đź“ş Original Video: I tried my #1 Most Requested Steak Experiment! by Guga Foods
đź“… Duration: 16:14
TL;DR
- Guga’s audience demanded he age steak in motor oil, so he created a food-safe version using black garlic, activated charcoal, and oyster sauce
- He also tested argan oil (the “liquid gold” from Morocco) against a control dry-age
- After two months, the black garlic steak looked terrifying but was edible with a unique flavor
- The control dry-age won, which Guga admits might be a first for his channel
- Bonus: mac and cheese hot dogs that actually slap
The Challenge Nobody Should Accept
â–¶00:00 This is what happens when you let the internet vote on your content. Guga’s audience’s number one request? Soak steak in motor oil. He reached out to friends for advice. Uncle Roger’s take: “Don’t do this. You’re going to kill nephew Leon.” Max was equally pessimistic: “Completely inedible. But if anybody can pull it off, it’s Guga. Go for it.”
Creating Food-Safe “Motor Oil”
â–¶01:19 Real motor oil is absolutely not food safe. The warnings literally say don’t even let it touch your skin. So Guga did what any reasonable chef would do and made his own version that just looks like used motor oil.
â–¶01:52 The formula: black garlic (regular garlic aged until dark with a sweet, sharp bitter taste), activated charcoal (for that jet black color), oyster sauce, MSG, and avocado oil. Blended together, it created a liquid that looks exactly like used motor oil but smells wonderful. The kind of thing that would make food photographers very nervous.
The Liquid Gold Alternative
â–¶02:56 For the second experiment, Guga went the opposite direction with argan oil from Morocco. They call it “liquid gold” for good reason: it’s nutty, smooth, and extremely expensive. It’s used for both food and beauty products, and it’s famous because goats literally climb argan trees to eat the fruit.
The Setup
▶03:13 Guga started with a seven bone rib roast, prime grade from Riverbend Ranch, wet aged for 21 days. He cut it into three pieces: a control for plain dry aging, one for the “motor oil” treatment, and one for argan oil.
â–¶03:45 Both oil steaks were fully submerged and went into the dry ager for two months. Time to see if this was genius or disaster.
The Two-Month Reveal
â–¶04:49 The jet black steak looked absolutely gnarly when it came out. The smell reminded Guga of wine, and the black garlic and charcoal combo had preserved the steak extremely well. The texture was extremely tender, but it was falling apart in his hands.
â–¶05:36 The argan oil steak didn’t change much visually, which makes sense since oil is a great preservative. It had a distinctive smell described as “a mix of perfume and toasted almonds.”
â–¶06:22 All three steaks got cleaned up and seasoned with only salt and pepper for a fair comparison. Time for the grill.
The Side Dish That Steals the Show
â–¶06:38 Guga’s bonus creation: mac and cheese hot dogs. The pasta was boiled in chicken bone broth instead of water. The sauce combined heavy cream, sharp cheddar, mozzarella, and smoked gouda. Hot dogs were stir-fried with crispy chorizo, all served on brioche buns basted with garlic butter. This thing was engineered for maximum indulgence.
The Tasting
â–¶10:05 The control dry-age went first. “Oh wow. You don’t need to do anything else, everybody.” The crust was pronounced, the steak was juicy. Just amazing beef.
â–¶11:06 The argan oil steak delivered extra juiciness and moisture, but the beef flavor was less pronounced with more funk. It was more tender than the control, but they couldn’t taste that signature dry-age character. Verdict: not better than the control.
â–¶12:40 Then came the mac and cheese hot dog. “Oh, that’s amazing.” “Super gluttonous, super rich, and freaking awesome.” One friend admitted: “At first I thought this is just going to be so funny. There’s nothing funny about it. It’s absolutely delicious.” When your side dish gets better reviews than your experimental steaks, you know you did something right.
â–¶13:28 Finally, the “motor oil” steak. “Ink is coming off of this. I can write my name on the plate.” The flavor was definitely weird but not bad. “I’ve never tasted anything like that in my life.” The steak had a unique flavor and strong aftertaste with a good crust, but it lost the beef flavor that makes steak, well, steak.
The Big Reveal
â–¶14:45 Guga dropped the bomb: “What if I told you it was aged in motor oil?” His friends immediately freaked out. “Are you trying to kill us?” After letting them panic for a moment, he explained he’d made his own food-safe version. “Why would you guys want us to put this on the steak? Come on, guys.”
â–¶15:47 The winner? The control dry-age. Guga himself admitted, “I think this might be the first video that the control dry age wins.” Both experiments were fun and edible, but sometimes you can’t beat the classics. Plain dry aging produced the best beef flavor, and that’s what matters most.
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