Thanks Bright Cellars for sponsoring this video. And these are the stars of today's show. They're
two Australian wagyu marbling score 9. As you can see the intramuscular fat on these steaks
are insane. That lets you already know that these steaks are going to be incredible. And the first
thing to do is to coat them in wine, for that I set one in a cooling rack so that we don't make
a mess. Now let's talk about wine I chose a red wine and if this experiment works you can use
any wine you like, as now the only thing left to do is to give this steak a wine shower.
Once the steak was fully covered with the wine you can see that it drastically changed color.
Now to ensure that a little bit of wine penetrates deeply into the meat I'm going to dry brine this.
And to do that it's very simple I just throw salt on it so that I can cause osmosis and if you are
unfamiliar with that let me give you a quick explanation. The salt will draw out some juices
from the meat then everything will become a nice salty solution of course mixed with
the wine, then the steak will reabsorb everything back into it, and hopefully with some wine flavor.
And remember since I have two steaks the other one is just going to be the control there's no
wine on it but I will also be dry brining it. Now that I got both steaks ready to go the only thing
left to do is to let them rest in my refrigerator for 24 hours .That is perfect because it allows me
time to go ahead and make an awesome side dish to go along with it. And these look really really
fancy but they are super inexpensive and most important super delicious. The first thing to do
is to make some ground beef. Here's my take on it. I threw in one and a half pounds of ground beef into
the pan, then immediately throw in some onions, mix everything well and start to cook them. Once fully
cooked throw in salt freshly ground black pepper and garlic paste. Mix everything well and combine
all of these ingredients together as now we're gonna be adding flavor on top of flavor. For the
first one I threw in a good amount of tomato paste, combine everything together and keep your heat
high because one of the things that you're trying to do is to create a fond on the bottom of the pan.
It is extremely important not to let that burn and to deglaze it I like to throw in some red wine.
Mix everything together until the pan is completely clean on the bottom then throw
in some worcestershire sauce and incorporate everything together. The only thing left to do
is to throw in some parsley, mix it one more time and your extremely flavorful ground beef is done.
Now this is not only very cheap but extremely delicious. Just eating this with some rice is
incredible. Talking about that that is exactly what we're gonna do, but we're gonna take the
whole thing to an extreme level. After fully cooking your rice on your rice cooker let them
cool down a little. To make things easier for me I'm using this mold right here, but if you don't
have one you can just mold it with your hands. You want to pack the rice tightly together with
the form because in the end you should be left with something like this. Now repeat the process
until you have a bunch as now the next step is to go ahead and deep fry them in duck fat. I'm
going all out on this but if you don't have duck fat you can use any other type of oil you like .
You want to deep fry them until you get a lightly golden brown color. As you can see once I was done
this is what they look like. A nice crispy crust but the middle is still nice and soft. Now the
next thing to do is to assemble it. Just go nice and slow until you build a layer right on top, as
now we need to go ahead and make a sauce, and for that it's super easy let me show you. Into a bowl I
threw in a little bit of mayo, followed by sriracha, garlic paste and a little bit of parsley. Mix it
well because the next step is to put it into a squeeze tube, and the easiest way to do that is to
use a plastic bag. Just throw everything on it, cut out the tip and squeeze everything into the bottle.
In the end if you want a nice fancy presentation you should be left with something like this.
As you can see easily allows you to make miniature dots. Now this thing looks really fancy and I'll
tell you one thing it cost almost nothing, you can make a huge batch of this with only 10 bucks and
I think it's gonna be the perfect side dish to go along with our steaks. Talking about that after 24
hours take a look at this, we got the wine steak on the left and a regular steak on the right.
Notice that there is no sign of salt anymore only a little bit on top of the fat and that's because
fat does not absorb the salt. There's only one thing missing on these steaks and that's a good
amount of freshly ground black pepper and garlic powder, because now the only thing left to do is
to cook them. For that i'll first be putting a nice sear in all of them. To create additional
flavor I'll be basting them with butter, then I'll be cooking them in indirect heat with my wireless
thermometers. So now I say it is enough talking and it is time to grill them. So let's do it!
{rock music}
Before we go ahead and try this incredible steaks I want to thank the amazing sponsor of today's
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corkscrew. Thank you Bright Cellars for sponsoring this video but now let's get right back to it.
All right everybody. Here we have our beautiful steaks Maumau we have the
-Steaks are looking beautiful but that's looking interesting. -You like my little cupcake Maumau?
Little cupcake made out of meat everybody that's basically what it is I gotta be honest with you.
-It's a meat cake? -That's exactly right that's exactly right. So I made a little appetizer you
know because obviously this is not going to be enough and as you can see I made it quite a bit
for the family to try everybody. We always share our food to everyone. So uh do you want to try
this first? And then I want to know your opinion. Tell me how you like it. -Just grab it with the hand? -Just
grab it with your hand and then just bite on it and let me know. So basically Maumau what
this is it's crispy rice fried in duck fat. -Yeah fancy. -Fancy. -Yeah no, no fancy all the way right here
-So here. Yeah, yeah exactly put your pinky up you better. And then we got a little bit of
ground beef with some spicy mayo. Enough talking. Ready for it? -Let's go. -Cheers everybody!
-Wow! -So easy to make man and so good. -That's a whole mini-meal on your hand. -Exactly it's
like a little hamburger or a meal like you said. I mean this is amazing. -I can see this being served
like a fancy party for real. -Yeah not for real it's a hefty appetizer. You know what I mean? -It's gonna
fill you up before you can tell. -Exactly and as you saw it's super cheap to make, you don't have to use
the duck fat if you don't want to, use any other regular fat. Obviously the duck fat is going
to give you something extra, but highly recommend. So here's the deal Maumau we got two beautiful steaks
as you can see. They are wagyu so I don't want you to have a heart attack when you eat them. -Okay yeah
thanks for the warning. -Yeah cause they're gonna be amazing and uh we're just doing a simple
experiment, I want to know if it's better or worse. -Okay yeah. -We'll start with this one here and we'll
move on to the second one right here. Ready for it? -Let's go. -Let's go very first one, cheers everybody.
It ,how can I describe this? It's like one of the most perfect steaks there is because it's
a good ratio of fat together with meat, exactly. -And the smokiness from the grill. -Yes
That little charcoal definitely produces an amazing flavor into your steak everybody.
Charcoal will always make it better. -Amazing. -Amazing right? -Amazing can add much more to that that's
incredible. -I agree 100% there's not much to say but now I want to try the experimental steak.
-You ready? -All right. -Okay I want to know if you can tell what it is Maumau. -Now I'm scared.
-No, no it's nothing bad. -Because this one was so incredible that one it's gonna be hard to surpass.
-I know right. No it's nothing bad it should be something good. Well again you never know with
Guga sometimes he go crazy .-Yeah, yeah. -All right enough talking let's try this one cheers everybody.
It's different. -Yeah. -It's not bad Maumau. -No it's not bad, it's not bad. Maumau was like oh
my God this thing's gonna be so bad I wanna throw it out. -I was wrong no it's not bad it's different
though. -Very different yeah, I'll tell you one thing I enjoy that. -There's I got a little hint
of something extra in the end. -Yes right towards the end of the bite basically, it's very mild it's
nothing crazy. -When the flavor is almost leaving your mouth. -Yeah you get hit with something else
left behind. -Can you tell what it is? -What is that? -You put some alcohol in here? -I put some alcohol
in there Maumau, you got it you absolutely got it. Give me a pound don't let me hanging Maumau.
Definitely put some alcohol in there; wine. Just a little bit of wine, 24 hours aged wine steak. It's
extremely pleasant taste, very different than the other steak right here, very mild as well. Nothing
crazy like it's gonna make the steak bad. Go ahead Maumau, what do you think? -If anything it kind of
toned down a little bit of the fat of the richness of the of the original one so it does make the
steak a little bit more enjoyable. -Yeah because uh sometimes if you chuck it down by yourself it's
going to be a little bit overwhelming because it's quite a bit of fat. It has a nice flavor of
wine but you can barely tell that it's wine. like Maumau knew what it was alcohol
but he was not sure what type it was, but it's a very mild flavor because we only did it 24 hours.
I also didn't soak on it it was just basically a little brushing based on it you know what i mean
okay so no soaking or anything like that just a little nice brush-based. I quite
enjoy this quite a bit everybody. -Definitely do not let this sit on wine overnight. -No,
no, no, no that's going to be way too much, just believe it or not, putting a very small amount
and then seasoning the salt on top so that it penetrates. -Yeah. -Does the job, if you want to
try something different a different flavor in your steak this one is good, not bad whatsoever.
Obviously it's very different from the control steak and something different that you can
definitely try it at home to see if you're gonna like it. -It works. -It works, yes it's not gonna be
bad. Anyway guys these are the results I hope you guys enjoyed this video. If you do enjoy it
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 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
-Give me another one of these. -Oh you like my cupcake. -I love your cupcake.