I Ate The World’s Best Steak

Watch to the end to see the craziest steak in the world….

If you want to try the world’s best steaks at home, check out Meat Artisan (www.meatartisan.com)

Thanks to all of the amazing steakhouses: Bazaar Meat, Born & Bred, COTE, CUT, Gordon Ramsay Steak @ Paris Las Vegas, L’Atelier Entrecôte & Volaille, Maison Kasai, Max & Guga’s Meatery, Nusret and Peter Luger Steak House @ Caesars Palace

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Credit to the following channels for the clips:
• Aden Films – $420 Dinner in Tokyo – Kobe Beef vs Matsusaka Beef vs Kuroge Wagyu
• Adil Ali – Saltbae Cuts Our Steak!
• BBQGuys Expert Overview – Ñuke Delta Argentinian Style Wood Fire Gaucho Grill
• BR77 Brazilian Steakhouse – Welcome to BR77 Brazilian Steakhouse!
• Cinco Jotas Oficial – GASTROTOUR LA CINCI JOTAS
• Featured Patriots – 2015 Nathan’s Hot Dog Eating Contest
• First and Ten Productions – Prime Porterhouse Steak
• Forever All Over The Place – I Tried a Korean Steakhouse Feast!
• Guga – #1 Steakhouse vs Street Food
• Guga – Eating in Japan’s Greatest Steakhouse!
• Guga Foods – I boiled King Crabs in Gallons of Garlic Butter and Coke!
• Guga Foods – The Steak that made me RE-THINK everything I eat!
• Jeremy Jacobowitz – Peter Luger Steakhouse is EVEN BETTER in Vegas?!
• Korean Food Promotion Institute – COTE Korean Steakhouse
• Loud Luxury – EDC Las Vegas 2023
• Max The Meat Guy – I challenged Top YouTubers to a Skills Battle
• Max The Meat Guy – I Exposed the Biggest Scam in BBQ
• McDonald’s – Dress Up
• Netflix – Chef’s Table: Legends
• Stock Unlimited – Gaucho slices juicy beef from skewer at Brazilian steakhouse
• Sycuan Resort – Bull Dry Age Room
• VISITKOREA – Born&Bred Premium Hanu Dining Experience
• WanderFood – Solo Dining Yakiniku in Japan

Nick:
This is the Number 1 rated steak in the
entire world… and we’re gonna compare it to this ultra
rare Wagyu that costs $100 per bite at this futuristic steakhouse, that turns meat
into cotton candy and everything in between. And we’re starting here in Turkey at Salt Bae’s
restaurant, Nusr-Et Steakhouse. Nick: You ready?
Salt Bae: Always.
Nick: Tell me about the grill! Sakt Bae:
This is iron. We use only charcoal. Nick:
This is gonna give incredible flavor to the
meat. Salt Bae:
This is the giant tomahawk. Turkish Wagyu. 4 weeks…
dry aged. Nick:
Look at the incredible red,
vibrant color of this beef…and the streaks of fat in there, that beautiful marbling. Salt Bae:
Most important: you must hear this voice. Nick:
You want even contact across the whole
tomahawk on the grill, so it gets even char marks. But this is heavy,
so it doesn’t need you to press it. Obviously, we don’t have any browning in the center
there, but look at these lines! He flips it sideways for the crosshatch
pattern…when you get that kind of crisscross on the steak. In addition to the tomahawk,
he’s also got a beautiful Chateaubriand. This is a tenderloin,
but it’s the best part of the tenderloin. That’s a good sound. Looking good, Salt Bae. Salt Bae:
When you cook, must be more gentle. Soft. Nick:
Look at the contrast between the golden brown
crust on the edge there, and that beautiful red on the inside! Now he’s laying it on its side to render some
of the fat on the edges off. And look at this! I just noticed his chain is
the exact same shape of the steak we’re cooking right now. He’s letting me go for a
try here. Hopefully I don’t mess it up. Push it down a little bit…quickly get that very,
very top part. Ain’t this crazy? Me and Salt Bae, used to have “beef”. Now we’re cooking beef
together. Look at the perfect pattern that he got on the tenderloin! Salt Bae:
This is art.
Nick: He’s right. Cooking is a patient process
sometimes. We’ve been standing here for maybe 15,
20 minutes. Salt Bae:
Every minute is important. Salt Bae: Salt Bae.
Nick: Every few seconds,
he spins the steak just a little bit. And what that’s doing is making sure that the
whole steak gets even contact across the grill at all times. He’s moved it around so
much that it almost has a fully even crust. This is the longest I’ve ever seen a steak
cooked on the grill… and it looks amazing.
Salt Bae: Almost medium. Nick:
How do you know? Salt Bae:
Last 29 years…I cook every day. Nick:
It looks like it’s done. It’s time for the presentation of the steak.
The moment you’ve all been waiting for. Look at that! Cooked to perfection. The biggest bite of meat I’ve ever had. That’s the color right there
that you want in any steak. To see how much care he puts into cooking it,
and then to actually taste it right away after that…
It’s juicy. Look at that drip! It’s flavorful. Perfectly
salted. Unbelievable. I’ve always wanted to see him
do this. This is so satisfying. Oh! Listen to those crispy “chicharrones” in there! It’s one of the best sounds I think I’ve
heard from food. And if you think this looks good, just wait until you see some of the
steakhouses coming later in this video! Listen! 3, 2, 1.
(Distorted:) Salt Bae! Nick:
Oh, my God! With the “chicharron” in there… Salt Bae:
Salt Bae. Nick: Can I ask you to just try my steak seasoning?
Salt Bae: Okay. Nick:
This is my Osmo steak seasoning. It’s available at Walmart. And in addition to
the steak seasoning, I’ve got chicken, seafood, vegetable, and all-purpose flaky
salt. Since you’re the king of steak,
I’d love to see if this is “Salt Bae approved”. I’m kind of nervous. It’s keeping me in
suspense here. Salt Bae:
Gorgeous. Nick:
Do you like it?
Salt Bae: Very fresh. Tasty. Nick:
Salt Bae! One of the best bites of steak I’ve
ever had. Our next stop is a Michelin Starred
steakhouse called Cut. And here we’re gonna try the rarest steak
in the entire world: Japanese Kobe beef. It’s so rare that each cow actually gets its
own official birth certificate. Oh, and this is my friend Airrack. He’s gonna
be eating with me. Airrack:
How’s it going, guys? Nick:
Why would you wear Crocs? I told you multiple times this was a fancy
restaurant. Airrack:
You can take the man out of the Crocs,
but you can take the Crocs out of the man. Am I right? Nick:
I feel like I’ll regret introducing you to
the head chef, but I’m gonna do it anyways. Cut Chef: Nick, nice to see you.
Airrack: How’s it going? Cut Chef: How are you?
Airrack: I am looking for the dollar menu. Cut chef:
Not here. This is what we’re gonna be enjoying today. This is the real deal… Kobe beef. All Kobe beef is Wagyu,
but not all Wagyu is Kobe beef. It has to meet a certain criteria. To be eligible to sell it, you have to have this certification. It’s about $100 an ounce. I’ve had people cry after they’ve taken a
bite of this. Airrack:
What are we about to experience? Nick:
You know, a regular steak,
right, Airrack? Airrack: Yeah.
Nick: Well, if you jump a few levels above
that, you get Wagyu. Very fancy Japanese beef. But then above that, there’s this very small
amount of absolutely perfect Wagyu, that qualifies as “Kobe beef”. And this is considered the “best steak on the
planet”. Airrack:
It’s like a Big Mac but 10% better or
something like that. Nick:
No. What I love so much about Wagyu is every
single cut is different. Like a snowflake. One of the other things
that makes it so expensive is you’re trimming off so much of these different parts to get
to the core of the Wagyu. This one little piece right here is about $25
worth of Kobe. Look at it compared to my head! Airrack:
What are you gonna do with this? Cut Chef:
The cool thing about Kobe beef… You can do whatever you want to it,
and it’s not gonna suck. Airrack:
So are you thinking like Chicken McNuggets?
The whole space back here is hot. Like, it’s not just this. It’s like the entire kitchen
is, like, scalding hot. It makes me angry back here. Nick:
I just want to do a quick challenge, and see
which one of you can hold your hand over the grill longer. Airrack versus Chef. 3, 2, 1. Go! Airrack:
I’m gonna have burns from that. Cut Chef:
I can’t feel anything. Airrack: Dude, what are you talking about?
Cut Chef: I can’t feel anything. Nick:
Alright, let’s cook! Where do we start? Cut Chef:
This is a little bit of rendered Wagyu fat. Nick: Wow!
Cut Chef: So not to change the flavor of the beef
at all. Nick:
See how he’s seasoning from high up, guys? This is how you’re supposed to season. Kobe goes on. The smell is insane. Airrack:
Do you feel like a high level of
responsibility, cooking this meat?
Cut Chef: 100%. Nick:
Yeah. I mean, this is something that you
cannot mess up. Airrack:
You’re saying that to me like I would mess
this up. Nick:
You absolutely would. What’s so cool about
how they cook this Kobe here at this restaurant is that…they’re getting the flavor
and the grill marks from the charcoal and the wood over here, and then they’re moving it
over to a plancha to cook it the rest of the way through in a different way. Cut Chef:
I like it a little “pass
medium rare”. Airrack:
It looks so good.
Cut Chef: You might shed a tear or two. This is gonna be the best steak you’ve
ever had in your life. You guys are in for a treat. We’re just gonna serve it simply with
a little bit of salt. Nick:
The plating is awesome. Super simple. Airrack:
Let’s do this! Cheers! I actually can’t believe that. That’s insane, dude. That was the best bite
of food I’ve ever had in my life. Nick:
This might be crazy, but I want to try with
my new seasoning. Our slogan is that “Osmo makes everything
better”. This might be one rare exception, where I don’t think it’s gonna be the case. Nick: Mm!
Airrack: That’s insane, dude. Nick: It’s fun.
Airrack: The only thing I feel like could
make it better is some ketchup. Nick:
Let’s go to the next steakhouse, before I get
mad! Our next restaurant is a Brazilian steakhouse called Max and Guga’s Meatery. Since my friend, Guga is Brazilian and Max
cooks meat almost every single day, I asked them to open a “1-day-restaurant”
just for this video. Nick: Nice to meet you.
Max: Welcome here!
Nick: Nice to meet you.
Max: I heard so much about you. Nick:
This is quite possibly the most exclusive
steakhouse in the world. Guga:
It’s as exclusive as it gets. Max, fix it,
please! Yeah, just slap it! That’s what you were
saying, sir? What were you saying? Nick:
Before we eat, could you take me around the
kitchen? Guga:
Absolutely. So here we have a few skewers
ready to go for you, sir. Picanha, Skirt steak…
Max: Pineapple, some beautiful Brazilian sausages… Max: What is this?
Guga: Filet Mignon and bacon.
Max: We have the Filet Mignon and bacon. And of course, we have the Wagyu.
Guga: But not any Wagyu. These are the most exquisite Wagyus in the
world, because each single one of them is an experiment. Max, can you do it properly,
please? Are you all right?
Max: I’m good, I’m good. Guga:
Okay, good. But as I was saying,
each one of these Wagyus are experiments for my videos. And only for you. Max, you begin with this one,
please! So a generous amount of salt in all of our skewers. Do you know what this cut is?
Nick: Picanha. Guga:
That is correct. Brazilians’ Number 1 steak. Picanha, we only use salt and
nothing else, but the other 2, we’re actually gonna use a little bit of
black pepper, which is totally fine. Max:
I’m still a chef in training at this
Brazilian steakhouse. But somehow today you’ve left me with the best of the best,
the Wagyu. Guga:
That is correct. Don’t mess it up,
Max! How do you like your steaks? Nick:
I actually prefer medium. Guga:
What? Nick:
I’m serious. I like medium. Guga:
Get out! We got our grill nice and hot. Let’s put them in!
Max: Why don’t we start with the Picanha? It’s
the biggest. Guga:
Yes. And the best. Picanha is in,
followed by… Max:
…beautiful flank steak. Guga:
That’s correct. Max:
Outside Skirt steak. Guga:
That is correct, sir. Max:
We have our bacon wrapped Filet Mignon. Guga:
And the end?
Max: Sausages. Guga:
Yes. Voila! Now close this up,
because we’re not done yet. Max:
It is time for our beautiful pineapple
dessert. We’re giving our pineapple a really nice sear
from both sides. Charcoal at the bottom, torch over the top…
We’re cooking from every angle. Guga:
Don’t burn it, Max!
Max: My bad.
Guga: Now that we got a little bit of char, we’ll sprinkle a little bit of cinnamon and
sugar. And now we’ll let it cook for a little bit
longer, caramelizing everything. And it’s gonna be amazing. No, no, no, no, no! What are you doing? We gotta caramelize it nice and slow. Good things comes with
patience, Nick. Max:
Oh! Max: Guga!
Guga: Let’s check in on our meat! Oh, okay. We’re getting there. Max:
Color is looking great on that Skirt steak. All those juices just basting itself. Guga:
That man is in for a treat. Max:
He is. Guga:
Let’s cook you some Wagyu,
sir! Straight from Japan. Several different
gradings. I just want to ask one more time. How do you like your steaks? Nick:
Medium. Guga:
And the key is to get a nice,
beautiful golden brown crust. That type of caramelization is the one I
like. You go sit down, sir. You go enjoy it!
Nick: We’re ready?
Guga: Yes. Nick:
We’re ready. Guga:
Now we serve. Here we got some Picanha, sir. Max:
We have some beautiful flank steak. Guga:
Nice and medium. Just the way you like it,
sir. Nick:
Wow! That looks cooked really well. Oh, my gosh! You’re gonna poke me in the eye. Max:
I apologize. Nick:
The Picanha is really good.
Guga: Max! Max! Max! Max! Max! Max! Lower it here to be stable! Nick:
So on possession. Guga:
There you go. And then put it down! Yes. Max:
Yes, chef! Guga:
You just upgraded. Good job. Nick:
It’s cooked plainly?
Guga: I’ll double check for you. Nick:
No chance you guys are supposed to be
eating. I will say… so far, very good. I quite literally believe
that Guga and Max could make the best Brazilian steakhouse on the planet for one
day. Probably not every day,
but definitely for one day. Max:
Sir, we got some slices of…Oop! Apologize. Nick:
Wow! The nice thin slice right there. Guga:
Yes, sir. Nick: Very good.
Max: I think you could use one more
slice. Nick:
You almost just poked my eye. Guga: Let’s put…
Nick: This is… Guga: …it down!
Nick: …insane! This is actually so dangerous.
Max: I apologize. Nick:
The marinade on this is fantastic. Guga: Very good, huh?
Nick: This is the biggest plate of meat
I’ve ever had at a Brazilian steakhouse. They actually did an incredible job. Max:
Alright, I need you to try this one. It’s a
Picanha Wagyu A5. Some of the greatest Picanha in this side of
the Mississippi. Nick:
Wow! That’s incredible. Max: Thank you!
Guga: Good job, chef! And here we have the specialty, sir. Just a few pieces of Wagyu for you. Nick:
Something is… Oh! That’s disgusting. Guga:
We dry aged it in durian. We like to experiment here,
sir. Nick:
It’s like petrol. It’s so horrible. Guga:
And of course we have dessert,
sir. This is caramelized pineapple. Dig in! Nick:
That is exceptionally good. Max ang Guga’s Meatery. You wish you could eat here…
but you can’t, because you guys are… permanently closed…right now. Guga:
At least we made it 1 day,
Max. Nick:
Our next restaurant is Peter Luger’s
Steakhouse, the Number 1 rated steakhouse in New York
City that’s world famous for its dry-aged beef that’s served on a hot,
sizzling plate of butter. I’ve also brought along my friend, Matt Stonie
to help me eat. If you haven’t seen him before, he is one of the best competitive
eaters in the world. First, we’re gonna check out their dry age
vault. This room we’re entering right now is filled with over $1 million worth of dry-aged
beef. And to remind anybody who doesn’t understand:
the entire point of dry aging like this is to develop lots and lots of flavor in beef. It smells like a weird cheese. Matt: I’ve never smelled a smell like that before.
Nick: As we walk down this room, the meat is gonna get harder and harder, because it’s been aging
longer. The meat just goes on forever. They just have tons and tons of “meat hallways”
in here. Peek over the top! It’s like the coolest view
I’ve had in here. Matt: I’m not that tall.
Nick: You want me to lift you up?
Matt: Sure. Oh! Matt: It’s beautiful.
Nick: Some of these actually feel like a rock. I think I’ve torn my knuckle a little bit by
just knocking that. I can push this as hard as I can with my
hands and fingers. Nothing. Now the hardest part… Nick: Picking the meat that we’re gonna eat.
Matt: Dude, I eat hot dogs. I have no idea what I’m looking for here.
Nick: Ooh! Look at these guys! That one is huge. Matt,
I think I found our meat. Frank is a master butcher. He’s gonna help us break this thing down. And
he’s gonna start by trimming off that outer bark, since we can’t eat that part. And then
that right there is the first full steak being cut. Out of all the pieces we just got, this
is the biggest, nicest one. This is a Porterhouse. But there’s just one
more quick step before cooking, which is to trim off some of that excess fat. Here’s a good “Before” and “After” look of
trimming off that fat. Matt, be honest! In one sitting, how many of these do you think you
could realistically eat? Matt:
That stack looks doable right there. Nick:
What? Alright, time to cook this bad boy. They have these crazy ovens here. It’s basically like a giant broiler. Nick: These are 1000°C.
Matt: 1000°C? Nick:
And as you can see, they put a lot of very
fine salt on the top of the steaks. The reason there’s so much salt is…it’s only
going on that top side. And then later when they add the butter, it’s
gonna melt down with all that salt, and create almost a sauce. Matt:
I’ve never seen steaks cook like this before.
Like the flame is right there above it. It’s oddly calm. Matt: Oh, oh!
Nick: It’s on fire. It’s like making a
S’more. Looks like it’s time for a flip. Matt:
Oh! Nick: Nice.
Matt: Oh, baby! Matt: There we go.
Nick: Look at those bubbles on there!
All that really fine salt has dissolved across the steak. When it’s almost done
cooking, they’re gonna slice the steak. And as a reminder, this is a Porterhouse. So you
get both that New York strip and the tenderloin here. But the very final step is
to cook it a second time in some butter to give it some extra last second flavor. And that way they can send the finished plate
out to the dining room, when it’s still hot and sizzling. Matt, you want to share or you
want your own?
Matt: Is that a question? Nick:
This looks amazing. I think there’s something
about watching a meat cook that makes me hungry. Matt:
It’s like waiting in line at Disneyland or
something. You know, it’s like you see all the action and get really excited. Nick:
I’m gonna go for a piece of the tenderloin
first. I’m going for a little butter dip as well. Mm! Dude, the butter is insane.
Matt: That butter’s really good. Nick:
I can taste the dried flavor. Matt:
The crust is crazy. I don’t think I’ve ever
had a streak like this before. Usually there’s some sort of flavor… This is, like, the most pure…salt, butter… Nick:
Well, that’s the thing. The coolest part
about the steakhouse, to me, is that the flavoring is all done in that dry age room
downstairs. They don’t need seasoning…
but maybe they don’t know about Osmo. We’re moving on to Born & Bred,
the 15th best steakhouse in the world, known for its Hanwoo beef,
Korea’s ultra rare version of Wagyu that never leaves the country. Which means I had
to fly all the way here just to try it. Nick: And I’ve also brought along my friend, Dooby
to eat with me.
Dooby: Hi, y’all! Nick: Ready? Dooby: I’m ready.
Nick: They’re letting us first take a
quick peek in their butchery, where they prepare all the beef for this experience. Dooby:
What differentiates Hanwoo versus other types of
butchery is that the cuts are much more specified. To really make sure you get that
really nice texture and flavor all in one. Nick:
What they’re doing here with this beef is
mostly letting the lines of fat guide where they cut, so that they’re not cutting through
the actual meat. But what’s really crazy to me about all this is that I’d never heard of
Hanwoo, before we started working on this video. It’s such a well-kept secret in Korea, and that must be for good reason. This is amazing. Dooby:
Wow! So fancy. Nick:
I know. I didn’t know it would be this fancy. The first dish we’ll get to try is this steak
tartare made from Hanwoo top round. What a bite! Dooby: Wow!
Nick: I’m really excited for this second one. It uses the Hanwoo beef rump,
and they’re combining it with strawberry. I’ve never seen anything like this before.
There’s also some honey infused vanilla oil going on top, as well as a little mint leaf
there. Oh, my gosh! It tastes like a dessert. Dooby: Wow!
Nick: The first thing that came to my mind
before I tasted the beef was strawberry shortcake. Dooby:
You’re onto something. Nick:
Next, we get to try this honey tenderloin
topped with a bit of truffle. I really love the simplicity of this dish. Dooby:
Meat and truffle. How could it go wrong? That’s a juicy fellow. Nick:
It tastes so pure, but the flavor is not very
overpowering…in a nice way. It’s unlike any piece of beef that I’ve ever
tried before. Before our next bite,
it looks like we’re getting a palate cleanser: some mango with a little bit of
black lime zest. Oh! Oh, my gosh! I’m gonna start eating my mangoes
with lime zest every time. This next course is really creative. It’s a Hanwoo top
blade that’s cooked using both charcoal and snow. Why are you resting the meat on the
snow? B&B Chef:
This is what our ancestors used to do. Put it on the charcoal, and cool the meat down.
Put it on the charcoal, until it’s done. Nick:
Back and forth? B&B Chef: Yes.
Dooby: That’s so cool. Nick:
So it’s like rapid resting. I’m curious to see if this worked. Dooby:
It’s one of the best bites I’ve ever gotten. Nick:
I’m not totally sure what this next course
is, but it’s being very carefully grilled in some
traditional Korean paper… and they’re also constantly spraying it with
water to keep it moist. He’s untying it now, almost sort of like a
Christmas present. Whoa! Is it a perfect mix of beef and fish? I think it is. Dooby:
What’s being smeared on top is a “Doenjang”
sauce. “Doenjang” is a Korean traditional bean paste
that’s been fermented for longer. Nick:
And now he’s using a torch to caramelize the
sugars to really boost that flavor. It tastes like a hamburger patty with Miso Black Cod.
Dooby: Nobu meets McDonald’s. Nick:
Getting close to the end of the meal now,
we’ve got some hot pot using Hanwoo top sirloin. I love how they’re using every cut
of beef in a completely different way. It tastes like a fresh garden. Dooby:
For me, it’s the textural component of the
vegetables. It’s almost the noodles. Nick:
The fresh wasabi and the fat together are
really good. The final dish is a “Hanwoo Bulgogi”, the national dish of Korean royalty. This right here is the dish I flew all the
way to Korea for. This is making my mouth water. He’s plating
this with the beef drippings and the broth. What is this? Dooby:
It’s a “banchan”. Korean classic table fare. B&B Chef:
This is the highlight.
Nick: Where do we start?
Dooby: I think I’m gonna go for…a leafy green. We put our beautifully seared Kobe on top. We do a little bit of the marinated raw crab, a little bit of rice. You wrap it up. Nick:
Boom! Here we go. There’s so many flavors here. But what’s so
much fun is that you can build each little wrap each time however you want. Dooby:
This feels like a friend who,
after summer break, just got a total transformation. It’s like: “Girl! Who is she?”. Nick:
I have absolutely no idea what you’re talking
about. Our next stop is Cote, a Michelin Starred Korean barbecue restaurant, that’s the Number 1
ranked steakhouse in America. I don’t have a guest for this one,
so I’m sending one lucky subscriber here for dinner instead. But don’t worry!
There are plenty more guests joining us later in this video. Here comes the chef. He’s
gonna start by oiling up the grill with some beef fat trimmings. His first cut here is hanger steak. Ooh! And we’re already cooking. Of all the
restaurants out there, Korean barbecue is one of my favorite, because you see the food from
start to finish. Rotating it around a little bit. Cote Chef:
Yes, because it has different hot spots. Nick:
Look at that! My first bite of beef here. Mm! The hanger is the most underrated cut of
steak. Cote Chef:
That’s my favorite cut, actually. Nick:
Me too. Boom! I love how many sides there
are, by the way. The sides here are actually part
of the reason this is the only Michelin Star Korean barbecue restaurant in the United
States. I’m gonna use them to make a nice lettuce wrap. It’s gonna take me a bit.
This next steak here is a 45 day dry-aged ribeye. You’ll notice that the chef is cooking all
the meat for us, and that’s because the quality of beef they
use here is so incredibly high that they don’t want you to mess it up.
But I’m not sure how I feel about that, since I actually like cooking my own stuff at
Korean barbecue. That one is amazing. The flavor combined with
the fact that it’s fresh hot off the grill… I would say, for me that’s a clear Top 10
steak bite…ever. I’m also gonna try this with a shiso leaf,
which sort of tastes like a mix between mint, basil and licorice. I don’t know how to
describe it, but I really like it. Looks like next we’re
getting a 120 day dry-aged ribeye. This will be the longest aged beef that we
try in this entire video. This is very rare to find in any steakhouse. Cote Chef:
Doesn’t it taste like blue cheese? Nick:
It tastes a lot like blue cheese. It’s weird. The more you chew it,
the more it tastes like blue cheese. If you like blue cheese, then you might like 120 day
dry-aged beef. If not, I don’t think you’d like it. Finally, we have the Kobe beef. Here we go. That one’s my favorite. Perfect overall
balance across the entire bite from start to finish. Before our final bite of Korean
barbecue, he’s gonna change out the grill here, since the final steak has such a
different flavor profile. They are not messing around. This one’s called the “Dessert Steak”. It’s a short rib that’s been marinated in soy
sauce, brown sugar and pear juice to make it sweet
and tender. It’s like almost as if a piece of cooked beef
were very lightly candied. I didn’t know how I’d feel about this one,
but that is exceptionally good. Let’s go eat some more steak! Up next is Maison Kasai,
a fancy hibachi restaurant run by a Michelin Starred chef. I also brought along a couple
of friends to help me eat. We’ve got Patrick and Albert. I didn’t tell you this yet,
but the experience has already started. We are in a room that somewhere has a secret
door that leads to the restaurant. Patrick:
Alright, let’s get looking! Nick:
Oh! No, that’s not it. Oh! Albert, you found it. Patrick: Oh! No way!
Maison Kasai Chef: Welcome, guys! Maison Kasai Chef: Welcome!
Patrick: Woo! Alright.
Maison Kasai Chef: Alright. Here we go. Okay…who wants to try it? Get loose! Patrick:
Oh, no. I don’t like this. I don’t like this.
Maison Kasai Chef: Alright, here we go. We’re just gonna stack this egg. Patrick:
What? Nick:
Leaning tower of eggs… Maison Kasai Chef: Alright, I’m gonna light it up.
Patrick & Nick: Oh! Oh! Maison Kasai Chef:
We’re gonna start off with some eggs. Patrick: What?
Maison Kasai Chef: We’re just gonna play with our food. Patrick:
It’s like art.
Maison Kasai Chef: Little vegetables for the rice. Patrick:
Is that day old rice, chef? Maison Kasai Chef:
Week old. Patrick:
Oh, week old. Maison Kasai Chef: Alright, here we go.
Patrick: It’s a heart. Maison Kasai Chef: I love you, guys.
Patrick: Oh, is that the Osmo seasoning?
Maison Kasai Chef: Yeah. We got our “Furikake” with sesame
seeds. Patrick:
I love “Furikake”.
Maison Kasai Chef: We have the veggies here. Nick:
Some shiitake mushrooms,
some rosemary. Wow! I love that. That right there is one of
the small but important details that separates the good from the great.
Maison Kasai Chef: Beef tallow. Nick:
Another thing that separates the good from
the great. Maison Kasai Chef:
Start off with our ribeye. Nick:
Beautiful ribeye. Patrick:
I mean, out of all regular topping beef place, they’re not
wrapping the meat like this…with like rosemary and thyme. So this is just…
next level. Maison Kasai Chef: Okay, there we go. Careful. Hey!
Nick, Patrick & Albert: Whoa! Maison Kasai Chef:
This one’s dangerous. Do not try this at
home! Maison Kasai Chef: Grab this!
Patrick: Oh! Nick: What?
Patrick & Nick: Oh! Nick:
That was crazy. Patrick:
This guy… Oh! Oh! Oh, he got a little bit. Maison Kasai Chef:
Here we go. Let’s add more meat! We got the Kobe imported from Japan. Patrick:
The most expensive cut of meat. Maison Kasai Chef:
Yes. Filet Mignon. A little more Osmo on
there. Nick: Love it.
Maison Kasai Chef: Beef tallow. Add our lobster. Nick:
Unbelievable. That’s an incredible looking
lobster tail. Patrick:
Oh! Maison Kasai Chef: Another one.
Nick, Patrick & Albert: Oh! Yeah! Maison Kasai Chef:
We’re just gonna light the lobster. Patrick:
Poor guy did nothing. Nick: Whoa!
Maison Kasai Chef: Little train, little train. Patrick:
You know, when I was a kid,
that would be my favorite part. It’s still my favorite part. Maison Kasai Chef:
Here it is. Nick:
Wow! Patrick:
Whoa! Albert:
Cheers! Patrick:
That is so good. Nick:
That’s really incredible.
Patrick: I don’t know what’s happening in
my mouth, but there’s a lot of things happening…and I thank you for it. It’s like buttery, beautifully cooked. Maison Kasai Chef:
Alright, here we go. This is the
truffle shavings on the Kobe. Nick:
Bon appetit, baby! Dang! Look at that! Patrick:
It’s like a garden with steak. Mm! That is so good. Maison Kasai Chef:
Alright. Yeah. So there we go. We’re just gonna
light it up. There we go. Okay. Patrick:
Oh! Maison Kasai Chef:
Thank you! Patrick:
Can I do a flip with that? Maison Kasai Chef:
Yeah. Here you go. Nick: No, no, no.
Patrick: 100%. Nick: Let’s head to our next restaurant!
Patrick: No, watch!
Nick: Up next is Gordon Ramsay’s Steak, where we’ll be trying Gordon’s iconic Beef
Wellington…and Gordon himself actually sent along a little video to tell me exactly what
to order. Gordon Ramsay:
Hi, Nick! It’s Gordon. Now I hear you on the lookout for the
world’s best steakhouses. Go to Gordon Ramsay’s Steak! I promise you, you’ll love it. Maybe
try the Beef Wellington and then…move away from steak and try that incredible seafood
platter! Enjoy! Nick:
I’ve also brought along my friend, Q to help
me eat. QCP:
What’s up, guys? Nick:
First course incoming. QCP:
We have our hamachi crudo here. We also have
our prime beef sliders. Prime beef tartare. Where do we begin?
Nick: I’m gonna try a little steak tartare.
That is up there with the Top 2 or 3 steak tartares I think I’ve ever had. QCP:
This is on my Top 3. I don’t even know the other
2. Nick:
Another slider. QCP:
So far…very, very enjoyable. All of it.
Nick: When some people think of steak,
they think of “surf and turf”. So before the “turf”, the Beef Wellington,
I wanted to try a little bit of “surf”. GRS Chef:
I’m gonna set you up for your next course
here. Nick: What?
QCP: Whoa! GRS Chef:
We have our ice shellfish platter. QCP:
It’s like a wedding cake. Nick:
This is a mega seafood platter. It’s got oysters, it’s got clams. It’s got shrimp. It’s got lobster. It’s got king crab. QCP:
Best part…I know you love “mini” things. We
got the Mini Tabasco. Nick:
Can you blame us for wanting to try this
thing? I’m gonna start over in king crab land. They made it really easy to just slide
it right out. QCP:
Wow! Nick:
I’m gonna do a little lesson for everybody on
oyster etiquette. Give it a little bit of lemon, a touch of cocktail sauce,
then slurp. Chew it. Enjoy it. You take that oyster shell,
and you flip it upside down.
QCP: Which indicates…that it’s empty. Nick:
I’m gonna grab a shrimp now. Everything’s delicious. I don’t know how you can’t love this. Are you ready for the main
event? This is it. Gordon’s classic Beef Wellington. It comes
with a “pommes puree”. That’s a fancy way of saying potato puree, as well as a few
different vegetables, a little beef glaze, and of course,
the actual Wellington. Perfection. You’d think it’d be hard to cut, because it’s
beef, but it is like butter. QCP:
You gotta make sure you get that puree. Nick:
Oh, man! It’s iconic. It’s delicious. QCP:
So soft. Nick:
It’s got so many different textures. The
crispy puff pastry on the outside and creamy mushroom puree that’s right inside that. And then the beef, of course,
is a nice, beautiful, chewy texture. As it all comes together, it’s the perfect bite. This is probably my 10th time having one of
Gordon’s Beef Wellingtons, and it is perfect… every time. QCP:
Every single time. Nick:
Let’s go to the next restaurant! We are now
in Paris, France to try steak frites. And I’m here with my friend Charles,
who’s gonna say the name of the restaurant, ’cause I don’t know how. Charles: L’Atelier Entrecote & Volaille.
Nick: This is the Number 1 restaurant in Paris for steak frites… but what really sets it apart is their secret
sauce, that people fly from all over the world just to try.
Antoine: Bonjour!
Nick: Bonjour! Charles:
Oh, very French…your “Bonjour”. This is a typical French bistro. Look at the wood, the mirror and look also
how the table are really close together. When you eat, you are really close to
strangers. But that’s…that’s French. Nick:
This is Antoine. He’s the executive chef. And he’s gonna take us through how they make
their steak frites. So he starts off simple by tenderizing the meat
just lightly, and then adds a little sprinkle of salt. Charles:
Listen! They put the meat on the grill for
1 minute, then he turns the meat 90 degrees. Nick:
He’s getting that nice checkerboard pattern
on the beef. Now he takes the meat, once he’s finished
cooking, and brings it up to rest. Charles:
While the steak is taking a nap, we’re gonna see the fries. This is the secret. The fries are pre-cooked. And with this technique,
you have extra crispy fries outside and a puree inside. Nick:
Into the hot oil we go. Again, the fries are already pre-cooked. We
just need to basically crisp the outside now. And he’s gonna give them a little shake to
make sure they don’t stick together. What a great sound! Fun fact: French fries were not
actually invented in France. You knew that? Charles:
Yeah…but I don’t remember the country. Nick:
The last thing to do is toss those fries in
some salt, preferably Osmo. Oh, isn’t that the crunch? You wouldn’t think they could taste so
different from how they taste in the United States. They taste so different. What makes this restaurant and their steak
frites so special is this sauce right here. This took them years to perfect. How many people know this recipe? Charles:
Only 2 people.
Nick: And he’s one of them? Charles: Do you have it?
Antoine: Maybe. Maybe. Nick:
The plating here is simple and traditional,
like any other French bistro. This keeps the focus entirely on the food and
its flavor. A beautiful French bistro just for the 2 of
us. Nick: Merci!
Charles: Ooh!
Nick: Oh, look at that! Charles:
Very classic French presentation. Nick:
Fries in the sauce. Oh! Mm! Charles:
Mhm! Nick:
Oh, the sauce is so complex. Charles:
Yeah. Nick:
The first thing that comes to my mind with
the sauce is sort of like a creamy French pesto.
Charles: I know what you mean. Nick:
I think I taste tarragon too. If you look up close to the sauce,
you can see how many different specks of color and ingredients there are there. Charles:
Do you know you have more than 20 ingredients
in this sauce? Nick: How do you know that? It’s a secret.
Charles: Shh!
Nick: I’m gonna jump to the meat. Really, really simple. Lightly tenderized, but
it’s already been aged just a little bit. The sauce tastes different, based on what you
eat it with. Charles:
I just take the perfect bite. Steak, fries and sauce. Nick:
Mhm. That’s the best bite.
Charles: It’s like a good song. Nick:
What song would it sound like? Charles:
Kodak Black? Nick:
I was initially almost a little bit
skeptical about whether the sauce would be really that good. And it is that good. Charles:
So maybe you that watch the video,
you say “Oh, it’s just steak and fries”. But steak and fries, perfectly cooked with
the sauce… It’s an amazing experience. Nick:
My first ever meal in French. Definitely a good one.
Charles: (speaks French)
[And now you’re going to eat another meat.] Nick:
I have no idea what you’re saying. Our final
steakhouse is Bazaar Meat, which blends Argentinian style open flame
cooking with Spanish creativity to serve up some of the most futuristic steak dishes
you’ll ever see. I’ve also invited my friend Joe to eat with
me. Joe: What up?
Nick: He’s a world famous music artist,
and he’s got a concert in about an hour… so we gotta go. This is one of the craziest
kitchens I’ve ever seen. Bazaar Meat Chef:
This is our grill set-up, and it’s really, really hot. This basically is our…our “main pass”. Nick:
The “main pass” in the restaurant is the
control center. The food comes through here for you to see it, before it goes out. Joe: Wow!
Nick: I love how everything’s wood fired. Nick: You know, before tasting anything that the
flavor is gonne be…
Bazaar Meat Chef: …on point. Nick: Yeah.
Bazaar Meat Chef: One last thing before you start eating,
guys… I need you to pick your steak. We have
Washugu, Rosewood, Akaushi, Stemple Creek.
Nick: Joe’s my guest. I’m gonna let him pick.
Joe: That one. Nick:
Perfect. The first dish is a “foie gras” cotton
candy. Nick: This looks crazy.
Joe: Cheers!
Nick: Cheers! Airrack:
Oh. Joe: That’s interesting.
Nick: You have that pillowy
melt in your mouth texture of cotton candy. Then you have the corn nuts,
which are crunchy…and then they have this soft and creamy “foie gras”.
Joe: And it tastes like cereal. Nick:
Like a “foie gras” flavored…corn flake. Joe: Yeah. Kind of.
Nick: Course Number 2 Japanese
A5 Wagyu air bread. I don’t know if any of you ever watched the
Netflix series Chef’s Table, but this is the featured dish from that
restaurant on that series…and it looks unbelievable. Nick: Oh!
Joe: That’s crazy.
Nick: There’s this very light,
super flavor packed cheese foam on the inside, and then the rest is just hollow. That’s gonna be hard to beat. This one’s called “Neptune’s Pillow”.
These are quite literally perfect pillows. You’ll notice that it’s tuna and not steak. I still think it’s gonna be delicious. Joe:
Ooh! That’s a 10 out of 10 crunch. Nick:
That one went… right off the charts. Joe:
Dish Number 4… Classic steak tartare.
Nick: It comes beautifully presented like this. With a little movie magic…
Poof! The beef tartare is all mixed together. You first, please. Tartare sandwich. Who made a nicer sandwich? Me or Joe? Joe: Cheers!
Nick: Mm. It tastes like a really,
really good soft hamburger. Joe:
Very expensive slider. Nick:
Course Number 5…
bison carpaccio. Joe:
This one looks insane. Nick:
Whoa! Joe:
There’s so much going on. Nick:
You get hit with a little spice,
you get a little bit of kind of blue cheese. You taste the celery,
and the meat is so incredibly thin that it just kind of melts in your mouth. What’s
happening? Bazaar Meat Chef:
We’re going to Japan right now. Nick & Joe:
Oh! Bazaar Meat Chef:
We have a…Omi beef. We have a…Satsuma,
and we have Bushu-gyu. “Bushu-gyu” basically translates to “beef of the
samurai”. So this farm used to feed the samurai back in
the day. Nick:
Today we are samurai. Bazaar Meat Chef:
We’re gonna go ahead and cook a couple of
tableside. Nick: Listen to that sound!
Bazaar Meat Chef: Going for a flip. Joe: Nice.
Nick: He’s only sear for literally just a
couple seconds on each side. This type of beef is so incredibly delicate,
so you cannot overcook it. Joe: We’re diving in.
Nick: That is the definition of
melt in your mouth. There’s so much fat between the actual meat
and each of these bites that it makes it break apart really easily as you chew. Joe: I feel like I’m back in Japan.
Nick: Our final
course, Course Number 7 is an Akaushi ribeye, which I’m gonna top with a little bit of
truffle.
Joe: Make it rain! Bazaar Meat Chef:
Honestly, I like eating steak with my hands. Nick: You like eating steak with your hands?
Bazaar Meat Chef: Yeah.
Nick: I’ll try the same thing. Oh, incredible. Joe: The truffle too.
Nick: For me, it’s the exact level of
dry age flavor that I want. Not so much that I can’t taste the
actual flavor of the beef anymore, but not too little, where it’s just not there.
Aren’t you late for your show?
Joe: One more bite.