Yeah, I don't think they fed the American raised Wagyu the same thing they fed them in Japan. It takes the right methods and environment to raise the healthy Wagyu meat, not just the breed.
I've had Kobe only once, and I know it was the real deal because I was eating in the city of Kobe, Japan when I did it. I've never had a more tender, more-melt-in-your-mouth cut of beef ever. I've never had anything rival that experience. It was also the most expensive meal I've ever purchased.
@@bobblaszczak7972 As posted above. Outstanding. If I had to make a list of foods you should eat before you die, that's on the list. Because it's cost prohibitive, you might want to treat it as a once in a lifetime experience unless you have a lot of expendable income.
I ordered an amazing seafood platter in an Argentinian steakhouse my colleagues looked at me strangely But then everyone wanted to dig into it once it came
Bone in steaks are easier to cook. There is more room for error as the bone slows down the overall cooking process. Oh and there aren't blueberries in cabernet sauvignon.
Bone in steaks make you, the cook, to make damned sure you are watching the temp of the steak. Bones provide more heat than meat, so use your temp. gauge in the right spots. I prefer a "bone in" cut, it just taste better and having the bones broiled with the marrow grilled is just out of sight.
I’m a butcher and this is correct for the most part. Except the T-bone part. The porterhouse has the big tenderloin and the strip. The t-bone has very little filet meat.
If you like steak, don't go to a steakhouse, it's substantially less expensive to cook it on your own. I pan sear 3 steaks a week. Also, if you like a good steak, you likely won't like Wagyu. I'm not saying it isn't tasty, but it does not taste like your typical steak. Its price doesn't reflect how good it is, the price reflects how hard it is to get. Just get yourself a nice NY Strip or Porterhouse.
I grill on a standing webber with charcoal just garlic, salt, and pepper. Regular prime new york strip (which for me is ridiculously expensive already) and it comes out SO much better than outback or chain steakhouse. Cheaper too
My go to is always ribeye, but if I do want to mix it up I will say some steak houses do you have genuinely good chicken dishes. Longhorns Parmesan crusted chicken is outstanding, and I love outback’s Alice springs chicken as well. That said if I go to a high-end steakhouse ribeye all the way, best cut of beef in my opinion
I’m not getting chicken at a Steakhouse, just not going to happen, I love my chicken butttt, not at a steakhouse well maybe I have been to places, and worked at places that had that half chicken slow roasted the smothered with bbq sauce and charged on the grill. Maybe but I want the biggest Ribeye, and ab big ass backed potato.
@@timthompson9246 ik it’s 10 months later, but yeah, go ahead… if you’re getting your steak at a McDonald’s! And it’s like this because… we’ll just try eating ribs with a fork and knife, it doesn’t work. It’s also like this because steak is much much more expensive.
Ruth’s Chris, that little round cut of ribeye that comes out sizzling, all buttery, and barely needs a knife. You don’t think it’s enough at first. But it’s oh so satisfying.
You actually CAN find Kobe beef in America, it's rare. You don't eat it like you would a regular steak though. 16 ounces of Kobe is too much for any person, 6-8 is with a salad and side is a more reasonable portion. Definitely recommend trying it, but ask the waiter how they suggest you structure the meal around it. If you want to find Kobe beef, do a google search and verify that the restaurant you're going to *actually serves Kobe, you can ask for a certificate, which all Kobe dealers are required to have, and you can expect to pay upwards of $20 per OUNCE of it. Also keep in mind that you don't eat it like a regular steak, 6oz is plenty for anyone. A good sized steak for me is 16-24 ounces (Ribeye, bone in), and after about half a pound of any kind of Waygu, I'm looking for a side dish. An incredible luxury, but not a typical steak.
I don't go to steak houses very often anymore since I can buy a better quality steak and cook it to preference at home for cheaper but when I do I normally get a ribeye or filet mignon. Typically the thicker cuts, med rare with sautéed onions and mushrooms, with a loaded potato and broccoli for sides. At home it's the same but with hassleback or roasted potatoes in duck fat and brussel sprouts. If I'm pairing with wine it'll be Cabernet Sauvignon; if whisky it'll be scotch, Glenfiddich 18 being my current favorite.
NO resturaunt can give me the flavor I get from my charcoal grill,and I can cook a steak PERFECTLY,(for me)-meium rare,and very slightly charred on the outside
America used to produce something similar to Wagyu beef. Then the federal government stepped into the picture, and said our beef had to be leaner (because it was better for us). The result was that even the best cuts we buy in the store are tough and not very tasty. I'm 67 and I can remember wherever one went for a steak it was ALWAYS top notch. Of course the politicians who live on OUR money can afford Wagyu beef, but we can't... I like my steaks "blue rare", and usually fry them in a cast iron pan.
I prefer bourbon with a good restaurant steak, especially if it's grain-fed. The sweeter meat pairs well with something like Old Forester 1910 (which also has a bit of smoky mouth feel).
Simply, Dairy cows will provide you with the best stakes out there. Do NOT believe that BS on Angus, a Jersey will give you better meat. I buy a whole cow every year, and Jersey is m favorite, it's tender, juicer, and flavorful. Wonderful steaks and hamburger, just better... Angus is just a money grabber.
@@marlonthomas8042 are u serious? Ofc u can. Everything is cheaper in bulk. Buying a whole cow will save u a lot of money since u have to cut it all up yourself
Not a ribeye fan, sirloin or chuck for me, but Harris Teeter has consistently outstanding tasting cuts of all kinds of steaks and occasionally they BOGO them. Aldi's sirloins are very good for the price.
I have literally cooked thousands of ribeyes on on open grill with no problems, well maybe not no problems, but very little. The steakhouse I worked at didn’t even have steak sauce, I worked there off and on for over 10 years and not once did I ever even see a bottle of A1
I almost always get a medium New York Strip, baked potato, and some sort of vegetable (usually green beans) when I go to a steakhouse. I’ll have a beer and some shrimp or something first, a pinot noir or cabernet sauvignon and a water or iced tea with my meal, and an Islay single-malt and a piece of cheesecake for dessert. I’ve been to a handful of SUPER nice steakhouses, at which point I ask the waiter what’s best and generally get that. Really nice places, I’ll get my steak mid-rare a lot of the time.
I have never liked a steak that was anything but well done. Anything else (at any restaurant) tastes raw to me. If it's at all red (I cut it in the middle before I taste it), I send it back. I tell this to the waiter when I order as I don't want anyone to be surprised. I have been to all of the finest steakhouses and, if the steak is dry aged and cooked properly to well done, it tastes GREAT.
For me it's medium well -- just a hint of pink. I too tell the waiter before I order that if it doesn't come the way I ordered it then it's going back. But that results in it coming back to you hard as a rock. And they'll insist you pay anyway even if you can't even chew it. That's right in the small print.
@@GeraldM_inNC So, you get the privilege of paying a pretty penny for trying and failing to be able to eat a rock. Are you offered another entree as a replacement and are you also charged for that item? Can you at least doggie bag the tough as nails steak so that your canine at home gets to try to wolf it down?
@@marthawelch4289 No. Read the ultra-fine print at the foot of the menus nowadays. You're stuck with it even if it's a lethal weapon. So never order steak anything more than medium, or there's a good chance your entree will end up in the garbage. Well of course you can feed it to your dog, but would you want your poor pet to risk breaking a tooth?
A butcher told me the t-bone has tail towards the tip of the steak. The porterhouse is broader and has nothing at top of the steak. That being said, aren't they cut along the same primal?
At a steakhouse I go for the loin cuts. More so if Fillet mignon or the chateaubriand is available. I make the regular cuts at home (striploin, ribeye)
Every steakhouse I have been to serves salad as a starter for the entree and its included in the price. As for the dressing on the side. Starting with a salad aids in digestion
I had kobe beef twice and of all the times I have had a Japanese beef, The Tenderloin was always my favorite. even the regular Filets are really good, and more of my friends choose it above a fatty cut of meat. I don't agree with the tenderloin because it is so tender and juicy. It just needs a bit of salt and pepper then its a very good cut of beef.
Correct. But the strip end on the T Bone is more tender compared to the Porterhouse. So it's a pretty even trade off. You want more filet? Or a better strip?
They ruin my steak every time, and now that they have legal disclaimers absolving them of responsibility your odds of getting a steak the way you like it are low -- unless you like it half-alive or hard as a rock.
Mild gripe, but if you leave the bone on the strip steak, it's usually referred to as a Kansas City strip steak instead of New York strip. While it's the same cut, that bone makes the difference in the designation.
Screw steakhouses. Cook your own, restaurants are cheap on the seasonings. That and the price of your ribeye is usually around $35 for 10 oz. Can find a pack of 4 at costco for $40.
Don’t order: Tbone. Because it is two different cuts of two very different sizes that are very difficult to cook to the correct temperature at the same time. PS it’s not a “filet mignon” on the other side, just a filet or a tenderloin. I wish they’d teach the correct meaning of filet mignon.
I gotta say, I don't care if i get vibrio, I'll eat the hell out of a dozen fresh oysters, but only if I'm in a highly regarded seafood establishment or dining right on the coast....from a well regarded oyster shack.
@@antlocwe hell no vegan fake meat is nowhere near as good as real meat and that’s a fact. I don’t judge vegans but when they say stuff like this it’s just plain wrong and dumb.
@@SizzlePR you can go try it and see for yourself, if someone blind-folded you and make you try both meats i guarantee you will choose the vegan meat. stuff like impossible meat is actually not that bad
@@antlocwe nah I’ve tried impossible meat and yeah it’s good but compared to a nice cut of real steak it’s not even comparable. You can tell the difference in texture and the taste is slightly different and more “processed-ish”. In conclusion a vegan steak or any type of fake vegan meat is not comparable to real stuff. If you tell a chef that impossible meat is better than restaurant level steak or meat and even home cook level meat their gonna laugh at you.
T-bones have to have the loin with it, just a lot less, if it has less than 0.50 inch wide filet it’s considered a bone in New York strip. Your point still stands though. Always get the porterhouse.
I've cooked steaks professionally for 6 years, personally I would NEVER eat my steak rare, must be cooked past rare. Get mad all you want, food police, nothing you can do about it.
@@GeraldM_inNC Yes, but keep in mind there is a thin line between "done" and "tough". Tough is over cooked. Most restaurants use the "rare only" because most chefs do not know how to cook steaks. I do not trust restaurants meat history, imagine old meat cooked rare AND you will not get sick right away. Now you can not trace the source of the illness.
When you order chicken you don't think in calories you think in cholesterol. I don't care how many calories I take in. I'm very active and burn them off. It's the (bad) cholesterol that started causing me problems. I eat steak a couple times a month, the rest of the time it's chicken or fish. My cholesterol levels have returned to perfectly fine and the "steak nights" have gotten even more enjoyable.
I thought Kobe beef was from Australia, and people like kobe cause they are grain feed, the grass feed have a different flavor. They say both wagyu and kobe are from Japan, Also thought kobe beef was raised in america too.
I would say, be careful ordering the prime rib unless it’s a specialty. They need to keep it warm, which affects quality. A good steakhouse can give you an amazingly cooked ribeye, make the prime rib in your own home.
"Why waste a trip to the steakhouse on chicken?" Well, short answer: there are no chickenhouses. So the closest you're going to get to true expertise in chicken is probably at a steakhouse.
@@vsgfilmgroup what is the standard? Didn't know there was a minimum requirement. You said there are NO chickenhouses. Now you're saying there's a minimum standard to qualify as a chickenhouse. You're all over the place.
Just keep in mind, fatty piece medium or medium well, lean you can go more rare...dont listen to the snobs chefs that would eat raw chicken...the point of a fatty beef is to render the intramuscular fat to extrac its flavor...not to eat raw fat...
Too much time spent on Kobe beef/wagu. I already know all of this. The topic was supposed to tell us what not to order in a steak house. Bah, blah, blah.
This video was not designed with just you in mind. There might be several people who don't have any ideas about steaks and steak houses and they might be the prime audience.
Bruh "well done" doesn't mean you burn the streak. If you can't make a well done that's not burnt it just means your not the best chef. I don't get why streak houses can't get it i dont want pink meat that is disgusting to me nobody wants a pink burger but a pink streak is perfect help me understand.
I like my burgers with some pink lol. The reason why usually burgers aren’t cooked medium rare or rare is because it’s ground beef and contamination is possible. With a steak only the outside of the beef is possibly Contaminated. But you always sear the outside. Buttttt you also can eat raw beef and you’ll have a way less likely chance of contamination than chicken. But I need some browning somewhere lol
Because of E-Coli and Salmonella. With steak, as long as you sear the outside to the proper temperature, it will kill any of that stuff because it can't penetrate deep into the cut. With ground beef, it can so always order your burger at least medium if you fear getting food born illness.
