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4171 words
- The journey tested whether America's most famous steakhouses justify their prices. The comparison covered cooking quality, flavor, tenderness, portion size, service, overall experience, and value for money, rather than assuming expensive beef is automatically better.
- The restaurant tour began in Las Vegas, continued through Texas, and ended in New York. It included celebrity-chef restaurants, historic American steakhouses, a 72-ounce eating challenge, Texas-raised Japanese Wagyu, Brazilian barbecue, and Korean barbecue.
- R.J., Graham, and Jack joined the first tasting at Gordon Ramsay's Las Vegas restaurant. R.J. was asked to represent the ordinary customer's perspective, while Graham and Jack were expected to judge both food quality and value.
- The host had admired Gordon Ramsay for most of his life but had never eaten his food. The Las Vegas visit was his first opportunity to evaluate whether Ramsay's cooking lived up to his reputation.
- The group ordered three main dishes at Gordon Ramsay's restaurant: a dry-aged New York strip, a trio of beef, and beef Wellington. Their listed prices were $109, $165, and $85 per Wellington, respectively.
- The $109 dry-aged New York strip was cooked well but considered poor value. It had an attractive char and good appearance, but some tasters found it chewy and slightly underseasoned. The quality did not fully justify the price.
- The $165 trio compared Japanese A5 Wagyu, American Wagyu, and USDA Prime beef. The tasting revealed that greater fat content and tenderness do not necessarily make a steak more enjoyable to everyone.
- Japanese A5 Wagyu produced the most divided reaction in the trio. One taster called it among the best bites of steak he had ever eaten, praising its melting texture and seasoning. Another disliked its excessive buttery richness.
- American Wagyu appealed to tasters who wanted a less aggressively rich steak. It retained much of the luxurious texture associated with Wagyu without feeling as overwhelmingly fatty as Japanese A5.
- USDA Prime beef offered a firmer, more traditional steak texture. The tasters appreciated its balanced fat content, substantial bite, and recognizable beef character, although some ranked it below the Wagyu cuts for flavor.
- The group disagreed about the best beef in the trio. Some preferred Japanese A5, others found American Wagyu more enjoyable, and the Prime cut received praise for texture. Their disagreement established that personal taste mattered as much as beef grading.
- Gordon Ramsay's beef Wellington was the strongest dish of the first restaurant visit. The beef was described as perfectly cooked and tender, with excellent seasoning, balanced flavors, and beautifully cooked pastry.
- The Wellington received scores of 10/10 and 11/10 from enthusiastic tasters. One participant was experiencing beef Wellington for the first time and described it as phenomenal.
- At $85, the Wellington was judged Gordon Ramsay's best-value main dish. It cost less than the $109 New York strip and the $165 beef trio while delivering the most complete and satisfying result.
- José Andrés's Bazaar Meat was the second Las Vegas destination. Andrés was introduced as a Michelin-starred chef, a prominent supporter of humanitarian efforts, and a two-time member of Time magazine's list of 100 influential people.
- Andrés was presented as a leading representative of innovative Spanish cooking. The comparison positioned him alongside Gordon Ramsay in international culinary reputation, while emphasizing their different approaches to food.
- Bazaar Meat provided extensive complimentary food beyond the dishes ordered. The group originally intended to evaluate three meat preparations but received numerous additional dishes without charge. The meal lasted approximately three hours and left the guests uncomfortably full.
- The host was told Bazaar Meat cost approximately $40 million to create. That reported investment made the restaurant's comparatively inexpensive signature cheesesteak particularly striking.
- Bazaar Meat's A5 Wagyu cheesesteak was one of the most memorable dishes of the entire journey. Instead of an ordinary sandwich, it combined airy, inflated bread, cheese, and thin slices of Japanese A5 Wagyu laid across the top.
- The Wagyu cheesesteak received a near-perfect or perfect assessment. Its combination of light bread, rich cheese, and tender beef was considered unusually successful, with little obvious room for improvement.
- The cheesesteak was quoted at both $19 and $17 during the visit. The transcript does not resolve the difference, but either price was considered exceptional value for such a distinctive dish.
- Bazaar Meat's Japanese A5 Wagyu was prepared tableside and served with real wasabi. Diners were advised to apply a little wasabi and eat the beef in small portions rather than taking an entire piece in one bite.
- The tableside A5 Wagyu was praised for being rich without becoming excessively greasy. It cut almost like butter and had a more restrained fat profile than some other A5 preparations. One taster wanted additional salt and recommended using the accompanying sauce.
- The Japanese A5 Wagyu was priced at $60 per ounce. Its cost placed it among the most expensive individual meat offerings encountered on the trip.
- A separate beef tenderloin dish at Bazaar Meat was listed at $110. The diners considered it very good, although one preferred Gordon Ramsay's beef Wellington.
- Bazaar Meat's signature ribeye combined Angus beef with American Wagyu. This blend produced a balance of tenderness, fat, and traditional roasted beef flavor.
- The blended ribeye was praised for avoiding both excessive richness and excessive beefiness. It was neither too fatty nor too lean, with a relatively mild but distinct roasted beef flavor. The host ranked it among the better ribeyes he had eaten.
- The large Bazaar Meat ribeye weighed 2.5 pounds and cost approximately $287.50. That placed its price above $100 per pound, making it a substantial luxury purchase.
- Bazaar Meat was expensive but still considered worth its cost as an experience. The variety, unusual preparations, presentation, and memorable food helped justify the bill despite the high prices.
- The host refused to declare a clear winner between Gordon Ramsay and José Andrés. Ramsay's Wellington and Andrés's more experimental dishes succeeded in different ways, making a direct comparison difficult.
- Lawry's The Prime Rib represented an older American steakhouse tradition. Founded in 1938, it was described as the first restaurant in the United States built around serving prime rib as its specialty.
- Lawry's signature service involved a large rolling cart of cooked prime rib. The beef was brought into the dining room and carved tableside, making service and presentation central parts of the experience.
- The restaurant's famous spinning salad was also tested. It was considered a good traditional steakhouse salad, with crunchy romaine, appropriate acidity, and balanced seasoning, rather than an extraordinary dish.
- Lawry's prime rib was very tender and carefully cooked, although the entire cut was not considered exceptional. The central portions provided a classic beef experience but did not consistently produce the excitement of the more elaborate steaks tasted earlier.
- The prime rib's outer rib cap produced one of the strongest reactions at Lawry's. After tasting that portion, the host called it the best bite of prime rib he had ever eaten.
- The accompanying jus and gravy were important to Lawry's seasoning. Because thick prime rib is difficult to salt evenly through its center, the sauces helped deliver the salt and additional flavor the meat required.
- Lawry's charged approximately $41–$52 for individual prime rib portions, including sides. The price depended on the size of the cut.
- Lawry's was declared the best value encountered up to that point. Its combination of generous beef portions, included sides, established preparation, and comparatively modest prices competed strongly against much more expensive steakhouses.
- The next destination was The Big Texan in Amarillo, Texas, near Route 66. Unlike the luxury restaurants, its attraction was an enormous steak-eating challenge rather than celebrity chefs or refined service.
- The Big Texan challenge required contestants to finish a 72-ounce steak in one hour. The steak alone weighed 4.5 pounds, and the required meal also included a baked potato, salad, three fried shrimp, and a dinner roll.
- Completing the entire challenge within 60 minutes made the meal free. Anyone who failed had to pay $72.
- The restaurant reported that only approximately 12% of participants completed the challenge. The success rate suggested that the quantity of food was a serious obstacle even for confident contestants.
- The host, identified as Josh, attempted the challenge alongside Martins, the 2019 World's Strongest Man. The participation of an elite strength athlete highlighted how difficult the competition could be despite the apparently simple requirement to eat.
- The challenge steak initially received a surprisingly positive review. It was described as properly salted, with a pleasant garlic-and-pepper seasoning and enjoyable beef flavor.
- At approximately 15 minutes, Josh estimated he had consumed 45% of his steak. He initially believed he was progressing well, although his jaw was already becoming tired from chewing.
- The challenge became substantially harder after approximately 30–35 minutes. Dry and chewy sections of beef exhausted the contestants' jaw muscles, and the task increasingly resembled an endurance event rather than an enjoyable meal.
- The contestants experimented with ways to continue eating. Josh added ketchup to change the flavor, used bread to interrupt the monotony, and considered the potato a temporary break from chewing meat.
- The size of the steak distorted the contestants' perception of progress. Josh repeatedly thought he had eaten more than he actually had, only to discover substantial portions remained.
- Both contestants struggled physically as the hour progressed. They reported severe jaw fatigue, discomfort, difficulty concentrating, and diminishing enthusiasm despite having enjoyed the beef initially.
- Josh abandoned his attempt when he felt close to vomiting. Vomiting would also disqualify a contestant, so he chose to let the timer expire rather than continue.
- Neither Josh nor Martins completed the challenge. Their final estimates suggested roughly one-fifth of the meal remained for one contestant and one-tenth for the other.
- The failed attempts cost the pair $144 in total. Despite losing, they regarded the price as reasonable for the large quantity of food provided.
- The challenge demonstrated that eating capacity and chewing endurance can matter more than appetite. The contestants' inability to finish was not simply a question of whether the steak tasted good.
- The Texas journey continued at Isidore, a restaurant serving full-blood Japanese Wagyu cattle raised in Texas. Its concept challenged the assumption that exceptional Japanese-breed Wagyu must come directly from Japan.
- Isidore was described as one of America's top 50 restaurants according to The New York Times. Its reputation provided additional context for the premium beef tasting.
- Josh was joined at Isidore by his wife, Kate. Their meal began with several dishes before the featured steak tasting.
- Isidore's opening dishes included crudo, a Wagyu beef tartlet, tableside beef butter with bread, and a large tender short rib. The starters received positive comments for flavor and texture.
- Isidore deliberately highlighted less fashionable butcher's cuts instead of relying on filet mignon or ribeye. The two featured steaks were flat iron and Denver cuts, both traditionally associated with more chew than premium steakhouse favorites.
- The restaurant's choice of cuts was interpreted as a statement about the quality of its beef. The concept was that exceptionally raised Wagyu could make less prestigious, ordinarily tougher cuts desirable enough to feature.
- The flat iron steak was among the host's favorite individual pieces of beef on the trip. It had a deep, rich, traditional beef flavor, substantial juiciness from intramuscular fat, and a little chew that improved rather than diminished the experience.
- The Denver steak had stronger marbling and a richer character than the flat iron. Its crust and seasoning were praised, although both steaks shared a similar underlying beef flavor.
- The two Isidore steaks were reported at $86 each. Josh personally preferred the flat iron, while describing the overall tasting menu as special and worth recommending.
- The trip moved to New York to examine established steakhouses with long reputations. Peter Luger was the first major stop, with the host especially interested in understanding its distinctive preparation method.
- Peter Luger granted access to its meat storage and kitchen operations. The restaurant had three meat lockers, and the group visited the final storage room containing short loins ready for butchering and cooking.
- Peter Luger's meat preparation involved trimming and butchering the aged short loins before transferring them to the kitchen. The visit showed how the restaurant's steak service depended on processes carried out before guests placed their orders.
- Peter Luger seasoned its steaks with salt alone. The beef was initially broiled for several minutes, turned, and broiled again before an additional finishing stage.
- Peter Luger's unusual technique involved slicing the steak before completing its cooking. After the first broiling, the meat was placed on a platter with clarified butter, sliced, and returned to the broiler.
- The second broiling created a combined sauce from meat juices and melted butter. The platter was tilted to collect the liquid, which contributed additional flavor when the steak was served.
- Peter Luger required steaks to leave the kitchen sizzling. The sound and heat of the finished platter were treated as essential components of the restaurant's service.
- The restaurant salted only one side of its steaks. Heavy initial coverage allowed moisture and fat to interact with the salt and help form a crust, while some excess salt fell away when the steak was turned.
- Josh was allowed to participate in preparing a Peter Luger steak. He attempted the restaurant's cutting technique but found it difficult because staff used an ordinary steak knife rather than the chef's knife he was accustomed to.
- Peter Luger's waiters carried pagers to coordinate steak collection. Staff were expected to collect finished steaks within approximately one minute of being paged, ensuring that the food arrived hot and sizzling.
- Peter Luger's filet was unusually flavorful for a normally mild cut. The host attributed part of that flavor to juices from the strip portion mixing with the filet during the preparation and final broiling.
- The New York strip demonstrated the effectiveness of Peter Luger's one-sided salting technique. The meat had a crisp exterior, tender interior, and enough seasoning that tasters perceived salt throughout the steak rather than only on its surface.
- Vicram, a channel director and experienced taste tester, joined the New York steak evaluations. He praised Peter Luger's contrast between the crisp crust and tender interior, along with the depth of its seasoning.
- Peter Luger provided the group's meal free of charge. The host nevertheless calculated that its steak for two normally cost approximately $135, or $67.50 per person.
- Peter Luger's $135 steak for two was considered worthwhile at its regular price. The tasters felt the cooking technique and quality justified the cost, even though they had not paid for their own meal.
- The host reversed his initial skepticism about Peter Luger. He had suspected the famous restaurant might simply be relying on outdated traditions, but concluded that preserving successful methods and maintaining quality explained its continued reputation.
- Peter Luger became a restaurant the host said he wanted to revisit whenever he returned to New York. The experience convinced him that the establishment's longstanding reputation was supported by the steak itself.
- The next New York destination was Old Homestead Steakhouse, presented as America's oldest steakhouse. Its appeal centered on traditional steak preparation rather than unusual ingredients or elaborate presentation.
- Old Homestead served its steaks whole instead of automatically slicing them for guests. The host appreciated this older approach, which allowed diners to cut and eat the steaks themselves.
- Old Homestead's signature Gotham rib steak was a bone-in ribeye. Its preparation involved repeated changes between a flat-top cooking surface, broiler, and grill, followed by resting and further contact with the flat top.
- The complicated cooking sequence produced excellent doneness and a strong exterior crust. Josh was initially skeptical when he saw the beef placed on the flat top but approved of the final result.
- The Gotham rib steak emphasized natural beef flavor rather than sauces or unusual seasonings. The preparation used relatively simple seasoning and allowed the characteristics of the beef to remain prominent.
- Old Homestead's dry-aging was considered well controlled. The dry-aged character added flavor without becoming so dominant that the steak stopped tasting like beef.
- The host wanted slightly more salt and brown butter on the Gotham rib steak. He also questioned the usefulness of the traditional parsley and burnt-garlic garnish.
- The Gotham rib steak stood out for its texture and classic beef character. One comparison placed its eating experience above Gordon Ramsay's Wellington for texture, although the two represented very different kinds of dishes.
- Old Homestead's bone-in filet mignon was tender and well cooked but less flavorful. The host believed the bone added visual appeal without materially improving the meat, and he wanted more seasoning.
- Old Homestead charged $85 for both a 15-ounce Prime filet mignon and a 24-ounce Gotham rib steak. The rib steak offered nine additional ounces for the same price.
- The 24-ounce Gotham rib steak was selected as Old Homestead's better value. The host preferred its greater fat content, beef flavor, and larger portion over the smaller, leaner filet.
- Old Homestead was recommended as a destination for people seeking a genuinely traditional steakhouse experience. Its food and presentation were described as straightforward and longstanding, rather than attempts to reinvent the steakhouse format.
- The next restaurant was Churrascaria Plataforma, introduced as New York City's leading Brazilian steakhouse. Henry, also known as Salt Hank and the Sandwich King, joined the host for the visit.
- Churrascaria Plataforma used the traditional Brazilian rodízio service system. Diners displayed a green indicator to receive more meat and switched it to red when they wanted servers to stop.
- The tasting concentrated on picanha, the Brazilian top-sirloin cut with a distinctive outer fat cap. Its preparation and tableside service were treated as defining features of the Brazilian steakhouse experience.
- The picanha was praised for its tenderness, juiciness, and substantial beef flavor. The outer fat cap was particularly appreciated, although the tasters wanted slightly more salt.
- The picanha was considered consistently enjoyable rather than the best steak of the journey. Its appeal came from delivering satisfying beef that guests could continue eating without the heaviness of extremely rich Wagyu.
- Churrascaria Plataforma charged $84 per person for unlimited meat and access to an unlimited salad bar. That price excluded tax and tip.
- The Brazilian steakhouse offered especially strong value to customers with large appetites. Because food was served without a fixed portion limit, the effective price per serving decreased as guests ate more.
- The final restaurant was COTE, a Korean steakhouse in New York. The host introduced it as America's highest-rated steakhouse and number ten in the world.
- COTE was described as America's first and only Michelin-starred Korean steakhouse. Its format differed from the earlier restaurants by combining premium steakhouse beef with Korean barbecue preparation and accompaniments.
- Salt Hank joined the final tasting and was described as an especially enthusiastic supporter of COTE. Both tasters were interested in whether the restaurant's reputation could be justified by meat quality and grilling technique.
- COTE's central offering was the Butcher's Feast, priced at $78 per person. It included four cuts of USDA Prime and Wagyu beef, Korean banchan, and additional side dishes.
- The group ordered Japanese A5 Wagyu in addition to the Butcher's Feast. The extra beef increased the cost substantially, allowing a comparison between the regular menu and the highest-priced cuts.
- COTE's grilling style emphasized eating beef immediately after cooking. The host explained that cutting into unrested steak allows juices to flow, but serving and eating it immediately can make those juices part of the eating experience rather than letting them escape onto the plate.
- The American Wagyu flat iron became an early favorite at COTE. It impressed the host with its tenderness, texture, and significantly richer flavor than the initial Prime beef.
- The USDA Prime dry-aged ribeye delivered a strong initial beef flavor. Its impact was less sustained through the bite than some of the Wagyu cuts that followed.
- COTE's American Wagyu New York strip became one of the evening's strongest contenders. The tasters praised its combination of tenderness, juiciness, fat, crisp exterior, and substantial beef flavor.
- The host argued that American Wagyu often strikes a better balance than Japanese A5. In his view, Prime can be comparatively lean while A5 occupies the extreme end of richness; American Wagyu falls between them and is easier to enjoy in larger quantities.
- COTE served marinated galbi short rib that was exceptionally well received. Its flavor combined beef richness, sweetness from the marinade, smoke, and a crisp grilled exterior.
- The marinated galbi was considered a possible winner on pure enjoyment. The host nevertheless excluded it from the main steak comparison because its marinade added flavor that the unseasoned or simply salted beef cuts did not have.
- Japanese A5 tenderloin at COTE was markedly more tender and richer than the less fatty cuts. The tasters described its texture as almost like biting through butter and acknowledged that its additional fat contributed flavor and richness.
- The A5 tenderloin also exposed the limits of extreme marbling. One participant loved its fatty character, while another considered it almost too rich to eat comfortably in quantity.
- Another Japanese A5 serving impressed the group with deep, umami-rich flavor despite simple salting. It competed closely with the American Wagyu New York strip but was again considered difficult to eat in large amounts because of its richness.
- The host ultimately preferred COTE's American Wagyu New York strip over the Japanese A5 by a small margin. Although the A5 could surpass it in tenderness and intensity of flavor, the American Wagyu offered a more sustainable balance of richness and enjoyment.
- COTE's Korean accompaniments contributed materially to the steak experience. In particular, the acidity of the kimchi helped cut through the heavy fat and richness of the beef.
- COTE was praised for combining Korean barbecue with exceptionally high-quality steakhouse meat. The experience offered different cuts, premium grading, active grilling, and contrasting side dishes within a single meal.
- The $78 Butcher's Feast was considered a complete and generous meal without expensive additions. Its four beef selections and included sides were sufficient to satisfy diners.
- Adding Japanese A5 increased COTE's cost to approximately $110 per person. The group considered even the upgraded meal worthwhile, although the regular $78 feast delivered the stronger value proposition.
- The Big Texan won the journey's comparison on the amount of beef provided for the money. Its 72-ounce steak cost $72 for contestants who failed the challenge, making it the clear winner on price per pound.
- Lawry's had been the strongest traditional steakhouse value encountered earlier in the tour. Its $41–$52 prime rib meals, with sides included, remained a notable alternative to luxury restaurants charging substantially more.
- Churrascaria Plataforma offered another distinct form of value through unlimited servings. At $84 per person before tax and tip, its attraction was the ability to eat as much meat and salad as desired rather than buying a single premium steak.
- COTE was ultimately selected as the best overall meal value. The host judged the $78 Butcher's Feast superior when price, food quantity, meat quality, flavor, accompaniments, and dining experience were considered together.
- José Andrés's Bazaar Meat was selected as the best overall restaurant experience of the journey. Its unusual dishes, presentation, variety, and atmosphere made it the host's personal favorite.
- COTE finished a close second to Bazaar Meat for overall experience. Its combination of Korean barbecue and premium steakhouse beef was strong enough to challenge the more extravagant Las Vegas restaurant.
- The final comparison separated the cheapest beef from the best-value dining experience. The Big Texan delivered the most meat per dollar, while COTE provided the strongest combination of quality, quantity, flavor, and experience.
- The journey demonstrated that exceptionally expensive Japanese A5 Wagyu does not automatically outperform American Wagyu. The richest beef frequently produced extraordinary individual bites, but several tasters preferred cuts they could comfortably eat in larger portions.
- The most memorable dishes were not necessarily the most expensive. Gordon Ramsay's $85 Wellington outperformed his more expensive selections, Bazaar Meat's approximately $17–$19 cheesesteak rivaled its luxury steaks, and COTE's standard $78 menu outperformed many higher-priced restaurant experiences in overall value.
- Traditional techniques remained competitive with expensive innovation. Peter Luger's one-sided salting and double broiling, Lawry's tableside prime rib carving, and Old Homestead's multi-stage cooking all produced convincing results without depending on exotic ingredients.
- The final conclusion was that diners do not need to buy the most expensive steak to obtain an exceptional meal. The strongest results came from restaurants that combined good beef, appropriate cooking, satisfying portions, and prices proportionate to the experience.