Everyone loves steaks and I mean everyone. And if you've been watching my
channel for a while you know I love to experiment. I mean some of my experiments
just turn out awesome just like you see it right here dry-aging a piece of meat
like this is just something you do not see every day. But at the same time other
experiments are just insane. Never put pepto bismol on your steak,
that is the worst thing you can do. But after my peanut butter experiment one of
the most requested comments was to dry-age in Nutella, and let me tell you
something there is no way that I'm gonna let you down. This is the Nutella
dry-aging experiments. So let's do it!
This is the biggest Nutella container I could find. It was made for the food
service, and to be honest with you opening it up it's just extremely
satisfying. I mean when you take a huge master spoon out of it like this come on
if that does not put a smile on your face man I don't know what will.
To be fair this is every child's dream. Imagine your mom give you a monster
spoon like this? Uff, I don't know if there will be a good mom or a bad mom but I'll
tell you one thing you will make your belly happy. But now that I have all of
my Nutella needed for this experiment now let's jump into the meat. This is a
four bone standing rib roast. The last time we dry-aged with peanut butter the
results were actually surprising, and if you have not seen that video make sure
you check it out later on. But in order to have a consistent test what I'm gonna
be doing is splitting this one in half, then I'm gonna be saving one part of it
as a comparison and the other one of course we're gonna be using for the
Nutella. And once I sliced that in half take a look at this. That is a beautiful
piece of meat and it is gonna be perfect for our experiment. So this half right
here will actually be stored that way we'll see how much different it will be
from a fresh steak. And the first thing I need to do is to lay down some parchment
paper because things are about to get messy. I started with a nice layer of
Nutella first this ensures me that the bottom is completely covered with
Nutella. And as I'm doing this I can tell you one thing, the smell of Nutella is
just phenomenal. Once I was done the next thing to do is to place the meat right
on top and start complete covering it with Nutella,
and I mean a lot of Nutella. And to my surprise this thing is really thick you
would have thought that it was spread nice and easily but no no no no no this
thing is thick. So after working it around and trying to do my best around
the edges, because the last thing you want is to have uncovered pieces of meat,
that will basically ruin the whole experiment. So I made sure not to be
cheap and use all of it. And if you ever want to upset your children is to do this in
front of them to tell them that they cannot have not even a little bit
is heartbreaking. But honestly at the same time they were laughing at me as much as they
could because they were telling me daddy that is ridiculous. And to be clear I a
hundred percent agree with them. But once I was done with the spreading this is
what it looks like. That friends is something you do not see every day.
It is a Nutella meat cake and it smells fantastic. But now that I have it ready
all there's left to do is to let it dry age in my regular refrigerator for a
total of 35 days.
Once the time was up I took it out of my refrigerator, laid it
on my cutting board and this is what it looks like. If you take a quick glance at
it it doesn't look like anything changed, but take a look at this. The juices of
the meat is actually coming through the Nutella and you can even see a little
bit of blood on the bottom. After every single dry age I have ever done this has
never happened, so now he got me worried. See all this condensation on the top,
what in the world is that. There's only one way to find out what happened and
that is to open it up. Whoa! What are these white spots and what's happening
to the meat in the center? It almost looks like jello. As I take a closer look
to the white spots it looks like mold. That is a little bit concerning. I mean I
had mold before in previous dry-aging experiments, but they were not like this.
This one is getting me a little bit worried. But like I always say you always
should listen to your nose, if it smells bad throw it away.
And as I took a first sniff at it guess what it smells like Nutella. The smell is
so powerful that it's overpowering everything. Now I don't even know what to
do. So after doing my best and trying to remove as much as possible working
around the edges and making sure that everything is out of course I found even
more mold. But once I was done with the cleaning this is what it looks like.
This my friends is a Nutella dry-aged rib roast for 35 days. And as you can see
the mold is insane. But after most of the Nutella was
removed I finally took another sniff at it and it still smells just like Nutella.
And it doesn't matter how much I try there's always a little bit left. So the
next thing to do is to remove all of the mold and the pellicles. So I grabbed my
sharpest knife and started to remove it. And as I took my first slice, wow that
actually looks good. So now there's a little bit of hope. I mean as soon as I
took out that nasty stuff it reveals a beautiful piece of meat underneath.
I know you might think I'm crazy but hey it looks promising. Because there's so
much mode between the bones I decided to remove them. It's not worth keeping them
because even though I'm losing a little bit of meat this has to go. And for the
moment of truth as I took out the first big slice, check this out the meat is
extremely tender. It is almost if I tenderize it with a blade. Wow I did not
expect that. As I continued to trim the rest of it I was left with two beautiful
Nutella dry-aged steaks. Now that is definitely something I can eat because
if you just saw this right now you would never be able to tell what they went
through. But honestly as I pick them up on my hand look at this
it's literally disintegrating. It feels a little bit too tender almost kind of
like mushy. And as I bring it closer to the camera you can see that everything
is splitting apart. It almost looks like he was marinated in pineapple or
something. And if I do not hold it with care it will completely disintegrate in
my hand. So to make sure that will not happen I decided to tressen it with
butchers twine. That will make sure that by the end of the cooking process we'll
still have a steak left. Now to have a fair comparison I did the same exact
thing with a fresh steak, and I also tressened it with butcher's twine. And when you
take a look at both of them side by side you can see how much lost we actually
had. We have the Nutella dry aged steak on the left and the fresh steak on the
right. But now that we have both of our steaks ready all there's left to do is
to season them. And for that I started with a little bit of salt, followed by
freshly ground black pepper and garlic powder nothing else. As always
I made sure to season both sides including the edges. But now that we have
both of the steaks ready now there's left to do is to grill them. I'm first
going to be putting a beautiful sear on them and then 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. 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?
huh? They look like beautiful steaks this time yes. This
time they look beautiful. Sometimes you will open and he'll say we
have our beautiful steaks, and I'll look and I'll just think about it like no. No. No
that's not beautiful. That's a terrible statement sometimes
I agree with him especially when you have crazy footage
just like this everybody. You don't want to have that kind of steak because you
don't look that good. I remember the SpaceX video. Like always we gotta experiment.
Rght? The only way to see if something is actually good is to run the
experiment. So we have to experiments two steaks and now we're gonna find out if
they taste any different. Where do I go? We go here first.
Ready? All right let's go. All right everybody. Cheers Cheers.
Oh oh come on. Come on.
This is a Guga steak, but it's a good
Guga steak. If that does not put a smile on your face something is wrong with you.
I'm telling you something is very wrong with you because hmm. You going for seconds bro?
It's not just a Guga steak bro. This is a Guga steak but it's goooood! This is amazing everybody. A wonderful
steak. Agree? You ready for the next one? What kind of face
is that? It looks good. Are you worried already? C'mom bro. When it's a really good
Guga steak. hmm I get scared. You know why? You wanna know why? why? I'm gonna tell
you. Why why because history is about to repeat itself sometimes. Because
sometimes your Guga steak is is really good and then you find out it's an
experiment, and you did something to the Guga steak and then. But this one is
different, smell it .Mmm kind of, what kind of face is that Angel? Don't make a face.
Concern. I'm concerned maybe I don't go for the full thing. Oh man that guy on the
bike is going insane over there. Oh your not going
for the whole thing? What do you mean? I'm concerned. It smells different everybody.
It smells unique. It smells weird.
I'm excited to find out the taste you ready
Angel. Now he's scared alright everybody Cheers.
Oh
Oh that's different.
Oh I don't like that.
Excuse me.
Can I'll tell you something Guga? That is, that is kind of funky. I, did you
swallow it? Yeah. You did? I couldn't swallow it everybody. That's kind of how
would you describe that. I still have it in my mouth. I want to wash it out with a
good steak. Yes. Can I tell you something? Tell me. It tastes like a weird dry age.
Like a weird dry aged, really? Like a dry aged that went terribly wrong? It's like
a dry aged that you dry aged for too long. Really? That's what it tastes like
to me. Really? Yeah Well to me it just tasted kind of a
mix of some type of truffle. You know if you ever eat truffle that has been on
the refrigerator for a little bit too long. So this is what happens right you
have truffle and then truffle are supposed to be extremely dry so let's
say you leave it in the refrigerator for too long it gets kind of mushy and
when it gets mushy it has a weird kind of taste. That is what it tastes like to me
and I've tried truffle like that before and it's just like it's repulsive to me.
I don't enjoy it but I'm glad you enjoyed it. Did you
enjoy it? I wouldn't say enjoy it's like when you let it go for too long yeah
when you dry too much and let's say like you went and you were like I'm gonna try
it for a year. For a year bro! Are you crazy?
That's something you would do bro you crazy like that. A year whatever, let's leave it in the
refrigerator dry aging for a year. That's what it tastes like to you?
Yeah it taste like that. It tastes like it went
too far yeah. Are you're ready to find out what this is my brother?
This one here, remember we did the peanut butter dry age experiment, this one here
was dry aged with Nutella.
So you know, it look like a cake Angel. I'll tell you one
thing your refrigerator smells wonderful especially if you like Nutella
you're not as soon as you open that fridge it smells phenomenal everybody.
But at the same time definitely I don't recommend this, this
was a terrible experiment. You put it in Nutella bro. It look exactly like a cake bro. It looked
exactly like a cake bro. Definitely do not try this Nutella steak it did not
work. I hope you guys enjoy this video. If you do enjoy 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 interested in any of the equipment I use everything is always
in the description down below for you. Thank you so much for watching and if
you have any more crazy ideas just comment down below because Angel would
love to try it.