Soaking Steaks in Buttermilk for a Week: Did Lactic Acid Beat a Prime Cut?
Guga tests whether soaking choice-grade ribeyes in buttermilk for 24 hours, 3 days, and a full week can tenderize them enough to rival a prime steak. The results are surprising — especially the week-long soak. He also makes a braised short rib cheesesteak pie as a side dish.
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by Guga Foods
#BBQ #lactic acid #cheesesteak pie #grilling #steak experiment #meat tenderizing #choice vs prime steak #buttermilk marinade #beef #food science #braised short ribs
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🧾 Ingredients
- 1choice grade ribeye steaks
- 2buttermilk
- 3salt
- 4black pepper
- 5garlic powder
- 6boneless short ribs (Denver steaks)
- 7avocado oil
- 8onion
- 9carrots
- 10celery
- 11tomato paste
- 12garlic paste
- 13red wine
- 14Worcestershire sauce
- 15all-purpose flour
- 16chicken stock
- 17pie dough
- 18mozzarella cheese
- 19almonds (for blind baking)
- 20egg wash
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