My quest is over: I reached MAXIMUM steak crispiness!

Nothing is better than an amazing crust on a steak! Today I finally achieved the ultimate crust. If you love crispy texture you are in for a treat as I make the world's most crispy steak.

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#food #cooking #experiment

[Mugiwara_Sanjii]

5:04 "Now they are wet and ready to be stretched, I went ahead and wrapped my entire meat with it"
-GUGA 2024

[eagledirect]

Hi Guga, glad to see someone using vermicelli noodles to add a crispy factor to your fried items. I am from Malaysia and some creative soul here has used the same idea to wrap the vermicelli noodles around prawns and deepfry them, unlike a typical flour or tempura batter.
Vermicelli is tasteless in itself, and you were right to infuse some soy sauce into it before frying. The noodles can absorb more flavour than other noodle types, and our cuisine here for fried noodles involves more spice and chilli to make it really nice.

[MrVovansim]

10:51 Guga has so many cooking gadgets. Yet never heard of a cooling rack. 😂

(I'm kidding, we love ya, Guga)

[Flame]

This video is a goldmine for out of context Guga:

11:05 And most importantly, do not use one wrapper, make sure you put 3, if not, things are gonna go south.
5:02 So now that they are wet and ready to be stretched, I wrapped my entire meat with it.

[DrivingWithJake]

I love that your choice grade is like we typically see for prime around here half the time.

[lindonjo]

Wrap the steak in a little of the noodles then to hold it on the steak, wrap in the rice paper.

[absolutechad]

5:05
“I went ahead and wrapped my entire meat with it”
Oh Guga 💀

[AXdemesticPk]

Before watching this, I wanna tell you guys that the videos are getting better and better, there's no way ya'll keep getting such great ideas. Have a nice day!

[BMichaelNeal]

Been breading my pork chops with crushed Pork Rinds, dipping in eggs first to keep it on, then baking.

[jonwhisler]

i've done something similar but i wrapped my steak with duck skin which i peeled off a raw duck before i cut it apart. i used the naked hind quarters for confit

[paolodelgadoflores]

The Lomo Saltado Causa is the greatest peruvian dish i have ever seen in your channel. Im Peruvian and I feel really happy to see peruvian food in your channel. Congrats my bro. You nailed it.

[coolblade]

My favorite method for my steaks is smoked for an hour over hickory wood. Finished with a nice sear. Rested and served with some roasted potatoes.

[hewandersaround]

I do love that Guga's idea of a handy side-dish is based around fillet mignon 😁😁

[ChiefSupreme]

Maybe you could use pork rinds. Cover the steak with ground up pork skin paste then deep fry that.

[pino_de_vogel]

Guga where is your side dish channel ? It needs it's own channel. Imagine the money you can make while giving us a huge library of ideas. You will finally have the money for the huge dry ager/smoker you need for Angel.

[johnlord]

You need to study up on flame-broiled. Flames will make the Maillard Reaction on the steak surface, caramelizing, and crusting the surface, along with dehyrating the skin, and keeping the interior of the steak cooler. You flame thrower needs to become you greatest steak (grilled or rotisseries turning) crispyness. Time to just totally flame thrower the sous vide steak, and crisp up the fat and meat surface structures as a Maillard Reaction, drying and crispy-ing the steak surface to get that desired crunchy steak surface texture.

[Butterandbacon]

Uncle Gordon cannot make a grilled cheese. Can Uncle Guga make a grilled cheese? Let’s do it.

[AO_lover]

Cook spam like a steak. Cook spam like a brisket.

[zhobaire]

I really enjoyed this video and the experiment. I love the use of the spring roll/rice paper wrapper. There’s a special variant of wrapper, but I don’t know what it would be called in English. I know it’s Vietnamese name, because my wife made it for me. Regular spring rolls are called cha gio and those use the regular rice paper like you have in your video. There’s an extra crispy version called cha gio re. If you’re going for an ultimate crisp then I recommend trying to find the cha gio re wrapper at a local Vietnamese market.

[SuperDuprTech]

Hey Guga, any chance we can get an unlimited steak vid? a combination of the best techniques to season, cook, tenderise, make the best crust etc...

Can you imagine a steak tenderised in pineapple, then injected with Wagyu tallow, seasoned with Guga's rub, smoked, then wrapped with rice paper and fried in wagyu tallow? C'mon you just know it must be good.

Could do this as a seasonal thing, every ten videos you put the last seasons winner against everything you've learnt this season?

Honestly I think this would be incredible!!!!