I used the ASIAN secret on $1 steaks and this happened!

I have been on a mission to make a $1 steak amazing! Today might be the day. The $1 meat got flavor, but tenderness is just not there. Hopefully I will be able to make this cheap steak taste amazing.

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[Farhan-hpkr]

Respect to Guga for dedicating his life to make $1 steaks better

[Kevinr]

I'm convinced guga has a collection of soundbites with him saying every ingredient imaginable and the editors just piece them together as needed.

[fredsmith]

Velveting usually works better with thin cuts of meat which is what is done at Chinese restaurants in general. If this was half the thickness of a regular steak you’ll definitely feel the tenderness more

[kpust]

guga can you make a tier list with all your food experiments? i know its not typical for you but i think it would be fun and im curious what do you think about these and what steaks are even worth making, love you and your content <3 (sorry for bad english im form poland)

[adambarron]

I'd love to see the combination if Guga's 2 favorite experiments, eye round and dry aging, well technically dry curing. Bresoala is a seasoned dry cured beef Italian whole meat product. Generally using cheap cuts like eye round, bresoala is mechanically tenderized (pummeled and tumbled), seasoned with salt, herbs, and preservative, and then dried and sliced. Umai has a bag built for bresoala along with recipes.

[dbeevr]

Alright Guga, a question! One thing I noticed with you cutting eye round, is that you portion the steaks across to the grain instead of with the grain, resulting in that the final bite is cut with the grain. In your last picanha video on SVE you explain that you portion the picanha steaks with the grain, so that the final slice and bite is across the grain. What I'm curious about is: if you apply that picanha portioning method to eye round, might that make the final bite more enjoyable? Been following your channels since the very first beginning and really love it. Keep up the good work! :-)

[icewolf]

Good day Guga I was a butcher for 17 Yrs and in Canada, Quebec we use Eye round this way we put it in the freezer, when almost frozen we slice it very fine 3 to 5 mm in a slicer and either flash fry it in a pan with buter, salt and pepper or do fondue in a nice beaf broth with it the tast is still there but it is very nice not to have to chew on it thinner is the key wit this piece of meet .

For the fondue you can use either oignion soupe or beef broth or other and also you can roll cheese inside the fine slice of meet. Have a good day

[Hortonscakes]

Angel knows what was up from the start. Leo is learning! I miss Maumau! 💯💯💯

[kkpetreedfest]

Most Chinese steak preparations with velveting are pounded thinner to increase tenderness. Adding a little baking soda also helps

[TheMillennialGardener]

I really enjoy these eye round experiments, because they’re a lot of fun to watch. However, a whole eye round is $5-6/lb, and once you trim it up, each steak costs you about $4 for an 8oz portion. It’s very easy to find sirloin and NY strip pre-cut at $8/lb, which winds up being the same price, so I don’t see how you’d save money eating eye round. I just filled my freezer with 8oz sirloin steaks I paid $4.50 each for, and an eye round won’t ever beat that no matter what you do to it.

[maxdejong]

Guga I believe that you have found the answer to the eye round steak tenderizing problem. that velveting method is definitely the way to go. I haven't tried it my self but I do believe that you have found the right tenderizing method. all it needs right now is improvement, and that's what you need, try multiple things with this method till it's perfect.

[annieworroll]

My typical eye round solution is braising. It's a very different experience than steak, it's more of a steak shaped pot roast, but it does tenderize it enough and with all the veggies and stuff braising along with it it turns out quite tasty.

[gatorb]

I always end up making the side dishes so I'm glad you go into detail with them. Thank you!

[oldshovelhead]

Good effort Guga. I've been trying to get a handle on this cut also, for at least a decade. The best way to describe this cut, for me at least, is this: consider a 1' section of 2x4 lumber - very strong piece of wood, but if you cut it perpendicular to the grain very thin you get what is called "endgrain" which is not strong and in fact can be easily broken apart by hand. Applying that concept to this cut of beef, I do the following; slice thinly lengthwise with the grain, and then cut those long thin "plank" pieces AGAINST the grain into strips (now endgrain). I will then marinade those pieces in a variety of ways. My favorite is using my bloody mary mix less the alcohol, for several hours, then simmer them slowly with onion, garlic and some aromatics, in beef stock adding more stock as needed because some will get absorbed by the beef and some will reduce. I do this process for about an hour or until the beef is fall apart tender. This method makes a nice flavorful beef for taco/burrito.
Although this isn't a solution for making a steak out of the cut, it does provide some satisfaction in using what "appears" to be a great cut of beef, but is really a fugazi.

[glitchyrhythm]

How the heck is Guga always finding one dollar steaks? Lol

[ArthurSperotto]

I gotta say GREAT job on the "tasting section" production and post! That shot looks amazing, super good colors! I know it takes some work to do that. É nóis Gugão, grande abs!

[willcool]

I think you might be able to ratchet up the velveting tenderness just a bit more by adding some baking soda to the marinade. I know you've done that before, but in combination with the velveting marinade the baking soda taste would not come through as easily. For two steaks like you did, I might add a half teaspoon of baking soda to start, and adjust my recipe after tasting the finished steak.
Btw, I've asked before, but I'd really like to see a dry age experiment with fresh mushrooms, maybe using different sorts. I've seen dry mushroom powder dry aging, but fresh mushrooms, with spores, might yield very different results, especially with, say, oyster mushrooms, or morels (very common here).

[Frankuhji]

for the side dish, a mixture of oil and water can get you almost the same effect as shallow frying. Put a lid on when you cook, so the filling is steamed, and when the water is gone you'll have golden brown crusts, then you flip for the other side to golden as well. Wayy less oil.

[reactedboss]

I love that you try and make all kinds of meat the best chance at being good regardless of price. You just try and make it the best it can be and I'm so entertained by it.

[fisher]

There is a product for helping dogs with digestive issues process their food. It’s called optagest and is just a powder mix of digestive enzymes and pre biotics. It has almost no flavor on its own and sticks to everything. It would be interesting to see what something like that would do to meat.