I Cooked 100 Years of Steaks

Steaks are such a big staple in many peoples lives and today I wanted to go back 100 years and see what steaks were like, from 1900’s to 2000’s I cooked them all. We also rated them to see which were the best!

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#steak #food #cooking

On today’s video I’m going to be cooking 100 Years of steaks we’re also going to be raiding every single one of them so you know which one is best and we’re starting off with these two beauties that looks raw is that safe to eat welcome to the 1910s we’ve been eating

Meat since prehistoric times but domestication of cattle happened around 8,000 BC and that is when beef consumption really took off in the 1910s US President William Taft was a man with an appetite he loved steaks during that time the most popular steak was bista ala Florentina originating from Tuscan

Italy the name bista comes from British visitors who love eating the dish they wanted more so they yelled out beef steak the Italians immediately named the meat bista they prepared it in a very specific way that can be controversial for most people and here’s why aista Florentina must be a porterhouse steak

Not to be mistaken with a T-bone and the biggest differences between both is the size of the filaminon a lot of times Florentina is also dry-aged as you may already know whenever you dry AE beef it concentrates the flavor but he also gives beef a wonderful taste and in the

1910s not only the steak were big Italians never seasoned the meat before it was all about cooking it hot and fast and for that it was extremely important to use real wood the key here is to get it as hot as possible and as we all know

Wood does two things to meet it allows you to put a nice wonderful crust fast and at the same time it gives a nice wonderful FL flavor of smoke in the end take a look beautiful caramelization however Italians do not enjoy medium rare 90% of the time it is cooked to

Blue which basically means raw inside oh boy this steak is Stone Cold and to serve it they put it on a plate drizzle some olive oil and some flaky salt on top and voila B La Florentina now you take a look at this is that something

That is appetising to you or not I can totally understand that he might be off pting to a lot of people just in case you might throw some people off I made a more modern version now this one is medium rare but let’s not forget to do

It the Italian way with a good amount of olive oil and of course that wonderful flaky salt now the question is how does a steak like this actually taste well let’s find out and there we have it steak Florentina what do you guys think huh never heard of it and that one looks

A little bit too pink for my liking well this one is almost like blue steak so here we have the more traditional version which is slightly rare and then here we have one that it’s more well cooked I’m here for the historically accurate steak ah two pieces there you

Go how about you AO let’s do it let’s taste history baby let’s taste the history I agree 100% enough talking cheers everybody Cheers Cheers oh come on okay okay okay I understand that it’s historical I want to be respectful but at the same time it’s freaking raw it is it tastes slimy

It doesn’t have a lot of juice it’s not very tender it’s weird it’s like you’re eating a pizza like beef jerky like it’s weird the texture is just really offputting it’s a little bit too raw for you it’s too raw for me try this one

Please I would love for you guys to try this one you don’t have to tell me twice so much better I really like the olive oil it gives it like a really nice kind of like herbally earthiness to it it’s actually really good don’t get me

Wrong I like raw meat I enjoy a Caraco I enjoy a steak tartar but this is another level of raw meat I can see how white people like it but it’s not my thing this one delicious oh I’ll eat that all day in fact Let Me Go for another piece

Right here I 100% agree I love Carpaccio I order it every time I go date night with the misses but this one is just a little bit too much I will say this I enjoy this steak I’m going to keep eating this one right here because now

We’re jumping to the 1920s this decade was full of inventions the television was created but it did not look like the ones we have today check it out this is the original TV from the 1920s just imagine watching YouTube here many other things were also created including the Electric Refrigerator the electric

Blender and most importantly this beef and broccoli originally brought by Chinese immigrants in the 1920s it was made with a Chinese broccoli called gyam they couldn’t find any in the US and substituted it with the broccoli we know today it was a hit as it was very delicious it was also cheap and

Nutritious and here’s how to make it usually Asian restaurants will use an inexpensive cut of meat this is a seron steak which is perfect for this application now the first thing to do is to cut it in small STP RS just like this is good enough as the next thing to do

Is to create a marinade for that into a bowl I threw in some soy sauce followed by dark soy sauce some shine wine and corn starch mix everything well and combine these ingredients once the corn starch is fully mixed you go ahead and add some oyster sauce now mix it again

To combine everything and our marinade is done now we have to do is to add the beef the important thing here is to mix it well to ensure that every single edge of this beef is fully covered with the marinade in the end take a look nicely

Coated beef ready to be stir fried however we still need this now the broccoli has to be cooked already if not it’s just not going to work so into a pan I threw in some oil followed by Ginger cooked it for a little bit and then immediately went in with the beef

Keep in mind that the marinade has a little bit of sugar so we don’t want it to burn we just want it to caramelize quickly like this as then we want to go ahead and add the broccoli and as you can see it really brings the dish to

Life because to finish it up all there’s left to do is to add the rest of the marinade in there and the beef and broccoli is done now this dish comes together in minutes and I could tell you one thing it smells phenomenal but does

It taste as good as it smells let’s find out and here we got the 1920s that’s not a steak what goog the last mountain of meat we had was raw this looks gray as hell what’s going on here well this one you don’t cook in medium rare bro chill

Out relax steak kosur this is 100 Years of steak and I want steak okay so here’s the deal this is tradition it’s still alive today this is the good old classic everybody let’s see how it tastes you guys ready for it fair enough let’s try

It all right let’s go BR it’s not even overcooked I still got pink are you happy now yeah okay all right it’s not gray on the inside that’s all that matters all right enough enough talking let’s give it a try cheers everybody Cheers Cheers oh my God it’s so tender it’s

Super tender bro not overcooked at all you’re crazy bro absolutely not Deo what’s going on I apologize I apologize that is a delicious steak right there baby yes I agree I love the sauce to it holds so much flavor that steak is perfectly cooked I like the sight Char

On the outside this is really good the broccoli is cooked perfectly cuz you still get a bit of that crunch to go along with the really soft steak I love that that the fettes of the broccoli absorbs the sauce everybody that is why this dish is so delicious so popular in

Today but now let’s jump into the 1930s for steak lovers this is an iconic time as this amazing steak was created it’s called Steak Diane now SAU aladan was named after the Roman Goddess Diana and at the time of its creation was ven paired with other fruits it wasn’t until

The 1930s in New York where steak Dianne evolved and found its perfect partner in crying beef to make this classic steak is quite easy first you choose whatever steak you want to use I went with this beautiful filaminon it’s a popular steak here in America and most steak houses

Have them for the seasoning it’s real simple a good amount of salt followed by freshly ground black pepper as now it was time to cook it and for that I chose a carbon steel pan added a little bit of oil and got it nice and hot I placed my

Steak there and started to sear what we’re looking for is a nice wonderful crust at the same time avoiding it from getting burned once the crust was done into the oven it goes so that it can cook in indirect heat because now using the same exact pan we’re going to make

The sauce so first I went in with a good amount of butter this will deaz the pan as then I added some mushrooms I cooked them up until I started getting a nice wonderful color then I made a well in the middle I added some garlic thyme shallots and mixed everything together

Because now it was time to flum Bay you do that just by adding a little bit of alcohol and lighting it up on fire you don’t have to go crazy and make a huge fire you can keep it nice and safe and do it little by little as once the flame

Came down I went ahead and added some beef stock and stir everything up as soon as it starts reducing it’s time to add a little bit of salt followed by freshly ground black pepper and of course butter then I mixed everything up until the butter was completely melted

Because then I went ahead and added some Worcester Shure sauce followed by more butter and a good amount of chives and parsley stir everything up and let it reduce you want it nice and thick but not too thick take a look this is the consistency you’re looking for and it’s

Going to pair up perfectly with the steak talking about that by this time it was fully cooked so I went ahead and added my steak followed by the wonderful mushroom sauce we just made make sure to be generous with the sauce let’s just say the more the better as Steak Diane

Is all about the sauce I really want to see how this steak will stack up against the others as this is a true classic well let’s find out right now welcome to the 1930s steak Dianne gentlemen that looks really good my freaking favorite I can’t believe it it still exists today

The classic version everybody let’s give it a try and rate it let’s taste the history cheers everybody cheers oh my God it’s such a fantastic dish right here I could drink that sauce I agree David I agree there’s a reason why this dish has been around for a hundred years because it’s freaking

Delicious you can’t beat it it’s timeless I agree 100% because it’s so good everybody you can just literally eat the sauce and the mushrooms I cannot wait to see what we got next but now let’s jump on to the 1940s fast food lovers love this decade it was when

McDonald’s was created and burgers were super popular in the US but one part of the country had a completely different idea I’m talking about the big island Hawaii invented in the 1940s in the town of Hilo The Story Goes Like This a group of teenagers wanted a quick and cheap

Dish to eat the leader of the group named named Loco decided on Rice hamburger patty gravy and an egg the group added them Moco simply because it rinded now this is how to make it the first thing we need is the steak but that’s when things got a little weird

Because it’s not a steak it’s actually a burger however it’s nice and big and by the time it’s done cooking it will look like a steak for the seasoning it’s quite simple a good amount of salt followed by freshly ground black pepper to cook it it’s even simpler first add a

Little bit of oil into the pan and under medium low heat go ahead and add the meat right in the middle you see the key here is to get a nice wonderful crust we want to caramelize this as much as possible and at the same time move it so

That we can fry it in its own fat once you’re happy with the crust take it out and set it aside as now it’s time to make the sauce so into a bow I threw in some beef broth followed by soy sauce Worcester Shure sauce sesame oil ketchup

Corn starch and sugar mix everything well into is fully combined as Now using the same pan I went ahead and threw in some spring onions cooked that up for about 2 minutes and then immediately added the the sauce now the key here is to let it reduce we want a nice thick

Consistency like a syrup because take a look now that is Loom Moko sauce and it is absolutely delicious the most important thing now is to Plate it up in a very specific way first you add some white rice to the plate followed by that beautiful Burger steak add a generous

Amount of that wonderful sauce top it up with a sunny side up fried egg followed by some chili flakes and spring onions now this is loco moco and just the way looks it might not look very appetizing for you but you just wait and see enough talking about it and let’s taste

Gentlemen I present to you the 1940s Lo Moko now we’re talking that looks like a filet Minon it does right it looks like a hamburger with a hat heab come on be nice call calls it how I se that look like a steak that does look like a steak

The beef and broccoli didn’t look like a steak but this look like a steak looks like a steak so hear me out I’m going to go ahead and cut this open for you guys so basically what this is is a hamburger you were right David it’s not a you let

On even though it looks like [Applause] it I would really like for you guys to give it a try and let me know what you think please grab a piece of loom Moco you definitely want a little bit of everything Lo Moco Lo Moco what a weird

Name enough talking let’s give it a try cheers everybody cheers okay oh oh man that gravy freaking kills it it’s so good that you can even tell that it’s a hamburger almost yeah it just tastes like a really soft steak I think this so SM is so creative because even though ground beef

Is a little bit dry that gravy adds that liquid that sauce that moisture that makes it more enjoyable to eat but also adds so much flavor to it it’s so delicious to eat it has such a nice depth there the rice is perfect the ground beef is perfect I really like

This that crust that’s on the outside paired with the the softness from that beef and then like the gravy and like how Leo said the it brings the moisture back to the beef it it’s it left me speechless it is simple it is rice gravy meat and eggs everybody it is incredible

Now let’s jump into the 1950s now we’re in the 50s in a small part of France it was very popular to eat raw meat and the French went a little bit crazy with steaks and that slowly became more popular throughout the country leading to the creation of this iconic dish so

Steak tartar was created now this involves raw beef usually a very lean cut and tender filaminon is just perfect for it the KE here is you got to know where your steaks come from since I got a meat dealer I’m extremely confident on eating raw beef and the first thing to

Do is to go ahead and chop it up in small pieces just like this is good enough because this dish comes together really quickly as into a bow I added the beef followed by shallots some pickles parsley chives Capers anchovies Dijon mustard werer sauce ketchup extra virgin

Olive oil some salt and freshly ground black pepper now mix everything well and combine these ingredients then immediately go ahead and plate it it up traditionally it’s done this way you want to use a mode and peck it up as much as possible as it will give a nice

Presentation but we’re not done yet to finish it up go ahead and add a raw egg yolk right on top and because it’s French we got to make it fancy so add some decorations now add a little bit of smoked flaky salt right on top and finish it off with some extra virgin

Olive oil now this was the French way of making steaks back then I know a lot of people are against it and it’s all because it’s raw beef however is it even worth doing this does it taste good at all or is this just terrible well let’s

See and here we got the 1950s wow that was looking so good on the prep table and now it looks like cat food what that don’t look good I don’t give a damn that still looks delicious let’s give it a try right now and you guys let me know cheers everybody cheers

Cheers that is so good damn it is exactly what you would think it is but with all the different flavors tell me what do you think you can really taste all the individual elements of this you get the beef you get the creaminess from the egg yolk there’s also a little bit

Of freshness from like I’m assuming some onion stuff like that a lot of aromatics that add a really light flavor to this dish overall it’s really good I love it this is extremely fresh the capers come through like really freaking well everything else that you added the

Creaminess from the egg yolk they all just blend in together perfectly now I understand that a lot of people might be thrown off because it’s completely raw but if you’ve never experienced a beautiful wonderful delicious beef tartar you showed everybody do yourself a favor now obviously you don’t eat it

Just raw like this usually you have some type of cretini some type of bread something hard so you can get a nice crunch even the potato chip is good but we’re keeping it the original way that’s why we try this way but now let’s jump

On to the 1960s in the 1960s Ruth Chris Steakhouse was created Gino steak started serving amazing Philly cheese steak sandwiches and food challenges were becoming super popular especially in the state of Texas One restaurant called Big Texan Steak Ranch has the most famous challenge in the whole state

With their 72 o steak challenge over 90,000 people have attempted this Challenge and only 11% of the people have completed it and here’s how it’s made everything starts off with the beef a big chunk of beef since the steak is so big we’re using bottom round now the

Way they open it is crazy there’s nothing pretty about this just got to open it up like you mean it creating as much surface area as possible but at the same time you can’t too thin if not the steak is going to overcook however they will cook your steak whichever way you

Like for the seasoning is pretty straightforward a good amount of salt followed by freshly ground black pepper as now it’s time to go ahead and cook it and for that they use a gas grill you don’t want to put the grill too hot if not it’s going to burn and not cook all

The way through the key here is to constantly flip as necessary getting a nice beautiful crust allowing a little bit of the juices to fall and come back up as Vapor because this will perfume the steak making it taste better you got to remember this is not a good cut of

Meat as in the end take a look the 72 oz Beast this was made for one person and you had to get it done in an hour but not only that there are also sides that you have to finish and if you get it done you don’t have to pay the bill but

Who in the world can eat this whole thing plus the sides well let’s give it a shot welcome to Texas the 1960s wa good gracious that’s one steak now we are three people this was meant for one person for one hour I could do that what

100 if I’m hungry oh I’m killing this thing there’s no way well let’s do this David me and you we’re going to take a we’re going to taste it and then you can finish it let’s see how manly you really are D but we’ve been eating steaks all

Day that’s not fair that’s okay let’s see how it tastes because this is not a normal steak by the way cheers everybody Cheers Cheers a crust is crazy nice Crush what did you say has a nice Crush very very pronounced crust I really like how caramelized and how that

Myard reaction of the crust is tastes it’s very nice it gives a very nice mouth feel but this is not as tender as the steaks we’re accustomed to here I can’t believe that you stopped chewing I’m still chewing yeah no I can see that that that’s not a fair challenge

You’re going to spend half of the time just trying to chew this thing well of course I mean you it has to be cost effective video but with all that being said you said you could do it it is all yours it get to work and while he’s

Working on it let’s jump on to the 1970s man I got my work cut out for me I guess all right let called David damn people were very hungry in the’ 70s they thought the more food the better so buffet style restaurants started to blow up but that was never

Any steaks it was usually Chinese cuisine vegetables and a cheaper option of protein that’s when when Golden Coral changed everything it was all in the name Golden Coral buffet and grill and here’s how their steaks are still made today they don’t go for expensive cuts most of the time Choice grade or select

For the seasoning they keep it real basic only salt and nothing else and to grill it it is also super basic they just throw the steak in a gas grill and let it do its thing as the steak was cooking it was a good time to check up

On Leo and see how he was doing with that big steak what’s the next decade I’m ready this man is a machine but now back to the Golden Coral steak there’s nothing exciting about this one and if you’ve ever been to Golden Coral you know exactly what I’m talking about

Because once the steak is fully cooked check it out nothing special something anyone can cook and not the highest quality to serve it to you they will never give you the whole steak they actually cut it in half give it to you on some plates and don’t forget you get

To choose other things on the buffet usually it’s under the warm up for quite some time so it’s not going to be hot and fresh but that was not what was important back then they just just wanted to eat more and the buffet definitely got that job done but how did

He taste welcome to the 1970s what do you guys think huh I think I’m still hungry damn bro you can eat some meat bro but what do you guys think about this one looks kind of sad it looks like wow looks yeah it looks a little sad how

Do you like the way I cut the steak in the middle it looks like this is prepared for a kid damn this is like a child’s order at a restaurant so this is Golden Coral have you guys ever been to Golden Coral oh God huh what is that David no you didn’t

Have a good experience there I hate golden C passion I hate it how about you I went there once and I never went back wow wow the food was not that good I’m sorry it’s not that good I’ll be honest everybody I’ve never been to Gooden

Caral but it was very popular it’s still around today when it came out it was extremely popular this is more or less how they serve their staks and at the same time they do have a big Buffet there but let’s try it steak and Buffet are two words that should never be

Together I know right see if you’re going out for a steak everybody you should be enjoying it it should be something phenomenal you know take some fries David you know he’s been sitting down a long time on the buffet you know what I’m saying it looks like it they’re

Only Golden Coral fries if they’re stale oh really that’s how it works don’t knock it until you try it let’s give it a go cheers everybody Che cheers h Huh I will say this it’s something that you would eat if you’re like in a college student or something are you

Okay that is not a golden cross Ste that is better than a golden CRA steak right there I mean I try my best bro golden KRA would be way more popular if they had steaks like this the fry that was an exact soggy stale like old fry that

Steak that’s too good to be a golden Kraut steak you know it’s not a golden Kraut steak cuz it’s still pink in the middle oh really golden Crow staks or shoe leather oh but you know what I’ve seen some videos online where they give you multiple done as if you ask for I

Don’t know about their their medium well you might want to be careful about that one so I’ll tell you this everybody it is as simple as you get there’s not much going on in here I mean it just if you’re college student and you’re in a

Budget and you need to go to Buffet to get your belly food it’s not the greatest meal in the world but it’s not bad the thing that’s off-putting about this steak is that because it’s been sitting for a little bit the fat kind of solidified so it has a very different

Mouth feel than a fresh hot juicy steak to your point that’s exactly what golden crawl is their food sits out a little bit and it it’s not hot and freshh exactly it’s lukewarm and about 3 hours old which is accurate that’s what you get whenever

You go on a buffet but now let’s jump to the 1980s my era baby let’s go you old man we dressed up quite different back then and that’s because we had great taste buff fair food was still around as it is today as well but one steak house said

We want quality fresh never Frozen grill steak that brings in flavor so Longhorn steakhous was born here’s how their steaks were made their most popular steak was was this an 8 oz sirloin not very impressive but even though this is not the most tender steak it packs in a

Good amount of flavor but they added even more and that had to do with their steak seasoning but I’ll show you how to make it at home into a boy I threw in some salt followed by black pepper garlic powder cumin onion powder and smoked paprika mix everything well and

There you have it this is LongHorn Steakhouse seasoning all there’s left to do is to add a good amount on it on the steak and one thing they did really really well was to make sure that the steak was properly seasoned but the next thing they did took them to another

Level first is to get the steak cooked for that they use a gas grill and they actually take advantage of the flare ups they also cared about getting a nice crust which is important on a good steak because in the end take a look a nicely

Chored steak but we’re not done yet next up is to finish it for that they lay it down on a plate followed by a side dish usually loaded baked potato like this but what they did next took them to a whole another level they added a little

Bit of butter melted down right on top of the steak and then they they add a little bit more of that steak seasoning they also give you a sight of horseraddish now we all know that butter and steak is perfect combination and that in my opinion is why LongHorn’s

Still around today because take a look at this meal come on now it looks good but does it taste as good as it looks let’s see welcome to the 1980s what do you guys think huh looks pretty good Longhorn baby to be specific toer L

Steak from them 8 oz I think now we’re talking now we’re steak potatoes steak and potato doesn’t get any better than that enough talking let’s give it a try cheers everybody Che cheers oh hell yeah that’s delicious I really like how the butter adds a nice creamy richness to the steak and you

Know I thought it was a filet minion because of the shape yeah it always looks like a filion too every time you go to steak house and you order sirloin they make it round for a reason to fake you everybody to trick you this steak is definitely not as tender as a filet

Minon like we’re accustomed to here but it is delicious it is very flavorful it’s salty it’s beefy it’s got everything you want out of a steak this is this is really solid the butter is so good it’s missing a little bit of fat on the steak so that butter just completely

Makes up for that lack of fat and sometimes you get a little bit of horseradish like this yeah I don’t know about the horseradish I will point out one thing though it is missing that charcoal taste I think that would top it off just like perfectly but now we’re going to jump

Into the 1990s which is a huge competitor of this guy yeah ’90s baby we’re talking about Texas Roadhouse they make everything fresh and from scratch they hand cut their steaks and and nothing less than USDA Choice grade always fresh never Frozen but we all know why people go to Texas Roadhouse

And if you’ve ever been there you know what I’m talking about these are crazy good for the stakes you have a few options to choose from the most popular being the bonan rii also known as the cowboy steak and to prepare it it’s quite simple for the seasoning a good

Amount of salt and freshly ground black pepper and just like LongHorn they season that steak really good but one thing Texas Roadhouse likes is to put drill marks on a steak this is is not something I’m a fan of it’s good for advertising however for The Taste not so

Much a much rather a nice golden brown steak overall however that’s not how they do it in the end when the steak is fully cooked check it out a typical Texas Roadhouse Steak it looks good but when you take a closer look you can clearly see that we don’t have a fully

Golden brown crust some parts still gray but since the steak is nice high quality it should be real good whenever they’re serving it they put it on a nice white plate and also give you two sides as option now this looks like a beautiful meal but

Let’s be honest it’s not the reason why we go to Texas Roadhouse this is the reason why the bread these things are absolutely addicting and if you’ve never had it I highly recommend you giving it a try I’ve actually made a whole video on how to make them but we’re not here

To judge the bread today we’re here to judge the steak now the question is is it as good as it looks let’s see welcome to the 1990s Texas Roadhouse oh baby the best decade right there oh yeah and you guys know know what’s more famous than

That right oh my God my favorite and you have to do the dip with the butter if you don’t do the dip with the butter the cinnamon butter everybody is not right cheers let’s go immediately cheers every time it’s so good un beable but this is not what we’re here for we

Got to try out the steaks and here we got some nice healthy side dishes for you Mr Leo let me get this right we started with biscuits and butter and now we’re going to broccoli carrots and corn absolutely keeping it healthy everybody that’s very important you talking let’s

Give it a try cheers everybody cheers cheers you keep the biscuits and the butter I’ll eat the steak that is phenomenal everybody in every way because you know why Simplicity I got to agree with you it’s like perfectly seasoned it’s really tender it’s really as basic of a steak you can get but

Sometimes that’s all you need I think this steak has all of the wonderful qualities that the previous decade have but this steak is actually tender it’s very delicious this is a very very good steak it is everybody it’s uh we still say that if you put some charcoal is

Going to be better but overall it’s a nice steak and I got to give credit where credit is dude that’s stupid good right there I got to admit those are the star of the show y I agree what are you doing man putting a little steak in that

Bit can I get some of that butter please no guys now we’re going to jump into the 2000s before Leo eats everything damn Stakes became extremely popular Japanese wagu A5 was becoming more and more known to the American people and one steak was invented in this era it’s called the

Flat iron steak a cut from the Chuck shoulder Primal that was unknown before another thing that came to light on that era was a cooking method that was created it’s called the reverse sear method this ensure that everyone can get a perfectly cooked steak easily let me

Show you first we got to season this beautiful steak not only is it a flat iron steak but it’s also a Japanese wagu you can clearly see because of the amount of marbling it has and remember whenever you have great Stakes like this you don’t need to do much I went with a

Good amount of salt followed by freshly ground black pepper that’s it because now we’re going to be using the reverse sear method so I open up my grill and put it in there to cook it in indirect heat once an internal temperature of 120 was reached I went ahead and got my

Grill real hot and started to get a nice sear and like I said previously I hate grill marks I want a nice golden brown crust over the whole thing and at the same time avoid burning it because if you do it right and you take your time

In the end you should be left with something like this a nice beautiful golden brown crust that is just to die for and of course if you cook everything right when you slice it open it should be extremely juicy just like this now take a look at this friends the flat

Iron steak and it was created in the 2000s the question is does it really live up to its hype is this a wonderful steak since it’s so simple to make how good can it really be well let’s find out and welcome to the 2000s gentlemen now that’s what I’m talking about Google

So look more like goog steaks cooked on charcoal gentlemen huh that’s what I’ve been waiting for all right dig in let me know this is one of the great things about reverse here you know you can nail the perfect steak every time how does it smell Leo it smells fantastic it smells

Like I want you to stop talking and let’s eat this cheers everybody Cheers Cheers oh my god oh goog I’ve transcended that is a good damn steak right there oh you see when you have something so spectacular you don’t even need need a side dish everybody it’s

Salty it’s Smoky you can taste that nice charcoal crust it’s perfectly cooked juicy as all hell I don’t think we’ve had a more perfect steak on this list so far this is amazing this is my number one so far totally got to agree this really like epitomizes what you think of

When you think steak and the first thing you get is like charcoal 100% but when you bite into it you get this burst of fat that completely coats your mouth you can drink that fat it is on another level everybody this is absolutely fantastic steak I highly recommend you

Giving it a try to the flat iron steak if you’ve never had it but now it’s time to jump into the 2010 and things got a little bit weird as I do not enjoy this guy unfortunately this steak clown was starting to pop up everywhere people

Were just loving him I have no idea why maybe they got to taste a little bit of him because when he salts those steaks some of the salt touches his arm hairs seasoning his Stakes with his musty hair they started loving this guy so much

That all his Fame went to his head and he jacked up the prices in all of his restaurants he raised them even more by putting a little bit of gold leaf on his Stakes now the craziest thing is that you can make this at home by spending

About 10 bucks but if you get it in his restaurant be ready to spend all of your savings let me show you how to make it so that does not happen this is a wagu Tomahawk Steak it is an Australian wagu marbling score 9 it’s not what Salt Bay

Uses in his restaurant his Stakes doesn’t even come close to this for the seasoning I kept it real simple I went with only salt and pepper nothing else because the next thing to do is to cook it properly and for that outside we went on a charcoal grill we want to get a

Nice beautiful crust as fast as possible at the same time working the steak and flipping it as many times as necessary you got to remember that once the crust is done you still need to cook it in indirect heat you want to reach a final internal temperature of 135° f as once

It’s reached take a look a perfectly cooked steak and it should be served just like this however in salt Bas restaurant you will add an additional $2,000 on your bill but in reality it only costs you an additional 10 bucks and here’s how to do it add some edible

Gold leaves on your steak now give him some credit it is a pain to add the gold leaf on the steak you must be extremely careful adding everything little by little in the end you should have this monstrosity the gold steak remember it is all about the looks because it

Absolutely adds nothing to the steak and when you slice it open you see a nice perfectly cooked steak ready to be enjoyed but is this all worth it let’s find out welcome to the 2010s where this crazy Trend started oo gold that’s fancy dining right there it is extremely fancy

Everybody well what do you guys think I think we’re missing one thing uhoh don’t do it don’t do it David David I’m doing it the sound effect was the best part and I’ll tell you one thing you are a lot more entertaining than the other guy that’s not mention names I think we

Started going backwards everybody because we’re putting crazy things on steaks now the big question is is it going to make it taste better well let’s find out enough talking let’s give it a try cheers everybody Cheers Cheers I mean it’s a good steak I think that’s all Style no

Substance it’s a good steak but what the hell is the gold for gold absolutely nothing I mean this is a delicious steak it’s a great steak Yeah it tastes fantastic everybody I’ve already tried a gold steak and I know that gold on a steak is absolutely doesn’t do

Anything it doesn’t add any flavor it looks cool no it does something it makes them more expensive and if you’re in salt Bas restaurant 10 times the price the steak by itself is fatty beefy delicious steak the gold is just for show man it doesn’t do anything the gold

All I need is a steak oh oh that’s a good idea there that’s a much better application that’s why the Gold’s there the gold does absolutely nothing to the steak the steak is fantastic as is the only reason they’re doing this is to charge you a lot of money nothing

Else we work hard for our money don’t waste it everybody go and buy yourself some more Stakes forget the gold let me know in the comments down below which one of the eras was your favorite steak I hope you guys enjoyed this video if you did hit that thumbs up if you’re not

A subscriber be sure to subscribe remember everything I use is always on the description down below thank you so much for watching we’ll see you guys on the next one take care everybody bye-bye