What the Most Expensive Steak on Earth Tastes Like

I'm here to eat the most extraordinary steak on earth I'm here at MU ramen law Gotham City the chef is Joshua smuggler he is a fine-dining chef who has worked in like per se and boules and some of the most amazing kitchens now most American states are dry aged for 28 days what's going on here is sort of next-level state it's a five grade 12 Wagyu it's now 400 days it's state that would have been thousands of dollars if it wasn't raised I can't imagine what its gonna taste like so we're about to find out well last time I was here that was a giant very sort of pink and fresh looking piece of young now it's just constricted and it's like gnarled and it's just yeah but but you can just tell that there was like an intense concentration of flavored oil the beef itself has shrunk by what about 30% wait I want an experiment so I put in two types of beef in here this is a New York Strip this also has been here since March 11 this one actually so it's even older and then this one which is the ribeye has been here since March 22nd it doesn't feel as heavy as you would think you can see it's like very solid doesn't they see what you're doing the dry-aging is you are trying to tenderize the meat and also develop flavor exactly the difference between wet aging and dry aging what eighteen you don't lose as much moisture content it doesn't concentrate the flavors dry aging does it makes the meats that funky quality it's all experimenting tryin to see what what we could do and how much we can push it all right well let's see how far you pushed it this is this slice we're gonna make let's bother an inch and a half thick that's gonna be like a thousand dollar steak yeah I don't even know what I could charge let's try it wrong you really try once a quarter are you serious you can see I'm bobble this is like you can literally pull it apart and look at look at the seams just there yeah Wow it's like it's like charcuterie it's a very very unusual but there it's very different to American beef but when it gets that age it becomes like an amaretto of something in terms of like that intensity there was a strong like African flame booth I'm ready to try this cook while the while the proper state su v--'s I looked at that spinalis dorsi which is my favorite part of the state analysis further than a pen let's just sear it off of see about what happens my theory is this is gonna be almost as good as that except it's better because we're going to use it now oh my god that's unbelievably good that's pretty spectacular the flavor is so well that you could just get co2 your entire palate right now whole mouth is coated with that sort of third funky flavor so of course Josh sous-vide it and we're just gonna sear it off and try it and I'm sure it's gonna be amazing the smell of bleu cheese off this thing I mean the initial impression is almost like you're eating pasta that has been flavored with garlic and thyme but it has that sort of those dark roasted flavors right and then there is that sort of warmth of like funk at the end it's like really intense on the tongue so incredibly juicy - when you've seen your mouth it just like ooze is out okay so let's try this on rice all right here is probably the world's most expensive piece of the Drury okay this is great this is sushi great rice with some wasabi is it good that way oh my god amazing the principle check fuel compound is the rice right because this just dissipates inside and then and then you get in all this umami you definitely getting rid of a lot of that funk it's cuz the sushi vinegar okay that's you see that's the thing could have another bite be you're onto something there at some point somebody had to combine the finest whag you in the finest aging process I just want to see what happens yeah it's against an experiment why not see how far we can go with it and oh who knows alright so we'll see you another hundred days all right and you can catch me on the meat show click here to subscribe that's good enough this really is a soup to nuts burger I mean you have controlled every aspect of what ends up on the plate totally every aspect [Music] [Applause]

Channel: Eater

Views: 10,536,278

Rating: 4.5394597 out of 5

Keywords: dry aged steak, meat, nick solares, dry aged beef, dry aged meat, dry age, wet age, steak, beef, rib eye, mu ramen, joshua smookler, eater, eater.com, food, foodie, dish, meal, review, 400 day age, long age, long dry age, the meat show, mst expensive, best steak, recipe, sushi chef, sushi

Id: 3s4tvVS9VO0

Length: 4min 23sec (263 seconds)

Published: Wed Mar 09 2016

Reddit Comments

[u/muddynips]

I wish we could have listened to the chef talk about the steak more. What was he going for? His thoughts on the results? Changes for next time?

Did not need to hear hipster Steve struggle frantically to say something worthwhile.

[u/CercleRouge]

This dude is the definition of insufferable. I hate that Eater has hired this guy.

[u/RLWSNOOK]

I love steak, but this is a bit too far for me.

[u/rossco832]

I love a nice bit of steak however none of that appeared appetising to me

[u/Dr_King_Schultz]

Well, I'll never EVER be able to try a steak like that, so that was very interesting to watch. Thanks for sharing.

[u/gruss577]

I'll stick with my $8 steak from the store and my charcoal grill

[u/[deleted]]

That guy is freaking hipster, he pull out a 5 thousand dollar leica camera, jesus christ, I don't trust a word that guy said.

[u/aznkriss133]

Good god, I can't even imagine. My mouth is soaked just watching this.

[u/noahsbutcher]

Is it frozen?