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Here we have the star of the show.I have never seen this, I've never heard of it, and most importantly
I've never tasted it. As you can clearly see it is a wagyu
piece of steak and the marbling of it even though it's inside of the cryovac is incredible so
the first thing we need to do is to go ahead and open it. As always if you are a meat lover like me
it is the most exciting part. And once I opened it up and set it on my cutting board take a look at
this steak. That my friends is the new steak I just discovered. Even though it has a name I've never
heard of it. It's called lifter meat and if you are like me and never heard of it let me explain
a little bit better. This is a regular ribeye. Right here on top of it we have the ribeye cap and on
top of the ribeye cap we have the lifter meat. That is what this is usually it is almost impossible to
find on a butcher shop however if you have the hookups with your meat dealer he might just get
you some. And this is the first time I'm gonna be trying this out and since I have two of them
the next thing to do is to go ahead and prepare it. As I can clearly see we do have a little bit
of external fat and silver skin, but at the same time you can appreciate the marbling of this cut.
Oh man this is gonna be good! So I went ahead and started cleaning it all up. The only thing that
important to me was not to remove too much however at the same time it did have a good
amount of intramuscular fat, so I chose to remove all of the external one and once I was done with the
trimming this is what it looks like. Again marbling like this is just awesome and it should always be
exactly what you're looking for. Now since I have two of them and I've never tried this meat before
want to do an experiment. But before doing so we have to start off with the master of all seasoning
and I'm talking about salt. And if you know me already I'm a huge fan of dry brining that is
just a fancy word to say put salt on it and let it rest in your refrigerator overnight. One of the
important things you got to keep in mind whenever you dry brining is to make sure you put enough
salt and obviously ensure that every single edge is perfectly coated. I like to put it on a cooling
rack to make sure that i don't waste any of the salt. Once that was done the only thing left to do
was to let it rest in my refrigerator overnight. That was perfect because it allowed me to go
ahead and make an incredible side dish and take a look at this one. Oh come on! This is delicious!
And you're going to be amazed how easy it is to make it. The first thing we start off is potatoes
the only thing you've got to keep in mind is to make sure they're all the same size. To cook them
we have two options you can either boil them or to make it even easier for you i'm going to show you
how to do them in the microwave. For this amount of potatoes I throw in 2 tablespoons of water
through them in the microwave for 8 minutes and let them cook once the time was up you can see
that they are nice and soft. I like to cook them in the microwave because that does not dilute any of
the flavor. Whenever you boil them trust me you do lose a little bit of that flavor. Now if you have
a potato ricer like this I highly recommend using it. This ensures that we will have no lumps and as
you can see it is super easy to use. The next thing to do is to add a good amount of salt followed by
corn starch. And as always remember exact amount and ingredients always on the description down
below for you. Now the important thing to do is to mix it well and let this dough cool down. As you
can see using a potato ricer will ensure that we have zero lumps. For the cheese part you can
use anything you like just cut them up to size, using a little bit of the dough throw the cheese in there,
form a ball and that's it. That is as easy as it gets. And if you have kids this is the perfect
thing to do with them, it is not only fun they will enjoy eating it. As you can see once I was done I
have my balls ready to go. To give a nice external crunch I like to go ahead and add bread crumbs. For
that I first rolled them in flour, followed by egg wash and finished it off with panko bread
crumbs. These are super easy to make and it will go perfect with any steak. The only thing left to do
now is to fry them. For that i like to set my oil at 350 degrees fahrenheit. Once that temperature is
reached the only thing left to do is to throw them in there. You want to fry them up nice and slow
the only thing I like to recommend is not to move them around in the first minute, this will ensure
that the bread crumbs will stick, but once that one minutes is up feel free to move them around
and make sure that every single edge is golden brown. Because by that time the only thing to
do is to remove them from the oil and strain it. And this is what they look like when you're
done. Definitely let them cool down before you take a first bite you don't want to get burned.
But after about 5 minutes I open one up and oh man take a look at this! Cheese potato and bread
crumbs that is amazing and it should be a perfect side dish for our steak. Talking about that
by this time my steak were fully dry brined. That red color is a sign that the salt penetrated
nicely and deeply into the meat. Since this is the first time I'm trying this meat I want to
know which way is better; to keep it simple or to add more seasoning. So I started seasoning both
of them with freshly ground black pepper. One of them I'm gonna keep it just like that. The other
one I threw in garlic powder, followed by onion powder and smoked paprika. This way it's gonna
let me know to find out which one is best so that I can let you guys know. As always I made sure to
season both sides including the edges. The last thing we want is unseasoned meat especially when
we're trying out a brand new steak. But now that everything is perfectly seasoned now it's time to
cook them. The first thing i'll be doing is putting a nice beautiful sear and basting them with butter.
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'll be using my wireless thermometers. So now I say it is
enough talking and it is time to find out how these new steaks are gonna taste. So let's do it!
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All right everybody here we have our beautiful steaks today Maumau perfectly medium rare with
some I don't know if this is would be a brazilian stuff or cuban stuff or latin stuff I have no idea. -What is that?
That's looking very interesting. -You're excited for that one? -It looks like coxinha but
I'm guessing it's not coxinha it because you didn't do the little dip on the top. -No it's potatoes
and then inside there's a surprise for you lactose intolerant friend yeah. -Oh great!
-So here's the deal with this steak it is a brand new steak I just discovered it i don't know if
it's going to be good or bad but apparently you're going directly for the side dish.
-Come on! You told me there's cheese I have to try it. -You see he is
lactose intolerant everybody and he still loves cheese. Huh? Are you cutting the cheese?
-Yeah -You know this is almost kind of like finger food. We'll try this first then all right to
get your you know appetite open yeah. I am salivating. -I am salivating here. -Cheers everybody.
-Wow the potato is really good. -I know right? -It's just mashed potatoes is not potato
dough? -I mean you can't go wrong with this. -So good.
-This is addicting .-Oh my god you're opening a whole realm of possibilities here now.
-I know right this is a very addicting everybody be careful you can stuff it with other things
you can put either ground beef or a little bit of ham or I mean
the possibilities are endless just like Maumau said. -Cheese and goiabada. -Oh goiabada
is guava paste. -Sorry guys. -That would be absolutely insane in here. This is phenomenal.
I recommend it. You recommend? -I recommend it. All right so here's the deal these are the same exact
steak and we're gonna basically be judging between this one and this one they should taste a little bit
different but at the same time the most important thing which one is gonna be better. I'll tell you one
thing everybody as soon as I was slicing up the steak it feels so tough. -Really? -It feels
tough it feels extremely tough you guys saw the marbling score by the way this is a wagyu Maumau
so but it feels tough and my brother Emilio aka my meat dealer said you definitely want to
cut this one against the grain if not it's not going to be as good as you might want it to be.
But i'm excited to find out the taste you ready for this? -Let's do this. -All right cheers everybody.
-Wow. -That is tender. -That is super tender. -Wow that is extremely tender! -Super tender, super flavorful
But, but that that's just crazy because when I was cutting it didn't feel tender. No no no no
-When you chewing is really really tender. -Super tender. -Wow! -Almost feels like a wagyu ribeye.
Is extremely tender but I promise you everybody when I was slicing it it felt like a shoe leather, it did.
But it's so tender and it has a very nice flavor. -Very nice flavor, has a little bit of a tug. -Yeah
it does it has -But it's still soft and it's still super super tasty. Wow. -Super tasty super
tender very unique. I just discovered a new steak basically because I've never seen anything like it
you cannot buy this one here on the supermarket it is not very popular steak but it is a very very
nice and different steak. If you're thinking it's like a flank steak it's not. -No I thought it looked
like a flank steak. -Yeah. -But it does not taste like a flank steak it doesn't feel like a flank steak
and um wow. It pays to have a butcher friend. -I know right? So now here's the deal, this one here
is just traditional salt, pepper and garlic powder. This one here I want to try it with something else
so there's additional spices. -Okay. -So for us to find out if it's worth putting extra
spices on this since it's a brand new steak I've never had it before. You ready Maumau? -Let's go.
All right let's try this one with all the seasonings. Cheers everybody.
It's so tender it's crazy. -There's a lot more flavor than the other one, different flavors. -Yeah.
Tell me Maumau which one do you prefer more? The one that has a lot of spices and all the
seasoning or just the salt and pepper that's it. There's not even garlic powder there I made a mistake
previously it's just salt and pepper nothing else. -I'm a simple guy the Guga salt and pepper is plenty.
-Salt and pepper, I have to agree with Maumau, for me I like to keep it simple if i'm gonna eat a
steak i want to eat the steak just with salt and pepper I want to taste the steak not a bunch of
seasoning. Not to say that this is bad sometimes I like to change it up but at the same time if you
ask me which one do I prefer definitely just keep it simple. Anyway guys these are the results it is
very, very interesting to try a steak that you've never tried before. It has a different texture on
your mouth it is a little bit it has a bite to it I don't want to say that it's chewy it's not chewy
it's extremely tender it has a little bite to it but it also Maumau is dying for the potato thing.
-Potato with the steak. -Oh that's I've been doing that, I've been doing that. You just did it right now? -I just did it right now.
Oh my gosh. -Yes eat these little balls together with the steak you make it amazing. But as I was
saying it is a unique steak you've never had it i definitely recommend you giving it a try.
It's something unique and definitely do with the balls come on having a good time over here.
-I'm coming back to this one here. -I see you're going back to that one this one is phenomenal.
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. Take care everybody bye.