[{"data":1,"prerenderedAt":227},["ShallowReactive",2],{"category-steak-grilling":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",false,[12,24,36,48,59,67,75,83,91,100,111,119,127,135,143,152,160,168,176,184,192,200,208,219],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1009479,"396b1v","ZtA05SO-9BY","Cast Iron vs. Stainless Steel: Which Pan Actually Makes a Better Ribeye Crust?","In his YouTube debut, The Golden Balance (Ahmed Hebby) cooks a 16 oz ribeye two ways — simultaneously in a cast iron skillet and a stainless steel pan — to show the difference in crust development. He walks through his full technique: patting dry, heavy salt and pepper seasoning, high smoke point oil, butter basting, and resting to a perfect medium rare. A clean, no-fuss steak tutorial great for beginners.","PT4M51S","RECIPE",{"name":21,"slug":22,"avatar":23},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":31,"channel":32},1013952,"nh09zd","PKrTw2HM_zw","35-Day Coffee Dry-Age Experiment: Using $600\u002Flb Civet Poop Coffee on a Ribeye","Guga dry-ages a ribeye roast for 35 days completely coated in Kopi Luwak — the world's most expensive coffee, made from civet-digested beans worth up to $600\u002Flb. He compares it against a standard dry-aged control steak, grills both, and has his crew taste-test the results blind before revealing the unusual ingredient.","PT6M42S","FOOD_CHALLENGE",{"name":33,"slug":34,"avatar":35},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":37,"code":38,"youtubeVideoId":39,"title":40,"description":41,"youtubeDuration":42,"youtubeIsShort":10,"contentType":43,"channel":44},1013809,"9x2lcx","YFpnNixm5Vs","The Physics Behind Flipping Your Steak Every 30 Seconds — Peak Power vs. Average Power Explained","Chef and food scientist Chris Young conducts a controlled experiment comparing the classic single-flip steak method against flipping every 30 seconds, testing both 1-inch and 2-inch thick steaks. Using precision induction cooking and a multi-sensor thermometer, he demonstrates why frequent flipping produces a more even cook and better crust — and breaks down the heat transfer science that explains why. A must-watch for anyone serious about steak technique.","PT14M1S","FOOD_SCIENCE",{"name":45,"slug":46,"avatar":47},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":49,"code":50,"youtubeVideoId":51,"title":52,"description":53,"youtubeDuration":54,"youtubeIsShort":10,"contentType":19,"channel":55},1013858,"aea558","cnjPsZP0Uj8","Why You Should Sear Hibachi Steak Whole — Not Pre-Cut — For Better Results at Home","Jason Farmer breaks down the biggest mistake home cooks make with hibachi steak — cutting the meat before searing — and shows the correct teppanyaki technique for juicier, restaurant-quality results. The video covers steak selection (NY strip), mushroom prep, fat cap crisping, resting, and finishing with garlic butter, all for a fraction of Benihana prices.","PT4M16S",{"name":56,"slug":57,"avatar":58},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":60,"code":61,"youtubeVideoId":62,"title":63,"description":64,"youtubeDuration":65,"youtubeIsShort":10,"contentType":43,"channel":66},1013807,"npvpiw","q_sN1n1_ZJo","Blind Triangle Test Settles the Sous Vide vs. Reverse Sear Steak Debate","Chris Young (Modernist Cuisine, ChefSteps) pits sous vide against reverse sear on two-inch porterhouse steaks, rigorously comparing temperature control, cooking speed, juice retention by weight, crust quality, and flavor via a blind triangle taste test. The results reveal surprisingly little difference between the two methods, with nuanced guidance on when each technique actually has the edge.","PT12M19S",{"name":45,"slug":46,"avatar":47},{"id":68,"code":69,"youtubeVideoId":70,"title":71,"description":72,"youtubeDuration":73,"youtubeIsShort":10,"contentType":43,"channel":74},1013798,"shltaz","Acv7WrrpkKI","The Saliva Experiment That Proves Searing Actually Does Make Steak 30% Juicier","Chris Young (co-author of Modernist Cuisine) revisits the classic 'searing seals in juices' myth with a never-before-tried experiment measuring salivary response while chewing. He discovers that while searing doesn't literally seal in moisture, the Maillard crust triggers enough salivation to make steak 30% juicier in the mouth. A fascinating blend of food science and sensory research.","PT8M12S",{"name":45,"slug":46,"avatar":47},{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":10,"contentType":43,"channel":82},1013797,"clt5mk","DmuwqqHjgT4","The Science Behind Why a Cold Steak Cooks Unevenly — And How Long You Actually Need to Temper It","Chris Young (co-author of Modernist Cuisine) puts the chef's rule of tempering meat to a rigorous, data-driven test using a predictive thermometer. He reveals why 5 minutes makes almost no difference, when tempering is completely unnecessary (sous vide, reverse sear), and shares a quick lukewarm water trick to speed up the process. Essential viewing for anyone who wants consistently even doneness in their steaks.","PT6M37S",{"name":45,"slug":46,"avatar":47},{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":10,"contentType":43,"channel":90},1013795,"jud1y8","uC6VBDJlm4w","Basting Fails 4 Tests: What Science Actually Says About Spooning Butter Over Steak","Chris Young runs controlled experiments to determine whether basting with butter actually speeds cooking, improves evenness, retains juiciness, or adds flavor — and the results challenge conventional chef wisdom on all four counts. Using a multi-sensor wireless thermometer and a temperature-controlled induction burner, he uncovers surprising truths about carryover cooking and surface heat retention. A must-watch for anyone who's ever wondered if basting is technique or theater.","PT6M33S",{"name":45,"slug":46,"avatar":47},{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":10,"contentType":98,"channel":99},1014243,"0pxejl","OtoIVhOZfV0","Butter-Basting vs. Golden Dip vs. Butter-Poached: Which Method Actually Improves Your Steak?","Guga tests three different butter methods on prime New York Strip steaks — cooking in butter, the 'golden dip' (dipping finished steak in melted butter), and traditional butter basting — to find out which truly enhances flavor. The surprising verdict: two of the three methods are complete gimmicks that actually wash away steak flavor. A must-watch for anyone who's ever wondered if more butter equals better steak.","PT12M23S","TECHNIQUE_AND_TIPS",{"name":33,"slug":34,"avatar":35},{"id":101,"code":102,"youtubeVideoId":103,"title":104,"description":105,"youtubeDuration":106,"youtubeIsShort":107,"contentType":19,"channel":108},1019491,"ocpdxe","Incy7WReHPM","Cast Iron Surf & Turf: Garlic Butter Shrimp Meets Seared Grass-Fed Steak at Home","A home-cooked surf & turf recipe combining seared grass-fed steak with garlic butter jumbo shrimp, all made in a cast iron skillet. Perfect for date nights, special occasions, or just treating yourself to a steakhouse-quality meal at home. A straightforward recipe delivering bold, restaurant-style results.","PT13S",true,{"name":109,"slug":109,"avatar":110},"besuretocook","https:\u002F\u002Fyt3.ggpht.com\u002FGxXpV0qnmnnknXAfUC0bKhUb0zepcWZR8ZxrW_GoL4rXncgcnlOIJGfZMkP3_Sp3RPHB71Kepg=s800-c-k-c0x00ffffff-no-rj",{"id":112,"code":113,"youtubeVideoId":114,"title":115,"description":116,"youtubeDuration":117,"youtubeIsShort":10,"contentType":43,"channel":118},1013789,"sz8sg6","pYA8H8KaLNg","The Steak Resting Myth Debunked: Science Shows It Doesn't Actually Retain Juice","Chris Young, co-author of Modernist Cuisine, uses controlled experiments to prove that resting steak does NOT reduce juice loss — and even debunks his own previous writing on the subject. He also explains why carryover cooking is far more unpredictable than the common '5–10 degree' rule, and offers a thermometer-based technique to nail doneness every time.","PT12M27S",{"name":45,"slug":46,"avatar":47},{"id":120,"code":121,"youtubeVideoId":122,"title":123,"description":124,"youtubeDuration":125,"youtubeIsShort":10,"contentType":31,"channel":126},1013998,"4e3o30","_EgDNdOmlR8","Deep Frying a Steak in 1,474°F Molten Salt: What Actually Happens?","Guga teams up with Nate from NFTI to attempt cooking steaks by submerging them in molten salt heated to over 1,400°F using a custom graphite crucible and furnace. The video documents multiple chaotic attempts — including a solidified salt fail and a dangerous deep-fry — before comparing results against a control grill steak, a deep-fried steak, and a molten-salt-seared steak. A must-watch for fans of extreme cooking experiments.","PT13M26S",{"name":33,"slug":34,"avatar":35},{"id":128,"code":129,"youtubeVideoId":130,"title":131,"description":132,"youtubeDuration":133,"youtubeIsShort":10,"contentType":19,"channel":134},1013967,"a6rsfy","KzU7w6Jc1zM","Guga's Homemade Chili Crisp Steak: Every Seed Left In for Maximum Heat","Guga Foods makes his own ultra-spicy chili crisp from scratch — leaving in every seed — and puts it head-to-head against a store-bought version on New York strip steaks. The video also features a surprisingly challenging homemade potato starch noodle side dish tossed in the fiery oil. His team serves as heat-tolerant taste testers with mixed results.","PT9M58S",{"name":33,"slug":34,"avatar":35},{"id":136,"code":137,"youtubeVideoId":138,"title":139,"description":140,"youtubeDuration":141,"youtubeIsShort":10,"contentType":19,"channel":142},1013928,"ys21b2","VNS7R2mPkcU","Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment","Guga tests three methods to achieve maximum steak crispiness: a standard charcoal-grilled control, a steak wrapped in rice paper and deep-fried in bone marrow three times, and a steak wrapped in sesame-soy soaked rice noodles. The video also features a Peruvian Lomo Saltado with mashed potatoes and quail eggs as a side dish.","PT11M34S",{"name":33,"slug":34,"avatar":35},{"id":144,"code":145,"youtubeVideoId":146,"title":147,"description":148,"youtubeDuration":149,"youtubeIsShort":10,"contentType":150,"channel":151},1014047,"qf20m1","OUpRKUpenss","TikTok's Favorite Grandma Ranks 4 Steaks from $11 to $700 — And Nearly Gets Them All Right","Guga Foods brings TikTok star Lynja to the Tabasco factory to blind-taste four steaks ranging from an $11 supermarket choice-grade strip to a $700 Japanese Wagyu A5 filet mignon. Lynja's reactions — and surprisingly accurate price guesses — make for a genuinely fun and revealing comparison of what money actually buys you in beef.","PT8M27S","TASTE_TEST",{"name":33,"slug":34,"avatar":35},{"id":153,"code":154,"youtubeVideoId":155,"title":156,"description":157,"youtubeDuration":158,"youtubeIsShort":10,"contentType":31,"channel":159},1004987,"75xp8s","iBAvAdhTXAM","What Happens When You Cook Steak with 1,000 Roasted Garlic Cloves — Spread vs. Fried Crust Showdown","Guga tests the limits of garlic flavor by roasting 1,000 cloves in avocado oil and using them three different ways on New York strip steaks: plain, as a blended garlic spread, and as a deep-fried crust. The experiment reveals a clear winner — and one bitter, sandy loser. Includes a bonus smoked brie-stuffed bacon burger as a side dish.","PT10M",{"name":33,"slug":34,"avatar":35},{"id":161,"code":162,"youtubeVideoId":163,"title":164,"description":165,"youtubeDuration":166,"youtubeIsShort":10,"contentType":19,"channel":167},1014003,"vsk9o6","Q3yiVgzmnnI","Soaking Steaks in Buttermilk for a Week: Did Lactic Acid Beat a Prime Cut?","Guga tests whether soaking choice-grade ribeyes in buttermilk for 24 hours, 3 days, and a full week can tenderize them enough to rival a prime steak. The results are surprising — especially the week-long soak. He also makes a braised short rib cheesesteak pie as a side dish.","PT12M43S",{"name":33,"slug":34,"avatar":35},{"id":169,"code":170,"youtubeVideoId":171,"title":172,"description":173,"youtubeDuration":174,"youtubeIsShort":10,"contentType":19,"channel":175},1013895,"ef28os","9WHSDjjLjfg","What Happens When You Dry Age a Steak in Red Wine for Months","Guga submerges a rib roast in red wine for a month, then dry ages it further to create a deeply purple, fermented-flavored steak — compared side-by-side against a traditional dry-aged control. The video also features a bonus braciola-style stuffed flank steak as a side dish. A wild experiment for serious steak enthusiasts.","PT10M10S",{"name":33,"slug":34,"avatar":35},{"id":177,"code":178,"youtubeVideoId":179,"title":180,"description":181,"youtubeDuration":182,"youtubeIsShort":10,"contentType":19,"channel":183},1014199,"s7b4fm","5marKy1U1aU","From Choice Grade to Japanese A5: Guga's Wagyu Picanha Tasting Journey at 2 Million Subscribers","To celebrate 2 million subscribers, Guga cooks an extremely rare Japanese A5 Wagyu Picanha and compares it side-by-side with Choice and Australian Wagyu (MS5 and MS7) versions of the same cut. The verdict: it's better than any A5 ribeye he's ever eaten. A heartfelt milestone video packed with emotional reactions, grilling tips, and a teaser for an upcoming dry-aged A5 Picanha video.","PT12M55S",{"name":33,"slug":34,"avatar":35},{"id":185,"code":186,"youtubeVideoId":187,"title":188,"description":189,"youtubeDuration":190,"youtubeIsShort":10,"contentType":31,"channel":191},1014122,"x8hggz","3zzSNHQBh3k","35 Days Dry-Aged in Da'Bomb: The 135,000 Scovilles Experiment That Nearly Broke Guga","Guga coats a full rib roast in Da'Bomb Beyond Insanity hot sauce — infamous from Hot Ones — and dry-ages it for 35 days to see if 135,000+ Scovilles can penetrate and transform a steak. The results are surprising: the sauce soaks deep into the meat, leaving almost no outer crust to trim, and the finished steak tastes fermented and fiercely spicy. The video ends with Guga and his nephew tasting the sauce straight, resulting in full meltdown mode.","PT10M45S",{"name":33,"slug":34,"avatar":35},{"id":193,"code":194,"youtubeVideoId":195,"title":196,"description":197,"youtubeDuration":198,"youtubeIsShort":10,"contentType":43,"channel":199},1014227,"33q0u4","34Vth6UiLZM","35-Day Peanut Butter Dry-Aged Ribeye: Did It Actually Work?","Guga coats a full export ribeye in peanut butter and dry ages it for 35 days alongside a traditionally dry-aged half for comparison. The results are surprising — the peanut butter steak turns out incredibly tender with a hint of sweetness, but zero dry-aged flavor. A messy, chaotic experiment with an honest side-by-side tasting.","PT12M18S",{"name":33,"slug":34,"avatar":35},{"id":201,"code":202,"youtubeVideoId":203,"title":204,"description":205,"youtubeDuration":206,"youtubeIsShort":10,"contentType":31,"channel":207},1013951,"bkzsou","tkKyckO2Yac","1-Day vs. 1-Week vs. 1-Month Ponzu Marinade: What Citrus Actually Does to a Steak","Guga Foods conducts an extreme marinating experiment, soaking New York strip steaks in ponzu sauce for one day, one week, and one month before grilling and taste-testing. The results reveal how citrus chemically 'cooks' and breaks down the steak over time, with the one-month steak becoming unrecognizable in texture and flavor. The video also features a smoked char siu pork egg roll side dish with homemade sweet and sour sauce.","PT12M7S",{"name":33,"slug":34,"avatar":35},{"id":209,"code":210,"youtubeVideoId":211,"title":212,"description":213,"youtubeDuration":214,"youtubeIsShort":107,"contentType":19,"channel":215},1018694,"yo3fww","iq4NKvkwHME","How to Build a Steakhouse-Quality Peppercorn Sauce with Brandy, Beef Stock, and Two Types of Peppercorns","Chef Jack Ovens walks through a rich, creamy peppercorn sauce using both crushed black and green peppercorns, deglazed with brandy or cognac and finished with thickened cream. Part of a steak sauces series, the recipe is quick, approachable, and designed to pair with a pan-seared steak. Perfect for anyone looking to recreate a steakhouse-style sauce at home.","PT58S",{"name":216,"slug":217,"avatar":218},"Chef Jack Ovens","chef-jack-ovens","https:\u002F\u002Fyt3.ggpht.com\u002FBSc0sw9QktoF45q2xbhaf21xLGCLJI5Jp9_vMirNNq21W0dU-4Ak_YXDEPysCNiq7GEMIlwm=s800-c-k-c0x00ffffff-no-rj",{"id":220,"code":221,"youtubeVideoId":222,"title":223,"description":224,"youtubeDuration":225,"youtubeIsShort":10,"contentType":43,"channel":226},1013916,"almqla","qsEKjf9_1iA","How Meat Glue Transforms $1 Ground Beef and Eye of Round Into a Fake Filet Mignon","Guga uses meat glue (transglutaminase) to reconstruct cheap cuts — ground beef patties and thinly sliced eye of round — into filet mignon-shaped steaks, then blind taste tests them against the real thing. The eye of round version shocks the tasters by passing as a legitimate filet mignon, while the ground beef version falls flat on texture. A wild food science experiment that exposes how the meat industry could (and does) use this technique.","PT12M2S",{"name":33,"slug":34,"avatar":35},1778181063746]