And these are the steaks we're going
to be using for today's experiment. There are two beautiful bone-in ribeyes
at the same time they are some thick boys. We're talking about one and a half inches thick
and the marbling on them is quite impressive. I cannot stress how important that is. Now alcohol
and steaks are a marriage made in heaven. Since I've started making youtube channels i've always
tried to put both of them together. I've even done an insane 35 days dry aging whiskey experiment. The
results from that video was extremely surprising, and if you have not seen that video make sure
you check it out later on in the description down below. But that took a long time today we're
gonna do something completely different and for that we're gonna be needing the star of the show.
Now honestly it does not matter which one you like best if you are a Jack Daniels guy or a Maker's
Mark it does not matter either one will work great if this experiment works. Now since I have
two steaks I'm going to be using one of them to do our experiment with the whiskey. The other one
we're not going to be doing anything at all and it will be our control steak. So the first thing to do
is to give this steak right here a whiskey shower. After fully covering the entire steak with it you
can see that it changed color. It is not only much lighter but the smell that is coming out of
this thing is very strong. This is gonna be a good experiment. But now the next thing to do
is to go ahead and start the seasoning and to ensure that the alcohol will penetrate nicely
and deeply into the meat I am going to dry brine it. As you all know dry brining is a fancy
word to say put salt on it and let it rest on your refrigerator overnight. But most importantly
what that does is that it removes moisture from the steak once that's done it liquefies the salt,
which in the end it goes all back into the steak. this entire process is called osmosis and it is
one of the best ways to season a steak. But now that we have the steaks fully covered with the
salt the only thing left to do is to put it on my refrigerator and wait 24 hours, that is perfect
because it allows me time to go ahead and make an awesome side dish. And I think this one will pair
nicely with the whisky steak. And the first thing we need to do is to cook these two beauties and as
you can see they have a good amount of marbling on them. As you already know fat is flavor. Now usually
when you cook skirt steaks like this you cook it hot and fast, however i'm gonna be doing something
completely different. We're gonna be braising it until it's fall apart tender. So for that I got
my cast iron skillet and threw in a little bit of avocado oil, lay down my steak so that I can
get a nice sear. To make sure that that happens once you put it down do not touch it for at least
one minute. Once that one minute was up I flipped it and I got a nice beautiful crust on one side
and that is why most of us like cast iron skillets. Once I was happy with the crust I took it out and
it was ready for the next step, which is to throw in all of my vegetables. For today I chose onion,
celery and carrots. The only important thing you gotta keep in mind is to make sure every single
piece is the same size, that way you will braise evenly. So after throwing them in there it deglazed
the pan. That's just a fancy word to say take all of the goodness that was left behind from the
steak. And to do that as you can see you just gotta stir it around. For the seasoning i only threw in
salt and freshly ground black pepper nothing else. Mix it well to make sure every single one of them
was perfectly seasoned. Then I added a good amount of tomato paste, this will definitely take the
taste to the next level. As everything was getting stuck to the pan once again I deglazed it with
a little bit of white wine. Mix it well and let everything cook for about 2 minutes. I wish you
could experience how wonderful this smells. Now to make it even more flavorful I threw in a little
bit of soy sauce, followed by worcestershire and of course garlic. Mix it well and let all of those
ingredients get to know each other. Now i like to make a little well for my steaks to be thrown
back in. I feel like by doing this you get a much better result and of course do not forget all of
the juices from the board. But once that was done the only thing left to do is to add our braising
liquid and for that I'm using beef stock. Make sure you add plenty of it the last thing we want is
for that to dry out because it will be a complete disaster. Now the only thing left to do is to
cover with the lid and put it in the oven at 250 degrees fahrenheit for two hours. Once the time
was up this is what it looks like. The rich red color is a sign that all of the flavor have been
extracted from the vegetables. Now the only thing left to do is to remove the steak and as I did
I'll tell you one thing this thing is as tender as it gets. It is literally falling apart, don't
believe me check it out. It shreds like nothing! That was exactly what I was looking for man i wish
you could take a bite of it. Now we cannot forget about all of that wonderful liquid and if there's
one advice that I can give you is that make sure you are generous with the amount. The flavor
profile is just insane I'm telling you right now. If you've never cooked a steak like this you
should give it a try because this is absolutely delicious. Now in order to make those little
cupcakes that you saw in the beginning of the video I'm going to be using cornbread and since i
have this one available in my pantry this is the one. But honestly you can use any mix you like. To
make the batter is pretty straightforward you just gotta follow the instructions in the packaging. I
threw in a little bit of milk, followed by an egg, butter and mix it well. It does not get any easier
than that. And as you can see it gave me a perfect consistency. To make sure that my cupcakes are not
gonna stick on me I'm using the silicone mold. To put them together is pretty straightforward at the
same time I do want you to learn from my mistake. One thing that I forgot is that whenever you're
baking cornbread it rises so do not do what I did which is to overfill it. Especially after you added
the batter you gotta go in with the steak and as you can see I filled it up all the way to the top.
The ideal thing to do was to leave it at halfway and not like this. But hey I'm here to show you my
mistakes so that you can avoid them. Now the only thing left to do is to put it in the oven at 350
degrees fahrenheit and let them bake. Once that was done I took them out and this is what they look
like. As you can see everything overfilled but hey I'm hoping that they will taste great. To give
a little bit of extra help I brushed them with butter because we all know butter makes everything
taste better. But check it out once I remove them from the mold even though they do not look
perfect i mean it's not that bad. At the same time the important thing is it how is it gonna taste.
To finish it off I threw in a little bit of chives and my steak cornbread muffins were ready. Now the
only thing left to do is to taste them. Talking about that, by this time my steaks were ready and
as I removed them out of the refrigerator this is what they look like. The one on the left is
their experiment steak and the interesting thing is that that whitish color is completely gone and
both of them almost look identical. But I'll tell you one thing the experiment steak smells like
whiskey and as always the dry brine did its job. But now the only thing I have to do is to cook
them, and for that I'm going to be first putting a sear on them, once that's done I'll be cooking
them in indirect heat until I reach an internal temperature of 135 degrees fahrenheit and
for that i'm going to be using my wireless thermometers. 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 feast today. Are you ready Maumau? -This looks beautiful, this looks weird. -I agree
yes, I agree. -What's up with this? -I know it looks different it looks you guys already you know.
Look Maumau, it's supposed to look like this, all of them. -That's like the cutest one. -Yes
it's supposed to do it look like that I mean it's supposed to be a little bite, you know what
I mean. Try it Maumau. -Alright let's go for this. -Listen sometimes don't judge a book by its
cover yeah. Let's give this a try. Cheers everybody. -Cheers. -It's nice. -That's an amazing little appetizer. -The
saltiness and the sweetness like really really combined really well. This is phenomenal definitely
recommend. -All right Maumau, so we got, oh oh okay -I'm going to have it ready here. Maumau, you want another
one, take it. -I forgot that they break. -That's alright take it that's ok. As you can see Maumau really enjoyed everybody.
This is amazing, it's phenomenal. I know it looks like we just have a nice dinner here with uh two
steaks but as always I like to experiment. We got an experiment yes. Maumau sometimes they're good.
-I thought that this was the experiment that was just the steak. -No sometimes my experiments are
good other times not so much everybody I don't have to tell you right. All right but this one so
here's the deal we got steak one and two that's all I can tell you. And you gotta let them know
if there's any difference. -Okay. -Sounds like a plan? All right we're gonna go with the very
first one right here. Cheers everybody. -Just an amazing steak. -There's not much to say
it is a phenomenal steak, it is a Guga steak, juicy tender to the max. You feel that charcoal? -Oh
yeah. -Nothing different about that one. -Ah that's right Maumau that's my cousin, nothing different
about it. Okay you ready for the second one? -I'm scared of this. -Oh boy! -I have to be scared
with this guy. -Has to be different now right? All right let's try this one. Smell it first
and tell me if you smell anything Maumau. -It it is but i can smell alcohol. -You can smell
some alcohol in there now we're going to go in for the taste. But not strong. -No no not
strong but it's there. -It's a nice little hint of a mature taste that's all I have
to say a mature taste. Cheers everybody. -Cheers. It's not a mature taste for
your Maumau? -I like the steak, I like the alcohol whatever you put in there I like it.
-Yes. -But they don't combine. -It actually change completely the profile taste of the steak it's
like a different steak. -It's a different steak. -Not in a good way. -No in the beginning it's
like oh there's a nice flavor over here oh there's another nice flavor over here but then
when they start to mesh together it's like. -Not a good combination. -It doesn't go. -I agree 100%
not a good combination. I would not recommend it definitely stick with the regular one you will
have a better experience. Anyway guys these are the results 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 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.
Eat your steak and drink the whisk separately, agree? -That is the best. -That is the best so far. See
you guys on the next one. Take care everybody bye.
