This is the cheapest roast money can buy, it is
called an eye round. The reason it's cheap it's because it's a working muscle and it's not tender
whatsoever. Now in order to transform this to one dollar stakes the first thing we need to do is
to trim it. As you can see it comes with a lot of silver skin and unwanted fat, so I like to go ahead
and remove all of the stuff we do not like. Once I was done this is what it looks like. Even though
I remove most of the fat, we always gotta leave a little bit in and that is for good reason, because
once I remove the point and I take a cut off my very first stake take a look at this. And that
is why we call this the one dollar steak. Let's just say it is as bad as it gets. But my goal is to
transform this steak into something incredible and I've actually been doing quite a few researches in
order to make that happen. To say that i'm obsessed about it is an understatement. I've even inserted
100 worth of wagyu fat in it and if you have not seen that video you should check it out. I've also
tried tenderizing it with many different things. Mechanical tenderizing, yes you got it I've done
that. Using the enzymes to tenderize the meat, oh yeah I have done that as well. And even though
the results were not that great the winner of all of them was always the pineapple. You see
pineapple has something that it's called bromelain and what that does is that it breaks down the
fibers of the meat making it extremely tender. We went even as far as to see if it will completely
disintegrate a steak and let me tell you something it did. But with all that being said I have heard
that a three michelin star chef has been using sparkling water. Supposedly this makes the steak
as tender as possible even beating enzymes from fruits and everything else. Now does this
work? Well we're gonna find out right now. So after choosing three steaks for our experiment
the only thing left to do is to go ahead and pour the sparkling water on the steaks. And I mean I
was not cheap doing so. I added the whole thing! And what's incredible to watch is that the sparkling
water seems to penetrate the meat. All these little bubbles I don't know if it's doing something but
it looks extremely cool. Imagine being able to tenderize steaks with just sparkling water while
that will be wonderful if it works. From what I've heard it only takes one hour to do so. Now there's
nothing else to do but to throw them in the fridge. By the way I went ahead and did the same exact
thing to put it against our champion which is the pineapple. We already know that letting steaks
marinate in pineapple for an hour will definitely do the job, and I'll be putting this one against
the sparkling water to see if it really works. Now the only thing left to do is to let this
hang out on the fridge as well. That's perfect because it allows me time to go ahead and make an
awesome side dish to go along with these steaks. And this one is from Argentina, I mean take a look
at this! The first thing to do was to go ahead and cook the fries and for that I just like to use
the frozen pre-made ones. It makes the job a lot faster and at least to me there's no difference in
taste. Putting them on my oven and baking it at 450 degrees fahrenheit for 20 minutes does the job. But
now for the toppings, I started with a good amount of butter into the pan, threw in a little bit
of onions and cooked them until they were fully caramelized. Going nice and slow is the way to go
if needed always remember to deglaze the pan with a little bit of water, because once you're done
you should be left with something like this this. This is nice and sweet and perfect for our fries. The
next thing to do is to add some type of protein. Since I had spam laying around I went ahead and
throw into the skillet. Just fry them up for a little bit until I get a nice color. Now I don't
know if you know spam is quite salty so make sure to back off on the salt a little bit with all of
the other ingredients. Talking about that the next thing to do is to go ahead and make some scrambled
eggs. So into a non-stick skillet I threw in all of my beaten eggs, followed by the spam and of course
the caramelized onions. I mixed it well and cooked it until it was fully cooked. Once that was done
the only thing left to do is to go ahead and plate it all up. So I first started with the fries,
followed by the scrambled egg mix we just made, a little bit of extra cooked spam, then i finished
it off with a good amount of parmesan cheese and a little sprinkle of parsley. Now that is what
I'm talking about. It is absolutely delicious! I mean we all know steak and fries are the best. We
also know that eggs and steaks are also the best. So you get the best of both worlds. But now that
we have our side dish ready our steaks should be fully marinated. And after one hour I took
it out of the fridge give it a nice rinse to make sure I removed all of the pineapple
that was left behind and once I was done take a look at this. It lost its red color
that is totally normal and every time I've used pineapple to tenderize steaks this happens.
But now let's move into the sparkling water steak and after exactly one hour also this is what
it looks like. Check out the color of the water. But most importantly, is it tender? As I removed
it from the water it almost looks identical to the pineapple steak. I mean, is it the same? It sure
looks like it. When i picked it up with my hand, oh wow! The fibers are completely separating, it also
feels extremely tender on the hand. That is insane! I can't believe that this was just sparkling water.
The fibers are completely separating apart that got me super excited. But now the most important
thing is how will we pair up with the other two. As you can see I have the control steak which
looks beautiful. The sparkling water right in the middle looks totally white, and the pineapple
oh well let's just say I know it does its job. The only thing left to do is to go ahead and
season them and for that I kept it very simple, a little bit of salt, followed by freshly ground
black pepper and garlic powder and nothing else. I really want to know the flavor of these steaks
and keeping the seasoning simple will make sure I get there. But now that I got them all fully
seasoned the only thing left to do is to go ahead and cook them. And the first thing to do is
to put a nice beautiful sear with some butter, once that's done I'll be cooking them in indirect
heat until I 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! All right everybody here we have our beautiful
steaks and a nice side dish. Are you ready Angel? -Side dish looks amazing, but I don't know,
when you have a three separated steaks their not on a board there separated. -Hey see
that's what happens he's been with me in a while he knows there's three different stakes he knows
something is up, and you're right something is up. -I excited for at least one of them. -One
of them. One of them is going to be good? -One of them. -Now we're going to find out which
one is good. -Something has to work. -So, we're testing tenderness that's what we're testing all right. So
I want to know which one is more tender. All right so let's try the first one right here, I see you
cutting it already. How tender is it? -It's whatever. -Not that tender? -Not not by the by the
cut. -Not by the cut? Oh boy this is already starting to be a great experiment.
Are you ready? -Oh God! -Cheers everybody! -Tastes good though. -Tastes good, but?
-It's good, not the most tender steak. No is it like a shoe leather or something
or sole? Tampoco like, it's not that crazy it's not like insane bad but pretty not tender. -It's very
chewy, it is, oh man I'm still chewing it. It's like... -But the flavor is nice. -It has
a nice flavor because it's a nice working muscle. You know what the kind of steak this is
already what is it? You tell me. I know you know, come on, let, oh my God that was all for the
chewing. That was how hard it was to swallow it? Check it out everybody that's a repeat right
there. You were like...-I had to get it down dude. -I'm still chewing. I would give it a rating of zero
on the tenderness. -No yeah it's pretty bad. -All right so let's go ahead and try the side dish to um clean our. -Cleanse,
-Yes cleanse our palate, correct cheers everybody. -Cheers! -I mean it's potato, eggs a little bit of ham a
little bit of parmesan cheese, it's amazing. What do you think Angel? -That's a winner. -Yeah it's a
nice combination for the steak. You know what I mean? -Yeah very nice. -Side dish phenomenal. I am
curious to find out how this one is. Oh! -Okay. -Huh what happened there? -That was a good one. -That was just one slice? -That was a little bit better than the last one. -I'm not gonna lie the last one was a
little bit harder to cut. -That one you had to sew. -This one I went wham that's it, the last one I was like. -Yes exactly, all right
let's give this one a try. Cheers everybody! -Cheers. Oh that's way softer. This is a pineapple right
here! -He knows about the pineapple. You ate it all already dude. Dang man! I think the thing is that we did
so many experiments with pineapple already you know already by heart without even having to do
anything. However let me be very, very clear it is nice and tender, more than this one, but by no means
is this a ribeye steak everybody. It's just a more pleasant tenderness. Agree? Are you still chewing? So
how did you know how to recognize that steak right away like that huh? -The pineapple when you do it
it has a uh. -It has a unique flavor. -It has a little flavor to it that you can kind of like detect.
-Yeah. -And then on top of that it leaves the steak like feeling a certain way. -Yeah i'm excited to
find out how this one is going to taste, at the same time I want to know about the tenderness,
taste and everything. This third one right here we're gonna find out right now. Are
you ready? I'm excited. Cheers everybody! -Cheers. -Hmm -Tastes like something. -Tastes different,
but at the same time I enjoy that. -Okay the tenderness is a little bit soft.
-Yeah i think it's actually more tender than the pineapple. -This is the control yeah? -Yes correct. -Okay so it's
definitely more uh soft than the control by a long shot, like a lot. -Yeah. -So if you're going off of
does it work? Yeah it works. -It works in regards to tenderness. -But it's like it makes the pepper tastes
stronger. Really? So you like enhancing the flavor? -Of the pepper, of the pepper. -Cuz felt the pepper
big time. -You felt the pepper big time? Try another slice, try another slice. -A little tiny slice. -I
will tell you one thing, this steak right here surprisingly is more tender than the pineapple to
me. I mean, I mean if we're talking about slightly difference everybody not that huge of a difference.
-It's like we're being very picky. -Yeah and... -And very picky with very tough cuts. -Correct so
to be clear the pineapple gives a wonderful flavor that Angel enjoys it. This one here does
have a different unique flavor, but at the same time if we are just talking about tenderness it
does feel more tender. I'm very shocked that it actually worked as good as the pineapple. By the
way I just put sparkling water over here. That's it, it's just sparkling water. So to answer the
question does the sparkling water actually work? -It works! -Yes it does it does work and it
does leave your steak a little bit more tender and uh at the same time... -It leaves you with
a little bit of a pepper aftertaste. -I think what happened was because I used a sparkling water that
was lime it wasn't just like a plain taste, so I use a lime sparkling water, that could be something
as well. -But lime has nothing to do with pepper. -I know but I don't know maybe it changes something. -Like the pepper. -The paper yeah
the paper is really -No, not the paper the pepper that's what I mean. -Yeah the pepper. -You got
it right right that's what i mean the pepper is a little bit more stronger. 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 yes the sparkling water -It works! -It works. See
you guys on the next one. Take care everybody bye, bye.
