This is the cheapest roast money can buy, it is called an eye round. The reason it's cheap it's
because it's a working muscle and it's not tender whatsoever. Now in order to transform this to one
dollar stakes the first thing we need to do is to trim it. As you can see it comes with a lot of
silver skin and unwanted fat, so I like to go ahead and remove all of the stuff we do not like. Once I
was done this is what it looks like. Even though I remove most of the fat, we always gotta leave a
little bit in and that is for good reason, because once I remove the point and I take a cut off my
very first stake take a look at this. And that is why we call this the one dollar steak. Let's
just say it is as bad as it gets. But my goal is to transform this steak into something incredible and
I've actually been doing quite a few researches in order to make that happen. To say that i'm obsessed
about it is an understatement. I've even inserted 100 worth of wagyu fat in it and if you have not
seen that video you should check it out. I've also tried tenderizing it with many different things.
Mechanical tenderizing, yes you got it I've done that. Using the enzymes to tenderize the meat, oh
yeah I have done that as well. And even though the results were not that great the winner of
all of them was always the pineapple. You see pineapple has something that it's called bromelain
and what that does is that it breaks down the fibers of the meat making it extremely tender. We
went even as far as to see if it will completely disintegrate a steak and let me tell you something
it did. But with all that being said I have heard that a three michelin star chef has been using
sparkling water. Supposedly this makes the steak as tender as possible even beating enzymes from
fruits and everything else. Now does this work? Well we're gonna find out right now.
So after choosing three steaks for our experiment the only thing left to do is to go ahead and pour
the sparkling water on the steaks. And I mean I was not cheap doing so. I added the whole thing! And
what's incredible to watch is that the sparkling water seems to penetrate the meat. All these little
bubbles I don't know if it's doing something but it looks extremely cool. Imagine being able to
tenderize steaks with just sparkling water while that will be wonderful if it works. From what I've
heard it only takes one hour to do so. Now there's nothing else to do but to throw them in the fridge.
By the way I went ahead and did the same exact thing to put it against our champion which is
the pineapple. We already know that letting steaks marinate in pineapple for an hour will definitely
do the job, and I'll be putting this one against the sparkling water to see if it really works.
Now the only thing left to do is to let this hang out on the fridge as well. That's perfect
because it allows me time to go ahead and make an awesome side dish to go along with these steaks.
And this one is from Argentina, I mean take a look at this! The first thing to do was to go ahead and
cook the fries and for that I just like to use the frozen pre-made ones. It makes the job a lot
faster and at least to me there's no difference in taste. Putting them on my oven and baking it at 450
degrees fahrenheit for 20 minutes does the job. But now for the toppings, I started with a good amount
of butter into the pan, threw in a little bit of onions and cooked them until they were fully
caramelized. Going nice and slow is the way to go if needed always remember to deglaze the pan with
a little bit of water, because once you're done you should be left with something like this this.
This is nice and sweet and perfect for our fries. The next thing to do is to add some type of protein.
Since I had spam laying around I went ahead and throw into the skillet. Just fry them up for a
little bit until I get a nice color. Now I don't know if you know spam is quite salty so make sure
to back off on the salt a little bit with all of the other ingredients. Talking about that the next
thing to do is to go ahead and make some scrambled eggs. So into a non-stick skillet I threw in all of
my beaten eggs, followed by the spam and of course the caramelized onions. I mixed it well and cooked
it until it was fully cooked. Once that was done the only thing left to do is to go ahead and
plate it all up. So I first started with the fries, followed by the scrambled egg mix we just made,
a little bit of extra cooked spam, then i finished it off with a good amount of parmesan cheese and
a little sprinkle of parsley. Now that is what I'm talking about. It is absolutely delicious!
I mean we all know steak and fries are the best. We also know that eggs and steaks are also the best.
So you get the best of both worlds. But now that we have our side dish ready our steaks should
be fully marinated. And after one hour I took it out of the fridge give it a nice rinse to
make sure I removed all of the pineapple that was left behind and once I was done
take a look at this. It lost its red color that is totally normal and every time I've
used pineapple to tenderize steaks this happens. But now let's move into the sparkling water steak
and after exactly one hour also this is what it looks like. Check out the color of the water.
But most importantly, is it tender? As I removed it from the water it almost looks identical to
the pineapple steak. I mean, is it the same? It sure looks like it. When i picked it up with my hand, oh
wow! The fibers are completely separating, it also feels extremely tender on the hand. That is insane!
I can't believe that this was just sparkling water. The fibers are completely separating apart that
got me super excited. But now the most important thing is how will we pair up with the other two.
As you can see I have the control steak which looks beautiful. The sparkling water right in
the middle looks totally white, and the pineapple oh well let's just say I know it does its job.
The only thing left to do is to go ahead and season them and for that I kept it very simple,
a little bit of salt, followed by freshly ground black pepper and garlic powder and nothing else.
I really want to know the flavor of these steaks and keeping the seasoning simple will make sure I
get there. But now that I got them all fully seasoned the only thing left to do is to go
ahead and cook them. And the first thing to do is to put a nice beautiful sear with some butter, once
that's done I'll be cooking them in indirect heat until I reach an internal temperature of
135 degrees fahrenheit. 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 and a nice side dish. Are you ready Angel?
-Side dish looks amazing, but I don't know, when you have a three separated steaks
their not on a board there separated. -Hey see that's what happens he's been with me in a while
he knows there's three different stakes he knows something is up, and you're right something is up.
-I excited for at least one of them. -One of them. One of them is going to be good?
-One of them. -Now we're going to find out which one is good. -Something has to work. -So, we're testing
tenderness that's what we're testing all right. So I want to know which one is more tender. All right
so let's try the first one right here, I see you cutting it already. How tender is it? -It's whatever.
-Not that tender? -Not not by the by the cut. -Not by the cut? Oh boy this is already
starting to be a great experiment. Are you ready? -Oh God! -Cheers everybody!
-Tastes good though. -Tastes good, but? -It's good, not the most tender steak.
No is it like a shoe leather or something or sole? Tampoco like, it's not that crazy it's not like
insane bad but pretty not tender. -It's very chewy, it is, oh man I'm still chewing it.
It's like... -But the flavor is nice. -It has a nice flavor because it's a nice working
muscle. You know what the kind of steak this is already what is it? You tell me. I know you know,
come on, let, oh my God that was all for the chewing. That was how hard it was to swallow it?
Check it out everybody that's a repeat right there. You were like...-I had to get it down dude.
-I'm still chewing. I would give it a rating of zero on the tenderness. -No yeah it's pretty bad. -All right so
let's go ahead and try the side dish to um clean our. -Cleanse, -Yes cleanse our palate, correct cheers everybody. -Cheers!
-I mean it's potato, eggs a little bit of ham a little bit of parmesan cheese, it's amazing. What
do you think Angel? -That's a winner. -Yeah it's a nice combination for the steak. You know what I
mean? -Yeah very nice. -Side dish phenomenal. I am curious to find out how this one is. Oh! -Okay. -Huh
what happened there? -That was a good one. -That was just one slice? -That was a little bit better than the last one.
-I'm not gonna lie the last one was a little bit harder to cut. -That one you had to sew.
-This one I went wham that's it, the last one I was like. -Yes exactly, all right let's give this one a try. Cheers everybody! -Cheers.
Oh that's way softer. This is a pineapple right here! -He knows about the pineapple. You ate it all already
dude. Dang man! I think the thing is that we did so many experiments with pineapple already you
know already by heart without even having to do anything. However let me be very, very clear it is
nice and tender, more than this one, but by no means is this a ribeye steak everybody. It's just a more
pleasant tenderness. Agree? Are you still chewing? So how did you know how to recognize that steak right
away like that huh? -The pineapple when you do it it has a uh. -It has a unique flavor. -It has a little
flavor to it that you can kind of like detect. -Yeah. -And then on top of that it leaves the steak
like feeling a certain way. -Yeah i'm excited to find out how this one is going to taste, at the
same time I want to know about the tenderness, taste and everything. This third one right here
we're gonna find out right now. Are you ready? I'm excited. Cheers everybody! -Cheers.
-Hmm -Tastes like something. -Tastes different, but at the same time I enjoy that.
-Okay the tenderness is a little bit soft. -Yeah i think it's actually more tender than the pineapple.
-This is the control yeah? -Yes correct. -Okay so it's definitely more uh soft than the control by a long
shot, like a lot. -Yeah. -So if you're going off of does it work? Yeah it works. -It works in regards to
tenderness. -But it's like it makes the pepper tastes stronger. Really? So you like enhancing the flavor?
-Of the pepper, of the pepper. -Cuz felt the pepper big time. -You felt the pepper big time? Try another
slice, try another slice. -A little tiny slice. -I will tell you one thing, this steak right here
surprisingly is more tender than the pineapple to me. I mean, I mean if we're talking about slightly
difference everybody not that huge of a difference. -It's like we're being very picky. -Yeah and...
-And very picky with very tough cuts. -Correct so to be clear the pineapple gives a wonderful
flavor that Angel enjoys it. This one here does have a different unique flavor, but at the same
time if we are just talking about tenderness it does feel more tender. I'm very shocked that it
actually worked as good as the pineapple. By the way I just put sparkling water over here. That's
it, it's just sparkling water. So to answer the question does the sparkling water actually work?
-It works! -Yes it does it does work and it does leave your steak a little bit more
tender and uh at the same time... -It leaves you with a little bit of a pepper aftertaste. -I think what
happened was because I used a sparkling water that was lime it wasn't just like a plain taste, so I
use a lime sparkling water, that could be something as well. -But lime has nothing to do with pepper. -I
know but I don't know maybe it changes something. -Like the pepper. -The paper yeah the paper is really -No, not the paper the
pepper that's what I mean. -Yeah the pepper. -You got it right right that's what i mean the pepper is a
little bit more stronger. Anyway guys these are the results. I hope you guys enjoyed 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 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.
And yes the sparkling water -It works! -It works. See you guys on the next one. Take care everybody bye, bye.