THE WORLD's most FAMOUS STEAK at ASADOR ETXEBARRI in Spain (exclusive footage!)
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- čas přidán 4. 02. 2023
- In this unique video, chef Victor Arguinzoniz grills what is probably the most famous beef chop in the world at his restaurant Asador Etxebarri. Etxebarri is awarded as the 3th best restaurant in the world according to "The World's 50 Best Restaurants" list. The incredible, fatty meat that is grilled in the video comes from Galician dairy cows which were aged for 7 - 10 years. Chef Victor Arguinzoniz has trained and perfected the art of grilling for many years. The chef enhances the flavour of the very best steaks with fire and only a pinch of sea salt. His restaurant Asador Etxebarri is considered as one of the best restaurants in the world and is a true foodie destination.
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This guy is a legend. What surprises me is that he cuts the steak without letting it rest.
It's so rare it doesn't need to rest
@@thricegreat6018 oh, i see
@nel1962 glad you can smell, cause you cant see for shit
"medium rare plz
Chef- Raw it is
@@davidellis1923 That is the correct answer. The reason why steaks need to rest is to allow the outer portion of the steak to cook the inside portion.
bobby flay told you to rest your steak...
I have dined here before. Out of all the top restaurants I’ve been to, this is by far my favorite. No fuss about it, just simple and delicious food with the most amazing ingredients.
You are wrong my friend .
@@rafaelmonteverde7445 Ok.
@@rafaelmonteverde7445 I’m glad you know better than him what his own taste is 😂
@@Milliardo66Great comment 👍 🤣
Agree with you, one of the best meals of my life
soooo simple but absolutely incredible.
I’ll past!!!
visit a country butcher, make a fire, not so amazing. A basic man card tbh
Incredible?
You’re a sucker.
To be fair.. He shoved a steak on a grill ,watched it ,flipped it a few times and then served it pretty rare. Im no genius but i think most people with a Bbq interest could do that. The quality is the meat..not the cooking!
He didn't allow the steak to rest and that resulted in a pool of valuable juices left on the cutting board.
@@berylrosenberg704 Yah, go get him and show the amatеur how is done!
@@diodoubled lol was about to say the same
Yup, he's a hack.
@@_TheRealGodyeah I was wondering why it wasn’t rested. I can imagine it’s beautiful as it is, but i’d want a sauce of some sort to accompany it
This restaurant has been on my bucket list for a while.
Hopefully next year when I visit Europe.
Goodluck getting salmonella
If you're doing better now, than 4 years ago....you're either an illegal or a government attorney.
That looks great and delicious and I want to eat it
My god. That looks absolutely incredible.
Un monumento. Gracias por compartir
I went to Asador Etxebarri in 2011 after watching Tony Bourdain eat here. I remember the meal, especially the steak. It was one of the best meals I have ever had, and this includes Le Bernadin, Per Se, and Eleven Madison, among others.
You can’t compare grilling. A steak to finest French restaurants in the world
I'm 20 seconds into this and that meat is Vaca Vieja (old cow) from grass fed cattle. Probably dairy since it's Spain. Good stuff! Love my old cows!!!
Have eaten in Le B and Per Se, not Eleven Mad… but aching to go to Asador Et……..
You had me at Bourdain … miss that man.
I just cooked a steak and its waiting for me, just saw this video.
I'm going to be grateful for my sirloin steak but I will keep this Spanish dream in the background of my mind.
That looks fantastic 🤩
looks great
Im quite happy cooking and eating one from Lidl .
Aldi “king of steaks” sirloin are really good.
I do them in my iron griddle pan. Rare, then use Maldon sea salt flakes 👌🏼👌🏼
Hi Im Chris, joking aside are Aldi really good for Sirloin ?,
Thanks Chris.@@Dan23_7
Ok, stay in the Uk eating butter
For more excitement, watch a video of this grown man tying his shoes.
Looks friggin great! Nice recipe too 😋 well done brother
That looks fabulous
This steak is so rare that a good vet could get this cow on it's feet.
Nobody but the Vets dog would it that
Had blood left on the cutting board. That’s too Rare for me. I like Medium Rare.
*Need to get me an "Ultra-fresh salad"* 😂
ultra fresh salad= lettuce. that will be 30 bucks please. i do better on a weekend and half drunk, never a complaint.
was surprised it wasn't called a 'luxurious ultra fresh salad'
Looks fantastic!
Phantastic.
I ate there a few years ago, it was sensational very good meat and nice menu can just recommend everybody who likes grilled meat to eat there!
What are the prices for this kind of portion? I am just curious 🙏🤝
@@thenazgul844 I ate a menu but it was around 200 euros but I can`t remember exactly the price
Anyone who likes live beef, go ahead.
I believe I could eat that every day for the rest of my life and not get tired of it.
The way he put the meat down and stood back and watched was truly legendary. Skills passed down over generations.
Looks Incredible ... no rest ... was surprising.
Why is it surprising that he didn't rest it?
Because that’s what we’ve been taught our whole lives in the North… Perhaps it didn’t myoglobin out because of how rare it was??
@@richiemohabir4021 don’t believe everything you hear on CZcams. Do you wash/rinse your chicken?
Its not CZcams that says to let it rest but some of the greatest chefs in the world!!@Toch-Moroch
@@Toch-Moroch That's a dumb response bro to ask that? So many chefs say to rest the steak for a bit and you know that. You are annoying.
I worked in a Spanish themed restaurant as a dishwasher. The chef used a red box charcoal oven that cost twenty thousand dollars.
Was it a Josper?
Mibrasa oven?
@@surfingonmars8979 it was red. The restaurant closed down.
@@nickchannel5364is the building abandoned? Better get there this night and take that oven😂
Sad part is, that's kinda cheap for restaurant equipment
Beautiful.
A piece of Art
It is.
The best steak in the world is the one that I prepare with love and put in front of my appreciative, happy family members.
I'm a pretty fair griller myself, and at first I was questioning a couple of his methods. Traditionally I think most, if not all of us have been taught to rest the meat a few minutes before slicing, allowing the juices to distribute back into the meat. I think this steak is so much on the rare side, the meat doesn't get hot enough internally to start pushing the juices outward (helped by being such a thick cut), thus not needing to rest to keep the juices from escaping when cutting. Super nice grill setup. One question I have...aged 7-10 YEARS? How is that even possible and have any meat left that's close to edible? I've seen videos and read about steaks aged 140-180 days, and for many that's "too much", though I've never had one aged that long myself. A well known CZcams chef dry aged one for a year, and it was inedible. How something dry aged 7-10 years remains edible I don't know.
I think that it's the live cow that was 7-10 years old before it was slaughtered. Mebbe 🙂
@@steviespaind4307 I guess that's possible, I didn't think if it in those terms, which the way it was stated would be an odd way to word it. But you may be correct.
U dam right bro, nothing special about the grill it aint wood...
The flavor you get from controlled flare-ups is the best!
Comments are always the funniest places on social media. This guy is one of the few chefs who set the standard for modern cooking on cooking over fire as we know it in the last 25 years or so.. considered one of the best restaurants in the world, and youtube commenters saying he doesn't know how to cook a steak.
OMG. That steak looks so delicious. I just want to cry
with the bottle of Gevrey Chambertin I saw ... anything will taste like it's coming from heaven.
Agreed but I would have preferred a slightly heavier and deeper red like Clos de l’Oratoire des Papes. Ideally 2015 or earlier in both cases! 😄
😍 looks delicious
Seasoning when put on the grill, not letting the steak to rest, this guy surely does it differently.
I could be wrong but I bet you can get away with this with the age and quality of the beef.
all you need is quality meat, charcoal and salt, everything else is details
that steak is between bleu and rare, there is nothing to rest here, not necessary
@@slXD100 It may be true, but I can not grasp the concept of not letting a Steak REST to let the juices re distribute .. even if only for 3 Minues .. And it does not look Rare , it looks very Blue . In fact I doubt the Center is very much above Room Temperature ... which I guess is the exactreason it does not need Rest .. No Hot Juices
“Differently” is being polite. Reputation must all be in the quality of the meat here
I’ve tried their aged stake in Spain. It’s different if you are used to a regular steak. But the most important note here is the spectacular flavor of the meat itself. Just like in Japan, salt or salt/pepper is all you need in any good quality meat and cooked in wood/charcoal.
And for God's sake. Rest in a warm place for 15 minutes before cutting....!
I suppose you think you know more than The King of Fire. @@peetsnort
Thank you.
Interesting technique well where to start!
Wow that looks absolutely stunning.
It is! That meat 😋
That’s what she said.
This is wild. Only salt, no resting, trimming all the major fat portions, etc. "Breaking" all the rules, and yet he's the standard. Pretty amazing
makes you wonder which is the correct way
Not the standard by any means
@@markntexas8265 For most of the world, it is. Might not be your favorite in Texas, but that doesn't mean it's an incorrect characterization.
@@markchristopher4165you must rest meat….the way he did it is the way we would do it at home. You go to a restaurant to have it done right
@@thecarpetman7687 This is basically a version of a Florentine preparation, which is still very rare on the inside (warm, but not cooked). So resting isn't necessary. We rest meat so the juices redistribute themselves, as the muscle fibers relax while the temperature comes down. If the temp never got to a level where it was actually cooking on the inside, there's not much reason to rest it. The tiny amount of juice on his cutting board shows that it's still at that level of rare, here.
Wow 😮
- How do you like your meat?
- Mooooooo
Horns knocked off, just not mooing. Lol😅
Sorry, it's too rare for my liking.
I had a giant sirloin steak on the bone done like this for me once at a restaurant.
If it wasn't for the sauce, I wouldn't have eaten it.
We took most of it home for the dog.
A hot cast iron skit, properly cut steaks (thinner) with lots of fat and salt burnt in. Still the best.
Fire better for lamb chops.
I'm still more of a cast iron/flat grill guy, but that was a pretty nice looking cut of meat.
Yes. Please. And thank you.
VIELEN LIEBEN DANK EUCH...FRIEDEN und FREIHEIT...
I almost lost my mind when he threw that fat out lol. Gimme all that flavor
He ditched the fat! Arguably one of the tastiest bits of steak, especially when it has been cooked over coal and he threw it in the bin.
no way he dichted that, he collects it to make lard or something...at least I hope so.
Just tore my heart out when he ditched the fat
It wasn't cooked enough for the fat to be tasty! Bit of a shame
He kept that for himself
That's a gastronorm, not a trash can, they re use it in other preparations
Spain IS food #1
A place I've wanted to visit since Rick Stein dined there, looks phenomenal.
The steak looks delicious, but if I had to equip my grill with a metal crank with which I can raise the grate in case the flames shoot too high, then the last place where I'd put it is right above the grate.
Its called a salamander
😅😊
Akin to a Santa Maria grill but handwheel is in a different location
I was thinking exactly the same thing. I’d have been tempted to use a foot pump so that there is no leaning across the grill and no need to give up a hand while adjusting the height.
He must know what he is doing, but I certainly see your point
Well. Now I understand. I had my meat always just with very fresh salad. Ultra fresh salad changes everything.
You've been doing it hopelessly wrong all this time. A good chef knows the trick to a pro steak is great lettuce!
Dman, that looks good
Old school, and no gloves by the finest chef in the world. Wow.
you can see his 💯 percent control and self confidence 😎 this is a masterpiece 🥩 🔥 😋👏❤️
Yeah just burn the outside rare as hell inside my 8 year old does that everytime lol
I was shocked the meat didn't jump of the plate. 'tender and juicy on the inside' 🤣 is a new word for raw😅
Yea, the way it is cooked, that steak has to be pretty much rare on the inside, which is why it doesn't need resting. However, I think that's probably the point as the result of the meat quality.
Medium-Rare is the best
Served with an ultra fresh salad
There's a couple really good videos here on utube showcasing this chef...
If this guy has a dog it's the luckiest dog in the world.
The amber hue to the fat is because the Bovine was older than the 2 year old Standard. Most beef cattle won’t stay on the hoof for more than a few years before slaughter/butchering. In Spain they have a niche market of Mature Cattle. The flavor is exceptional & arguably the most flavorful in the World.
Also is pasture cattle, so grass fed, that also makes that yellow fat, also the age
The color of the fat is due to the fact that is a dairy breed rather than a beef breed,not age or pasture
Grass fed instead of stuffed with grain as well.
@@DavidMorland-cp7gzwrong
@@DavidMorland-cp7gzwrong
I fell that smel trough the phone😂🤤🤤🤤
Ôooooooooommmmmggggg!
They give an ULTRA FRESH salad🎉
Really interesting video, makes me think outside the box, their a top restaurant for a reason. Looks like the meat was aged to me with that dark coloring, I usually dry brine mine for 24hrs before cooking. Sourcing the steaks from older cows is another eye opener which I must try. Stand out is the no resting aspect, of the 100s of videos I've watched, all of them have pushed the importance of resting steaks to relax the fibres, although every time I rest my steaks juices are released, so I'll experiment with this today. Wonder what type of vines/shoots were used for the fuel? Interesting to read in a comment to angle the steaks to reduce flare ups, experiments are on!
I used to work at a auto parts shop with old guy who was a butcher and owned his own meat market back in the day. He always referred to older cows as "heavy beef" and said it was a more beefy/rich flavor than the standard processing age beef. He also bragged about his "delmonico" cut. I googled it once, it wasn't his but I guess he didn't know everybody would have google one day.
Video says it was aged for 7-10 years
@@BrobraKai video said that the cows are that old.
When the cows are 7-10 years old, does that mean resting after cooking isn’t necessary?
@@edmondlau511 No, older beef just has a richer flavor. I don't know why they wouldn't rest the meat. One commenter said it's because it is cooked rare
I'm surprised he didn't rest the steak even for a second.
@@timbuckohfive2751 its served rare, so he doesnt need to rest it. plenty of places in europe serve steak rare. unless you are saying one of the best restaurants in the world doesnt know what its doing?
The cooking level of a steak is not a degree of knowledge but a personal taste.
@@Blue-dp7xeActually not, in Spanish real asadores, like this one, you don't have a choice
I like that grill, where can i get it...
I’ll never get the time back from this woeful experience
ULTRA fresh salad. wtf.
The real trick here , is that it’s from a dairy cow and aged for 7-11 yrs , then cooked on an open fire , would love to try this , I bet it’s unimaginably great !
Yep - most dairy cows live a static life focused on being in the milking pen and eating, on a milk cow between 7-10 y.o., that meat has got to be super fatty and tender. I didn’t see how long they age the cuts.
@@danswansonguitar estas vacas no están encerradas ni son vacas lecheras , son vacas que pastan libres y son solo para carne
Nice
Good day mate
How much does it cost in Australia $ money
Looks amazing but too rare...
Exactly
yes, for me too
Come to spain to try the top tier quality meat, you'll understand why we eat it that rare here
For those of you wondering, don't need to rest a steak if its cooked rare!
Thanks, I was wondering 😅
Dont seems to be cooked correct , did you see all that blood ?
It's not blood, it's called myoglobin
I noticed that the salad that accompanied the steak was "ultra-fresh". Is this unique to Galicia as well?
@@DDSRdds Noo...One of the best chefs in the World got this wrong...Jesus!
I will have to try an Ultra Fresh Salad sometime. Normally mine is plain old fresh.
Can't believe he cut off the fat and didn't serve that 😭
Genau das ist auch mein Gedanke. Nur die Qualität des Fleisches entlarvt ihn nicht als totalen Noob.
Impossible!!!!!! My wife says I make the best steak she has ever had😊
I like to set up a cast iron pan in my wood stove and do up big on the bone steaks in there. Nice woodsmoke flavor and the super high heat sear
As Uruguayan I’m a meat lover and with all my respect I don’t see anything special but the grill. In my country we eat more than 50 kg per capita per year. And depending on the butchery and the prize I have eaten the best meat of my life despite having lived more than 20years in Europe and visited many countries including US. I think we don’t have the right publicity but believe me the flavor of our meat is unique. And I’m not a chauvinist, I love the bonne cuisine and the fairness.
I've always wondered how steak houses are able to cut the steak right away like that, without resting, and avoid having all the juices run out.
I was always told to rest the steak for 5 minutes??
@@SteveHofsaessthat would be correct way to do it…. Sometimes I just slice and eat off the grill 😂 starving
because this particular steak is completely raw... this is less than blue rare.
@@dvukoviccorrect
@@dvukovicExactly this, the steaks are tempered to room temp before grilling so you can leave them like that and avoid them being cold in the core
Genuine question, why is the meat not rested after grilling?
If the meat is brought to 30 degrees before grilling it warms through very quickly and doesn’t need resting, it is how a Bleu steak is cooked
I came here to ask this
@@martinking2714 100% FALSE. You can see from the video when he cut it that the juices were flowing out on the damn cutting board. It's a technique choice. Peter Luger's does the same thing. The reason is doesn't need resting is because you're supposed to enjoy HOT and eat it within seconds of it being sliced. That's also the history of the Black and Blue steak. It was eaten by Pittsburgh Steel workers that didn't get sit down breaks. Cooked hot as hell, and eaten fast as F all while never leaving the Blast Furnace.
Eating it HOT isn’t a reason to not rest it. This is BS.
@@Mutiny960 ok man you can believe what you want, 20 years working in 2 and 3 Michelin star restaurants is what supports my opinion; but what ever
*Does anyone know what type of wood he is cooking with?*
Where in Texas is this?
I'm ready to believe that this steak tastes amazing. But the best steak in the world? I'm not ready to take their word for it.
Same, I see no difference in technique from what I do at home to make great Steak. His equipment is fancier, and the meat has a stronger"beef" flavor from being an aged dairy cow, but that's preference, not fact. Nothing that would make it THE BEST.
Only one way to find out... Go and try it 😀
It's all bout where the steak comes from.
perhaps you prefer wagyu.....
I'll put my money on the steakhouses in Vegas.
AMAZING!!!! Looks absolutely DELICIOUS!! Crazy it didn’t even get a chance to rest at all and there’s no juice running out….
Cuz its rare
@@Rhori6205 If you look at the cutting board where he sliced it, It's covered in juices.
yeah except for the pool of blood left on the chopping board
uh....did you see the puddle of blood/juice left on the carving board after he lifted it off??
that is normal though. Even if you rest your steak you will still end up with a little juice on your board@@ronyeahright9536
Wonder who makes those grills? Mibrasa?
Bold statement.
I’m kind of surprised that he didn’t let the steak rest at all before cutting
"No steak for you!"
Surprised is an understatement. Just look at all the juice on the cutting board that was lost to not resting the steak.
Rookies, lol
I’d say the center is still cool enough a rest isn’t needed.
Here come the resting steak sissy boys.
That’s so rare 😂 for how fatty that cut is, I’m not sure why you’d enjoy it that rare.
😂 ironically I had a steak in Spain that was so rare it was like eating with a bloody nose
It wasn't even cooked, yuck.
Too rare for me but it looks delicious.
It looks raw totally
I’m a chef , and I disapprove of this video .
Bittor, el chef lleva toda su vida asando de todo, años desarrollando sus parrillas, y haciendo miles de pruebas hasta conseguir la perfección, no tiene nada de divo, solo hacer las cosas bien. La base de la cocina vasca es la calidad del producto, la simplicidad, veo que alguno comenta que le falta alguna salsa a la carne, por dios no
Exacto, si te digo que no quiere la estrella que tiene jaja debe ser de los pocos que no la quieren, no habrá más de 10 chefs en el mundo con esa humildad
The steak looks absolutely beautiful. Perfect temp. The reder, the better.
Here we go, we have the steak specialist in the comments.
I'm surprised he doesn't need to rest the steak before cutting
meat wasn't even cooked; thus no need for rest
Yeah, I thought that was a little strange.
@@hungrymon7887 I thought that might be why
Rare meat doesn’t need to be rested actually, I always rest mine but…
@@hungrymon7887 Yeah that was the conclusion I got. I bet it's room temp throughout most of the steak. I had fresh seared bluefin belly once and this reminded me of that. Caramelized outside, 70 degree inside. A confident technique, probably doesn't need resting.
I'm sure that steak is fantastic but I've always heard you have to rest it for 7-10 min.. his rest was like 1.5 seconds :) I guess there really is an exception to every rule.
No resting needed when you cook it that rare.
Nobody wants to eat ice cold steak
@@RP-ue9wy ummm did you see all the juice left on the cutting board? That was from not resting the goddamn steak.
@jamesfullwood7788 You clearly don't understand what's going on lol. Smh.
@@jamesfullwood7788 You don't rest rare.
This is exactly how BBQ is done here in central California and has been done for decades wich probably goes back to the time California was a Spanish colony.
nice one yo
How come I don't see the yellow in fat on U.S. Steaks?
Aged dairy cows is why. We have cows specifically for steak. This make his steaks 'unique' from others out there, but not necessarily better. It's a different flavor. Can't knock his hustle though, he's transforming what is a cheap cut, marketing it as gourmet, and having people believe the difference makes it better. That's the real skill of a World-Class Chef :)
@@Mutiny960 Bro, A huge bone in ribeye from a Galician dairy cow is not a cheap cut. What are u smoking?
@@NoahWhite These are 10yo dairy cows that no longer give any milk. Buying from this restaurant is expensive cause it's Michelin Star, but on the regular market the farmers normally sell this stuff to canned food producers. This specific restaurant started the trend of selling cheap cuts as Gourmet and was helped by a big push from Anthony Bourdain. Now it's food fad that will go away in 5 years just like Avocado Toast and Overpriced Food Trucks.
Yellow fat is a result of a grain-free diet (grass-fed and grass-finished). In the US most beef comes from grain-fed animals. The yellow color means the fat (and the beef as well) are rich in beta carotene.
Excuse me, seems like he didn’t rest the meat after grilling? 4:24
I think there’s so much juice it doesn’t matter. Must be a good reason otherwise he’d do it differently. Maybe.
This person in the video has no clue how to cook a steak.
@@silverlicious2086Americans dont know about steaks, just dont talk like you knew.
@@bluepunisher113 Americans? You have no clue who you're talking to. You should address the world. Cooking a steak like this is pure waste.
The raw beef cuts look amazing. Grass-fed dairy cows.?