1 Single DRY AGE Steak CHALLENGE | Guga Foods


Is it possible to dry-age only 1 steak? Normally we dry-age a whole loin but never one steak. After many people requested this experiment today I deliver it with 3 different methods. I was shocked by this experiment and it is something you can try at home easily.

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  1. I'm definitley going to try the herb butter steak! But I'm gonna kick it up a notch with some additional herbs. Maybe some Thyme, Basil, Oregano, definitely some rosemary too!

  2. Y'all should dry age a full strip for 14 weeks and see if anything is left… choice, or slightly below even… just so you aren't losing out.. but if it does work….. imagine how good

  3. Full A5 wagyu strip, dry aged for 60 days, "dry aged" in herb butter for 30 days…… garlic powder, salt, pepper, sous vide, reverse sear. Can it get better?

  4. The first steak you vacuum sealed, put in the fridge and said you were dry aging for 14 days. Then the second steak you said IF you were to leave it in the fridge for 14 days vacuum sealed that’s wet aging… what’s the difference?

  5. Is it really dry aging if you don't let the moisture escape by covering it in fat? Inb4 I'm not criticising, I actually love this but it's a method of preservation (that was actually used by my great-grandparents lol) not aging tbh. And yeah I know aging is a method of preservation in the first place, this one keeps the meat in a similar shape than it was before though so in this regard it's better.

  6. Dry age it long enough and it like becomes biltong (South African version of jerky, only way better). Guga, can you try and make biltong?

  7. the fish sauce is extremely good when you combine it with fresh chili and garlic (sugar and a little bit of lime juice are optional). That combination is our traditional sauce for almost every food in Vietnam.

  8. please, we have an environmental emergency and you discard one of the most environmentally expensive products (butter?) please, stop this crazy stuff…

  9. Just put it in a container flat and covered with coarse pickling salt for five days, flipping and re salting after 48 hrs. or so, trim fat when removed. No trimming needed, barely any loss and it tastes amazing. Moisture removal is the goal and this does it quicker with less waste. Spread hot marrow on it after cooking and serve, done.


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