Thank you Blue Fire Gloves for sponsoring this
video. This is greek yogurt and as you already know it's made from live bacteria. If you google is yogurt good for tenderizing meat? The results are shocking. Yogurt tenderizes meat much more
gently and effectively than regular marinades. While acidic vinegar or citrus-based marinade
can toughen proteins like chicken breast to a rubber consistency, yogurt slowly tenderizes them
resulting in meat that can practically be pulled apart by hand. Be pulled apart by hand? Oh boy is
this gonna be like the pineapple experiment that completely disintegrated the steak? Well we're
gonna find out together right now. And for that I'm gonna be using this beautiful three bones rib
roast. Whenever i'm choosing anything to dry age I just gotta make sure that it's big enough. That's
because I already know that it's not only going to shrink, but i'm also going to have a lot of
loss. The first thing to do is to lay down some parchment paper so that I can spread the yogurt.
This creates a nice bottom layer so that the meat can go right on top. Once that's done the next
thing to do is to make sure I cover the whole thing with it. And whenever you're dry aging beef
you cannot be cheap. The last thing we want is to have gaps, so to ensure that was not the case I
made sure to cover the whole thing. But once I was done, this is what it looks like. If that does
not look like a cake to you I don't know what does. My only fear that dry aging this beef is that the
bacteria will eat all of the steak. We're gonna go ahead and push the limits and let it dry age in
my regular refrigerator for a total of 35 days. Once the time was up I opened up the refrigerator
and this is what I found. What in the world is that? This is definitely something you do not see every
day. Once i laid it down on the table we can take a closer look and it almost looks like an iceberg
especially with the cracks right in between. I think the bacteria was looking for some oxygen. And
as you can see made cracks through the whole thing like ice. That was totally unexpected. I've also
noticed some part of the actual yogurt became red I'm assuming that that's the meat juices coming
out from the meat. And right where the bone is is black. One of the most important part whenever you
dry aging anything is the smell if it smells bad it's time to throw it away. But this one smells
like yogurt so I don't quite know if that's a good thing or a bad thing. The only way to find
out is to remove all of it and that is exactly what I did. Now here's where things became much
more interesting when I put the yogurt in it was nice and easy to spread but now it's almost like
play-doh and it is not easily coming out. I thought this part was gonna be easy, boy was I wrong.
The cracks where there was no juices from the meat came out easier, but do not get mistaken by
easy this took me almost 2 hours to clean up. And once I was done this is what I was left with. That
right there is a 35 days dry aged beef in yogurt. I did my best to remove all of it but you can
clearly tell that I was not that successful. One of the interesting things is that the fat looks
very unique and it also feels extremely tender, that got me super excited. I know for a fact that
the live bacteria did something now if that's gonna be a good thing or a bad thing we're gonna
find out real shortly, because the next thing to do is to go ahead and trim it. For that i got one
of my sharpest knife and started to go to town. I made sure to remove all of the parts that
was completely oxidized even though these are not pellicles it is not something I want to eat.
What I'm looking for are the parts that are red and as I start taking it out it slowly revealed
itself. That looks good! With a closer look you can tell the differences between them the nice red
colors is a go, but the oxidized one is a no-no. The next thing to do is to go ahead and cut them in
individual steaks. And once i was done completely with all of the trimming this is what i was left
with three nice beautiful steaks completely dry aged with yogurt. That is something I never thought
I would say but judging on how tender these steaks are I'm excited to find out how they're gonna
taste. I'll be saving two of them for further experiments in the future because this is the one
I'll be cooking today. Now to really put this one to the test this is what we're gonna do, this is
the yogurt dry aged one and here we have a real dry aged steak which you know I'm a huge fan of.
And I've shown you how to do it the right way several different times and the very last one is
a fresh steak. By the time we're done with this experiment we're really gonna know if the yogurt
dry age is a good thing or a bad one. Now the only thing left to do is to go ahead and season them.
For that I kept it as simple as possible only a little bit of salt followed by freshly ground
black pepper as always one of the most important thing is to make sure that you season it well not
only both sides but also the edges. But now that we have all of our steaks ready the next thing
to do is to go ahead and cook them. My plan is to first put a nice beautiful sear. Once that's
done I'll be cooking them in indirect heat until they all 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! Before moving forward i want to thank today's
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your pair. They have one size fit all for men but they also have for the ladies. Thank you
blue fire gloves for sponsoring this video and keeping my hands safe. But now I'm excited to
find out how these steaks are actually gonna taste. All right everybody here we have our beautiful
steaks today. Are you ready Maumau? -They're looking good! -I know they're looking good. -They're making my mouth water. -I know i was gonna say the same exact thing. You know sometimes when you look at
it and you're extra hungry, I'm extra hungry today and then the salivas are just like a waterfall
right now. Now as you can see and I hope that came through the camera every single steak
was cooked to the exact same doneness. By the time I pulled it out of the grill everybody
was at 135 degrees fahrenheit. -Okay. -They all hit that exact temperature, but here's the deal this
one here is more pale. -I was going to say it looks more well done than the rest but it's not
well done because it still look. -It's white it's white. -Yeah pale like you said. -Well obviously it's
an experiment and we're going to find out yes. -Oh God! -Always get very scared with the experiment. -Wish me
luck guys. -I would never feed you something I wouldn't eat yes. -Yes. -So at least that okay. -If we get sick
we get sick together. -Exactly, yes! All right. -So we starting on this one? -Yes let's go for that one first and you
tell me. Oh lord! -It's gonna be amazing already just by the fork feel. My mouth is watering so bad. All right
Maumau enough okay. Cheers everybody. People ask me all the time do you get tired of
steak? -No way -How, how can you get tired of steak? It's amazing! -Perfect Guga steak. -Yes! -That's all I can
say. Maumau knows what's he talking about Guga steak. As you can probably tell we have the control right
here. -Okay. -All right that was amazing I would give that one a 9.9 out of 10, that's how good it is.
All right let's go for the second one I'm excited. You ready? -It's been a while that I don't eat
steak. I know what they're gonna go in the comment section right now say what are you talking about.
-You have wagyu every week what are you talking about? -No every day, in their eyes they think I eat i wagyu every
day. -No, no. -Second one cheers everybody. -Wow I missed dry age. -I cannot fool Maumau. Maumau knows exactly what's happening. -Wow! -That funkiness that little extra flavor that gives inside of the steak. If
you know, you know. Let's be honest this is a 10. -It's a 10 but we got to give it a little
margin so they don't a 10 would be a wagyu. -Yes okay that's fair enough. What is it like for
you? -It's like a concentrated beef flavor. You know the difference of a steak between a steak
regular and steak with msg? -Yes. -That's a steak with msg and then some mushroom on top of it but
it doesn't taste like msg or mushroom, it's just it's a steak on crak. -Exactly it's difficult to
explain. -There's no way to explain it. It is, it is he's right on the money. For me I feel kind of like
you know a whinish taste, an earthy taste like uh. Yeah you know it's a little bit earthier it's
like it's a steakier steak. -But if you've never had a dry aged steak please give it a try. It is more
tender, it is juicier it is an amazing steak and you should get one right now if you never had it.
Okay I'm excited for this one. -This looks like one of the ones that the Guga dreams about before
he goes to sleep. -Oh my god that's exactly right. All right I don't know about this one here we're
gonna find out together. I'm excited at the same time smells nice and beefy, it smells wonderful. -The
fibers are looking a little funky. -Oh boy here we go look at that. -There's a little different smell
over here. -Maumau it smells wonderful. -It doesn't smell bad but it smells a little... -It smells like
heaven, you're smelling heaven that's what you're smelling. I say enough smelling and let's give
it a try, yes? All right last one, cheers everybody. Really? -It's a weird sm it's a weird taste. -You like it? -Oh I'm enjoying that. -Maybe if I when I know what
it is i'll like it better. -Oh I like that Maumau. You don't like that? -It's
a little dry age. -It's a little dry aged for you? -It's like it has a little dry age umami. -Okay,
look i don't want to influence your opinion you tell me what you think. If you don't like it you
don't like it. -I'm not sure if I like it or not. -What do you mean? You have to know you either like
it or you hated it. I'll eat it but if I order that on a restaurant I'll think there's something
wrong with the meat. -Really? -Yes. -I wonder why. You don't like if you think there's
something wrong you don't enjoy it you're going to ask hey what's wrong
with my steak. -Yeah. -What did you guys do? -Is this a regular steak because there is something
different about it? What did you draw aged that on? -Look at him he's already getting too smart on
me. I enjoyed everybody for me is a milder taste and a unique kind of taste and I would say that
this steak right here is more tender than all of the other ones. -It is, it is more tender that the other ones. It is much more tender than even the regular dry aged one. So here's the deal. -Even the juiciness of that one like
when you bite the -yeah -they come out it tastes a little different from the other one. -It is it
is it is different it is a very unique steak. Are you ready to find out what it is Maumau? -Yeah
let me go back to this one to wash my palate. -This one here is obviously a dry age you can
tell that it is but i used yogurt to dry age it. Now you know that yogurt is also a tenderizing on
meat. -That's why the fibers are a little funky. -Yes it is no I'm not gonna say that it's mushy but
it's extra tender all of the fibers. -Yeah. -Here's the deal all right, if you've never had a real
dry aged steak do a real drying steak. This steak is better than all of the other ones. -I agree with
you, but it's something unique and I have tried so many different weird things that I kind of enjoy
weird things now because I'm not expecting it when I take a bite of it. You know what I mean? -It goes
like it catches me by surprise like what is that. So yeah Guga likes the funkiness, that's all I
can tell you. I enjoy the funkiness. -If you have a lot of room in your fridge and you're gonna do
dry age do that one too. -Do an experiment. -For you to experiment yourself. -Exactly. -It's not bad it's
not terrible but it's very different. -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. Oh -Are you ok Maumau? -So much mouth juices! -As you can see the dry aged steak is better.
