If there's one thing we all love is a nice, beautiful, juicy steak that just
came off the grill. Now every steak you ever had was probably an amazing steak
because of one special ingredient and that is salt. So for today I'm gonna be
dry brining four different steaks to find out which way is way too much. And
by the end of this video we're gonna be learning something new. This is the dry
brining experiment where I push all limits. So let's do it!
And my choice of cut today is a ribeye.
If you are unfamiliar with a ribeye well you shouldn't.
It is one of the most popular steak in the United States and the world.
This one here and every one I'm gonna be using his choice grade. And as you know
ribeye consists of two parts; we have the eye and we also have the cap which is
also known as the spinalis dorsis. That right there my friends is the best
part of the steak and as you can see it's always well marbled even on a
choice steak like this. And to start the experiment the first thing we need to do
is to season it with salt. The one important thing to remember when dry
brining is to make sure that you get all sides including the edges. Once that's
done and you let your steaks sit for a little you notice that you will
immediately start sweating that's because the salt is drawing out moisture
from the meat. Now the interesting thing is that that moisture will dissolve the
salt and once that's done the salty water will go back into the steak. That
is why dry brining is so wonderful it ensures that the steak is seasoned all
the way through. Now I've always recommended to dry brine it at least 24
hours before your cook. But for larger pieces of meat you want to give it at
least 48 hours that ensures that the salty liquid goes all the way deeply
into the meat and the end result is a perfectly seasoned beef. The next thing to do
is to put it on the cooling rack and put it in the refrigerator so that it can
dry brine. Now I've always wondered how much time is too much if you leave it in
your refrigerator dry brining. So for that this is what's gonna happen;
the very first steak we're gonna be letting it dry brine for a whole month,
the next one for the week, the following for three days and the last one for 24
hours. I'm gonna be calling the 24 hours our control because we already know that
one is gonna be amazing. But all the other three I have no idea
what's gonna happen.
Once the time was up this is what the steaks look like.
And here we have the 24-hour dry brine steak. As expected the color is nice and
red that's a sign that the salt penetrated deeply into the meat. But at
the same time you can see that salt does not penetrate fat. For being our
control this is exactly what I'm looking for absolutely perfection. Now moving on
to the second one. This one was dry brined for three days, and as you can see it is
completely different already. The funny and interesting thing because we give it
enough time to start penetrated the fat. And to be honest with you I think that
the salt penetrated so deeply into the meat that he came out through the other
side. I mean look at it, it still feel kind of soft, I will say it it feels
very similar to a dry aged steak. You can see that it has a crust, but the middle I
can tell that it's nice and soft. And this is the one that was dry brined for a
whole week. And it's not like a rock but at the same time it's not soft either.
I can still push it out and feel that there's some meat inside. I'm not sure
why you would ever do anything like this for a week but hey we're here. I guess if
you forget it in your refrigerator is a good excuse. And then moving on to our
final steak. As you already know this one was for a whole month. One of the most
interesting thing I see right away is that it seems like the salt ate the
steak. There's a huge indentation I'm not quite sure but I think salt eats meat.
I don't know how else to explain it! It also feels like a rock when I mean a
rock I mean a rock. I'm telling you right now if I throw this on a windshield
on a car it will totally brake. If you ask me Guga how do they smell? None of
them have a bad smel. they all seem okay to me. And I'm really curious to find out
what they're gonna taste like and for that there's only one thing left to do
is to cook it. But now that you have seen everything that these steaks went
through it is time to cook them. I'm gonna be first putting a nice beautiful
sear on them and then cooking them in indirect heat. To make sure every single
one reaches an internal temperature of 135 degrees Fahrenheit I'm gonna be
using my wireless thermometers. And now I say it is enough talking and it is time
to cook some steaks. So let's do it!
All right everybody here we have our beautiful steaks. What do you think Angel?
I don't know about that. What do you mean? Here we have "some" beautiful steaks.
What are you talking about look how perfection it is. Oh yea so I was gonna ask you...
Mmm? So...Forget about that one. What is that like a vegan steak? Forget about
that one I know it looks a little bit different than normal. I'm not vegan. Well me
neither. Obviously! Welcome to Guga Foods. That was a good one. Okay well with that being said we
have nothing against vegan everybody. Of course not. I respect everyone we just like me at. A lot!
Maybe too much. It's just so tasty. Is what we do. Anyway listen we're
talking too much. We have four beautiful steaks, all right.
I want to know which one is better. A few beautiful. A few beautiful. We are talking too much,
let's go for it my friend. I don't know is that, is that a mushroom?
A mushroom. That looks like a steak or something? All right everybody first steak. Cheers!
Oh there's no way I could be vegan.
It's tasty, it's soft, it's juicy there's nothing like nothing bad to say
about this one. I would say is a Guga steak. It's a Guga steak. Absolutely
fantastic everybody. Exactly what you're looking for on a steak; perfection,
seasoned all the way through. By the way there's no pepper and no garlic powder
in none of these steaks, pure salt nothing else. Tastes good to me. Tastes
good to me as well. I wish it had a little bit of pepper and some garlic
powder we would have tasted even better I wish it has some yeah. I really like it with some garlic powder.
All right let's go for the second one. You're ready? Cheers everybody.
Hmm. Well the first one was better.
Yes I agree the first one was way better
This one... oh wow. It tastes kind of like like if someone preserved the meat for a
little bit. Yes mmm it's not bad. No but its not as good though. Yeah, yeah, yeah.
It doesn't taste fresh. That's what did you say it tastes like what?
Like like old like preserved a little bit. Yeah I like a cured meat for
me. Yeah. You know what I mean something like cured meat because the salt it's
has an aftertaste
It's not bad everybody I'm not gonna say it's bad because it's still good it's a nice
quality steak, but at the same time is kind of like no I don't enjoy that one.
You? I mean I could eat it. Yeah. I could eat it, if I'm really hungry and there's
this with rice and beans I'm eating but. Yeah so...But I'd rather eat this. Oh yeah.
All right ready for the third one. Let's go. You're not looking forward to it anymore.
You know sometimes your your madness comes in orders. So if it starts bad it
usually ends good. But if it starts good. Just like the pineapple experiment, I don't
know if you guys remember. This is what angel said on the pineapple experiment.
It's like the steak took a ___ in my mouth. Don't curse bro don't say that. That's
how mad I am at this steak but I'm gonna go ahead and curse on the video okay.
That was bad. Exactly everybody absolutely horrible. Okay
let's go for the third one Angel. You ready? Let's go cheers everybody. Cheers
ohhhh
oh
There's no juice. Where did the juice go?It's like the juice took a hike.
Um well, that
It's so hard. Yeah I know mmm it's always hard to chew like and
the taste is off and the... Yeah the smell was a little different.
Just coming up some of my face I didn't. Did you swallow? Yeah I did.
Should I not have? It tastes more like a ham.
Like like an old ham too not a good ham. Like a really bad ham. Guys absolutely horrible don't try
that one it smells funny, it is not a good experience. All right
I'm excited for the last one you ready? Time for the vegan steak. This one's for
you vegans out there. We're gonna taste it for you. Oh my God.
All right are you ready for the last one? No. So let me give you a description of
what it smells like in Brazil we have what's called carne de panela
and that's basically when you put like stew meat and you deep-fry the stew meat
for a long time and then it has a strong smell of beef that's what it smells like.
What do you think? What does it smell like to you, to this new generation?
Your face tells everything like it smelling delicious. Enough talking
everybody we're gonna give it a try. You ready? Cheers
Am I? Yeah all right everybody.
Oh you did it?
Oh heck no.
Hold on one second.
Ah definitely do not try that one at home. It's no longer a steak or meat.
That looks like a dog treat. That's like ha ha. It tastes like don't ever do that.
Don't ever try that at home everybody. Do this. Yeah
Alright you are ready to find out what this is, this experiment? No. Hmm all right
this is what it is. This is what we got. You know what Guga I don't even want to
know. You don't want to know? You could tell me what this one and this one were and then
you could just don't tell me what that is. Well keep that one a secret. This one here was
just dry brine. Anyway guys these are the results if you are going to dry brine a
steak only do it for 24 hours, 48 hours maximum. 72 hours like this one right
here.. Starts going bad man. Exactly and if you're gonna dry brine a big roast 48 maximum
is enough. And then these are just ridiculous too
see how much we could push it. Don't push it. Don't. It kind of looks like when you
dry age. Yeah. You know you have to cut off the layers of the... The pellicles. Yeah it looks
like that all the way through, all the way through just like that.
There you go everybody. I hope we enjoyed this video. If you do enjoyed this video
make sure to give it a thumbs up. If you're not a subscriber be sure to
subscribe for future videos. Remember if you're interested in anything I use
everything is always in the description down below. Thank you so much for
watching we'll see you guys on the next one. There is no salvation for this.
Yeah you're not gonna fix that one. This one is bye-bye.