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This is the best steak in the world, it tastes as good as it looks and I have been on a quest to
find out the best way to eat this piece of meat. I have done some insane experiments with it and the
reason I do this is so that when you get your hands on one of these you know the best way to
enjoy it. And today I'm going all out! We all know msg is the king of flavor however can it enhance
the best steak in the world? I mean, take a look at this piece of meat, it is already the best of the
best. Well today we're gonna find out. This is the Japanese Wagyu A5 MSG Experiment. So let's do it!
And everything starts off with this beautiful steak. It is a monster, to be specific it is a
Japanese Wagyu A5 Kobe beef steak and the marbling is just ridiculous. Some people say that this is
not a steak it is fat that has been marbled with meat that's how crazy this is. But friends by no
means is this a regular fat, it tastes different, it feels different and it is nothing like a
prime steak. Believe me when I tell you it's an experience! And one large steak like this will
feed the whole family. But with all that being said the next thing to do is to go ahead and season it,
and for that I'm gonna start off with the master of all seasoning which is salt. Notice that I'm
using fine salt that's because I want it to penetrate nicely and deeply into the meat quick.
One of the disadvantages of fine salt is that it is hard to measure how much you're putting on
but if you want it to penetrate deeply into the meat quick, it is the best salt to use.
And that is exactly what I'm looking for because my goal is to cook this steak as soon as possible.
At the same time I want it to dry brine, so now that I have it perfectly seasoned the only thing
left to do is to let it rest in my refrigerator for a few hours. Once i removed it from the
refrigerator the next thing to do is to go ahead and add MSG. But first we gotta split them in half
so that we can compare steaks and as I did, check this out. Every time I post a Japanese Wagyu A5
video everyone says the same thing that is not a steak it is fat marbled with a little bit of beef.
And taking a closer look like this now I can understand why they say that. And I'll tell you
one thing it is delicious. But now that we have two halves the only thing left to do is to go
ahead and season one of them with MSG. And for that I am being quite generous. As we take a closer look
MSG will have the same effect as salt, it will first draw out some moisture, make it a brine liquid,
then the steak will reabsorb it inside making the whole thing fully seasoned with MSG. But now that
we got these steaks seasoned it is perfect because it allows me time to go ahead and make this
incredible side dish. And if you've never had these my friends oh you don't know what you're missing,
not only is it easy to make it is delicious with any type of meat. As always remember exact
amount and ingredients always in the description down below for you. I first started by throwing
everything into the blender. First was the eggs, followed by melted butter, of course we can't
forget about flour, salt and milk. Now all there's left to do is to blend it well because your dough is ready
because to cook it it's all about technique and here's how. I first preheated my cast iron pan to
400 degrees fahrenheit, then I threw in a little bit of oil and make sure that my entire pan was
covered with it, especially the edges. You want to put the pan back in and let it preheat for
an additional 10 minutes because once that's done the next thing to do is to pull it out and pour
all of your batter. Push it back into the oven and let it cook. As it's cooking you're going to
notice that it's going to start rising, that is a sign that you did everything right, and let me
tell you it will rise quite a bit. But after 30 minutes of baking it in the oven I took it out
and this is what I was left with. That my friends is yorkshire pudding and let me tell you something
it's delicious. It is not a bread, at least to me it's a mix of croissant and french baguette
and hopefully it's going to be perfect for our Japanese Wagyu A5 steaks. Talking about that, the
only thing left to do is to go ahead and grill them and in order to do that the first thing I'm
going to be doing is putting a nice beautiful sear. Ince 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!
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Now let's get right back to the video. All right everybody here we have our beautiful steaks today
and a little wild, wild west bread. Yes Mamau? -Yeah what's up with that? -I know, I know yeah don't worry
that it's missing a little bit, I had to show the camera what it tastes like. --Sure. -Yeah let's just
go with that yeah? -Okay yeah yeah. -So here's what I will say, we have an experiment. As you can see
this steak has absolutely zero marbling you see that. -That looks like it's going to be tough man.
-I want to know which one is better and I want to explain to the audience what is the difference.
Sounds like a plan? -All right. -I'm talking too much. Oh my god you just put it with your fork it's like
-The only thing I felt resisting was the board. -Exactly it just goes straight. I think that if
you stab it like this and if you go directly on the board it's the same. -It's pretty much the same.
-It's the same. For anyone that never had this steak, give yourself a treat everybody whenever you can
you will not regret it. Are you ready Maumau? -Oh yeah i'm ready, yeah I'm ready. -Cheers everybody!
It doesn't get old.
How do you describe a type of steak like this for someone that never had it? -Get a very tasty butter
and then add the flavor of steak into it. -The best steak? -The best steak. Yes like the best picanha
in the world and you put it together that's what it tastes like everybody, it is difficult.
It is a steak that is extremely memorable, once you eat this you will never forget. Do you agree?
-Yes. -Okay, phenomenal. Maumau try this piece of bread tell me how you like it. Cheers everybody.
-Wow, wow! -So easy to make Maumau. How you do it you put it directly in the blender and then you put
it on the cast iron and that's it. -Really? -That's all you have to do. -It's not like a regular bread.
-No, no, no and it's wet inside. -Yeah. -It's not dry like a bread. -It's a mix between a bread and a cake.
-Yes but savory but nothing sweet. -Not sweet. -Here's what I really been wanting
to try for a long time Maumau I'm gonna put a piece of Wagyu in the middle. Huh?
Let's go with that. I'm not even gonna wait for you. Cheers everybody.
-That's what is missing. -Let me explain the Wagyu is very fatty
and when you put it with something else it just becomes better everybody.
It is incredible, man! Let's go ahead and go to the second steak Maumau. Are you ready for it?
Okay now I want your honest opinion see which one is better, the first one or the second one.
-Okay. -Let's see which one Maumau like best. You ready? -Let's go! -Second one, cheers everybody.
-Whoa, whoa! -What happened Maumau? Tell them! -I don't know what you did over here that's that's better.
-How can you make a Japanese Wagyu A5 better? Well there you go! -It's tastier.
-How can it? -Like it's still super fatty, -yeah -still beefy, -but just better -but it's better
there's more flavor into it. -As you can see this is the experimental steak yeah. -Yeah like I was going
to say it's more umami but it's not the umami flavor. -No, no. -It's just what is there is more. -Yes
exactly! I'm laughing because it is phenomenal everybody. If you want to make a Japanese Wagyu
A5 better all you got to put is a little bit of MSG Maumau. Look at Maumau, you put a little bit of
MSG in there it's gonna taste better, I'm telling you. his thing is magical I know a lot of people
hate it and there's this and that you know what I mean. -Hey. -There's a lot of controversy about it
but let me tell you something. -A little dab, a little that would do you. -Yes everybody just a little
bit, don't overdo it right. Don't do like I did with the dry aging you know that was ridiculous.
It is better! Now here's the deal. -Before you even go on, get that bread and taste it with bread.
-Taste it with the bread? I mean now you, now that you stay like that I have to give it a try.
I mean i'm not even I'm just gonna make it like this. You know I'm gonna get a big piece Maumau oh
boy. -The bigger the better. -Tell me, tell me that's not steak heaven on earth? -Oh boy! Fatty, deliciousness,
the flavor just keep on coming, hitting you in the face, it doesn't stop. This is dangerous, this
is dangerous everybody because you can eat the whole thing. -Yeah. -It is so ridiculously good that
it is hard to describe it, you have to experience it. Now I will tell you, look i'm running the fat.
-It's too powerful, I need something a little bit milder. -You, you don't even want the extra Wagyu?
You just want the fat ah Maumau? The fat is good enough everybody. -It's just the flavor, oh my God.
-To answer the good old question does Japanese Wagyu A5 gets better with MSG? -Yes, yes!
-I say heck yes it does! Sprinkle a little bit of MSG you'll make everything better. If you
have bad grades like sprinkle a little bit on your grades like Uncle Roger says sprinkle a little bit on your grades over there and it will make your grades better.
Anyway guys these are the results. I hope you guys enjoyed this video, if you do enjoy it
make sure you 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. I highly recommend
you do this. Do this today! Japanese Wagyu A5 a very special occasion. -Yes.
-This you can do it right now, you have all the ingredients go ahead and do it
and thank me later. See you guys on the next one. Take care everybody. -See you! -Bye bye.