What The Most Expensive Steak On Earth Tastes Like
This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City, to eat a steak that has been dry-aged for 400 days. Watch to see if chef Joshua Smookler’s funky, fatty experiment pays off as Solares samples it sous vide, over sushi rice, and even raw. For more episodes of The Meat Show, click here: https://www.youtube.com/watch?v=voNVBT9eh5s&list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape&index=2 ----------------------------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it's the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Lucas Peterson on Twitter: https://twitter.com/lucaspeterson Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Los Angeles: http://la.eater.com/ More at Eater New York: http://ny.eater.com/ More at Eater Chicago: http://chicago.eater.com/
Comments
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I had a residence in Japan for more than 17 years and I can tell you that, while Wagyu is so good that it tastes absolutely astonishing anywhere that you can get the real product (generally Yakiniku Restaurants in Kagoshima, in my particular case) The Kagoshima Kuro Buta / Kagoshima Black Pig - Pork is also absolutely not to be missed, it is also an international culinary treasure.
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wow i live underneath this joint. had no idea they sold old ass steaks like that cost a fortune
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I've dry aged a steak before. This one looks like it was surrounded by blocks of salt to suck out the moisture. All I did was wrap paper towels around the meat, constantly changing the PT, until there was no more blood left to suck out. It was really good once seasoned. This was only a few days. More than a week, depending on the thickness, seems too much for my taste buds.
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Wtf I'll take the fresh one any day!
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Just give me a medium well filet or a sirloin and I'm happy.
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what did he do at 2:21?
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Warning: Don't watch before bed
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asian guy was like, "you know youre gonna pay for all of this right?"
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Please let the chef speak more. Felt one-sided. It seemed like the host is trying to educate the chef (really?!) instead of collaboratively teaching me.
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TASTES LIKE MUSTY BALL SACK
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28 days is enough that looks gross
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3:35 That moment when you try to act smart by using big words.
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looks Delicious
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isn't Kobe the best
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PLEASE ADD ME ON YOUR FEATURED CHANNEL I'LL BE ALWAYS ACTIVE ON YOUR CHANNEL
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NICE CHANNEL BRO
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Is it possible to have a piece of beef with all fat and no meet whatsoever?
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Dons De La Nature best steakhouse in the world
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I just realized that I have frozen meat which has stayed in my fridge for over one year. Is that going to worth $1,000???
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Did he seriously try a 100 day old piece of meat raw
4m 24sLenght
13001Rating