Can PINEAPPLE save a $1 steak? | SAM THE COOKING GUY 4K

today we ask the question will a pineapple really tenderize a cheap-ass piece of steak I walked into the supermarket I said I would like two of your cheap mistakes please I said I'm sorry I said two of your cheap mistakes that's what I'm asking for and he gave me these there's hardly any marbling it's a not expensive cuts and generally speaking it would be tough but apparently the much love pineapple isn't just delicious it also has enzymes in it that break down the tissues into protein and allowed to become very tender two steaks one will be marinated for one hour with the pineapple and the other one will not we'll cook them both and find out how we do the easy way to get the crown off a pineapple is hold the bottom put your hand here and twist that's the easy way I do like to say sometimes that easy is not necessarily right so we'll try a different procedure we're gonna use a knife but we're not gonna cut like this we're gonna cut like this so I'll move my processor Jilly is over there she might want to think about moving the idea will be one smooth can I do it I'll give you a second to take bets amongst yourselves I'm feeling pretty good about this what do you think max well do you remember the last time we drilled the plan I do member okay so truth be told I haven't had much luck with pineapples I had an idea about drilling out the core of a pineapple that didn't quite turn out so you just take the points in and oh what I expected there's only one reason this won't work do you know what it is max I don't but I'm a [ __ ] terrible slicer with a big-ass knife and I have no sense of anything and by the way this is not glued down because I can hear somebody going oh the guy glued it down or stuck it down so we'd have a better chance no the guy didn't do that loser here we go so last time not glued down all right this shot will not change not glued down here we go one [ __ ] two three Hey three oh I'll have to say it worked but it was hugely [ __ ] anti-climactic pretty good and let me add a sound effect to it ready stupid alright let's just cut this down and get it in the processor or as we say in Canada the processor so just take the sides off put a mess god I do believe we could use this outside but we're gonna go without the bottom and now we just want the sides of this right because the core we don't really need so we'll chop these guys up end it and the lid ready max and we process [Applause] [Music] the goal was to turn this basically into a puree that we can put in with the steak in a bag so let's do that okay steak bag and weep or gross huh it smells good you're right about that now we want to make sure it gets underneath and all the way around so now let's seal it up get out as much air as we can there it is all right we take our little friend here beautifully marinating in 100% pure pineapple we put them on the plate with his buddy put them the fridge we come back in one hour we're 30 minutes away 30 minutes away from the steak being ready in the pineapple marinade and I have an idea something that I want look we could just cook steak and take a bite need it but wasn't it better if I give you some idea of something that you can make with the steak Astro I know you can't hear em but I'm very sensitive to Astro so isn't it better if I give you an idea of something to do with it once you've got it course it is so we got two things here I've got sliced cremini mushrooms and I've got sliced red onion we're gonna soften them both the onion goes on the flattop the mushrooms go in the pan they get gorgeous we work our way towards being pineapple tenderized marinated steak excellence yes we'll start with some avocado oil in the pan the sliced community mushrooms not one but two containers of them because max they shrink down they shrink down to fricking nothing we'll let those start and then right here and our red onion and by the way if we don't use all of these red onions no foul because there's fantastic in the fridge you can go in a million things [Music] the goal for both the onions in the mushrooms is a beautiful soften and if you could stand here and smell what we've got going on you'd be in red onion heaven I mean look this is going to shrink down to about half you want a pound of mushrooms when you're finished cooking I mean really start with like 17 pounds whoa boy that was almost arable thing so we're gonna add a couple things to the mushrooms but not yet because they're not there yet they got a ways to go the endings are almost done give them a little salt some fresh ground pepper one more little shot of avocado oil a mix we got gorgeous color Wow so in love with red onions and now off they come yeah all the mushrooms and if you look in here you can see the liquid bubbling away about another minute and that will be gone and then we can add what we want to add make a little place in the center add a little shot of oil and we add some fresh garlic a lot of it one big fat clove mix mmm and in about 30 seconds once it's super fragrant and amazing it gets ready max a little shot of soy just to mommy the hell out of it give it that beautiful little savoriness Astro tiny pinch of salt and some fresh ground pepper final mix these are ready and after an hour that's what we have it's not very exciting is it the unmerited stake and the one in the pineapple juice we're not gonna cook it like this let's get this off first so we take the guy out of the bag we give them a quick rinse under running water uh-huh goodbye pineapple I mean we don't want this thing that tastes like a why we just want it to be tender and when the pineapples off straight it onto some paper towels to let it dry like this then onto our plate now let's have a look unmerited marinated clearly there's a color difference and you can see the the the the beef is starting to almost separate look at that that's crazy that was one hour I can't imagine what more would do alright we're gonna season them exactly the same way they'll each get kosher salt fresh-ground pepper on both sides remember these guys started out virtually the same size and now look how much wider the marinated guy is and when that's done nothing left but to cook first the marinated next the nine well about three ish minutes aside changing direction after about a minute and a half they're not that thick but whatever we do to wine we do to the other we are supremely fair here I know this is not very exciting watching these cook but it's what we need to do to get it where we want it to be welcome a little turn stay together you another man in half or so and we flip and a flip look at that it's shredding itself this guy you know this is actually interesting there's more color here on the non marinated one there's less color here in addition to the shredding which is odd but I kind of get it that pineapple is broken down the steak so much but I don't know why it's not getting color on it one final turn oh we lost the piece and this guy another minute or so and off we come and here we go first our pineapple steak and it's a little extra piece that fell off there was crazy huh it really is interesting what that's done so let's see let's cut this guy Wow look how juicy that is there's it's inside and here's this guy these guys away and here's its inside so I'd say they're cooked pretty even no yes so now let's make a bite of each and we'll taste first the non marinated side this guy pretty chewy I like a ribeye lots of fat lots of flavor of super tender I like a tenderloin not a fan of that nail the pineapple marinated side looks the same it's beautiful and now for the taste it's pretty good definitely more tender look I started with a very inexpensive cut of meat that did not turn this into a filet at all but on a scale of one to ten ten being very tender the non marinated one was about a five and a half and the marinated one with the pineapple was probably a seven and a half so is there a difference yes does it taste like pineapple uh there's a tiny bit of sweetness would I know mm-hmm I don't think I would know if somebody just put in my mouth and said what is this I'd go at stake and it's it's it's okay what have we learned with this I think we've learned by a decent cut steak I believe that is what we've learned we've proven a theory that the pineapple juice breaks down the enzymes or the enzyme in the pineapple juice does the right thing to a steak that being said I would rather have a good piece of meat once a month than an okay piece of meat once a week that's how I feel but with since we've got the steaks in front of us and you saw me make the onions in the mushrooms let me make one thing that will make all this worth it cool cool all right let's start by slicing up the steak and we'll go with the pineapple one so I want this just into thin bites I know you don't really know what I'm making yet you'll find out very soon but I want it to be easy to eat I'm not putting giant chunks of meat and then maybe just run my knife through once more and continue cutting against the grain here now look at all the juice coming out of course you should let a steak rest a bit that's always the thing to do let the juices reabsorb back into the meat thereby making it more tender ultimately when you have it later down the road but you've got enough steak cut step to the bread just think of the dust a beautiful little ciabatta that I bought at the farmers market this morning so we'll give this guy a nice even cut if I can this sweet and now I want to throw this on the grill and get it nice so I'm gonna give it a little gisle of avocado oil and done we go Oh Oh fire what well I put oil on it come on you don't be like that mother effer that's gonna be freakin delicious though I'll just keep it away from the flame I'll play a game of hide and seek your rewards gonna be something great and when it looks gorgeous like this oh man just you wait and see what's gonna happen these are bread I check this out let's make a little sauce for it it's gonna look like this Japanese Mayo a little HP sauce which is sorry steak sauce from Britain very good little Montreal steak seasoning splash with the avocado oil mix open her up mama Mia this will go in here now this is arugula undress dry L arugula he gets a little shot of the avocado oil not much tiny bit of salt some pepper mix this with our hand now this will go in here like this gorgeous okay on top of that Max or steak jeez how beautiful is that the most beautiful thing I've ever seen next up remember the onions of Acts oh yeah here come the red onions right on top of that one of my favorite things with a steak some crumbled blue cheese crumble blue cheese with red onions and steak for me is one of the great joys in life one more thing mushrooms on top and a lid okay now I don't know this started off being a episode about tenderizing a steak I think it's ended up an episode about one [ __ ] amazing sandwich before I take a bite I just got to say I love it a little branding iron mark on top from the grill so it's got everything you want I think perfectly cooked steak and the beautiful arugula and caramelized red onions and the mushrooms there's a little splash of soy and the bleu cheese that pulls the whole damn thing together so let's just cut here take a look at it a little bite a little bite oh my god the melting bleu cheese do you see that that's where the magic is right there that melting bleu cheese and if you don't like blue cheese I feel sorry for you and you should learn to like it you should learn to like it all right the sauce Mayo steak sauce the little kick of saltiness from the Montreal steak seasoning if I went to a restaurant and I was offered this I'd be oh so happy oh boy you know the sandwich has last minute idea but you know the steak with the marinade and tenderizing it's interesting but it's gonna be a short episode we needed a little bit of one this became the thing dripping down my hand this became what was all about this was a means to an end Thank You pineapple for bringing me this and thank you for being there watching [Music]

Channel: SAM THE COOKING GUY

Views: 1,111,382

Rating: 4.7927566 out of 5

Keywords: sam the cooking guy, cheap steak, steak experiment, tenderizing steak, steak, sam the cooking guy steak, 1 dollar steak, pineapple experiment, pineapple steak, pineapple steak experiment, pineapple steak 1$, pineapple steak cheap, pineapple steak tenderizer, tenderize steak, tenderize experiment, 1$ steak, how to tenderize steak, cooking steak, tenderizing experiment, tenderizing, tenderizing steak with pineapple, tenderizing steak experiment

Id: WQhdEzmybGc

Length: 22min 41sec (1361 seconds)

Published: Wed Oct 16 2019

Reddit Comments

[u/PKS_5]

Haevn't watched yet but I hope Sam isn't getting his content from Sous Vide Everything and Guga foods (the pineapple tenderizing has been featured a few times there). He's so much better than Guga and this experiment is pretty close to one of his videos.

If you see this you'e got the best channel on youtube, Sam, stay creative.

[u/devineassistance]

Gotta admit - that is one f-ing beautiful sandwich.