For today's cook we're gonna find out which way is the best way to tenderize
your steak. We're gonna be putting fruits enzymes against human made machines
that were actually designed to tenderize. This is our final episode of tenderizing
steaks to find out which one is best. If you have not seen all the previous
episodes from this series make sure you check around the description later on.
I actually tried everything and in the end it turned out that pineapple and papaya
were the best. With all that being said today we're gonna find out which way is
the best way to tenderize a very inexpensive steak. so let's do it!
And this is the cut of meat I chose for today's cook. It is perfect because it is
not tender and it's also very inexpensive. If you are unfamiliar with
this cut you shouldn't. It's called eye round and it comes from the part of the
cow that does a lot of work. So unlike rebuy or New York Strip or tenderloin
this one is far away from being tender, but as it turns out it is perfect for
our experiment. Usually people do not use this cut as a steak but as a roast. If
you cook it for a very long time it can come out nice and tender, however if you
use the right equipment or the right method you can actually get it quite
tender just like a steak. So the first thing I need to do is to make steaks out
of it. To give our contestants the best chance of success I'm gonna be cutting one
inches thick any longer than that you will be way too tough. As you can see
just by looking at the grains you can already tell that this is a tough cut of
meat. But I'll tell you right now if you just cook them like this you it will be
basically a shoe-leather. This was not meant to be a steak but hey for today
experiment it is the perfect choice. I like to introduce to you the first
contestant, everyone has this one at home, it is a meat mallet. We have the coarse
side which was designed to break down connective tissue and the opposite side
was designed to smooth it out. The first thing I like to do is to lay down
some clinch plastic. This allows me to work fast but most importantly not spreading meat
all over my counter. Now an eye round is like a shoe leather as I mentioned. Pound
it like you mean it because even though I am going full force over here as you
can see is almost doing nothing. But after about 25 hits on one side I have
to flip it and do another 25 on the other side. And once I was done this is
what it looks like. As you can see the meat mallet did it's job. And to find
out if it was good enough that's to be determined later on in the video, but out
you one thing by the looks of this it looks like it worked. Jumping on to the
next one we got papaya. It has a very specific enzyme called papain, which
works by breaking down meat proteins using a chemical process called
hydrolysis. Meat proteins have very large molecules and in hydrolysis papain makes
them smaller but the most interesting thing to me is that the papain is not
only located on the fruit itself but also on the skin and the actual leave of
the whole plant. And we've tried this before it and we know it works. To use it
it's pretty easy throw everything into the blender and blend it well. Once you
are done with it this is what you're left with. Yes it is better to blend
everything together just like I said it previously the concentration of papain
is actually on the skin itself eventhough the fruit does have it. But as you
can see this is the slurry that will make it tender. I know it doesn't look
appetizing but remember you're not gonna eat this, it is just a tenderizing
marinade. But now that we have it ready all there's left to do is to add in our
steak. And one of the most important things to do is to make sure that steak
is completely covered by it, if not you will not have the same effect. Now jumping
on to the next one we got pineapple. Everyone loves pineapple but there's a
specific enzyme in there called bromelain, that breaks down meat proteins
which ultimately to make it easy to understand it actually just
disintegrates meat. And if you have not seen the previous video we made called
"Will pineapple disintegrate a steak?" you should definitely check that out because
I'll tell you one thing this thing is powerful and just like the papaya it's
actually located throughout the entire fruit, but the strongest concentration of
bromelain is actually the skin. That is why it is important to blend everything
together the fruit has some but not as much as the skin. And to use it is quite
simple just like the papaya throw everything into a blender and make the
slurry. As you can see it also does not look appetizing, but remember you're not
going to be eating this, it's just a tenderizing agent. Now all there's left to do
is to put our steak in there and let it marinate. Just do me one favor do not
leave it for too long because if you do you already know what happens and just
in case you don't know go check out that video that I mentioned. I must say use
caution because that video can be quite disturbing. To make it even more
interesting I'm wondering what will happen if we combine both together the
pineapple and also the papaya. So as my third steak I'm combining both together
to find out. And just like previously make sure every single
part of the steak is covered, that way it will give us a nice accurate result.
Our next contestant is called jacquard. It's basically a little knife that cuts
the meat, and I'll tell you one thing these little things are sharp, they can
easily go through anything. To use it it's pretty straightforward you just
gotta smash it down on the steak as much as you can. And the most interesting
thing for me is that it goes down like nothing and once I was done with it this
is what I was left with. As you can see that jacquard did its job, well maybe a
little bit too well because no longer look like a steak. Now I know what your
guys are gonna say in every video; Guga why don't you try it one steak with all
of the methods together? That's what you guys ended up asking every single
episode of this series. So for a very final episode I am going to do so.
I first started with a jacquard followed by the slurry of pineapple and papaya
mix and I made sure that every single edge of that steak was completely
covered with the enzymes. Now that we have all of them 100% ready all there's
left to do is put them on my refrigerator to let them sit for a total
of one hour. And do not even think about going any longer than that, if not you
will end up with ground beef because these enzymes are so powerful they will
just eat your steak. Once the one hour was up the next step is to make sure we
wash them thoroughly. It is important to get the fruits completely out of them
and when I say wash it I mean it. And if necessary make sure you change
the water as many times as possible to make sure everything is out. so once I
was done with the washing this is what I was left with. And the very first one we
have is the pineapple. As you can see the enzymes definitely did its job.
The steak is way more tender also have some type of mushyness in the surface
but I'll tell you one thing it feels extremely tender on my hand, and as I
already know from experience this one is tender. And here we have the papaya. As
you can see as I stretch it out it actually did the same exact thing. The
fibers are completely separating from each other and it does feel quite tender.
And here we have the mix of both of them as you can see the enzymes also did its
job, but I must say it feels different even though the fibers are actually
separating it does not feel as tender as the other two. And here we got the meat
mallet. I'll tell you right now this one does not
feel as tender not even close to the pineapple or the papaya .It seems like the
tenderizing actually just did it on the surface but nothing throughout the
entire steak. So I'm gonna have to say that this one is actually the control
which actually means that it's the least tender one now. Now let's move on to the
jacquard. Oh this one is almost falling apart it actually looks like ground beef
and if you ever bought what's called a cube steak, you know exactly what I'm
talking about. I'll tell you one thing it feels extremely
tender. Maybe just too tender and I think if I shake it real hard it just might
completely break apart. That jacquard is sharp and it definitely did its job. And
the very last one is the one that we tried everything and as you can see oh
boy that looks terrible. It's like it's disintegrating right on the surface. This
is not looking good. It reminds me of the pineapple disintegration experiment and
as you already know that was a complete disaster. I'll tell you one thing I am
not looking forward to eating this one. But now that we have all of our steaks ready
all there's left to do is to season them and for that I started with salt, followed by
freshly ground black pepper and garlic powder. That is my go-to seasoning to
make sure that we actually taste the beef. And as always remember to season
both sides including the edges. So now that we have all of our steaks ready I'm
going to be direct grilling them, that means hot and fast and quick. Since they
don't have a lot of fat I'm also going to be basting them with some butter and
I can't wait to find out which one is going to be the winner. So now I say it
is enough talking and it is time to cook them. So let's do it!
All right everybody here we have our beautiful steaks. What do you think Angel?
Are you ready? Some of them look good, some of them... Some of thme don't look that good
everybody. Gotta be honest with you, you saw the video. Some of them look reminiscent of another video. If you
are listening to the rain I apologize you just started pouring rain welcome to
Florida. One you know one time is nice and sunny five seconds later it's rainy
like there's no tomorrow. Yeah. With all that being said you ready?
Let's go. All right let's go for it. So we're gonna try this one here first.
Let's see tell me what you think this is our let's call it control. Yeah everybody this
is our control all right. Oh this control? Control yeah. All right everybody first one cheers.
Cheers Angel. Cheers. Cheers to you too!
Eye round. Eye round, yeah. Good job on that, you're good oh right away. I mean it's
chewy but um there's a nice flavor because of all those spices that I put
there. You can eat it. Salt, pepper, garlic powder. It is a little bit more tender than
usual. You know why? Cuz I grabbed a mallet and I went to town on it, so it's a little
bit more tender than usual. Okay but not that much. Nope. All right. All right everybody
second one Cheers.
Oh come on huge difference. That one is way
softer. Mmm. One hundred percent. Oh yeah much much more
tenderness if you were to compare this one is like five levels up, from this one.
What do you think? Yeah it's a it's a big change. That one going from here to there
it's a big change. But, I'm gonna be honest the crust does have a weird
texture. Yeah. It's a little bit grainy is little bit like dusty I guess
you could say. Yeah, you know what it is?
Is it pineapple? We got pineapple in the house everybody. You can tell because it's that graininess.
Yeah you can feel that it's like it's too much. Yeah. For the steak I guess. Also
I'll tell you one thing it is very difficult to get a nice sear if you're
you know using the pineapple method because everything is wet you know is is
wet. Alright, but I do like the flavor though I do not mind eating this steak
at all with some nice rice some Japanese rice.Yeah.
You know what I mean? It does not taste bad. No, not at all. The flavor is good, but
the texture is a little bit like grainy, dusty. Right right on the crust I would
say yeah. Next one's gonna be this one. You ready
to try the next one? Well I already touched my fork on that one so that one is mine. Cheers Angel. Cheers.
Cheers everybody. Cheers.
Mmm. Oh that was pretty good. It's nice and tender. It is tender, compared to the mallet this
one is more tender and I like the flavor more. Yeah? Yeah I do. Do you like it more the
flavor than the pineapple no? No but it doesn't have the graininess so I take it.
This one is papaya by the way. Oh. Papaya remember we did an experiment where
papaya was the winner so to me papaya vs pinapple definitely pineapple wins. You?
In tenderizing? Yeah.100% in pineapple. All right let's go for the next one you
ready? I already put my fork on that one. Go for it buddy. Oh this one feels
different. Cheers buddy. Cheers everybody.
hmm
It's dry. Yeah. Much dryer.
Is not like soft like oh it is tender. It is not
like a steak you know what I mean? Is not like a steak texture. It kind of feels
like picadillo-ish. Tell them what picadillo is. Ground beef.
Ground beef that's exactly right. Almost like that right? Yeah. It is what it is.
This one here is the jacquard or you attacked it. I think what happens is
when you hit it with the jacquard you're making so many punctures in between the
steak and when you're cooking it the juices basically fall out because they
have plenty of holes to go. It is dryier. Right? So when all of those holes are everywhere is
just gonna completely dry out the steak basically, versus the other one which is
like the enzymes got to work. I guess the heat can go in there too so you're can even
overcook a little bit. Yeah you can but it does look like...A little bit more cooked?
Yeah maybe a little bit more cooked. There it is. All of them talking out at 135 degrees
Fahrenheit as you guys know. Okay next one. Okay this one this one looks like it
got the best crust. This one does. The best smell too - hmm okay. Cheers everybody.
Woo. Oh. Not what I expected. Tenderness is over here over here. Together with the
mallet? Yeah. Well that's surprising. You know
what this is? I put pineapple and papaya together, mix them up and let it
tenderize. That does not work everybody. Don't mix your pineapple with your papaya.
No. I wonder if the enzymes from the pineapple and the enzymes from the
papaya don't get along they're not friends. I don't know, I do know that
this one is a lot tougher than this one and this one. A hundred percent agree.
I would not recommend mixing them up I'm sure there's a lot more smarter people
than us on the comments section they're gonna let us know why. Maybe
those enzymes they're not friends. Put it on the comments guys we dont know. My intellectuals please give me the
scientific meaning of why this is so tough compared to these two.
Alright ready for this one? This one don't look very good. look at his face.
I think I think I'm getting a phone call I got to go. I gotta take that phonce call.
Oh my God it lost its color. Oh there you go this is tender. Oh yea. Ha, ha.
This one is not very good everybody. Oh boy I already I'm having some deja vu.
It'slike the steak took a _ in my mouth. You don't curse bro.
Don't say that. yeah exactly that's what I'm thinking about everybody. Angel you
ready? Look at you. Cheers everybody. Cheers.
Well is not like it took a __ in my mouth but it's not good.
Don't curse on the video bro. Oh grainy dry maybe I just put too much
power with that Jack I because I hit it with the jacquard Angel, and then I put the
pineapple and then I put the papaya. I did everything with this one.
Which one is your favorite out of all of them?
My winner. Your papaya. Papaya really?
Oh we're gonna disagree today. Oh we are gonna disagree.
Definitely the pineapple is the winner from me everybody. That was my runner up.
Pineapple is the way to go. It is one of the best ways for us at least to
tenderize the steak. The jacquard could work good as well maybe if I didn't go
to town so much cuz I wanted to make it extra tender.
You attacked it. I ended up doing ground beef. With all that being said guys I
hope you enjoyed this video. If you do 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're interesting in any of the equipment I use everything is always in
the description below. Thank you so much for watching and
we'll see you guys on the next one. Take everybody. forget the jacquard forget the mallet
forget mixing the jacquard with the fruit.
Buy the fruit eat the fruit save a little peace,
tenderize your steak. You got steak and dessert come on.
Way to go. We'll see you guys on the next one take everybody bye-bye.