180 Day vs 90 Day Dry-Aged Ribeye, Which Is Better? - The Meat Show

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In the second part of a two part episode this week’s The Meat Show finds host Nick Solares back at Delmonico’s. In celebration of the restaurants 180th anniversary chef Billy Oliva is aging beef ribsteaks for 180 days, a normal steak is aged for only 28! In the last episode Solares and chef Oliva visited visited the aging room and tried a steak that was aged 90 days, halfway to 180 day goal. Three months later The Meat Show is back at Delmonico’s to sample the anniversary steak. Is it a fitting legacy for the classic steakhouse? Watch the episode to find out.
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• The Meat Show
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Опубликовано:

5 ноя 2017

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Комментарии : 383

@victory01 6 лет назад

It would be funny if they just gave him the 90 day aged steak again.

@redetrigan 6 лет назад

I'd like to see Nick do a blind taste test of beef aged to varying degrees to see if the effect is psychological

@stetson999 6 лет назад

The profundity of this episode's peaks and valleys was profoundly ethereal and steely. 9/10

@DonkeyBlonkey28 6 лет назад

so platonic

@714milky 6 лет назад

The aroma of your comment punched me in the nose with intense blue cheesy notes.

@mk17173n 6 лет назад

haha you guys are hilarious.

@Jacob-ry3lu 6 лет назад

But was it concussive?

@RoIIingStoned 6 лет назад

...indubitably

@ayemula2807 6 лет назад

Museum Tour Guide: This T Rex Penile Shaft is more than 150 million years old! Nick: what a profound concussive funk it must have Tour Guide: wait what? Nick: enough talk lets bite into this bad boy

@pengsu3769 6 лет назад

Alex Right winner

@itsknowledge6139 5 лет назад

You’re a genius 😂

@howardsmith6825 5 лет назад

Bro this is to funny

@toveychow3635 5 лет назад

wow. A writer from late night live?

@jumpieva 4 года назад

concussive funk!

@billkef6482 6 лет назад

Nick is the type of guy who eats dry aged doritos.

@RogerFedRocks 6 лет назад

bill bill Bruhhhhhh

@dvnlxg 6 лет назад

Dry aged beef jerky anyone?

@shanish82 6 лет назад

Try a 400,000 year aged piece of mammoth steak

@m.w.6526 6 лет назад

I don't wanna

@Amatersuful 6 лет назад

try a 68 million yr old triceratops steak

@Smithy250 6 лет назад

shafta99 😂😂

@signaturethapa6855 6 лет назад

... aka rock.

@cornelioatmeal 6 лет назад

The prehistoric ideal

@louisthomas8550 6 лет назад

Haven't even watched it yet and I know the word "funky" will be liberally employed.

@monicdavis6150 5 лет назад

Louis Thomas 😂😂😂

@RobDaKid87 6 лет назад

Was so fortunate to go here for my 30th about 2 weeks ago and tried the 45day and 180day steaks and they were both just outstanding. As someone who never has been to a steak house like this it really was a dream come true and a great experience. The food, especially the steak, was unlike anything I've had at any other restaurant Also got lucky enough to meet the head chef as well(Thanks for taking a pic with me). If anyone is ever thinking of going I'd highly recommend it. Just an amazing place and I hope I get to go again someday.

@Slash687 5 лет назад

Was it funky?

@increase9896 5 лет назад

BUT WHAT DID YOU THINK OF THE SPINALIS???

@raaedravo 6 лет назад

That piece barely touched the grill!

@MisterBroseph 6 лет назад

Paused at 1 second....Drinking game. Take a shot every time Nick says the following phrases: “ethereal”, “spinalis dorsi”, “bleu cheese”, “funky”, “profound, tangy notes”

@WontonSandwich 6 лет назад

Compressive strength of this piece of old profound ethereal tensile low moisture flesh protein with a young's modulus of 25kPa

@Movie_Games 5 лет назад

I'm glad he compared it to parmesan, because now I know I'm not missing much. Parmesan smells like feet. I hate it.

@chriscr21 3 года назад

Yeah, 28 days is good enough "for me." If I want blue cheese or cheese flavor in my beef, I will make a sauce for it.

@lorenzomartani7878 6 лет назад

So profoundly profound.

@nicememebro69 6 лет назад

finally some high quality dry-aged content. i've been waiting for this

@Solitonyc 4 года назад

I wish I had run into this video two years ago. I would have loved to have ordered and experienced that!

@jeykneeko_606 5 лет назад

I liked how he used words to describe things. I like to use words sometimes too.

@bostonceltics727 6 лет назад

Say what you want about Nick, but I enjoy the meat show and his abilities to describe food in a way that makes me want to explore what there is out there for meat lovers. Keep doing you Nick. Cheers.

@jacobnam-krane1636 6 лет назад

This isnt how you earn likes.

@bostonceltics727 6 лет назад

Life isn't about likes.

@jacobnam-krane1636 6 лет назад

Sean Cronin life isn't a youtube comment section.

@bostonceltics727 6 лет назад

Your point?

@jacobnam-krane1636 6 лет назад

On a youtube comment section, you try to get likes.

@Raptors19tdot 6 лет назад

Dude this is so informative

@chris-hu7tm Год назад

I agree, the longer the better, its an acquired taste

@eslembelabed7148 6 лет назад

love your videos man keep it up and dry haha

@jasonbeem12 6 лет назад

2:26 for your daily Spinalis Dorsi reference

@iskalawagnyenye4269 6 лет назад

This guy is just a know it all.

@javieraparicio6533 6 лет назад

He makes it sound so good lmaooo.. I wonder what it taste like haha

@theov4020 3 года назад

Not good

@tsmmoyholaakeri3851 6 лет назад

do we really need the 17th upload of this video

@JediRhymeTrix 6 лет назад

Is 180 days the platonic ideal duration for dry aging?

@bonusjoram 6 лет назад

The chef from the previous episode didn't come for this one 'coz he's still mad for being shut down.

@nfrawley1 3 года назад

yup

@thegreatcalvinio 6 лет назад

*Insert words with more than four syllables here*

@yezki8 6 лет назад

thegreatcalvinio archipelago

@zytumn 6 лет назад

technology

@ihaveasmallpenisbut751 6 лет назад

Kyo my man....

@luisrojas3173 6 лет назад

DRYAGEMUTHAFKAH!

@manueldeleon8823 6 лет назад

Anthropocentrism

@GunsOfTheButtheads 6 лет назад

I wonder if he actually finishes all the steaks he orders

@loopooillohg 6 лет назад

nicks vocabulary is what drew me to this show and made me start watching eater. he describes the food in a way that makes it much easier to imagine what its actually like. keep it up.

@Liam.2000 Год назад

No he doesnt. He describes the meat in a way that makes you think wtf is this guy going on about.

@Dulc3B00kbyBrant0n Год назад

@@Liam.2000 take ur brainchip

@sitiosanguinem 6 лет назад

I love Nick's honest passion and profound (!) knowledge about meat. He's become my favourite show host next to Lucas.

@muting1943 6 лет назад

So early to the vid the meat isn't even funky yet.

@BF30Duca 6 лет назад

I was there a week ago and acctually sat at that table, i had their Delmonicos steak and my son har the 45 day Bone-in rib eye. Awesome meat but i could do whitout the union. Huge Pieces of meat.

@habibmate8466 6 лет назад

Mymouth is watering so hard i cant control myself

@ks-jx3mh 6 лет назад

if you eat too much beef your life will be at STEAK

@Crazy-su4kg 6 лет назад

Badum Tssss

@SuperVarunan 5 лет назад

Don't make the same misteaks as nick

@adeelthegame 3 года назад

2:38 its f***ing RAW!

@joewalkerr5027 6 лет назад

Does anyone know how much it would cost to order this?

@danx7895 6 лет назад

Don't know if it's bc it's dry aged but that meat looks rare, almost blue

@ThriftyBoss 6 лет назад

it does look blue.

@tobyhatty 6 лет назад

Nick Solares just likes his steak blue, it's not because of the dry age

@nahnah6929 6 лет назад

It’s dumb

@qinyiwang4551 6 лет назад

exactly... medium rare ftw

@victoriagordon7913 6 лет назад

How can somebodys steak preference be dumb 😂😂😂

@coultonelliott4312 3 года назад

A 180 day aged massive stake worth probably $500+ with a side of $2.99 onion ring.

@TheFourNobleTruths2 3 года назад

Who is even surprised that after incessantly interrupting the last person who he interviewed at this place, they found Nick so insufferable and insecure that they decided not to have someone accompany him on this return episode. (For anyone confused, watch the last episode they did at this same eatery)

@normandea Год назад

Blowhard...

@shanehaney2121 5 лет назад

That steak is cooked perfectly.

@reginaldmarselus4742 4 года назад

How do you get a reservation at Delmonico's ?

@bentackett6299 6 лет назад

1:12 that's a lot of y-ness's

@yayo4nasal 4 года назад

2 years later and i still have a stomach ache watching this...

@greenman5255 6 лет назад

I've been doing the "Poor Man's" version of Dry Aging my steaks, since the 1970's...I simply put crumbled Blue Cheese on my steaks.

@descheong86 6 лет назад

Just wondering if the company (Delmonico's) has certain influence over this video. I mean its their 180th anniversary. Nick cant just come in and criticise the special anniversary dish again like what he did with the 90 days steak.

@danlivni2097 5 лет назад

The Grill they use does that grill have a fire at 1:25

@michaelolz 2 года назад

I think a lot of people are put off by what they would consider pretentiousness on Nick’s part. But they’d be surprised to see how down-to-earth he actually is compared to so many of them. And he breaks it down to where you can learn about it without having your intelligence insulted. He does a really great job.

@martynweigh4541 Год назад

Yes your right, didn't like him at first but the more I watched .....

@brdy85 8 месяцев назад

Anyone know why they cooked and served the steaks with the outter part of the ribeye?

@Galactis1 5 лет назад

I love the size.

@joeroberts2156 4 года назад

I came here looking for the pure profoundly roubust umame mouthfeel maillard reaction and the etherally percussive and concussive platonic ideal of herbaceous funky buttery minerally steakhouse traditional vernacular fare and I wasn't disappointed.

@jimmycodmw2 6 лет назад

nick toned down the repetitiveness great review

@robmyatt750 5 лет назад

That steak is so rare it's still grazing in its field!

@jeffthompson3569 2 года назад

Definitely 🤢, however to each their own.

@yeahbee8237 6 лет назад

why is it named dry aging? is there another way of aging? wet aging?

@eater 6 лет назад

Yes, wet-aging is a technique used for beef. In wet-aging the beef is vacuum sealed in a bag.

@airzone2332 6 лет назад

Yeah Bee yeah vacuum seal the meat is wet aging

@mellow1732 6 лет назад

Its intense cause its FUCKING RAWWWWW

@GavinIsLegend 5 лет назад

Very profound superkalafragalisticexpialodocious flavour notes

@skinnynicci 5 лет назад

su·per·ca·li·fra·gil·is·tic·ex·pi·a·li·do·cious

@ibrahimismail2648 6 лет назад

Wow 👏🏻 anyone knows wats on the side?

@moanees8866 6 лет назад

Now this guy, is a great food reviewer

@jeffreyjohn2037 4 года назад

I would order medium rare, to get slightly more browned outer edges.

@Saffrone221 2 года назад

Peaks and valleys and freefood

@brendobon 6 лет назад

Is this steak available on the menu?

@nickkcin2947 3 года назад

And remember.... 'he eats here all the time' because he is far better than us plebs!

@bruciekibbutz4698 6 лет назад

Remember the time when people would throw away meat past its date? In 2017 we serve them in high class restaurants.

@BigLove101 6 лет назад

That 180 day old steak looked phenomenal! I enjoyed looking at that from the beginning until the end. I know it tasted good..lol... Delmonico's has a super nice dry aging set up. I wonder what was the starting weight of that rib steak?

@beautifulvibedynamic6155 6 лет назад

BigLove101 I'm drying again some Sausage and It's been aging for about 2years :') I'd love to see someone's face when that baby rolls by and a Nice Summer Roll and BBQ 🌟

@BigLove101 6 лет назад

Bww Irving idk but that seems risky...

@brifries619 6 лет назад

2 years, oh now that is just wrong. There is aging then there is rotting

@RedboRF 6 лет назад

But why you took the second steak on the table? Just why?

@dawgmanfat 6 лет назад

BEEFIEST, MEATIEST, SPINALIS, PARMESAN, RESIDUAL, GAMEY AND SUBTLE

@savannah.22_ 6 лет назад

Andrew Mckay BLUE CHEESE

@brifries619 6 лет назад

Parmesan is a normal word

@AlienMidget123 6 лет назад

SUPPLE

@paulgarrity7306 6 лет назад

Steak tartare yum

@ErwinSchrodinger64 6 лет назад

Rumor has it they're steaks, still aging, till this day. They're waiting for the 200 year anniversary.

@uss_cushing 6 лет назад

I envy this guy so damm much

@increase9896 5 лет назад

that thing that he is trying so desperately to describe the flavor of is called ROT

@jamessanto9175 6 лет назад

When DelMonicos dry ages meat for 180 days is the 30 day hanging of the meat ,by the butcher from whom they purchased it , included in that 180 days or are they going 180 days beyond the butchers 30 day hang time?

@MyNameIsWhat118 6 лет назад

I'm just here to see what kind of suit Nick is gonna wear.

@RockSmithStudio 6 лет назад

Why am I watching this before bed?

@gapyrodawg5181 3 года назад

1:28am for me, I guess you could say it's before bed. Especially if I turn in early

@dreammfyre 6 лет назад

When you look up "connoisseur" in the dictionary, there's a picture of Nick.

@dave21802180 2 года назад

This just in…. It was in fact… profound.

@nicholasjarnot524 4 года назад

Lol the chef from the first episode didn’t show up this time... wonder why lol

@wave02wave 6 лет назад

Can you please start to try the sides? Just meat is not a hole dish

@john2357 3 года назад

2:13

@peterdadoodle7923 5 лет назад

The most People thing about that: 180 das dryage, Hey so rare? In Europe ist raus rare, with a touch Medium outside 🤣

@lockdown172 6 лет назад

man those notes... better than mozart ..

@philiphuynh4413 4 года назад

This man enjoying this show, when he can eat so much juice meat 🥩

@dixinears8004 6 лет назад

I wonder how much it costs...

@Juicetheeunuch 4 года назад

1:45 Anyone else mad that they paid so much for this ribeye and put unions on the side?

@paulgthawkins 6 лет назад

There was much talk about how it actually tastes! Just texure and comparison.

@ishanbb 6 лет назад

0:44 joe from masterchef ?

@tn00bz 6 лет назад

that color!

@recipioct 6 лет назад

If I ate a steak with blue cheese on it, will it taste aged?

@paulgthawkins 6 лет назад

Gordon Ramsay has closed restaurants for finding less funkier stuff than this

@tuanchunfeng8663 6 лет назад

nick is the best

@krsone19 6 лет назад

Something wrong with the audio, too quiet

@day-me-inmoodley3283 6 лет назад

Why are the servings so big???

@autodecline 4 года назад

they ate it with the pelicos on ( the part that should be trimmed off the edges

@Hyper88 6 лет назад

How do I get Nick's job?

@dolphinsattack 6 лет назад

Good job Eater and Nick. I knew that the comments were more B.S.'ing and roasting. RU-vid is loaded with that. It's like a sign of respect to get roasted in the comments on RU-vid. I enjoy Nick and this channel.