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Joshua Weissman
I Tried The Best Steak in America
I Tried The Best Steak in America
Joshua Weissman
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23:37 · Oct 26, 2025
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Is
a
great
steak
really
worth
the
price?
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0:00
Is a great steak really worth the price?
0:02
You're spending the most amount of money for the simplest thing, steak, salt, pepper.
0:06
So, today we're going to answer
0:07
that question by going on a journey trying the best steaks in the United
0:11
States.
0:12
From the oldest steakhouse in American history to this giant 72 oz steak
0:16
that anyone can get for free,
0:17
all the way to the number one voted steakhouse in the USA to find
0:21
out what is not only the best experience,
0:23
but a meal that's actually worth our money.
0:25
And we're starting our journey off in Las Vegas.
0:29
Ah, Vegas.
0:30
Slot machines, bright lights, and a million celebrity steakouses.
0:33
Here we're going to two of the top celebrity restaurants.
0:36
Starting at one of my idols, Gordon Ramsay.
0:38
This is a huge moment.
0:39
I'm a little scared
0:40
because I've loved him for
0:41
so long and I've watched him almost my whole life,
0:43
but this will be the first time I've ever tasted his food.
0:45
Obviously, we got the Wellington, got the trio beef,
0:47
and then we got a dry-aged New York strip.
0:49
So, there's a good spread here.
0:50
You'll be able to properly judge this.
0:52
I'm joined by my friends.
0:53
We have R.J., we have Graham, we have Jack.
0:55
R.J., I think we're going to have - You're the voice of the people.
0:57
I'll try.
0:58
Graham and Jack, you guys know good food,
1:00
but you also know value of a food.
1:02
So, I need your help on that end.
1:04
Deal.
1:04
So, we're going to taste each of these
1:05
and we'll announce our favorite at the end.
1:07
The steak does look nicely cooked, that I'll say.
1:09
It has a nice char to it.
1:10
It's a little chewy.
1:11
How much was this?
1:12
I think it was like hundred something dollars.
1:14
Yeah, it was not cheap.
1:15
This is good.
1:15
I don't think financially it's worth it.
1:17
I will say it's a little underseason, but it's cooked really nicely.
1:19
Shall we try the trio of beef?
1:21
Just pick up a piece and try it.
1:22
I'll explain these.
1:23
So, this one's the A5.
1:25
Melt it in your mouth.
1:26
Salted.
1:26
Like it had like a nice little like pop to it
1:28
when you bit down on it.
1:30
Not my cup of tea.
1:31
It's too buttery.
1:32
That A5 might have been one of the best bites of steak I've ever
1:34
had in my entire life.
1:35
American Wagu.
1:36
This was fantastic.
1:38
The American Wagu was a little bit better.
1:39
It's less aggressively rich.
1:41
The last one, prime beef.
1:43
I like the texture of it.
1:44
You know, it felt like a nice cut of meat,
1:46
but I felt like it had more body to it.
1:48
When you bit, you can feel it.
1:49
Yeah, there's some chew.
1:50
That one was my least favorite in terms of flavor, but in texture,
1:53
I agree.
1:53
It's balanced.
1:54
It's not overly fatty.
1:55
It's not overly lean.
1:56
It was nice.
1:57
Overall favorite, what I would order.
1:58
Second favorite.
1:59
I thought the Japanese Wagyu was better.
2:00
And then the American at the bottom.
2:02
One we've all been waiting for,
2:03
the one that Gordon's entire brand has been leaning on,
2:06
which is the beef Wellington.
2:08
So, let's try it.
2:10
I think for like a beef Wellington,
2:12
especially someone that's so known for their beef Wellington.
2:15
I like the texture.
2:16
I like the flavors.
2:16
It's good.
2:17
And it makes sense because this is Gordon's brand.
2:19
You know, this is the one thing
2:20
that they are not going to screw up.
2:22
And it's seasoned perfectly.
2:23
The flavor is great.
2:24
The beef is cooked absolutely perfectly.
2:26
It melts in your mouth and the pastry is cooked beautifully.
2:28
A 10 out of 10.
2:29
This is perfect. 11 out of 10.
2:30
That was first time ever having beef Wellington.
2:32
Phenomenal.
2:33
So, my first Gord meal is complete.
2:35
We had the New York strip for $109, the Trio beef for $165,
2:38
and the famous beef Wellington for $85 each.
2:41
The New York strip is a classic and the Trio Beef luxurious,
2:44
but the Wellington had the most hype.
2:45
And I got to say, it delivered.
2:47
And at the cheapest price tag, clearly the best value.
2:49
But this is just our first spot.
2:50
Nice work, Gordon.
2:51
Happy to say I still love you.
2:53
Now moving on to Bizarre Meat by Joseé Andre.
2:56
He constantly is advocating for humanitarian efforts.
2:59
He's also a Michelin starred chef
3:00
and was named as one of Times 100 most influential people twice.
3:04
To speak on his food though, what Gordon is to the UK,
3:06
Jose is to Spain.
3:08
He's always kept it innovative, but he's most known for his authentic Spanish food.
3:12
I'll be honest, walking to this restaurant,
3:14
I can tell we're in for a wild ride.
3:17
Now, we came here to try three cuts of meat,
3:18
but they were incredibly kind
3:19
and they sent out a mountain of food at no charge.
3:22
We ate beyond discomfort.
3:24
Literally, we were eating for 3 hours.
3:26
But somewhere mixed in there, we actually had the bites we came for.
3:29
Starting off with their A5 Philly cheese steak.
3:31
Came completely differently than I thought.
3:33
It's sort of like an inflated bread and then sliced A5 Wagu on top.
3:38
Holy, dude, that is insane.
3:41
That is delicious.
3:42
It's airy.
3:42
The cheese is incredible.
3:44
The steak is perfect.
3:45
I love that.
3:46
So, we got the inside scoop that this restaurant cost $40 million to create.
3:51
The fact that you could order one of these for $19
3:54
and it's one of the best
3:55
and most unique bites of food you've ever had in your entire life.
3:58
That makes no sense to me.
3:59
I don't think that that can or needs to be improved.
4:02
I think that might be a 10 out of 10.
4:04
It's really a banger.
4:05
Next up, they brought out their A5 Wagyu cooked beautifully tableside.
4:09
The way you eat this is you take a touch of
4:11
that wasabi and kind of spread it on there.
4:13
And then I wouldn't recommend eating this in one bite.
4:15
Cut off a small strip.
4:16
Oh man, that cut like butter.
4:20
This is phenomenal.
4:21
For A5, it's actually not overly fatty.
4:23
Like a lot of time with A5, it's so fatty and greasy,
4:26
you can barely swallow it.
4:27
I do wish that they put a little more salt on it,
4:29
but the sauce, you have to add the sauce.
4:30
I do like that it's not heavy.
4:32
Plus, with the actual real wasabi, makes a great flavor.
4:36
Do they have A1 steak sauce?
4:38
I'm kidding.
4:39
We have another steak.
4:40
This is the filet minan.
4:43
Wow.
4:43
I would take the beef Wellington over that.
4:47
Oh, but this is really good.
4:48
The piece the resistance.
4:49
This is the ribeye.
4:50
This is one of their iconic pieces.
4:52
This is the mix between the Angus and the American Wagu.
4:56
This has the perfect mix of like beefy but also not overly beefy.
5:00
Like a grass-fed steak is almost too beefy.
5:02
This is nice and mild yet you still have that forward roasty beef flavor.
5:06
It's not too fatty but it's not too lean.
5:08
Out of all the ribe eyes I've had, it's it's up there.
5:10
This was an incredible experience
5:12
and it was not cheap
5:12
but somehow it felt worth it overall for how special it was.
5:15
Now let's talk about prices.
5:16
We had the 85 Waggy for $60 an ounce,
5:19
beef tenderloin dish with raw for 110,
5:21
and the 2.5 lb ribeye for a whopping 2.8750,
5:25
over $100 a pound.
5:26
And finally, the cheese steak blew us away.
5:29
And at $17 each,
5:30
it might have been one of our most memorable bites of the year.
5:32
You could just get a few of these and be a happy camper.
5:34
Now, who is better, Jose or Gordon?
5:36
Honestly, I love them both, and they're special in their own right.
5:39
I couldn't pick one.
5:40
Now, moving on.
5:41
We're now entering a spot that isn't just famous.
5:43
It is the bedrock of American steakouses.
5:46
L's the prime rib is literally the first prime rib restaurant
5:49
that was founded in the US
5:51
which was ultimately founded in 1938
5:54
and it's known for one thing
5:55
and one thing only.
5:57
Massive shining trolley filled with prime rib cooked to perfection.
6:01
Carved tableside.
6:02
This could be the most theatrical steak experience that we've had thus far.
6:06
I'll be honest though, the beef looks good.
6:07
It's heritage.
6:08
It's technique.
6:09
It's the flavor of beef done right.
6:11
We did get the famous spinning salad.
6:12
I've always wanted to try this.
6:14
It's good.
6:14
It's like a standard steakhouse salad.
6:16
Seasoned nicely, good acidity, little crunchy romaine.
6:18
But we're still waiting for the main event.
6:20
Look, there's not a whole lot to say.
6:21
This is a very simple dish.
6:22
So, because it's simple, there's not a lot to hide.
6:24
The question is, how good is it?
6:27
Super tender.
6:28
Wo.
6:28
It's good.
6:29
I wouldn't say it's phenomenal.
6:30
You guys didn't get any ribb cap.
6:32
Try this rib c.
6:33
Wow.
6:34
That right there was the best bite of prime rib I've ever had in
6:36
my life right there.
6:37
It's very hard to flavor prime rib all the way to the center with
6:40
salt because it's so big.
6:41
And I think this is seasoned quite nicely,
6:42
but they did a good job with the zu and the gravy,
6:44
which provide all the salt.
6:45
I mean, it's cooked very nicely.
6:47
Out of all the ribe eyes that exist in the world,
6:48
I won't say that it's like the best ribeye I've ever had.
6:50
But from a prime rib standpoint, this is like a really wellexecuted classic ribeye.
6:54
The prices were insanely good here.
6:56
We each got a cut of prime rib
6:58
that was between $41
6:59
and $52 depending on how big your steak was.
7:02
And each came with sides.
7:04
This is by far the best value.
7:05
I mean, I can't believe it.
7:06
But I know we'll find a better steak.
7:08
And we could even find a better value.
7:09
And I'll be surprising, this next place might just do it.
7:12
We've left the polished dining rooms behind
7:14
and now we're in the middle of nowhere.
7:16
Amarillo, Texas, off Route 66.
7:19
Now, this stop ain't about no Michelin stars
7:21
and it's definitely not about white tablecloths.
7:23
It's about the most legendary steak challenge in America.
7:27
Attention big, we have Josh attempting our 72 oz challenge.
7:35
The rules are simple.
7:36
I need to finish this 72 ounce steak,
7:39
which is four and a half pounds, a baked potato, a salad,
7:41
three fried shrimp, and a roll within an hour
7:43
or I need to cough up 72.
7:46
Honestly, at this point, it's actually kind of a crazy deal.
7:48
And if I can't finish it,
7:49
I'm hoping at least the 2019 World's Strongest Man Martins can.
7:54
Are you ready?
7:55
I am ready.
7:56
I'm so ready.
7:57
No.
7:57
With only 12% of people finishing this challenge, the odds are definitely against us.
8:02
But it's just some big fat steak.
8:03
Is it even good?
8:05
Honestly, the steak is seasoned really nicely.
8:07
Salt levels are perfect.
8:08
Got a garlicky, peppery kind of rub on it.
8:10
I feel great.
8:11
Honestly, I don't think I could do this without Martines next to me.
8:13
I feel like I'm protected by a guardian angel.
8:15
Enjoying the food.
8:16
It's delicious.
8:16
I'm curious at which point will this go from totally delicious to this is
8:20
work.
8:20
I feel like I'm not making a dent.
8:22
I thought I was done with half the steak,
8:23
but I still have all this.
8:24
We're 15 minutes in.
8:25
My jaw is a little tired.
8:26
I think I'm at 45%.
8:28
We're on track to beat.
8:29
Oh, we're doing good.
8:30
Once the bite gets boring, you got to do something to make it exciting.
8:32
And I hate to say this, but I'm putting ketchup on this steak.
8:34
Truly impressed at his face.
8:36
I'm trying here.
8:36
I still have quite a bit.
8:38
I cannot let this place have my $70.
8:40
God, it's either my jaw is tired
8:42
or I'm hitting chewy piece after chewy piece.
8:44
We were rocking and rolling till about the 35minute mark.
8:47
Some of these drier pieces are really hard to get through.
8:49
There's one piece I just gave up on.
8:50
I just swallowed it.
8:52
The dinner roll helps a little.
8:53
Now I'm hungry again.
8:54
I have a whole potato left.
8:55
No chewing.
8:55
It's heavy, but your jaw gets a break.
8:57
Nah, I don't think that's the move.
8:58
I just felt this and I was just like, that's just like concentration.
9:02
You're a 30 minutes.
9:03
Stomach, no problem.
9:04
My face muscles for the smiling.
9:06
No more.
9:07
No more smile.
9:08
The jaw muscles I can't feel anymore.
9:10
Nose gone.
9:10
If I scoot it over, it looks like I ate half.
9:12
That's 2 lb down. 30 minutes in.
9:14
I know it sounds crazy, but can I get another roll?
9:16
That might have been a mistake.
9:21
Jeremiah Martinez.
9:21
Besides sweating meat juice, Martins and I started hallucinating.
9:25
Maybe a lot.
9:26
I'm not even thinking right now.
9:27
I'm just letting my bodies take over.
9:29
Eat faster.
9:30
He's back. 15 minutes left to go.
9:36
Can I get it done?
9:38
This doesn't feel good anymore.
9:40
Oh god.
9:41
Not losing it without putting up a fight.
9:43
Martis was barely holding on at this point.
9:46
It's like endurance running but for your jaw.
9:48
That bite was rough.
9:49
Oh my days.
9:50
I'm fine at this point.
9:52
I only had 5 minutes left on the clock.
9:54
I'm so done with chewing.
9:56
Hell, dude.
9:57
I ate the salad.
9:58
I ate two rolls. plate.
9:59
Almost the potato.
10:00
Allow my name to be forgotten with the wind.
10:03
Yeah, I know, Vic.
10:03
I can see you looking up at the damn clock.
10:05
I know.
10:05
I really want you to do it.
10:06
I want to do it, too, dude.
10:07
But me, how does somebody shoot so fast?
10:12
I was so close.
10:13
And I wanted to win this challenge so bad,
10:16
but I'm going to be honest with you.
10:17
I was on the edge of uh let's just say losing my lunch.
10:20
And if you do that, you also lose.
10:22
So, I spared everyone the view and let the timer run out.
10:25
Two.
10:25
One. and Sweet Martins blocked out as well.
10:33
3.
10:33
How far along do you think we got?
10:34
Probably a fifth left in mine.
10:36
You got like a tenth left in yours.
10:38
You could go in with all the attitude in the world.
10:39
Whoever finishes this is not a human.
10:42
We got close.
10:43
No cigar.
10:43
That means we're paying a grand total of $144.
10:46
Honestly, it's not a bad deal cuz you still got to eat.
10:49
But how can you talk right now?
10:51
You're the same guy that you were when you first came in here.
10:54
It was a fair play.
10:54
I think it's a good deal.
10:55
We did our fight, but this is not the end.
10:57
We're moving on.
10:58
When you think of some of the greatest beef in the world,
11:00
I'm sure your mind goes immediately to Wagyu.
11:02
Turns out some of the best Wagyu might not even be coming from Japan.
11:05
And I think Texas is producing some of the best Wagyu beef in the
11:09
world.
11:09
Full-blood Japanese Wagyu cattle being born and raised in Texas.
11:13
It's done locally here in the restaurant Isidor, which we're in right now.
11:16
This restaurant happens to also be one of the top 50 restaurants in the
11:20
United States of America,
11:21
according to New York Times.
11:22
I have Kate with me.
11:23
Kate is my wife.
11:23
We started off with a nice Crudeo, Wagyu beef tartlet,
11:26
a beef butter with bread service made tableside, and a giant tender short rib.
11:30
All great highlights with great texture.
11:31
Let's be real, we're here for the main event, the steak.
11:34
We have the flat iron here, the Denver here.
11:36
Here's what's unique about these two pieces.
11:37
Very, very important.
11:38
These aren't the typical filetmenan ribeye steak that you're going to see.
11:42
The only steaks they're highlighting are butcher cuts.
11:43
These are the cuts that are forgotten.
11:45
Places are afraid to serve them to guests because they're not the typical steak,
11:47
but also they tend to be chewier.
11:49
And what they're saying is this beef is so goddang good.
11:51
We're going to go with the least popular cut.
11:53
So, let's see how that goes.
11:54
I want to start with the flat iron.
11:56
That's incredible.
11:57
One of the best pieces of beef I've ever had.
11:59
It's got that anxious, meaty, deep, rich beefy flavor,
12:02
but it's not like overwhelmingly grassy or anything like that.
12:04
And then the intramuscular fat makes it just so juicy.
12:07
And this one has some bite.
12:08
There's a little chew to it, but it's a good chew.
12:10
This is delicious.
12:11
This is a Denver steak.
12:12
The way that that develops a crust
12:14
and the intramuscular fat on this piece is way more.
12:16
This is a lot more rich, but again, not overly so.
12:18
Also, the seasoning on this is so good.
12:20
It's incredible.
12:21
They do kind of have very similar flavors, but it's still delicious.
12:24
We had two steaks at Isidador. $86 each.
12:27
I'd probably choose the Flat Iron for me personally.
12:29
Not too bad of a value,
12:30
but the whole tasting menu itself was very special and highly recommended.
12:34
Texas is doing great.
12:35
But for the next one, I want to cover some Hall of Famers,
12:37
which is going to take us to New York.
12:39
Up next is Peter Luger,
12:40
which I would argue is the most iconic steakhouse in existence.
12:44
Now, they have many steaks, but they are famous for one.
12:47
A secret method that they've held close to them
12:49
that they have been kind enough to show us.
12:52
It's very specific.
12:53
So, here's how it's done.
12:54
So, we're in one of the most iconic meat lockers in existence.
12:58
This is the final room.
12:58
There are three total.
13:00
This is the final boss of meat lockers.
13:02
This is like the last rack.
13:03
These are ready to roll.
13:04
Exactly.
13:05
All these short loins here are ready to be butchered
13:07
and then brought upstairs to our kitchen.
13:08
So, the butcher is going to cut it, trim them up.
13:10
I think it's time we learn how to cook this thing.
13:12
So, these are all the meat you've seen butchered.
13:14
That's all now brought up.
13:15
This is our meat fridge.
13:16
They season their steak with only salt.
13:18
It gets broiled for a few minutes, flipped, broiled a little longer.
13:21
Then it lands on a plate of clarified butter where it's then sliced,
13:24
and then placed back in the broiler to finish.
13:26
I've never seen someone slice a steak, and then finish it again.
13:29
Why not cook it all the way through?
13:30
Is this really going to make the steak better?
13:32
When they cut it, put it back on the platter, go back in,
13:34
it forms this like steak, juice, butter sauce,
13:37
and then we'll tip the plate so that it all kind of pulls together.
13:41
Don't leave the kitchen if a steak isn't sizzling.
13:43
We need that sizzle.
13:44
I want to hear it.
13:45
They were nice enough to give me a shot at making one.
13:47
So, very simply, they only season one side.
13:48
They don't season both sides.
13:49
They do a lot of salt coverage
13:51
so the fat can come up through the salt
13:53
and moisturize the salt,
13:54
get create a little bit of a crust.
13:55
Then, when you flip it,
13:56
the excess falls off
13:57
and you have hopefully a perfectly seasoned steak
13:59
and a nice crust.
14:00
It's a technique I'm not really sure I've seen before.
14:01
It's unique to this place.
14:02
Just flip it and you tap it a little bit.
14:04
Yeah, typically I would use a chef knife,
14:05
but they're using literally just a steak knife to do it all.
14:07
I tried my hand at cutting it like they did,
14:08
but I'm gonna be honest.
14:09
This uh this little knife was uh was was you know,
14:12
let's just say that I did not have the muscle memory for that.
14:14
Oh my god.
14:14
Magic.
14:15
What?
14:16
Uh and then back in.
14:17
Yeah.
14:17
Now we wait for it to finish.
14:18
This is the last step.
14:19
Once it's finished, the waiter picks it up and delivers it to the table.
14:22
Every single waiter in this restaurant has a pager.
14:24
They don't pick up the steak within a minute of them being paged.
14:27
They won't really last as a waiter.
14:28
And finally, it was time to taste.
14:31
A peculiar technique.
14:32
So, how good is it?
14:33
That's OG service right there.
14:34
This is the fillet.
14:36
Damn, it's really good.
14:37
Ton of flavor in that fillet, too, which you normally don't get.
14:39
I think it has a lot to do with the fact
14:40
that the juices from the strip side are kind of co-mingling with what's going
14:44
on with the fillet.
14:45
You're getting some of the flavor from the strip in the fillet.
14:47
New York strip.
14:48
I really was worried about the one-sided salt thing,
14:50
but it works so well.
14:52
It really is actually very good.
14:53
Joining us on our New York steak adventure is seasoned channel taste tester
14:56
and director Vicram.
14:57
That fillet is great.
14:58
This has the crispy crust on the outside.
15:00
It's as tender on the inside,
15:01
but you have a really good textural experience as well.
15:04
I think the flavor penetrates a lot deeper.
15:06
The salt I can taste in every bite.
15:08
Not just on the crust.
15:09
It seems like when I was looking at it, it seemed like, okay,
15:11
it'd go on the crust, it'd fall off, maybe a bit would get through,
15:13
but the entire thing has a good amount of flavor,
15:16
has a good amount of salt,
15:17
and the crust on the top really brings it home.
15:19
I think I can enjoy another like eight bites of this thing.
15:21
Even though it's huge, I want to keep eating.
15:23
Whatever the value is of it, I think it's worth it.
15:25
The check, they were very sweet.
15:26
They comped our whole thing, which was very nice of them.
15:28
That said, if we did have to pay for this,
15:29
I'd say it's a pretty decent deal at a steak for two for about
15:32
$135 total.
15:34
That's 6750 a person.
15:36
I was coming in with the wrong attitude, thinking they're stuck in their ways.
15:39
These guys, they're a household name.
15:40
That's why they're still running.
15:41
And after tasting this,
15:42
I'm now realizing that they're still running
15:44
because they're holding on to the practices
15:46
that got them successful in the first place
15:48
and they've just maintained
15:50
that quality.
15:51
And that is it.
15:51
I think I have to come here every time I come to New York.
15:53
I mean, it's been around for
15:54
so long for a reason
15:55
and I get it.
15:55
Incredible work.
15:56
Moving on.
15:57
Next up is the oldest steakhouse in America.
16:00
Why has it stood the test of time?
16:02
Is the food really that good?
16:03
Let's find out.
16:04
You know, it's been a
16:04
while since I've been to a steakhouse where they don't slice the steak for
16:06
you,
16:06
but I kind of like it in a way.
16:07
Gotham rib steak.
16:08
This is what they're known for.
16:09
It was basically a bone in ribeye.
16:11
I was skeptical when I saw go to flat top.
16:12
He got a great color on it.
16:13
He changed the cooking method three different times.
16:15
First it was flat top, then it was broiler, then it was grill,
16:17
then it was back to flat top, then rested,
16:19
then back to the flat top.
16:20
The quality of the beef literally cooked perfectly.
16:23
It's actually very good.
16:24
The crust is really nice.
16:25
This is a very unadulterated steak, though.
16:27
I mean, it's literally just salt, pepper, I think a few other spices,
16:30
but you really get the beef flavor from this. possibly even more than some
16:33
of the other steakhouse.
16:33
Can't remember the amount of time that he said it was dry age,
16:36
but they're not over dryaging it or you taste the dry age.
16:38
You can still taste the beef.
16:39
I do wish there was a touch touch more salt.
16:41
I do like a little bit of brown butter on there.
16:43
I wish that I had a little bit more of
16:44
that plating is old school cuz what do I do with this parsley
16:47
and burnt garlic?
16:47
All right, let's check it out.
16:49
What am I really coming here for?
16:50
I think it's that flavor.
16:51
The dry-aged flavor really takes it a step up.
16:53
The beef flavor is very forward, just very classic experience.
16:57
This one alone, I'd just be happy.
16:58
I wouldn't say this is the most extravagant steak I've ever had.
17:01
Going to somewhere like Joseé Andreas, I'm having flavors that I've never tasted before.
17:05
Honestly, I'd say this is a bit better than the Wellington experience I had
17:08
just from a textural experience,
17:10
but I definitely would put this above something like a ribeye cooked with this
17:14
much texture and flavor goes a lot higher than something like
17:17
that one.
17:17
The bone in flamean, it's cooked pretty damn nice.
17:22
The bone does nothing for the steak at all.
17:24
It looks cool, but it truly does nothing for the steak at all.
17:26
It's also lacking a little bit with flavor and seasoning.
17:28
So, which steak was the better value?
17:29
Super tender 15oz prime filet minan for $85 or the bigger,
17:33
fattier 24 oz goth and rib steak for actually surprisingly the same price.
17:37
I'm always going to pick a ribeye over a filetman.
17:39
Let's be honest.
17:39
All in all, these are both great steaks.
17:41
It's kind of an OG establishment.
17:42
I mean, like we're talking old school served simply.
17:45
They're not trying to reinvent the wheel the way that they've always been served.
17:47
So, like all the young kids out there,
17:49
if you want to go and find an old school steak experience,
17:51
this is the place to go.
17:52
Moving on, we're at the number one Cherascaria in New York City, Cherasaria Platform.
17:57
And joining me today is Henry aka the sandwich king, Salt Hank.
18:01
If you don't know how Cherasaria works, it's very simple, right?
18:03
Red means stop, green means go.
18:05
You leave it on green.
18:05
They're going to keep bringing you meat.
18:06
But we're just going to really focus on the banana here
18:08
because that's kind of what makes the Brazilian steakhouse special,
18:10
right?
18:11
It's the classic Brazilian cut top sirloin.
18:13
Absolutely stunning.
18:14
So, let's flip things to green.
18:15
It's a service right at your table that never gets old.
18:18
No, that's perfect.
18:20
It's just juicy.
18:21
It's nice.
18:22
It's beefy.
18:23
Top Shirine's actually one of the most flavorful cuts of beef you can get.
18:26
But what I love about it is it's actually quite tender.
18:28
This is my favorite part right here.
18:30
That fat cap on the outside.
18:32
I do wish there was a touch more salt.
18:33
I agree.
18:34
Actually, long story short, we are here for the pani.
18:36
Is this pani good?
18:37
It's excellent.
18:38
It's flavorful.
18:38
It's delicious.
18:39
Most cut beef.
18:40
It's juicy.
18:40
It's not the best steak I've ever had, but it just delivers.
18:43
I could eat this all day long, feel good, and happy.
18:45
Unlimited meat plus unlimited salad bar cost $84 a person without tip and tax.
18:50
I mean, that's insane value.
18:51
Kind of hard to beat that.
18:52
The more you can eat, the better the value it is.
18:53
So, let's move on to the number one steakhouse in America.
18:57
Our steak tour across America ends here at Coat.
19:00
It's been rated the best steakhouse in all of America
19:03
and number 10 in the world.
19:06
And this place is dramatically different from every steakhouse we've visited so far.
19:10
It's America's first and only Michelin starred Korean steakhouse.
19:13
And I'm a firm believer Korean barbecue is one of the best ways to
19:15
enjoy meat.
19:16
It also turns out that Salt Hank might be Coat's biggest fan, like ever.
19:19
We ordered the butcher feast
19:20
which comes with four cuts of prime
19:22
and Wagyu beef plus bonchan
19:24
and a few tasty sides for shockingly good price
19:26
which I'll reveal at the end.
19:28
But we did add some Japanese Wagyu for a pretty significant upcharge.
19:31
Maybe the Wagyu is worth it.
19:32
This really is going to come down to the quality of the beef
19:34
and how well they execute the grilling.
19:36
Be first by itself.
19:37
Cheers.
19:40
It's so good.
19:41
It's really good.
19:41
He has this like poker face.
19:43
It's the besting meat ever.
19:44
It's juicy.
19:45
It's nice.
19:45
I'm enjoying it.
19:46
What happens when you cut into a steak that hasn't rested?
19:48
juice just flows out of it.
19:50
He didn't let the steak rest,
19:51
but we're eating it so when we bite into it,
19:53
that juice is just shooting into your mouth.
19:55
Next, we tried some American Wagu.
19:57
I think the texture is actually perfect.
19:58
The flavor is so much higher.
20:00
By the end of this meal, I'm picking my favorite cut.
20:02
You should pick yours.
20:03
So far, we have the American Wagu flat iron,
20:06
which so far is my favorite.
20:07
Onto the next USDA Prime is up again, but this time dry-aged ribeye.
20:12
Big flavor out the gate and then immediately lost.
20:15
American Wagu, New York strip.
20:20
Yeah.
20:20
Yeah.
20:20
Yeah.
20:20
I agree with you.
20:20
I've said this before.
20:21
I really believe American Wagyu is the best cut of beef more than A5.
20:24
A5 is like all the way on the extreme spectrum.
20:27
Prime is over here.
20:28
I want something in the middle where I can eat a lot of it,
20:30
but it's not so fatty that I'm eating butter.
20:32
This is kind of hitting that.
20:33
It's so tender, so juicy, so fatty, a really nice crisp crust.
20:36
Love that one.
20:37
That That's my favorite one so far.
20:38
Yeah, I actually agree.
20:39
So, this is the short rib galby marinated.
20:42
It's meat candy.
20:43
Cheers.
20:45
If this wasn't marinated, I would say this is immediately my favorite choice.
20:48
But I feel like that's an unfair winner.
20:50
It's so perfect.
20:50
The fat content, it's not too fatty,
20:52
but it also is so rich and anxious.
20:55
The beefiness comes through, the sweetness from the marinade, the little smoky char.
20:58
It's crispy.
20:59
God damn it, that was good.
21:00
If I'm not considering the marinade, this is my favorite bite.
21:03
But I'm going to disqualify just because it's not pure meat,
21:05
and that's not really a fair comparison to the other steaks.
21:07
We still have two more cuts.
21:09
It all comes down to this.
21:10
The supposed king of all meats,
21:12
the Japanese A5 Wagyu at the number one steakhouse in the USA.
21:17
Tenderloin A5.
21:18
You ready?
21:19
I mean, come on.
21:20
Right.
21:21
It's so good.
21:22
It's really good.
21:23
It's almost a little too much.
21:24
Uh-uh.
21:25
I think I just love fat.
21:26
It's really good.
21:27
Yeah.
21:27
It's so tender.
21:28
Literally biting through butter.
21:31
Obviously, the extra fat is contributing a little bit more meatiness to it.
21:34
A little bit more richness
21:35
and uncxiousness that the other fillet just simply didn't have.
21:38
It's more tender.
21:39
It has more flavor.
21:40
How could it not be better?
21:42
Ready?
21:42
I think this is going to be like at least top two bites of
21:44
the night.
21:47
Love A5, dude.
21:48
All right.
21:49
Come on.
21:50
It's so so good.
21:51
Like the flavor is so deep.
21:53
It almost has like an umami quality to it.
21:55
And there's just salt.
21:56
That's my favorite so far.
21:57
I'm going to put this neck
21:58
and neck with the American Wagyu strip
22:00
because I can eat much more of the American Wagu strip one.
22:03
And this is so rich.
22:04
I can barely take this last bite.
22:05
So much fat, but flavor and the texture is superior.
22:09
My favorite is the New York strip American Wagu by a slight margin.
22:12
Is this the best steakhouse experience that we had?
22:14
It's a perfect marriage of two things.
22:16
The experience that a Korean barbecue brings combined with really high quality,
22:21
diverse selection of good steaks.
22:23
I also want to point out there is an array of acidic amazing kimchi
22:28
that help cut through all of this fat
22:30
and beef that are singing right now in my mouth.
22:33
So, how does this all stack up?
22:35
First, we got the Butcher's Feast, which was $78 per person,
22:38
and that comes with four cuts of beef plus sides,
22:41
which was plenty of food.
22:42
But we went overboard and got a bite of A5,
22:44
most prized beef in the world.
22:45
And that brings it up to $110 a person.
22:48
That's more than worth it.
22:49
What was truly the best value in terms of price per pound?
22:52
Actually, Big Texans 72 oz steak for $72.
22:55
Clearly a winner.
22:56
But in terms of a full meal plus flavor plus experience, it's nice, fancy,
23:00
meat is incredibly high quality.
23:02
If you just get the butcher feast,
23:03
then Coat ends up being the best value.
23:06
Where was the best experience overall?
23:08
Personally, I'd say Josie Andre's Bizaarre Meat tops the list for me,
23:11
and Coat was a close second.
23:13
So, you clearly don't have to empty your entire wallet just to find some
23:16
value at America's most famous steakouses.
23:19
Subscribe.
23:19
Love you.
23:21
I love you, too.
23:22
I love you.
23:22
Well, I was talking to them.
23:22
I love you, too.
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