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Is a great steak really worth the price? You're spending the most amount of money for the simplest
thing, steak, salt, pepper. So, today we're going to answer that question by going on a journey
trying the best steaks in the United States. From
the oldest steakhouse in American history to this
giant 72 oz steak that anyone can get for free, all the way to the number one voted steakhouse
in the USA to find out what is not only the best experience, but a meal that's actually worth our
money. And we're starting our journey off in Las Vegas. Ah, Vegas. Slot machines, bright lights,
and a million celebrity steakouses. Here we're
going to two of the top celebrity restaurants.
Starting at one of my idols, Gordon Ramsay. This
is a huge moment. I'm a little scared because
I've loved him for so long and I've watched him
almost my whole life, but this will be the first
time I've ever tasted his food. Obviously, we got
the Wellington, got the trio beef, and then we got
a dry-aged New York strip. So, there's a
good spread here. You'll be able to properly judge
this. I'm joined by my friends. We have R.J., we
have Graham, we have Jack. R.J., I think we're
going to have - You're the voice of the people. I'll
try. Graham and Jack, you guys know good food,
but you also know value of a food. So, I need your
help on that end. Deal. So, we're going to taste
each of these and we'll announce our favorite at
the end. The steak does look nicely cooked, that
I'll say. It has a nice char to it. It's a little
chewy. How much was this? I think it was like
hundred something dollars. Yeah, it was not cheap.
This is good. I don't think financially it's worth
it. I will say it's a little underseason, but
it's cooked really nicely. Shall we try the trio
of beef? Just pick up a piece and try it. I'll
explain these. So, this one's the A5. Melt it in
your mouth. Salted. Like it had like a nice little
like pop to it when you bit down on it. Not my cup
of tea. It's too buttery. That A5 might have been
one of the best bites of steak I've ever had in my
entire life. American Wagu. This was fantastic.
The American Wagu was a little bit better. It's
less aggressively rich. The last one, prime beef.
I like the texture of it. You know, it felt like
a nice cut of meat, but I felt like it had more
body to it. When you bit, you can feel it. Yeah,
there's some chew. That one was my least favorite
in terms of flavor, but in texture, I agree. It's
balanced. It's not overly fatty. It's not overly
lean. It was nice. Overall favorite, what I would
order. Second favorite. I thought the Japanese
Wagyu was better. And then the American at the
bottom. One we've all been waiting for, the one
that Gordon's entire brand has been leaning on,
which is the beef Wellington. So, let's try it.
I think for like a beef Wellington, especially
someone that's so known for their beef Wellington.
I like the texture. I like the flavors. It's good.
And it makes sense because this is Gordon's
brand. You know, this is the one thing that
they are not going to screw up. And it's seasoned
perfectly. The flavor is great. The beef is cooked
absolutely perfectly. It melts in your mouth and
the pastry is cooked beautifully. A 10 out of 10.
This is perfect. 11 out of 10. That was first time
ever having beef Wellington. Phenomenal. So, my
first Gord meal is complete. We had the New York
strip for $109, the Trio beef for $165, and the
famous beef Wellington for $85 each. The New York
strip is a classic and the Trio Beef luxurious,
but the Wellington had the most hype. And I got to
say, it delivered. And at the cheapest price tag,
clearly the best value. But this is just our first
spot. Nice work, Gordon. Happy to say I still love
you. Now moving on to Bizarre Meat by Joseé Andre.
He constantly is advocating for humanitarian
efforts. He's also a Michelin starred chef and
was named as one of Times 100 most influential
people twice. To speak on his food though, what
Gordon is to the UK, Jose is to Spain. He's always
kept it innovative, but he's most known for his
authentic Spanish food. I'll be honest, walking
to this restaurant, I can tell we're in for a wild
ride. Now, we came here to try three cuts of meat,
but they were incredibly kind and they sent out
a mountain of food at no charge. We ate beyond
discomfort. Literally, we were eating for 3 hours.
But somewhere mixed in there, we actually had the
bites we came for. Starting off with their A5
Philly cheese steak. Came completely differently
than I thought. It's sort of like an inflated
bread and then sliced A5 Wagu on top. Holy,
dude, that is insane. That is delicious. It's
airy. The cheese is incredible. The steak is
perfect. I love that. So, we got the inside scoop
that this restaurant cost $40 million to create.
The fact that you could order one of these for $19
and it's one of the best and most unique bites of
food you've ever had in your entire life. That
makes no sense to me. I don't think that that
can or needs to be improved. I think that might
be a 10 out of 10. It's really a banger. Next up,
they brought out their A5 Wagyu cooked beautifully
tableside. The way you eat this is you take a
touch of that wasabi and kind of spread it on
there. And then I wouldn't recommend eating
this in one bite. Cut off a small strip. Oh man,
that cut like butter. This is phenomenal. For A5,
it's actually not overly fatty. Like a lot
of time with A5, it's so fatty and greasy,
you can barely swallow it. I do wish that they
put a little more salt on it, but the sauce,
you have to add the sauce. I do like that it's
not heavy. Plus, with the actual real wasabi,
makes a great flavor. Do they have A1 steak sauce?
I'm kidding. We have another steak. This is the
filet minan. Wow. I would take the beef Wellington
over that. Oh, but this is really good. The piece
the resistance. This is the ribeye. This is one of
their iconic pieces. This is the mix between the
Angus and the American Wagu. This has the perfect
mix of like beefy but also not overly beefy. Like
a grass-fed steak is almost too beefy. This is
nice and mild yet you still have that forward
roasty beef flavor. It's not too fatty but it's
not too lean. Out of all the ribe eyes I've had,
it's it's up there. This was an incredible
experience and it was not cheap but somehow
it felt worth it overall for how special it was.
Now let's talk about prices. We had the 85 Waggy
for $60 an ounce, beef tenderloin dish with [ __ ]
raw for 110, and the 2.5 lb ribeye for a whopping
2.8750, over $100 a pound. And finally, the cheese
steak blew us away. And at $17 each, it might
have been one of our most memorable bites of the
year. You could just get a few of these and be a
happy camper. Now, who is better, Jose or Gordon?
Honestly, I love them both, and they're special in
their own right. I couldn't pick one. Now, moving
on. We're now entering a spot that isn't just
famous. It is the bedrock of American steakouses.
L's the prime rib is literally the first prime rib
restaurant that was founded in the US which was
ultimately founded in 1938 and it's known for one
thing and one thing only. Massive shining trolley
filled with prime rib cooked to perfection. Carved
tableside. This could be the most theatrical steak
experience that we've had thus far. I'll be honest
though, the beef looks good. It's heritage.
It's technique. It's the flavor of beef done
right. We did get the famous spinning salad. I've
always wanted to try this. It's good. It's like a
standard steakhouse salad. Seasoned nicely, good
acidity, little crunchy romaine. But we're still
waiting for the main event. Look, there's not a
whole lot to say. This is a very simple dish. So,
because it's simple, there's not a lot to hide.
The question is, how good is it? Super tender.
Wo. It's good. I wouldn't say it's phenomenal. You
guys didn't get any ribb cap. Try this rib c. Wow.
That right there was the best bite of prime rib
I've ever had in my life right there. It's very
hard to flavor prime rib all the way to the center
with salt because it's so big. And I think this is
seasoned quite nicely, but they did a good job
with the zu and the gravy, which provide all
the salt. I mean, it's cooked very nicely. Out
of all the ribe eyes that exist in the world,
I won't say that it's like the best ribeye
I've ever had. But from a prime rib standpoint,
this is like a really wellexecuted classic ribeye.
The prices were insanely good here. We each got
a cut of prime rib that was between $41 and $52
depending on how big your steak was. And each came
with sides. This is by far the best value. I mean,
I can't believe it. But I know we'll find a better
steak. And we could even find a better value. And
I'll be surprising, this next place might just do
it. We've left the polished dining rooms behind
and now we're in the middle of nowhere. Amarillo,
Texas, off Route 66. Now, this stop ain't about no
Michelin stars and it's definitely not about white
tablecloths. It's about the most legendary
steak challenge in America. Attention big,
we have Josh attempting our 72 oz challenge.
The rules are simple. I need to finish this 72
ounce steak, which is four and a half pounds,
a baked potato, a salad, three fried shrimp,
and a roll within an hour or I need to cough up
72. Honestly, at this point, it's actually kind of
a crazy deal. And if I can't finish it, I'm hoping
at least the 2019 World's Strongest Man Martins
can. Are you ready? I am ready. I'm so ready. No.
With only 12% of people finishing this challenge,
the odds are definitely against us. But it's just
some big fat steak. Is it even good? Honestly,
the steak is seasoned really nicely. Salt levels
are perfect. Got a garlicky, peppery kind of rub
on it. I feel great. Honestly, I don't think
I could do this without Martines next to me.
I feel like I'm protected by a guardian angel.
Enjoying the food. It's delicious. I'm curious at
which point will this go from totally delicious to
this is work. I feel like I'm not making a dent.
I thought I was done with half the steak, but I
still have all this. We're 15 minutes in. My jaw
is a little tired. I think I'm at 45%. We're
on track to beat. Oh, we're doing good. Once
the bite gets boring, you got to do something
to make it exciting. And I hate to say this,
but I'm putting ketchup on this steak. Truly
impressed at his face. I'm trying here. I
still have quite a bit. I cannot let this place
have my $70. God, it's either my jaw is tired
or I'm hitting chewy piece after chewy piece. We
were rocking and rolling till about the 35minute
mark. Some of these drier pieces are really hard
to get through. There's one piece I just gave up
on. I just swallowed it. The dinner roll helps
a little. Now I'm hungry again. I have a whole
potato left. No chewing. It's heavy, but your jaw
gets a break. Nah, I don't think that's the move.
I just felt this and I was just like, that's just
like concentration. You're a 30 minutes. Stomach,
no problem. My face muscles for the smiling. No
more. No more smile. The jaw muscles I can't feel
anymore. Nose gone. If I scoot it over, it looks
like I ate half. That's 2 lb down. 30 minutes in.
I know it sounds crazy, but can I get another
roll? That might have been a mistake. Jeremiah
Martinez. Besides sweating meat juice, Martins
and I started hallucinating. Maybe a lot. I'm
not even thinking right now. I'm just letting
my bodies take over. Eat faster. He's back.
15 minutes left to go. Can I get it done? This
doesn't feel good anymore. Oh god. Not losing it
without putting up a fight. Martis was barely
holding on at this point. It's like endurance
running but for your jaw. That bite was rough.
Oh my days. I'm fine at this point. I only had
5 minutes left on the clock. I'm so done with
chewing. Hell, dude. I ate the salad. I ate two
rolls. plate. Almost the potato. Allow my name
to be forgotten with the wind. Yeah, I know,
Vic. I can see you looking up at the damn clock. I
know. I really want you to do it. I want to do it,
too, dude. But me, how does somebody shoot so
fast? I was so close. And I wanted to win this
challenge so bad, but I'm going to be honest
with you. I was on the edge of uh let's just
say losing my lunch. And if you do that,
you also lose. So, I spared everyone the
view and let the timer run out. Two. One.
and Sweet Martins blocked out as well. 3.
How far along do you think we got? Probably a
fifth left in mine. You got like a tenth left
in yours. You could go in with all the attitude
in the world. Whoever finishes this is not a
human. We got close. No cigar. That means we're
paying a grand total of $144. Honestly, it's not
a bad deal cuz you still got to eat. But how can
you talk right now? You're the same guy that you
were when you first came in here. It was a fair
play. I think it's a good deal. We did our fight,
but this is not the end. We're moving on. When you
think of some of the greatest beef in the world,
I'm sure your mind goes immediately to Wagyu.
Turns out some of the best Wagyu might not
even be coming from Japan. And I think Texas
is producing some of the best Wagyu beef in
the world. Full-blood Japanese Wagyu cattle being
born and raised in Texas. It's done locally here
in the restaurant Isidor, which we're in right
now. This restaurant happens to also be one of
the top 50 restaurants in the United States of
America, according to New York Times. I have
Kate with me. Kate is my wife. We started off
with a nice Crudeo, Wagyu beef tartlet, a beef
butter with bread service made tableside, and a
giant tender short rib. All great highlights with
great texture. Let's be real, we're here for the
main event, the steak. We have the flat iron here,
the Denver here. Here's what's unique about these
two pieces. Very, very important. These aren't the
typical filetmenan ribeye steak that you're going
to see. The only steaks they're highlighting are
butcher cuts. These are the cuts that are
forgotten. Places are afraid to serve them
to guests because they're not the typical steak,
but also they tend to be chewier. And what they're
saying is this beef is so goddang good. We're
going to go with the least popular cut. So, let's
see how that goes. I want to start with the flat
iron. That's incredible. One of the best pieces
of beef I've ever had. It's got that anxious,
meaty, deep, rich beefy flavor, but it's not like
overwhelmingly grassy or anything like that. And
then the intramuscular fat makes it just so juicy.
And this one has some bite. There's a little chew
to it, but it's a good chew. This is delicious.
This is a Denver steak. The way that that develops
a crust and the intramuscular fat on this piece is
way more. This is a lot more rich, but again, not
overly so. Also, the seasoning on this is so good.
It's incredible. They do kind of have very similar
flavors, but it's still delicious. We had two
steaks at Isidador. $86 each. I'd probably choose
the Flat Iron for me personally. Not too bad of a
value, but the whole tasting menu itself was very
special and highly recommended. Texas is doing
great. But for the next one, I want to cover some
Hall of Famers, which is going to take us to New
York. Up next is Peter Luger, which I would argue
is the most iconic steakhouse in existence. Now,
they have many steaks, but they are famous for
one. A secret method that they've held close to
them that they have been kind enough to show us.
It's very specific. So, here's how it's done. So,
we're in one of the most iconic meat lockers in
existence. This is the final room. There are three
total. This is the final boss of meat lockers.
This is like the last rack. These are ready
to roll. Exactly. All these short loins here are
ready to be butchered and then brought upstairs to
our kitchen. So, the butcher is going to cut it,
trim them up. I think it's time we learn how to
cook this thing. So, these are all the meat you've
seen butchered. That's all now brought up. This is
our meat fridge. They season their steak with only
salt. It gets broiled for a few minutes, flipped,
broiled a little longer. Then it lands on a plate
of clarified butter where it's then sliced, and
then placed back in the broiler to finish. I've
never seen someone slice a steak, and then finish
it again. Why not cook it all the way through? Is
this really going to make the steak better? When
they cut it, put it back on the platter, go back
in, it forms this like steak, juice, butter sauce,
and then we'll tip the plate so that it all kind
of pulls together. Don't leave the kitchen if a
steak isn't sizzling. We need that sizzle. I want
to hear it. They were nice enough to give me a
shot at making one. So, very simply, they only
season one side. They don't season both sides.
They do a lot of salt coverage so the fat can
come up through the salt and moisturize the salt,
get create a little bit of a crust. Then, when
you flip it, the excess falls off and you have
hopefully a perfectly seasoned steak and a nice
crust. It's a technique I'm not really sure I've
seen before. It's unique to this place. Just
flip it and you tap it a little bit. Yeah,
typically I would use a chef knife, but they're
using literally just a steak knife to do it all.
I tried my hand at cutting it like they did, but
I'm gonna be honest. This uh this little knife
was uh was was you know, let's just say that I
did not have the muscle memory for that. Oh my
god. Magic. What? Uh and then back in. Yeah. Now
we wait for it to finish. This is the last step.
Once it's finished, the waiter picks it up and
delivers it to the table. Every single waiter
in this restaurant has a pager. They don't pick
up the steak within a minute of them being paged.
They won't really last as a waiter. And finally,
it was time to taste. A peculiar technique. So,
how good is it? That's OG service right there.
This is the fillet. Damn, it's really good. Ton
of flavor in that fillet, too, which you normally
don't get. I think it has a lot to do with the
fact that the juices from the strip side are
kind of co-mingling with what's going on with
the fillet. You're getting some of the flavor from
the strip in the fillet. New York strip. I really
was worried about the one-sided salt thing, but
it works so well. It really is actually very good.
Joining us on our New York steak adventure is
seasoned channel taste tester and director Vicram.
That fillet is great. This has the crispy crust
on the outside. It's as tender on the inside,
but you have a really good textural experience as
well. I think the flavor penetrates a lot deeper.
The salt I can taste in every bite. Not just on
the crust. It seems like when I was looking at it,
it seemed like, okay, it'd go on the crust, it'd
fall off, maybe a bit would get through, but the
entire thing has a good amount of flavor, has
a good amount of salt, and the crust on the top
really brings it home. I think I can enjoy another
like eight bites of this thing. Even though it's
huge, I want to keep eating. Whatever the value is
of it, I think it's worth it. The check, they were
very sweet. They comped our whole thing, which was
very nice of them. That said, if we did have to
pay for this, I'd say it's a pretty decent deal at
a steak for two for about $135 total. That's 6750
a person. I was coming in with the wrong attitude,
thinking they're stuck in their ways. These guys,
they're a household name. That's why they're still
running. And after tasting this, I'm now realizing
that they're still running because they're holding
on to the practices that got them successful in
the first place and they've just maintained that
quality. And that is it. I think I have to come
here every time I come to New York. I mean, it's
been around for so long for a reason and I get it.
Incredible work. Moving on. Next up is the oldest
steakhouse in America. Why has it stood the test
of time? Is the food really that good? Let's find
out. You know, it's been a while since I've been
to a steakhouse where they don't slice the steak
for you, but I kind of like it in a way. Gotham
rib steak. This is what they're known for. It was
basically a bone in ribeye. I was skeptical when I
saw go to flat top. He got a great color on it. He
changed the cooking method three different times.
First it was flat top, then it was broiler, then
it was grill, then it was back to flat top, then
rested, then back to the flat top. The quality of
the beef literally cooked perfectly. It's actually
very good. The crust is really nice. This is
a very unadulterated steak, though. I mean,
it's literally just salt, pepper, I think a few
other spices, but you really get the beef flavor
from this. possibly even more than some of the
other steakhouse. Can't remember the amount of
time that he said it was dry age, but they're not
over dryaging it or you taste the dry age. You can
still taste the beef. I do wish there was a touch
touch more salt. I do like a little bit of brown
butter on there. I wish that I had a little bit
more of that plating is old school cuz what do I
do with this parsley and burnt garlic? All right,
let's check it out. What am I really coming here
for? I think it's that flavor. The dry-aged flavor
really takes it a step up. The beef flavor is very
forward, just very classic experience. This
one alone, I'd just be happy. I wouldn't say
this is the most extravagant steak I've ever had.
Going to somewhere like Joseé Andreas, I'm having
flavors that I've never tasted before. Honestly,
I'd say this is a bit better than the Wellington
experience I had just from a textural experience,
but I definitely would put this above something
like a ribeye cooked with this much texture and
flavor goes a lot higher than something like
that one. The bone in flamean, it's cooked pretty
damn nice. The bone does nothing for the steak at
all. It looks cool, but it truly does nothing for
the steak at all. It's also lacking a little bit
with flavor and seasoning. So, which steak was the
better value? Super tender 15oz prime filet minan
for $85 or the bigger, fattier 24 oz goth and rib
steak for actually surprisingly the same price.
I'm always going to pick a ribeye over a filetman.
Let's be honest. All in all, these are both great
steaks. It's kind of an OG establishment. I
mean, like we're talking old school served
simply. They're not trying to reinvent the wheel
the way that they've always been served. So,
like all the young kids out there, if you want
to go and find an old school steak experience,
this is the place to go. Moving on, we're at
the number one Cherascaria in New York City,
Cherasaria Platform. And joining me today is
Henry aka the sandwich king, Salt Hank. If you
don't know how Cherasaria works, it's very simple,
right? Red means stop, green means go. You leave
it on green. They're going to keep bringing you
meat. But we're just going to really focus on the
banana here because that's kind of what makes
the Brazilian steakhouse special, right? It's
the classic Brazilian cut top sirloin. Absolutely
stunning. So, let's flip things to green. It's a
service right at your table that never gets old.
No, that's perfect. It's just juicy. It's nice.
It's beefy. Top Shirine's actually one of the
most flavorful cuts of beef you can get. But what
I love about it is it's actually quite tender.
This is my favorite part right here. That fat
cap on the outside. I do wish there was a touch
more salt. I agree. Actually, long story short,
we are here for the pani. Is this pani good? It's
excellent. It's flavorful. It's delicious. Most
cut beef. It's juicy. It's not the best steak I've
ever had, but it just delivers. I could eat this
all day long, feel good, and happy. Unlimited
meat plus unlimited salad bar cost $84 a person
without tip and tax. I mean, that's insane value.
Kind of hard to beat that. The more you can eat,
the better the value it is. So, let's move on
to the number one steakhouse in America. Our
steak tour across America ends here at Coat. It's
been rated the best steakhouse in all of America
and number 10 in the world. And this place is
dramatically different from every steakhouse we've
visited so far. It's America's first and only
Michelin starred Korean steakhouse. And I'm a firm
believer Korean barbecue is one of the best ways
to enjoy meat. It also turns out that Salt Hank
might be Coat's biggest fan, like ever. We ordered
the butcher feast which comes with four cuts of
prime and Wagyu beef plus bonchan and a few tasty
sides for shockingly good price which I'll reveal
at the end. But we did add some Japanese Wagyu for
a pretty significant upcharge. Maybe the Wagyu is
worth it. This really is going to come down to the
quality of the beef and how well they execute the
grilling. Be first by itself. Cheers. It's so
good. It's really good. He has this like poker
face. It's the besting meat ever. It's juicy.
It's nice. I'm enjoying it. What happens when you
cut into a steak that hasn't rested? juice just
flows out of it. He didn't let the steak rest,
but we're eating it so when we bite into it, that
juice is just shooting into your mouth. Next,
we tried some American Wagu. I think the texture
is actually perfect. The flavor is so much higher.
By the end of this meal, I'm picking my favorite
cut. You should pick yours. So far, we have
the American Wagu flat iron, which so far is my
favorite. Onto the next USDA Prime is up again,
but this time dry-aged ribeye. Big flavor out the
gate and then immediately lost. American Wagu,
New York strip. Yeah. Yeah. Yeah. I agree with
you. I've said this before. I really believe
American Wagyu is the best cut of beef more
than A5. A5 is like all the way on the extreme
spectrum. Prime is over here. I want something
in the middle where I can eat a lot of it,
but it's not so fatty that I'm eating butter. This
is kind of hitting that. It's so tender, so juicy,
so fatty, a really nice crisp crust. Love that
one. That That's my favorite one so far. Yeah,
I actually agree. So, this is the short rib galby
marinated. It's meat candy. Cheers. If this wasn't
marinated, I would say this is immediately my
favorite choice. But I feel like that's an unfair
winner. It's so perfect. The fat content, it's not
too fatty, but it also is so rich and anxious. The
beefiness comes through, the sweetness from the
marinade, the little smoky char. It's crispy. God
damn it, that was good. If I'm not considering the
marinade, this is my favorite bite. But I'm going
to disqualify just because it's not pure meat, and
that's not really a fair comparison to the other
steaks. We still have two more cuts. It all comes
down to this. The supposed king of all meats,
the Japanese A5 Wagyu at the number one steakhouse
in the USA. Tenderloin A5. You ready? I mean, come
on. Right. It's so good. It's really good. It's
almost a little too much. Uh-uh. I think I just
love fat. It's really good. Yeah. It's so tender.
Literally biting through butter. Obviously,
the extra fat is contributing a little bit more
meatiness to it. A little bit more richness and
uncxiousness that the other fillet just simply
didn't have. It's more tender. It has more flavor.
How could it not be better? Ready? I think this
is going to be like at least top two bites of
the night. Love A5, dude. All right. Come on. It's
so so good. Like the flavor is so deep. It almost
has like an umami quality to it. And there's just
salt. That's my favorite so far. I'm going to put
this neck and neck with the American Wagyu strip
because I can eat much more of the American Wagu
strip one. And this is so rich. I can barely take
this last bite. So much fat, but flavor and the
texture is superior. My favorite is the New York
strip American Wagu by a slight margin. Is this
the best steakhouse experience that we had? It's
a perfect marriage of two things. The experience
that a Korean barbecue brings combined with really
high quality, diverse selection of good steaks. I
also want to point out there is an array of acidic
amazing kimchi that help cut through all of this
fat and beef that are singing right now in my
mouth. So, how does this all stack up? First,
we got the Butcher's Feast, which was $78
per person, and that comes with four cuts
of beef plus sides, which was plenty of food.
But we went overboard and got a bite of A5,
most prized beef in the world. And that brings it
up to $110 a person. That's more than worth it.
What was truly the best value in terms of price
per pound? Actually, Big Texans 72 oz steak for
$72. Clearly a winner. But in terms of a full meal
plus flavor plus experience, it's nice, fancy,
meat is incredibly high quality. If you just get
the butcher feast, then Coat ends up being the
best value. Where was the best experience
overall? Personally, I'd say Josie Andre's
Bizaarre Meat tops the list for me, and Coat was
a close second. So, you clearly don't have to
empty your entire wallet just to find some value
at America's most famous steakouses. Subscribe.
Love you. I love you, too. I love you. Well, I
was talking to them. I love you, too. [Music]
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