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And these are the steaks we're gonna be using for today's experiment. They are four beautiful ribeyes.
As you can see they are one and a half inches thick and they also have a wonderful marbling.
We want to see if coffee can actually improve them.
Since we have four steaks we're going to be doing several different experiments and here's the
first one. I'm using regular coffee grind, nothing special about it this is just one I really enjoy.
I made sure that every single edge of the steak was perfectly covered with it. The next important
thing is to make sure we have air circulate all the way around, so for that I laid it down on a
cooling rack and into my refrigerator it goes for 24 hours. For the next steak we're going to
be doing a little bit different. Of course we're also using coffee, but this one as you can see I'm
mixing it with a little bit of water. And here's my thought, usually when you dry brine a steak the
salt penetrates deeply into the meat so that is exactly what I'm going to be doing with this one.
I went ahead and added a good amount of salt to the slurry, then i mixed it all together to ensure that
the salt was fully dissolved. I even added more salt. I want this thing to be a nice salty brine.
In the end I was left with this; a very interesting muddy solution. The next step you already know
which is applied everything onto the steak. Just like the previous steak I made sure to add a good
amount. As the steak is aging in the refrigerator the salt will create osmosis which will allow the
slurry to penetrate deeply into the meat, maybe making it the most incredible steak in the world.
That is for us to find out real shortly if this is gonna work. So now that I have it ready into
the refrigerator it went for 24 hours. Now our next two steaks we're going to be treating it
a little bit more traditional. As you already know one of the best things you can do on a steak is to
dry brine it. You see the first thing that is going to happen is the salt will draw out moisture from
the steak. Now here's the key part, you got to give enough time so that that brining solution goes back
into the steak, seasoning the whole thing perfectly. So into the refrigerator it went for 24 hours.
That was perfect because it allows me time to go ahead and make an incredible side dish for you.
And we all know nothing goes better than steak and potatoes. But these are very special! And to make
it it's super easy and here's how. The first thing we need to do is to get some crispy bacon, lay down
all of your bacon just like this, and throw it in the oven at 350 degrees fahrenheit until golden
brown. For me it only took 20 minutes. Now the next step is to chop everything up, we're trying to get
nice crispy bacon bits, which will go along with potatoes. And these are the ones I'll be using for
today. These red potatoes are so good that I don't even like peeling them. Yeah you just want to go
ahead and cut them up and you're good to go. As you can see once I was done my goal was to make sure
that every single one of them were the same size. The next thing is to add them into a bowl and add
a good amount of quality olive oil. Mix everything well to ensure that they're perfectly covered.
And now for the seasoning which I started with a good amount of salt, followed by italian seasoning.
And one of the things I always like to add is a good amount of garlic powder, then I mixed it well to
ensure that they were perfectly covered with the seasoning, and into a baking tray they went.
It's not a good idea to have them lay on top of each other, if that does happen just get a different
tray and separate them. This way you will ensure that they will bake to perfection. Now the only
thing left to do is to throw them in the oven. And for that, I set my oven at 400 degrees fahrenheit
and let them cook for 30 minutes. Because this is what I was looking for; perfectly golden brown.
So into a bowl they went followed by a good amount of garlic butter sauce. Now to make the sauce it's
super simple. I just used melted butter, followed by garlic paste, and a good amount of dry parsley,
mixed everything well and that's it. So after adding that to the potatoes I went ahead and
added parmesan cheese, and don't forget those bacon bits we just made. Because now the only thing left
to do is to mix it well and my roasted potato, cheesy, garlicky, bacon bits potato are done.
But most important of all they are so good they can literally be a main dish. Talking about that, this
is what the 24 hours dry-aged coffee one looked like. The next thing to do is to remove all of the
extra coffee. So I scraped everything as much as possible, and it does not matter how much you try
you're not going to be able to take everything out. But after about 15 minutes this is what I was left
with; 24 hours coffee dry age steak. And hopefully it's going to taste fantastic. Now remember this
one has no seasoning at all. So I went ahead and got it fully seasoned with a good amount of salt,
followed by freshly ground black pepper, and garlic powder. Now the question is; how would the coffee
affect the steak? Because remember we also have a few others and this is the coffee slurry. Notice
that the salt did not penetrate the fat area, but at the same time you can clearly see that it did
to the meat. So the next step was to go ahead and remove everything out. Whatever the slurry
was gonna do did already, so I made sure to take everything out. For the seasoning I went with no
salt, only black pepper and garlic powder. Hopefully the slurry got it nice and salty already. Well
we'll find out real shortly as we still have our two traditional steaks. And when you dry brine them
look, they become a lot more red. That's because the salt penetrated deeply into the meat. Now for
this very first steak here we're gonna be doing a coffee rub. So I started with coffee grounds,
followed by garlic powder, onion powder, smoked paprika, and black pepper. Mix everything well
because that's it. The only thing left was to apply it onto the steak. Now lastly we're going to have a
control, this one I only added freshly ground black pepper and garlic powder, nothing else. That way
we're going to be able to find out how much more the coffee actually improves the steak. Talking
about that now that I have all of my steaks ready the only thing left to do is to go ahead and cook
them. I'll first be putting a nice beautiful sear , once that's done i'll be cooking them in indirect
heat until I reach an internal temperature of 135 degrees fahrenheit. And for that i'll be using my
wireless thermometers. So now I say it is enough talking and it is time to cook them. So let's do it!
[rock music]
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for sponsoring this video but now let's get right back to it.
All right everybody here we have our beautiful steaks. Are you ready Angel?
-Should I guess which one is the control? -Yes absolutely! Which one, come on.
How do you know there's a control first of all? -Because there's four steaks. Exactly
there's always a control. -I know it's either going to be this one or this one. -Exactly so
let's go with this one here first then. -So it's this one huh. -That's it just to throw you off yeah. -To throw me off. -You ready for it?
You always have to have a base so that you know exactly what you're looking for. Are you ready?
-I'm ready. -All right let's find out right now. Cheers everybody! -Cheers.
-What is that? -That's the control. -That is the control everybody, nice, beautiful steak juicy,
tender. Nothing else to say. What else you're going to say about that? -Good crust. -Yeah
excellent crust. -A little bit too good. -This is our base and we're going to
look forward from here. You ready? All right go for it. Very second one, cheers everybody.
Oh wow! -That's a completely different flavor profile. I don't enjoy it. -You know what I think
it is? I think that the simplicity of salt, pepper, garlic powder was taken away from the steak and
it has a little bit too much of different kind of flavor and that's why you don't enjoy it that much.
-Well whatever the flavor is, it got deep. -It got deep. -Like it got into the steak, compared to the
regular one. I don't enjoy that one as much. -You're a simple man you like salt, pepper, garlic powder that's
it. -Something nice. -Sometimes when you put too much stuff on the steak everybody you
completely change the steak profile and that is sometimes not a very good thing. -This one.
-Not Angel's favorite. -Not the best. -Here to wash out your palate I got a little uh you see that.
-Is that bacon? -Yes sir. -Don't mind if I do. -Bacon, garlic, -Don'd mind if I do. -Potato. Yes clean up your palate.
Tell me about that one. -Oh that's good. -Yea it good. -That's real good. I like that. -No yeah I know. Very nice potato, very well
balanced and I would say extremely bacony. Okay let's go for the next one Angel I'm
excited to find out this one. You ready? Let's do it! -All right next one cheers everybody.
So different. -What the hell is going on here? -Wow, wow, wow! -You know the thing is? -I'm actually
enjoying this one. How about you? -The thing is I think I know exactly what it is. -Really? What do you
think it is? -Coffee. -Yes! -Is it coffee? -It is coffee correct. -You can taste it. -Oh I like this one
quite a bit. -I'm still sticking with the control. -You still sticking with the control? This one here is
super nice give a nice wonderful flavor, I really enjoyed this one everybody. If you're wondering if
it works, it works because it gives a little bit of that coffee flavor. I like it! -You feel the coffee
flavor but you feel it like in the back end of your mouth. -Yeah. -You don't feel it like right
in your face like boom like coffee. Is there it's constant but it's very low key. -All right let's go
Angel, the very last one. You go first my friend. I'm excited for this one here. You ready? -I'm scared man.
-I don't know how does it feel for you to cut, but mine felt very tender. How about yours? -It's not
like a pineapple marinated. -Uh-huh. -But it's pretty soft. -It's pretty tender right? -You could literally
see the fibers coming apart. -I have good feeling about this one. Cheers everybody! -Cheers guys.
Oh man! I'm not sure if I like it, or if I hate it. -I don't like it.
-That's what we're talking about honesty is number one. -I had to think about it but I was
like am i rocking with this or am I not rocking with this right now. -I feel the taste in my nose.
-Yeah. -Do you feel it in your nose? That's what I was trying to mention yeah the last one
too it's like on the back end of your mouth. -It comes up yeah it kind of does. It's weird.
I guess since it's coffee and you're so used to smelling it. -How do you know the last one is coffee?
-You could taste it. -Yeah the last one yea. -You could taste it. -Absolutely. You know what? -I'm with you on this
one. I don't enjoy it that much. It created a very unique flavor to the steak and as you are tasting
the steak, the coffee just comes up through my entire nose right here. -All of these have such
an insanely different taste profile. -I agree 100%. -Like the control is the best. -Absolutely. -Like it's the
greatest thing on earth right now. -The control is the winner for this steak everybody. Unlike the
whiskey 24 hours dry age steak which was a great success, the coffee 24-hour steak not so much. Huh?
Look at him. Control. -Something simple, something you have a control over. Salt, pepper, garlic. -Stick with the control.
Exactly. -Beauty. -We never know what's gonna happen unless we try it, and this one here not a great
success. Anyway guys these are the results I hope you guys enjoyed this video, if you do enjoy it
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 and we'll see you guys on the next one. Take care everybody bye bye.