For today's cook we're gonna find out
which way is the best way to tenderize your steak. We're gonna be putting fruits
enzymes against human made machines that were actually designed to tenderize.
This is our final episode of tenderizing steaks to find out which one is best. If
you have not seen all the previous episodes from this series make sure you
check around the description later on. I actually tried everything and in the end
it turned out that pineapple and papaya were the best. With all that being said
today we're gonna find out which way is the best way to tenderize a very
inexpensive steak. so let's do it! And this is the cut of meat I chose for
today's cook. It is perfect because it is not tender and it's also very
inexpensive. If you are unfamiliar with this cut you shouldn't. It's called eye
round and it comes from the part of the cow that does a lot of work. So unlike
rebuy or New York Strip or tenderloin this one is far away from being tender,
but as it turns out it is perfect for our experiment. Usually people do not use
this cut as a steak but as a roast. If you cook it for a very long time it can
come out nice and tender, however if you use the right equipment or the right
method you can actually get it quite tender just like a steak. So the first
thing I need to do is to make steaks out of it. To give our contestants the best
chance of success I'm gonna be cutting one inches thick any longer than that you
will be way too tough. As you can see just by looking at the grains you can
already tell that this is a tough cut of meat. But I'll tell you right now if you
just cook them like this you it will be basically a shoe-leather. This was not
meant to be a steak but hey for today experiment it is the perfect choice. I
like to introduce to you the first contestant, everyone has this one at home,
it is a meat mallet. We have the coarse side which was designed to break down
connective tissue and the opposite side was designed to smooth it out. The
first thing I like to do is to lay down some clinch plastic. This allows me to work fast
but most importantly not spreading meat all over my counter. Now an eye round is
like a shoe leather as I mentioned. Pound it like you mean it because even though
I am going full force over here as you can see is almost doing nothing. But
after about 25 hits on one side I have to flip it and do another 25 on the
other side. And once I was done this is what it looks like. As you can see the
meat mallet did it's job. And to find out if it was good enough that's to be
determined later on in the video, but out you one thing by the looks of this it
looks like it worked. Jumping on to the next one we got papaya. It has a very
specific enzyme called papain, which works by breaking down meat proteins
using a chemical process called hydrolysis. Meat proteins have very large
molecules and in hydrolysis papain makes them smaller but the most interesting
thing to me is that the papain is not only located on the fruit itself but
also on the skin and the actual leave of the whole plant. And we've tried this
before it and we know it works. To use it it's pretty easy throw everything into
the blender and blend it well. Once you are done with it this is what you're
left with. Yes it is better to blend everything together just like I said it
previously the concentration of papain is actually on the skin itself eventhough
the fruit does have it. But as you can see this is the slurry that will
make it tender. I know it doesn't look appetizing but remember you're not gonna
eat this, it is just a tenderizing marinade. But now that we have it ready
all there's left to do is to add in our steak. And one of the most important
things to do is to make sure that steak is completely covered by it, if not you
will not have the same effect. Now jumping on to the next one we got pineapple.
Everyone loves pineapple but there's a specific enzyme in there called
bromelain, that breaks down meat proteins which ultimately to make it easy to
understand it actually just disintegrates meat. And if you have not
seen the previous video we made called "Will pineapple disintegrate a steak?" you
should definitely check that out because I'll tell you one thing this thing is
powerful and just like the papaya it's actually located throughout the entire
fruit, but the strongest concentration of bromelain is actually the skin. That is
why it is important to blend everything together the fruit has some but not as
much as the skin. And to use it is quite simple just like the papaya throw
everything into a blender and make the slurry. As you can see it also does not
look appetizing, but remember you're not going to be eating this, it's just a
tenderizing agent. Now all there's left to do is to put our steak in there and let it
marinate. Just do me one favor do not leave it for too long because if you do
you already know what happens and just in case you don't know go check out that
video that I mentioned. I must say use caution because that video can be quite
disturbing. To make it even more interesting I'm wondering what will
happen if we combine both together the pineapple and also the papaya. So as my
third steak I'm combining both together to find out. And just like previously
make sure every single part of the steak is covered, that way
it will give us a nice accurate result. Our next contestant is called jacquard.
It's basically a little knife that cuts the meat, and I'll tell you one thing
these little things are sharp, they can easily go through anything. To use it
it's pretty straightforward you just gotta smash it down on the steak as much
as you can. And the most interesting thing for me is that it goes down like
nothing and once I was done with it this is what I was left with. As you can see
that jacquard did its job, well maybe a little bit too well because no longer
look like a steak. Now I know what your guys are gonna say in every video; Guga
why don't you try it one steak with all of the methods together? That's what you
guys ended up asking every single episode of this series. So for a very
final episode I am going to do so. I first started with a jacquard followed
by the slurry of pineapple and papaya mix and I made sure that every single
edge of that steak was completely covered with the enzymes. Now that we
have all of them 100% ready all there's left to do is put them on my
refrigerator to let them sit for a total of one hour. And do not even think about
going any longer than that, if not you will end up with ground beef because
these enzymes are so powerful they will just eat your steak. Once the one hour
was up the next step is to make sure we wash them thoroughly. It is important to
get the fruits completely out of them and when I say wash it I mean it.
And if necessary make sure you change the water as many times as possible to
make sure everything is out. so once I was done with the washing this is what I
was left with. And the very first one we have is the pineapple. As you can see the
enzymes definitely did its job. The steak is way more tender also have
some type of mushyness in the surface but I'll tell you one thing it feels
extremely tender on my hand, and as I already know from experience this one is
tender. And here we have the papaya. As you can see as I stretch it out it
actually did the same exact thing. The fibers are completely separating from
each other and it does feel quite tender. And here we have the mix of both of them
as you can see the enzymes also did its job, but I must say it feels different
even though the fibers are actually separating it does not feel as tender as
the other two. And here we got the meat mallet.
I'll tell you right now this one does not feel as tender not even close to the
pineapple or the papaya .It seems like the tenderizing actually just did it on the
surface but nothing throughout the entire steak. So I'm gonna have to say
that this one is actually the control which actually means that it's the least
tender one now. Now let's move on to the jacquard. Oh this one is almost falling
apart it actually looks like ground beef and if you ever bought what's called a
cube steak, you know exactly what I'm talking about.
I'll tell you one thing it feels extremely tender. Maybe just too tender and I think
if I shake it real hard it just might completely break apart. That jacquard is
sharp and it definitely did its job. And the very last one is the one that we
tried everything and as you can see oh boy that looks terrible. It's like it's
disintegrating right on the surface. This is not looking good. It reminds me of the
pineapple disintegration experiment and as you already know that was a complete
disaster. I'll tell you one thing I am not looking forward to eating this one. But
now that we have all of our steaks ready all there's left to do is to season them and
for that I started with salt, followed by freshly ground black pepper and garlic
powder. That is my go-to seasoning to make sure that we actually taste the
beef. And as always remember to season both sides including the edges. So now
that we have all of our steaks ready I'm going to be direct grilling them, that
means hot and fast and quick. Since they don't have a lot of fat I'm also going
to be basting them with some butter and I can't wait to find out which one is
going to be the winner. 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? Are you ready? Some of them look good,
some of them... Some of thme don't look that good everybody. Gotta be honest with you, you
saw the video. Some of them look reminiscent of another video. If you are listening to the rain I apologize
you just started pouring rain welcome to Florida. One you know one time is nice
and sunny five seconds later it's rainy like there's no tomorrow.
Yeah. With all that being said you ready? Let's go. All right let's go for it. So we're
gonna try this one here first. Let's see tell me what you think this is
our let's call it control. Yeah everybody this is our control all right. Oh this control?
Control yeah. All right everybody first one cheers. Cheers Angel. Cheers. Cheers to you too! Eye round. Eye round, yeah. Good job on that,
you're good oh right away. I mean it's chewy but um there's a nice flavor
because of all those spices that I put there. You can eat it. Salt, pepper, garlic powder.
It is a little bit more tender than usual. You know why? Cuz I grabbed a mallet
and I went to town on it, so it's a little bit more tender than usual. Okay but not
that much. Nope. All right. All right everybody second one Cheers. Oh come on huge difference. That one is way softer. Mmm. One hundred percent. Oh yeah much much more tenderness if you were to compare this
one is like five levels up, from this one. What do you think? Yeah it's a it's a big
change. That one going from here to there it's a big change. But, I'm gonna be
honest the crust does have a weird texture. Yeah. It's a little bit grainy
is little bit like dusty I guess you could say. Yeah, you know what it is? Is it pineapple? We got pineapple in the house everybody. You can tell because it's that graininess. Yeah you can feel that it's like it's
too much. Yeah. For the steak I guess. Also I'll tell you one thing it is very
difficult to get a nice sear if you're you know using the pineapple method
because everything is wet you know is is wet. Alright, but I do like the flavor
though I do not mind eating this steak at all with some nice rice some Japanese
rice.Yeah. You know what I mean? It does not taste bad. No, not at all. The flavor is good, but the texture is a little bit like
grainy, dusty. Right right on the crust I would say yeah.
Next one's gonna be this one. You ready to try the next one? Well I already touched my fork on that one so that one is mine. Cheers Angel. Cheers. Cheers everybody. Cheers. Mmm. Oh that was pretty good. It's nice and tender. It is tender, compared to the mallet this one is more tender and I like the flavor
more. Yeah? Yeah I do. Do you like it more the flavor than the pineapple no? No but it
doesn't have the graininess so I take it. This one is papaya by the way. Oh. Papaya
remember we did an experiment where papaya was the winner so to me papaya vs
pinapple definitely pineapple wins. You? In tenderizing? Yeah.100% in pineapple.
All right let's go for the next one you ready? I already put my fork on that one. Go for it buddy. Oh this one feels different. Cheers buddy. Cheers everybody. hmm It's dry. Yeah. Much dryer. Is not like
soft like oh it is tender. It is not like a steak you know what I mean? Is not
like a steak texture. It kind of feels like picadillo-ish. Tell them what picadillo is. Ground beef. Ground beef that's exactly right. Almost like that right? Yeah. It is what it is. This one here is the jacquard or you
attacked it. I think what happens is when you hit it with the jacquard you're
making so many punctures in between the steak and when you're cooking it the
juices basically fall out because they have plenty of holes to go. It is dryier. Right? So when
all of those holes are everywhere is just gonna completely dry out the steak
basically, versus the other one which is like the enzymes got to work. I guess the heat can go in there too so you're can even overcook a little bit. Yeah you can but
it does look like...A little bit more cooked? Yeah maybe a little bit more cooked. There it is. All of them talking out at 135 degrees Fahrenheit as you guys know. Okay next
one. Okay this one this one looks like it got the best crust. This one does. The
best smell too - hmm okay. Cheers everybody. Woo. Oh. Not what I expected. Tenderness is
over here over here. Together with the mallet? Yeah. Well that's surprising. You know what this is? I put pineapple and papaya
together, mix them up and let it tenderize. That does not work everybody.
Don't mix your pineapple with your papaya. No. I wonder if the enzymes from the
pineapple and the enzymes from the papaya don't get along they're not
friends. I don't know, I do know that this one is a lot tougher than this
one and this one. A hundred percent agree. I would not recommend mixing them up I'm
sure there's a lot more smarter people than us on the comments section
they're gonna let us know why. Maybe those enzymes they're not friends. Put it on the comments guys we dont know. My intellectuals please give me the scientific meaning of why this is so
tough compared to these two. Alright ready for this one? This one don't look
very good. look at his face. I think I think I'm getting a phone call I got to go. I gotta take that phonce call. Oh my God it lost its color. Oh there you go this is tender. Oh yea. Ha, ha. This one is not very good everybody. Oh boy I already I'm having some deja vu. It'slike the steak took a _ in my mouth. You
don't curse bro. Don't say that. yeah exactly that's what
I'm thinking about everybody. Angel you ready? Look at you. Cheers everybody.
Cheers. Well is not like it took a __ in my mouth but it's not good. Don't curse on the video bro.
Oh grainy dry maybe I just put too much power with that Jack I because I hit it
with the jacquard Angel, and then I put the pineapple and then I put the papaya. I
did everything with this one. Which one is your favorite out of all of them? My winner. Your papaya. Papaya really? Oh we're gonna disagree today. Oh we are gonna disagree. Definitely the pineapple is the winner
from me everybody. That was my runner up. Pineapple is the way to go. It is one of
the best ways for us at least to tenderize the steak. The jacquard could
work good as well maybe if I didn't go to town so much cuz I wanted to make it
extra tender. You attacked it. I ended up doing ground
beef. With all that being said guys I hope you 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're interesting in any of the
equipment I use everything is always in the description
below. Thank you so much for watching and we'll see you guys on the next one. Take
everybody. forget the jacquard forget the mallet forget mixing the jacquard with the
fruit. Buy the fruit eat the fruit save a
little peace, tenderize your steak. You got steak and
dessert come on. Way to go. We'll see you guys on the next
one take everybody bye-bye.
