Finding the KEY to a Perfect Steak CRUST!

welcome back to severe everything guys today the may light reaction experiment check it out even if you don't know what Maillard reaction is you love it it is that brown golden color that you see in almost every steak and many other proteins I always say no crust no good and today I'm gonna test four different methods to find out which one will give you the best reaction so let's do it [Music] in order for this experiment to be consistent I'll be cutting out stakes from one piece this ensures that the stakes are from the same cow and there's no variation between them and if you are anything like me you like to save money and buying bulk is the way to go after cutting the stakes at one and a half inches thick I decided to do what's called a super trim what that means is to extract all the external fat because you can see that this thick is very well marbled and that my friend is always what you're looking for on a steak once I was done I was left with beautifully trimmed steaks and these are the four steaks I chose to use for this experiment today I kept the seasoning simple with salt freshly ground black pepper and garlic powder and always remember to season all sides including the edges then the next step is to bag them up and get them ready for Suvi and these are today's contestants we have molasses mayo corn syrup and butter molasses is a thick dark syrup made during the sugar making process sugar is usually made from sugarcane which they crush and extract the juices then the juices boil down to form sugar crystals which are removed from liquid when that's done you are left with a dark syrup which is molasses and this is our first contestant what is corn syrup you might ask after doing some research this is what it is it's a mix of corn starch and water then you add some enzymes which produces a bacteria and breaks down the starch into shorter chains of glucose then you get another enzyme produced by a fungus that breaks the shorter chains down into glucose molecules and at that point you have regular corn syrup and when I did my research on Google FDA said it's natural yeah okay I mean scorned and fungus right it's all natural but hey in essence that's what it is if it's natural enough you make the decision and then we got mayo everybody knows what Mayo is it's basically an emotion of egg yolks and oil and some other amazing stuff and it's funny because a lot of people either love it or hate it and putting that on the steak sound weird but hey so does the other two and our final contestant will be the control which is butter we all know butter works and it does an amazing job and if I'm seeing my steaks indoors this is my favorite thing to use there's a reason why we say butter makes everything better but now that we have everything ready I'm gonna be using my sous vide rack to make sure water circulates all the way through and I'll be cooking them at a hundred and thirty-five degrees Fahrenheit for two and a half hours [Music] we got our beautiful steaks ready we have our contestants ready enough talking it's time to take it out let's do it [Applause] [Music] [Applause] [Music] they smell amazing you know when you take it out of the bag the smell of heaven hits you in the nose and tell you hello baby I'm right here for you anyway it smells fantastic now I have to pet it dry so that we can get all the moisture out to get a nice wonderful sear which is what this video is all about here I have my contestants now it is important for you to know that I've done the menu experiment before now I did put two and a half pounds of it on when I was seeing the steak and that is exactly what you're not supposed to do so you have to put a very thin thin coat in order to get a nice smile and reaction so to keep things fair every single steak will be seared for a total of four minutes every minute I'll be flipping them to make sure that every side gets the perfect sear I will also be using avocado oil because it has a nice high smoke point and we're gonna find out if any one of them will beat the butter I know they don't look that good right now for watch this [Music] all right we have our beautiful steaks right here they all look like a perfect crust to me they look incredible but I do have a lot of things to say because I just mentioned to them as you saw there on the video ma that it would take exactly four minutes each and if I would have done that they ought to become charcoal not especially especially number one and number three that exactly so the molasses one took 30 seconds on the first flip I left at about 45 seconds and then I was like oh look over here there's a lot of smoke and be real careful with that and it was perfect so 30 seconds on the molasses the second one of the other hand took a minute and a half per side versus two minutes per side the corn syrup took the exact amount of time as the molasses may be because the same amount of sugar yeah they're both sugars they're both sugars so they're probably that's the reason why they took it you have to be real careful when is a very high sugar content and then the butter took exactly the amount that as I expected two minutes in its side there's no wonder we usually do so that's the butter today is our control the butter is our control yeah so it is absolutely perfect now others have to do is to see if there's any flavors you know I mean because it is perfect I rather see it for 30 seconds then seeing it for four minutes you know what I mean so but again all it matters is the taste in the end now that surprises that we make for you guys I know right we're gonna cut our opening we're gonna let you know let's do it I have to say one thing when I cutted them open they look fantastic done day they look beautiful they have no banding at all exactly so I'm excited to try this now the important thing even though this two methods with the corn syrup and the molasses are great faster I want to know if you changed the flavor so let's go for it what I'm afraid with them is that they're gonna be bitter yeah you know when you burn sugar when you burn it exactly my point you absolutely got it all right this one has a very pronounced crust and I have left it for 45 seconds you should leave it no more than 30 it works great cheers everybody its dear friend very very little minor different kind of taste that I've never done it before that I never had it before it's a hint of something different not in a bad way no it's not bad but it's it is there mm-hmm it's a little hint like there's a little something meaning they are different than we're not used to but it's not bad no it's not bad all right let's go for the second one this one is just it was already falling apart my Morris basically disintegrating you went for my mom Oh mom I didn't have it well let me go wow I'm drooling on this one I I don't know flavor is amazing unlike the molasses I see no off flavor no there's no there's no hint of anything there no hint whatsoever this works perfectly whoever came out with this idea like I said it before on my googa foods channel is fantastic and it works you're a genius make sure you don't like put the whole bottle of mayo in there you know what I mean just a nice thin layer does the job perfectly don't pull a Google yeah don't do a Google that was terrible hey it was still good it was feel good it just tastes like snaking mail all right let's go for the next one while we're tasting the flavor for you guys and we're sacrificing yeah sacrifices for me the sacrifice we make it's Wow are they enough talking cheers everybody mmm-hmm it is their friend that one is different and he has a little of flavor not tremendously no don't get me wrong I don't want to say that it's a terrible thing the molasses has a little hint of something there the soup I feel like you taste less taste less yeah that's the feeling I get is like my experience is a little off flavor towards the aftertaste it's not very pleasant the molasses was kind of okay and pleasant but this one here is a little bit of flavor I don't enjoy it we are really judging and picking on these steaks like a - yeah you're not any nitpicking these things guys yeah but I wanna give you guys the best best answer that we can if you pay attention to your buds taste buds you will notice that this one has a little off flavor that's all we're saying yeah you ready for the control all right look I got a bonus because it knows I like it cheers everybody I need to say nothing you already know does it take longer yes is it amazing yes can I eat this every single day of my life yes can I eat it for lunch breakfast dinner and also midnight snack yes that is amazing so we need to come out with a resolution you tell me let's give them a ranking okay Renton first one for you first one for me but me too 100% I agree flavor-wise it's much better second one very close very close to be free like we're the same ma'am mayor definitely third one third one is molasses definitely molasses and then the last one obviously syrup now here's the big question you at home will you do this again will you put molasses on the steak to say to you I have a minute and a half in each side I wouldn't do it now I wouldn't do it everybody I just put my butter on it which I'm used to it has a better flavor I won't do it does it work yes it does we got to give it to the scientists yes it does work a hundred ten percent it does gives an additional flavor that I don't enjoy it too much I prefer the butter one the main you save you 30 seconds would you do the mail out of the mayor I want to change something on the steak how did the mayor as well because he is amazing and he gave a nice flavor but 32nd might not be worth it if I don't have butter available mayo as a choice yes and then worst case scenario I will probably put nothing on the steak before putting the syrup at least for me yeah I'm there we do yeah get the syrup put in somewhere else that syrup grossed syrup does not go on the steak everybody yeah anyway guys these are the results I hope you guys learned something I definitely did if you do enjoyed 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're interested in any of the equipment I use everything's always in the description down below thank you so much for watching and we'll see you guys on the next one take care of buddy bye-bye now we got to eat with rice yes go get the rice go go the knife they'll get the rice mama

Channel: Sous Vide Everything

Views: 821,645

Rating: 4.8968139 out of 5

Keywords: steak, cook steak, sear steak, steak crust, best way to sear a steak, how to sear a steak, searing steak, pan sear, grillig, cooking steak, ribeye steak, sous vide steak

Id: XEEdH2tPzjc

Length: 12min 7sec (727 seconds)

Published: Thu Nov 07 2019