Experiment: dry-aging steak in… Nutella (is this a good idea?)

YouTube star Gustavo Tosta tries out all kinds of meat preparations. Previously, he wrapped large steaks in peanut butter and let them age in his refrigerator. This time, he went one step further: a huge rib eye was wrapped in Nutella, after which he let the meat age in his refrigerator for 35 days. And what happened then?

Dry aging is a way to perfectly age large cuts of beautiful beef. The meat loses some moisture and develops a richer flavor. You can wrap the meat in plastic, but of course you can also use another method. That is what Gustavo Tosta of Guga Foods has been experimenting with. Previously, he marinated a large piece of meat in Pepto-Bismol, a bright pink diarrhea remedy. No success. The experiment in which a rib eye was completely covered with peanut butter did have a positive result: a deliciously tender, flavorful steak.

Meat like a little chocolate cake

Guga’s followers then urged him on: what about Nutella? What happens if you age meat in hazelnut spread? Gustavo is no wimp, so he bought a bucket of Nutella from a wholesaler and got to work. The piece of meat looked like a little chocolate cake, and it stayed in his refrigerator for more than a month. Afterwards, you can see fat and even some meat juices or blood leaking through the thick layer of chocolate spread. When Guga picks away at the chocolate crust with a knife, there is even a layer of mold underneath. Disturbing, he says, but no reason to throw the meat in the green bin. He carefully cuts away the fat and mold, ignores the persistent chocolate smell clinging to the meat, and grills the steak on his barbecue.

Those faces!

Time to taste! He sits down at the table with his regular companion, and they taste the Nutella steak alongside a regular one for comparison. There is nothing wrong with the regular steak, but the meat lovers’ faces fall when they try the Nutella steak. Gustavo can’t swallow it… “It smells and tastes like truffle, or mushrooms,” he says, quickly taking another bite of the regular steak to get rid of the unpleasant flavor. So marinating in Nutella? Dry-aging in hazelnut spread? No, best not to do that.

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Source: Fine Dining Lovers, Guga Food