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!
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.
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 !!!
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...
@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
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.. ❤
Holy crap. They do everything but hand-feed you at this steakhouse!! Looks absolutely delicious. My all-time favorite back in the day for an excellent Porterhouse dinner was The Italian Villa in Salinas CA. Hwy 68 on the way to the Monterey Peninsula. It was sold, torn down, and replaced with a carwash. Such a heartbreak. "Progress." Great video. Thank you!
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.
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.
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.
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.
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.
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.
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 :/
So many things that were weird in this establishment. They used a band saw to cut the slices but either didn't scrape bone dust or wasn't shown, more fat than what was needed for an aged meat was removed. The cooking was blue/rare and on a system that doesn't allow for butter basting or fat rendering(probably why they removed most) which then loses flavor. They then double cook it which is odd to get from blue to more rare on their same system. I hope they sold the T-bone as that and not a Porterhouse on the cuts that had the smaller filet left on them and not all Porter as the title of the video suggests. The lobster wasn't even killed before they started removing segments/arms. How hard is it for the knife through the heat method that takes two seconds? Does suffering add to the taste? I'm from South Dakota, USA where we're mostly ranching country so we're big on our steaks and butchery.
Agree, the tenderloin wasn't Porterhouse size on either of those, then they added some of the strip to one of them from another steak??? And after using the broiler why didn't the go in the oven for a few min, back in the broiler??? yes, take the two seconds to dispatch the lobster... Ill stick to watching Guga to do it correctly....
exactly. I have watched enough food video to know something is unusual about this place. The aged meat is like 50% meat, 15% bone and 35% fat. If I am the purchaser, I will reject it. customer eat the meat, not the fat. They also removed the tendon on the edge. I love tendon... The way they handle the large lobster is not the best. This place has cooks not chef.
With all the likes on this video, the general public doesn’t really care, it seems which is why these places stay in business. Ultimately this is why McDonald’s and little cesars are still around.
You don't get any better prime dry aged grilled Porterhouse T-Bone steak than this !! But the one thing I want is the whole steak, do not cut off and remove the delicious juicy grilled pieces of fat. I love it all !!!!
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."
Excellent trabajo paisanos y sus excelentes chef's un 10 de calificacion al 100 y pa Delante ese Restaurante es de muy Alta categories no creo poder ir a Deleitarme un steak mi salario no me alcanzan pero el sonar es gratis y que DIOS ME LOS BENDIGA
Beautiful looking steaks I enjoy this temp of cooking but I prefer mine to be more like mid rare instead of rare. I enjoy all the fat to be perfectly rendered and buttery not chewy white fat
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.
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.
你应该是个专业厨师 而且是个有心人，谢谢你的分享。世界上有很多好吃的东西，不同的文化，不同的手法，不同的底层味道和文化。很难得有你这么开放思维的厨师。这个肉我是听说过 从来没吃过
I have to stop watching these videos,,, makes me soooo hungry! delicious video! :)
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!
as a butcher i wana say... thank you for trimming the steak correctly
Cooking vids with no music and no commentary are thee best...love this stuff. Just natural sound of the kitchen.
13:54 lol
I agree wholeheartedly.
Exactly
When that steak finished cooking I thought I died and went to heaven! 👍🏾👍🏾👍🏾
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.
lol that band saw looks safe AF
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 !!!
Chef cuts my steak, we gonna have a problem big time
Learned a lot from this vlog….thank you😊
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...
dude ordered a porterhouse and received a t-bone 😂
@Gappie Al Kebabi You do know kebab is a non veg dish, don't you?
@Gappie Al Kebabi agreed..... delicious animals
@Gappie Al Kebabi and actually yes you can help it, you can change your name if you have strong enough conviction.... oh but that takes effort
@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
@Gappie Al Kebabi tell that to their families. you monster!
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.. ❤
good night I'm here to continue to support and stay connected thank you for sharing a good video, have a nice day🌹❤
When they sit you down at the table and serve you this meal, that is when you realize you are an apex predator.
Never cut another man's steak
熟成した感じが素晴らしいね。食べてみたい。
Your videos are so fun to watch! The eyes rest
at first i thought they were gonna serve up that steak super rare but then it went in for a second cooking and thats when i fell in love!!
Holy crap. They do everything but hand-feed you at this steakhouse!! Looks absolutely delicious. My all-time favorite back in the day for an excellent Porterhouse dinner was The Italian Villa in Salinas CA. Hwy 68 on the way to the Monterey Peninsula. It was sold, torn down, and replaced with a carwash. Such a heartbreak. "Progress." Great video. Thank you!
fair dinkum
I think because it can become pretty messy...and even needing an apron...
Al its actually still open! They closed the Italian Villa at Northridge Mall years ago though! Never had a Porterhouse there??!!
@Al Machado. Better than Salt Bea, and cheaper.
ohh well hey you can get your car washed instead
Yummy, that looks so good 😁
The tastiest and healthiest food you can eat!
AMAZING CHEF.DELICIOUS THE WAY IT WAS PREPARE.
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!?
I'd be more concerned about the outer meat and fat parts that were not trimmed from the beef. You know, all the rotted bits...
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.
you can go and show em then if you don't like it
@@Jose-em9qm no way Jose..
I had an amazing time watching this video! What a great way to experience the world. Thank you!!! : )
Amazing time watching that poor lobster writhes in pain.
@Gappie Al Kebabi 😂
@Gappie Al Kebabi Vegetables are for evil people who like to see plants suffer.
Definitely need to try Dry aged Powerhouse Steak 🥩🥩🥩 with no bones in it.
Magnificent! I am glad I watched the video to the end.
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.
We all saw that butter fall off that lobster tail, don't you dare think we didn't. 🤣
truth
เฝ้าบันทึกไว้ดู จะทำให้เก่ง เราจะได้ไม่เสี่ยง แต่สงสัย น้ำแกบวี่เจ้านี้ ทำเห็นจากนี้สุดยอด!
simply amazing food and service, we’ll be there in a couple of months 😊
great video; love the no commentary and all the cooking progress shots. thanks for sharing this!
OMG THIS MADE MY SO FREAKING HUNGRY ...... WOW IT ALL LOOKS SO GREAT. YUMMU
I love your videos ❤ and I really enjoyed its.
wow this was therapeutic! no annoying know-it-all host.
That porterhouse is rockin! 🤤🤤🤤🤤🤤
Who else binge watches food videos? 🙏
I do
Me
I'm definitely going to that spot the next time if to NYC.
@@bugeye177 Definitely
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.
Food PORN!!!!!! My God, my mouth is dying for this food.
For an expensive steak at 20:00 it sure seems tough to cut with a serrated knife. You can even hear it ripping through the meat.
exactly what i was thinking
You do have a point there...
Damn straight. Looked way too tough for a good cut. Guess it’s all in the name.
@@mariomarquez5559 You can see the maker, Mundial, written on the knife.
.. and that was cutting with the grain!
I need some of this in my life!
You know the cooks are eating well in this spot...
The dog would have been happy with this rawness
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.
pics
OK THX I'MA TRY THAT
Myself as well. This looks tremendously over priced.
Wrap tightly in cheesecloth. Cold refrigerator. Change cloth daily. Amazing what it brings to the meat.
disgusting that's rotting meat from the amazon that's maggot infested
Damn my mouth is watering for those steaks now... my tastebuds are going thru the roof.
My friends, this is what you call edible art.
Out of this world fantastic food.
These kinds of vids always show up at midnight, what a torture
Lmao I know right.
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.
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 sure hope I never get reincarnated as a lobster.
Lol Jesus. You really should make sure you quickly kill the lobster before ripping its claws off lpl
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 :/
So many things that were weird in this establishment. They used a band saw to cut the slices but either didn't scrape bone dust or wasn't shown, more fat than what was needed for an aged meat was removed. The cooking was blue/rare and on a system that doesn't allow for butter basting or fat rendering(probably why they removed most) which then loses flavor. They then double cook it which is odd to get from blue to more rare on their same system. I hope they sold the T-bone as that and not a Porterhouse on the cuts that had the smaller filet left on them and not all Porter as the title of the video suggests. The lobster wasn't even killed before they started removing segments/arms. How hard is it for the knife through the heat method that takes two seconds? Does suffering add to the taste? I'm from South Dakota, USA where we're mostly ranching country so we're big on our steaks and butchery.
Agree, the tenderloin wasn't Porterhouse size on either of those, then they added some of the strip to one of them from another steak??? And after using the broiler why didn't the go in the oven for a few min, back in the broiler??? yes, take the two seconds to dispatch the lobster... Ill stick to watching Guga to do it correctly....
exactly. I have watched enough food video to know something is unusual about this place. The aged meat is like 50% meat, 15% bone and 35% fat. If I am the purchaser, I will reject it. customer eat the meat, not the fat. They also removed the tendon on the edge. I love tendon...
The way they handle the large lobster is not the best.
This place has cooks not chef.
Just about to type up all the same stuff. Seems like this place went for cheap labor instead of skilled cooks. That lobster was brutal.
With all the likes on this video, the general public doesn’t really care, it seems which is why these places stay in business. Ultimately this is why McDonald’s and little cesars are still around.
Kill the lobster before you rip it apart! Come on. These are probably underpaid cooks not chefs.
日本🇯🇵からです🖐️ロブスター🦞大好物です😍肉🍖も、イイですね～😋美味しそうですね💓
I made a terrible mistake. I watched this while being hungry....I´m gonna die....
Tremendous! It must be delicious! When can I travel and eat? T.T
You manage to kill that lobster with the last possible cut.
Strait just fire on the meal..dam that steak looks so good. My mouth is watering...
Didn't care for the guy cutting up the steak before serving it. Thats part of the joy of having one is that First cut.
Probably optional - just ask the waiter at the time of ordering, to present the steak uncut.
Sehat selalu kak...mau ngumpulin temen2 yg hobinya makan disini 😂👍🔥🔥🔥🤗
Not me that place is run by idiots
You don't get any better prime dry aged grilled Porterhouse T-Bone steak than this !! But the one thing I want is the whole steak, do not cut off and remove the delicious juicy grilled pieces of fat. I love it all !!!!
Hurt my heart when he discarded the fat and burnt bits.🥺🥺😅😅
I agree I want some fat left on there.
Yes mate where all the flavours are right choice!
Amen to that!
matter of personal preference, i would not have wanted all that excess fat...
จะบอกให้ทรา(แต่ก่อนหลานตาชูร้านอยู่แบเพิงหมาแหน (แต่เคยเป็นลูกจ้าง ออสแตรเลีย จึงดังทุกวันนี้ จากร้านแผงลอย
I just ate, 10 min ago. Why am I drooling?
The wastefulness in preparation and the crudeness of the recipes makes the whole spectacle deplorable
Кино про то, как мексы в Нью-Йорке издеваются над продуктами.
))
I would very happily die after a meal like this...my last. supper.
I like mine WELL DONE! I don't play that half cooked mess, but you eat yours the way you want.
Привет Америке ! Люблю ваш канал , смотрю с удовольствием ! Как же у вас классно и еда всегда вкусно ! like
THAT BEEF IS STILL RAW OMG
Damn!!! That looks so good!!!
Me also. That poor thing was trying to block the blade. That hurt My heart.
Looks absolutely fantastic, keep up the great content,much love and God bless ✌
I think the porterhouse steak in this video is more alike T-bone, since the fillet portion is kind of small.
yep exactly, they scammed the tourist with the camera
I thought that too
T-bone? Different cut. If the fillet portion is too small then it's an on the bone ribeye.
@@kiomansu you are totally incorrect lol ribeye is an entirely different cut of steak
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."
i agree
Most high end steak houses cook this way, and it’s delicious. Definitely worth a try if you haven’t had it.
@@MrNiceKnife I think most people have tried a rare steak
sous vide is better on pictures, but the texture is way off. sous vide make all meats mushy
Excellent trabajo paisanos y sus excelentes chef's un 10 de calificacion al 100 y pa Delante ese Restaurante es de muy Alta categories no creo poder ir a Deleitarme un steak mi salario no me alcanzan pero el sonar es gratis y que DIOS ME LOS BENDIGA
You did an amazing job chef congratulations👍
I like rare beef but this is just raw.
agree. Didn't even reach the blue point
exactly
Did you watch until the end?? They put it in the oven again before serving..
@@pikapikacool 18:39 It's still too raw for me.
When he put the steak back in the oven I blew a gasket! Lol!
Never had a dry aged steak before. Makes me uneasy. Also the brutal life of a lobster. The cockroach of the sea. Ripped apart while still alive.
MY favorite of all the king of Steaks
Adoro esse canal!
Yo me cago en este canal
Beautiful looking steaks I enjoy this temp of cooking but I prefer mine to be more like mid rare instead of rare. I enjoy all the fat to be perfectly rendered and buttery not chewy white fat
Hot cooked fat, bad but tasty.
Looks amazing
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.
Very Beautiful 🌺☺👍
RAW!!! YOU CAN COOK IT AND STILL BE JUCY I DO IT ALL THE TIME!!!
WARNING: do not watch this unless you don't mind salivating to death
wow..랍스터와 스테이크? 과연 어떤 맛일까요? 환상일듯
This video should be titled, how not to trim dry aged beef.
I thought the exact same thing... this dude should be fired
Those extra trimmed pieces are for the chef. Chef rules.
And how not to cut a lobster! $50 wasted on lobster
Bro I was thinking the exact same thing.
@@willienillie6337 lol ill pile em up in my pocket and take em home
God damn
That lobster got decapitated while it is still consciously moving
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.
American lobsters and steaks are among the best in the world.
I started drooling 🤤🤤🤤
Love the sizzling plate affect. 👍🏿😀
what a tasty combination = best of both worlds
OMGOSH THEY LOOK WONDERFUL!
this restaurant is amazing. the plate presentation is first class.
I see why Fred Flinstone was so happy 😆
Можно было и не показывать ,как живому лобстеру вырывают клешни.
Меня тоже это покоробило но от того что мы сделаем вид что ноги у лобстера сами отподают когда созреют для пищи люлишкам мы гуманнее не стали
ماشاءاللّه جزاک اللہ 👍👍
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