I DRY AGED Steaks in NUTELLA and this happened!

Everyone loves

steaks

and I mean everyone. And if you've been watching my channel for a while you know that I love to experiment. I mean, some of my experiments turn out amazing, as you see here. Dry aging a piece of meat like

this

is something you don't see every day. But at the same time other experiments are just crazy. Never put pepto bismol on steak, that's the worst thing you can do. But after my peanut butter experiment, one of the most requested comments was about drying in Nutella, and let me tell you something, there is no way you will be disappointed.

These are the Nutella dry aging experiments. Let's do it! This is the largest container of Nutella I could find. It was made for food service and to be honest, opening it is extremely satisfying. I mean, when you pull out a huge master spoon like

this

, come on, if that doesn't make you smile, man, I don't know what will. To be fair, this is every child's dream. Can you imagine your mom giving you a monster spoon like this? Ugh, I don't know if there will be a good mom or a bad mom, but I'll tell you something that will make your tummy happy.

But now that I have all the Nutella needed for this experiment, let's get down to business. It is a four-bone roast rib. The last time we dry

aged

with peanut butter, the results were truly amazing, and if you haven't seen that video, be sure to check it out below. But to have a consistent test, what I'm going to do is divide this in half, then I'll save one part as a comparison and the other part, of course, we'll use for the Nutella. And once I cut it in half, look at this. It is a beautiful piece of meat and will be perfect for our experiment.

So this half here will be stored that way and we'll see how different it will be from a fresh steak. And the first thing I need to do is lay down some parchment paper because things are about to get complicated. First I started with a good layer of Nutella, this ensures that the bottom is completely covered with Nutella. And while I'm doing this I can tell you one thing: the smell of Nutella is simply phenomenal. Once I'm done, the next thing you want to do is place the meat right on top and start covering it completely with Nutella, and I mean a lot of Nutella.

And to my surprise, this stuff is very thick. You would have thought it spread nice and easy, but no, no, no, no, this stuff is thick. So after working and trying to do the best I can on the edges, because the last thing you want is to have exposed pieces of meat, that's basically going to ruin the whole experiment. So I made sure not to be stingy and use it all. And if you ever want to upset your kids it's heartbreaking to do this in front of them to tell them they can't have even a little bit.

But honestly at the same time they laughed at me as much as they could because they called me daddy, that's ridiculous. And to be clear, I agree with them one hundred percent. But once I was done with the spread, this is what it looks like. Friends are something you don't see every day. It's a Nutella meatloaf and it smells fantastic. But now that I have it ready all that's left is to let it dry in my regular refrigerator for a total of 35 days. Once the time was up, I took it out of my refrigerator, put it on my cutting board and this is what it looks like.

If you take a quick look, it doesn't look like anything has changed, but check this out. The juices from the meat actually come out through the Nutella and you can even see a little blood at the bottom. After every dry spell I've had, this has never

happened

, so now it has me worried. Look at all this condensation on top, what the hell is that? There is only one way to know what

happened

and that is to open it. Oh! What are these white spots and what happens to the meat in the center? It almost looks like jelly.

When I look closer at the white spots, it looks like mold. That's a little worrying. I mean, I've had mold in previous dry aging experiments, but they weren't like that. This one is worrying me a little. But as I always say you should always listen to your nose, if it smells bad throw it away. And when I smelled it for the first time, guess what Nutella smells like? The smell is so powerful that it dominates everything. Now I don't even know what to do. So after doing my best and trying to remove as much as possible, working around the edges and making sure everything was in place, I found even more mold.

But once I was done with the cleaning, this is what it looks like. This, my friends, is a dry-

aged

rib roast with Nutella for 35 days. And as you can see, the mold is crazy. But after most of the Nutella was removed, I finally smelled it again and it still smells just like Nutella. And no matter how hard you try, there is always a little bit left. So the next thing we need to do is remove all the mold and films. So I grabbed my sharpest knife and started removing it. And when I took my first slice, it really looks good.

So now there is a little hope. I mean, as soon as I pulled that nasty thing out, a beautiful piece of meat was revealed underneath. I know you might think I'm crazy, but it looks promising. Since there is so much fashion among the bones, I decided to remove them. It's not worth keeping them because even though I'm losing a little bit of meat this has to go. And for the moment of truth, when I took out the first big slice, look at this, the meat is extremely tender. It's almost like I soften it with a razor.

Wow, I didn't expect that. As I continued trimming the rest, I was left with two beautiful Nutella dry aged

steaks

. That's definitely something I can eat because if you saw this right now, you would never know what they went through. But honestly, when I pick them up with my hand, look at this, it's literally disintegrating. It feels a little tender, almost squishy. And when I bring it up to the camera you can see that everything is separating. It almost looks like it's marinated in pineapple or something. And if I don't hold it carefully it will completely disintegrate in my hand.

So to make sure that doesn't happen, I decided to braid it with butcher's twine. This will ensure that at the end of the cooking process we still have a steak left. Now, for a fair comparison, I did the exact same thing with a fresh steak and also braided it with butcher's twine. And when you look at them side by side, you can see how much we actually lost. We have the Nutella Dry Aged Steak on the left and the Fresh Steak on the right. But now that we have the two fillets ready, we only have to season them.

And for that I started with a little salt, followed by freshly ground black pepper and nothing more than garlic powder. As always I made sure to season both sides, including the edges. But now that we have the two fillets ready, what remains is to grill them. First I'm going to brown them beautifully and then I'm going to cook them over indirect heat until they reach an internal temperature of 135 degrees Fahrenheit and I'm going to use my wireless thermometers for that. So I say enough talking and it's time to cook them, so let's do it! Alright, everyone here has our beautiful steaks.

What do you think Angel? Hey? They look like beautiful steaks this time. This time they look beautiful. Sometimes you open it and he says we have our beautiful steaks, and I look and think about it like we don't. No. No, that's not beautiful. That is a terrible statement. Sometimes I agree with him, especially when you have crazy images like this for everyone. You don't want to eat that kind of steak because you don't look that good. I remember the SpaceX video. As always, we have to experiment. TRUE? The only way to see if something is really good is to do the experiment.

So we have to experiment with two steaks and now we will find out if they taste different. Where I go? Let's go here first. Ready? Okay let's go. Very good everyone. Greetings Greetings. Oh, come on. Come on. This is a Guga steak, but it is a good Guga steak. If that doesn't make you smile, something is wrong with you. I'm telling you that something is very wrong with you because mmm. Are you going for seconds brother? It's not just a Guga steak, bro. This is a Guga steak but it's good! This is amazing for everyone. A wonderful steak.

Accept? Are you ready for the next one? What kind of face is that? You can see it well. Are you already worried? Come on brother. When it's a really good Guga steak. mmm it scares me. You know why? You want to know why? because? I am going to tell you. Why because history is about to repeat itself sometimes. Because sometimes your Guga steak is really good and then you find out that it's an experiment, you did something to the Guga steak and then. But this one is different, smell it. Mmm, what kind of face is that Angel?

Don't make faces. Concern. I'm worried I might not make it all the way through. Oh man, that guy on the bike is going crazy there. Oh, aren't you going to accept everything? What do you mean? I'm worried. It smells different to everyone. It smells unique. It smells strange. I'm excited to know what flavor you have ready, Ángel. Now he's scared. Everyone greets. Oh, that's different. Oh, I don't like that. Excuse me. Can I tell you something Guga? I mean, that's a little weird. Yo, did you swallow it? Yes, you did it? I couldn't swallow them all.

That's how you would describe that. I still have it in my mouth. I want to wash it down with a good steak. Yes. Can I tell you something? Tell me. It tastes like a strange dry season. Like a weird dry vintage, really? Like dry aging gone horribly wrong? It's like a dry aged product that is left to age for too long. Actually? That's what it tastes like to me. Actually? Yeah, well to me it just tasted like a mix of some kind of truffle. You know if you ever eat truffles that they have been in the refrigerator for too long.

This is what happens when you have truffle and the truffle is supposed to be extremely dry, so let's say you leave it in the refrigerator for too long, it gets a little mushy and when it gets mushy it has a weird taste. That's what it tastes like to me and I've had truffles like that before and it's like they're repulsive to me. I don't enjoy it but I'm glad you enjoyed it. Did you enjoy it? I wouldn't say enjoy it, it's like when you let it sit for too long, yeah, when you dry it out too much and let's say you went and said, I'll try it for a year.

For a year brother! You're crazy? That's something you would do bro, you're so crazy. One year whatever, we leave it in the refrigerator to dry age for a year. Is that what it tastes like to you? Yes, it tastes like that. It seems like he went too far, yes. Are you ready to find out what my brother is? This one here, remember we did the peanut butter dry aging experiment, this one here was dry aged with Nutella. So you know, she looks like a cake angel. I'll tell you what, your refrigerator smells wonderful, especially if you like Nutella, as soon as you open the refrigerator, it smells phenomenal to everyone.

But at the same time I definitely don't recommend this, it was a terrible experiment. You put it in Nutella bro. It looks exactly like a sister cake. It looked exactly like a sister cake. Definitely don't try this Nutella steak, it didn't work. I hope you enjoy this video. If you like it, be sure to give it a thumbs up. If you are not subscribed, be sure to subscribe for future videos. Remember if you are interested in any of the equipment I use, it's all always in the description below for you. Thanks so much for watching and if you have any more crazy ideas, comment below because Angel would love to try it.