How POWDER milk changed the way I cook STEAKS forever!
TLDRIn this sponsored video, the host explores enhancing the flavor of steaks through an experiment using dry whole milk powder. After dry brining with milk powder and seasoning, the steaks are compared to traditionally seasoned ones. The video also features a side of crispy potatoes with a unique preparation involving infused oils and seasonings. The results are a delicious and tender steak with an unexpected depth of flavor, and a creamy, crusty potato side dish. The host encourages viewers to share their own ideas for improving steak in the comments.
Takeaways
- 🍽️ The video discusses enhancing the flavor of steaks through the Maillard reaction, which involves caramelizing sugars in the crust.
- 🥩 The experiment involves three ribeye steaks with varying treatments to improve their crust and flavor.
- 🧂 One of the steaks is seasoned with dry whole milk powder, which is left to dry brine in the refrigerator for eight hours to allow the salt to penetrate the meat.
- 🧈 Another steak is prepared with brown butter, made by melting high-quality butter until the solids turn golden brown and then cooled rapidly.
- 🥔 A side dish of potatoes is made, starting with peeling and cutting them to ensure even cooking, followed by boiling with concentrated chicken stock for added flavor.
- 🌿 A flavored oil is created using rosemary, garlic, and wagyu fat, which is then used to infuse the potatoes for a crispy exterior and creamy interior.
- 🔥 The steaks are cooked on a grill, with the first being seared over direct heat and then finished over indirect heat until they reach an internal temperature of 135 degrees Fahrenheit.
- 🍹 Athletic Greens is the sponsor of the video, promoting their AG1 product for immune system health, muscle recovery, and overall wellness with a comprehensive blend of nutrients.
- 🎁 Athletic Greens offers a special deal for the video's audience, including a free one-year supply of immune-supporting vitamin D and five free travel packs with the first purchase.
- 👍 The video concludes with a positive reception of the steaks and potatoes, with the audience praising the unique flavors and textures achieved through the experiment.
- 💡 The use of powdered milk on the steak is revealed to be a viewer suggestion, emphasizing the community's role in the cooking process and the success of the experiment.
Q & A
What is the Maillard reaction mentioned in the script?
-The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In the context of the script, it refers to the caramelization of sugars in the crust of the steak, which contributes to its delicious taste.
Why does the video mention dry whole milk in the context of enhancing steak crust?
-The script suggests using dry whole milk as an ingredient to improve the steak's crust. This is likely due to the milk solids' ability to caramelize and create a richer, more flavorful crust when cooked.
What type of steaks are used in the experiment described in the script?
-The experiment uses three beautiful ribeye steaks with great marbling and a thickness of one and a half inches.
How long are the steaks left to dry brine in the refrigerator?
-The steaks are left to dry brine in the refrigerator for eight hours to allow the salt to penetrate deeply into the meat.
What is the process for making brown butter as described in the script?
-To make brown butter, one starts with good quality butter, melts it in a pan, and cooks it until the solids are golden brown. The butter is then quickly cooled over ice, mixed continuously to prevent solids from settling, and allowed to solidify in the refrigerator for about an hour.
What side dish is prepared to accompany the steaks in the video?
-The side dish prepared is a type of seasoned, crispy potatoes made by boiling them in chicken stock, roughing up their edges, and then roasting them with infused wagyu beef tallow with rosemary and garlic.
At what temperature are the potatoes baked after being coated with the infused oil?
-The potatoes are baked at the oven's highest setting, which is 455 degrees Fahrenheit.
What is the purpose of the Athletic Greens sponsorship mentioned in the script?
-Athletic Greens sponsors the video to promote their AG1 product, which is described as beneficial for muscle soreness and recovery, immune system health, and overall well-being, with a comprehensive blend of vitamins, minerals, superfoods, probiotics, and adaptogens.
What is the special technique used for the third steak in the experiment?
-The special technique for the third steak involves applying powdered milk to the steak before cooking, which is suggested to enhance the flavor and texture of the crust.
How does the powdered milk affect the taste and texture of the steak according to the script?
-According to the script, the powdered milk does not impart a milky taste but adds a richer, more savory flavor and a unique texture to the steak's crust without actually forming a visible crust.
What is the final verdict on the steak with powdered milk from the participants in the video?
-The participants find the steak with powdered milk to be the most flavorful and satisfying of the three, describing it as having an unnatural amount of richness and creaminess, and being better than the other two steaks.
What precaution is given when cooking the steak with powdered milk?
-The precaution given is to be careful not to let the powdered milk burn, as it can burn quickly if not monitored closely while cooking.
Outlines
🍽️ Steak Crusting Experiment with Milk Powder
The video begins with a sponsorship acknowledgment to Athletic Greens. The main theme revolves around enhancing the crust of a steak through a maillard reaction. The host introduces an experiment using dry whole milk powder on ribeye steaks to improve the crust's flavor. The process involves seasoning the steaks with salt, applying milk powder to one, and dry brining them for eight hours. A side dish of rosemary and garlic-infused potatoes is prepared alongside the steaks, with a focus on achieving a crispy exterior and creamy interior through a specific cooking method. The video promises to explore viewer suggestions for improving steak in the comments section.
💪 Athletic Greens Boost for Immunity and Recovery
The host discusses the benefits of Athletic Greens AG1 for muscle recovery and immune system health, emphasizing its importance in maintaining energy for cooking and experimentation. The drink is highlighted for containing 75 ingredients, including vitamins, minerals, superfoods, probiotics, and adaptogens, which support immunity, healthy aging, focus, and counteract free radicals. The host shares a special offer for the audience to try AG1, including a one-year supply of vitamin D and travel packs with the first purchase. The video then transitions back to the main topic of cooking steaks and potatoes.
🥩 Tasting and Comparing Different Steak Enhancements
The video progresses to the tasting segment where the host and guests sample the steaks and potatoes. They describe the texture and flavor of the first steak, noting the tenderness and the initial burst of charcoal taste. The second steak, seasoned with brown butter, is praised for its additional savories and creaminess. The third steak, uniquely coated with powdered milk, surprises the tasters with its rich and bold flavor, despite the initial skepticism. The host warns about the quick-burning nature of milk during cooking and suggests basting it with butter before grilling. The video concludes with the group's consensus that the milk powder steak is superior, and the host expresses gratitude for the viewer's suggestions, inviting more ideas in the comments.
Mindmap
Keywords
💡Maillard reaction
💡Dry whole milk
💡Ribeye
💡Dry brine
💡Brown butter
💡Crust
💡Marbling
💡Concentrated chicken stock
💡Wagyu fat
💡Flaky salt
💡Athletic Greens
Highlights
The Maillard reaction is the key to the delicious crust on steaks, involving sugars caramelizing.
Dry whole milk is used to enhance the steak's crust in an innovative cooking method.
Three ribeye steaks with great marbling are chosen for the experiment, each one and a half inches thick.
Steaks are seasoned with salt and one is coated with milk powder before dry brining in the refrigerator for eight hours.
Brown butter is made by melting high-quality butter until golden brown and quickly cooling it.
An easy and flavorful side dish of gold potatoes is prepared with concentrated chicken stock.
Potatoes are boiled until tender, roughened for crispiness, and mixed with infused oil for an extra flavor boost.
A flavored oil is created with rosemary, salt, garlic, and wagyu fat, then infused in the oven.
Steaks are seasoned with black pepper and garlic powder before searing on the grill.
Athletic Greens AG1 is praised for its immune-boosting properties and overall health benefits.
The video demonstrates the grilling process of the steaks, emphasizing the importance of timing and temperature.
The taste test reveals that the steak with powdered milk has a richer and creamier flavor without a milky taste.
The brown butter steak is described as having an additional layer of savory and creaminess due to caramelization.
The audience's reactions show a preference for the steak cooked with powdered milk, praising its unique flavor.
A caution is given about the quick-burning nature of milk powder on the grill, requiring careful attention.
The video concludes with a strong endorsement of the powdered milk method as a successful and delicious hack.
The host encourages viewers to share their own cooking suggestions in the comments for future experiments.
A reminder is given for viewers to subscribe and check the description for links to products used in the video.
Transcripts
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