Thanks Hunting Clash for sponsoring this video.
Let me be completely honest I never thought I'd be putting this on a steak.
Yes I'm using the one dollar steak, but at the same time this thing does
not look appetizing, but I'm doing this for one specific reason and that it's called ficin. It
is an enzyme just like bromelain and as you know bromelain comes from pineapple and it is one of
the best ways to tenderize a steak. However ficin is supposed to be even stronger than bromelain. Is
it gonna make the steak more tender? Will he have any weird flavors? Well we're about to find out
right now because this is the real star of today's show; figs. And as you can see I have two different
kinds and out of most fruits this has the biggest concentration of ficin. The first thing to do is
to cut them open and if you are unfamiliar with figs take a look. It is kind of sweet and at the
same time have a very unique flavor and in here maybe the secret of making the one dollar steak
feel like a filet mignon. So the next step is to turn this into a paste. I went ahead and throw
everything into my food processor and blend it on high, once that was done check this out. Oh man
that is unspreadable! So to help it out I threw in a little bit of water, blend it once again
and now that is a lot more spreadable. so it's going to be perfect to put it on the steaks.
Talking about that you're probably asking what is a dollar steak and it's this, an eye round. It's an
inexpensive cut but most importantly it is not tender. But hey I'm determined to find out if I
can make this as tender as a filet mignon. So for that I went ahead and sliced up some beautiful steaks.
As you can see I aimed for one inch thick. Once I was done i was left with some beautiful steaks.
If you take a closer look you can clearly see the size of the fibers. This lets you know that this
cut is not tender and since I have three steaks this is how this experiment is gonna go down;
The first two steaks I'm not gonna be doing nothing with it, now the second pair I'm gonna be using
this, it's called jacquard, basically mechanical tenderizing. And to use it you just gotta do
this, smack it down like there's no tomorrow. Now I've used this before on videos and everyone in
the comment section said that I did it wrong that was because I only passed the jacquard
once. This time around I made sure not to make the same mistake, because in the end I was left with
this. Yeah this thing is full of holes and I'll be putting this one against our real experiment. Now
to make sure that enzyme is going to really penetrate the steak I started by pouring everything on top. I
spread it out as much as i could once that was done i threw it in a vacuum bag and of course
add it to the other side. I wanted to have as much contact as possible and one of the best ways to
do that is to vacuum seal it. That is exactly what i did. Now the only thing left to do is to let the
enzyme do its thing for two hours and that was perfect because it allows me time to go ahead
and make an incredible side dish. And these are fantastic! It's one of those appetizers that you
can do it at home very easily and here's how to make it. Everything starts off with the end of
the eye round. So I chopped everything up, threw it on my food processor, and turned everything
into ground beef. We need to make it extremely flavorful so I threw in some diced shallots,
followed by garlic paste, gochujang paste, a little bit of red miso, followed by oregano, I finished it
off with salt, and freshly ground black pepper. Mix everything on high because now it's ready
to be cooked. Talking about that in a skillet I threw in some olive oil and started to fry it up.
There is almost zero fat so it's important to just cook a little bit and then it's ready to
go. Now the next thing to make are these; they're polenta discs. This is what it looks like to me
when I'm buying it from my supermarket. As the next step was to just slice them up, I would
say about half an inch is good enough. Now it comes already fully cooked, we just gotta put a nice sear
and for that butter will definitely help. Now you want to have a high heat for this
if not you won't get that nice little crust. At the same time i like to keep flipping it every
30 seconds this way it will allow the polenta to suck up all of that butter. Take a look at the end
that is what I'm talking about. As the last and final step is to make a simple sauce, this one
just pairs it up perfectly. Into a bowl I throw in some ricotta cheese, followed by garlic paste,
oregano, and a little bit of ketchup. Mix everything well and taste it for seasoning because in the end
this is it. The only thing left is to assemble everything together, so first I threw in the
sauce, followed by that ground beef we just made, a tiny bit of parsley right on top for coloring,
for a little spicy kick I added a little bit of sriracha. To tie it all together a good quality
olive oil and that is it. Now these are extremely delicious but let's not forget about why we're
here, we're gonna find out if the enzyme is gonna do its job. I removed it from the refrigerator took
everything out of the bag and this thing is like a glue, but I made sure to remove everything out
we don't wanna eat any fig. And in the end take a look, you can clearly see a little bit of oxidation
but the biggest surprise to me was when I held it in my hand. This thing is tender, I would say
as tender or even more tender than the pineapple. Take a look at the fat it is completely separating,
and a closer look on the fibers, oh man this thing looks like it worked really well. Now the
big question is it gonna affect the flavor? Well let's find out right now. As here I have all three
steaks. To season them I kept it exactly the same; a little bit of salt, followed by freshly ground
black pepper, and garlic powder. I really want to see if the figs will have any effect on the flavor
because as far as tenderizing it definitely looks like it worked. And the only thing left to do is to
cook all of them, for that i'll be putting a nice beautiful sear first, 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 grill one dollar steaks. So let's do it!
[action music]
Before moving forward and trying this insane experiment I want to thank today's sponsor
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All right everybody here we got our beautiful steaks i got angel my nephew here
Mr 2k. Are you guys hungry? -Hell yeah! -I have some beautiful steaks here. -Yeah beautiful. -Why are you
not looking exciting bro? -They're beautiful. -Can't fold this one. You know what it is 2k? -No but they
do look good. -Good that's what I like to hear gimme a pound. -All right so here's the deal, got
a little experiment I also have a little side dish here which we're going to be giving a try
between the steaks. -That looks good. -Yeah that looks great that looks really good. -We are testing
tenderness and obviously overall flavor that's all i really want to know. You guys give me your
feedback and let the audience know if this is a good experiment or a bad one. Are you
guys ready? -Yeah. -All right enough talking let's go for it right here. The very first
one we're gonna go this direction today. You can see everybody it is a juicy steak, I must say, look.
Come on man well that was one drop all right. Let me know that slicing. -Took a little bit
of extra umph. -Okay. -Before they figure it out what it is let's give this a go. Cheers everybody. -Cheers.
-Oh you're gonna have to give me some time. -It tastes good, I'm gonna chew for a while.
-It's a chancleta everybody, that's all I gotta say about that. -When you misbehave at home
and your mom gets mad. -Yeah. And then she gets the chancleta. -Yeah. -And she just pow! This tastes like the
weapon of choice. -Very rubbery. -It's very tough. -Almost like chewing on gum for too long. -2k came
today and he was thinking oh I'mma get some wagyu in Guga's house it's gonna be something special.
I, I apologize 2k. -Nope! -Now I wanna know if it's gonna improve from here or go downhill all right.
Let's go for it. Let's go for the very second one. -This one cuts easier. -Oh cuts nicer everybody. -But
I think it does have less juice. -Yeah. It is less juicy in the first one. -It's not dripping like the last
one you know what I mean? -The last one had one drop, so I mean. -This one has no drops. -This have no drops.
-All right let's give this a go. Cheers everybody.
-Okay it is more tender. -More tender for sure. -But where did the juice go?
-There's no juice. -I think I know what you did to this one. Why? -You went and you stabbed this one.
-I mean the flavors. -Hold on can we do a replay on 2k swallow everybody.
-It is more tender than the first one but flavor-wise I'll still take the first one
over this one. -I feel like for the second one the juices just like ran away. -Yeah there's a good
reason for it you were right I definitely stabbed it probably a little bit more than I should. That
state got stabbed real good everybody. You saw it. Yeah that's right I mean we're testing it.
Hey 2k got a little spray over here. -Put the knife on that side.
-Over here. This one is blade tenderizer. -I feel like
from stabbing at the liquids escape while you're cooking it so it makes it grainy and almost like
disintegrates in your mouth while you're eating it. -Do you lose more juiciness? -You lose it all. -Absolutely.
-Not a little bit you lose at all. There's no juice. -Gone. -That's the problem, all right let's
go for the last one. -Guga we gotta try this. You can't put it in front of me and now let me try it.
-I'm down. -All right. -All right let's give it a go on the side dish go ahead and you pick your favorite one.
Little spicy polenta. You ready? -Okay I'm ready. -I'm ready. -Cheers everybody. -Cheers.
Umm! 10 out of 10 highly recommend everybody. --I agree with that one. -This is so nice to go from such a
rough and tough cut of meat, to such a smooth. -Something enjoyable? -Enjoyable, flavorful you
know.-Yeah I like this add of sriracha yeah that little extra taste. -It's nice. -It is money everybody!
Highly recommend you giving it a try. -There's literally nothing wrong here. -Okay enough talking
let's give this a go for the last one yeah. Give me your honest opinion guys, I really wanna know. Oh!
-Oh! -Pass the fork test better than the first two. -Yes siree! Smell it let me know what you smell?
-Hmm kind of smells sweet. Yeah it does smell. -2k got a good nose over there.
-Yea it does smell sweet you're definitely right but let's give
it a go and see how this tastes you guys ready? All right let's see. Cheers everybody! -Cheers.
-Wow. I was right when I said it was sweet but it's very mild. -Yeah it's like once you
start chewing it for a little it goes away kind of fast. -It tastes different because of the sweetness
you know what I mean? -It's just right on the crust, once you get past that it's gone. -So we used fig in
order to tenderize the steak and the reason I used fig everybody is because this very famous chef use
it in lamb, but because we are steak guys come on. -Steak! -We're gonna try on the steak man. To answer
the question is it more tender? -Yes -Yeah yes -Yes it is, but it does change the flavor of the steak.
It is a little bit sweeter, if you want to give it a try it's good but I still think the pineapple is
still the champ. So you know what that means we got to try this and give it a go. -And I think it makes
it more tender but I don't know if I'm willing to sacrifice the flavor that the first one has
for the little bit more tender that this one has. -I would say if you're gonna put the fig do all
the marinading and all that and then afterwards maybe go a little heavy on the other seasonings,
-Yeah -Kind of cancel out the sweetness. -I agree. -And then bam. -Good job my brother I think
that's a great great review right there. -You like that? -Anyway guys these are the results I hope you
guys enjoyed this video. If you did 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 in the description down below thank you so much for watching we'll see you guys on the
next one. And remember this was your suggestion and if you have another one put it in the comment down
below, it might just happen. See you guys next one take care everybody. Bye-bye. Once again thank you
so much Hunting Clash for sponsoring this video, guys make sure you check them out the link on
the description and download the game and I'll see you guys in the next one. Take care everybody bye.