I Injected Ribeyes THEN Marinated Them for 7 Days

I’ve always had one major problem with prime rib… the inside is NEVER seasoned well enough. In today’s experiment we attempt to fix this problem by injecting then marinating them for a full 7 days. These were some steaks I won’t soon forget!
Check out MaxJerky here! / @maxthemeatguy
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FILMED BY
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#ribeye #primerib #a1sauce #chilicrisp #steaksauce #mediumrare #steak #cooking #cookingsteak

[@wilsonhicke5598]

That A1 steak looks straight out of resident evil

[@chrisrose6873]

Man, max is a kinda guy I’d wanna hang out and have a beer with. And a steak obviously

[@customgrow7109]

Gayyy

[@floppabruh]

how the f is that gay@@customgrow7109

[@ordinaryfellow9093]

@@customgrow7109There's nothing gayer than 2 straightest man hanging out

[@customgrow7109]

​@@ordinaryfellow9093 gotta have some bitches there to they like tube steak lmmfao

[@customgrow7109]

​@@ordinaryfellow9093and wasn't talking about max being that way talking about the guy wanting to drink and eat some tube steaks lmmfao

[@winterbird275]

Sodium Phosphate isn't soluble in Alcohol. Meaning it likely didn't do its job cuz it wasn't able to. Maybe try it with a water based sauce with a light flavor

[@LeviDawgs7744]

Man I love these experiments! Keep them up Max!

[@NWOWCW4Life1]

These experiments are always fun to see. Keep up the great work Max!

[@KloPoKitchen]

Hi Max. You are the only person I would get advice on cooking steak. Your content is very entertaining and knowledgeable. Keep up the good work!❤❤❤

[@shenlun]

Max I was the viewer whom recommend the taste tester tie. I am glad you got one.

[@MaxtheMeatGuy]

🤝🤝🤝🤝🤝🤝🤝

[@garageofscrap]

@@MaxtheMeatGuyyou should do Max the meat guy branded ties as merch. Use them as the taste tester tie

[@MissDLinx]

So one thing you might have done wrong with the whiskey is the whiskey, alcohol dehydrates so you have two opposing ingredients in one dish. Maybe try buttermilk or something with a high fat content the next time you try the powder. Also, I bet there’s cornstarch or some kind of thickening agent in the A1, that’s why it gelled up like that.

[@awheadid]

Awesome video max. I come to your channel often for tips and advice

[@WilliamVoisen]

Wow! Max, you're channel has grown so much. You deserve every subscription. I love your content.

[@jeffmetcalfe3498]

I really enjoy your shows. Thank you and your staff for all your talent. I’ll stay tuned.

[@NightMqreIsBad]

Its been a while since i watched ur videos good to see your still uploading

[@vrsuhfx]

Max never fails to make me go out and buy some steak....

[@meowmeowgeorgcat1881]

“And start blowing her up like a balloon. Oooh we got a squirter” MAX WHAT THE FU-

[@DrPiano-zs4ek]

Hey max, I love these videos! 😊

[@f75gunslinger]

One of my favorite marinades is a decent whiskey ( usually JD works and it's easy to find ) mixed with " Bold and Spicy " A-1 steak sauce .

[@logical_volcel]

The sibling bullying is my favourite part

[@DrSatansAbortionClinic]

It's fitting how I had an ad pop up as soon as you sipped that A1 sauce, an ad for Pepto.

[@christopherday210]

Love the videos and shanaggins keep em coming...

[@ttlayland]

Great video man, can’t wait to buy the jerky.

[@dacduy93]

Love the production quality 😂

[@jimmythorpe65]

Great video again mate

[@bodekerlegand9768]

MAX!!!! The swag you put on spinning that whisk before you retired the injector was SICK!! Lol.

[@sprednxtnd]

For a control steak that thick I probably would have dry brined it for a day or two to let the salt penetrate the meat more profoundly. Did you find that the interior of the control steak was bland without that step?

[@danmccarthy3029]

What are you doing using Makers. Use a honey maple version of bourbon. I use that on oven ribs. No smoke, but very good if you don't have a smoker

[@samphadhavihara4035]

Surprised you didn't try Wagyu Tallow. After all, Guga only did that for an overnight experiment, not a week long marination time. That could effect things like texture and taste. Same goes for duck fat.

[@ameya691]

How beautiful n grounded u r, pls stay this way. Such people r rare

[@alantripp6175]

I like the flavor of A1. Never thought about using it to inject as a flavoring.

[@Mike-jh6gw]

M’axes cow blanket is priceless 😂

[@marcosecheverri5539]

Hey max i'm an uruguayan guy that loves barbacue and started last year to watch your videos in order to improve my english, you have been a really good inspiration for me and i want you to come and let me make some steaks for you in regards, just let me know, i know that you are in florida now and i will be proud of cook an steak for the steak guy

[@muhammadbilalazher8467]

Can you dry age them after marination please Max .??!!

[@flashfixitgaming542]

Hey Max i dont know if you had issues with the sodium phosphate plugging up your needles, but boiling water with it dissolves the sodium phosphate so you can inject it easier. I do also think you added too much phosphate.

[@david-kc5hr]

One thing I wonder is the reason you can eat a rare steak is because bacteria only develops on the outside that will be cooked away during the cooking process but when you inject your introducing the bacteria from the outside inside. I am curious if that's anything to be concerned about.

[@Whodat]

Yooo! I wrote you on Snapchat ages ago asking you to try injecting the steaks before dry aging them

[@aq5426]

I live for the Tibby cameo in every vid. :D

[@rolandovaldesjr.706]

The second you pulled that A1 sauce I saw people sharpening pitchforks and lighting torches

[@scottlabelle8752]

The advertising pic really had me thinking Max was making Frankenstein's monster. Haha

[@Codmforyou]

I have a question i am a homecook can you take a prime rib that was dry aged for 1 mont sous vide it in a marinade for 4 hours and then cut thick steaks out of the piece of meat and grill them i think when you sous vide it the marinade penetrates it more

[@chaikaomoua1169]

Wow you got the good stuff I'm talking about the chili crisp. That stuff is good with rice. I just cook rice and spoon some over the rice and eat.

[@dirtyfiendswithneedles3111]

I’m very thankful to be able to learn so many tips and tricks straight from one of leading authorities in steak sciences.

[@chrishenderson420]

I love chili crisp so much, probably one of my favorite smells in the world.

[@kenmiller2574]

Good sir question,any experience with antelope? Have an event coming up and was thinking of stuffing shroom caps with it..

[@reficuL_droL]

Maybe next time when you are going to do a comparison like this you can try the whiskey again. Great video as always!

[@Johnweely]

Good day when max uplouds

[@RealWolfMaster]

You always make me hungry

[@xurinja-]

Max, do you think biltong will ever be added to the maxjerky line?

[@sleaverbar3717]

I did it last year with milk overnight and I have to say it was the most delicious thing I’ve ever made. The rib roast was so tender I had the pickiest adult I ever meet say best rib roast he ever had. So milk does work better then what I seen here

[@PandorasFolly]

Yeap. Milk soaks are amazing. It is the only way to eat stuff like livers and where I learned about them. You can also add traditional marinade ingredients to the milk like garlic or onions or spices. But no vinegars or citirs because it will make the milk curdle of course. Also check any other sauces like soy or worchestshire putting out a small cup of milk and mixing.

[@pinbi7]

the acidity of milk works really well, that why butter milk is so popular for marinating fried chicken

[@PandorasFolly]

@@pinbi7 hell yeah Brother! I forgot to mention that. Also if you are a crazy person after the holidays buy a couple frozen turkeys on deep discount and do a milk marinade on them. I suggest butchering the turkey down into its component pieces first. Much easier to marinade and uses less butter milk

[@pinbi7]

you and me are two peas in a pod , i did that for Canadian Thanksgiving ended up eating turkey for a month , fried turkey , roasted turkey , turkey sandwiches , turkey soup , turkey stew , turkey pot pie , turkey salad , turkey burgers ect...@@PandorasFolly

[@iraAlbucher]

Thanks!!

[@jonathannarine6975]

Max waht about a steak tomato stew when will u try this?

[@thiccphrog5997]

I finally saw the day max said "lets MAXimize flavor"

[@ArielK1987]

I've always wondered. Is there such thing as to much. When it comes to wet or dry aging. Thanks

[@gvtrivia6780]

theres a plythora of beef based sauces in our local japanese store in china... it just elevates steaks to unbelievable heights

[@itscalledfootball1128]

max i’m a huge fan and I also have a brother named max that loves your content I like on this comment would make my day

[@mikejackson2228]

I'm eating your jerky right now. I use to make jerky back in the day at the butcher shop. Had to support. Mine was Thai style.

[@esspesos9543]

you make a video this long all for these steaks and by the time it comes to eating them, it’s over after a minute, cheers lad.

[@donny61]

Hi Mac great vid

[@Phoaru]

Max forgot about dry brining for a day in the fridge to penetrate seasoning and flavour

[@jamespagdilao2531]

Can’t wait for my 3 jerky variety boxes to come in

[@vedantcheruku5332]

11:03 this is madness, THIS IS SPARTA!

[@miasmicdreamer]

Hey Max, question on a recent cook. I tried duck confit recently, full duck fat and duck/Cornish hen mix. Added maybe? too much garlic/shallot along with a bunch of fresh herb, but the problem is this... I preserved/refrigerated (in the cooking fat strained) the rest of the meat I didn't immediately scarf down, and after going for seconds I discovered what I can only describe as duck/hen stock. Is this normal? Or did I do something wrong? If so what.

[@pinbi7]

if the duck doesn't have enough collagen , you could try adding a bit of gelatin to keep the consistency of the dish , the collagen is most prominent in the bones, so it really depends what part of the bird you used, personally duck 2 ways confit the leg and sear the breast ' bit of demi glace on top and we're in for a good time :0)

[@ethannelson9620]

Hey MA you should try some south African biltong

[@ZackSchramm]

Steak is the best! especially brisket.

[@Low-Key-bw7ji]

Another banger!!

[@morrius0757]

I don't like A1 pure on a steak, I use it to make my own sauce. I mix it in with a mild tasting mayo to mellow out the overpowering taste of A1 and then add cracked black pepper and msg.

[@felixko7733]

Can you do cooking with normal temperature and speed

[@briannamcdaniel266]

5:24 I know I ain't the only one who heard the Minecraft drinking sound effect. 😂

[@ed2of663]

The easiest $50 I ever got was when I chugged an entire bottle of A1 because one of my Marine buddies didn't believe me when I said how much I love A1. I can do A1 on just about any meat because I love it so much. And I've always wanted to do something like that with A1.

[@ed2of663]

What I'd give to be the face of A1 for their commercials. Why because A1, it's that important.

[@TheHellman2010]

Max you should have known the ingredients in the a1, it has vinegar and citrus that's why it changed color.

[@phicoding7533]

When I was watching this I was eating A1 sauce with fries. It is a great combination

[@octavius9685]

i accidently left some NY strips marinadiing in some teriyaki sauce for like 2-3- weeks in the back of my fridge.. Them bitches were so tender. Best ever

[@CaylorBratcher]

got my half off jerky from black friday as a white elephant gift!

[@tmangaming9730]

LETS GOOO ANOTHER MAX VID!!!!

[@Delnevo420]

Bro looking like an anime villain in the thumbnail 😂

[@Yarakun2008]

This video is making me hungry

[@anonaki-mt6xb]

A-1 is really good stuff.

[@veridico84]

Sodium Phosphate is usually only 50g per 10kg of meat. I would assume thats about 1kg, you would need less than a teaspoon for that amount. 1/8 of a cup is far far too much, 1/8 of a cup is about 50g of it. Basically 10 times too much.

[@TheIronKnight14]

when was the last time my family used lo gan ma chili crisp??? i should tell them to

[@jamieheim8009]

You must of gone shoppin at Publix 😂

[@neeradukhan2613]

Max the meat guy lore???

[@the_real_lukoon]

when delivery to germany / europe ??

[@Game3iscool]

You waited 7 days for steak and I’m waiting 7 days for Christmas

[@professor0w05]

Oh I love that pillow

[@bubbasteele2991]

Im 5:22 into this Video. & I'm wondering why Guga hasn't popped up yet. Like He Is The Experiments GURU. You Guys Should Have Done A collaboration on this one

[@felixko7733]

Can you do thing with normal temperature at normal speed

[@ethanbradney5804]

I can’t be the only one who wants to see a follow-up video of just whiskey, and just sodium phosphate to see what made the flavour bad

[@l_ndonmusic]

My guess is that the Sodium Phosphate provided that texture, and since Max only brought these up to like… 145 at most (probably 135 tbh), the alcohol didn’t evaporate out of the whiskey

[@AManChoosesASlaveObeys]

The problem is that he used two dehydrantors. Alcohol dehydrates, sodium phosphate too, even though they are good on it''s on (If not marinated for a week). The steak literally became rubber.

[@deminybs]

where to get the meat pillow??

[@jamiebruner8463]

I love you included A1. It's tasty, steaks are tasty, what's the issue?

[@JerryMonkeVR]

I love the vid 😊

[@Legofan2676]

Mini petition to rename the steak experiments to steakperiments

[@MaxtheMeatGuy]

I vote in favor

[@louanneblochmusic]

That's crazy. I thought the whiskey steak would win!

[@mask9258]

Does maxjerky sell in the uk

[@garretlamote4131]

Do Ajou next time

[@depressedasfook2893]

A1.... My dad use to tell me "the only people that use A1 either can't cook or can't taste. Either way you don't want to eat it (referring to steak)" funnily enough I taught my ex and my current girlfriends family how to cook and they have since not kept a1 in the house😂 they a cowboy butter, chimichurri, or vinegarette, Also I've never actually tried A1 my family has never owned it and based on the friends and lovers discontinued purchase I just assumed it was a crappy salt butter liquid smoke combo. Might buy it since you send you like it.

[@roachbag6969]

2:13 here I was thinking I was the only person who drank A-1 hell yeah dude

[@Akuza_pulls_up]

The wiskey throw was risky

[@TheKittenIsHereForRevenge]

What if you grill a whole Prime Rib without dividing it into the Ribeye Steaks

[@iansnow3932]

liking “max the sigma male” in the thumbnail there

[@user-gn5op7pi1k]

Hey MAX I got an idea for a video you get a American wagyu tomahawk steak and get a Walmart tomahawk steak give your two taste testers the wagyu tomahawk you get the Walmart tomahawk and y'all see who can make the better dinner

[@kingvulcoon1752]

Congratulations to Timli in the comments for not having a serious condition! But I will say the cut in the thumbnail looked like their tumor-

[@renchesandsords]

lao gan ma is goated