If there's one thing we all love is a
nice, beautiful, juicy steak that just came off the grill. Now every steak you
ever had was probably an amazing steak because of one special ingredient and
that is salt. So for today I'm gonna be dry brining four different steaks to
find out which way is way too much. And by the end of this video we're gonna be
learning something new. This is the dry brining experiment where I push all
limits. So let's do it! And my choice of cut today is a ribeye. If you are unfamiliar with a ribeye well you shouldn't. It is one of the most popular
steak in the United States and the world. This one here and every one I'm gonna be
using his choice grade. And as you know ribeye consists of two parts; we have the
eye and we also have the cap which is also known as the spinalis dorsis.
That right there my friends is the best part of the steak and as you can see
it's always well marbled even on a choice steak like this.
And to start the
experiment the first thing we need to do is to season it with salt. The one
important thing to remember when dry brining is to make sure that you get all
sides including the edges. Once that's done and you let your steaks sit for a
little you notice that you will immediately start sweating that's
because the salt is drawing out moisture from the meat. Now the interesting thing
is that that moisture will dissolve the salt and once that's done the salty
water will go back into the steak. That is why dry brining is so wonderful it
ensures that the steak is seasoned all the way through.
Now I've always
recommended to dry brine it at least 24 hours before your cook. But for larger
pieces of meat you want to give it at least 48 hours that ensures that the
salty liquid goes all the way deeply into the meat and the end result is a
perfectly seasoned beef. The next thing to do is to put it on the cooling rack and put
it in the refrigerator so that it can dry brine. Now I've always wondered how
much time is too much if you leave it in your refrigerator dry brining. So for
that this is what's gonna happen; the very first steak we're gonna be
letting it dry brine for a whole month, the next one for the week, the following
for three days and the last one for 24 hours. I'm gonna be calling the 24 hours
our control because we already know that one is gonna be amazing.
But all the other three I have no idea what's gonna happen.
Once the time was up this is what the
steaks look like. And here we have the 24-hour dry brine
steak. As expected the color is nice and red that's a sign that the salt
penetrated deeply into the meat. But at the same time you can see that salt does
not penetrate fat. For being our control this is exactly what I'm looking
for absolutely perfection. Now moving on to the second one. This one was dry brined
for three days, and as you can see it is completely different already. The funny
and interesting thing because we give it enough time to start penetrated the fat.
And to be honest with you I think that the salt penetrated so deeply into the
meat that he came out through the other side. I mean look at it, it still feel
kind of soft, I will say it it feels very similar to a dry aged steak. You can
see that it has a crust, but the middle I can tell that it's nice and soft. And
this is the one that was dry brined for a whole week. And it's not like a rock but
at the same time it's not soft either.
I can still push it out and feel that
there's some meat inside. I'm not sure why you would ever do anything like this
for a week but hey we're here. I guess if you forget it in your refrigerator is a
good excuse. And then moving on to our final steak. As you already know this one
was for a whole month. One of the most interesting thing I see right away is
that it seems like the salt ate the steak. There's a huge indentation I'm not
quite sure but I think salt eats meat. I don't know how else to explain it! It
also feels like a rock when I mean a rock I mean a rock. I'm telling you
right now if I throw this on a windshield on a car it will totally brake.
If you
ask me Guga how do they smell? None of them have a bad smel. they all seem okay
to me. And I'm really curious to find out what they're gonna taste like and for
that there's only one thing left to do is to cook it. But now that you have seen
everything that these steaks went through it is time to cook them. I'm
gonna be first putting a nice beautiful sear on them and then cooking them in
indirect heat. To make sure every single one reaches an internal temperature of
135 degrees Fahrenheit I'm gonna be using my wireless thermometers. And now I
say it is enough talking and it is time to cook some steaks.
So let's do it! All right everybody here we have our
beautiful steaks. What do you think Angel? I don't know about that. What do
you mean? Here we have "some" beautiful steaks. What are you talking about look how perfection it
is. Oh yea so I was gonna ask you… Mmm? So…Forget about that one. What is that like
a vegan steak? Forget about that one I know it looks a little bit
different than normal. I'm not vegan. Well me neither. Obviously! Welcome to Guga Foods. That was a good one. Okay well with that being said we have nothing against vegan everybody. Of course not. I respect everyone we just like me at.
A lot! Maybe too much. It's just so tasty.
Is what we do. Anyway listen we're talking too much.
We have four beautiful steaks, all right. I want to know which one is better. A few beautiful. A few beautiful. We are talking too much, let's go for it my friend. I don't know is that, is that a mushroom? A mushroom. That looks like a steak or something? All right everybody first steak. Cheers! Oh there's no way I could be vegan. It's tasty, it's soft, it's juicy there's
nothing like nothing bad to say about this one.
I would say is a Guga
steak. It's a Guga steak. Absolutely fantastic everybody. Exactly what you're
looking for on a steak; perfection, seasoned all the way through. By the way
there's no pepper and no garlic powder in none of these steaks, pure salt
nothing else. Tastes good to me. Tastes good to me as well. I wish it had a
little bit of pepper and some garlic powder we would have tasted even better I wish it has some yeah. I really like it with some garlic powder. All right let's go for the second one. You're ready? Cheers
everybody.
Hmm. Well the first one was better. Yes I agree the first one was way better This one… oh wow. It tastes kind of like
like if someone preserved the meat for a little bit. Yes mmm it's not bad. No but
its not as good though. Yeah, yeah, yeah. It doesn't taste fresh.
That's what did you say it tastes like what? Like like old like preserved a
little bit. Yeah I like a cured meat for me. Yeah. You know what I mean something
like cured meat because the salt it's has an aftertaste It's not bad everybody I'm not gonna say it's
bad because it's still good it's a nice quality steak, but at the same time is
kind of like no I don't enjoy that one.
You? I mean I could eat it. Yeah. I could
eat it, if I'm really hungry and there's this with rice and beans I'm eating but.
Yeah so…But I'd rather eat this. Oh yeah. All right ready for the third one. Let's go. You're not looking forward to it anymore. You know sometimes your your madness
comes in orders. So if it starts bad it usually ends good. But if it starts good.
Just like the pineapple experiment, I don't know if you guys remember. This is what
angel said on the pineapple experiment. It's like the steak took a ___ in my mouth. Don't curse bro don't say that. That's how mad I am at this steak but I'm gonna
go ahead and curse on the video okay.
That was bad. Exactly everybody absolutely horrible. Okay let's go for the third one Angel. You
ready? Let's go cheers everybody. Cheers ohhhh oh There's no juice. Where did the juice go?It's like the juice took a hike. Um well, that It's so hard. Yeah I know
mmm it's always hard to chew like and the taste is off and the…
Yeah the smell was a little different. Just coming up some of my face I didn't. Did you swallow? Yeah I did. Should I not have? It tastes more like a ham. Like like an old ham too not a good ham. Like a really
bad ham. Guys absolutely horrible don't try that one it smells funny,
it is not a good experience. All right I'm excited for the last one you ready?
Time for the vegan steak.
This one's for you vegans out there. We're gonna taste
it for you. Oh my God. All right are you ready for the last one?
No. So let me give you a description of what it smells like in Brazil we have
what's called carne de panela and that's basically when you put like stew meat and you deep-fry the stew meat for a long time and then it has a strong
smell of beef that's what it smells like. What do you think? What does it smell
like to you, to this new generation? Your face tells everything like it
smelling delicious. Enough talking everybody we're gonna give it a try. You
ready? Cheers Am I? Yeah all right everybody. Oh you did it? Oh heck no.
Hold on one second. Ah definitely do not try that one at home.
It's no longer a steak or meat. That looks like a dog treat. That's like ha ha. It tastes like don't ever do that. Don't ever try that at home everybody. Do this. Yeah Alright you are ready to find out what this is, this experiment? No. Hmm all right this is what it is. This is what we got.
You know what Guga I don't even want to know. You don't want to know? You could tell me
what this one and this one were and then you could just don't tell me what that is. Well keep that one a secret. This one here was just dry brine. Anyway guys these are the
results if you are going to dry brine a steak only do it for 24 hours, 48 hours
maximum.
72 hours like this one right here.. Starts going bad man. Exactly and if you're
gonna dry brine a big roast 48 maximum is enough. And then these are just
ridiculous too see how much we could push it. Don't push it. Don't. It kind of looks like when you dry age. Yeah. You know you have to cut off the
layers of the… The pellicles. Yeah it looks like that all the way through, all the
way through just like that.
There you go everybody. I hope we enjoyed
this video. If you do enjoyed this video make sure to 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 so much for watching we'll see you guys on the next
one. There is no salvation for this. Yeah you're not gonna fix that one. This one is bye-bye..
