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I know what you're thinking why would you put honey on a steak and dry age it. I know it sounds crazy but let me
explain. If you google what does honey do to meat look what comes up. Honey works like
pineapple juice that can also tenderize meat. Wait a second it can work like pineapple? Well I've
done some crazy experiments with it and it breaks down the meat like there's no
tomorrow, and as far as tenderizing it is the best tenderizer there is
for meat. Just make sure not to leave it too long if not your meat will disintegrate. So I wanted to
learn more and I googled honey in meat and here's what came up. The natural enzymes in honey should
help tenderize meat quicker similar to pineapple, kiwi, milk and even yogurt. Wait a second yogurt?
I've also done that experiment and the results were shocking. The things that yogurt does to
meat is quite impressive. Also you can't marinate the meat too long as the process will continue and
your meat will turn into mush. Your meat will turn into mush? Oh boy! I gotta run this experiment.
So the first and most important thing to do was I had to choose the right honey for this experiment. So
when I googled how many types of honey are there the results were 300 different types. How do I know
which one is best. All right how about this; Which honey contains the most enzymes? Manuka Honey? Never
heard of it. Manuka honey has a considerable higher level of enzymes than regular honey so I went
ahead and bought the best one I could find. This is Manuka Honey, it is not your everyday honey bear
honey. It is not runny it has a wonderful smell and it's actually delicious. And as far as how good
it spreads take a look. Unlike regular honey it's not really runny so it's gonna be perfect for dry
aging steak. So the next thing to do you already know, and for that I chose this beautiful piece of
meat, It is a three bones rib roast. To really find out how honey is gonna affect the meat I decided
to split it in half that way we can use one piece to dry age the traditional way and the other one is
gonna be with honey. And my hopes is that honey dry age is going to be 10 times better than the
traditional version. Talking about traditional version if you want to do it at home you can use
these dry age bags, they make the job super easy. You just got to put them in the bag vacuum seal
them, put it in a cooling rack and let it rest in your refrigerator for the amount time you desire.
The honey in the other hand takes some work. The first thing we need to do is to spread a little
bit in some parchment paper because things are about to get messy. Once that's done I put my rib
roast right on top and the next thing is one of the most satisfying experiments I've ever done and
that would be to cover the whole thing with honey. The smell from the honey is extremely intoxicating
in a very good way. And even though this is not that easy to do it is extremely satisfying. So
I went ahead and continued working the spatula to make sure every single edge was perfectly
covered, because after a little while once I was done this is what it looks like. That friends is
something you do not see every day! And my hopes is that this is going to be the best dry age I've
ever done. The only thing left to do now is to let it rest in my refrigerator for a total of 35 days.
Once the time was up I took it out and take a look at this. Some of the honey dripped down to the tray
but a lot of it just crystallized on top of the meat, and as you can see between the bones
it looks like it preserved the meat perfectly. And believe it or not it smells even better than when
it went in. If there's one thing I've learned with dry aging experiment is to listen to your nose.
So, so far so good but we still have to open this thing and for that I grabbed a butter knife and
started to go to work. And as you might have already guessed it it is impossible to remove
the whole thing. Most of the sugar has crystallized on the meat. Some are soft others are hard but all
of them are sticky so I did my best to try to remove all of it. And once I was done this is
what it looks like. This is the world's first dry age honey experiment and it was going really well
until now, because the smell went from wonderful to really bad. Do you see the discoloration of
the meat right here? That is oxidation but not like any oxidation it's turning out a little green and
I can tell right away that the bones have to go. So I grabbed my knife and started to work with it,
but once I took it out take a look at this. That is beautifully red in the middle but the bones on
the other hand smells really bad. The inside looks phenomenal though, I say let's go ahead and keep
this experiment going. Obviously like every dry age you will have some lost and this one is no
different because take a look how red this part is. And the other side is just no good. So I'm going to
go ahead and trim even more. You see I need to dig even deeper. Check out the difference in coloration.
One thing I can tell you immediately is that the honey really penetrated the meat so I had to go
to town and remove a lot of the pellicles and as I was doing so I got super excited because it is
extremely tender. But I did my best and once I was done this is what I was left with. From the whole
two bones rib roast I only got one steak. One steak! It better be real good! And as you can see it looks
fantastic. And for comparison don't forget that we did the real dry age one, after removing it from
the umai bag it looks exactly like i expected. And as I slice the bone off so that we have a
fair comparison, look, perfect. Exactly what I was looking for! Now as you already know all I have
to do is to remove all of the pellicles and as I was doing so I was left with some beautiful steaks.
That is what meat lovers dream of, perfectly dry aged, exactly the way I like it. And unlike the
honey dry age I was left with two beautiful steaks. But now that we got our beautiful steaks ready the
only thing left to do is to season them and for that I want to keep it really simple because I
want to taste the beef. So i first started with a good amount of salt, once that was done I finished
that off with black pepper. Because trust me after you went through all that work the last thing you
want is to put off flavor on these steaks. But now that we got them seasoned the only thing
left to do is to cook them. And for that I'll be putting a beautiful sear first. Once that's done
I'll be using my wireless thermometers to cook them until they reach an internal temperature of
135 degrees fahrenheit. So now i say it is enough talking and it is time to cook them. So let's do it!
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But now let's get right back and try this insane honey dry age steaks.
All right everybody here we have our beautiful steaks today. Are you hungry Angel? -I'm hungry but you know when you put two
steaks in front of me what it does to my mind. -Yes I know it's an experiment yes that's what you're
thinking it automatically starts tricking -yeah yeah -your brain cells ain't going like oh wait a second here.
I sit down in this chair and you always bring something when you bring it out I look at it
I'm like hum. -Let me tell you something your brain is correct my friend. -Look guys going into this
I already smelled the steak like five times. -You smell good? -Smells good. -So here's the deal very
honest opinion I want to know if it's good, bad or ugly. You just let us know. Sound like a plan?
-No it's not ugly. -No it's not ugly. -No it's not ugly, but about the taste you don't know about the taste. -That's the part that I
can't tell you yet. -All right let's go. We'll go for this one here first. It is so tender! One of
the things that you guys cannot see when I was slicing these wonderful steaks is how tender
it is everybody. It is extremely tender. -Yea I will say that it is tender I cut it and then it didn't go
all the way through so i just pulled it apart. -It was resistant. Didn't even do anything for it.
-Oh okay I guess I'm breaking. -All right enough chitchatting let's try this. Cheers everybody.
-Oh dude. -I missed that oh man it's been a while. -I'm about to say this, it has been a while since
I had some dry age steak. -Not overpowering the amount of dry aginess. -Dude that's the perfect amount.
-Wonderful flavor that just stays in your mouth. The steak is extremely juicy, tender to the max
beefy flavor, that little look at that look at that. You enjoy it? -That's a good one. -That's a winner everybody
it is phenomenal, I highly recommend. Ready for the next one? Since you know that this was a good one
you know this is going to be the experiment. -Yeah so I know that this is the good one
so I know that's the one I'm afraid of. -Uh I'm afraid of this one here too and you should be yeah.
I'm kidding bro I'm kidding. I'm joking, I'm joking, I'm joking. It's just a joke! All right let's see
just as tender. Did you slice it? -No I have not. -Try it,
just as tender huh.This is more tender. This is more
it tender. Woah smells wonderful! Cheers everybody!
-I'm not dying today not that I don't know maybe. -Wow! -But it doesn't taste like I'm gonna. -No it is amazing.
You went in scared. I took the bite and I was like... -Wow! -Is this it? -And it tastes different. Do you feel
the difference? it tastes slightly different this is not dry age. -No it's not dry age whatsoever it
doesn't have that dry age flavor, the strong dry aged flavor. -I'll get that out of the way
this this one's not dry aged. - It is. -But it is. -But is not. -But but it is well it's a weird experiment.
-Yeah dude this is tender look I went to cut this whole piece. -Tender to the max. Do you
do, you don't feel a little hint of difference in flavor? Pay attention there's a very unique flavor
in there. I enjoy that quite a bit everybody. It is more tender, the fibers broke down more on the
steak. It is missing one of that uh I would say uh six taste right besides the umami. -It doesn't
have the taste of dry age. -Exactly it does not. It's missing it's missing that little. -I thought it was gonna happen
-Kick on there. You know why? So this one is our regular dry aged steak which we love and we are
a huge fan of. And this one was dry aged in honey. In honey my brother. -Oh you try to put the honey on it. -Yes
and honey I'm sure you guys are aware which I mentioned on the video already honey is a great
tenderizer in different countries. So probably that's what happened it penetrated a little bit
in the meat there and it tenderized the meat even more than this one right here. -You know what? -Tell me. -You got a
big chunk, -Yeah. -You put a dry aging with honey all over it. -Correct it is by the way let me just
be honest all right -Okay -a complete nightmare all right. It is a nightmare, you're sticky everywhere
you know it's it's like it's you know even after you clean it you're still sticky.
You know I don't know I don't recommend it all right, I do not recommend it. If you want to try
something extreme do that. -okay. If you want a lot of work you want a lot of work and you want to
get sticky all over, do it all right. But I don't recommend it because it's just too much of a pain.
How would you describe the flavor? It's a little bit more flat. It's like this has more juice more
beefy flavor, this is less beefy flavor -no no all right so like it didn't get sweeter. -no. -It's
more like neutral in sweetness but like you have that little end of honey. -Here's the final verdict
for dry age do you recommend the honey? Absolutely not it is a complete waste of your time you
are going to get sticky up your nose everybody I'm telling you don't do that at all. All right
-But if you're trying to just make it tender and have the same process as a dry age for no reason.
-Lsten just do the regular dry age you're gonna have it better it's better all right
the regular one is better. But i'll tell you one thing I've learned a lot. You guys seen
that was a little bit of mold the white mold, by the way are you eating mold congratulations
-Don't worry I never let you down, I won't let you down. -Okay I hope I don't die.
-You won't. -Anyway guys these are the results, I hope you guys enjoyed this video
if you do enjoy 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. And if you want to try real dry age I highly recommend. If you want to get
sticky with it do the honey, you will probably come back to this video and put a thousand different
comments how terrible idea this is because you're gonna get sticky everywhere everybody. Don't do it!