They all said, use PRESERVED Lemons on Steaks! So we tried!

Lemon has been used with meat for years, today I test out a very unique lemon to see how much it can improved the steak! I had no idea preserved lemons tasted like this and I hope this encourages you to give it a try to something new.

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* Preserved Lemon Compound Butter *
8 tbsp Butter
2 tsp Garlic Paste
1 tbsp Freeze Dry Parsley
1 tsp Salt
1 tsp Black Pepper

* Gremolata *
2 Minced Garlic
2 tbsp Fresh Parsley Chopped
1 tsp Black Pepper
Salt to Taste
4 tbsp Olive Oil

* Cheese Dip Sauce *
4 tbsp Parmesan Cheese
1 Cup Monterey Jack
1/2 Cheddar Cheese
8 tbsp Cream Cheese
1 tbsp Onion Powder
1 tbsp Granulated Garlic
3 tbsp Black Beer

* Steaks by Grand Western Steaks
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#Steak #Recipe #BBQ

[mattIbg]

Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 35 days and later thank me ;)

[TheMillennialGardener]

Just a friendly reminder request for dry aging ribeye in miso paste. Not a marinade - a real 28-35 day dry age 😊 It’s gotta be an umami bomb 💣

[Battle_Beard]

Hey Guga, been watching you for a couple years now and you’ve definitely helped improve my understanding of how to prepare and cook meat. I cook steak pretty often for my family now and all three of my kids have become steak lovers. This past weekend I cooked a nice steak dinner for my parents, grandmother, brother, and his girlfriend. My 60 year old mother said she’s never had a better steak. My father was genuinely confused in a good way. My 86 year old, probably 86 pound grandmother rarely eats steak and always has it well done. She doesn’t eat much anymore honestly. Well she devoured her steak medium rare and told me how good it was about 20 times (bless her heart 😅).
Even a couple years ago before I had seen your channel, it wouldn’t have gone down like this. Thanks man 😃

[blakemckean]

I absolutely always love angels opinion. He’s so traditional. He’s also an absolute master of dissecting the flavours of ingredients in his mouth, he’s a bloody protege.

[TheJeracuda]

I'm shocked you didn't try to dry age this like you do with almost everything else lol. I really want you to do a dry aged Garlic Paste steak

[rosco]

Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.

[crimfan]

Preserved lemons are incredible and I bet they'd go amazingly with a dry aged steak.

The preserved lemon brine is amazing. The pulp is nasty but you can often squeeze some of the brine out. It's great on chicken, fish, in a vinaigrette. I need to make some as I'm out of them!

[Jbryant]

Love this taste testing trio! My favorite group!

[JamesThompson]

Guga using the word “because” where it’s not needed is the reason why I watch this channel.

[davidhalldurham]

The dip you made for the biscuits is very similar to a dip popular in France. They just take whatever cheeses they have left over in the fridge, chop them up, and toss them in the blender with a splash of brandy or white wine. Then they spoon it out and add a bit of parsley. Like your dip, it's different every time, depending on what chesses you have.

[PWNHUB]

I know the lemon candy flavor he is talking about 100%

[skylarhansen]

That side was amazing. Just made it for my family and they loved it. It's going to be a regular item in my house now. Thanks Guga!

[attorneyrobert]

Guga's side dishes are always amazing. I don't know how he can come up with a different one each time for these experiments.

[CsehCsaba]

Sprinkle crystallized forest fruit on the beef. Salt the beef. Wait for the salt and crystal to form a liquid on the surface of the beef, then wait even longer for the beef to absorb this liquid ( circa 1 hour 0-5 C). Sprinkle the beef with pepper. Make the steak on fire or in a pan.

[patrickmaczko]

Guga- uploading in the morning when you do makes my day every single time. The first hour of work is usually tough until the coffee kicks in, so having this makes it much better

[DaNiel-kqxh]

I know that we're all accustomed to seeing you cook those steaks perfectly each time, but I gotta say... That steak at 5:03, must be THE BEST medium rare I've ever seen in my life. Really mindblowing how skillful you are

[jrlopez]

Anyone else like how Guga stares of into the aether every time he takes a bite? I know he's just trying to avoid seeing Angel and Leo's reaction to keep his reaction as genuine as possible, but still funny.

[SHAWTYxBRI]

Guga i want to see you dry age steak in a Filipino ingredient called bagoong.. its a fermented fish paste..it’s really salty and you can spread the paste to make it easy to coat the meat..it comes in different flavors really salty or sweet salty!! Please do it

[its]

When life gives you lemon, make a steak out of it

[jfnahabedian]

I commented asking for this on nearly every guga video and it finally happened! Thank you so much!