Guga Foods’ YouTube channel has become one of our favourite shows, as they wow us with experiments in the craft of dry-ageing using whatever you can think of. Of course, there are the steak dry-ageing episodes that use traditional methods and equipment, but with cuts you wouldn’t necessarily think of dry ageing, such as A5 Wagyu.
But there are also the experiments requested by Guga’s 2.1 million (yes, that’s a lot of interest in dry-ageing) followers, that utilise ingredients like Nutella, honey, beeswax, pineapple, papaya and just about anything else you can think of.
For Australian viewers, this is dry ageing a rib-eye steak in Vegemite. For the uninitiated, Vegemite is a sandwich spread made from yeast extract, with a strong, tangy, salty taste, not dissimilar to Marmite, only stronger. For Aussies, it’s a way of life, for others, it can be a shock to the taste buds.
Nevertheless, Guga Foods, has succumbed to popular Aussie demand and answered the question we all want to know. What happens when you smother a steak in Vegemite and leave it to dry age before stoking up the barbecue and cooking it to perfection? Watch above for the answer to the burning question.