 I wanted to try the milk marinated bottom round. The cheapest cut on the cow. So instead of just marinating this whole thing, we're gonna do a side-by-side comparison. I'm gonna cut this in half. We're gonna put this in the fridge, let it wait till tomorrow. We're gonna take this. We're gonna marinate this in milk for 24 hours. We'll see you tomorrow. We're gonna see if that's a tender steak. It's been 24 hours. So we got our regular old bottom round and then we got the milk marinated bottom round. Next step, I'm gonna pat the milk steak dry. We're gonna hit them both with olive oil and then we're going with my favorite, spicy danos. That's the red top. Pat that in. This part's real simple. We're gonna throw it in a pan and just simply pan sear. Just the medium temperature. Give them a little flip. That's not burnt. That's a nerve crust. We're almost there. We'll give it one last little flip. All right, I think we're there. Now we're just gonna let them sit for about 10 minutes. All right, it's the moment of truth. Let's give it a try. We're gonna cut them both right down the middle. All right, now let's cut our little bites. I'm gonna go with the unmarinated first. Super chewy. It's good, especially dang good. Super chewy. Now let's get a bite of this. Super chewy. That steak, the only way you're gonna get that to be tender is to cook it for several hours on a super low heat. The milk, did it help? Yeah, I could notice just a little bit of difference, but hope you all enjoyed the video. I can tell you one thing, the seasoning was the bomb. Yum, yum, get you some.