I tried to Dry-Age $7,500 Steaks and this happened!
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Published 2023-05-07
Today I get to do something I thought it would never been possible. That is to dry-age the most expensive piece of meat in the planet, an A5 Olive Wagyu Filet Mignon. This is something special.
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13876 SW 56th Street (№128)
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* A5 Olive Wagyu by Grand Western Steaks
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#food #cooking #recipe
All Comments (21)
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You know Guga is serious when he does not add garlic powder
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The editors are doing an amazing job!The addition of the dry aged nephew anytime Angel says something annoying to Guga makes me laugh every time
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I just wanna say that I’ve been going through some tough times in my life this past 9 months and all I can say is that guga makes me forget atleast for some minutes of the struggle I’ve been going through thanks guga
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Last night, I made a Wagyu ribeye that was given a 90 minute marinade (made with a bit of Bock beer and kentucky bourbon, crushed garlic, and thin shallots) seasoned with kosher salt, black pepper, and garlic powder. It was very much a "Guga-inspired" steak with my preferred steak-flavor infusion. It wasn't any crazy grade of Wagyu or anything, but everyone went crazy for it. I imagine that the dry aged steak with whiskey would have been my favorite by a mile.
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I lived in Japan for 8 years. I have eaten wagyu from Hokkaido to Okinawa. At yakiniku, yakitory, sushi, and tepenyaki. The only places that flambe are tourist traps replicating American Hibachi. I'm sure you have better access and a higher budget than I had out there, so I'm excited to see what you get up to out there. However, there is a little place in Kyoto, on the Nishiki market. It sells cheap wagyu to busy passer bys. I love it and it's always my go to spot when I'm on Kyoto
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Drinking game: Take a shot every time Guga says "And it does not get any easier than that".
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Awesome vid. Thanks for making these man. Always fun to watch
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I’m sooo stoked you get to do all this traveling Guga, truly living this one life we got to the fullest! Safe travels friend!!
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Leo’s descriptions are sooo funny😂he deadass said “a baby could eat this” love it!!
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Several months ago I dry-aged a Kobe A5 chateaubriand for 40 days and didn't remove the pelicos from the outer edges (I did very thinly slice it off from the ends). It added more of the nutty, cheesy "funk" but wasn't overpowering at all. Absolutely the finest filets I've ever had.
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Here from Max the Meat Guy's channel. Big ups to Guga Foods! Talk about a bold video, and no, I'm sure the japanese dry aged a wagyu tenderloin first. LOL I loved your colabs!
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The editors really upped their game in this one. Keep up the incredible content guys ❤
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You've cooked so many amazing looking steaks! It would be cool if you started rating them from 0 to 100 and be super tough with the ratings. I'm sure we would be keen to hear how every steak is rated especially with all the different experiments you do
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You gotta make the ultimate compound butter for one of these steaks, Wagyu Tallow + Parkay + MSG+ Bone Marrow + Cured Egg Yolk (Duck Egg Yolk, 'cause y'know super extra special) Then smoke the Tenderloin and add the compound butter.
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Guga single handedly made all my meat cooking skills that much better. Example: Chain steakhouses use to be a treat. Even the small business that serve dry aged & wagyu. However home cooking them still ends up being #1 because of this man. Thank you Guga.
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Guga you should see if you can visit one of the Wagyu farms while you're in Japan, that would really be special after all of the amazing Wagyu episodes you've produced for us!
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Thank you Guga! My wife is from Thailand and doesn't eat beef. She said a prayer recently and got permission to eat some beautiful steaks. So I've been doing some of my own experiments lately. I just did a new york strip on a ripping hot cast iron. And it gave it a perfect crust. Totally inspired by your videos!❤
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SEND ME A STEAK!
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I‘m so happy that Guga does this for us. I would be so nervous and mess up everything 😂
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Iv been waiting for this video for YEARS🎉
