At this point you guys have found countless ways to improve steaks, if you have an even number of methods in total you should do a tournament video series where you compare 2 methods till you reach the "best" one and then, in a few years, you can do it again when you stockpiled a bunch of new methods.
I agree with this. There are countless ways to enjoy a steak and I would like to see them go head to head and maybe with a guest taster. It would be an interesting series of videos for sure.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you
I LOVE doing cured egg yokes, smoking them is great, but I love adding some herbs to the salt, fresh rosemary or tyme are great (especially if you leave the herbs in the sugar for a few days ahead of mixing it with the salt for the cure), and leaving it for longer, usually 2 weeks... but never tried it with a steak. Definitely doing this!
Now I'm curious if you can dry age a steak in egg yolk. Seems like the type of thing that would also make an interesting compound butter so would be cool to see tried out.
This experiment makes me think about the "Butter of the Gods" episode, and now I'm curious if he has tried it with a sous vide egg yolk. Also, does Wagyu bone marrow have a different taste or flavor? Always been curious about that.
I have a question: Why did you use your Smoker for the mashed potatoes instead of an oven? It had the lid on top so smoke could not "really" penetrate the inside of the clay pot. I'm just curious. Greetings from Germany ;-)
The US is actually one of the few countries that pasteurize eggs Guga. Most countries don't as pasteurizing removes the protective film that chicken leave on the egg shell. We don't recommend raw yolks simply because better safe than sorry.
i been saying for so long. When are we going to do a competition between methods to get to the holy grail of steak cooking. Like this egg yolk vs powdered milk, winners moves on vs Wolsteshire sauce, the winners goes against Biria and so on. Or like a would cup method until the final. I NEED TO KNOW if i was going to buy 1 steak for a first date, what is THE BEST AND ONLY way to cook it.
Guga, you should make the pumpkin spice syrup from James Hoffmann Pumpkin Spice Recipe and use it with with pumpkin puree on a steak. Even better if you can invite James Hoffmann to eat it with you!
You've just stumbled upon the beautiful combination which the Japanese have known for a very long time. Beaten raw egg yolk is the dipping sauce for sukiyaki.
Guga you should do a cured egg yolk showdown. I have some cured duck eggs in my fridge right now. Cured chicken eggs, duck egg, quail eggs, ostrich eggs.
Two best things I like to save for last each time I eat a meal - egg yolk (hard, not runny) and chicken skin. And if I have both, I'll wrap the yolk with the chicken skin and go to heaven.
How could this not work, considering that steak and eggs are a classic combination. And I've never seen a less than stellar side in any of Guga's videos.
I don't buy quality steaks often but plan to try this next time I do!! Great video!! Prior to then I may do a twist on the SV round bottom roast that I like to do and incorporate part of this. I like to do the SV roast, thin slice, then give it a quick deep fry to crisp up for Sesame Beef. I think that technique with steak seasoning and a drizzle of the SV yolk would be amazing--crisp outside tender inside and tons of flavor =) BTW I did kind of a challenge video for you, Uncle Roger, and some others that hopefully will give you all a laugh. I posted yesterday, feel free to check it out!
Because it's going to take him at least three years to save up for that video do you know how much one can of real caviar cost and you telling him to take that small can a bunch of them and waste them on dry aging a steak it's going to take at least 50 cans to dry-age the way he preferred to dry age it's like telling him to take Edible Gold Loose Leaf Sheets, 24 Karat and dry age with that
0:16 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Damn *Guga.* I just drooled down the front of my shirt.🤤 BTW, I went for PT (†) last week wearing my _Sous Vide Everything_ t-shirt and turned the therapist on to _Picanha, Sous-Vide,_ and your _RUclips_ channel. I'll let you know how it went. †) *PT:* _Physical Therapy._
Guga, you're mixing up "easy" and "fast." The smoked egg yolks are a lot faster, but the cured egg yolks are easy -- no measurements, no smoking, just throw them in salt, put it in the fridge and forget about it for a week. I'm much more likely to make something that takes 10 minutes and then sits in the fridge for a week.
If Guga had to pick one single steak preparation for an important dinner or a competition what would he actually do beyond the control styles? Supposedly he's found dozens and dozens of ways to make it better.
You should try cooking a steak using like 10+ different methods! Like 1 minute oven, 1 minute grill, 30 seconds microwave etc.!! Since I feel like that’s something you might haven’t tried yet 😂
At this point you guys have found countless ways to improve steaks, if you have an even number of methods in total you should do a tournament video series where you compare 2 methods till you reach the "best" one and then, in a few years, you can do it again when you stockpiled a bunch of new methods.
I agree with this. There are countless ways to enjoy a steak and I would like to see them go head to head and maybe with a guest taster. It would be an interesting series of videos for sure.
Perhaps add some notes to help filter by taste so we understand why a particular method appeals to each voter over the others.
Yes, there are too many videos where they claim "this is the best" it's really time to do a best of the bests series
"In The End. There Can Be only One."
i lovr guga
Ever since i started going to the gym and learn about nutrition, i have come to discover that this dude makes the best bulking recipes
I'm pretty sure you can just look at him to tell he makes bulking recipes. Sorry, Guga.
2:17 Guga starts to learn Polish words wow :D KIEŁBASA is good man
YES YES YES MY FRIEND!!!!!! :D
Kiełbasa rządzi!!!!
Great video! needs to be longer though enjoy it to much to have it in such a fast platform.
Every day Guga and his team release a video is a good day!
I've been using raw egg yolk as my steak sauce of choice for several years now. It never misses. But I'm sure as hell buying that mini smoker.
smoke some compound butter, maybe egg yolk + butter+smoke + salt would make for a stable version you can have for long in the fridge
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way to use garlic with steak ?
Love you
He's actually made this video
It was really interesting
He did one 6 years ago on this channel, it's called "Sous Vide Garlic Experiment" and it's the reason he chooses garlic powder over the others.
as a polish person i am incredibly delighted by the way u prenounced "kiełbasa"
He was not trying to say it right, it's just how any brazilian would read that word.
I LOVE doing cured egg yokes, smoking them is great, but I love adding some herbs to the salt, fresh rosemary or tyme are great (especially if you leave the herbs in the sugar for a few days ahead of mixing it with the salt for the cure), and leaving it for longer, usually 2 weeks... but never tried it with a steak. Definitely doing this!
Now I'm curious if you can dry age a steak in egg yolk. Seems like the type of thing that would also make an interesting compound butter so would be cool to see tried out.
This experiment makes me think about the "Butter of the Gods" episode, and now I'm curious if he has tried it with a sous vide egg yolk.
Also, does Wagyu bone marrow have a different taste or flavor? Always been curious about that.
Thank you guga for all the great videos!
Guga, I never get tired of your steak videos. Makes me want to visit your place one day just to try them!
If Guga starts doing a weekly "steak enhancer showdown", he'll probably have content for years to come 😂
I have a question: Why did you use your Smoker for the mashed potatoes instead of an oven? It had the lid on top so smoke could not "really" penetrate the inside of the clay pot. I'm just curious. Greetings from Germany ;-)
Guga put alot of effort into this video
never fails to amaze me something new for me to try now
Guga your cookbook is so good
I love how you said kiełbasa as it should be said. ❤
He was not trying to say it right, it's just how any brazilian would read that word.
The US is actually one of the few countries that pasteurize eggs Guga. Most countries don't as pasteurizing removes the protective film that chicken leave on the egg shell. We don't recommend raw yolks simply because better safe than sorry.
Eggs are generally not pasteurized in the US, but they are washed.
Simple, easy, 2k in appliances, 500K for a small home with a yard to accommodate an outdoor rec tec, and several hours later, you have 1 dinner.
i been saying for so long. When are we going to do a competition between methods to get to the holy grail of steak cooking. Like this egg yolk vs powdered milk, winners moves on vs Wolsteshire sauce, the winners goes against Biria and so on. Or like a would cup method until the final. I NEED TO KNOW if i was going to buy 1 steak for a first date, what is THE BEST AND ONLY way to cook it.
it just gets easier and easier to make
id like to see what steaks would taste like cooking with unorthodox fuels like strange woods etc
Where can I get the smoke dome you have in the video??? Its different than the one in the description, I love that it has a hole for the hose.
Can you just pasterize the eggs in the shell? Seems like it would be easier.
Where did you get 135° F as the temp for pasteurization?
Every site I have found says 145° F.
Steak and eggs is one of the best breakfast, especially when you're breaking the yolk over the steak, so having smoked egg yolk makes sense.
Guga… PLEASE do a series on maximizing cheaper cuts…. Beef prices are insane
I miss the old: my steaks don't look that good right now, BUT WHATCH THIS!!
Guga needs to do an experiment with Tajín Clásico Chile Lime Seasoning
Honest question: where is Mau Mau? Been missing him from the video's lately. Thanks!
Guga could you sous vide a whole turkey? Thanksgiving is right around the corner
Looks amazing! Have you ever tried steaks with Truff hot sauce?
I’ve been doing steak and eggs for years!!!! Best combo!!!
Always look forward to your videos 😊😊😊😊
Guga, you should make the pumpkin spice syrup from James Hoffmann Pumpkin Spice Recipe and use it with with pumpkin puree on a steak. Even better if you can invite James Hoffmann to eat it with you!
The egg yolk sous vide looks awesome! I would have thought 135f would cook the crap out of the eggs.
Search and find Guga's video showing eggs cooked SV at many different temperatures. Poached is 145°.
You turned Steak and Eggs into a 5 Star Menu Headliner.
Not a fan of the runny egg texture, but I'd like to try the shaved cured egg yolks with the seasonings used in Bearnaise sauce mixed through it.
You've just stumbled upon the beautiful combination which the Japanese have known for a very long time. Beaten raw egg yolk is the dipping sauce for sukiyaki.
Begging for a Guga and Ordinary Sausage crossover event
Guga you should do a cured egg yolk showdown.
I have some cured duck eggs in my fridge right now.
Cured chicken eggs, duck egg, quail eggs, ostrich eggs.
Two best things I like to save for last each time I eat a meal - egg yolk (hard, not runny) and chicken skin. And if I have both, I'll wrap the yolk with the chicken skin and go to heaven.
Hi guga - would you be able to cure egg yolks in MSG? since it’s a type of salt, I’m curious to see if that would work at all :)
How could this not work, considering that steak and eggs are a classic combination. And I've never seen a less than stellar side in any of Guga's videos.
This right here elevated it to 5 Star Caliber.
Steak and eggs in general is such a good combo. Very underrated
Love the content
Oh dang Recteq making some moves now. I’ve had one for 3 or 4 years now
That is looking fire
2:20 "Kiełbasa should work just fine" now we can talk
Guga please try dry aging a steak in Chinese Glaze Red tub 01, 😂❤😊✌🙂
3:27 MY FAVORITE PART - I say what Guga says like a kid watching a cartoon 😂❤
Thank you very much, great video and great recipes
Thanks to guga I nowadays cook Sous vide steaks to perfection and celebrate with Wagyu 😤🔥
congratulations!
you won something from spambot!
lucky you~
@@asdfdsf-s4uWDYM that's official it even says official!!
Smoke makes everything better. I might have to try that egg yolk.
i like myself some biała kiełbasa aswell, lol, that kinda caught me off guard, because Guga nailed polish pronounciation of kiełbasa quite well
Maybe marinate the steak in egg yolks for different times idk if it'll be good but I'm sure guga can make it good
After watching him with the yolks and the side dish, I completely forgot he had steaks cooking.
You forgot to mention your steaks was New York Strips
When you cure an egg yolk for 5 days I wonder if you can inject additional flavor halfway thru make like garlic infused cured egg yolk for example
I *love* the modification of "OOooOOH~" I crack up every time!
Guga u should make a video on the top steak experiments you have done so far, and put them head to head to see which one is the best
Now you have to use the runny egg yolk in a compound butter!! More butter more better Guga!!
I don't buy quality steaks often but plan to try this next time I do!! Great video!! Prior to then I may do a twist on the SV round bottom roast that I like to do and incorporate part of this. I like to do the SV roast, thin slice, then give it a quick deep fry to crisp up for Sesame Beef. I think that technique with steak seasoning and a drizzle of the SV yolk would be amazing--crisp outside tender inside and tons of flavor =) BTW I did kind of a challenge video for you, Uncle Roger, and some others that hopefully will give you all a laugh. I posted yesterday, feel free to check it out!
Dry age steak in mustard and a pork loin in mustard
Guga's voice is the Bob Ross voice of YT cooking channels
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 25 MONTHS IN A ROE! 2 YEARS+
Because it's going to take him at least three years to save up for that video do you know how much one can of real caviar cost and you telling him to take that small can a bunch of them and waste them on dry aging a steak it's going to take at least 50 cans to dry-age the way he preferred to dry age it's like telling him to take Edible Gold Loose Leaf Sheets, 24 Karat and dry age with that
Can i request about steak video using any kind of tea method in the future?
0:16 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Guga destroyed Egg White Omelets in the first 10 seconds. And deservedly so.
But I think you could level up the steak. What if you used creamy egg yolk's and shave cured egg yolkes both on a steak?
for the side dish, would an oven work? asking for those who don't have a smoker.
Maybe when you smoke the egg yolks you can also pasturize them, in a BBQ smoker.
Guga realizing why steak and eggs are a thing.
Steak and eggs are *always* good.
Damn *Guga.* I just drooled down the front of my shirt.🤤
BTW, I went for PT (†) last week wearing my _Sous Vide Everything_ t-shirt and turned the therapist on to _Picanha, Sous-Vide,_ and your _RUclips_ channel.
I'll let you know how it went.
†) *PT:* _Physical Therapy._
I love your videos so much
Guga, you're mixing up "easy" and "fast." The smoked egg yolks are a lot faster, but the cured egg yolks are easy -- no measurements, no smoking, just throw them in salt, put it in the fridge and forget about it for a week. I'm much more likely to make something that takes 10 minutes and then sits in the fridge for a week.
You should try duck egg yolks!!🔥🔥🔥
Guga, how long would you say is kinda safe on the salt cured egg yolks for keeping?
Great vid btw, much love
Guga! Try dry aging with lime skin, apple or crushed smoked wood?
Everything I've been waiting for
Guga have you tried grating cured egg yolk into butter? And then put that on top of a steak? I wonder if its worth it, or just use separately.
He did that on main channel, called Butter of the Gods
Guga please dip the steak in any oil and leave it any number of days .
Please do it .
Most large grocery stores sell pasteurized eggs these days. Could save you a step, or if you don’t have a Sou vide.
If Guga had to pick one single steak preparation for an important dinner or a competition what would he actually do beyond the control styles? Supposedly he's found dozens and dozens of ways to make it better.
I've always said, "Only chickens know how to make the best steak sauce"... 💯
🐔🥩
Compounded smoked fresh egg yolk butter?
You should try cooking a steak using like 10+ different methods! Like 1 minute oven, 1 minute grill, 30 seconds microwave etc.!! Since I feel like that’s something you might haven’t tried yet 😂
You should definitely try a pasteurized eggyolk compound butter
Guga if you were making tacos or burritos with ground beef how would you seasoned it / make it?❤❤❤
I need to get a smoke gun. Not for egg yolk, but for cheese.
Don't need a gun. Many other solutions.
Giga where is the eye of round buttermilk tenderizing and wet age?
i don't know if you have done it before but what about dry aging in different level of chocolate (milk, 50%, 90% dark)
Guga: "..Brazilian Sausahe, but if you can't find it, KIEŁBASA should be fine.."
My Polish senses be like:
"WHAAAAAAT?! *rewinds* Whaaaaaaa"😂
ngl, that's a decent looking choice grade steak
Next up Guga dry ages a steak with cured egg yolk.
Please cook a steak in Louisiana crawfish crab & shrimp boil liquid concentrate