Thanks Keeps for sponsoring this video. Before jumping into this insane experiment I
gotta show you how I actually got here. You see I love grilling steaks. I like them juicy, I like
them fatty, I like them lean and I like them thick. Just give me any type of steak and I'll be happy.
Over the years I have learned that the fattier the steak is the better it tastes so that is the
inspiration behind today's video. And the first thing we need to do is to remove the moisture from
all of these beautiful steaks. They are one and a half inches thick ribeyes and as you can probably
tell they are prime grade. This is what you should be looking for whenever you're buying your steaks,
marbling friends. These intramuscular fats that you see is what makes a steak really good. Now
my goal is to insert even more. So to remove all of the water from the steak I'm going to be
using something that is called freeze dry. It is a fascinating process and here's how it works; the
first thing a freeze dryer does is that it freezes the steak. Once that's done it starts pulling a
vacuum, then the temperatures go way below zero, this allows all the moisture that is inside of the
vacuum chamber to go bye-bye. So in the end it only removes all of the moisture leaving the steak 100
intact. Do not get this confused with dehydrator it is not even on the same level. So now after
putting it in my freeze dryer the only thing left to do is to wait 48 hours. That's perfect because
it allows me time to go ahead and concentrate on the next important ingredient and we're talking
about bone marrow, it is also known as butter of the gods. You see bone marrow is a hundred
percent fat, but unlike butter it tastes like beef. It is amazing on a piece of bread and many other
things so we're going to use this to rehydrate the steak. But if you want to have a very good tasting
bone marrow the first thing you need to do is to clean it very well. These little pieces of meat
that comes attached to the bone is actually not a good thing, they produce a smell that infuses into
your bone marrow as you're cooking it, so I highly recommend you removing all of it out. I've done an
experiment and it makes a huge difference. To take it out it's not a big deal and it's best to do it
while it's still frozen, just grab a cleaver and go to town, because once you are done take a look at
what it looks like. Now that's more like and it's going to give you a much better end result. Now if
you take a closer look in the bone marrow you will see a little bit of dark spots that is blood that
is inside there. There's no way that we can take it all out, however we are able to remove most of it
and here's how; On a large container with water you want to make a salt brine. I know it sounds fancy
but it's nothing it's just a good mixture of salt and water. Make sure that you let the salt dissolve
a hundred percent. As you might already know salt removes moisture from steaks, but it can also
remove the blood from the bone marrow and since it's on a salt break there's no way that the blood
can go back in. So to do that all you have to do is to let it soak for 24 hours that's perfect because
by this time my freeze dry steaks were ready. And take a look at this. Have you ever seen a
steak like that? Notice that the shape and size is exactly the same, zero difference the only thing
is that there is zero water inside of the steak. And I mean if you are holding it on your hand
you would say that it's a styrofoam. It's pretty much weightless. You see before I put it in the
freeze dryer these steaks were all 16 ounce steaks or better yet to be precise 462 grams. And take
a look at all of the moisture that it was lost, half of it everybody. It's completely gone! And the
funny thing is that it did the same exact thing to every single steak. Now I know that it's hard to
believe that all of the moisture is completely gone, but let me show you a closer look by opening
one up. Take a look at this! As I slice it open look 100% bone dry. It is like the sahara desert. Now
that is something you do not see every day. My job now is to bring this thing back to life and
for that we're gonna be using our bone marrows. And after 24 hours on the salt brine it was ready.
You can clearly see that the water completely changed color and that's because it's full of
the blood that was inside of the bone marrow. So after removing it from the brine, patting it
dry real good, take a look. Most of the blood is completely gone, now that will give the bone marrow
a wonderful taste. Now the only thing left to do is first to completely liquefy this thing and to do
that it's just like butter, and the best way is to stick it in the oven in the broiler setting for 10
minutes. As it's doing so a lot of the bone marrow will melt and if you did everything right you
should have a wonderful smell. It's like roast beef it smells like the holiday when you're roasting
a prime rib. But after about 10 minutes I took it out and look at this. At this stage it is perfect
to enjoy it with a little bit of bread, however we want to take it even further and that's to cook
it more so that we can extract all of it out. So I popped it in the oven for an additional 10 minutes.
Once that time was up it extracted almost all of it because now this thing is real hot, so all I had
to do was to make sure that I extract all of it out. I did whatever it took because I didn't want
anything to go to waste. Now these solids are not gonna do me any good for the rehydration of the
steak, however this is not going to waste. Trust me! But what I was really looking for was this;
the butter of the gods. If you've never had it you don't know what you're missing. And if you did
and you didn't like it try the method I just made because if you go through the process of removing
all the blood it tastes amazing. And I cannot wait to find out how the rehydration is gonna work. So
I went ahead and dropped it right on top of the steak and this thing soaks it up like a sponge.
Even though it's a hundred percent fat since it's still hot it works really good. But I had to
roast even more bone marrow because only those three were not enough. So I made sure to add 200
grams to ensure that it would hydrate the steak. At least to me that sounds like an overwhelming
amount and since I had more steaks to experiment I decided to do something else and that was to
make a mix of 80 water and 20 fat hopefully this will give me a better well-balanced steak. I have
no idea if it's gonna work but that's my thought. And if you've ever tried to combine water and
oil together you know that's almost impossible. Take a look at this. Now I know I can use an
emulsifier like dijon mustard or white vinegar, however there's no way that I want to do that to
change the flavor of the steak, so I had to go with my gut and use this exact mixture. And as I'm doing
so to my surprise it works. It actually works quite well! This steak soaks it up like a sponge for real.
To ensure that it was completely rehydrated I kept flipping the steak and as I was doing that I had
another thought which is to try something else. To have a full comparison I want to just add water
into the steak this will really tell me if it's worth adding the bone marrow or just water and
as you can see when I say it's a sponge i mean it. That is why I love to make videos because if I
tell you there's a way for a steak to act like a sponge you will not believe me, but seeing this
hopefully will make you a believer. But now that we have all of our steaks ready I also added one
more to the pot which is a fresh steak. This way we're really gonna know if it's worth doing this
insane experiment or not. But now like every steak the next step is to go ahead and get them seasoned
and for that I kept it very simple. I started with a good amount of salt, followed by freshly ground
black pepper and garlic powder, nothing else. And as always I made sure to season it properly
because the only thing left to do now is to go ahead and get them cooked. I will treat them
like a regular steak that means I'm first going to be putting a wonderful sear on all of 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'll be using my wireless thermometers. And I'm hoping that the
rehydrated bone marrow steak will be the best one I've ever had in my life. So now i say it is enough
talking and it is time to cook them. So let's do it! [Rock Music] Before moving forward I want to thank today's
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today. Keeps thanks again for sponsoring this video guys now let's get right back to it. All right
everybody here we have our beautiful steaks Maumau. -Are we looking at the same steaks? -Come on
Maumauzhin they are fantastic we got a little... -Listen I know you have an experiment going on today I'm just
gonna let you know that this is the only one I'm eating. -You're only eating that
one? These don't look appetizing Maumau? Huh? -This doesn't even look like a steak, it looks
like a cardboard that you cut. -That is absolutely correct, there's a very unique experiment with
this one let's just say it like that. But like Maumau you have tried so many mystery meats with me
already this is nothing Maumau, this is nothing. -It's cardboard that's what it is. -Maybe it
is I don't know. -Well that one might not be cardboard that one look like shoe leather. That one
does look like shoe leather everybody I'll tell you one thing with this method of cooking,
it's a method of cooking by the way. -Yeah? -Yeah you know what that one reminds me? Remember
when we used to go to the farm and then the boots will have caked mud. -Oh Maumau come
on we're going to eat this thing. -That what it looks like. No Maumau c'mon. -It looks like dried mud man. -That looks delicious everybody. I am
very excited to try this one all right. So here as you can tell. -I want to try this one.-You want to try this one huh. Just the way you like it? -Yeah yeah. -This one is overcooked? -Not at all. -Oh wow well let's uh start up with a good palette
and see how this goes yeah. -I'm gonna just repeat the same this same experiment over here. -Several
times? All right very first one. Cheers everybody! -Come on. -Look at this guy. This one you want to
take a second and enjoy it. You know what I mean? Man it's so good everybody. -It's so good. Perfect crust, perfect doneness. -You don't want to talk, you're like you don't want to talk
you're just going to keep chewing. -So good. -All right Maumau so here what we got. Are you ready for
the first one? -Yeah sure first one. No Maumau we got to go for this one. Tell me about the texture
right here. All right to my defense everybody these steaks are all cooked to the exact same
temperature. There's a very good reason why the stack steak is this color right here okay. You all
know why but Maumau doesn't. Maumauzhin, how does it feel? -It's not a steak this is a potato chip.
-It's breaking? -Yeah it's like crunchy. -What do you mean is crunchy Maumau? -It's crunchy. I grab that and go like. -Exactly
it is crunchy. All right this one here oh man it's hard to cut. Smells different. You're
having a hard time cutting it Maumau what happened? Huh? -I have to rip it apart to cut it. -Well
let's find out right now. Cheers everybody. -Cheers. -Maumau what do you think about that one? You know
what it is Maumau? -It's like pure fat. -It's pure fat everybody! It doesn't taste like a steak you
bite on it and the only thing that happens is like it crumbles down and the fat
comes out flooding. -Yeah it's like oozing fat, it's like a crunchy oozing fat. So like if you're
oh. -And the fat doesn't taste that good. Oh my god, golly, like you, what I'm sorry.
Whatever I did i'm sorry! -Maumau your making me, I lost my breath over here. -You see the steak is trying to kill you. -It is
trying to kill me. Boy let me tell you something everybody I've never laugh so hard in my life. It is like the steak took a mind of its own and it has pure fat, that's what it is Maumau,
there's no steak in it it's a hundred percent fat and the fat is a mix of different flavors
which you guys already know what it is. I'll tell you what i did Maumau I freeze dried the
steak and then I rehydrated with a hundred percent bone marrow. -It makes sense. -It makes sense that
it's extremely, extremely fatty everybody. -Did it rehydrate really? -Well kind of, you see what I'm
saying it's still a little. -Yeah it still looks dry and blah. -Let me see if i can put it next to the camera so you guys can hear I mean next to the
microphone so you can try to hear it. Now this one here is different it's not bone
marrow. So let's try it, it's something else completely, let's see if it actually made it a
little bit better or not. -To be fair it looks a little bit better than the other one. -It does,
it does. It look like it rehydrated a little bit better you know what I mean. Okay this one
cuts a lot nicer I can tell you that right now. -Yeah this one's definitely rehydrated a little bit.
-Yeah it cuts a lot nicer so with that being said enough talking
let's try the steak. Cheers everybody. Come on now! Works like a charm fantastic. -Pretty good, I even go back for a second bite. -Yeah I can eat that. -Not bad. -No not bad at all. It is a good
steak obviously. -It's little bit dry. -It's a little bit dry, maybe I can rehydrate it for longer.
I only rehydrated for as you guys know 24 hours. -It tastes like a steak and it's actually edible. If
I'm on a survival situation. -Oh I'll go for that 100%. -And I have not eaten a steak forever. -Yeah. -A month
you give me this it's like the same thing if I go to a five-star restaurant everybody. -Yeah you're
right. -That's what we're comparing it, not this one Maumau. This one is a it's a different league you
know what I mean? -I know that's why i like it. -All right let's go for this one last
one here. Now this one here obviously is a little bit different. I put Powerade on
it. So we're gonna see if Powerade is good. I'm joking Maumau I didn't do
that. -All right. Cheers everybody! Absolutely I don't like it. -It's not as bad as
this, but no it's definitely not nearly that. Exactly, the water one is much, much better.Maumau this one was with water and bone marrow. -Okay. -The water does a much better job by itself. Agree Maumau? -Yes I agree. -There's nothing else to do if you extract all of those uh wonderful juices from
the steak to preserve it for many, many years, the best way to do it is just find yourself some
water, rehydrate it, forget about the bone marrow it will be a much better survival steak. But in no
means will it ever come close to the fresh. -No, no way. -Anyway guys these are the results. I hope
you guys enjoyed this video, if you do enjoy this video 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. Take care everybody. Bye-bye we out. Oh you're going now for the
fresh. Huh? How about this one right here?
