thanks ray shadow legends for sponsoring this video and here is the star of today's show this is known as butter of the gods and for very good reason it is like butter but it tastes like a steak and there's a little bit of work that goes into this because you can't just buy it as everything starts off with bone marrow as you can see the redness between bone marrow is actually blood i highly recommend you're taking it out because it will make your butter of the gods taste better and to do that it's pretty simple you just gotta mix a little bit of salt and water and let them soak in there overnight because then you want to throw them in the oven in the broiler setting the goal is to try to extract the bone marrow as much as possible and the last thing you want is for it to burn so as soon as it's fully melted it's time to take it off because once you are done you should be left with something like this and if needed go ahead and scrape the bone even more the last thing we want is for anything to go to waste to have it as pure as possible i like to run it through a strainer this should leave you with something looking like this it almost looks identical to oil that is a sign that you did a good job nothing is burned and exactly what you're looking for because now the only thing left to do is to let it solidify and for that i just put it on the refrigerator for one hour and take a look this is as good as it gets and i am looking forward to find out how good it's gonna be to sear steaks talking about that these are the ones i'm gonna be using for today's experiment there are three beautiful ribeyes one and a half inches thick each and most importantly they have a good amount of marbling and of course the first thing we gotta do is to get them seasoned and for these i kept it quite simple a little bit of salt followed by freshly ground black pepper and garlic powder one of the biggest mistakes most people make is that they don't season it properly so make sure not only to sear both sides but also the edges as next thing to do is to cook them sous-vide for that i threw all of them in the bag vacuum sealed them and they were ready for the water bath that's perfect because it allows me time to go ahead and make an awesome little side dish appetizer and these are pasta chips they are truly delicious and to make them it's super easy let me show you you can use any type of pasta you like but i chose these today the first thing to do is to get them fully cooked remember you're not gonna be eating them as pasta so for this application make sure you cook them all the way through if you don't they're just gonna be way too hard once fully cooked go ahead and add a little bit of olive oil and mix it well season it whichever way you like for me i went with a little bit of salt followed by smoked paprika garlic powder black pepper and onion powder mix everything well to ensure that everything is fully coated with the seasoning throw it down on a baking sheet with some parchment paper and spread it well you got to make sure that they don't overlap each other because now i'm going to throw it in my oven you can also deep fry these or use your airfryer if you like
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