I Seasoned a Steak with the CRUST of Another Steak
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- Опубликовано: 18 июн 2022
- The crust is the best part of any steak. It’s salty, crunchy and packed with flavor due to a process called the Maillard reaction. The goal when cooking a steak is to develop the thickest crust possible and naturally we had to figure out if using the crust of one steak to season a new steak would take it to the next level. Sadly one steak had to be sacrificed but the results were extremely interesting!
Check out @GugaFoods video • I turned Steaks into D... where he makes steak dust!
Thank you @SophiaGreb for joining in on the taste test!
#steak #ribeye #ribeyesteak #mediumrareribeye #steakseasoning #mediumrare #costco #groceryshopping
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@SophiaGreb
mmm yes, steak covered in steak, just like grandma made it.
Bruhhhhh 🤣🤣🤣🤣🤣
bruh where tf did all these bots come from
Lmfaooooooooooooooooo
Lmao
The best Sunday afternoons of my life
Man... RUclips has truly cemented it's place in the culinary world. For those who studied in traditional ways and are true chefs, you have your place at the top of the food chain as you guys make it on main lines and in bustling kitchens. But those of you that expanded into RUclips, has forced much elevation and creativity and i absolutely love it
All the “experimental” youtubers are great to watch, Guga, Max and some others really changed the game
its impressionism all over again but with food
It's the opposite. It's not creative to use two steaks to end up with one...it's dumb
Get some prime ribeyes, dry brine overnight, season, lightly coat with milk powder, and cook to medium rare. The BEST steaks I've ever had.
Interesting… I’m adding this to my list!
Sounds good!
Rare is superior to medium rare
Milk steaks! Charlie Kelly would approve.
@@Panic_Attack420 Not for Ribeye as otherwise you give the fat no time to render and it ends up chewy. Medium rare is definitely better.
Love seeing a longer video from you also nice steaks.
🙏🙏
Yeah I enjoy these
I could’ve sworn I had seen Guga do this, hearing you give him credit confirmed it haha. Great vid 👍
Yeah but he used all the steak
Ive done this with smoked brisket before, BBQ Crust FTW! let me know when you're ready to colab on that vid!
Epic! I’m sure that was insane. Yes let’s do it’
@@MaxtheMeatGuy hi, max!
Everything from the structure of your videos to your voice is amazing. Keep up the great videos, we will always be here to enjoy them, and the food of course
Thanks so much! That means a lot to hear
Fun fact: it is illegal to go to Costco without buying and consuming a 1.50 hot dog.
💯
So happy you’re doing longer vids too, I’ve learnt a lot watching your channel thanks Max
Waiter: “Would you like some steak with your steak?”
Me: “Yes sir!”
That’s gugas line
That’s gugas line
That’s gugas line
That's gugas line
Haha chain ruined
That first steak was perfectly well done with an insane crust juicy is tasty… I would eat that all week twice a day…
Those crust dust chips before they're grinded up looks so yummy I need a bag of those😅😅😅😆😆
Next you need to try the compound butter, or mix it with salt and sprinkle or dip.
Your channel and Gugas is everything everyone need to know about meat.
Thank you very much Max.
After seeing you go to Costco, I have way more confidence in getting a steak there and trying that dry brine at home
Very nice! Started watching you because I saw you on Guga Foods and loved your vibe. Enjoying having YET ANOTHER cooking channel to watch. 😅
Max now u gotta take the crust off the dust crust steak to do some dust crustception
Mmm yes, charcoal
Looks good Max!!! Great experiment!!!
You are too much😍😍
And that is said in a positive light. You & Guga make me hungry EVERY time😋 Keep up the fantastic job👌
Stellar work man, looks amazing. Wish we could share that with ya.
Please keep making these longer Videos!
They are clearly superior.
Question, what are your thoughts on cutting thin 1/4"- 1/8" strips to grill for the crust dust. That could cut down on meat loss especially if you have an entire roast to carve from.
I think your method was inefficient. Instead of using a regular steak to harvest the crust from I would've cut the thing into thin slices before frying. More surface area = more crust without any waste.
But then it would’ve been much harder to cut off the crust
@@kaydenl6836 I don't think you'll need to cut it off if you slice it thin enough.
Max you’ve done it again!
Awesome video Max!
Bro watching this while having only half a bowl of cereal and watching this guy is making my mouth feel like an ocean 😂😂😂
A fun video to watch, I was genuinely surprised how well the experiment measured up to dry brining
random other guy: "uh where'd that steak go?"
max: "I used the steak to season the steak."
Why am I just finding out about your channel! Great work man, your content is amazing!
🙏🙏
@@MaxtheMeatGuy Can you dry age once frozen meat?
@@jackburton9550 it’s not ideal, but it definitely still works! I’m doing that on a frozen lamb leg right now, will report back if I notice anything
@@MaxtheMeatGuy Dude, for such a big channel, I can't believe you answer almost every comment. Solid man.
I ordered a dry ager yesterday, it should be to me in about 7 days. They are running a 25% off sale, with free freight. My first experiment will be dry aged pork butt... I have only seen a couple of smaller channels try it, and they lack in the nuanced data that I am interested in... Could be interesting from a competition perspective.
🤔 I was wondering the same thing. Just found this channel yesterday and I’m loving it 🥳
Great video!
You could try a comination of the dust with dry brine
Well done that looks really good!!!
Amazing piece of content
Love your videos bro keep up the good work and I hope you have a great day 💓
@Morbius 🅥 😂
@Morbius 🅥 YOOO MORBIUS THE MARVEL LEGEND
@Morbius 🅥 Morbius 2 when ???????
@@Walonwayway did u ask that’s literally so old
This is beyond creative
Love the long videos
Max, My Dude, I'm Addicted... Love you and the videos...
This is awesome I’ve always wanted to make chips out of steak crust lol this is even cooler
Wow 🤤 I don’t even know what to say. This looks amazing.
The crust steak looks so beautiful
Max you should dry age a whole beef round
i forgot you have a youtube channel. 8 minutes of meat is what i needed
great vid, had me salivating about the same time as you lol. do you commonly only season one side or do you just not show seasoning both sides?
Appreciate it! I season both sides, sometimes doesn’t make it into the vid
That first steak looked awesome!
Coming from someone who doesnt even eat steak - broo max makes this look so flipping delicious
Have a reason for not eating steak?
@@j3rm3rks37 religion/vegan/vegetarian
@@j3rm3rks37 probably because theyre so goddamn expensive, in southeast asian countries
@@clara4738 i see
Another banger 🔥
that flaky crust was yuuuummy
Tbh i would eat the first crust dust steak with some A1. Ngl awesome vid.👌🔥
Max the Guga guy.
I'd love to see another video like this using chicken instead of beef. Love your videos by the way!
Thank you Max, your amazing content has inspired me to start cooking at age 11
Of course, thank you so much! Keep it up 😃
Bro max you are my favorite inspired person when it comes to cooking well 2nd becuause my mother can cook like you
The section you said to bypass, I couldn't read the labels but I assume it must have been Beyond or Impossible burgers.
Also, how in the world did that steak on the left at 0:49 get a prime grade? That might pass for premium choice but no way is that prime, at least not compared to the choice steaks I get from Fred Meyer.
When you want that steak test
I had no idea you could see throw the clear plastic wrap, mind blown 🤯
Your not-vegetarian sister was not embarrassed for once, bravo Max
You two rock! I might try this just for fun. Have you ever seasoned or aged beef with Chinese fermented black beans mashed up into a paste? I would imagine that would be a real umami bomb.
that looks so yummy! 😋🤤😋🤤😋🤤😋🤤😋🤤😋🤤
great video mate
Steak with steak 🙌🏼 🥩
Try combining the Dry Brine and the Crust Dust steaks, if both were flavorful then adding them together should make it even better
Try dry brining with steak crust seasoning
I wanna do this now
Max, the rest of that steak from making the dust would make a perfect addition to Tibby’s food bowl through out the week haha
I think u should try dry brined the ribeye(thicker cut) then slice open the ribeye like a pocket & spread or stuff the dried steak crust inside. Then proceed cooking the steak as usual so i think this way u will benefit the dry brined crust & flavour booster from the dried steak crust in between the steak.
crust dust on pork sounds amazing
Yes, another lesson! TEACH ME THE WAYS
@Lissa------💞 WTF
Steak on steak yesssss
Yaaassss, finally a well done steak 👏👏👏👏
I just loved it since I know Guga on the video. Please you both must do some crazy things twogueder
Follow up idea: steak seasoned with the crust of a steak seasoned with steak crust
Max, what happens if you deep fry beef jerky and use it as seasoning?
Love Costco. Their Hot Dogs and bacon chicken hot pockets are amazing
The steak is one with the steak
-Master Oogway
You should collab with Guga, Ultimate battle against the meat experts
This is something I never thought about, but it could work.
Would it work for meat with skin on it, like a chicken skin crust dust?
Finally
The crust crust
max 🐐 guga 🐐
Dry Brined it is! Thank you for these insights.
"And the outside is completely dry."
Flex Tape: You called me?
Guga did this
Your playing God my friend, and sounds delicious
What if you dry brine and then you use crust dust
Steak seasoned with steak. Seems legit
Nice content 🤩
I want my GF look at me like your sister the steaks! 😅🤣🤣 great video!
Doing the Lord’s work.
Ok that's what I literally call Steak²
just rendered down some bacon for some fat, ended up blending/chopping up some of the left over bacon for a pasta dish and realized i pretty much had beef jerky chew but even better, would go great with something like this as its the first thing i thought of when i tried some out of blender lol
It would make more sense to cut thinner steaks for more surface area so you can create more crust with less waste.
Dry age the crust steak?
What if you dry brined the steak and then added the crust dust before cooking?
You should have a steak crusted steak cook off with Guga.
What about cooking a dry brine steak and then dipping each slice in some crust dust before taking a bite
Yum
Did u consider slicing the steaks thinner so you could have more crust
Yes.
Next. Porkchop on Porkchop.
Not kidding this is a legit question. I love porkchop crust.
This looks good, different but good…
How much better would it be if you seasoned a steak with the crust of the dry-brined steak?
2:04 reminded me of that one scene from SpongeBob when they see the king take off his crown and start screaming “BALD!”
That crust dust thooo