Everyone loves steaks and I mean
everyone. And if you've been watching my channel for a while you know I love to
experiment. I mean some of my experiments just turn out awesome just like you see
it right here dry-aging a piece of meat like this is just something you do not
see every day. But at the same time other experiments are just insane.
Never put pepto bismol on your steak, that is the worst thing you can do. But
after my peanut butter experiment one of the most requested comments was to
dry-age in Nutella, and let me tell you something there is no way that I'm gonna
let you down. This is the Nutella dry-aging experiments. So let's do it! This is the biggest Nutella container I
could find. It was made for the food service, and to be honest with you
opening it up it's just extremely satisfying. I mean when you take a huge
master spoon out of it like this come on if that does not put a smile on your
face man I don't know what will. To be fair this is every child's dream.
Imagine your mom give you a monster spoon like this? Uff, I don't know if there
will be a good mom or a bad mom but I'll tell you one thing you will make your
belly happy. But now that I have all of my Nutella needed for this experiment
now let's jump into the meat. This is a four bone standing rib roast. The last
time we dry-aged with peanut butter the results were actually surprising, and if
you have not seen that video make sure you check it out later on. But in order
to have a consistent test what I'm gonna be doing is splitting this one in half,
then I'm gonna be saving one part of it as a comparison and the other one of
course we're gonna be using for the Nutella. And once I sliced that in half
take a look at this. That is a beautiful piece of meat and it is gonna be perfect
for our experiment. So this half right here will actually be stored that way
we'll see how much different it will be from a fresh steak. And the first thing I
need to do is to lay down some parchment paper because things are about to get
messy. I started with a nice layer of Nutella first this ensures me that the
bottom is completely covered with Nutella. And as I'm doing this I can tell
you one thing, the smell of Nutella is just phenomenal. Once I was done the next
thing to do is to place the meat right on top and start complete covering it
with Nutella, and I mean a lot of Nutella. And to my
surprise this thing is really thick you would have thought that it was spread
nice and easily but no no no no no this thing is thick. So after working it
around and trying to do my best around the edges, because the last thing you
want is to have uncovered pieces of meat, that will basically ruin the whole
experiment. So I made sure not to be cheap and use all of it. And if you ever
want to upset your children is to do this in front of them to tell them that they
cannot have not even a little bit is heartbreaking. But honestly at the same time
they were laughing at me as much as they could because they were telling me daddy
that is ridiculous. And to be clear I a hundred percent agree with them. But once
I was done with the spreading this is what it looks like. That friends is
something you do not see every day. It is a Nutella meat cake and it smells
fantastic. But now that I have it ready all there's left to do is to let it dry
age in my regular refrigerator for a total of 35 days. Once the time was up I
took it out of my refrigerator, laid it on my cutting board and this is what it
looks like. If you take a quick glance at it it doesn't look like anything changed,
but take a look at this. The juices of the meat is actually coming through the
Nutella and you can even see a little bit of blood on the bottom. After every
single dry age I have ever done this has never happened, so now he got me worried.
See all this condensation on the top, what in the world is that. There's only
one way to find out what happened and that is to open it up. Whoa! What are
these white spots and what's happening to the meat in the center? It almost
looks like jello. As I take a closer look to the white spots it looks like mold.
That is a little bit concerning. I mean I had mold before in previous dry-aging
experiments, but they were not like this. This one is getting me a little bit
worried. But like I always say you always should listen to your nose, if it smells
bad throw it away. And as I took a first sniff at it guess
what it smells like Nutella. The smell is so powerful that it's overpowering
everything. Now I don't even know what to do. So after doing my best and trying to
remove as much as possible working around the edges and making sure that
everything is out of course I found even more mold. But once I was done with the
cleaning this is what it looks like. This my friends is a Nutella dry-aged
rib roast for 35 days. And as you can see the mold is insane.
But after most of the Nutella was removed I finally took another sniff at
it and it still smells just like Nutella. And it doesn't matter how much I try
there's always a little bit left. So the next thing to do is to remove all of the
mold and the pellicles. So I grabbed my sharpest knife and started to remove it.
And as I took my first slice, wow that actually looks good. So now there's a
little bit of hope. I mean as soon as I took out that nasty stuff it reveals a
beautiful piece of meat underneath. I know you might think I'm crazy but hey
it looks promising. Because there's so much mode between the bones I decided to
remove them. It's not worth keeping them because even though I'm losing a little
bit of meat this has to go. And for the moment of truth as I took out the first
big slice, check this out the meat is extremely tender. It is almost if I
tenderize it with a blade. Wow I did not expect that. As I continued to trim the
rest of it I was left with two beautiful Nutella dry-aged steaks. Now that is
definitely something I can eat because if you just saw this right now you would
never be able to tell what they went through. But honestly as I pick them up
on my hand look at this it's literally disintegrating. It feels a
little bit too tender almost kind of like mushy. And as I bring it closer to
the camera you can see that everything is splitting apart. It almost looks like
he was marinated in pineapple or something. And if I do not hold it with
care it will completely disintegrate in my hand. So to make sure that will not
happen I decided to tressen it with butchers twine. That will make sure that
by the end of the cooking process we'll still have a steak left. Now to have a
fair comparison I did the same exact thing with a fresh steak, and I also tressened it with butcher's twine. And when you take a look at both of them side by side
you can see how much lost we actually had. We have the Nutella dry aged steak
on the left and the fresh steak on the right. But now that we have both of our
steaks ready all there's left to do is to season them. And for that I started
with a little bit of salt, followed by freshly ground black pepper
and garlic powder nothing else. As always I made sure to season both sides
including the edges. But now that we have both of the steaks ready now there's
left to do is to grill them. I'm first going to be putting a beautiful sear on
them and then 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 cook them, so
let's do it! All right everybody here we have our
beautiful steaks. What do you think Angel? huh? They look
like beautiful steaks this time yes. This time they look beautiful.
Sometimes you will open and he'll say we have our beautiful steaks, and I'll look
and I'll just think about it like no. No. No that's not beautiful. That's a terrible statement sometimes I agree with him
especially when you have crazy footage just like this everybody. You don't want
to have that kind of steak because you don't look that good. I remember the SpaceX video. Like always we gotta experiment. Rght? The only way to see if something
is actually good is to run the experiment. So we have to experiments two
steaks and now we're gonna find out if they taste any different. Where do I go? We
go here first. Ready? All right let's go. All right
everybody. Cheers Cheers. Oh oh come on. Come on. This is a Guga steak, but it's a good Guga steak. If that does not put a smile
on your face something is wrong with you. I'm telling you something is very wrong
with you because hmm. You going for seconds bro? It's not just a Guga steak bro. This is a Guga steak but it's goooood! This is amazing everybody. A wonderful steak. Agree?
You ready for the next one? What kind of face is that? It looks good. Are you worried
already? C'mom bro. When it's a really good Guga steak. hmm I get scared. You know why?
You wanna know why? why? I'm gonna tell you. Why why because history is about to
repeat itself sometimes. Because sometimes your Guga steak is is really
good and then you find out it's an experiment, and you did something to the
Guga steak and then. But this one is different, smell it .Mmm kind of, what kind of
face is that Angel? Don't make a face. Concern. I'm concerned maybe I don't go for the
full thing. Oh man that guy on the bike is going insane over there. Oh your not going for the whole thing? What do you mean? I'm
concerned. It smells different everybody. It smells unique. It smells weird. I'm
excited to find out the taste you ready Angel. Now he's scared
alright everybody Cheers. Oh Oh that's different. Oh I don't like that. Excuse me. Can I'll tell you something Guga? That is,
that is kind of funky. I, did you swallow it? Yeah. You did? I couldn't
swallow it everybody. That's kind of how would you describe that. I still have it
in my mouth. I want to wash it out with a good steak. Yes. Can I tell you something?
Tell me. It tastes like a weird dry age. Like a weird dry aged, really? Like a dry
aged that went terribly wrong? It's like a dry aged that you dry aged for too
long. Really? That's what it tastes like to me. Really? Yeah
Well to me it just tasted kind of a mix of some type of truffle. You know if
you ever eat truffle that has been on the refrigerator for a little bit too
long. So this is what happens right you have truffle and then truffle are
supposed to be extremely dry so let's say you leave it in the refrigerator for
too long it gets kind of mushy and when it gets mushy it has a weird kind of
taste. That is what it tastes like to me and I've tried truffle like that before
and it's just like it's repulsive to me. I don't enjoy it
but I'm glad you enjoyed it. Did you enjoy it? I wouldn't say enjoy it's like
when you let it go for too long yeah when you dry too much and let's say like
you went and you were like I'm gonna try it for a year. For a year bro!
Are you crazy? That's something you would do bro you crazy like that. A year whatever, let's leave it in the refrigerator dry aging for a year. That's
what it tastes like to you? Yeah it taste like that. It tastes like it went too far yeah. Are you're ready to find out
what this is my brother? This one here, remember we did the peanut
butter dry age experiment, this one here was dry aged with Nutella. So you know, it
look like a cake Angel. I'll tell you one thing your refrigerator smells wonderful
especially if you like Nutella you're not as soon as you open that
fridge it smells phenomenal everybody. But at the same time
definitely I don't recommend this, this was a terrible experiment. You put it in Nutella bro. It look exactly like a cake bro. It looked exactly like a cake bro. Definitely do not
try this Nutella steak it did not work. I hope you guys enjoy 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're interested in any of
the equipment I use everything is always in the description down below for you.
Thank you so much for watching and if you have any more crazy ideas just
comment down below because Angel would love to try it.
