Pineapple leaves a sweetness when you use it to tenderize steak, but @GugaFoods should try using straight up Bromelain enzyme to tenderize steak. Dry age the steak in Bromelain. You can buy it in a powdered form as a supplement to help with digestion.
@@ItsMeYourRealDad No it's not. It's just ordinary melted butter. Ghee is clarified butter that has been cooled down. In this case the butter needs to stay in the melted form.
Bearnaise is EASILY the best known steaksauce in Sweden. People even put it on pizza! Here it usually includes parsley with the tarragon and we most often use clarified butter instead of oil. That makes it even better!
probably a tad too rich for a number of people honestly though. Even though Guga said the steaks were choice grade, they were still fairly well marbled. Unless I'm eating a tire iron of a steak, I think I'd prefer other sauces over the bearnaise. Not to say bearnaise is bad, but it's just a little too much on steak unless the steak really is low quality. I'm with Guga, I'd stick with a good chimichurri.
@@KingPinguofDingu I agree, though béarnaise is a classic. Still, it's way too rich. Note that French steaks tend to be very tough and very lean. In addition, this is bourgeois cooking (cuisine bourgeoise) from the 20s through the 60s (and it still exists--it's what most people think of when they talk about classic French cooking). It has the connotations of luxury and "Frenchness." Nowadays, I think we strive for more subtle flavors and less reliance on butter for flavor (though not necessarily the case in Guga world--most of his sides I couldn't eat with any degree of real pleasure, particularly as an accompaniment to a rich steak).
I've always been a big fan of dry brining my steaks. The way the salt pulls the juices out and then absorbs back in, taking the salt with it, really distributes the seasoning throughout and helps tenderize the steak as well.
Dry brining is a game changer because it makes the steak taste salty all the way through instead of just on the crust. Every time I make steaks for other people they ask how the heck I did it.
Found the channel a few days ago and have been watching your stuff non-stop, love the energy and so much of the stuff you make looks awesome. Much love from a Canadian foodie and stay awesome, Guga
I've been watching them since 2017 and tbh i can't eat without watching their videos. Couldn't afford to buy a steak, so I ate whatever I had while watching them eat steak lol.
@Guga Just have to correct you regarding the Bearnaise sauce. You don't use oil, you use cleared melted butter. And when you do the vinegar reduction, you put the tarragon in and reduce it with the vinegar, strain and put more tarragon in the sauce when whisking it. And this will make it soooo much better! Otherwise the steps are correct.
Man, every single week Guga finds the "greatest" way to cook a steak. I miss when he was more honest with his titles. Dude, you make quality content. Your integrity is worth more than a few extra clicks.
Yes, but at low speed also add your eggs or oil/clarified butter gradually to emulsified them and not break them up. Also when you're do a bain marie, make sure you're not cooking a scramble eggs
After watching the chili crisp video I made a chili crisp compound butter and put it on a mediocre ribeye and it was the best steak I have ever had, including the porterhouse that I had at Peter Luger. Now I just need to try waygu.
A little revision for the "Béarnaise" sauce: the "reduction" has white vinegar, white wine, shallot, crushed black pepper corn and tarragon; reduce, mix, and add the whole reduction to your egg yolks with some fresh tarragon too, before gently cooking the whole thing like you did, but with melted butter.
NIce tips :) Thanks ! I just wanted to make a little french correction ^^ : It's "Steak au* poivre" not "Steak à poivre". "Steak à poivre" means that your steak belong to the pepper, "à" in french is somewhat equivanlent to the 's of english. "Au" means that the [sauce of the] steak is made out of pepper. Btw, "au" in french sound like "o" in enlish in bone, bowl or bold :)
Next time if you're leveling up the sauces game, try with five basic sauces and it's derivatives. Mainly, they have their own uses and their base also with their color: white, usually for fish or chicken and dark: that's the common sauces for the steaks (their base were coming from beef stock). Try Espagnole, next time. Also yolk + clarified butter = hollandaise And yolk + oil = mayonnaise
Dry age in Vegeta. (Vegeta is a brand of savoury condiments of dehydrated vegetables, spices, and MSG, produced by Croatian food company Podravka. It is considered a staple of Eastern European cuisine.)
I will say, Guga having a good meat dealer helps, look at how thin that layer of tendon is on the steaks: in fact, I end up trimming off the fat cap whenever I cook New York strip steaks (basically Chef John’s Manhattan filet video) to remove that tendon, but render out the fact before cooking the steak
Guga, and the rest of youtube/the world, try this sauce 1 cup sour cream 1 tsp mayo 1 clove fresh minced garlic 1/4 cup vinegar (different vinegars will change the flavor of the sauce. I've even used leftover pickled pepper juices) 1 tsp of onion powder A few splashes of your favourite hot sauce (I tend to use a smokey chipotle hot sauce because it's the boss. Nudge Nudge) And last but not least, a d*mn good whisking
Just get wasabi in a tube … I Bought wasabi root from Tsukiji market and grated it by hand…too much effort just for a small amount and not that much difference tbh
Introduction (0:00-1:00) Guga introduces the video, explaining that he will share techniques to instantly improve any steak using simple methods. Tenderizing the Steak (1:00-2:30) He discusses methods to tenderize the steak, including using natural enzymes like pineapple or mechanical tools like a jacquard. He also advises that breaking the fibers helps improve tenderness. Seasoning the Steak (2:30-4:00) Proper seasoning with salt, pepper, and garlic powder is key to improving the flavor, as much of the seasoning is lost during cooking. Making Chimichurri Sauce (4:00-6:00) Guga shares his recipe for chimichurri, a simple but effective sauce made with parsley, red onions, bell pepper, garlic, and other ingredients. Making Peppercorn Sauce (6:00-8:00) He demonstrates how to make a creamy and rich peppercorn sauce, ideal for steak, using green peppercorns, shallots, garlic, butter, and cognac. Horseradish Cream Sauce (8:00-9:30) A quick horseradish sauce is prepared using mayonnaise, sour cream, and horseradish, best paired with prime rib. Béarnaise Sauce (9:30-11:00) Guga shows how to make a classic French béarnaise sauce using vinegar, egg yolks, tarragon, and black peppercorns. Red Wine Bone Marrow Sauce (11:00-13:00) A rich and flavorful sauce is made by combining red wine and bone marrow, adding depth to the steak’s flavor. Cooking the Steaks (13:00-15:30) Guga sears the steaks and finishes cooking them using indirect heat until they reach the ideal internal temperature. Sauce Tasting & Reactions (15:30-18:00) Guga and his friends taste each sauce, sharing their preferences. Chimichurri and the red wine reduction sauce stand out as favorites. Final Thoughts (18:00-19:30) Guga concludes by encouraging viewers to try these sauces, emphasizing how they enhance the steak's flavor.
How about some simple overnight marinades? Most impart flavor, and tenderize at the same time. See if there's a difference between charcoal, sous vide, gas, and reverse seared (oven/skillet) with some of them.
@@Tonyhouse1168 Per as to what google says. Viscosity is the property of a given liquid that describes its resistance to flow. A highly viscous fluid tends to be thick, like honey or cold maple syrup. Compared to a relatively nonviscous fluid, such as water, highly viscous liquids flow much more slowly.....So tends to be thick. but they are entirely different...LOL
Guga what I do is I sear a steak in the stainless steel pan to get some fond then I start the steak au poivre sauce takes it to the next level, also a good option if you don’t have beef stock
guga you should try using the "green peppercorns in brine" for your au poivre. crushed black peppercorns + brined green peppercorns = the best pepper flavor you can get.
I'd really like to like chimichurri, but I'm one of those guys who hates cilantro because it tastes like effing soap to me. I've once heard it's a genes thing. Sucks to be me, I guess.
Chimichurri doen't have cilantro, just fresh parsley and dried oregano. At least the original Argentinian one, here cilantro is not a popular herb, in fact isn't easy to get at greengroceries.
Bearnaise is one of the most popular sauces to use in europe and i have mentioned that i use that with beef to americans yet they dont even know that sauce which is a shame since its an amazing one, another great one is cafe de paris
I love A1, I could straight up drink that stuff. HP is ok. But a good steak doesn't need sauce, just don't judge me slapping a little A1 at the end lol
Hello guga, I hope you will use "Thailand tomyam paste" maybe for dry aged or sous vide steak Tomyam can consider as the authentic famous dishes from Thailand and also very famous in my country (Malaysia) which is Uncle Roger home country. I think it's better you call Uncel Roger to explain more about tomyam dishes. Thank you ♥️
I’d like to him try that with dark cutting beef. Or some real low quality steaks. All those in the video has way more marbling than anything the store around me have.
In fact, everything is wrong about this sauce (no wonder it sucked!). Not sure where that recipe comes from. Cook the egg yolks to about 195F in a bain marie, whisk in clarified butter. At this point, you have hollandaise without the lemon. Now put in a reduction of white wine vinegar, white wine, shallots, and tarragon. Season, and serve. That is a béarnaise as it is made in pretty much every bistro, café, and restaurant in France and elsewhere. There are dozens of variants of these egg and butter emulsion sauces, but hollandaise and béarnaise are the two most famous.
Your steaks (and all your food tbh) is awesome Guga, whether it was made with a few sous vide machines in an office like the old days or with all the stuff you have now…but I wanna eat the bread bowls with the sauce residue more than the steaks 😂
Dry age it in Uranium.
😂
Lmfao
😂
He might actually do it.
So that it increases cancer risk even more than regular red meat. The less healthy something is, the better it tastes
Pineapple leaves a sweetness when you use it to tenderize steak, but @GugaFoods should try using straight up Bromelain enzyme to tenderize steak. Dry age the steak in Bromelain. You can buy it in a powdered form as a supplement to help with digestion.
This sounds like a new video idea.
Man I hope your idea becomes a video
just commenting so this can get pushed!!
Most would get a granular tenderizer which would contain salt and sugar.
havent he done this already
Bearnaise is made with cleared butter, not oil. And it makes quite the difference
True, if you made it with oil it's Mayonnaise... that's a very basic for mother sauces. Also bearnaise is a derivatives from Veloute.
I think thats called "ghee"
Clarified?
@@Tonyhouse1168 it means you've to melt the butter, closes to brown butter. Then with bain marie technique, add the yolk and whisk it..
@@ItsMeYourRealDad No it's not. It's just ordinary melted butter. Ghee is clarified butter that has been cooled down. In this case the butter needs to stay in the melted form.
Nothing beats having my eardrums blown out going from whispering to the grilling music
His editor is trash.
Eh wasn’t that bad m, I’ve heard harder beat drops at morning Matins 😂
The transition from grilling music fading out and start of sponsored segment is pretty damn close, tho.
I just chided Vincenzo for that. A lot of people do it unfortunately.
Bearnaise is EASILY the best known steaksauce in Sweden. People even put it on pizza!
Here it usually includes parsley with the tarragon and we most often use clarified butter instead of oil. That makes it even better!
I think Guga either has too much to do or too little
probably a tad too rich for a number of people honestly though. Even though Guga said the steaks were choice grade, they were still fairly well marbled. Unless I'm eating a tire iron of a steak, I think I'd prefer other sauces over the bearnaise. Not to say bearnaise is bad, but it's just a little too much on steak unless the steak really is low quality. I'm with Guga, I'd stick with a good chimichurri.
@@KingPinguofDingu I agree, though béarnaise is a classic. Still, it's way too rich. Note that French steaks tend to be very tough and very lean. In addition, this is bourgeois cooking (cuisine bourgeoise) from the 20s through the 60s (and it still exists--it's what most people think of when they talk about classic French cooking). It has the connotations of luxury and "Frenchness." Nowadays, I think we strive for more subtle flavors and less reliance on butter for flavor (though not necessarily the case in Guga world--most of his sides I couldn't eat with any degree of real pleasure, particularly as an accompaniment to a rich steak).
Fun fact: you could use the leftover butter in the pan to make the pepper sauce. This gives it a tad bit more flavor
Or a cream sauce
I've always been a big fan of dry brining my steaks. The way the salt pulls the juices out and then absorbs back in, taking the salt with it, really distributes the seasoning throughout and helps tenderize the steak as well.
Dry brining is a game changer because it makes the steak taste salty all the way through instead of just on the crust. Every time I make steaks for other people they ask how the heck I did it.
Found the channel a few days ago and have been watching your stuff non-stop, love the energy and so much of the stuff you make looks awesome. Much love from a Canadian foodie and stay awesome, Guga
I've been watching them since 2017 and tbh i can't eat without watching their videos. Couldn't afford to buy a steak, so I ate whatever I had while watching them eat steak lol.
8:10 scared the hell out of me haha i had it playing in my tv with the surround sound on 😂😂😂
Thanks Guga! You're always sharing great tips that can be recreated in our own kitchens! Can't wait to try out some of these sauces.
@Guga Just have to correct you regarding the Bearnaise sauce. You don't use oil, you use cleared melted butter. And when you do the vinegar reduction, you put the tarragon in and reduce it with the vinegar, strain and put more tarragon in the sauce when whisking it. And this will make it soooo much better! Otherwise the steps are correct.
Man, every single week Guga finds the "greatest" way to cook a steak. I miss when he was more honest with his titles. Dude, you make quality content. Your integrity is worth more than a few extra clicks.
Thought the darn thing in the thumbnail was a fuzzy catepilar at first glance.😂🤣
Guga : "Today's experiment... fuzzy caterpillar steak, let's go everybody!"
I thought he was eating porcupine
Pro tip: use a BLENDER for your hollandaise/most of bernaise
Yes, but at low speed also add your eggs or oil/clarified butter gradually to emulsified them and not break them up. Also when you're do a bain marie, make sure you're not cooking a scramble eggs
After watching the chili crisp video I made a chili crisp compound butter and put it on a mediocre ribeye and it was the best steak I have ever had, including the porterhouse that I had at Peter Luger.
Now I just need to try waygu.
Love you Guga ❤
A little revision for the "Béarnaise" sauce: the "reduction" has white vinegar, white wine, shallot, crushed black pepper corn and tarragon; reduce, mix, and add the whole reduction to your egg yolks with some fresh tarragon too, before gently cooking the whole thing like you did, but with melted butter.
You rock Guga
Day 14 of dry age steak in hoisin sauce
Hoisin is great, but I think that would be heavily overpowered.
Hoisin is very sweet
NIce tips :) Thanks !
I just wanted to make a little french correction ^^ : It's "Steak au* poivre" not "Steak à poivre".
"Steak à poivre" means that your steak belong to the pepper, "à" in french is somewhat equivanlent to the 's of english.
"Au" means that the [sauce of the] steak is made out of pepper. Btw, "au" in french sound like "o" in enlish in bone, bowl or bold :)
I mean dat sauce so good the steak basically does belong to the pepper…it’s the pepper’s bitch
Guga! Picanha bacon! You know itbsounds tasty!!!
Quality steak, cooked right, comes with its own sauce
Definitely agree. I'm in the minority but all of those sauces I would not eat and they would ruin the steak.
Thanks again!
Looks good already 😋
Guga Foods Da Best!
LETS GOOO another Guga W
8:12 Angel is back with a bang
Dry age in a vacuum (or in a CO2 or N2 atmosphere)? -> No oxidation.
Def gonna try this
Next,Make Rendang Beef Paste halal meat!!! With the Dry Age!!! ❤❤❤
Welcome back Angel
Dry age using various taco bell hot sauces
very useful video, thank you a lot Guga
Next time if you're leveling up the sauces game, try with five basic sauces and it's derivatives. Mainly, they have their own uses and their base also with their color: white, usually for fish or chicken and dark: that's the common sauces for the steaks (their base were coming from beef stock). Try Espagnole, next time.
Also yolk + clarified butter = hollandaise
And yolk + oil = mayonnaise
Cook a steak in the oil of a Sucuk (Turkish sausage)
You need butter not oil when making bearnaise sauce... And pref fresh tarragon, and cook the stem with the vinegar and shallot
I have to agree that sauce aux poivres looks really good!
Dry age in Vegeta. (Vegeta is a brand of savoury condiments of dehydrated vegetables, spices, and MSG, produced by Croatian food company Podravka. It is considered a staple of Eastern European cuisine.)
Dry age steak in papaya 🎉
Oh hell no!
You enjoy predigested food?
That Bearnaise made with bacon fat, that's the ultimate sauce.
Guga a real sauce bearnaise is made with butter not oil (oil just makes it a taragon mayo)
I will say, Guga having a good meat dealer helps, look at how thin that layer of tendon is on the steaks: in fact, I end up trimming off the fat cap whenever I cook New York strip steaks (basically Chef John’s Manhattan filet video) to remove that tendon, but render out the fact before cooking the steak
(looks at thumbnail) I had no idea that Guga was such a pro wrestling fan. Lots of Skewers shoved into something are rather popular of late
Bro that thumbnail looks scary
I'm not your bro guy.
@@granddaddy_funki’m not your guy dude.
Damn dude, every Guga video is a banger!
Honey wake up!!!! The Steak 🥩 King 👑 is back with another video!!!!!!
I look forward to my Sunday morning Guga vids🎉. Please, may I ask what video editing software the team uses?
Guga, and the rest of youtube/the world, try this sauce
1 cup sour cream
1 tsp mayo
1 clove fresh minced garlic
1/4 cup vinegar (different vinegars will change the flavor of the sauce. I've even used leftover pickled pepper juices)
1 tsp of onion powder
A few splashes of your favourite hot sauce (I tend to use a smokey chipotle hot sauce because it's the boss. Nudge Nudge)
And last but not least, a d*mn good whisking
Best tip is buy a good marbled cut and have some wasabi… can try the French entrecôte green sauce
Real wasabi is super hard to get in the US
Just get wasabi in a tube … I Bought wasabi root from Tsukiji market and grated it by hand…too much effort just for a small amount and not that much difference tbh
Introduction (0:00-1:00)
Guga introduces the video, explaining that he will share techniques to instantly improve any steak using simple methods.
Tenderizing the Steak (1:00-2:30)
He discusses methods to tenderize the steak, including using natural enzymes like pineapple or mechanical tools like a jacquard. He also advises that breaking the fibers helps improve tenderness.
Seasoning the Steak (2:30-4:00)
Proper seasoning with salt, pepper, and garlic powder is key to improving the flavor, as much of the seasoning is lost during cooking.
Making Chimichurri Sauce (4:00-6:00)
Guga shares his recipe for chimichurri, a simple but effective sauce made with parsley, red onions, bell pepper, garlic, and other ingredients.
Making Peppercorn Sauce (6:00-8:00)
He demonstrates how to make a creamy and rich peppercorn sauce, ideal for steak, using green peppercorns, shallots, garlic, butter, and cognac.
Horseradish Cream Sauce (8:00-9:30)
A quick horseradish sauce is prepared using mayonnaise, sour cream, and horseradish, best paired with prime rib.
Béarnaise Sauce (9:30-11:00)
Guga shows how to make a classic French béarnaise sauce using vinegar, egg yolks, tarragon, and black peppercorns.
Red Wine Bone Marrow Sauce (11:00-13:00)
A rich and flavorful sauce is made by combining red wine and bone marrow, adding depth to the steak’s flavor.
Cooking the Steaks (13:00-15:30)
Guga sears the steaks and finishes cooking them using indirect heat until they reach the ideal internal temperature.
Sauce Tasting & Reactions (15:30-18:00)
Guga and his friends taste each sauce, sharing their preferences. Chimichurri and the red wine reduction sauce stand out as favorites.
Final Thoughts (18:00-19:30)
Guga concludes by encouraging viewers to try these sauces, emphasizing how they enhance the steak's flavor.
How about some simple overnight marinades? Most impart flavor, and tenderize at the same time. See if there's a difference between charcoal, sous vide, gas, and reverse seared (oven/skillet) with some of them.
Damn Angel! You really liked that Au Poivre sauce!
I’ve been adding the garlic and pepper after it’s cooked and resting. So I don’t scorch them when I sear.
Mushroom sauce, peri peri sauce & garlic sauce also go well with steak.
thick and vicious mean the same thing but it was funny. All those sauces look amazing btw, def gonna try them.
*viscous
Vicious means something entirely different.
@@Tonyhouse1168 Per as to what google says. Viscosity is the property of a given liquid that describes its resistance to flow. A highly viscous fluid tends to be thick, like honey or cold maple syrup. Compared to a relatively nonviscous fluid, such as water, highly viscous liquids flow much more slowly.....So tends to be thick. but they are entirely different...LOL
2.6k like. I love this thank you.
The best steak master in the world🥰. I hope your channel grow big.
Salt bea is
Guga what I do is I sear a steak in the stainless steel pan to get some fond then I start the steak au poivre sauce takes it to the next level, also a good option if you don’t have beef stock
Worked your Gu Doo!
guga you should try using the "green peppercorns in brine" for your au poivre. crushed black peppercorns + brined green peppercorns = the best pepper flavor you can get.
Just made a sirloin roast using the jaccard and letting it soak for 45 mins with soy sauce and pepper. Heaven.
I'd really like to like chimichurri, but I'm one of those guys who hates cilantro because it tastes like effing soap to me. I've once heard it's a genes thing. Sucks to be me, I guess.
Chimichurri doen't have cilantro, just fresh parsley and dried oregano. At least the original Argentinian one, here cilantro is not a popular herb, in fact isn't easy to get at greengroceries.
horseradish grew on me, used to hate it on steaks now I love it
Cómo siempre el mejor felicidades por ese Don
Bearnaise is one of the most popular sauces to use in europe and i have mentioned that i use that with beef to americans yet they dont even know that sauce which is a shame since its an amazing one, another great one is cafe de paris
I've been dry brining my steaks with salt AND MSG, it's fantastic and delightfully low effort
Try this experiment again but with some elk and Bison. Bison and red wine pairs so very well together.
The horseradish sauce for prime rib was called "rocket sauce" at the restaurant I used to work at.
If everyone had the vocation that Guga has for what they do the would would be a much better place, this guy is an expert.
Papaya mash and left over night also works well
In Sweden we put bearnaise sauce on a lot of pizzas (garlic sauce too), don't tell the Italians.
Grill Gun? What happened to the Sport Utility Vehicle Gun??
I love A1, I could straight up drink that stuff. HP is ok. But a good steak doesn't need sauce, just don't judge me slapping a little A1 at the end lol
The best way to tenderize meat, is in a tumbler with its marinade. Most tender meat youll ever have.
Great video. It was jam packed today. Angel still preferred the GREEN pepper ;)
Guga didn’t tell the guys that he pierced the steaks with toothpicks to make it more tender did he?
Great episide. All the classic sauces. No lie, if you follow this video you will have something amazing tasting.
Day 14 of asking guga to dry age steaks in rendang paste
please guga dry age in harissa .in tunisia it is usually a paste .a brand example : Sicam/jouda
A guga voice impression off
The best steak sauce in the world is called Guasacaca. I recommend you all trying that
Hello guga,
I hope you will use
"Thailand tomyam paste"
maybe for dry aged or sous vide steak
Tomyam can consider as the authentic famous dishes from Thailand and also very famous in my country (Malaysia) which is Uncle Roger home country.
I think it's better you call Uncel Roger to explain more about tomyam dishes.
Thank you ♥️
I’d like to him try that with dark cutting beef.
Or some real low quality steaks.
All those in the video has way more marbling than anything the store around me have.
Dry age it in Beef/Chicken cubes
It's not just steaks, sauces make everything a much better and tastier experience
Try plum sauce on a steak! You'll love it!
Guga who use 2 kilo of butter in everything refused to use butter in Bearnaise??? lol
For steak au poivre, beef stock is not enough thick and tasty. You have to use demi-glace !!
Plum sauce is immaculate with steak
Cool video informative too
Béarnaise sauce is made with butter not oil.
Not sure what you'd call the oil sause.
Bet Angel would find Béarnaise amazing.
try marinate your steaks in onion juice, it works great for chicken but I wanna see how steaks will turn out.
Welcome Angel
Guga created the steak porcupine
Oh no, I can feel Guga starting sauce series
I'm more of a purist, just salt and pepper before grilling, then melted butter on a med/rare porterhouse.
8:09 that actually jumpscared me damn
It looks like the egg yolks weren't cooked in the béarnaise. It should be white, not yellow. Definitely changes the taste and structure of the sauce.
In fact, everything is wrong about this sauce (no wonder it sucked!). Not sure where that recipe comes from. Cook the egg yolks to about 195F in a bain marie, whisk in clarified butter. At this point, you have hollandaise without the lemon. Now put in a reduction of white wine vinegar, white wine, shallots, and tarragon. Season, and serve. That is a béarnaise as it is made in pretty much every bistro, café, and restaurant in France and elsewhere. There are dozens of variants of these egg and butter emulsion sauces, but hollandaise and béarnaise are the two most famous.
Please try stake with trinidad seasoning chadonbeni also known as bandanya
Your steaks (and all your food tbh) is awesome Guga, whether it was made with a few sous vide machines in an office like the old days or with all the stuff you have now…but I wanna eat the bread bowls with the sauce residue more than the steaks 😂