I admired your son so much for being so respectful to you.congrats it shows how you raised him well to be a good son. His “thank you” are the music to my ears . So adorable.
i have never cooked a steak in my life and im nearly 50,but after watching this video and our step by step explanation i am confident that i can grill a steak. you can be proud of your son he is polite, articulate, and confident while talking to his dad. may god bless you
As most viewers have noticed, you have a very fine gentleman in the making - he is polite, involved and I love the honest reactions to every type of tenderized steak type the fine young man samples. Wishing him only the very best that life has to offer and kudos to the wonderful parenting which is by far the high point of this video; second the fine man himself.
I really enjoyed your video, especially when your son joined you for the "'tasting." He's a jewel! As the daughter of a butcher, I grew up in the meat market watching my dad cut meat. Times have really changed, and I can guarantee you so has the quality of our meat and the care with which it is cut. That aside, I was always fascinated with my dad's electric meat tenderizing machine, i.e., the one they use to make minute steaks with. Essentially, it is simply two round tubes covered with blades that scores the meat fairly deeply as you run the meat between them. If you run a "good steak" through it once, it instantly tenderizes it because of all the cuts in the meat. All of those fibers get cut in all different directions. The problem is that all of those small cuts also create channels for the juice to run out while the steak is being cooked. The steak may be more tender, but it's really easy to overcook. There have a number of tenderizing tools made over the years, but the result in each case, mimics the old mallet- tenderizer. They do tenderize, but, as in your experiment, the meat "doneness" is difficult to gauge when cooking, and the meat tends to lose that juicy quality. The natural juice tenderizers you used are great, but they change the texture of the meat as you found in your experiment. They leave the steak texture more like it's been cooked in the crockpot on low for hours. Using salt to tenderize could be a good idea (the best prime rib is usually packed in salt), but you better like salt and, remember. lots salt can be hard for folks who have high blood pressure. If you really want good, juicy, and tender steak, the most important thing is to buy a good cut of meat to begin with and, secondly, to NOT overcook it! No matter what you do to a steak to tenderize it, overcooking it will be the biggest factor in its moistness and its tenderness. The more "done" you want your steak, the less juicy and tender you should expect it to be. Even pro-cut filet minion can tend to be tough if you need to have it cooked to "well done" all the way through. Loved your experiment!
I used to go with my father on his meat route from slaughter houses to retail stores and saw what went in bologna and hot dogs yuck cow lips . I saw meat tenderizeo in one of those machines and they added fat while it went through the machine . I don't think anyone used those machines anymore. The old butcher used a sharp knife a saw and a cleaver . Today meat is frozen then cut on a bandsaw. It always amazed me watching the old German man and wife use the cleaver with accuracy without chopping their fingers off
Okay let's just take a minute to notice his son said, "thank you" EVERY time his dad gave him a piece. Faith in young humanity partially restored. Thank you.
I love seeing dads interact with their sons. I have no sons, neither do I want any because I don't think I would be good at raising a son. But, hats off to the guys that can pull it off. I would love to have had what it takes to raise a decent young man. I have daughters and I pray to God that I did something good.
It's hard to give a physical evaluation without actually tasting it but it does give me additional options to try and have a more diverse meal choice. Thank you.
makes sense, they both have proteases [enzymes to digest proteins], bromolein for pinapple, papase mostly for papayas. bromolein acts even at room temp that's why we get stomatitis by eating unsalted fresh pineapples, also aggravation of erosive esophagitis and gastritis [yuck], we use purified papase to remove all the proteins of a cadaver bone as donor for bone grafting.
Excellent video! I will be trying the pineapple for sure. The best part though was your amazing son who thanked you each time you offered him his portion. What truly beautiful manners that speaks volumes for your child rearing and for his courtesy which will carry him through his lifetime as a person of honor, grace and intelligence. Well done both of you. This comes from my 27 years as a public school teacher who's been there and seen it all. Respectfully yours.
Like many you tube watchers have already expressed, your son is well -mannered and carries himself well on the video. In addition you can see both of have a unique father/son bond. Kudos! As for your video, I absolutely loved it. Thanks for the detailed explanations on each tenderizing method you used. I couldn't help but learn. Ty.
I am a father myself, your son is very impressive, what a manner, it's hard to find a decent child now days, bless you ,million time's, I am delighted more on the relationship u have with your Son that the meat....thumbs up
I just love the way your son's face lit up when you said "The best thing about this video is we have a lot of steak to eat."LOL Thanks! Much Love and Blessings
Hi D. Backyard -GREAT and Awesome Tutorial Video (And You Seem like a Fantastic Father) 👍 -Will Use Your Recipe in the NY FireHouse for the Lads...,One Question; Did You Ever ‘Fork’ the Heck Out of the Steak (And) then Marinate in the Pineapple? (Is it More of a Difference) -Maybe ?? ThankYou Again, in Advance
Former Italian restaurant chef here. The mallet is for thin cuts...like Veal Scallopini for Veal Parm. It doen't work well on thick cuts except for chicken which is a "mushy" meat in the first places. And on chicken and thin cut's, after practice, you can spread the cut out and have more surface to bread and fry in dishes that require that method.
Head Beef Chef for ten years with Montana Steak House. I agree with Dick Gozinya, the mallet has a place but it's not on a thick cut of beef like that. Instead of the mallet, use a dinner fork. Seriously, you just stab it all over. It will open the meat up without smashing it and make it very tender, and if you are using any kind of marinade...it really lets the sauces/seasonings and etc get into the meat. Give it a try.
Thank you for the demo! This gives me a lot to think about when grilling steaks the next time I do so. I hope you do something with chicken, shrimp, scallops and fish. I agree with how polite you son is and I would've liked you to have used a cheaper cut of beef to see how that will work out. Over all, Great Job!
I want to thank you for taking your time and effort to do research, spending your own money to buy materials and producing such a well informative presentation to watch. I learned a lot from this video and so looking forward to try it out my next steak with pinnaple. Once again, thank you very much!.
Great video, confirmed what I had experienced whilst in Asia, our Chef Manager in the canteen served steaks marinated in pineapple, cheap cuts served that were tender like fillet. He used fresh pineapple mostly but also used cheaper juice from a can, easier but left to marinade longer. You should be proud of your son, a lovely well mannered young man.
Thank you for the information. I love steak. The politeness of your child shows how you raised him. Thank you that's the good example for people to see.
@Mitzi Rascal Hi Mitzi .... Kind Compliments are really great for promoting GOOD HABITS IN ALL OF US ....... LET'S NOT TAKE THESE THINGS FOR GRANTED ...... PLEASE ?????
Tried it w/ an 1 1/2" thick, 1.5lb Top Round. The toughest cut I could find in the SM. 6 hours in the Pineapple marinade. I poked the meat w/ a fork to get some of the juice inside. Seared it on top of the stove for a minute and a half on both sides and put it under the broiler until 140 degrees in the center. It came out medium rare, and about as tender as a decent cut of Porterhouse, or Delmonico. I'd call that impressive. Marinading that long gave the meat a sweetness from the fruit. But, not a deal breaker. I tried it w/ a New York strip, which can be a little tough. An hour and a half and the meat was Filet tender! Awesome! Don't think about marinading the meat in Pineapple more than 12 hours. It breaks the tissue down to paste. Tasted like paper mache!
rone dee. What is a broiler please? We don’t have such a name, here in England. Not having, nor even liking BBQ, I cook our steak under my grill, which is incorporated into the roof of the oven.
Wish my dad did stuff like that with me when I was a kid but you get what you get. It was really telling the way he changed his mind after you said you liked the pineapple one better how much he looks up to you. Good information and glad I watched cause I was going to try the salt one but now I am def going to try the pineapple. lol
Sorry to hear that about your dad Rick, you're not alone that's for sure. Thats funny, I talked with my son that night about standing by his decision. So interesting to see different points of view. Glad to have you stop by my channel.
@@DelmarvaBackyard There's nothing wrong with changing your mind. You don't want him to be easily carried by a tide but being inflexible is not a very desirable trait in anyone. There was a good reason for him to rethink his order. He tasted the first two and thought the first was far better. By the time he tasted the fourth steak, he'd only remembered how good the first steak was and he stuck to that. Re-tasting the first straight after the fourth, he could give a better judgement between the two.
Steak is one of my husband ‘s favorite meals. I struggled on how to make a tender one. I tried the pineapple method last night and it was a success. Literally my first successful steak ever! Thank you so much for making this video.
Get a nice filet mignon. Salt it lightly all over.. Heat pan to medhigh. Drizzle olive oil. Sear ENTIRE surface(all 6 sides) reduce heat a bit..or not.. and cook a few more minutes at most, turning occasionally.turn off heat. Put butter and rosemary in pan and slather it all up with the steak, and try to get any cooked on "flavor" stuck to the pan on to the steak. Sprinkle pepper.Plate it. Let it rest 5min (dont cut into it!). It should be a perfect med rare AND FREEKIN PERFECTLY TENDER & DELICIOUS. If you want to try all this silliness. ..try it with a cheap sirloin
Great experiment!! I KNEW at the end you were going to say the BEST thing about that experiment was all the steak you got to eat.. lol. Great job. Keep em coming! I ordered a Grilla Grills Chimp pellet smoker for my birthday. Can't wait to try out your brisket, pork and salmon recipes. :)
I just turned this on to learn how to tenderize a less expensive cut of meat-the bromelaine tip is so interesting-thank you! I stayed also because you two are just so likeable-agree wholeheartedly with everyone. Lovely to see a well brought up, personable and clearly intelligent child.
I am having guests next week, and wanted to know which method you used, and how it turned out on a less costly cut of meat.You can email me the answer at tysonpit2@yahoo.com Thanks.
Enjoyed the vid, thanks! Have learned something for my own cooking. In my experience filet mignon doesn't need a whole lot of tenderizing. What will these methods do for something like pot roast, some cheap cut of meat? Thanks! Aloha
When using the mallet you have to do a push-up with the piece of meat from all sides to bring it back to it's original thickness. Flattening a steak is not tenderizing it necessarily but definitely shortening the cooking time on both sides. I always try to get the height/thickness back so you can get and keep that rare to med. rare center that most steak lovers dream about. Excellent presentation, thank you so much!!
Realy loved this. Really well conducted with attention to making it a good/fair comparison. Also loved how you distinguished tenderising from the flavouring/marinading. It's not something I often thought about, but makes perfect sense. It was interesting to note that these very distinctively flavourful fruits, didn't significantly mess with the flavour of the meat. I normally incorporate the tenderising agent as a part of a marinade flavour. I will certainly consider this concept in future, as it opens up a few different options and ideas (like when one might not want a certain fruit flavour to change the taste- this would not influence the tenderising part of the process). Thanks again
Enjoyed the video. I don't comment much on videos but felt compelled to do so on yours. I like that you included your son in the video. Before seeing your video, I marinated some beef tips in orange juice with pulp overnight and cooked them the next day and they were so tender that my wife said they were soft as a can of Dinty Moore beef stew. I literally could cut them in to effortlessly with a fork. I will keep the pineapple as another option in the future. Thanks.
You have definitely made me hungry lol. I agree that it should have been a needle mallet and the cooking time reduced. I personally eat my steaks rare and have tried many marinades and found that tangy/sour fruits are best. Thanks oh and I simply adore your son, he seems like a smart, intuitively inclined, well read and polite young man.
When I did my rotation in the Emergency Room we used to give Pineapple pills (it was called Ananase?) to patients to take bruising down more rapidly. My ex had a minor Plastic Surgery procedure done by an ENT Doc who should have stuck to ENT. He left town for a week on vacation and in the meantime she developed a small bleeder that created a largish hematoma under her chin. I made her a drink with pineapple liquefied in the blender each day. The amateur Plastic Surgeon came back and 'tapped' the hematoma. The blood had never clotted and drained out easily. The most Bromelaine is found in the Core. One time I tried making Pineapple jello with fresh pineapple and it would never set, so it goes back to what he was saying about commercial pineapple has had the bromelaine destroyed in processing. Great video and you can be very proud of your son!
Wow wow wow followed your instructions to the letter using kiwi. My wife had not seen your video, and I think was sceptical. After tasting we all was blown away, my wife described her steak just as you did - awsome. I showed her your video and she couldn't believe it. Many thanks certainly will do this again.
Wow, what a great video! Even more proud of the great job you have done on raising your son. I will definitely try this pineapple tenderizing as we can grow the pineapple in our own back yard.
I've always marinated steak in a combination of equal parts olive oil, Italian salad dressing and Worcestershire sauce, but for certain the kiwi -marinated steak makes me yearn to try it, since kiwi is my favorite fruit. Your son is so handsome and very polite! His smile at the end is contagious!
Great video and what a great legacy to share with your family. Years from now your son can watch a video of having steak with his dad. I would have liked to seen the use of a mechanical tenderizer such as needles or a sharp fork. I have used a fork to tenderize a sirloin cut, but I do have to fluff it back up by pushing the sides in so that it will rise back to its original thickness. I will be using the Kiwi tenderizer over the pineapple, because two Kiwis are less than one pineapple that will most likely need time to become ripe. Thanks for the design of experiments and results.
I am so glad you got your som involved... I used to taste wines and ports, as well as foods for my dad... now at 60 years old, I need a younger palate to tell me what I can no longer detect in flavours.
Fun informative experiment. Never would have thought of using a vacuum sealer to infuse a steak. Definitely keep all of this in mind the next time I'm standing in front of the meat counter considering what to buy.
Also, like Seanna says below, you can also use the mallet for beef, although, as in the case of your pineapple or kiwi marinade, a chuck steak would be a better cut for use of these applications - not a fillet...
I'll try the Kiwi on my next ribeye. I usually marinate my steak in Lowry"s Herb and Garlic for about 2 hours in a baggie on the counter. I cook on high heat with a few pieces of hickory bark from a nearby tree. Yummy
Loved your video - from an 82 year old bachelor who now wishes he had taken a different path earlier in life. Your son is an absolute gem!
Love how you respectfully ask your kid his thoughts and really get him involved with this whole thing.
I admired your son so much for being so respectful to you.congrats it shows how you raised him well to be a good son. His “thank you” are the music to my ears . So adorable.
Thank You, he's a great kid and I was glad he was willing to join me in the video. Thanks for watching.
i have never cooked a steak in my life and im nearly 50,but after watching this video and our step by step explanation i am confident that i can grill a steak. you can be proud of your son he is polite, articulate, and confident while talking to his dad. may god bless you
I just have to say how awesome it is to see a dad and son interact like that. That boy has got good parents.
As most viewers have noticed, you have a very fine gentleman in the making - he is polite, involved and I love the honest reactions to every type of tenderized steak type the fine young man samples. Wishing him only the very best that life has to offer and kudos to the wonderful parenting which is by far the high point of this video; second the fine man himself.
I love this video so much. Family eating together, enjoying the finer and simple things in life. Great job guys!
I really enjoyed your video, especially when your son joined you for the "'tasting." He's a jewel! As the daughter of a butcher, I grew up in the meat market watching my dad cut meat. Times have really changed, and I can guarantee you so has the quality of our meat and the care with which it is cut. That aside, I was always fascinated with my dad's electric meat tenderizing machine, i.e., the one they use to make minute steaks with. Essentially, it is simply two round tubes covered with blades that scores the meat fairly deeply as you run the meat between them. If you run a "good steak" through it once, it instantly tenderizes it because of all the cuts in the meat. All of those fibers get cut in all different directions. The problem is that all of those small cuts also create channels for the juice to run out while the steak is being cooked. The steak may be more tender, but it's really easy to overcook. There have a number of tenderizing tools made over the years, but the result in each case, mimics the old mallet- tenderizer. They do tenderize, but, as in your experiment, the meat "doneness" is difficult to gauge when cooking, and the meat tends to lose that juicy quality. The natural juice tenderizers you used are great, but they change the texture of the meat as you found in your experiment. They leave the steak texture more like it's been cooked in the crockpot on low for hours. Using salt to tenderize could be a good idea (the best prime rib is usually packed in salt), but you better like salt and, remember. lots salt can be hard for folks who have high blood pressure. If you really want good, juicy, and tender steak, the most important thing is to buy a good cut of meat to begin with and, secondly, to NOT overcook it! No matter what you do to a steak to tenderize it, overcooking it will be the biggest factor in its moistness and its tenderness. The more "done" you want your steak, the less juicy and tender you should expect it to be. Even pro-cut filet minion can tend to be tough if you need to have it cooked to "well done" all the way through. Loved your experiment!
I used to go with my father on his meat route from slaughter houses to retail stores and saw what went in bologna and hot dogs yuck cow lips . I saw meat tenderizeo in one of those machines and they added fat while it went through the machine . I don't think anyone used those machines anymore. The old butcher used a sharp knife a saw and a cleaver . Today meat is frozen then cut on a bandsaw. It always amazed me watching the old German man and wife use the cleaver with accuracy without chopping their fingers off
Okay let's just take a minute to notice his son said, "thank you" EVERY time his dad gave him a piece. Faith in young humanity partially restored. Thank you.
I noticed the exact same thing. Great upbringing
Sap
For sure they are immigrants!
Indeed.
Manners maketh the man
I love seeing dads interact with their sons. I have no sons, neither do I want any because I don't think I would be good at raising a son. But, hats off to the guys that can pull it off. I would love to have had what it takes to raise a decent young man. I have daughters and I pray to God that I did something good.
It's hard to give a physical evaluation without actually tasting it but it does give me additional options to try and have a more diverse meal choice. Thank you.
Truly good info. Your son was such a respectful young man. Thank you both. God bless 🙏
I was a butcher in a Mexican meat market and papaya and pineapple juice is what was used in beef fajitas for tenderizing
ElFederal01 Was it raw or ripe papaya that was used for tenderizing?
Were these used separately or together? Thanks!
Makes sense, both have best enzymes.
Hmmm! lets see...Fajitas, some type of meat, peppers, onions, and tomato nope...that is not a steak.
makes sense, they both have proteases [enzymes to digest proteins], bromolein for pinapple, papase mostly for papayas. bromolein acts even at room temp that's why we get stomatitis by eating unsalted fresh pineapples, also aggravation of erosive esophagitis and gastritis [yuck], we use purified papase to remove all the proteins of a cadaver bone as donor for bone grafting.
Great job you really covered a lot of ground and put it right on the line, thanks!
Thank you so much for your kindness and generosity in sharing your tips on how to tenderize steak. God bless your family.
Loved it. Made me hungry, lol. And your little boy is adorable. The way he says thank you for every piece of meat. 🙂
Yep more experimenting needed for sure , but you need to invite me for the taste test part!
Excellent video! I will be trying the pineapple for sure. The best part though was your amazing son who thanked you each time you offered him his portion. What truly beautiful manners that speaks volumes for your child rearing and for his courtesy which will carry him through his lifetime as a person of honor, grace and intelligence. Well done both of you. This comes from my 27 years as a public school teacher who's been there and seen it all. Respectfully yours.
I noticed that too! Just awesome!
Like many you tube watchers have already expressed, your son is well -mannered and carries himself well on the video. In addition you can see both of have a unique father/son bond. Kudos! As for your video, I absolutely loved it. Thanks for the detailed explanations on each tenderizing method you used. I couldn't help but learn. Ty.
Same here. I almost passed on the video, then i noticed his son.
Kev, you said it all man! Nothing else to add🙂
I to was impressed with his son saying thank you, great job Dad/Mom he’s adorable!
Good video. Interesting results. More importantly, a well mannered child who says "thank you". Well done.
Will try pineapple tenderizer on "Select" instead of "Choice" cuts...thanks for the great video!
Like your sidekick-taster (smart boy!).
I am a father myself, your son is very impressive, what a manner, it's hard to find a decent child now days, bless you ,million time's, I am delighted more on the relationship u have with your Son that the meat....thumbs up
definitely going to try this. Thank you for posting !
I just love the way your son's face lit up when you said "The best thing about this video is we have a lot of steak to eat."LOL Thanks! Much Love and Blessings
The boy loves steak, I can't figure out why.....lol. Thanks for watching Brenda
Hi D. Backyard -GREAT and Awesome Tutorial Video (And You Seem like a Fantastic Father) 👍 -Will Use Your Recipe in the NY FireHouse for the Lads...,One Question; Did You Ever ‘Fork’ the Heck Out of the Steak (And) then Marinate in the Pineapple? (Is it More of a Difference) -Maybe ?? ThankYou Again, in Advance
Former Italian restaurant chef here. The mallet is for thin cuts...like Veal Scallopini for Veal Parm. It doen't work well on thick cuts except for chicken which is a "mushy" meat in the first places. And on chicken and thin cut's, after practice, you can spread the cut out and have more surface to bread and fry in dishes that require that method.
Awesome input from a professional chef. Thank You so much.
Head Beef Chef for ten years with Montana Steak House. I agree with Dick Gozinya, the mallet has a place but it's not on a thick cut of beef like that. Instead of the mallet, use a dinner fork. Seriously, you just stab it all over. It will open the meat up without smashing it and make it very tender, and if you are using any kind of marinade...it really lets the sauces/seasonings and etc get into the meat. Give it a try.
And the correct italian word is 'scaloppine'...
Awesome input Brandon, thanks for watching
Am hungry
Thank you for the demo! This gives me a lot to think about when grilling steaks the next time I do so. I hope you do something with chicken, shrimp, scallops and fish. I agree with how polite you son is and I would've liked you to have used a cheaper cut of beef to see how that will work out. Over all, Great Job!
I want to thank you for taking your time and effort to do research, spending your own money to buy materials and producing such a well informative presentation to watch. I learned a lot from this video and so looking forward to try it out my next steak with pinnaple. Once again, thank you very much!.
Love the farther son teamwork. Bless you both. Just heartwarming.
Great video, confirmed what I had experienced whilst in Asia, our Chef Manager in the canteen served steaks marinated in pineapple, cheap cuts served that were tender like fillet. He used fresh pineapple mostly but also used cheaper juice from a can, easier but left to marinade longer. You should be proud of your son, a lovely well mannered young man.
Thank you for the information. I love steak.
The politeness of your child shows how you raised him. Thank you that's the good example for people to see.
Awesome presentation!!! Thank you!!!
Most impressive to me: how your boy said “thank you” when you handed him pieces to try. You should be proud.
That caught my ear too. Well done young man. Nice family. And by the way, at last a use for Kiwi fruit.
And he did not chew with his mouth open.
Trevor Rogers has
Couldn't agree more. Good job Dad (and son)
@Mitzi Rascal Hi Mitzi .... Kind Compliments are really great for promoting GOOD HABITS IN ALL OF US ....... LET'S NOT TAKE THESE THINGS FOR GRANTED ...... PLEASE ?????
Thank you for the natural tenderizers
Child's friend; "So, what did you do this weekend?" Child replies; "oh I was the gracious judge of the steak tasting contest." 🥰
Lol, thanks for watching and commenting Arlene
I needed a drool cup watching this video. Thanks for the great tips Mike!
Tried it w/ an 1 1/2" thick, 1.5lb Top Round. The toughest cut I could find in the SM. 6 hours in the Pineapple marinade. I poked the meat w/ a fork to get some of the juice inside. Seared it on top of the stove for a minute and a half on both sides and put it under the broiler until 140 degrees in the center. It came out medium rare, and about as tender as a decent cut of Porterhouse, or Delmonico. I'd call that impressive. Marinading that long gave the meat a sweetness from the fruit. But, not a deal breaker. I tried it w/ a New York strip, which can be a little tough. An hour and a half and the meat was Filet tender! Awesome!
Don't think about marinading the meat in Pineapple more than 12 hours. It breaks the tissue down to paste. Tasted like paper mache!
rone dee. What is a broiler please? We don’t have such a name, here in England. Not having, nor even liking BBQ, I cook our steak under my grill, which is incorporated into the roof of the oven.
Margaret Lavender that’s a broiler here in the states.
Wish my dad did stuff like that with me when I was a kid but you get what you get. It was really telling the way he changed his mind after you said you liked the pineapple one better how much he looks up to you. Good information and glad I watched cause I was going to try the salt one but now I am def going to try the pineapple. lol
Sorry to hear that about your dad Rick, you're not alone that's for sure. Thats funny, I talked with my son that night about standing by his decision. So interesting to see different points of view. Glad to have you stop by my channel.
@@DelmarvaBackyard There's nothing wrong with changing your mind. You don't want him to be easily carried by a tide but being inflexible is not a very desirable trait in anyone. There was a good reason for him to rethink his order. He tasted the first two and thought the first was far better. By the time he tasted the fourth steak, he'd only remembered how good the first steak was and he stuck to that. Re-tasting the first straight after the fourth, he could give a better judgement between the two.
You guys are awesome. Great experiment. Thank you for the video!
I enjoyed your steak taste testing contest but I enjoyed the fact that your son was so polite you should be very proud of him keep up the good work
The best systematic and scientific experiment in cooking!
Steak is one of my husband ‘s favorite meals. I struggled on how to make a tender one. I tried the pineapple method last night and it was a success. Literally my first successful steak ever! Thank you so much for making this video.
Get a nice filet mignon. Salt it lightly all over.. Heat pan to medhigh. Drizzle olive oil. Sear ENTIRE surface(all 6 sides) reduce heat a bit..or not.. and cook a few more minutes at most, turning occasionally.turn off heat. Put butter and rosemary in pan and slather it all up with the steak, and try to get any cooked on "flavor" stuck to the pan on to the steak. Sprinkle pepper.Plate it. Let it rest 5min (dont cut into it!). It should be a perfect med rare AND FREEKIN PERFECTLY TENDER & DELICIOUS. If you want to try all this silliness. ..try it with a cheap sirloin
Great video - well thought-out and well done! Thank you.
It's nice to see such a great father/son relationship.
Great experiment!! I KNEW at the end you were going to say the BEST thing about that experiment was all the steak you got to eat.. lol. Great job. Keep em coming! I ordered a Grilla Grills Chimp pellet smoker for my birthday. Can't wait to try out your brisket, pork and salmon recipes. :)
I learned a lot here, I can assure you, my next meal of steak will be different. Thank you so much for this video!!!
Nice helper great test great volume...! Thank you
I just turned this on to learn how to tenderize a less expensive cut of meat-the bromelaine tip is so interesting-thank you! I stayed also because you two are just so likeable-agree wholeheartedly with everyone. Lovely to see a well brought up, personable and clearly intelligent child.
I am having guests next week, and wanted to know which method you used, and how it turned out on a less costly cut of meat.You can email me the answer at tysonpit2@yahoo.com Thanks.
Oh My Gosh, my mouth was watering during each taste test! I was literally salivating!
Love it, thanks for the feedback Treva
Lmfaoooooooooooo...I know I can eat a steak and nothing else
Me too i come looking to see if it was only mines
Me too : ) mmm mmm
Great experimental video. I personally have learned a lot from you, sir. Thank you
Thanks for the awesome feedback David. It means a lot.
David Nader I
Great analysis. Thank you for sharing with us...
Enjoyed the vid, thanks! Have learned something for my own cooking. In my experience filet mignon doesn't need a whole lot of tenderizing. What will these methods do for something like pot roast, some cheap cut of meat? Thanks! Aloha
When using the mallet you have to do a push-up with the piece of meat from all sides to bring it back to it's original thickness. Flattening a steak is not tenderizing it necessarily but definitely shortening the cooking time on both sides. I always try to get the height/thickness back so you can get and keep that rare to med. rare center that most steak lovers dream about. Excellent presentation, thank you so much!!
Thanks for the tip. I appreciate you watching.
Interesting, I'll have to try the pineapple tenderizing of the steak. Thank you for the education.
Glad I could help Harvey, thanks for watching
This gentleman his very informative and professional. I will be watching this in the future.
Thank you so much for yours great explanations .!!!!
THX for taking the time plus involving your son in the taste test. GREAT info for using fruit as a tenderizer
Thanks for checking out the video and I appreciate your comment.
Yeah, acids work! You have to modify the spice,cooking tech, and be aware of the cut that you are tenderizing.
Realy loved this. Really well conducted with attention to making it a good/fair comparison. Also loved how you distinguished tenderising from the flavouring/marinading. It's not something I often thought about, but makes perfect sense. It was interesting to note that these very distinctively flavourful fruits, didn't significantly mess with the flavour of the meat. I normally incorporate the tenderising agent as a part of a marinade flavour. I will certainly consider this concept in future, as it opens up a few different options and ideas (like when one might not want a certain fruit flavour to change the taste- this would not influence the tenderising part of the process). Thanks again
I love how you said almost verbatim, what I was thinking👏😊
Enjoyed the video. I don't comment much on videos but felt compelled to do so on yours. I like that you included your son in the video. Before seeing your video, I marinated some beef tips in orange juice with pulp overnight and cooked them the next day and they were so tender that my wife said they were soft as a can of Dinty Moore beef stew. I literally could cut them in to effortlessly with a fork. I will keep the pineapple as another option in the future. Thanks.
It's so sweet to simply see a father and his son together. Thanks for the Vid - will try pineapple.
love it - simple, honest and unbiased :) Kudos to your son - very courteous (y)
You have definitely made me hungry lol. I agree that it should have been a needle mallet and the cooking time reduced. I personally eat my steaks rare and have tried many marinades and found that tangy/sour fruits are best. Thanks oh and I simply adore your son, he seems like a smart, intuitively inclined, well read and polite young man.
Interesting experiment and helpful info.
When I did my rotation in the Emergency Room we used to give Pineapple pills (it was called Ananase?) to patients to take bruising down more rapidly. My ex had a minor Plastic Surgery procedure done by an ENT Doc who should have stuck to ENT. He left town for a week on vacation and in the meantime she developed a small bleeder that created a largish hematoma under her chin. I made her a drink with pineapple liquefied in the blender each day. The amateur Plastic Surgeon came back and 'tapped' the hematoma. The blood had never clotted and drained out easily. The most Bromelaine is found in the Core. One time I tried making Pineapple jello with fresh pineapple and it would never set, so it goes back to what he was saying about commercial pineapple has had the bromelaine destroyed in processing. Great video and you can be very proud of your son!
Great information I will show this to my wife, I subscribed.
Enjoyed the video! Thanks for you time and effort!! Great looking little man there with you!! God bless!
I really appreciate your kind words. Thanks for watching Roddy.
Wow wow wow followed your instructions to the letter using kiwi. My wife had not seen your video, and I think was sceptical. After tasting we all was blown away, my wife described her steak just as you did - awsome. I showed her your video and she couldn't believe it. Many thanks certainly will do this again.
This was great and super informative!!
Wow, what a great video! Even more proud of the great job you have done on raising your son. I will definitely try this pineapple tenderizing as we can grow the pineapple in our own back yard.
Don't leave the meat in it too long it will make it very mushy texture. Cheers!
That's some good general knowledge about tenderizing steaks, good job guys👍👍 make me craving for steak now 🤤
I've always marinated steak in a combination of equal parts olive oil, Italian salad dressing and Worcestershire sauce, but for certain the kiwi -marinated steak makes me yearn to try it, since kiwi is my favorite fruit. Your son is so handsome and very polite! His smile at the end is contagious!
Great experiment & great info for us steak lovers. Thank you
Great Demonstration, i'' be trying the Pineapple Steak myself, THANKS
Thanks for the video. I've always been told to never put salt on meat until right before you cook it because it draws all the juices out..
Thanks for watching, it means a lot.
Great experiment. Thank you!
Very informative. These methods will be my reference.
Great video and what a great legacy to share with your family. Years from now your son can watch a video of having steak with his dad. I would have liked to seen the use of a mechanical tenderizer such as needles or a sharp fork. I have used a fork to tenderize a sirloin cut, but I do have to fluff it back up by pushing the sides in so that it will rise back to its original thickness. I will be using the Kiwi tenderizer over the pineapple, because two Kiwis are less than one pineapple that will most likely need time to become ripe. Thanks for the design of experiments and results.
Thanks for the support. I like my jaccard as a tenderizer. Its does a great job.
I got soooooo hungry watching your video, that I almost forgot the contents . It sure looked good
Now thats a good comment. lol Thanks for watching.
Wow i love it.thanks for sharing us ,god bless watching from Philippines .
I am so glad you got your som involved... I used to taste wines and ports, as well as foods for my dad... now at 60 years old, I need a younger palate to tell me what I can no longer detect in flavours.
Thanks for the ideas. I can't wait to try pineapple and kiwi tenderizing.
Good Luck, let me know how it goes. Thanks for watching.
Thanks guys. I’m going to give this a crack tonight for my Fam.
I can't believe I sat through a 20 min video...but I'm glad I did. Pineapple! Your son is well mannered too. GREAT JOB!!!
Great experiment . Thank you for the video 👏👏 you and your son make a great team 👍👍
Son is SO well mannered and of course handsome! Great video. New subscriber here!
This is great Content ma man! Good Strong Voice too 👍🏼 thx from Australia
Thanks Mate, Australia is literally on the other side of the world for me but most definitely on my bucket list. Thanks so much for the support.
wow, thanks for sharing this
technique.
Fun informative experiment. Never would have thought of using a vacuum sealer to infuse a steak. Definitely keep all of this in mind the next time I'm standing in front of the meat counter considering what to buy.
Yes very well mannered young man great ideas I'm definitely going to try the pineapple soon I think
Loved the look on that little guys face, when you said we get to eat all the steak. LOL
My boy does love his steak. Thanks for watching.
Learned something. Thx!
This channel is awesome! Keep the videos coming!
Also, like Seanna says below, you can also use the mallet for beef, although, as in the case of your pineapple or kiwi marinade, a chuck steak would be a better cut for use of these applications - not a fillet...
I'll try the Kiwi on my next ribeye. I usually marinate my steak in Lowry"s Herb and Garlic for about 2 hours in a baggie on the counter. I cook on high heat with a few pieces of hickory bark from a nearby tree. Yummy
be careful Kiwi can destroy the texture in a few minutes.
Mmmmmmmmm
Educational.....thanks for taking time (and money) to make and post this video. Enjoyed seeing the father, son interaction.
Very good experiment, really like that you got your son involved to get his input!
Thanks Keith. Its always great when the kids have a little time to hang out with Dad. I appreciate you watching and commenting.
I'd love information on the knife you used in this video.. I really enjoyed the presentation
So helpful, thank you. Your son should be a movie star: handsome, polite and charismatic.
amazing video thank you for getting it done.
thank you for your good advise