I fried STEAKS inside a CHEESE Wheel and this happened!

In today's video I'm exploring the best way to combine steak and

cheese

, but I'm not talking about sandwiches, I'm looking for something more special, something that has never been done before and today you will see the first one and it all starts with

this

a

wheel

of

cheese

Not only is it a very good quality cheese it's also a truffle cheese and the first thing you need to do is go ahead and open it up and I'll tell you one thing as soon as the package arrives. was removed,

this

is an original cheese, but in a good way, now I was in Italy and saw how the best cheese in the world was made, it was an amazing experience, every

wheel

of cheese you see here is parano regano and I got It's a pleasure see how they open it now, although this perano regano is much larger, mine is much smaller, so we are trying to go ahead and use the same technique and the first thing we need to do is go ahead and add some knives.

We want to cut it nice and slow. I tell you friends, this is an experience, it is amazing, but after turning it around and adding the knife little by little in the middle, in the end, the top came off like this and now you have a very clear view of the real truffles and the smell. This is a fantastic cheese and because of the truffles it makes it extremely unique. The first thing you need to do is go ahead and remove this protective layer. It's just there to keep the cheese nice and fresh. If you think we're going to let this top half go to waste, no, no, no, you're so wrong, let me show you what I have in mind.

I have two beautiful

steaks

here, as you can see, it's a New York strip 1 and 1/2 inch thick and select quality, this is a fantastic steak to eat on its own, but first we're going to combine that cheese with it, we have to season it, For that I use a good amount of salt followed by freshly ground salt. black pepper and garlic powder I can't emphasize enough that the most important thing when eating

steaks

is to make sure you season them properly. We will call one of them The Control and that is because we are going to be using shaved cheeses just to have the second one, on the other hand, we will use a melted cheese version.

I'll use the top we just cut off to melt right on top of the Stak EG. that's coming very soon because this is where things get really interesting: the first thing to do is dig a nice hole with a hoe and the best part is that all this extra cheese that is being removed is just an appetizer for us and Like you, I can see that once I'm done, we have a nice cheese plate ready to go. Speaking of which, I'm going to pair it with this A5 Japanese wagu steak. This is the best of the best, it's not just an A5.

Kobe beef straight from Japan is one of the wonderful things about having a meat distributor - you know where your steaks come from and it's real and authentic, and if you want to use mine, check it out in the description below because the following will tell you: What you need to do is go ahead and trim this off as you can clearly see that it has a lot of external fat. In fact, most people say that wagu is just fat with a little meat, although they are not wrong, but this fat is quite special and I will show you why once the trimming was done, look, we removed all the fat and, as you can clearly see, it begins to melt in your hands, but we are not done yet, as you now want.

Go ahead and cut it into very thin strips now to make a good presentation, little by little you start to turn the steak on itself, as if imitating a rose. This is unnecessary unless you want a nice, pretty presentation because once it's done, take a look. making something very special it's not like you're going to have this every day since now we have our Rose wagu let's go back to the cheese the first thing we need to do is create a mountain that way the cheese that was scraped will also melt with the wagu, a Once this little mountain was created, the A5 Japanese wagu goes right on top now take a look at this, let's not even talk about the price, like I said, it's not something you can do every day, this is only for extremely occasions. specials.

However, we're not even close to being done, still remember all the trimmings we want to go ahead and process all the fat, nothing will be wasted here. The key to rendering the fat correctly is to do it nice and slow in the end. In the end, you will be left with A5 Japanese wagu cracklings and, of course, the rendered wagy fat. I'm going to use this fat to fry the steak right inside the cheese wheel that's coming very soon because, just in case. Things don't go very well. I decided to go ahead and make an amazing side dish and I guarantee this one will please everyone.

Let me show you how I prepared it. The first thing you need to do is make a sauce in a pan. I added some marinara sauce followed by some of that beautiful cheese, stirred everything together and then added Kem gilich, which by the way you can find in the crane under the table at your supermarket once you've mixed all the GA goodness together. seasoning if salt is needed just add a little this was just perfect now remember the chicharones wagu A5 if you think we're going to let this go to waste uh-uh let's put it to good use this is Bata it's basically fresh mozzarella with very tender cheese for inside and here there is puff pastry, so the first thing to do is open it, then add the Bata r in the middle followed by the A5 wagu cracklings, then close everything and fry everything in wagu fat. until it is well golden, be very careful because if you don't close the puff pastry well, things will get out of hand, but if you are kind and careful you should end up with a golden color like this and now on to the plate.

First we put a good amount of sauce, then the

fried

borata, a little more sauce on top so we can put those beautiful cracklings, then of course add a little parsley for the neck and to finish it off, some truffle cheese. This is today's side dish and I can tell you one thing, it's going to be wonderful, at least that's my hope, because now it's time to go ahead and cook the steaks and also fry one inside a cheese wheel. One thing folks, I have no idea how this is going to turn out as now I say enough talking and it's time to grill a beautiful steak so let's do it okay everyone and here we have our beautiful banquet gentlemen.

What do they do? guys you think the word perfect googa Feast you are right this is a lot of food and it looks so good it looks very cheesy cheesy run that's the word you have steak flour in the cheese wheel how is it What other word besides elegant are you going to use? but first to see if this is really worth it or not. I have two other experiments. Now make sure to try the steak along with the cheese. Well, this is the idea. Enough talking, let's try it. Greetings to all. Greetings. Oh man, that cheese really goes.

Well with the Ste, we are going in the right direction here, they all started with a bang and I don't just mean the look but the taste, it's so explosive, so amazing, in your face with the cheese and the steak goes together so perfectly together. I love this. I agree with you 100%. And it must have truffle or something like that. Yes, it's truffle inside the cheese. You see these little black shows. It's real truffle, unlike truffle oil. Truffle oil is not truffle, it's basically disgusting, okay, if you want to try the real thing, take the real thing, everyone, it's the only way, this is delicious.

I'm curious about this one, so it's a little different and the reason is because the cheese melted on top. Let's try it, cheers, everyone cheers M oh wow, it seems like it got stronger Yeah, because it melted, everyone definitely got a deeper cheesy flavor in this one and I like the different texture of this gooey and creamy one, it's really nice and also steak on top is perfection on top of perfection that's divine guys that's really good that's phenomenal and divine and I like how they keep it simple this is delicious and this one too which one is best so far If you go with the melted cheese, if you're a cheese lover, you can taste more cheese in the melted version, so you will choose that, if you are a steak lover like me, you will go for control. try more meat and that's why I choose that m so now we're pretty tied yeah I can't wait to find out more about the no no no which one do you prefer.

I'll tell you right after the sa, oh God. God, what are the little bits on top? Yeah, a little wagu fat in there, crispy wagu bits. Enough talking, let's try it. Greetings to all. M. No way, naked brother, it's so delicious I don't know how. Express it further to everyone how good this actually is. I'm not sure which I like more: the cheesesteaks or the side. This damn brother. This is so phenomenal. I can't think of a more perfect accompaniment. pair it with these fillets, just the texture, you have such a crispy crust on the outside of the Bata, then the inside is nice and creamy, plus that sauce adds a nice flavor and depth, you have some crispy Waggy, any fancy on top too , ch don Don't look at that, that gives it a delicious bite on top.

I mean, wow, I'm impressed. What I like is that the sauce, whatever it is, is not like a very runny sauce, it's like a thick, thick sauce, you know? what I mean is thick, everyone likes a thick one, I like it, yes, we have to do an extra finishing touch here and melt some of the cheese, no, we are not at all fancy with this, yes, so here we're just getting a little bit more to melt us all I think that's enough so I'll do it first and then you guys will do it second okay it's like fishing you just go and gra exactly but you see this it looks like it's just water , but is not.

It's Fat Waggy, make sure you grab the cheese, okay, do it Leo, oh dude, he's so easy to talk to, let's try it right now. Greetings to all. Greetings. Oh my gosh, that should be illegal. it's that you have that wagu tenderness plus the parmesan and the wagu fat that just seeps throughout, it just creates such an expensive, luxurious, decadent mouthfeel. I feel like I'm sitting in a golden chair right now. This is like this isn't real. It is the maximum richness in a bite of steak, this entire wheel of cheese and steak together will feed many people because it is very delicious, you are not going to eat all this alone because if not, your friend will be in the bathroom for a long time time you know what I'm saying long time well I have to ask you what's your favorite cheese W brother I've been looking at it since that bite what about you?

I can't wait for This camera goes off so I can put this on, just take this home, bro, imagine just one thing. I wish I could give everyone a piece of baguette. Oh, if you serve it, make sure you have some bread. Google. I have never said this about one of your dishes, but that is a masterpiece, thanks Leo, very delicious. I hope you enjoyed this video, if you did please like it, if you are not a subscriber make sure to subscribe, remember everything I use is always in the description below, thank you. Thank you very much for watching, see you next time, take care everyone, bye.