Experimenting with Steak Preservation and Cooking Methods
A previous experiment with dry-aging a steak in ketchup was a success, and now a new experiment is being conducted where a New York strip steak is being preserved using fat, a traditional method used before vacuum sealing and freezing became common. The speaker is experimenting with adding different fats to steak, starting with good quality olive oil, and then moving on to mayonnaise, covering the entire steak to see if it produces a beneficial result.
Comparing the Effects of Olive Oil and Mayonnaise on Steak
The speaker compared the effects of olive oil and mayonnaise on steak. After removing the steak from the olive oil, it still had a good amount of redness and had tenderized. In contrast, the mayonnaise-covered steak had a different outcome, with a less pink color and a powerful smell, and was harder to clean. The speaker also compares steaks aged with different methods, including mayo and olive oil, to a control steak. The mayo-aged steak is tender with separating fat, while the olive oil-aged steak feels similar to the control steak but looks like a fresh steak, suggesting a high level of preservation.
Cooking and Seasoning the Steak
The food is being seasoned with salt, black pepper, and garlic powder. A side dish is being made with gold potatoes, which are sliced thin, partially cooked in the microwave, and then paired with a special type of meat, Paya, that is seasoned and smoked to achieve a strong smoky flavor. A dish is being prepared by layering sliced potatoes, low-moisture mozzarella, smoked meat, and beaten eggs in a buttered Dutch oven, then cooking it in the oven at 350°F for about an hour. After letting it rest overnight, it’s sliced like a cake, revealing a “meat cake.” The final step involves searing the edges with butter to create a golden brown crust.
Tasting and Comparing Different Steaks
A dish featuring caramelized potatoes and meat is paired with Chipotle mayo, and the next step is to cook beautiful steaks by searing them and then cooking in indirect heat to reach an internal temperature of 135°F. The speakers are tasting and comparing three steaks, discussing their flavors, tenderness, and juiciness. They note the unique qualities of each steak, with one being particularly juicy and tender, and another having a creamy, salty flavor profile that one of the speakers prefers.
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Conclusion and Invitation
The speaker enjoys a steak that has been marinating for 30 days in a mixture of mayo and olive oil, and invites viewers to try more unusual foods, while also promoting their channel and encouraging subscriptions. Someone is eating a steak without knowing what was done to it, and they find it very juicy and savory with a nice beefy flavor and a hint of creaminess, but they don’t know the secret ingredient or modification made to the steak.
Key Takeaways
- Experimenting with different fats, such as olive oil and mayonnaise, can produce unique results when preserving steak.
- Comparing steaks aged with different methods can help determine the most effective preservation technique.
- Cooking and seasoning steak with various ingredients, such as salt, black pepper, and garlic powder, can enhance its flavor and texture.
- Tasting and comparing different steaks can help identify unique qualities and preferences.
Key Vocabulary
| Term | Definition | Example Usage |
|---|---|---|
| Dry-aging | A process of preserving meat by allowing it to age in a controlled environment, which concentrates the flavor and tenderizes the meat. | The steak was dry-aged in ketchup for a unique flavor profile. |
| Preservation | The process of maintaining the quality and freshness of food, often through methods like vacuum sealing, freezing, or using preservatives. | The olive oil helped preserve the steak, keeping it fresh and tender. |
| Marinating | The process of soaking food, especially meat, in a seasoned liquid to add flavor and tenderize it. | The steak was marinating in a mixture of mayo and olive oil for 30 days. |
| Tenderization | The process of making meat more tender, often through methods like pounding, marinating, or using enzymes. | The olive oil helped tenderize the steak, making it more palatable. |
| Caramelization | The process of cooking sugar or carbohydrates to create a rich, sweet flavor and a brown color. | The potatoes were caramelized to bring out their natural sweetness. |
| Indirect heat | A cooking method where food is heated using a heat source that is not directly applied to the food, often used for slow cooking or to prevent burning. | The steak was cooked using indirect heat to reach an internal temperature of 135°F. |
| Mayonnaise | A condiment made from oil, egg yolks, and vinegar or lemon juice, often used as a sauce or ingredient in various dishes. | The mayonnaise added a creamy, salty flavor to the steak. |
| Paya | A type of meat, often smoked or seasoned, used in various dishes for its strong flavor. | The Paya added a smoky flavor to the potato dish. |
| Gold potatoes | A type of potato, often used for its buttery, sweet flavor and firm texture. | The gold potatoes were sliced thin and partially cooked in the microwave. |
| Low-moisture mozzarella | A type of cheese, often used for its mild flavor and low moisture content, making it ideal for melting or baking. | The low-moisture mozzarella was layered with potatoes and meat in a Dutch oven. |
| Chipotle mayo | A type of mayonnaise, often flavored with chipotle peppers, adding a smoky and spicy flavor. | The Chipotle mayo was paired with caramelized potatoes and meat for a unique flavor combination. |
Watch The Video
Vocabulary Quiz
1. Which word means ‘to make something softer or more palatable’ in the context of the steak experiment?
A) Preserve
B) Season
C) Tenderize
D) Marinate
2. What is the term for the process of letting food sit for a period of time to allow it to absorb flavors or undergo a chemical change?
A) Cooking
B) Seasoning
C) Aging
D) Freezing
3. Which ingredient is used to add a ‘strong smoky flavor’ to the side dish made with gold potatoes?
A) Garlic Powder
B) Black Pepper
C) Paya
D) Olive Oil
4. What is the term for the process of cooking food using indirect heat to reach a specific internal temperature?
A) Searing
B) Grilling
C) Roasting
D) Cooking in indirect heat
5. Which word means ‘having a lot of juice or liquid’ in the context of the steak tasting and comparison?
A) Tender
B) Juicy
C) Savory
D) Creamy
Answer Key:
1. C
2. C
3. C
4. D
5. B
Grammar Focus
Grammar Focus: Using the Present Perfect Continuous Tense to Describe Ongoing Experiments and Actions
Grammar Quiz:
Choose the correct form of the present perfect continuous tense for each sentence:
- By the time the speaker finishes the experiment, ____________________ with different fats for several weeks.
A) they have been experimenting
B) they experiment
C) they are experimenting
D) they will experiment - The chef ____________________ new recipes for the restaurant menu since last year.
A) has experimented
B) is experimenting
C) has been experimenting
D) will experiment - How long ____________________ with steak preservation methods before achieving the desired result?
A) have you been experimenting
B) you experiment
C) you are experimenting
D) you will experiment - By next month, the research team ____________________ on the effects of mayonnaise on steak for over a year.
A) will have been experimenting
B) has been experimenting
C) is experimenting
D) experiments - Since starting the cooking show, the host ____________________ with various ingredients and cooking techniques.
A) has been experimenting
B) is experimenting
C) experiments
D) will experiment
Answer Key:
- A) they have been experimenting
- C) has been experimenting
- A) have you been experimenting
- A) will have been experimenting
- A) has been experimenting