Sean Evans Tries Some of NYC's Most Expensive Steaks with the Worth It Guys | Sean in the Wild

[Music] hey what's going on everybody for first we feast I'm Sean Evans coming at you from Bowery Meat Company in the East Village where I'm joined by Andrew Steven and of course a spot for camera guy Adam though the guys behind BuzzFeed's tremendously popular series worth it where they eat their way around the globe in hopes of answering the only question that really matters when it comes to food is it worth the price and today we're gonna be putting the corporate card to good use focusing on some of the most coveted sought-after and yes very expensive cuts of beef in New York City but before we get to the taste test I have to know you guys are now three seasons into the show of all the things that were not worth it what's been the biggest ripoff I wouldn't say that any place has been an outright ripoff we've eaten some really ridiculous things you know like a two thousand dollar pizza it's crazy that's an insane amount of money spent on any food item but if you were going to buy that you know what you're doing you know you're getting into you know the terrain so you can't write all it a ripoff it's almost like a dare like can you get it this expensive and make it actually worth it some of them I was like into blowing a lot of money at a casino just like yeah you know what I'm gonna have a lobster self with mac and cheese I'm just gonna like spray a bunch of money on this and like it's gonna be a weird fun time for the people it's just a Ric Flair situation sometimes you just gotta pop that bottle right whoo for some people she yeah well I can sit and chitchat all day but we have steaks to eat chef Josh Capon is bringing out some of the best cuts in New York City chef Josh we're ready for the steaks all right where we started with over here look at this beauty we don't know what that is right right here we have the t-bone Florentines 40 ounce dry aged $148 a little bit of extra-virgin olive oil we're up up a little bit of sage rosemary and thyme really get those earthy flavors going charred on the broiler let it rest slice it up and that's it there's a New York Strip on one side and you have a nice chunk of filet on the other side so some people like to say it's the best of both worlds you serve all dry aged meat here at the berry me company when you dry aged meat there's two things that happens to meat right first your evaporating the the water from the mussel which concentrates the flavor right your country in the flavor and the intensity of the meat and also the natural enzymes in the meat break down the muscle so you're yielding a much more tender piece of meat I'm gonna let you guys enjoy the t-bone I got something else working in the back I'll bring out a few minutes all right Thank You chef thank you so we're looking at 148 dollars on the cut what are you thinking first of all is a lot of meat you can spread this out amongst a couple people very easily I would say with the dry aging I feel like in a lot of ways you're really kind of going through the whole cow's life maybe for some people too close or like to intimate experience with me it is interesting and kind of weird that you're now investing time host death in an animal I'm always down to have something that's less quantity than what it started off as it's more intense and rich Adam is this a nice departure from the norm getting that fresh on the plate thing you know we haven't even shot any beauties yeah it feels wrong I pretty like I feel like I need to get back there and be documenting this check this out this is something very very very special and to be honest you are the first people that we've served this to over the by army company this is a Chateaubriand the Chateaubriand refers to the center cut of the filet mignon also known as the beef tenderloin here we serve it on the bone 40-day dry-aged we prepare this with nothing more than just kosher salt and black pepper nice high heat on the grill and then you really got to let it rest and it's a slow cook in the oven and we got some black and Cipollini onions with see that little nugget right there every state has room I like the cold another to Joy see that you never stood on a filet mignon normally you get a filet mignon and it's a boring chunk of meat not a lot of fat extremely tender and not a lot of flavor by keeping this on the bowl and you can see that and then fat is flavor okay nobody ate me they'd be like wow this guy's like a flavor bomb for me I notice about the way you're cutting these is you're getting really thick with the cuts which I love is there a reason why you go with that thickness I I think the meat deserves to become thick you know you want it you want the characteristic of the meat you know you want to be able to chew it you know this is good meat if this was if this was a low quality steak I mean you could shave a little quality steak on a slicer when it's frozen and when you cook it are you short a it it's gonna be tender no matter what because there's no chance of any fat or veins or muscles being left of it I'll be back in a little bit with the biggest and baddest and best date yet all right so here we have a juicier steak and then on a price point level going down a little bit 125 bucks for this one but you could share this among you know we're sharing among four people 25 not bad filet mignon it's you know it has that it has that place as sort of the the gold standard of meals and then you go to a couple of weddings where you get filet mignon and all of a sudden the experience has been completely ruined for you because you just get that Drive wedding filet mignon it is crazy how much flavor is in this like so intent I'm almost uncomfortable with how soft this is it's like approaching cotton candy softness [Music] the greatest stake known to mankind under that beautiful thing huh all right this is the 40-day 40 ounce dry aged tomahawk rib eye $162 as good as it gets we give this little extra age when it comes into the shop we seize it with kosher salt black pepper nice high heat on the broiler let it rest finish it on a boiler based a little bit of dry aged beef fat and we service a little romesco sauce and some charred onions that is what we call a Tomahawk Chop they brought the Souris chopped is that a lot of beautiful thing great presentation I just walk around the dining room with these things sometimes I threaten people they don't pay their check they get whacked Oh God let me ask you right now is it worth it Oh his eyes are rolling from the back of his head over there the rib eye if I have a cracked that's the most expensive steak on the menu here at Bowery this why well it's the best it's it's the most marble it's a rich it it's the most decadent I mean these things there's not that many in each cow so you got to make them count plus you know I need all the man pointed I can get so I like the idea of just carrying around the bone it's like Lord of the Flies right you only get to speak unless you're holding the conch here at the battery company unless you olden time although he pays attention to you sometimes I walk around the streets with the - you get a lot of respect joyful thank you thank you I'm trying to think of like what it felt like when I ate that first bite like what experience that was just so overwhelming that I can't say anything it's like if you had never been held in your life before it's like oh just hold me I'll hold in pain and you're just crying because it's it's so beautiful Josh send a hug to my mouth through this neat I guess gross we've had the t-bone we've had the Chateaubriand we've had the tomahawk which one was your favorite I think the Chateau the way it was prepared here where it's on the bone there's that little extra piece of meat that was awesome I've never had anything like that and you kind of ruined it because I also have to go said like I feel crazy saying that but that second steak the softness of that was just an experience I've never had before you're entering like cannibal territory like is that this egg was that the gateway drug to eating people I hope not it caught me by surprise too because the same way that the wedding experience is ruined the filet mignon for me I've always liked like it had that billing but then too I think that it's like probably the steak with the least flavor generally speaking but not that one not that Chateaubriand how much was ribeye I got it okay here's that's gonna play a role in this okay the chef the Chateaubriand 125 uh-huh the t-bone 148 and then the ribeye tamakwa by 160 to an additional forty bucks to get the very first time in your life well yeah worth it I would say it is the tomahawk rib eye well there you have it catch worth it Sunday's 8:00 a.m. on BuzzFeed guys happy we could get you lunch thanks for coming through this is lunch there's like six lunch that's the shot of the wild difference right there [Music] you you

Channel: First We Feast

Views: 3,342,024

Rating: 4.8550758 out of 5

Keywords: First we feast, fwf, firstwefeast, food, cook, cooking, chef, kitchen, recipe, complex, complex media, Cook (Profession), sean in the wild, sean evans, buzzfeed, worth it, worth it?, steven lim, andrew ilnyckyj, bowery meat company, steakhouse, josh capon, adam bianchi, dry aged meat, beef, steak, how to cook steak, broiled steak, t-bone florentine, chateaubriand, tomahawk ribeye, expensive steak, taste testing, most expensive steak, filet mignon, filet mignon steak, cheap vs expensive

Id: NCFO5eifDtg

Length: 9min 6sec (546 seconds)

Published: Tue Oct 03 2017

Reddit Comments

[u/work_accccc]

Two of my favorite series on Youtube right now, this should be good!

[u/Giekorock]

I actually really like the worth it series. But Idk. These guys didn't seem super stoked to be doing this

[u/Stephmo777]

Sean carried this vid hard

[u/matt8858]

Just binged some Worth It Guys yesterday too, great timing haha.

[u/inthelanegame]

Was so excited to watch these. My 2 favourite Youtube shows combining. Unfortunately the 'Worth it' guys seemed hella uninterested. I realise they play it up for the camera on their show but didn't realise it was that much.

[u/NotMichaelsReddit]

I'm really not a buzzfeed fan, but the Worth It series is really good

[u/[deleted]]

Wish I could sub to the Worth it guys and not their awful Buzzfeed channel. At least First we Feast has quality stuff besides Hot Ones fo look at.

Buzzfeed is either Worth it or clickbait crap like “KISSING YOUR EX PRANK LMAO”

[u/1kSuns]

So when are the Worth it guys going to be clearing the wing board?

[u/PistisDeKrisis]

"That's the 'Sean in the Wild' difference." Fucking boss.