Thanks Under Lucky Stars for sponsoring this video. For today's cook I'll be doing something
that I never thought was possible. I'm seasoning steak with steaks, to be specific steak dust. Now
this is an extremely complicated process, but most importantly is this gonna turn out good? Because
this is the steak dust experiment, so let's do it! In order to make steak dust the first
thing you need to do is cook a steak and for today I chose these two beautiful skirt steaks.
The first thing to do is to get them seasoned. A little bit of salt, followed by freshly ground
black pepper and garlic powder and to cook them I chose three ingredients; butter, garlic and thyme.
And I have a feeling creating steak dust out of this is gonna be phenomenal. As you can see I
started by searing it first. This is the wonderful thing about cooking skirt steaks they cook real
quick. See that golden brown crust? That is flavor friends! Once that was achieved I immediately went
in with the butter, garlic, and thyme and of course you know that one of the best things you can do to
steaks is to let everything melt and then start basting them. Keeping an eye on the temperature
and continue basting is the way to go, because once I was done I immediately took them out and poured
everything right on top. Now that is a perfectly cooked skirt steak. But now to turn this into
dust, and for that I'm going to be using a process that is called freeze dry. The process is extremely
fascinating! You see the first thing that he does is it freezes everything and as it's doing that it
will remove all of the moisture from the steak and most importantly keep the shape exactly as
is. So now that we went in it got me thinking since this process takes two days let's go ahead and
make another one that way we're gonna have a true comparison. As you can see I cook it the same exact
way but no butter basting this time. As once I was done I threw in some portobello mushrooms. You see
the wonderful thing about mushrooms is that it has a lot of umami flavor so my guess is that if we
freeze dry this it's going to be phenomenal. Well that is to be determined real shortly because once
everything was fully cooked I went ahead and put it on the freeze dryer tray, and now the only thing
left to do is to wait for two days. Once the time was up I took it out and look this is a freeze
dried steak. It almost looks identical to when it went in. And if you hold this steak in your
hand it is exactly like styrofoam. But let me show you the inside and most importantly listen to this.
[scratching noise]
That is a freeze dry steak. There is zero moisture and if I try to break it apart just like potato
chips. This should be perfect to go along with some steaks. I never thought i would say that!
Seasoning steak with steaks. Now the garlic went to the same exact process it is completely dry, same
thing happened with the mushrooms. The thyme in the other hand take a look it, seems like it absorbed
all of the fat, so I'm afraid if I put this in it's not going to be powdery, that is not what
we want. Now to turn it into dust it's very simple, the first one I threw in the steaks in my blender,
followed by the garlic, closed the lid, turned everything on, and made everything into a powder.
This is steak dust with thyme, garlic and butter. As you can see it turned out perfect. A closer
look you can really tell that this is not a regular seasoning and I wish you could smell this.
Remember we still have a second one as well but this one is only steak and mushrooms.
Threw it in there, made everything into a powder, and that's it! And I have a feeling this one even
worked a little bit better that's because there was no butter so the moisture content is way lower.
And for some odd reason this one smells a lot better than the previous one. But now that we got
both of our steak seasoning the next thing to do is to put them on some steaks. And for that I chose
these beautiful prime ribeye steaks. I mean come on take a look at them! The ratio between marbling and
fat is phenomenal. Now because we have three steaks we gotta have a control so for this very first one
I only seasoned it with salt, followed by freshly ground black pepper and garlic powder, keeping
it as simple as possible. The second one on the other hand I first started by seasoning it with
salt then I went with a steak dust that contains steak, butter, thyme and garlic. But as I put it on
the steak take a look at this. Unlike seasoning it does not stick very well, so I went ahead with my
tongues and press it down as much as I could, now that is a lot better. As you can imagine the third
one I did the same exact thing but this is the one with the mushrooms, and there we have it the
steak dust experiment. The big question is which one is going to turn out better? But of course to
go along with these beautiful steaks I gotta have a side dish, and this one is phenomenal, and most
importantly super easy to make. The first thing to do is to cut up some potatoes, then into a tray I
threw in some olive oil and immediately place all of them in there. Then I added a little bit
more of olive oil right on top. For the seasoning I went with salt, followed by freshly ground black
pepper and korean chili flakes. I'm telling you this one is super easy. Now I threw it in the oven
and bake at 400 degrees fahrenheit for 30 minutes. As it was cooking I went ahead and cooked up some
bacon we want this to render a good amount of fat. As you can see once it start foaming up like this
it means that it's ready. The only thing left is to separate the bacon fat from the bacon.
In the end I was left with perfect bacon bits. And by this time my potatoes were fully cooked.
Take a look, they are right now extremely soft but at the same time the bottom is almost like deep
fried. As the next thing to do is to make them even better by adding a little bit of cheese
all we want is to throw it back in the oven so that it can melt. As that was happening it was time
to make a white sauce, into a bowl I threw in some sour cream, followed by prepared horseradish. Mix
everything well, then I season it with salt, followed by freshly ground black pepper, mix it
once again and now it was ready. And by this time my cheese were fully melted, take a look. Now that
they're fully cooked the only thing left to do is to assemble, and for that I pour a good amount of
white sauce right on top, followed by the bacon, and finish it off with some green onions. I did
the same exact thing to all of them. Because once I was done take a look, the perfect side dish to
go along with steaks. Now this is phenomenal! But now going back to our experiment this is how I'm
gonna be cooking them, first I'll be putting a nice beautiful sear in all of them using a little bit
of butter. Once that sear is 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 grill this beautiful steak. So let's do it!
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But now let's get right back to it.
All right everybody here we have our beautiful steaks with an
incredible side dish I must say. -Looks like a good day. -It looks like a fantastic day. -It doesn't look
like a great day but. -True okay so we got a little experiment going on. I want to know your honest
opinion if it's good, bad, or ugly just let me know all right. -Let's do it! -Alright
let's go for the first one guys. Before the storm comes everybody and I can hear it. Cheers. -Cheers. -Cheers.
-Oh man! -That's real nice. -That's real nice. -That's what I'm, that's what i'm used to right there. -You
know when you have the head shake you go, that's real nice yeah. That's what I'm talking about right.
-Delicious. -10 out of 10 we'll recommend and the rain is coming down everybody if it gets too noisy
I apologize. -I think that is a Guga steak right there. -That's right. -Beefy, juicy, oh my god I love it!
-Angel? -Guga steak man that's what it is bro. That's what it is a Guga steak. -Exactly. - A Guga steak through and through. -All right so
that is the control that's our base. Let's see if he goes up from here or downhill. Sounds
like a plan? And as we are progressing here the rain keeps getting harder and harder everybody.
-I was so ready to eat it i had it in my mouth already. -This smells
so good. I'll be honest with you it smells amazing all right. Cheers everybody.
-Oh my god come on. -I got something to say, what an intense flavor that has.
-That tastes amazing everybody that's all I can say about that that tastes amazing bro!
-That tastes really really good, but -But? -there's a powdery feel to it. -Yeah. -On the crust.
-There is a powdery feel to it but you tell me it doesn't taste good? -But the flavor is awesome.
It tastes amazing everybody! -Has everything the last steak had but it's even better.
-It's a little saltier which I personally love a lot and I do agree with Angel that has a bit of
a powdery feel. -Yeah. -On your tongue. -Yeah there's a reason for it. -There's a little bit of a different
flavor. -Let's correct that not powdery, dust a dusty dusty. -Okay -But I will say that there's
also a different flavor in there. -Yes at least at least I got something different from the first one,
so there's some different flavors here. -We all agree that it tastes better. Give the pound. -Oh.
-It worked everybody all right let's go for the last one because I'm super excited. -No, no, no, no, no,
No, no no, Guga you can't put that side dish I'm gonna have at least one. You promised me one and I want
the one. -We're on a diet Leo. -The diet can wait until afterwards one. -Okay. -I'm fine with that.
-I don't know if we're gonna be able to reach. This side dish it's a one bite everybody that way you
can get the full experience in your mouth. You guys ready? Let's just go for it man. All right cheers. -Cheers.
-Creaminess, buttery, bacony, cheesy. The potatoes super soft. -Yeah what else can i say Leo? -The best
part about it I think is the potato how soft it is. Normally it's almost like a potato skin where it's
kind of crunchy and crispy on the outside but this one not at all it's soft it's chewy it's like a
different kind of platform for all those delicious ingredients on top. -I think the bacon is always the
king. I think that the sour cream really gave it all that buttery creamy feel that you want. -So
good. -And then you know I took off my green onions yeah. -Oh no! You took out the green stuff? -You know I
had to do that so I removed that. -Green stuff hater everybody, green stuff hater. -It was perfect it was great
I love it. -This has a lot of calories and if you are on a diet watch out. -Guga our diet's not all that
bad we take a potato we wash it down with some steak. -I know you want more side dishes you're
throwing away the green onions but let's go for the last steak because I'm excited everybody.
This experiment is already a success but I want to know the taste profile of this
last one right here. You ready? All right let's go for the last one everybody. Cheers! -Cheers.
-Ooh!
-Oh wow! -Different. -That is so good! -I agree. -Phenomenal, phenomenal steak right there.
-I think i like this one better. -I agree with you 100% -No in terms of flavor at least. -Yeah for you. -This one
has more in your face flavor. -You think so? -That it's also a little bit more salty so maybe that's
why but. -Yeah this one in the middle right here is definitely saltier but this one at least too me -its nice.
-has a umami flavor like a very umami flavor like. -I get that. -So i'm gonna tell you exactly what
I did here, it's a very interesting experiment. I cook a steak and I make dust out of it so I
season the steak with steak, that's what I did. This one right here is with thyme and garlic and you
normally like thyme and garlic quite a bit. -Maybe that's why I like that one more. This one right here
is with mushroom and steak. -Oh that's why I like that, I love mushrooms as well. -You know what?
-But I also like thyme and garlic. -The thyme and garlic came through more powerful in my opinion
than the mushroom. -That's because you like thyme and garlic. -But the flavor was stronger, not just the fact that
I like it and it's a good flavor it was just a stronger more in your face flavor. -Yes you're right
that this one is more flavorful, I think it's a little overpowering and that's why I like the
mushroom more because it's a step above the control. -How are you going to overpower the steak with steak bro?
He put a steak on a steak. It's like the most Guga thing that you can do.
-That's right that is a true Guga steak everybody. -That's the Guga steak times two.
-If you are wondering if you season a steak with steak does it taste better?
-Yeap. -Yes! -This was made because of your suggestion and if you have new suggestions put it on the
comments down below we will make it happen. 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. Take care everybody. Bye bye.