So if I got Thyme I should go with the dry brine. Got it

@renji561

3 жыл бұрын

Dad joke lmaoooooo

@MrSonnyfy

3 жыл бұрын

But if you only have Rosemary you can just cook it normally

@suskysulky

3 жыл бұрын

Yeah it's definitely butter that way

@jeffgayzose8129

3 жыл бұрын

@Brix Broox that got dark quick lmfao

@redfishbluefish4973

3 жыл бұрын

Ba dum shhhhh

The idea that dry-brined meats retain MORE moisture is something I think can’t be overstated. I’ve been brining for a year and love it.

@ElJefe78_

9 ай бұрын

How long do you dry brine yours?

@mohr4less

9 ай бұрын

@@ElJefe78_ usually a couple days.

@ElJefe78_

9 ай бұрын

@@mohr4less thank you!

@mohr4less

9 ай бұрын

@@ElJefe78_ my wife has gotten used to various beef, pork, fish and poultry items sitting open-air in the fridge. She knows the cooking outcome. :)

@webgem14

7 ай бұрын

Yes. It’s totally worth it for such a small effort.

Loved to watch Gordon Ramsey yell at his Wellington tree

@josimarcastillo5814

3 жыл бұрын

🤢🤮

@DenisShitposter

3 жыл бұрын

Loved it when gordon killed you for making a steak that tasted like tires

One time I cooked a cheap ribeye after dry bringing it for 3 days (my mom almost killed me cuz she said it's gonna make the fridge smell bad even though if you have a decent piece of meat and you dry brine it it doesn't smell) and it was the most tender steak I've ever eaten, (flavour was obviously good cuz ribeye) and I've had prime black Angus ribeyes that were double the price yet not as tender

@iigotdropz

2 жыл бұрын

Ok

@JimNortonsAlcoholism

2 жыл бұрын

Do not go over 48 hours for a dry brine. You're curing the meat too much

@justarandompersonontheinte5044

Жыл бұрын

@@JimNortonsAlcoholism ya 24hrs max, if thicker cuts you could definitely go for 34-36hrs

"Get me that meat"

"No don't squeeze it all the juices will come out you donkey!"

@gavinmanteuffel6134

3 жыл бұрын

Was looking for this lmao

@myzticghxul1788

3 жыл бұрын

He was comparing the steaks and he was testing the juice

@fren6363

3 жыл бұрын

@@myzticghxul1788 Notice my quotation marks 🙃

@myzticghxul1788

3 жыл бұрын

@@fren6363 notice I don't care

@fren6363

3 жыл бұрын

@@myzticghxul1788 I notice you had to reply so you do care, you tool. Stop replying if you dont care genius 🤣

> “juice” > “blood” *myowater*

@TomiTheSmhGuy

3 жыл бұрын

it's protein water. *literally*

To be honest, I don't care. They both look delicious

Max has improved so much

Your voice is soothing

yes

My man is making sure the pan has no covid😤😤😤😤😤😤

Max I love your vids bro

Results as expected.

He should realise he cooked the 2 different steaks with the other steak's juices therefore he can't properly rate them based on taste

@Techmonies92

3 жыл бұрын

True

@SKULLCRUSHERnr1

3 жыл бұрын

If he still notices a difference it works even better

@praiselordcthulhu2428

3 жыл бұрын

I think its fine. Same pan same temp same cook time everything same. Vs another burner can be different temp or another pan can cook it faster or slower. Same pan eliminates alot of variables. Only diff was the brine.

@ainisskulskis7975

3 жыл бұрын

@@praiselordcthulhu2428 butter

@dog-lg9co

3 жыл бұрын

The way you said that made it kinda sound sexual

Bro the way he stares dead at the camera sometimes be getting me scared😅💀😓

Do this on steaks from the grocery store. I feel like the steak you use would still be good cooked medium

It physically hurts me so see someone just squeeze the juices out of a steak

@Dreax5082

3 жыл бұрын

Fr like what the point of a “squeeze test”

@ricardoronco9632

3 жыл бұрын

@@Dreax5082 think it’s just for the video, honestly don’t mind if someone ‘ruins’ something for visual effect on videos, and idk why people get so offended, like it ain’t your steak, but I don’t wanna come off too rude, and I’d actually like to hear ya’lls reasoning, maybe I just don’t eat as many steaks and don’t have same appreciation

@alero9238

3 жыл бұрын

@@ricardoronco9632 maybe because it has something to do with the steak getting dryer after losing the juice that gives it moisture? Not sure just a guess 🤔

@lexkent6789

3 жыл бұрын

@@alero9238 but it still ain't your steak

@bagelhunt

3 жыл бұрын

Squeeze test triggers me cause nobody would do that normally so why does it need to be on video? Makes no sense. If it's cooked properly we shouldn't need a visual confirmation. Almost as bad as people doing crunch "ASMR" or eating a steak with a microphone in their mouth.

Hard to think of something good to write from such a simple video

24-48 hour brines are unbeatable. The thicker the cut of steak, the longer you can go.

I don't even watch to cook the food you're cooking I watch because the food looks amazing

This proves Gugas point👌

Where ever salt is the water goestowards the salt that's the reason why it has more moisture

I love how max has started doing more experiential things with cooking

@Gdoggybee

3 жыл бұрын

Experimental.

@redfishbluefish4973

3 жыл бұрын

@@Gdoggybee let the man experience his experiment .....I guess 🤷‍♀️

@brendangoodyear4252

3 жыл бұрын

@@Gdoggybee to be honest that’s what cooking is all about, I mean sure you can stick to the original recipe if you’d like but you can find new types of flavours you’ve never had by stepping away from the original recipe if that makes any sense lol I just woke up

that one dislike is someone trying to be first lmao

@ryangay4673

3 жыл бұрын

Or this video sucks

@blackfriezaonyocrib.4418

3 жыл бұрын

@Walter White he meant the person doesn't like the vid not him saying it sucks and btw him saying that was no shit sherlock

That is why we do what we do

I'm a big fan of the crust, so I always dry brine uncovered for around 24 hours. The crust is visually better and has that perfect texture 🤙and the improvement in flavour is significant.

God I love steak science! Amazing vid!

I got that same scale 🤣 but I don’t cook thoe 😂😂

@azotro

3 жыл бұрын

bro...🌿🌿?

Jst cooked a dry brined ribeye this morning. The crust was perfectly dark brown all across with no grey spots but I was convinced I cooked it well done until I cut into it and got medium rare

Thanks now i want steak 🤣😓🤣

Was waiting for "now wrap up your present"

That steak master haha your gonna be my final boss

To meet the darker winds was like their freezing burnt and I usually don't like that so I'm not really sure how that would turn out for me

💦

Why does he move his eyebrows in every intro like that 🤣

Love your kitchen

Damn you really can tell the difference between the two that's wild

this has made my day again

I put a little bit of brown sugar in my dry brine salt, gives a wonderful crust without being sweet

I feel like dry brine the salt distribution though out the meat is also better. If you use the same amount of salt the one salted before cooking will be salty on the outside mostly and the dry brine will be salted though

Bro had the Covid

Dry brining only requires some salt and a little bit of effort. Other than that it doesn't cost you anything. It's not like dry aging where you lose like 20-30% of the weight. So it's not so much whether or not it's worth it, it's more about personal preference and whether or not you like the end result. When you dry brine a steak, the texture becomes much more firm but kind of smoother. I personally prefer dry brining my steak, but I can see why some people might not like it.

Why do you torture me that looks so good

dry brining?? that is called SALTING.. wtf is wrong with the world right now?

biggest thing for me is that it reduces oil splatter

Mas this thing is really common here on Brasil we call it “carne de sol” or “carne seca”

@pedroperryresende4215

3 жыл бұрын

*SUN'S MEAT INTENSIFIES*

@julianmendoza9899

3 жыл бұрын

Isn't that like to fully dry it? Just going off the name because I think this just dries the outside a bit so it gets a better crust

That looks so good

The level of saltiness taste discourages me from dry brining.

U should have dry brined it with MSG instead it penetrates deeper

@BanilyaGorilya

3 жыл бұрын

(Citation needed)

You use a thermometer? I have my hands

What’s the green leaf that they always use

It makes a hell of a difference if it’s a thick steak

I do think the brine does something but you also left it exposed to oxygen which oxidized the outer layer causing it to be a little darker. would love to know the science behind this.

I always dry brine my steaks thanks guga

Me tasting 2 different kind: hm gooooood

He is the mythbuster of steak

Is it really a brine if it's dry though? 🤔

You should make brunchwieger 26

The salt used in NY tunnels

What brand and type of pan are best for cooking steaks but are semi-budget friendly?

NICE

Just dry brined a strip for the first time today. Holy shit was it good didn’t even throw anything other than garlic in the butter but even the parts that were cooked to well done were juicy. (Kinda shit pan)

Just made burgers, I severely undercooked them, turned up my pan too high and they seared too fast, nearly raw in the center

Honesty he scares me but it’s okay😭😭 he can cook

I only use pink salt and sea salt

Thank you.

I didn’t know what I’ve been doing all along has a name

That shit still alive

Okay guga! 🥴🤣

Even temp....as temp changes from 238-234 and 239 🧐

I'm just not the type to do any overnight brining. I'm not that patient. So if a one hour dry brine doesn't make a difference, I'm not doing it.

So Would I season normally after the Dry Brine? 🤔 Also would putting oil after ruin the "crust" after it Dries?

DRY BRINED STEAK IS ON THE RIGHT!!!!

Salt was used on ships wayy before electricity was invented, it was used to keep the meat lasting longer on voyages and ice was also used but that proved only to melt so salt was used to keep meat tender longer. No wonder why that the one with salt look like you just took it out of the packaging.

can i borrow your thermometer ? i need it for ghost hunting

do you also dry brine a dry aged steak over night just like a fresh steak?

Dry brine is more effective on tougher cuts. You used a filet mignon so obviously the effects will be less pronounced lmao

@peveral4246

3 жыл бұрын

He actually used sirloin filets, or "baseball" sirloin steaks from Black Hawk Farms, as seen from their packaging labels at 0:05.

Did you know that before cooking those, they had muscle memory?

@empyros9547

9 ай бұрын

muscle memory yummy

Deff have to dry salt brine soaks that salt flavor deep into the meat

The dislikes are from Gordon Ramsays alts..

How do I make a steak that is all crust tho?

Can somebody tell me what the twine is for on these tiny lil guys?

Dry brined def worth it if you can wait

Try mayonnaise while you cook them. Extra crust

If I have a steak any thicker than an inch, it’s getting dry brined 100% of the time. It’s never not worth doing

It's RAWWW!!!

Wrong. Dry brining makes a huge difference. Watch a different video for the knowledge. I recently started dry brining my steaks and they're the best I've ever had. I will never go back. Learn from a better source than this guy.

@Dustin.DeWind

2 жыл бұрын

Juicier, as tender as butter, much, MUCH more flavorful, a much better crust. Dry brining produces a much better steak.

If I can eat it, I'm okay with it

CAT , CAT , CAT

Only 7k views, welp here before 100k :D

all my homies hate the squeeze test

@aug3842

3 жыл бұрын

F**k the squeeze test

Does this work for grilling steaks

Dry brining your steak is the way to go. Also, thyme, whole garlic crushed slightly, and rosemary in the pan with unsalted butter. You MUST have rosemary. Its ok to go without everything else besides the rosemary.

@Charbanator911

3 жыл бұрын

No you don’t

Did he find the gjost in the kitchen heh.

Was it bussin

"Over all... it made no difference i just needed another video"

@TomiTheSmhGuy

3 жыл бұрын

better crust maybe?

@thamestreal1899

3 жыл бұрын

@@TomiTheSmhGuy the one didnt get as good of a crust because he wrapped it up in plastic wrap and that made it keep all its moisture on the surface, which no one really does imo unless they need one steak to look better

Yuhhh black power

can you do the same with fish?

Wait so you leave it out the fridge all night?