They Said This Beats Steak… So I Had to Try It

0:01 And this is today's special ingredient.

0:04 I must say it looks a little sus.

0:06 However, this is the most nutrient dense food you can ever have.

0:10 It's good for you.

0:11 It contains a tremendous amount of vitamins

0:13 and minerals and it's known as the ultimate superfood.

0:16 But let's be honest,

0:17 most people don't really care if it's good for you if they can't eat it.

0:20 But on today's video my goal is to change [music]

0:23 that as I'm about to do something very interesting with this mystery meat.

0:26 Since this is a huge piece of meat,

0:28 I'm going to be cooking it three different ways.

0:30 And the very first one is this.

0:32 I'm actually going to cook this as if it was a brisket.

0:34 [music] This might be the greatest idea I've ever had or the worst.

0:38 And specifically for one reason, I've never seen this being done.

0:42 I don't understand why, but in my head it makes sense.

0:45 There's only one problem though.

0:47 Usually when you cook things in a smoker, they have a lot of fat.

0:50 This one does not.

0:51 So I'm wondering how it's going to hold up.

0:53 As that was going, our next preparation is going to be even simpler.

0:57 What I'm about to do with it is very popular in Japan.

0:59 They love [music] it.

1:00 They give it a unique flavor, but I never had it this way.

1:03 But it's quite simple and easy to make.

1:05 Check it out.

1:06 After seasoning it with salt and pepper, you want to immediately sear it.

1:09 Keep it on the medium heat.

1:10 As soon as you touch the pan, it shrinks down quite a bit.

1:13 [music] The longer you cook it, the more it shrinks.

1:16 As soon as you got a nicely caramelized crust,

1:18 you want to throw in some hot honey followed by cognac.

1:21 Light it up and let the whole thing flambé.

1:24 Now I'll be honest with you, this is smelling delicious and it might just

1:28 be the perfect preparation for this mystery meat.

1:30 [music] But we're not even close to being done

1:32 cuz as soon as I sliced it, check it out.

1:34 It's 100% raw [music] inside.

1:36 But not to worry because it goes right back into the pan

1:38 and get a nice crust on the edges as well.

1:40 Once that's done, you want to do the three breading process.

1:43 First the flour, then egg wash and breadcrumbs.

1:46 Now go ahead and deep fry the whole thing

1:48 in wagyu fat and set it aside to reserve.

1:50 [music] Next get yourself some milk bread.

1:52 I'm making a sandal out of this.

1:54 Just like they do in Japan, you want to cut out the edges.

1:57 You want it to be the perfect bite.

1:59 [music] But make sure you add some Japanese

2:00 mayo on the bottom followed by that crispy mystery

2:03 meat and add some katsu [music] sauce right

2:05 on top and finish it off with the bread.

2:07 Now to be fancy, I went ahead and added a little bit of chives followed by some

2:11 wasabi because this is our first preparation and I

2:14 have a feeling it's going to be good.

2:16 But we'll find out real shortly cuz for our next one I'm cutting steaks out.

2:20 Oh yes, nice and thin.

2:22 One of the things I recommend doing is to soak it in milk.

2:24 That takes out a little bit of the gaminess and pungency that this has.

2:28 If you let it soak for 24 hours, it's even better.

2:31 As that was happening, I went ahead and made a quick guacamole.

2:34 I threw in some avocados followed by some onions,

2:36 tomatoes, cilantro, some jalapeños, salt, and lime juice.

2:40 Now smash everything up, mix it really well, and the guacamole is done.

2:43 It's that simple.

2:44 It's delicious, especially on a taco cuz let me show you what I'm about to do.

2:48 I got some garlic, tomato, and onions.

2:50 I went ahead and charred them up.

2:52 Then I threw everything into a blender followed by some salt,

2:54 MSG, black pepper, some oil,

2:57 and chile de arbol to make it a little spicy, you know what I mean?

3:00 As after I blended the whole thing up, we got a real quick,

3:02 simple, and easy sauce to go along [music] with our tacos.

3:05 As after this was marinating overnight, I took it out,

3:08 seasoned with salt, pepper, and all-purpose flour.

3:10 I made sure to do both sides cuz now you want

3:12 to cook them on a really hot pan using some oil.

3:15 You got to fry them quickly.

3:16 If not, it's going to overcook.

3:18 We're basically almost frying them.

3:20 As soon as you got a little bit of crust on one side,

3:22 fill the whole thing up with some onions.

3:24 Now cook it until your onions is nicely golden brown.

3:26 Now place everything on a cutting board and chop the whole thing up.

3:30 Since we're making a taco, it's quite important to make nice small pieces.

3:33 That way it's going to be very enjoyable when you take a bite.

3:36 Now toast up some corn tortilla,

3:38 add a generous amount of guacamole on the bottom

3:40 followed by that beautiful mystery meat we just cooked,

3:43 a generous amount of the sauce,

3:44 and don't forget to add some limes cuz this is about to be a real treat.

3:49 Believe me when I tell you friends,

3:50 if you want to try this mystery meat for the first time,

3:52 do it [music] this way cuz the next one is not for everybody.

3:56 After I took it out of the smoker, check [music] it out.

3:58 This is what it looks like.

4:00 And as soon as I took my first slice,

4:01 I'll be honest with you, it smelled pretty good.

4:04 But at the same time, I have no idea what this is going to taste like.

4:09 I don't think anyone has ever cooked it this way.

4:11 But I'll be honest, I'm quite excited about it,

4:14 especially if I can fool the guys and let

4:16 them know that this is a special brisket.

4:18 Well, let's see how things go for the taste test.

4:21 As now I say, it is enough talking and it is time [music] to eat.

4:24 So let's do it.

4:25 Managing three YouTube channels, a team, a family can be a lot.

4:29 I have a lot of chaotic days.

4:31 I have deadlines, a video that must come out today,

4:33 an important meeting in the morning,

4:35 a dry-aged steak experiment to cook for the next video.

4:38 Oh, also I have a show to go

4:39 to for my daughter tonight and a competition for my boys.

4:42 And if that's not enough, the wife is calling me on the way to the vet because

4:46 my dog ate a toy and he needs surgery to get it out.

4:48 Yeah, sometimes it's pure madness.

4:51 I want to be there for everyone and for everything.

4:53 But I've learned that taking time for therapy has offered

4:56 the expert support and the fresh perspective that has helped me understand

4:59 myself and how to manage it all in ways that I

5:02 would have never been able to do it on my own.

5:04 I've been working with tools they gave

5:05 me to identify the most challenging high-impact tasks.

5:08 I tackle those first.

5:10 I'm learning how to prioritize things.

5:12 [music] BetterHelp, the sponsor of today's video, makes starting therapy easier.

5:16 You can take the quiz and match it with a licensed therapist [music] quickly.

5:19 And you can communicate however you feel comfortable with phone, video, or text.

5:23 For me, it's normally just a phone call.

5:25 Start BetterHelp today by clicking the link in the description

5:27 or go to betterhelp.com/guga and get 10% off your first monthly therapy.

5:31 Thank you BetterHelp for sponsoring this video.

5:33 Now, let's get right back to it.

5:35 All right, everybody.

5:36 And here we got our beautiful feast.

5:37 Gentlemen, what do you guys think, huh?

5:39 This This is not beautiful.

5:40 Guga, what is this, bro?

5:41 I mean, we got some good food here, but I don't know what that one over there.

5:43 Looks a little interesting.

5:44 This one looks a little bit the most.

5:46 Okay, so here's the Listen here, me out.

5:47 Special team meat.

5:48 It is the most nutrition food you can have in your life, period.

5:51 Now we all know that sometimes nutrition doesn't translate to deliciousness.

5:56 However, we have level one right here, which should be a mild flavor.

6:01 And then if we go to the next one,

6:03 which is number two, a little bit more of that insane flavor.

6:07 And here we go like all in, baby.

6:11 You're going to feel that nutritious flowing to your veins.

6:16 You know what I mean?

6:17 I don't care how nutritious this is.

6:19 This is This does not look like a normal piece [music] of steak.

6:21 Because it's not.

6:23 Give me your honest opinion.

6:24 Cheers.

6:25 Cheers.

6:33 I enjoy it quite a bit, everybody.

6:34 Bro.

6:37 [laughter]

6:37 What do you think, Felito?

6:38 Please tell me.

6:39 Guga, it's definitely not bad.

6:40 It's doesn't have a lot of flavor though.

6:41 The meat is a little bland.

6:43 You definitely did a good job with the final katsu sando,

6:45 but I mean honestly, besides the texture, it just doesn't have a lot of flavor.

6:48 I agree with Felix where it doesn't have a strong flavor,

6:50 but what it does have is a strong aftertaste, which I am not a fan of.

6:54 And the texture is very off.

6:56 It's like soft and mushy in ways that steak normally isn't.

7:00 Bro, he just described it creamy.

7:03 Yeah, creamy.

7:04 For me, I [music] I I feel like I've

7:06 had this before and I do not like this flavor.

7:09 Really?

7:10 Okay, well maybe the tacos will make it better.

7:12 We'll see, I guess.

7:13 Let's try the tacos, yeah.

7:14 And notice that I went hefty on the portion

7:17 to make sure that I [music] keep you both nutritious.

7:21 I think this is the only time I would have appreciated less meat.

7:24 Less meat?

7:25 Oh, no.

7:26 Bro, I can't even pick this taco up, bro.

7:28 bro.

7:29 We have a lot of nutrition for you, buddy.

7:31 I need you healthy.

7:32 Guga, I don't want to be healthy, bro.

7:36 [laughter] All right, just be honest.

7:37 Cheers.

7:38 Cheers.

7:42 Oh, yeah.

7:42 Come on, Leo.

7:43 Come on, Leo.

7:45 Leo.

7:46 Bro.

7:47 This is the only time I'm going to say this.

7:49 I never want you to make this again.

7:52 [laughter] The guacamole is nice,

7:52 but like the texture and flavor of whatever this is is so weird.

7:56 Feels like like a like a old steak, like a really old steak.

8:00 I mean, it's really not that bad.

8:01 Like the guacamole and that sauce you have on top it really makes it good.

8:04 I mean, like Leo did say the texture is a little off, but I mean,

8:07 if it's as healthy as you say it is, I could eat the whole thing.

8:10 Exactly.

8:10 I will say this, I'm trying for you, bro.

8:12 I'm looking out for you, bro.

8:14 I'm even putting some creaminess to go along with it.

8:16 And then and then it was hard?

8:17 I'm sorry.

8:18 I feel like Angel with the vegetables, bro.

8:19 This is not it for me.

8:21 And the other thing is like there's no juice.

8:22 You bite [music] into it and it doesn't like burst with juices.

8:25 It's just weird, mushy, old, sad.

8:29 All right.

8:30 Here we go.

8:31 We got the next one, all right?

8:32 But the next one is This is it, Leo.

8:36 If you don't like it, you this one you're going to have a good time, buddy.

8:39 What?

8:40 So I am going to be very nice and I'll

8:43 give you because I really love you a whole steak.

8:47 And then for me and Felito, we'll split in half, Felito.

8:50 Ooh.

8:51 Why does this smell and look like that, bro?

8:54 Mhm.

8:55 The crust is purple.

8:56 Correct.

8:57 That's the smoke ring, bro.

8:58 Because I cooked it like a brisket.

9:01 Cheers, everybody.

9:03 Cheers.

9:06 Mhm.

9:08 Yeah.

9:09 That one's strong.

9:10 But you know what would be good with it?

9:12 You can You need something else sometimes, everybody.

9:14 I'm really trying to chew this.

9:16 This is hard.

9:17 Leo, where you going?

9:18 Oh my I can't I can't.

9:20 Is this the most exotic?

9:21 That's the nastiest thing I've ever had on this channel.

9:24 This has a different texture than the other two.

9:27 I bit into it and it's like bouncy in a really gross way.

9:31 I mean, I'll be honest, of the three,

9:33 it's definitely not the best, but I mean, it's not bad.

9:35 Again, the texture's like the main thing.

9:37 This one obviously the whatever this meat is,

9:40 the flavor definitely does come out.

9:41 At the end of the day, it's not that bad.

9:43 Would you say you would only go out of your aid

9:45 because of the health purpose or you would actually crave this?

9:48 Uh maybe the taco or the sandwich, yeah,

9:49 but I don't know if I'd eat it like that.

9:50 I understand.

9:51 Would you crave this, Leo?

9:52 No, I I will never eat this again.

9:54 Is Is how I put it.

9:55 It's not that bad.

9:56 By the way, it's liver.

9:58 Mhm.

9:58 Oh my god.

9:59 Okay.

10:00 It's meat flavor, okay?

10:01 This one is very, very gamey, very irony.

10:05 You know, that's what you're feeling with this one right here.

10:07 This one here, I don't know if it's even worth you going through the trouble,

10:10 but definitely the taco version is amazing, everybody.

10:13 And you need something to mix it with.

10:16 Uh but I was trying to mask it to help Leo out,

10:19 but apparently that didn't work either.

10:20 You did not mask it well enough.

10:22 Uh guys, I'm sorry.

10:23 I know I sound like a baby right now.

10:24 I I've learned through this video I really do not like liver.

10:28 There you go.

10:28 It's not for everybody, but it's definitely [music] for me.

10:31 Felito, yes or yes?

10:33 I'd definitely eat it again.

10:34 I hope you guys enjoyed this video.

10:35 If you did, hit that thumbs up.

10:36 If you're not a subscriber, be sure to subscribe.

10:38 And [music] we'll see you guys on the next one.

10:39 Take care, everybody.

10:40 Bye-bye.