Thank you Hello Fresh for sponsoring this video. I know what you're thinking why would you put honey on a steak and dry age it. I know it sounds crazy but let me explain. If you google what does honey do to meat look what comes up. Honey works like pineapple juice that can also tenderize meat. Wait a second it can work like pineapple? Well I've done some crazy experiments with it and it breaks down the meat like there's no tomorrow, and as far as
tenderizing it is the best tenderizer there is for meat. Just make sure not to leave it too long
if not your meat will disintegrate. So I wanted to learn more and I googled honey in meat and here's
what came up. The natural enzymes in honey should help tenderize meat quicker similar to pineapple,
kiwi, milk and even yogurt. Wait a second yogurt? I've also done that experiment and the results
were shocking. The things that yogurt does to meat is quite impressive. Also you can't marinate
the meat too long as the process will continue and your meat will turn into mush. Your meat will turn
into mush? Oh boy! I gotta run this experiment. So the first and most important thing to do was I had
to choose the right honey for this experiment. So when I googled how many types of honey are there
the results were 300 different types. How do I know which one is best. All right how about this; Which
honey contains the most enzymes? Manuka Honey? Never heard of it. Manuka honey has a considerable higher
level of enzymes than regular honey so I went ahead and bought the best one I could find. This
is Manuka Honey, it is not your everyday honey bear honey. It is not runny it has a wonderful smell
and it's actually delicious. And as far as how good it spreads take a look. Unlike regular honey it's
not really runny so it's gonna be perfect for dry aging steak. So the next thing to do you already
know, and for that I chose this beautiful piece of meat, It is a three bones rib roast. To really find
out how honey is gonna affect the meat I decided to split it in half that way we can use one piece
to dry age the traditional way and the other one is gonna be with honey. And my hopes is that honey
dry age is going to be 10 times better than the traditional version. Talking about traditional
version if you want to do it at home you can use these dry age bags, they make the job super easy.
You just got to put them in the bag vacuum seal them, put it in a cooling rack and let it rest in
your refrigerator for the amount time you desire. The honey in the other hand takes some work. The
first thing we need to do is to spread a little bit in some parchment paper because things are
about to get messy. Once that's done I put my rib roast right on top and the next thing is one of
the most satisfying experiments I've ever done and that would be to cover the whole thing with honey.
The smell from the honey is extremely intoxicating in a very good way. And even though this is not
that easy to do it is extremely satisfying. So I went ahead and continued working the spatula
to make sure every single edge was perfectly covered, because after a little while once I was
done this is what it looks like. That friends is something you do not see every day! And my hopes
is that this is going to be the best dry age I've ever done. The only thing left to do now is to let
it rest in my refrigerator for a total of 35 days. Once the time was up I took it out and take a look
at this. Some of the honey dripped down to the tray but a lot of it just crystallized on top of
the meat, and as you can see between the bones it looks like it preserved the meat perfectly. And
believe it or not it smells even better than when it went in. If there's one thing I've learned with
dry aging experiment is to listen to your nose. So, so far so good but we still have to open this
thing and for that I grabbed a butter knife and started to go to work. And as you might have
already guessed it it is impossible to remove the whole thing. Most of the sugar has crystallized
on the meat. Some are soft others are hard but all of them are sticky so I did my best to try to
remove all of it. And once I was done this is what it looks like. This is the world's first dry
age honey experiment and it was going really well until now, because the smell went from wonderful
to really bad. Do you see the discoloration of the meat right here? That is oxidation but not like
any oxidation it's turning out a little green and I can tell right away that the bones have to go.
So I grabbed my knife and started to work with it, but once I took it out take a look at this. That
is beautifully red in the middle but the bones on the other hand smells really bad. The inside looks
phenomenal though, I say let's go ahead and keep this experiment going. Obviously like every dry
age you will have some lost and this one is no different because take a look how red this part is.
And the other side is just no good. So I'm going to go ahead and trim even more. You see I need to dig
even deeper. Check out the difference in coloration. One thing I can tell you immediately is that the
honey really penetrated the meat so I had to go to town and remove a lot of the pellicles and as
I was doing so I got super excited because it is extremely tender. But I did my best and once I was
done this is what I was left with. From the whole two bones rib roast I only got one steak. One steak!
It better be real good! And as you can see it looks fantastic. And for comparison don't forget that we
did the real dry age one, after removing it from the umai bag it looks exactly like i expected. And as I slice the bone off so that we have a fair comparison, look, perfect. Exactly what I was
looking for! Now as you already know all I have to do is to remove all of the pellicles and as I was doing so I was left with some beautiful steaks. That is what meat lovers dream of, perfectly dry
aged, exactly the way I like it. And unlike the honey dry age I was left with two beautiful steaks.
But now that we got our beautiful steaks ready the only thing left to do is to season them and for
that I want to keep it really simple because I want to taste the beef. So i first started with a
good amount of salt, once that was done I finished that off with black pepper. Because trust me after
you went through all that work the last thing you want is to put off flavor on these steaks. But
now that we got them seasoned the only thing left to do is to cook them. And for that I'll be
putting a beautiful sear first. Once that's done I'll be using my wireless thermometers to cook
them until they reach an internal temperature of 135 degrees fahrenheit. So now i say it is enough
talking and it is time to cook them. So let's do it! Before moving forward I want to thank today's
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Thank you Hello Fresh for sponsoring this video. But now let's get right back and try this insane
honey dry age steaks. All right everybody here we have our beautiful steaks today. Are you hungry
Angel? -I'm hungry but you know when you put two steaks in front of me what it does to my mind. -Yes
I know it's an experiment yes that's what you're thinking it automatically starts tricking -yeah yeah -your
brain cells ain't going like oh wait a second here. I sit down in this chair and you always bring
something when you bring it out I look at it I'm like hum. -Let me tell you something your brain
is correct my friend. -Look guys going into this I already smelled the steak like five times. -You
smell good? -Smells good. -So here's the deal very honest opinion I want to know if it's good, bad
or ugly. You just let us know. Sound like a plan? -No it's not ugly. -No it's not ugly. -No it's not ugly, but about the taste you don't know about the taste. -That's the part that I can't tell you yet. -All right let's go. We'll go
for this one here first. It is so tender! One of the things that you guys cannot see when I was
slicing these wonderful steaks is how tender it is everybody. It is extremely tender. -Yea I will say
that it is tender I cut it and then it didn't go all the way through so i just pulled it apart.
-It was resistant. Didn't even do anything for it. -Oh okay I guess I'm breaking. -All right enough
chitchatting let's try this. Cheers everybody. -Oh dude. -I missed that oh man it's been a while.
-I'm about to say this, it has been a while since I had some dry age steak. -Not overpowering the amount
of dry aginess. -Dude that's the perfect amount. -Wonderful flavor that just stays in your mouth.
The steak is extremely juicy, tender to the max beefy flavor, that little look at that look at that.
You enjoy it? -That's a good one. -That's a winner everybody it is phenomenal, I highly recommend. Ready for the
next one? Since you know that this was a good one you know this is going to be the experiment.
-Yeah so I know that this is the good one so I know that's the one I'm afraid of. -Uh I'm
afraid of this one here too and you should be yeah. I'm kidding bro I'm kidding. I'm joking, I'm joking,
I'm joking. It's just a joke! All right let's see just as tender. Did you slice
it? -No I have not. -Try it, just as tender huh.This is
more tender. This is more it tender. Woah smells wonderful! Cheers everybody! -I'm not dying today not that I don't know maybe. -Wow! -But
it doesn't taste like I'm gonna. -No it is amazing. You went in scared. I took the bite and I was like... -Wow!
-Is this it? -And it tastes different. Do you feel the difference? it tastes slightly different this
is not dry age. -No it's not dry age whatsoever it doesn't have that dry age flavor, the strong
dry aged flavor. -I'll get that out of the way this this one's not dry aged. - It is. -But it is. -But is not.
-But but it is well it's a weird experiment. -Yeah dude this is tender look I went to cut
this whole piece. -Tender to the max. Do you do, you don't feel a little hint of difference in
flavor? Pay attention there's a very unique flavor in there. I enjoy that quite a bit everybody. It
is more tender, the fibers broke down more on the steak. It is missing one of that uh I would say uh
six taste right besides the umami. -It doesn't have the taste of dry age. -Exactly it does not. It's missing it's
missing that little. -I thought it was gonna happen -Kick on there. You know why? So this one is our
regular dry aged steak which we love and we are a huge fan of. And this one was dry aged in honey.
In honey my brother. -Oh you try to put the honey on it. -Yes and honey I'm sure you guys are aware which I
mentioned on the video already honey is a great tenderizer in different countries. So probably
that's what happened it penetrated a little bit in the meat there and it tenderized the meat even
more than this one right here. -You know what? -Tell me. -You got a big chunk, -Yeah. -You put a dry aging with honey
all over it. -Correct it is by the way let me just be honest all right -Okay -a complete nightmare all
right. It is a nightmare, you're sticky everywhere you know it's it's like it's you know even
after you clean it you're still sticky. You know I don't know I don't recommend it all
right, I do not recommend it. If you want to try something extreme do that. -okay. If you want a lot
of work you want a lot of work and you want to get sticky all over, do it all right. But I don't
recommend it because it's just too much of a pain. How would you describe the flavor? It's a little
bit more flat. It's like this has more juice more beefy flavor, this is less beefy flavor -no no
all right so like it didn't get sweeter. -no. -It's more like neutral in sweetness but like you have
that little end of honey. -Here's the final verdict for dry age do you recommend the honey? Absolutely
not it is a complete waste of your time you are going to get sticky up your nose everybody
I'm telling you don't do that at all. All right -But if you're trying to just make it tender and
have the same process as a dry age for no reason. -Lsten just do the regular dry age you're
gonna have it better it's better all right the regular one is better. But i'll tell you
one thing I've learned a lot. You guys seen that was a little bit of mold the white mold,
by the way are you eating mold congratulations -Don't worry I never let you down, I won't
let you down. -Okay I hope I don't die. -You won't. -Anyway guys these are the
results, I hope you guys enjoyed this video if you do enjoy 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. And if you want to try real
dry age I highly recommend. If you want to get sticky with it do the honey, you will probably come
back to this video and put a thousand different comments how terrible idea this is because you're
gonna get sticky everywhere everybody. Don't do it!
I think the issue in the show is how quickly Soma does it: I think he only had like 20 minutes left, but I would think it would take at least 2-3hrs for the tenderizing effect to really play out!
Looks mod
Don't let the title of the video fool you. He mentions that honey can work as a tenderizer in the video.