Did it bother anyone when he was taking little pieces of the tenderloin on the steak when trimming?I about shot out of my seat. C'mon man that's the best part gotta be more gentle. Finesse is patience, quality is patience delivered.
Cheap labor bro... look how they ruined those steaks, look how they brutalized that poor lobster when they could easily put a knife through poor guys head, it takes 2 f'n seconds. How in the hell did this video get so many likes!?
These guys are not trained well. As you can tell maybe the management doesn’t even know about steaks. They just cook the meat and serve it to the customers.
Man that steak looks amazing. Just a tip from a woodworker, never stand to the side of the bandsaw like that when cutting, if the blade snaps, it will catch on the metal table. Depending on how it sheared, it could be sharp like a steak knife tip and run into your gut, impaling you with all that bacteria that was growing on the meat. If you sand with your body facing the teeth of the blade, it will run off the table away from you after it catches on the table. Take care friend.
I've learned my cooking skills in the U.S.A.F., at a so called "Cook School" in Fort Lee Va.(Army), because at that time it was the best in the armed forces, some 60 years ago by the most fantastic and interesting cooks I've ever known because they LOVED their profession ! Simple rules; Use quality product, prepare it properly, Don't cook it until it's done(some residual heat will continue cooking), and present it in the most attractive manner you can. I will not criticize their method or presentation as each restaurant has it's own mantra as how fine dining should be, however I can predict with some accuracy that a dinner for two with an appropriate wine would be quite expensive, and cost with a 20% tip, approximately $180-200. Sid R.
Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus. I didn't see a wine list. Deserts are around $15 per. Salad $18 You have to remember it's NYC.
After watching the way he pulled apart the live lobster- I almost barfed. The way he cooked the steaks was also disgusting. It wasn't even rare- it was RAW. Hey guy- it's not sushi! Would never eat at this place just for the way he pulled the claws off a live lobster. Terrible. This is a good video to show someone who needs to go on a diet.
Those steaks were merely being pre-cooked. They get cooked further to the customer's liking later on. As far as the lobster goes, that is just the prep work. It has to be done. Doesn't sound like you've spent too much time in a kitchen.
Doesn't sound like you've spent too much time in the world. If you want to kill animals for food- you don't just pull them apart while they are still alive. @@freemind6954
Yea i liked the rest of the video and was even telling my husband how there is a movement to quickly kill lobsters now instead of the boiling method…..aaaand then riprip of the claws and i just needed to peruse the comments to see if anyone else was mortified by it :/
I gotta say, Guga on Everything Sous Vide has really spoiled me on cooking meats. Perfect doneness on the inside, no matter how you like it, and the best damn crust on the outside. Seeing it done like this made me think, "that coulda been better."
Looks amazing... big glass of red wine... nibble on the bone a little after the meal... add in a touch of mashed potatoes with a few diced potatoes in the mash... fresh cracked pepper on a bit of lettuce spinach mix... and it all shared with an Asian Chinese "whale hunter" - I'm in... lol : food looks awesome guys! Great clip...
yikes. they dismembers its limbs too while it's still alive. Most people have the courtesy to instantly kill it first through stabbing the back of the head.
Been dry aging my own meats for many years in a spare refrigerator. My preference is 45 days of dry aging. It's the best beef ever with custom cuts. The left over bark makes the finest beef broth on earth, its intense. It's easy with these new dry aging bags & flims.
Here's a real American level for you, a complete cutting of meat, which will clearly reduce the time of the consumer thinking about what it means to eat tasty and quickly, in our absolutely difficult time, when everything and everywhere strives Forward)))The main thing that I personally like is one simple truth, everything ingenious is simple)))especially incredible combination, in one plate and seafood and beef !!! Bravo, just Super !!!
Totally agree with you. He needs to look again at his Chef skills- tearing a living creature apart is not acceptable, especially when you can kill it humanely with ease, and putting it on public display a really bad idea. Surprised Animal Rights activists have not targeted him already. Yet another boost for the Vegans and a colossal Home Goal the carnivores.
@@Minecraft-pj4hm yeah I think his way is brutal it makes me wonder how he deals with larger animals, but little do I know and I do not want to be the one that marks this person as evil and a target for Vegans, :)
Some European restaurants do cut the steak for you, but the steak is like 2-3 times bigger than the one in the video. So I guess it is for sharing. But I agree, this is a big no no. I am a big boy, I can cut my own steak.
Dry Aged Porterhouse maravilhoso, lagosta fantástica e um filet mignon de dar água na boca, tudo isso filmado com competência. Pena que a tradução automática do título deixou a desejar.
Thats just freaking inhumane and barbaric to pull a live lobster apart before killing it quickly the proper way by slicing the head. Made me sick and I hope the owners burn in hell for allowing this kind of disgusting sickeningly cruel barbaric method. Boycott this freaking hell hole of an eatery because if they can treat a living creature like that they belong in jail.
When I was in New York for work, I had steak several times. When it's cooked and eaten right away, it's tender, and the sauce has various flavors, making it delicious!
@Gappie Al Kebabi and i can just hear the screams of lettuce leaves as you tear them apart ruthlessly. carrots howling as you pull them by the hair, rip them out from their homes in the dirt
I’ve never understood why they cut so much of that gorgeous side flavor off of a steak?!? 1. Keeping more on increases the weight and therefore the price they can charge. No customer actually knows the difference between a 27 oz and 30 oz steak 2. If they don’t like all that fat they can request a leaner trimming or just not eat that part
I have intestinal dysmotility. I can't eat and digest food without getting severely sick and immense pain 80 %of the time. Binge watching these food videos have gotten me through countless surgeries and starvation periods. It's amazing to me that they satisfy my hunger. It's really hard to explain or for people to understand. I guess what I'm trying to say is just thank you 😊 😌
I sure got a good laugh out of that video!... As a 76 year old Chicago beef butcher, and restaurant owner, I would never let the fool breaking the short loin hold a knife again! The guy needs instruction or another job. By the way, we "broke" 1.5 million pounds of red meat (BEEF) per day, many times in the 1970's.
Thanks for pointing me in the direction of a place I will never visit. What they did to the meat was all wrong from the get go. I agree with most of the comments in the forum. Ridiculous!
This was certainly interesting, my preference would have been to leave a bit more tail on the steak including leaving a bit more fat on. I'm sure it would have tasted great but I prefer the steak a little less rare. I'd also prefer to cut the steak myself. Thing with these cuts over my life time is the modern habit of cutting off the steaks tail and lack of marrow in the bone.
The meat is already dry aged, all the flavor from the fat is already in the meat, you also had to remove most of it due to the bacteria that build up on it.
Yeah but he will emotionally abuse his workers. Have you ever been fishing or anything in your life? Or do you just go to the supermarket? Haha. Idiots
The serrated knife is a Brazilian one !!! Mundial S/A is a Brazilian business group formed by the industry Eberle S/A, founded in 1896, and Zivi S/A, founded in 1931. Mundial produces instruments such as scissors, files and tweezers; Apparel accessories such as controls, rivets and eyelets.
Now we talking!! Anything with steak I'm in!! Great job Chef Travel.. I love it.. The Rookie Chef supports you and will follow.. I do videos on my channel regarding steaks on a regular.. Much love to you.. ❤
Cost per person: Parking: $55 per hour, easily 2:30 hours in the restaurant. Just for asking and checking the menu: $145 (charged when checking out) T-bone medium size: $435, and no-sides. Sides included like: melted butter, cilantro, bread slice, etc. Add $90. Extra virgin glass of water: $35 per serving; Easily, 3 servings. Regular Wine coming from any unknown and difficult country name: $120 per glass. Bottle: $850. Desserts: Typical hat size Mexican plate like, with a size bean chocolate cake: $ 85. Others: Service, waitress walking distance, wine storage, napkins washing, plates washing, used of serrated knife, Walmart forks, smiles, AC, windows view, etc: $250 Do the math: You were served
6:30 I almost screamed at my screen why !!! First they removed all that rich fragrant flavorful fat and now this cutting it in little pieces , oh the horror
Ese bife esta crudo..frío..muy manoseado por el chef y además le quitan demasiada grasa..entiendo es su cultura y su método..aquí lo hacemos distinto y créanme es sabroso y jugoso. Salu2
When I was young I just wanted food, period. Hamburger was a treat, Sunday dinner was round steal cooked in gravy or fried chicken if we were lucky. Now it has to be prime, organic, grass fed, non gmo, air fried etc. Damn life is good here in the USA.
First of all, as a 40 year meat cutter I would have removed the Kidney fat then took off a little more of the chine bone. As you progress further down the Shortloin, you need to gauge how to cut the finale steaks, or you wind up with edible meat like this rookie has laying on the block.
The meat was not cleaned after cutting. There are bone and fat debris on the meat surface. An adult customer should be able to cut his/her steak at the table and enjoy a process! Gosh! 12 yo should be able to do it! Meat is not rare - it's raw. There's no Filet mignon part on that steak. Was the cook ever taught how to handle live lobsters?! Talking about cruelty! It should be one clean kill cut in the head first! Terrible! No, thank you! I'll keep cooking at home!
Ok, after removing the steaks from the grill, you will want the steak to "rest" for 15 minutes, this allows the internal juices to reabsorb into the meat fibers insuring a juicy and flavorful steak. Since the steak is being cut before plating, it would make sense to stand the steak with the T upside down and use a boning knife to remove the meat from the bone. After this step I see once again my apprentice using the wrong knife to cut the steak...
Nobody noticed...he put RAW meat on the BLUE cutting board..which is for RAW 🐟🤔🤔 NOBODY NOTICED he then took the partly cooked meats and PUT THEM BACK ON THE BLUE CUTTING BOARD 🤔🤔 The Board of Health would give a HUGE fine for CROSS CONTAMINATION 🤔🤔🤔 But y'all worried about the fat and lobster🤮🤮🤮🤮
