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Can $1 Steak become FILET Mignon with Dry-Age!?

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I have done some insane dry aging experiment but I also done some amazing tenderizing one. Today I put all of that to the test to find out if we can make a $1 steak taste like a filet mignon.

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44 thoughts on “Can $1 Steak become FILET Mignon with Dry-Age!?”

  1. (make the bbq music not so ear rape pls? I literally had to turn the sound down all the way, and it was still painful on the ears idk maybe its just my headset though)

    other than that, great vid

  2. I imagine that the pineapple probably naturally fermented over the 100 days and that's why Angel is getting the tingle and maybe why Guga felt like it tasted off. I guess we should dry age a pineapple for 100 days and see what happens to it ๐Ÿ˜›

  3. Hello Guga, you should try dry ageing a steal in Beef Bovril, it's similar to Vegemite but thinner, stickier and easier to spread with a strong beefy flavour and a hint of sweetness. I think the flavour would really go well with some beef and could make an amazing steak

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