I Injected Ribeyes THEN Marinated Them for 7 Days
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- čas přidán 8. 12. 2023
- I’ve always had one major problem with prime rib… the inside is NEVER seasoned well enough. In today’s experiment we attempt to fix this problem by injecting then marinating them for a full 7 days. These were some steaks I won’t soon forget!
Check out MaxJerky here! / @maxthemeatguy
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#ribeye #primerib #a1sauce #chilicrisp #steaksauce #mediumrare #steak #cooking #cookingsteak
Man, max is a kinda guy I’d wanna hang out and have a beer with. And a steak obviously
Gayyy
how the f is that gay@@customgrow7109
@@customgrow7109There's nothing gayer than 2 straightest man hanging out
@@ordinaryfellow9093 gotta have some bitches there to they like tube steak lmmfao
@@ordinaryfellow9093and wasn't talking about max being that way talking about the guy wanting to drink and eat some tube steaks lmmfao
That A1 steak looks straight out of resident evil
Sodium Phosphate isn't soluble in Alcohol. Meaning it likely didn't do its job cuz it wasn't able to. Maybe try it with a water based sauce with a light flavor
These experiments are always fun to see.
Keep up the great work Max!
Man I love these experiments! Keep them up Max!
Hi Max. You are the only person I would get advice on cooking steak. Your content is very entertaining and knowledgeable. Keep up the good work!❤❤❤
So one thing you might have done wrong with the whiskey is the whiskey, alcohol dehydrates so you have two opposing ingredients in one dish. Maybe try buttermilk or something with a high fat content the next time you try the powder. Also, I bet there’s cornstarch or some kind of thickening agent in the A1, that’s why it gelled up like that.
Max I was the viewer whom recommend the taste tester tie. I am glad you got one.
🤝🤝🤝🤝🤝🤝🤝
@@MaxtheMeatGuyyou should do Max the meat guy branded ties as merch. Use them as the taste tester tie
Wow! Max, you're channel has grown so much. You deserve every subscription. I love your content.
Awesome video max. I come to your channel often for tips and advice
Its been a while since i watched ur videos good to see your still uploading
Max never fails to make me go out and buy some steak....
I really enjoy your shows. Thank you and your staff for all your talent. I’ll stay tuned.
It's fitting how I had an ad pop up as soon as you sipped that A1 sauce, an ad for Pepto.
Surprised you didn't try Wagyu Tallow.
After all, Guga only did that for an overnight experiment, not a week long marination time.
That could effect things like texture and taste.
Same goes for duck fat.
The sibling bullying is my favourite part
One of my favorite marinades is a decent whiskey ( usually JD works and it's easy to find ) mixed with " Bold and Spicy " A-1 steak sauce .
M’axes cow blanket is priceless 😂
MAX!!!! The swag you put on spinning that whisk before you retired the injector was SICK!! Lol.
“And start blowing her up like a balloon. Oooh we got a squirter” MAX WHAT THE FU-
Hey max, I love these videos! 😊
Can you dry age them after marination please Max .??!!
Love the production quality 😂
Hey max i'm an uruguayan guy that loves barbacue and started last year to watch your videos in order to improve my english, you have been a really good inspiration for me and i want you to come and let me make some steaks for you in regards, just let me know, i know that you are in florida now and i will be proud of cook an steak for the steak guy
Love the videos and shanaggins keep em coming...
I like the flavor of A1. Never thought about using it to inject as a flavoring.
Great video man, can’t wait to buy the jerky.
For a control steak that thick I probably would have dry brined it for a day or two to let the salt penetrate the meat more profoundly. Did you find that the interior of the control steak was bland without that step?
I live for the Tibby cameo in every vid. :D
Hey Max i dont know if you had issues with the sodium phosphate plugging up your needles, but boiling water with it dissolves the sodium phosphate so you can inject it easier. I do also think you added too much phosphate.
The advertising pic really had me thinking Max was making Frankenstein's monster. Haha
One thing I wonder is the reason you can eat a rare steak is because bacteria only develops on the outside that will be cooked away during the cooking process but when you inject your introducing the bacteria from the outside inside. I am curious if that's anything to be concerned about.
I did it last year with milk overnight and I have to say it was the most delicious thing I’ve ever made. The rib roast was so tender I had the pickiest adult I ever meet say best rib roast he ever had. So milk does work better then what I seen here
Yeap. Milk soaks are amazing. It is the only way to eat stuff like livers and where I learned about them.
You can also add traditional marinade ingredients to the milk like garlic or onions or spices. But no vinegars or citirs because it will make the milk curdle of course. Also check any other sauces like soy or worchestshire putting out a small cup of milk and mixing.
the acidity of milk works really well, that why butter milk is so popular for marinating fried chicken
@@pinbi7 hell yeah Brother! I forgot to mention that.
Also if you are a crazy person after the holidays buy a couple frozen turkeys on deep discount and do a milk marinade on them. I suggest butchering the turkey down into its component pieces first. Much easier to marinade and uses less butter milk
you and me are two peas in a pod , i did that for Canadian Thanksgiving ended up eating turkey for a month , fried turkey , roasted turkey , turkey sandwiches , turkey soup , turkey stew , turkey pot pie , turkey salad , turkey burgers ect...@@PandorasFolly
Great video again mate
What are you doing using Makers. Use a honey maple version of bourbon. I use that on oven ribs. No smoke, but very good if you don't have a smoker
The second you pulled that A1 sauce I saw people sharpening pitchforks and lighting torches
Yooo!
I wrote you on Snapchat ages ago asking you to try injecting the steaks before dry aging them
Max, do you think biltong will ever be added to the maxjerky line?
I finally saw the day max said "lets MAXimize flavor"
Maybe next time when you are going to do a comparison like this you can try the whiskey again.
Great video as always!
Max waht about a steak tomato stew when will u try this?
11:03 this is madness, THIS IS SPARTA!
I love chili crisp so much, probably one of my favorite smells in the world.
Good sir question,any experience with antelope? Have an event coming up and was thinking of stuffing shroom caps with it..
How beautiful n grounded u r, pls stay this way. Such people r rare
You always make me hungry
5:24 I know I ain't the only one who heard the Minecraft drinking sound effect. 😂
Can you do cooking with normal temperature and speed
Max forgot about dry brining for a day in the fridge to penetrate seasoning and flavour
max i’m a huge fan and I also have a brother named max that loves your content I like on this comment would make my day
you make a video this long all for these steaks and by the time it comes to eating them, it’s over after a minute, cheers lad.
Good day when max uplouds
I have a question i am a homecook can you take a prime rib that was dry aged for 1 mont sous vide it in a marinade for 4 hours and then cut thick steaks out of the piece of meat and grill them i think when you sous vide it the marinade penetrates it more
I've always wondered. Is there such thing as to much. When it comes to wet or dry aging. Thanks
Bro looking like an anime villain in the thumbnail 😂
Wow you got the good stuff I'm talking about the chili crisp. That stuff is good with rice. I just cook rice and spoon some over the rice and eat.
You waited 7 days for steak and I’m waiting 7 days for Christmas
Steak is the best! especially brisket.
You must of gone shoppin at Publix 😂
Can’t wait for my 3 jerky variety boxes to come in
Can you do thing with normal temperature at normal speed
Hey MA you should try some south African biltong
I'm eating your jerky right now. I use to make jerky back in the day at the butcher shop. Had to support. Mine was Thai style.
when delivery to germany / europe ??
The wiskey throw was risky
The easiest $50 I ever got was when I chugged an entire bottle of A1 because one of my Marine buddies didn't believe me when I said how much I love A1. I can do A1 on just about any meat because I love it so much. And I've always wanted to do something like that with A1.
What I'd give to be the face of A1 for their commercials. Why because A1, it's that important.
theres a plythora of beef based sauces in our local japanese store in china... it just elevates steaks to unbelievable heights
Thanks!!
A-1 is really good stuff.
Hey Max, question on a recent cook. I tried duck confit recently, full duck fat and duck/Cornish hen mix. Added maybe? too much garlic/shallot along with a bunch of fresh herb, but the problem is this... I preserved/refrigerated (in the cooking fat strained) the rest of the meat I didn't immediately scarf down, and after going for seconds I discovered what I can only describe as duck/hen stock. Is this normal? Or did I do something wrong? If so what.
if the duck doesn't have enough collagen , you could try adding a bit of gelatin to keep the consistency of the dish , the collagen is most prominent in the bones, so it really depends what part of the bird you used, personally duck 2 ways confit the leg and sear the breast ' bit of demi glace on top and we're in for a good time :0)
When I was watching this I was eating A1 sauce with fries. It is a great combination
got my half off jerky from black friday as a white elephant gift!
Max you should have known the ingredients in the a1, it has vinegar and citrus that's why it changed color.
where to get the meat pillow??
Im 5:22 into this Video. & I'm wondering why Guga hasn't popped up yet. Like He Is The Experiments GURU. You Guys Should Have Done A collaboration on this one
i accidently left some NY strips marinadiing in some teriyaki sauce for like 2-3- weeks in the back of my fridge.. Them bitches were so tender. Best ever
That's crazy. I thought the whiskey steak would win!
when was the last time my family used lo gan ma chili crisp??? i should tell them to
I’m very thankful to be able to learn so many tips and tricks straight from one of leading authorities in steak sciences.
Mini petition to rename the steak experiments to steakperiments
I vote in favor
What if you grill a whole Prime Rib without dividing it into the Ribeye Steaks
Max the meat guy lore???
Does maxjerky sell in the uk
Do Ajou next time
Bro got the lightskin stare in the thumbnail 💀
liking “max the sigma male” in the thumbnail there
2:13 here I was thinking I was the only person who drank A-1 hell yeah dude
I can’t be the only one who wants to see a follow-up video of just whiskey, and just sodium phosphate to see what made the flavour bad
My guess is that the Sodium Phosphate provided that texture, and since Max only brought these up to like… 145 at most (probably 135 tbh), the alcohol didn’t evaporate out of the whiskey
The problem is that he used two dehydrantors. Alcohol dehydrates, sodium phosphate too, even though they are good on it''s on (If not marinated for a week). The steak literally became rubber.
I don't like A1 pure on a steak, I use it to make my own sauce. I mix it in with a mild tasting mayo to mellow out the overpowering taste of A1 and then add cracked black pepper and msg.
Hi Mac great vid
Ronnie Coleman lived on A1 sauce
I love you included A1. It's tasty, steaks are tasty, what's the issue?
This video is making me hungry
"That feels wrong, in the most right way possible"
Bumper Sticker or T-Shirt, but let's do it.
Max next video:
I enjected an entire race of alien then smoked them for a week
why not cherrywood ?
A1.... My dad use to tell me "the only people that use A1 either can't cook or can't taste. Either way you don't want to eat it (referring to steak)" funnily enough I taught my ex and my current girlfriends family how to cook and they have since not kept a1 in the house😂 they a cowboy butter, chimichurri, or vinegarette,
Also I've never actually tried A1 my family has never owned it and based on the friends and lovers discontinued purchase I just assumed it was a crappy salt butter liquid smoke combo. Might buy it since you send you like it.
I knew the whiskey was going to ruin it.... I think you knew too!
Hey MAX I got an idea for a video you get a American wagyu tomahawk steak and get a Walmart tomahawk steak give your two taste testers the wagyu tomahawk you get the Walmart tomahawk and y'all see who can make the better dinner
Sodium Phosphate is usually only 50g per 10kg of meat. I would assume thats about 1kg, you would need less than a teaspoon for that amount. 1/8 of a cup is far far too much, 1/8 of a cup is about 50g of it. Basically 10 times too much.