They Said Ritz Steak Beats Grilled… So We Tried It

And here we have today's special ingredient Ritz crackers requested by you. Now if you're unfamiliar with these let me tell you something they're delicious and that's because of one reason they have a lot more fat than others making them delicious. You guys asked it to be used as a steak crust so we're definitely going to be running this experiment and see where it goes. Now in order to use them as a crust the first thing we need to do is to crush them up. So for that I threw them in a hand blender, blend them up real good and check it out in the end it is now ready for the steaks. And for today's experiment I'm going to be using three of them. They are New York strip, one and a half inches thick and perfect for it. However since we have three of them this is how this experiment is going to go down. One will be the control, the second one I want to make a flavorful Ritz cracker powder. And here's how to do it. Into a pan I threw in some butter followed by garlic, cook that up real good and immediately threw in some thyme, mix that up a little bit followed by a generous amount of Ritz crackers. Mix that up a little bit more until everything has been combined and this I'll be using to spread over the top of the steaks once they're fully cooked. Talking about that we can't cook steaks without seasoning them and in order to have a true comparison I kept it real simple. A good amount of salt followed by freshly ground black pepper and garlic powder. I made sure to season them properly and as you can see every single edge of the steak is perfectly coated with it. Now into the bag they go, vacuum seal them and they are now ready for sous vide. I'll be cooking all of them in the same container at 135 degrees Fahrenheit for two hours. This will cook them to perfection as in the end we'll be using the Ritz cracker crust to see which one is actually going to be best. And just in case things did not go well I decided to go ahead and make an awesome side dish. This one is my take on shakshuka. So into a pan I threw in some oil followed by onions and garlic, cook that up a little bit until I got a little bit of color. Then I threw in some cumin, chili powder, paprika and of course salt. Mix that up real good then I went ahead and added some tomato sauce. After recooking for five minutes it was time to add this special ingredient that I love, chorizo. So that goes in followed by one egg, then I covered the whole thing up, I added some cotta cheese on the edges, then into a separate bowl I mixed some sumac with extra virgin olive oil and that goes right on top of everything. But of course to eat with it I went ahead and toasted some baguettes, nice and thin as the only thing left to do is to the whole thing up. And to make it pretty I went ahead and added some dill and of course a tiny bit of extra virgin olive oil. And this is today's side dish, my take on shakshuka. Not traditional but I can promise you one thing it is delicious. Don't believe me? You just wait and see as I have a feeling this is gonna pair perfect with today's steak. Talking about that by this time they were fully cooked so just like every sous vide steak they don't have a nice crust. But we all know the next step is to add the Ritz cracker crusts. Because I know exactly what you're thinking, my steaks don't look that good right now. But watch this. All right everybody and here we got our beautiful steak with an incredible side dish. What do you guys think gentlemen? Side dish look fancy. Not fancy it's so easy to make everybody. Shout out to everybody that loves shakshuka. Man get out of here. What? Shakshuka. Enough talking we have a little experiment going on right here okay. I want to know your honest opinion. I want to see if it improves a control steak or not. As you can clearly see we got a little something on the top and we got a lot of something on the top. Enough talking let's give it a try. We're gonna start right here with a control steak please. All right you ready for it? We hungry today. I could eat bro. Let's give it a go so we have a true comparison. Cheers everybody. Cheers. Wow how many steaks do you think I have eaten during my lifetime? Like 200,000. How about you? How many days in a year? How many years you've been alive? I'm old bro. At least I have a million. Million steak damn bro. Look I've eaten a lot of steaks it doesn't get old. The steak tastes freaking delicious all right. Tastes delicious that is our baseline. I want to know if these little things on top makes an improvement or not. Now I must say everybody this next steak we're about to have right now is extremely easy to make. There's not much to do it and there's not that much extra step. It looks like you put like pigeon food or something. Exactly what it is Leo. Pigeon food? Yes that's exactly what it is. The pigeon food steak experiment. I got you some pigeon food bro. Give me your honest opinion. Let me know if it makes it better or worse. Cheers everybody. Cheers. Cheers. Oh I like that. That's not bad at all. Yeah I'm sure a pigeon would love this. Nothing really super special you know. It's kind of nice because you have that like crumbly crunchy texture when you're taking a bite of the steak. Flavor-wise it doesn't have like a huge impact. You just taste steak with a little something extra. I mean it works. It's something simple you just put it up on top. I must say it's not out of this world okay at all. No. Okay now I want the what's the name? Shakshuka. Yeah Shakshuka. Enough talking let's give this a try. Cheers everybody. Cheers. Oh my god I can eat this every day for the rest of my life. That has a surprising flavor. I thought it was going to be really rich because it looks like chorizo and the egg yolk. It tastes really nice. The tomatoes add a little tartness that's really nice and enjoyable with this whole thing. Overall it's freaking delicious bro. Shakshuka delicious not the traditional method but my version. You know can we try the last one? I want to know your honest opinion. Let's dig in guys. If the last one was pigeon food what is this? Pigeon got fried this time. Damn. Enough talking let's give it a try. Cheers everybody. Cheers. Oh that's better. I like this one more than the second steak we tried. The crust is a lot nicer although the flavor is a little bit more mild. By the way it's Ritz cracker. Oh dude that makes so much sense. Yeah the crust is so brittle it just like breaks as soon as you even try taking a little bite. Highly recommend. I would do it a little bit different since this was an experiment. The next time I do this and I will I would triple dredge it. If possible quadruple dredge it everybody. If possible because that is phenomenal. Okay we on the same page? I completely agree. Is that the best snack on a steak? We shall find out. Let me know in the comments down below what you want to see us try. But anyway these are the results. I hope you guys enjoyed this video. If you did hit that thumbs up. If you're not a subscriber be sure to subscribe. Remember everything I use is always in the description down below. Thank you so much for watching. We'll see you guys on the next one. Take care everybody. Bye-bye. A Gugachuka steak to go. Damn that's pretty good.