Thank you Honey for sponsoring this video. Here we have the star of the show.I have never seen this, I've never heard of it, and most importantly I've never tasted it. As you can clearly see it is a wagyu piece of steak and the marbling of it even though it's inside of the cryovac is incredible so the first thing we need to do is to go ahead and
open it. As always if you are a meat lover like me it is the most exciting part. And once I opened it
up and set it on my cutting board take a look at this steak. That my friends is the new steak I just
discovered. Even though it has a name I've never heard of it. It's called lifter meat and if you
are like me and never heard of it let me explain a little bit better. This is a regular ribeye. Right
here on top of it we have the ribeye cap and on top of the ribeye cap we have the lifter meat. That
is what this is usually it is almost impossible to find on a butcher shop however if you have the
hookups with your meat dealer he might just get you some. And this is the first time I'm gonna
be trying this out and since I have two of them the next thing to do is to go ahead and prepare
it. As I can clearly see we do have a little bit of external fat and silver skin, but at the same
time you can appreciate the marbling of this cut. Oh man this is gonna be good! So I went ahead and started cleaning it all up. The only thing that important to me was not to remove too much however at the same time it did have a good amount of intramuscular fat, so I chose to remove all of the external one and once I was done with the trimming this is what it looks like. Again marbling
like this is just awesome and it should always be exactly what you're looking for. Now since I have
two of them and I've never tried this meat before want to do an experiment. But before doing so we
have to start off with the master of all seasoning and I'm talking about salt. And if you know me
already I'm a huge fan of dry brining that is just a fancy word to say put salt on it and let
it rest in your refrigerator overnight. One of the important things you got to keep in mind whenever
you dry brining is to make sure you put enough salt and obviously ensure that every single edge
is perfectly coated. I like to put it on a cooling rack to make sure that i don't waste any of the
salt. Once that was done the only thing left to do was to let it rest in my refrigerator overnight.
That was perfect because it allowed me to go ahead and make an incredible side dish and take
a look at this one. Oh come on! This is delicious! And you're going to be amazed how easy it is to
make it. The first thing we start off is potatoes the only thing you've got to keep in mind is to
make sure they're all the same size. To cook them we have two options you can either boil them or to
make it even easier for you i'm going to show you how to do them in the microwave. For this amount
of potatoes I throw in 2 tablespoons of water through them in the microwave for 8 minutes and
let them cook once the time was up you can see that they are nice and soft. I like to cook them in
the microwave because that does not dilute any of the flavor. Whenever you boil them trust me you do
lose a little bit of that flavor. Now if you have a potato ricer like this I highly recommend using
it. This ensures that we will have no lumps and as you can see it is super easy to use. The next thing
to do is to add a good amount of salt followed by corn starch. And as always remember exact amount
and ingredients always on the description down below for you. Now the important thing to do is
to mix it well and let this dough cool down. As you can see using a potato ricer will ensure that
we have zero lumps. For the cheese part you can use anything you like just cut them up to size, using a little bit of the dough throw the cheese in there, form a ball and that's it. That is as easy as it
gets. And if you have kids this is the perfect thing to do with them, it is not only fun they will
enjoy eating it. As you can see once I was done I have my balls ready to go. To give a nice external
crunch I like to go ahead and add bread crumbs. For that I first rolled them in flour, followed by
egg wash and finished it off with panko bread crumbs. These are super easy to make and it will go
perfect with any steak. The only thing left to do now is to fry them. For that i like to set my oil at 350 degrees fahrenheit. Once that temperature is reached the only thing left to do is to throw them
in there. You want to fry them up nice and slow the only thing I like to recommend is not to move
them around in the first minute, this will ensure that the bread crumbs will stick, but once that
one minutes is up feel free to move them around and make sure that every single edge is golden
brown. Because by that time the only thing to do is to remove them from the oil and strain
it. And this is what they look like when you're done. Definitely let them cool down before you
take a first bite you don't want to get burned. But after about 5 minutes I open one up and oh man take a look at this! Cheese potato and bread crumbs that is amazing and it should be a perfect
side dish for our steak. Talking about that by this time my steak were fully dry brined. That
red color is a sign that the salt penetrated nicely and deeply into the meat. Since this is
the first time I'm trying this meat I want to know which way is better; to keep it simple or to
add more seasoning. So I started seasoning both of them with freshly ground black pepper. One of
them I'm gonna keep it just like that. The other one I threw in garlic powder, followed by onion
powder and smoked paprika. This way it's gonna let me know to find out which one is best so that
I can let you guys know. As always I made sure to season both sides including the edges. The last
thing we want is unseasoned meat especially when we're trying out a brand new steak. But now that
everything is perfectly seasoned now it's time to cook them. The first thing i'll be doing is putting
a nice beautiful sear and basting them with butter. 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. So now I say it is enough talking and it is time to find out how
these new steaks are gonna taste. So let's do it! Before moving forward I want to thank today's
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That's joinhoney.com/Guga so they know I sent you. Once again thank you Honey for sponsoring this video. All right everybody here we have our beautiful steaks today Maumau perfectly medium rare with some I don't know if this is would be a brazilian stuff or cuban stuff or latin stuff I have no idea. -What is that? That's looking very interesting. -You're
excited for that one? -It looks like coxinha but I'm guessing it's not coxinha it because you
didn't do the little dip on the top. -No it's potatoes and then inside there's a surprise for
you lactose intolerant friend yeah. -Oh great! -So here's the deal with this steak it is a brand
new steak I just discovered it i don't know if it's going to be good or bad but apparently
you're going directly for the side dish. -Come on! You told me there's cheese I have to try it. -You see he is lactose intolerant everybody and he still
loves cheese. Huh? Are you cutting the cheese? -Yeah -You know this is almost kind of like finger
food. We'll try this first then all right to get your you know appetite open yeah. I am
salivating. -I am salivating here. -Cheers everybody. -Wow the potato is really good. -I
know right? -It's just mashed potatoes is not potato dough? -I mean you can't go wrong with this. -So good. -This is addicting .-Oh my god you're opening
a whole realm of possibilities here now. -I know right this is a very addicting everybody
be careful you can stuff it with other things you can put either ground beef
or a little bit of ham or I mean the possibilities are endless just
like Maumau said. -Cheese and goiabada. -Oh goiabada is guava paste. -Sorry guys. -That would be absolutely insane in here. This is phenomenal. I recommend it. You recommend? -I recommend it. All right so here's the deal these are the same exact steak and we're gonna basically be judging between this one and this one they should taste a little bit different but at the same time the most important thing which one is gonna be better. I'll tell you one thing everybody as soon as I was slicing up
the steak it feels so tough. -Really? -It feels tough it feels extremely tough you guys saw the marbling score by the way this is a wagyu Maumau so but it feels tough and my brother Emilio
aka my meat dealer said you definitely want to cut this one against the grain if not it's not
going to be as good as you might want it to be. But i'm excited to find out the taste you ready
for this? -Let's do this. -All right cheers everybody. -Wow. -That is tender. -That is super tender. -Wow that is extremely tender! -Super tender, super flavorful But, but that that's just crazy because when I
was cutting it didn't feel tender. No no no no -When you chewing is really really tender. -Super tender. -Wow! -Almost feels like a wagyu ribeye. Is extremely tender but I promise you everybody when I was slicing it it felt like a shoe leather, it did. But it's so tender and it has a very nice flavor.
-Very nice flavor, has a little bit of a tug. -Yeah it does it has -But it's still soft and it's
still super super tasty. Wow. -Super tasty super tender very unique. I just discovered a new steak
basically because I've never seen anything like it you cannot buy this one here on the supermarket
it is not very popular steak but it is a very very nice and different steak. If you're thinking it's
like a flank steak it's not. -No I thought it looked like a flank steak. -Yeah. -But it does not taste like
a flank steak it doesn't feel like a flank steak and um wow. It pays to have a butcher friend. -I know right? So now here's the deal, this one here is just traditional salt, pepper and garlic powder.
This one here I want to try it with something else so there's additional spices. -Okay. -So for
us to find out if it's worth putting extra spices on this since it's a brand new steak I've
never had it before. You ready Maumau? -Let's go. All right let's try this one with
all the seasonings. Cheers everybody. It's so tender it's crazy. -There's a lot more
flavor than the other one, different flavors. -Yeah. Tell me Maumau which one do you prefer more? The one that has a lot of spices and all the seasoning or just the salt and pepper that's it. There's not even garlic powder there I made a mistake previously it's just salt and pepper nothing else. -I'm a simple guy the Guga salt and pepper is plenty. -Salt and pepper, I have to agree with Maumau, for
me I like to keep it simple if i'm gonna eat a steak i want to eat the steak just with salt and
pepper I want to taste the steak not a bunch of seasoning. Not to say that this is bad sometimes I
like to change it up but at the same time if you ask me which one do I prefer definitely just keep
it simple. Anyway guys these are the results it is very, very interesting to try a steak that you've
never tried before. It has a different texture on your mouth it is a little bit it has a bite to it
I don't want to say that it's chewy it's not chewy it's extremely tender it has a little bite to it
but it also Maumau is dying for the potato thing. -Potato with the steak. -Oh that's I've been doing that, I've been doing that. You just did it right now? -I just did it right now. Oh my gosh. -Yes eat these little balls together
with the steak you make it amazing. But as I was saying it is a unique steak you've never had
it i definitely recommend you giving it a try. It's something unique and definitely do with
the balls come on having a good time over here. -I'm coming back to this one here. -I see you're going back to that one this one is phenomenal. 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. Take care everybody bye.
