Angel this is the golden dip steak. What? Are you ready for this?
Boom! Golden dip! The golden dip baby!
Check it out!
Butter and steak is the perfect marriage. Whenever you're cooking our steak and
it's almost done when finishing it with butter it takes it to another level. I am
one of those believers that says butter makes everything better.
But what if we cook the whole steak in butter? I have already done that. Even
though it turns out good the issue is that it dilutes the flavor. Some way somehow
it just gets washed off. And today I'm gonna test several different ways to
find out which way is the best way to use butter with your steaks.
So let's do it!
And these are the stars of the show. They are one and a half inches thick prime
New York Strip. Just by looking at them you can see that the marbling is amazing.
And one of the things I like to recommend to you is get to know your
meat dealer because he will always take good care of you.
Since I have three of them this is how the experiment is gonna go down. The very
first one I am not going to be seasoning it now and that's because we already
know that it will dilute the flavor once it's been cooked in butter. Once the
temperature of 135 degrees Fahrenheit is reached I'll be taking it off and searing it
as fast as possible. Then right before serving it will get its seasoning. The
second one I will season it now. It's also going to dry brine, then I'm going
to be searing it as fast as possible. Once that's done I'll be cooking it in
indirect heat until reaches an internal temperature of 135 degrees Fahrenheit.
And right at the end I'll be doing the golden dip, which means to dip it in
butter and serve. The third and last one will be our control. I'm going to season
it now and let it dry brine as well. Then I'm going to be putting a beautiful
sear on it and also baste it with butter then I'm gonna be cooking in
indirect heat until I reach 135 degrees Fahrenheit. We know that works because it
is my go to steak. And by the time I'm done with these three beautiful steaks
we're gonna know which way is the best way to use butter with your steaks.
I kept the seasoning simple with salt, freshly ground black pepper and garlic
powder. The two steaks that were seasoned I am going to let them dry brine. To make
sure I get a perfect sear and fast I'm going to be using my chimney of insanity,
that allows me to sear my steaks in seconds versus minutes. But now I say it
is enough talking and it is time to cook these beautiful steaks. So let's do it!
All right everybody here we have our beautiful steaks all cooked to
perfection. What do you think Angel? I'm trying to, I'm trying to of figure this one out. You
trying to figure you're not gonna be able to figure this one out you can't
tell just by looking at it. All right let's go for it. Let's go with the first
one. I'm actually curious to find out what it
tastes like. Very first one my nephew. You ready?
Cheers! Cheers everybody!
Well that's a good steak right there. That's so good that it feels like a wagyu
steak. It's not wagyu. So what do you think? It's not is not a Guga steak but it feels
like it's close to a Ggua steak. What does that mean? They don't understand what that means. It feels
like it tastes kind of like a Guga steak but I did a little bit better than a Guga steak bro. I did a little bit different my
brother it's not always that we normally do you know I stirred it with a charcoal
chimney today. So you get up yeah it has a very different and unique flavor, not
like what we normally used to. By searing with the chimney starter it gives it a
different and unique flavor doesn't it. Like you can tell that it's different I
feel like there's definitely like I can taste that charcoal like is in there. But
if you are wondering if it's amazing, absolutely. Are you ready for the second
one? Let's go bro. All right let's go because I'm excited to find out if there's
difference or not. Is this a good experiment or? It is! Second steak everybody we're gonna let you know.
Cheers!
That is nice! This one is definitely a really good steak and it's close to that
one. Yeah this one is above right now I agree I preferred this one a lot more.
This is it's just a bit higher up. I would say that it's lacking a little bit of
flavor. Yeah. This one feels more like legit. Like all the flavor is in there and this one kind of
like the flavor washed out a little bit. What do you think? That's what I think so too. Would
that be a good description for it? I think that's a good description. Did you try
to make it tender or something is that why? No not at all you're gonna be surprised with this
experiment. Okay last one cheers everybody!
Oh this one is very different. It's not bad, it's just completely different. Weird!
What do you think? It's a different spectrum it has it is not a bad steak. It
tastes fine it's good but in comparison to this one it doesn't have the same
flavor. For the first one compared to the first one. Yeah.
I agree. But is a good steak though I think. I think that you do get a lot of
flavor because you seasoned it afterwards with the salt mm-hmm. But this
one just has the the season. Throughout the entire thing? Yeah this is just on top. This one
like external. This one is like for real you know this is for real. This one's like yeah
some people prefer the salt after. I'm gonna explain to you the idea and then
you're gonna tell me what you think about it. This is a regular Guga steak
but I seared it on the chimney starter. That's the only difference today and it
is incredible everybody it tastes actually different than a regular if you
seared it like I normally do. And if you have a never tried that method I
recommend you do, because it gives them more burn flavor and more charcoal
pronounced flavor. Right I wouldn't say burnt but I would say like the charcoal
really penetrated. Yeah like the charcoal goes deeply especially when you're blowing
the hot air on top of it like on the bottom of it I mean. Yeah. It just comes in and
that flavor is really, really intense and it's different than a regular steak. This
one here Angel I did the same thing as the first steak but then what I did was
I grabbed it and I did a golden dip. Butter! I golden dipped on it you know
what I mean. So I dipped it nicely in butter. Now here's the thing,
a lot of people think that because I golden dip it you know I'm gonna keep
saying golden dip . You like that. I don't know if that's a good thing. Just call it the golden dip video.
I know right because it was a golden color.
Anyway a lot of people think that because I you know put the steak and the
dip of butter what would happen is all that butter will stay on top of the
steak, but it does not. It does not feel overly buttery did you even notice that
there was overly buttery. No not really not at all actually. If
you're asking me I didn't even really taste the butter that much. You didn't
even taste it, see that's what I'm talking about
the only butter you eat is the one that
remains on the top so it doesn't matter if you grab the steak and you dip it in
butter and then you take it out you're not gonna eat all that butter. The butter
will not penetrate inside of the steak so it just basically it doesn't even
matter. It's better off actually doing the first one because the second one
when you dip it and you take it out the flavor kind of I like oh. Yeah maybe like you
say washed off. It washed off exactly you washed off all that nice flavor on top
of the steak and the butter dipping it does nothing. The last one I cooked it in
butter. So I cooked it in like kind of like indirect heat first and completely
butter submerged when you see this video you probably gonna freak out like
oh my God. I'm over here like what did I eat?
But the same thing since it was poached in butter you cannot tell
that it was like so too much butter. Yes. Because it doesn't penetrate. You don't really
taste like wow there's definitely butter here. No! Maybe you might have a thought
in your mind like all the way in the back of your mind like.
Exactly. You used a little butter on this. Yeah.
It does not work. I would have never thought that you straight-up cooked it
in butter. Cooked it in butter and then we seared it off. Yeah that is the best one.
This is definitely I would say these two methods here are complete gimmick you know what
I mean. To because it sounds good right? You're gonna dip it in butter and you're
gonna cook it in butter. I'm gonna cook this in some butter.
Everybody is gonna love this! Who's not gonna like this...Yeah. I almost cursed on that one.
Who's gonna like this stuff bro like. It's just, it's just...come on bro butter?
Exactly It is all a gimmick
everybody it does not do anything for your steak. What it does this actually
removes the flavor from the steak and I don't recommend it.
Yeah you gotta use your butter the same way you put it on your pancake at the end.
Yes nice and finishing it off with the
butter is the best way to go like I normally do. Or sear it first then butter
baste it and let it cook it in indirect heat that is the best method to use
butter. I want to be clear I recommend basting with butter
I just don't recommend cooking it in butter or dipping it in the golden dip.
Don't do the golden dip! Agree? I mean I bet the golden tip looks nice. It looks
nice, I bet it's appealing to the eye. I know it sounds good. Anyway guys these
are the results I hope you guys enjoyed this video is and it was informative to
you. If you do enjoy make sure give it a thumbs up. If you're not a subscriber be
sure to subscribe for future videos. Remember if you're interested in
anything I use everything is always in the description down below. Thank you so
much for watching and we'll see you guys on the next one take care everybody bye-bye.
Bro the golden dip, who's not gonna like this stuff bro like ah golden dip!