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Pineapple, it is a very special fruit. You see it has a very specific enzyme it's called bromelain.
I've been using this enzyme to tenderize meat and it does work. I even did an experiment trying to
find out if you will completely disintegrate a steak and after 24 hours I had some incredible
results. But one of the things we always say is don't leave it for too long if not it's just
gonna become mush, but I never put it to the test and that ends today. Because this is the
meat I'm gonna be using for today's experiment, it is an eye round. I am fascinated by this cut.
First of all because it's cheap second of all it tastes fantastic, but worst of all it is not tender.
So I am determined to try to make this taste like a filet mignon. Now in order to really find out if
this experiment is going to work or not I have to have a control so for that I went ahead and split
the whole thing in half. And if you take a closer look, look at the size of the fibers they're pretty
big, which means visually you can already tell that this thing is like a shoe leather. It's not tender
friends. Since now I have two pieces one of them I'm just gonna be regular dry aging it. All I have
to do is to put it on a cooling rack and set it in my dry aging cabinets so that this will be the
control. Hopefully it's gonna turn out fantastic, we'll be finding out real shortly. Because the
next thing to do is to process the pineapple and in order to do that I'm using the whole thing. You
see the bromelain enzyme is everywhere, on the skin, on the flesh, all throughout the fruit.
So all I have to do is to cut it in small pieces and throw it in the blender. Blend everything
in height so that it can liquify now it's ready to be used as a tenderizer. And to do that it's
pretty self-explanatory all I have to do is to cover the whole thing with the pineapple, the more
the better. But if you notice it's just completely sliding off that is not a good thing. To make sure
that the pineapple will stick I decided to use a little bit of cheesecloth. So after wrapping the
whole thing around I even added more pineapple. As you can see once I was done every single edge of
this thing was perfectly covered. As now the only thing left to do is let the bromelain do its work.
Into the dry ager it went for a total of 100 days and hopefully this is gonna come out as filet mignon.
Once the time was up I took it out and take a look at this. It looks like a mummy! Now there's
one thing you're not able to tell with the video and that is the smell. It is fantastic!
But hey the only thing left to do is to open it up and see what we got inside. And after removing
all of the cheesecloth take a look this is what I was left with. The smell got even stronger but
it is an extremely pleasant smell. As you can see it is completely dry, but that's to be expected
because it was dry aged. But what's not expected is this there is zero mold, everything was preserved
perfectly, usually you get a little bit but not on this one. As you know with every dry aging
experiment the next thing to do is to remove the pellicles that is the outer skin. So I went ahead
and cut it off, and once I did you can see that the pineapple penetrated deeply into the meat.
Hopefully it really tenderized everything. And once I was done take a look, I was left with
some nice looking one dollar steak. I mean you can clearly see there's still some oxidation
and most importantly when I'm holding them in my hands it feels like a filet mignon. So now
I'm super pumped to try to find out how it's gonna taste. But remember to put it to the real test we
still have the real dry age one. As you can see the dry ager did an amazing job but as expected
this one does have a little bit of mold, which is no big deal. So I went ahead and did the same exact
thing as I did with the previous one. Remove all of the pellicles as much as possible, cut them in one
and a half inches thick steaks, and take a look at what i was left with; beautiful one dollar stakes.
Now the big question is; how will they pair up with the pineapple dry aged one? Is it gonna be better?
As now the only thing left to do is to get them seasoned. For that i kept it real simple, a good
amount of salt, followed by freshly ground black pepper, and garlic powder. Now to really have a
tenderizing experiment we gotta put it against the most tender steak there is, we're talking about the
filet mignon, this will be our control. As I hope the pineapple dry age one is gonna be just as good.
For the seasoning I kept it exactly the same as I did with the other ones salt, followed by
freshly ground black pepper, and garlic powder. Because now I have all of my steaks ready and
the only thing left to do is to go ahead and cook them. First I'll 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. Because now I say it is enough talking and it is time to cook them. So let's do it!
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Allright everybody, here we got our beautiful steaks only three today.
-Only three. -No side dish. -One each? -One okay.
-It looks like they're getting smaller as they go. -I know righ? You go this way it's a little bit smaller.
I want your brutal, honest opinion on this one. -Brutal. -All right? -Yes correct. -Brutality. -Yes say it like it is if
it's good it's good, if it's bad say that it's bad and all that good stuff. -So like always. -Like always.
-All right let's go for it. We're gonna go this direction today. -Okay. -All right let's go for it
just grab it and go. -I'm gonna grab the same type of review just I'm gonna be mean this time. I'll be like I love it.
-That's right yeah. I must say they look juicy everybody nice and juicy as expected from this
kind of steak. -Where? -Look at it like, like right next to your face. -Oh it's not even falling?
-Oh wow maybe you should frame that Angel. -It's like a science fair project. -How did it feel
when you were cutting it Maumau? -A little tough. -Oh man no slide bro that knife sharp. Oh mine even
went away over here. -I went three times before it broke. -So you have an idea what we're in for yeah.
-It's gonna be fun. -It's gonna be super exciting everybody. You guys said brutal, you said brutal.
-Brutal. You ready? -Hey. -All right enough talking let's give this a try. Cheers everybody. -Cheers.
-I thought you were going to be tougher than this. -So did I. -It's not that tough. -It's not that tough.
-It's a little tough. -Yeah but it's not like not like. -Oh my god but it's a little. -It's an eye round come on.
-That was obvious. -Yeah you didn't say anything I thought you knew.
But it's more tender than usual right? -A little it more tender. -You know what I'll say about
eye round? The only thing that eye round has that's not fun is the tenderness. It's not there. Why because the
chanceleta? -If you're between not having steak and having that steak I'll have that steak.
-Yeah. -Yeah but if you give me a regular plain eye round by itself I'll rather chicken. Yeah,
exactly. -Chicken breast. -Chicken breast a damn chicken breast not even the thigh.
By the way if you guys don't know I have another channel Sous Vide Everything and the best way
to have chicken breast is by cooking it sous vide everybody. If you don't cook it sous vide
gotta have it. If you have not seen my second channel make sure you go check out the description
as soon as this video is over. are you guys ready to try the second one? -All right let's go.
-I love how thin these are cut. It's hilarious. -Don't make fun of my thin steak all right. -It needs substance.
-Exactly enough talking. You guys ready? All right let's go. Cheers everybody.
-Oh that's tender, and it's got like a little tingle to it. -That is more tender it's also weird. -Yeah
it's a little sweet and little sour. -No it's like a tingle you get on your tongue right. -Yeah. -It's the
tingle but it's not sour, I don't think. -Nah it's to me it's almost like it's going bad. -I'll be honest
with you i did not enjoy it. Is it more tender? -What? I enjoyed it. -No I didn't enjoy it. -I liked it. Why am
I always the odd man out here lately. -If it's sweet he likes it, if he has coca-cola on it, he likes it.
-You have coke on this? -Any type of sugary dessert or anything you'll like it. -You put coke?
-No this one was dry aged for a hundred days. -Wow. -In pineapple. -And it's still standing. -I know right?
I was surprised, I thought it was gonna completely disintegrate the steak. I thought this was gonna be
gone. A hundred days dry age with the pineapple it still standing. It has an off flavor, it's more
tender, we gotta give up. -It's more tender but there's no flavor like it's weird the little
flavor that is there is not enjoyable. -I like it, I give it a success, I think it's successful.
-To make it official this is the control, yes. let's see. This is what I was aiming for all right.
Let me know how this one tastes. -Oh now this one is juicy. -If you are wondering.
This is tender too this one is thicker and look how it moves.
-If you are wondering why is this one redder? It's because it's fresh steak all right, the other ones
are dry aged. Whenever you dry aging you do lose a little bit of that redness. So let me know about
this one. Cheers everybody. -Cheers. -Oh I know exactly what happened. -What happened Angel? -That's not an eye round.
That's filet mignon. -That's filet mignon that's right good job. -That's filet mignon. -Now how does it compare with this one here?
-There's no comparison, no there's no way you could compare these two cuts of meat. -It's not
the same caliber. -I don't think there's too much that you could do to elevate an eye round.
There's a few things you could do. -Yeah. -But there's not enough so I don't think it'll ever get to the
level of filet mignon. It is my mission in life to make sure I make the one dollar steak taste
like a filet mignon, and one day I will do it. -He's been trying to do that since day one.
-I'm gonna succeed! For a final verdict, do you guys recommend doing this? Maumau? -No. -Absolutely not for
me. Angel? -It worked it was better than the regular dry age in tenderness, I think there's a place for
that somewhere. -Anyway guys these are the results I hope you guys enjoyed this video. If you did enjoy
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 on the description down below.
Thank you so much for watching we'll see you guys on the next one. Take care everybody. -Peace out guys.