Thanks Athletic Greens for sponsoring this video.
There's a reason why steaks are so delicious and almost everyone will always tell you it's all about the crust.
You see this is called maillard reaction.
It is basically sugars caramelizing in the crust of the steak making it taste incredible.
And for today's video is to make that crust even better. And this was all made possible because of
you, yes you. Without your comments and suggestion this would never be possible and if you have
an idea to make any steak better, put it in the comments down below because we will make it happen.
Everything starts off with the star of today's show; dry whole milk. Now as you already know
we're going to be pairing this up with some steaks. Talking about that these are the ones I chose for
today's experiment. They are three beautiful ribeyes, they have great marbling on them, and
notice that they are one and a half inches thick. And here's how it's going to go down. The first
thing to do is to season all of them with some salt. I want to make sure that this steak gets
fully covered with it. But only the one in the middle got the milk powder, and as you can see
I was quite generous with it. The other two on the other hand I am not doing anything. I'm gonna let
all of these steaks dry brine on my refrigerator for eight hours, so into the refrigerator they went so
that the salt can penetrate deeply into the meat. And for the second steak this is what we're going
to be using brown butter. And to make it it is ridiculously easy and here's how; first start
with a good quality butter, I'm using Kerrygold one of my favorites. Into the pan it goes so that it can
fully melt. You see the goal here is to cook this butter and we're trying to make the solids nice
and golden brown. Keep cooking until you achieve this. Once you are happy with that golden brown
color get yourself some ice put a bowl right on top and start beating and cooling that butter as
fast as possible. Right at this stage right here you don't want to stop mixing it, if you do the
solids will lay down on the bottom. As you can see everything starts becoming solid real quick. Once
that's done throw everything down into a clinch plastic, roll it into itself and let it solidify in
the refrigerator for about one hour. As once the time is up this is what you're left with; brown
butter. This will be perfect to go along with some steaks but we can't eat steaks by itself for that
I made this incredible side dish. Now the best part about them is that they are super easy to make
here's how. Start by peeling gold potatoes. I also like to keep my potatoes in water so that they
do not oxidize as the next step is to go ahead and cut them up. My only goal here is to ensure
that all of them are the same size so that they can cook evenly, because now outside we went to
go ahead and start the process. To add more flavor to them I threw in some concentrated chicken stock,
mixed everything well and the potatoes went in. You want to boil them until they are fork tender and
don't forget to season it with salt right now. After about 10 minutes I tested them and they
were perfect. And when you're taking them out don't be gentle throw them in because we need to roughen
them up. I mean take a look once they were done cooking. You see the edges are still way too smooth
that is not what we want. So I went ahead and shook the bowl until they were like this. Now that is
going to give us ultimate crispiness. Now the next step is to create an incredible flavored oil to go
along with the potatoes. So into my pestle and mortar I threw in some rosemary, followed by salt, crush
them up real nice until they look like this. Now I added some garlic and crushed them up as well.
Into a bowl it went because now we gotta add some fat. You can use butter if you like but I chose
to use wagyu fat. But now that we have it ready into the oven it went at 350 degrees fahrenheit
for 30 minutes. Once the time is up take a look perfectly infused wagyu beef tallowed with some
rosemary and garlic. This is delicious by itself, so after straining I took out my potatoes from
the refrigerator and dug all of that wonderful fat we just made right on top. With a spoon I made sure
to mix everything well and into a baking sheet they went. Now here's an important step you want
to spread them out real nicely, you don't want them on top of each other. And if you have more of that
infused oil make sure to use it, trust me on this one. The more the better! As now the next step
is to stick it in the oven in the highest setting, mine goes to 455 degrees fahrenheit. You want to
cook them up for about 30 minutes. Now make sure every 15 minutes you flip them, we want everything
nicely golden brown. As in the end you should be left with this perfectly golden brown potatoes.
The only thing left is to throw a little bit of flaky salt right on top, followed by some parsley
and if you've never had them I highly recommend. Let's just say they are delicious, and they're
going to be perfect to go along with our steaks. Talking about that after dry brining this is what
they look like. Notice that all of the salt is completely gone and our powder milk steak
still remains exactly the same. The only thing I have to do is to add the additional seasoning,
and for that I chose to use freshly ground black pepper and garlic powder. I'll first be putting a
nice sear in direct heat, once that's done I'll be cooking them in indirect heat until they reach an
internal temperature of 135 degrees fahrenheit. For that I'll be using my wireless thermometers.
Because now i say it is enough talking and it is time to grill some beautiful steaks. So let's do it!
[rock music]
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get your greens and improve your health. Go to athleticgreens.com/gugafoods to get
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immune supporting vitamin d and five free travel packs with your first purchase. Thanks Athletic
Greens for sponsoring this video but now let's get right back to it. All right everybody here we got
our beautiful steaks with some incredible crusty potatoes. -Steak and potatoes. -We got some big cuts.
-What else could you ask for? -So they do look great. -Yeah but it's time to eat. Are you guys ready?
-I'm starving. -All right we're going to go this direction, go for it, dig in. Nice, thick cut today,
no thin thin. -Oh damn okay. -All right are you ready Leo? -Whoa what are you doing? You're that hungry Leo?
-I'm that hungry. -Cheers everybody. -Cheers. oh that's nice oh i have mercy i've been telling you i want more thick
-Oh that's nice. -Oh have mercy. -I've been telling you I want more thick. This is good.
-Oh wow! Come on now what do you guys think? -All right. -I'm still chewing. I'll tell you,
I'll tell you. That's tender, that's a flavor bomb, -Mm-hmm -Couldn't agree more with Angel that sear
is so amazing. -I agree. -That initial burst of charcoal taste that you get when you bite into the steak
is so good and I've longed for that. That right there hit the spot like I cannot
even begin to tell you guys. Just an overall great Guga steak. -How about we dig into the potatoes
because they're calling my name. -Oh I'm down. I'm super excited. -One thing you guys can tell
is the crustyness, super crusty let's give this a try. You guys ready?
-I'm ready. -All right let's try it. Cheers. -Cheers
-Oh my God. -Almost creamy on the inside. -Yeah almost creamy like a mashed potato. It's so nice. -That's exactly
what it is, nice and crusty on the outside and then almost like mashed potatoes on the inside. Super
easy to make, they're just a little time consuming everybody, but they are amazing. Okay let's go for
the second steak. Oh you want another one go for it. Go for it, go for it, go for it. -It's for later you
know. -Research purposes. -All right let's go to the next one dig in. All right second steak. -I learned
my lesson from that first steak there's too much chewing. I'll go ahead and play it safe I'll go get
half a piece. -All right let's see second steak. You guys ready? All right let's see. Cheers everybody!
-Uh! -Oh man. -A little bit more flavor. -It's a lot of different flavors coming in the
steak juices aspect. There's a lot of extra-ness. -Extraness everybody.
That's the word. -Extraness.
-I feel like it's a lot more savory and I feel like it's on the crust. -So this steak right here we used
brown butter. The wonderful thing about butter is that when it starts getting a little bit brown
that's why we love the bread you know how we have the caramelization right here. -Oh yeah. -So this is
like a french technique it's a brown butter it is amazing everybody, I'm telling you right now.
This is a wonderful steak not only do you feel the regular savories of the steak but it brings up a
creaminess and an additional savory there you guys are feeling. -Yeah. -It's just more caramelization
that's what it is. I think we're slowly like so far going up. -It's going up? We're going up
the hill everybody. So if that one's any better than I'm gonna be surprised. -I will tell you this,
if you are thinking that if this works. it works in regards to speed, it's really really quick
all right, to make this steak. Before I tell you anything let's give it a shot go for it.
All right go for it. Before you try it let me be very clear it's not my
idea. -Okay. -It's their idea. -Ah so we know who to get mad at. -So you are going to judge them. -That's correct.
-We get mad at you guys if its bad.
-If it's wrong it's not my fault it's your fault everybody. Let's find out right now. Cheers!
-Oh -Oh wow. -Oh.
That is good! -Oh that one hit the right spot. -I can't even tell you what the hell happened. -My
cheeks are squeezing whenever you eat something delicious and you wanna don't wanna let it go
that's how I feel right now, I just wanna savor that steak. We started with Guga
saying 10 out of 10. -Right here. -And we just got better and better. -How can it be much better?
Oh wow! -An unnatural amount of richness and just extra creaminess and richness in the steak juices
and the steak crust itself. It's just so much more flavor that it adds there such an emphasis
really, really good. -I think that if you don't take this away from me I'm gonna eat the whole
freaking thing. Guys I agree with Angel 100% it is delicious. It has much more crustiness without
actually having a crust. I don't know if that makes any sense what I'm trying to say. A better overall
flavor. The little bits that you guys see right here the little scrambles on the actual steak
it's actually powdered milk. So I put a little bit of powdered milk on top. -What? -Because. -I did
not expect that. -I know right it's like baby powder milk that's what it is. Look at Leo.
-It's so weird. -It is weird. -No it's not, it's delicious. It was weird after you heard it
but right it was good as Hell before you knew. -The fact that this works so wonderfully is amazing but
here's the deal you have to be extremely careful when you're cooking this steak right here because
the milk burns just like butter burns. This burns so quickly if you are not paying attention on what
it is that you're doing and you just leave it there for way too long it's going to burn off
all right. -That's a cheat code. -It is a cheat code. -That's a cheat code because that is good as hell.
-It is amazing another thing I would recommend is basting it on the butter right before putting it
on the grill, is definitely ideal. That way you get everything nice and wet if not it's just going to
burn way too fast okay. But if you ask me if this works and is it better than the other two steaks,
guys? -I think so. -Heck yeah. It is better than the other two steaks, I am extremely surprised. -I'm like
shook that that's even like milk powder, like. -Baby milk powder bro! -You can't taste it. That's a question
they have to be asking, you really can't taste it. -No. It doesn't taste like milk at all. -The initial flavor was
just like a little bit more bold, a little bit more like savory, like it wasn't like oh yeah
this is milk powder. -This is one of the reason I love to try out what you guys always recommend because
I never know if it's gonna work. I never thought that this was gonna work and apparently it works
so well that you guys want to eat all the steak. Thank you for your suggestion if you have anything
else that you want me to try put it on the comments down below. We read every single comment
it might take a while to get to your suggestion but we will I promise you. 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, we'll see you guys on the next one.
And apparently I got no more of the good steak. I gotta get the second best. -Okay here. -At least it
was quick to cook make yourself a new one. -There you go. See you guys on the next one. Take care everybody bye-bye.