Dry and Wet Aged Steaks At New York's Most Famous Steakhouse - The Meat Show

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America’s oldest restaurant, Delmonico’s, is about to celebrate its 180th anniversary. This fine-dining establishment is all about meat, so naturally it’s celebrating with a special anniversary edition 180-day dry-aged steak. In this episode of The Meat Show, host Nick Solares stops by the aging facilitates and chats with chef Billy Oliva about the restaurant’s meaty traditions.
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15 июн 2024

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Комментарии : 931

@howzerqwerty 2 года назад

The chef did a good job interviewing Nick. Not interrupting him while he was talking. Hope to see more of him.

@yoseeev8306 5 месяцев назад

Props to Chef

@kirktoufor5991 7 лет назад

That wasn't an interview, Nick. That was Nick trying to impress a steakhouse head chef with his knowledge about dry aged beef.

@iluvsquarez 4 года назад

Nick's the one guy who takes music 101 then starts using words like crescendo in every context where applicable

@rakerzako 3 года назад

@RJ R I'd pay to see that

@jacksamson5118 3 года назад

@J Breeze do you come up with an excuse to trash my generation every time you talk to someone?

@jacksamson5118 3 года назад

@J Breeze all I’m trying to say is that I like to think that I’m not one of the bad gen z, and it just feels a little hurtful to see people always say our generation is useless

@jacksamson5118 3 года назад

@J Breeze I don’t think it makes me some sort of snowflake to not like people saying unjustified things about my generation. I think people who think that they know everything because of what they see on the internet are definitely in the minority, and most people in gen z that I know seem pretty humble and not very confident.

@Spviet 7 лет назад

Tell nick to cut down on the interruption

@hungrybynature4205 7 лет назад

Spviet he was extra rude this time. He just needs practice on asking the right questions to extract that right answer for a great video.

@charlietu 6 лет назад

NAZI's love to interrupt

@More_Ammo 5 лет назад

I’ll tell Nick if I see him

@vannguyen-ly2vq 4 года назад

Spviet ... you re right. Why he talked so fast.. and the tattoos..

@artvandalay13 4 года назад

Probably the cocaine talking.

@pierretran2215 7 лет назад

Geez Nick...let the man talk

@gimnastiardarmawan6200 7 лет назад

Agree! I don't even finish the video. I stopped when they started to eat. Damn, I would love to hear the chef's explanation more.

@nurlagrande 7 лет назад

Pierre Tran forreal the chef was trying to fight for who was the first to say "it was Americas first cook book!!!" Because he wasn't letting him talk

@lombingo 7 лет назад

Video title should change to "Eating fucking great steaks for free on drugs".

@kamalhm-dev 7 лет назад

Yep, this host is total dick

@nodrama490 7 лет назад

Pierre Tran loves the spot light, doesn't let the chef finish talking

@trashcanjely 7 лет назад

lmao not even 5 seconds and he butts in to cut the chef off with his own opinions.

@abdullahmukminahmad4479 6 лет назад

Lul everytime hahahha

@Raphie009 6 лет назад

Dawg, I counted it out and it's literally 5 seconds. lmfaooo

@707ridah 5 лет назад

florastacey9229 I wanna like your comment my friend but it's at 666 👹😈👿👽

@707ridah 5 лет назад

Sheik Yo Booty how much does his accent cost THOU? 🤔

@redbullrich 7 лет назад

He's not invited back to the 180 day anniversary...😂

@alvinagustin9854 4 года назад

Oh man..🤣🤣🤣

@707ridah 5 лет назад

Damn y'all weren't kidding, dude literally interrupted him 1000x fml

@Samurai78420 3 года назад

This guy is near unbearable tbh. I click to see the absolutely incredible food, and Chefs who have worked their entire life to get at a high level, reacting to this guy. What a ball-bag

@djoe331 2 года назад

I think so too. Imo he's just not the type who can have pleasant conversation with people because he talks too fast and cut other people forcefully. Nobody likes to talk with such type. The video is better off without him. More recent Eater videos like the Omakase series is way better and they dont use any host in the video, just the chef explaining his ways and music.

@BiscuitsnBikes 7 лет назад

Last time I was this early I experienced a maillard reaction

@mikey380sx 7 лет назад

HeroRocket righto Heston

@Raphie009 6 лет назад

"Mallards?"

@justinhawkins6439 7 лет назад

Jesus Christ let the chef talk...

@dickdurkin2895 7 лет назад

Hahah the look on the chefs face starting at 7:15 when Nick says they'll be coming back. The face doesnt lie. Nick seems very speedy in this episode for whatever reason, think it was too much for the chef

@Saternoc 2 года назад

I died when I when back to 7:15. Someone needs to clip this reaction and use it as a meme. Absolute disgust.

@edmondlaurentcarton8875 2 года назад

Hahaha yeah I was thinking the same

@syedzamilhasanshoumo5679 10 месяцев назад

underrated comment lol that look fr XD XD

@dreammfyre 7 лет назад

"It tastes less and less like life and more and more like something else..." keanu-reeves-whoa.gif

@GoofyGoober-us7yp 7 лет назад

A Roadie yo wtf he was saying that at the exact same time I read your comment

@yummdiddy 7 лет назад

A Roadie top five dumbest thing I've heard him say on this show. What the hell does life taste like? He must be a damn vampire

@roninzorz6668 7 лет назад

yummdiddy no, he's a self hating, hispanic, white supremacist idiot.

@yummdiddy 7 лет назад

roninzorz666 geez

@imaduddinhasan7748 7 лет назад

its mean its not taste good..must be smelly .

@shinikyokai8815 3 года назад

"There's a fascination I have with the process of dry aging" There's the understatement of the century.

@dalhousiepartnership3016 5 лет назад

Let's rename this: "Poncey Brit Monologues to Chef"

@Philosophisticated 6 лет назад

Referring to the 28-day wet-aged steak = "...that said, this is still one of the greatest things on Earth that you can eat right? We're talking about a margin of difference, of like, 5% better with the dry-age" yet in this same video, the very next steak he eats is a 28 day dry-aged steak and he says "I mean, to me it's just a night and day difference between those two things" ---- Does this man actually listen to himself?

@justiceforsethrichwwg1wga160 5 лет назад

Hector Silva I’m sure he just likes to hear himself talk

@saint7626 5 лет назад

Hector Silva You say that as if a night and day difference and a 5% margin of difference are mutually exclusive. A dry aged steak will have a stark contrast in flavor and texture to a wet aged one, but if you're dealing with prime beef, the difference will only be so great. Both will make a good steak.

@johntechwriter 5 лет назад

One too many glasses of claret,

@markm7101 5 лет назад

Yeah is the wet 28 day perfectly cooked ribeye going to cause him to puke?

@Ben7seven7 5 лет назад

The point is that you can have two steaks with wildly contrasting flavors without necessarily being better than the other, just different.

@angleblue612 4 года назад

Nick: we're taking about a difference if 5% Also Nick: ohh this is like night and day!

@moxdownful 7 лет назад

Nick let the chef talk man. 😒 Once you come next time in 3 months please let the guy talk.

@_orko 4 года назад

"You're talking about a 5 percent difference in taste from wet aged to dry age" 30 seconds later: "The difference is night and day"

@MsJavaWolf 6 лет назад

5:50 "it tastes less and less like life and more and more like something else" you mean death? Very appetizing.

@joeasuncion7854 5 лет назад

Learn to LISTEN. Listen to learn and understand. Don't Listen to Respond right away.

@u235u235u235 5 лет назад

phrase you're looking for is, "don't wait your turn to talk." which really isn't listening, it's just a gimmick to give the other person the impression you are listening and care what they say.

@RayfilWong 7 лет назад

Nick needs a meaty pause + not interrupt the chef 👨‍🍳

@charlietu 6 лет назад

NAZI's love to interrupt

@707ridah 5 лет назад

Haha #FACTS #TRUESTORY #FACTS #REALTALK

@henricokski5549 3 года назад

Nice series, never seen a Chef interview a host before. 7 minutes if Chef bobbing his head while Nick yaps away and stuff his face with meat. Good job 👍

@MrXerogamer 7 лет назад

This guy is the definition of a bad host!

@seansulli4 4 года назад

Hes no pro for sure but I dont see it. The chef wasn't the most candid. I see it the host is making up for the lack dialogue.

@jacurururur8848 4 года назад

He's better than 90% of food hosts on RU-vid

@marknelson4856 3 года назад

He talks over the chef and interrupts he doesn't do it often or enough for it to be mega rude but it is noticeable in my opinion

@cheerfulsoulph 3 года назад

professional freeloader

@kaustshroff381 4 года назад

Virtually every wise quote about listening more and talking less, applies to Nick.

@CyclonexxxIce 4 года назад

I'm sure he's glad he came on your show so you can talk over him the entire time.

@gerardhaubert8210 7 лет назад

Ate their once 50 years ago.great meal. Best part, a friend of my dad came by and picked up the tab

@mohamedshair7989 6 лет назад

?, ?, going to Dubai after highschool brother

@paulzhliang5044 7 лет назад

Nick·You Can Never Finish A Line Cuz I Will Interrupt Cuz I Know It All·Solares

@bulbasauring 6 лет назад

The chef sounds just like Michael Rapaport

@mattdub5795 7 лет назад

This guy is fried bologna to Lucas' wagyu beef

@mwrkhan 7 лет назад

Other way round.

@thequintissentialplatonici1846 7 лет назад

While I wait here for the rupturous sardonic RU-vid comments, it is reassuring to see that not only does the steak have a succulent profundity of flavour, but there is also a prominent dessication of the meat on top of the maillard reaction.

@faizanm1563 7 лет назад

The Quintissential Platonic Ideal I lost it when I read your name

@Daniel-xu6kd 5 лет назад

The Quintissential Platonic Ideal shut up you tool.

@More_Ammo 5 лет назад

Nick is the expert

@hcctendeep7047 5 лет назад

No mention of funk?

@MsJavaWolf 6 лет назад

In the end the chef is like, glad this is over, gotta one shot that wine after all what happened.

@chrispite9 2 года назад

5:50 the chef’s face 😂😂

@RossMiyasatoJr 4 года назад

I went to this restaurant last year in November 2019 because of this video! I got the signature steak and the 45 day dry aged bone in ribeye. Great steak experience!

@jellowpy9243 7 лет назад

Eat more talk less, ask more talk less, let the guest get the spotlight once in awhile hehe

@clintonivins3280 2 года назад

As a Delmonico descendant, steeped in the lore of the restaurant by my mother and grandmother, it always kills me to hear the historical Delmonico's described as a "steak house."

@OfficialMNU 6 лет назад

4:55 Nick interrupted the chef even before he could start talking smh

@marcov9808 7 лет назад

The chef is a mixture of bill burr and bobby flay

@jasonbeem12 6 лет назад

i was hearing a polite Michael Rappaport

@ajaded1 5 лет назад

LMAO!!!

@Kywool2K 2 года назад

Bobby Burr

@richardharrow1946 3 года назад

This piece really has that sour death funk I look for in a steak

@lvtaylortaylor9904 4 года назад

Great comparison and review of wet and dry aged steak

@Dr-fk3fq 4 года назад

There’s a mention that DelMonicos is the oldest restaurant in the country. I think the Union Oyster House in Boston would beg to differ.

@t4squared 2 года назад

Fraunces Tavern in NYC is older than Union oyster house

@nitrixpendragon2908 7 лет назад

Shit I'm early. Umm... Platonic ideal, um.... millard reaction...

@zxh 7 лет назад

Nitrix Pendragon concussiveness.

@kehr2019 7 лет назад

Nitrix Pendragon Um covfefe um more covfefe

@danielallyway 2 года назад

Been there. Worth it.

@johneli495 7 лет назад

a concussive episode, amazed by the profundity of it all

@vipkarl 2 года назад

Thanks for your in depth critique of the meats.

@Saltoric 7 лет назад

The dry age really expressed the potential funk of the meat, a carnivores heaven.

@soccerlovin1 7 лет назад

I like Nick, but it would be better if he didn't interrupt the guy.

@theresatedesco6882 5 лет назад

I've had the pleasure of working with Billy oliva great man great chef and very nice it so werid seeing him on here and they use to age meat in house when I was there

@darwinianblunder5307 7 лет назад

Lay off the coca-cola, Nick. It would be a better interview.

@vikingrbeerdserkr8406 7 лет назад

I've never heard of wine referred to as coca-cola before :P

@yomama5050 7 лет назад

Darwinian Blunder Gotta stop doing that snort, Nick.😂

@zacharyfolse7772 6 лет назад

Darwinian Blunder see his car he selling dat Coca Cola feels

@charlietu 6 лет назад

NAZI's love to interrupt

@aliidris657 4 года назад

Yeah dude is coked up if ever I've seen it

@eriksrensen9869 5 лет назад

‘Were talking about a 5% margin of difference’. 10 seconds later ‘to me its a night and day difference’

@nastynate838 5 лет назад

Erik Sørensen 😂

@bryson1754 5 лет назад

Exactly!!!!

@csmats5374 7 лет назад

Dude, you just prefer dry aged, we get it already. The classic Delmonico is wet aged, which history shows is very very well loved. It wouldn't hurt anyone's feelings if you just left your own personal preference mostly out of it and just showed and talked about what's on order at the particular restaurant you're reviewing.

@seanbailey8545 2 года назад

The wet aging is just a way to keep the costs down.

@DarthLink1986 6 лет назад

New favorite channel!!! Thank u for the content!!!!!!!!!!!!!

@ytube777 7 лет назад

What I learned is that the difference between wet aged and dry aged beef is night and day. Thanks Eater!

@yanava 5 месяцев назад

And 5% at the same time!

@Lalovision3D 7 лет назад

I've had 100 day aged rib eyes twice. They were so delicious. I'd say 45 day age is almost as great, and a lot cheaper.

@MegaTROLLLllllCOD 7 лет назад

hey nick.. whats up with the wearing a suit rule ??

@swordofallah1129 5 месяцев назад

Being this guy back

@kayobaqee2982 5 лет назад

I love it this was amazing

@snvcchs 4 года назад

This reminds me of the college humor skit where the guy can't help but interrupt every other word she says

@maxgomez3735 7 лет назад

Love Delmonico's. Unfortunately it's a once a year place.

@fb079 7 лет назад

Max Gomez how much does it set you back??

@maxgomez3735 7 лет назад

About $300 or so depends on cocktails and wine consumption.

@eriklascano7042 7 лет назад

per person right, 300 sounds reasonable for more than 2 or 3 as it great like peter luegers?

@maxgomez3735 7 лет назад

No, that's for me and my wife. It's great, a little more fancy than Luger's. Wife likes it more than Luger's so that's where we go for her birthday.

@justinapolonio1032 7 лет назад

300 for that quality of food and wine for 2 people is great value. but definitely a once a year only kind of thing

@jason8219 7 лет назад

That lobster dish in the center looks amazing

@arfabarmcake2776 3 года назад

Those steaks look amazing, i cannot wait to visit NY again 👍👍

@Festinaz 7 лет назад

Why do u guys think we didnt get to see a single face on the workers...

@More_Ammo 5 лет назад

Nick

@WhatTechShow 7 лет назад

There is just so much wrong with this host. For, his arrogance/pretentiousness, second, he never stops talking. Does he even read the comments? Stop talking! Talking to much is a sign of lack of confidence.

@E1N9A8N0DA 5 лет назад

Lack of manners would be a more accurate statement. But you're right nonetheless. :D

@TheRedc0met 5 лет назад

Pretty much like any typical American.

@kingsid24 4 года назад

@@TheRedc0met are you both deaf? Does he sound American????? Jeez he's British for God sake🙄

@raf984 3 года назад

He's acting expert.

@alexy8132 3 года назад

Talking too much is not a lack of confidence u toolbox

@M7_W7 7 лет назад

I just love this guy

@geraldbohn3326 2 года назад

OMG that looks so great

@joeface03 4 года назад

"I'm not a fan of wet aged" Sorry, then you really aren't a true fan of beef. Imagine thinking you are an expert and only like dry-aged.

@Willi.am05 3 года назад

He's a pretentious a$$hole.

@JL-eo1bv 7 лет назад

Look here boys. I kinda forgot that rack of prime rib in the open cell cooler for like a month. And it's kinda moldy. But if we trim the outer layers we can still sell the inside part. I don't know we can call it "aged" or something. Yes! Dry aged sounds amazing. Almost like tomatoes in the sun. But raw meat in a fridge. People are gonna go batshit over this. Oh yeah, double the menu price as well.

@radshi 5 лет назад

Good interview this guy.

@genocideking1622 6 лет назад

Is 45 day better than 28? I’m doing dry aging so would 45 be worth it or is there no difference? In such a little amount of time. I chose 45 because it’s half of 90 and you preferred the 28 to the 90 so would the 45 be better since it’s right in between?

@sarahvaughnie8873 7 лет назад

I watched this on mute and had such a visceral experience when he ate that steak. LOOKS AMAZING!

@djdanellec 7 лет назад

I think I know why Nick is not one of the more popular Eater hosts....

@miriamblock8461 2 года назад

Love the history

@craigemery856 2 года назад

My favorite cut of steak ever ever EVER!!!

@trapezius77 6 лет назад

"5% difference" and then "night and day difference" 🤦🏻‍♂️

@joecampbell4199 5 лет назад

Nick is fantastic at what he does but he should have let the chef air his opinion as well.

@bippyfuckerson4985 7 лет назад

Amazing

@frankiegee6135 3 года назад

Just had a dry aged burger with applewood and hickory smoked bacon. From scratch creamy Roquefort dressing sautés caramelized onions and a fresh baked pretzel bun.

@EnzoTheBaker 5 лет назад

lmao that guy sounds exactly like the actor/comedian Michael Rapaport. Dat accent

@vrldc8966 5 лет назад

Finally, someone speaking honestly about the possibility that beef dry aged for insanely long periods of time, might not be as appetizing as some might think.

@alijaffery7735 Год назад

I’ve never had Delmonicos but I had Peter Lugers. How different is it? I like that Peter Luger slices the steaks before serving and they serve it piping hot.

@nightrainnightrain8031 7 лет назад

It's like he just loves hearing himself lol

@subtlemonk 3 года назад

"The further from life you take something.... it taste less and less like life and tastes like something else." - Nick the Necromancer

@AliAhmed-dh4pl 4 года назад

I love Nick. He should talk even more.

@kevinpollak-yb8nz 4 месяца назад

Props to the chef who managed to sit through the “interview”

@marloz2 4 года назад

Wow I thought it was a local franchise in my town lol. Awesome

@eslembelabed7148 5 лет назад

I want another season goddamit i love this man , this is the platonic ideal of a meat show LOL

@louzer2566 7 лет назад

I thought Nick was interviewing Bill Burr

@Somedaymorn 5 лет назад

Lou Zer except bill would have put nick in his place immediately, zinging him on all Nick’s put downs back handed compliments and arrogance and the obvious irony of his oblivious rudeness.

@jonnyd4306 Год назад

2:40 Dude in the background looking like he waiting for an interview

@Charsi_Escobar 4 года назад

Anywhere where I can find that spice rub?

@JackArctic 5 лет назад

"you're talking about a 5% difference between these steaks"... 1 minute later, "for me it's just night and day difference between these steaks"

@settaylor1325 2 года назад

From 5% difference to night and day in 20 seconds? This guy is talking out his flank 🥩

@joncurtis19 7 лет назад

I thought you filmed at Temper in London? Have I missed that?

@Khajakkodian 7 лет назад

Hey there, sorry to get out of the topic. would love to have the name of the music at 2:06. Thank you.

@minimodo2000 7 лет назад

while i generally enjoy watching Nick i feel as though in this video he interrupts the chef a lot

@idabagusmadewidyadnya4887 7 лет назад

Nick Solares or, man who forgot that he has to make a video the day he took LSD.

@VirmanaMarketing 5 лет назад

Profundity of flavor... tang... charcuterie... cheese... wine... depth of flavor... (that's the Nick drinking game)

@louisdangelo6253 5 лет назад

Question: why do we always see the Ribeye and New York strip cuts? What about the other cuts such top sirloin, skirt, chuck, brisket, flat iron the Denver and the eye round?

@joyjoyoo 7 лет назад

I see why Nick is getting a bad rep. He comes off as a know it all; Serena is a knows-nothing.. oh boy.

@brodeurheaton 7 лет назад

The whole dry aged thing really makes me feel turned off. At what point is it just not rotting flesh?

@vivekrao13 7 лет назад

brodeurheaton outside rots ....that layer is taken off

@mehmanuel 7 лет назад

brodeurheaton aged cheeses are also "rotten". Loads of foods we eat are prepared by "rotting" them.

@henrypham904 7 лет назад

brodeurheaton Havent you ever eaten cheese?

@InvntdXNEWROMAN 7 лет назад

brodeurheaton steak muscles are pretty dense and very hard for bacteria to penetrate any deeper than the top layer, which is what gets cut off during prep. As well, these steaks aren't just sitting outside willy nilly. They are in a dry refrigerator box that also slows bacterial growth. I believe I've seen a restaurant dry age a rack of beef for 400 days. I actually think it's still aging to this day and still hasn't been prepped yet. All dry aging does is allow the moisture to escape the beef which intensifies flavor.