I made a $6,000 Prime Rib with only a few dollars!

welcome back to sevilla everything guys you saw the thumbnail if this works i'm telling you right now i am about to crush the wagyu industry they will probably get very upset with me but me and you regular folks we're gonna be real happy check it out this is a whole kobe beef loin which costs almost as a car it is not something you see every day even though it is one of the most delicious beef you can ever have it is expensive and it has that price for a good reason i mean take a look at this you just don't find this kind of marbling anywhere it is something extremely special at the same time there's no way you can cook this as a holiday roast this is a roast that must be cut thin and enjoyed and this got me thinking i do love this beef but what if we combine the wonderful flavor of this beef with a less expensive one would that work gray or is it just gonna be a complete nightmare that we're gonna find out together right now and this prime rib is much much more affordable it is something you can find almost everywhere if you put them side by side it is just insane but what if we grab a little piece of that wagyu beef and put it in here will it change the flavor will it make this inexpensive roast amazing well let's go ahead and find out together the first thing i did was to remove all of the external fat since i'm gonna be inserting my own there's no need for this at the same time don't even think about throwing this away it is wonderful for burgers beef tallow and many other things once that was done i went ahead and started by cutting it really close to the bone opening it all up will give me a perfect surface area to include as much japanese wagyu a5 as possible but obviously i'm not talking about any japanese wagyu a5 we're talking about kobe beef this is what us meat lovers like to dream of it is the best of the best at the same time it is quite rich and there's no way one person can eat this whole thing while i'll take that back yes you can't eat the whole thing but it just might overwhelm your stomach when you take a look at the intramuscular fat of this thing is just something that you do not see every day it almost looks like 60 fat and 40 beef that is just insane and when i tell you that this fat does not taste like any other regular fat trust me i mean it it has a wonderful flavor and at the same time it is almost like butter it literally melts with the touch of your hand but going back to our butchering the next thing i have to do is to remove all of the unwanted stuff i'm talking about all of the silver skin extra fat that just there is no need for it especially when we're using quality beef like i just showed you so i went ahead and cleaned it up as much as i could once i was done with all of it this is what i was left with as you can see it looks like the perfect carpet of beef at least for me i've never seen anyone does something like this with prime rib and i can't wait to find out how this is gonna turn out talking about that the next thing to do is to go ahead and slice that steak as thin as possible for that i got my best knife and started to go to town you gotta also keep in mind that you want this steak a little bit frozen if not there is no way that you're gonna be able to cut things as thin as this and my recommendation is go nice and slow so that every single slice is perfectly made just like this and my biggest recommendation is to go nice and slow so that you get perfect slices and at the same time if you are not doing this experiment that i am cutting your steak like this will be perfect for a party it will give everyone a chance to try this wonderful beef but now we gotta move on to our experiment so for that i started to season my whole beef with a good amount of salt you got to remember that this is a big piece of meat so make sure you season it well once i finish with the salt i went right in with the freshly ground black pepper the next thing to do is to go ahead and add the kobe beef right in between i try to add a perfect layer all the way through the most important thing to me was to avoid any gaps and even though some pieces have more fat than meat that was actually okay my thought is that if this renders down nicely as it's cooking it should produce an incredible flavor to this roast hopefully this experiment is gonna work and i'm not wasting this kobe beef steak but once i was done laying everything down this is what it looks like that my friends is something you do not see every day this is either gonna be a genius idea or a tremendously dumb one that we're gonna find out real shortly the next thing to do is to roll a link to itself so that we can tie it up my hog was to make it look like a prime rib once again and after tying it all up this is what i was left with at least to me that looks incredible i'm really looking forward to find out how it's gonna taste and since i now had more surface area i went ahead and seasoned the whole thing once again because the last thing we want is to have unseasoned prime rib and as always i made sure to season every single edge but now the only thing left to do is to back it up vacuum seal it and get it ready for the water bath talking about that the interesting thing about a prime rib is that i like it a little bit higher temperature than my steak so for that i'll be cooking it at 137 degrees fahrenheit for a total of six hours hopefully this will be the best prime rib i've ever done in my life [Music] can you tell by the smile on my face how can you possibly not be excited to find out if this is going to be a wonderful experiment or if it's just going to be a complete disaster that is why i experiment food should be experiment with if not we're going to be eating the same exact thing every day everybody you gotta try different things this is no different i'm super pumped to find out how is it gonna taste and most importantly did i just ruin this beautiful roast well we're gonna find out together it was cooked at 137 degrees fahrenheit for a total of six hours it should be nice and tender hopefully that wagyu melted in there you know what let me stop talking it is ready and it's time to take it out let's do it [Music] i'm telling you right now it smells phenomenal as soon as i open up the bag remove a little bit of that juice wow it just hit me on the face everybody i'm telling you it smells phenomenal but who cares how it smells the most important thing is it how is it going to taste is it going to taste good is it going to be a huge improvement then i just made the first wagyu made at home i have no idea we're going to find out together i got mama you coming right here to try this with me but as you know i know it does not look that good right now but watch this [Music] all right everybody here we have our beautiful prime rib mama beautiful primer that's not beautiful that is looking rough it is looking rough you know i mean you know if it's going to be a rough day if you have to judge by the looks i said that it is not going to win any award at all i put some stuff in there that is really amazing and you really enjoy that stuff you mama are you ready okay like i said we don't knock it until we try it what if like you're always the first one to say that you eat with your eyes and like and then you show me this guilty guilty you're true you always eat with your eyes first and does not look very appealing i agree with you are you ready it smells good are you excited now smelly a little better yeah all right well let's give it a try let's uh all right mama so here's what we're judging i want to know if you feel anything different from a regular prime rib right we know what a prime rib tastes like we've done it several times let's see if this one is any better are you ready yeah ah now you're probably i'm closing my eyes on home already now he's feeling a lot better everybody all right let's give this a try cheers everybody super soft that is amazing that cap is amazing i would say this is a a very nice prime rib a super nice prime rib but to give it a better fair treatment let's try our the eye now if the eye is good then we have a success over here i have no idea let's find out together you ready mama let's do this all right the i cheers everybody that is nice there is a huge improvement from a regular regular prime rib what do you think about that [Music] finally finally i did something right even though it looks horrendous it looks terrible what do you think mama what do you think i actually did here i think i'm going for a second now honestly if you present this to a holiday roast in your family they'll probably look at you and think you're doing some frankenstein meat or something like that you know what i mean because that's what it is it does not look appealing whatsoever can you figure it out what i did i'm gonna give you a second to try to figure it out while i go back for seconds i imagine you put some fat in here because there's white right in the middle that's my cousin i put a kobe beef steak in there ah that's why it tastes so good i sliced it real thin and then i lay the whole thing around it and those those little pieces yes yes try it mama and tell me like some ham or something [Laughter] okay yeah that piece is really fatty really he actually did something with the prime rib he made the prime rib extremely tender there could be a few things there right obviously a little bit of the flavor of the fat if you're wondering if the fat flavor of kobe beef tastes different yes it tastes a little bit different okay so if i compare this with a six thousand dollars kobe beef you know one of those roasts that i that we got for google foods remember yeah so you know this is uh kobe beef on budget right here if you never tried wagyu or kobe beef ever i definitely recommend don't do it as your first go have an experience of a you know a while you first so that you can go kobe why you experienced yeah just uh this is meat hack this is a meat hack right here try that wagyu by itself first so that you can understand how wonderful it is out of all the inserting fat experiments that we had this is the best one i agree it is the best one anyway guys i hope you 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 take care everybody before ending this video thank you pomodoro for sponsoring these containers are super awesome and we all have problems of cooking too much food and as you know sometimes next day food tastes even better and if you don't have any leftovers you're just not cooking enough the awesome thing about this container is that it has a usb rechargeable vacuum pump which you can pull a vacuum over 200 times before having to 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Channel: Sous Vide Everything

Views: 738,942

Rating: 4.8705521 out of 5

Keywords: sous vide, wagyu, experiment, prime rib, ribeye, steak, cooking steak, how to cook, how to grill

Id: yziYDeV4f0E

Length: 12min 1sec (721 seconds)

Published: Tue Dec 08 2020