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Before we can actually test Salt Bae's hot fat searing the first thing we need is
fat. And I'm talking about good old beef fat! These are trimmings from ribeye, so
we all know that it is as good as it gets. And the only reason I was able to get this
amount of good fat is because of my meat dealer. However I also wanted to test something else.
What about lamb fat? That is exactly what this is. As you can see I also have a very good amount. Again
that's why it pays off to have a good meat dealer, and if you don't have one man you're missing out.
Now as you can tell already these are very large pieces and I have to trim them down to manageable
sizes so that we can actually sear the steaks with it. So I first started with the lamb ones. My goal
was to make three inches block. Hopefully this is going to work great and I'm looking forward to
find out how it's actually going to taste. And of course I did the same exact thing for the beef fat.
I just cut them all in manageable sizes. Now one of the important thing that I thought that I needed
to find out was the smoke point of fat because once you pass that smoke point everything starts
to get a little bitter, and my goal was to render this fat a little bit and get it nice and hot
without actually passing the smoke point. So if you go to Google search up the smoke point for beef it
will tell you that it is 400 degrees Fahrenheit, so that tells me do not pass that temperature because
if I do it's gonna start getting a little bitter. I did the same thing for lamb and I found out that
usually smoke point of animal fat is at around 425 degrees fahrenheit so that gave me a great place
to start. So I went ahead and set my oven to 375 degrees fahrenheit hopefully that will get my fat
nice and hot and most importantly you will not get bitter. I throw both in there, the lamb and the beef.
After a total of 15 minutes it was starting to get brown so I went ahead and flipped it to the
other side. The last thing I want is for it to burn, and as you may already know fat burns real quick.
But one of the interesting things that I found is that the beef fat gets darker really quick.
The lamb on the other hand takes some time, so from that research I just did right now it's
actually accurate so apparently that 25 degrees difference is actually a big deal. As you can see
my beef fat is getting brown nicely and quick, the lamb one on the other hand not so much check it
out. I kept flipping it to make sure that I did not get any burn bits. The last thing I wanted to do is
to ruin my steak and that's because i'm gonna be using this, and as you can see from the label it is
wagyu to be a little bit more specific it is an australian wagyu tenderloin. And I mean if we're
going to be doing this experiment let's try it out with one of the most incredible meats. Even though
Salt bae does not offer this in his restaurant I mean we're gonna go all out. And here's one of the
most important things I want you to keep in mind whenever you're opening a piece of wagy like this;
never wash any meat on your sink, always just use a paper towel and get it nice and clean just like
this. As you can see once I was done this is what it looks like. Now we can really appreciate the
beauty of this beef. But most importantly you can see that we still have quite a bit of silver skin,
It does not matter what you do that does not go away unless you take it out. So that is exactly
what I did by grabbing a nice sharp knife and go to town. Always remove any silver skin from
any meat that thing is like shoe leather and it is not enjoyable. Then I went ahead
and separated the head from the roast and as you can see it does have wonderful marbling.
Oh boy! On the opposite side of the tenderloin there's also a little bit of additional fat
because this is a prestige cut and it has plenty of intramuscular fat there's no need for the outer
one. Then I started separating in smaller pieces. And as I did whoa take a look at this marbling!
That my friends is exactly what I was looking for I mean come on take a look at this. If that's not
impressive I don't know what is. Man i cannot wait to find out how the fat is gonna do to this thing.
But talking about our fat by this time it should be a hundred percent ready, and as you can see I
got this thing nice and hot. To be specific it is at 375 degrees fahrenheit and it has been there
for a total of an hour and a half. Even though a lot of the fat has rendered already but most of
it has not, so I went ahead took it out and put it immediately on the piece of meat and this is what
happened.
Even though it was nice and sizzling but check it out it is still completely raw. Well that didn't
work. But now let's try it with the lamb fat. I did the same exact thing and then once I took it out
oh boy that did not work. So with this initial experiment he told me one thing I gotta go way
beyond the smoke point, so that means I'm gonna be getting the heat as hot as possible and who
cares about the smoke point. And one of the great things about this first experiment is that I can
actually remove all of the fat that was cooked and in the end I was left with beautiful beef tallow.
So I can just heat it up when it's ready deep fry the fat and it will get nice and hot and hopefully
that will give us the sear that we're looking for. But talking about that the next thing to
do is to go ahead and season all of these steaks and for that I'm only using salt and nothing else.
I really want to see if the hot fat will change the flavor and if it does then I will understand
exactly why salt bed does this. As you can see once I was done every single edge of these steaks
are perfectly seasoned that is exactly what I was looking for. And if you've been watching my
channel for a while you know I love to dry brine. That's basically a fancy word to say put salt on
it and let it rest on your refrigerator overnight, that will allow the salt to penetrate nicely and
deeply into the meat. Once the time was up i took it out and it was ready to be cooked. Here's the
plan the first thing I'm going to be doing is putting a nice wonderful sear on all of
them. then I'll be heating up my fat too as much as I can so that I can sear the steaks with it.
I know that sounds funny but that is exactly what we're going to be doing so now I say it
is enough talking and it is time for us to put this method to the test. So let's do it!
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All right everybody here we have our beautiful wagyu filet mignon Maumau. -Nice. -Are you ready? -Yes I'm ready.
-But as always I gotta experiment. -Yes? -Of course. -If not it's not Guga. -Of course if not it's not good. -Well have you ever seen Salt Bae and whenever they put that
hot fat and they seared the steak right in the middle? -Yeah. -That looks weird? -Yea. -Well that's what this is.
-That's why there's some some of them look like a sandwich here. We're gonna find out if
that's good or if that's just a show for instagram and stuff like that and we're
gonna let everybody know. Sounds like a plan? -It's just a show. -Give me five Maumau. Maumau already knows.
I have a very high expectation for it to be a show as well. But what if it's amazing?
What if it's fantastic? I'll say one thing if it's fantastic why isn't everybody else doing it. Right?
-If it's fantastic I'll bow down to Salt Bae. -Oh okay the big deal. So before anything so that
we have a benchmark let's try the Guga version. Yeah? -Okay. -Just a nice beautiful sear. -Oh my God!
-I stabbed with the fork and it went just like where was it, there's there's no resistance. -So this one here
was just basically I put a nice beautiful sear and then cook it in indirect heat with charcoal
until it reached an internal temperature of 135 once that was done took it out now it's
going to go straight to our belly. Are you ready Maumau? -Did you show them this like this
is beautiful. They saw it Maumau they saw it. -Oh my God. -They saw it. -Im in love with you!
-Stop admiring let's eat Maumau I'm hungry. Cheers everybody.
-If Salt Bae's is better than this I will bow down.
There's no way. -No way, there's no way. -It is amazing. -Wow. -I'm actually drooling. -You know you put it in
your mouth and it just melts and the char on the outside with the little hints of the salt. -Yeah. Oh
my gosh. -Okay here you take the top part I'll take the bottom part
let's see if that that's the fat don't worry yeah don't eat that. To my surprise it's actually cooked
I'll give you that. You know normally when he cuts that steak it's raw mine was raw as well
but look at it. -Yeah -It's medium rare. I'm surprised. I, I didn't expect that because when I was when I
was doing it look at that it's medium rare. I thought it was going to still be raw it is not.
I'm surprised by that. -The ones that I saw him doing they're like really red this is
perfectly medium rare. -Yeah Salt Bae's hot fat experiment. Cheers everybody!
-Something a little different there. -Very different. But I'll tell you one thing this beef is so
phenomenal I don't think you can mess it up. -The beef is amazing but that flavor is not a like a...
-Not a pleasant flavor. -It's not like that's not... Is that beef fat? -Yeah that's beef fat
it's clashing with it it doesn't go together. -It has an aftertaste pay attention to the
aftertaste. -It does right. -Right? -Yeah I think what happens is because you gotta take it now
when I was doing the experiment you gotta take this fat to a really hot temperature. -Okay. -So the
smoke point and the bitterness. You feel bitterness? -A little bit. -Yeah I feel the bitterness oh
man I do not enjoy that. I am so... right now because it mess up my filet mignon. -I mean
you can tell that the steak is good. -Yeah. -But the experiment is not. -No good, no good, no good! Do not
try that with this kind of fat. That was beef fat I also had some lamb fat I did it with lamb fat. Okay
let's try this one. You ready? -I'm not looking forward to this one. -He charges a lot of money in
the restaurant that thing better tastes real good. -You paying extra just for a show that doesn't
improve the meat. -Well let's find out. -Based on the first experiment. -Based on the first one.
Disclaimer, based on the first experiment. This one here is with lamb fat. -Okay. -Smells different already. Cheers everybody!
hmm
-Wow. -It's not terrible. -Not terrible.
It's way better than the actual beef fat. -Yeah. -Wow. Maybe he's using lamb fat and not beef fat. I can't
believe it it's good. -Maybe because the lamb fat is not as strong flavor as a beef. -It could be
another thing okay I have a theory, the beef fat gets burned all right. I put it in the gas stove
in there and just blast it on high and it gets burned. So you see that little bit of bitterness
you also see a little bit of char as it's doing it. The lamb fat I also blasted it as high as possible
and it never turned like black you understand. -It's kind of like the oil with a small point being
higher than the other one. -I think so. -One of them is higher than the other. -Even though they say that
all animal fat has the same type of uh you know a smoke point, I don't think it is true because
the lamb is phenomenal. Now you're gonna ask me does he have any flavor of lamb on the beef no.
-Nno no. -It's just it's just cooked properly. What happened Maumau. -I got some of the...
-Some of the beef. -The beef is too hot it has bitterness it tastes burnt but the lamb was cooked
to perfection. Now here's the deal, let me be very clear. This one here even though the lamb works
it is not better than the regular one. -The first one still wins. -It is not better than the regular one
everybody forget about that all right. Don't do any of them. Now this one here I did something crazy. I
just went wild and I said you know what let's just go ahead and deep fry the whole thing on the tallow.
I'm wondering if this one is good. Deep fried wagyu tenderloin everybody.
Let's see if it's better than the real deal. Huh? Cheers everybody.
Oh that's good.
Is it better than this one here? -No. -Anyway guys these are the results I hope you guys
enjoyed this video. If you want me to test anything else that has to do with steaks
we will be very happy to do the experiment. -Glad to help, glad to help you guys. -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.