I used a Meat TENDERIZER on $1 Steaks and this happened!

[@GugaFoods]

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[@treemoderator7312]

Ok

[@hylianchampion7713]

Ok

[@jordanezell5132]

Do an experiment with wagyu eye round

[@drchaos1999]

My family uses the seasoned yellow version without msg in it because of my brother and we add garlic powder to it also

[@c9legendre]

papaya does a better job than pineapple

[@mackjeez]

Used this at a restaurant I worked at, you have to use a lot more than what you used because of the thickness of the steak. The powder is all natural and derived from pineapple enzymes. I used it to marinate beef cubes for kebabs, I would create a oil/garlic/oregano/paprika/lemon based marinate and use this with msg and leave it overnight to tenderize, then grill it the next day, it tasted awesome.

[@H0BG0BLINz]

didn’t ask

[@jeremyaldana8594]

@@H0BG0BLINz oh ur cool

[@H0BG0BLINz]

@@jeremyaldana8594 thanks jezza

[@Tanner_Goodale]

That sounds like it's worth an experiment to me. I bet the marinade would counter any off flavors and the msg make up the difference as well. Hopefully we can see more done with this stuff in the future.

[@jekoytv8146]

I think Guga must need to re-do this experiment and let's see the result

[@Infurnoq]

I'm surprised there was no "forked only" steak, to see if it was really the meat tenderizer or just the forking that made it tender.

[@noexistence1]

I'm 1:45 in and I noticed that flaw right away. Especially since I saw 2 steaks go in the pineapple dip. One could've been forked only

[@DragonCrusaderAQW]

1:20

[@vespasw]

Agree. This is not much of an experiment without the fork tenderizing.

[@HyakuJuu01300]

There is no "pineapple+forked" either.

[@satanisaw7134]

I was hoping for that one :/

[@nafspark]

Directions: "cook immediately" Guga: "I'm gonna let this rest in the refrigerator for an hour"

[@chucklesdeclown8819]

TBF, it don't make sense to cook immediately, how does immediately tenderize anything?

[@rafaelborbacs]

@steff stamand I don't know if that thought holds. Trying things unconventionally is what guga does best

[@remnant24]

@@chucklesdeclown8819 Stabbing anything with a fork will immediately tenderize it.

[@phrnando]

I felt the same. Like doesn't that defeat the whole purpose lol

[@thefortnitecuh4900]

@steff stamand what?

[@PhonicUK]

Just wanted to say that I've been using your techniques to up my steak game - dry brining in the fridge especially. Everyone I serve them to says they're the best steaks they've ever had.

[@danapatten3121]

Same here with the dry brine thing, also letting ur steak come to room temperature and only using salt pepper and garlic powder

[@Perezidentsteve]

Ghetto souis vide is a good choice if you don't wanna buy a real one. Fill up a pot a water, bring the temperature to 135 and submerge your steak in a zip lock bag, make sure all the air is out of the bag and seal is. You'll have to watch it more to make sure it maintains a steady temperature but, the steaks come out amazing! I'll usually do it for a couple of hours.

[@JovinRepairs]

The dry brine is where it's at for me, along with the the salt, pepper, garlic powder. I make a lot of chuck eye steaks and boneless chuck short ribs.

[@andrewrchooven1996]

@@danapatten3121 whats dry brine? Is that when you salt the steak a day before cooking

[@FlexibleToast]

@@Perezidentsteve use a dutch oven in the oven and your temps would be more consistent. More thermal mass and the oven is already trying to maintain a constant temp. However... At that point you might as well just reverse sear the steak in the oven. Works very similar to sous vide, but isn't as forgiving with time and is faster.

[@lindell7318]

you MUST TENDERIZE IT with PINEAPPLES AND THEN FREEZE SO THAT WHEN GRILLING A CRUST CAN DEVELOP WITHOUT FRYING IT THROUGH.

[@stevebluh]

Do it, Dooo ieeeet, Guga!

[@camerica7400]

I’m interested to see how well this works

[@joejoejoe0121]

Big brain move

[@Vandel212]

Have you tried this before?

[@lindell7318]

@@Vandel212 nope :(

[@lodielieb8482]

Every citrus Dry age. Peel, Juice, Zest. Oranges, Lemon and lime. Who wants it?

[@etamar3]

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!

[@Vyzion2020]

Cmon guys lets get this comment up. It wil be gross but amazing content

[@CookinRoundTheWorld]

You had me with the end of the comment 😂

[@monke6776]

Tomato

[@Fughzet]

you have the most likes lol

[@bombvayage21]

@@Vyzion2020 it might actually be a umami bomb

[@cgoose500]

The part where he says "I'm already tenderizing the meat by puncturing it" reminded me of this thing I heard of a long time ago. I'm pretty sure it was a hypothetical thing as an example of some logical fallacy or something, I don't remember, but it was a diet pill that advertised as requiring a 9 mile run in order to activate its magical weight loss abilities.

[@Akutukananu]

My mom used this all time. “EXCEPT” She mixes “SALT” and other seasonings with it lol 🤣

[@batialexis9339]

And how it did turn out?

[@Iamlefreeko]

Moms cooking is always the best

[@batialexis9339]

@@Iamlefreeko hope everyone's momma is great and healthy

[@HelicopterShownUp]

That's an absolutely. "CRAZY" Sentence that "YOU'VE" put together rofl

[@user-et1up1nk9k]

"HA" "HA" ha ha

[@jotavrj]

The biggest downside in tenderizing meat is losing maillard reaction, right? Why don’t you inject the meat with a tenderizing solution? This way you might not affect the surface and still get a maillard reaction. But you may end up with some flavor if the tenderizer has any

[@Kampos94]

You dont want the steak to taste like Pineapple or any other tenderizer so injecting it would be kind of dumb as you cant rinse it off. And you clearly get a Millard reaction since the meat did brown, it just didn't get a nice hard crust the same way as a regular one would. You could get it just as crispy if you do a good job in drying of the steak before searing. Just 1 extra paper towel than usual should do the trick to dry it off for a good sear. Millard reaction simply means that its browning which happens when the temperature goes to or above 175C or 350F. Injecting anything into the steak would ruin the flavor of a steak no matter what you use. A steak should taste like a cow not a fruit, hense why you always rinse it of to get rid of most and hopefully even all flavors the tenderizer would have.

[@TreyNitrotoluene]

YES! Been hoping for a injected pineapple steak for a year.

[@CoZmicShReddeR]

Lol My father was an amazing cook he had bought that back in the early 80's and he was like it tasted off so it sat in the cupboard for a long time! Those Potatoes looked fantastic! I love my Breville Smart Oven! :p

[@jonrhaider]

Every time I watch your latest experiment, I end up craving steak and making it for dinner. I actually make decent steaks now (consistently) thanks to you, Guga.

[@B0ng00]

1. Pineapple 2. Dry brine Than you have crust almost as expected. Trust me 😉

[@wparo]

Thank you for this video. Great content as always. What do you think about aging steak in wax. Perhaps you can dip a steak in molten parrafin wax and let it solidify, it should cover the meat with a nice air-tight coat for age drying.

[@MrClean-ep7uc]

I thought for dry aging you want the water to escape? So wouldn't airtight like keep the water in?

[@redosoland9063]

@@MrClean-ep7uc good thinking mr. clean

[@raymurda4551]

It would not "age" but rather preserve.

[@SapioiT]

@@redosoland9063 If the wax cracks in the fridge, then it will dry age. If not, it will only preserve it.

[@amuuron4837]

7:35 Angel beers before eating is my way to have a good time.

[@CookinRoundTheWorld]

Next: "I use a freight train to tenderize eye of round" 😂 Love your videos dude, keep em comin!

[@Hunterboy2407]

This is an awesome video as always, but I think it would have been better to add a fork poke only steak with no tenderizer to see how that stacks up!

[@paula.2422]

Loved the video Guga! I would have liked to see one of the steaks tenderized with a fork without anything sprinkled on it. Wondering???

[@dajuw1824]

That has been done in a video where hè uses a lot of tenderizing tools

[@dajuw1824]

Search guga fruits VS machine

[@KingDavo215]

8:56 im so high ive rewinded this part 20 times 😂😂

[@sasotriolo4538]

Tenderize Angel pls

[@yungrein4077]

Bro wtf

[@zahirsuchit3918]

Hey Guga. You once did an experiment to make Natural MSG. You used a Dehydrator and dried Sea weed, Onion etc. How about using Dehydrating the Pineapple, grinning to a powder and putting it on the one Dollar steak (possibility with salt and pepper and leaving it overnight). That way the steak stays dry and get a better crust when Cooking/Grilling.

[@CharloBagis]

This is genius, Guga should definitely try this!

[@AtypicalADultHooD]

Can you tenderize meat with distilled water? The osmotic shock should have that effect.

[@feiryfella]

Sparkling water works.

[@AtypicalADultHooD]

@@feiryfella Yes, but I think he already tried that. I'm not sure that it's the osmotic shock with the sparkling water, though. Do you have any insight?

[@feiryfella]

@@AtypicalADultHooD Guga did a video on it.

[@ebonychan]

i use this stuff religiously for london broil but yeah, you really do have to leave it a long while and add salt. and you have to heap it on if your meat is more than a centimeter thick

[@Chrissmills]

Is it just me, or has Guga’s editing got much better in the last few months? Amazing video as always!

[@NoobsInProgress]

I believe he has someone else editing his vids now

[@ingenuezeynep]

Shouldn’t you have one more that is only pierced with fork (and no tenderizer) to check whether it is the fork that tenderizes the meat?

[@OldCleisthenes]

I wonder if a KZbinr known for chemistry would be a cool crossover. They might have ideas for tenderizing a steak.

[@delareyvantonder3114]

@nilered

[@brentbarr498]

Thank you for making this video... I can't tell you the number of times I've wondered about this product and IF I should try it.. You've set the record straight my friend... I love your videos as they are ALWAYS fun and informative! I really like how you incorporate family into it as well.. as FAMILY IS EVERYTHING! You are truly blessed!!! Please keep up the good fight!!!!

[@jondilly1974]

My parents used that for all our steaks as I was a kid. Forks and tenderizer. I couldn’t believe how much better a good steak was when I grew older.

[@mickeyscott7479]

My favorite thing to put on cheap steak is powdered beef broth base.

[@varessi3810]

You know if your a guga fan when you immediately click on a new video

[@samasterchef]

Guga: and now I'm going to show you a side dish Bacon: my time to shine

[@lampastreleccbanana5287]

Guga,can you tenderaize the staik in pineaple and then dry age it for a week so you can have a nice krust?

[@blase1856]

Guga, i assume the eye round tastes amazing because the thighs have a lot of bloodflow, which is the same reason why the denver steak tastes amazing.

[@joshd2013]

Yep in general the more work a muscle does the more flavour it will have less work equals less flavour but more tenderness

[@Steve-wg8wx]

What I've found with that tenderizer is to wash it off and then season as you would... works better and a much better taste. I found this out experimenting myself. You should try washing it off when done and reseasoning it, angel will enjoy.

[@flowerpower2079]

Steve, Thank you, I was wondering if it would be okay to rinse off.

[@namecomingsoon9517]

How i make all my steaks: 1: ribeye 2: season with tenderizer 3: season with salt 4: season with garlic powder 5: season with pepper Sit for 50 minutes Heat propane grill to 500 Put steak on one side for 2 minutes then rotate (don’t flip) then wait another 2 minutes flip repeat Put KC Masterpiece BBQ original sauce on it flip put sauce on the other side Wait 1 minute Flip Wait 1 minute Take off

[@kingnatesr.5078]

I wonder instead of letting the steak rest in the pineapple for an hour, reducing it to 30-40 minutes would this help at all with the after taste? And what happens if you followed the directions, but added salt would this take away from it being tender? There has to be an balance which works to compliment both, that wouldn't take away from the tenderizing process while making it more edible.

[@babsbylow6869]

The tenderizer itself contains salt. To add more might over salt.

[@kingnatesr.5078]

@@babsbylow6869 that was the point of me saying there has to be a balance, cause obviously its not enough salt to make the steak edible.. They clearly said it needs salt!

[@beauregardrippey5508]

He's done this before. For a good steak I believe it was recommended to only leave it in the pineapple for 30 minutes, 45 minutes tops otherwise the steak will fall apart on the grill.

[@MartinH81]

Guga, the reason the instruction says no salt is probably similar to why one does not add salt directly to yeast. High salt concentrations kill enzyme activity. However, it's difficult to explain to myself why the version prepared according to the instructions worked out better than the version with 1h (+/- fork) of tenderizer added to it. You'd expect the enzyme to need some time to do its work, thus I thought treating it with the tenderizer for 1 hour and THEN salting it would give the best tenderness and flavor. Anyway...interesting experiment!

[@DrGibs347]

I cooked eye round in cheese... it came out as the most tender steak i've ever had.

[@sammygg21]

In cheese?

[@adambarron4015]

Next tenderizing experiment, let's switch it up. In St. Louis we have the porksteak. It is the pork butt sliced into steaks through the bone. Tough select grade porksteaks are seared fast over charcoal and them simmered in St. Louis style BBQ sauce for 20-90 minutes. Depending on the family tradition, the porksteak might be marinaded in Italian dressing. Once you jump to choice grade, hot smoking, braising, or grilling like a T-bone will make you wonder why you wasted this cut on pulled pork.

[@ssumbody6251]

Watching this reminded me of my two worst experiences with beef. The first, and most recent is my mom cooking a steak. I have been the one cooking, and so I cook the steak to about a medium. It’s so delicious and tender. But my mom cooked it to well done! The way she likes it. It completely ruined the dinner to me. The other time is when we got some meat cut up for fajitas. I thought it was great that we could just ask for it to be cut and not have their own pre-made fajitas. Then when I cook it, I realize something. They cut it the wrong way! They cut with the grain instead of against it. Making it much harder to eat. I just want to have some quality steaks.

[@clarkmeyer7211]

the instructions mean no salt while tenderizing because it relies on water to let the tenderizer go into the steak. the salt would absorb the water and take up the tenderizer with it which would make the steak tough. after the tenderizing process you definitely can add salt.

[@adrianroxas9772]

why not dry brine the pineapple steak, so that the moisture will gets drawn out. That way you can have a better crust for it.

[@davidnash6429]

This is interesting. Let's try Guga!

[@sebastianvoss440]

Video idea: tendarize wagyu with pineapple

[@nigellloyd1860]

Awesome video !! would be cool if you had another control of steak without tenderiser but poke with the fork

[@mdmoudoodi1520]

Guga i know you like beef, plz make mejban beef from Chittagong Bangladesh.. I'm putting the recipe here. **For ground spices: 1 tbsp cumin seeds 1/2 tbsp White mustered 1 tbsp coriander seeds 1/2 tbsp funnel seeds 1-2 pieces dried chili 1tbsp Fenugreek seeds 2 small pieces mace 1 small piece nutmeg 1 tbsp celery seeds Roast the spices for just 2-3 minutes after roasting add 1 tbsp poppy seeds then grind the spices. **Main recipe: In bite size pieces of 1.5 kg beef (mix of different cuts) put the spices that you just grind and add 1/2 tbsp red chilli powder, 1/2 tbsp turmeric powder, 5-6 pieces cardamom, 1 pieces black cardamom, 1 pieces star anise, 3-4 pieces clove, 2-3 pieces cinnamon sticks, 10 pieces black pepper, 2 pieces bay leaf, 3 tbsp ginger garlic paste, 4 tbsp onion paste, 4 tbsp almond paste, 1 tbsp mustered oil, 1 tbsp salt. Mix everything well and keep it for 10 minutes after that put 2 tbsp of mustered oil in the pan and add 1 cups of chopped onions then add 2 medium size tomato after the onion gets golden colour. stir until the tomato is kinda soft then pour the meat in the pan and cook it for 20 minutes don't forget to stir becouse it might get stuck to the pan, add 2 cups of water cover it and cook the meat in medium low flame for 1 hour and then add 2-3 pieces of whole fresh chili and after 5 minutes took it out and **enjoy it with any kind of fluffy rice. (I know guga and his family don't like too much hot 🔥 food so I keep the chilli enough, maybe you can't find many of the spices in market so you have to get them from online)

[@ernestclark21]

Aye Guga, I use that same tenderizer on my NY Strips and Ribeyes, but i leave it over night, accept i dont pierce it with a fork. It works perfectly, and it doesnt add any taste whatsoever.

[@bensoncheung2801]

Do you add salt?

[@michaelp.nguyen7872]

Why in the world would you put that on a strip or ribeye?! 🤦🏻

[@bernabeflores4481]

@@michaelp.nguyen7872 maybe he bought a Select grade steak or a Choice from a super market they are way tougher then a Choice from a butcher shop

[@ernestclark21]

@@michaelp.nguyen7872 i eat my steaks M-R, but the rest of the family r scared of anything pink, so i need to make it as tender as possible. Remember, everyone doesnt like things the same way.

[@ernestclark21]

@@bensoncheung2801 only right before i cook it. If u leave the salt on it 24 hrs, it will be waaay too salty. Also, some people wonder why use tenderizer on a good steak. well, everyone doesnt like rare steaks, and if you need to cook well done, then you need to make it as tender as possible

[@teersanbar]

What if you put the eye round in Pineapple, pulled it out, washed it off, and then put it in the refrigerator to dry overnight? Also, would different ways of cutting the eye round affect the tenderness? Horizontal slices, vs vertical slices, vs diagonal slices?

[@biggnasty989]

I smile every time I'm having a bad day and watch you guys. You are making my life better. Keep up the good work Guga! YOU DA MAN!

[@swag31556]

My favorite part of guga videos is going from learning about steak to learning about the newest freemium game all in 1 video!

[@umcara3784]

Guga, eu gosto bastante do Leo nos vídeos pq ele sempre descreve muito bem as comidas. Dito isso, eu gostaria de ver o Leo experimentando a pizza favorita do Brasil, a Rainha de Todas as Pizzas! A pizza de Frango com Catupiry! Eu nunca pude ver ninguém que sabe falar de comida experimentando ela pela primeira vez e acho que daria um ótimo vídeo.

[@skinwalker69420]

Brazil pizza? Oh god

[@jimduffy9773]

What a tough crowd following you Guga!

[@ara.sarosa]

Guga's side dish is always amazing 🥳🥳🥳🥳

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@xamavila6687]

Guga! You should do the ultimate tenderness steak, a wagyu filet mignon, dry aged and tenderized with the pineapple. That would be very interesting to see :)

[@Artista_Frustrado]

oh he has already did overkill tenderness in the Pinneapple experiment, is not really worth it as it just shreds the steak making it harder to cook but yeah he has done Dry Aged Wagyu as well

[@simplenature3395]

Knowing that the main star is meat ... I'm for pineapple..I adore it ....... I think it turned out in the right light ...

[@Namesakes.unit-x-10sq10]

The reasoning behind "no salt" is probably because salt draws out the moisture and would hinder the tenderizer from reaching into the steak. You can add salt right before cooking.

[@colbyjsparks3956]

No it just doesn’t have salt in it that’s why it says no salt on the front lol

[@colbyjsparks3956]

It doesn’t mean no salt as in don’t add any salt.

[@iWhacko]

In my opinion, one should always add the salt, after cooking :P That way everyone can season to taste.

[@FGYT1]

Eye of round is called Salmon cut in the UK usually a roasting joint . Doesn't have a reputation for toughness here Also Used as a thin steak called a sandwich steak max 1/4" cook hot and fast .

[@j33zly]

Fun fact for who don't know: salt actually make any types of meat little bit tougher you should try it guga if not believe in me hahahaha And the title should be like 'make meat tougher with salt experiment'

[@ibgoneagain]

Thats actually the exact opposite of what salt does. Salt denatures the proteins and helps retain moisture which is the opposite of 'tougher'

[@j33zly]

@@ibgoneagain try it if you not believe me

[@ഭിത്തിയിലിടിച്ച്വികലാംഗനായതു]

Life with Guga s a roller coaster ride. Sometimes you are in for a treat. Sometimes you get fu*%ed up. Stay alive Angel 😆

[@jurgenlal6848]

Can you make a video on how to cook a brisket in the oven

[@Felu]

"It's 100% that bad" hahahaha

[@sydthegoat88]

Poseidon - God of the sea Thor - God of the thunder Guga - God of the steak

[@I.chouboy]

Nice, It would be a good experiment if you use Durian to dry age steaks with it (I know how hard it is to bring it to US, but knowing you, surely there'll be a wae for you).

[@JoBu83]

Try combing sous vide and grill. I ran mock tender steaks through the sous vide at 132 for a couple of days (up to 3 days). Then dump in an ice bath (still in bag) to bring down the temp. Really let it come down. Then sear it like your steaks, baste it, etc. It's not as juicy because it lacks fat, but it's crazy tender.

[@skygge1006]

This was so painful. They try an average steak and it just seems so bad for them if only...

[@jesusfirst5395]

You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in

[@trym2121]

Take the pineapple to another level. If you think the wet crust makes it worse, then do a hack that makes it dry crust. Maybe put it in a dryer?

[@ShawnBPLee]

Question GUGA ? What if you put a steak in a Vacuum say around (atmospheric pressure (100 nPa) or even more? That sounds like a test worth having just to see what happens. Or a pressure pot? either way it would make for some good footage ..

[@CediEntertainment]

Can you enhance the pineapple one with milk powder crust?

[@davidtylion5984]

Use bicarbonate powder. Leave for 15 to 20 mins and cook. It will taste great and will be tender. Pierce it with a fork it is a thick steak and no fork if slicing for stir fry

[@Capu1981]

i just love Angels attitude - he is so hilarious and charming - i love his sense of humor

[@ExaltedDuck]

What we've always known, now confirmed on video: Angel loves steak so much he literally inhales them.

[@camcorl7921]

0:11 It really looks like Guga is snorting a bunch of meat tenderizer.

[@tinovanderzwanphonocave544]

I did an experiment with a rib piece (in dutch rib lap)not to be confused with ribeye it's tougher and more between the neck and the shoulder very fatty beef but not as tough as eye round. I left it in an old fridge at 5 C (about 41 F) for 3 days wet aging well, when I unwrapped it felt it and it was sticky and smelled funny but, it didn't smell awful just funky but the fibers were loose and it felt soft so instead of stewing the meat I prepared it like a regular steak wet aging is either vacuum sealed for the long run of tens of days (10 20 30 days) or cling-wrapped for just a few days well, my experiment was a success the taste was smooth the meat was soft and tender, and the crust I made I'm salivating right now!!

[@MrLobstermeat]

EYE of round Pro: Taste and cost Cons: its tough! Sous Vide 24 hours at 132 with waygu tallow, garlic and salt. Let rest then cut into steaks salt, pepper and garlic! Sear it boom! haha love this experiment !

[@lib-center96]

If you wanted to compare piercing on the tenderizing mixture, you should have included a cut with only piercing as well. This will make it clearer if piercing is only to allow better penetration or if it is responsible for most of the tenderness.

[@annieworroll4373]

I always braised cheap steaks like that, basically a mini pot roast shaped like a steak. Works really well to get it tender and especially with the right veggies braised alongside you've got one pan for a whole dinner.

[@maxcaruso-santamaria2622]

you should make impossible burgers vs beef burgers and see if there’s a difference since i’ve heard they taste the same

[@jasonpettis4691]

Meat tenderizer is mostly salt. It actually contains very little Bromelain in comparison to salt. It is very powerful. I LIGHTLY dusted the skin of a whole chicken with some Bromelain that I got from Vitamin Shoppe. When I checked it after 15 minutes indirect on a Weber Kettle, the skin was about 80% gone. They say not to use salt, because you use it INSTEAD OF SALT. I knew early on that the steaks would be lacking salt from seeing the amount that was used.

[@pedroluizsouzapinto1980]

I would like to see that compared to ginger now

[@Sumiyeco_boutique]

A true control would be a forked steak with no tenderizer. Also, if you’re found to cook a long-grain steak like this and serve it sliced, cut the steak with the grain. So when you slice the steak, you cut through the cross sections of the grain. Easier to chew

[@Chadok89]

You can buy bromaline alone, without other additives. I bought it to put some when I do marinades. Didn't found any after taste.

[@Kylekashi]

What was up with Angel in this video? He was an absolute comedic genius all of a sudden haha

[@davidgreeniecaps]

What about putting the $1 steaks in the pineapple puree, washing it off, and then dry brining with sea salt and MSG? That dry brine would help to get the crust and get the salty/umami flavors deeper into the steak. You could also dry brine before using the meat tenderizer to mask the flavor.

[@DiscoCatsMeow]

Meat tenderizer is the very best thing for bee stings. A little tenderizer a dab of water, make a poultice. My mom always used it for that. One of these days I might try it on beef...lol

[@lonnieblankenship8637]

I have been watching your videos and it has helped me make better steaks that everyone loves and I want to thank you for that. I have a question that you may even be a good experiment. Have you ever soaked a steak in garlic juice? Yes I mean pureeing garlic cloves and removing the juices, then soaking the steak in it. Since Onions have a similar chemistry, possibly doing the same with onions.

[@knitsewfancy]

I think if you had salted the steaks after the hour rest but before cooking it would have made it better. The salt might interfere with the tenderizing process if put on the steak at the same time, but once it has had an hour to work it should already be tender.

[@rmarasco1420]

Thank you for your experiments, saving us from trying them. Also, very educational.

[@rmarasco1420]

Side dish looks amazing and will be added to cookbook. Thank you.

[@leebrandonlawrence829]

Im not sure have you ever done it already. But try using baking soda as tenderizer. Use 5g / 1kg of beef. Most chinese restaurant in asia use it to marinate tough thin sliced meat, for stir-fried dishes mostly. Hope to see you try it

[@brentjones7085]

The way I like to prepare my steaks is to sprinkle them with lime juice and top them with basic seasonings like you do. Let them chill for 30 minutes to an hour or more depending on circumstances. Then heat on the grill indirectly. Let them rest a couple minutes while I get the temp up as high as I can with what I have left and then sear. My wife has always loved my steaks but we both watch your videos together all the time. I buy ribeye religiously when we do steaks. My cousin who likes his steaks Pretty much mooing has loved my steaks well done when I accidentally over did them before. They are always so tender and juicy. I buy my steaks at Walmart, Save A Lot or Piggly Wiggly.

[@jonpark6650]

Very helpful demo AND VERY ENTERTAINING

[@UnrefinedDiamond]

QUESTION: Do you use salted or unsalted butter for your basting?

[@TommieLSP]

The reason you cant use salt during the tenderization is it neutralizes the bromelain and your meat will not tenderize. You can actually sprinkle salt on pineapple to prevent it from burning your taste buds. just salt after the tenderization is complete or directly before/after cooking and it will be good

[@Nuup3831]

You can salt the steak when you cook it using meat tenderizer, you just are not supposed to add salt when "tenderizing" it or it will pull the moisture out of the meat and you will have a dry steak. Not using salt when cooking, you should at least salt prior to eating or that piece will be at a serious disadvantage to the other processes.

[@Coonotafoo]

Usually with chewy steaks like that, I tend to cut it a little thick and pound it flat with a meat tenderizer hammer on both sides. That usually tenderizes the steak pretty well.

[@Porkman76AB]

Nice heat-gun Guga :)

[@blackbass4u2c]

MSG, steak tenderizer, salt, garlic powder and pepper... vacuum seal and water bath then sear on the charcoal....

[@robertbeining141]

Good experiment. I tried it with pineapple when you did that experiment back when and it is great.

[@yawangle90]

Not using salt with bromelain because salt deactivates bromelain enzyme. this is the reason raw pineapples have to be soaked in salt water, otherwise the bromelain causes the numb sensation on your tongue.