Thanks Bright Cellars for sponsoring this video, -Do you know what they are?
They look like steak to me. -I love it! -You know what? I'm gonna let Leo do this thing this time.
Leo just scoot in right here. -Where you going? -Leo this is your moment bro. Are you ready? -I don't, I don't
know what I should be ready for, but. -This is when you know you are about to ruin regular steaks to
someone for the rest of their life because this is not your regular steak. I mean take a look at it.
Just editing this video makes me salivate and for good reason as this is the best steak in the world.
Nothing else comes even close and that's because we're talking about this specific cut of beef.
It is a Japanese wagyu a5 picanha the highest grading of steak in the world and in my opinion
the greatest piece of meat money can buy. As you can see it even comes with a certificate because
it's the real deal. Every wagyu cow does not get this marbling and even worse picanha is not
a regular cut for Japanese. As I'm cutting this open take a look at the marbling of this beef.
Some people say that it is fat based with a little bit of meat. And even though I understand
that statement believe me when I tell you this is not regular fat. The fat from this piece of meat
is like butter it literally melts from the heat of your fingers. And if you have an opportunity to try
this piece of meat don't let that go to waste. But in order to appreciate the high grading of
the steak you have to start slow with something else this way you have something to compare it
with and for that Leo is also going to try this beautiful choice grade steak. You can find this
anywhere in the United States, it is a beautiful one and a half inches thick New York strip.
You see here in the US we have three types of grading, one is select the other one is choice
and obviously we have prime. Japanese grading on the other hand have a complete different system
and they go by marbling score that ranges from marble score one all the way up to 12. And for
comparison take a look at Australian wagyu marbling score 7. If we put them next to each other with
the choice grade it is like night and day and at the same time this is one of the most delicious
steaks in the world, because unlike a Japanese wagyu A5 beef you can actually eat the whole thing.
One of the things I like to preach the most is that whenever you're trying high grade steaks
like this you must keep it simple. So for both of these steaks I only season it with salt, followed
by freshly ground black pepper and garlic powder this way it's really going to allow Leo to taste
the beef and nothing else. And if you're going to be tasting steaks like this I highly recommend you
do the same. Now since all of this steak experiment is going to be extremely fatty and rich I also
decided to prepare a simple side dish and this one is going gonna be the perfect balance to bring us
back to earth. It's a cold pasta that it can stand in its own as a main dish because it's delicious.
I first started by cooking half shell pasta all the way through. Once I was done just let them
hang out on cold water so that they do not get overcooked because these are the next ingredients
we're gonna be combining everything together. And as always remember exact amount and ingredients
always in the description down below for you. I first started with the dressing and it's too easy
here's how; we got a good amount of mayo on the bowl, followed by worcestershire sauce, mexican crema,
lime juice, korean chili paste, freshly ground black pepper and finish it off with a good amount of
salt. Mix it well because your dressing is done! It does not get any easier than that. One of the most
important things before you start adding all of the ingredients is to make sure that your pasta
is nice and drained. Because then you gotta throw in some onions, followed by red bell pepper, for a
little crunch some celery and a very good amount of chopped up crispy bacon. Mix everything well and
combine all of the ingredients together because once you have done so it's time for the dressing.
For additional flavor I threw in some green onions followed by a good amount of dill, mix everything
well and taste for seasoning and your cold bacon pasta is done. And I think it's going to be
perfect for that japanese wagyu a5 because talking about that take a look at this. Now I
really want Leo to taste this beef and nothing else. Believe me when I tell you salt is good
enough but now that we have these tasting steaks ready to go for Leo the only thing left to do is
to cook them. For the wagyu picanha I'm going to be cooking in direct heat, the other two in the other
hand I'll first be putting a nice sear once that's done I'll be cooking them in indirect heat until
I reach an internal temperature of 135 degrees fahrenheit. And for that I'll be using my wireless
thermometers. So now I say it is enough talking and it is time to grill them. So let's do it!
Before moving forward i want to thank the awesome sponsor of today's video Bright Cellars.
Bright Cellars is a monthly wine subscription founded by two MIT grads who wanted to help
people like me discovered wines they love. You see I'm a steak expert but I am not a wine expert and
that's okay because with Bright Cellars I do not have to worry about going to the store looking for
hundreds of bottles and blindly choose a bottle that does not match my taste buds. With Bright
Cellars you take a quick quiz and the algorithm matches you with the wines you are guaranteed
to like it based on your taste profile. Each personalized wine comes with an educational card
that provides serving and pairing tips. So I have been using Bright Cellars for a while now and every
time I get a box I rate the wine and by doing this they get to know my taste buds better and better.
But if for any reason I did not love a bottle on the shipment their delight guarantee means
that I will get a replacement in my next box. And best of all I get all of this directly to my door
in a sustainable and recyclable packaging. I don't have to go anywhere and I can just drink amazing
wines that feels like they were just made for me. Bright Cellars is giving you my viewers 60% off your
first four bottle box. Follow the link to take the quiz and get started. So go ahead and get your box.
Thank you Bright Cellars for sponsoring this video. But now let me go ahead and enjoy this wonderful
wine so that you guys can see what it's like to try wagyu for the first time. Cheers everybody!
So good!
All right everybody here we have our beautiful steaks. We got
Angel, Leo. Are you guys ready? are you hungry oh i know i
-I know I am. -Absolutely, I'm starving. -Yeah yeah -You hungry you want some steaks Leo? -I want some steaks real bad.
-Which one you want to go for it first Leo? -Uh do you know what they are? -They look like steak to me.
-You know what? I'm gonna let Leo do this thing this time.
Leo just scoot in right here. -Where are you going? Leo this is your moment bro.
-Are you ready leo? -I don't, I don't know what I should be ready for, but I'm excited. -So
here's the deal, we got three beautiful steaks right here and then we got a nice side dish.
I want to know which steak you like best. You just describe to the audience what it tastes like
and if any of them taste real bad you just let us know we want to know. -I don't think they're going
to taste bad but if they do I'll, I'll let you know. -Try this one here Leo you like medium rare right?
-Yes. Oh man it smells so good. It smells so good! -All right enough talking. Cheers everybody! -Cheers.
God damn! -How does that taste? -Oh my God. It's so delicious it's so beefy it's really tender
and juicy. That's what we like to call the Guga steak. -So finally now I get to know what a Guga steak is.
There's only salt, pepper, garlic powder there and straight up smoke and charcoal that's it.
Enjoy it? -It's perfect. -Let's go for the second one Leo. -Okay. -Cheers everybody.
-Wow!
-It's crazy how they both look the same but they're completely different in terms of flavor profile.
-Yes. -This one's like so much beefier and it's juicy tender. -Which one is more tender Leo?
-I have to say the second one. -Of course. Which one do you like better? -For sure the second one
no contest. -They don't understand why I'm so addicted to steak is there anything
better than steak Leo? -I don't think so. -I agree with Leo -I don't think so.
-Steak is amazing everybody it's always gonna be fantastic. All right Leo come over here so you
can clean your palette a little bit. This is a little side dish and basically uh there's a
little bit of acidity here on this pasta salad because what I did was I uh want to break up a
little bit of the fattiness. Because did you notice the fat content in between this steak
and this steak? -Definitely I could taste that this one has more fat. -Right exactly try the side dish
let me know what you think. It's a basically a bacon pasta salad. Cheers everybody -Right away
I can taste that acidity yeah you're talking about it's light feels very fresh. -Very refreshing
because it has a little bit of those herbs that I put in there together with the pasta this is
delicious everybody. But that's not what we're here for, we're here for the steak. You ready Leo?
Leo is ready everybody, I love him. Let's go for it this one Leo. -Let's do it. -Go for it. Very
last one let us know how it tastes. You ready Leo? -Let's do it. -Cheers everybody!
-Oh my God, oh my God!
-Guga I think that's the best steak I've ever had in my life. My God that's amazing! It's so intense
like the beefiness, that flavor is so powerful at the same time like balanced. Wow that's delicious!
-This is as good as it gets Leo I'm gonna be honest with you.
-I can see this such a thick piece of fat it looks...
-Guga I love you man! -Anyway guys I hope you enjoyed this video. If you do enjoy make sure to give it
a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if you
are interested in anything I use everything is always on the description down below. Thank you
so much for watching and we'll see you guys on the next one. Leo final note which one is the best
the A5 wagyu and it's not even close. -Not even close. How about this one here?
-Okay it might be a little closer.