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Before jumping into this insane experiment I gotta show you how I actually got here. You see
I love grilling steaks. I like them juicy, I like them fatty, I like them lean and I like them thick.
Just give me any type of steak and I'll be happy. Over the years I have learned that the fattier
the steak is the better it tastes so that is the inspiration behind today's video. And the first
thing we need to do is to remove the moisture from all of these beautiful steaks. They are one and a
half inches thick ribeyes and as you can probably tell they are prime grade. This is what you should
be looking for whenever you're buying your steaks, marbling friends. These intramuscular fats that
you see is what makes a steak really good. Now my goal is to insert even more. So to remove
all of the water from the steak I'm going to be using something that is called freeze dry. It is
a fascinating process and here's how it works; the first thing a freeze dryer does is that it freezes
the steak. Once that's done it starts pulling a vacuum, then the temperatures go way below zero,
this allows all the moisture that is inside of the vacuum chamber to go bye-bye. So in the end it only
removes all of the moisture leaving the steak 100 intact. Do not get this confused with dehydrator
it is not even on the same level. So now after putting it in my freeze dryer the only thing left
to do is to wait 48 hours. That's perfect because it allows me time to go ahead and concentrate on
the next important ingredient and we're talking about bone marrow, it is also known as butter
of the gods. You see bone marrow is a hundred percent fat, but unlike butter it tastes like beef.
It is amazing on a piece of bread and many other things so we're going to use this to rehydrate the
steak. But if you want to have a very good tasting bone marrow the first thing you need to do is to
clean it very well. These little pieces of meat that comes attached to the bone is actually not a
good thing, they produce a smell that infuses into your bone marrow as you're cooking it, so I highly
recommend you removing all of it out. I've done an experiment and it makes a huge difference. To take
it out it's not a big deal and it's best to do it while it's still frozen, just grab a cleaver and go
to town, because once you are done take a look at what it looks like. Now that's more like and it's
going to give you a much better end result. Now if you take a closer look in the bone marrow you will
see a little bit of dark spots that is blood that is inside there. There's no way that we can take it
all out, however we are able to remove most of it and here's how; On a large container with water you
want to make a salt brine. I know it sounds fancy but it's nothing it's just a good mixture of salt
and water. Make sure that you let the salt dissolve a hundred percent. As you might already know
salt removes moisture from steaks, but it can also remove the blood from the bone marrow and since
it's on a salt break there's no way that the blood can go back in. So to do that all you have to do is
to let it soak for 24 hours that's perfect because by this time my freeze dry steaks were ready.
And take a look at this. Have you ever seen a steak like that? Notice that the shape and size
is exactly the same, zero difference the only thing is that there is zero water inside of the steak.
And I mean if you are holding it on your hand you would say that it's a styrofoam. It's pretty
much weightless. You see before I put it in the freeze dryer these steaks were all 16 ounce steaks
or better yet to be precise 462 grams. And take a look at all of the moisture that it was lost,
half of it everybody. It's completely gone! And the funny thing is that it did the same exact thing to
every single steak. Now I know that it's hard to believe that all of the moisture is completely
gone, but let me show you a closer look by opening one up. Take a look at this! As I slice it open look
100% bone dry. It is like the sahara desert. Now that is something you do not see every day. My
job now is to bring this thing back to life and for that we're gonna be using our bone marrows.
And after 24 hours on the salt brine it was ready. You can clearly see that the water completely
changed color and that's because it's full of the blood that was inside of the bone marrow.
So after removing it from the brine, patting it dry real good, take a look. Most of the blood is
completely gone, now that will give the bone marrow a wonderful taste. Now the only thing left to do is
first to completely liquefy this thing and to do that it's just like butter, and the best way is to
stick it in the oven in the broiler setting for 10 minutes. As it's doing so a lot of the bone marrow
will melt and if you did everything right you should have a wonderful smell. It's like roast beef
it smells like the holiday when you're roasting a prime rib. But after about 10 minutes I took it
out and look at this. At this stage it is perfect to enjoy it with a little bit of bread, however we
want to take it even further and that's to cook it more so that we can extract all of it out. So I
popped it in the oven for an additional 10 minutes. Once that time was up it extracted almost all of
it because now this thing is real hot, so all I had to do was to make sure that I extract all of it
out. I did whatever it took because I didn't want anything to go to waste. Now these solids are not
gonna do me any good for the rehydration of the steak, however this is not going to waste. Trust
me! But what I was really looking for was this; the butter of the gods. If you've never had it
you don't know what you're missing. And if you did and you didn't like it try the method I just made
because if you go through the process of removing all the blood it tastes amazing. And I cannot wait
to find out how the rehydration is gonna work. So I went ahead and dropped it right on top of the
steak and this thing soaks it up like a sponge. Even though it's a hundred percent fat since
it's still hot it works really good. But I had to roast even more bone marrow because only those
three were not enough. So I made sure to add 200 grams to ensure that it would hydrate the steak.
At least to me that sounds like an overwhelming amount and since I had more steaks to experiment
I decided to do something else and that was to make a mix of 80 water and 20 fat hopefully this
will give me a better well-balanced steak. I have no idea if it's gonna work but that's my thought.
And if you've ever tried to combine water and oil together you know that's almost impossible.
Take a look at this. Now I know I can use an emulsifier like dijon mustard or white vinegar,
however there's no way that I want to do that to change the flavor of the steak, so I had to go with
my gut and use this exact mixture. And as I'm doing so to my surprise it works. It actually works quite
well! This steak soaks it up like a sponge for real. To ensure that it was completely rehydrated I kept
flipping the steak and as I was doing that I had another thought which is to try something else.
To have a full comparison I want to just add water into the steak this will really tell me if it's
worth adding the bone marrow or just water and as you can see when I say it's a sponge i mean it.
That is why I love to make videos because if I tell you there's a way for a steak to act like
a sponge you will not believe me, but seeing this hopefully will make you a believer. But now that
we have all of our steaks ready I also added one more to the pot which is a fresh steak. This way
we're really gonna know if it's worth doing this insane experiment or not. But now like every steak
the next step is to go ahead and get them seasoned and for that I kept it very simple. I started with
a good amount of salt, followed by freshly ground black pepper and garlic powder, nothing else. And
as always I made sure to season it properly because the only thing left to do now is to
go ahead and get them cooked. I will treat them like a regular steak that means I'm first going
to be putting a wonderful sear on all of them. 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. And I'm hoping that the rehydrated bone marrow steak will be the best one
I've ever had in my life. So now i say it is enough talking and it is time to cook them. So let's do it!
[Rock Music]
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guys now let's get right back to it.
All right everybody here we have our beautiful steaks Maumau.
-Are we looking at the same steaks? -Come on Maumauzhin they are fantastic we got a little... -Listen I know you
have an experiment going on today I'm just gonna let you know that this is the only
one I'm eating. -You're only eating that one? These don't look appetizing Maumau?
Huh? -This doesn't even look like a steak, it looks like a cardboard that you cut. -That is absolutely
correct, there's a very unique experiment with this one let's just say it like that. But like
Maumau you have tried so many mystery meats with me already this is nothing Maumau, this is nothing.
-It's cardboard that's what it is. -Maybe it is I don't know. -Well that one might not be cardboard
that one look like shoe leather. That one does look like shoe leather everybody I'll
tell you one thing with this method of cooking, it's a method of cooking by the way. -Yeah? -Yeah
you know what that one reminds me? Remember when we used to go to the farm and then the
boots will have caked mud. -Oh Maumau come on we're going to eat this thing. -That what it looks like. No Maumau c'mon.
-It looks like dried mud man. -That looks delicious everybody. I am very excited to try this one all right. So here as
you can tell. -I want to try this one.-You want to try this one huh. Just the way you like it? -Yeah yeah. -This one is overcooked? -Not at all.
-Oh wow well let's uh start up with a good palette and see how this goes yeah. -I'm gonna just repeat
the same this same experiment over here. -Several times? All right very first one. Cheers everybody!
-Come on. -Look at this guy. This one you want to take a second and enjoy it. You know what I mean?
Man it's so good everybody. -It's so good. Perfect crust, perfect doneness. -You don't
want to talk, you're like you don't want to talk you're just going to keep chewing. -So good. -All
right Maumau so here what we got. Are you ready for the first one? -Yeah sure first one. No Maumau we
got to go for this one. Tell me about the texture right here. All right to my defense everybody
these steaks are all cooked to the exact same temperature. There's a very good reason why the
stack steak is this color right here okay. You all know why but Maumau doesn't. Maumauzhin, how does
it feel? -It's not a steak this is a potato chip. -It's breaking? -Yeah it's like crunchy.
-What do you mean is crunchy Maumau? -It's crunchy. I grab that and go like. -Exactly it is crunchy. All right this one here oh man
it's hard to cut. Smells different. You're having a hard time cutting it Maumau what happened?
Huh? -I have to rip it apart to cut it. -Well let's find out right now. Cheers everybody. -Cheers.
-Maumau what do you think about that one? You know what it is Maumau? -It's like pure fat. -It's pure fat
everybody! It doesn't taste like a steak you bite on it and the only thing that happens is
like it crumbles down and the fat comes out flooding. -Yeah it's like oozing fat,
it's like a crunchy oozing fat. So like if you're oh. -And the fat doesn't taste that good. Oh my god,
golly, like you, what I'm sorry. Whatever I did i'm sorry!
-Maumau your making me, I lost my breath over here.
-You see the steak is trying to kill you. -It is trying to kill me. Boy let me tell you something
everybody I've never laugh so hard in my life. It is like the steak took a mind of its own
and it has pure fat, that's what it is Maumau, there's no steak in it it's a hundred percent
fat and the fat is a mix of different flavors which you guys already know what it is.
I'll tell you what i did Maumau I freeze dried the steak and then I rehydrated with a hundred percent
bone marrow. -It makes sense. -It makes sense that it's extremely, extremely fatty everybody. -Did
it rehydrate really? -Well kind of, you see what I'm saying it's still a little. -Yeah it still looks dry and blah.
-Let me see if i can put it next to the camera so
you guys can hear I mean next to the microphone so you can try to hear it.
Now this one here is different it's not bone marrow. So let's try it, it's something else
completely, let's see if it actually made it a little bit better or not. -To be fair it looks
a little bit better than the other one. -It does, it does. It look like it rehydrated a little
bit better you know what I mean. Okay this one cuts a lot nicer I can tell you that right now.
-Yeah this one's definitely rehydrated a little bit. -Yeah it cuts a lot nicer so
with that being said enough talking let's try the steak. Cheers everybody.
Come on now! Works like a charm fantastic. -Pretty good, I even go back for a second bite. -Yeah I can
eat that. -Not bad. -No not bad at all. It is a good steak obviously. -It's little bit dry. -It's a
little bit dry, maybe I can rehydrate it for longer. I only rehydrated for as you guys know 24 hours. -It
tastes like a steak and it's actually edible. If I'm on a survival situation. -Oh I'll go for that 100%.
-And I have not eaten a steak forever. -Yeah. -A month you give me this it's like the same thing if I go
to a five-star restaurant everybody. -Yeah you're right. -That's what we're comparing it, not this one
Maumau. This one is a it's a different league you know what I mean? -I know that's why i like it.
-All right let's go for this one last one here. Now this one here obviously
is a little bit different. I put Powerade on it. So we're gonna see if Powerade is good.
I'm joking Maumau I didn't do that. -All right. Cheers everybody!
Absolutely I don't like it. -It's not as bad as this, but no it's definitely not nearly that.
Exactly, the water one is much, much better.Maumau this one was with water and bone marrow.
-Okay. -The water does a much better job by itself. Agree Maumau? -Yes I agree. -There's nothing else to do if you
extract all of those uh wonderful juices from the steak to preserve it for many, many years,
the best way to do it is just find yourself some water, rehydrate it, forget about the bone marrow
it will be a much better survival steak. But in no means will it ever come close to the fresh. -No,
no way. -Anyway guys these are the results. I hope you guys enjoyed this video, if you do enjoy this
video 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 we out. Oh you're going now for the fresh. Huh? How about this one right here?