This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City, to eat a steak that has been dry-aged for 400 days. Watch to see if chef Joshua Smookler’s funky, fatty experiment pays off as Solares samples it sous vide, over sushi rice, and even raw.

Steak looks like simple fare, just a lump of cow exposed to high heat. But steak can be tough or just underwhelming if you don’t treat it right, and it’s more complicated than you might think. You’ve probably messed it up somehow in the past, but that’s all right. We’ll fix that now, and let
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How to Make the Ultimate Cast-Iron Steak with Herb Butter Julia shows Bridget how to make the ultimate Cast-Iron Steak with Herb Butter.

EPIC FOREST RIBEYE STEAK – BUSHCRAFT ITALIAN STEAK One of the most beautiful days this winter, just look how sun plays with this awesome ribeye juice! Feel the chill, don’t be scared of it, sit by the fire and watch how Boki gently slices those cherry tomatoes, mixing it with handful of rocket salad and
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Chateaubriand & Bacon Wrapped Green Beans are the perfect Valentine’s Day dinner for two. Chef Tom fires up the Yoder Smokers Pellet Grill and walks you through the process, step by step.

40 DAY AGED T-BONE GOD! – MUST SEE! True winter has come to our place, it’s time to open Boki’s magical storage and find there 40-day dry aged T-bone! We’re warning you: this video is for real steak lovers, rare T-bone is the true way it should be served. Delicious and flavorful piece of meat
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How Cook Steak Perfectly Every time| Pan Seared Steak Recipe! How Make the Perfect Steak Every time.

Peter Luger Steakhouse has been a New York City institution for over 130 years. Producer Spencer Alben visits the steakhouse to learn how the family-owned restaurant has survived the ages, and tries to uncover the secret behind their legendary porterhouse.

Chicken Fried Steak (with Wagyu Beef!) | SAM THE COOKING GUY 4K Today I’ll show you how to make chicken/country fried steak (with wagyu beef) & bacon gravy!

For today’s cook it is a different and weird experiment that I can not believe it happened. Like always family is family and we love cooking. I am teaching more and more to my nephew Angel and today the went on this own to cook up something for dinner, but as always he likes a
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Hey everybody!! It’s day #24 of our 18-Country 2018 Summer Tour and for this food challenge I’m at Heliot Steakhouse & Lounge inside The Hippodrome Casino on Leicester Square in London, England of the United Kingdom. I’ll be taking on their juicy Tomahawk Steak Challenge which features a surprise birthday dessert and was developed special
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The race is on to create lab-grown meat products. Still, little is known about their safety and potential impact. In this episode of Moving Upstream, WSJ’s Jason Bellini visits entrepreneurs, scientists, and ranchers to understand how it’s made, and gets a first taste of steak grown from cultured cells.

Ok Everyone… who wants Beer with those Steaks?

Today I am cooking up 2 110 Oz steaks! These are called Bife Capitão in Brazil but no so popular here in the use! So after looking for it I was able to get my good friend Emilio to cut up this amazing steak for me so we can cook it up.

What a beautiful weather to enjoy filet mignons served on the fresh handmade pancakes with grilled red onions on the top. Very easy yet delightful recipe made with earth and fire deep in the Serbian forest near charming silver river. Pure magic mix of cooking and nature turns into carnival for the whole range of
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Gordon Ramsay Cooks Steak On A Shovel So you can cook it on a shovel but not serve it in a roof tile.

CRISPY STEAK ROLLS IN THE FOREST Do you know why do we cook out in our forest? You think it’s just a common forest we decided to live in? If your answer is no then you’re right! Our forest is the new wonder – it’s magical! Unicorns, owl the cook and other creatures which help
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Steak Mikhaila For a traditional Steak Mikhaila it’s crucial to use a beef cut of an elderly, grass-fed cow. Ideally “Rubia Gallega” (Galician Blonde) or if not at hand any other free-range, herb-eating breed from around Northern Spain: Freiresa, Cachena, Mirandesa, you name it. The flavour is so intense that no pepper is needed to
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Rare Wagyu Beef Grilling a thick Wagyu steak requires Reverse Searing: starting with about 30 minutes to 1 hour of low heat, depending on the thickness of the steak, bringing the internal temperature of the steak up to personal preference, rare (45°C/ 113°F), medium rare (50°C/ 122°F). After that the steak is grilled over high
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Sirloin Picanha Sirloin Picanha or “sirloin cap roast” is a delicious cut of beef found on the top of the sirloin. It’s typically served in Brazilian steakhouses where it’s cooked on a rodizio grill and served right off the skewer. Picanha should have a ¼” of fat cap over the meat. This fat renders as
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Argentine Steak With Onions And Mushrooms Rump Steak from Argentina (grass-fed beef) with onions and mushrooms, seared in Irish butter. This time there is an occasional visitor at my cottage.

Steak Cooked In A Log Of Butter Chef Casper Stuhr Sobczyk creates and serves a rib eye that has been coated and aged in a log of butter. This unique preparation process aims to solve the problems that come with regular wet and dry aging of meat.