I Found the Steak Recipe That Made Salt Bae Rich

Ever wondered why everyone says Persians make the best steaks? In this video, I dive deep into authentic Persian steak marinades using saffron, yogurt, and spices that turn any cut of meat into pure gold. Inspired by traditional Iranian grilling techniques (and maybe a few secrets Salt Bae won’t tell you), I test whether this legendary Persian steak recipe really lives up to the hype. Get ready for flavor, fire, and the juiciest steak of your life!

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It is said that this is the best marinade for any piece of meat. No wonder why Saut Bay stole this from the Persians and started using it on his restaurant. Friends, today I’m putting it to the test. In order to do that, I went ahead and grabbed myself three steaks. These are beautiful prime grade New York strip straight from Riverband Ranch. Lately, these steaks have been hitting different. And that’s because you can really feel when it’s aged for 21 days. And let’s just be honest, beef is the greatest of all time. Nothing comes close. So, after seasoning them with salt, pepper, and garlic powder, I don’t know if you caught a glance, one of them I didn’t season, and I’ll show you why shortly as I’m getting both of these ready for suvi. Now, there’s two important ingredients to keep in mind today. One of them is this saffron, pound- per pound, the most expensive ingredient in the planet. It provides a floral flavor and color. Now, to use this ingredient, it’s pretty simple. Throw it in some hot water, stir it around a little bit, and you can clearly see you will release color and flavor in the water. The longer it sits, the more pronounced flavor you will have of saffron. Once you’re happy, you want to go ahead and strain the whole thing. And in the end, you are left with this saffron water, which is now ready to be used. Now, to make the meat more tender, you want to use white sweet onions. However, they got to be grated. By doing this, you extract more of the juices and you literally break down the fibers of the onions, which is what you want for a marinade. You want to go ahead and throw that into a bowl, followed by some turmeric, garlic, salt, black pepper, some lemon juice, some olive oil, saffron water, and a generous amount of Greek yogurt. Now, mix that up real good and combine these ingredients together. Because in the end, you are left with this, the goat of all marinades. At least that’s what I was told by everyone. And I can’t believe after so many steak experiments, I’ve never done this. So, I’m super excited to try. And here’s how I’m going to be using it. the steak that was left unseasoned. It’s going to go right in here. Now, there’s not much to do with this one as I’ll let it sit on my refrigerator for 24 hours. Once the time was up, I took it out. It already felt extremely tender. And as soon as I started removing the marinade, the smell was marvelous. It’s one of those marinades that you can tell that this is going to be tasty, but since all of the marinade already did its job, I made sure to remove all of it out. Take a look. This is what was left behind. An extremely tender steak. And at the same time, it doesn’t seem like it was overly done, meaning that the steak is not falling apart on me. Remember that this steak was not previously seasoned. So, I went ahead and did that right now. Kept it exactly the same though with salt, pepper, and garlic powder. As now that it was ready. Into the bag it goes. Vacuum sealed. Because for our second steak, I’m not waiting 24 hours. This one, I’m just going to throw the marinade in there. Here’s what I’m trying to test. Since a V pulls a vacuum on a steak, will this be the same as waiting for 24 hours? As you know, it’s going to take me about two hours to cook this steak. And if I can save time by doing this way, I’m going to be a real happy camper because now that all of the steaks are ready, I’m cooking all of them at 135° F for 2 hours. It will cook them to perfection because as that was happening, it gave me time to make this. It’s today’s side dish. Now, if you love rice and steak, this one is for you. I started by adding a little bit of oil into the pan, followed by some onions and garlic, and cooked that up. Then I added some aamario, which is yellow chili paste. Now, you want to go ahead and cook that up for a little bit, and to delaze the pan, some saffron water. Now, mix and combine these ingredients and throw in some arboro rice. You want to cook the rice for a little bit. Now, make a crevice in the middle and throw in some butter. Let that melt nice and slow and combine it with the rice. Next up, add some chicken stock. Now, the ratio should be one part rice to two parts chicken stock. However, from time to time, you want to stir the whole thing around because the key here is to get this thing nice and creamy as once most of the chicken stock has evaporated. Throw in some Parmesan cheese, mix that up real good, and set that aside cuz we got to cook some beef. So, I went ahead and sliced up some filamin and started to cook them. This takes no time at all because after seasoning them, I added a generous amount of garlic, infused that together, added some butter towards the end, and finished the whole thing off with some parsley. Now, to put it together, I first started with that risoto we previously made, followed by the beef. And this is today’s side dish. I’m telling you friends, you can use saffron for many things. This is just one of them. And if you’ve never tasted risoto like this, I highly recommend. But don’t forget what today’s video is all about. As by this time, all of my steaks were fully cooked. So, I went ahead and removed them from the bag. The one with the marinade looked a little sus. But at least I didn’t have to wait 24 hours. So, I went ahead and cleaned that up real good. As now, just like every sousie steak, we must put a sear on them because I know exactly what you’re thinking. They don’t look that good right now. But watch this. All right, everybody. And here we got our beautiful feast gentlemen. Huh? This is what I’m talking about. This looks amazing. What caught my attention is that yellow. I don’t know what that is. Rice or risoto of some sort and then steak on top. So, steak and steak. Yeah. Side dish, you got to have steak, bro. You know what I mean? You don’t have enough steak, you add more steak. All right. So, here’s the deal. We got a little experiment going on right here. Okay. I want your true honest opinion. I want to know two things about these steaks. Tenderness and flavor. That’s what I want to know. Enough talking. Let’s begin. We’re going to dig right here. I know you want to go for the side dish. I know that’s You have to wait. Let’s go. Cheers. Cheers. Oh, that one is already amazing, everybody. What can I say? It’s so good. I’m going to eat this whole thing. This is freaking delicious, guys. Yes. Eat it all. Enjoy it. Leo, what do you think? Smashing. Is it good? Amazing. There’s nothing else to say. It’s a suvid steak. Soft, tender, amazing. It’s fantastic. Seasoned to perfection, well cooked, nice and soft. That’s exactly what a sousvid steak should be, baby. I will say only one thing, everybody. If you want to cook a perfect steak every time, try it suvid. Cuz if you mess that up, quit cooking. Okay, enough talking. Let’s begin. Let’s go to the second steak. So, I want to know your opinion now. Let’s go. This This one does not look like a control. No, it has a little bit of uh yellowess. It smells good. Smells amazing. What are you talking about? You talk so much. No. No. The the the color it’s a little green yellowish. Looks a little weird, but the smell is What do you mean you don’t like your steaks green and yellow? No. No. All right, let’s give it a try. Cheers. Cheers. Oh my god. Oh, that’s phenomenal. Oh, that’s so He’s just going for another one already. Such an intense flavor. That is incredible. A little bit more savory. Has more depth. So in your face and bold and delicious, man. That is so good. That is phenomenal. What do you Oh, he don’t want to talk. Enjoy it. It’s okay. We get it. We understand the point. That is an incredible, delicious, phenomenal steak, everybody. in every possible way. What else can you say that I haven’t said it yet? Nothing. It’s just amazing. The only thing I can say it’s just it’s just more juicier. I don’t know if it’s me, but I felt that one was a lot more juicier than the the previous one. I agree 100%. It’s definitely juicier. It’s definitely tastier and absolutely love it. Now, before we try the next one, why you already smiling? Oh, cuz I’m I’m ready for the side dish. All right. You ready? Oh, I’m I’m super ready for this. Wow. Cheers. Cheers. Oh, that is an incredible bite of food right there. It’s just so good. Everybody, you’re Are you crying? You look like you have tears in your eyes right now. Sometimes the tear comes up because it’s so good. Do Do you feel it? What do you feel the most? I I feel a little peppery. Peppery. Yes. It has like a little tang to it. Uh-huh. Besides that, do you feel what else? It’s like floral as well. How about you? This rice is so flavorful. I get where the herbal floral earthiness that’s coming through. Honestly, the rice is the star of this for me. It’s super flavorful. Super sting, bro. What are you talking about? It hurts me to say that, but this rice is fantastic. And by the way, you’re right. It’s saffron. Oh, it’s saffron. Saffron. You can definitely feel it. I use so much saffron on this one that you feels a little bit of spiciness as well, but there are other ingredients there as well, so that you can definitely feel it. Wow. Now, let’s jump on to the next one. Now, the differences between this one right here and the previous one is only the way that it was used, the special ingredient. Okay? Because it’s exactly the same. The only huge difference is that this one you weigh nothing. This one you weigh more. Okay. So, I want to know if it’s worth it or not. Okay. Sounds good. All right. Cheers. Cheers. Cheers. Okay. I immediately said that’s delicious. But, but there’s a butt. I feel like this one has less flavor than the second one. I don’t want to say it. But it’s more tender. Is that just me? No. No. It’s way more tender. Yeah. It has less flavor, but it is much more tender. Absolutely. It’s not bad. No. No. It’s great. is great. How long did it take if if you don’t mind me asking? This one This one here took 24 hours or more. Okay. Yeah, I recommend. Yeah, I go with the second one already. Right. Yeah. Yes. Nah, that’s not worth it. That’s not worth it. Would you wait 24 hours for this one or just throw it in and go? Throw it in and go, baby. But the tenderness is there. Much more tender. It is a delicious steak. Both of them are phenomenal. But overall, I ain’t waiting. Everybody do. This one, by the way, is just a Persian style of marinating meat, which is yogurt and saffron. Oh, so yogurt makes your steaks a little bit more tender. And this one set it for 24 hours. This one didn’t. Now, forget the time. At the end of the day, that second steak had more flavor. And that’s what we’re trying to achieve. And Google, you did it. Yeah, he did it 100%. Second one. But what’s the star of the show? The marinade or the rice? The rice. Anybody want some more? Yes. But let’s finish the video and call everyone else. I hope you enjoyed this video. If you did, hit that thumbs up. If you’re not a subscriber, be sure to subscribe. And we’ll see you guys on the next one. Take care, everybody.