Thanks Keeps for sponsoring this video. What is that that's the worst
trim I've ever seen in my life. You see how thin it is? That's bad
you don't want that thin. From the check-in that's better oh
this is a perfect example look at this The chuck end is better so between this one and
this one even though this one is cheaper this one will be a lot more tender than this one right
here. Look at the size of this espinalis. This one is looking the best. All right we got the Walmart
steak over here and I'll tell you one thing man, that is very difficult because they look horrible.
Most of the steaks are extremely thin you don't want to buy a thin steak, it's never going to
be as good as if you buy a little bit thicker. There is no prime I'll just let you know right
away so the best option was this choice grade here. But at the same time this doesn't look
that great and look at the price 28 bucks. That's not cheap! But hey this is
the Walmart steak and we got it. So they don't have prime only the highest grade
choice. These are looking sorry I'll tell you that right now. This is the best I have right here.
I'll be honest we're doing a ribeye because of every other store but this one right here
doesn't look that great but it's the only option. Now let me show you what i would
get if we were not doing ribeye. Now that is a lot better option than a ribeye,
I'm telling you right now, but since we're doing ribeye this is what it is. Price is
not that bad marbling is great, take a look at these right guys. I mean look at this That's some
sorry ribeyes I'll tell you that right now. This would be a better option but not all the
other grocery store have this and we already started with ribeye, so everybody is. Bj's come
on you gotta find some prime man. The marbling is okay for a choice-grade steak and since we
are going with ribeyes this are the only option. I tell you one thing the overall experience is
better there's somebody on the counter answering any questions you might have, but they don't have
prime as well. What's going on no one has a prime steak? Now even though they have a better steak
the right thickness the right type of steak the shape is nice a better overall experience when
you're talking to the guy, you're gonna pay for it. This is the most expensive one of them all, it's
20 bucks for one steak versus on the other place you actually could get almost two steaks for that
price. Is it better the Whole Foods so far? Yes, but you're gonna pay for it, remember that. Now that we
got all of them let's put them to the test because what's really important is how do they taste. Is
there any difference? How about the texture? We're about to find out right now. And for a closer look
this is what a walmart steak looked like a hundred percent money back guarantee. Seriously? How am I
able to determine if this is good or not after I eat it? And it also tells you to freeze it real
quick that is not a good sign. After taking it out of the package this is what it looks like. As
you can see the trimming was not done very well it also feels like the steak is falling completely
apart. But maybe one of the worst things about this steak is that it's so thin, you never want to get
steaks like this. Remember at least one inch thick. There's actually a good amount of intramuscular
fat but I'll tell you one thing holding it on my hand I can tell right away that it's not the best.
So in order to be consistent with all of them I kept the seasoning really simple a good amount of
salt, followed by freshly ground black pepper and garlic powder. At least to me that's the perfect
seasoning. Now that we got the Walmart ready there's nothing else to do. And here's the one
I got from Bj's, notice that the price is cheaper that is a good thing. Once it was removed from the
packaging take a look, that is how you trim a steak. But you should be aware already of the thickness,
that is not a good thing. The marbling for choice grade is actually good but the important thing
is always how is it going to taste and for that I wanted to keep the seasoning exactly the same
as the previous one a good amount of salt, followed by freshly ground black pepper and garlic powder.
That's it nothing else. Now of course to go along with steaks the best side dish is potatoes but
as you can see this one is a little special. We're talking about bacon wrapped potatoes and
to make them it's super easy. I highly recommend using gold potatoes for this, they are creamier
and for this application a lot better. My goal was to try to cut them not too thin and all the same
exact size, this way they're going to cook evenly. Talking about that the first thing to do was to
go ahead and throw them in the boiling water. I let them boil for a total of 10 minutes, this way
it's gonna cook them all the way through. Once that was done I went ahead and got some barbecue
rub. This one is called Bold and Beefy from Blue Hogs. I went ahead and seasoned all of the
potatoes with it, then got the bacon and wrapped the whole thing. Now that is how easy this was. All
there was left to do is to throw them in the oven to get them cooked. For that I kept my oven at 350
degrees fahrenheit and cooked them for 50 minutes. And once the time was up this is what I was left
with. Now if that's not the perfect side dish to go along with steaks, I don't know what is, and you saw
how easy it is to make it. Talking about that we have one steak left and this is the one from Whole
Foods. Once I took it out of the packaging take a look now that is a beautiful steak. Even though its
choice it has a good amount of intramuscular fat but most importantly take a look at the thickness.
This is something that you should always look for. Again I don't want to sound like a broken record
but thicker is always better. To keep things fair I kept the seasoning exactly the same, salt
followed by freshly ground black pepper and garlic powder, because now the only thing left to
do is to go ahead and grill them. For that I'll be first putting a nice beautiful sear and of course
for that I'll be basting with some butter. Once that's done I'll be cooking them in indirect
heat until I reach an internal temperature of 135 degrees Fahrenheit. So now I say it is enough
talking and it is time to cook them. So let's do it! [rock music] Before moving forward I want to thank
today's sponsor Keeps. Two out of three guys will experience hair loss by the time
they are 35. So yeah it is too late for me but for the two of you or you at home it's not
too late. See Keeps offers clinically proven research back treatments to stop hair loss
and improve hair loss. With Keeps you can get quality expert care without ever visiting a
doctor's office. Treatment plans are doctor recommended and delivered straight to your
door at about half the cost of traditional pharmacy. Keeps has a network of expert medical
advisors prescribers and care specialists. Once you receive your product they have 24/ 7 care and
support . Each treatment plan comes with a full year of unlimited messaging so you can connect with
your prescribing doctor anytime they will work with you to establish a routine that works for
you. Whether you are looking to prevent hair loss, stimulate hair growth or just take better care
of the hair you have Keeps got you covered. In addition to clinically proven treatments Keeps has
an award-winning all-natural thickening shampoo and conditioner system. Easily subscribe to Keeps
and get refill reminders so you will never run low on their products. Hair loss stops with Keeps.
To get 50 off of your first order go to keeps.com/ gugafoods or click the link in the description.
That's k-e-e-p-s dot com slash guga foods. Thank you Keeps for sponsoring this video but now let's
get right back to it. All right everybody here we have our beautiful steak. What do you guys think?
You guys hungry? -I'm starving. -Hey man I eat steak all the time, is there a reason you put this
in front of me like this? -That's right obviously as you guys know I have three steaks it's all about
your opinion, my opinion is invalid because I know what it is. -Experiment going on huh. -Kind of, kind of a
little experiment not bad though. You shouldn't be bad all right well you shouldn't I have no idea
yet. -Normally it's two steaks but now there's three uh there's a little twist here I don't know
what to expect. -Enough talking let's go for it, grab it. Now here's one thing that I must
say, all steaks were cooked to 135 degrees Fahrenheit in final temperature and they were
all basted with butter. Cheers everybody! -Cheers. -Wow it's tough. -It's interesting it's tough? -Yeah it's
definitely not what we're used to around here. -It's juicy. -Yeah it's, it's not bad it's good a
little lack of flavor but.-The flavor is like old a little bit. -Yeah I was going to say
I'm getting a kind of like aftertaste here. -Yeah it's like an old meat taste kind of. -Like an
old meat taste? Not sure if I like it. -Good or bad? -It's it's not bad I feel like I need to say that
you know when you're here on Guga Foods you're set to a standard and this doesn't mean that.
-A little bit below. -It's not a bad steak let me be clear. -This is a very average steak this is as good as
I could imagine if you go to a restaurant. -All right. -You know I don't go to
restaurants to get steak anymore right. -Oh yeah. -I'm just like remind me.
-Guga's ruined steak eating for ever. Guga has made sure I can't order steak at a restaurant ever again so. -Here's what I'll say all
right it is important to be completely transparent and they're telling exactly how it is they were
not there filming the video with me they have no idea, so that's what they have to say about it all
right. Me overall I would be extremely picky I'll probably be bashing this like there's no tomorrow,
but again it's not about me all right it's not about me at all. All right let's go ahead and for the next one.
-Oh no no. -What do you mean no? -Hey we got, we gotta clean that. -You can't put this in front of me and make
me wait. -Oh the potato okay grab the potato Leo. -I gotta have it. -Bacon potato can you go wrong
with that? Come on! -Never. -Huh? -I don't think so. -There's no way that this is gonna taste bad.
I can guarantee you that. -I'm not even gonna cut this I want the whole thing. -All right enough,
little sidedish cheers everybody. Oh yeah that's good. -That was so good. -The consistencies are so
perfect because the top the bacon is like it's not that crunchy, crunchy bacon. -Yeah. -That soft bacon.
But it's good because the potatoes are so soft, they just fall apart right in your mouth so it's
still delicious. -Enough let's go ahead and go for the second one. I want to know your true opinion
you guys let me know. Second one cheers everybody! -Oh that is an improvement right there, I'm getting
more juice more charcoal crust, it's softer. -Yeah I agree you? -This is a big jump. -No old taste. -No old taste.
-But, same like level. -Same level? Really? -What if I tell you guys that this steak right here the
first one was more expensive than this one here. -I'd call you a liar. -It's true. -I'd be surprised I i
would actually be very surprised. -Yeah. -That's crazy. -It is, but if you get this in a restaurant you
will say you are happy? -I never said that I would be happy getting steak from a restaurant. -Okay.
-I said it is restaurant level steak. -Okay very good. -I'm not, I'm not at that point yet where I get
mad when steak I still order steak at restaurants. -Wait six months and see what he say. --I only go
to restaurants if i know they have something chicken that will taste good. -I'll be honest I don't order any steak from any restaurant ever again I just
get a little bit disappointed and then it gets me upset that I'm actually ordering
that, so I would go like oh man I should have ordered something else. -Go ahead and tell
the audience what your favorite restaurant is. -No comment you guys don't need to know that. -Is it chick-fil-A? -And if you think whatever the restaurant is put
in the comments down below. If you got it right if you get it right I'll make sure that I'll pin
your comment. -I promise you I will send you money if you get it right because i guarantee no one out
there is going to be able to guess it. -No way. -I promise -Very good let's go for the last one ready? So
advice to these two right here cut your steak thicker everybody. Everything thicker is
better. -Oh yeah. -Okay ready very last one cheers. -Wow. -Oh my god. -That is a lot better than the
rest a lot better. -Way different a huge jump. -You cut it even thicker, but it's actually
more tender. -Yeah. -Yeah absolutely. This is by far like if you ask me that's the best.
-That's the champ. -I have no doubt no question about it. From the first one to the second
one. -Yeah. -In my opinion a pretty big jump and from this one to this an even greater
jump. Still gotta say, not a Guga Steak, but it's pretty damn close to it. -So this is
close to a Guga steak as anything else on this. -I agree 100 %, this right here is the most
expensive obviously that's why okay. -Thank god. -So here's the deal all of the stakes
are choice grade. They're all the same quality okay but this one was from walmart, this one was
from Bj's and then this one was from Whole Foods. -Whole Foods, Whole Foods kicked it out of the park. -Whole
Foods is the most expensive as you guys know but it is a better steak overall, okay. There's a lot,
a lot that goes in the different varieties maybe this one here was cut perfectly maybe this cow
was a little bit better and the cow from Walmart was really bad. You can say a lot of different
things but I'll tell you one thing because you're not gonna eat a steak every day I recommend
you buying the best one you can possibly buy at the source that you can buy it from. Now I order
my steaks from Grand Western Steaks you guys know and the reason I do that is because it never let
me down. If you ask me which one come the closest to that one I would say would be this one here. If
you're gonna cook a steak for somebody that does not appreciate medium rare it does not matter
where you buy it from buy it from the cheaper source and they will be fine. But if you're buying
a steak for yourself and you really want to taste the meat, quality of the meat medium rare then you
got to go for the best because you're not going to be having it every single day. Whenever I get it
from Emilio he always knows exactly the way I want it, there's no questions asked because if you send
me a thin steak like this I yeah exactly. Don't buy thin steaks all right. -Emilio gotta watch out.
-Yeah you better watch out yeah -Anyway guys these are the results i hope you guys enjoyed this
video and you learned something new. If you did 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, we'll see you
guys on the next one take care everybody bye-bye.
