillin since I was 10. I have made Guga steaks before I knew who Guga was xD SPG has been my staple seasoning for more than 10 years. I will have to try this experiment.
Tried this yesterday on four 1.75" thick strip steaks I marinated for about 6 hours. My results were not quite as good as this. The ginger slurry did seem to tenderize the meat some, but not so much that I felt it was worth the time. Also, the residual ginger flavor was FAR stronger than the video would lead you to believe. Out of the three of us eating yesterday, my wife didn't like it all (the ginger tasted too "green" she said), I thought it was OK, and my son thought it was the best steak he'd ever had. All that to say, your results may vary .
So I tried this at home for new years, four select grade NY strips & 6 choice grade sirloins. 22-23 hours in a ginger slurry marinade using two large freezer ziplock bags.
Seasoned heavily- I use a wider range of seasonings than Guga, one thing I noticed was that the ginger overwhelmed the lemon pepper but it wasn't bad.
Cooked using cast iron skillets on a stove top. One larger skillet using duck fat to cook up 3 sirloins at a time, one smaller one to cook up 2 strips at a time usingbeef tallow. Used a thermometer to measure internal temperature but juggling that many steaks at once was a challenge.
I also made the potato side dish from the pepperoni oil video using a ghee based sauce that I then used to based the steaks with.
Over all the results were very positive, everyone enjoyed the steaks. The ginger flavor was a little strong for one person but no real complaints.
Guga never run out of options to cook a steak
9:05 YOU FEEL THE JUICES DOOO WHAAAATTTT?!?!?!?!!!
Calling that a takoyaki without you know... the "tako" feels like a crime😭😭😭 but that still looks delicious af
I expected this to be very 'sharp' and extremely tasting like ginger. Definitely going to try this too.
A nice experiment. And if want to take to the next level, try to dry age with ginger for 24h, a week, and a month. On a side note: Tako means octopus , so it would be nice to have the original octopus or combine with beef and octopus not with the beef alone.
As always, great video Guga
definitely agree here. How can takoyaki be takoyaki without the tako.
@@acceptanceofblessings8227gyuyaki?
@@xuyukun123 Wagyaki?
@@SeanStrife but gyu means cow
@@xuyukun123 I think that nikuyaki can also work.
Ah yes, tako-less takoyaki
I'm waiting for the Japanese-Mexican fusion dish, the takotaco
Great to know! I learned from you how to make it perfect . And everyone loves it. Told my friends about you. Great content as always
Hello Guga!
I’ve heard that Papaya (Lechoza) is a great meat tenderizer and that what makes it greater is that it doesn’t leave an aftertaste.
You should make a video of that experiment.
Love your channel!
Keep up the good work!
He has done it many times
There are also videos
Here is a suggestion I can't do now in the homeless shelter. Try using just the peel of the ginger root. I noticed that when I made ginger ale as a kid that the peel inhibited yeast growth, which suggests to me that the chemical responsible for denaturing meat protein might be more concentrated in the peel.
takoyaki are no longer tako (octopus), it's wagyuyaki at this point
edit: Japaneese have very descriptive names, for example: oyakodon, oya - parent, ko - child, don - bowl, and it's bowl with chicken and eggs
That sounds so nice, I'll definitely try this on some bavette steaks I have in my freezer tomorrow.
An informative experiment. Am surprised the 24hr experiment didn't overpower the steaks w ginger flavor that's usually very powerful. Other related roots such as galangal, fresh turmeric also contain powerful enzymes, potentially providing more interesting flavors.
Remember, he diluted it with water (for a slurry) so perhaps that really balanced it out.
It feel like I brushed my teeth after trying it didn't like it
@@Joaopereira-dh3dw loll
Awesome tip, Guga! Thanks!
You should try Garam Masala (Indian seasoning mix) - it has ginger among a bunch of other spices & herbs. I've used it for steaks multiple times and it is AMAZING.
I've actually never considered using Garam Masala on steaks before; it just feels wrong to me for some reason considering beef is pretty much non-existent in Indian cuisine. I might have to try this some time.
@@SeanStrife Give it a try! It produces an amazing flavor and a very nice crust.
I'm with Sean on this one. Garam masala is one of my favorite aromas in my spice cabinet, but I've never considered it for steak. I'll have to pick a steak up on the way home tomorrow and conduct that experiment. Thanks for the idea!
@@2GSpyderTurboPlease let us know the results, I might end up giving it a try too if it's good :)
Garam masala doesn't contain any ginger.
See this is what I love about Guga's channels- I not only enjoy seeing the Meat and dying to taste it, I also learned so much from Guga. Now I love Ginger and use it for all of my life but I never knew until today it is a Meat tenderizer. I wonder if the cousin Galangal has the same effect on Meat and now I will do both.
I didn't know ginger can make this much big of a change 😂
I’m a truck driver I’ll do that when I get home.
Thank you Guga and all your crew members
I died a little inside the way he made that takoyaki... But the ginger experiment looked amazing. I'm not much of a cook but I kinda want to buy a steak and try it. I'd love to see you try this with eye round.
I haven't stopped thinking about how he ruined a perfectly good skirt steak
There’s a reason why people put octopus inside. The filling inside takoyaki must be chewy instead of something soft.
@@JuliettKilo "tako" also means "octopus," so i'm pretty sure leaving out the octopus makes it something else.
@@kkim5000 Steakoyaki 🤤
@@kkim5000just fyi in japan they use a bunch of fillings (like cheese, sausage, etc) and still call it takoyaki so it isn't really a filling issue 😂
Yep, we do Guga steaks that have been tenderized in cashew yogurt (tenderized) for a week. Seasoned like a Guga steak, cooked on an SnS, and watched for doneness with Meater thermometers. Even my most picky eater (son) loves Guga steaks.
Ginger is known to enhance the quality and flavor of meat intended to be grilled as steak. As far as I know, not a lot of chefs incorporate these kinds of spices into their own steaks. Mostly just salt and pepper. End of story.
Your point?
@@isak6585We should use more ginger lol
@@gloriousblobber9647 ok I misunderstood i thought he meant since chefs dont use it we should ”End of story”
Guga!! You should have a series of videos where you put all the tenderizing tests you done head to head until you crown a king!!
I marinated eye of round steaks for 24 hr like this and I'm cooking them tonight
Edit: that was the best steak I think I have ever had. You could serve it in a restaurant as a filet and you could go years I bet before anyone would notice.
Damn it was that flavorful and tender?? Could you still taste the beef or did the ginger overpower the steak?
@@bkb04g yeah, I couldn't believe it. I just lightly rinsed it off, and you can tell it's there but it more enhances the beef flavor than anything. The only issue I've found is that the edges can get mushy if you leave it in too long. For ribeye I just left it in for an hour or so and it was perfect.
@@andyC95how long would you recommend marinating it then for an eye round? How thick was your cut? Have you tried papaya and pineapple? How does it compare thank you
Guga make a video combining all of the best methods and experiments on steaks to make the "Steak of The Gods".
One caveat about the incredible side dish, it’s not takoyaki. The “tako” literally means octopus, so no octopus = not takoyaki. Also, the springiness and chewiness is part of the charm, so I can’t get behind the steak filling at all. I am DEFINITELY doing the ginger, though.
wow crazy. i think the first time a tenderizing experiment has improved the streak the more it was used in a guga vid
That’s crazy to think the ginger does not overpower the steak, especially how strong ginger is on its own
I'm sure it's because ginger is such a good compliment to beef, so you don't taste anything off about it.
I figured out the secret to using pineapple for marinade... Use Worcestershire, a dash of aged balsamic vinegar, stone ground mustard, garlic, and a little bit of A1 sauce or teriyaki if you prefer (maybe some ginger too) It gets rid of the sweetness but still tenderizes it and leaves an amazing flavor that compliments the beef. I bought 2 really rough Ribeyes for $6 each and this marinade combined with cooking over lump charcoal was absolutely amazing.
Ooh I’m liking the new color grading!
I love the little cooking montage🔥
LOVE THIS, I am definitely going to try this sometime!
Ginger the wingman of steaks!
Love these guga videos I often watch them when eating my dinner 😆
My firstborn son went to, and graduated college by the time you finished making this incredibly easy to make side dish.
I love all that you do guga. You rock
I have been doing steaks "The Guga Method" for the past two years since finding this channel. I have to say, it's the BEST method hands down. Above all its damn simple. It only gets better when you use Guga's Garlic Infused Butter. Best Steak = Guga. It's that simple.
Perfect vid preview. I see ginger, I click the vid. I love that stuff.
Cool experiment! I'm still in the camp though that a pan fried steak is better than a charcoal steak any day of the week. I'm just always slightly disappointed in charcoal steaks, no matter who cooks them.
I'm in agreement. Technique is a large part of why meat tastes good. It takes time and experience to master a cooking technique.
Have to save this video in my personal playlist!
Currently doing this but with filet mignon. I need mine to be very soft. Making 4 filets. 1 control sous vide 4 hours, 1 wet ginger marinade overnight then sous vide, 2 sous vide overnight with ginger, then adding butter of the gods or that nashville hot butter you made a while back. Hope it changes things forever lol.
@rowancrume3872: Please come back and post how it turned out. Good luck!
I want to see Guga put together all of his favourite marinades and techniques to make a perfect steak!
Given all of your experiments, I would love to see a video where you combine different things to make what you would consider as the ultimate steak
Im just gonna try on some super cheap cuts with this new finding of convenient yellow magic with sous vide or pan sear!
Thanks Guga!!
I love your twist on takoyaki balls!!!!My dream is to have a food truck and I love fusion. Keep it up!! Loving it!
GUGA i thank you!! You’ve made me a great griller and I’m still learning everyday 🙏🏽
Ginger is also the best anti-inflammatory herb next to turmeric. I will definitely use this method for my steak.
in Chinese cooking ginger is a must in stir fry, the flavour it adds to the beef is amazing
You always win me over with your side dishes
Sounds like Guga found one of his best steak tenderizing contenders yet. I don't know if he has attempted it but he should try it with some eye of round steaks. He could even switch it up and add some seasonings mixed in with the ginger, maybe some east asian seasonings. Great video!
I sprinkle fresh grated ginger on top of pulled pork and it is awesome!
"You feel the juices coming in your mouth and coating your palette with that little extra flavor."
Outstanding.
Another great video with a steak that I will be trying next time I fire up the grill. Which is going to be tomorrow after I buy a steak and some ginger root. Keep up the great content
1:56 since it's beef it can't be takoyaki but gyuyaki
I have used tenderizers of different kinds for years, none of them make a huge difference, thinking they are money making scams and ole wives tales. I did this with the ginger and I actually saw a dramatic tenderizing effect like no other! Melts in your mouth. I dont know why everyone doesnt do this!
Love the channel. Been watching for years. This one didn’t work out for me. Relatively thick sirloin from BJs. 4 hours in the fresh ginger. Really disintegrated and became very odd like steak that was in pineapple for 24 hours. Fell apart into bits. Extremely strong ginger flavor (and I love ginger). Not sure of my ginger was way more potent or if my steak was too lean for this.
Was fun to try.
Going to my buddys house Friday and New Yorks are dinner. Thanks definitely gonna try this out!
We definitely need a ginger eye round experiment now!!!
Guga please make a playlist of all you tenderizing experiments
Very interesting. Will try this next Sunday!!!