Today's the day. How does a peanut butter dry aged steak taste? Is it amazing? Does
it have a peanut butter taste? I have no idea, but I tell you one thing, I was very
surprised when I cooked the peanut butter steak sous vide and that turned
out good. And I'm always we need to try something new to find out how it's gonna
taste. And that is why we run this experiment today. This is the peanut
butter dry age steak. So let's do it!
We start off with a four bone export rib. Now here's how this experiment is gonna
go down; as you can see this is a beautiful piece of meat and it is
amazing when it's dry aged. For a fair comparison I'm going to be splitting it
in half. One we're going to be doing a regular dry aging on it, but the second
one we're gonna be using peanut butter. So the first thing I need to do is to
split it in half and once I did check this out. We have two exact pieces.
The very first one it's pretty straightforward.
You've seen me use this many times it is a special dry aging system that allows
you to dry aged at home without any special equipment. The only thing to do
is to put the meat in the membrane, vacuum seal it and put it over a cooling
rack so the air can circulate all the way around. Now that that's done it's
ready to be dry-aged inside of my regular refrigerator at home. For the
peanut butter I decided to go with the most popular one. And when I took a look
at the ingredients I was actually surprised. I thought it was only peanuts,
boy was I wrong. It says that it was made from roasted peanuts, sugar,
it also contains molasses and vegetable oils and a few more things. So now I have
no idea what's about to happen. And the first thing I need to do is to keep
everything clean. I know this is gonna be a messy job. So I lay down some parchment
paper, spread a nice thick layer of peanut butter so that I can put my meat
on top, I've learned that from my butter experiment. And let me tell you something
it is not easy, even though it's the smooth kind it does not spread. So slowly
but surely I worked all the way around it to make sure everything was coated
with peanut butter. Not be a perfect seal is when things go wrong.
So after quite some time, and I mean quite some time, I was left with a
beautiful meat cake of peanut butter. That my friends is something you do not
see every day. But now that we have both of them ready all there's left to do is
to put it on my regular refrigerator and let them sit and let the magic make its
work. And for that I'm waiting a total of 35 days.
Once the time was up I removed
it from my refrigerator and I started to first work with the real dry aged one. As
I completely removed the membrane this is what it looks like. It's perfectly dry
aged just as expected. All the necessary moisture went out and we created a
beautiful pellicle, and it's exactly what I'm looking for whenever I'm dry aging.
The next thing to do is to cut it and make beautiful steaks out of it. And as
I'm removing the pellicles you can really appreciate the marbling of this cut.
Remember you must remove all the outer skin. But once I was done I was left with
two beautiful thick dry-aged steaks. Since they felt extremely tender I
decided to tie them with butchers twine, that will ensure it will keep its shape
through the cooking process. The next thing to do is to season it with salt so
that it can dry brine overnight in my refrigerator. As we all know this is the
best method to make a perfect steak. But once I was done it was time for the
peanut butter. And this is what it looks like after dry aging for 35 days. Now
here's the interesting thing the peanut butter is still soft, it never hardened.
And as I hit my spoon on it check it out, it almost looks the same as it went in.
That for me it's not a good thing because man it's gonna be messy. And as I
started removing the peanut butter I could tell right away this is gonna be
some work. It doesn't come out as one thick layer we got to scrape it little
by little, and the more I removed the stronger the peanut butter smelled
wouldn't hit me in the face. But after complaining about it for over an hour,
getting peanut butter everywhere in my studio, doing the best I possibly could,
once I was done this is what it looks like.
35 days dry aged peanut butter beef. As I picked it up here's what I noticed;
there's a big indentation in between the meat that is normally a sign of dry
aging. But there was nowhere for the moisture to escape, so I don't know where
it went. It is also extremely tender, if I don't handle it with care it will fall
apart on me, that's a good sign. I can also clearly see a good part of
oxidation through the edges that's gotta go. It's also impossible to remove the
rest of the peanut butter and if you wonder what it smells like you guessed
it - peanut butter. So just like real dry aged I decided to cut it off. So I
grabbed my knife then I went to town removing all the outer skin. And as I did
everything is super sticky, messy and just a complete nightmare. This is not
looking good friends. The only thing that saved it from me is when I took this
slice. Check that out! Whoa! That got me a little excited. But once I was completely
done with my trimming this is what it looked like. As you can see the fibers
just connected to each other. They feel different. It's not like regular dry-aged
it also does not feel like butter dry-aged it is so tender that I have to
handle with extreme care. Check out the cap. It's completely separating, as I
press now it doesn't bounce back it just stays, that's because it's extremely
tender. Now that friends got me really excited. And by the way the smell of
peanut butter is completely gone. So to move on to the next step and have a fair
comparison I decided to split it in half. That way both steaks the dry aged one
and the peanut butter one will be the same thickness. To ensure that it will
not fall apart on me as I'm cooking I also decided to tressen it with butchers
twine. And once I did, I was left with a beautiful steak. To keep everything the
same I also dry brined it, and as you know that's just a fancy word to put
salt on it and let it sit on my refrigerator overnight. The very next day
this is what the steaks look like. We have the real dry-aged on the
left, and the peanut butter dry-aged on the right. if you just took a look at
these steaks now you would have no idea what they went through. I will tell you
one thing the peanut butter dry-aged feels more tender than the real dry aged
one. So I finished them up by seasoning them with only freshly ground black
pepper. But now that we have gone through all this process I say it is enough
talking and it is time to cook these beautiful steaks so let's do it.
All right everybody, here we have our beautiful steaks. What do you think Angel?
Are you hungry? They look good I am starving
everybody. I say enough talking let's get to try this. Yeah? We start
right here we're gonna go we have an experiment today. Okay. Obviously you
already know right. Right two stakes. Your uncle loves to experiment without
experiment we'll never know if something is good or not. All right let's go for it.
All right first one everybody. Cheers. Cheers!
That flavor t's so nice!
That is like what 20, 25 days... What?
Dry aged.
Something that you got it like try it to understand it. Yeah. Kind of like how do you describe
the taste of coca-cola. Exactly. It tastes like coca-cola. Good that's a good point yeah yeah yeah. So like it
has that kind of element to it, but it's just a flavor that elevates the steak. To
make it easier to understand it is wonderful. Yea it's great.
That's all I can say about that. Food good hum. Yes, yes! Hum
Hum Man food amazing. Yes.
Next one you ready for next one. Let's go with this
one. Let's see if there's any difference. Let's split it in half so that we can
actually chew the thing. Second one everybody. Cheers!
Oh it's good.
It's good. But it is extremely different.
Yeah that one is like... zero. Zero what?
Zero days dry aged.
There's no dry aged flavor everybody.
There is a slight hint of sweetness. You get a little hint of
something I don't know what,I don't know if it's even sweet.
I just know there's something. It is for me it seems like a little sweeter and to me
at least it's super tender. No yeah it was very tender, yeah. Almost it was I
think it's more tender than this one. What do you think? I gotta go back to the...
If you are thinking that it's gonna taste dry-aged forget it.
There's no dry aged flavor. No that's not dry aged.
I know that for sure that that is not dry aged. It is more tender, it is juicy,
it is a wonderful steak and he resembles some kind of sweetness for me. Are you
ready to find out what it is? This one is a joke I think but it worked.
It didn't work. Whoa what were you trying to attempt to make. Yeah aged steak.
You were trying to make an aged steak. Yeah are your ready? You failed.
You failed. No, hold on. I'm telling you right now that you failed.
That is not... Look. That is a flavorful tasty steak. Not dry aged, you failed.
fIt was dry aged with peanut butter! Peanut butter bro!
You went from regular butter to peanut butter. Yes! It's so weird.
But is not my idea. Who's idea was that? It was their idea.
Hear me out all right. Number one this will make
your refrigerator smell terrible. Don't do it it smells like peanut butter.
Everything you put it inside even if you put like some type of drink like a beer
or a soda it seems like he goes through the glass.
You know it kind of works but
it don't have any peanut butter flavor. Do you feel any peanut butter flavor
here? There's no peanut butter flavor everybody at all.
It does have some types of sweetness that I can't put my finger around it or my
tongue around it. Exactly. I know you can't tell but I'm expecting something but it's not peanut butter.
It's not that flavor of peanut butter it's something there but I don't know
what. This steak is making me cry because it's so funny.
The whole world doesn't have to try and waste that peanut butter. I did the
sacrifice don't do it. Don't do it, not worth it. Did you really
surrounded a whole steak with peanut butter. Yes you're gonna that. Yes yes I
did sir. Yeah. Anyway guys these are the results I hope you guys enjoyed this
video if you have any other crazy idea that you would like me to try. Then
keep it to yourself. So that you don't try it, yeah put it in the comments below and
we'll make it happen. And we're gonna have Angel try it.
Blindly. And if it's a really good amazing experiment Angel will eat a salad.
No. Not at all? No chance? I hope you guys enjoyed this video, if you do enjoy it 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 anything I use everything
is always in the description down below. Thank you guys so much for watching and
we'll see you guys on the next one. Take care everybody. Bye bye.