Name: 肖恩-埃文斯與Worth It Guys一起嘗試紐約市最昂貴的牛排｜Sean in the Wild (Sean Evans Tries Some of NYC's Most Expensive Steaks with the Worth It Guys | Sean in the Wild)
Uploaded: 2021-01-14T10:42:51.000Z
Duration: 9 min 7 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

For first we feast, I'm Sean Evans coming at you from Bowery Meat Company in the East Village from joined by Andrew Stephen.

And, of course, a spot for camera Guy Adam that the guys behind Buzzfeed's tremendously popular Siri's 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 rip off?

I wouldn't say that any place has been an outright rip off.

We've eaten some really ridiculous things, you know, like a $2000 pizza, just crazy.

It's an insane amount of money spent on any food item.

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 call it a rip off.

It's almost like a dare like, Can you get it this expensive and make it actually worth it?

Some of them I would like into blowing a lot of money at a casino, just like 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.

Sometimes you just gotta pop that bottle, right, Woo, For some people, she, uh I can sit and chit chat all day, but we have stakes to eat.

Chef Josh Cape on is bringing out some of the best cuts in New York City.

All right, where we started with Over here.

Right Here we have the T bone Florentine 40 ounce dry, aged.

A little bit extra virgin olive oil way Robert will live with sage, rosemary and thyme.

You have a nice chunk of filet on the other side.

So some people like to save the best of both worlds.

You serve all dry aged meat here, Barry Me company.

When you dry aged meat, there's two things that happens to me, right?

First, your evaporating the water from the muscle, which concentrates the flavor.

Your country in the flavor in the intensity of the meat and also the natural enzymes in the meat.

Break down the muscle so you'll be a much more tender piece of.

You can spread this out 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 to 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 office.

Adam, is this a nice departure from the norm?

You know, we haven't even shot any beauties.

I feel like I need to get back there and be documenting this.

And to be asking, you were the first people that we've served us to over the Bar me company.

Cut off the filet mignon also knows the beef tenderloin.

We prepared this with nothing more than just kosher salt and black pepper.

And then you really gotta let it rest Unless I slow cook in the oven.

And we got some black and cipollini onions with this little nugget right there.

Every steak eyes when I like to go a little nugget of joy.

You never stood on a flaming, you know, normally get a flaming young at a boring chunk of meat.

Not a lot of flavor By keeping this on the boat and you could see that fat And that fat is flavor.

Maybe, like, Wow, this guy's like a flavor bomb thing.

These is you're going, really think with the cuts, which I love.

Want you want the characteristic of the meat.

If this was if this was a low quality steak, I mean, you could shave a low quality steak on a slice of when it's frozen.

Because there's no chance of any fat or veins or muscle being left in it.

I'll be back in a little bit with the biggest and baddest on best state 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 were on 25 Tom Bad filet mignon.

That place is sort of the gold standard of meals, and then you go toe a couple of weddings where you get filet mignon.

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肖恩-埃文斯與Worth It Guys一起嘗試紐約市最昂貴的牛排｜Sean in the Wild (Sean Evans Tries Some of NYC's Most Expensive Steaks with the Worth It Guys | Sean in the Wild)

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