And these are the steaks we're going to be using for today's experiment.
There are two beautiful bone-in ribeyes at the same time they are some thick boys.
We're talking about one and a half inches thick and the marbling on them is quite impressive.
I cannot stress how important that is. Now alcohol and steaks are a marriage made in heaven. Since
I've started making youtube channels i've always tried to put both of them together. I've even done
an insane 35 days dry aging whiskey experiment. The results from that video was extremely surprising,
and if you have not seen that video make sure you check it out later on in the description
down below. But that took a long time today we're gonna do something completely different and for
that we're gonna be needing the star of the show. Now honestly it does not matter which one you like
best if you are a Jack Daniels guy or a Maker's Mark it does not matter either one will work
great if this experiment works. Now since I have two steaks I'm going to be using one of them to
do our experiment with the whiskey. The other one we're not going to be doing anything at all and it
will be our control steak. So the first thing to do is to give this steak right here a whiskey shower.
After fully covering the entire steak with it you can see that it changed color. It is not only much
lighter but the smell that is coming out of this thing is very strong. This is gonna be a
good experiment. But now the next thing to do is to go ahead and start the seasoning and to
ensure that the alcohol will penetrate nicely and deeply into the meat I am going to dry
brine it. As you all know dry brining is a fancy word to say put salt on it and let it rest on
your refrigerator overnight. But most importantly what that does is that it removes moisture from
the steak once that's done it liquefies the salt, which in the end it goes all back into the steak.
this entire process is called osmosis and it is one of the best ways to season a steak. But now
that we have the steaks fully covered with the salt the only thing left to do is to put it on
my refrigerator and wait 24 hours, that is perfect because it allows me time to go ahead and make an
awesome side dish. And I think this one will pair nicely with the whisky steak. And the first thing
we need to do is to cook these two beauties and as you can see they have a good amount of marbling on
them. As you already know fat is flavor. Now usually when you cook skirt steaks like this you cook it
hot and fast, however i'm gonna be doing something completely different. We're gonna be braising it
until it's fall apart tender. So for that I got my cast iron skillet and threw in a little bit
of avocado oil, lay down my steak so that I can get a nice sear. To make sure that that happens
once you put it down do not touch it for at least one minute. Once that one minute was up I flipped
it and I got a nice beautiful crust on one side and that is why most of us like cast iron skillets.
Once I was happy with the crust I took it out and it was ready for the next step, which is to throw
in all of my vegetables. For today I chose onion, celery and carrots. The only important thing you
gotta keep in mind is to make sure every single piece is the same size, that way you will braise
evenly. So after throwing them in there it deglazed the pan. That's just a fancy word to say take all
of the goodness that was left behind from the steak. And to do that as you can see you just gotta
stir it around. For the seasoning i only threw in salt and freshly ground black pepper nothing else.
Mix it well to make sure every single one of them was perfectly seasoned. Then I added a good amount
of tomato paste, this will definitely take the taste to the next level. As everything was getting
stuck to the pan once again I deglazed it with a little bit of white wine. Mix it well and let
everything cook for about 2 minutes. I wish you could experience how wonderful this smells. Now
to make it even more flavorful I threw in a little bit of soy sauce, followed by worcestershire and of
course garlic. Mix it well and let all of those ingredients get to know each other. Now i like
to make a little well for my steaks to be thrown back in. I feel like by doing this you get a much
better result and of course do not forget all of the juices from the board. But once that was done
the only thing left to do is to add our braising liquid and for that I'm using beef stock. Make sure
you add plenty of it the last thing we want is for that to dry out because it will be a complete
disaster. Now the only thing left to do is to cover with the lid and put it in the oven at 250
degrees fahrenheit for two hours. Once the time was up this is what it looks like. The rich red
color is a sign that all of the flavor have been extracted from the vegetables. Now the only thing
left to do is to remove the steak and as I did I'll tell you one thing this thing is as tender
as it gets. It is literally falling apart, don't believe me check it out. It shreds like nothing!
That was exactly what I was looking for man i wish you could take a bite of it. Now we cannot forget
about all of that wonderful liquid and if there's one advice that I can give you is that make sure
you are generous with the amount. The flavor profile is just insane I'm telling you right
now. If you've never cooked a steak like this you should give it a try because this is absolutely
delicious. Now in order to make those little cupcakes that you saw in the beginning of the
video I'm going to be using cornbread and since i have this one available in my pantry this is the
one. But honestly you can use any mix you like. To make the batter is pretty straightforward you just
gotta follow the instructions in the packaging. I threw in a little bit of milk, followed by an egg,
butter and mix it well. It does not get any easier than that. And as you can see it gave me a perfect
consistency. To make sure that my cupcakes are not gonna stick on me I'm using the silicone mold. To
put them together is pretty straightforward at the same time I do want you to learn from my mistake.
One thing that I forgot is that whenever you're baking cornbread it rises so do not do what I did
which is to overfill it. Especially after you added the batter you gotta go in with the steak and as
you can see I filled it up all the way to the top. The ideal thing to do was to leave it at halfway
and not like this. But hey I'm here to show you my mistakes so that you can avoid them. Now the only
thing left to do is to put it in the oven at 350 degrees fahrenheit and let them bake. Once that was
done I took them out and this is what they look like. As you can see everything overfilled but hey
I'm hoping that they will taste great. To give a little bit of extra help I brushed them with
butter because we all know butter makes everything taste better. But check it out once I remove
them from the mold even though they do not look perfect i mean it's not that bad. At the same time
the important thing is it how is it gonna taste. To finish it off I threw in a little bit of chives
and my steak cornbread muffins were ready. Now the only thing left to do is to taste them. Talking
about that, by this time my steaks were ready and as I removed them out of the refrigerator this
is what they look like. The one on the left is their experiment steak and the interesting thing
is that that whitish color is completely gone and both of them almost look identical. But I'll tell
you one thing the experiment steak smells like whiskey and as always the dry brine did its job.
But now the only thing I have to do is to cook them, and for that I'm going to be first putting
a sear on them, 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'm going to 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!
All right everybody here we have our beautiful feast today. Are you ready Maumau?
-This looks beautiful, this looks weird. -I agree yes, I agree. -What's up with this? -I know it looks
different it looks you guys already you know. Look Maumau, it's supposed to look like this,
all of them. -That's like the cutest one. -Yes it's supposed to do it look like that I mean
it's supposed to be a little bite, you know what I mean. Try it Maumau. -Alright let's go for this.
-Listen sometimes don't judge a book by its cover yeah. Let's give this a try. Cheers everybody. -Cheers.
-It's nice. -That's an amazing little appetizer. -The saltiness and the sweetness like really really
combined really well. This is phenomenal definitely recommend. -All right Maumau, so we got, oh oh okay
-I'm going to have it ready here. Maumau, you want another one, take it. -I forgot that they break. -That's alright take it that's ok.
As you can see Maumau really enjoyed everybody. This is amazing, it's phenomenal. I know it looks
like we just have a nice dinner here with uh two steaks but as always I like to experiment. We got
an experiment yes. Maumau sometimes they're good. -I thought that this was the experiment that was
just the steak. -No sometimes my experiments are good other times not so much everybody I don't
have to tell you right. All right but this one so here's the deal we got steak one and two that's
all I can tell you. And you gotta let them know if there's any difference. -Okay. -Sounds like a plan?
All right we're gonna go with the very first one right here. Cheers everybody.
-Just an amazing steak. -There's not much to say it is a phenomenal steak, it is a Guga steak,
juicy tender to the max. You feel that charcoal? -Oh yeah. -Nothing different about that one. -Ah that's
right Maumau that's my cousin, nothing different about it. Okay you ready for the second one? -I'm
scared of this. -Oh boy! -I have to be scared with this guy. -Has to be different now right?
All right let's try this one. Smell it first and tell me if you smell anything Maumau.
-It it is but i can smell alcohol. -You can smell some alcohol in there now we're going to go
in for the taste. But not strong. -No no not strong but it's there. -It's a nice
little hint of a mature taste that's all I have to say a mature taste. Cheers everybody. -Cheers.
It's not a mature taste for your Maumau? -I like the steak,
I like the alcohol whatever you put in there I like it. -Yes. -But they don't combine. -It actually change
completely the profile taste of the steak it's like a different steak. -It's a different steak.
-Not in a good way. -No in the beginning it's like oh there's a nice flavor over here oh
there's another nice flavor over here but then when they start to mesh together it's like. -Not
a good combination. -It doesn't go. -I agree 100% not a good combination. I would not recommend it
definitely stick with the regular one you will have a better experience. 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. Eat your steak and drink the whisk separately, agree?
-That is the best. -That is the best so far. See you guys on the next one. Take care everybody bye.