Have you ever wondered what would happen if you dry-aged a steak in Nutella? YouTuber Guga, known for his wild and wacky culinary experiments, decided to find out exactly that.
This article will delve into Guga’s Nutella steak experiment, complete with a breakdown of the video, why you (probably) shouldn’t try this at home, and, of course, a safer, tastier alternative.
The Experiment: Steak Takes a Dive in Nutella
Guga starts the video by acknowledging his viewers’ requests for a Nutella dry-aged steak. He then dives into the process:
- Nutella Prep: Guga uses a giant industrial-sized container of Nutella, coating a massive bone-in rib roast with the chocolate-hazelnut spread.
- Dry Aging: The Nutella-coated roast sits in the refrigerator for a suspenseful 35 days.
Something Unexpected Happens
After 35 days, Guga reveals the results. Here’s what he found:
- Moldy Mess: The Nutella had grown mold, raising concerns about the safety of the meat.
- Strange Transformation: The meat underneath the Nutella appeared surprisingly tender but also mushy.
The Taste Test: A Tale of Two Steaks
Guga prepped two steaks – one, the Nutella-aged experiment, and the other, a fresh steak for comparison. Both were seasoned simply with salt, pepper, and garlic powder, then grilled to medium-rare.
The fresh steak was a success, met with Guga’s usual enthusiastic approval. However, the Nutella steak was a different story.
- Funky Smell: The Nutella steak had a distinct, unpleasant odor.
- Questionable Taste: Guga described the taste as “weird dry-aged,” like truffle gone bad.
- His co-host Angel politely declined a second helping, to say the least.
So, Should You Try Nutella Steak?
Guga’s experiment serves as a cautionary tale. While the idea might sound intriguing, dry-aging steak in Nutella is not recommended. Here’s why:
- Safety Concerns: Mold growth can introduce harmful bacteria to the meat.
- Unpleasant Flavor: The combination of Nutella and dry-aged steak resulted in an undesirable taste.
A tastier Alternative: Classic Dry-Aged Steak
Dry-aging is a legitimate technique for concentrating flavor and tenderizing steak. However, it requires specific conditions and expertise.
Here’s a safer and tastier alternative:
- Use a dedicated dry-aging fridge: This maintains the proper temperature and humidity for safe dry-aging.
- Choose the right cut: Ribeye and New York strip are popular choices for dry-aging.
- Dry-age for the right amount of time: 21-45 days is a typical range, depending on the desired flavor intensity.
Following these steps will result in a delicious, dry-aged steak that will melt in your mouth, unlike Guga’s Nutella experiment.
The Final Word: Curiosity Satisfied
Guga’s Nutella steak experiment might not have produced a delicious dish, but it certainly satisfied our curiosity. It’s a testament to his adventurous spirit and willingness to push culinary boundaries, even if the results are sometimes funky.
