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@treemoderator7312

2 жыл бұрын

Ok

@hylianchampion7713

2 жыл бұрын

Ok

@jordanezell5132

2 жыл бұрын

Do an experiment with wagyu eye round

@drchaos1999

2 жыл бұрын

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

@c9legendre

2 жыл бұрын

papaya does a better job than pineapple

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

2 жыл бұрын

didn’t ask

@jeremyaldana8594

2 жыл бұрын

@@H0BG0BLINz oh ur cool

@H0BG0BLINz

2 жыл бұрын

@@jeremyaldana8594 thanks jezza

@Tanner_Goodale

2 жыл бұрын

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

2 жыл бұрын

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

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

@chucklesdeclown8819

2 жыл бұрын

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

@rafaelborbacs

2 жыл бұрын

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

@remnant24

2 жыл бұрын

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

@phrnando

2 жыл бұрын

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

@thefortnitecuh4900

2 жыл бұрын

@steff stamand what?

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

2 жыл бұрын

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

2 жыл бұрын

1:20

@vespasw

2 жыл бұрын

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

@HyakuJuu01300

2 жыл бұрын

There is no "pineapple+forked" either.

@satanisaw7134

2 жыл бұрын

I was hoping for that one :/

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

2 жыл бұрын

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

@steven11359

2 жыл бұрын

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

2 жыл бұрын

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

2 жыл бұрын

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

@FlexibleToast

2 жыл бұрын

@@steven11359 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.

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

2 жыл бұрын

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

@CookinRoundTheWorld

2 жыл бұрын

You had me with the end of the comment 😂

@monke6776

2 жыл бұрын

Tomato

@Fughzet

2 жыл бұрын

you have the most likes lol

@bombvayage21

2 жыл бұрын

@@Vyzion2020 it might actually be a umami bomb

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.

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!!!!

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

@batialexis9339

2 жыл бұрын

And how it did turn out?

@Iamlefreeko

2 жыл бұрын

Moms cooking is always the best

@batialexis9339

2 жыл бұрын

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

@HelicopterShownUp

2 жыл бұрын

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

@user-et1up1nk9k

2 жыл бұрын

"HA" "HA" ha ha

Tenderize Angel pls

@yungrein4077

2 жыл бұрын

Bro wtf

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.

Dear Guga, thank you for all the content and hard work you put into both your channels. I've been binge watching both and have learned so much. I do have a off topic question though. I've seen a few of your videos that show you deep frying in your cast iron pan. Do you have a link to that silicone clip you use on the side to hold your temp probe? Please keep up the amazing content you provide.

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

@stevebluh

2 жыл бұрын

Do it, Dooo ieeeet, Guga!

@camerica7400

2 жыл бұрын

I’m interested to see how well this works

@joejoejoe0121

2 жыл бұрын

Big brain move

@Vandel212

2 жыл бұрын

Have you tried this before?

@lindell7318

2 жыл бұрын

@@Vandel212 nope :(

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

Very helpful demo AND VERY ENTERTAINING

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!

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!

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

@NoobsInProgress

2 жыл бұрын

I believe he has someone else editing his vids now

The semi slow motion close ups on the meat + the timing with the music.... You guys have improved yet again!!! As always, great video, EXCELLENT test.

I want to truly thank you for this demo 🙏 Video ❤

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

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

8 ай бұрын

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

Loved the editing this video, guga!

Guga your boys are all so precious. They must be protected at all costs. Keep feeding them well.

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

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

Great video, Guga! Just wondering if when using the pineapple sauce, if you tried diluting it with water 50/50, or 75% water and shortening the marinate/tenderizing time to 30 and/or 15 minutes. Also, try fork tenderizing before the marinate period, so it would get to the center quicker.

Man u make some amazing videos...both content and Quality..Thank u..and this coming from a Chef

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

2 жыл бұрын

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

@dajuw1824

2 жыл бұрын

Search guga fruits VS machine

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.

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.

I friggin love angel. These two are the perfect combo

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

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

2 жыл бұрын

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

2 жыл бұрын

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

thanks again for sponsorblock! :) making these videos so much more enjoyable

I will NEVER get tired of watching Guga eat steaks. Such vicarious joy!

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

2 жыл бұрын

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

@redosoland9063

2 жыл бұрын

@@MrClean-ep7uc good thinking mr. clean

@raymurda4551

2 жыл бұрын

It would not "age" but rather preserve.

@SapioiT

2 жыл бұрын

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

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.

@cbtillery135

2 жыл бұрын

Brazil pizza? Oh god

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.

These videos are the ones where the real good stuff is learning guga’s recipes for sides

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

@delareyvantonder3114

2 жыл бұрын

@nilered

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

2 жыл бұрын

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

Love the science to Guga’s method.

Hey Guga, can you (maybe on a amready good and a „bad“/cheap piece of meat) try out all the methods to make it better at the same time? Like dry age, poke it, pineapple, tenderizer powder, dry brine, msg, everything, i‘d love to see that!

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.

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

2 жыл бұрын

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

@kingnatesr.5078

2 жыл бұрын

@@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

2 жыл бұрын

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.

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

Bro, your meat tips are a game changer … Mouthwatering perfection!! 🤤👍✨

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

@sammygg21

2 жыл бұрын

In cheese?

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

2 жыл бұрын

This is interesting. Let's try Guga!

Hey guga I always enjoy the food videos but I was also wondering what are essential cooking utensils you would recommend every home cook should have.

You guys are an inspiration. You guys got me cooking steak and because of you guys I have impressed everyone. Thank you 🙏

@Sammy_08648

2 жыл бұрын

How do you cook it?

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

@feiryfella

2 жыл бұрын

Sparkling water works.

@AtypicalADultHooD

2 жыл бұрын

@@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

2 жыл бұрын

@@AtypicalADultHooD Guga did a video on it.

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

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

Thank you for the video! ☺♥

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

2 жыл бұрын

Do you add salt?

@michaelp.nguyen7872

2 жыл бұрын

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

@bernabeflores4481

2 жыл бұрын

@@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

2 жыл бұрын

@@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

2 жыл бұрын

@@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

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

2 жыл бұрын

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

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

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. ;)

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

2 жыл бұрын

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

@colbyjsparks3956

2 жыл бұрын

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

@iWhacko

2 жыл бұрын

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

Have you ever tried to dry age in mixed mint leaves?

@Iamtherealjerkfreak

2 жыл бұрын

Pls like I would love to see a caipirinha steak 😂

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

Hey Guga, I would love if you did a tutorial on how to cook thin steaks. I have such a hard time getting a good sear and cooking them medium rare also!

Hey Guga, in India, we use Papaya to tenderize the meat....same process as pineapple but without any additional funky taste.

@kicksmartjumpstick9889

2 жыл бұрын

Interesting

@ghostieadam

2 жыл бұрын

Referenced his attempt at that in this video

@parryhotter4283

2 жыл бұрын

@@VenTMG its literally in the first 20 seconds of the video

@joybarua1989

2 жыл бұрын

Yeah use raw papaya and don't peel it. Use the whole thing with the peel. We use the same to make gelawati kebab. Basically makes beef mince to melt in your mouth

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

2 жыл бұрын

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

@j33zly

2 жыл бұрын

@@ibgoneagain try it if you not believe me

very helpful as usual

Guga’s fridge is GOALS

Hey Guga, I would love to see your take on a Halifax Donair. (side dish could be garlic fingers or any kind of cheesy garlic bread to dip into the donair sauce)

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.

I honestly want a full video of Guga’s different potato recipes

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.

Good stuff Guga 👍

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

@rmarasco1420

2 жыл бұрын

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

they went ham on the editing in this video and I love it

Def need to use more of that tenderizer but also still use your regular seasoning as well.

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?

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

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.

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!!

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

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.

I live with eczema and recently came across articles about L-Histidine. There are articles claiming L-Histidine also works well as a meat tenderizer. Might be interesting to see it used as a dry age experiment as well.

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)

Great overview

Hey Guga, I remember you trying the onion juice experiment and you said that worked, but the steak tasted like onion. Try this: infuse onion juice with Kombu and mushrooms for better flavor, then soak steak in it and try!

Eye round is good for thin sliced deli roast beef that’s about it. Guga can you try to see what you can do with Sukarne beef from Mexico loved to see you try a Export Rib or a Short Loin. Do your magic !

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.

Can you enhance the pineapple one with milk powder crust?

Its amazing how Angel hair style keep changing!!! I wish i had the same stylist !!!

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

marinating steak in Italian salad dressing makes them come out awesome also along with the meat tenderizer.

I've never even heard of powdered tenderizer.. very interesting experiment!

guga the goat for putting the time bar at the bottom of the ads !

I'm glad he used eye round because that's what I was trying to learn to cook

Guga, I like your work, voice, and mental acuity more than my socks! Kudos

You could do an episode of the best tasting side dishes. Could be 3 of the same items just using butter, ghee, beef tallow, schmaltz, and lard.

Can you try burnt ends using eye round İt has great taste and it will Cook fall a part

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.

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).