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  • - Okay, I'm in front of the Old Homestead.

  • This is one of my favorite New York City steakhouses.

  • It's been here since 1868.

  • I love places that have been around longer than me.

  • And a place that's been around 100 years longer than me

  • has got to have a lot of history.

  • However, this place is also known for kind of

  • revolutionizing things.

  • They were the first guys to bring Kobe beef

  • to a New York City steakhouse.

  • These guys have a steak that they claim

  • is better than the Kobe they used to sell back in the 90s.

  • So I'm going to go inside, I'm going to talk to

  • Executive Chef and owner Greg Sherry.

  • We're going to find out what's going on with

  • this super wagyu that he has in store for us, ready?

  • (blues music)

  • - It's a Rolls Royce compared to the Kobe we used to have.

  • (blues music)

  • - So tell me how you prepare it.

  • What led you to decide, okay, you know what,

  • I'm just going to serve this like a Western steak.

  • - Very simple, I didn't want to take the tradition

  • of an American steakhouse too far to the left.

  • I wanted to keep it centered.

  • I wanted to give them some Japanese flavor,

  • but yet I wanted to make sure

  • they knew they were in a steakhouse.

  • The way we prepare it is very simple.

  • No more than medium rare.

  • - No?

  • - There are people that want it rare,

  • but I recommend medium rare, and we put it over

  • some vegetables, a dash of salt and pepper, and that's it.

  • (blues music)

  • - So I've been to Japan a few times

  • and I've had a lot of wagyu there.

  • (upbeat blues music)

  • This is not a way you would typically find

  • beef served in Japan.

  • It would always be sliced thinly, you know so it's

  • these delicate little pieces of beef.

  • This is what America does best.

  • It takes something that's logical and makes sense

  • and takes it to this extreme.

  • This is more wagyu than four, five people

  • would probably eat at dinner in Japan.

  • But, of course, here, we serve it for one,

  • because that's how they do things.

  • It feels so different just moving it around the plate,

  • like it really has a jiggle to it.

  • Wow, ooh, nice crust on the outside,

  • you can see it kind of shear off.

  • Okay, I'm going to take a first bite.

  • Wow, oh my god.

  • You can feel the fat.

  • Now, if you look at this steak, you see it really is rare,

  • but, it's warmed through and the fat,

  • you can see, it's totally melted.

  • So it has totally emulsified even though you can

  • still see some of the marbling right there.

  • Wow, that's a profound flavor.

  • I associate delicacy more with wagyu,

  • and then that incredible richness.

  • This is much more like an upfront punch of maillard

  • steakhouse flavor, followed by these sort of crescendos

  • and waves of richness and flavor.

  • And it's got a butteriness to it

  • that American beef doesn't really have.

  • Now this has a A5 grade with a marbling score of 10,

  • which is among the highest grades

  • you can get in Japanese beef.

  • It really does develop a mouth feel and a suppleness

  • that you don't get from a lower grade beef.

  • It's not that those things can't be delicious,

  • it's just that this thing has a particular quality

  • that is really prized in Japan, and, once you've

  • eaten it here, you'll know why it's prized here as well.

  • The elephant in the room is always the price.

  • Can a steak be worth $350?

  • Well, to me, it's a once in a lifetime experience.

  • And if you are a carnivore and if you want to taste

  • the best out there, that, unfortunately, costs money.

  • Sometimes you can find nirvana in a 99 cent cheeseburger,

  • sometimes it's a $350 steak.

  • I wish I could afford this on a regular basis,

  • but, I will cherish this moment between

  • me and the steak and you lovely folk out there forever.

  • Thanks very much for watching.

  • I'm going to attempt to eat another bite of this.

  • And we'll see you on the next episode of The Meat Show.

- Okay, I'm in front of the Old Homestead.

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B1 中級 美國腔

這就是紐約最貴的牛排--肉類展。 (This Is the Most Expensive Steak in New York City -The Meat Show)

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    Seina 發佈於 2021 年 01 月 14 日
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