The video features a chef making a non-traditional version of a classic dish called "Milanesa." Instead of using the traditional thin cut of meat, the chef uses a thick cut of ribeye, approximately two inches thick. The chef seasons the meat with a blend of spices, including sea salt, black pepper, onion powder, garlic powder, and ancho chili powder.
The chef then cooks the meat on a grill over indirect heat for about an hour, adding wood chips to give it a smoky flavor. While the meat is cooking, the chef prepares a side dish of rice with vegetables and spices.
Once the meat is cooked, the chef stuffs it with a filling made from ham, cheese, and onions. The chef then coats the meat in a light dusting of flour, followed by a dipping in beaten eggs, and finally coats it in a mixture of breadcrumbs and Japanese-style breadcrumbs called "panko."
The chef then fries the breaded meat in hot oil until it is golden brown and crispy. The final dish is served with a side of rice, avocado, and a spicy red sauce.
Throughout the video, the chef provides tips and tricks for making the dish, including the importance of not skimping on the breadcrumbs and using the right type of oil for frying. The chef also shows different ways to serve the dish, including as a sandwich, with a fork and knife, and as a taco with a spicy red sauce.
Here are the key facts extracted from the text:
1. The narrator has been wondering how a thick cut rybak milanesa would turn out for two months.
2. The narrator is using two boneless pieces of meat, approximately two inches thick.
3. The meat is seasoned with a mixture of sea salt, black pepper, onion powder, garlic powder, and ancho chili powder.
4. The narrator is going to grill the meat over indirect heat for an hour.
5. The narrator is using wood chips to add a smoky flavor to the meat.
6. The temperature of the grill is around 450 degrees Fahrenheit.
7. The narrator is making a classic accompaniment to the milanesa, which is rice.
8. The narrator is using a combination of rice, carrot, pampa peas, cinnamon, garlic, salt, and pepper to make the rice.
9. The narrator is using cast iron pots and pans to cook the filling of the milanesa.
10. The filling of the milanesa is made with traditional pork ham and cheddar cheese.
11. The narrator is using Japanese ground bread, also known as "panko", to bread the meat.
12. The narrator is frying the breaded meat in oil at a temperature of around 400 degrees Fahrenheit.
13. The narrator is serving the milanesa with rice, avocado, and bullfighting chilis.
14. The narrator is removing the toothpicks from the milanesa before serving.
15. The narrator is cutting and slicing the milanesa to serve.
16. The narrator is preparing different versions of the milanesa, including a "decent version" with fork and knife, a "sow version" with hands, and a "Mexican version" with a blue corn tortilla.