Thank you Blue Fire Gloves for sponsoring this video.
This is greek yogurt and as you already know it's made from live bacteria. If you google is yogurt good for tenderizing meat?
The results are shocking. Yogurt tenderizes meat much more gently and effectively than regular marinades.
While acidic vinegar or citrus-based marinade can toughen proteins like chicken breast to a
rubber consistency, yogurt slowly tenderizes them resulting in meat that can practically be pulled
apart by hand. Be pulled apart by hand? Oh boy is this gonna be like the pineapple experiment that
completely disintegrated the steak? Well we're gonna find out together right now. And for that
I'm gonna be using this beautiful three bones rib roast. Whenever i'm choosing anything to dry age I
just gotta make sure that it's big enough. That's because I already know that it's not only going
to shrink, but i'm also going to have a lot of loss. The first thing to do is to lay down some
parchment paper so that I can spread the yogurt. This creates a nice bottom layer so that the meat
can go right on top. Once that's done the next thing to do is to make sure I cover the whole
thing with it. And whenever you're dry aging beef you cannot be cheap. The last thing we want is to
have gaps, so to ensure that was not the case I made sure to cover the whole thing. But once I
was done, this is what it looks like. If that does not look like a cake to you I don't know what does.
My only fear that dry aging this beef is that the bacteria will eat all of the steak. We're gonna go
ahead and push the limits and let it dry age in my regular refrigerator for a total of 35 days.
Once the time was up I opened up the refrigerator and this is what I found. What in the world is that?
This is definitely something you do not see every day. Once i laid it down on the table we can take a
closer look and it almost looks like an iceberg especially with the cracks right in between. I
think the bacteria was looking for some oxygen. And as you can see made cracks through the whole thing
like ice. That was totally unexpected. I've also noticed some part of the actual yogurt became red
I'm assuming that that's the meat juices coming out from the meat. And right where the bone is is
black. One of the most important part whenever you dry aging anything is the smell if it smells bad
it's time to throw it away. But this one smells like yogurt so I don't quite know if that's a
good thing or a bad thing. The only way to find out is to remove all of it and that is exactly
what I did. Now here's where things became much more interesting when I put the yogurt in it was
nice and easy to spread but now it's almost like play-doh and it is not easily coming out. I thought
this part was gonna be easy, boy was I wrong. The cracks where there was no juices from the
meat came out easier, but do not get mistaken by easy this took me almost 2 hours to clean up.
And once I was done this is what I was left with. That right there is a 35 days dry aged beef in yogurt.
I did my best to remove all of it but you can clearly tell that I was not that successful. One
of the interesting things is that the fat looks very unique and it also feels extremely tender,
that got me super excited. I know for a fact that the live bacteria did something now if that's
gonna be a good thing or a bad thing we're gonna find out real shortly, because the next thing to
do is to go ahead and trim it. For that i got one of my sharpest knife and started to go to town.
I made sure to remove all of the parts that was completely oxidized even though these are
not pellicles it is not something I want to eat. What I'm looking for are the parts that are red
and as I start taking it out it slowly revealed itself. That looks good! With a closer look you
can tell the differences between them the nice red colors is a go, but the oxidized one is a no-no. The
next thing to do is to go ahead and cut them in individual steaks. And once i was done completely
with all of the trimming this is what i was left with three nice beautiful steaks completely dry
aged with yogurt. That is something I never thought I would say but judging on how tender these steaks
are I'm excited to find out how they're gonna taste. I'll be saving two of them for further
experiments in the future because this is the one I'll be cooking today. Now to really put this one
to the test this is what we're gonna do, this is the yogurt dry aged one and here we have a real
dry aged steak which you know I'm a huge fan of. And I've shown you how to do it the right way
several different times and the very last one is a fresh steak. By the time we're done with this
experiment we're really gonna know if the yogurt dry age is a good thing or a bad one. Now the only
thing left to do is to go ahead and season them. For that I kept it as simple as possible only
a little bit of salt followed by freshly ground black pepper as always one of the most important
thing is to make sure that you season it well not only both sides but also the edges. But now that
we have all of our steaks ready the next thing to do is to go ahead and cook them. My plan is
to first put a nice beautiful sear. Once that's done I'll be cooking them in indirect heat until
they all 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!
Before moving forward i want to thank today's sponsor bluefire gloves. You guys have seen me
using these amazing gloves so many times and that is because they work. These gloves are
932 degrees fahrenheit heat resistance for 5 seconds before any warmth can be felt. They
use the same technology as firefighters use, now that's what I'm talking about. And they
also have silicone grips that are cut resistant. Another thing that I really like is that they
have longer cuffs to protect your forearm. And of course it's just not for grilling you can use
them in a wood burning stove, campfire, to manage your logs in a fireplace and many other things.
Check them out at bluefiregloves.com to get your pair. They have one size fit all for men
but they also have for the ladies. Thank you blue fire gloves for sponsoring this video
and keeping my hands safe. But now I'm excited to find out how these steaks are actually gonna taste.
All right everybody here we have our beautiful steaks today. Are you ready Maumau? -They're looking
good! -I know they're looking good. -They're making my mouth water. -I know i was gonna say the same
exact thing. You know sometimes when you look at it and you're extra hungry, I'm extra hungry today
and then the salivas are just like a waterfall right now. Now as you can see and I hope that
came through the camera every single steak was cooked to the exact same doneness.
By the time I pulled it out of the grill everybody was at 135 degrees fahrenheit. -Okay. -They all hit
that exact temperature, but here's the deal this one here is more pale. -I was going to say it
looks more well done than the rest but it's not well done because it still look. -It's white it's
white. -Yeah pale like you said. -Well obviously it's an experiment and we're going to find out yes. -Oh God!
-Always get very scared with the experiment. -Wish me luck guys. -I would never feed you something I wouldn't
eat yes. -Yes. -So at least that okay. -If we get sick we get sick together. -Exactly, yes! All right. -So we starting on
this one? -Yes let's go for that one first and you tell me. Oh lord! -It's gonna be amazing already just by the fork feel.
My mouth is watering so bad. All right Maumau enough okay. Cheers everybody.
People ask me all the time do you get tired of steak? -No way -How, how can you get tired of steak? It's
amazing! -Perfect Guga steak. -Yes! -That's all I can say. Maumau knows what's he talking about Guga steak.
As you can probably tell we have the control right here. -Okay. -All right that was amazing I would give
that one a 9.9 out of 10, that's how good it is. All right let's go for the second one I'm excited.
You ready? -It's been a while that I don't eat steak. I know what they're gonna go in the comment
section right now say what are you talking about. -You have wagyu every week what are you talking about? -No every
day, in their eyes they think I eat i wagyu every day. -No, no. -Second one cheers everybody.
-Wow I missed dry age. -I cannot fool Maumau. Maumau knows exactly what's happening. -Wow! -That funkiness that little
extra flavor that gives inside of the steak. If you know, you know. Let's be honest this is a 10.
-It's a 10 but we got to give it a little margin so they don't a 10 would be a wagyu.
-Yes okay that's fair enough. What is it like for you? -It's like a concentrated beef flavor. You
know the difference of a steak between a steak regular and steak with msg? -Yes. -That's a steak
with msg and then some mushroom on top of it but it doesn't taste like msg or mushroom, it's just
it's a steak on crak. -Exactly it's difficult to explain. -There's no way to explain it. It is, it is
he's right on the money. For me I feel kind of like you know a whinish taste, an earthy taste like
uh. Yeah you know it's a little bit earthier it's like it's a steakier steak. -But if you've never had
a dry aged steak please give it a try. It is more tender, it is juicier it is an amazing steak and
you should get one right now if you never had it. Okay I'm excited for this one. -This looks like one
of the ones that the Guga dreams about before he goes to sleep. -Oh my god that's exactly right.
All right I don't know about this one here we're gonna find out together. I'm excited at the same
time smells nice and beefy, it smells wonderful. -The fibers are looking a little funky. -Oh boy here we
go look at that. -There's a little different smell over here. -Maumau it smells wonderful. -It doesn't
smell bad but it smells a little... -It smells like heaven, you're smelling heaven that's what you're
smelling. I say enough smelling and let's give it a try, yes? All right last one, cheers everybody.
Really? -It's a weird sm it's a weird taste.
-You like it? -Oh I'm enjoying that.
-Maybe if I when I know what it is i'll like it better.
-Oh I like that Maumau. You don't like that? -It's a little dry age. -It's a little dry aged for you?
-It's like it has a little dry age umami. -Okay, look i don't want to influence your opinion
you tell me what you think. If you don't like it you don't like it. -I'm not sure if I like it or not.
-What do you mean? You have to know you either like it or you hated it. I'll eat it but if I order that
on a restaurant I'll think there's something wrong with the meat. -Really? -Yes. -I wonder why.
You don't like if you think there's something wrong you don't enjoy it
you're going to ask hey what's wrong with my steak. -Yeah. -What did you guys do?
-Is this a regular steak because there is something different about it? What did you draw aged that on?
-Look at him he's already getting too smart on me. I enjoyed everybody for me is a milder taste
and a unique kind of taste and I would say that this steak right here is more tender than all
of the other ones. -It is, it is more tender that the other ones. It is much more tender than even the regular dry aged one.
So here's the deal. -Even the juiciness of that one like when you bite the -yeah -they come out it tastes a
little different from the other one. -It is it is it is different it is a very unique steak.
Are you ready to find out what it is Maumau? -Yeah let me go back to this one to wash my palate.
-This one here is obviously a dry age you can tell that it is but i used yogurt to dry age it.
Now you know that yogurt is also a tenderizing on meat. -That's why the fibers are a little funky. -Yes
it is no I'm not gonna say that it's mushy but it's extra tender all of the fibers. -Yeah. -Here's
the deal all right, if you've never had a real dry aged steak do a real drying steak. This steak
is better than all of the other ones. -I agree with you, but it's something unique and I have tried so
many different weird things that I kind of enjoy weird things now because I'm not expecting it when
I take a bite of it. You know what I mean? -It goes like it catches me by surprise like what is that.
So yeah Guga likes the funkiness, that's all I can tell you. I enjoy the funkiness. -If you have
a lot of room in your fridge and you're gonna do dry age do that one too. -Do an experiment. -For you
to experiment yourself. -Exactly. -It's not bad it's not terrible but it's very different. -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. Oh -Are you ok Maumau? -So much mouth juices!
-As you can see the dry aged steak is better.