I soaked Steaks in Hoisin for Months, Ate it… I’m Speechless — Guga Foods

📺 Original Video: I soaked Steaks in Hoisin for Months, Ate it… I’m Speechless by Guga Foods

📅 Duration: 11:26 | Report an issue

Recipe: Hoisin-Aged Picanha (Months-Long Fermented Steak)

Quick Info

  • Cook: Guga Foods
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes grilling
  • Aging Time: 2+ months

Ingredients

📋 Full Ingredients & Quantities: Guga often links exact ingredients and product sources in his video description. Check the video description on YouTube for his complete list.

For Homemade Hoisin Sauce:

  • Black bean paste (generous amount)
  • Brown sugar
  • White pepper
  • Garlic
  • Roasted sesame oil
  • Rice vinegar
  • Soy sauce
  • Cornstarch slurry (water + cornstarch)

For the Steaks:

  • Picanha steaks (21-day aged, prime grade from Riverbend Ranch)
  • Hoisin sauce (enough to coat completely)
  • Sriracha sauce (for second variation)
  • Salt (generous amount)
  • Freshly ground black pepper

For Vietnamese Spring Rolls (Side Dish):

  • Rice vermicelli noodles
  • Rice paper
  • Shrimp
  • Chicken
  • Chinese sauce
  • Fresh vegetables
  • Peanut sauce ingredients: hoisin sauce, sambal, water, rice vinegar, peanut butter

Instructions

  1. Make homemade hoisin sauce ▶00:34: Combine black bean paste, brown sugar, white pepper, garlic, sesame oil, rice vinegar, and soy sauce in a bowl. ▶00:51
  2. Cook the sauce ▶00:52: Transfer mixture to a wok and cook without boiling. Add cornstarch slurry to thicken. ▶00:58
  3. Prepare the picanha ▶01:15: Take prime grade, 21-day aged picanha from Riverbend Ranch.
  4. Coat completely ▶01:27: Cover the entire picanha with hoisin sauce, leaving no uncovered surface. ▶01:30
    Coating the picanha with hoisin sauce
  5. Refrigerate first batch ▶01:47: Place the hoisin-coated steak in refrigerator.
  6. Prepare second variation ▶02:05: Combine hoisin sauce with Sriracha and coat a second picanha completely.
  7. Long aging process ▶02:20: Age both steaks in refrigerator for “a couple of months.”
    Refrigerating the hoisin-marinated steaks for months
  8. Remove and inspect ▶02:26: After months of aging, remove steaks. Note the dramatic color change and incredible smell. ▶02:51
  9. Check penetration ▶02:53: Slice to see deep penetration while maintaining pinkness inside. ▶02:57
  10. Season for grilling ▶03:41: Apply generous salt and freshly ground black pepper before cooking.
    Seasoning the aged steaks before grilling
  11. Prepare spring rolls ▶03:55: Boil rice vermicelli, transfer to cold water. Cook chicken with Chinese sauce. ▶04:11
  12. Make peanut sauce ▶04:21: Combine hoisin sauce, sambal, water, rice vinegar, and peanut butter in a pan. ▶04:27
    Preparing the peanut dipping sauce
  13. Assemble spring rolls ▶04:34: Soak rice paper in water, stuff with shrimp, vegetables, and noodles. ▶04:41
    Making fresh spring rolls as a side
  14. Grill the steaks ▶05:08: Cook the aged steaks to develop beautiful crust while maintaining tender interior.
    Grilling the hoisin-marinated steaks

Experiments & Results

Experiment 1 – Hoisin Only ▶02:28: After months of aging, the hoisin-only steak showed dramatic color transformation unlike any other soaking experiment. The meat felt extremely tender with wonderful aroma. ▶02:46

Experiment 2 – Hoisin + Sriracha ▶03:11: The results were nearly identical to the hoisin-only version in color and smell, showing hoisin sauce’s dominance. ▶03:15

Taste Test Results ▶07:22: The control picanha was described as “the only steak served in heaven” and “nothing beats a picanha control.” ▶07:41

Hoisin Steak Reaction ▶08:19: “Oh, that is incredible. That tastes so good.” The tasters noted savory saltiness with hint of sweetness, describing it as “the perfect dance on your tongue.” ▶08:24 ▶08:53

Hoisin + Sriracha Reaction ▶10:06: Described as similar to hoisin-only but with more pronounced beefiness and toned-down sweetness. ▶10:09

Guga’s Verdict

Winner: Hoisin + Sriracha ▶10:43: All three tasters unanimously chose the hoisin + Sriracha version as their favorite. ▶10:45

Key Findings ▶10:57: Despite adding Sriracha, no spiciness was detectable – “hoisin is too powerful.” The combination created a more balanced flavor profile. ▶11:01

Guga’s Recommendation ▶11:05: “This was one of those experiments that will be memorable because it was delicious.” He strongly recommends trying this experiment, calling it amazing. ▶11:13

Practical Tip ▶11:10: While Guga made homemade hoisin sauce, he suggests store-bought hoisin works fine for this experiment. ▶11:14

Final Verdict: This months-long aging experiment with hoisin sauce created an incredibly tender, flavorful steak that maintained its beef character while adding complex umami, sweetness, and saltiness. The addition of Sriracha, while undetectable as heat, improved the overall balance.

This page may contain affiliate links. See our Affiliate Disclosure for details.