And these are the stars of today's show; two beautiful ribeyes with a ridiculous amount
of marbling. You see, I love steaks but I am also addicted to dry age. I have done so many different
experiments with it, and the flavor of dry age is just something very special. The biggest problem
with it is that it takes a lot of time but today we're going to try to fake that flavor and see if
we can fool a football player, to be a specific this guy Warren Sapp he's not only an NFL Hall
of Famer he's a fantastic fisherman but most importantly one awesome dude. As he is going to
let us know if this experiment is going to be a success or a total disaster, as today i'm going to
see if I can fake the dry aging taste. And here we have our very special ingredient koji rice.
Now I've done a full experiment on this and that one was a complete success. If you have not seen
that video I highly recommend you checking it out later on. But this paste is a little bit
more different as it has more concentration of koji rice. You see koji rice is a type of fungus
and believe it or not it is extremely popular in Japan, and I've heard that this
gives the same exact flavor of a dry aging steak. So we're definitely gonna put that to the test!
And here's how it works; I first grabbed one of our beautiful steaks put it on a cooling
rack and applied a good amount of that koji paste. The important thing is to make sure I covered the
whole steak with it. I just want to make sure that every single edge of it is perfectly coated. And
just like seasoning I made sure to do both sides as I want this beautiful steak to be completely
covered with it. Once that was done the only thing left to do is to let it rest in my refrigerator
overnight. Since I have two steaks I decided to do another experiment and that would be with this;
fish sauce. Now i've also heard that using fish sauce on steaks actually makes it taste similar
to dry age. I have no idea if that works but we're definitely gonna put that to the test.
And to do that it's even easier and here's how; using my second steak I went ahead and put it in
a cooling rack, then I immediately started adding a good amount of fish sauce. Now if you've never had
fish sauce let me tell you something this thing is powerful. If you let it fall down on your hands man
you're gonna be smelling like fish for days. As the only thing left to do was to also let it rest
overnight that was perfect because it allows me time to go ahead and make some
incredible side dishes. Because if you're coming to my house I'm gonna make sure that you have plenty
of food to eat. And this one here is just the perfect combination to go along with some steaks.
We're talking about some beautiful mashed potatoes and to make it super easy. After
boiling gold potatoes and passing them through a ricer, I went ahead and added some melted butter,
followed by a little bit of cream cheese, and under medium low heat mixed everything together.
Then I added milk little by little so that I can incorporate into the consistency I was happy with.
The more you add the creamier it's gonna be. Once I was happy with the consistency i went ahead and
seasoned it up just by adding salt nothing else. As once I was done I went ahead and added some
bacon strips. To finish it up I sprinkled a little bit of parsley because my mashed potato was done.
Now it does not get any easier than that folks, but since Warren Sapp is a football player I
know he likes to eat, so one side dish is just not enough. Take a look at the second one right here.
And to make it it is also ridiculously easy and here's how; I started with these mini potatoes, we
got the yellow gold one, and also the red. Now these mini potatoes are awesome and if you cook them in
the oven under high heat the skin will get nice and crispy so it's perfect because you don't even
need to peel them. The only thing is to go ahead and season them up. So first I added a good amount
of olive oil and mixed them really well to ensure that all of them was fully coated. Now just like
my steaks i went ahead and added a good amount of salt, followed by freshly ground black pepper
and of course garlic powder. Mixed it once again to ensure all of them was fully covered with it
and that is how easy it is to prep them. Now into a baking sheet they went, I moved them around because
I don't want them to be on top of each other. Then into the oven they go in the bake setting at 400
degrees fahrenheit for about 45 minutes. And this is what they look like; the skin will get nice and
crispy but inside is just like mashed potatoes. Now to make this extra special I went ahead
and also cooked up some sausages. And you can see these things are really juicy! But you can use any
type of sausages you like. To finish it up I just added a little bit of cotija cheese right on top,
followed by some parsley, and a good quality olive oil because that is it. Now all these side dishes
will pair up perfectly with steaks. Talking about that by this time this is what my steaks look like and
this is the one with the koji paste. Take a look at it, all that yellowness that was added before
is completely gone. It really seems like the steak absorbed everything. So I went ahead and removed
all of the extra. I went ahead to make sure that I removed everything. The last thing we want is
for us to take big bites of koji paste. And here's the fish sauce steak, now this one there's almost
nothing to do, the steak really absorbed that fish sauce really good. As now the only thing left to do
is to go ahead and season them. For that I kept it real simple, a little bit of salt, followed by
freshly ground black pepper, and garlic powder. As you can see I made sure to season this thing
really, really, well. As now the only thing left to do is to go ahead and cook them. Now don't forget
I'm also gonna be having a control as a real dry age steak, this way we're gonna see if Warren will be
able to tell any differences between them. Because now that the steaks are ready the only thing left
to do is to go ahead and grill them, and for that i'll be direct grilling them over charcoal. As
now I say it is enough talking and it is time to grill some beautiful steak. So let's do it!
[rock music]
All right everybody here we have our beautiful feast. My brother Warren. Would this be more like
a football dinner or a dance of the star dinner? -Both! I'm telling you as hard as we danced we partied just as hard.
I love my dancing with the stars family they are the best. -If you
guys want to see the behind the scenes everything that happened I'll be doing
everything on the other channel because when we are done with this we're going to have a
feast with a lot more stuff. Enough talking let's give this a go. -Let's go. -All right let's go for
it so we're going to go this direction right here dig in, you're first. -Oh Jesus. -Leo please.
Tell me what you think you ready for it? -Oh you already went not even cheers. Cheers everybody!
-That is a really good dry aged steak right there. -Yeah it is.
-That's good and tender, jucy, hmm.
-Have you ever had dry aged before? -Yes! -What do you think of this one? -I really like
that. The little action is at the end right there, oh I like that, I really do.
-There's like a little finesse in the end that just you know stays in your mouth. It's just
wonderful. -I mean it just stays right there on a nice balance. -How would you describe for somebody
that never had a dry age steak? What does it taste like? -If you've ever had smoked turkey or smoked
anything that's what it's like, it's almost like a smoking of the meat. -What do you think Leo?
-I think it's a really good dry aged steak. Not too much funkiness that Warren was saying is super
tender and soft, nice and beefy, gotta say that's a classic dry age Guga steak right there. -There
you go very good so that is our control. But Warren is hungry everybody, he's ready for some side dish.
-It look too good. It ljust ook too good for me to leave it right there.
-Go, go for the side dish let me know let me know what you think.
-How's that? -Oh my godness.
You wrong for putting that bacon on top!.
-That's some beautiful mashed potato right there. -Take this for me you come for the steaks well
you stay for the side dishes. -I like the way that sound! -There you go all right so now let's go for
the next one. All right let's see how good, bad or ugly this one is. Cheers everybody!
-Oh I like that. -You like that? -I like that, I really like that. It's like two things around
my mouth like one time, like a solid smoked gouda or some kind of cheese just laying there and then
bouncing over the top of it. -You have some fine palate sir. -This is some good steak but boy that one right there. -Oh wow I'm surprised. Wow!
Do you enjoy that one better than the first one? -Yes! -Leo? -It's not your typical dry age it's almost
like I would say like a little bit of sourness to it. -Which one do you like better? The first one or
the middle one? -I hate to break Warren's heart but I like the first. -You like the first one I know
he does we're different we got different palate, thats fine Leo. -I will say just like you I agree oh this is nice
it doesn't taste like the first one but it's just has a nice wonderful
ending to it. It's kind of funky though like you said. -It is a little funky, but I like that funkiness!
-All right before we go to the very last one I got a side dish here for you to try. -I saw the sausages
yeah dude. -We got some sausages, some smoked sausages. That one is a cuban sandwich style with some cheese,
and this one is a hamburger sausage. Yeah try let me know what do you think about that one.
-Take me to Cuba. -Let me tell you Warren we're getting spoiled today because it's not every
day that we get two side dishes. -That's right. -But you told me you come for the steak
and you stay for the side dishes! -Very nice are you ready for the last one? -Yes. -The last one should
be even more funkiness so if you like the funk let's go for it. Let's give this a go.
You guys ready? Very last one, cheers everybody. -Are you like my mother smelling your food?
oh
-Okay -This one's different, and i'm curious to find out what he thinks of it. -The winner, second, third.
-So here's the deal, this one right here is a real dry age steak. Now this one here I call it fake dry
age, it's not a dry aged steak but I use something that is called koji, a koji paste, it's basically a
fermented old sock rice and it fakes dry age. Did you enjoy it? -I loved it. No, no and the reason you
and you say for a minute I love kimchi. -Me too! -Yeah yes so to ask does the koji experiment
actually works and makes it taste better than a real dry aged steak? -Yes! -I love it! -Yes
-It does work! Give it a try and you guys won't regret it. -And call me if you say it's bad and i'll
replace your steak. -Or just invite both of us we'll eat it. There you go. -Thats even better. -Anyway guys these are the results. I hope
you guys enjoyed this video. If you did 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 on the description down below. Thank you so much for watching and we'll see you
guys on the next one. I'm also going to put all the social from Warren make sure you go check him out
and give it a follow. See you guys on the next one take care everybody. Bye-bye. -Oh my God! -You're good? -Oh my God!
-We'll see you guys on the next one take care everybody bye-bye.