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Lyrics & Translation

[English]

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]

Key Vocabulary

Vocabulary	Meanings
cook /kʊk/ A1	verb - to prepare food by heating it
eat /iːt/ A1	verb - to put food into your mouth and swallow it
good /ɡʊd/ A1	adjective - pleasant, enjoyable, or satisfying
best /bɛst/ A1	adjective - the highest quality or most excellent
bite /baɪt/ A1	verb - to cut or chew with the teeth noun - a small piece of food
taste /teɪst/ A2	verb - to perceive the flavor of something noun - the sensation of flavor
meat /miːt/ A2	noun - animal flesh used as food
delicious /dɪˈlɪʃəs/ A2	adjective - very tasty or enjoyable to eat
season /ˈsiːzən/ A2	verb - to add flavor to food noun - a period of the year
fry /fraɪ/ A2	verb - to cook in hot oil or butter
chew /tʃuː/ A2	verb - to grind food with the teeth
worth /wɜːrθ/ A2	adjective - having value or merit
steak /steɪk/ B1	noun - a slice of meat, especially beef
beef /biːf/ B1	noun - meat from cattle
grill /ɡrɪl/ B1	verb - to cook over direct heat
value /ˈvæljuː/ B1	noun - the worth of something
experience /ɪkˈspɪəriəns/ B1	noun - knowledge or skill from doing something
tender /ˈtɛndər/ B1	adjective - soft and easy to chew
juicy /ˈdʒuːsi/ B1	adjective - full of juice, moist
flavor /ˈfleɪvər/ B2	noun - the taste of food or drink

Key Grammar Structures

• This is a huge moment.

  ➔ Present continuous tense for emphasis

  ➔ In 'This is "a huge moment"', the present continuous form emphasizes the immediacy and importance of the current situation.

• 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.

  ➔ Present perfect tense for past experiences influencing the present

  ➔ The sentence uses 'I've "loved"' and 'I've "watched"' in present perfect to show long-term actions with present relevance, leading to the contrasting 'will be'.

• The steak does look nicely cooked, that I'll say.

  ➔ Inverted word order for emphasis in tag questions or exclamations

  ➔ In 'The steak "does" look nicely cooked', the use of an auxiliary verb at the beginning emphasizes agreement or confirmation.

• You guys know good food, but you also know value of a food.

  ➔ Cleft sentences or emphasis with 'also'

  ➔ The 'but you "also" know' structure emphasizes the additional contrast or inclusion beyond the initial statement.

• The way you eat this is you take a touch of that wasabi and kind of spread it on there.

  ➔ Cleft sentences with 'is' for definition or clarification

  ➔ 'The way you "eat this" is' uses a cleft structure to focus on the method or process of eating.

• I will say it's a little underseason, but it's cooked really nicely.

  ➔ Concessive clauses with 'but' for contrast

  ➔ 'I will say it's a little "underseason", but it's cooked really nicely' shows a concession followed by the main point.

• That might be a 10 out of 10.

  ➔ Modals like 'might' for possibility and speculation

  ➔ 'That "might be" a 10 out of 10' expresses speculation or hedging about the rating.

• We'd say it's insanely good here.

  ➔ Conditional modal 'would' for hypothetical opinions

  ➔ 'We"d" say it's insanely good here' uses 'would' to express a subjective judgment as if in a scenario.

• It's seasoned really nicely.

  ➔ Adjective adverb placement for emphasis

  ➔ 'It's "seasoned" really nicely' modifies the verb with an adverb for strong positive emphasis.

• If I can't finish it, I'm hoping at least the steak is good.

  ➔ Conditional clauses with 'if' for hypothetical situations

  ➔ 'If I "can't" finish it', the 'if' clause sets up a condition leading to the consequence in the main clause.