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When you have a YouTube channel sometimes your audience gives some crazy ideas.
This one was suggested 100% by you.
Is it gonna be good?
There's only one way to find out.
And if you have more crazy ideas that you want me to give it a try make sure that you
put it on a comment below that it just might make it into the video.
So now I say is enough talking and without further ado this is your idea and let's make it happen.
And these are the steaks we are going to be using for today's experiment.
They are two beautiful choice-grade bone-in ribeyes, and as you can see they are one and
a half inches thick.
Thicker steaks is always better.
And here is the star of the show, these are seasoning cubes.
We all have seen them and used them, they are incredible for many different things.
However today we are going to be using it for something that you my subscribers have
suggested and that is to dry age this in 24 hours.
Now I have quite a bit of concern with doing this experiment.
That's because these things are concentrated it packs a huge amount of flavor so I'm just
hoping that it's not gonna overwhelm the steak.
If you take a look at the back of the packaging you will see the ingredients.
The very first one is salt, but the second one is monosodium glutamate also known as
MSG so I know that this is gonna make my steak better.
If you know chef Marco Pierre he swears by this method.
And the first thing I gotta do is to crumble all of them up.
My goal is to try to cover the entire steak with it and hopefully this is gonna work like
a charm.
Now since I have two steaks this is gonna be perfect for a comparison.
One of them I'm gonna be cooking my regular way which is something that we like to call
the Guga Steak and that one needs to be dry brined with salt first that's just a fancy
word to say put salt on it and let it rest on your refrigerator overnight.
At least for me this is the best way to get salt seasoning throughout the entire steak.
But now going back to our experimental steak, so after scraping off the board with all of
the seasoning cubes, I tried to apply it directly into the steak, but as you can see this is
not working whatsoever.
It needs some type of moisture in order to be spreadable.
So my solution was to add a little bit of water.
Not too much just enough to make it a paste.
And as you can see just doing this actually worked.
It is much easier to work with now.
I'm able to spread this thing throughout the entire steak.
The edges are a lot harder than it looks, it doesn't stick as well, the bottom of the
steak will get no coverage, I have no idea if that's gonna be a good thing or a bad one.
But hey, we are gonna find out real shortly because the only thing left to do now is to
let it rest on my refrigerator for 24 hours.
As that was happening it was perfect because it allowed me time to make an awesome side
dish to go along with it.
And I'm talking about shepherd's pie.
You can do this with ground beef, but it's not gonna be called shepherd's pie, for that
you need lamb. Oh yes!
So into a skillet I throw it in and started to cook it.
My whole goal is to get it nice and caramelized.
To season it I threw in a good amount of salt and freshly ground black pepper.
Mix everything well and try to break up any lumps.
Because the next thing to add is some onions followed by carrots, mix everything together
and combine all of these ingredients.
And of course we can not forget about some garlic, throw that in and mix everything together.
Because the next thing to do is to add some tomato paste, this will not only produce incredible
flavor but is also gonna help create more fond.
You see that's the brown spot getting stuck in the pan right here, that is flavor and
don't let it burn.
To deglaze I like to do it with red wine, throw it in and mix it so that nothing gets burned.
I like to repeat the process until all of my wine is completely gone.
Oh yes, I used the full bottle.
As you can see I left nothing stuck on the pan.
Because the next thing to do is to add some chicken stock.
Then you want to let it simmer until everything is fully reduced.
And use this time to break up any other lumps you might have.
Keep it under medium heat, once the reduction is done is time to add some Worcestershire sauce,
At least to me this gives an incredible flavor so do not skip this step, as the next thing
to do is to throw in some herbs, I'm using thyme and rosemary.
And of course a little bit more of freshly ground black pepper.
Mix it all together because your meat is now ready.
So into a baking dish it went and as you can see it turned out fantastic.
But hey we are not done yet as we still need a little bit of mashed potatoes to go right
on top.
So after my potatoes have been fully boiled, I threw in some butter, followed by cream
cheese and for some extra flavor some parmesan cheese.
As it still hot I smashed everything together.
Now you can already tell that this is extremely dry so I went ahead and added a little bit
of heavy cream.
We want this thing to be extra creamy and heavy cream is gonna do the job.
So once I was done mixing everything together I was left with an incredibly tasty mashed
potatoes.
All there's left to do now is to put it on top of the meat.
Making some peaks like this is definitely recommended.
You see as you bake this, these little pieces will get a nice crunch and that is a plus on my book.
Talking about that I threw it into my broiling setting for seven minutes, that will do the
job perfectly.
Once the time was up I took it out and look, exactly what I was looking for.
To finish it up I threw in some clarified butter right on top and a tiny bit of parsley.
Now this is truly special, and if you never had shepherd's pie try this recipe, I highly
recommend.
I have a feeling you will thank me later.
Now that this delicious side dish is done is time to get back to our steaks.
And after 24 hours, this is what I was left with.
Take a look at this.
As expected the bone is nice and red, but overall it still looks quite similar when
it went into the refrigerator.
The biggest thing I notice the most was some moisture on the bottom of it but my curiosity
was what was underneath.
So I immediately started by removing the crust and take a look at this.
Oh man!
What is that?
I don't know about you but it does not look quite appetizing to me.
The smell is also kind of funky.
I can't distinguish if I like it or hate it but hey here we are.
So I went ahead and try to remove all of it out because once I was done this is what I
was left with.
Now that is something you do not see every day.
Obviously, the meat completely changed color.
This is not looking that great.
For comparison take a look at this one.
That's our control steak, as expected the salt penetrated nicely and deeply into the meat.
And notice where the fat is, it did not penetrate, that's because salt does not penetrate fat.
When I put them side by side, take a look.
Because the only thing left to do now is to add a good amount of seasoning on them, so
for that I added freshly ground black pepper and garlic powder and nothing else.
But most importantly notice that I did not add any salt into the experimental steak.
I have a feeling that it's gonna have a good amount of salt already.
Talking about that the only thing left to do is to go ahead and cook them.
I'm first gonna be putting a nice sear, then I'll be cooking them in indirect heat until
I reach an internal temperature of 135 degrees Fahrenheit.
Of course, for that I'll be using my wireless thermometers.
So now I say, it is enough talking and it is time to cook these beautiful steaks.
So let's do it!
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Thank you Bespoke for sponsoring this video, but now let's get right back to it.
Alright everybody here we have our beautiful steaks Angel.
Take a look at this crust.
Uh?
That's what I'm talking about.
- It looks like a nice ole experiment.
- Exactly, exactly we got a good one.
This is a good one, I'll be honest, it's not my experiment, it is the subscriber's experiment.
So if you got anything to say you gotta say it to them not to me.
-So I get to take it out on them instead of you.
-Yes exactly, you don't roast me because sometimes you roast me, today you can tell them if their
experiment is a good idea, bad idea or a terrible idea.
-So if it's bad I can say ____ - No cursing allowed bro, treat them with respect.
-Oh, I can't say that.
-You just have to say it very nicely is not that great.
-I can't do it.
-You can't do it?
You can't be nice?
-I can't be nice.
If it's that bad I have to say that was very bad.
-Enough talking, I want to find out how good it is, yes?
Sounds like a plan?
-Let's do it.
-Let's go for it.
So we got 1 and 2 all I wanna know if is good, bad or ugly.
That's all I wanna know.
Sounds good?
Alright, let's go for this one here first.
Perfect medium-rare.
Oh, that's tender!
Oh, you stole my side bro!
That's tender boy.
Here I'll get another one, you got.
Look at this, this thing is so tender I only got the cap everybody.
You know what?
I'm gonna go gonna go ahead and go for the cap because that what I got and I''ll try
the cap in both of them.
-Oh it was destiny?
-Yes!
It was meant to be everybody.
-It was meant to be.
-And by the way, we have shepherd's pie here, I'll give you a little bit of this.
Oh my God everybody take a look at that.
Come on everybody, come on!
-Put the pie on the plate!
-Put the pie on the plate.
Little bit of shepherd's pie for me as well, look at that everybody that is delicious.
-Did you, did you make this one with lamb this time?
-Absolutely.
-Last time you made it with regular ground beef and -Yes this one 100% lamb and nobody
roast me.
-Yea these guys went and roasted you.
-Exactly, exactly.
Ok enough talking, very first steak, cheers everybody.
Ummm.
-Oh that's nice.
-That is so delicious!
-That's our Guga steak here.
-That is correct, that is a Guga steak give me a pound right there.
That's what I'm talking about everybody.
Nice, delicious, a little bit of charcoal flavor.
The most important thing about this steak is that is seasoned all the way through, you
know what I'm saying?
-It's seasoned beautifully.
-The season penetrates deeply whenever you're using the dry brine technique, everybody.
I'm telling you, do it.
-So we can clean out our palate, oh you keep going Angel.
Oh man, oh man!
You're not playing around.
You really liked it.
-Haven't had steak in a while.
-They, they think we have steak every day.
You know, you already know.
-I guess it's been like a few minutes?
-There's not much to be said about this steak, it was delicious, but I'm excited to try this
one.
- No, no, no.
-What do you mean no, no, no, no.
-We must cleanse the palate.
-Cleanse the palate?
-Cleanse it!
-Cleanse the palate like a man..
- With a, with a shepherd's pie made out of lamb.
Enough talking everybody let's try the shepherd's pie.
Cheers!-Cheers!
-I'll let you say it.
-Amazing!
-It is amazing everybody.
It's so delicious the carrots bring in a little bit of sweetness, to the dish and the lamb
is just phenomenal.
-It's very savory, I love it.
It's super good!
That shepherd's pie is good bro.
-That was absolutely delicious highly recommend the shepherd's pie that makes an entire meal
out of two steaks, now it's a meal with the shepherd's pie you know what I'm saying?
-Yea you got some mashed potatoes, you got some good stuff.
-Alright let's go for the next one right now.
I'm gonna grab this one right here, and since I tried the cap on the previous one, I'll
go for the cap one again.
Alright everybody, your suggestion.
You ready for it?
-I don't man!
You never know.
-Alright we're gonna find out.
Cheers everybody.
-Cheers!
-Oh that's salty!
-There's a lot of salt and believe it or not, I put no salt.
-No way!
- No salt at all.
I was afraid that was gonna happen.
It's salty but it's not bad.
-It tastes very Latin.
-Give me five!
-There's a lot of stuff going on.
-That one was a fail, again.
Yes very Latin everybody that was funny bro, that was funny.
It's got a lot of like...
-Adobo, more stuff.
-Adobo?
Is it adobo?
-You know those little beef cubes?
I aged it in that for only 24 hours.
And let me tell you something everybody.
It penetrated deeply into the meat.
I tell you that right now.
what do you think Angel?
-I think it's salty as hell bro.
I think I need some water.
-I know right.
Eat some mashed potatoes.
Oh and it's starting to rain right now.
-I might just go like this. -Sorry for the audio.
We are gonna wrap up this video because it is raining everybody and the audio is gonna
start interfering.
I'll tell you one thing, like Angel said it taste wonderful, but at the same time, very
powerful.
-Yea it's really strong, maybe 24 hours you said you did it?
-Yea.
-Maybe 12 hours?
-I think it's better if you basically create a very light paste and you put it on top and
then you cook the steak, because like this is way too overpowering, there's a lot, a
lot left in there and it penetrated the meat.
-Yea I'll tell you, it's salty but it's also everything else.
-Yea, is good.
-It's got a lot of spices that you can taste.
-If you think that this steak is bad, is not, it's not bad whatsoever.
It's just extremely salty.
-It's got a lot of flavor and it's got a lot of salt.
-And by the way a lot of MSG as well.
-Oh Uncle Roger.
It's got a lot of flavors and you can even say that it's so many different spices that
it kind of throws you off, you don't really know what's in there.
-I still feel it in my mouth, and it went down a while back.
Do I recommend this one?
No, I don't everybody, but at the same time I think it would be nice for you to make a
paste.
Doing it like this is way too overpowering, and is not the best thing to do.
It's too salty.
-It is very salty.
-Anyway guys these are the results.
I hope you guys enjoyed this video, if you do enjoy it give it a thumbs up.
If you are 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 will see you guys on the next one.
And let me know, what suggestions do you have next, because nothing is out of the table.
-Not even moths.
-Not even a moth?
-Wow not even a moth.
-There you go, nothing is out of the table because we gotta give it a try to see what
works and what doesn't.
This works but it's too powerful you gotta put a lot less.
See you on the next one, take care everybody.
-And a thanks for the suggestion it was ok.
-Not bad, a lot better than the Nutella steak.
-At least I don't have to curse you out.
-There you go.
-Love you guys.
-See you guys on the next one.
-See you next time.
Take care everybody, bye bye.