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For today's experiment I'm doing the unthinkable, we're talking about using cheese oil to fry steaks.
Now is that gonna turn out great? There's only one way to find out and that is to do it. But that's not all we're gonna be trying as I'll be making another unique
oil to see if it's even better. As this is frying up steaks with some incredible oils, so let's do it!
And everything starts off with our two contestants, oil. The first one is cheese oil as you already
know in order for me to find out the best way to extract it i had to do some research. I was looking
for the cheese that has the most amount of fat and here's what came up; we got cheddar, colby, fontina
and swiss. And they are exactly what I'll be using for today. Now the question is which one is better.
I didn't want to go crazy with this experiment and make it too long, so I'm going to go ahead
and use all of them and combine all of the oils together. Talking about that the first thing to do
is to extract the oil, to do that the first thing I did was to slice them up. As you can see I cut
them nice and thin, then using a non-stick skillet I laid them all down. I kept the temperature under
medium high heat. As you can see as they are heating up the oils are extracting. The longer
you went the more separation I had. Check this out! A good amount of oil was extracted, that is
exactly what I needed. The only thing left now was to strain it to make sure that I didn't have any
of the solids. Once I was done check out what I was left with; a hundred percent cheese oil. Now you're
probably wondering what does it taste like. Believe me it tastes like cheese, a very strong cheese,
absolutely delicious. The first one to be extracted was the cheddar cheese, because the next one on the
list was colby. I did the same exact process as the previous one and to my surprise extracting
oil from the cheese is a lot of work. I'm telling you right now I don't know if this is worth it. But
hey if it turns out to be the best steak I ever had in my life I'll be happy. Now for the swiss
cheese was one of the most interesting one, that's because it's purely white, so as you can already
imagine the oil was much clearer. Check it out! Yeah it almost looks like canola. But now that I got all
of the oils extracted the only thing left to do was to put them all together. Now that is a hundred
percent cheese oil, and hopefully it's gonna make one of the most delicious steaks I've ever had in
my life. We're gonna find out if that's true or not real shortly because these are the steaks I'll be
using for today's cook, they are three beautiful ribeye steaks. If you take a closer look you will
see that they are not prime steaks, we're using choice, because if cheese oil can make a choice
grade steak better just imagine prime. For the seasoning I kept it really simple; a good amount of
salt, followed by freshly ground black pepper and garlic powder. That's it! I wanted to keep it really
simple because I wanted to see what the oils are gonna do to the steaks. Talking about that we still
gotta make our second contestant and this is what it looks like. I'll tell you one thing to make this
one is a lot easier and hopefully it's gonna be better. The first thing to do is to combine a bunch
of spices together. So I threw in some black pepper, followed by chili flakes, dry oregano, dry parsley,
korean chili flakes, garlic and a bunch more. As always remember exact amount and ingredients
always on the description down below for you. This is my spice mix and you can literally make it with
any spices you have at home, because all we're really trying to do is to make a seasoned oil.
So use whatever spices you have at home. As the next important ingredient is this; wagyu beef
tallow. This thing is magical! The first thing to do is to heat it up. Now this part is crucial, you
don't want your oil too hot, if not you're just gonna basically burn all of the spices. I like
to heat my up to 350 degrees fahrenheit. Because once it's heated up to 350 degrees fahrenheit
throw it all in there in the spice mix. As you can see everything is bubbling up and frying.
This is extracting the right amount of flavor from the spices. You want to mix it a little bit but
most importantly let it do its thing, it takes some time. Remember this is at 350 degrees fahrenheit.
It's not gonna stop immediately, just keep mixing and enjoying the incredible flavors that is coming
out of this thing, as this is one of the most delicious and fragrant thing you can ever make.
To finish up all you have to do is to strain it. That is how easy it is to make seasoned oil. If you
think we're going to be eating steaks by itself uh-uh. I'm also making an incredible easy side
dish to go along with it. This might be one of my favorite things to make as a side and here's how
to do it. The first thing to do is to open up a cream cheese package, now I'll be making two to
see which one is better. Then you want to season it with a barbecue rub. For the first one I'll
be using blue's hog sweet and savory. Cover up the whole cream cheese with it, be generous make sure
to also grab the edges that is how easy it is to do. Now for the second one I will also be using
blue's hog bold and beefy. This should be a perfect contrast of flavors and just like I mentioned
before make sure to season every single edge. Use whatever barbecue rub you like, even Guga's rub
will be perfect to go along with this. The next thing to do is to throw it into the smoker. You
want to keep it under the lowest setting because you got to remember you're smoking cream cheese. We
don't want this thing to melt! The lowest setting of my smoker is 175 degrees fahrenheit, that was
perfect because after about 40 minutes I took it out and look that is what it looks like. Notice
that all of the sugars from the rub completely melted, that is what you're looking for. This is
absolutely delicious and so easy to make. I like to serve mine with these little breads, it is the
perfect combination to go along with it and since we're frying the steaks in cheese oil man this is
gonna be perfect. Talking about that the only thing left to do is to go ahead and cook these beautiful
steaks, for that I'll be using both oils on a cast iron skillet. I'll also be cooking the traditional
one which is with butter. Because the only thing I have to do now is to go ahead and cook them. So
now I say it is enough talking and it's time to make some incredible steak. So let's do it!
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All right everybody here we have our beautiful steaks. We got Angel in the house, we got Leo. Are
you guys hungry? -Pretty hungry. -Just just starving. -Just starting? -Is that fish? -Huh? Yes it is, I made it especially for
you. Smell it! You tell me if it smells like fish. -It smells smoky. It doesn't smell fishy though. - This is cream cheese
smoked with a barbecue rub. -I was about to say there's no way that's fish. -It looks like, it looks like
fish. -That's all it is, it looks a little bit weird. -Like flaky like fish. -It looks insane. -Yeah all right very good
we're going to try the side dish after the first one because I'm starving yeah. Let's go for it you
guys ready? -Yes. -Now obviously since we have more than one steak on the table it's an experiment.
I want to know all right not which one is better well, yes I want to know which one is better, let
me take that back. But if you can distinguish what they taste like because they should be
extremely different from each other. All right let's see very first one enough. Cheers everybody! -Cheers!
-What do you have to say about that? -It tastes like you fried it, on some butter. -Okay on some butter.
-It tastes super buttery let me let me say that, like not only do you get the taste of butter
immediately from the steak itself it's almost like the juices are giving off more butter flavor. It's
like the butter flavor intensifies the more I chew, it's really weird. -That's because I use
100 pound of butter in there Leo. -I don't think I should eat this anymore I feel bad for my arteries.
-That's right. -That was fantastic they tasted can you tell which one this is? -The control probably.
-Exactly this is the control all right because it was made with butter you are both correct.
-It tastes too simple. -Yes. -It tastes too normal. -Too normal which is a good thing it's not a bad
thing. -Yeah -Okay very good thing very good let's go ahead and go for the second.-No no no no no no
we gotta try this smoked cream cheese. I've never heard of something like that in my life.
I haven't tried this. -Let's try it, let's try it. So one is a sweet and the other one is savory. Guys
this is fantastic to making like in a party or something. Grab yours and then I'll
pass it to Angel. -Okay. -Ah don't let that happen all right. This is the more yeah this is like a
barbecue rub and that one is like salt pepper and like more savory. -Damn bro you're going for it bro.
-I was putting it on the plate. -Oh okay I thought he was gonna put on top like half of it. -I was kind
of jealous I was like oh my god I should have done that myself. -Smoked cream cheese. Cheers!
-Oh my god I love cream cheese. -You can keep talking while I keep eating Leo.
This is problematic -I know. -I'll tell you that right now. You like it or you don't like? -Oh I like it, this
is good. -Oh what are you doing Leo? -Cream cheese on a steak. -How is it? -Oh my god you guys gotta try you guys
gotta try that. You guys too, but you guys gotta try it right now. -We were gonna try the next one but -Oh! -Oh look
at you he made a sandwich out of it that's what I'm talking about. Enough because that's not what
the experiment is about, we gotta try these steaks right here. You ready? -Smells different everybody.
Smell it. -It does smell different. -It does right. All right second one cheers everybody!
Oh that's different. -That is completely different. -I don't know about you but in a very good way.
-I can't put my finger on what this is. -Me neither. -Super weird but it's not bad, it's good. -It's different.
I'll tell you that right off the bat, there is no way they're going to be able to tell
but at the same time it's a good flavor everybody. I don't know if it's worth doing it because you
guys saw the pain that I went through to get this out of it and extract it you guys are
about to find out real shortly what it is. Nothing bad by the way. -Whatever it is it's very minimal.
-Are you ready for the last one? -Very ready. -All right let's go. Curious to find out, give me your
honest opinion. -Oh I just got robbed. -Gotta be quicker than that. -Ready for it? -Oh this one
smells better. -It smells better Leo? All right well let's find out right now. Third one cheers! Cheers!
-Oh boy. -This one won! I think this is the winner. -I need, I need another bite. -Yeah me too. -I need
another slice. This is a very curious experiment. That one's amazing everybody that's all I can say
about that. Which one do you prefer overall? -I go the last one. -The last one? I agree with Angel 100%. You?
-I think i'm going to go for the first one. First one? -That buttery flavor is just like. -Here's
what happened this one I seared it with some butter. This one I actually seared with cheese oil. You
know when you make grilled cheese sandwich the little oil comes out, but I had to use so much
cheese to extract a good amount it was ridiculous. There's no way that you are able to tell that it
tastes like cheese oil. -No. -You are not able to tell this is absolutely not worth doing. It it's very
minimal. -Yeah. -It's not worth it if it's that much hassle. -No it's a whole block of cheese, the whole block
of cheese like ten dollars. -Because from here to here the difference was small. -Yeah.
-This one was a big difference and the flavor was nice. -This one here was a seasoned oil with a lot
of different spices like a chili seasoned oil. -I feel so basic now I just went for the butter.
-Butter lover over here. And it looks like this right here is the actual winner of today's
video huh? -Oh absolutely. -You look, you're making like a five-star little hors d'oeuvre that's
what it's called right? Put it on the comments down below. -Let me get some more of that that red
stuff. -The red cream cheese? -The smoked cream cheese the red one is really good guys make the red one.
-Make the red one. Anyway guys these are the results I hope you guys enjoyed this
video. If you did 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 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. -If you guys haven't done
this yet. -Look at that I'm going to try that. -I'm about to cut myself some more steak for this. -I want to try it .
-I want to try that Angels hors d'oeuvre everybody. We'll see you on the next one. Take care bye-bye.